Blast Chiller

Description
blast chiller is a method of cooling food quickly to a low temperature that is relatively safe from bacterial growth. Bacteria multiply fastest between +8 °c (46 °f) and +68 °c (154 °f). By reducing the temperature of cooked food from +70 °c (158 °f) to +3 °c (37 °f) or below within 90 minutes, the food is rendered safe for storage and later consumption. This method of preserving food is commonly used in food catering and in the preparation of 'instant foods' as it ensures the safety and the quality of the food product.
Specification
the blast chill refrigeration system is designed to quickly cool foods through the temperature danger zone most conducive to microorganism growth to assure food safety and quality. rapid chilling also promotes increased product storage life and allows for greater labor productivity in the kitchen.
product features
microprocessor with 3 food probes
onboard printer
download data capability to pc
four chilling functions
- blast chill
- soft chill
- flash chill
- constant chill
color keyed food probes and control system
automatic hold mode after chilling product
up to 72 hour memory
magnetic door gaskets
door handles
horizontal work flow door handles guaranteed for life.
Plasticized fin coil
rehingeable door
rehingeable door (standard hinged left) with lock.
Automatic or manual defrost
hp
½ hp self-contained holding and 1¼ hp blast chill compressor
adjustable product chill endpoints
adjustable product holding temperature
hardware, insulation and construction
unit exterior sides, front, door, top, rear and interior are constructed of stainless steel. exterior bottom is constructed of heavy gauge aluminized steel.
Doors are equipped with guaranteed for life cam-lift, gravity-action, self-closing glide hinges with stay open feature at 120°. guaranteed for life work-flow, door handle is mounted horizontally over recess in door which limits protrusion from door face into aisle ways. door is standard with cylinder lock.