Blast Freezer Model PRI-BLAST-118L-5T

Blast Chiller
Cooling Performance

• Cools food from 70°C to 3°C in 90 minutes
• Cools food from 70°C to -18°C in 240 minutes

Features

• Stainless steel exterior and interior
• Self-closing door with a replaceable magnetic gasket
• Compatible with GN 1/1 and 400 × 600 mm trays
• Ventilated cooling system with automatic defrost
• Digital controller by Copeland or Hongke, with 4 programmed modes
• Includes a detachable, heated food core probe
• Capacity: 118 Litres
• Voltage/Frequency: 220V/50Hz/1AC
• Size (W × D × H)  800 × 825 × 980 mm.

How to Use a Blast Chiller / Blast Freezer
This machine rapidly cools freshly cooked food. It is suitable for restaurant kitchens, hotels, bakeries, and food production kitchens. It helps prepare food in advance and reduces the time food spends at temperatures where bacteria can grow quickly.

General operating steps

• Prepare the food after cooking
• Divide it into shallow trays or containers. Avoid placing food in thick layers, as this slows cooling at the center.
• Arrange the trays to allow airflow
• Leave space between trays and avoid blocking the air vents. Do not load more food than the machine is designed to handle.
• Select the appropriate cycle

• Blast chilling: Rapidly cools food for refrigerated storage. The specifications shown indicate cooling from 70°C to 3°C within 90 minutes.
• Blast freezing: Rapidly freezes food for frozen storage. The specifications shown indicate cooling from 70°C to -18°C within 240 minutes.
• Use the food core probe
• Insert the probe into the thickest part of the food, where cooling takes the longest. Check the food’s internal temperature rather than relying only on the temperature inside the cabinet.
• Transfer the food to storage as soon as the cycle ends
• Move chilled food to a refrigerator and frozen food to a freezer. Cover or package it securely and label it with the date.
• Tips for best results
• Prepare the machine for use according to the manual before loading food.
• Use compatible trays, such as GN 1/1 or 400 × 600 mm trays.
• Make sure the probe is in contact with the food, and clean it after each use.
• Clean the cabinet, trays, and door gasket regularly.
• If the food has not reached the target temperature when the cycle ends, check its core temperature and continue the cycle until it reaches the required level.
• The stated times of 90 and 240 minutes are based on the specifications shown. Confirm with the manufacturer which food type, load, and test conditions apply, as actual results depend on the food’s thickness, quantity, starting temperature, and tray arrangement.