blast chillers & blast freezers - foodservice design · tecnomac blast chillers and freezers...

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Blast Chillers & Blast Freezers


Established in 1963

Based in Castelfranco Veneto, Treviso, Italy

Production building of 25,000 m2 on total area of 64,000 m2

150 employees

Certified ISO 9001 since 1995

Exporting in 70 countries


To be an efficient food service operator you need assistance and the right tools for the job with the correct

equipment specifically designed to handle the daily challenges involved in cooking, chilling and freezing

food. Bacterial and micro-organism multiplication is one challenge which occurs when food is not chilled

properly, and left at unsafe temperatures for periods of time.

Tecnomac Blast Chillers and Freezers are essential pieces of equipment that quickly become part of your

team. Food service professionals rely on Tecnomac in their operation because they assist in eliminating

health risks associated with bacteria due to inadequate temperature control.

Chilling should be carried out in order to reduce pathogenic micro-organisms and spoilage in order to

preserve appearance, texture, flavour, nutritional value and safety of the cooked product.

• No Wastage. Higher Yields: Prepare in larger batches and reduce wastage

• Brand New. When you need it months later your produce is as good as the day you created it

• Preservation. Reduce moisture loss, maintain yields and enjoy all round freshness

• Elimination. Control those bad bacterias and eliminate the risk to your clientele

• Preparation. Perfectly preserved foods adds flexibility to your operation, like high unscheduled demand,

while always keeping an eye on your profits

• All Year Round. Extending seasonality means more choice for your clientele turning availability into profit

Why Blast Chilling?

The Process


Main Functions

• Blast Chilling +95°C +3°C

+95°C -18°C

*

*

* Temperature at core of the product

• Blast Freezing

The Process


Blast Freezing

+95°C -18°C*Blast Freezing

We all know what frozen food is, but perhaps we don’t all know that the foods

organoleptic qualities are maintained only if freezing is done quickly (blast

freezing). During the process of freezing, all the water molecules turn into

crystals. The faster the freezing is the smaller the crystals are. It is only with

micro-crystallisation of the water that the food molecules are not destroyed.

Thanks to an air temperature of -40oC, the Tecnomac blast freezer lowers the

temperature at the core of the food to -18oC in under 240 minutes, a sufficient

time to obtain micro-crystallisation, keeping all the qualities of the food whole.

After defrosting, there will be no loss of

liquid, texture, colour, firmness or

flavor. 99% of raw, part finished or

fully cooked food can be frozen in

Tecnomac.


Blast Chilling

Blast Chilling

All food cooked and left to cool slowly, to be served later on, loses its finest

qualities. The main reason is the extremely high bacterial growth that takes

place while the food is at a temperature of between +65oC and +10oC. The

Tecnomac blast chiller makes it possible to lower the temperature at the core of

foods that have just been cooked, down to +3oC in less than 90 minutes,

reducing bacterial proliferation and dehydration of the food. The final result is

the preservation of the quality, colour and fragrance of the food, extending its

shelf life. All this enables the chef to work with a better organisation and more

calmly, leaving more time for creativity.

+95°C +3°C*


Blast Chilling +95°C +3°C

Temp. at core

Time

90 min

Without

Blast Chiller

With Blast Chiller

+95°C

+3°C0°C

+10°C

+65°C

The Process


Temp.

Time

90 min

Temp. at core

of product

Temp. Air

+95°C

+3°C0°C

- 4°C

Automatic conservation

The Process



The blast chilling process succeeds

to “cross” very quickly the

dangerous range of temperatures.

• Reduction in bacteria proliferation

• Long duration in conservation

• Less dehydration

• Less loss of weight

• Respect of HACCP guidelines

Da

ng

ero

us

zo

ne

The Process



Blast Freezing +95°C -18°C

Blast freezing food must be frozen into microcrystals avoiding damage to structure and yield. It’s

ideal for roasts, cakes, breads, uncooked produce, lasagna, sauces, stocks, wine and even beer.

240 min

Time

+95°C

-18°C

0°C

Without

Blast Freezer

Temp. at core

With Blast Freezer

The Process


Time

+95°C

-18°C

0°C

Temp. at core

of productTemp. Air

Temp.

- 40°C

240 min

Automatic conservation

The Process

Blast Freezing +95°C -18°C


TT

T T

T T

T

T

T

T T

T

TT

T

T

T

TT

T

T

T

T

SLOW FREEZING

MACRO-CRYSTALISATION

CELLS DAMAGED

BLAST FREEZING

MICRO-CRYSTALISATION

CELLS NOT DAMAGED

TT

T

T

TT

T

T

T

The Process


Catering (Cook & Chill)

Cooking Blast Chilling Preservation

at +2°C to +4°C

(3-5 days)

Finish

Applications


Catering (Cook & Freeze)

Cooking

(or uncooked product)

Blast

Freezing Preservation at

-18°C to -20°C

(4-9 months)

Defrost

then

Finish

Applications


Bakery

Baking Blast

FreezingDefrosting-

proving (with a

retarder-prover)

Preservation at

-18°C to -20°C

(4-9 months)

Applications


Ice cream (immediate display)

Applications

Ice-Cream

Machine

Tecnomac

Blast FreezerHorizontal

Display

-7oC / -11oC

-40oC

(7-15 min.)

-12oC / -15oC


Ice cream (for stock)

Applications

FreezerIce-Cream

Machine

Tecnomac

Blast FreezerHorizontal Display

-7oC / -11oC -40oC

(40-80 min.)

-12oC / -20oC

(7-15 days)

-12oC / -15oC


Pastry

Blast Freezing

Cooking

(or uncooked

product) Preservation /

Storage

(4-9 months)

Applications


Increasing profits

• Saving time during preparation, up to 30%

Low bacteria proliferation

Long duration in conservation (up to 4-7 days)

Preparation of large batches for the whole week

Preparation of the same meals once a week instead of 2-3 times per week

• Wastage reduction

Low bacteria proliferation

Long duration in conservation (up to 4-7 days)

More time to use up the stock of meals prepared in advance

Nearly zero wastage

The Benefits


Increasing profits

• Savings on purchases

Purchase of seasonal ingredients when they are good and cheap

Shock freezing and conservation up to 6-8 months

Seasonal ingredients, bought at low price, available all year long

• Less weight loss

Blast chilling immediately after cooking – weight equals profit

Stop of the evaporation – weight equals profit

7% more weight - profit

More revenue on sale of food - profit

The Benefits


Time Savings Up To 30%

Thanks to the longer shelf life of blast chilled food, it is possible to plan

production better and prepare larger quantities of dishes and semi-processed

foods in advance, without having to repeat the process every day. All this

keeping the quality of the served foods high.

Savings On Purchases

Thanks to the longer shelf life of shock frozen foods, keeping their original

qualities unchanged, it is possible to purchase seasonal ingredients when they

are less expensive and of better quality.

Waste Reduction

Blast chilling/freezing increases shelf life of foods, leaving all the time to use the

foods prepared in advance and the raw materials, with high reduction of waste.

Advantages


Less Dehydration

Blast chilling immediately stops the moisture in food from evaporating,

thereby preventing dehydration. The fragrance and flavour of foods is often

linked to the right amount of moisture contained in the food.

Less Weight Loss

After cooking, food releases moisture by evaporation. Blast chilling

immediately after cooking stops evaporation, thereby reducing the loss of

water and therefore weight. If the product is sold by weight, revenue can be

increased by up to 7%.

Wider Menu

The longer shelf life of blast chilled foods and semi-finished items makes

possible to increase the number of courses offered, without complicating

production organisation.

Advantages


Applications

Pizzeria

Work organisation in a pizza shop can be improved significantly by blast

freezing the product “in bulk”. Pizza dough balls or pizza bases with sauce, all

the time maintaining the perfect quality of products.

Patisserie’s

The use of the blast chiller allows you to create special decorations and speed

up the production process.

A modern confectionery shop cannot avoid taking advantage of blast freezing

techniques. Not only blast freezing at -18oC, but also blast chilling at +3oC,

enables you to work more efficiently, reduce preparation times, diminish

storage space and increase food quality and safety - thanks to the excellent

performance of EasyChill blast chillers/freezers. Chilling cycles are quick but

gentle and guarantee perfect results for every confectionery product, raw or

cooked, finished or semifinished. For preservation of frozen or chilled pastry we

suggest the use of our special TecnoControl holding cabinets with active

humidity control.


Applications

Ice-Cream

The creaminess of ice-cream mainly depends on the presence of micro air

bubbles and micro ice crystals. In order to maintain these special features, ice-

cream must be blast frozen as soon as it leaves the churn. This operation,

besides contributing to the formation of micro ice crystals, permits the formation

of a thin surface barrier that prevents both product flattening and air emission.

The outcome is a creamy, soft ice-cream, ready to be served or stored.

Tecnomac blast freezers have a special blast freezing function for ice-cream.

Catering/Restaurants/Cafes

Blast chillers are indispensable tools for chefs. They give restauranteurs the

opportunity of planning and organising their activities in advance, offering

customers a full and varied menu, fast and efficient service, while maintaining

the fragrance, freshness and integrity of the food. The main advantage, besides

the increased food safety (HACCP), is the re-organisation of the kitchen by

eliminating work peaks and the useless everyday repetition of making the same

preparations daily, for a more efficient and effective working environment.


Applications

Bakeries

With a blast chiller, the working time during the night will decrease, as will the

overtime and labour. In the meantime, a wider product range could be offered

to the clients. For this reason the blast chiller is becoming an important tool in

modern bakeries. Apart from the chilling of raw, precooked and cooked

products, the power and the quality of Tecnomac blast chillers allows the

freezing of pre-leavened (ready for the oven) products such as special bread,

pizza and focaccia.

Pasta

Through the blast freezing process, the production yield will increase and the

production process will be simplified.

Nursing Homes/Hospitals

Eliminates requirement for skilled weekend staff. Means that you can produce

during the week for the weekend. Therefore no cooking during the weekend.

Special needs meals can be done in bulk less frequently.


• Blast Freezing function standard on all models

• High cooling power, higher than any competitor

• 99 programs standard on all models (T3 excluded)

• HACCP alarms memory standard on all models (T3, E5-14 excluded)

• Integrated printer available on all models (option, T3 excluded)

• Easy extraction condensor filter available on E5, E10, T14 and T14-2

• Internal evaporator with coated coils to prevent corrosion

• First class compressor (DWM Copeland®)

• Automatic check “core probe not inserted” (on probe controlled cycles)

• Hot gas defrosting (very quick and efficient)

• Automatic defrosting during holding mode

• Reversible door available on E5, E10, T14 and T14-2

General Highlights

The Technical Solutions


Main Functions

• Soft Chilling, Hard Chilling,

Blast Freezing

• End of cycle by probe or by timer

• Start / Stop

Main functions

Status display

Special functions

Status Display

• Shows Chilling/Freezing phase

and Holding phase

Special Functions

• HACCP memory

• Ultra violet sterilizing lamp (optional)

• 99 programs

• Defrosting

• Special short cycle for ice-cream

• Printer (optional)



Special Functions

Short Blast Freezing (for ice-cream hardening)

• Suitable to run very short repetitive freezing cycles, with timer control

• Easy activation: press 5 sec. button “START”

• Compressor always running and timer activated by door opening

• No need of stops or re-programming between cycles

• Extremely user friendly and time saving

HACCP Alarms Memory

• 3 types of alarms are automatically stored:

1) Too long cycle (> 90 min for Chilling, >240 min for Freezing)

2) Black out

3) Over-temperature during holding phase

For Alarm 1: date, time & exceeding number of minutes will be recorded

For Alarm 2 & 3: date, time and maximum temperature reached will be recorded

• Standard in all the range (except T3 and E5/14)



Special Functions

Probe inserted automatic check

• During a cycle by core probe, we check if the probe is really into the

product

• If the probe is not inserted, there is an automatic change to cycle by

timer (90 min for Chilling, 240 min for Freezing) and an alarm is

highlighted

• Very useful in presence of un-skilled staff

• More food safety

Preset cycle at switch on

• Useful when only one type of cycle is used

• Just press start and go after switch on of the machine



Conic end

Strong shaft

Easy extraction due to the

“L” shape and conic end

No heating needed for

extraction after freezing:

more food safety !

Core Probe



• Dual suitability internal

fitting for both GN 1/1 and

600 x 400 mm trays or grills

• Pitch 68 mm

• Made in stainless steel wire

to increase air flow

efficiency

• Easy to remove for cleaning

Internal Fitting



• Pastry racks (on request, without supplement – version “P”)

• Only for trays 600 x 400

• Fixed spacing of 68 mm

• Space of 68 mm available on all the surface of the pastry tray, included on left and right sides

• Standard racks

• Both for trays GN and

600 x 400

• Fixed spacing of

68 mm

• Special pastry racks (on request and with supplement)

• Only for trays 600 x 400

• Variable pitch with a minimum of 10 mm

• Setting a pitch of 50 mm, the capacity increases to:E5: 7 traysE10: 14 traysT14: 20 trays


Internal Racks Solutions (E5, E10, T14)


• Reduce bacteria proliferation

after cleaning

• Very useful for tools

sterilisation

(knives, ladles, etc)

Sterilising UV-C

Lamps (option)



• Easy and quick periodical

cleaning of condenser

• Efficiency of the machine

always at 100%

• Low power consumption

• Cheap maintenance

• Save cost on refrigeration

mechanic

Extractable Condensor Filter

(Available on E5, E10, T14 and T14-2)



The Range


Capacity

• 3 trays GN 2/3 (354 x 325 mm)

• 2 ice cream bins 5 lt

Pitch

• 70 mm

Yield

+95° C > +3°C 7 kg

+95° C > -18°C 5 kg

Dimensions

• mm 600 (W) x 600 (D) x 400 (H)

Left hinged door

Integrated condensing unit

Options

• Stainless steel wire shelf GN2/3 (354 x 325 mm)

NOTE !!!

The control panel is different from the rest of the range.

Core probe is not present because the control panel

have 10 internal programs which calculate the duration

of the cycle according to the type of food and the

quantity selected by the user

The Range – T3


Capacity

• 5 trays GN 1/1

• 5 trays 600 x 400 mm


Pitch

• 68 mm

Yield E5-14 E5-20

+95° C > +3°C 14 kg 20 kg

+95° C > -18°C 8 kg 12 kg

Dimensions

• mm 800 (W) x 700 (D) x 960 (H) on legs

• mm 800 (W) x 700 (D) x 875 (H) on rollers

• mm 800 (W) x 700 (D) x 902 (H) on castors

Reversible door


Extractable condenser filter

Options

• Internal fittings with variable pitch 10 mm

• Castors

• Locating pins to secure Rational SCC61 on top

The Range – E5-14 and E5-20


Capacity

• 10 trays GN 1/1

• 10 trays 600 x 400 mm


Pitch

• 68 mm

Yield E10 / 35

+95° C > +3°C 35 kg

+95° C > -18°C 25 kg

Dimensions

• mm 800 (W) x 700 (D) x 1430 (H)

Reversible door



Options

• Water cooled condenser


• Remote condensing unit

• Single phase or three phase version available

• Castors

The Range – E10/35


Capacity

• 14 trays GN 1/1

• 14 trays 600 x 400 mm


Pitch

• 68 mm

Yield T14 / 40 T14 / 65

+95° C > +3°C 40 kg 65 kg

+95° C > -18°C 30 kg 50 kg

Dimensions

• mm 800 (W) x 800 (D) x 1820 (H)

Reversible door



Options


• Internal fittings with special pitch 80 mm (12 trays)



• Castors

The Range – T14/40 & T14/65


Capacity

• 14 trays GN 2/1 or 28 trays GN 1/1

• 14 trays 600 x 400 mm


Pitch

• 68 mm

Yield

+95° C > +3°C 70 kg

+95° C > -18°C 55 kg

Dimensions

• mm 800 (W) x 1100 (D) x 1856 (H)

Reversible door



Options


• Internal fittings with variable pitch 15 mm (only GN)


• Kit for Rational or other major brand combi trolleys

• Castors

The Range – T14-2/70

Combination Options:

• Rational 62

• Rational 101

• Rational 102


Capacity

• 1 trolley GN 1/1 (not combi trolley)

• 1 trolley 600 x 400 mm

Internal useful size

• mm 650 x 550 x 1800 (W D H)

Yield T20-ca/80 T20-ca/110

+95° C > +3°C 80 kg 110 kg

+95° C > -18°C 65 kg 95 kg

Dimensions

• mm 900 (W) x 1190 (D) x 2180 (H)

Insulated floor (60 mm) with external ramp

Right hinged door (left on request)

Remote condensing unit

Options


• Version without condensing unit

The Range – T20-ca/80 & T20-ca/110


Capacity

• 1 current model trolley Rational SCC201

Yield T20-R/80 T20-R/110

+95° C > +3°C 80 kg 110 kg

+95° C > -18°C 65 kg 95 kg

Dimensions

• mm 1040 (W) x 1020 (D) x 2275 (H)

Trolley castors outside the chilling chamber

(same as Rational)

Right hinged door


Options



The RangeThe Range – T20-R/80 & T20-R/110


Capacity

• 1 trolley Rational SCC201, SCC202

or other major brand combi trolleys

• 1 trolley GN 2/1



• mm 860 (W) x 920 (D) x 1999 (H)

Yield T30 / 110 T30 / 140

+95° C > +3°C 110 kg 140 kg

+95° C > -18°C 95 kg 125 kg

Dimensions

• mm 1370 (W) x 1210 (D) x 2274 (H)


Machine delivered disassembled

Right hinged door


Options



• Thin insulated floor (h. 22 mm) with small integrated ramp

• Sunken floor

The Range – T30/110 & T30/140


Capacity

• 2 trolleys SCC201, 1 trolley SCC202

or other major brand combi trolleys

• 1 trolley GN 2/1, 2 trolleys GN 1/1



• mm 900 (W) x 1090 (D) x 1999 (H)

Yield T40 / 150 T40 / 200

+95° C > +3°C 150 kg 200 kg

+95° C > -18°C 135 kg 175 kg

Dimensions

• mm 1550 (W) x 1370 (D) x 2274 (H)



Right hinged door


Options

• Pass-through version



• Thin insulated floor (h. 22 mm) with small integrated ramp

The Range – T40/150 & T40/200


Capacity

• 1 current model trolley Rational SCC202

Yield T40-R/150 T40-R/200

+95° C > +3°C 150 kg 200 kg

+95° C > -18°C 135 kg 175 kg

Dimensions

• mm 1550 (W) x 1250 (D) x 2270 (H)

Insulated base (70 mm)


Right hinged door only


Options



The Range – T40-R/150 & T40-R/200


Capacity

• 2 trolleys SCC202 or other major brand combi trolleys

• 2 trolleys GN 2/1, 4 trolleys GN 1/1

• 2 trolleys 600 x 800 mm


• mm 900 (W) x 1450 (D) x 1999 (H)

Yield T50 / 270 T50 / 400

+95° C > +3°C 270 kg 390 kg

+95° C > -18°C 250 kg 360 kg

Dimensions

• mm 1780 (W) x 1790 (D) x 2330 (H)



Right hinged door


Options

• Pass-through version



• Sunken floor

The Range – T50/270 & T50/400


MODEL CAPACITY IN

90 min (+90°C/+3°C)

CAPACITY IN 240 min

(+90°C/-18°C)

T3 7 kg 5 kg

E5-14 14 kg 8 kg

E5-20 20 kg 12 kg

E10-35 35 kg 25 kg

T14/40 40 kg 30 kg

T14/65 65 kg 50 kg

T14-2/70 70 kg 55 kg

T20-ca/80 80 kg 65 kg

T20-ca/110 110 kg 95 kg

T24/80 80 kg 65 kg

T24/110 110 kg 95 kg

T30/110 110 kg 95 kg

T30/140 140 kg 125 kg

T40/150 150 kg 135 kg

T40/200 200 kg 175 kg

T50/270 270 kg 250 kg

T50/400 390 kg 360 kg

NOTE:

All times quoted are

based on using a 65mm

deep GN pan filled to

height of 50mm.

The chilling or freezing

time will be affected by

the density, water, fat

and sugar content of

the product.

Models and Capacities


Tunnel Machines

MODEL CAPACITY DIMENSIONS

MT2 2 trolleys

Max dimension of 800 x 850 mm 2200 x 1800 x 2600 mm

MT3 3 trolleys


MT4 4 trolleys


MT5 5 trolleys


MT6 6 trolleys


MT4


Tecnomac Blast Chiller

Warranty …

is covered fully by the dependable two years parts and labour.

Warranty Exclusions

Liability under this warranty is dependant on;

1. The machine being installed following the approved

installation guidelines

2. The machine being REGULARLY (minimum 6 monthly) maintained using

the service and maintenance procedures

3. The standard of electrical supply and adequate ventilation

4. Misuse

Peace of Mind


• Is it full body internal and external 304 Grade Stainless Steel?

• Is the body CFC Polyurethane high density injected?

• Is it a DWM Copeland Compressor?

• Does it include the condensing unit?

• Does it have a fully insulated floor?

• Are ramps included?

• Is it 95°C rated – fast chill down?

• Does it have sufficient capacity to pull down temperatures quickly and efficiently?

• Is the air temperature below zero in the 1st phase and at zero in the 2nd phase?

• Does it have soft chill, hard chill and blast freeze all inclusive?

• Does the blast freezer air reach -35°C-40°C?

• Does the unit have an automatic preservation system?

• Does the system run a fast and efficient HOT GAS automatic defrost during preservation?

• Does it include a HACCP and alarm function?

• Does the internal evaporator have treated coils?

• Do you need to defrost after every cycle?

• Does it have hot air or hot gas defrost?

• Does the system come with at least 99 programs?

• Does the status display show the phase in progress?

• Is the chilling or freezing cycle controlled by a probe or timer – does it have both?

• Does it include a core probe?

• Does the probe have an auto checking insertion?

Checklist Questions


Thank you for your attention

WHO WOULD BENEFIT BY

PURCHASING A TECNOMAC

BLAST CHILLER/FREEZER?

Anyone who cooks or produces food and food products.

blast chillers & blast freezers - foodservice design · tecnomac blast chillers and freezers...

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