Foster Blast Chillers & Blast Freezers

The Foster XR10 is a compact blast chiller designed to bring cooked food from +70°C down to +3°C within the food safety window. With a five-grid configuration and a 10kg load capacity, it sits at the lighter end of Foster's blast chiller range, built around stainless steel construction and microprocessor-controlled programming consistent with Foster's wider refrigeration lineup.

In a working kitchen, the XR10 handles end-of-service batch chilling for small to medium prep volumes reliably and repeatably. It operates across both soft and hard chill programmes, giving operators the flexibility to run a gentler cooling cycle for delicate preparations — mousses, custards, fish — or a faster cycle when throughput is the priority. For kitchens producing regular batches of sauces, proteins, or portioned mains, the unit removes the food safety risk and quality loss that come with ambient cooling, and does so consistently enough to support due diligence records.

Day-to-day, the XR10 is practical to work with:

• Soft and hard chill modes offer flexibility across different food types and textures
• Microprocessor controls produce consistent, auditable chilling cycles for HACCP records
• Clean-line interior with no exposed screws or dirt traps makes end-of-day cleaning straightforward
• Hydrocarbon refrigerant supports energy-efficient operation over the life of the unit
• Standard GN container compatibility fits naturally into most existing prep workflows

Before installation, ventilation clearances around the condenser should be confirmed — the unit needs adequate airflow and should not be recessed tightly into surrounding cabinetry. Electrical supply requirements should be checked against your existing kitchen setup prior to delivery. The XR10 is intended for indoor use within a normal commercial kitchen environment and is not suited to unventilated spaces or unusually high ambient temperatures.

The XR10 is well suited to smaller operations where daily blast chilling volumes are modest and floor or bench space is limited. Cafés with a serious kitchen, private dining rooms, pub kitchens, and smaller contract catering setups are all typical fits. Kitchens running larger batch volumes or higher-turnover prep operations would be better served by a heavier-duty model with greater capacity.

If you want to talk through whether the XR10 fits your service volumes and kitchen layout, the team is well placed to help before you commit.

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 BCT15-7 is a combination blast chiller and blast freezer built for commercial kitchens running a structured cook-chill workflow. In chilling mode it brings cooked food from 70°C down to 3°C within the 90-minute window required under UK and European food safety legislation. The blast freezing function provides a practical secondary capability, taking smaller loads down to -18°C without the need for a separate dedicated unit. Five GN 1/1 shelf positions give reasonable flexibility across different tray and container configurations.

In a working kitchen environment this unit performs reliably where blast chilling is a daily routine rather than an occasional task. The chilling capacity suits moderate prep volumes well, handling a solid batch per cycle across a typical service prep schedule. The blast freezing function is a useful addition for sites that freeze periodically, though kitchens where freezing is a primary and high-volume daily activity should consider carefully whether the freeze capacity is sufficient for their throughput before committing to this model.

Key operational advantages include:

• Dual chiller and freezer function reduces equipment footprint in space-limited kitchens
• Accepts food loaded directly from the oven, removing the need for pre-cooling
• Stainless steel interior and exterior supports thorough cleaning and long-term durability
• Touch control panel keeps daily operation straightforward for kitchen teams
• Meets UK and European food safety cooling requirements as standard

Installation is straightforward for a unit of this type, but confirming your available power supply before ordering is advisable. Allow adequate clearance for ventilation and a full door swing, and position the unit away from ovens or other heat-generating equipment to maintain efficiency over time. If your kitchen works primarily with deeper gastronorm containers rather than standard GN 1/1 trays, usable capacity per cycle may be reduced — worth factoring in at the planning stage.

The BCT15-7 is well suited to independent restaurants, pub kitchens, school catering operations, care homes, and contract catering sites running cook-chill at a moderate and consistent volume. For sites producing significantly larger batches per cycle, or where blast freezing is a core daily function, a higher-capacity model is likely to be a better fit for the workload.

If you would like to talk through whether this unit is the right match for your production volumes or site setup, the team is happy to work through it with you before you make a decision.

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.

The Foster BCT22-12 is a combination blast chiller and blast freezer designed for commercial kitchens running a cook-chill or cook-freeze workflow. In chiller mode it brings food from 70°C down to 3°C within 90 minutes; in freezer mode it takes food to -18°C within 240 minutes. Both cycles comply with UK and European food safety requirements for rapid chilling. The 22kg chilling capacity is the primary operational rating — the 12kg freeze capacity is best understood as a supporting function rather than a replacement for a dedicated blast freezer.

In practice, this unit is sized for kitchens producing consistent but moderate batch volumes across a daily prep cycle. Care homes, hotel kitchens, school catering operations, and mid-size restaurant or pub kitchens are the environments where it fits most naturally. Six GN 1/1 shelf positions accommodate a practical range of gastronorm pans and trays, keeping integration with existing prep equipment straightforward without requiring a rethink of pan sizes across the kitchen.

Day-to-day, the BCT22-12 offers several operational advantages worth noting:

• Dual chiller and freezer modes reduce the need for two separate units in moderate-output kitchens
• Touchscreen controls are accessible across shifts without requiring specialist training
• Stainless steel interior and exterior supports thorough, efficient cleaning between cycles
• Six shelf positions give flexibility across different pan depths and portion sizes
• Cycle times meet UK and European food hygiene regulations for rapid chilling

On the installation side, this is a self-contained unit, but it does require adequate ventilation clearance around the condenser — worth confirming against your kitchen layout before ordering. Placement away from cooking equipment and direct heat sources will help maintain consistent performance, as ambient temperature does affect refrigeration output. The unit runs on a single-phase supply; confirm the specific electrical requirements with your installer before commissioning.

The BCT22-12 is well suited to operations where blast chilling is a daily requirement and blast freezing is used occasionally rather than continuously. It is not the right choice for high-volume production kitchens turning over large batches throughout the day — for those environments, a higher-capacity model would be worth considering. Equally, if hard freezing forms a core part of your daily workflow rather than an occasional need, a unit with a higher freeze rating will serve you better over time.

If you are working through whether this model suits your service volume, kitchen layout, or cook-chill process, the team is happy to talk it through 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 XR20 is a self-contained blast chiller designed to bring cooked food from +70°C down to +3°C within 90 minutes, keeping the chilling process within recognised food safety guidelines. Rated for 20kg loads across five grids per cycle, it is built to sit within a structured cook-chill workflow rather than serve as an occasional-use unit, and the controls reflect that operational purpose.

In regular service, the XR20 performs consistently across a varied range of produce. The microprocessor offers both soft and hard chill programmes — soft chill for delicate preparations such as set creams, custards and mousse-based dishes, and hard chill for dense proteins, bulk stocks and batch-cooked preparations. Selecting the appropriate programme reduces spoilage risk and gives production teams repeatable results night after night. The unit also logs cycle data, which supports due diligence records without requiring separate manual documentation — a practical advantage in any kitchen operating under HACCP obligations.

From a day-to-day operations perspective, several aspects of the design reduce friction in the kitchen routine:

• Smooth interior with no exposed fixings, reducing cleaning time after service
• Stainless steel construction throughout, meeting expected food-safe hygiene standards
• Standard shelf spacing accepts GN trays and grids without adjustment
• Hydrocarbon refrigerant, widely supported by UK refrigeration engineers
• Cycle logging via microprocessor to assist HACCP and due diligence compliance

As a self-contained unit with an integral condenser, installation is less involved than remote-condensing alternatives. That said, ventilation in the surrounding area does matter. Positioning the unit in a confined or poorly ventilated space will reduce chilling performance over time and place additional load on components. Electrical supply requirements should be verified against the technical datasheet before installation is planned. The unit's footprint makes it workable in kitchens where space is limited but a reliable blast chiller remains operationally necessary.

The XR20 is well suited to restaurants, hotel kitchens, care homes, school catering operations and contract caterers running moderate batch volumes as part of a regular cook-chill cycle. It is less well suited to very high-throughput sites where larger loads or more frequent cycles are the norm — for those operations, a higher-capacity unit is likely the more appropriate choice.

If you would like to talk through whether the XR20 is the right fit for your kitchen's output and workflow, the team is happy to help you work that out before you commit.