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BLAST CHILLERS/FREEZERS GELATO
The knowledge of simple and compound ingredients increased enormously in recent years and allow for making a better ice cream now than in the past. Today ice cream makers can use more advanced raw materials and better production and storage methods.
The introduction of blast chillers has radically changed the process of making ice cream, setting new standards for the quality and management of everyday work.
When we use quick cold technology in traditional ice cream making, you can enjoy all the advantages of quality, organisation and economy.
Quick blast freezing allows you to obtain a top quality result keeping the original quality, taste and creaminess of your ice cream intact. You can deep-freeze fruit or semi-worked products in large quantities and use them later on the basis of customer demand.Dimensions 780×800×1765 mm
Packing dimensions 800×830×1820 mm
Net weight 160 Kg
Capacity N. 15 pans 360×165×120 mm (not included)
Blast chilling yield +90°+3°C 50 kg
Deep-freezing yield +90°-18°C 35 kg
Cooling capacity 6013 W*
Standard connection 400 V 3 N - 50 Hz
Total rate 3440 W - 6,6 A
Cooling gas R452a
Blast chilling/deep-freezing mode With core probe and at preset time
Standard equipment N. 4 plastic coated shelves 600 x 400 mm; Drain plug
*Evap. -10°C cond. 45°C