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Iceteam 1927

Blast Freezers for Ice-Cream
Model CK

The rapid temperature reduction gives the freshly made gelato a harder structure on the surface, guaranteeing better preservation and vertical stabilization of the product for excellent display in the shop window.

MORE

The rapid temperature reduction gives the freshly made gelato a harder structure on the surface, guaranteeing better preservation and vertical stabilization of the product for excellent display in the shop window.

MORE

DESCRIPTION PRODUCT

Blast Freezers for Ice-Cream
Model CK

The rapid temperature reduction gives the freshly made gelato a harder structure on the surface, guaranteeing better preservation and vertical stabilization of the product for excellent display in the shop window.

By blast chilling for hours, freezing at -18°C and total hardening of gelato are achieved; an ideal system for storage.

Once reconditioned at -14°C, the gelato will then become soft, creamy and spreadable again.

To prepare gelato cakes, bavarois, mousses, single portions, hard pieces and all cold pastries, the blast chiller is essential for speeding up times and for safety and compliance with hygiene standards.

Defrosting is perfectly homogeneous.

With positive rapid blast chilling at +3°C, cooked products such as desserts, pastries, cake bases, focaccias, pretzels etc... retain their freshness for 5-6 days. In just a few minutes they are ready for consumption, with unaltered flavour, colour, smell and weight.

With rapid negative blast chilling at -18°C, raw products such as sponge cake, shortcrust pastry, cream puffs, etc... keep their cellular structure intact, guaranteeing perfect preservation for a few months. Convenient baked goods always ready.

With rapid negative blast chilling at -18°C, cooked products such as cream puffs or croissants are preserved fragrant. They can be brought back to temperature in the room in 15-20 minutes or in the microwave in 30 seconds, maintaining perfect shape and consistency.


Highlights

- Negative temperatures up to -40°C

- Positive temperatures up to +3°C

- Gelato set-up

- Possibility of Pastry set-up

Ideal for

- Gelato shop

- Pastry shop

- Restaurants

TECHNICAL CHARACTERISTICS

ΘΕΡΜΟΚΡΑΣΙΑ +3/-40ºC
BASKETS 2
CONDENSATION Air
POWER SUPPLY 0,6 kW
INSTALLED POWER 230/50/1ph
MACHINE WEIGHT 47-53
DIMENSIONS 56x56x52cm
ΘΕΡΜΟΚΡΑΣΙΑ +3/-40ºC
BASKETS 6
CONDENSATION Air
POWER SUPPLY 1 kW
INSTALLED POWER 230/50/1ph
MACHINE WEIGHT 110-150
DIMENSIONS 79x82x90cm
ΘΕΡΜΟΚΡΑΣΙΑ +3/-40ºC
BASKETS 12
CONDENSATION Air
POWER SUPPLY 2,4 kW
INSTALLED POWER 400/50/3ph
MACHINE WEIGHT 190-230
DIMENSIONS 79x85x181cm
ΘΕΡΜΟΚΡΑΣΙΑ +3/-40ºC
BASKETS 15
CONDENSATION Air
POWER SUPPLY 3,4 kW
INSTALLED POWER 400/50/3ph
MACHINE WEIGHT 210-250
DIMENSIONS 79x87x196cm
ΘΕΡΜΟΚΡΑΣΙΑ +3/-40ºC
BASKETS 21
CONDENSATION Air
POWER SUPPLY 4 kW
INSTALLED POWER 400/50/3ph
MACHINE WEIGHT 255-295
DIMENSIONS 110x108x186cm

CATALOGUES & PRINTABLES

CK
Ice Cream Machines
Inconeq Hellas Cataloque

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Blast Freezers for Ice-Cream
Model CK

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