Foster BCT38-18 10 Grid Blast Chiller Freezer 38kg/18kg

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.