• Housing and interior made of stainless steel, insulation 40 mm
• Shock freezing in approx. 240 min. from +70°C to -18°C
• Shock cooling in approx. 90 min. from +70°C to +3°C
• for 3 trays GN 1/1 or EN 400x600 mm
• electronic control with temperature display
• digital controller
• Time control or core sensor
• Evaporator and condensate bowl
• height-adjustable feet (60/90mm)
• self-closing doors with magnetic seal
• rounded inner edges
• Recirculating air cooling
• easy maintenance
• environmentally friendly coolant
• CFC-free
• recommended for sous vide
• for hotels, restaurants, bakeries, pastry shops, ice cream parlors

Execution:

For efficient, cost-effective operation, a blast chiller and a shock freezer are essential for your professional business. This professional appliance combines both technologies advantageously. The advantages are clear: You save money! Buy seasonal products at reasonable prices and freeze them for later use, as well as leftovers. You save time! Prepare elaborate meals and freeze them until ready to use. You deliver quality! Rapid cooling or freezing preserves your food's consistency, aroma, and vitamins for an unrepeatable taste. At the same time, germ growth is reduced! You offer variety! Expand your menu through optimized workflows and high-quality food storage. You receive a professional appliance that meets HACCP standards and is suitable for an ambient temperature of +40°C and 60% relative humidity. The stainless steel freezer is particularly durable, robust, and easy to clean both inside and out. The rear grille is easy to open for easy maintenance of the cooling unit behind it. The universal steel guides are designed for both GN1/1 and 400x600mm trays, allowing you to easily load the blast freezer. After securely closing the doors with magnetic seals, you can set the (deep) cooling cycles using the clear, easy-to-understand display. You can choose between a core sensor or a timer. At the end of the cycle, a time-controlled evaporator defrosts, and the condensate is collected in the lower bowl.