– Enables quick chilling or freezing of prepared dishes.
– Chilling from 70°C to 3°C (90 mins), from 70° C to -18°C (240 mins) or within a pre-set time (without indicating the target temperature).
– Outer housing and inner chamber made of high-quality stainless steel.
– Inner chamber with rounded corners for easier cleaning.
– Forced air cooling with auto-defrost, compressor placed underneath the chamber.
– 60 mm thick polyurethane foam insulation.
– Removable top cover.
– Self-closing door with magnetic gasket.
– Digital temperature controller and display.
– Probe included.
– Fitted with 4 adjustable stainless steel feet.
– Climate class: SN-T
– Coolant: R455
– 3 sets of rails, 70 mm apart.
– Output at chilling to +3° C: 14 kg.
– Output at freezing to -18°C: 11 kg.

Blast chilling from +90°C to +3°C
This process helps lower the food temperature to safe +3°C in a suitably short time, in line with HACCP standards. The adequate chilling speed helps reduce bacteria growth in the range from +65°C to +10°C. Blast chilling helps retain the quality, colour and smells of food and extends the storage period.

Blast freezing from +90°C to -18°C
Powerful chilling system and blowing air of -40°C into the chamber makes the core temperature of food quickly drop to -18°C. It prevents large ice crystals from occurring, which damage the internal structure of food. Blast freezing results in a large number of small crystals which preserves the original properties of food: flavour, colour, texture and nutrients, and helps extends the storage period.