Blast Chiller | Shock Freezer | Industrial Fast Blast Freezer

描述

Blast Chiller | Shock Freezer | Industrial Fast Blast Freezer

Features:

1.Electronic temperature control: precise temperature control, temperature is clearly visible
2.Sealing strip: The quick-freezing machine adopts a three-layer airbag door seal, which rebounds well and does not deform, which effectively locks the air-conditioning and keeps heat for longer.
3.Casters: It is convenient to move the machine and helps to ventilate and dissipate heat.
4.Thickened shelf: more weight bearing, adjustable up and down.
5.Motor cooling holes: porous motor heat dissipation, faster cooling and more durable motor.
6.AISI 304 for exterior &inner , construction includes 80mm polyurethane insulation with zero ODP and low GWP, providing excellent thermal efficiency .
7.Rugged wooden frame: packaging to ensure safe delivery of goods.10 Pans Hotel Industrial Blast Chiller

Specification:

1.Model No.: BC-10T
2.Size (W*D*H mm)：800*800*1790mm
3.Voltage:220v/50Hz
4.Power:1800W
5.Type of cooling ：Ventilated
6.Temperature：+30 ~-40℃
7.Refrigerant:R404a
8.Capacity:250L
9.Shelf:10
10.Auto defrost:Yes
11.Adjustable Height Feet:yes
12.Self-closing Door:yes
13.Digital Controller:yes
14.Famous Brand Compressor:yes

Blast Chiller Shock Freezer Industrial Fast Blast Freezer

A blast chiller is a piece of commercial kitchen equipment used to rapidly cool food. The primary purpose of a blast chiller is to reduce the temperature of cooked food quickly, which helps in preserving the food’s quality and safety by minimizing the time it spends in the temperature danger zone (40°F to 140°F or 4°C to 60°C), where bacteria can multiply rapidly.

Key Features and Benefits of Blast Chillers:

Rapid Cooling: Blast chillers can reduce food temperatures from hot (cooking temperatures) to cold (refrigerated temperatures) in a short period, typically within 90 minutes for large quantities of food.
Food Safety: By quickly lowering the temperature, blast chillers help prevent bacterial growth, which can cause foodborne illnesses. This is especially important for compliance with food safety regulations.
Preservation of Quality: Rapid cooling helps preserve the texture, flavor, and nutritional value of food. Slow cooling can lead to the formation of ice crystals, which can damage the food’s cellular structure.
Efficiency: Blast chillers are highly efficient and can handle large volumes of food, making them ideal for commercial kitchens, catering services, and food production facilities.
Versatility: Many blast chillers have adjustable settings for different types of food, allowing for both chilling and freezing functions.

Typical Uses of Blast Chiller:

Catering and Banqueting: Preparing food in advance and cooling it rapidly for later service.
Food Manufacturing: Cooling large batches of cooked food products before packaging.
Restaurants and Hotels: Ensuring prepared dishes are rapidly chilled for safe storage and later reheating.

How Blast Chillers Work:

Blast chillers use powerful fans to circulate cold air at high speeds, ensuring even and rapid cooling. The internal temperature of the chiller can be set to the desired level, and the unit often features multiple shelves or compartments for different types of food.

Examples of Food for Blast Chilling:

Cooked meats
Soups and sauces
Baked goods
Prepared meals

Instruction:

This Blast Chiller has been produced be internally or externally in its aesthetics and componability in response to the specific exigencies of our clientele furthermore it has been mechanically and aesthetically checked in every aspect before dispatch. For the correct utilization of equipment: carefully read the instructions, observe all the recommendations contained therein, consign this manual which constitutes an internal part of the essence of the equipment to the end user who is requested to retain it for future consultation. By observing these recommendations, you willguarantee the extended trouble-free operation of the equipment.

Initial cleaning

Before use the Blast Chiller,all parts of the cabinet should be cleaned.For the walls and all the internal parts use and antibacterial detergent.For the plastic parts use a moistened cloth.Dry with a soft clean cloth. Use little or no water. Do not use harsh or abrasive solvents or detergents.During cleaning do not approach bare-handed those parts which could cut(evaporator, condenser, etc) and always use protective gloves.10 Pans Hotel Industrial Blast Chiller

Electrical connection

Check that the supply conforms to the requirements listed on the factory label and that it is provided with a fail-safe protection or automatic circuit breaker with an efficient earth connection. Should there not be an electrical safety feature, have this introduced by a qualified person, by means of a omnipolar switch as indicated in the safety regulations with a minimum clearance of the contacts of 3 mm.Where the cabinet has to beinstalled at some distance from the electrical source, ensure that the connection conforms to the local regulations.This commercial Blast Chiller are provided with anappropriate plug fitted with a neutral and earth: the supply cable must be well stretched(avoid coiling and superimposition). It must not be exposed to the possibility of damage by third parties. It should not be in contact with liquids, water or heat sources, in the event of damage, it must be replaced by qualified personnel.Always avoid the use of reducers or adapters.