The commercial blast chiller is essential for catering activities, and on Chefook, you will find the kitchen blast chiller that suits your needs! The prices of professional and industrial blast chillers available in this section are among the lowest on the market!
On Chefook, you will find the blast chiller for sale that suits your needs in various capacities and sizes! Use the commercial blast chiller as a fish blast chiller, sushi blast chiller, pastry blast chiller, for desserts, or in ice cream making.
By purchasing a new Chefook commercial blast chiller, you will have the guarantee of a high-quality product and pre- and post-sales telephone support in case of need.
If you are looking for a blast chiller for a restaurant or pastry shop, why not consider buying a multifunctional blast chiller? This blast chiller allows not only food chilling but also thawing, proofing bread, and low-temperature cooking using a single piece of equipment. With its purchase, you can take advantage of the tax benefits of 4.0 technology!
Don't settle for a used commercial blast chiller! Rely on Chefook, and you will get the best value for money on your new blast chiller!
A commercial blast chiller is a piece of restaurant equipment that allows for the rapid reduction of the temperature of freshly cooked foods or raw food materials, bringing them to an ideal temperature for storage in the freezer or refrigerator. The blast chiller for commercial kitchen enables both positive chilling, during which the core of the just-cooked food is rapidly brought to +3°C, and freezing (negative chilling), where the core of the product is brought to reach -18°C.
Blast chillers are equipped with multiple shelves where food trays can be placed and cooled at extremely low temperatures.
The blast chiller, is used to counteract bacterial growth by employing low temperatures, facilitating the preservation of foods and raw materials. Microorganisms and bacteria such as Anisakis (a dangerous parasite present in fish meat) multiply rapidly at temperatures between +8°C and +68°C; consuming food like fish infected with these microorganisms can be seriously harmful to health. All food-related businesses, including those serving raw fish/sushi, are legislatively obligated to use a commercial blast chiller.
The blast chiller extends the shelf life of food, preserving its organoleptic qualities and reducing food waste. Here are some benefits derived from the use of a blast chiller for restaurant.
The price of a commercial blast chiller starts at only € 50,00. Chefook sells only the best blast chillers, ensuring competitive prices thanks to extensive stocks in our warehouses!
On Chefook.com, you will find only new and high-quality commercial blast chillers. Discover the best deals on:
Inside the blast chiller for restaurant, the food is subjected to very low temperatures, which can reach -40°C, by blowing cooled air onto the food placed inside. The low temperatures and strong aeration prevent the formation of large ice crystals in favour of microcrystals that do not alter the structure and properties of the food.
The blast chilling time with a blast chiller/freezer varies depending on various factors:
1. The temperature of the product placed inside the blast chiller.
2. The quantity of the product placed in the blast chiller.
3. Whether the food is chilled in bulk or in smaller pieces. Food placed in the blast chiller in bulk will require a longer chilling time.
4. The type of product to be chilled.
5. The temperature to which the product is desired to be brought.
Generally, the chilling time can range from 20 minutes to 240 minutes.
The blast chiller is used to eliminate bacterial growth and/or freeze any food without affecting its properties, or to bring a freshly cooked food to the ideal temperature for refrigeration, typically at +3°C. In particular, the blast chiller is legally required:
1. In professional kitchens of restaurants, bars, and delicatessens to preserve any food raw material or freshly cooked product. By rapidly lowering the temperature of hot cooking products, the proliferation of harmful microorganisms, which tends to occur when the food cools spontaneously, is avoided.
2. In supermarkets and delicatessens that sell fresh raw or cooked products.
3. In restaurants serving fish or in fishmongers, especially to preserve the safety of fish to be consumed raw (sushi), preserving its flavour and organoleptic characteristics.
4. In pastry shops, especially for pastry products that use raw ingredients, such as eggs.
5. In ice cream parlours, to achieve better, smooth, creamy ice creams and sorbets without ice crystals and easy preservation.
The use of a commercial blast chiller for fish is necessary because it ensures the killing of bacteria that may be present in these foods. Raw or sushi fish must be chilled before consumption to prevent dangerous food poisoning caused by bacteria such as Anisakis.
It is recommended to chill and freeze fish in the blast chiller for a maximum of 240 minutes based on the size, quantity, and type of fish. Once chilled, it should be stored in the freezer for 24 hours.
Blast chillers for pastries or gelato are used primarily to kill bacteria that may be present in uncooked ingredients, such as raw eggs.
While there are specific EU directives regarding the use of a blast chiller for raw fish and sushi to prevent food infections caused by Anisakis, a parasite found in the abdomen of marine mammals, it is not necessary to use a blast chiller for raw beef. Beef is typically controlled throughout the supply chain and usually does not pose safety issues. However, it is essential to store the meat properly, well-sealed, and consume it within 24 hours of purchase. To store it for an extended period, place it in the freezer.
The commercial blast chiller is particularly suitable for restaurants serving fresh pasta to extend its shelf life, as fresh pasta is made using fresh eggs.
The commercial blast chiller rapidly brings the hot food to +3°C through positive chilling; with negative chilling, or freezing, the blast chiller quickly cools the core temperature to -18°C or -35°/-38°C, depending on the chosen model. All commercial blast chillers reach -40°C; if using the core probe, the temperature reaches -18°C at the core of the product.
The storage times in the freezer after chilling vary depending on the food and the freezer temperature:
Meats: 9 to 18 months Fish: 2 to 17 months Vegetables: 12 to 24 months Pastry products: 2 to 12 months Pre-cooked foods: 2 to 6 months Butter: 8 to 15 months Dairy products: 4 to 6 months
For more information, please refer to the user manual of the purchased blast chiller.
It is recommended to install the blast chiller inside a room with air conditioning. Additionally, note that if the room is not conditioned, malfunctions such as condensation formation, etc., may occur.
We advise keeping the blast chiller away from direct sunlight exposure. To ensure proper functioning of the blast chiller and correct air circulation, during the positioning phase, minimum distances should be respected as follows:
Maintain a MINIMUM distance, which is the door opening length, from the front of the motor grille.
Maintain a MINIMUM distance of 100 mm from the back and sides of the blast chiller to the wall.
The commercial freezer freezes foods, while the blast chiller, in the negative chilling phase, brings them to a state of rapid freezing.
Frozen food is cooled very quickly using a blast chiller; it does not have ice crystals, allowing the preservation of organoleptic properties. Food frozen in a freezer, on the other hand, is cooled over extended periods, and its surface has ice.
Therefore, blast chilling for food is the best method to maintain the quality and organoleptic characteristics of foods, while also killing dangerous bacteria that may be present. Products can be safely consumed even without blast chilling, by placing the foods in the freezer at -20°C. However, in this case, the food will be frozen, not blast chilled.
Food inside the blast chiller is organized in containers or trays and should not be sealed inside containers.
Certainly, placing a commercial oven on top of a commercial blast chiller poses no problem or risk.
The use of blast chillers is mandatory in restaurants, bars, and all activities that serve food according to European Regulations 852/2004 and 853/2004, aiming to reduce food waste. If a food service activity serves fish to be consumed raw, a law from 1992 requires maintaining sushi or raw fish at a temperature of -20°C for at least 24 hours before consumption.
Buying a commercial blast chiller from Chefook is advantageous! Here are the main reasons to invest in one of our brand's blast chillers:
On Chefook, you will find both the best traditional commercial blast chillers/freezers, whether small or large, performing both positive and negative chilling functions, and multifunctional blast chillers that can also thaw, cook at low temperatures, and leaven baked goods. We offer both countertop blast chillers and industrial floor-standing blast chillers with feet or wheels, depending on the model.
To choose the right blast chiller for your needs on Chefook, you first need to decide whether to opt for a traditional model for chilling and freezing food or a multifunctional blast chiller that combines the classic functions of chilling and freezing with thawing, low-temperature cooking, and leavening of baked goods.
Next, consider the capacity of the blast chiller based on your needs. A blast chiller with 3 trays is generally suitable for small catering activities. Catering businesses with the need to chill larger volumes of food can choose from larger blast chillers, such as those with 5 to 20 trays.
If you are using the blast chiller for desserts or pastries, check that the model can accommodate 60x40 cm trays. Blast chillers for ice cream should have the ability to hold ice cream tubs.
The trays for Chefook blast chillers are sold separately as accessories.
The core probe, included as standard in all commercial Chefook blast chillers, allows for measuring the temperature at the core of the food. This tool accurately estimates the level of cooling and heating. Surface temperature detection would not provide equally reliable data. For products like meat and fish, inserting the core probe is easy, and the blast chiller operates automatically. For other products like fresh pasta, pizza, vegetables, small pastries, where the probe cannot be inserted, chilling is done manually with a timer.
Using a Commercial Chefook blast chiller is straightforward. Below, we describe the basic operation of the positive or negative chilling process in traditional blast chillers. For detailed instructions on each model, refer to the user manual downloadable from the individual product pages.
1. Open the door of the blast chiller and place GN 1/1 or 60x40 cm trays with the desired food.
2. Close the door and turn on the blast chiller.
3. Manual Programming of the Blast Chiller:
- Select SET to program manual chilling from +3°C to -18°C.
- Adjust the chilling time based on the food to be chilled using the dedicated buttons, then start the manual program.
- Once the chilling time is complete, the food is ready for storage in the refrigerator.
4. Automatic Programming of the Blast Chiller:
- Place the core probe inside the food; when turned on, the blast chiller will detect the probe's temperature.
- Set the program from +3°C to -18°C and start the blast chiller, which will automatically manage the chilling until the desired temperature is reached.
- After the chilling cycle, remove the probe (remember to clean it) and take out the food.
- The food is now ready to be stored in the refrigerator.
For a quick guide on using Chefook's traditional blast chillers, you can check our Youtube channel.
The multifunction blast chiller combines various functions in one machine, including:
- Slow low-temperature cooking (+65°C)
- Leavening of desserts and baked goods
- Positive chilling to quickly bring the temperature of hot food to +3°C
- Negative chilling to bring the food to -18°C at the core
- Thawing of food from -18°C to +3°C
Chefook's multifunction blast chillers offer additional advantages for convenience and time optimization:
- Ability to use pre-installed cycles for quick sanitation of raw fish or hardening ice cream.
- Storage of frequently used cycles.
Chefook offers a range of multifunction blast chillers with capacities ranging from 5 to 14 trays, all made with Italian manufacturing and high quality.
Is it Possible to Buy a Domestic Blast Chiller on Chefook.com?
The blast chillers available on Chefook are designed for professional catering. They are not intended for home use.
None of the blast chillers for sale in Chefook's catalog are built in. To ensure professional results, our blast chillers have powerful compressors and require proper ventilation. Therefore, they cannot be built into cabinetry.
Chefook's exclusively sells new blast chillers at the best prices on the market. The competitive prices, a one-year warranty on spare parts for commercial activities, and two years of warranty for private customers make Chefook's new industrial blast chillers a more advantageous choice compared to buying a used one.
All Chefook’s models are suitable as blast chillers for ice cream.
For patisseries, we recommend all Chefook’s classic blast chillers that can accommodate 60 x 40 cm trays and multifunctional blast chillers, which are popular choices for pastry shops and restaurants. Multifunctional blast chillers combine food chilling functions with thawing, leavening of baked goods, and low-temperature cooking.
The dimensions of Chefook's blast chillers for restaurants vary depending on the chosen model. For smaller blast chillers, the compact 3-tray blast chiller measures 65.8 x 63 x 42 LxWxH (cm), while larger multifunctional blast chillers with 14 trays measure 79.8 x 80.8 x 186/190 LxWxH (cm). Specific dimensions for each model can be found on the product pages on Chefook.com's website.
The power consumption of Chefook's smaller kitchen blast chiller is 420 W, while larger multifunctional blast chillers consume up to 3000 W. All blast chillers operate on 220V power.
