Concept blast chillers
In response to market requirements, we have simplified our chillers and produced an economical range.
This allows us to offer this essential technology as a key factor for the correct management of all types of business.
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.
Simplified controls for easier use while maintaining very competitive performance in the most demanding conditions. Cycles can be run by time or based on a signal from a probe inside the food. When no probe is used, time mode is activated.
