Blast chiller and freezer (6хGN 1/1) Cook & Chill - ABCO-061 HC

The combined use of convection ovens and blast chillers allows you to be more efficient, as it makes it easier for you to program your work in the kitchen, leads to less waste, time savings and the result - a product that is served at the right time. The blast chillers and freezers of the Cook & Chill series are designed to match the capacity of the iKORE convection ovens and can be stacked with them.

Blast chiller and freezer with 6 levels for gastronorm trays GN 1/1 trays or euronorm 60x40 cm.. Suitable for stacking with the APW-061 convection oven. (50-100 portions/day)

CONSTRUCTION:

• Internal and external structure entirely made of high-quality stainless steel.
• High-quality polyurethane insulation with 60 mm thickness, freon-free, injected under high pressure.
• Stainless steel doors with ergonomic, full-length, sturdy, perfectly integrated handle.
• Hinged doors with automatic return for perfect closing, minimizing temperature increase. They have a 120° rest position and close automatically at less than 90°.
• Door frame with anti-condensation system.
• Interior with curved joints to facilitate cleaning
• Copper tube evaporator with aluminum fins and cataphoresis coating
• Hermetically sealed compressor with air-cooled condenser - Forced air circulation cooling system
• Intuitive 5” screen with touch electronic control built into the door.

FUNCTIONS AND CONTROLS:

• Cooling process by time control or temperature probe inserted into the food. Both parameters can be adjusted in each cycle. If the probe is not used, the control by the cycle time is automatically activated. Possibility to control the evaporator fan through 5 different levels.
• Shock cooling (from +90° to +3 °C in 90 minutes):

1. Intensive cycle 90 min: suitable for products with high density or mass, as well as for preparing ready-made foods for packaging.
2. Standard cycle 90 min: suitable for soft, light or delicate food of small size or volume.

* Once the cooling cycle is finished, the devices enter standby mode, operating as a refrigerator, maintaining the temperature between +2°C and +5°C.

• Shock freezing (from +90° to -18 °C in 240 minutes):

1. Standard cycle 240 min: this cycle evenly freezes the product, making it suitable for foods that should not be subjected to sudden changes in temperature or that contain ingredients that are different in homogeneity.
2. Intensive cycle - 90 min: this is the ideal cycle for freezing semi-finished dishes. It is also suitable for raw products. It facilitates the storage of frozen products for a long period of time, which can be used throughout the year.

* Once the freezing cycle is complete, the devices enter standby mode, operating as a freezer, maintaining the temperature below -18°C.

• Additional cycles: pre-cooling, continuous cycle, manual defrosting, fish disinfection, ice cream hardening, drying.
• 96 pre-set Fagor cooling programs, divided into 8 food categories.
• Possibility of creating a personalized cookbook with up to 40 homemade recipes.
• Automatic evaporation of defrosted water.

EQUIPMENT INCLUDES:

• Includes a thermal needle probe to monitor the temperature in the core of the food product.
• Storage capacity: 6 levels for GN1/1 trays or 6 trays 600x400 mm, with 65 mm distance between them

POSSIBLE OPTIONS: - 60 Hz - USB port for data retrieval