Electrolux 726307 Folleto y especificaciones
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Imprimir páginaElectrolux air-o-chill
Blast Chiller/Freezers 50-50kg
Chilling means bringing the temperature of cooked food from +90ºC to +3°C in a short time lap which does not allow
bacterial growth .Electrolux Blast Chillers/Freezers reduce temperature from +90ºC to +3°C at food core in less than 90
minutes and down to -18ºC in less than four hours: the model detailed on this sheet performs this cycle up to a 50 kg full
load. After the Blast Chilling/freezing process a holding cycle starts automatically to respectively maintain food at +3 and
-18 °C. Blast freezed food has a solid 6 months/1 year shelf life without loss of flavour, nutritional values and weight. The
opportunity to prepare in a single shot the food to be used in different times during the week enables a better work
scheduling and therefore a sensible reduction in labour costs.
OPERATING MODES
•
Cruise: the chiller automatically sets
the parameters for the quickes and
best chilling (it works by probe).
•
Soft Chilling (Air temperature –2°C).
•
Hard Chilling (Air temperature
–20°C).
•
Shock freezing (Low air temperature
adjustable up to -41ºC).
•
Holding at +3°C or -18ºC
(automatically activited at the end of
each cycle).
•
All the probe-driven cycles feature
ARTE (Algorithm for Remaining Time
Estimation) to make planning the
activities easier.
•
Holding at +3°C (automatically
activated at the end of each cycle).
•
Turbo cooling: the chiller works
continuously at the desired
temperature. Ideal for continuous
production.
•
It is possible to operate by time or
by probe.
•
The control unit provides several
operating settings: time/core
temperature according to NF and UK
regulations, time/air
temperature/probe personalised
according to national regulations,
sterilizing cycle: UV lamps built-in (on
request), 3 single sensor core
temperature probes (as accessory),
ideal for meats, automatic defrosting
and manual defrosting. All parameters
are programmable.
•
3-sensor core probe as standard
and automatic detection of the core
probe insertion.
•
The control unit provides two large
displays to read out: time, core
temperature, cycle countdown,
alarms, service information.
•
Suitable for ambient temperatures
up to 32°C.
•
Two specialized cycles, P1 brings
down the ice-cream temperature to
-14°C (measured at the core when
probe is inserted). Once set
temperature is reacheed, the
temporary maintenance phase
automatically begins, holding the
-14°C temperature. P2 sets
temperature to -36°C / -40°C for an
indefinite amount of time, maintaining
the ventilation active. Temperature is
adjustable up to -40°C without
interrupting the cycle, allowing
ice-cream to be kept longer in the
freezer.
•
All information related to the
different operating models are
recorded: date, time, cycle, core
temperature, holding temperature,
HACCP accordance.
•
An audible alarm starts when the
cycle ends or terminates abnormally.
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