Mini blast chillers for baking pans:
Nutrition facts and organoleptic properties preservation
Blast chilling speed is the key for nutrition values and organoleptic properties preservation, thanks to the lower liquid loss during thawing.
Bacterial load deletion
Mini blast chiller is ideal per pastry products and bakery doughs that require shock freezing and medium-long time storage. Thermal shock freezing and medium-long time storage. Thermal shock drastically reduces bacterial load by lowering temperature from 70°C to -18°C in just 60 mins/kg
Easy to use
Mini blast chiller is equipped with a stainless steel immersion product sensor. From the integrated LCD touchscreen it is possible to easily view and set all the parameters of the machine.
Technical specs
- Stainless stell modular structure
- Reversible self-closing doors
- Strut with adjustable legs (steel wheels kit optional)
- Stainless-steel product sensor
- High-density polyurethane foam insulation
- Tropicalized refrigeration unit
- Automatic defrost system
Model
Output+70°/-18° in 60 min(kg)
Trays capacity 60×40
Trays distance(cm)
Dimensions (cm)
Voltage
Power (w)
Weight (Kg)
P5ABT5K
12
5
6,5
79x80x85h
230V-1-50Hz
1500
110
P8ABT8K
24
8
6,5
79x85x145h
230V-1-50Hz
11960
170
P12ABT12K
32
12
6,5
79x85x180h
400V-3-50Hz
2800
230
P16ABT16K
54
16
6,5
79x85x195h
400V-3-50Hz
3200
300