This range covers 36 Friginox blast chillers and blast freezers for restaurants, hotels, patisseries, central production kitchens and food manufacturers. It includes roll-in blast chillers, combined blast chiller and blast freezer units, upright and undercounter cabinets, and batch freezers.
Blast chilling pulls cooked food quickly through the temperature range where bacteria grow fastest, so it is used to chill product after cooking rather than to store it. Decide first whether you need chilling only, or chilling and freezing in the one cabinet. Then choose the format by how the food arrives, because a roll-in unit takes a whole trolley of trays and suits high volume production, while an undercounter or upright cabinet holds loose trays and fits a smaller kitchen. Tray capacity is the number to match to your batch size.