Tecnomac BK+ 5.16 A - Soft Blast Chilling; Hard Blast Chilling; Quick Blast Freezing

English
10
BLAST CHILLER ISTRUCTION
6 GREAT TECHNOLOGY AND PROCESS VALUE
• Putting freshly cooked food directly in the storage unit is a
mistake! Cooling is static and not very powerful, the chilling
time is too long and bacteria develop rapidly in large quan-
tities.
• Only by using a chilling system with forced ventilation heat
exchange can we be sure that we are preserving the high
initial quality of the food: its appearance, colour, flavour and
aroma.
• Cold, like heat, if not properly managed and metered can vi-
sibly damage food.
• Since every food has its own characteristics, the use of a spe-
cific chilling system every time is important.
Our equipment is characterized by its versatility and the avai-
lability of several functions in the same machine.
- Quick “Soft” blast chilling for delicate products with a redu-
ced thickness.
- Quick “Hard” blast chilling for all dense products, in large
pieces or packaged.
- Quick freezing.
6.1 "SOFT" BLAST CHILLING
From +70°C to 3°C at the product core within a maximum of
90 minutes, with air temperature that is always and only po
sitive 0/+2°c, avoiding any type of freezing of the surface
of the food.
6.2 "HARD" BLAST CHILLING
From +70°C to +3°C at the product core within a maximum
of 90 minutes, with variable chamber air temperature auto
matically controlled by the computer. This system allows for
a 2530% time savings in comparison to the "soft" cycle!
6.3 QUICK BLAST FREEZING
function available only in certain models
From +70°c to 18°c at the product core as quickly as possibly
and within at most 4 hours, with a chamber air temperature
of 40°c. Rapid cold penetration prevents the transformation
of water into macrocrystals, thus not ruining the consistency
and integrity of the food.
Each cycle can be manually controlled using the timer or au
tomatically controlled with the food probe. The automatic
storage function at the end of the cycle and the automatic
and manual defrosting cycles complete the exceptional
blast chiller accessories.
Temp.
+70°C
+60°C
+50°C
+40°C
+30°C
+20°C
+10°C
+3°C
0+2°C
-10°C
-20°C
-30°C
-40°C
10 20 30 40 50 60 70 80 90 Tempo
temperature
at the
product core
Processing air
temperature
Temp.
+70°C
+60°C
+50°C
+40°C
+30°C
+20°C
+10°C
+3°C
0+2°C
-10°C
-20°C
-30°C
-40°C
10 20 30 40 50 60 70 80 90 Tempo
temperature
at the
product core
Processing air
temperature
Temp.
+70°C
+60°C
+50°C
+40°C
+30°C
+20°C
+10°C
+3°C
0+2°C
-10°C
-20°C
-30°C
-40°C
0, 30’ 1 2 3 4 ore Tempo
temperature
at the
product core
Processing air
temperature