The best natural systems to extend the food shelf life, preserving its freshness. Blast chilling immediately stops the moisture in food from evaporating, thereby preventing dehydration. The fragrance and savour of foods is often linked to the right amount of moisture content in food. Tecnomac eVent performs the functions of:
Blast chilling
+90° → +3°C
All food cooked and left to cool slowly loses its finest qualities. Tecnomac blast chillers make it possible to lower the temperature at the core of foods that have just been cooked, down to +3°C. The speed of such process is essential since it allows a reduction in the bacterial proliferation that is particularly critical while food is at temperatures between +65°C and +10°C. The final result is the preservation of the quality, colour and fragrance of food.
Blast freezing
+90° → -18°C
The blast freezing process is the best process to store food for many months. Tecnomac blast freezers, thanks to their powerful refrigeration system with an air temperature of -40°C, quickly lower the temperature at the core of food to -18°, thus avoiding the macrocrystallization and granting perfect and long-lasting preservation of all the original qualities of the food. After defrosting, there will be no loss of liquid, firmness or savour
Model Sizes
- V 5.20
Capacity: 5 trays Dimensions: W 840, D 770, H 900 : 930 Voltage: 230 V – 1/50Hz Temperature: +90°C > 3°C (20 kg) +90°C > -18°C (12 kg) - V 10.35
Capacity: 10 trays Dimensions: W 840, D 831, H 1498 : 1558 Voltage: 230 V – 1/50Hz Temperature: +90°C > 3°C (35 kg) +90°C > -18°C (25 kg)
- V 15.40
Capacity: 15 trays Dimensions: W 840, D 930, H 1952 : 2002 Voltage: 400 V – 3/50Hz Temperature: +90°C > 3°C (40 kg) +90°C > -18°C (30 kg)
- V 15.65
Capacity: 15 trays Dimensions: W 840, D 930, H 1952 : 2002 Voltage: 400 V – 3/50Hz Temperature: +90°C > 3°C (65 kg) +90°C > -18°C (50 kg)
- V 15-2.70
Capacity: 30 trays Dimensions: W 840, D 1300, H 1952 : 2002 Voltage: 400 V – 3/50Hz Temperature: +90°C > 3°C (70 kg) +90°C > -18°C (55 kg)
Description
- Blast chilling / Shock freezing
The most advanced solutions of chilling/freezing for the best product quality and hygiene. - Thawing
Thawing by forced ventilation. - Conservation
Conservation cycles available for any type of product - Ice Cream
The specific function to produce the perfect ice cream.
Technical features
Evaporator
Easy to inspect and with hot gas defrosting, painted in order to avoid corrosion risk. Indirect air flow.
Ozone Sanification (optional)
Sanitizes the blast chilling chamber after cleaning the machine. Useful also to sanitize working tools
Dual suitability trays rack
Easily removable for cleaning, it is designed to facilitate the chilling air flow, increasing the machine efficiency. Suitable for both GN1/1 and EN 600 x 400 mm trays.
Core probe
Automatically controls the length of the blast chilling cycle; conic shaped, can be easily removed after the cycle, no heating needed. The double probe is available as an option.
