Description
Absolute versatility: Compatible with Gastronorm containers (Cuisine) AND 60×40 cm Baking Trays (Pastry).
Whether you’re a restaurateur, caterer, or pastry chef, a professional blast chiller is an essential tool for your food safety (HACCP). It allows you to rapidly chill or freeze your preparations to the core, stopping bacterial growth while preserving the texture, moisture, and taste of your products.
The “Mixed Format” Advantage: One investment for all your needs
Its major advantage lies in its intelligent design: it natively accepts both GN 1/1 containers (Catering) and 60×40 Baker’s Trays (Pastry) without any adapters required. It’s the pivotal equipment for your kitchen.
Why choose our range of Stainless Steel blast chillers?
1. Premium AISI 304 Construction
No compromise on quality. Both the interior and exterior are entirely made of AISI 304 Stainless Steel. This finish guarantees perfect hygiene thanks to the rounded corners of the tank and exceptional durability against repeated thermal shocks.
2. Total Control via Core Probe
Each model comes with its standard core probe. You control your production cycles with surgical precision:
• Chilling (+3°C): For safe refrigeration.
• Freezing (-18°C): For long-term storage without degradation of the product’s cells.
3. Insulation and Simplified Maintenance
With high-density 60 mm insulation and self-closing doors, the cold remains captive for maximum energy efficiency. The automatic defrosting system and antibacterial seals facilitate the daily Mayntenance of your equipment.
Guide: What capacity for your output?
- 3-Level Model (Compact): The “Table” format (H 84 cm) is ideal for small productions or to slide under a shelf. Yield: 10 kg (+3°C) / 5 kg (-18°C).
- 5-Level Model (Mobile): The versatile standard mounted on Wheels. Perfect for restaurants (H 93 cm). Yield: 20 kg (+3°C) / 15 kg (-18°C).
- 10-Level Model (Expert): The production tower on Wheels (H 160 cm). For caterers and large volumes. Yield: 40 kg (+3°C) / 28 kg (-18°C).
Technical Comparison Table
| Model | Levels (Mixed) | Cycle Capacity (+3°C / -18°C) | Mobility | Power |
|---|---|---|---|---|
| 3 Levels | 3x GN 1/1 or 60×40 | 10 kg / 5 kg | On Feet | 550 W |
| 5 Levels | 5x GN 1/1 or 60×40 | 20 kg / 15 kg | On Wheels | 870 W |
| 10 Levels | 10x GN 1/1 or 60×40 | 40 kg / 28 kg | On Wheels | 1500 W |
Common features: AISI 304 Stainless Steel construction, Core probe included, Ecological R290 gas, Standard 230V power supply.
Boucherie ‘Tradition’ –
Très bon matériel. Utilisée pour la surgélation rapide de certaines pièces et le refroidissement des préparations. Matériel pro, facile à nettoyer.
Boulangerie L’Épi –
Pour refroidir les fonds de tarte et les crèmes… je ne sais pas comment je faisais avant. Essentiel.
Traiteur Événementiel –
Robuste et grande capacité. Les 5 niveaux sont parfaits pour nos plaques GN 1/1. On peut refroidir de grosses quantités d’un coup. La sonde à cœur est précise.
Restaurant ‘Le Grand Dîner’ –
L’outil qui change tout. Nous sommes passés d’une organisation ‘à l’ancienne’ à cette cellule. C’est le jour et la nuit. Respect des normes, gain de temps, moins de pertes. Un investissement nécessaire.
Restaurant –
Efficace, mode d’emploi succinct. La machine est top, Mays on a un peu cherché pour comprendre tous les cycles. Une fois pris en Mayn, c’est super.