Foster XR35 Blast Chiller 35kg 10 Grid

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.