ZANUSSI
P R O F E S S I O N A L
BLAST CHILLER/FREEZERS 70kg - 10 2/1 GN
ZANUSSI easyChill
SLIDE-IN RACK SUPP.10 2/1 BC+BCF
70KG-LW
1
INCLUDED ACCESSORIES
Net weight - kg.
320
installed-electric
4.37
Power - kW
at evaporation temperature - °C
-25
Refrigerant power
Refrigeration power - W
11319
Refrigerant quantity - g.
5480
Refrigerant type
R404a
N° defrost in 24 hrs.
3/30'
Compressor power - HP
3,9;
Max load capacity - trays h 65 mm - n°
10
Trays type
GN 2/1
Door hinges
Left
N° and type of door
1
height
1730
depth/with open doors
993
width
1250
External dimensions - mm
Thermometers
Digital
Thermostat
Electronic
Control type
Electronic
Cooling unit
Built-In
UK Guide lines - chilling / freezing
70, 70
NF Regulations - chilling / freezing
50.4, 50.4
Productivity per cycle - kg.
Type
Blast freezer - 70
kg
BCFW102
110099
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 (P1 &
P2) for each operating mode,
allowing to set the time and air
temperature. These programs can
be converted into ice-cream
specialized cycles (shape
maintainance and holding).
