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New products

New products

Blast chiller

Buying a new professional stainless steel blast chiller and freezer will be able to cool and freeze large amounts of food in a minimum of time. Built to the strictest commercial specifications, these units feature powerful forced air cooling, ideal for reducing the risk of food spoilage while preserving its flavor and nutritional qualities.

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  • Rapid cooler - Aarhus - 0m75
    New
    Available
    • -1,337.70€

    Rapid cooler - Aarhus - 0m75

    7,308.00€ -1,337.70€ 5,970.30€

    Time optimization in the kitchen; Rationalizes work time; Reduces weight loss per serving; Expands menu options; Reduces the cost of supplies and raw materials; Reduces leftovers; Preserves the organoleptic properties of food; Improves food protection. Can freeze with an 11kilo to a temperature of -18°C and reheat 14kilo to a temperature of +3°c

  • Rapid cooler - Aarhus - 0m75
    New
    Available
    • -866.78€

    Rapid cooler - Aarhus - 0m75

    3,350.03€ -866.78€ 2,483.25€

    Time optimization in the kitchen; Rationalizes work time; Reduces weight loss per serving; Expands menu options; Reduces the cost of supplies and raw materials; Reduces leftovers; Preserves the organoleptic properties of food; Improves food protection. Can freeze with an 11kilo to a temperature of -18°C and reheat 14kilo to a temperature of +3°c

  • Rapid cooler - Aarhus - 0m75
    New
    Available
    • -680.93€

    Rapid cooler - Aarhus - 0m75

    2,893.28€ -680.93€ 2,212.35€

    Time optimization in the kitchen; Rationalizes work time; Reduces weight loss per serving; Expands menu options; Reduces the cost of supplies and raw materials; Reduces leftovers; Preserves the organoleptic properties of food; Improves food protection. Can freeze with an 11kilo to a temperature of -18°C and reheat 14kilo to a temperature of +3°c

  • Rapid cooler - Aarhus - 0m75
    New
    Available
    • -1,597.58€

    Rapid cooler - Aarhus - 0m75

    5,435.33€ -1,597.58€ 3,837.75€

    Time optimization in the kitchen; Rationalises working time; Reduces weight loss per portion; Expands menu possibilities; Reduces cost of supplies and raw materials; Reduces scraps; Preserves food organoleptic properties; Improves food protection.