How to choose a professional blast chiller: technical criteria and operational applications
- 1.From technology to production strategy
- 2.Capacity, volumes and type of production
- 3.Performance, temperature control and advanced functions
- 4.Efficiency, sustainability and long-term reliability
Choosing a professional blast chiller does not simply mean buying a machine it means defining a working model.
In foodservice and food production, the blast chiller directly impacts safety, quality, organization and operational continuity.
For this reason, the choice must be based on clear technical criteria, linked to the type of production, the volumes to be handled, and the business objectives.
Understanding the key features of a blast chiller makes it possible to invest in truly useful technology, capable of supporting processes over the long term.
The first parameter to evaluate is production capacity.
A blast chiller must be sized according to the amount of product to be processed daily and the formats used.
Professional blast chillers are mainly divided into:
- tray models, ideal for labs, restaurants and pastry shops;
- trolley models, designed for large volumes and structured production.
- It is essential to consider:
- the number of trays or trolleys to load;
- the type of trays;
- maximum load per cycle;
- available space in the lab.
Correctly sized capacity ensures uniform chilling, energy efficiency and continuity in workflows, avoiding overloads or underuse of the machine.
From a technical point of view, a professional blast chiller must ensure precision at the core of the product. The presence of temperature probes, automatic cycles and dedicated curves helps achieve repeatable and safe results.
Key features to evaluate include:
- chilling speed;
- temperature stability;
- humidity management;
- the ability to work both by time and by probe.
In more advanced models, the blast chiller becomes a multifunction machine, capable of handling not only positive chilling and freezing, but also processes such as:
- controlled chilling and freezing, even for delicate products;
- Non Stop mode to manage continuous production and large volumes;
- cold and hot holding to keep products ready to use;
- defrosting and Ready-to-Sell for fast and well-organized service;
- dedicated cycles such as proofing and pasteurization to optimize processes;
- low-temperature cooking, for complete management of hot processing steps.
This versatility makes it possible to optimize space and integrate the blast chiller as a central element of the kitchen or lab.
Another important technical criterion involves consumption, sustainability and reliability.
A professional blast chiller operates with intensive cycles and must ensure consistent performance even under heavy loads.
It is important to evaluate:
- energy efficiency;
- the type of refrigerant used;
- structural robustness;
- ease of cleaning and maintenance.
The most advanced IRINOX solutions are based on the use of high-performance natural refrigerants, such as R290 propane used in the MultiFresh® Next and EasyFresh® Next ranges, allowing a significant reduction in Global Warming Potential, lower energy consumption, and faster, more efficient chilling cycles.
For trolley-based production, the MultiFresh® MyA CO₂ range represents the highest level of sustainability applied to professional refrigeration, thanks to the use of CO₂ with a GWP of 1, the absence of synthetic refrigerants subject to F-Gas regulations, and high performance even on large volumes—ensuring operational continuity, reliability and minimal environmental impact.
Relying on a specialized manufacturer also means being able to count on consulting, technical assistance and training support—key elements to maximize the value of the investment over time.
-Contact IRINOX for personalized technical consulting