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Blast Freezers

Post production treatment of pastries & ice-creams are critical for their shelf life & for preserving their taste, texture, structure & consistency. In the past few years, the Indian dessert industry has begun to take advantage of blast chillers & freezers and thereby have greatly enhanced quality of ice-creams, pastries & other desserts.

FRIULINOX has been supplying high quality blast freezers to the Indian dessert & hospitality industry for over a decade & has had a brilliant history of trouble-free performance 🙂

Friulinox

Blast freezers are suitable for:-

  • Ice-cream manufacturing: For shock freezing freshly produced ice-cream to maintain creaminess by maintaining micro ice-crystals & micro air-bubbles. This prevents surface flattening and ‘air escape’.
  • Confectionery: For blast chilling of pastries before display, for quick chilling of chocolate products etc. This preserves their taste for a longer time, reduces shrinkage & increased shelf life.
  • Catering: For advance bulk shock freezing for banqueting.
  • Bakeries: For shock freezing of dough & other raw, precooked or fully cooked products.
  • Pizzerias: For bulk shock freezing of dough balls or pizza bases with sauce.
  • Zero series of blast freezers from FRIULINOX carry advanced refrigeration & software with rugged durability & are suited to Indian working conditions.
 

 

 

Model

Capacity in tubs Product capacity in kg
Trays

nos.

Ice cream tubs

nos.

Blast chilling Blast freezing Dimensions cm Power

 

GN 1/1 or

60 x 40 cm

360 x 165 x 120 mm (5 lt) +90⁰ to +3⁰C

(at core)

+90⁰to -18⁰C

(at core)

L x W x H V/Hz/Ph – kW
GF06AG 5 6 18 12 79X70X85 230/50/1 – 1.2
GF12 AG 8 12 25 16 79 x 80 x 132 230/50/1 – 1.65
GF15AG 12 15 36 24 79 x 80 x 180 400/50/3 – 3.6
GF21 AG 16 21 55 36 79 x 80 x 195 400/50/3 – 4.5
GF30AG 30 72 48 110X163X180 400/50/3 N -7

All models are available in pastry version too, with grids to hold GN 1/1 trays. All models have air-cooled condensers. Pitch between two trays: 68 mm. Cabin temperature upto -40C.

Praline Refrigerators

Praline Refrigerators from Friulinox preserve your expensive Chocolates for long durations. Humidity control can be adjusted between 40 & 60% and temperature between 14C & 18C. This prevents surface blooming on chocolates. The same unit can also be used to store pastries, by adjusting the temperature & humidity. Available in both, Vertical (steel or glass door) & counter formats (only steel door) and different capacities, the Praline range of Friulinox is quite flexible.

Friulinox
Model Door Humidity Control

(Praline)

Humidity Control

(Pastry)

Temperature

Praline

Temperature

Pastry

Dimensions Power
ARP-EN1-GOLD STEEL 40-60% 60-90% 14-18 Deg C 2-10 Deg C 74x73x207 230/50/1 -0.5
ARP-EN2-GOLD STEEL 40-60% 60-90% 14-18 Deg C 2-10 Deg C 74x101x207 230/50/1 -0.7
ARP-EN1-VTR GOLD GLASS 40-60% 60-90% 14-18 Deg C 2-10 Deg C 74x73x207 230/50/1 -0.5
ARP-EN2-VTR-GOLD GLASS 40-60% 60-90% 14-18 Deg C 2-10 Deg C 74x101x207 230/50/1 -0.7
TR-2EN-GOLD STEEL 40-60% 60-90% 14-18 Deg C 2-10 Deg C 162x79x86 230/50/1 -0.5
TR-3EN-GOLD STEEL 40-60% 60-90% 14-18 Deg C 2-10 Deg C 215x79x86 230/50/1 -0.7
TR-4EN-GOLD STEEL 40-60% 60-90% 14-18 Deg C 2-10 Deg C 249x79x86 230/50/1 -0.7