Sammic AB-5 User Manual

FOOD PRESERVATION AND SOUS­VIDE

BLAST CHILLERS

Blast Chiller AB-5

CAPACITY: 5 X GN 1/1

Output:
Blast chilling: 18 Kg. / 9'
Shock freezing: 10 Kg. / 24'

Hard chilling, deep freezing & preservation.

· Quick chilling to +10ºC. This inhibits bacterial proliferation, prevents food
dehydration due to evaporation and permits maintaining the original properties of
food for five to seven days.

· Deep-freezing to a core temperature of -18ºC in less than four hours, thus
avoiding the formation of macrocrystals, an essential requisite if · at the time of its
consumption - unfrozen food is to keep its original consistency and quality.

· Automatic preservation at the maintenance temperature programmed at the end
of each operation.

· Integrated power unit.

· Indirect air flush: low dehydration.

· Powerful compressors: quick chilling.

· Hard chilling: for thick products.

· Core probe: Optimises the chilling and freezing times, by detecting the moment at
which the desired temperature is reached in the core of the product.

TECHNICAL SPECIFICATIONS

Recipient capacity (GN) 1/1: 5

600 x 400 recipient capacity: 5

Capacity of ice-cream cuvettes 5 l.: 6

Space between trays: 68 mm

External dimensions (WxDxH)

·Width: 800 mm

·Depth: 700 mm

·Height: 900 mm

Chilling capacity: 90 ºC a 3 ºC / 90 ' / 18 Kg

Deep freezing capacity: 90 ºC a -18 ºC / 240 ' / 10 Kg

Coolant : refrigerante 1100g-R404A

Refrigeration power : 1573 W

Consumption: 1250 W

Gross weight : 123 Kg.

Net weight : 108 Kg

DEFAULT EQUIPMENT OPTIONAL EQUIPMENT

· HACCP system. Hazard Analysis & Critical
Control Points

· Core probe.

2006/95/EC , 2004/108/EC,2006/42/EC,
Regl. Eur. 1935/20

EN60335-1,EN60335-2-89,EN62233,EN55014-1,EN61000-3-2 ,
EN61000-3-3,EN55014-1,EN55014-2,EN61000-4-2,EN61000-4-4
EN61000-4-5,EN61000-4-6,EN61000-4-11,ISO 12100

· Sterilizing ozone

· Printer