ISA ZERO is a Multifunctional BLAST CHILLER and SHOCK FREEZER line; a Model for Every Purpose ISA has developed a new range of High Performance Blast Chillers and Freezers suitable for Ice Cream Parlours, Restaurants, Pastry Shops, Fast Food Restaurants and Industrial Caterering. ISA ZERO BLAST CHILLER and SHOCK FREEZER line with Ventilated Refrigeration, finned evaporator and fans mounted vertically along the internal back. It can be set for holding Gastronomy trays (mm 530x650) and pastry trays (mm 600x400).

- One piece structure with ecological polyurethane insulation (HCFC and HFC free)
- Foamed with CO2. Internal base in AISI 304 18/10 bright stainless steel with rounded corners.
- External base in AISI 304 18/10 Scotch Brite stainless steel.
- Door openable at 180° with automatic closure.
- Electronic control board with multifunctional LCD display and ZOOM for an easier reading of the selected programs.
- Built-in powered condensing unit.
- Automatic hot gas defrosting with removable drip tray.
- Adjustable telescopic feet in stainless steel (mm 70 maximum).
- Heated probe controlled by the control board as standard equipment.

• What are Blast Chillers and Shock Freezers:
Blast Chilling is a method of cooling food quickly to a low temperature that is relatively safe from bacterial growth; After food is cooked it needs to be stored at 1°C / 5°C for consumption within a few days, - 18°C if frozen. Between +70°C and +10°C Bacterial growth is at its fastest. By reducing the temperature of cooked food from +70 °C (158 °F) to +3 °C (37 °F) or below within 90 minutes, the food is rendered safe for storage and later consumption.

Using a Blast Chiller dramatically decreases the time the food is at this critical temperature thus reducing Bacterial growth, resulting in a longer shelf life and improved food safety. This method of preserving food is commonly used in food catering and, recently, in the preparation of instant foods (sous-vide), as it ensures the safety and the quality of the food product. Blast chillers are machines with a very fast cooling system able to take the heat away from the product stored inside them, without drying or damaging it due to a refrigeration and a ventilation device, carefully studied and calibrated to obtain this result.

Shock freezer is a cycle process that brings raw or cooked products to 0º F (-18° C), from an initial temperature of 194º F (+90° C and above) within a maximum time frame of 4 hours without the formation of large ice crystals that break the cell walls of the food and destroy the molecular structure resulting in poor results on defrosting. Blast Freezing , with a much shorter time in temperature reduction, produces only small ice crystals a much improved results without damaging in any way the product due to the speed and delicacy of the process.

ISA - ZERO specializes in State of the Art Blast Chillers and Shock Freezers.

For more info contact us today!
or call at: 954-217-9100