Blast Chillers
3-Tray Blast Chiller
SKU: SPZ-BC3
Compact three-tray reach-in blast chiller that cools freshly cooked food from about +90°C to +3°C in roughly 90 minutes for safe cook-chill in cafes and bakeries.
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Specifications
| Capacity | 3 × GN 1/1 |
|---|---|
| Cycles | Soft / Hard chill |
| Compliance | HACCP probe |
Overview
The SPZ 3-Tray Blast Chiller is a compact reach-in unit built to pull hot, freshly cooked food through the danger zone fast, taking a core temperature from around +90°C down to +3°C in roughly 90 minutes. Ordinary walk-in fridges are designed to hold cold food, not to cool it quickly, so hot batches left to cool at room temperature can sit for hours in the 5°C–60°C range where bacteria multiply. A blast chiller removes that risk in a single controlled cycle.
Fast chilling matters for both food safety and quality. Under Singapore Food Agency (SFA) guidance and HACCP-based cook-chill practice, rapid cooling limits bacterial growth, protects texture and moisture, and extends usable shelf life so kitchens can cook ahead with confidence. Slow cooling, by contrast, dries food out and shortens the window food stays safe to serve.
With three GN 1/1 tray positions, this model suits cafes, bakeries, dessert counters, small restaurants and satellite kitchens that batch-cook in modest volumes and need a right-sized, countertop-friendly footprint.
Key features
- Rapid chill cycle taking core temperature from roughly +90°C to +3°C in about 90 minutes.
- Holds three standard GN 1/1 trays or pans on evenly spaced runners for uniform airflow.
- Insertable core temperature probe so cycles end on measured food temperature, not guesswork.
- Stainless steel chamber with rounded corners for easy cleaning and HACCP-friendly hygiene.
- Powerful forced-air circulation for even cooling across every tray.
- Compact reach-in body that fits tight prep areas and countertop installs.
Ideal applications
This unit is a natural fit for bakeries setting custard and cream fillings, dessert and gelato counters, cafes cooling sauces and stocks, and small restaurants preparing components in advance. It also works well as a supporting chiller in a larger kitchen where a dedicated compact unit keeps a specific section moving, right-sized for lower volumes so operators do not pay for capacity they will not use.
Indicative specifications
Figures are typical for this class — confirm exact specs per unit before quoting.
| Tray capacity | 3 x GN 1/1 trays or pans |
|---|---|
| Chill cycle | +90°C to +3°C in approx. 90 minutes |
| Freeze cycle | Chill-focused model (freeze not primary function) |
| Yield per cycle approx. | Around 10–12 kg chilled per cycle |
| Core probe | Single insertable core temperature probe |
| Temperature range | Approx. +3°C hold to sub-zero chilling |
| Overall size approx. | Compact countertop / reach-in footprint |
| Installation | Reach-in, front loading |
Frequently asked questions
What is a blast chiller and why do restaurants need one?
A blast chiller rapidly cools freshly cooked hot food from around +90°C to +3°C, moving it through the bacterial danger zone in about 90 minutes. Restaurants need one to cook ahead safely, protect food quality, extend shelf life and meet cook-chill hygiene standards that ordinary fridges cannot achieve.
How fast does it chill food?
A full load of standard-depth product typically reaches a +3°C core in roughly 90 minutes, though dense or deep items can take a little longer. The built-in core probe ends the cycle when the food itself reaches target temperature, so timing is measured rather than assumed.
Does blast chilling meet SFA and HACCP rules in Singapore?
Rapid chilling supports SFA guidance and HACCP-based cook-chill practice by limiting the time food spends in the 5°C–60°C danger zone. The core probe lets you verify and record cooling, which underpins your food safety plan. Final compliance always depends on your own documented procedures and monitoring.
Chiller vs shock freezer — what is the difference?
A blast chiller cools cooked food to a safe positive temperature around +3°C for short-term storage. A shock freezer goes further, dropping the core to about -18°C to form tiny ice crystals that protect texture on thawing. This model is optimised for rapid chilling.
Can SPZ install and service it?
Yes. SPZ supplies, installs and services commercial refrigeration across Singapore, including delivery, positioning, commissioning and ongoing maintenance. Trade pricing is available on request. Contact our team to confirm site requirements, electrical supply and lead time for your kitchen.
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