Blast Chillers/Shock Freezers
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Delfield ™ by Delfield® Blast Chillers/Shock Freezers ®

Blast Chilling / Freezing Blast chilling and shock freezing are the best natural systems to extend the shelf life of food. This is why Delfield, utilizing its experience in refrigeration, created the Convochili range of blast chillers/freezers. These machines are designed to improve the quality and organization of the work in restaurants, confectioneries, bakeries and ice-cream shops. Great power, versatility and reliability are the most evident features of Convochili blast chillers/freezers. Thousands of operators all over the world are already successfully using Delfield blast...

Applications Bakery During recent years the bakery field has undergone deep transformations due to the increased use of the refrigeration technology. The need of reducing night-shifts, manpower, overtime hours and most of all, offering end users a wider choice of products, are among the main reasons why blast freezers have become an essential tool in all modern bakery workrooms. Besides the blast freezing of raw, pre-cooked and cooked products, the power and quality of Delfield blast freezers allow freezing pre-leavened products ready to be put in the oven (special kinds of bread, pizzas,...

The Functions Shock freezing Shock freezing Shock freezing °F +194 °F -0 +194 °F 0 -0 °F We all know what frozen food is, but perhaps we don't all know that the food's organoleptic qualities are maintained only if the freezing is done quickly (shock freezing). We the process of freezing, all the water During all know what frozen food is, but perhaps we don’t all know that the food’s organoliptic qualitiesfaster the but only if the freezing is We all into crystals, the food is, molecules turn know what frozenare maintainedperhaps we donethe smaller the crystals: it is only with a quickly...

Blast chilling Blast chilling BlastFchilling °F +194° +38 +194°F 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 All food cooked and left to cool slowly, temperature of between +65°C and +10°C. +38 °F to be served later on, loses its finest qualities. All chiller makes possible to The Tecnomac blast food cooked and left to cool slowly, to be lower the temperature at the is the extremely highqualities. growth that takes served later on, foods its The main...

Greater Profits 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. 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 while always keeping the quality of the served foods high. Thanks to the long shelf life of shock frozen foods, keeping their original qualities unchanged, It Is...

LESS DEHYDRATION Blast chilling immediately stops the moisture in food from evaporating, thereby preventing dehydration. The fragrance and flavor of foods is often linked to the right amount of moisture contained in the food. 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 Quality Improvement REDUCTION IN BACTERIAL GROWTH Bacterial proliferation is very high when food is at a temperature of between +150T and +50T. Around +100T the number of bacteria doubles every 20...

Technical solutions Control panel Extremely easy to use, but comprehensive of all the functions necessary for the different processes Cycle control with core probe Status display (Blast Chilling/ integrated printer SPECIAL FEATURES •HACCP ALARMS MEMORY • ICE CREAM BLAST FREEZING FUNCTION •AUTOMATIC CORE PROBE INSERTION CHECK

Working cycles “SOFT” BLAST CHILLING 38 F Suited for delicate or thin foods such as rice, vegetables, fried foods. 200°F CORE TEMPERATURE 38°F 32°F AIR -4°F Approx. 90 min “HARD” BLAST CHILLING 38 F Very effective for dense, greasy and large-sized foods. 200°F CORE TEMPERATURE 68°F 38°F 32°F AIR -4°F Approx. 90 min SHOCK FREEZING 0 F 200°F Suited for any food product. 68°F CORE TEMPERATURE 38°F 32°F 0°F AIR -40°F Approx. 240 min by Delfield®

Standard Features Core probe Automatically controls the length of the blast chilling cycle; conic shaped, it is easily removed after shock freezing cycle, without heating it. Dual suitability Easily removable for cleaning, it is designed to facilitate the chilling air flow, increasing the machine efficiency. Suitable for both The date, temperature and times during all the blast chilling and preservation HACCP memory Standard on all machines, it permits saving all the HACCP alarms with easy access and indirect air flow which ensures the least dehydration • Models for Combi-steamer trolleys

44lbs. - Blast Chill- 5i2"x20"x2.5 pans ELECTRICAL SPECS SELF-CONTAINED CONDENSING UNIT REVERSIBLE DOOR 154lbS. - Blast Chill- 2612"x20"x2.5 pans ELECTRICAL SPECS 440lbS. - Blast Chill- accommodates ELECTRICAL SPECS SELF-CONTAINED CONDENSING REVERSIBLE DOOR CONDENSING UNIT RIGHT HINGED DOOR

REACH-INS / PREP TABLES / SHELLEY9 SERVING COUNTERS / DROP-INS / COMPONENT CRAFTED EQUIPMENT Delfield provides many of the operational solutions from Manitowoc Foodservice, a global company dedicated to bringing value to foodservice operators by equipping them with highly individualized real-world answers that enhance menus, service, profits and efficiency Delfield products are backed nationwide by STAR Service. This network of certified service agents provides fast response with factory-trained experts to assure your equipment will be fixed right the first time. STAR service agents...