Equipment for the quick freezing of ice cream and popsicles, also known as Blast Freezer.

BLASTFREEZER UK05 EASY

The ice cream extracted from a producer has at most 65% of its water frozen and the Blast Freezer promotes the remaining water freezing, in a short period of time.

It is used to achieve the ideal ice cream consistency, before exposing it in shop windows.

It is also used to harden popsicles before coating with chocolate.

With modern design and excellent operational performance, it guarantees economy, safety, durability and great cost-benefit.

Advantages:

Stainless steel plate;

Monoblock cabinet with 70-mm/2.76 in thick polyurethane insulation and 40 kg/m³ (2.49 lb/ft³) density;

No side orifices, providing versatility in positioning, and can be positioned next to walls and other equipment;

Sealing between door and cabinet with magnetic PVC gaskets;

Heated door frame to prevent the gasket from drying out;

Equipped with electronic expansion valve that ensures greater performance to the equipment;

Freezing at -18°C/-0.4°F in the food core;

Spit probe for monitoring the temperature in the core of the product;

Drain that facilitates cleaning;

Compressor that ensures greater efficiency and with reduced noise and vibration levels compared to traditional compressors;

Swivel casters for easy movement;

Pre-Cooling function;

Automatic conversion to conservation function after the end of the process;

Easy to operate controller;

Hard and Soft Freezing;

8 different process options.

Blast Freezer

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