FOOD PRESERVATION AND SOUSVIDE
BLAST CHILLERS
Blast Chiller AS-15/2
CAPACITY: 15 X GN 2/1 OR 30 X GN 1/1
Output:
Blast chilling: 70 Kg. / 9'
Shock freezing: 55 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: 30
Recipient capacity (GN) 2/1: 15
600 x 400 recipient capacity: 30
Capacity of ice-cream cuvettes 5 l.: 42
Chilling capacity: 90 ºC - 3 ºC / 90 ' : 70 Kg
Deep freezing capacity: 90 ºC - -18 ºC / 240 ' : 55 Kg
Space between trays: 68 mm
Consumption: 4350 W
External dimensions (WxDxH)
·Width: 800 mm
·Depth: 1228 mm
·Height: 1970 mm
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
· UVC lamp
· USB to connect a printer.