TECHFROST Floury Line FL220

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TECHFROST Floury Line FL220

Modern, intuitive, comprehensive touch controls. Highest accuracy and reliability in the temperature and humidity control. Humidity produced by a steam generator and regulated by the control board. 5 phases: yeast block, storage, awakening, proving and maintenance. Presence of conveyers designed to achieve a consistent air flow circulation. Equipped with 20 pairs of “L” shaped slides.

MODEL FL220
1 TROLLEY 20 TRAYS EN 600X400
-5°C / +35°C
RH 55% – 95%

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OPERATING TEMPERATURE
-5°C / +35°C

POWER RATING
2,12 KW

POWER REQUIREMENTS
230V / 1PH / 50HZ

DEFROSTING
ELECTRIC / ELETTRICO

REFRIGERANT
R452A (GWP 2141)

EXTERNAL DIMENSIONS
L:1000 P/D:1078 H:2220 MM

INTERNAL DIMENSIONS
L:450 P/D:724 H:1900 MM

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

FL220 Specification

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