Blast chillers

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Blast chiller 3 trays GN 1/1 h0973

€3,330.60

€3,092.70 Excl. Tax: Excl. Tax:

Blast chiller 3 containers GN 1/1 with integrated motor in the body
Blast chiller 5 trays GN 1/1 h0974

€4,270.00

€3,965.00 Excl. Tax: Excl. Tax:

Blast chiller 5 containers GN 1/1 with integrated motor in the body
Blast chiller 10 trays GN 1/1 h0975

€7,259.00

€6,740.50 Excl. Tax: Excl. Tax:

Blast chiller 10 GN 1/1 with integrated motor in the body

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How to Choose a blast chiller

The blast chiller is a tool that allows you to quickly cool hot foods, lowering the cooking temperature to +3 ° C to the heart of the food in less than an hour and a half. Following the process of killing the product may be stored in the refrigerator or freezer, increasing the life of the product, as the cold fights bacterial growth that takes place between 8 ° C and 68 ° C.

The most common models of blast chillers have the function of freezing and comply with the organoleptic qualities of the food because they avoid the formation of crystals in the product.

The use of blast in the kitchen is required, as prescribed by Regulations 52/2004 and 853/2004.

The blast can produce two types of processes:

  • culling, said also positive yield, as the core of the food arrives at +3 ° C
  • freezing, also called negative yield, as the core of the food arrives at -18 ° C. During the freezing process the product is subjected to very low temperatures (which can reach up to -45 ° C) and a strong aeration that prevents the evaporation of water molecules, responsible for the formation of ice crystals. If, therefore, the food is frozen in this way, foods maintain their characteristics.


In choosing a temperature reducer must be considered:

  •  the ability of the trays
  •  positive and negative yield 
  •  material
  •  hickness
  •  standard equipment


Only after weighing all these factors, you can choose a temperature reducer responsive to the real needs of use.