Blast Chiller 5 Trays DGD

Blast chilling is the single biggest lever a professional kitchen has over food safety and food cost, and the Tecnodom ALADINO brings it within reach of a mid-sized operation.

Driving cooked food through the danger band in roughly an hour rather than leaving it to cool in ambient air arrests bacterial growth, holds moisture in the product, and lets a kitchen cook in planned batches instead of scrambling to order. Five levels of GN 1/1 or 600 × 400 mm capacity suit a busy restaurant, hotel breakfast operation, patisserie or butchery without demanding the floor space of a roll-in cabinet.

Both a chamber probe and a core probe ship in the box, so cycles can terminate on true product core temperature rather than a timer - the difference between a properly stabilised product and a guess. Defrosting is done simply by opening the door, with no heating element to fail or add load.

Key Features

• Blast chills 20 kg per cycle and shock freezes 12 kg per cycle
• 5 levels on universal runners taking GN 1/1 or 600 × 400 mm trays interchangeably, 70 mm apart
• Core needle probe and chamber probe both included as standard
• Selectable cycles at +3, -18, -35 and -40 °C, run by probe or by time
• Electronic digital control board; ventilated refrigeration
• Defrost with the door open - no heaters, no hot gas
• AISI 304 stainless steel inside and out, rounded internal corners
• 60 mm CFC-free high-pressure injected polyurethane insulation
• Self-closing door with magnetic gasket; removable condensate tray
• Adjustable stainless steel feet