Tefcold BLCB3X1 156 Ltr 3 Grid Blast Chiller Freezer

The Tefcold BLCB3X1 is a countertop-style blast chiller and blast freezer designed for commercial kitchens that need to cool or freeze freshly cooked food quickly and safely. It operates across both chilling and freezing cycles, bringing hot food down to safe storage temperatures in line with food hygiene requirements. The three-grid capacity suits kitchens producing moderate batch volumes across a service or prep session.

In a working kitchen environment, the practical value of a combined chiller/freezer lies in flexibility. Operators can switch between chilling and hard-freezing depending on what the menu requires and how food needs to be stored or carried over. The unit accommodates both gastronorm 1/1 and euronorm pans loaded lengthwise, which means it integrates naturally with most existing tray and container systems without requiring operators to repack food before loading.

From an operational standpoint, this unit offers several day-to-day advantages:

• Rapid temperature reduction limits the time food spends in the bacterial danger zone
• Hard-freezing capability extends usable shelf life for batch-cooked items
• Touchscreen controller with customisable programmes, including cycles for fish, ice cream hardening, drying, and defrosting
• HACCP data logging via USB supports regulatory compliance and audit readiness
• Compatibility with both GN 1/1 and euronorm trays reduces kitchen workflow disruption

Installation requires a standard single-phase electrical supply and adequate ventilation clearance around the unit. As with all refrigeration equipment, placement in a well-ventilated area away from direct heat sources will support consistent performance. Operators should confirm that floor or worksurface loading is suitable for the unit's weight before positioning. This is a self-contained unit and does not require a remote condenser, which simplifies installation in most settings.

The BLCB3X1 is well suited to hotel kitchens, contract catering operations, restaurants with structured batch-cooking processes, and catering colleges or training kitchens where HACCP documentation is a regular requirement. It is a practical choice for sites producing moderate prep volumes where both chilling and freezing are needed from a single unit. For higher-volume operations processing large batches in quick succession, a heavier-duty or larger-capacity model may be worth considering.

If you are unsure whether this unit fits your production volume or kitchen layout, the team is happy to talk through your requirements before you commit.