Four different cycles to select, to grant a delicate or more intensive blast chilling of the product. From +95°C, the product can reach in 90 minutes +3°C at the core, preserving all its organoleptic characteristics.
Each chilling cycle ends with automatic product conservation at +2°C inside the chamber.
Four freezing cycle pre-set, to satisfy any freezing exigencies. From +95°C, the product can reach in 4 hours -18°C at the core, fully respecting HACCP norms. At the end of each cycle, the automatic product conservation is set at -25°C inside the chamber.
A dedicated icon for a temporized thawing cycle through forced ventilation, that preserves the organoleptic characteristics of the products and their weight.
ICE CREAM FUNCTION
A timed cycle combines the meticulous temperature control and the fans speed, to obtain the correct ice cream pans surface hardening: an essential process for their proper display or conservation.
|ขนาด||88.0 × 87.5 × 165.5 เซนติเมตร|
Blast chiller Tecnomac V10.35 Capacity 10 trays 600×400 or 10 trays GN 1/1
Chilling yield (+ 90 °C -> +3°C) – 35 kg
|Trays Capacity|| |
10 trays 600×400 or 10 trays GN 1/1
กว้าง X ลึก X สูง (ซ.ม.) : 84.0 x 78.0 x 1498/1548
|Electrical Requirements|| |
|Power Input Type|| |