Electrolux Freezer User Manual
Electrolux air-o-chill
Blast Chiller/Freezers 50kg 10GN1/1
Chilling means bringing the temperature of cooked food from +90ºC to +3°C in a short time lap which does not allow
bacterial growth .Electrolux Blast Chillers/Freezers reduce temperature from +90ºC to +3°C at food core in less than 90
minutes and down to -18ºC in less than four hours: the model detailed on this sheet performs this cycle up to a 50 kg full
load. After the Blast Chilling/freezing process a holding cycle starts automatically to respectively maintain food at +3 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.
bacterial growth .Electrolux Blast Chillers/Freezers reduce temperature from +90ºC to +3°C at food core in less than 90
minutes and down to -18ºC in less than four hours: the model detailed on this sheet performs this cycle up to a 50 kg full
load. After the Blast Chilling/freezing process a holding cycle starts automatically to respectively maintain food at +3 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.
OPERATING MODES
•
Cruise [Patent Pending]: the chiller
automatically sets the parameters for
the quickes and best chilling (it works
by probe).
the quickes and best chilling (it works
by probe).
•
Soft Chilling (Air temperature –2°C).
•
Hard Chilling (Air temperature
–20°C).
•
Shock freezing (Air temperature -35
ºC.)
•
Holding at +3°C or -18ºC
(automatically activited at the end of
each cycle).
each cycle).
•
All the probe-driven cycles feature
ARTE (Algorithm for Remaining Time
Estimation) [Patent Pending] to make
planning the activities easier.
Estimation) [Patent Pending] to make
planning the activities easier.
•
Holding at +3°C (automatically
activated at the end of each cycle).
•
Turbo cooling: the chiller works
continuously at the desired
temperature. Ideal for continuous
production.
temperature. Ideal for continuous
production.
•
It is possible to operate by time or
by probe.
•
The control unit provides different
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 core temperature probes
(on request), one 3-sensor probe (on
request) ideal for meats, automatic
defrosting and manual defrosting
(recommended after every shock
freezing cycle). All setting are
programmable.
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 core temperature probes
(on request), one 3-sensor probe (on
request) ideal for meats, automatic
defrosting and manual defrosting
(recommended after every shock
freezing cycle). All setting are
programmable.
•
The control unit provides two large
displays to read out: time, core
temperature, cycle countdown,
alarms, service information.
temperature, cycle countdown,
alarms, service information.
•
Programs memory: two for each
operating modes, setting time and air
temperature. These programs can be
converted into ice-cream specialist
temperature. These programs can be
converted into ice-cream specialist
cycles (shape maintainment and
holding).
holding).
•
All information related to the
different operating models are
recorded: date, time, cycle, core
temperature, holding temperature,
HACCP accordance.
recorded: date, time, cycle, core
temperature, holding temperature,
HACCP accordance.
•
An audible alarm starts when the
cycle ends or terminates abnormally.
PERFORMANCE
PERFORMANCE
•
Blast Chilling cycle: 50 kg from
+90°C up to + 3°C in less than 90
minutes.
minutes.
•
Blast Freezing cycle : 50 kg from
90ºC up to -18 ºC in less than four
hours.
hours.
•
Chilling and freezing times can vary
according to food quantity, density,
moisture contents and type of
containers. Chilling capacity
according to NF* regulations is 18 kg.
moisture contents and type of
containers. Chilling capacity
according to NF* regulations is 18 kg.