Blast Chillers & Freezers

Fast Cooling for Cooked Food

Blast chillers and freezers come in when you need to cool food quickly. You put trays inside while they’re still hot.

The unit drops the temperature fast. This helps with safety rules and keeps the food in better shape for later use. Many kitchens use one during prep, then again after service when they batch-cook for the next day.

The loading feels different from normal freezers. You slide trays in and give them space so air can move. I’ve seen teams stack trays too close at first, then fix the habit once they notice uneven cooling.

It’s a small adjustment. The cycle times vary. Short runs for smaller trays. Longer runs for full loads.

Cleaning is simple. You wipe the interior once it warms slightly. Most units are used often, so they stay in good condition if you keep on top of it.

Other Freezer Types You Could Compare

Upright Freezers →
These suit everyday frozen storage with shelves you can organise.

Chest Freezers →
Suitable for bulk stock that doesn’t need fast cooling.

Counter Freezers →
Used near the line for quick access to frozen portions.

Under-Counter Freezers →
Useful in small rooms where you need frozen items within reach.

Return to Freezers →

Return to Refrigeration →

Frequently Asked Questions

Do these units cool hot food safely?
Yes. That’s their whole purpose.

How fast are they?
It depends on the load. Small trays cool quicker.

Do they take much space?
Some do. You need room to open the door and load trays.

Are they hard to clean?
No. A warm interior wipes down easily.

Published by Ascot Wholesale, a supplier to the UK hospitality trade since 1995.