Why this blast chiller earns its place
The Sirman Dolomiti 206Ltr is the largest cabinet in the Dolomiti range, built to take food produced in advance through the food-safety danger zone fast at real production volume, rather than leaving it to cool slowly on a bench or in a standard fridge. Ten 1/1 GN trays per cycle put it firmly in production-kitchen territory — food producers, central production units and high-volume caterers running full batch cook-chill programmes rather than occasional prep-ahead dishes.
Digital controls run two core programmes: a blast chill cycle that takes food to +3°C in 90 minutes, and a shock freeze cycle that takes it to -18°C in 240 minutes, both matching the rapid-cooling benchmarks that HACCP-based food safety procedures are built around. A core temperature probe monitors the centre of the product directly rather than just the cabinet air, so the cycle can be judged on the food itself, with manual adjustment available when a batch needs a different profile. Blast programmes and a hold function keep chilled or frozen batches at temperature once the cycle ends, even at this scale.
Power draw is 1.77kW, and unlike the smaller Dolomiti models this one runs from a 415V three-phase supply rather than a standard 230V socket — worth confirming with an electrician before install. At 185kg gross it's built to carry ten-tray batches through repeated cycles day after day. The door is fitted with a heated gasket to stop it clogging with ice, and the unit runs on R404A refrigerant, backed by 1 year's parts and labour warranty.
