Blast chillers:
chill safely,
keep longer
From +90 to +3 degrees in minutes instead of hours. Freshly prepared food stays safe, quality is retained and you produce ahead without risk.
Reach-in and roll-in - blast chill to +3 C or shock freeze to -18 C
Why blast chill?
Slow cooling leaves food too long in the bacterial growth zone (+8 to +63 degrees). Blast chilling shortens that time dramatically.
Food safety
+90 to +3 degrees within 90 minutes keeps the product in the critical zone as briefly as possible. Demonstrable via core probe and logging.
Less product loss
Rapid freezing forms smaller ice crystals. Structure, flavour and weight are better preserved than with slow freezing.
Produce ahead
Prepare in off-peak hours, chill immediately and store safely. More calm during service and more efficient use of staff.
HACCP demonstrable
Digital logging of the cool-down curve makes your food safety auditable.
Versions
From compact reach-in blast chillers to roll-in units for production kitchens. JMGT advises on capacity and gives a price on quotation.
Reach-in blast chiller
Undercounter and upright, 3 to 10 x GN 1/1
Chill +90 to +3 C - core probe
Ask for adviceBlast chiller / freezer
Combined blast chilling and shock freezing
To +3 C or -18 C - HACCP logging
Ask for adviceRoll-in blast chiller
For production kitchens and large volumes
Trolley loading - cook-chill at scale
Ask for adviceBlast chiller to suit, via JMGT
Advice on capacity, placement and HACCP. Delivery throughout the Netherlands; installation optional (quoted separately).
Request a quote