Zanussi Convection Oven manual Multipurpose structure, Ice cream cycles

Multipurpose structure

With the new multi-purpose internal structure it is possible to fit ice cream basins and pastry grids or 600x400mm trays. Full flexibility is guaranteed: the configuration can be easily changed from GN to 600x400 by just turning the vertical rails by 90°. Adjust the levels using as many as you want; the pitch is 20 mm to suit every need:

•30/25 kg LW: 6 grids GN 1/1 (18 positions available with pitch 20mm); 6 grids or 600x400mm trays (18 positions available with pitch 20mm); up to 9 Ice cream basin 5 kg

•50/50kg LW: 10 grids GN 1/1 (36 positions available with pitch 20mm); 10 grids or 600x400 trays (36 positions available with pitch 20mm), up to 18 Ice cream basin 5kg

•70/70 kg LW: 10 grids GN 2/1 (36 positions available with 20mm), 20 grids or 600x400 trays and 10 grids or 600x800mm trays (36 positions available with pitch 20mm), up to 36 Ice cream basin 5kg

Ice cream cycles

When the ice cream is produced, the temperature generally is of -8/-10°C while it needs to reach the target temperature of -14°C before being placed in the display counter.

The ZANUSSI Professional EasyChill Blast Chiller/ Freezer is the perfect partner to preserve the original quality and shape of the ice-cream: thanks to the Freeze & Hold (P1 function) the target temperature of -14°C can be easily reached and thanks to the Turbo Freezing (P2 function) the shape of the ice cream is made firm, ready to be put in a display counter.

•Freeze and Hold Program: once the target temperature of -14°C is reached, the holding function is automatically activated.

•The Turbo Freezing: the working temperature is set at -16°C directly by the chef in order to make the freezer a storage point for ready-to-serve ice cream.

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