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Refrigeration and blast freezing systems
Shock freezers
AB Series Blast Freezers
Cabinet for blast chilling / freezing of bakery products,
confectionery and gastronomic products.
Blast chilling in the core of the product from + 90 ° C to + 3 ° C
within 90 minutes, with the possibility of installing two different
air cooling temperature, for normal and delicate products.
Blast chilling on the surface of the product from + 90 ° C to - 18 ° C
within 240 min.
Usage:
-
intermittent blast chilling / blast freezing cycles
-
reduced number of cycles / day
Trays standard steps: 70 mm
Blast freezers AMA / AR-AB series
Case for shock cooling / shock freezing of bakery, confectionery products
and gastronomic products.
Blast chilling in the core of the product from + 90 ° C to + 3 ° C during
90 minutes, with the possibility of setting two different air cooling modes
temperature, for normal and delicate products.
Blast chilling on the surface of the product from + 90 ° C to - 18 ° C during
240 min
Usage:
-
intermittent blast chilling / blast freezing cycles
-
reduced number of cycles / day
-
affordable combined solutions with TN/BT holding and
moderators (see special section)
Capacity: N. 14 trays 6080 / N. 28 trays 6040
Standard Pitch Trays: 70mm (Minimum: 35mm)
Blast freezers AMA / AR-AB BT series
Cabinet for blast chilling / freezing of bakery products,
confectionery and gastronomic products and negative storage
compartment -20 ° C.
Blast chilling in the core of the product from + 90 ° C to + 3 ° C
within 90 minutes, with the possibility of installing two different
air cooling temperature, for normal and delicate products.
Blast chilling on the surface of the product from + 90 ° C to - 18 ° C
within 240 min.
Usage:
-
intermittent blast chilling / blast freezing cycles
-
reduced number of cycles / day
Capacity: blast chilling / blast freezing: N. 5 trays 6040
Retention: N. 28 trays 6040 vs. N. 14 trays 6080
Standard Pitch Trays: 70mm (Minimum: 35mm)
USE 20T Series Blast Freezers
Prover for blast freezing / blast freezing
bakery, confectionery and gastronomic products.
Blast chilling in the core of the product from + 90 ° C to
+ 3 ° С for 90 minutes, with the possibility
set two different air cooling temperatures, for
normal and delicate products.
Jet cooling of the product core from + 90 ° C to
-18°C for 240 minutes
Usage:
-
intermittent blast chilling / blast freezing cycles
-
reduced number of cycles / day
Shock freezing chambers of the USECOMPACT / USECO series
Prover for blast freezing / blast freezing
bakery, confectionery and gastronomic products.
Blast chilling in the core of the product from + 90 ° C to
+ 3 ° С for 90 minutes, with the possibility
set two different air cooling temperatures, for
normal and delicate products.
Jet cooling of the product core from + 90 ° C to
-20°C°C for 240 minutes (USECOMPACT)
and 120 min. (USECO)
Usage:
-
intermittent blast chilling / blast freezing cycles
-
reduced number of cycles / day
Blast freezers FPC / SUPRO series
Prover for shock freezing of bakery and confectionery products
and gastronomic products.
Shock freezing in the core of the product from + 30 ° C
up to - 20 ° C for 60 minutes.
Usage:
-
continuous shock freezing cycles
-
medium sized bakeries
Cooling chambers
MC series cooling chambers TN-BT
Wardrobe with several compartments from:
- No. 1 or 4 doors for BT negative hold
(-15°C / -20°C; maximum 4 rooms)
-
Compartment capacity:
trays 40° 600 x 400 mm
One condensing unit for all storage
compartments.
Cooling chamber series TV TN-BT
Wardrobe with several compartments from:
- No. 1 or 4 doors for BT negative hold
(-15°C / -20°C; maximum 4 rooms)
-
Compartment capacity:
trays 40° 600 x 400 mm
One condensing unit for all storage
compartments.
Cooling chamber series TRIOCOLD
Combination cabinet with pre-proofer, blast chilling/freezing of baked goods
products, confectionery and gastronomy and
storage compartment for negatives.
