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Delfield
By
Blast Chillers/Shock Freezers
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Blast Chilling / Freezing Blast chilling and shock freezing are the best natural systems to extend the shelf life of food. This is why Delfield, utilizing its experience in refrigeration, created the ConvoChill range of blast chillers/freezers. These machines are designed to improve the quality and organization of the work in restaurants, confectioneries, bakeries and ice-cream shops. Great power, versatility and reliability are the most evident features of ConvoChill blast chillers/freez
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The Functions Shock freezing Shock freezing Shock freezing +194 F -0 F We all know what frozen food is, but perhaps we +194 F -0 F don't all know that the food's organoleptic qualities are maintained only if the freezing is 0 done quickly (shock freezing). We all know what frozen food is, but perhaps we don’t all know that During the process of freezing, all the water the food’s organoliptic qualities are maintained only if the freezing is We all know what frozen food i
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Blast chilling Blast chilling Blast chilling +194 F +38 F All food cooked and left to cool slowly, to be served later+ on, 1 loses9 its f4 inest quaF lities. +38 F The main reason is the extremely high bacterial growth that takes place while the food is at a All food cooked and left to cool slowly, to be served later on, loses its temperature of between +65 C and +10 C. 38 finest qualities. All food cooked and left to cool slowly, to be The Tecnomac blast chiller mak
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Applications During recent years the bakery field has undergone deep transformations due to the increased use of the refrigeration technology. The need of reducing night-shifts, manpower, overtime hours and most of all, offering end users a wider choice Bakery of products, are among the main reasons why blast freezers have become an essential tool in all modern bakery workrooms. Besides the blast freezing of raw, pre-cooked and cooked products, the power and quality of Delfield blast free
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The Benefits WaSTe reduCTIon Blast chilling/freezing increases shelf life of foods, leaving all the time to use the foods Greater Profits prepared in advance and the raw materials, with high reduction of waste. TIme SavInGS uP To 30% SavInGS on PurChaSeS LeSS WeIGhT LoSS Thanks to the longer shelf life of blast chilled Thanks to the long shelf life of shock frozen After cooking, food releases moisture by food, it is possible to plan production better foods, keeping their original qualities e
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Quality Improvement reduCTIon In BaCTerIaL GroWTh Bacterial proliferation is very high when food is at a temperature of between +150˚F and +50˚F. Around +100˚F the number of bacteria doubles every 20 minutes. The Delfield blast chiller makes it possible to “cross” the range of hazardous temperatures quickly, taking the core of the food to +38˚F in approximately 90 minutes. This reduces the quantity of bacteria in food after cooking to a minimum, improving food quality, organoleptic propert
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Technical solutions T Control panel Extremely easy to use, but comprehensive of all the functions necessary for the different processes 38 38 0 Cycle control with core probe or timer Temperature and time display Status display (Blast Chilling / By Delfield Preserving) Integrated printer 99 programs Hot gas defrosting SPECIAL FEATURES •HACCP ALARMS MEMOR Y • ICE CREAM BLAST FREEZING FUNCTION • AUTOMA TIC CORE PROBE INSER TION CHECK By ChillRapid
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Working cycles “SOFT” BLAST CHILLING 38 F 200 F CORE TEMPERATURE Suited for delicate or thin foods such as rice, vegetables, fried foods. 38 F 32 F AIR -4 F Approx. 90 min “HARD” BLAST CHILLING 38 F 200 F Very effective for dense, greasy and CORE TEMPERATURE large-sized foods. 68 F 38 F 32 F AIR -4 F Approx. 90 min SHOCK FREEZING F 0 200 F Suited for any food product. CORE TEMPERATURE 68 F 38 F 32 F 0 F AIR -40 F Approx. 240 min By
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Standard Features Core probe Automatically controls the length of the blast chilling cycle; conic shaped, it is easily removed after shock freezing cycle, without heating it. dual suitability Tray rack for the T14D Easily removable for cleaning, it is designed to facilitate the chilling air flow, increasing the machine efficiency. Suitable for both 12”x20” and 18”x26” pans. Printer The date, temperature and times during all the blast chilling and preservation cycles are printed out.
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haCCP memory Standard on all machines, it permits saving all the HACCP alarms automatically. evaporator with easy access and indirect air flow which ensures the least dehydration possible. By
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The Offering T5 T14d T20C CAPACITY CAPACITY CAPACITY 44lbs. - Blast Chill- 5 12”x20”x2.5” pans 154lbs. - Blast Chill- 26 12”x20”x2.5” pans 242lbs. - Blast Chill- accomodates 20.10 rack 26lbs. - Shock Freeze or 13 18”x26” pans or 10.10 rack 200lbs. - Shock Freeze 120lbs. - Shock Freeze DIMENSIONS DIMENSIONS 31.5”W X 27.5”D X 35.5”H DIMENSIONS 41”W X 40.25”D X 89.5”H 31.5”W X 43.5”D X 71.7”H ELECTRICAL SPECS ELECTRICAL SPECS ELECTRICAL SPECS Comp. Max. Max Fuse Av. Heat Comp. Max. Max Fuse Av. He
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T24C T40C CAPACITY CAPACITY 242lbs. - Blast Chill- accomodates 12.20 rack 440lbs. - Blast Chill- accomodates mobile 200lbs. - Shock Freeze racks up to 35”w X 42”d X 78”h 385lbs. - Shock Freeze DIMENSIONS 49.25”W X 43.25”D X 60.25”H DIMENSIONS 61”W X 54”D X 89.5”H ELECTRICAL SPECS ELECTRICAL SPECS Comp. Max. Max Fuse Av. Heat Voltage HP Amp. Size Rejected (W) Comp. Max. Max Fuse Av. Heat Voltage HP Amp. Size Rejected (W) 220-230/3/60 4.0 25.0 30.0 12990 220-230/3/60 7.5 43.0 50.0 22330 REMOTE
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™ ® REACH-INS / PREP TABLES / SHELLEY® SERVING COUNTERS / DROP-INS / COMPONENT CRAFTED EQUIPMENT Delfield PHONE: 800-733-8948 / FAx: 800-699-0619 / W EB: WWW.DELFIELD.COM
