ZANUSSI
P R O F E S S I O N A L
BLAST CHILLER/FREEZERS 50-50kg
ZANUSSI easyChill
110712
SET OF 5 S/S RUNNERS-6&10 GN 1/1
BCF LW
2
3-POINT-SENSOR
PROBE-BL.C/FREEZERS LW
1
INCLUDED ACCESSORIES
Power supply - V, phases, Hz 400 V, 3N, 50
installed-electric 4.26
Power - kW
at evaporation temperature - °C -30
Refrigerant power
Refrigeration power - W 2540
Refrigerant quantity - g. 4500
Refrigerant type R404a
N° defrost in 24 hrs. 6
Compressor power - HP 2.9
N° of positions/pitch, mm 36, 20
Max load capacity - trays h 65 mm - n° 10
Trays type 600x400; GN
1/1; Ice Cream
Door hinges Left
height 1730
depth/with open doors 940, 1379
width 895
External dimensions - mm
Thermometers Digital
Thermostat Electronic
Cooling unit Built-In
Gross capacity (D.I.N. 8952) - l. 560
UK Guide lines - chilling / freezing 50, 50
NF Regulations - chilling / freezing 36, 36
Productivity per cycle - kg.
Type Blast freezer - 50
kg
BCFWS101
110712
CHARACTERISTICS MODELS
TECHNICAL DATA
RANGE
COMPOSITION
Chilling means bringing the temperature of
cooked food from +90ºC to +3°C in a short
time lap to minimize bacteria proliferation and
avoid loss of food consistency and texture.
The ZANUSSI easyChill Blast
Chillers/Freezers reduce temperature to
+3°C at food core in less than 90 minutes
and down to -18°C in less than four hours.
After the Blast Chilling a holding cycle starts
automatically to respectively maintain food at
+3°C 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.
FUNCTIONAL AND
CONSTRUCTION
FEATURES
� Cruise cycle : the chiller automatically
drives the chilling process to maintain the
food quality and reduce where possible the
total chilling time (it works by food 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) :
the machine displays the actual time needed
to end the cycle and to make planning the
activities easier.
� Holding at +3°C (automatically activated
at the end of each probe driven cycle).
� Turbo cooling: the chiller works
continuously at the desired temperature.
Ideal for continuous production and for pastry
application.
� 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,
residual time, alarms, service information.
� 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.
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