Electrolux 11 Spécifications
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Electrolux air-o-chill
Blast Chillers 30 kg - 6 GN 1/1
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 reduce temperature from +90ºC to +3°C at food core in less
than 90 minutes: the models detailed on this sheet performs this cycle up to a 30 kg full load. After the Blast
Chilling a holding cycle starts automatically to maintain food at +3°C. Blast chilled food has a solid 5 days 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).
•
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.
•
Automatic recognition of the
insertion of the food probe (cycles
piloted either by food probe
temperature or by time).
•
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.
•
The control unit provides two large
displays to read out: time, core
temperature, cycle countdown,
alarms, service information.
•
Two customizable cycles (P1 & P2)
for each operating mode, allowing to
set the time and air temperature.
These programs can be converted
into ice-cream specialized cycles
(shape maintainance and holding).
•
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.
PERFORMANCE
•
Blast Chilling cycle: 30 kg from
+90°C up to + 3°C in less than 90
minutes.
•
Chilling times can vary according to
food quantity, density, moisture
contents and type of containers.
Chilling capacity according to NF*
regulations is 18 kg.