Longoni: ASR3 – Blast Chiller / Shock Freezer

Longoni quality blast chillers and shock freezers provide blast chilling and shock freezing, which are managed by a reliable electronic panel and controlled by an internal core probe.

Blast chilling is suitable for all cooked products bringing the core of the product to a temperature of +3°C in a very short period of time. This reduces bacterial growth giving a measurable improvement to the life of the products.

Shock freezing with an air temperature of -40°C it allows for rapid temperature decrease at the core of the product, (-18°C) excluding the formation of ice macrocrystals.

For both functions the device itself is arranged to automatically switch at the end of the blast chilling cycle to a preserver temperature of +2/+4°C, and at the end of the shock freezing cycle, to a freezer of -18/-20°C.

Specification Sheet