|Dim.(L*W*H/mm)||Pans(GN1/3)||Temperature/||Refrigerant||Stainless steel||Thickness of thermal barrier |
The blast freezer is an essential part of the process for the following reason. If you don't freeze the ice cream fast enough, it will develop ice crystals. Ice crystals will make your product taste grainy and icy, and we all know that high quality ice cream is smooth as silk.
Because these blast freezers go down as low as -35 degrees , they will freeze your ice cream or gelato quickly, avoiding ice buildup.
Air Blast Chiller for Ice Cream Gelato(Apply for gelato shop, hotel, restaurant, etc)
304#Stainless steel plate
Freezing system: Tecumseh compressor, environmental-friendly refrigerant R404a, Copper tube condenser and evaporator
Inner temperature (-35,-30), Work well under hot house temperature 32-38.
Rapid freezing which creates small ice crystals. It can reach -30C degree in 30 minutes, and reach -35C in 40minutes. The smaller the crystals, the less damage to the food, as large crystals can rupture cells.
Once the food has been frozen in a blast freezer, it can be moved to a more conventional freezer for storage, as long as the freezer stays cold enough to keep the food frozen.
Blast freezers are equipped with movable trays for positioning foods, and they may also include an assortment of compartments for freezing.
Extreme cold inhibits bacterial growth, which increases food safety, making such freezers popular in commercial food preparation to reduce the risk to consumers.
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