ZANUSSI
P R O F E S S I O N A L
BLAST CHILLER/FREEZERS 30-25kg
ZANUSSI easyChill
110775
SET OF 5 S/S RUNNERS-6&10 GN 1/1
BCF LW
1
1
3-POINT-SENSOR
PROBE-BL.C/FREEZERS LW
1
1
INCLUDED ACCESSORIES
Power supply - V, phases, Hz
400 V, 3N, 50
400 V, 3N, 50
Net weight - kg.
169
169
installed-electric
1.94
1.94
Power - kW
at evaporation temperature - °C
-30
-30
Refrigerant power
Refrigeration power - W
1600
1600
Refrigerant quantity - g.
2830
2830
Refrigerant type
R404a
R404a
N° defrost in 24 hrs.
6
6
Compressor power - HP
1.8
1.8
N° of positions/pitch, mm
18, 20
18, 20
Max load capacity - trays h 65 mm - n°
6
6
Trays type
600x400; GN
1/1; Ice Cream
600x400; GN
1/1; Ice Cream
Door hinges
Right Side
Right Side
height
1060
1020
depth/with open doors
940, 1378.5
940, 1378.5
width
895
895
External dimensions - mm
Thermometers
Digital
Digital
Thermostat
Electronic
Electronic
Control type
Electronic
Electronic
Cooling unit
Built-In
Built-In
UK Guide lines - chilling / freezing
30, 25
30, 25
NF Regulations - chilling / freezing
18, 18
18, 18
Productivity per cycle - kg.
Type
Blast freezer - 30
kg
Blast freezer - 30
kg
BCFWS061
110775
BCFWS061T
110776
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 probe driven 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).
