Zanussi BC56HA Refrigerator User Manual


 
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.