Blast Chillers

The benefits go beyond compliance. Blast chillers extend shelf life, reduce food waste, and allow you to cook in bulk. They also save time and labour, while protecting the texture, taste, and appearance of food by preventing ice crystals from forming. This makes them a smart investment for any kitchen that values consistency and efficiency.

Different models suit different needs. Reach-in blast chillers are compact and perfect for cafés, pubs, and smaller kitchens. Roll-in units handle large volumes, making them ideal for hotels, catering, and production facilities. For maximum flexibility, combination units offer both blast chilling and shock freezing in one space-saving design.

Capacity & Tray Size

Trays & Yield
Blast chillers are measured in two main ways:

• Tray Capacity – how many GN/EN trays fit inside (e.g. 3, 5, 7, 10 trays).

• Yield Capacity – how many kilograms of food the unit can handle per cycle (e.g. 22kg, 34kg, 50kg).

For example, a 5-tray unit might yield around 22–34kg per chilling cycle, while a 10-tray model could chill 50kg or more. The higher the yield, the more food you can safely process at once.

Kitchen Size & Application

• Small cafés, bakeries, and restaurants: A 3–5 tray unit is usually sufficient for batch cooling pastries, sauces, or small meal preps.

• Medium restaurants or catering businesses: A 7-tray model balances higher yield with manageable size, ideal for daily prep and bulk storage.

• Large commercial kitchens and caterers: A 10+ tray unit offers maximum throughput, making it possible to prepare in bulk while staying HACCP compliant.

Performance & Cooling Range

Chilling Speed
Blast chillers are designed to rapidly reduce food temperature:

• From +90°C down to +3°C in around 90 minutes (ideal for cooked foods).

• Prevents bacterial growth and locks in flavour, texture, and nutrients.

Freezing Power

• From +90°C down to -18°C in approximately 240 minutes.

• This allows bulk-prepared meals or ingredients to be frozen quickly without forming large ice crystals, which helps preserve food quality.

Operating Conditions

• In Australia, where kitchens can reach high ambient temperatures, ensure your blast chiller is tropicalised (rated for +40°C to +43°C).

• This ensures reliable operation even in hot, demanding environments.

Who Needs a Blast Chiller?

Blast chillers are essential for a wide range of food businesses. Restaurants and cafés use them to rapidly cool cooked dishes to safe storage temperatures, ensuring compliance with HACCP standards. Catering companies benefit from the ability to prepare food in advance, chill or freeze it quickly, and transport it safely to events. Bakeries and pastry shops rely on blast chillers to preserve delicate textures and prevent sogginess or ice crystal damage, while hotels and large kitchens use them to manage bulk production without compromising on consistency. Even supermarkets and food manufacturers adopt blast chillers to extend shelf life and reduce food waste through efficient temperature control. In short, any business producing food in bulk or requiring strict food safety compliance can benefit from a blast chiller.

How to Use a Blast Chiller - Simple Instruction

Using a blast chiller is straightforward. Once your food is cooked and ready, you load trays or pans into the unit while the food is still hot. Then, select the appropriate cycle—either chilling (to bring food from +90°C to +3°C within 90 minutes) or freezing (to drop food from +90°C to -18°C in about 240 minutes). The blast chiller then automatically manages the cooling process, rapidly reducing food temperature through the danger zone where bacteria multiply most quickly. After the cycle is complete, the food can be safely transferred to a fridge, freezer, or served later. This process ensures safety, quality, and efficiency in busy kitchens.