Electrolux AOFS101CU User Manual
ITEM #
MODEL #
air-o-chill
air-o-chill Blast Chiller/Shock
Freezer 101 - 110lbs (50kg)
air-o-chill
air-o-chill Blast Chiller/Shock Freezer 101 110lbs (50kg)
726337 (AOFS101CU)Blast Chiller/Shock Freezer
Short Form Specification
Item No.
Unit to be Electrolux air-o-chill® Blast Chiller/Shock Freezer
Soft-chilling, Hard-chilling and Blastfreezing cycles. At the end
of each Blast-chilling- or freezing cycle the unit shall
automatically activate a holding cycle. Defr ost cycle is
automatically and intelligently activated: ice build up on
evaporator is automatically detected and defrost activated
to maximize performance efficiency. Manual activation of
defrost cycle is possible. Unit does not have any heat limitation
and can accept food directly from oven at cooking
temperature. The unit features both time and core temperature
controlled chilling cycles. One core temperature probe is
provided as standard, up to three are available.
Covered by Electrolux Platinum Star® Service Program twoyear parts and one-year labor warranty , installation start-up
APPROV AL:
101 - 208V /3p/60Hz
NAME #
SIS #
AIA #
and performance checkup after one year from installation.
Main Features
•BlastChiller/Shock Freezer designed to accept hot
product directly from the oven, no need to reduce food
temperature below 160° F (70° C) before starting the
chilling/freezing cycle.
•Soft Chilling: air temperature -28 °F (–2°C).
•Hard Chilling (air temperature -4 °F or (–20°C).
•Blast/Shock Freezing cycle: 55 lbs. (25kg) from 194 °F
(90°C) up to -40 °F (-18°C) in less that four hours.
Blast/Shock Freezing: low air temperature adjustable up
to -42 °F (-41°C).
•Automatic Holding cycle: automatically activated at the
end of each cycle to save energy and maintain the target
temperature (manual activation is also possible): chilling
at 37 °F (3°C) and freezing at -8 °F (-22°C).
•Turbo cooling (PA TENTED): chiller works continuously at
the desired temperature; ideal for continuous
production.
•Cruise cycle (PATENTED): the chiller automatically sets
the parameters for the quickes and best chilling (it works
by probe).
•Two specialized cycles:
P1 brings down ice-cream temperature to -14°C
(measured at the core when probe is inserted). Once set
temperature is reached, the temporary maintenance
phase automatically begins, holding the -14°C
temperature.
P2 sets temperature to -36°C / -40°C for an indefinite
amount of time, maintaining the ventilation active.
Temperature is adjustable up to -40°C without
interrupting the cycle, allowing ice-cream to be kept
longer in the freezer.
•3-sensor core probe as standard and automatic
detection of the core probe insertion.
•Probe-driven cycles feature ARTE (Algorithm for
Remaining Time Estimation) to make planning the
activities easier.
•Control unit provides two large displays to read out: time,
core temperature, cycle countdown, alarms, service
information.
•Control unit provides several operating settings
(programmable parameters): time/core temperature
according to NF and UK regulations, time/air
temperature/probe personalized according to national
regulations, sterilizing cycle: UV lamps built-in (on
request), 3 single sensor or 3-sensor temperature probes
(as accessory), ideal for meats, automatic defrosting and
manual defrosting.
•Audible alarms and visual indicators for food safety
(HACCP) issues and separate audible and visual for unit
malfunctions.
•On-board HACCP monitoring capable.
•All information related to the different operating models
are recorded: date, time, cycle, core temperature,
holding temperature, HACCP accordance.
•Automatic and manual hot gas defrosting.
•Chilling and freezing times can vary according to food
air-o-chill Blast Chiller/Shock Freezer 101 - 110lbs (50kg)
air-o-chill
Electrolux Professional, Inc.
10200 David T aylor Drive, Charlotte, NC 28262 • Telephone Number: 866-449-4200 • Fax Number: 704-547-7 401
www.electroluxusa.com/professional
quantity, density, moisture contents and type of containers.
Chilling capacity according to NF regulations is 18 kg.
•Performance guaranteed at ambient temperatures of 90°
F (+32° C).
Construction
•Main components in 304 AISI stainless steel.
•Solenoid valve included.
•Developed and produced in ISO 9001 and ISO 14001
certified factory.
•Evaporator with antirust protection.
•Motors and fan waterproof protected IP23.
•PC connection on request, gate RS 485.
•No water connections required.
•Stand alone printer as accessory.
•Inner cell with fully rounded corners.
•High density polyurethane insulation, 60 mm tickness,
HCFC free.
•Environmentally friendly: R404a as refrigerant fluid.
•Removable magnetic gasket door with hygienic design.
•Ventilator swinging hinged panel for access to the
evaporator for cleaning.
•Automatic heated door frame.
•Thermostatic expansion valve to optimize the cooling unit
efficiency.
•Waste water can be plumbed into drain, but can also be
collected in an optional waste container .
air-o-chill
air-o-chill Blast Chiller/Shock
Freezer 101 - 110lbs (50kg)
Included Accessories
•1 of (1) 3-sensor probe, for blast chiller/
freezers all sizes
•5 of Single 304 stainless steel grid (12
"x20")
PNC 880212
PNC 922062
Optional Accessories
•(4) castors (2 with brakes) for Air-O-Chill®PNC 880111 ❑
•(1) 3-sensor probe, for blast chiller/freezers
all sizes
•(1) single sensor probe, for blast chiller/
freezers
•(2) single sensor probes, for blast chiller/
freezers
•- NOT TRANSLA TED -PNC 880215 ❑
•Roll-in rack support for 101 blast chiller and
blast freezer, 50kg
•- NOT TRANSLA TED -PNC 881056 ❑
•Rilsan® coated grid (12"x20")PNC 881061 ❑
•Trolley for rack cassette for 61 and 101 ovenPNC 922004 ❑
•10 rack cassette for 101 oven (standard
pitch)
•8 rack cassette for 101 oven (increased
pitch)
•30 plate rack for 101 oven (plate diameter
up to 12 1/4") (trolley not included)
•Single 304 stainless steel grid (12"x20")PNC 922062 ❑
•Pastry Rack (400mm x 600mm) for 10 Hotel
or Steam pans air-o-system
•HANDLE + WHEELS KIT FOR TRAY RACKPNC 922352 ❑
PNC 880212 ❑
PNC 880213 ❑
PNC 880214 ❑
PNC 881028 ❑
PNC 922006 ❑
PNC 922009 ❑
PNC 922015 ❑
PNC 922066 ❑
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