Blast Chillers
SPZ 5-Tray Blast Chiller / Shock Freezer
SKU: SPZ-BC5
Five-tray reach-in unit that both blast-chills food to about +3°C in roughly 90 minutes and shock-freezes to around -18°C for safe cook-chill and cook-freeze workflows.
Request a Quote
Trade & wholesale pricing available. We reply within one business day.
Specifications
| Capacity | 5 × GN 1/1 |
|---|---|
| Chill | +90°C → +3°C in 90 min |
| Freeze | +90°C → -18°C in 240 min |
| Compliance | HACCP probe + logging |
Overview
The SPZ 5-Tray Blast Chiller / Shock Freezer is a dual-purpose reach-in unit that both rapidly chills and shock-freezes cooked food. In chill mode it takes a core temperature from around +90°C down to +3°C in about 90 minutes; in freeze mode it drives the core to roughly -18°C, locking in freshness for longer-term storage. One machine covers two of the most important tasks in a modern cook-chill or cook-freeze kitchen.
Speed is the whole point. Left to cool naturally, hot food lingers in the 5°C–60°C danger zone where bacteria thrive, and slow freezing forms large ice crystals that rupture cells and spoil texture. Blast chilling and shock freezing move food through those risk windows quickly, supporting SFA guidance and HACCP-based practice while protecting flavour, moisture and shelf life for confident batch cooking.
With five GN 1/1 positions, this model suits busy restaurants, hotel pastry sections, caterers, cloud kitchens and central kitchens that need both functions without the footprint of a large roll-in cabinet.
Key features
- Dual chill and shock-freeze cycles in a single reach-in cabinet.
- Chill from roughly +90°C to +3°C in about 90 minutes; freeze to around -18°C core.
- Holds five standard GN 1/1 trays or pans with even runner spacing.
- Insertable core temperature probe to end cycles on measured food temperature.
- High-performance forced-air circulation for uniform results across all trays.
- Hygienic stainless steel chamber with rounded corners for easy cleaning.
Ideal applications
Ideal for restaurants and hotels preparing components ahead of service, pastry and dessert sections freezing mousses and semifreddos, and caterers building banked stock for events. The freeze function lets kitchens portion, label and store surplus batches, reducing waste and smoothing out unpredictable demand across a safe cook-chill or cook-freeze workflow.
Indicative specifications
Figures are typical for this class — confirm exact specs per unit before quoting.
| Tray capacity | 5 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 18 kg chill / 12 kg freeze |
| Core probe | Single insertable core temperature probe |
| Temperature range | Approx. +3°C chill to -18°C freeze |
| Overall size approx. | Mid-size reach-in floor unit |
| 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, moving it safely through the bacterial danger zone. This one also shock-freezes to about -18°C. Restaurants need it to cook ahead, protect quality, extend shelf life and meet cook-chill hygiene standards a normal fridge cannot.
How fast does it chill food?
A standard load typically reaches a +3°C core in roughly 90 minutes, while a full shock-freeze to -18°C takes around four hours. Dense or deep products take longer. The core probe ends each cycle on the food's measured temperature, so results are consistent rather than guessed.
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 core probe lets you monitor and record cooling for your food safety plan. Final compliance depends 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 pushes the core to about -18°C, forming tiny ice crystals that preserve texture on thawing. This dual-function model does both, so you can chill for service or freeze for longer storage.
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. Speak to our team to confirm electrical supply, ventilation and lead time before you order.
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.