Why this blast chiller earns its place
The Hoshizaki Advance SBU-20-GLU JK391 is a built-in blast chiller for kitchens that need rapid chilling capacity in a compact setup. It takes up to five 1/1GN or 600×400mm bakery trays and reduces food from +90°C to +3°C (20kg) or down to -18°C (12kg) within HACCP guidelines — enough for smaller batch work and controlled prep without moving to a larger floor-standing model.
Designed to sit beneath an existing counter, it measures 745.5mm wide, 700mm deep and 850mm tall, with legs adjustable across 105–155mm to line it up with the surrounding cabinetry. At 85kg gross it is a manageable under-counter unit, but built-in installs still need careful planning. A single-point core probe delivers precise core-temperature monitoring and triggers the HACCP alarm if limits are exceeded, while the segment display gives instant access to presets or fully custom cycles.
The cabinet is stainless steel with easy-clean interiors, runs on R290 refrigerant off a 230V supply drawing 820W, and carries a Climate Class 5 rating for dependable performance in kitchens up to 40°C. It is a Hoshizaki Advance model in the Blast Chillers & Blast Freezers category, so the role is specialist chilling rather than everyday refrigerated holding.
