American Panel AP20BCF200-2-RHH Hurrichill™ Roll-In Blast Chiller/Shock Freezer, 1 Mobile Pan Rack, Remote

American Panel AP20BCF200-2-RHH Hurrichill™ Roll-In Blast Chiller/Shock Freezer, 1 Mobile Pan Rack, Remote

APL-AP20BCF200-2-RHH
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American Panel AP20BCF200-2-RHH Hurrichill™ Roll-In Blast Chiller/Shock Freezer, 1 Mobile Pan Rack, Remote

SKU APL-AP20BCF200-2-RHH

$28,515.62

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HURRiCHiLL™ Blast Chiller/Shock Freezer, Roll-in, remote refrigeration, accepts (1) mobile rack (not included) that holds (20) 12" x 20" x 2.5" or (10) 18" x 26" pan capacity (pans not included), 200 lbs. from 160° F to 38° F blast chill capacity/90 minutes, 120 lbs. 160° F to 0° F freeze capacity/240 minutes, solid-state electronic control panel with VFD display & alarms, (1) heated food probe, 208v/60/1, 8.0 amps, field wired, 15 amp circuit required, stainless steel interior & exterior, UL EPH CLASSIFIED, ANSI/, cUL

American Panel AP20BCF200-2-RHH Specs

Brand American Panel
Model Number AP20BCF200-2-RHH
Weight 1020 lbs
Width 47.25"
Width 47.25"
Height 86.63"
Depth 42"
Refrigeration remote (refrigeration not included)
Food Capacity 200 - 299 lbs
Steam Table Pan Capacity (20) 12" x 20" pans
Sheet Pan Capacity (10) 18" x 26" pans
Rack/Trolley Capacity 1

Why Blast Chill?

Bacteria are the main cause of spoilage in food products. They find their way in and proliferate, causing food to deteriorate-starting with the appearance, then the texture and finally the aroma and flavor. These micro-organisms work especially fast between 140°F and 40°F, however lower temperatures have a hibernating effect that increases as the temperature drops, gradually reducing bacterial activity until it stops altogether.

To limit the danger of bacterial contamination in food,it is extremely important to lower its temperature rapidly, thereby reducing the time spent in the danger zone (140°F to 40°F).

The blast chiller allows the product core temperature to be reduced from 160°F to 38°F in 90 minutes, so that the food can be kept longer with its original texture, flavor and aesthetic qualities. After blast chilling, the food can be preserved at a temperature of 38°F for up to 5 days, after which it is reconstituted to serving temperature. The appearance, texture, aroma and flavor are all unspoiled.

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Peace of Mind

Knowing you have properly chilled your hot food thru the danger zone and are in full compliance with the FoodSafe practices of HACCP. At HURRiCHiLL it is not sufficient to meet just the minimums, so all our appliances will chill a batch load from 160 to 38 in 90 minutes or less.

Less Shrinkage

Increase the yield of your prepared foods by not losing out to normal moisture lost through evaporation during slow cooling.

Wider Menu/Greater Choices

Increase your profitability by adding new menu items that have been prepared during slow times, properly chilled and ready to be finished in a first class manner when ordered by your patrons.

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Food Quality

You spent a great deal of time in creating that perfect recipe and purchased only the best ingredients so don't destroy it by not chilling properly. Blast chilling maintains food texture, flavor and appearance. Strengthen your bottom line while cultivating satisfied customers.

Meet Unexpected Demand

When that unexpected, after theatre crowd arrives, have the entrees they want ready to go from your Food Bank.

Less Waste

Finish only the number of entrees or meals actually ordered and not throw out good (profitable) product because of no-shows or cancellations.

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Time & Labor Savings

Prepare your foods when you want to; when the staff is available; and when the pace best suits your creative juices without the normal hustle and bustle of a "hell's kitchen". Cook now, blast chill and finish later all while adding money to your bottom line.

Improved Shelf Life

Capture that seasonal or special bulk buy opportunity and blast chill for a few extra days or shock freeze to stock up for the winter.

American Panel
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