Professional blast chillers are essential equipment for proper food management in professional kitchens. Thanks to the rapid temperature reduction, they prevent bacterial growth and allow you to significantly extend food shelf life, preserving quality, structure and taste.
Used both for positive blast chilling and rapid shock freezing, they are particularly suitable for seafood restaurants, hotels, trattorias, canteens, delicatessens, catering services and food laboratories.
A blast chiller can be considered the equivalent of an oven in the cold chain. It helps optimize processing times, reduce waste and lower operating costs, solving the issue of rapid food spoilage.
The blast chilling process allows food to be rapidly brought from both freshly cooked and raw or fresh products to safe temperatures, preserving organoleptic properties and the original quality of the food.
• restaurants and seafood restaurants
• hotels and hospitality facilities
• company and school canteens
• delicatessens and rotisseries
• catering and banqueting
• pastry and bakery laboratories
The range includes:
• digital and touch control blast chillers
• combined blast chiller / shock freezer models
• models from 3 to 15 GN trays
• AISI 304 stainless steel construction
• professional static chest freezers
• freezers with solid doors or sliding glass lids
• drastic reduction of bacterial load
• improved kitchen workflow organization
• optimized food preparation times
• safe and extended food preservation
• better stock management
It is used to rapidly cool or freeze food, reducing the risk of bacterial growth and improving food preservation.
Positive blast chilling rapidly lowers food temperature, while shock freezing reaches negative temperatures for longer-term storage.
Yes, blast chillers are designed to process both freshly cooked food and raw or fresh products.
It is essential for restaurants, hotels, canteens, delicatessens, catering services and all professional kitchens with high production volumes.
Yes, by allowing better workflow planning and longer food preservation, they help reduce waste and operating costs.
The choice depends on the number of meals served, frequency of use and the number of trays processed daily.
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Do you need technical support? We help you choose the blast chiller or shock freezer best suited to your professional kitchen. 📞 +39 02 8903 8785 |
