 The new range of Blast Chiller Shock Freezers ATLAS aims to find a good solution for preservation of cooked and cold foods, in every kitchen in order to have the highest quality of organoleptic features. The latest European Laws on food preparation (93/43 CEE) have promoted the role of blast chillers shock freezers as the unique equipment for cooling in the fastest way (90 minutes) after cooking reducing the bacterial proliferation. The maintenance of an high humidity rate after chilling process (85-90%) avoids drying and dehydration and weight loss. The shock freezing process –18°C following the previous on... LEGGI...
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The new range of Blast Chiller Shock Freezers ATLAS aims to find a good solution for preservation of cooked and cold foods, in every kitchen in order to have the highest quality of organoleptic features. The latest European Laws on food preparation (93/43 CEE) have promoted the role of blast chillers shock freezers as the unique equipment for cooling in the fastest way (90 minutes) after cooking reducing the bacterial proliferation. The maintenance of an high humidity rate after chilling process (85-90%) avoids drying and dehydration and weight loss. The shock freezing process –18°C following the previous one (150 minutes) as... LEGGI...
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The new range of Blast Chiller Shock Freezers ATLAS aims to find a good solution for preservation of cooked and cold foods, in every kitchen in order to have the highest quality of organoleptic features. The latest European Laws on food preparation (93/43 CEE) have promoted the role of blast chillers shock freezers as the unique equipment for cooling in the fastest way (90 minutes) after cooking reducing the bacterial proliferation. The maintenance of an high humidity rate after chilling process (85-90%) avoids drying and dehydration and weight loss. The shock freezing process –18°C following the previous on... LEGGI...
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The new range of Blast Chiller Shock Freezers ATLAS aims to find a good solution for preservation of cooked and cold foods, in every kitchen in order to have the highest quality of organoleptic features. The latest European Laws on food preparation (93/43 CEE) have promoted the role of blast chillers shock freezers as the unique equipment for cooling in the fastest way (90 minutes) after cooking reducing the bacterial proliferation. The maintenance of an high humidity rate after chilling process (85-90%) avoids drying and dehydration and weight loss. The shock freezing process –18°C following the previous on... LEGGI...
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Combined Refrigerated cabinets Conserver-Blast Chiller made of AISI 304 steel monobloc structure depth 800 mm satinized externally (scotch brite) and bright internally. Insulation with nonconducting expanded polyurethane 60 mm thickness without using CFC. Adjustable steel feet. Interior light in the upper compartment. Auto-closing AISI 304 stainless steel doors with steel ergonomic handle and removable magnetic gasket. Digital thermometer-thermostat and electronic controller. Upper compartment for conserver BT-TN. Evaporator in copper/steel with forced ventilation. Automatic defrost by electric resistance. Automatic evaporation of condensation water by electronic equipment. Tropical temperaturefor working (43°C). Refrigerant HFC. Lower compartment for Blast Chiller-Shock Freezer, 5trays GN1/1. Refrigerant ... LEGGI...
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