Description. Hendi 232187 blast freezer
Shock freezing cabinet (apparatus) HENDI 232187 with 10 levels.
Modern food service establishments are subject to increasingly stringent hygiene requirements. The greatest danger to freshly prepared food is slow and uncontrolled cooling, which leads to rapid bacterial growth and subsequent spoilage, with potential health consequences. Hot food should be consumed immediately after preparation and no later than three hours after cooking. There are two ways to "preserve" a prepared dish:
1. Place it in a warming cabinet (display case) or regenerator to keep it warm. Storing food in a regenerator with steam humidification keeps the food warm without drying out or losing its flavor;
2) The second method is
to place the finished product in a blast freezer , select the optimal mode that suits you best, and after the blast freezing process is complete, safely store the product for a long period. As soon as you need the food, transfer it to a regenerator or combi steamer. In regeneration mode, within 5 minutes, you'll have a finished product ready to eat, fully preserving its flavor, aroma, and weight.
A blast chiller very quickly reduces the core temperature of a food, thereby preventing the unwanted growth of microorganisms. Food chilled in this way retains its natural moisture, color, flavor, and aroma. This allows the kitchen to guarantee its customers the highest quality food. If cooked food is left to cool in a conventional refrigerator or freezer, not only does it risk bacterial contamination, but it also causes water evaporation, significantly reducing the quality of the food, not to mention damaging the equipment. Furthermore, the cooling process in a conventional refrigerator takes much longer than in a blast chiller.
Blast freezers rapidly dehydrate and freeze food. The rapid temperature drop preserves the freshness and flavor of freshly prepared food for up to 6 days.
Its nutritional and organoleptic properties remain unchanged, preventing the occurrence of undesirable phenomena such as weight loss, drying out and oxidation.
The blast freezing chamber lowers the temperature of food products to -18°C in 240 minutes (especially recommended for storing raw food ingredients), or to +3°C in 90 minutes (used primarily for cooked and processed products).
capacity 5xGN 1/1 or 600x400 mm;
productivity: 20 kg/90' (+70/+3°C)
or 15 kg/240' (from +70 to -18°C)
ambient temperature +43°C
distance between baking trays 70 mm
2 working cycles:
cooling to +3ºС
freezing to -18ºС
temperature probe included - automatic
cooling cycle control
material - stainless steel
Included. Hendi 232187 blast freezer
- blast freezer
- package
- passport instructions
- warranty - 12 months
The principle of "shock freezing". Hendi 232187 blast freezer
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.
Buy Hendi 232187 blast freezer by price 261780 грн
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Our many years of experience and professionalism have earned us an excellent reputation in the Ukrainian food equipment market. Our competitive prices and product quality will delight you! Happy shopping.
