Blast Chiller GN3
2 940.00 € + VAT
– 3x GN 1/1 - tray support spacing 70mm
– output at chilling to +3°C 14kg/cycle
– output at freezing to -18°C 11kg/cycle
– inside dimensions of the chamber 610x410x280mm
– Enables quick chilling or freezing of prepared dishes.
– Chilling from 70°C to 3°C (90 mins), from 70° C to -18°C (240 mins) or within a pre-set time (without indicating the target temperature).
– Outer housing and inner chamber made of high-quality stainless steel.
– Inner chamber with rounded corners for easier cleaning.
– Forced air cooling with auto-defrost, compressor placed underneath the chamber.
– 60 mm thick polyurethane foam insulation.
– Removable top cover.
– Self-closing door with magnetic gasket.
– Digital temperature controller and display.
– Probe included.
– Fitted with 4 adjustable stainless steel feet.
– Climate class: SN-T Coolant: R404a/R507.
– output at chilling to +3°C 14kg/cycle
– output at freezing to -18°C 11kg/cycle
– inside dimensions of the chamber 610x410x280mm
– Enables quick chilling or freezing of prepared dishes.
– Chilling from 70°C to 3°C (90 mins), from 70° C to -18°C (240 mins) or within a pre-set time (without indicating the target temperature).
– Outer housing and inner chamber made of high-quality stainless steel.
– Inner chamber with rounded corners for easier cleaning.
– Forced air cooling with auto-defrost, compressor placed underneath the chamber.
– 60 mm thick polyurethane foam insulation.
– Removable top cover.
– Self-closing door with magnetic gasket.
– Digital temperature controller and display.
– Probe included.
– Fitted with 4 adjustable stainless steel feet.
– Climate class: SN-T Coolant: R404a/R507.
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Code: 232163
Dimensions: 750x740x720/750mm
Power: 1150W / 230V
Manufacturer: Hendi
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More info
Blast chilling from +90°C to +3°CThis process helps lower the food temperature to safe +3°C in a suitably short time, in line with HACCP standards. The adequate chilling speed helps reduce bacteria growth in the range from +65°C to +10°C. Blast chilling helps retain the quality, colour and smells of food and extends the storage period.
Blast freezing from +90°C to -18°C
Powerful chilling system and blowing air of -40°C into the chamber makes the core temperature of food quickly drop to -18°C. It prevents large ice crystals from occurring, which damage the internal structure of food. Blast freezing results in a large number of small crystals which preserves the original properties of food: flavour, colour, texture and nutrients, and helps extends the storage period.
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