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.
Cruise cycle : the chiller automatically
drives the chilling process to maintain the
food quality and reduce where possible the
total chilling time (it works by food probe).
Soft Chilling (Air temperature –2°C).
Hard Chilling (Air temperature –20°C).
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
Holding at +3°C (automatically activated
at the end of each probe driven cycle).
Turbo cooling: the chiller works
continuously at the desired temperature.
Ideal for continuous production and for pastry
Automatic recognition of the insertion of
the food probe (cycles piloted either by food
probe temperature or by time)
The control unit provides several
operating settings: time/core temperature
according to NF and UK regulations, time/air
temperature/probe personalised according to
national regulations, sterilizing cycle: UV
lamps built-in (on request), 3 single sensor
core temperature probes (as accessory),
ideal for meats, automatic defrosting and
BLAST CHILLER/FREEZERS 50-50kg
manual defrosting. All parameters are
3-sensor core probe as standard.
The control unit provides two large
displays to read out: time, core temperature,
residual time, alarms, service information.
Two specialized cycles, P1 brings down
the ice-cream temperature to -14°C
(measured at the core when probe is
inserted). Once set temperature is reacheed,
the temporary maintenance phase
automatically begins, holding the -14°C
temperature. P2 sets temperature to -36°C /
-40°C for an indefinite amount of time,
maintaining the ventilation active.
Temperature is adjustable up to -40°C
without interrupting the cycle, allowing
ice-cream to be kept longer in the freezer.
All information related to the different
operating models are recorded: date, time,
cycle, core temperature, holding
temperature, HACCP accordance.
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
Max load capacity - trays h 65 mm - n°
N° of positions/pitch, mm
Compressor power - HP
N° defrost in 24 hrs.
Refrigerant quantity - g.
Refrigeration power - W
at evaporation temperature - °C
Power - kW
Power supply - V, phases, Hz
SET OF 5 S/S RUNNERS-6&10 GN 1/1
P R O F E S S I O N A L
Blast freezer - 50
1/1; Ice Cream
400 V, 3N, 50