Blast freezers & chillers rapidly cool hot or cooked food to a safe holding range of 0°C to 4.4°C, which prevents bacterial growth and preserves food quality. A blast freezer freezes food rapidly, often to temperatures from -23.3°C to -40°C or lower.
Within professional kitchens, restaurants, hotels, contract catering venues, event catering and food production kitchen, blast chillers and freezers are used to rapidly cool freshly cooked food. This prevents food from lingering in the temperature “danger zone” (typically +63 °C to +5 °C), reducing bacterial growth and helping operations comply with food safety regulations such as HACCP. They are commonly used for batch cooking, cook-chill, and cook-freeze processes, allowing food to be prepared in advance and safely stored for later service. You can read more about the importance of proper food preparation on kitchen efficiency.
When using blast chillers in a kitchen, it’s essential to ensure that your chefs and kitchen staff wear appropriate chef’s clothing. coats & jackets, trousers, shoes and aprons made from durable and heat-resistant materials. These will can help protect them from the extreme temperatures and potential splatters associated with blast chilling.
The Hoshizaki Premier KPS-42-SG blast chiller delivers rapid, HACCP-compliant chilling and freezing for up to 50kg/25kg of food, protecting texture, taste and shelf life during even the busiest service. A spacious interior accepts 10 full-size 1/1 GN or 600×400 mm bakery trays, whilst the robust stainless steel build stands up to daily commercial use and […]
2.05kW. Capacity: 10x 2/1GN
Effectively store and freeze produce, with the Polar U-Series blast chiller/shock freezer. This chiller makes for an excellent, space-saving solution for any commercial kitchen, due to the powerful cooling system which helps you to adhere to food hygiene requirements without taking-up too much of your kitchen space. Blast chilling helps to retain the taste, texture […]
700W. Holds 3 x 1/1 GN pans. R290.
900W. Holds 10 x 1/1 GN pans. R290.
1.49kW. Capacity: 7 x 1/1GN
1.77kW. Capacity: 10 x 1/1GN
3.4kW. Capacity: 14 x 1/1GN
650W. Capacity: 3 x 2/3 GN
760W. Capacity: 3 x 1/1GN
1.02kW. Capacity: 5 x 1/1GN
856W. Capacity: 10kg
1.1kW. Capacity: 20kg
2.2kW. Capacity: 30kg
5.79kW. Capacity: 50kg
856W. Capacity: 10kg
1.1kW. Capacity: 20kg
2.2kW. Capacity: 30kg
2.2kW. Capacity: 40kg
5.79kW. Capacity: 50kg
St/St ext/int. Capacity: 13 to 27 trays, 1/1 GN or 600x400mm. Special-to-order
St/St ext/int Capacity: 5x GN 1/1
St/St ext/int. Capacity: 5 x 1/1 GN
St/St ext/int. Capacity: 6x 1/1 GN
St/St ext/int. Capacity: 6x 1/1 GN
St/St ext/int Capacity: 14x 1/1 GN
St/St ext/int Capacity: 60kg
St/St ext/int Capacity: 75kg/15kg
St/St ext/int. Capacity: 22kg chill / 13kg freeze . 5 X 1/1 GN
St/St ext/int. Capacity: 10 X 1/1 GN
A blast chiller rapidly cools cooked food—typically from around 70–90 °C down to approximately 3 °C within 90 minutes—safeguarding quality and food safety by minimizing time spent in bacterial-risk temperatures.
Yes, combined blast chiller/freezer units offer both fast chilling and freezing cycles, usually reaching 3 °C for chilling in ~90 minutes and —18 °C for freezing in ~240 minutes, with robust build and hygiene performance.
Some units offer multi-mode cold management tailored to ingredient sensitivity—with delicate vs. strong chilling or freezing cycles and flexible tray systems to maximize capacity and airflow.