ZANUSSI
P R O F E S S I O N A L
BLAST CHILLER/FREEZERS 30kg - 6 1/1 GN
ZANUSSI easyChill
3-SENSOR PROBE FOR
CHILLER+C/FREEZER
1
INCLUDED ACCESSORIES
Power supply - V, phases, Hz
400 V, 3N, 50
Net weight - kg.
169
installed-electric
1.937
Power - kW
at evaporation temperature - °C
-30
Refrigerant power
Refrigeration power - W
1600
Refrigerant quantity - g.
2830
Refrigerant type
R404a
N° defrost in 24 hrs.
6
Compressor power - HP
1.8
Max load capacity - trays h 65 mm - n°
6
Trays type
GN 1/1; 600x400
Door hinges
Right Side
height
1060
depth/with open doors
840, 1378.5
width
895
External dimensions - mm
Thermometers
Digital
Thermostat
Electronic
Control type
Electronic
Cooling unit
Built-In
UK Guide lines - chilling / freezing
30, 25
NF Regulations - chilling / freezing
18, 18
Productivity per cycle - kg.
Type
Blast freezer - 30
kg
BCFW061
110047
CHARACTERISTICS
MODELS
TECHNICAL DATA
RANGE
COMPOSITION
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.
FUNCTIONAL AND
CONSTRUCTION
FEATURES
�
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 activities easier.
�
Holding at +3°C (automatically
activated at the end of each cycle).
�
Turbo cooling: the chiller works
continuously at the desired
temperature. Ideal for continuous
production and for pastry application.
�
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 manual defrosting. All
parameters are programmable.
�
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 customizable cycles for each
operating modes, allowing setting
time and air temperature. These two
programs (P1-P2) can be converted
into ice-cream specialist cycles
(shape maintenance and holding).
�
All information related to the
different operating models are
recorded: date, time, cycle, core
temperature, holding temperature,
HACCP accordance.
