Blast Chillers

Blast chillers are powerful refrigeration units designed to quickly reduce the temperature of hot food, making them a critical component in commercial kitchens that prioritize food safety and quality. By rapidly chilling food from cooking temperatures to safe storage temperatures, blast chillers help prevent the growth of harmful bacteria that can occur when food lingers in the temperature danger zone (4° to 60° Celsius, or 40° to 140° Fahrenheit). This fast cooling process also helps preserve the texture, flavour, and nutritional value of cooked foods.

In most professional settings, blast chillers are used after cooking to prepare items for cold storage, transport, or later reheating. They’re particularly valuable in operations that batch-cook meals ahead of time, such as catering services, healthcare kitchens, or institutions using cook-chill systems. Some models also include a shock-freeze function, which takes food all the way down to freezing temperatures for longer-term storage without ice crystal formation—ideal for preserving high-quality ingredients or dishes.

Blast chillers are available in a variety of sizes and capacities to suit everything from small restaurants to high-volume commissaries. They typically include programmable controls, temperature probes, and automated cycles to ensure precise and repeatable results. Certain models are also compatible with GN pans or baking trays for seamless integration into food production workflows.

If you're unsure which blast chiller best suits your kitchen's volume or layout, our team is happy to help. Call us at 1‑855‑380‑6342 or visit our Contact Us page to get personalized assistance.