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SHOCK-10-1/1AEF
SHOCK-10-1/1AEF shock freezer is designated for fast chilling, freezing and further storing products at public catering enterprises
Key information:
Power consumption per day, kW/h, at most1,7
Nominal voltage, V230
Effective chamber volume, m30,33
Operating air temperature, °C+90...-35
Chilling, °C+90...+3
Freezing, °C+90...-18
Chilling, min90
Freezing, min240
Product loading for chilling, kg25
Product loading for freezing, kg25
RefrigerantR404A
Total weight of refrigerant, kg1,7
Number of trays10
Tray sizeGN 1/1 or 600х400 mm
Overall dimensions, mm800х890х1590
Weight, kg199

SHOCK-10-1/1AEF



Description of AEF technology:


Main benefits of ACOUSTIC FREEZING by Abat:

- ice crystalls are less than the size of product muscle fibers - no damage to the product cell membranes - no damage to the food texture;
- less ice requires less time for freezing;
- product quality is maintained intact;
- no weight and moisture losses after thawing;
- product nutrients as well as natural color and taste are preserved;
- constant product quality is guaranteed;
- fresh products every day all year round.


SHOCK-10-1/1AEF main features:

- 10 levels;
- universal rack suitable both for GN 1/1 and 600x400 mm trays;
- climate class 5;
- both the body and the chamber are made of AISI 304 stainless steel 1 mm thick;
- 2 powerful fans for uniform vebtilation throthought the chamber;
- 3-point core temperature probe;
- blast chilling/shock freezing both with core probe and by preset time is possible;
- soft closing magnetic gasket;
- heated door frame;
- lower position of the cooling unit;
- height adjustable legs.

Constant temperature control and high speed of cooling and freezing exclude bacterial growth. Less shrinkage losses in comparison with traditional cooling. Products preserve their taste, vitamins and mineral substances.



Modes:

- hard freezing by time and further freeze storing;
- hard freezing by core temperature and further freeze storing;
- soft freezing by time and further freeze storing;
- soft freezing by core temperature and further freeze storing;

- hard chilling by time and further chill storing;
- hard chilling by core temperature and further chill storing;
- soft chilling by time and further chill storing;
- soft chilling by core temperature and further chill storing.

MODES for AEF unit:

1. READY-TO-COOK PRODUCTS/BEEF
2. FISH/SHRIMPS/SEAFOOD
3. VEGETABLES
4. CAVIAR/PORK
5. BERRIES/FRUITS

SHOCK & AEF freezing by ABAT - MEAT, READY-TO-COOK PRODUCTS


SHOCK & AEF freezing by ABAT - FISH, SHRIMPS, SEAFOOD


SHOCK & AEF freezing by ABAT - VEGETABLES


SHOCK & AEF freezing by ABAT - BERRIES, FRUITS


Download materials SHOCK-10-1/1AEF