Foster BCT52-26 52kg/26kg 14 Grid Blast product image

Foster

Foster BCT52-26 52kg/26kg 14 Grid Blast Chiller Freezer

SKU: 17-453

£9,888.00(£11,865.60 inc VAT)
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  • In the event of equipment failure any parts needed will be provided 2
  • In the event of equipment failure an engineer will be sent for an onsite repair 2
  • Equipment can be connected to a three phase power supply – must be installed by a competent person
  • Equipment that should be connected to a suitably rated outlet - must be installed by a competent person
  • This product is Made in Britain
  • Item weighs over 100kg and will need care and planning to get into position kg

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.

Frequently asked questions

Is the BCT52-26 suitable as a primary blast chiller for a busy production kitchen?

Yes — the 52kg chilling capacity is designed to function as a primary chilling unit in high-output environments, handling repeated cycles across a full production day. It is the blast freezing side at 26kg that is better suited to periodic use rather than continuous high-volume freezing demand, so if your operation runs heavy freezing alongside chilling, it is worth discussing whether a complementary unit is needed.

What are the key installation requirements for the BCT52-26?

The unit requires adequate ventilation clearance around the condenser, a level solid floor capable of bearing its operational weight, and an electrical supply confirmed by a qualified engineer before installation. Door swing clearance and access for loading should be planned carefully at the layout stage, particularly in tighter kitchen spaces.

What types of catering operation is this model best suited to?

It is well suited to contract caterers, central production units, large restaurant kitchens, and institutional catering operations where cook-chill is a routine, structured part of daily production. Kitchens with lighter or less frequent chilling requirements may find a smaller-capacity unit more practical and cost-effective.
Foster BCT52-26 52kg/26kg 14 Grid Blast Chiller Freezer

£9,888.00(£11,865.60 inc VAT)

£9,888.00(£11,865.60 inc VAT)

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.