THE COMPLETE LINE OF BLAST CHILLERS AND SHOCK FREEZERS · THE COMPLETE LINE OF BLAST CHILLERS AND...

THE COMPLETE LINE OF BL AST CHILLERS AND SHOCK FREEZERS

Versatile, Dependable Walk-Ins and Blast Chillers

WHY YOUR KITCHEN NEEDS A BLAST CHILLER:

Imagine that!

Imagine making time stand still.

Imagine a versatile tool to rapidly

chill–capturing flavor and

prolonging shelf life.

Imagine a system that helps chefs

manage time and organize the

kitchen around their needs.

Imagine satisfying food safetyneeds–and even surpassing them.

As experts for more than 40 years inrefrigeration and controlled cooling,American Panel Corporation is proud tointroduce the complete HurriChill™ line.This complete series of blast chillers andshock freezers can be used to build customersatisfaction, increase profitability and preserveflavor over time.

What are your key concerns?Flavor...color...texture...appetite appeal?

HurriChill™ can build your bottom line and

build loyal customers.

1

Danger Zone (rapid bacterial growth)

Hours 1/2 1 11/2 2 21/2 3 31/2 4 41/2 5 51/2 6 61/2 7

160º

150º

140º

130º

120º

110º

90º

80º

70º

60º

50º

40º

38º

32º

With

Without HurriChill™

Bacteria are the main cause of spoilage in foodproducts. They f ind their way in and proliferate,causing food to deteriorate–star ting with theappearance, then the texture and f inally the aromaand f lavor.

These micro-organisms work fast, especially attemperatures between 140˚F and 40˚F, however lowertemperatures have a hibernating ef fect that increases asthe temperature drops, thereby gradually reducingbacterial activity until it stops altogether.

To limit the danger of bacterial contamination in food,it is extremely important to lower its temperaturerapidly, thereby reducing the time spent in the dangerzone (140˚F to 40˚F).

The blast chiller allows the product core temperatureto be reduced from 160˚F to 38˚F in 90 minutes, sothat the food can be kept longer with its originaltexture, f lavor and aesthetic qualities.

Af ter blast chilling, the food can be preserved at atemperature of 38˚F for up to 5 days, af ter which itmust be reconstituted to serving temperature.

THE PROCESS1. Cook2. Blast chill to 38˚F 3. Refrigerate for storage4. Heat and serve within a few days

BL A ST CHILL ING

THE DIFFERENCE BETWEEN BLAST CHILLING AND SHOCK FREEZING

[2] HurriChill™2

Freezes at high speeds which allowsonly very small Micro-crystals to form and does not damage food in any way.

Without HurriChillFreezing is slow and allows Macro-crystals to form thatdestroy the food product

32º

23º

0º

™

Hours 1 2 3 4 5 6 7 8 9 10

Freezing temperatures (0˚F) enable the storage time of foodproducts to be extended. However, it is necessary to ensurethat the freezing process does not damage the food quality.

Slow freezing leads to the formation of Macro-crystals of ice,which cut into the food tissues, making the food changeconsistency and lose nutritional characteristics upon thawing.

Shock freezing is the only system that allows food products tobe preserved for weeks or even months, keeping the initialquality almost intact.

The fast penetration of cold transforms the liquids in the foodinto Micro-crystals, which do not damage the tissues of thefood, so that upon thawing, the product will not have weightand color loss while the texture and flavor remain unchanged.

By using a HurriChill™ shock freezer, it is possible to bring thefood temperature to 0˚F within 240 minutes.

SHOCK FREEZINGTHE PROCESS

COOKED PRODUCT1. Shock freeze to 0˚F 2. Storage for months3. Thaw4. Reheat and serve

RAW PRODUCT1. Shock freeze to 0˚F 2. Storage for months3. Thaw and/or Cook4. Serve

Most HurriChill™ models are available with both blast chill and shock freeze modes.

3

1) Improved food quality:Slow chilling damages the food’s cells–creating issues related totaste, aroma, overall appeal and customer satisfaction. Blastchilling and shock freezing eliminate this damage, deliveringconsistently f iner product appeal and a loyal, satisf ied clientele.

2) Improved shelf life:Increase shelf li fe up to f ive days with your HurriChill™ blastchiller. If long term storage is required, remember that shockfreezing prolongs shelf li fe for several months.

3) Less shrinkage:Weigh this HurriChill™ advantage: the rapid speed of blastchilling protects moisture in food from evaporation–up to 15% of overall weight.

4) Labor saving:Because chefs can now produce seven days’ worth of food in justthree or four, labor and support personnel times can beminimized, creating greater ef f iciency, lowering expenses andbuilding a stronger bottom line.

Food safety may be your primary reasonto use a blast chiller/shock freezer.

Here are 8 greatadditional ones:

4

5) Less waste:Discarded leftovers can become a thing of the past–blast chilling orshock freezing makes them useful–and desirable–the following day.

6) Time saving:Reduce prep times and production costs when you strategically use your blast chiller/shock freezer to prepare foods whenever the time is right.

7) Smarter food purchasing:Buying in bulk at lower prices is not a risk–but a reward–when youintroduce blast chilling and shock freezing into the food prep process.Seasonal items are now more accessible–and you’ll avoid the risk ofrunning out of popular menu items during peak periods.

8) Wider menu–greater choices:Offer your patrons what they’re actively looking for–a more variedmenu of delicious, fresh-tasting choices! With a HurriChill™ blastchiller/shock freezer as your culinary partner,chefs can complete semi-finished dishesin record time. More fabulous itemson the menu mean moredelighted and loyal customers.

5

Choose a Blast Chiller / Shock Freezerspecially designed to meet yourneeds… your space… your budget.

AP3BCF30-1BLAST CHILLER & SHOCK FREEZER–––––––––––––––––––––––––––––––––––NUMBER OF PANS 3–––––––––––––––––––––––––––––––––––PAN SIZE 12" x 20" x 2.5"–––––––––––––––––––––––––––––––––––CHILLING CAPACITY [LBS] (160°F TO 38°F WITHIN 90 MIN) 30–––––––––––––––––––––––––––––––––––FREEZING CAPACITY [LBS] (160°F TO 0°F WITHIN 240 MIN) 18–––––––––––––––––––––––––––––––––––REFRIGERATION CAPACITY[BTU/H] (AT EVAP. TEMP. 14°F AND COND TEMP. 105°F) 4,435–––––––––––––––––––––––––––––––––––REFRIGERATION SYSTEM

MEDIUM/LOW TEMP.–––––––––––––––––––––––––––––––––––REFRIGERANT 404A–––––––––––––––––––––––––––––––––––ELECTRICAL SUPPLY

120 VAC, 10 AMPS, 1PH, 60Hz–––––––––––––––––––––––––––––––––––ELECTRICAL NEMA 5-15P–––––––––––––––––––––––––––––––––––DIMENSIONS WxDxH

25-1/4" x 25-7/8" x 34"–––––––––––––––––––––––––––––––––––SHIPPING WEIGHT [LBS] 192

AP5BCF45-2BLAST CHILLER & SHOCK FREEZER–––––––––––––––––––––––––––––––––––NUMBER OF PANS 5–––––––––––––––––––––––––––––––––––PAN SIZE 12" x 20" x 2.5"–––––––––––––––––––––––––––––––––––CHILLING CAPACITY [LBS] (160°F TO 38°F WITHIN 90 MIN) 45–––––––––––––––––––––––––––––––––––FREEZING CAPACITY [LBS] (160°F TO 0°F WITHIN 240 MIN) 27–––––––––––––––––––––––––––––––––––REFRIGERATION CAPACITY[BTU/H] (AT EVAP. TEMP. 14°F AND COND TEMP. 105°F) 6,585–––––––––––––––––––––––––––––––––––REFRIGERATION SYSTEM


208 VAC, 7 AMPS, 1PH, 60Hz–––––––––––––––––––––––––––––––––––ELECTRICAL NEMA 6-15P–––––––––––––––––––––––––––––––––––DIMENSIONS WxDxH

29-1/2" x 28-1/4" x 35-1/2"–––––––––––––––––––––––––––––––––––SHIPPING WEIGHT [LBS] 280

AP7BCF70-2-CBLAST CHILLER & SHOCK FREEZER–––––––––––––––––––––––––––––––––––NUMBER OF PANS 7/7–––––––––––––––––––––––––––––––––––PAN SIZE 12" x 20" x 2.5" & 18" x 26"–––––––––––––––––––––––––––––––––––CHILLING CAPACITY [LBS] (160°F TO 38°F WITHIN 90 MIN) 70–––––––––––––––––––––––––––––––––––FREEZING CAPACITY [LBS] (160°F TO 0°F WITHIN 240 MIN) 60–––––––––––––––––––––––––––––––––––REFRIGERATION CAPACITY[BTU/H] (AT EVAP. TEMP. 14°F AND COND TEMP. 105°F) 13,000–––––––––––––––––––––––––––––––––––REFRIGERATION SYSTEM


208 VAC, 12 AMPS, 1PH, 60Hz–––––––––––––––––––––––––––––––––––ELECTRICAL NEMA L6-20P–––––––––––––––––––––––––––––––––––DIMENSIONS WxDxH

59" x 34" x 36"–––––––––––––––––––––––––––––––––––SHIPPING WEIGHT [LBS] 500

6

AP7BCF70-2BLAST CHILLER & SHOCK FREEZER–––––––––––––––––––––––––––––––––––NUMBER OF PANS 14/7–––––––––––––––––––––––––––––––––––PAN SIZE 12" x 20" x 2.5" & 18" x 26"–––––––––––––––––––––––––––––––––––CHILLING CAPACITY [LBS] (160°F TO 38°F WITHIN 90 MIN) 70(160°F TO 38°F WITHIN 120 MIN) 100–––––––––––––––––––––––––––––––––––FREEZING CAPACITY [LBS] (160°F TO 0°F WITHIN 240 MIN) 60–––––––––––––––––––––––––––––––––––REFRIGERATION CAPACITY[BTU/H] (AT EVAP. TEMP. 14°F AND COND TEMP. 105°F) 13,000–––––––––––––––––––––––––––––––––––REFRIGERATION SYSTEM


208 VAC, 12 AMPS, 1PH, 60Hz –––––––––––––––––––––––––––––––––––ELECTRICAL NEMA L6-20P–––––––––––––––––––––––––––––––––––DIMENSIONS WxDxH

32-1/4" x 36" x 53"–––––––––––––––––––––––––––––––––––SHIPPING WEIGHT [LBS] 440

AP10BCF100-2BLAST CHILLER & SHOCK FREEZER–––––––––––––––––––––––––––––––––––––

NUMBER OF PANS 10–––––––––––––––––––––––––––––––––––PAN SIZE 12" x 20" x 2.5"–––––––––––––––––––––––––––––––––––CHILLING CAPACITY [LBS] (160°F TO 38°F WITHIN 90 MIN) 100–––––––––––––––––––––––––––––––––––FREEZING CAPACITY [LBS] (160°F TO 0°F WITHIN 240 MIN) 60–––––––––––––––––––––––––––––––––––REFRIGERATION CAPACITY[BTU/H] (AT EVAP. TEMP. 14°F AND COND TEMP. 105°F) 13,000–––––––––––––––––––––––––––––––––––REFRIGERATION SYSTEM


208 VAC, 12 AMPS, 1PH, 60Hz–––––––––––––––––––––––––––––––––––––

ELECTRICAL NEMA L6-20P–––––––––––––––––––––––––––––––––––DIMENSIONS WxDxH


7


NUMBER OF PANS 24/12–––––––––––––––––––––––––––––––––––PAN SIZE 12" x 20" x 2.5" & 18" x 26"–––––––––––––––––––––––––––––––––––CHILLING CAPACITY [LBS] (160°F TO 38°F WITHIN 90 MIN) 110(160°F TO 38°F WITHIN 120 MIN) 160–––––––––––––––––––––––––––––––––––FREEZING CAPACITY [LBS] (160°F TO 0°F WITHIN 240 MIN) 90–––––––––––––––––––––––––––––––––––REFRIGERATION CAPACITY[BTU/H] (AT EVAP. TEMP. 14°F AND COND TEMP. 105°F) 20,000–––––––––––––––––––––––––––––––––––REFRIGERATION SYSTEM


208 VAC, 10 AMPS, 3PH, 60Hz–––––––––––––––––––––––––––––––––––ELECTRICAL NEMA L15-20P–––––––––––––––––––––––––––––––––––DIMENSIONS WxDxH


8

AP20BC175-2BLAST CHILLER –––––––––––––––––––––––––––––––––––NUMBER OF PANS 20/10–––––––––––––––––––––––––––––––––––PAN SIZE 12" x 20" x 2.5" & 18" x 26"–––––––––––––––––––––––––––––––––––CHILLING CAPACITY [LBS] (160°F TO 38°F WITHIN 90 MIN) 200–––––––––––––––––––––––––––––––––––FREEZING CAPACITY [LBS] (160°F TO 0°F WITHIN 240 MIN) N/A–––––––––––––––––––––––––––––––––––REFRIGERATION CAPACITY[BTU/H] (AT EVAP. TEMP. 14°F AND COND TEMP. 105°F) 25,000–––––––––––––––––––––––––––––––––––REFRIGERATION SYSTEM

MEDIUM TEMP.–––––––––––––––––––––––––––––––––––REFRIGERANT 404A–––––––––––––––––––––––––––––––––––ELECTRICAL SUPPLY

208 VAC, 8 AMPS, 1PH, 60Hz –––––––––––––––––––––––––––––––––––ELECTRICAL NEMA N/A–––––––––––––––––––––––––––––––––––DIMENSIONS WxDxH

47-1/4" x 42" x 86-5/8"–––––––––––––––––––––––––––––––––––SHIPPING WEIGHT [LBS] 670

AP20BCF175-3BLAST CHILLER & SHOCK FREEZER–––––––––––––––––––––––––––––––––––NUMBER OF PANS 20/10–––––––––––––––––––––––––––––––––––PAN SIZE 12" x 20" x 2.5" & 18" x 26"–––––––––––––––––––––––––––––––––––CHILLING CAPACITY [LBS] (160°F TO 38°F WITHIN 90 MIN) 200–––––––––––––––––––––––––––––––––––FREEZING CAPACITY [LBS] (160°F TO 0°F WITHIN 240 MIN) 120–––––––––––––––––––––––––––––––––––REFRIGERATION CAPACITY[BTU/H] (AT EVAP. TEMP. 14°F AND COND TEMP. 105°F) 25,864–––––––––––––––––––––––––––––––––––REFRIGERATION SYSTEM


208 VAC, 19.5 AMPS, 3PH, 60Hz 30 AMPS CIRCUIT

–––––––––––––––––––––––––––––––––––ELECTRICAL NEMA N/A–––––––––––––––––––––––––––––––––––DIMENSIONS WxDxH


9

AP24BC250-3-RBLAST CHILLER–––––––––––––––––––––––––––––––––––––

NUMBER OF PANS 20/20(1) HGW 202 RATIONAL RACK

–––––––––––––––––––––––––––––––––––PAN SIZE 12" x 20" x 2.5" & 18" x 26"–––––––––––––––––––––––––––––––––––CHILLING CAPACITY [LBS] (160°F TO 38°F WITHIN 90 MIN) 250–––––––––––––––––––––––––––––––––––FREEZING CAPACITY [LBS] (160°F TO 0°F WITHIN 240 MIN) N/A–––––––––––––––––––––––––––––––––––REFRIGERATION CAPACITY[BTU/H] (AT EVAP. TEMP. 14°F AND COND TEMP. 105°F) 25,000–––––––––––––––––––––––––––––––––––REFRIGERATION SYSTEM


208 VAC, 8 AMPS, 3PH, 60Hz–––––––––––––––––––––––––––––––––––ELECTRICAL NEMA N/A–––––––––––––––––––––––––––––––––––DIMENSIONS WxDxH


AP24BCF300-3-RBLAST CHILLER & SHOCK FREEZER–––––––––––––––––––––––––––––––––––––

NUMBER OF PANS 20/20(1) HGW 202 RATIONAL RACK

–––––––––––––––––––––––––––––––––––PAN SIZE 12" x 20" x 2.5" & 18" x 26"–––––––––––––––––––––––––––––––––––CHILLING CAPACITY [LBS] (160°F TO 38°F WITHIN 90 MIN) 300–––––––––––––––––––––––––––––––––––FREEZING CAPACITY [LBS] (160°F TO 0°F WITHIN 240 MIN) 180–––––––––––––––––––––––––––––––––––REFRIGERATION CAPACITY[BTU/H] (AT EVAP. TEMP. 14°F AND COND TEMP. 105°F) 50,000–––––––––––––––––––––––––––––––––––REFRIGERATION SYSTEM


208 VAC, 8 AMPS, 3PH, 60Hz–––––––––––––––––––––––––––––––––––ELECTRICAL NEMA N/A–––––––––––––––––––––––––––––––––––DIMENSIONS WxDxH


AP24BC250-3BLAST CHILLER–––––––––––––––––––––––––––––––––––––

NUMBER OF PANS 24/12–––––––––––––––––––––––––––––––––––PAN SIZE 12" x 20" x 2.5" & 18" x 26"–––––––––––––––––––––––––––––––––––CHILLING CAPACITY [LBS] (160°F TO 38°F WITHIN 90 MIN) 250–––––––––––––––––––––––––––––––––––FREEZING CAPACITY [LBS] (160°F TO 0°F WITHIN 240 MIN) N/A–––––––––––––––––––––––––––––––––––REFRIGERATION CAPACITY[BTU/H] (AT EVAP. TEMP. 14°F AND COND TEMP. 105°F) 25,000–––––––––––––––––––––––––––––––––––REFRIGERATION SYSTEM


208 VAC, 8 AMPS, 3PH, 60Hz15 AMPS CIRCUIT




NUMBER OF PANS 24/12–––––––––––––––––––––––––––––––––––PAN SIZE 12" x 20" x 2.5" & 18" x 26"–––––––––––––––––––––––––––––––––––CHILLING CAPACITY [LBS] (160°F TO 38°F WITHIN 90 MIN) 300–––––––––––––––––––––––––––––––––––FREEZING CAPACITY [LBS] (160°F TO 0°F WITHIN 240 MIN) 180–––––––––––––––––––––––––––––––––––REFRIGERATION CAPACITY[BTU/H] (AT EVAP. TEMP. 14°F AND COND TEMP. 105°F) 50,000–––––––––––––––––––––––––––––––––––REFRIGERATION SYSTEM










59" x 50-1/8" x 86-5/8"–––––––––––––––––––––––––––––––––––SHIPPING WEIGHT [LBS] 920






59" x 50-1/8" x 86-5/8"–––––––––––––––––––––––––––––––––––SHIPPING WEIGHT [LBS] 920













10

11

AP120BC1000-3BLAST CHILLER ––––––––––––––––––––––––––

NUMBER OF PANS 120/60–––––––––––––––––––––––––––––––––––PAN SIZE 12"x20"x2.5" & 18"x26"–––––––––––––––––––––––––––––––––––CHILLING CAPACITY [LBS] (160°F TO 38°F WITHIN 90 MIN) 1000–––––––––––––––––––––––––––––––––––FREEZING CAPACITY [LBS] (160°F TO 0°F WITHIN 240 MIN) N/A–––––––––––––––––––––––––––––––––––REFRIGERATION CAPACITY[BTU/H] (AT EVAP. TEMP. 14°F AND COND TEMP. 105°F) 110,000–––––––––––––––––––––––––––––––––––REFRIGERATION SYSTEM




59-5/8"x165-3/4"x 92-7/8"–––––––––––––––––––––––––––––––––––SHIPPING WEIGHT [LBS] 2800


NUMBER OF PANS 120/60–––––––––––––––––––––––––––––––––––PAN SIZE 12"x20"x2.5" & 18"x26"–––––––––––––––––––––––––––––––––––CHILLING CAPACITY [LBS] (160°F TO 38°F WITHIN 90 MIN) 1300–––––––––––––––––––––––––––––––––––FREEZING CAPACITY [LBS] (160°F TO 0°F WITHIN 240 MIN) 780–––––––––––––––––––––––––––––––––––REFRIGERATION CAPACITY[BTU/H] (AT EVAP. TEMP. 14°F AND COND TEMP. 105°F) 180,000–––––––––––––––––––––––––––––––––––REFRIGERATION SYSTEM




59-5/8"x165-3/4"x 92-7/8"–––––––––––––––––––––––––––––––––––SHIPPING WEIGHT [LBS] 2800




120/208 VAC, 10 AMPS, 1PH, 60Hz15 AMPS CIRCUIT


81-1/2"x47"x 99-3/4"–––––––––––––––––––––––––––––––––––SHIPPING WEIGHT [LBS] 1700

AP40BC250-2-12BLAST CHILLER–––––––––––––––––––––––––––––––––––––





81-1/2"x93"x 99-3/4"–––––––––––––––––––––––––––––––––––SHIPPING WEIGHT [LBS] 2800

BCIPBLAST CHILLER–––––––––––––––––––––––––––––––––––––





162" x 47" x 99-3/4"–––––––––––––––––––––––––––––––––––SHIPPING WEIGHT [LBS] 2975

SINGLE DEPTHROLL-THRU

DOUBLE DEPTHROLL-THRU

TRIPLE DEPTHROLL-THRU

ROLL-THRU APPLICATIONS

12

For kitchen applications requiring chilled product on mobile racks to pass

from a production area directly into a prep or a storage area, standard

ROLL-IN models may be converted to ROLL-THRU models by adding a

second door.

BCCP-1BLAST CHILLER–––––––––––––––––––––––––––––––––––––



120/208 VAC, 10 AMPS, 1PH, 60Hz15AMPS CIRCUIT



BCCP-2BLAST CHILLER–––––––––––––––––––––––––––––––––––––

NUMBER OF PANS 80/40–––––––––––––––––––––––––––––––––––––

PAN SIZE 12" x 20" x 2.5" & 18" x 26"–––––––––––––––––––––––––––––––––––––

CHILLING CAPACITY [LBS] (160°F TO 38°F WITHIN 90 MIN) 500–––––––––––––––––––––––––––––––––––FREEZING CAPACITY [LBS] (160°F TO 0°F WITHIN 240 MIN) N/A–––––––––––––––––––––––––––––––––––REFRIGERATION CAPACITY[BTU/H] (AT EVAP. TEMP. 14°F AND COND TEMP. 105°F) 50,000–––––––––––––––––––––––––––––––––––REFRIGERATION SYSTEM





Coil, fan, ceiling plenum and control panelsections may be supplied separately forcustom configurations.

CUSTOM CONFIGURATIONS

Consider the use of one piece

construction for your next blast

chiller and walk-in cold room

project – no problem at

American Panel. Simply choose

between integral exterior or

integral interior design for your

HurriChill™ blast chiller and

leave the rest to us. Each

compartment will be product

engineered to meet your

specific application and job site

requirements.

For existing facilities requiring

state-of-the-art blast chilling

technology, allow us to retrofit

a HurriChill™ blast chilling unit

directly into your existing walk-

in cold room. It’s a perfect

solution for those sites where

space is at a premium.

INTEGRAL EXTERIORCONFIGURATION

INTEGRAL INTERIORCONFIGURATION

RETROFIT APPLICATION

13

Ultraviolet LightThe ultraviolet light sterilizes allmetal surfaces within the cabinetusing a preset time of 30 minutes.The UV light is not intended tosterilize food.

Ceiling LightA conveniencefeature availablefor walk-inmodels only.

Heated Food ProbeA convenient feature used in the shock freeze cycle.Probe tip has a small heating element which can beactivated for a few seconds so you can extract thefood probe from frozen product.

Hinged EvaporatorDoorsAll the evaporatordoors are hinged foreasy cleaning andtechnical service.

Printer SystemThe high speed impact dot printerprovides a record of the unit’soperating parameters during thechilling cycles and holding cycles,plus all the potential alarms. Theinformation recorded includes: date,time, cycle identification, productidentification, air cavity and producttemperature at prescribed intervals.

Refrigeration Systems Remote condensing units areavailable for any application. Ourdual temperature refrigerationunits are highly efficient andutilize CFC free refrigerants.

TECHNICAL FEATURES AND BENEFITS

Indirect Air FlowAll HurriChill™ blast chillershave a three way indirect airf low system, allowing evencooling for every tray insidethe cavity which keeps thedehydration process to aminimum.

14

HurriChill™ ElectronicControl–the most advancedmicro-controller basedelectronic system in use today, featuring:

• Multi-layer technology.

• Real time date and clock.

• Multiple cycles include: soft blastchilling, hard blast chilling, shockfreezing, holding, ultraviolet,heated probe and defrost.

• Fully HACCP compliant using aprinter device or a PC connection.

• System support for up to 8 RTDinput probes and 8 outputs.

• Multiple alarms: door alarm,evaporator door alarm, highpressure alarm, low pressure alarm,high temperature probe alarm, lowtemperature probe alarm, defectiveprobe alarm, main power “down,”main power “up”.

• Up to 150 recipe menu, with aminimum of 250 memorylocations.

• Vacuum fluorescent display (VFD),which gives a bright light with greatcontrast. The VFD display has 20characters for each line whichallows the operator to have on-screen programming andoperating instructions.

15

1. Standard PC communication + software package

This system is based on a rs485 to rs232 converter in order to interfacethe electronic controller with the PC com port. With this technology thePC may be mounted up to 4000 ft. from your HurriChill™ unit.

You can fully operate, program and download data from up to 32 blastchillers. The software will display a complete simulation of the electronicfront control panel from your HurriChill™ unit and it is included with a built-in diagnostic system of the unit.

2. NAFEM compliant PC communication + On-Line ChefAssistant™ software

This system is using a gateway which is a TCP/IP socket server and aUDP/NAFEM Protocol Bridge. It expands the blast chiller controller rs485network through Ethernet and also provides NAFEM protocol, alarmnotifications and connectivity to a multiple equipment network.

Ethernet communication is rapidly gaining popularity in industrial controlapplications by enabling the f low of information between processingequipment and the company’s Ethernet based management system. Thissystem provides an operator interface when used together with On-LineChef Assistant™ software and allows the customer to have remotemonitoring of the blast chiller operation and programming, alarmnotification and management, graphic process representation and cyclesdata collection.

SOFTWARE DESIGN SUPPORT

We have implemented two PC communication systems.

PC Communications BoxThe rs485 to rs232converter makes PCinter face possible.

16

It’s your call. With HurriChill™ you are free to choose from one of themost extensive lines of blast chillers and shock freezers on the market –with models that can process from 30 to 1500 pounds of food per cycle.

Experience matters. American Panel has an experienced engineeringteam at your service that has complete knowledge of the entireHurriChill™ line. Count on our team to work with you in creating the bestsolution for your specific application.

Rely on us. An industry leader in customer service, American Panel’s fullytrained technicians are able to service your needs throughout NorthAmerica. Our engineers are available for on site installation supervisionand training. A comprehensive inventory of parts is also available forimmediate shipment should the need arise.

Always remember. You can count on enjoying the highest possible levelof customer satisfaction with the American Panel support network.

COMPANY SERVICE AND SUPPORT

American Panel Delivers – A Superior Serviceand Support Network Built Around You



American Panel Corporation

5800 S.E. 78th Street, Ocala, Florida 34472-3412

Phone: 1-800-327-3015 • (352) 245-7055 • Fax: (352) 245-0726

www.americanpanel.com

To learn more, call 1-800-327-3015 or visit

www.hurrichill.com

THE HURRICHILL™ LINE FROM AMERICAN PANEL– THE TECHNOLOGY,THE SUPPORT, THE SERVICE NETWORK BUILT AROUND YOU.

Copyright © 2007 American Panel Corporation 10/07

THE COMPLETE LINE OF BLAST CHILLERS AND SHOCK FREEZERS · THE COMPLETE LINE OF BLAST CHILLERS AND...

Documents

Transcript of THE COMPLETE LINE OF BLAST CHILLERS AND SHOCK FREEZERS · THE COMPLETE LINE OF BLAST CHILLERS AND...