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Related Manuals for Delfield Blast Chillers/Shock Freezers
Summary of Contents for Delfield Blast Chillers/Shock Freezers
- Page 1 Delfield ™ ® Blast Chillers/Shock Freezers...
- Page 3 Blast Chilling / Freezing Blast chilling and shock freezing are the best natural systems to extend the shelf life of food. This is why Delfield, utilizing its experience in refrigeration, created the ConvoChill range of blast chillers/freezers. These machines are designed to improve the quality and organization of the work in restaurants, confectioneries, bakeries and ice-cream shops.
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Page 4: Shock Freezing
Thanks to an air temperature of -40˚F, the ConvoChill blast freezer micro-crystallization of the water that the food keeping all the qualities of the food whole. -
Page 5: Blast Chilling
Blast chilling Blast chilling Blast chilling +194 F +38 F +194 F All food cooked and left to cool slowly, to be served later on, loses its finest qualities. The main reason is the extremely high bacterial growth that takes place while the food is at a All food cooked and left to cool slowly, to be served later on, loses its temperature of between +65 C and +10 C. - Page 6 Besides the blast freezing of raw, pre-cooked and cooked products, the power and quality of Delfield blast freezers allow freezing pre-leavened products ready to be put in the oven (special kinds of bread, pizzas, focaccia bread, etc.), thus taking maximum advantage of the potentials offered by the “refrigeration...
- Page 8 The Benefits Greater Profits TIme SavInGS uP To 30% Thanks to the longer shelf life of blast chilled food, it is possible to plan production better and prepare larger quantities of dishes and semi-processed foods in advance, without having to repeat the process every day. All this while always keeping the quality of the served foods high.
- Page 9 Around +100˚F the number of bacteria doubles every 20 minutes. The Delfield blast chiller makes it possible to “cross” the range of hazardous temperatures quickly, taking the core of the food to +38˚F in approximately 90 minutes. This reduces the quantity of bacteria in food after cooking to a minimum, improving food quality, organoleptic properties and safety.
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Page 10: Control Panel
Temperature and time display Status display (Blast Chilling / Preserving) Integrated printer 99 programs Hot gas defrosting SPECIAL FEATURES • HACCP ALARMS MEMOR Y • ICE CREAM BLAST FREEZING FUNCTION • AUTOMA TIC CORE PROBE INSER TION CHECK By Delfield... - Page 11 Working cycles “SOFT” BLAST CHILLING 200 F CORE TEMPERATURE Suited for delicate or thin foods such as rice, vegetables, fried foods. 38 F 32 F -4 F “HARD” BLAST CHILLING 200 F Very effective for dense, greasy and CORE TEMPERATURE large-sized foods.
- Page 12 Standard Features Core probe Automatically controls the length of the blast chilling cycle; conic shaped, it is easily removed after shock freezing cycle, without heating it. dual suitability Tray rack for the T14D Easily removable for cleaning, it is designed to facilitate the chilling air flow, increasing the machine efficiency.
- Page 13 haCCP memory Standard on all machines, it permits saving all the HACCP alarms automatically. evaporator with easy access and indirect air flow which ensures the least dehydration possible.
- Page 14 The Offering CAPACITY 44lbs. - Blast Chill- 5 12”x20”x2.5” pans 26lbs. - Shock Freeze DIMENSIONS 31.5”W X 27.5”D X 35.5”H ELECTRICAL SPECS Comp. Max. Max Fuse Voltage Amp. Size 220-230/1/60 10.0 12.0 SELF-CONTAINED CONDENSING UNIT REVERSIBLE DOOR COMPANION PIECE TO: OES 6.10 OEB 6.10 OGS 6.10...
- Page 15 T24C CAPACITY 242lbs. - Blast Chill- accomodates 12.20 rack 200lbs. - Shock Freeze DIMENSIONS 49.25”W X 43.25”D X 60.25”H ELECTRICAL SPECS Comp. Max. Max Fuse Av. Heat Voltage Amp. Size Rejected (W) 220-230/3/60 25.0 30.0 12990 REMOTE CONDENSING UNIT (OPTIONAL) RIGHT HINGED DOOR COMPANION PIECE TO: OES 12.20...
- Page 16 Delfield ™ ® REACH-INS / PREP TABLES / SHELLEY® SERVING COUNTERS / DROP-INS / COMPONENT CRAFTED EQUIPMENT PHONE: 800-733-8948 / FAx: 800-699-0619 / WEB: WWW.DELFIELD.COM DBCONVOCHILL 06/07...