Equipment Overview
The Blast Chiller uses forced cold-air circulation. The evaporator lowers the cabinet temperature to -45℃, and fans drive the cold air to circulate inside the cabinet and blow directly across the food surface, removing heat from the food by thermal convection and thermal conduction. Hot food can be wheeled directly into the cabinet after coming out of the pot, shortening the time the food spends in the danger temperature zone.
The equipment has a dual-cabinet trolley-type structure, with the two cabinets opening independently, and is supplied with a dedicated trolley and bracket. It suits scenarios requiring small-batch rapid cooling, such as central kitchens, cooked food processing, and bakery workshops.
Difference from vacuum rapid cooling equipment: The blast chiller relies on forced cold-air circulation for cooling and the cabinet interior is at normal pressure; it does not include vacuum system components such as a vacuum chamber or vacuum pump. The two types of equipment suit different scenarios, and selection must be differentiated by material and capacity.
Technical Parameters
| Item | Parameter |
|---|---|
| Equipment type | Dual-cabinet (the two cabinets open independently) |
| Minimum cabinet temperature | -45℃ |
| Evaporating temperature | -40℃ |
| Cooling method | Forced cold-air circulation (evaporator + fan air supply) |
| Complete machine external dimensions | 1900 × 940 × 2150 mm |
| Single cabinet internal dimensions | 580 × 720 × 1430 mm |
| Single cabinet volume | 0.597 m³ |
| Total volume of two cabinets | 1.194 m³ |
| Bracket dimensions | 460 × 600 × 1370 mm |
| Trolley dimensions | 2000 × 1040 × 2250 mm |
| Cabinet material | 304 stainless steel interior |
| Compressor | Tecumseh (France), 4.55 kW |
| Condensing method | Air-cooled |
| Power supply | 220V / 380V optional |
| Gross weight | 450 kg |
Loading and Capacity
| Item | Single cabinet | Two cabinets combined |
|---|---|---|
| Standard tray quantity | 30 | 60 |
| Load per tray | 3～5 kg | — |
| Throughput | approx. 100 kg | approx. 200 kg |
| Infeed temperature | 60～90℃ | — |
| Outfeed temperature | 3～10℃ (adjustable) | — |
| Cooling time per batch | 1～2 hours (depending on food type and infeed temperature) | — |
Capacity and cooling time vary with material type, single-package weight and infeed temperature; the proposal is confirmed against the actual product.
Optional Specification
A -80℃ blast freezer version of the same structure is also available, with identical external and cabinet dimensions, a compressor power of 9.05 kW and a gross weight of 500 kg, suitable for products requiring a lower final temperature.
Applications
| Industry | Typical foods | Infeed temperature | Target temperature |
|---|---|---|---|
| Cooked food processing | Braised products, roast meats, soy-braised meat | 85～95℃ | 10～25℃ |
| Bakery products | Bread, cake, mooncake | 80～90℃ | 20～25℃ |
| Meat processing | Ham, sausage, meatballs | 75～85℃ | 10～15℃ |
| Central kitchen | Prepared dishes, catering portions | 80～90℃ | 10～20℃ |
| Fast-food chains | Rice, side dishes | 80～90℃ | 15～25℃ |
Operating Conditions
- Passage space for the trolley to move in and out and space for the cabinet doors to open must be reserved
- The air-cooled condenser must have adequate surrounding ventilation and heat dissipation conditions
- Two power supply forms, 220V and 380V, selectable according to on-site power supply
First confirm your product and batch weight. Tell us your batch weight, infeed temperature, target temperature and site dimensions, and we will configure the cabinet type and tray quantity based on your actual production pace.
Product Photos
