Blast chillers and freezers — units that pull cooked food through the danger zone fast, locking in texture and meeting food-safety rules.
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.
