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.

ver.. 1811

The Food Safety Act of 1990 states that it is an oence 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 oences 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 dicult 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 specic 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 prots 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 uy, 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 prots 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 diversied 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 protability
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
eciency

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 SHOCKFREEZING:
DIFFERENCES

Time is the variable that makes freezing and freezing two shockly dierent
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 SHOCKFREEZING

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 suers 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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Blast Chillers

BLAST CHILLING AND SHOCKFREEZING:
GRAPHICAL EXAMPLE

With blast chilling/fast freezing technology food’s temperature at product core may be
brought down really fast to -18°C. Of course, also in this case bacterial agents are not totally
eliminated but their growth is slowed down by thermal shock, passing from +90°C to -18°C
within 240 minutes, thereby lengthening the storage time of products for few months.

+90°

+65°

+3°

+90°

0°

RANGE

CRITICAL

TEMPERATURE

BLAST CHILLER

With Desmon blast chiller
low bacterial proliferation

BLAST CHILLING

DESMON

Without Desmon blast chiller
highter bacterial proliferation

SHOCK FREEZING

ver.. 1811

-18°

DESMON

SHOCK FREEZER

Micro ice crystals with
Desmon shock freezing

Macro ice crystals
damage the product structure

Macro ice crystals without
shock freezing

Micro ice crystals
do not damage the product structure

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Blast Chillers

APPLICATION FIELDS FOR
BLAST CHILLING EQUIPMENT

ADVANCED COOKING TECHNIQUES

COOK & CHILL:

- Cook

- Blast Chilling To +3ºc

- Regeneration

Conservation
Period: 5 days

COOK & FREEZE:

- Cook

- Blast Chilling to -18°C

- Unfreeze

- Regeneration

Conservation
Period: 10 to12 months

VACUUM COOKING

- Vacuum Packaging

- Cook

- Blast Chilling To +3ºc

- Regeneration.

Conservation
Period: 21 days

+90°C

+25°C

90 min.

240 min.

90 min.

From +90°C
to +3°C
in 90 min.

Conservation
5 days

From +90°C
to -20°C
in 240 min.

Conservation
months

From +90°C
to -2°C
in 90 min.

Conservation
21 days

Conservation
up to 5 days

-2°C-2°C+90°C

Conservation
(months)

-20°C-20°C / -40°C

Conservation
up to 5 days

+90°C

+3°C-2°C+90°C

Regeneration
Cycle

Regeneration
Cycle

APPLICATION FIELDS

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Blast Chillers

BLAST CHILLING AND
SHOCK FREEZING MODES

The considerable power of Desmon Blast chillers and the dierent perational modes are designed to meet
adequately every specic processing for catering, bakery, pastry and confectionary businesses. Technological
advantages make for durable, reliable performance: the choice of equipment is important, but it is equally
important to exploit all its potential using all the various modes of fast chilling.

SOFT BLAST CHILLING
from +90°C to +3°C (90’)

Soft Blast Chilling cycle with storage and core probe (insertion) from + 90°C to + 3°C at the
product core in maximum 90’. The air temperature in the cavity stays constantly at 0°C.

Ideal for blast chilling cooked dishes and delicate products such as creams, leafy
vegetables, escalope, etc., which can be preserved at + 3°C optimally up to 5 –7 days.

HARD BLAST CHILLING
from +90°C to +3°C (max 90’)

Hard Blast Chilling cycle with storage and core probe (insertion) from + 90°C to + 3°C at the
product core in maximum 90’.

The air temperature is variable, with intelligent use of various temperature steps.
Ideal for chilling big-size, thick items and/or full loads.

SOFT SHOCK FREEZING

from
+90°C to -18°C (240’)

Soft Shock freezing
from +90°C to -18°C at the product core in less than 240’. The temperature is lowered in two phases: in the rst,
the product is blast chilled up to +3°C at the core and then, in the second phase, it is frozen up to -18°C.

Shock freezing is ideal for freezing raw and semi-prepared food (like meat, sh, fresh pasta, sponge cake, etc.)
that can thus be preserved for several months (at –18 °C) while keeping their organoleptic properties intact.

ver.. 1811

HARD SHOCK FREEZING
from +90°C to -18°C (max 240’)

Hard Shock Freezing Cycle with storage and core probe (insertion) from +90°C to -18°C at
the product core in maximum 240’. The air temperature in the cavity stays constantly at -35°C

Ideal when it is necessary to grapple with demanding situations in terms of product
quantity, its thickness, or if quickness is needed.

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Blast Chillers

WHY DESMON EQUIPMENT
IT’S YOUR BEST DEAL ?

OPTIMAL TEMPERATURE
DISTRIBUTION

The fans stop automatically at the opening
of the door to avoid introduce air at
room temperature. Indirect ventilation
guarantees one perfect temperature
throughout the room by gently acting on
the product;

SUPEREQUIPPED
PRODUCTS

Thawing function included with touch screen
option for model up to 18 trays. All models of
blast chillers and shock freezers with 20 and 40
trays have touch screen, heated core probe, UV
sterilizer, remote unit up to 10 m as standard.

GN1/1 AND EN60X40
COMPATIBILITY

All models have an internal structure compatible
with GN 1/1 and EN60x40 trays.
Easily removable trays/shelves for cleaning, it
is designed to facilitate the chilling through
indirect air ow. Suitable for both EN 600 x 400
and GN1/1 trays/shelves.

EASY MAINTENANCE &
CLEANING

Rounded corner internal for easy cleaning. The
evaporator compartment can be inspected for
cleaning and maintenance.

SUITABLE FOR HEAVY
LOADS

The worktop suitable for heavy loads.
It’s possible to allow mounting of oven.

HOT GAS DEFROST

The Hot Gas Defrost start automatically when
blast chilling is completed, to eliminate the ice
on the evaporator ensuring maximum eciency
during the next cycle.

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FEATURES

Blast Chillers

9 AISI 304 stainless steel exteriore/

interior , including the backrest

9 Insulation thickness 100 mm or

80 mm CFC & HCFC free on the
models Roll-in, 60 mm on the
models whit plug-in cooling unit

9 Rounded internal corner

9 The grille holders in polished

steel wire can be removed for an
easy cleaning

9 Reversible self-closing doors

with 105° stop

9 Indirect air flow

AISI

304

9 Wide magnetic gasket gives

effective seal and easy
removable for an easy cleaning.

9 Washing water drain with cap

9 Stainless steel handle

(2mm thick)

9 Shock absorver mounted on

Blast Chillers and Shock Freezers
Roll-in

9 Core probe needle as standard.

Heated core probe available on
request, for models 20 and 40
trays a standard

60 mm
80 mm

100 mm

9 UV Sterilizer available on request.

For models 20 and 40 trays a
standard

9 Tropicalised condensing unit

9 Pump-down system, reduces the

pressure upon restart of the
compressor

9 All models from 20 up to 40 trays

touch screen as standard.
Thawing optional

9 Thawing function included with

touch screen option for model
up to 18 trays

GN - EN

all models

compatible

CLASSE

5

Tropicalised

INTERIOR DETAILS

Every single detail has been studied in order to make the daily cleaning operations as easy as possible, thus ensuring outstanding
hygiene and ever-perfect maintenance of this device. The easy usage of the blast-chillers it’s also highlighted by the openings at
front and back, allowing a fast and ecient cleaning and maintenance:

Indirect air flow guarantees a perfect
temperature throughout the room

Washing water drain with cap

UV Sterilizer available on request. For
models 20 and 40 trays a standard

AISI 304 stainless steel exteriore/interior,
including the backrest (all models)

ver.. 1811

Shock absorver mounted on Blast
Chillers and Shock Freezers Roll-in

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Core probe needle as standard. Heated
core probe available on request, for
models 20 and 40 trays a standard

Blast Chillers

BLAST CHILLERS
TECHNICAL SOLUTION

PRIMARY OBJECTIVE
IS THE HIGHEST QUALITY

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.

MODULAR MODELS
5 TRAYS

The models with 5 trays are designed
to be placed side by side to the
refrigerated tables and covered with a
single steel top

TROPICALIZED
REFRIGERATION UNIT

All Desmon Blast Chillers 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”.

ONLY STAINLESS STEEL
OF SUPERIOR QUALITY

It’s for this reason that Desmon uses
only stainless steel of superior quality.
All internal and external structures
are stainless steel AISI 304, such as the
doors, the adjustable pedestals and
the handles.

SUITABLE FOR HEAVY
LOADS

The worktop suitable for heavy loads. It’s
possible to allow mounting of oven.

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Blast Chillers

TOUCH SCREEN

All models from 20 up
to 40 trays touch
screen as standard.
Thawing optional.
For models up to 18
trays is optional

OPTIMAL TEMPERATURE
DISTRIBUTION

Indirect air flow
guarantees a
perfect temperature
throughout the room
by gently acting on
the product

STAINLESS STEEL
HANDLE

Stainless steel
handle and the
evaporator cabinet
can be inspected
for easy cleaning

INSULATION THICKNESS

Insulation thickness
100 mm or 80 mm CFC
& HCFC free on the
models Roll-in, 60 mm
on the models whit
plug-in cooling unit

EASY CLEANING AND
MAINTENANCE

The evaporator
cabinet can be
inspected, rounded
internal corners for
easy cleaning

WATER DRAIN PLUG

Washing water drain
with cap for easy
cleaning

STAINLESS STEEL
AISI 304

AISI 304 stainless
steel exteriore/
interior, including
the backrest (all
models)

GN 1/1 AND EN60X40
COMPATIBLE

All models have an
internal structure
compatible with GN
1/1 and EN60x40
trays. Removable
without tools

STAINLESS STEEL
CASTORS

Stainless steel castors
with brake available
on request for models
up to 18 trays

REFRIGERATION UNIT
INCLUDED

Remote condensing
Unit Included up to
max distance 10m, for
model from 20 and 40
trays

UV STERILIZER
ONBOARD

UV Sterilizer available
on request. For models
20 and 40 trays a
standard

CORE PROBE
AS STANDARD

Core probe needle as
standard. Heated core
probe available on
request, for models 20
and 40 trays a standard

ver.. 1811

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Blast Chillers

STANDARD DIGITAL CONTROL

FOR MODEL UP TO 18 TRAYS

The control unit on Desmon blast chillers is a key type and the high instrumental precision allows an immediate and
reliable use. Desmon blast-chillers are equipped with three pre-settled working cycles for blast-chilling operation
temperatures. The temperature range from +3°C to -40°C allows a fast cooling and freezing to be followed by a food
conservation process.

Temperature Display

Time Display

Core Probe

Down

Time/Temp.

key

Hard Blast

Chilling Cycle

Defrost

on/off Key

Up

Time/Temp.

key

Soft Blast

Chilling Cycle

On/off

UV light

Selection / Memory

Custom program

Shock

Freezing Cycle

Time

Cycle Key

Start / Stop

Cycle

Programmable cycles:

- Hard cooling at temperature and
conservation.

- Normal cooling at temperature and
conservation.

- Deep-freezing at temperature and
conservation.

- Hard cooling at time and conservation.

- Normal cooling at time and conservation.

- Deep-freezing at time and conservation.

The probe and core usage (a heated core it’s
also available as optional, in order to get a
better probe extractability from the product)
improves the controlling features over
the product temperature; the timer cycles
foresee to reach a desired cabinet set-point
temperature, without signicance regarding
the warmth inside the product’s heart.

The consequent preservation settings for the
product are fully programmable
to a desired temperature at the controller’s
menu, allowing to use the blast­chiller itself as a normal cooling fridge.
Equipped with an internal HACCP alarm
watch with memory, the blast-chiller
comes with 10 settable alarms, getting advice
in the control unit, displaying
the following:

- Critical Value

- Date and time of the last alarm advice.

- Alarm’s duration (from 1 to 999 min, “---“ if
the alarm it’s running).

OPTIONAL

As optional for this control unit, it's
possible to connect a printing module
on making possible to print all the
operating cycle data as well as further
memorized HACCP alarms.

An sterilizing kit it's also available as
optional, to be used before the blast
chilling process in order to kill further
bacterial environment, normally
hard to be removed with standard
cleaning.

The above mentioned data it’s available for
the following alarms:

- Cell’s probe error.

- Evaporator probe error.

- Core’s probe error.

- Condensation’s probe error.

- High temperature alarm.

- Low temperature alarm.

- Door’s digital micro-switch alarm.

- Condensation’s temperature alarm.

- Nourishment interruption alarm.

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Blast Chillers

7” TOUCH SCREEN DISPLAY

FOR MODELS FROM 20 TO 40 TRAYS AS STANDARD
FOR MODELS UP TO 18 TRAYS AVAILABLE ON REQUEST

This is a very innovative, out of the box tecnology going to exceed other standard solutions in terms of design and
functions. The Desmon Touch Screen Controller is the most advanced method for the blast chiling or freezing process;
the Display board has an essential purpose, not only to make the process handling simple, but also to provide a unique
look to the Equipment. It combines ease of use with very sophisticated functions.

CHILLING AND FREEZING CYCLES

Performs Chilling or Freezing cycles with Hard or Soft options, either on
single or multipoint probe conguration. Smart Speed Control of evapo­rator and condenser fans.

HOLDING MODE

Holding cycle can be congured by the user to start automatically at the
end of the chilling or freezing process. A central setpoint hysteresis, as
well as a Humidity control, allow to hold the product in the best condi­tions, keeping its original properties protected.

DEFROST

Defrost can be set according to the following modes:
electric, hot gas, stop defrost The defrost button for manual activation
always guarantees a perfectly clean evaporator coil at any time. The de­frost can be set by schedule during Holding phase (automatic), real time
or based on the ice detection function.

SANIFICATION

This function runs a time based sterilization cycle. It can be
activated directly from the Display.

SAFETY FUNCTIONS

They are crucial to the reliability and non-stop functionning Air probe
failure protection Compressor will cycle ON and OFF regardless of a probe
failure. Hence, the food safety is always respected. Monitor Dangerous
Voltage drops wil be highlighted on the Display and the refrigeration unit
will be stopped to prevent failures. High Condensing Temperature
Should the condensing temperature exceed the temperature
limits, the compressor will stop and cooling fans will activate
until the right condensing temperature is reset.

CUT OFF DEVICES

Should one of the following devices activate, pressure switch, compressor
Kriwan module or breaker, the unit will stop working until it is manually
reset.

DOOR ALARM

Once a pre-determined delay time has elapsed, a door alarm with buzzer
will come up. During the opening period the evaporator fans will cycle
OFF.

HACCP FUNCTIONS

As per HACCP guidelines, this special range of blast chillers will daily egister
data regarding chilling, freezing and holding cycles along with the energy
employed to perfrom those cycles. Through the menu function, temperatu­re trends will be drawn on the Display showing peak values and temperatu­re varying during the process.

PPROGRAM FUNCTION

When using the Multi-core mode, the P-PROGRAM function will detect the
two cores closest to the product center and to its surface. This will make
sure the correct temperature is being considered to properly reach the
chilling and freezing temperature targets.

ELECTRONIC EXPANSION VALVE CONTROL (optional)

The system that controls the electronic expansion valve has been desi­gned to minimize the energy consumption and obtain at the same time
the maximum performace of the blast chiller equipment. The use of an
electronic expansion valve guarantees an accurate and steady regulation
of the refrigerant ow keeping the cooling ecency at the highest values.
The valve is controlled by a dedicated driver which regulates the opening
according to the requested cooling capacity, hence constantly providing
the correct super-heat degree and preventing the valve from undesired
“hunting” conditions.

COOKING RECIPES DOWNLOAD/UPLOAD

Through the USB port all the stored recipes can be downloaded
or uploaded for data transfer to other equipmenmt.

INFOMATRIX

A LED matrix built on the power board allows to check the supply status,
the correct communication toward the Display board and the details of the
currently running cycle.

FLEXIBILITY

Every relay can be individually assigned with a specic function.
This will provide a very high exibility in electrical wiring and immediate
service procedures during troubleshooting or repair.

THAWING (Optional on GBF20GN1/1 – GBF20GN2/1and GBF40GN2/1)

Our touch screen blast freezers are now featuring controlled thawing as
standard, a new cycle allowing to thaw perishables from -18°C to +3°C as
core temperature, decreasing by 75% the traditional thawing time and
keeping food Constantly In Adequate Temperature Ranges getting good
preservation, reducing weight loss.

ver.. 1811

17 www.desmon.it

Blast Chillers

THE RANGE

The wide available range of Desmon blast chillers and shock freezers makes it easy to choose the model most suited to
your needs: from the little 3 trays GN 2/3 up to the 15 trays GN 1/11, from the “positive” blast chilling models (i.e. from
+90 to +3 °C) to the mixed models that can both blast chill and shock freeze (from +90 to -18 °C). Our product range
starts from dierent models in pastry and gastro versions, completely made of pure AISI 304 Stainless Steel with the
most advanced control unit and energy saving features.

GBF-3GN2/3

CAPACITY

3 Trays GN 2/3 (354x325 mm)

2 Ice cream box 5lt

DISTANCE between racks
70mm

DIMENSIONS

Width 600 mm
Depth 600 mm
Height 400 mm

COOLING CAPACITY*

+90°C > +3°C +90°C > -18°C

GBF-3GN2/3 7 Kg 5 Kg

VOLTAGE 220V/1/50Hz

ABS. POWER 650W

INTEGRATED CONDENSING UNIT

LEFT HINGED DOOR

Note

Core probe, HACCP memory, UV lamp,
Printer not available

* Cooling capacity measured with 125g standard samples (accordingly to DIN 8953/8954) at ambient temperature +38°C (+32°C for model GBF-3GN2/3)

GBF-5G
GBF-5G+

CAPACITY
5 Trays GN 1/1

DISTANCE between racks
60mm

DIMENSIONS

Width 800 mm
Depth 700 mm
Height 850 mm

COOLING CAPACITY*

GBF-5G 14 Kg 8 Kg

GBF-5G+ 20 Kg 12 Kg

GBF-5P 14 Kg 8 Kg

GBF-5P+ 20 Kg 12 Kg

VOLTAGE 220V/1/50Hz

ABS. POWER
GBF-5G / P 1100/600 W
GBF-5G+ / P+ 1700/850 W

INTEGRATED CONDENSING UNIT

REVERSIBLE DOOR

Options

Integrated sterilizer nr.1, Lockable castors 2
with brakes, Heated Core Probe.

GBF-5P
GBF-5P+

CAPACITY
5 Trays EN 600x400
5 Trays GN 1/1
6 Ice cream box 5 lt

Width 800 mm
Depth 800 mm
Height 850 mm

+90°C > +3°C +90°C > -18°C

18www.desmon.it

GBF-7
GBF-7+

CAPACITY
7 Trays GN 1/1 (325x530 mm)
7 Trays EN 600x400 mm
9 Ice cream box 5 lt

DISTANCE between racks
60mm

DIMENSIONS

Width 800 mm
Depth 830 mm
Height 1110 mm

COOLING CAPACITY*

+90°C > +3°C +90°C > -18°C

GBF-7 18 Kg 11 Kg

GBF-7+ 24 Kg 17 Kg

VOLTAGE 220V/1/50Hz

ABS. POWER
GBF-7 1700/850 W
GBF-7+ 2700/1300 W

INTEGRATED CONDENSING UNIT

REVERSIBLE DOOR

Options

Integrated sterilizer nr.1, Lockable castors 2
with brakes, Heated Core Probe.

ver. 1811

Blast Chillers

Touch screen controller
available on request.
Built in thawing on
touch screen

All models are suitable for
both EN 600 x 400 and
GN1/1 trays/shelves.
Unless otherwise noted.

GBF-10
GBF-10+

CAPACITY
10 Trays GN 1/1 (325x530 mm)
10 Trays EN 600x400 mm
12 Ice cream box 5 lt

DISTANCE between racks
60mm

DIMENSIONS

Width 800 mm
Depth 830 mm
Height 1610 mm

COOLING CAPACITY*

+90°C > +3°C +90°C > -18°C

GBF-10 30 Kg 20 Kg

GBF-10+ 35 Kg 25 Kg

VOLTAGE 400V/3/50Hz

ABS. POWER
GBF-10 2700/1300 W
GBF-10+ 3300/1400 W

INTEGRATED CONDENSING UNIT

REVERSIBLE DOOR

GBF-15
GBF-15+

CAPACITY
15 Trays GN 1/1 (325x530 mm)
15 Trays EN 600x400 mm
18 Ice cream box 5 lt

DISTANCE between racks
68mm

DIMENSIONS

Width 800 mm
Depth 830 mm
Height 2000 mm

COOLING CAPACITY*

+90°C > +3°C +90°C > -18°C

GBF-15 40 Kg 30 Kg

GBF-15+ 65 Kg 50 Kg

VOLTAGE 400V/3/50Hz

ABS. POWER
GBF-15 3300/1400 W
GBF-15+ 4000/2200 W

INTEGRATED CONDENSING UNIT

REVERSIBLE DOOR

GBF-18
GBF-18+

CAPACITY
18 Trays GN 1/1 (325x530 mm)
18 Trays EN 600x400 mm
21 Ice cream box 5 lt

DISTANCE between racks
67mm

DIMENSIONS

Width 800 mm
Depth 830 mm
Height 2170 mm

COOLING CAPACITY*

+90°C > +3°C +90°C > -18°C

GBF-18 51 Kg 35 Kg

GBF-18+ 78 Kg 60 Kg

VOLTAGE 400V/3/50Hz

ABS. POWER
GBF-18 3300/1400 W
GBF-18+ 4000/2200 W

INTEGRATED CONDENSING UNIT

REVERSIBLE DOOR

Options

Integrated sterilizer nr.1, Lockable castors 2
with brakes, Heated Core Probe.

* Cooling capacity measured with 125g standard samples (accordingly to DIN 8953/8954) at ambient temperature +38°C

ver.. 1811

Options

Integrated sterilizer nr.1, Lockable castors 2
with brakes, Heated Core Probe.

19 www.desmon.it

Options

Integrated sterilizer nr.1, Lockable castors 2
with brakes, Heated Core Probe.

Blast Chillers

REMOTE
CONDENSING UNIT

Touch screen
controller
as standard.
Thawing optional.

GN 1/1 GN 1/1 GN 2/1

GBF-20GN1/1T+

CAPACITY (Not included)
1 Trolley GN 1/1 (20 Trays 325x530 mm)
1 Trolley EN (20 Trays 600x400 mm)

DIMENSIONS

Width 920 mm
Depth 1410 mm
Height 2190 mm

COOLING CAPACITY*

+90°C > +3°C +90°C > -18°C

GBF-20GN1/1T+ 110 Kg 95 Kg

VOLTAGE 400V/3/50Hz

ABS. POWER
4000/2200 W

REMOTE CONDENSING UNIT

RIGHT HINGED DOOR

Standard equipment

Integrated UV sterilizer, Heated Core Probe.
Optional

Router wi , HACCP Printer.

* Cooling capacity measured with 125g standard samples (accordingly to DIN 8953/8954) at ambient temperature +38°C

REMOTE CONDENSING UNIT
INCLUDED MAX 10M

GBF-20GN1/1HN+

HN = HOUNO OVEN
CV = CONVOTERM OVEN
RT = RATIONAL OVEN

CAPACITY (not included)
HN =1 Trolley for HOUNO Oven GN 1/1
CV =1 Trolley for Convotherm Oven 20.10
RT =1 Trolley for Rational Oven GN 1/1

DIMENSIONS

Width 1160 mm
Depth 1000 mm
Height 2320 mm

COOLING CAPACITY*

+90°C > +3°C +90°C > -18°C

GBF-20GN1/1HN+

VOLTAGE 400V/3/50Hz

ABS. POWER
4000/2200 W

REMOTE CONDENSING UNIT

RIGHT HINGED DOOR

Standard equipment

Integrated UV sterilizer, Heated Core Probe.
Optional

Router wi , HACCP Printer.

110 Kg 95 Kg

GBF-20GN2/1HN+

HN = HOUNO OVEN

CAPACITY (not included)

HN =1 Trolley for HOUNO Oven GN 2/1

DIMENSIONS

Width 1400 mm
Depth 1190 mm
Height 2530 mm

COOLING CAPACITY*

GBF-20GN2/1HN+

VOLTAGE 400V/3/50Hz

ABS. POWER
4000/2200 W

REMOTE CONDENSING UNIT

RIGHT HINGED DOOR

Standard equipment

Integrated UV sterilizer, Heated Core Probe.
Optional

Router wi , HACCP Printer.

+90°C > +3°C +90°C > -18°C

200 Kg 175 Kg

DIMENSIONS
Width 908 mm
Depth 811 mm
Height 680 mm

Integrated UV sterilizer
and Heated Core Probe as
standard

20www.desmon.it

ver. 1811

INTEGRATED
CONDENSING UNIT

Blast Chillers

Touch screen
controller
as standard.
Thawing optional.

STORAGE SYSTEM ON BOARD
CONDENSING UNIT INCLUDED

GBF-20GN1/1T-UT+

REFRIGERATION SYSTEM ON BOARD

GN 1/1 GN 2/1 GN 1/1

GBF-20GN2/1T-UT+

GBF-20GN1/1HNUT+

HN = HOUNO OVEN

CAPACITY (Not included)
1 Trolley GN 1/1 (20 Trays 325x530 mm)
1 Trolley EN (20 Trays 600x400 mm)

DIMENSIONS

Width 920 mm
Depth 1410 mm
Height 2370 mm

COOLING CAPACITY*

+90°C > +3°C +90°C > -18°C

GBF-20GN1/1T-UT+

VOLTAGE 400V/3/50Hz

ABS. POWER
4000/2200 W

INTEGRATED CONDENSING UNIT

RIGHT HINGED DOOR

Standard equipment

Integrated UV sterilizer, Heated Core Probe.
Optional

Router wi , HACCP Printer.

* Cooling capacity measured with 125g standard samples (accordingly to DIN 8953/8954) at ambient temperature +38°C

110 Kg 95 Kg

CAPACITY (not included)
1 Trolley GN 2/1 (20 Trays 530X650 mm)
2 Trolleys EN (20 Trays 600x400 mm)
1 Trolley EN (20 Trays 600x800 mm)

DIMENSIONS

Width 920 mm
Depth 1800 mm
Height 2370 mm

COOLING CAPACITY*

+90°C > +3°C +90°C > -18°C

GBF-20GN2/1T-UT+

VOLTAGE 400V/3/50Hz

ABS. POWER
4000/2200 W

INTEGRATED CONDENSING UNIT

RIGHT HINGED DOOR

Standard equipment

Integrated UV sterilizer, Heated Core Probe.
Optional

Router wi , HACCP Printer.

200 Kg 175 Kg

CAPACITY (not included)

HN =1 Trolley for HOUNO Oven GN 1/1

DIMENSIONS

Width 920 mm
Depth 1000 mm
Height 2650 mm

COOLING CAPACITY*

GBF-20GN1/1HNUT+

VOLTAGE 400V/3/50Hz

ABS. POWER
4000/2200 W

INTEGRATED CONDENSING UNIT

RIGHT HINGED DOOR

Standard equipment

Integrated UV sterilizer, Heated Core Probe.
Optional

Router wi , HACCP Printer.

+90°C > +3°C +90°C > -18°C

110 Kg 95 Kg

ver.. 1811

Integrated UV sterilizer
as standard

Heated Core Probe
as standard

21 www.desmon.it

Blast Chillers

Touch screen
controller
as standard.

Integrated UV
sterilizer
as standard

Thawing optional.

GN 2/1 GN 2/1

Heated Core
Probe as
standard

REMOTE
CONDENSING
UNIT INCLUDED
MAX 10M

REFRIGERATION SYSTEM ON BOARD REMOTE CONDENSING UNIT

GBF-20GN2/1HNUT+

HN = HOUNO OVEN

CAPACITY (not included)

HN =1 Trolley for HOUNO Oven GN 2/1

DIMENSIONS

Width 1260 mm
Depth 1050 mm
Height 2360 mm

COOLING CAPACITY*

+90°C > +3°C +90°C > -18°C

GBF-20GN2/1HNUT+

VOLTAGE 400V/3/50Hz

ABS. POWER
4000/2200 W

INTEGRATED CONDENSING UNIT

RIGHT HINGED DOOR

Standard equipment

Integrated UV sterilizer, Heated Core Probe.

Optional

Router wi , HACCP Printer

* Cooling capacity measured with 125g standard samples (accordingly to DIN 8953/8954) at ambient temperature +38°C

200 Kg 175 Kg

GBF-20GN2/1
GBF-20GN2/1+

CAPACITY (not included)

1 Trolley GN 2/1 (20 Trays 530x650 mm)
2 Trolley EN (20 Trays 600x400 mm)

DIMENSIONS

Width 1500 mm
Depth 1340 mm
Height 2130 mm

COOLING CAPACITY*

+90°C > +3°C +90°C > -18°C

GBF-20GN2/1

GBF-20GN2/1+

VOLTAGE 400V/3/50Hz

ABS. POWER
GBF-20GN2/1 4000/2200 W
GBF-20GN2/1+ 6000/3100 W

REMOTE CONDENSING UNIT

REVERSIBLE DOOR

Standard equipment

UV Sterilizer, Heated Core Probe.
Optional

Router wi , HACCP Printer, Trolley GN 2/1,

Trolley EN, Additional Pass-Thru Door

150 Kg 135 Kg

200 Kg 175 Kg

DIMENSIONS
Width 900 mm
Depth 1000 mm
Height 730 mm

22www.desmon.it

ver. 1811

Blast Chillers

Touch screen
controller
as standard.
Thawing optional.

GN 2/1

Integrated UV
sterilizer
as standard

Heated Core
Probe as
standard

REMOTE
CONDENSING
UNIT INCLUDED
MAX 10M

DIMENSIONS
Width 900 mm
Depth 1000 mm
Height 730 mm

REMOTE CONDENSING UNIT

GBF-40GN2/1
GBF-40GN2/1+

CAPACITY (not included)

2 Trolley GN 2/1 (20 Trays 530x650 mm)
4 Trolley EN (20 Trays 600x400 mm)

DIMENSIONS

Width 1500 mm
Depth 1940 mm
Height 2130 mm

COOLING CAPACITY*

+90°C > +3°C +90°C > -18°C

GBF-40GN2/1

GBF-40GN2/1+

VOLTAGE 400V/3/50Hz

ABS. POWER
GBF-40GN2/1 8000/3600 W
GBF-40GN2/1+ 8000/3600 W

REMOTE CONDENSING UNIT

REVERSIBLE DOOR

Standard equipment

UV Sterilizer, Heated Core Probe.
Optional

Router wi , HACCP Printer, Trolley GN 2/1,

Trolley EN, Additional Pass-Thru Door

* Cooling capacity measured with 125g standard samples (accordingly to DIN 8953/8954) at ambient temperature +38°C

280 Kg 230 Kg

380 Kg 330 Kg

ver.. 1811

23 www.desmon.it

100% Made in Italy

MANUFACTURING PLANTS:

DESMON S.p.A.

Head Ofce:

Zona Ind. F3 Sup.
83051 Nusco (AV)

ITALIA

Tel.: [phone]
Fax: [phone]
E-mail: [e-mail]

www.desmon.it

Il costruttore si riserva il diritto di apportare modiche senza preavviso - We reserve
the right to change specications without notice - Nous réservons le droit de modi­er nos produits sans préavis - Technische änderungen vorbehalten - El contructor
se reserva la facultad de aportar cambios sin aviso previo - Doğal olarak, ürünler­de yapılacak olası teknolojik yenilikler ve değişiklikleri haber vermeksizin yapma
hakkımızı saklı tutmaktayız - Мы оставляем за собой право вносить изменения в
спецификацию без дополнительного уведомления

www.desmon.it