Electrolux manual Blast Chiller/Freezers 50kg 10GN1/1, Electrolux air-o-chill

Electrolux air-o-chill

Blast Chiller/Freezers 50kg 10GN1/1

Chilling means bringing the temperature of cooked food from +90ºC to +3°C in a short time lap which does not allow bacterial growth .Electrolux Blast Chillers/Freezers reduce temperature from +90ºC to +3°C at food core in less than 90 minutes and down to -18ºC in less than four hours: the model detailed on this sheet performs this cycle up to a 50 kg full load. After the Blast Chilling/freezing process a holding cycle starts automatically to respectively maintain food at +3 and -18 °C. Blast freezed food has a solid 6 months/1 year shelf life without loss of flavour, nutritional values and weight. The opportunity to prepare in a single shot the food to be used in different times during the week enables a better work scheduling and therefore a sensible reduction in labour costs.

OPERATING MODES

•Cruise [Patent Pending]: the chiller automatically sets the parameters for the quickes and best chilling (it works by probe).

•Soft Chilling (Air temperature –2°C).

•Hard Chilling (Air temperature –20°C).

•Shock freezing (Air temperature -35 ºC.)

•Holding at +3°C or -18ºC (automatically activited at the end of each cycle).

•All the probe-driven cycles feature ARTE (Algorithm for Remaining Time Estimation) [Patent Pending] to make planning the activities easier.

•Holding at +3°C (automatically activated at the end of each cycle).

•Turbo cooling: the chiller works continuously at the desired temperature. Ideal for continuous production.

•It is possible to operate by time or by probe.

•The control unit provides different operating settings: time/core temperature according to NF and UK regulations, time/air temperature/probe personalised according to national regulations, sterilizing cycle: UV lamps built-in (on request), 3 core temperature probes (on request), one 3-sensor probe (on request) ideal for meats, automatic defrosting and manual defrosting (recommended after every shock freezing cycle). All setting are programmable.

•The control unit provides two large displays to read out: time, core temperature, cycle countdown, alarms, service information.

•Programs memory: two for each operating modes, setting time and air temperature. These programs can be converted into ice-cream specialist

cycles (shape maintainment and holding).

•All information related to the different operating models are recorded: date, time, cycle, core temperature, holding temperature, HACCP accordance.

•An audible alarm starts when the cycle ends or terminates abnormally.

PERFORMANCE

•Blast Chilling cycle: 50 kg from +90°C up to + 3°C in less than 90 minutes.

•Blast Freezing cycle : 50 kg from 90ºC up to -18 ºC in less than four hours.

•Chilling and freezing times can vary according to food quantity, density, moisture contents and type of containers. Chilling capacity according to NF* regulations is 18 kg.