Electrolux AOCP101C - Manual

Electrolux air-o-chill

Blast Chillers 50 kg - 10 GN 1/1

Chilling means bringing the temperature of cooked food from +90ºC to +3°C in a short time lap which does not
allow bacterial growth.Electrolux Blast Chillers reduce temperature from +90ºC to +3°C at food core in less
than 90 minutes: the models detailed on this sheet performs this cycle up to a 50 kg full load. After the Blast
Chilling a holding cycle starts automatically to maintain food at +3°C. Blast chilled food has a solid 5 days shelf
life without loss of flavour, nutritional values and weight. The opportunity to prepare in a single shot the food to
be used in different times during the week enables a better work scheduling and therefore a sensible reduction
in labour costs.

OPERATING MODES

•

Cruise: the chiller automatically sets

the parameters for the quickes and
best chilling (it works by probe).

•

Soft Chilling (Air temperature –2°C).

•

Hard Chilling (Air temperature

–20°C).

•

All the probe-driven cycles feature

ARTE (Algorithm for Remaining Time
Estimation) to make planning the
activities easier.

•

Holding at +3°C (automatically

activated at the end of each cycle).

•

Turbo cooling: the chiller works

continuously at the desired
temperature. Ideal for continuous
production.

•

It is possible to operate by time or

by probe.

•

The control unit provides several

operating settings: time/core
temperature according to NF and UK
regulations, time/air
temperature/probe personalised
according to national regulations,
sterilizing cycle: UV lamps built-in (on
request), 3 single sensor core
temperature probes (as accessory),
ideal for meats, automatic defrosting
and manual defrosting. All parameters
are programmable.

•

3-sensor core probe as standard.

•

The control unit provides two large

displays to read out: time, core
temperature, cycle countdown,
alarms, service information.

•

Two customizable cycles (P1 & P2)

for each operating mode, allowing to
set the time and air temperature.
These programs can be converted
into ice-cream specialized cycles
(shape maintainance and holding).

•

All information related to the

different operating models are
recorded: date, time, cycle, core
temperature, holding temperature,
HACCP accordance.

•

An audible alarm starts when the

cycle ends or terminates abnormally.

PERFORMANCE

•

Blast Chilling cycle: 50 kg from

+90°C up to + 3°C in less than 90
minutes.

•

Chilling times can vary according to

food quantity, density, moisture
contents and type of containers.
Chilling capacity according to NF*
regulations is 36 kg.