ZANUSSI
P R O F E S S I O N A L
ACTIVE BLAST CHILLERS
56 KG
110719
REMOVABLE TRAY SUPPORT RACK FOR 20 GN1/1
4
1 SINGLE-SENSOR PROBE-BL.C/FREEZERS LW
1
INCLUDED ACCESSORIES
Power supply - V, phases, Hz
400 V, 3N, 50
Net weight - kg.
231
Noise level - dBA
72.5
installed-electric
2.558
Power - kW
at evaporation temperature - °C
-5
Refrigerant power
Refrigeration power - W
5363
Refrigerant quantity - g.
4000
Refrigerant type
R404a
Compressor power - HP
2.5
Max load capacity - trays h 65 mm - n°
12
Trays type
GN 1/1; 600x400
Door hinges
Right Side
N° and type of door
1
height
1500
depth
450
width
680
Internal dimensions - mm
height
2230
depth/with open doors
835, 1570
width
800
External dimensions - mm
Cooling unit
Built-In
Gross capacity (D.I.N. 8952) - l.
560
UK Guide lines - chilling / freezing
56
NF Regulations - chilling / freezing
43.2
Productivity per cycle - kg.
Power supply
Electric
BC56A
110719
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 reduce
temperature to +3°C at food core in less than
90 minutes. After the Blast Chilling a holding
cycle starts automatically to maintain food at
+3°C. Blast chilled food has a solid 5 days
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
�
Soft Chilling (Air temperature
–2°C).
�
Hard Chilling (Air temperature
–12°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)
�
Single sensor core probe as
standard.
