Case of the Shock Freezing (vertical)
Need of acquisition of a case of a shock freezing is caused by the fact that any semi-finished products, bakery products, hot products and dishes which are not used at once have to keep all nutritious and flavoring properties, considerably increase an expiration date, keep freshness and aroma. It is reached by sharp fall of temperature of products in the shortest period. Thanks to longer period of storage there is an opportunity to better plan production and to optimum organize storage of products at catering establishments.
The case of a shock freezing allows to reach temperature from +90 °C to -18 °C (shock freezing) less than in 240 minutes, and at shock cooling from +90 to +3 °C less than in 90 minutes. The chamber is completely made of AISI 304 stainless steel.
BC-08 EBC-101BC-161 BC-102
· With outside party completely AISI 304 from did not nerzhaveyushcheystat.
· Vnutrenny the part from was not nerzhaveyushcheystat.
· Electronic control panel
· Very Easily washes
· Program ice cream: 240 minutes of +90 °C to -18 °C
· Programs of cooling: 90 min. +90 °C to +3 °C in
· Corresponds the European standards
Code | Volume | Coolings volume of 90 minutes (Kg) | Ice cream, volume of 240 minutes (Kg) | Power in (kw) | Sizes | Voltage |
BC-08 E | 8 GN 1/1 | 25 | 16 | 1300 | 790x800x1290 | 230/1/50 Hz |
BC-08 | 8 GN 1/1 (EN) | 25 | 16 | 1300 | 790x800x1290 | 230/1/50 Hz |
BC-101 E | 10 GN 1/1 | 30 | 20 | 1300 | 790x800x1420 | 230/1/50 Hz |
BC-101 | 10 GN 1/1 (EN) | 30 | 20 | 1300 | 790x800x1420 | 230/1/50 Hz |
BC-121 | 12 GN 1/1 | 25 | 16 | 1300 | 790x800x1420 | 230/1/50 Hz |
BC-161 | 16 GN 1/1 (EN) | 42 | 30 | 3500 | 790x800x1950 | 400/3N/50 Hz |
BC-102 | 10 GN 1/1 (EN) | 70 | 50 | 2300 | 1270x1090x1800 | 400/3N/50 Hz |