cook-chill
Tous nos produits sont aussi disponibles en magasin.
Fonctions :
Possibility of inserting food having a temperature until 90° C.
- Version NNC: 3 cycles personnalisables (software +3°C, hardware +3°C,
maintenance), version BCC: 5 cycles personnalisables (software +3 or -18°C, hardware +3 or -18°C, maintenance), specific cycles for the ice cream.
- Function CRUISE.
- Function CCRT which considers the residual time remaining before the end of the cycle.
- Function TURBO CCTC especially conceived for the continuously production.
- Sensor with 3 probes with the function CCAC, which checks its good insertion in the product.
HACCP:
Provided with an alarm and one of filing of the data. Possibility of recovering the data, with the printer (in option) or directly on a computer. The cycles of cooling or freezing are in conformity with the UK standards. They can also be personalized according to the local
standards.
U.K. standards (temperature in heart)
of +70°C with +3°C in 90 minutes
of +70°C with -18°C in 240 minutes.
Features :
- Interior and external made in stainless steel AISI 304, cast solid structure, expanded polyurethane insulation, without CFC nor HCFC thickness 60 mm, feet made of stainless steel.
- Chamber: corners and angles rounded without asperities. Pressing fund which collects condensation towards the discharge. Structure platinum doors easily removable. Slides allowing the use of containers GN 1/1 or pastry making 600x400. The single design of the chamber coupled with the ventilator made in stainless steel AISI 304 positioned laterally, guarantee homogeneity of the temperature, and prevent the drying and the formation of white frost on the surface of food.
Doors: opening on 180°, integrated handle, automatic closing with magnetic gasket, micro switch to stop the ventilator at the opening. Simple but effective, the stop of the door makes it possible to preserve the door open, avoiding the formation of bad smells and the bacterial proliferation. Door opening non reversible.
- Refrigeration unit: hermetic unit (max. t° ambient +32°), oversize ventilated evaporator treated against salts "coating", automatic defrosting with each cycles or manual, pressure controller of safety
and thermal relays of overheating, cooling R404a.
- Electronic control panel with sensitive keys: clear and logical design, frontal accessibility, facility and speed for the SAV, water tightness "IPX23".
- Accessories included: structure with step of 65 mm "anti-tipping". Sensor in heart with 3 probes.
BCC/10-SH/R
- Family
- TOUCH SCREEN
- Electrical connection
- 400/3N 50Hz
- Electric power neg
- -18°
- Electric kw
- 3.75
- Electric power pos
- +90°
Dimensions :
| Longueur | 895 | mm |
| Profondeur | 840 | mm |
Fonctions :
Possibility of inserting food having a temperature until 90° C.
- Version NNC: 3 cycles personnalisables (software +3°C, hardware +3°C,
maintenance), version BCC: 5 cycles personnalisables (software +3 or -18°C, hardware +3 or -18°C, maintenance), specific cycles for the ice cream.
- Function CRUISE.
- Function CCRT which considers the residual time remaining before the end of the cycle.
- Function TURBO CCTC especially conceived for the continuously production.
- Sensor with 3 probes with the function CCAC, which checks its good insertion in the product.
HACCP:
Provided with an alarm and one of filing of the data. Possibility of recovering the data, with the printer (in option) or directly on a computer. The cycles of cooling or freezing are in conformity with the UK standards. They can also be personalized according to the local
standards.
U.K. standards (temperature in heart)
of +70°C with +3°C in 90 minutes
of +70°C with -18°C in 240 minutes.
Features :
- Interior and external made in stainless steel AISI 304, cast solid structure, expanded polyurethane insulation, without CFC nor HCFC thickness 60 mm, feet made of stainless steel.
- Chamber: corners and angles rounded without asperities. Pressing fund which collects condensation towards the discharge. Structure platinum doors easily removable. Slides allowing the use of containers GN 1/1 or pastry making 600x400. The single design of the chamber coupled with the ventilator made in stainless steel AISI 304 positioned laterally, guarantee homogeneity of the temperature, and prevent the drying and the formation of white frost on the surface of food.
Doors: opening on 180°, integrated handle, automatic closing with magnetic gasket, micro switch to stop the ventilator at the opening. Simple but effective, the stop of the door makes it possible to preserve the door open, avoiding the formation of bad smells and the bacterial proliferation. Door opening non reversible.
- Refrigeration unit: hermetic unit (max. t° ambient +32°), oversize ventilated evaporator treated against salts "coating", automatic defrosting with each cycles or manual, pressure controller of safety
and thermal relays of overheating, cooling R404a.
- Electronic control panel with sensitive keys: clear and logical design, frontal accessibility, facility and speed for the SAV, water tightness "IPX23".
- Accessories included: structure with step of 65 mm "anti-tipping". Sensor in heart with 3 probes.