Chill Your Food at a Rapid Rate with Blast Chillers / Freezers
Blast Chillers are used in commercial kitchens, hospitals or where a large amount of food is being prepared. They need to chill or freeze food at a rapid rate so that it is relatively safe from bacterial growth. By reducing the temperature of cooked food from +70 °C to +3 °C or below in to the -18 °C within 90 minutes, the food is rendered safe for storage and later consumption. Read More
Blast Chillers are also known for Snap freezing (or cook-chill or blast freezing).
We have a large range of Blast Freezers available, from a little benchtop 3 tray model, all the way up to a huge 120 tray model.