ZANUSSI
P R O F E S S I O N A L
BLAST CHILLERS 50 kg - 10 1/1 GN
ZANUSSI easyChill
3-SENSOR PROBE FOR
C/FREEZER
1
INCLUDED ACCESSORIES
installed-electric
3.472
Power - kW
at evaporation temperature - °C
-5
Refrigerant power
Refrigeration power - W
7340
Refrigerant quantity - g.
4415
Refrigerant type
R404a
N° defrost in 24 hrs.
6
Compressor power - HP
2; 8
Max load capacity - trays h 65 mm - n°
10
Trays type
GN 1/1; 600x400
Door hinges
Left
N° and type of door
1
height
1730
depth/with open doors
840
width
895
External dimensions - mm
Thermometers
Digital
Thermostat
Electronic
Cooling unit
Built-In
Gross capacity (D.I.N. 8952) - l.
560
UK Guide lines - chilling / freezing
50
NF Regulations - chilling / freezing
36
Productivity per cycle - kg.
Type
Blast Chiller - 50
kg
BCW101
110044
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
�
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 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)
�
The control unit provides several
operating settings: time/core
temperature according to NF and UK
regulations, time/air
temperature/probe personalised
according to national regulations,
sterilizing cycle: UV lamps built-in
(on request), 3 single sensor core
temperature probes (as accessory),
ideal for meats, automatic defrosting
and manual defrosting. All
parameters are programmable.
�
3-sensor core probe as standard.
�
The control unit provides two large
displays to read out: time, core
temperature, residual time, alarms,
service information.
�
Two customizable cycles for each
operating modes, allowing setting
time and air temperature. These two
programs (P1-P2) can be converted
into ice-cream specialist cycles
(shape maintenance and holding).
�
All information related to the
different operating models are
recorded: date, time, cycle, core
temperature, holding temperature,
HACCP accordance.
