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Lainox New CHILL – Powerful with bacteria, gentle with food

The considerable power of New Chill blast chillers and various modes of operation are designed to adequately meet every specific processing need of both catering and bread, pastry and confectionary businesses.

newchill

Cooking provokes a feeling, and choosing the best instruments demands rationality.
Not only do chefs compete with creativity, aesthetics and the good fl avour of every dish on a daily basis, but they necessarily have to devote special attention every day to safeguarding the organoleptic properties of foods and the safety of what they serve at the table.

And that is why the professional, working with passion and reasoning with a cold heart, chooses as a partner a reliable, versatile, highly technological blast chiller, made to optimize time and earnings for quality catering in compliance with the latest food safety regulations.
And that is why chefs choose Lainox.

New Chill is the cardinal element of a new kitchen organisation system, where preparation, cooking, chilling, holding and re-heating are consecutive phases of just one work system that disengages dish production time from that of service (distribution and consumption).

Specifications (smallest model for catering 023)

  • For 3 trays
  • Spacing: 80 mm
  • Dimensions (l x d x h): 560 x 595 x 520 mm
  • Modes: chill + freez
  • Core temperature: +90 +3 in +90 -18°C
  • Input power: AC 230 50 Hz
  • Full power: 960 V
  • Output per cycle: 8 5 kg

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Specifications (smallest model for bakeries 051)

  • For 5 trays (600 x 400 mm)
  • Spacing: 65 mm
  • Dimensions (l x d x h): 790 x 700 x 850 mm
  • Modes: chill + freez
  • Core temperature: +90 +3 in +90 -18°C
  • Input power: AC 230 50 Hz
  • Full power: 1200 V
  • Output: 10 kg/h

proces1

cooking --> chilling --> holding --> re-heating

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4different modes:

SOFT BLAST CHILLING: from +90 to +3°C in max 90 min

The air temperature in the cavity stays constantly at 0°C. Ideal for blast chilling cooked dishes and delicate products such as, for example, creams, leafy vegetables, escalopes, etc., which can be preserved at + 3°C optimally up to 5 – 7 days.

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HARD BLAST CHILLING: from +90 to +3°C in max 90 min

The air temperature is variable, with intelligent use of various temperature steps. Ideal for chilling large-size, thick items and/or full loads.

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SOFT SHOCK FREEZING from +90 to -18°C in less than 240 min

The temperature is lowered in two phases: in the first, the product is blast chilled up to + 3°C at the core and then, in the second phase, it is frozen up to - 18°C.
Shock freezing is ideal for freezing raw and semi-prepared food (like meat, fish, fresh pasta, sponge cake, etc.) that can thus be preserved for several months (at –18 °C) while keeping their organoleptic properties intact.

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HARD SHOCK FREEZING from +90 to -18°C in max 240 min

The air temperature in the cavity stays constantly at - 40°C
Ideal when it is necessary to grapple with demanding situations in terms of product quantity, its thickness, or if quickness is needed.

chilll


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HYGIENE IS IMPORTANT

Cleanliness right from the start

Optimim hygiene is a highly topical requirement in all bakery operations.

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