5 Tray Blast Chiller / Freezer

AG Equipment’s professional blast chiller/freezer is a great addition to any commercial kitchen. They allow you to rapidly freeze both hot/cooked food as well as raw products quickly. Allowing the formation of micro-crystals that help to conserve the natural moisture levels and nutritional properties of each product, which can then be freely stored for weeks or months. Thanks to the Blast Chilling/Freezer cycle, the product temperature drops from the after-cooking temperature of +90°C down to only +3°C in as little as 90 minutes and +90°C down to -18°C in 240 minutes. Importantly, the transition between +65°C and +10°C (the ideal climate for the proliferation of bacteria) is so fast that any bacterial generation can be prevented. A traditional slow-freezing process transforms the liquids in foods into macro-crystals of ice. This development will irreparably damage most foods and can lead to bacterial development. To preserve the food for a medium/long period and to maintain its nutritional value, it is recommended to freeze products to a core temperature of -18°C in the least time possible. Once thawed, products frozen in a blast chiller will not lose fluids or flavour and will retain their consistency better than traditional slow-freezing methods. Appearance Stylish and clean Stainless Steel finish. Bright internal LED lighting. Caster wheels (50mm wheels, 78 mm total height). Construction The inside is made from 304-grade stainless steel for ease of cleaning. The rear panel at the backside of the unit can be fully opened for easy cleaning. Cyclopentane insulation. Fully tropicalized and easily extractable condensing unit. (stress test at ambient temperature +32°C and relative humidity of 65%) with safe gas R290. Suitable for both GN 1/1 grids and 600x400 patisserie pans. ( Up to 5 ) Approvals include CE Operation Front electronic Carel control panel. Ventilated cooling with an air shaker. Installation and Maintenance - Refer to the user manual for details - This unit must be placed leaving clearance for ventilation. - Internal basin must be cleaned once per month - Drainage outlet must be cleaned as often as possible - Condenser must be cleaned once per week. NOTE:- Product images are for illustration purposes only, actual products may differ in appearance.