DESMON GBF-40GN2 User Manual
100%
Made in Italy
BLAST CHILLER AND SHOCK FREEZER
Your guide to innovative
professional refrigeration
About Us
100%
Made in Italy
THE REAL MADE IN ITALY
Desmon S.p.A was founded in 1994 by the family De Santis as a food equipment trading
company. In 1998 the company has taken over a local manufacturing company and started
production of refrigeration equipment. After a few successful years the company became one
of the leaders in the European market of professional refrigeration. DESMON S.p.A. from 2015
is part of the Middleby Corporation, a leading global provider of Food Service Equipment.
100% of the production of professional refrigeration equipment is concentrated in the main
factories in Italy.
WHO PREFERS DESMON...
... is conscious to do the best choice in the professional refrigeration eld. Desmon’s primary
objective is to maintain high quality standards and to achieve full customer satisfaction. Those
who choose Desmon know that they obtain a huge selection of products produced by the
superior ability of Desmon workers, from the body to the smallest detail. Those who choose
Desmon know that they have a product built to last, and day after day will appreciate the
material quality, the reliability in technology and its enhanced design.
SUPERIOR MATERIALS
Every product is produced with the greatest care for the details. Desmon’s primary objective
is to produce the highest quality products, for this reason it chooses only high quality
materials, to ensure that the Desmon products last a long time regardless of the application.
It’s for this reason that Desmon uses only stainless steel of superior quality. All internal and
external structures are stainless steel, such as the doors, the adjustable pedestals and the
table and cabinet handles. All Desmon models present tropicalized refrigerating units. Other
characteristics of our products are the strength and the high reliability that can guarantee the
right functionality even if exposed to excessive usage in an “unfriendly environment”.
CERTIFIED QUALITY
We believe that every process designed to control
production and make information objective and available
improves the relationship with our customers, both the
internal and external ones. It’s this transparency that
controls our job.
ISO 9002 - 9001:2000 VISION 2000
ISO 14001- CE - ETL - EAC
Blast Chillers
FOOD & DRUGS SANITATION
AND LEGAL REGIME
The current food legislation states that whenever food has to be chilled or frozen it must
be done so as quickly as possible to limit the bacteria growth within the food. Bacteria
proliferates fastest when the food core temperature is between +65°C to +10°C so to safely
chill down food to a safe holding temperature it must be reduced from +90°C to +3°C or
below within 90 minutes and current European guidelines recommend that to freeze down
food it must be reduced from +90°C to – 18°C within 240 minutes.
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The Food Safety Act of 1990 states that it is an oence to render food injurious to health or
to sell food that does not comply with safety requirements and the department of health
can levy severe nancial penalties or up to 2 years imprisonment for oences committed
under this Act. Food safety requirements must be understood and adhered to and to prove
in a court of law that “due diligence” was employed, would be dicult without the use of a
blast chiller and a method statement of use.
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Blast Chillers
DESMON BLAST CHILLING EQUIPMENT
The liable refrigerating system applied to the modern cooking techniques
Desmon blast chillers are the refrigerating appliances at your service, keeping food’s healthful in a
safe way while preserving all its features unadulterated, retaining the nutritional elements!
WHAT IS BLAST CHILLING?
Is a method of cooling food quickly to a low
temperature that is safe from bacterial growth.
Between +8°C (46 °F) and +68 °C (154 °F),
bacteria multiplies the fastest. By reducing the
temperature of cooked food from +90 °C (158
°F) to +3 °C (37 °F) or below within 90 minutes,
food is rendered safe for storage for
later consumption. This method of preserving
food is commonly used in food catering and
recently, in instant foods as it ensures the safety
and the quality of the food.
HOW TO “BLAST CHILL” FOOD ?
With a forced ventilation refrigerating appliance
called “Blast chiller”. It could be compared to a
convection oven on which air is used for heating
transmission while in the chiller air is used
to remove the heat rapidly using high-speed
laminar air ow so continuous and fast as to
“chill” the product to its core in a very short time.
INDISPENSABLE TO MEET HACCP
REGULATIONS
A blast chiller device is indispensable to meet
HACCP regulations (Hazard Analysis Critical
Control Points) and/or other European/
International laws such as the Italian Decree
155/97. Even if there are not specic regulations
regarding blast chillers, we have to pay
maximum attention to HACCP (as stated on
the Italian Decree 155/97). The appliance allows
critical points to be controlled during chilling,
guaranteeing an absolute food’s healthiness.
This “Blast-chill” technology blocks the bacterial
proliferation on food without wasting its
humidity, keeping product’s organoleptic
properties unaltered.
Blast chillers can operate in 2 modes:
- BLAST CHILLING from +90°C to +3°C at
product’s core, within 90’
- FAST FREEZING from +90°C to -18°C at
product’s core, within 240’
UTILITIES
Today, Blast chilling technology is the most
important organizational element for a
professional kitchen, where preparation,
cooking, chilling, preserving and re-heating
are consecutive steps of awhole process which
disengages the “real-time” dish cooking from
service (distribution and consumption).
APPLICATIONS AND ADVANTAGES
Blast Chilling and Shock Freezing systems for
gastronomy, confectionery and bakery can be
considered the only refrigerating systems able
to improve your job. Taking care of the product
by keeping it genuine, healthy and looking
good. Blast chilling means to work with constant
quality, successfully repeating preparations
without contamination risks due to time,
temperatures, environment, sudden emperature
changes, prolonged exposure, humidity, heat,
etc.It improves creativity because there is more
available time for creations, new end-products,
greater quality on dish decoration, serving
techniques, etc.
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It makes work easier, no limit to
the menu, increases prots and
reduces waste. Our blast chiller
will revolutionize the way you
work.
Blast Chillers
QUALITY, ORGANIZATION
AND GREATER PROFITS
EXTENDS STORAGE TIMES UNCHANGED QUALITY
The traditional cooling of a cooked food, at
room temperature or in the refrigerator causes
a rapid deterioration. With the DESMON
blast chiller, the storage period is extended,
maintaining the fragrance and avor of your
dishes unaltered.
MORE EFFICIENT AND LESS WASTE
Possibility to use all food products since the
quantity of purchased product can be optimally
managed, thus doing away with scraps or
partially used food. Possibility of the complete
consumption of the food cooked over 5 days.
The initial qualitative characteristics of the food
(colour, fragrance, taste and avour) remain
unchanged since the right degree of humidity is
kept and fewer liquids are lost, the product
stays soft and uy, like it has just come out of
the oven.
GREATER PROFITS
The waste caused by the rapid decrease
deterioration of the products not slaughtered,
weight loss decreases dehydration of the cooled
product traditionally and increase instead
your prots thanks to the best use raw materials,
rationalization of purchases and at the best
work organization.
BETTER ORGANIZATION
Improved organisation of daily kitchen activities,
optimised in time and methods thanks to the
possibility of preparing dishes in advance.
You can chill blast a food product at +3°C, even
on pre-prepared portion, and regenerate it in
the oven just before serving. Alternatively, to
shock-freeze at -18 ° C and to have a reserve to
use even after a few months, always maintaining
the quality of the product.
BROADER MENU
The menu is richer and more diversied since
now it is possible to purchase seasonal products
and in larger quantities, which can always be
perfectly preserved and used in preparations all
year round. Better and faster service thanks to
better organized working schedules
and methods in the kitchen.
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Blast Chillers
BLAST CHILLING
AND SHOCK FREEZING
In the temperature range between + 65° C and + 10° C, the bacteria naturally
present in a food nd the ideal conditions to proliferate. It’s just what happens
when a cooked product is allowed to cool at room temperature. The quick cold
technology protects the food from bacterial attack.
BLAST CHILL AT +3°C
Reaching the core temperature to + 3 ° C in the shortest
possible time:
+3°C
18°C
REDUCE WEIGHT LOSS
Stop the evaporation process
and reduce the weight loss which
corresponds to greater protability
of the preparation.
BROADER MENU
You can serve very fresh and high
quality foods, preserving color,
aroma and avor.
SAVE TIME AND MONEY
Reduce waste and save money.
Thanks to the longer shelf life, you
can produce high quantities of
product avoiding to repeat the
same preparations daily.
SHOCK FREEZE AT 18°C
Reaching the core temperature to -18 ° C in the shortest
possible time:
UNALTERED QUALITY
The biological structure of the
product will have no deterioration
REDUCE WEIGHT LOSS
Reduce weight loss by stopping
the evaporation process and
avoiding dehydration of the
product.
LESS WORK
More streamlined and exible sta
working times. Lower costs, greater
eciency
SAVE TIME AND MONEY
Reduce waste and save money.
Thanks to the longer shelf life, you
can produce high quantities of
product avoiding to repeat the
same preparations daily.
REDUCE THE USE OF
INDUSTRIAL SURGELATES
Reduce waste and save money.
Thanks to the longer shelf life, you
can produce high quantities of
product avoiding to repeat the
same preparations daily
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Blast Chillers
FREEZING AND SHOCKFREEZING:
DIFFERENCES
Time is the variable that makes freezing and freezing two shockly dierent
techniques. Through shock-freezing the organoleptic qualities, avor and
appearance remain intact without the use of preservatives.
Usually, average working temperatures in a kitchen ranges from 25°C to 35 °C; ideal temperatures,
unfortunately, to encourage free bacterial proliferation. An apparently clean, orderly environment
is no longer enough: it’s necessary to ensure that further bacterial charges will be always under
control. Blast chilling or fast freezing foods, slows down the reproduction of micro-organisms
and makes certain enzymes functionally inactive, resulting in increased stability of stored food
guaranteeing maximum safety and cancelling out the food intoxication risk.
FREEZING SHOCKFREEZING
With freezing, the temperature of a food
decreases up to -18 ° C in long times
(up to 12 hours). Normal chillers cool
foods slowly. This allows large ice crystals
(macro-crystals) to be formed in the
process damaging the food’s tissue and
when is thawed, they break down their
own structure, spoiling consistency and
quality from the product. It’s important to
know that ordinary freezer is a storage unit
for “ready-frozen” products. Whenever it’s
used to freeze, the process is too slow and
the product texture suers to the extent
that it can be seen and smelled when a
product has been frozen in that way.
The shock freezing quickly takes any food
product at the core to a temperature of
-18°C, thanks to the appliance power,
high-speed ventilating features and
very low operating temperatures, only
small ice crystals (micro-crystals) are
formed on food, without damaging the
product’s structure. And so we get an
absolute high quality product keeping all
its consistency, taste, aromas and colour
after thawed, with all of its nutritional and
organoleptical features.
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