Why this blast chillers & blast freezer earns its place
A blast chiller does one job and does it hard: it drives the temperature of hot, just-cooked food down fast, through the range where bacteria multiply, so a kitchen can cook in batches ahead of service rather than firing everything to order under pressure. The 7450.1310 is built to load 9 × 1/1 gastronorm trays and run a chill cycle that can bring food from +80 °C down to +3 °C or below, letting a morning's cooking become safely chilled, labelled stock ready for service.
In daily use it runs the cook-chill cycle on hot food, then holds it chilled until it moves to the walk-in or a counter. That takes the peak load off your storage fridges, which are built to keep cold food cold, not to haul hot food down. Chilling quickly also protects texture and moisture, so batch-cooked dishes plate up closer to fresh. Standing 1763 mm tall, 800 mm wide and deep, it drops into a prep area or cook line where the footprint suits your space.
A blast chiller draws a heavy electrical load — this model runs on 12 kW — and needs proper airflow and clearance around the condenser, so siting and power supply are worth planning before delivery. Our team can confirm the space and supply this unit needs for your kitchen, and handle installation and servicing across the region.
