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ZANUSSI
P R O F E S S I O N A L
ACTIVE BLAST CHILLERS
56 KG
110720
REMOVABLE TRAY SUPPORT RACK FOR 20 GN1/1 4
1 SINGLE SENSOR PROBE CHILLER+C/FREEZER 1 1
INCLUDED ACCESSORIES
Power supply - V, phases, Hz 400 V, 3N, 50 400 V, 3N, 50
Net weight - kg. 230 231
Noise level - dBA 68 72.5
installed-electric 2.489 2.558
Power - kW
at evaporation temperature - °C -5 -5
Refrigerant power
Refrigeration power - W 5363 5363
Refrigerant quantity - g. 3800 4000
Refrigerant type R404a R404a
Compressor power - HP 2.5 2.5
Max load capacity - trays h 65 mm - n° 12
Trays type GN 2/1; 600x800 GN 1/1; 600x400
Door hinges Right Side Right Side
N° and type of door 1 1
height 710 1500
depth 825 450
width 640 680
Internal dimensions - mm
height 1640 2230
depth/with open doors 1010, 1755 835, 1570
width 1000 800
External dimensions - mm
Cooling unit Built-In Built-In
Gross capacity (D.I.N. 8952) - l. 560
UK Guide lines - chilling / freezing 56 56
NF Regulations - chilling / freezing 43.2 43.2
Productivity per cycle - kg.
Power supply Electric Electric
BC56HA
110720
BC56A
110719
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 reduce
temperature to +3°C at food core in less than
90 minutes. After the Blast Chilling a holding
cycle starts automatically to maintain food at
+3°C. Blast chilled food has a solid 5 days
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
� Soft Chilling (Air temperature
–2°C).
� Hard Chilling (Air temperature
–12°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)
� Single sensor core probe as
standard.