Normann Blast Chillers

In Italy. Normann designs and manufactures its range in-house at its factory in the Pordenone region.

Blast chilling rapidly brings cooked food down to fridge temperature (around 3°C). Shock freezing takes it to −18°C for longer storage, with minimal ice crystal damage to texture.

The rules set cooling times rather than requiring specific equipment, but a blast chiller is the most reliable way to meet them consistently, especially for large batches.

Many models accept both GN 1/1 pans and 600 × 400 mm pastry trays. Check the tray specification on each model.