Blast Chillers Freezers

A blast chiller pulls cooked food from 70°C to 3°C fast enough to pass through the bacterial danger zone safely — typically within 90 minutes. That is the requirement cook-chill operations are audited against, and an ordinary fridge cannot meet it.

Shock freezing works the same way at the other end: freezing fast enough that ice crystals stay small, so texture survives thawing. The same cabinet usually does both.

Size by tray capacity and by the kilograms of product you need to bring down in one cycle, not by cabinet volume. Skope's MultiFresh and EasyFresh lines cover most Australian kitchens.

See the MULTIFRESH NEXT M for production volume, or the EasyFresh Next M for a restaurant-scale batch.

A blast chiller is also a food safety record: the better units log every cycle, which is what an auditor will ask to see.

Commercial Fridge Sales supplies commercial kitchen equipment to Australian venues. Talk to us before you order rather than after.