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/Freezers reduce temperature to
+3°C at food core in less than 90 minutes
and down to -18°C in less than four hours.
After the Blast Chilling a holding cycle starts
automatically to respectively maintain food at
+3°C and -18°C. Blast freezed food has a
solid 6 months/1 year 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 CHILLER / FREEZERS
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
N° defrost in 24 hrs.
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
56 KG - 20 GN 1/1
P R O F E S S I O N A L
GN 1/1; 600x400
400 V, 3N, 50