Description. Blast chiller and freezer cabinet LAINOX ABM031S
Main characteristics
Cooling temperature mode from 90 to 3 °C
Cooling cycle 90 min.
Cooling cycle performance 8 kg
Freezing temperature range from 90 to -18 °C
Freezing cycle 240 min.
Freezing cycle performance 5 kg
Number of levels 3
Distance between levels 80 mm
GN 1/1 gastronorm containers
Voltage 380 V
Power consumption 0.96 kW
Width 560 mm
Depth 700 mm
Height 520 mm
Country of origin Italy
Description
The Lainox ABM 031 S blast chiller is used for chilling cream, vegetables, raw foods, meat, fish, and pizza in food service establishments. The unit can be installed on worktops or shelves.
The cabinet features a drain hole, a bayonet-locked lid, and a diamond-shaped bottom. The drain connects to a removable tray or drainage system.
Peculiarities:
Electronic control
Heated temperature probe temp.probe
Time and temperature setting function
Defrost function
Included. Blast chiller and freezer cabinet LAINOX ABM031S
- blast freezer
- package
- passport instructions
- warranty - 12 months
The principle of "shock freezing". Blast chiller and freezer cabinet LAINOX ABM031S
Blast freezing.
When blast freezing, freshly prepared food is placed in the chamber and one of the two blast freezing modes is activated.
During the freezing cycle, the temperature inside the product decreases from +70°C to -35°C, then reaches -18°C for long-term storage. Freezing duration depends on many factors, including the shape, size, and density of the product, humidity, and the inlet temperature. At the end of the freezing cycle, the unit automatically switches to preservation mode and operates like a regular refrigerator. In this mode, food can be stored for up to three months.
When flash-frozen, the water contained in a food turns into micro-ice crystals, which do not damage the food's tissue structure. If a food is frozen in a conventional freezer, large (macro) ice crystals form, which destroy the food's tissue structure. As a result, when defrosted, the food will leak juices containing valuable vitamins and minerals.
Modern blast chillers/freezers offer two freezing modes. The graphs below illustrate the difference between standard blast freezing (a) and intensive freezing (b).
A) 
b)
Blast cooling.
With blast chilling, as with blast freezing, food is loaded into the chamber and one of two cooling modes is activated. The core temperature of the product must first drop from +70 ° C to -3 ° C, then reach +3 ° C. As with freezing, the cooling duration depends on the shape, size, density of the product, humidity, and the inlet temperature. Once the temperature drops to the required +3 ° C, the unit automatically switches to preservation mode and functions as a regular refrigerator. After cooling, food can be stored for up to five days (at +3 ° C). If necessary, the food can be regenerated in a regenerator or combi steamer within 5-10 minutes.
So, as already mentioned, two blast chilling modes are available. The only difference between them is the cooling intensity. The images below show the difference between gentle chilling (a) and fast chilling (b).
A) 
b) 
Advantages of blast chilling/freezing.
- Hygiene and impeccable quality . Recently, hygiene and safety requirements for food service kitchens have become increasingly stringent. Modern sanitary and hygienic standards are easier to meet with a blast chiller and food freezer, which virtually eliminates the risk of bacterial contamination.
- Time savings . A blast chiller system will allow you to organize your kitchen work more efficiently, saving time on food preparation. Dishes can be prepared in advance (for example, during periods of low demand or outside of peak hours), reducing the burden on staff and equipment during peak business hours and avoiding delays in serving customers.
- Cost savings . By maximizing the efficiency of the regenerator/combi-steamer and blast chiller, you can prepare a large number of dishes in a single batch, saving energy. Costs can also be reduced by purchasing larger quantities of ingredients at more competitive prices, for example, by taking advantage of seasonal discounts on vegetables and other products. Furthermore, a single kitchen can be used to prepare food for several catering establishments.
- Reduced food weight loss . During conventional refrigeration, food loses its natural moisture, which not only reduces quality but also leads to weight loss. In a blast chiller, this loss is minimized thanks to the high cooling rate. During shock freezing, the liquid contained in the food is converted into ice microcrystals that do not damage the food tissue, thereby eliminating the loss of liquid, vitamins, and minerals that often occurs with conventional freezing.
- Reduced costs through precise portioning . Blast chillers allow for heating only precisely measured, individual portions specifically for each order. This reduces losses associated with overproduction and food spoilage.
- A more varied menu . Chilled food can be stored for up to 5 days and can be prepared at any time. Reconstitution takes no more than 15 minutes. This system's flexibility allows you to prepare a greater variety of dishes and offer your customers a more diverse menu to choose from.
