Blast Chillers

Blast chilling, shock freezing and automatic preservation.

Sammic blast chillers are designed to improve the quality and organisation of the work in restaurants, confectioneries, bakeries and ice-cream shop. Great power, versatility and reliability are the most evident features of Sammic blast freezers. Sammic blast chillers / freezers improve the work of operators, leaving more time for creativity.

Quick chilling helps to maintain the quality of food, preserving the nutrients and improving the efficiency of cooking processes.

A wide range of applications

  • Frozen pizzas, fresh pasta, confectionery, gastronomy, ice creams, desserts, baked goods, etc.

One piece of equipment, several functions

  • Quick chilling to +3ºC which inhibits bacterial proliferation, prevents food dehydration due to evaporation and makes it possible to preserve the original properties of food for five to seven days.
  • Deep-freezing to a core temperature of -18ºC in less than four hours, avoiding the formation of macrocrystals, an essential requisite if - at the time of use - unfrozen food is to keep its original consistency and quality.
  • Automatic preservation at the maintenance temperature programmed after each operation.

Robust, hygienic and reliable construction.

  • Manufactured in stainless steel with hygienic cathodic protection and easy to clean
  • Insulation with expanded polyurethane foam in water free of CFC's and HFC's
  • High-power compressors for quick chilling
  • Indirect air flow
  • Freon refrigerant with a low GWP content.
  • Evaporators treated with cataphoresis to reduce odours and moulds, favouring performance and durability over time.

Advanced control panel

  • Cycles per temperature, time or core probe.
  • HARD function for rapid cooling, SOFT for deep-freezing.
  • Data storage at the end of the cycle.
  • Possibility of customising and saving cycles and settings.
  • HACCP functions for storing alarms.
  • Bluetooth Connectivity for maximum control over processes.

Special cycles

  • Pre-cooling.
  • Sanitation of raw fish.
  • Ice cream hardening.
  • Other optional cycles: defrosting, internal sterilisation, cooling by core probe.
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