Chilling means bringing the temperature of
cooked food from +90ºC to +3°C in a short
time lap to minimize bacteria proliferation and
avoid loss of food consistency and texture.
The ZANUSSI easyChill Blast Chillers reduce
temperature to +3°C at food core in less than
90 minutes. After the Blast Chilling a holding
cycle starts automatically to maintain food at
+3°C. Blast chilled food has a solid 5 days
shelf life without loss of flavour, nutritional
values and weight. The opportunity to
prepare in a single shot the food to be used
in different times during the week enables a
better work scheduling and therefore a
sensible reduction in labour costs.
Soft Chilling (Air temperature
Hard Chilling (Air temperature
All the probe-driven cycles feature
ARTE (Algorithm for Remaining
Time Estimation): the machine
displays the actual time needed to
end the cycle and to make planning
the activities easier.
Holding at +3°C (automatically
activated at the end of each cycle).
Turbo cooling: the chiller works
continuously at the desired
temperature. Ideal for continuous
production and for pastry application.
Automatic recognition of the
insertion of the food probe (cycles
piloted either by food probe
temperature or by time)
Single sensor core probe as
ACTIVE BLAST CHILLERS
Productivity per cycle - kg.
NF Regulations - chilling / freezing
UK Guide lines - chilling / freezing
Gross capacity (D.I.N. 8952) - l.
External dimensions - mm
depth/with open doors
Internal dimensions - mm
N° and type of door
Max load capacity - trays h 65 mm - n°
Compressor power - HP
Refrigerant quantity - g.
Refrigeration power - W
at evaporation temperature - °C
Power - kW
Noise level - dBA
Net weight - kg.
Power supply - V, phases, Hz
1 SINGLE-SENSOR PROBE-BL.C/FREEZERS LW
REMOVABLE TRAY SUPPORT RACK FOR 20 GN1/1
P R O F E S S I O N A L
GN 1/1; 600x400
400 V, 3N, 50