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ZANUSSI
P R O F E S S I O N A L
BLAST CHILLER/FREEZERS 50kg - 10 1/1 GN
ZANUSSI easyChill
3-SENSOR PROBE FOR
CHILLER+C/FREEZER
1
INCLUDED ACCESSORIES
Power supply - V, phases, Hz 400 V, 3N, 50
installed-electric 4.256
Power - kW
at evaporation temperature - °C -30
Refrigerant power
Refrigeration power - W 2540
Refrigerant quantity - g. 4500
Refrigerant type R404a
N° defrost in 24 hrs. 6
Compressor power - HP 2.9
Max load capacity - trays h 65 mm - n° 10
Trays type GN 1/1; 600x400
Door hinges Left
height 1730
depth/with open doors 840, 1379
width 895
External dimensions - mm
Thermometers Digital
Thermostat Electronic
Cooling unit Built-In
Gross capacity (D.I.N. 8952) - l. 560
UK Guide lines - chilling / freezing 50, 50
NF Regulations - chilling / freezing 36, 36
Productivity per cycle - kg.
Type Blast freezer - 50
kg
BCFW101
110048
CHARACTERISTICS MODELS
TECHNICAL DATA
RANGE
COMPOSITION
Chilling means bringing the temperature of
cooked food from +90ºC to +3°C in a short
time lap to minimize bacteria proliferation and
avoid loss of food consistency and texture.
The ZANUSSI easyChill Blast
Chillers/Freezers reduce temperature to
+3°C at food core in less than 90 minutes
and down to -18°C in less than four hours.
After the Blast Chilling a holding cycle starts
automatically to respectively maintain food at
+3°C and -18°C. Blast freezed food has a
solid 6 months/1 year shelf life without loss of
flavour, nutritional values and weight. The
opportunity to prepare in a single shot the
food to be used in different times during the
week enables a better work scheduling and
therefore a sensible reduction in labour costs.
FUNCTIONAL AND
CONSTRUCTION
FEATURES
� Cruise cycle : the chiller
automatically drives the chilling
process to maintain the food quality
and reduce where possible the total
chilling time (it works by food probe).
� Soft Chilling (Air temperature
–2°C).
� Hard Chilling (Air temperature
–20°C).
� All the probe-driven cycles feature
ARTE (Algorithm for Remaining
Time Estimation) : the machine
displays the actual time needed to
end the cycle and to make planning
the activities easier.
� Holding at +3°C (automatically
activated at the end of each cycle).
� Turbo cooling: the chiller works
continuously at the desired
temperature. Ideal for continuous
production and for pastry application.
� Automatic recognition of the
insertion of the food probe (cycles
piloted either by food probe
temperature or by time)
� The control unit provides several
operating settings: time/core
temperature according to NF and UK
regulations, time/air
temperature/probe personalised
according to national regulations,
sterilizing cycle: UV lamps built-in
(on request), 3 single sensor core
temperature probes (as accessory),
ideal for meats, automatic defrosting
and manual defrosting. All
parameters are programmable.
� 3-sensor core probe as standard.
� The control unit provides two large
displays to read out: time, core
temperature, residual time, alarms,
service information.
� Two customizable cycles for each
operating modes, allowing setting
time and air temperature. These two
programs (P1-P2) can be converted
into ice-cream specialist cycles
(shape maintenance and holding).
� All information related to the
different operating models are
recorded: date, time, cycle, core
temperature, holding temperature,
HACCP accordance.