The purpose of blast chillers and blast freezers is to cool cooked food rapidly past the unsafe temperature band where harmful bacteria can develop.
We hope that all visitors to this website are up to date with the latest HACCP (Hazard Analysis and Critical Control Point) legislation, and therefore keen to include a blast chiller in their equipment.
HACCP guidelines state the food temperatures must be reduced from +70°C down to +3°C within 90 minutes. Models we supply will also blast freeze from +70°C to -18°C, typically within 240 minutes.
Many modern blast chillers can download temperature data direct to a PC spreadsheet for accurate record-keeping.
Compact sizes are offered for smaller establishments, however we continue to supply rather more blast chillers to users such as banqueting centres and hospitals.