Blast chiller and shock freezer "Sirman" CERVINO 5 Gelateria Y11



  • 3061,30 €
  • Ex Tax: 2530,00 €
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Blast chiller and shock freezer "Sirman" CERVINO 5 Gelateria Y11

Blast chiller and shock freezer "Sirman" CERVINO 5 Gelateria Y11

Blast chiller and shock freezer SIRMAN CERVINO 5 Gelateria Y11
Cervino Gelateria with SOFT freezing program!
Designed for high efficiency and ease of use
Dimensions: 750x740x830mm
Internal dimensions: 615x420x320mm
Capacity: 5 x GN 1/1 or 5 x 600x400mm
Distance between shelves cm 5.
Capacity: 92 L
Suitable for stacking max kg 100.
Power: 1.385 kW / 230 V
Refrigerant: R404A
Еlectronic control
Cooling capacity: +70 / +3 ° C 90 min. 12 kg
Freezing capacity: +70 / -18 ° C for 240 min. 9 kg
Blast freezing/chilling programs and hold function.
Probe to survay the core temperature of the product
Heated door gasket avoids door’s clogging. 
Made from stainless steel
Weight: 90 kg
Italy.
 
 

Blast Chilling

+70°C +3°C

All food cooked and left to cool slowly, to be served later on, loses its finest qualities.
The main reason is the extremely high bacterial growth that takes place while the food is at a temperature of between +65°C and +10°C.
The Icematic blast chiller makes possible to lower the temperature at the core of foods that have just been cooked, down to +3°C in less than 90 min., reducing bacterial proliferation and dehydration of the food.
The final result is the preservation of the quality, colour and fragrance of the food, extending its shelf life.
All this enables the chef to work with a better organization and more calmly, leaving more time for creativity. 

 

Shock Freezing

+70°C -18°C

We all know what frozen food is, but perhaps we don’t all know that the food’s organoleptic qualities are maintained only if the freezing is done quickly (shock freezing).
During the process of freezing, all the water molecules turn into crystals, the faster the freezing the smaller the crystals: it is only with a micro- crystallization of the water that the food molecules are not destroyed. 
Thanks to an air temperature of -40°C, the Icematic blast freezer lowers the temperature at the core of the food to -18°C in under 240 min, a sufficient time to obtain micro-crystallization, keeping all the qualities of the food whole.
After defrosting, there will be no loss of liquid, firmness or flavour. 

 

The creaminess of ice-cream mainly depends on the presence of micro air-bubbles and micro ice-crystals. In order to maintain these special features,ice-cream must be shock frozen as soon as it leaves the whisker.This operation,besides contributing to the formation of micro ice-crystals, permits the formation of a thin surface barrier that prevents both product “flattening” and air emission.
The outcome is a creamy, soft ice-cream, ready to be served or stored. Icematic blast freezers have a special shock freezing function for ice-cream.
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