PL -
DORA METAL Spółka z o.o.
4
Chillers and shock chillers/freezers
PURPOSE OF USE
Chillers and shock chillers/freezers belong to a group of professional refrigerated
and refrigerating-freezing equipment. Depending on the type they are produced in two
variants:
Chillers and chillers/freezers are used by catering companies, restaurants,
bakeries, confectioneries, hospitals and similar outlets, where it is necessary to blast chill
or freeze food immediately after it is processed in high temperatures (cooking, baking,
frying etc.).
Blast Chillers and Chillers/Freezers are fitted with:
•
forced air-circulation system ensuring uniform chilling in the chamber
•
ecological refrigerant R 404A
•
isolation made of energy-saving polyurethane boards 60mm in thickness
•
self-closing door (chillers/freezers)
•
automatic thawing system
•
user-friendly controlling interface
•
a probe enabling to monitor the temperature of chilled/ frozen dish (optional)
•
automatic recognition of probe presence
•
six independent working programs for chillers
➢
soft chill without hold from +70
0
C to +3
0
C in 90 minutes
➢
soft chill with hold in +3
0
C
➢
blast freeze without hold from +70
0
C to +3
0
C in 90 minutes
➢
blast freeze with hold in +3
0
C
➢
hold function
➢
cooler defrost
•
six independent working programs for chillers/freezers
➢
soft chill without hold from +70
0
C to +3
0
C in 90 minutes
➢
blast chill with hold in +3
0
C
➢
soft chill and freezing with hold from +70
0
C to +3
0
C in 90 minutes
➢
blast chill and freezing with hold in -18
0
C
➢
hold function
➢
cooler defrost
•
programs operate either by use of a probe placed in the product being chilled/frozen
or on time
•
open door sound indicator
•
end of cycle sound indicator
•
real cycle duration time indicator
•
surface warming preventing freezing on and hardening of the (chillers/freezer) door
gasket
•
possibility to communicate with an external printer which records time and temperature
reached in a work cycle, date and time of its commencement and end as an
indispensable part of HACCP (optional).
