Shock freezer cabinet ШНЗ-40

Technical specifications

Defrost type Automatic Number of levels 15 Power, W 4500 Voltage, V 380 Overall dimensions (L x W x H), mm 800x900x2100 Weight, кг 92.00 Coolant R 507 Volume, l 95 Distance between levels, mm 50 Productivity in freezing mode (+20...-18C), kg/240 min. 20 Performance in cooling mode (+50...+3C), kg/90 min. 40 Gastronorm container size, mm 400x600 (1/1 GN) All characteristics Description. Shock freezer cabinet ШНЗ-40 These cabinets are designed for cooling and blast freezing semi-finished products, meat, fish, vegetables, fruits, and dough. Freezing time varies by product and ranges from 20 to 60 minutes. The exterior and interior surfaces are made of galvanized steel, painted with white polyester enamel, and insulated with rigid polyurethane foam. The control panel is located at the top of the cabinet, and the vertical air cooler is mounted on the end wall. Defrost is electric. For ease of use, a push-button switch with an indicator light is located on the front panel. When the door is opened, a microswitch turns off the air cooler fan. The cabinet operates automatically and is equipped with a pressure equalization valve, a condensate drain pan, a door heating element, and an electronic control unit. ShNZ-40 Blast Freezer Dimensions: 800 x 900 x 2100 mm Power/connection: 4.5 kW/380 V. Capacity: 20…40 kg/hour, depending on the quantity and properties of the product loaded. Freezing mode: Operating temperature in the chamber: -30… -35°C, at an ambient temperature of up to +32°C. Incoming product temperature: up to +20°C. Final product temperature: down to -18°C. Freezing operating time: From 30 to 90 minutes (depending on the quantity and properties of the frozen product). Cooling mode: Chamber temperature: -30… -35°C, with an ambient temperature of up to +32°C. Incoming product temperature: +50°C. Final product temperature: +2°C. Product cooling time: from 30 to 90 minutes (depending on the quantity and properties of the product being cooled). Inside: 20-level rack measuring 600*400 mm. Refrigeration unit: The cabinet is equipped with a built-in semi-hermetic unit based on a Frascold compressor (Italy), complete with a blower fan, electric heating element for the compressor crankcase, expansion valve with external equalization, solenoid valve, pressure regulator, and vibration dampers. Refrigerant - R 507. Control unit: SEMICOOL electronic control un... Read in full

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Photos. Shock freezer cabinet ШНЗ-40

Technical specifications. Shock freezer cabinet ШНЗ-40

Defrost type Automatic Number of levels 15 Power, W 4500 Voltage, V 380 Overall dimensions (L x W x H), mm 800x900x2100 Weight, кг 92.00 Coolant R 507 Volume, l 95 Distance between levels, mm 50 Productivity in freezing mode (+20...-18C), kg/240 min. 20 Performance in cooling mode (+50...+3C), kg/90 min. 40 Gastronorm container size, mm 400x600 (1/1 GN)

Brand: Ukraine

Description. Shock freezer cabinet ШНЗ-40

These cabinets are designed for cooling and blast freezing semi-finished products, meat, fish, vegetables, fruits, and dough. Freezing time varies by product and ranges from 20 to 60 minutes. The exterior and interior surfaces are made of galvanized steel, painted with white polyester enamel, and insulated with rigid polyurethane foam. The control panel is located at the top of the cabinet, and the vertical air cooler is mounted on the end wall. Defrost is electric. For ease of use, a push-button switch with an indicator light is located on the front panel. When the door is opened, a microswitch turns off the air cooler fan. The cabinet operates automatically and is equipped with a pressure equalization valve, a condensate drain pan, a door heating element, and an electronic control unit.

ShNZ-40 Blast Freezer
Dimensions: 800 x 900 x 2100 mm
Power/connection: 4.5 kW/380 V.
Capacity: 20…40 kg/hour, depending on the quantity and properties of the product loaded.
Freezing mode: Operating temperature in the chamber: -30… -35°C, at an ambient temperature of up to +32°C.
Incoming product temperature: up to +20°C.
Final product temperature: down to -18°C.
Freezing operating time: From 30 to 90 minutes (depending on the quantity and properties of the frozen product). Cooling mode: Chamber temperature: -30… -35°C, with an ambient temperature of up to +32°C. Incoming product temperature: +50°C. Final product temperature: +2°C. Product cooling time: from 30 to 90 minutes (depending on the quantity and properties of the product being cooled). Inside: 20-level rack measuring 600*400 mm. Refrigeration unit: The cabinet is equipped with a built-in semi-hermetic unit based on a Frascold compressor (Italy), complete with a blower fan, electric heating element for the compressor crankcase, expansion valve with external equalization, solenoid valve, pressure regulator, and vibration dampers.
Refrigerant - R 507.
Control unit: SEMICOOL electronic control unit - controls all functions and is programmable depending on the operating mode.

Included. Shock freezer cabinet ШНЗ-40

• blast freezer
• package
• passport instructions
• warranty - 12 months.

The principle of "shock freezing":. Shock freezer cabinet ШНЗ-40

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.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

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