Tornado
Blast chiller / shock freezer for 2 trolleys 60x40
Extremely compact Blast chiller / shock freezer for trolleys. Available in the 60 or 80 kg/hour versions (production in shock freezing from +25°C to -18°C)
Blast Chilling / Shock Freezing advantages
Quickly lowering the temperature of food is a fundamental process for preserving the organoleptic qualities of food for a long time. The rapid cooling of food guarantees the following advantages:
Prevent bacteria proliferation
The temperature range between +65 °C and + 10 °C where the highest bacteria activity can be observed is quickly passed through, thus minimizing proliferation
Preserves food inner structure
In the shock freezing process the water contained in the foods quickly freezes into micro-crystals which do not tear up the inner structure, as a slower process with macro-crystals formation would
Operating modes
By time
Blast chilling / Shock freezing for a set time duration
With core probe
Blast chilling / Shock freezing until the probe at the product core measures the desired temperature
5” Touch screen control panel for Industry 4.0
Equipped with SURG-TOUCH software with:
- Pre-defined Blast Chilling / Shock Freezing cycles
- Work cycle by time or by temperature with core probe
- HARD and SOFT work cycles for blast chilling and shock freezing
- Up to 40 customizable programs
- Automatic switch to storage mode at the end of the cycle
- Adjustable fan speed
- HACCP log, also available for USB download
- Interconnection with external software or web platform
7” touch screen control panel for Industry 4.0
Equipped with SURG-TOUCH software with:
- Pre-defined Blast Chilling / Shock Freezing cycles
- Work cycle by time or by temperature with core probe
- HARD and SOFT work cycles for blast chilling and shock freezing
- Up to 40 customizable programs
- Automatic switch to storage mode at the end of the cycle
- Adjustable fan speed
- HACCP log, also available for USB download
- Interconnection with external software or web platform
Available models
TO 60
60 kg/h shock freezing
TO 80
80 kg/h shock freezing
Technical data
| Model | Blast chilling production +90/+3°C [kg/h] (*) | Shock freezing production +25/-18°C [kg/h] (*) | Capacity of trolleys for trays 40x60 cm [n] | Capacity of trolleys for trays 60x80 cm [n] | Internal width Li [cm] | Internal depth Pi [cm] | Internal heigth Hi [cm] | Doorway L1xH1 [cm] | External width L [cm] | External depth P [cm] | External height H [cm] | Maximum absorbed power [kW] |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| TO 60 | 100 | 60 | 2 | 1 | 80 | 100,8 | 200 | 80×190 | 106 | 166 | 228 | 5,4 |
| TO 80 | 140 | 80 | 2 | 1 | 80 | 100,8 | 200 | 80×190 | 106 | 166 | 228 | 6,1 |
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(*) Data referred to raw croissant or small-sized breads of 50 grams weight (diameter 2,5 cm)
Technical features
- AISI 304 Scotch Brite stainless steel interior finish
- White zinc-plasticized exterior finish
- Panel insulation thickness of 100 mm
- Carriageable floor with interior finish AISI 304 stainless steel in acciaio inox AISI 304 2B
- AISI 304 stainless steel access ramp
- Cataphoresis-treated evaporator
- Evaporator easily accessible for cleaning and maintenance
- Automatic hot gas defrosting
- AISI 304 stainless steel perimeter bumpers
- Electronic control with 5" touch screen display installed on the door
- Software: SURG-TOUCH
- Stainless steel exterior
- AISI 304 Scotch Brite stainless steel front
- Water condensation
- Shipment with disassembled cabinet
- Tropicalized condenser
- Silenced and hooded unit
Our proofers are at your disposal!
You can come to our headquarter and try your recipes working with a laboratory 4.0!
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