Blast Chillers 10 Grid and Over, Roll-In

The Tefcold BLCB10X1 is a combined blast chiller and blast freezer designed for commercial kitchens that need to chill or freeze large volumes of cooked food quickly and safely. With a 368-litre capacity across ten gastronorm grid positions, it handles a meaningful batch load in a single cycle — making it a practical fit for central production kitchens, hotel banqueting operations, contract caterers, and busy restaurant kitchens with a strong prep-ahead workflow.

In practice, blast chilling rapidly drops food temperature through the bacterial growth zone, preserving quality, texture, and nutritional value far more effectively than ambient or refrigerated cooling. The unit handles both blast chilling and blast freezing cycles, giving operators flexibility across a range of products and service models. The touchscreen interface includes pre-set programmes for common tasks — including fish, ice cream hardening, drying, and defrost — alongside the ability to create and store custom cycles suited to your menu and production schedule.

From an operational standpoint, key practical advantages include:

• Compatibility with both GN 1/1 and euronorm pans positioned lengthwise, reducing the need for pan transfers
• HACCP data logging with USB connectivity for downloading temperature records and uploading custom recipes
• Automatic temperature hold at the target end temperature until the cabinet is opened, preventing unintended warming
• Pre-programmed cycles covering a broad range of product types, reducing reliance on manual temperature monitoring

Installation will require adequate ventilation clearance around the unit and a suitable dedicated power supply — the exact electrical requirements should be confirmed before positioning the unit in your kitchen layout. The cabinet footprint is substantial, so access routes and available floor space should be assessed during planning. As with all blast chillers, this unit works best as part of a structured cook-chill or cook-freeze system rather than as a standalone solution.

The BLCB10X1 is well suited to operations producing consistent batch volumes that justify a ten-grid capacity. For smaller kitchens or lower throughput operations, a reduced-capacity model may be a more proportionate choice; equally, higher-volume central production facilities may find a larger unit better matches their output. If you are unsure which capacity is right for your production volumes or kitchen setup, the team is happy to talk it through before you commit.

The Williams WBCF50-SS is a reach-in blast chiller and freezer designed to handle both blast chilling and blast freezing within a single cabinet. With a 50kg load capacity across a 13-grid configuration, it is built around the structured cook-chill and cook-freeze workflows that characterise serious production kitchens — where cold chain consistency across repeated daily cycles is a practical requirement, not an optional extra.

In high-volume kitchens, recovery between loads matters as much as headline capacity. Williams' AirSmart airflow system distributes cold air uniformly across the load rather than concentrating cooling at a single point, which helps protect food quality and texture through the chilling process — particularly relevant when handling delicate preparations alongside denser protein dishes. The cabinet is rated for use in elevated ambient temperatures, which is a meaningful advantage in kitchens where the surrounding environment runs warm and lesser units begin to struggle. R290 hydrocarbon refrigerant keeps the unit in line with current environmental standards while supporting efficient operation over time.

Day-to-day, the design offers some practical operational advantages worth noting:

• Soft and hard chill modes let operators match the cycle to the food type without manual guesswork
• Simple 1-2-3 control panel reduces the training burden on kitchen staff across shift changes
• Full stainless steel construction supports the hygiene and cleaning standards required in professional kitchens
• Self-closing door limits temperature fluctuation between loading cycles
• R290 refrigerant meets current environmental compliance requirements and supports lower running costs

Installation requires adequate clearance on all sides to allow heat from the refrigeration cycle to dissipate — restricted ventilation will affect both performance and long-term reliability. As a reach-in unit, sufficient floor space is needed for full door swing and practical loading access. Electrical supply requirements should be confirmed before installation is planned. If this cabinet is being integrated into an existing cook-chill line, it is worth reviewing the wider workflow — regen capacity, storage scheduling, and batch volumes — at the same time rather than treating the chiller as a standalone addition.

The WBCF50-SS is well suited to mid-to-large catering operations where cook-chill or cook-freeze production runs regularly through the week: contract caterers, hotel and events kitchens, hospital catering units, and larger restaurant or pub group operations are all typical users. For smaller sites with lower daily throughput, a reduced-capacity model is likely to be a more proportionate fit. For central production units operating at significant scale, or operations with consistently high batch volumes, it is worth considering whether a heavier-duty or multi-cabinet configuration would better match demand.

If you are working out how this cabinet fits into your production process, or want to sense-check whether the 50kg capacity is the right match for your operation, the team is happy to talk it through before you commit.

The Sterling Pro SP60BC is a single-door blast chiller and blast freezer designed to bring cooked food down to safe holding temperatures quickly and in line with food safety legislation. It operates across both chill and hard freeze modes, and its 13-grid interior accepts GN 1/1 and 600x400 trays, making it straightforward to integrate into kitchens already running standard tray and rack systems.

In a production environment, the SP60BC is most at home during batch prep runs. Proteins, sauces, portioned meals, and baked goods can be cycled through in volume, with the unit pulling temperatures down rapidly enough to protect food quality and meet HACCP time-temperature requirements. Recovery between cycles is capable enough to support continuous prep schedules where the chiller is expected to turn around regularly across a full production day rather than just once.

From an operational standpoint, the practical advantages are straightforward:

• Dual chill and blast freeze modes give flexibility across varied menu and prep requirements
• Supports HACCP compliance by meeting recommended chilling and freezing time targets
• Compatible with standard GN 1/1 and 600x400 trays already in use in most kitchens
• Reduces food waste by extending safe holding life for batch-cooked products
• Stainless steel interior is practical to clean and maintain between cycles

Installation requires a suitable electrical supply, adequate clearance around the cabinet for ventilation, and careful thought about where the unit fits within your cold prep workflow. This is the larger end of the Sterling Pro blast chiller range, so it is worth confirming that your available floor space and power infrastructure are appropriate before ordering. Operations running lighter prep volumes may find a smaller-capacity model a more proportionate choice.

The SP60BC is well suited to contract caterers, central production units, hotel kitchens, and busy restaurant operations where advance batch cooking is a regular part of the workflow. Smaller kitchens or those with occasional blast chilling needs may not make full use of this capacity on a daily basis.

If you would like to talk through whether this model is the right scale for your operation, or have questions about installation requirements, the team is glad to help you work through it before you make a decision.

The Sterling Pro SP1050BC-HC is a 10-grid combination blast chiller and blast freezer designed for commercial kitchens where rapid, controlled temperature reduction is a daily operational requirement. The unit runs in either soft-chill or hard-freeze mode depending on the product being processed, and its stainless steel construction throughout — interior and exterior — is built to withstand the demands of professional kitchen environments.

In high-volume operations, the ability to move large batches from oven to safe holding temperature quickly is not simply a food safety matter — it directly affects workflow. Kitchens that rely on batch cooking and advance prep benefit substantially from a unit at this capacity, as it allows continuous production cycles without bottlenecks at the chilling stage. The automatic defrost function keeps the unit operational with minimal manual intervention, which is valuable during busy service periods when staff attention is elsewhere.

From a practical standpoint, several features translate into day-to-day operational advantages:

• Combined chilling and freezing modes within a single cabinet reduces the overall equipment footprint
• Curved interior joints simplify cleaning and support consistent hygiene standards
• CFC-free polyurethane insulation aids temperature retention and energy efficiency
• Automatic door return helps prevent inadvertent temperature loss between loading cycles
• Standard GN-compatible shelf runner spacing integrates with existing tray and rack configurations

Before ordering, it is worth confirming that your kitchen can accommodate a unit of this type. Blast chillers generate considerable heat during the refrigeration cycle and require adequate clearance around the unit for airflow. Confined spaces or poorly ventilated kitchen areas can affect performance and longevity, so ventilation provision should be assessed beforehand. Electrical supply requirements and floor loading should also be checked as part of the installation planning process.

This unit is well suited to mid- to high-volume operations — hotel kitchens, contract catering facilities, large restaurant groups, and central production kitchens where batch cooking and chilling form a core part of the daily workflow. Smaller operations with lower throughput may find a reduced-capacity model more cost-effective to run. Conversely, sites processing consistently heavy batch loads may benefit from considering a heavier-duty option within the range.

If you would like to talk through whether this unit is the right fit for your kitchen's throughput and setup, the team is available to help before you make a decision.

The Williams WBCF40-SS is a reach-in blast chiller and freezer with a 40kg load capacity across ten grid positions. A single cabinet handles both functions — blast chilling to bring hot food down through the temperature danger zone to safe storage temperature, and blast freezing to take food to a hard frozen core. The operator selects the appropriate cycle, and once it completes, the unit holds food at the target temperature automatically until it is moved to storage. This removes the dependency on staff timing transfers precisely, which matters in busy kitchens where attention is split across multiple tasks.

A 40kg, ten-grid capacity represents a meaningful production throughput for cook-chill programmes, banqueting prep, and portion-controlled batch production — without requiring the floor access of a roll-in system. The reach-in format allows the cabinet to sit against a wall, making it a practical option in kitchens where floor space is constrained. The unit uses R290 hydrocarbon refrigerant, which carries a low global warming potential and is consistent with current UK and European environmental standards.

The main operational advantages of this cabinet are:

• Combined chill and freeze function eliminates the need for two separate cabinets
• Ten-grid capacity supports genuine batch production in a compact footprint
• Automatic hold mode after cycle completion reduces reliance on staff timing
• Reach-in format allows wall positioning in space-constrained kitchen layouts
• R290 refrigerant meets current UK and EU environmental compliance requirements

On the installation side, the unit requires an appropriate electrical supply and adequate clearance around the condenser for airflow — restricted ventilation will affect both performance and longevity. At 40kg capacity, this is a substantial cabinet; delivery access and final positioning should be planned before the unit arrives. Confirm your available floor space and incoming electrical supply with your installer in advance.

This cabinet is well suited to hotel kitchens, contract caterers, central production units, and mid-to-large restaurant operations running a structured cook-chill workflow. If your batch sizes are consistently smaller and a reduced footprint is a priority, a lower-capacity model is worth considering. Equally, high-volume production sites processing significantly larger batches in single cycles may find a heavier-duty cabinet more appropriate.

If you would like to talk through whether this capacity fits your production schedule and kitchen layout, the team is happy to help you think it through before you commit.

The Williams WBCF30-SS is a reach-in blast chiller and blast freezer combined within a single cabinet. Across 10 grid positions, it handles a 30kg load — chill or freeze — using R290 natural hydrocarbon refrigerant, which carries a low global warming potential and is increasingly relevant for operators with environmental commitments or refrigerant regulatory requirements. Rather than running separate chilling and freezing units, this cabinet covers both functions, giving kitchens a single piece of equipment capable of processing a range of food types through one cycle or another as production demands.

In a working cook-chill or cook-freeze operation, performance under load is what matters. The unit brings hot food down to safe storage temperature within the timeframes required by HACCP and cook-chill standards, which is non-negotiable in any structured production environment. Even air distribution across all 10 grid positions helps deliver consistent results across a full batch — important when uneven chilling at tray edges can introduce food safety risk. The inclusion of both soft and hard cycle modes means the unit can be applied to delicate preparations and dense batch-cooked proteins alike, without having to compromise on approach for different menu items.

From a day-to-day operational standpoint, the main practical advantages are:

• Dual blast chill and blast freeze in one reach-in cabinet, reducing equipment footprint
• Temperature probe and HACCP cycle logging to support compliance and due diligence
• Soft and hard chill modes for different food types and textures
• R290 refrigerant with low global warming potential
• Audible end-of-cycle alarm to keep production workflow moving during busy periods

Installation needs some thought. The cabinet requires clear ventilation space around the unit — restricted airflow will affect chilling performance and compressor longevity over time. Floor loading in the intended position should be checked before installation, particularly in older or refurbished kitchen spaces. The reach-in format integrates into a standard kitchen layout without the footprint of a roll-in unit, but grid loading and unloading requires working in close proximity, so access routes from the cooking line are worth considering during placement planning.

This unit is well suited to hotel kitchens, contract catering operations, central production units, and larger restaurant kitchens running structured batch production. At 30kg across 10 grids, it sits in the mid-range for reach-in blast chillers. Smaller operations producing modest volumes may be better served by a lower-capacity model, while high-throughput production sites running continuous or overlapping chilling cycles may warrant a higher-capacity option with greater headroom.

If you'd like to talk through whether this cabinet is the right fit for your production volumes or kitchen layout, our team is glad to help you work through it before you make a decision.

The Foster BCT52-26 is a combination blast chiller and blast freezer built for commercial kitchens where cook-chill is a structured, daily production process rather than an occasional requirement. In chilling mode it brings cooked food from 70°C down to 3°C within 90 minutes; in blast freezing mode it takes food from 70°C to -18°C within four hours. Fourteen shelf positions allow a substantial volume of GN 1/1 pans to be processed in a single cycle, which gives the unit genuine throughput credibility in a high-output environment.

In practice, the 52kg chilling capacity positions this as a primary production unit. Kitchens relying on it will be able to schedule repeated chilling cycles across a full production day without the unit becoming a bottleneck. The 26kg freezing capacity is better understood as a secondary function — well suited to periodic freezing runs but not designed to carry continuous high-volume blast freezing demand. Operations with heavy freezing requirements alongside their chilling workflow may need to consider whether a higher-capacity dedicated freezer complements this unit.

Operational advantages worth noting:

• Rapid chilling cycles protect food quality, texture, and moisture retention between production and service
• Supports compliance with UK and European food safety requirements for cook-chill operations
• 304-grade stainless steel interior is straightforward to clean and maintain
• Touch control panel keeps operation consistent and reduces the risk of user error across shift changes
• Flexible shelf configuration accommodates different pan loads per cycle

Installation requires adequate ventilation clearance around the condenser and a level, solid floor capable of bearing the unit's operational weight. Electrical supply requirements should be confirmed with a qualified engineer ahead of installation. Door swing clearance and loading access are worth planning carefully, particularly in more constrained kitchen layouts.

The BCT52-26 is well suited to contract caterers, central production units, large restaurant operations, and institutional catering environments where cook-chill is a regular part of the workflow and the volume justifies a dedicated high-capacity chiller. Kitchens with lighter or less frequent chilling needs may find a smaller unit more appropriate, while very high-output sites running continuous chilling and freezing in parallel may benefit from a heavier-duty configuration.

If you would like to talk through how this model fits your production volumes or kitchen layout, our team is happy to work through the detail with you before you commit.

The Foster BCT38-18 is a combined blast chiller and blast freezer designed for commercial kitchens where rapid, food-safe cooling forms part of daily service. It accommodates ten GN 1/1 shelf positions across a single cabinet, providing a primary chilling function alongside genuine blast freezing capability for occasions when that is needed. The chilling capacity handles the bulk of typical cook-chill workflows, while the freezing capacity gives the kitchen a practical secondary function without the capital cost of running two separate units.

In regular service, the BCT38-18 brings cooked product down to safe storage temperatures consistently and within the timeframes required under UK food safety legislation. Foster's build quality is well regarded across the industry — the all-stainless construction throughout the interior and exterior holds up reliably under daily cleaning cycles and the general demands of a busy professional kitchen. The touch control panel keeps operation straightforward for kitchen staff without requiring lengthy training.

The practical operational advantages of this unit include:

• Dual blast chilling and freezing cycles supporting food safety compliance as a matter of course
• Ten shelf positions for chilling multiple GN loads simultaneously during high-output service
• Single cabinet covering both functions, reducing equipment footprint and capital outlay
• All-stainless interior and exterior for straightforward daily cleaning and long-term durability
• Intuitive touch controls accessible to general kitchen staff without specialist knowledge

Installation requires an appropriate electrical supply and adequate clearance for ventilation and heat rejection around the condensing section. The unit should not be positioned in a confined or poorly ventilated space, and it should be sited away from direct heat sources wherever practicable. Foster's technical documentation sets out specific clearance and supply requirements, and these should be reviewed before final positioning is confirmed.

The BCT38-18 is well suited to mid-sized catering operations where blast chilling is a daily requirement and blast freezing is occasional rather than continuous — hotel kitchens, hospital and school catering facilities, contract caterers, and restaurants operating a structured cook-chill programme are typical settings. Where large volumes need to be frozen as a routine part of every cycle, or where overall throughput is significantly higher, a unit with a greater freeze capacity would be a more practical choice.

If you're working through whether this unit matches your kitchen's output, layout, or cook-chill workflow, the team is happy to talk it through with you before you commit.

The Foster XR35 is a floor-standing, 10-grid blast chiller designed to bring cooked food from +70°C down to +3°C at the core within the time window required by food safety legislation. With a 35kg per cycle capacity, it sits in a practical middle ground — capable enough for serious production volumes, without the footprint of a high-capacity tunnel or rack system.

In day-to-day kitchen operation, the XR35 earns its place during the post-service chill-down period, when large batches of cooked food need to be brought under control quickly and consistently. The microprocessor-controlled system offers both hard and soft chill programmes, which matters more than it might first appear. Dense proteins, stews, and bulk-cooked grains respond well to the harder cycle, while set desserts, mousses, and delicate preparations benefit from a gentler approach. The ability to select the right cycle for the product in front of you reduces the risk of texture damage and supports more predictable results across a varied menu.

From a practical standpoint, the XR35 offers several operational advantages worth noting:

• Hard and soft chill cycles suit a broad range of food types and densities
• Hydrocarbon refrigerant system runs more efficiently than older refrigerant alternatives
• Clean internal design with no exposed screws or recessed dirt traps makes daily cleaning straightforward
• Stainless steel construction throughout holds up well under continuous commercial use
• Microprocessor control supports consistent, repeatable results across different operators

Before installation, confirm you have adequate clearance around the unit for airflow — restricting ventilation in a tight corner will reduce chilling performance. The unit requires a suitable electrical supply, and if your kitchen environment runs particularly warm, it is worth raising that at the point of enquiry, as ambient temperature affects how hard the refrigeration system has to work. The XR35 should be positioned on a level, stable floor surface.

This unit is well suited to hotel kitchens, contract catering operations, restaurants with structured prep and cook-chill workflows, and central production units where blast chilling forms part of the daily routine. For lighter-use kitchens with smaller batch sizes, a lower-capacity model is likely to represent better value. At the other end, operations chilling very large batch quantities in a single cycle may find a higher-capacity unit a more appropriate fit.

If you would like to talk through whether the XR35 is the right match for your production volumes and kitchen layout, the team is glad to help you work through it before you make a decision.

The Foster RBCT20/60 is a roll-in blast chiller and freezer designed for structured cook-chill and cook-freeze production. It accepts a Rational 201 combi oven trolley directly, allowing cooked product to transfer straight from the oven into the chiller without any intermediate tray handling or reloading. The unit chills a 60kg load and freezes a 20kg load, operating within the food safety requirement to bring product from cooking temperature down to safe holding temperature within 90 minutes.

In a production kitchen running daily cook-chill cycles, the roll-in format delivers a measurable workflow benefit. Removing the trolley-to-trolley transfer step reduces handling time, limits the period during which food is exposed to ambient temperatures, and simplifies the temperature logging that HACCP documentation requires. This is a dedicated production tool for sites where cook-chill output is a core daily requirement — not a general-purpose cabinet with chilling capability bolted on.

Practical benefits for production operations include:

• Eliminates tray-by-tray transfer between oven and chiller, reducing handling time and contamination risk
• Supports compliant 90-minute chill cycles for food safety assurance
• Simplifies HACCP logging with a single trolley tracked through the production cycle
• Roll-in format reduces physical demands on kitchen staff during busy production runs
• Consistent freezing performance supports cook-freeze as well as cook-chill output

Before specifying this unit, there are installation and compatibility points worth confirming. The roll-in design is configured around the Rational 201 trolley — verifying that your existing or planned trolley matches this specification before ordering is important. The unit requires a clear, level approach path and sufficient floor space to manoeuvre the loaded trolley into position. Adequate overhead clearance is needed for ventilation and future service access. This is a high-capacity production unit and is not appropriate for sites running only occasional or low-volume chilling.

The RBCT20/60 is well suited to central production kitchens, large hotel banqueting operations, contract catering facilities, and healthcare or education sites producing food in volume. It is particularly relevant where Rational combi ovens are already in use and the blast chilling side of the workflow needs to match that system. For sites with significantly higher throughput or those operating different trolley systems, other configurations are available in the Foster range.

If you are building a cook-chill workflow around this unit or need to confirm trolley compatibility with your current setup, the team is happy to work through the details before you commit to anything.