Working cycles
“SOFT” BLAST CHILLING
38
F
200οοF
Suited for delicate or thin foods such
as rice, vegetables, fried foods.
38οοF
32οοF
CORE TEMPERATURE
AIR
Approx. 90 min
“HARD” BLAST CHILLING
38
F
Very effective for | 200οοF |
| |
dense, greasy and |
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foods. |
|
| 68οοF |
| 38οοF |
| 32οοF |
|
CORE TEMPERATURE
AIR
Approx. 90 min
SHOCK FREEZING
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0 |
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| F | |
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Suited for any food | 200οοF |
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product. |
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| 68οοF |
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| 38οοF |
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| 32οοF |
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| 0οοF |
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CORE TEMPERATURE
AIR
Approx. 240 min
By 
