One of the key challenges in the food industry is the effective control bacterial activity. One of the most effective measures in preventing bacteria is blast freezing. When the temperature is lowered below freezing point, the growth of microorganisms decreases rapidly. This is due not only to the lowering of the product temperature but also to the reduction in free liquid water activity which essentially deprives microorganisms of the water they need to metabolise.
- Brand Name – Tecnodom
- Dimensions – 750(W) x 750(D) x 1332(H)mm
- Manufacturer – Tecnodom
- 10 Tray Capacity
- Made in Italy – high‑quality technology, design and production
- R290 refrigerant – environmentally friendly, energy efficient, low GWP (GWP=3)
- Built to HACCP specification – ideal for quality‑focused commercial kitchens
- Ventilated cooling – rapid and uniform temperature reduction
- Defrosting with open door – no resistors or hot gas, energy saving
- Self‑evaporating drainage – no manual condensate disposal
- Tropicalised (Climate Class 4) – reliable operation in hot environments
- Stainless steel interior & exterior (external base galvanised steel) – easy to clean, durable
- Rounded internal corners – hygienic, no dirt traps
- High‑pressure injected CFCs‑free polyurethane insulation (60mm) – excellent thermal retention
- Self‑closing door with hinges on the left and a magnetic gasket
- Removable condensate tray – accessible for cleaning
- Anti‑corrosion cataphoresis treatment on evaporator – extends component life
- Adjustable stainless steel feet (60‑80mm height) – stable on uneven floors
- Universal stainless steel runners – suits GN1/1 grids and 600×400mm trays
- Front grid for easy condenser unit cleaning
- Made in Italy
- 2 Years Parts and Labour
Please note: Blast freezing also maintains the natural quality of food. When food is frozen, the water inside it crystallises. If freezing takes place at a relatively warm temperature, the ice crystals which form will be large. In a blast freezer, the extremely cold temperature promotes very rapid freezing, which creates small ice crystals. The smaller the crystals, the less damage to the food as large crystals can rupture cells. Once the food has been frozen, it can be moved to a more conventional freezer, for storage, as long as the freezer stays cold enough, to keep the food frozen.
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