Products Description
Food Quick Freezer--Double-door and Large capacity
Our blast freezers can cool food from 75°C to 3°C in just 90 minutes, and reach a core temperature of -18°C in 240 minutes.
Quick freezing for ultimate freshness preservation.
The blast freezer provides excellent freshness preservation, ensuring near-fresh thawing.
The all-stainless steel body features universal casters.
Our Advantages
1. Ultra-Fast Freshness-Locking Technology
A powerful air cooling system cools food from 75°C to 3°C in just 90 minutes, and reaches a core temperature of -18°C in 240 minutes, perfectly avoiding ice crystal zones and preserving the original freshness of ingredients.
2. Commercial-Grade Large Capacity
Customizable large capacity accommodates up to 30 standard trays, meeting the batch processing needs of restaurants and central kitchens.
3. Stainless Steel
The entire unit is constructed of AISI 304 stainless steel, corrosion-resistant and easy to clean. The 85mm thick cyclopentane insulation layer improves heat retention and energy efficiency by 40%.
4. Intelligent and Precise Temperature Control
Equipped with a temperature sensor and LCD touchscreen, it monitors the internal temperature of ingredients in real time and supports a wide temperature adjustment range from -40°C to 10°C.
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Product Parameters
|
Model |
BCF45 |
BCF65 |
BCF90 |
BCF130 |
|
Unit Size |
800*800*1385 |
800*800*1920 |
1560*800*1385 |
1560*800*1920 |
|
Tray Quantity |
10 Pc |
15 Pc |
20 Pc |
30 Pc |
|
Net Capacity |
210L |
305L |
210*2L |
310*2L |
|
Temperature(°℃) |
-40 °C |
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|
Chilling Capacity(KG) |
50 |
75 |
100 |
150 |
|
Chilling Time |
90 mins [+75°℃→+3°C] |
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|
Freezing Capacity(KG) |
25 |
37.5 |
50 |
75 |
|
Freezing Time
|
240 mins [+75°C→-18°C) |
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|
Voltage |
220-240 V/ 50 Hz |
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|
Controller Type |
Touch button with LCD display & food core probe |
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|
Body Material |
AISI 304 |
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|
Body Thickness(mm) |
85 |
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|
Customized Items |
Voltage/Body material/Shelf material/Digital controller/Glass door/Wheel |
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Applicable Scenarios
Restaurants, milk tea shops, and back-of-house kitchens;
Central kitchens, small and medium-sized processing plants;
Large food factories and logistics hubs.
