air-o-chill
Blast Chiller-Freezer 10 1/1 50
kg
ITEM #
MODEL #
NAME #
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Short Form Specification
Item No.
APPROVAL:
Electrolux Professional
www.electrolux.com/professional
air
-o-chill
Blast Chiller
-Fr
eezer 10 1/1 50 kg
air-o-chill
Blast Chiller-Freezer 10 1/1 50 kg
726305 (AOFPS101C)
Blast chiller/freezer 50/50kg,
10xGN1/1 or 600x400mm (36
levels pitch 20mm)
For 10 GN1/1 or 600x400 mm trays. Up to 18 ice cream basins 5kg (mm
165x360x125h). 36 levels, pitch 20mm. Load capacity: chilling 50 kg;
freezing 50 kg (UK guidelines). Compatible with Zanussi, Alpeninox and
Rational SCC Lengthwise ovens. Main components in 304 AISI stainless
steel. Internal rounded corners and drain. Built-in refrigeration unit.
Cruise cycle for fully automatic blast chilling with food probe. Automatic
detection of food probe insertion. Automatic and Manual defrost. Blast
chilling real residual time estimation (A.R.T.E.). Turbo cooling function.
Specific cycles for ice cream. Evaporator with antirust protection. Digital
temperature and time display. HACCP and Service alarms with data
logging. Operating air temperature: +90 -41°C. For ambient temperatures
up to 32°C. Cyclopentane insulation (HCFC, CFC and HFC free). R404a
refrigerant gas (HCFC and CFC free).
Main Features
•
Blast Freezing cycle: 50 kg from 90ºC up to -18ºC in less
than four hours.
•
Blast Chilling cycle: 50 kg from +90°C up to + 3°C in less
than 90 minutes.
•
Soft Chilling (air temperature 0°C).
•
Hard Chilling (air temperature -20°C).
•
Shock freezing (low air temperature adjustable up to -41º
C.)
•
Holding at +3 °C for chilling or -22 °C for freezing,
automatically activated at the end of each cycle, to save
energy and maintain the target temperature (manual
activation is also possible)
•
Turbo cooling: chiller works continuously at the desired
temperature; ideal for continuous production.
•
Cruise: the chiller automatically sets the parameters for
the quickes and best chilling (it works by probe).
•
Two specialized cycles: P1 brings down ice-cream
temperature to -14°C (measured at the core when probe
is inserted). Once set temperature is reached, the
temporary maintenance phase automatically begins,
holding the -14°C temperature. P2 sets temperature to
-36°C / -40°C for an indefinite amount of time,
maintaining the ventilation active. Temperature is
adjustable up to -40°C without interrupting the cycle,
allowing ice-cream to be kept longer in the freezer.
•
Control unit provides several operating settings
(programmable parameters): time/core temperature
according to NF and UK regulations, time/air temperature/
probe personalized according to national regulations,
sterilizing cycle: UV lamps built-in (on request), 3 single
sensor or 3-sensor temperature probes (as accessory),
ideal for meats, automatic defrosting and manual
defrosting.
•
3-sensor core probe as standard and automatic detection
of the core probe insertion.
•
Probe-driven cycles feature ARTE (Algorithm for
Remaining Time Estimation) to make planning the
activities easier.
•
Control unit provides two large displays to read out: time,
core temperature, cycle countdown, alarms, service
information.
•
Audible alarm starts when the cycle ends or terminates
abnormally.
•
All information related to the different operating models
are recorded: date, time, cycle, core temperature, holding
temperature, HACCP accordance.
•
Multi-purpose internal structure is suitable for 10 grids
GN 1/1 (36 positions available with 20 mm pitch) 10 grids
or trays 600 x 400 mm (36 positions availabe with 20 mm
pitch) or 18 ice-cream basins of 5 kg each (h 125 x 165 x
360).
•
Chilling and freezing times can vary according to food
quantity, density, moisture contents and type of
containers. Chilling capacity according to NF regulations
is 18 kg.
•
Performance guaranteed at ambient temperatures of +32°
C.
