Blast chillers
Blast chillers and blast freezers for controlled food cooling in professional kitchens.
Blast chillers
3 products
Choosing a blast chiller
A blast chiller cools cooked food from +70 °C to +3 °C in 90 minutes; a blast freezer can reach −18 °C in 240 minutes, depending on the specified load and test conditions. This reduces time in the temperature range where bacteria multiply. Use the equipment as part of your food-safety procedure; storage life depends on the food and process.
Compare GN tray capacity (3, 5, 10, 15, 20 levels), chilling-only or chilling/freezing operation, a core-temperature probe and programmes.
What to check
- Capacity: how many GN 1/1 trays need cooling together? Large kitchens may need trolley loading.
- Chilling only, or blast freezing as well.
- Core-temperature probe and HACCP logging.
- Electrical supply and heat rejected by the condenser into the room.
Where to use it
A 5–10-level unit can suit restaurant and catering kitchens; central kitchens and production may need trolley-loaded equipment. Bakeries may need blast freezing for dough.
Talk to our specialist
Call our specialist to discuss your existing equipment and what you need. We will help you choose a suitable model. Sales and advice: +372 5559 3678.
More than a unit
Delivery across Estonia
Delivery and installation by agreement.
Warranty and servicing
Manufacturer warranty, planned servicing and repair.
Advice
We help choose the volume, dimensions and model.
Spare parts in stock
Fast repair with original spare parts.
Request a quote · Blast chillers
Describe the room and your product range: we suggest a suitable model and send a price within 1–3 days.