Advance blast chillers
Our Advance range blast chillers come in different sizes to adapt to the needs of each user.
All of them, from the small blast chillers to the large freezers with capacity for GN 2/1 trays, are equipped with a new 5” capacitive touch control.
Advance chiller cells: With one or two doors (passable). The cell and the condensing unit are selected independently.
Thanks to our blast chillers you will be able to preserve a large amount of product once blasted within a period of between 5 and 7 days after preparing it. In this way, you will improve in planning, in the purchase of raw materials, in the management of staff in the kitchen and in the variety on the menu.
The rapid drop in temperature allows the humidity of food to remain unaltered and prevents normal bacterial proliferation. In addition, the formation of macrocrystals is avoided and therefore all the organoleptic characteristics are maintained. Our blast chillers are also exceptional for preserving fresh and raw foods such as fish, crustaceans, vegetables, bread and semi-finished products such as fresh pasta and sauces.
Our blast chillers carry out automatic evaporation of the defrosted water through the hot gas duct. In this way, the efficiency of the refrigeration circuit is improved and energy consumption is reduced.
Insulate to preserve. Our compact blast chillers incorporate 60 mm insulation (except model 031, 35 mm); 70 mm in blast chiller cells and 100 mm in blast chiller freezing cells. For their part, the RBM models have injected polyurethane insulation 100 mm thick.
Rounded joints for easy cleaning. Removable internal parts and sloped drain to remove waste liquids. Equipped with a water collection tray.
Our blast chillers are very versatile and can be used for refrigeration and freezing cycles. Our guides can hold GN or pastry trays and provide the flexibility that catering businesses need.
The Hazard Analysis and Critical Control Points System (HACCP or HACCP) allows food to be preserved, monitoring equipment temperatures and allowing the display of registered alarms; in this way, the reproduction of microorganisms is prevented.
With the simple operation of regenerating the food, it is possible to serve a wide range of dishes in a very short time. The blast chillers increase production capacity by reducing personnel costs, with the notable advantages of profitability and time.
Standard heated probe with R452a refrigerant. Manual defrost at the end of the day (not during defrost cycles). Standard stainless steel legs adjustable from 130mm to 200mm; caster wheels or legs for marine.
· Monitor: 5'' TFT capacitive glass touch screen.
· Standard cooling and freezing cycles: hard cycle (from 90ºC to 3ºC in 90 min.) and soft cycle (from 90ºC to -18ºC in 240 min.) for different densities and thicknesses of food.
· 5 special cycles: Defrosting, hardening, drying, sanitation, heating by probe.
· Programmable: Possibility of creating up to 40 customized cycles.
Hazard Analysis and Critical Control Points System (HACCP or HACCP). A system that allows to preserve food, monitoring the temperatures of the equipment and allowing the visualization of the registered alarms.
