AB blast chiller

Designed for programmed process with cycle by time of by sensor, for pastry, gastronomy, bread and ice cream. Three running modes a avaiable: soft chilling, hard chilling, deep freezing. Units available for 60x40, 60x80 mm and gstronorm trays.

HARD rapid blast chilling
from +70°C to +3°C core temperature in less than 90 minutes with variable chamber air temperature.
Ideal for dense products, with a high fat content.
The air coming from the evaporator is at -20°C until the product reaches required temperture (i.e. +3°C)

SOFT rapid blast chilling
from +70°C to +3°C core temperature in 90 minutes with positive air temperature at all times.
Ideal for delicate products; the air coming from the evaporator is always positive and does not affect the surface of the product.

HARD freezing
from +70°C to -18°C core temperature within 4 hours with -35°/-40° C air temperature.
Cycle indicated to freeze food with -18°C core temperature, and air temperature from evaporator
at -40°C

SOFT rapid blast chilling and freezing
from +70°C to -18°C core temperature within 4 hours with -35°/-40° C air temperature.
It grants a progressive chilling with air temperature from evaporator at 3°C, keeping the structural features of the surface intact.
When the air temperature and the product temperature are identical (+3°C), the freezing cycle starts with air at -40°C
Ideal for par-baked products or compound products.