A blast chiller drops cooked food from about 70°C to 3°C in ninety minutes, which is the window food-safety rules are written around. A normal fridge takes hours to do it and grows ice crystals through the product on the way.
Rapidly cools hot food through the danger zone to preserve texture, quality and safety before storage.
Chillers bring food to fridge temperature fast; shock freezers take it to frozen. Many units do both. We'll advise.
By the kilos of cooked food you chill per cycle; tell us your batch and we'll size it.
A blast chiller commercial kitchens use daily takes food from 70°C to 3°C in ninety minutes, which is what the rules ask for. A blast freezer commercial production needs goes further and takes it to −18°C, forming smaller ice crystals so the texture survives thawing.
