Foster XR20 20kg 5 Grid Blast Chiller product image

Foster

Foster XR20 Blast Chiller 20kg 5 Grid

SKU: 33-191

£4,026.00(£4,831.20 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 may be supplied with a moulded plug but may be more suitably connected to a fused spur
  • This product is Made in Britain

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.

Frequently asked questions

Is the XR20 suitable for a kitchen running cook-chill every day?

Yes — the XR20 is designed for regular structured cook-chill use rather than occasional operation, and the controls and cycle logging reflect that. It suits operations producing moderate batch volumes daily, such as restaurants, hotel kitchens and contract catering sites. If your site is running very high throughput or unusually frequent cycles, it is worth discussing whether a higher-capacity unit would be a better long-term fit.

What do I need to consider before installing the XR20?

As a self-contained unit, the XR20 does not require a remote condenser, which simplifies installation considerably. The key consideration is ventilation — the unit should not be positioned in a confined or poorly ventilated area, as this will affect chilling performance and component longevity. Electrical supply requirements should be confirmed against the technical datasheet before the installation is planned.

What is the difference between the soft chill and hard chill programmes?

Soft chill runs the chilling process at a more gradual rate, which is important for delicate preparations such as set creams, custards, mousses and similar dishes where rapid temperature change could affect texture or structure. Hard chill is the standard programme for dense foods — proteins, bulk stocks, batch-cooked grains and similar produce — where faster chilling is appropriate and presents no quality risk. Selecting the right programme for each product type is one of the straightforward ways the XR20 helps reduce spoilage in a varied production kitchen.
Foster XR20 Blast Chiller 20kg 5 Grid

£4,026.00(£4,831.20 inc VAT)

£4,026.00(£4,831.20 inc VAT)

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.