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Ice cream cycles
When the ice cream is produced, the temperature generally
is of -8/-10°C while it needs to reach the target temperature of
-14°C before being placed in the display counter.
The ZANUSSI Professional EasyChill Blast Chiller/
Freezer is the perfect partner to preserve the original quality
and shape of the ice-cream: thanks to the Freeze & Hold
(P1 function) the target temperature of -14°C can be easily
reached and thanks to the Turbo Freezing (P2 function) the
shape of the ice cream is made firm, ready to be put in a
display counter.
• Freeze and Hold Program: once the target temperature
of -14°C is reached, the holding function is automatically
activated.
• The Turbo Freezing: the working temperature is set at
-16°C directly by the chef in order to make the freezer a
storage point for ready-to-serve ice cream.
With the new multi-purpose internal structure it is possible
to fit ice cream basins and pastry grids or 600x400mm
trays. Full flexibility is guaranteed: the configuration can
be easily changed from GN to 600x400 by just turning the
vertical rails by 90°. Adjust the levels using as many as you
want; the pitch is 20 mm to suit every need:
• 30/25 kg LW: 6 grids GN 1/1 (18 positions available
with pitch 20mm); 6 grids or 600x400mm trays (18
positions available with pitch 20mm); up to 9 Ice
cream basin 5 kg
• 50/50kg LW: 10 grids GN 1/1 (36 positions available
with pitch 20mm); 10 grids or 600x400 trays (36
positions available with pitch 20mm), up to 18 Ice
cream basin 5kg
• 70/70 kg LW: 10 grids GN 2/1 (36 positions available
with 20mm), 20 grids or 600x400 trays and 10 grids or
600x800mm trays (36 positions available with pitch
20mm), up to 36 Ice cream basin 5kg
Multipurpose structure