ZANUSSI
P R O F E S S I O N A L
ACTIVE BLAST CHILLERS
100 KG 20 GN 1/1
110001
1 SINGLE SENSOR PROBE CHILLER+C/FREEZER 1 1 1
INCLUDED ACCESSORIES
Delivered disassembled l
Refrigeration unit Built in Remote Remote
Power supply - V, phases, Hz 400 V, 3N, 50 400 V, 3N, 50 400 V, 3N, 50
Net weight - kg. 300 180 180
Noise level - dBA 68 65 65
installed-electric 7.47 0.88 0.88
Power - kW
at evaporation temperature - °C -10 -5 -5
Refrigerant power
Refrigeration power - W 7265 16370 16370
Refrigerant type R404a; R404a; R404a;
N° defrost in 24 hrs. 4/20' 4/20' 4/20'
Compressor power - HP 4.7 minimum 4,7;
Max load capacity - trays h 65 mm - n° 20 20 20
Trays type GN 1/1;
600x400
GN 1/1;
600x400
GN 1/1;
600x400
Door hinges Right Side Right Side Right Side
N° and type of door 1 1 1
depth 554 554 554
Internal dimensions - mm
width 700 700 700
Internal dimensions - mm
height 2471 2232 2232
depth/with open doors 1285, 2099 1285, 2099 1285, 2099
width 1000 1000 1000
External dimensions - mm
Cooling unit Built-In Remote Remote
UK Guide lines - chilling / freezing 100 100 100
NF Regulations - chilling / freezing 72 72 72
Productivity per cycle - kg.
Power supply Electric Electric Electric
BC100A
110001
BC100RA
110003
BC100RDA
110004
CHARACTERISTICS MODELS
TECHNICAL DATA
RANGE
COMPOSITION
Chilling means bringing the temperature of
cooked food from +90ºC to +3°C in a short
time lap to minimize bacteria proliferation and
avoid loss of food consistency and texture.
The ZANUSSI easyChill Blast Chillers reduce
temperature to +3°C at food core in less than
90 minutes. After the Blast Chilling a holding
cycle starts automatically to maintain food at
+3°C. Blast chilled food has a solid 5 days
shelf life without loss of flavour, nutritional
values and weight. The opportunity to
prepare in a single shot the food to be used
in different times during the week enables a
better work scheduling and therefore a
sensible reduction in labour costs.
FUNCTIONAL AND
CONSTRUCTION
FEATURES
� Soft Chilling (Air temperature
–2°C).
� Hard Chilling (Air temperature
–12°C).
� All the probe-driven cycles feature
ARTE (Algorithm for Remaining
Time Estimation): the machine
displays the actual time needed to
end the cycle and to make planning
the activities easier.
� Holding at +3°C (automatically
activated at the end of each cycle).
� Turbo cooling: the chiller works
continuously at the desired
temperature. Ideal for continuous
production and for pastry application.
� Automatic recognition of the
insertion of the food probe (cycles
piloted either by food probe
temperature or by time)
� Single sensor core probe as
standard.
