What is BS EN 17032 - blast chillers and freezers cabinets about?
BS EN 17032 discusses blast chillers and freezers cabinets for professional use.
BS EN 17032 specifies the requirements for the construction, characteristics, performance including energy consumption of blast cabinets for professional use in commercial kitchens, hospitals, canteens, institutional catering, and similar professional areas.
The appliances covered by BS EN 17032 are intended to rapidly cool down hot foodstuffs up to a load capacity of 300 kg.
Note 1: BS EN 17032 applies to:
- Blast chillers
- Blast freezers
- Multi-use blast chillers/freezers
Note 2: The following appliances are not covered BS EN 17032:
- Roll-in cabinet
- Pass-through cabinet
- Cabinets with remote condensing unit
Note 3: Specific requirements for roll-in cabinets, pass-through cabinets and cabinets with remote condensing unit are under discussion.
- Cabinets with water cooled condenser
- Blast chilling and freezing tunnels
- Continuous blast-chilling and blast-freezing equipment
- Bakery combined freezing and storage units
Who is BS EN 17032 - blast chillers and freezers cabinets for?
BS EN 17032 on blast chiller and freezer cabinets is applicable to:
- Restaurants and commercial catering service providers
- Maintenance personnel
- Blast chiller and freezer cabinets manufacturers, suppliers
Why should you use BS EN 17032 - blast chillers and freezers cabinets?
A blast chiller and freezer cabinets are equipment that quickly lowers the temperature of food. If the freezing rate is slower, the more water loss, the large number of ice crystals will be produced, destroying the original taste of the food.
BS EN 17032 provides test methods to check reference temperature cycle which helps to measure the time required to cool the food product this will help you to design an effective blast chillers or freezer cabinets which ensure the integrity of the foods.
BS EN 17032 provides test for pan loading which will help you to designs pan that are efficient which ensures the food is distrusted evenly and even temperature is maintained in all the pans.
