BLAST CHILLER SHOCK FREEZER(Self-Contained)Model: AP3BCF30-1 excellent condition

Description

vAP3BCF30-1 | AMERICAN PANEL
BLAST CHILLER / SHOCK FREEZER (Self-Contained) Model: AP3BCF30-1
SCOPE: This specification covers the model AP3BCF30-1 HURRiCHiLLTM Blast Chiller/Shock Freezer. This compact unit has a self-contained, air-cooled refrigeration system and is complete with all required controls and accessories. Several options are also available. GENERAL: The unit has 3 pan slides for a total pan capacity of (3) 12” x 20” x 2 1/2“ steam table pans. A core temperature probe is provided for accurate control of temperature within the product. PERFORMANCE: Blast chilling (soft or hard) lowers the food core temperature from 160°F to 38°F within 120 minutes. Shock freezing lowers the food core temperature from 160°F to 0°F within 4 hours. Chilling/Freezing times will vary somewhat, depending on the food quantity, initial temperature, density, moisture content, specific heat, and type of container. The airflow has a high velocity, indirect pattern designed to cool all levels at identical rates. Time/temperature chilling and freezing rates meet or exceed all FDA, NSF and state regulations. CONSTRUCTION: The chilling/freezing cabinet is constructed of polished type 304 stainless steel, with 2-3/4” of CFC-free, high density polyurethane insulation. The interior panels have a mirror finish and interior bottom corners are fully rounded. The door is equipped with a removable magnetic gasket. The door is hinged on operator’s left. All motors are sealed ball bearing wash-down type. A 6’ long four wire cord set with a NEMA 5-15P plug is provided. REFRIGERATION SYSTEM: The self-contained refrigeration system includes a condensing unit using R-404A refrigerant. The evaporator temperature range is +25°F to -40°F. The compressor is a semi-hermetic type with inherent overload protection. MICROPROCESSOR CONTROL SYSTEM: The solid state electronic control panel is user friendly, easy to read and can be set for one of the unit’s three cycles. All settings are programmable by the user. MODES OF OPERATION: Automatic: The provided core temperature probe monitors the temperature of the product and ends the cycle when the product is at a safe temperature. AVAILABLE OPERATING CYCLES: Shock Freezing: This cycle is designed to avoid damage to the food structure, keeping the food free of large ice crystals. The air temperature is lowered to and held at -25°F. The freezing cycle is completed when the food core temperature reaches 0°F. Holding: At the end of any cycle (soft/hard chilling, shock freezing or thawing), the unit will automatically switch to a holding mode which will keep food at 38°F (chilled/thawed) or 0°F (frozen) until STOP button is pressed to end the cycle. ADDITIONAL FEATURES: Defrost: A manual defrost can be performed at any time. American Panel Corporation | 5800 S.E. 78th Street, Ocala, Florida 34472-3412 | Phone: 1-800-327-3015 • (352) 245-7055 | Fax: (352) 245-0726 americanpanel.com Soft Chill: The air temperature is held right above the food freezing point for the entire duration of the cycle, ideal for delicate food items. Hard Chill: The air temperature changes during the cycle to chill the product quickly, uniform and without freezing it.
Dimensions:
Height: 36 Inches
Width: 25.5 Inches
Depth: 25.88 Inches
Weight: 301 Lbs
SPECS:
HURRiCHiLL™ Blast Chiller/Shock Freezer, Reach-In, undercounter, self-contained, (3) 12" x 20" x 2.5" pan capacity, 42 lbs. from 160° F to 38° F blast chill capacity/120 minutes, 18 lbs. 160° F to 0° F freeze capacity/240 minutes, solid-state electronic control panel with VFD display & alarms, (1) food probe, manual defrost, stainless steel interior & exterior, 6" stainless steel legs, 3/4 HP, cULus, UL EPH Classified
Direct  Kitchen  equipment
1100 Coney Island Ave Brooklyn, NY