Blast Freezers & Chillers

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.