Shock Freezer

Designed for the needs of restaurants, bakeries, pastry and ice cream production, to freeze the object very fast under very low temperature. When ice cream is finished from a batch freezer, it's only -8 c.d. (water
sorbet) to -12 c.d. (milk based gelato), still some soft for eating. We know the best temperature of ice cream
for eating is -16 to -18 c.d. Even a refrigerator with -18 c.d. can do the same job in 2 hours time, but the
problem is ice will definitely appear during the long time as slowly freezing. The blast freezer can do this job perfectly, quickly and well keep the original texture. The principle is the same to the hospital freeze and
storage the blood.

Features Include:

Blast chilling and blast freezing can be controlled by probe temperature or by timer.
Digital read-out of the chilling cavity or core product temperature.
Outside surfaces and chilling cavity in 304 stainless steel.
Automatic keep frozen function after process finished.
Ideal machine for harden artisan gelato/ice cream.
Insulated door with self-close device.
Shelf position adjustable.
R404a refrigerate gas.

FMB2T 26 Liter Luftkühlung (Tischgerät)
5.460,00 € Preis zzgl. MwSt. und Versandkosten

FMB6T 145 Liter Luftkühlung
8.400,00 € Preis zzgl. MwSt. und Versandkosten

FMB12T 221 Liter Luftkühlung
10.900,00 € Preis zzgl. MwSt. und Versandkosten