ICY Medium Blast Chiller/Shock Freezer, reach-in: capacity - (12) 18" x 26" full size sheet pans or (14) 12" x 20" x 2-1/2" steam table pans (pans NOT included), 83 lbs. blast chill capacity finished cooked temperature 194°F to 37°F in approximately 90 minutes & 77 lbs. shock freeze capacity finished cooked temperature 194°F to 0°F in approximately 4 hours, USB HACCP data transfer, automatic cold/frozen holding, door hinged left, touch pad controls, (4) standard modes 2 chilling & 2 freezing, temperature probe, energy efficient self-contained Balanced System® air-cooled condensing unit, (4) stainless steel wire shelves, stainless steel adjustable legs, 304 stainless steel construction, 1-1/2 HP compressor rating, plug not included, R404a, cULus, UL EPH Classified
| Manufacturer | Irinox |
| Model Number | IRI-ICY-MEDIUM |
| Packed By | Each |
EasyFresh NEXT ML Blast Chiller/Shock Freezer, reach-in: capacity - (9) 18" x 26" sheet pans, (18) 12" x 20" x 2.5" steam table pans (Table & Sheet Pans NOT included) Rapid Blast Chill capacty yield of 83 lbs. from finished cooked temperature 194F to 37F in approximately 90 minutes & Rapid Shock Freeze capacity yield of 77 lbs. from finished cooked temperature 194F to 0F in approximately 4 hours. Tests carried out in compliance with IRINOX procedures using 2" thick food products. USB HACCP data transfer, automatic cold/frozen holding, door hinged left (Standed), touch pad controls, (4) standard modes for chilling & freezing, temperature probe, automatic SANIGEN sanitation system, self-contained air-cooled condensing unit, (4) stainless steel wire shelves, stainless steel adjustable legs, 304 stainless steel internal and external material, 1 1/2 HP compressor rating, Unit comes with cord no plug, suggested plug is a L14-20P NEMA. R404a, cULus, UL EPH Classified (compliant with NSF standards)
EasyFresh NEXT LL Blast Chiller/Shock Freezer, reach-in: capacity - (14) 18" x 26" sheet pans, (28) 12" x 20" x 2.5" steam table pans (Table & Sheet Pans NOT included) Rapid Blast Chill capacty yield of 110 lbs. from finished cooked temperature 194F to 37F in approximately 90 minutes & Rapid Shock Freeze capacity yield of 99 lbs. from finished cooked temperature 194F to 0F in approximately 4 hours. Tests carried out in compliance with IRINOX procedures using 2" thick food products. USB HACCP data transfer, automatic cold/frozen holding, door hinged left (Standed), touch pad controls, (4) standard modes for chilling & freezing, temperature probe, automatic SANIGEN sanitation system, self-contained air-cooled condensing unit, (6) stainless steel wire shelves, stainless steel adjustable legs, 304 stainless steel internal and external material, 2 1/2 HP compressor rating, Unit comes with cord no plug, suggested plug is a L14-20P NEMA. R404a, cULus, UL EPH Classified (compliant with NSF standards)
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