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Commercial Refrigeration

Commercial Refrigeration
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BLAST CHILLERS AND FREEZERS COMMERCIAL REFRIGERATION Using the blast chillers Complet range All fresh organic food products contain a natural bacterial load which, in favourable ambient conditions (temperature and humidity), multiplies producing hazardous effects on consumer health. Fagor Industrial presents a complet catalogue of appliances for Commercial Refrigeration. The most dangerous thermal threshold is between +65°C and +35°C: in this temperature range, bacterial multiplication is accelerated. Micro-organisms begin to develop between +35°C and +10°C. With the widest variety of sizes and features. And with the most advanced technology. In Fagor you will find the counter that adapts to your available space. Central or mural. With opaque, stainless steel doors or with a glass panel so that the food inside is visible. With or without drawers. F A G O R For that reason, we have one of the widest ranges on the market. Blast chilling means lowering the temperature in the centre of the product from +70°C to +3°C as quickly as possible, and in any case within 90 minutes. The critical temperature range between +65 ºC and +10 ºC, where the highest bacterial proliferation occurs, is thus passed through so quickly that food safety is not affected, and indeed the product can be stored for 5-8 days. To satisfy the needs of every customer, one must be willing to offer a different answer to suit each of them individually. For freezing or refrigerating. With group or for remote unit. Blast chilling of a cooked product not only prevents bacterial proliferation but also prolongs product conservation time. CATERING DIVISION Blast chiller / freezer models are designed to reduce the temperature from +70ºC to +3ºC (chilling) or from +20ºC to -18ºC (freezing). A choice of hard or soft chilling programmes: Quality and hygiene All our equipment is manufactured with high-quality AISI 304 (18/10) austenitic stainless steel, both on the outside as well as on all those surfaces that come into contact with food. In this way we guarantee maximum levels of food hygiene. The ultra-fine polish we give to our stainless steel parts converts these into clean, easy-to-use and very smart products. For this reason, we use it internally and externally. Commercial Refrigeration In order to make cleaning easier and to guarantee maximum hygiene, we only use rounded corners in our equipment. Two chilling and two freezing cycles: - Hard cycle: for products of more than 2 cm of thickness. - Soft cycle: for products of less than 2 cm of thickness, or low density. This cycle is made in two programmed steps. he soft cycle avoids the frost formation in the product. T DEEP-FREEZING or FREEZING These two terms are often confused but the end result is the same in both cases: the temperature of a food product is lowered but the water contained in it does not freeze completely. - Chilling: 90 minutes. - Freezing: 240 minutes (4 hours). The difference is that with freezing there are no time limits and macrocrystals are formed internally, whereas deep-freezing means reaching a temperature of –18°C in the centre of the product within 4 hours, avoiding the formation of macrocrystals. At the end of a cycle the chiller functions as a storage cabinet, maintaining temperatures of +2/+4ºC when chilling, and -18ºC when freezing. As the macrocrystals form, they break the cell membrane and in the thawing phase mineral salts and nutritional substances are lost in the form of liquids. The programmer allows to store programs. The cycles can also be stored like programs: 5 in refrigeration and 5 in freezing. There are two deep-freezing cycles: hard and soft, both are manual and therefore programmed by the operator according to his specific requirements. We offer the same variety in our cabinets, display cabinets or display cases. For all tastes and requirements. Designed for the individual preferences of each of our customers. That’s why they are manufactured in all possible sizes and shapes. So that each product can be preserved in the most appropriate manner for its shape and characteristics. Moreover, we comply with all European standards for safety, handling and refrigeration processes. Our range of commercial refrigeration products exceeds the requirements set out in European Directives and their corresponding Standards (Electromagnetic Compatibility Directive EMC, 2004/108/EC, Low Voltage Safety Directive 73/23/EEC). And for bars and cafeterias, there is our range of front bar chest coolers, snack display trays, ice cube makers and back bar coffee counters. The refrigerator system is eco-friendly (R-134 a and R-404 A) and free of CFCs. Moreover, to respond to the growing demand of catering professionals, we present the blast chillers and freezers. Moreover, we ensure that as many of our components as possible are recyclable. To satisfy every demand. To adapt to every space. To all conditions. So that Fagor Industrial can respond to every single one of its customers. This is our refrigeration equipment. Machines that not only maintain the temperature of drinks and foods but also their taste and fine qualities. Fresh or processed.

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REFRIGERATED COUNTERS REFRIGERATED CABINETS Range SNACK SERIES, 600 mm DEPTH, 405x460 mm levels GASTRONORM SERIES, 700 mm DEPTH, 1/1-GN levels (*) Models (cm) - Li : - Lr : Doors Model (*) Built-in For remote unit Wall Bases VERSIONS: Model (*) Compressor on the left Tables without worktop Tables with castors Lock key for the doors INGREDIENTS UNITS Option: ingredients unit For the pizza counters and counters with granite worktop. Housings for 1/4 GN containers - 150 mm depth (not included). Built-in independent group for refrigeration. Modelo: 135 - 150 - 180 - 202 - 225 GN containers: 5 -...

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