Technical Data; Preparation For Use - Snowflake SKF 20 Manuel D'exploitation

LIST OF STANDARDS
The blast chillers/shock freezers comply with all the following European and national standards:
89/392;91/368;93/44 (Machinery Directive)
89/336 (EMC Directive)
73/23 (Low Voltage Directive)
93/68 (New Approach Directive)
658/88 (EEC)
108/89 (EEC)
DPR 327/80 Art.31 (Italy)
D.M. 15-06-71 (Italy)
D.L. No.110 27-01-92 (Italy)

TECHNICAL DATA

Observe the information about the technical data of your appliance.
GENERAL INSTRUCTIONS
SKF 20 and SKF 40 are refrigeration devices which can cool cooked foodstuffs to +3°C (chilling - blast cooling) and
to -18°C (blast freezing). The capacity depends on the type of product to be cooled and the temperatures involved.

PREPARATION FOR USE

The inside of the blast chiller/freezer must be cleaned carefully using a suitable cleaning agent or a solution of
sodium bicarbonate in water because water may have condensed on the inside of the appliance during the final
function test by the manufacturer. The time required for chilling and freezing depends on the following factors:
a) Container shape, type and material.
b) Whether container lids are used.
c) Qualities of the foodstuffs
(density, water content and fat content).
In every case, check that the blast cooling cycle to +3°C in the product core does not exceed 90 minutes and that
the blast freezing cycle to -18°C in the product core does not exceed 240 minutes.
Before beginning a blast cooling and/or blast freezing cycle, the cabinet should be precooled, and it is recom-
mended that the food not be covered during the cycle, so that the necessary times are not extended. Where the
product thickness permits it, always use the core temperature probe to measure the temperature achieved at the
product core; do not interrupt the cycle before the temperature reaches +3°C when blast cooling and -18°C when
blast freezing.
Model
Snowflake SKF 20
Snowflake SKF 40
All manuals and user guides at all-guides.com
Cycle/Max. output
+70°C – +3°C +70°C – -18°C
20 kg 12 kg
42 kg 25 kg
19
J.O. 16-07-74 No.74-163 (France) and the following
European standards:
EN60204-1;EN292-I-II;EN294;EN349
EN55014;EN55104
EN60335-1;EN60335-2-24
EN378-1
NF D 40-001 (France)
NF E 35-400 (France)
U 60-010 (France)
d) Starting temperature.
e) Thermal conductivity of the foodstuffs.
f) Quantity of the foodstuff.
o
n max.
5
10
ENGLISH
Capacity
GN EN
1/1 600×400 mm
1/1 600x400 mm