Technical Data; Preparation For Use - SNOWFLAKE SKF20 Bedienungsanleitung

LIST OF STANDARDS
The blast chillers/shock freezers marketed by us comply with all the following European and national standards:
89/392;91/368;93/44 (Machinery Directive)
89/336 (EMC Directive)
73/23 (Low Voltage Directive)
93/68 (New Approach Directive)
658/88 (EEC)
108/89 (EEC)
DPR 327/80 Art.31 (Italy)
D.M. 15-06-71 (Italy)
D.L. No.110 27-01-92 (Italy)

TECHNICAL DATA

Observe the information about the technical data of your appliance.
GENERAL INSTRUCTIONS
The blast chiller/shock freezer is a refrigeration device which can cool cooked foodstuffs to +3°C (chilling - quick
cooling) and to -18°C (freezing). The capacity depends on the type of product to be cooled and the temperatures
involved.

PREPARATION FOR USE

The inside of the cabinet of the blast chiller / shock freezer must be cleaned carefully using a suitable cleaning
agent or a solution of sodium bicarbonate in water because water may have condensed on the inside of the
appliance during the fi nal function test by the manufacturer. The speed of chilling and freezing depends on the
following factors:
a)
Starting temperature.
b)
ductivity of the foodstuffs.
c) Qualities of the foodstuffs
(density, water content and fat content).
We recommend that the full-speed fan setting is selected for high density or large-sized products. The
maximum product weight is 3.6 kg in GN 1/1 (EN 1/1 or 60x40) containers and 7.2 kg in GN 2/1 (EN 2/1 or
60x80) containers. The maximum layer thickness is 80 mm for quick cooling and 50 mm for quick freezing.
The half-speed fan setting is suitable for delicate products, such as vegetables, creamy products, desserts
and for low-density products.
In every case, check that the quick cooling cycle to +3°C in the product core does not exceed 90 minutes and that
the quick freezing cycle to -18°C in the product core does not exceed 4 hours.
Before beginning a quick cooling and/or quick freezing cycle, the work room should be precooled, and it is recom-
mended that the food not be covered during the cycle, so that the necessary times are not extended. Where the
product thickness permits it, always use the core temperature probe to measure the temperature achieved at the
product core; do not interrupt the cycle before the temperature reaches +3°C when quick cooling and -18°C when
Model
Snowfl ake SKF20
freezing.
Cycle/Max. output
+70°C – +3°C +70°C – -18°C
20 kg 12 kg
19
J.O. 16-07-74 No.74-163 (France) and the following
European standards:
EN60204-1;EN292-I-II;EN294;EN349
EN55014;EN55104
EN60335-1;EN60335-2-24
EN378-1
NF D 40-001 (France)
NF E 35-400 (France)
U 60-010 (France)
Container shape, type and material.
Whether container lids are used. e)
o
n max.
5
ENGLISH
d)
Thermal con-
Capacity
GN EN
1/1 600×400