Blast Chillers & Shock Freezers – Temperature Control, Safety & Food Quality
Blast chillers and shock freezers are essential tools in modern professional kitchens, where speed, hygiene, and product consistency are critical. These units rapidly reduce the temperature of cooked food, helping you avoid the bacterial danger zone and preserve texture, flavor, and nutritional value.
What We Offer
- Combined blast chiller/freezer models – with automatic cycles for chilling and freezing
- Capacity from 3 to 20 trays (GN 1/1 or GN 2/3) – suitable for kitchens of all sizes
- Chilling from +90°C to +3°C in under 90 minutes
- Freezing from +90°C to –18°C in approx. 240 minutes
- Core temperature probe included – for precise internal monitoring
- Digital controller with alarms and error diagnostics – intuitive and reliable
- R290 refrigerant – eco-friendly and energy-efficient
- Monoblock stainless steel construction (AISI 304/430) – hygienic and durable
- Series from FAGOR: ADVANCE, CONCEPT and Cook and Chill - a series created for combined use with professional convection ovens.
Benefits and Technical Highlights
- Rapid transition through the danger zone – minimizes bacterial growth
- Preserves food structure and moisture – prevents macro-crystallization
- Extends shelf life – ideal for batch cooking and prep ahead
- Operates in ambient temperatures up to +30°C
- Front-access ventilated condenser – easy maintenance
Ideal For
- Restaurants and hotels with high production volume
- Pastry shops, bakeries, and ice cream makers
- Catering services and central kitchens
- Businesses focused on food safety and consistency
Learn more about the benefits of blast chilling and shock freezing in our dedicated article.
Explore our range of blast chillers and shock freezers and bring precision, safety, and quality to your kitchen. Contact us for expert advice and a personalized offer!
