16 x 1/1GN Blast Chiller / Freezer

Able to take 16 x 1/1GN or 600 x 400 trays gives the PBF 161 great flexibility as well as having a 36(55)kg chilling and 24(36)kg freezing capacity.

Rated at +43°C ambient temperature, the PBF 161 from Polaris is a perfect mid-size self contained blast chiller/freezer that strikes a perfect balance with its smaller footprint while not compromising on product capacity space.

Able to take 16 x 1/1GN or 600 x 400 trays gives the PBF 161 great flexibility as well as having a 36(55)kg chilling and 24(36)kg freezing capacity.

Easy to use controls and the ability to be used to blast chill or freeze the product either on a time basis or by monitoring the product's core temperature by means of the heated needle probe.

Defrosting is also a breeze and can be started by the user only when it is actually needed, thus increasing the units energy efficiency.

The PBF 161 is available in the standard (DF) version as well as the higher capacity (AF) version with either left or right hinged door.


Easy to use electronic control

Easy to use electronic control

Heated core temperature probe

Heated core temperature probe

Easy evaporator inspection

Easy evaporator inspection

Grid support

Grid support

Easy to replace door gasket

Easy to replace door gasket

Internal drain hole with cap

Internal drain hole with cap


chilling and freezing cycles explained

CHILLING

SOFT CHILLING
Suitable for very thin (thickness lower than 20 mm) or particularly delicate food. Cabinet temperature never drops below 0°C. When cabinet temperature reaches 0°C, a thermostat will start controlling until the temperature measured by the core probe reaches +3°C.

HARD CHILLING
Suitable for food having a thickness higher than 20 mm. During the first step the refrigeration unit operates at full power. When cabinet temperature drops to -15°C/25°C, a thermostat will control compressor operation until core temperature drops to about +10°C. Cabinet temperature is then increased to 0°C and maintained until core temperature further drops to +3°C.

FREEZING

SOFT FREEZING
Suitable for very thin (thickness lower than 20 mm) or particularly delicate food. Cabinet temperature will not drop below 0°C until the temperature “at the core” of the product reaches 20°C. After that, cabinet temperature drops to -40°C so that “core temperature” can reach -18°C.

HARD FREEZING
Suitable for food having a thickness higher than 20 mm. When cabinet temperature drops to -40°C, a thermostat will control compressor operation until core temperature drops to -18°C.


posted by scotsiceaustralia on 05/10/2018

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