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Categoría del producto: Blast Freezers
Blast Freezers
When food safety plans specify chilling cooked product to 3 degrees Celsius within 90 minutes, or freezing it hard within four hours, a blast freezer is the machine that makes the numbers achievable. Sellers on this collection list reach-in cabinets, roll-in trolley units, modular blast cells, and drive-through tunnel rooms in both new and used condition. Capacities run from a few trays per cycle to pallet-scale batches. Every listing gives you a direct line to its seller for the questions that matter: pull-down performance, refrigerant, and service history.
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16
Anuncios activos
9
Marcas de confianza
60 %
Equipos de segunda mano
100 %
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24/7
Mercado global
Blast Freezers Product Types
Blast freezing equipment is defined by batch size and how product enters the airflow. These are the main formats you will find across the listings.
Reach-In Blast Cabinets
Countertop and upright cabinets taking gastronorm trays for restaurant, patisserie, and small production use. Combined blast chill and freeze modes cover both cook-chill and frozen dessert work in one unit.
Roll-In Trolley Blast Freezers
Cells sized to accept full rack trolleys straight from the oven or production line, removing tray-by-tray handling. Single and double trolley formats are the backbone of mid-size catering and bakery operations.
Modular Blast Freezer Cells
Panel-built rooms with high-capacity evaporators and floor gratings for batch freezing on pallets or dollies. Modular construction lets capacity be extended or the whole cell relocated later.
Blast Freezing Tunnels
Continuous or semi-continuous tunnels where trolleys or conveyors move product through zones of high-velocity cold air. They bridge the gap between batch cells and fully continuous spiral systems.
Combination Blast Chiller-Freezers
Dual-mode machines that chill to storage temperature or freeze hard depending on the programme selected. One footprint covering both duties suits kitchens and small factories with mixed requirements.
Brands on Machinery Masters
The manufacturers featured here build blast freezing cabinets and tunnels for food producers. Their equipment drives product through the critical zone quickly enough to protect texture and cell structure. Brands shown here hold live Blast Freezers listings on Machinery Masters, so the strip reflects genuine availability.
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58.000 US$nuevo
Hengel RS70E-US Chock Freezer-Storage Cabinet
49.000 US$nuevo
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13.000 US$nuevo
Dawson Portable Blast Freezer
Consultarde segunda mano
Fosters Blast Chiller Cabinet
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Por qué elegir Machinery Masters
Solo vendedores verificados
Cada vendedor se verifica antes de que se publique un solo anuncio. Machinery Masters también revisa la exactitud de los anuncios, para que los compradores puedan invertir con confianza en maquinaria de alto valor.
Alcance global
Los anuncios proceden de vendedores de toda Europa, Norteamérica y otros lugares. Ese alcance amplía las opciones más allá de cualquier red regional de distribuidores y, a menudo, es la única forma de encontrar modelos descatalogados en buen estado.
Opciones de financiación flexibles
Los anuncios que cumplen los requisitos ofrecen financiación a través de proveedores asociados. Las condiciones se muestran directamente en las páginas de producto correspondientes, repartiendo el coste en lugar de agotar el capital circulante de una sola vez.
Contacto directo con el vendedor
No hay ningún intermediario entre el comprador y el vendedor. Pregunte por el historial de mantenimiento, organice inspecciones y negocie directamente con la persona que realmente conoce la máquina.
Applications and Uses
Blast freezing appears wherever product must cross the temperature danger zone quickly. Four settings generate most of the demand for the machines in this collection.
Cook-Chill Catering and Central Kitchens
Hospitals, contract caterers, and event kitchens blast chill cooked batches to meet strict time and temperature criteria before storage. Cycle documentation from the freezer's controller often feeds directly into HACCP records.
Patisserie and Dessert Production
Blast freezing sets mousses, entremets, and cream products fast enough to preserve fine texture and enable clean demoulding. Pastry teams also freeze doughs and part-finished goods to smooth weekly workload.
Ready Meal and Component Manufacturing
Cooked rice, sauces, and proteins are blast frozen in shallow trays before assembly or despatch. Rapid freezing here controls both microbiology and the ice crystal damage that ruins reheated texture.
Butchery, Fish, and Game Processing
Blast cells freeze portioned meat and whole fish quickly to lock in quality and comply with freezing requirements for certain products, including those served raw. Fast throughput lets processors buy well when prices dip and freeze the surplus.
Benefits from Machinery Masters
Blast freezers are bought under time pressure more than almost any other machine, and this new and used refrigeration and freezing equipment marketplace is built to move at that speed.
01
Batch Freezing Options at Every Scale
Cabinets, trolley cells, and tunnel rooms are listed side by side. Whether you need three trays per cycle or three pallets, the comparison across blast freezer formats and sellers happens in one place.
02
Compliance Capacity Without the Wait
A used blast chiller-freezer listed today can have your kitchen meeting cook-chill regulations within a fortnight, at a price well below new, and new units are listed alongside when budgets allow.
03
Cycle Performance Confirmed by the Owner
Pull-down times under real load are what you are buying, so speaking directly to sellers lets you request temperature logs, controller photos, and evidence of the machine hitting its numbers.
Frequently Asked Questions sobre Blast Freezers
Size from your largest single batch and the time window it must be processed in, not from average daily volume. A unit rated at 25kg per cycle cannot rescue a 60kg cooking run within a 90 minute chilling target. Check rated capacity against the specific temperature band quoted, since chill and freeze capacities differ substantially on the same machine, and allow for tray spacing that lets air actually circulate.
Blast chilling brings cooked food from around 70 degrees Celsius down to 3 degrees or so for refrigerated storage, typically inside 90 minutes. Blast freezing continues down to a core of minus 18 degrees, usually within four hours, for frozen storage. Many machines do both, but their capacity ratings differ by mode, and freezing demands considerably more refrigeration power per kilogram than chilling the same batch.
Run a pull-down test with load if at all possible, timing the drop against the manufacturer's rating. Inspect evaporator coils for damaged fins and ice patterns that suggest defrost faults, check door seals and hinges, and look for corrosion in the floor and drain areas. Ask for compressor service records, confirm the refrigerant type is current, and check the controller stores and exports cycle data if your HACCP system needs it.
It should not, and using one that way wastes money. Blast freezers are engineered for rapid heat extraction with high air velocity and powerful compressors, which makes them expensive to run as static storage. Best practice is to blast freeze, then transfer product to an ordinary cold store at minus 18 to minus 25 degrees. Plan storage capacity alongside the blast unit rather than expecting one machine to do both jobs.
Each listing carries an enquiry route that connects you straight to the seller, with no broker in between, so technical questions, inspections, and price discussions move as fast as you both want. Sellers pass a verification step before listing, which underpins the marketplace's reliability. On qualifying machines a finance option is available from the listing page, useful when a compliance deadline will not wait for a capital budget cycle.