air-o-chill
air-o-chill Blast Chiller/Shock
Freezer 61 - 66/55lbs (30/25kg)
ITEM #
MODEL #
NAME #
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Short Form Specification
Item No.
APPROVAL:
Electrolux Professional, Inc.
www.electroluxusa.com/professional
10200 David Taylor Drive, Charlotte, NC 28262 • Telephone Number: 866-449-4200 • Fax Number: 704-547-7401
air
-o-chill
air
-o-chill Blast Chiller/Shock Fr
eezer 61 - 66/55lbs (30/25kg)
air-o-chill
air-o-chill Blast Chiller/Shock Freezer
61 - 66/55lbs (30/25kg)
726303 (AOFS061CU)
Blast Chiller/Shock Freezer
61 - 208V/3p/60Hz
726304 (AOFS061CTU)
Blast Chiller/Shock Freezer
61 - 208V/3p/60Hz - tower
configuration
Unit to be Electrolux air-o-chill® Blast Chiller/Shock Freezer
Soft-chilling, Hard-chilling and Blastfreezing cycles. At the end of each
Blast-chilling- or freezing cycle the unit shall automatically activate a
holding cycle. Defrost cycle is automatically and intelligently activated:
ice build up on evaporator is automatically detected and defrost
activated to maximize performance efficiency. Manual activation of
defrost cycle is possible. Unit does not have any heat limitation and can
accept food directly from oven at cooking temperature. The unit features
both time and core temperature controlled chilling cycles. One core
temperature probe is provided as standard, up to three are available.
Covered by Electrolux Platinum Star® Service Program two-year parts
and one-year labor warranty, installation start-up and performance checkup
after one year from installation.
Main Features
•
Only Blast Chiller/Shock Freezer designed to accept hot product
directly from the oven.
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No need to reduce food temperature to 160 °F (70 °C) before
starting the chill cycle
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Ergonomical placement of control panel, reduces operator
fatigue and need to kneel down to reach controls.
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Load capacity: 66 lbs (30 kg) in chilling; 55 lbs. (25 kg) in
freezing.
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Will chill product from 160 °F (70 °C) to 38 °F (3 °C) or below in
less than 90 minutes.
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Will freeze product from 160° F (70 °C) to 0° F (-17 °C) or below
in less than 240 minutes.
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Easy-to-use, electronic control panel. Fully programmable.
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3-sensor core probe as standard and automatic detection
of the core probe insertion.
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Hot gas defrosting system.
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Cruise: the chiller automatically sets the parameters for the
quickes and best chilling (it works by probe).
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Soft Chilling 28° F (–2°C).
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Hard Chilling -4° F (–20°C).
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Holding at 37° F (3°C) (automatically activated at the end of each
cycle).
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Turbo cooling: non-stop mode, working temperature: from 39 to
-32° F (4°C to -35°C).
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Shock freezing: low air temperature adjustable up to -41°F (-41º
C.)
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Ice Cream Mode: brings down ice-cream temperature to 7°F
(-14°C)(measured at the core when probe is inserted).
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Standard equipped with one 3-sensor temperature probe.
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Automatic Intelligent and manual defrost modes.
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Display: large LED for temperature and time/core temperature
read out.
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Audible alarms and visual indicators for food safety (HACCP)
issues and
separate audible and visual for unit malfunctions.
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During cycle, temperature and time is monitored
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On-board HACCP monitoring capable
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UV lamps built-in (upon request)
Construction
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Developed and produced in ISO 9001 and ISO 14001 certified
factory.
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Evaporator with antirust protection.
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Motors and fan waterproof protected IP23.
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No water connections required.
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Stand alone printer as accessory.
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Inner cell with fully rounded corners.
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High density polyurethane insulation, 2.5" (60 mm) tickness,
HCFC free.
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Removable magnetic gasket door with hygienic design.
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Ventilator swinging hinged panel for access to the evaporator for
cleaning.
