ZANUSSI
P R O F E S S I O N A L
ACTIVE BLAST CHILLER / FREEZERS
100 KG-20 GN 1/1
110022
1 SINGLE SENSOR PROBE C/FREEZER
1
1
INCLUDED ACCESSORIES
Power supply - V, phases, Hz
400 V, 3N, 50
400 V, 3N, 50
Net weight - kg.
300
190
Noise level - dBA
68
65
installed-electric
7.47
0.88
Power - kW
at evaporation temperature - °C
-10
-30
Refrigerant power
Refrigeration power - W
7265
5350
Refrigerant type
R404a;
R404a;
N° defrost in 24 hrs.
3/30'
3/25'
Compressor power - HP
4,7;
minimum 4,7;
Max load capacity - trays h 65 mm - n°
20
20
Trays type
GN 1/1; 600x400
GN 1/1; 600x400
Door hinges
Right Side
Right Side
N° and type of door
1
1
height
1850
1850
depth
554
554
width
700
700
Internal dimensions - mm
height
2471
2232
depth/with open doors
1285, 2099
1285, 2099
width
1000
1000
External dimensions - mm
Cooling unit
Built-In
Remote
UK Guide lines - chilling / freezing
100, 85
100, 85
NF Regulations - chilling / freezing
72, 72
72, 72
Productivity per cycle - kg.
Power supply
Electric
Electric
BCF100A
110022
BCF100RA
110024
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
�
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)
�
Single sensor core probe as
standard.
