Sammic Blast chiller / freezer AT-3 1/1 PW product image

Sammic

Sammic AT-3 1/1 PW Blast Chiller Freezer

SKU: 5142182

£2,448.00(£2,937.60 inc VAT)
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  • In the event of equipment failure any parts needed will be provided 1
  • In the event of equipment failure an engineer will be sent for an onsite repair 1
  • Equipment may be supplied with a moulded plug but may be more suitably connected to a fused spur

The Sammic AT-3 is a countertop blast chiller and freezer designed to accept full 1/1 GN trays and handle the full range of post-production chilling and freezing tasks you'd expect in a professional kitchen. It operates in two primary modes: rapid chilling to a safe core temperature of +3°C, and deep-freezing to a core of -18°C. Both functions run under the same compact unit, making it a practical choice for kitchens where space is at a premium but food safety compliance and prep efficiency are non-negotiable.

In real kitchen use, blast chilling is one of those steps that separates well-run operations from reactive ones. Getting hot product down to a safe temperature quickly — without the texture loss and moisture damage that slow cooling causes — is fundamental to batch cooking, prep-ahead workflows, and HACCP compliance. The AT-3 handles chilling and deep-freezing across a range of product types, from roasted meats and sauces through to pastry, ice cream, and fresh pasta. The indirect airflow design helps protect delicate products from surface drying during the cycle.

From an operational standpoint, the AT-3 offers several practical advantages:

  • Cycles can be controlled by time, temperature, or core probe for precise, repeatable results
  • HARD and SOFT cycle modes give operators control over aggressive chilling versus gentler deep-freeze runs
  • HACCP data is logged automatically at the end of each cycle, with alarm storage for audit purposes
  • WiFi connectivity allows remote monitoring and process review via the Sammic EVConnect app
  • Specialist cycles cover ice cream hardening, raw fish sanitation, and pre-cooling, which broadens its usefulness across different menus

Installation is relatively straightforward for a unit of this type. It is a countertop model with a built-in motor, so it does not require a remote condenser or separate refrigeration plant. It uses R290 refrigerant, which has a low global warming potential and is worth noting for operators in premises with specific environmental compliance requirements. Adequate ventilation around the unit is important — the built-in compressor will generate heat in operation, and positioning in a confined space without airflow can affect performance and longevity. Electrical connection requirements should be confirmed with your installation contractor prior to ordering.

The AT-3 is well suited to smaller professional kitchens, hotel and restaurant operations running structured batch production, and catering businesses where blast chilling is needed regularly but volume does not justify a larger floor-standing unit. It is equally relevant for patisserie and dessert production where precise freezing without crystal damage is important. For higher-volume operations producing significantly larger batches per cycle, a heavier-duty or larger-capacity model may be a more appropriate fit.

If you are unsure whether the AT-3 matches your production volumes or kitchen layout, our team is happy to talk through your setup before you commit to a purchase.

Frequently asked questions

Is the AT-3 suitable for a busy restaurant kitchen running daily batch production?

It is well suited to smaller and mid-sized operations running regular batch production — think a kitchen producing portioned proteins, sauces, or desserts each service. Where batch sizes are consistently large or multiple cycles are needed back-to-back within a single production window, it is worth discussing whether a higher-capacity unit would give you better throughput.

What are the installation requirements for the Sammic AT-3?

The AT-3 has a built-in motor and does not require a remote condenser, which simplifies installation considerably. The main practical considerations are an appropriate electrical supply and sufficient clear ventilation space around the unit to allow the compressor to reject heat effectively. We would always recommend confirming electrical requirements with a qualified installer before purchasing.

Can the AT-3 handle both savoury production and patisserie or ice cream work?

Yes — the combination of HARD chilling cycles, deep-freeze capability, and dedicated specialist programmes for ice cream hardening and raw fish sanitation makes it versatile across both savoury and pastry production. The indirect airflow is particularly useful for uncovered or delicate confectionery items where direct forced air could cause surface damage.
Sammic AT-3 1/1 PW Blast Chiller Freezer

£2,448.00(£2,937.60 inc VAT)

£2,448.00(£2,937.60 inc VAT)

The Sammic AT-3 is a countertop blast chiller and freezer designed to accept full 1/1 GN trays and handle the full range of post-production chilling and freezing tasks you'd expect in a professional kitchen. It operates in two primary modes: rapid chilling to a safe core temperature of +3°C, and deep-freezing to a core of -18°C. Both functions run under the same compact unit, making it a practical choice for kitchens where space is at a premium but food safety compliance and prep efficiency are non-negotiable.

In real kitchen use, blast chilling is one of those steps that separates well-run operations from reactive ones. Getting hot product down to a safe temperature quickly — without the texture loss and moisture damage that slow cooling causes — is fundamental to batch cooking, prep-ahead workflows, and HACCP compliance. The AT-3 handles chilling and deep-freezing across a range of product types, from roasted meats and sauces through to pastry, ice cream, and fresh pasta. The indirect airflow design helps protect delicate products from surface drying during the cycle.

From an operational standpoint, the AT-3 offers several practical advantages:

  • Cycles can be controlled by time, temperature, or core probe for precise, repeatable results
  • HARD and SOFT cycle modes give operators control over aggressive chilling versus gentler deep-freeze runs
  • HACCP data is logged automatically at the end of each cycle, with alarm storage for audit purposes
  • WiFi connectivity allows remote monitoring and process review via the Sammic EVConnect app
  • Specialist cycles cover ice cream hardening, raw fish sanitation, and pre-cooling, which broadens its usefulness across different menus

Installation is relatively straightforward for a unit of this type. It is a countertop model with a built-in motor, so it does not require a remote condenser or separate refrigeration plant. It uses R290 refrigerant, which has a low global warming potential and is worth noting for operators in premises with specific environmental compliance requirements. Adequate ventilation around the unit is important — the built-in compressor will generate heat in operation, and positioning in a confined space without airflow can affect performance and longevity. Electrical connection requirements should be confirmed with your installation contractor prior to ordering.

The AT-3 is well suited to smaller professional kitchens, hotel and restaurant operations running structured batch production, and catering businesses where blast chilling is needed regularly but volume does not justify a larger floor-standing unit. It is equally relevant for patisserie and dessert production where precise freezing without crystal damage is important. For higher-volume operations producing significantly larger batches per cycle, a heavier-duty or larger-capacity model may be a more appropriate fit.

If you are unsure whether the AT-3 matches your production volumes or kitchen layout, our team is happy to talk through your setup before you commit to a purchase.