Blast Chillers
10-Tray Blast Chiller / Freezer
SKU: SPZ-BC10
High-capacity ten-tray reach-in blast chiller and freezer that rapidly cools food to about +3°C and shock-freezes to around -18°C for volume cook-chill production.
Request a Quote
Trade & wholesale pricing available. We reply within one business day.
Specifications
| Capacity | 10 × GN 1/1 |
|---|---|
| Function | Chill + Freeze |
| Compliance | HACCP probe + logging |
Overview
The SPZ 10-Tray Blast Chiller / Freezer is a high-capacity reach-in unit for kitchens producing food in volume. In chill mode it takes a core temperature from around +90°C down to +3°C in about 90 minutes, and in freeze mode it drives the core to roughly -18°C. Ten GN 1/1 positions let a kitchen process large batches in a single cycle rather than cooling food in slow, risky stages.
Rapid cooling is central to safe, efficient production. Hot food left to cool at ambient temperature lingers in the 5°C–60°C danger zone where bacteria multiply, and slow freezing damages texture with coarse ice crystals. Blast chilling and shock freezing pass food quickly through those windows, supporting SFA guidance and HACCP-based cook-chill practice while preserving quality and extending shelf life.
With its larger throughput, this model suits central kitchens, caterers, hotels, hospitals, canteens and food manufacturers that batch-cook and need dependable, repeatable rapid cooling across full production runs.
Key features
- Dual blast-chill and freeze functions in one high-capacity reach-in cabinet.
- Chill from roughly +90°C to +3°C in about 90 minutes; freeze to around -18°C core.
- Holds ten standard GN 1/1 trays or pans for large single-cycle batches.
- Insertable core temperature probe so cycles finish on measured food temperature.
- Strong forced-air circulation for even cooling from top to bottom of the chamber.
- Durable stainless steel construction with hygienic rounded internal corners.
Ideal applications
Well suited to central and satellite kitchens preparing meals for distribution, caterers producing for large functions, and institutional kitchens in hotels, hospitals and canteens. The generous capacity means whole production runs can be chilled or frozen together, keeping output consistent and traceable, which is why it is equally at home in food manufacturing and meal-prep operations where cook-chill and cook-freeze underpin safe storage and later regeneration.
Indicative specifications
Figures are typical for this class — confirm exact specs per unit before quoting.
| Tray capacity | 10 x GN 1/1 trays or pans |
|---|---|
| Chill cycle | +90°C to +3°C in approx. 90 minutes |
| Freeze cycle | +90°C to -18°C in approx. 240 minutes |
| Yield per cycle approx. | Around 36 kg chill / 24 kg freeze |
| Core probe | Insertable core temperature probe |
| Temperature range | Approx. +3°C chill to -18°C freeze |
| Overall size approx. | Large reach-in floor cabinet |
| Installation | Reach-in, front loading |
Frequently asked questions
What is a blast chiller and why do restaurants need one?
A blast chiller rapidly cools cooked food from around +90°C to +3°C in about 90 minutes, safely clearing the bacterial danger zone, and this model also freezes to about -18°C. High-volume kitchens need it to batch-cook ahead, protect quality, extend shelf life and meet cook-chill hygiene standards that ordinary fridges cannot deliver.
How fast does it chill food?
A standard load reaches a +3°C core in roughly 90 minutes, and a full shock-freeze to -18°C takes around four hours. Dense or deep products take longer. Because it holds ten trays, large batches chill together, and the core probe ends each cycle on measured food temperature.
Does blast chilling meet SFA and HACCP rules in Singapore?
Rapid chilling and freezing support SFA guidance and HACCP-based cook-chill and cook-freeze practice by minimising time in the 5°C–60°C danger zone. The probe lets you monitor and record cooling as part of your food safety plan. Final compliance always rests on your own documented procedures and monitoring.
Chiller vs shock freezer — what is the difference?
Blast chilling cools food to a safe positive temperature around +3°C for short-term storage. Shock freezing drives the core to about -18°C, forming tiny ice crystals that protect texture on thawing. This dual-function unit does both, letting you chill for near-term service or freeze large runs for longer storage.
Can SPZ install and service it?
Yes. SPZ supplies, installs and services commercial refrigeration across Singapore, including delivery, positioning, commissioning and scheduled maintenance. Trade pricing is available on request. Contact our team to confirm electrical supply, ventilation, access and lead time for a unit of this capacity.
Related equipment
Trade & commercial enquiries
Need pricing or a spec match?
Tell us your kitchen, your menu and your timeline. We’ll quote the right equipment — with lead times for Singapore delivery & install.