TECHFROST Essential Line EG32

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TECHFROST Essential Line EG32

The ESSENTIAL line is characterized by its simplicity and reliability. It includes several models for gastronomy, pastry and ice-cream, a wide range of products at affordable prices. The digital controls are simple, intuitive, responsive and complete with HACCP functions.

MODEL EG32
20 TRAYS GN 2/1
-10°C/-25°C
32 ICE CREAM TUBS

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TRAYS CAPACITY
20 TRAYS GN 2/1

OPERATING TEMPERATURE
-10°C / -25°C

POWER RATING
0,85 KW / 4,5 A

POWER REQUIREMENTS
230V / 1PH / 50HZ

DEFROSTING
ELECTRIC

REFRIGERANT
R452A (GWP 2141)

EXTERNAL DIMENSIONS
L:710 P/D:800 H:2040 MM

INTERNAL DIMENSIONS
L:650 P/D:675 H:1400 MM

PACKAGING (WXDXH)
740 X 850 X 2250 MM

NET/GROSS WEIGHT
130 KG / 140 KG

Safe, high quality food preparation

Techfrost blast chillers are essential instruments that enable a safe, high quality food preparation. Achieving an internal temperature of -40°C in a short amount of time, Techfrost blast chillers ensure high performance and reliability.
A fast reduction of the food’s core temperatures (chilling from +90°C to +3°C in 90 minutes; freezing from +90°C to -18 °C in 240 minutes) inhibits the growth of micro-organisms whilst keeping the freshness and flavour of every food intact, by exposing the product to indirect airflow only.

Blast Chilling

Blast Freezing

WHAT DOES A TECHFROST BLAST CHILLER/BLAST FREEZER OFFER

Advantages in the safety and hygiene: the use of a blast chiller/freezer completely reduces the risk of bacterial contamination, offering total security and hygiene in the food preparation.

Qualitative advantages: with a blast chiller/freezer the qualitative characteristics of your preparations will remain unaltered for several days; brilliant colour, perfect shape, tempting flavour, irresistible fragrance.

The indirect ventilation ensures a perfect temperature in the entire chamber, operating gently on the product; the ventilators stop automatically as soon as the door opens to avoid the introduction of air inside the chamber.

Time advantages: it’s possible to improve the workload organization, shortening the production process, preparing food in advance, widening the range of products and maintaining perfectly unchanged all the qualities of your specialties.

Economic advantages: purchasing row materials in bulk, reducing waste like the deterioration of creams, cakes and more, flexibility and organization of the staffing timetable.

Brochure

EG32 Specification

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