Collection: Undercounter Blast Chiller/ Freezer

Why an undercounter blast chiller

Undercounter blast chillers and shock freezers fit under a bench or pass — typically 600–900mm wide — and rapidly drop hot food from 90°C to 3°C in 90 minutes (chill cycle) or to -18°C in 240 minutes (shock-freeze cycle). The fast temperature drop minimises bacterial growth in the danger zone and locks in moisture, colour, and texture. For kitchens running batch cookery, sous-vide, banquets, or cook-chill programs, blast chilling is non-negotiable for HACCP compliance.

Capacity and configuration

• 3–5 tray (GN 1/1): Cafés, small restaurants, patisseries — pastry, mousse, and single-batch service.
• 5–10 tray (GN 1/1): Mid-size restaurants and small banquet kitchens.
• Tray pitch: 60mm pitch suits standard GN 1/1 65mm pans; 70mm+ pitch needed for taller items like chickens or terrines.
• Door direction: Specify left- or right-hinge to match your line flow.

Chill cycle vs shock-freeze cycle

• Soft chill (+90°C → +3°C in 90min): Standard for most cooked food — gentle airflow prevents surface freezing on delicate items.
• Hard chill: Higher airflow and lower setpoint — best for dense items like roasts and stews where the centre needs to come down faster.
• Shock freeze (+90°C → -18°C in 240min): For long-term frozen storage — pastry, ice cream bases, par-cooked items, batch meals.
• Probe-controlled cycles: Core probe stops the cycle when target core temp is hit — better than time-based for variable batch sizes.

Why HACCP compliance demands a blast chiller

Standard refrigeration cools food too slowly to satisfy food safety codes when chilling cooked food. The 60°C → 21°C in 2 hours and 21°C → 5°C in 4 more hours requirement is hard to hit reliably with an upright fridge — particularly for dense items. A blast chiller logs the cycle and gives you the documentation auditors look for.

Pair with

• Roll-in blast chillers for high-volume production.
• Upright fridges for chilled storage after the cycle.
• Upright freezers for shock-frozen storage.
• Vacuum sealers for portioning chilled food.

Why buy undercounter blast chillers and freezers from Hospitality Connect

• In stock and shipping: Our Penrith warehouse holds depth across the range — most lines dispatch same-day or next-day to Sydney metro.
• Showroom-backed buying: Walk-in showroom for hands-on inspection of major equipment — particularly useful for refrigeration, cooking, and warewashing decisions.
• Trade accounts and volume pricing: Set up a trade account for ongoing supply, project pricing, and consolidated invoicing across your venues.
• Specifier-friendly advice: We work with builders, designers, and chefs on full kitchen layouts — practical input on GN configurations, ventilation, and electrical loads.
• Australian-supported brands: We stock brands with local agents, parts supply, and proven service histories — not unknown imports.
• Fast freight Australia-wide: Sydney metro, regional NSW, VIC, QLD, SA, WA — established freight network with tracked delivery.

Blast chiller care and HACCP routine

• Daily defrost cycle: Run the auto-defrost cycle daily — frost build-up on the evaporator cuts efficiency by 20%+.
• Clean the evaporator and air vents: Dust on the cooling coils kills cycle time — quarterly clean keeps cycles to spec.
• Calibrate the core probe: Annual calibration against an independent probe — a drifted probe fails HACCP audits.
• Replace door seals as needed: Cracked seals leak cold and slow the cycle — inspect monthly.
• Don't overload trays: Airflow gaps between trays are essential — packed solid kills the chill cycle time.
• Log every cycle: Cycle logs are HACCP evidence — a unit with built-in logging makes audits trivial.

Need help choosing? Talk to us

Reach out with your covers, menu style, and available footprint — we'll point you to the right unit and price it competitively for trade buyers. Showroom visits welcome in Penrith, and we ship most lines same-day or next-day to Sydney metro and on to the rest of Australia.