Blast Chillers & Shock Freezers
Rapid blast chillers reduce cooked food to +3°C in under 90 minutes — meeting HACCP and Dubai food safety regulations.
Kitco blast chillers use high-velocity cold air to reduce the core temperature of cooked foods from +70°C to +3°C in under 90 minutes — the critical threshold required by HACCP regulations to stop bacterial growth. Available in soft-chill, hard-chill and blast-freeze modes, with automatic core temperature probes and built-in HACCP data logging for regulatory compliance documentation.
| 70°C to 3°C in under 90 minutes | |
| Soft / hard / blast-freeze modes | |
| Automatic core temperature probe | |
| HACCP data logging with USB export | |
| GN 1/1 compatible interior | |
| Stainless steel interior & exterior |
Why choose this product?
- Core temp reduction from 70°C to 3°C in under 90 minutes
- Soft, hard and blast-freeze modes for different products
- Automatic core probe ensures accurate chilling completion
- HACCP data logger with USB export for audit compliance
- GN 1/1 pan compatible interior for direct loading
- Stainless steel interior and exterior for easy cleaning
Who uses this?
- Hotel banquet cook-chill kitchen
- Hospital meal preparation
- Airline catering facility
- Central production kitchen
- Fine dining restaurant
Blast chillers are the critical link in any HACCP cook-chill food production operation — the equipment that rapidly reduces cooked food from +70°C to +3°C before bacterial multiplication in the temperature danger zone can compromise food safety. Kitco supplies blast chillers for hotels, institutional caterers, hospital kitchens, airline meal facilities and food manufacturers across Dubai and the UAE. As Dubai Municipality's food safety enforcement continues to tighten, the blast chiller is transitioning from a nice-to-have for UAE food service operators toward a regulatory expectation for cook-chill and advance production operations — particularly in the institutional, hotel and central production kitchen segments.
HACCP Requirements for Blast Chilling in UAE Commercial Kitchen Operations
Dubai Municipality food safety regulations, aligned with HACCP principles, require that cooked foods not served immediately must be cooled through the temperature danger zone (+8°C to +63°C) as rapidly as possible. A blast chiller achieves this by circulating high-velocity air at -5°C to -10°C around the food, extracting heat far faster than static refrigeration. The result: cooked food reaches +3°C core temperature in under 90 minutes, compared to 4–6 hours in a conventional refrigerator — where the food would spend the entire cooling period in the danger zone. Blast chillers also provide core temperature probe data and cycle logs that form the critical control point evidence required for HACCP documentation, food safety audits and DM inspection compliance.
Sizing Your Blast Chiller for UAE Hotel and Institutional Catering Output
Blast chiller capacity is specified in kilogrammes of product per cycle, measured from +70°C to +3°C. For a medium hotel kitchen producing 30–50 kg of cooked food per cook-chill cycle, a 20–40 kg capacity blast chiller is the correct specification. Large hotel banqueting kitchens producing 80–120 kg per cycle require a 60 kg+ cabinet unit or a roll-in rack blast chiller. For industrial catering operations producing 200–500 kg per cook-chill cycle, rack blast chillers that accept full gastronorm trolleys are specified, with cycle times scaled to handle the entire batch without temperature exceedance. Kitco's refrigeration team calculates the correct model for your daily production volume and helps you plan the workflow around the blast chill cycle.
Kitco supplies blast chillers for HACCP-compliant cook-chill operations in hotels, hospitals, institutional kitchens and food manufacturing facilities across the UAE. Our team advises on the correct capacity and provides installation, commissioning and HACCP documentation guidance. Call +971 56 402 3048.
Frequently Asked Questions — Blast Chillers & Shock Freezers
Have a question not answered here? Contact our team or call +971 56 402 3048.
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