The SALVA tray chiller quickly lowers the temperature of hot foods, ensuring they do not lose their organoleptic properties. The main aim of these chillers is to reduce the temperature of the food to between 65°C and 10°C, in order to minimise the proliferation of bacteria. The chillers allow two types of operation: Chilling: Go from +90°C to +3°C (in a maximum of 90 min.), and Deep-freezing: Go from +90°C to \u201318°C (in a maximum of 240 min.)
80 mm high-density polyurethane insulation. Automatic switch to the conservation stage when the deep-freeze temperature is reached.
MAXIMUM TEMPERATURE UNIFORMITY
Thanks to its rounded design, the internal chamber allows the air flow to quickly reach the temperatures required at all points.
Full compliance with Directive CEE 93\/43(HACCP).
The multi-point temperature sensor can accurately detect food temperature in the different chiller or deep-freeze stages.
The flexible sliding system allows trays measuring 60x40 to be introduced, separated by 32.5, 50 or 65 mm.