Constructed internally and externally from stainless steel, with the exception of the external bottom which is made of galvanized steel. Features include rounded corners, $40 \text{ mm}$ high-pressure injected polyurethane insulation, a self-closing door with a magnetic gasket, and a front panel with an electronic control board. Includes a chamber probe and product probe, ventilated cooling, a tropicalized and easily extractable cooling unit (suitable for ambient temperatures up to $+30^\circ\text{C}$ and $60\%$ relative humidity). Stainless steel, height-adjustable feet. Time-controlled evaporator defrost at the end of the cycle and a lower tray for condensed water.

• Quick Chilling (Blast Chilling): Thanks to the rapid reduction cycle, the product temperature drops from $+65^\circ\text{C}$ to $+10^\circ\text{C}$ in $81 \text{ minutes}$. The transition through the $+65^\circ\text{C}$ to $+10^\circ\text{C}$ range (the ideal climate for bacterial proliferation) is so fast that any bacterial generation can be prevented. Food rapidly chilled this way is safe and can be stored for up to 8 days.

• Quick Freezing (Blast Freezing): Rapid freezing lowers the temperature from $+65^\circ\text{C}$ to $-18^\circ\text{C}$ in a maximum time of $179 \text{ minutes}$. Quickly frozen food can be stored for months.

Equipped with stainless steel guides suitable for GN $1/1$ trays or $600 \times 400$ pastry trays, with $7 \text{ cm}$ spacing between trays.

Trays are purchased separately.

Included Accessories: Chamber probe, product probe (for measuring the internal temperature of the product), and tray guides.

A version with an external refrigeration unit is also available.