Blast Chillers & Blast Freezers

The Sammic AT-12-2/70 PW is a roll-in combined blast chiller and blast freezer designed for high-output commercial kitchen environments. It handles both positive chilling — bringing cooked food down to a safe core temperature of +3°C — and deep-freezing to a core temperature of -18°C, making it a practical single-unit solution for kitchens that need to cover both processes without running two separate cabinets.

In busy production kitchens, the ability to chill or freeze large batch loads quickly and consistently is central to both food safety and workflow. This unit is built around high-power compressors and an indirect airflow system that circulates cold air evenly around the load, which helps protect texture and moisture retention across a wide range of products — from cooked proteins and sauces through to confectionery, ice cream hardening, and baked goods. The roll-in configuration suits kitchens where gastronorm trolleys are already part of the workflow, allowing full loads to be moved in and out without manual transfer of individual trays.

From an operational standpoint, the key practical benefits include:

• Rapid positive chilling that inhibits bacterial growth and extends safe refrigerated shelf life to five to seven days
• Deep-freeze cycles that avoid macrocrystal formation, preserving food quality and texture on thawing
• Specialist cycles for raw fish sanitation, ice cream hardening, and pre-cooling
• HACCP alarm logging and end-of-cycle data storage to support compliance records
• WiFi connectivity via the EVConnect app for remote monitoring and process oversight

The control panel allows cycles to be run by temperature, time, or core probe, with the option to save and recall custom programmes. This is particularly useful in cook-chill operations where consistency across shifts matters. The evaporators are treated to resist mould and odours over time, and the stainless steel construction with cathodic protection makes the unit straightforward to maintain to the hygiene standards expected in a commercial environment. The unit uses R290 refrigerant, which has a low global warming potential — worth noting for operators with sustainability reporting requirements.

Installation will require adequate space for trolley access, sufficient clearance around the unit for ventilation, and appropriate electrical supply. Given the scale of this cabinet, it is worth confirming floor loading, door swing clearance, and the route from goods-in to the kitchen before ordering. This unit is well suited to central production kitchens, contract catering operations, large hotel kitchens, and food manufacturing sites running regular cook-chill programmes. Smaller operations with lower batch volumes may find a countertop or mid-range cabinet model more proportionate to their throughput.

If you are working through the right configuration for your kitchen — whether that is trolley compatibility, cycle programming, or how this fits alongside existing refrigeration — the team is happy to talk through the specifics before you commit to an order.

The Sammic AT-3 is a compact countertop blast chiller and blast freezer designed to handle both rapid chilling and deep-freezing within a single unit. Sized for 2/3 GN capacity, it is well suited to smaller professional kitchens where space is limited but food safety and prep efficiency still demand proper temperature management.

In practice, the AT-3 handles the kind of daily chilling tasks that come up in smaller brigade operations — portioned sauces, desserts, pastry work, fresh pasta, and baked goods that need to be brought down quickly after production. The blast freeze function takes food to a safe core temperature in a controlled cycle that avoids the large ice crystal formation that degrades texture on reheating, which matters particularly for confectionery and ice cream work. An integrated core probe allows the cycle to run against actual food temperature rather than time alone, giving operators more confidence in the result.

Key operational advantages include:

• Chilling and freezing cycles selectable by time, temperature, or core probe
• HACCP data logging with alarm storage for due diligence records
• Wi-Fi connectivity via the EVConnect app for remote monitoring
• Specialist cycles including ice cream hardening and raw fish sanitation
• Stainless steel construction with cataphoresis-treated evaporators to limit odours and mould build-up

The AT-3 runs on R290 refrigerant, which carries a low global warming potential. The unit is self-contained with a built-in motor and indirect airflow, which helps protect uncovered food from surface dehydration during the cycle. Being countertop format, it requires a stable, level surface with adequate clearance around the unit for ventilation — airflow around the condenser must not be restricted. It is worth confirming your electrical supply is compatible before installation, and if you intend to use the unit in a warm or poorly ventilated kitchen, ambient temperature will affect performance.

The AT-3 is a practical choice for smaller restaurants, patisseries, hotel kitchens, and catering operations producing at a scale where a full-size floor-standing chiller would be unnecessary. For sites with higher throughput or larger batch sizes, a higher-capacity unit from the same range may be more appropriate.

If you are unsure whether this model suits your production volumes or kitchen layout, our team is happy to talk it through with you before you commit to anything.

The Sammic AT-20 is a large-capacity roll-in blast chiller and freezer designed for high-throughput commercial kitchens. It handles both positive chilling — bringing cooked food down to a safe core temperature of +3°C — and deep-freezing to -18°C core, covering the two primary temperature management tasks that HACCP-compliant production kitchens depend on. The "compatible" designation indicates this unit is designed to accept standard roll-in trolleys and rack configurations rather than requiring proprietary Sammic carts, which is a practical consideration when integrating into an existing operation.

In a busy production environment, blast chilling at this capacity level changes how a kitchen can operate. Cooking ahead of service, batch cooking, and cook-chill production all become viable without compromising food safety or quality. The unit achieves deep-freeze cycles in under four hours, which is significant — slow freezing causes ice crystal damage to cell structure, affecting texture on regeneration. Achieving the target core temperature quickly preserves product quality in a way that a standard reach-in freezer simply cannot. The indirect airflow design protects food surfaces from dehydration during the chilling process, which is a common complaint with lower-specification units.

From an operational standpoint, the AT-20 offers several practical advantages worth noting:

• Cycles can be controlled by time, temperature, or core probe, giving chefs flexibility depending on product type
• HARD and SOFT cycle modes allow differentiated treatment of dense loads versus delicate products
• Automatic hold at the programmed maintenance temperature reduces the risk of human error post-cycle
• HACCP alarm and data storage functions support audit compliance without manual record-keeping
• Bluetooth connectivity via the EVConnect app allows cycle monitoring and data retrieval away from the unit

The AT-20 is a substantial piece of equipment. Roll-in blast chillers of this class require adequate clearance for trolley access, sufficient refrigeration ventilation — particularly if installed in a warm kitchen environment — and a dedicated electrical supply. The built-in motor and compressor configuration means no remote condensing unit is required, which simplifies installation, but the heat rejection from the unit still needs to be accounted for in the room's ventilation planning. It is worth confirming door swing clearance and floor load capacity before specifying, as roll-in units are considerably heavier than countertop or undercounter alternatives.

This unit is well suited to large contract catering operations, central production kitchens, hotel banqueting departments, and high-volume restaurants operating a cook-chill or cook-freeze model. It would also suit patisserie and confectionery production where rapid hardening of ice cream and chocolate work is a regular requirement. For smaller kitchens producing lower batch volumes, a mid-range blast chiller with trolley or tray capacity may be a more proportionate choice. Conversely, very high-output central production facilities may wish to consider higher-capacity alternatives within the Sammic range.

If you are unsure whether the AT-20 is the right fit for your production volumes or kitchen layout, our team is happy to work through the details with you before you commit.

The Sammic AT-5 is a countertop blast chiller and blast freezer designed to accept full 1/1 GN trays across five grid positions. It performs two distinct functions from a single unit: rapid chilling to a safe core temperature of +3°C and deep-freezing to a core temperature of -18°C. Both cycles are managed through a control panel that allows the operator to run by time, air temperature, or core probe, depending on the product being processed.

In a working kitchen, blast chilling is most valuable when it becomes a routine part of prep and batch cooking workflow. Chilling food rapidly through the temperature danger zone arrests bacterial growth and preserves moisture, texture, and colour in a way that ambient or refrigerated cooling simply cannot. The AT-5 handles up to 20kg per chilling cycle, which suits kitchens producing batch-cooked proteins, sauces, or prepared dishes for service later in the day or across the week. The deep-freeze cycle — completing to -18°C core in under four hours — is particularly useful for pastry, ice cream hardening, and fresh fish sanitation, where slow freezing would otherwise cause ice crystal damage to the product structure.

Practically, the unit brings several operational advantages:

• Extends safe shelf life of chilled prepared foods to five to seven days, supporting cook-chill systems
• Deep-freeze cycle avoids macrocrystal formation, preserving texture upon thawing
• HACCP data logging records cycle alarms and stores end-of-cycle data for compliance
• WiFi connectivity allows remote monitoring and process control via the EVConnect app
• Specialist cycles include ice cream hardening, raw fish sanitation, and pre-cooling

As a countertop unit, the AT-5 is designed to sit on a suitable work surface rather than occupy floor space, which suits kitchens where footprint is constrained. The built-in motor and indirect airflow system are self-contained, but the unit will still require adequate ventilation clearance around it — particularly at the rear — to allow the refrigeration system to reject heat effectively. The R290 refrigerant used has a low global warming potential, which is worth noting for operators working within environmental procurement criteria. Installation requirements should be confirmed with a qualified refrigeration engineer before the unit goes into service.

The AT-5 is well suited to independent restaurants, hotel kitchens, catering operations, and patisserie or dessert-focused businesses running regular batch production at moderate volumes. It is a practical entry point into cook-chill workflow for kitchens that do not yet need a larger floor-standing unit. For operations producing significantly higher batch volumes across multiple service covers, a higher-capacity model would be worth considering.

If you are unsure whether this capacity suits your production volumes, or want to talk through how blast chilling would integrate with your existing kitchen workflow, the team is happy to help you work through it before you commit.

The Sammic AT-20 PW is a roll-in blast chiller and freezer designed for high-volume commercial kitchens that need to process large batches of food rapidly and safely. It handles both positive chilling — bringing food down to a safe core temperature of +3°C — and deep-freezing to -18°C core, making it a single piece of equipment capable of covering the full cold chain from hot production through to frozen storage.

In a busy kitchen, the ability to chill 100kg of food within a 90-minute cycle and deep-freeze 70kg within four hours means production schedules can be maintained without bottlenecks. Recovery between cycles is supported by high-power compressors, and the indirect airflow system distributes cold air evenly around the load without dehydrating food surfaces — an important consideration when chilling unpackaged product. The roll-in configuration accepts trolley-loaded GN racks, which reduces manual handling and keeps throughput moving during service-critical periods.

From an operational standpoint, the AT-20 PW offers several practical advantages:

• Positive chill cycle inhibits bacterial growth and extends safe shelf life to five to seven days
• Deep-freeze cycle avoids macrocrystal formation, preserving texture and quality on defrost
• Automatic hold at maintenance temperature after each cycle requires no manual intervention
• Specialist cycles for ice cream hardening, raw fish sanitation, and pre-cooling are built in
• Wi-Fi connectivity via the EVConnect app allows remote monitoring and cycle data review
• HACCP-compliant data logging and alarm storage supports food safety audits

The unit uses R290 refrigerant, which carries a low global warming potential and is now common across professional refrigeration. The evaporators are treated with a cataphoresis coating to resist mould and odour build-up over time, which reduces maintenance demands in heavily used kitchens. The stainless steel interior and exterior are straightforward to clean to commercial hygiene standards. Installation will require adequate ventilation clearance around the condenser — this is a roll-in cabinet with a built-in motor unit, so plant room or separate refrigeration installation is not required, but the surrounding space and flooring access for trolley roll-in should be assessed before installation.

The AT-20 PW is well suited to central production kitchens, hotel banqueting operations, large contract catering sites, and food manufacturers producing chilled or frozen goods at volume. It is a serious-capacity machine; operators with lighter daily throughput requirements may find a smaller-format blast chiller more appropriate, while sites processing significantly higher batch weights may want to consider a heavier-duty model.

If you are unsure whether the AT-20 PW is correctly sized for your production schedule, or if you have questions about site installation requirements, our team is happy to talk through the details before you commit to a purchase.

The Sammic AT-20 MD W is a large-capacity roll-in blast chiller and blast freezer designed for high-volume commercial kitchen production. It handles both positive chilling — bringing food down to a safe core temperature of +3°C — and deep-freezing to a core of -18°C, all within a single unit. The roll-in configuration accepts standard gastronorm trolleys, making it a practical choice for kitchens producing large batch quantities where loading and unloading speed matters.

In a busy production environment, this unit is capable of chilling 100kg per cycle and deep-freezing 70kg within four hours. That throughput is suited to central production kitchens, contract caterers, large restaurants, and bakeries where cook-chill or cook-freeze workflows are a core part of daily operation. Rapid, even airflow through the chilling chamber means the food temperature drops quickly and uniformly, which is critical both for food safety and for preserving texture, moisture, and appearance — particularly important for confectionery, pastry, and ice cream work.

From an operational standpoint, the AT-20 MD W offers a number of practical advantages:

• Positive chilling preserves food quality and extends refrigerated shelf life by five to seven days
• Deep-freeze cycles avoid macrocrystal formation, protecting food structure on defrost
• Specialist cycles for ice cream hardening, raw fish sanitation, and pre-cooling
• HACCP alarm logging and end-of-cycle data storage support compliance record-keeping
• Wi-Fi connectivity via the EVConnect app allows remote monitoring and process control

The unit uses a remote motor configuration, which means the condensing unit is sited separately — this is worth planning for at the installation stage, as it affects both plant room requirements and the routing of refrigerant lines. The R290 refrigerant has a low global warming potential, which may be relevant for operators working towards environmental compliance targets. The evaporators use cataphoresis treatment to resist mould and odour build-up, reducing maintenance burden over time. Construction is full stainless steel throughout, with polyurethane foam insulation free of CFCs and HFCs.

The AT-20 MD W is best suited to central production kitchens, large contract catering operations, bakeries, and food manufacturers where batch chilling and freezing volumes are substantial and consistent. It is less appropriate for smaller à la carte kitchens where a compact countertop or reach-in blast chiller would better match the production volume. For sites with very high throughput requirements or multi-trolley workflows, larger-capacity alternatives in the Sammic range may warrant consideration.

A unit at this scale involves careful planning around plant room layout, refrigerant line runs, and workflow integration. If you'd like to talk through whether this model fits your production requirements, our team is happy to work through the details with you.

The Sammic AT-7 is a combined blast chiller and blast freezer designed for professional kitchen use. It handles both rapid chilling to a safe core temperature and deep-freezing in a single unit, making it a practical choice for operations where both functions are needed without doubling up on equipment. It accepts 1/1 GN trays and is built around a pass-through configuration, which suits kitchens where workflow between preparation and storage areas benefits from a direct through-flow rather than a return journey.

In a working kitchen, the AT-7 earns its place during prep-heavy services where large batches need to be brought down to temperature quickly and safely. The chilling cycle brings food through the bacterial danger zone rapidly, preserving texture and extending safe shelf life across a five-to-seven day window. The deep-freeze cycle reaches a core temperature of -18°C without forming the large ice crystals that damage cell structure — an important consideration for anything that needs to hold its quality after thawing, whether that is proteins, pastry, ice cream bases or cooked dishes. Switching between chilling and freezing is managed through the control panel, and automatic preservation holds the temperature at the appropriate maintenance level once the active cycle completes, so there is no risk of food warming while the kitchen moves on to other tasks.

From an operational standpoint, the AT-7 brings several practical advantages:

• HACCP-compliant cycle logging with alarm storage, keeping food safety records without manual intervention
• Wi-Fi connectivity via the EVConnect app for remote cycle monitoring and control
• Customisable and saveable cycle programmes, useful for operations running consistent batch types
• Specialist cycles including ice cream hardening, raw fish sanitation and pre-cooling, covering a broad range of kitchen workflows
• Indirect airflow and cataphoresis-treated evaporators, which reduce odour transfer and slow the build-up of mould over time

The unit runs on R290 refrigerant, which carries a low global warming potential — a consideration for operators mindful of environmental compliance. The stainless steel interior is straightforward to clean, and the cathodic protection treatment adds a practical layer of hygiene durability. As a pass-through model, it does require access from both front and rear, so kitchen layout and door clearance should be confirmed before ordering. The built-in motor avoids external condensing unit installation, which simplifies siting, though adequate ventilation around the cabinet remains important for compressor performance. Electrical supply requirements should be checked against your existing distribution board capacity before installation.

The AT-7 is well suited to mid-sized professional kitchens — restaurant operations, hotel kitchens, central production units and catering operations that run regular batch prep and need reliable chilling and freezing from one piece of equipment. For higher-volume sites processing significantly larger loads per cycle, a heavier-duty blast chiller in a larger format may be worth considering. Equally, for sites with only occasional chilling needs or limited space, a smaller or front-loading configuration might be a better fit.

If you are unsure whether the AT-7 matches your service volumes or layout, the team is happy to talk through the options with you before you commit.

This is a genuine Sammic accessory wheel kit compatible with the AT-5, AT-7, AT-8, AT-10, AT-12, and AT-14 series units. Beyond that, the available product data does not confirm what the kit includes, how it fits, or any specific installation requirements. We would recommend speaking with our team before ordering to confirm compatibility with your exact unit and configuration.