TECHNICAL SPECIFICATIONS
| CK N | 50 N | 100 N | 300 N | 400 N | 500 N | |
|---|---|---|---|---|---|---|
| Temperature | °C | +3/-40 | +3/-40 | +3/-40 | +3/-40 | +3/-40 |
| Net/gross weight | Kg | 47 – 53 | 110 – 150 | 190 – 230 | 210 – 250 | 255 – 295 |
| Installed power | kW | 0,6 | 1 | 2,4 | 3,4 | 4 |
| Electric power supply | 230 / 1 / 50 | 230 / 1 / 50 | 400 / 3 / 50 | 400 / 3 / 50 | 400 / 3 / 50 | |
| Dimension W x D x H | cm | 56 x 56 x 32 | 79 x 82 x 90 | 79 x 85 x 181 | 79 x 87 x 196 | 110 x 108 x 186 |
Description
Rapid temperature reduction gives freshly churned gelato a harder surface structure, ensuring better preservation and vertical stability of the product for excellent display in the showcase.
With prolonged temperature reduction for hours, the gelato is frozen at -18°C and completely hardened, making it an ideal system for storage.
Subsequently reconditioned at -14°C, the gelato becomes soft, creamy, and spreadable again.
To prepare ice cream cakes, Bavarois, mousse, single portions, hard pieces, and all cold pastries, the rapid temperature reducer is essential to speed up processing times and for safety and compliance with hygiene standards. Defrosting is perfectly homogeneous.
With rapid positive cooling at +3°C, cooked products such as cakes, pastries, cake bases, focaccia, savory snacks, etc. maintain their freshness for 5-6 days. They are ready to eat in a few minutes, with their flavor, color, odor, and weight unchanged.
With rapid negative cooling at -18°C, raw products such as sponge cake, shortcrust pastry, cream puffs, etc. keep their cellular structure intact, ensuring perfect preservation for several months. Convenient baked goods always ready to use.
With rapid negative cooling at -18°C, cooked products such as cream puffs or croissants remain fragrant. They come back to temperature in the environment in 15-20 minutes or in the microwave in 30 seconds, maintaining perfect shape and consistency.
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