Adjustable floor brackets: can be perfectly adapted to on site conditions.

High air circulation rate with indirect air flow over the cooled goods:more cost-effective, the products retain their quality and reach the proper core temperature as quickly as possible.

 Extremely efficient – the new Blastfreezer SF: Q0 of 10 to 70 kW at NB3 and 50 Pa external pressure
 
For pastries, meat products, pizzas or frozen vegetables, it is important that blast chilling and blast freezing is as quick and efficient as possible. For example, raw pastries must be frozen down to -7ºC at their centres in just 20 minutes, and semi-baked items in three hours from +65ºC to -10ºC. To achieve this, high cooling capacities and air volume flows are required. It is for just such cases that the engineers at Küba have conceived the new Blastfreezer SF range, which has been specially developed with an eye to these requirements.

The units, designed to be set up on a floor surface, consist of one, two, three or four modules, with two blow through fans placed on top of one another, giving horizontal airflow distribution. The cooling capacities of the standard units are specified for 50 Pa external pressure. In the .V1.60, Küba also offers a version of the Blastfreezer SF with more powerful fans (100Pa). The heat exchangers of the SF models are available with three different fin distances (7, 10 or 12 mm).

To ensure the chilled goods receive a continuous and penetrating air supply, the dimensions of the units are designed specifically for standard commercial tray carts. For those situations in practice where the unit dimensions happen not to fully meet actual requirements, the new blastfreezers now also come with height-adjustable floor brackets fitted as standard.