Blast chillers

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.