Zanussi 110719 Specifications

ZANUSSIP R O F E S S I O N A LACTIVE BLAST CHILLERS56 KG110719REMOVABLE TRAY SUPPORT RACK FOR 20 GN1/1 41 SINGLE-SENSOR PROBE-BL.C/FREEZERS LW 1INCLUDED ACCESSORIESPower supply - V, phases, Hz 400 V, 3N, 50Net weight - kg. 231Noise level - dBA 72.5installed-electric 2.558Power - kWat evaporation temperature - °C -5Refrigerant powerRefrigeration power - W 5363Refrigerant quantity - g. 4000Refrigerant type R404aCompressor power - HP 2.5Max load capacity - trays h 65 mm - n° 12Trays type GN 1/1; 600x400Door hinges Right SideN° and type of door 1height 1500depth 450width 680Internal dimensions - mmheight 2230depth/with open doors 835, 1570width 800External dimensions - mmCooling unit Built-InGross capacity (D.I.N. 8952) - l. 560UK Guide lines - chilling / freezing 56NF Regulations - chilling / freezing 43.2Productivity per cycle - kg.Power supply ElectricBC56A110719CHARACTERISTICS MODELSTECHNICAL DATARANGECOMPOSITIONChilling means bringing the temperature ofcooked food from +90ºC to +3°C in a shorttime lap to minimize bacteria proliferation andavoid loss of food consistency and texture.The ZANUSSI easyChill Blast Chillers reducetemperature to +3°C at food core in less than90 minutes. After the Blast Chilling a holdingcycle starts automatically to maintain food at+3°C. Blast chilled food has a solid 5 daysshelf life without loss of flavour, nutritionalvalues and weight. The opportunity toprepare in a single shot the food to be usedin different times during the week enables abetter work scheduling and therefore asensible reduction in labour costs.FUNCTIONAL ANDCONSTRUCTIONFEATURES� Soft Chilling (Air temperature–2°C).� Hard Chilling (Air temperature–12°C).� All the probe-driven cycles featureARTE (Algorithm for RemainingTime Estimation): the machinedisplays the actual time needed toend the cycle and to make planningthe activities easier.� Holding at +3°C (automaticallyactivated at the end of each cycle).� Turbo cooling: the chiller workscontinuously at the desiredtemperature. Ideal for continuousproduction and for pastry application.� Automatic recognition of theinsertion of the food probe (cyclespiloted either by food probetemperature or by time)� Single sensor core probe asstandard.

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