Blast Chillers
1 products
A blast chiller drops the temperature of hot food quickly and then holds it. This is the equipment that makes advance production and replenishment safe: without it, cooking ahead becomes a hygiene risk.
Further information ↓
Blast Freezer BL-E10
-45 °C blast freezer: 250 L, 10 GN 1/1 levels (600 × 400 mm), Embraco compressor, hot-gas defrost and core food probe.
Modèle:BL-E10
Température:-45 °C
Capacité:250 L
Further information
- How to choose
- Capacity is read in kilograms per cycle, not in cabinet volume, and it depends on the product: a hot sauce and a joint of meat do not chill at the same rate. The cycle must be short enough to stay inside the safety range — that is the real technical criterion.
- Integration
- A blast chiller needs clearance for its own heat rejection and a position close to the hot cooking stations, or the chilling chain starts too late. Allow room for the trolley going in and out.
Common question — Is a blast chiller necessary in a small kitchen?
It becomes necessary as soon as you produce ahead for the next day or prepare cooked dishes for keeping. Below that need, a well-sized cabinet is enough.