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 adviceFrequently asked questions
Questions about blast chillers
What is a blast chiller?
A blast chiller rapidly cools freshly prepared food from +90 to +3 degrees core, typically within 90 minutes. This moves the product through the critical bacterial growth zone (+8 to +63 degrees) as briefly as possible, greatly improving food safety and shelf life.
What is the difference with a shock freezer?
A shock freezer rapidly freezes food to -18 degrees core. Many Hoshizaki models do both: blast chill to +3 and shock freeze to -18. Rapid freezing forms smaller ice crystals, which better preserves the structure and quality of the product.
How does a blast chiller fit into a cook-chill kitchen?
Cook-chill is the combination of preparing, immediately blast chilling and storing chilled. With a Rational combi oven you cook, with the blast chiller you cool down immediately, and in the refrigeration you store safely. This lets you produce ahead without compromising food safety.
Is a blast chiller HACCP-required?
For many kitchens that produce ahead or process large volumes, controlled blast chilling is a HACCP requirement. Models with a core probe and digital logging make the cool-down demonstrable. JMGT advises based on your processes.
Does JMGT supply blast chillers from stock?
JMGT supplies Hoshizaki blast chillers and shock freezers, with advice on capacity, placement and HACCP. Request a quote for availability and price.
Blast chiller to suit, via JMGT
Advice on capacity, placement and HACCP. Delivery throughout the Netherlands; installation optional (quoted separately).
Request a quoteCan't find your model?
We supply the full range of Rational, Hoshizaki, Gram, Winterhalter and Hobart, including models that aren't on this site. Enter the model and you'll get price and delivery time within one working day.