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Blast freezer
[Ref : CSB19]

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Model
- CSB19
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Performance
- 12 kg from +20°C to -18°C core temperature in 60 minutes for raw pastries (60g each)
- 20 kg from +63°C to -18°C in 270 minutes for mashed potatoes
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Overall Dimensions
- External: W 760 x D 740 x H 1496
- Usable internal: W 636 x D 415 x H 850
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Composition
- Built-in air-cooled unit, R452A refrigerant, CFC-free
- 2 anti-corrosion treated evaporators
- 1 expansion valve + filter drier and sight glass
- 2 low-temperature bearing fans
- 1 core probe and 1 ambient probe
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Standard Features
- Stainless steel cabinet, rear panel and base included
- One-piece monocoque side panels
- 60 mm thick polyurethane insulation
- Rounded internal corners
- Diamond-shaped tank base with water drain outlet
- Magnetic door gasket removable without tools
- Heated door frame
- Drain with flexible and extendable Ø32 connection
- Supports for mixed trays/shelves
- Anti-tilt fastening system
- 4 black feet with adjustable leveling
- Delivered assembled, right-hand hinged (reversible)
- 1-year warranty – Compliant with AFNOR and HACCP standards
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Power
- 2 HP low-pressure tropicalized unit
- 1800 watts at -20°C/+32°C
- 815 watts at -40°C/+32°C
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Electrical Supply
- Single-phase 230 Volts + Earth
- 10A – 2.3 kW
- Power cord supplied with plug
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BORÉOLE Control System (ERB)
- Cooling mode
- Blast freezing mode
- Core probe mode with cycle duration display
- Timer mode
- Defrost mode
- Holding mode at end of cycle
- Setpoint memory for each function
- End-of-cycle buzzer, return to preselected mode
- Input/output protection via fuse holders
- Optional: USB recorder, Boréole pack, probe pack
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Maintenance
- Tilting ventilation unit without tools (thumb screws)
- Sliding tray for optimal cleaning
- Front grille removable without tools for easy access
- Control board protected by stainless steel housing
- Electrical panel mounted on rail