Moduline ACF056T Cryogenic Blast Chiller
- Suitable for rapid chilling and freezing food ingredient.
- Equipped with USB port software to store HACCP data and recipe.
- Store up to 100 recipe can be saved.
- Equipped with calibrated nitrogen injection system to minimize gas usage up to 30%
With the Chill range of Blast-Chillers, Moduline has completed a major step in its workflow chain that was missing before. Thanks to an innovative company vocation, Moduline wanted to go further, presenting Cryogen, the excellence of chilling. Thanks to the use of nitrogen in the process of food refrigeration, it is possible to complete the freezing very quickly and maintain the nutritional properties of the foods. With Cryogen, Moduline joined nitrogen properties to the ability to create innovative and technologically advanced equipment, thus obtaining exceptional performance and superior quality.
Nitrogen: colourless, odourless, non-flammable, chemically very stable and non-toxic, can reach temperatures of -196 degree celcius in a short time, thus favouring a cryogenic freezing that preserves the foods longer. In this way, Cryogen, through the injection of nitrogen into the refrigeration cavity, manages to overcome the exceptional performances of Chill, ensuring the best rates and productivity and, coming even at temperatures of -40° degree celcius at food core. Cryogen is also more environmentally friendly than chillers using standard techniques of refrigeration with ammonia or HFCs, since nitrogen is a natural component of our atmosphere and therefore does not pollute nor damage the environment.
|Capacity||4 X GN 2/3|
|Distance between racks||74mm|
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.