Blast Chilling:
In the blast chilling cycle, the product temperature drops from +70°C to +3°C in 90 minutes. The transition between +65°C to +10°C, which is the ideal climate for proliferation of bacteria, is extra quick to prevent any generation.
Shock Freezing:
Shock freezing is achieved through very rapid production of cold to allow for production of micro crystals that optimally preserve the cells of the foodstuff. Shock freezing drops the temperature from +70°C to -18°C in a maximum of 240 minutes.
Product Features
- Model: RBCF-40
- Complete structure in ASIS304 in stainless steel, both interior and exterior
- Rounded internal edges for easy cleaning
- Self-closing doors with easy to clean and replace magnetic balloon gasket
- Core temperature probe
- 75mm insulation for excellent thermal efficiency
- Ventilated refrigeration
- Danfoss refrigeration components
- High quality compressor and fan
- CFC free refrigerant and foam
- Capacity 10 x Gastronorm 1/1 pans or EN1/1 pans (600x400mm) of 40mm depth
- Capacity 7 x Gastronorm 1/1 pans or EN1/1 pans (600x400mm) of 65mm depth
Product Specification
- Dimensions: 800 (W) x 800 (D) x 1490 (H) mm
- Chilling Capacity: 40 KG (+70 °C ~ +3 °C in 90 mins)
- Freezing Capacity: 28 KG (+70 °C ~ -18 °C in 90 mins)
- Voltage/Frequency: 220V~240V/50HZ
- Weight: 162 KG
- Refrigerant – R290a
- On Castors
- Fan cooling / Ventilated
- Power: 1800W
Max room temperature: +38°C
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