Hiber GCM012S Blast Chiller & Freezer For Gelato

SKU
HRGCM012S
  • Can Process 12 x Tub (5 LT.) N° ice cream tubs
  • Standard supply: 3 GX64 stainless steel grids
  • MISTO Chilling Method
  • Conforms to the HACCP

 

Your ice cream comes out of the whipping machine soft, dense and offers excellent quality, but does it lose volume and softness after just a few hours in the display unit? Hiber’s blast chilling (surface hardening in just a few minutes) causes the formation of microcrystals, which stabilise all the properties of the product for many hours and increase the possible height of the decorations.

With the total deep freezing of tubs (down to -18°C core temperature in just a few hours; total hardening for storage purposes) and harder items (cakes for the display unit, mousses, cream-based pastries, frozen puddings, individual portions, ice cream cakes, etc.), preservation can even be extended to several days.

Soft, creamy and tender for serving: after ‘regeneration’ in the display unit, you will be able to serve your customers a product with all the look and flavour of freshly made ice cream.

Dimensions (WxDxH) mm790x800x1320h
Capacity(L)12 x 5 Tubs L
Watts(W)2kW
Voltage230/1/50
Weight (kg)142
TypeMIXED

 

Attachments

What is a blast chiller/freezer?

Blast chilling/freezing is a machine to circulate cold air at high velocity around food pans to cool it rapidly.

 

Why use blast chiller/freezer?

In order to cool down the food rapidly for storage to avoid the food danger zone, cooked food needs to chill within 90 minutes or to freeze within 240 minutes for storage according to HACCP standard after cooking.

 

How long can the food be preserved from blast chill & freeze?

Blast chill (uncovered) – 5 days & Blast freeze (uncovered) - 4 weeks.

It can keep much longer with proper packaging (covered).

 

What is a need to take care during the blast chilling process?

Do not load the food in a pan with depth more than 50mm, it will increase the chilling time as reduce the air ventilation.

 

Can I blast freeze the food in vacuum-packed form?

Yes, the cooked food is needed to be chill first then portioned in vacuum packaging and then sealed in vacuum state then blast freeze again.

 

What temperature of the chamber can reach for blast chiller/freezer?

-36 Celsius to -40 Celsius.

 

What is the capacity that can be chosen?

It has 5,8,12,16,20,40 pans capacity that can fit GN1/1 or baking trays (600x400mm).

 

How can I confirm my product is fully chill/freeze?

All the units of blast chiller/freezer are equipped with core probe for the user to insert in the centre of food during the process, once the probe has detected the temperature to +3 Celsius or -18 Celsius, the machine will beep and stop the process.

 

The advantage of using a blast chiller/freezer.

To reduce food costs, manpower savings, improve product quality.

 

 

 

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