Unifrost Blast Chiller: Efficient Chilling for Professional Kitchens

Unifrost Blast Chillers: Choosing BC5UN, BC10U or BC14U for HACCP-Safe Rapid Chilling

If you run a busy kitchen, a blast chiller is one of the fastest ways to protect food safety, reduce waste, and keep service consistent. With a Unifrost blast chiller you move hot food through the danger zone quickly, support HACCP compliance, and make cook-chill, prep-ahead, and batch production easier to control.

This guide helps you make the commercial buying calls that matter: whether you need blast chilling, blast freezing, or both; how to choose between the Unifrost BC5UN, BC10U and BC14U models (including OG variants) based on your volumes and workflow; and what to confirm before installation, like space, ventilation, power planning, and tray compatibility. You will also get practical checks for daily cleaning and planned maintenance, plus how to build temperature probing and record keeping into your HACCP routine so the equipment actually delivers the compliance and ROI you expect.

Introduction to Unifrost Blast Chillers

A blast chiller is a commercial unit designed to pull cooked food down through the temperature “danger zone” quickly, so you can chill or freeze safely and consistently as part of your HACCP routine. The Food Safety Authority of Ireland highlights blast chilling as a suitable way to cool hot foods quickly and safely, and advises getting food into refrigeration within two hours after cooking (see the FSAI temperature control guidance).

The unit helps with compliance and repeatability, but it is not automatic. Results still depend on portioning, correct loading, and proper temperature checks and records.

Why blast chilling matters in Irish kitchens (HACCP reality, not theory)

If you do batch cooking, carvery prep, stocks and sauces, cooked meats, rice, or bulk bakery fillings, cooling is often the weak link. Cool too slowly and food sits in the 5°C to 63°C range where bacteria multiply fastest. A blast chiller is built to close that gap in a real kitchen where service is busy and an ice bath routine is not always realistic.

It also protects your other refrigeration. Putting big volumes of hot food into an upright or coldroom can lift cabinet temperatures, putting everything else at risk and forcing the system to work hardest when you need it stable.

What “blast chilling” vs “blast freezing” means day-to-day

Blast chilling is rapid cooling for safe chilled storage and planned reheat or service.

Blast freezing (often called shock freezing) brings product down fast enough for frozen storage, with better product quality, especially where texture and portion integrity matter.

In most operations, the choice is driven by workflow: chilling supports a controlled turnaround for the next service; freezing supports planned production, portion control, and waste reduction when covers fluctuate.

Where Unifrost fits: the BC5UN, BC10U and BC14U range

On Caterboss, the Unifrost blast chiller range includes BC5UN / BC5UNOG, BC10U / BC10UNOG, and BC14U / BC14UOG models for professional kitchens that need rapid temperature reduction for HACCP-focused chilling and freezing.

Don’t size a blast chiller the way you’d pick a standard fridge. The right model is the one that matches your peak batch size and tray flow, and the time pressure between cooking and when food needs to be safely stored. A practical way to think about it is: what needs chilling straight after the busiest cooking window, not what you produce across the week. That is where you feel the difference in day-to-day operations.

Optimal Uses for Unifrost Blast Chillers

The right use for a blast chiller comes down to your menu, batch sizes, and how quickly you need food back under temperature control. Irish food safety guidance is clear that rapid cooling is a control point you need to manage properly. The Food Safety Authority of Ireland also flags blast chilling as an option where you’re cooling larger volumes of food. In practice, it’s not just about safety. It’s also about protecting quality, reducing waste, and taking pressure off the team during busy prep and service.

A blast chiller earns its floor space when you regularly have cooked food that won’t be served straight away, or when you need consistent, repeatable chilling you can stand over in your HACCP records. FSAI guidance on temperature control includes “use a blast chiller” as a way to cool food safely and avoid overloading your main fridges with warm product, which is a common cause of temperature drift in smaller kitchens (FSAI Temperature Control guidance for caterers).

Who should consider a Unifrost blast chiller (and who can skip it)

If your current process is “cool it on the pass, then into the walk-in when there’s space”, you’re relying on staff attention and spare fridge capacity at the exact moment you’ve least of either. A Unifrost blast chiller is usually a fit for restaurants, hotels, and high-volume cafés that batch-cook sauces, proteins, and sides, and for any operation trying to make cook-chill routine rather than occasional.

You can often skip it if you only cool small quantities, you’ve long gaps between cooking and service, and you have enough chilled storage that never gets warm-loaded. In that scenario, you may get a better return from additional cold storage, improved prep flow, or tighter temperature monitoring first.

Be realistic about footprint and ventilation too. Blast chillers reject a lot of heat quickly. If the kitchen is already hot and tight for airflow, performance can suffer unless you plan the location properly.

High-impact applications in Irish commercial kitchens

A blast chiller delivers value when it’s part of a repeatable workflow, not a “save us” button. Think in terms of production tasks you do every week, not once a year.

Cook-chill for HACCP control: Cool cooked foods quickly before refrigerated storage, instead of stacking warm trays in an upright fridge and hoping they pull down evenly.

Batch cooking and portioning: Chill portions so they firm up for cleaner slicing, faster packing, and more consistent portion control. That helps GP as much as safety.

Service recovery: Get par-cooked items, sauces, and garnishes back under control between lunch and dinner, rather than leaving them sitting because “we’ll deal with it later”.

Bakery and pastry: Stabilise custards, creams, syrups, and par-baked items so texture holds and you can work to a schedule.

Specialist production: Faster chill on stocks, braises, and curry bases; controlled chilling before vacuum packing; and controlled freezing where you need product to set quickly rather than slowly freezing in a chest freezer.

When blast freezing matters (not just chilling)

Blast chilling is about getting food down to safe chilled storage temperatures quickly and evenly. Blast freezing (sometimes called shock freezing) is about getting product through the critical freezing range faster, which helps protect texture and reduce drip loss on thawing. That matters for cooked proteins, prepped portions, and certain desserts.

Where it usually pays off is when you’re balancing labour and waste. If you’re binning end-of-week prep, or paying chefs to repeat the same prep jobs every morning because you can’t cool and hold safely and consistently, blast freezing can let you build stock during quieter hours and use it predictably.

Use cases by venue type (what tends to work in practice)

In cafés and lunch-led sites, the common win is controlling cooked breakfast items, soups, and sandwich proteins without overloading the main fridge during peak. In restaurants, it’s often sauces, reductions, cooked meats, and veg prep, especially when you’re building mise en place for two services. In hotels and event catering, the value is consistency under volume, where large batches and tight timelines make “room cooling” risky and hard to document.

For schools, healthcare, and contract catering, the case is often strongest around process control and records. You’re feeding vulnerable groups, serving at scale, and working to internal audits, so a blast chiller becomes part of the system, not just another machine in the corner.

What to watch: trays, loading and real kitchen constraints

A blast chiller only performs as intended when product is loaded to let cold air move around trays and containers. The most common day-to-day problems are over-deep pans, stacking, and loading hot product so densely that the outside cools while the core lags behind. A probe thermometer and consistent portion depth matter more than any brochure line, because HACCP verification is about core temperature, not surface feel.

Tray format is a practical buying point too. Before you choose between different sizes, map what you actually use: GN sizes, bakery trays, portion containers, and whether you need clearance for taller items. If your kitchen is standardised on GN, keep it that way. Mixing tray systems is a quiet, expensive way to add friction to every prep shift.

The more your operation depends on repeatable cooling for safety and speed, the more the decision shifts from “do we need a blast chiller?” to “what size matches our batch reality without becoming a bottleneck?”

Choosing the Right Capacity and Model

Choosing a Unifrost blast chiller comes down to throughput you can actually manage in real service conditions. Not just “how much it holds”, but how much hot food you can chill or freeze within your HACCP limits, with the staff and space you have.

The practical difference between BC5UN, BC10U and BC14U is capacity and recovery. Smaller units suit smaller, more frequent batches. Larger units suit planned cook-chill, bigger end-of-shift loads, and kitchens where multiple sections need the chiller at the same time. The right model is the one that lets you cool safely without queues, overloading, or awkward workarounds.

How do BC5UN, BC10U and BC14U compare overall?

In Irish kitchens, sizing is usually driven by workflow, not menu descriptions. The key questions are:

How many hot items land at once (end of service, after a function, or after a prep run)?

Can you get through the day with one cycle, or do you need back-to-back cycles?

Will the chiller become a bottleneck when everything needs labelling and storing at the same time?

The FSAI guidance is clear on the risk of slow cooling, and on getting cooked food cooled and into refrigeration quickly rather than loading a fridge with warm product and dragging cabinet temperatures up. See the FSAI temperature control guidance for caterers. In practice, moving up a size is often about avoiding the “make it fit” behaviours that cause trouble: deep pans, stacking trays, or covering product too early.

BC5UN / BC5UNOG

The BC5UN size class suits operations doing steady day-to-day prep rather than bulk cook-chill, for example cafés and smaller kitchens producing soups, sauces, desserts, and cooked proteins in manageable batches.

It also works well where footprint and access are tight. A smaller cabinet keeps loads simpler and more consistent, which helps when time is short and the same person is portioning, chilling, labelling, and putting stock away. It is a sensible entry point if blast chilling is new to your kitchen, as long as it can cope on your busiest day.

BC10U / BC10UNOG

The BC10U class is often the most workable “all-rounder” for restaurants, hotels, and busy pubs where different sections feed the chiller across the day.

It makes sense when you regularly have multiple components cooling at once, and you cannot afford a backlog at the end of service. If your team already portions into GN pans or shallow containers as standard, this size is typically easier to load consistently. Consistent loading is what keeps cycle results repeatable and HACCP records easier to stand over.

Which is best for you?

Use this quick capacity check. If you hit two or more “yes” answers, you will usually be better moving up a model.

You regularly need to chill more than one full batch at once (for example sauce plus protein plus veg) and waiting for sequential cycles causes delays.

On busy days, food is left cooling on racks or benches because refrigeration is too slow.

Staff are tempted to deep-fill, stack, or cover early just to get everything into the cabinet.

You are planning cook-chill production (or central prep) and need predictable throughput, not “it’ll do most days”.

You need headroom for seasonal peaks, events, or menu expansion without changing your cooling method.

Once the size is right, the next decision is how you will use blast chilling and blast freezing day-to-day: what products you will run through it, when the cycles will happen, and who owns the logging and labelling in the routine.

Key Features of Unifrost Blast Chillers

A Unifrost blast chiller is built to pull freshly cooked food through the food safety “danger zone” quickly, so you can chill or freeze in a controlled way as part of your HACCP routine. It does this with high airflow and set programmes designed to drop core temperature far faster than a standard fridge.

In practice, results depend as much on your workflow as the unit itself. Portion size, tray spacing, air gaps, and using a probe properly will make or break performance. So the best “features” are often the ones that help staff do the right thing every time, not just the ones on a spec sheet.

Temperature control that supports HACCP routines

In a busy Irish kitchen, the day-to-day value is consistency. You want to cool cooked food quickly without leaving trays on counters, and without dumping warm product into a service fridge and dragging everything else out of spec.

The FSAI advises cooling cooked food as quickly as possible and getting it into refrigeration within two hours, and notes that blast chillers are designed to chill hot foods quickly and safely in busy food businesses (FSAI temperature control guidance).

When you’re comparing Unifrost blast chiller models (BC5UN / BC5UNOG, BC10U / BC10UNOG, BC14U / BC14UOG), prioritise controls that reduce “guesswork”. In real operations, good control is being able to select the right chill or freeze programme, confirm the cycle has finished properly, and move food straight to chilled or frozen storage without delays or confusion.

Shelving and tray support: what affects speed and service flow

Tray supports and rail spacing decide whether the blast chiller works with your kitchen pace. You need trays sitting level, with enough clearance for airflow around the food. If staff have to stack, overfill, or block air paths just to get a batch in, you will see slower chills and uneven results.

This matters in cafés and gastro pubs trying to chill soups, sauces, rice, and cooked proteins between services. It matters even more in hotels, bakeries, and production kitchens where blast chilling is part of the plan, not an occasional rescue.

Tray compatibility is where buying mistakes happen. Even if you mainly use gastronorm (GN), confirm tray size and rail layout on the exact BC5UN, BC10U, or BC14U variant you’re specifying. “It fits” is not the same as “it chills evenly at a full, realistic load”.

Cleaning access and build details that reduce downtime

Cleaning access is a reliability issue. If corners, shelf supports, door seals, or drain points are awkward, cleaning slips. That’s when you see odours, blocked drains, icing, and slower temperature recovery, usually right when you need the unit most.

Look for practical, cleanable build details: smooth internal surfaces, removable supports, a door gasket you can wipe and inspect quickly, and an interior that doesn’t trap debris. If you handle fish, sauces, or bakery fillings, that quick end-of-day clean is what keeps performance steady and your HACCP paperwork easier to stand over.

Day-to-day features worth prioritising when comparing BC5UN vs BC10U vs BC14U

Controls that support a repeatable chill or freeze routine, with clear end-of-cycle status so food is not left sitting in the cabinet.

Tray supports that match your normal pans and portions, without blocking airflow or forcing stacking.

An interior that makes daily wipe-down realistic, not just “easy” on a deep-clean day.

A workable probe routine, whether that’s built-in probe support or a setup that makes probing and recording straightforward for your team.

These are the details that decide whether a blast chiller becomes part of daily prep and service recovery, or a machine people avoid because it adds friction. Once those are right, it’s much easier to match the Unifrost model size to how your kitchen actually produces food.

Installation and Maintenance Considerations

Plan the location, services, and airflow before the unit arrives. Install it level, then commission it properly so you can trust the chill results when the kitchen is under pressure. Day to day, keep the condenser air path clear, keep the door and seals clean, and stick to a routine that covers condenser cleaning and drain hygiene. Poor airflow and poor cleaning are the two quickest routes to slow chilling and unnecessary call-outs, so log what you do as part of your maintenance and HACCP paperwork.

1. Confirm the site is suitable before delivery

A blast chiller is not “just another fridge”. It rejects a lot of heat into the room while it is pulling food temperature down quickly, so placement matters in Irish kitchens that already run hot at peak.

Put it away from cooker line heat and steam, not in the firing line of a dishwasher, and not in a tight dead-end where hot air will build up. If your kitchen struggles with heat and humidity, treat it as a ventilation issue as much as a refrigeration issue. The HSA expects enclosed workplaces to have sufficient fresh air and ventilation systems to be maintained (HSA ventilation guidance).

2. Allow proper ventilation and service access (follow the manual, not guesswork)

If you box a blast chiller into joinery or ram it against a wall, you tend to pay for it in higher running costs, slower pull-down, and earlier component wear. Clearances are model-specific, so use the unit’s installation instructions as your rule and treat “room to breathe and room to service” as non-negotiable.

In practical terms, you need space to:

keep intake and exhaust airflow unobstructed

remove panels for cleaning and inspection

access the drain and electrics without having to drag the unit out

If the only available space is tight, it is usually better to adjust the layout than to hope it will run fine.

3. Get electrics and commissioning done properly

Blast chillers draw more than a standard cabinet, so don’t assume the nearest spur is suitable. Have a competent electrician confirm supply, protection, and isolation. Keep the certification and paperwork with your compliance file, as ESB Networks sets out that certification is part of the process when a Registered Electrical Contractor completes a new installation (ESB Networks certification process).

On commissioning, run a controlled test cycle with food-safe loads and confirm you can consistently achieve your HACCP chilling targets. This is also the time to catch the basics that cause hassle later: the unit is level, the door closes cleanly, the drain is flowing, and the machine is not pulling its own hot exhaust back in.

4. Build a maintenance routine that prevents slow chilling and breakdowns

Most “performance problems” creep in through routine issues: a blocked condenser, greasy door gaskets, poor drainage, or loading that blocks airflow.

Use one routine and assign it to named roles, not “someone in the kitchen”:

Daily: wipe spills, clean and sanitise contact surfaces, check the door seals are clean and closing properly, and keep the area around the unit clear so airflow is not restricted.

Weekly: clean gasket folds and hinges, check the drain area is clean and free-flowing, and remove any packaging or tray debris that could obstruct internal airflow.

Monthly: inspect and clean the condenser air path and any accessible filters or grilles. A dirty condenser is a common cause of poor performance and higher energy use.

Annually: book preventative servicing (refrigeration performance and electrical safety checks) and file the report with your HACCP and maintenance records.

5. Know when you need a qualified refrigeration engineer

In normal operation, the refrigeration system should remain sealed. Your own checks should focus on cleaning, airflow, drainage, and correct loading, not opening any refrigeration components. If you suspect refrigerant loss, you are seeing repeated temperature alarms, or the unit will not pull down despite good cleaning and sensible loading, stop wasting labour on workarounds and get it assessed.

Any work involving fluorinated refrigerants must be carried out by appropriately certified personnel. Ireland requires certification for handling F-gases (EPA training and qualifications for F-gases). From an operator point of view, that means using a proper refrigeration contractor and keeping service records.

Once installation and upkeep are under control, you can focus on the commercial question that matters: whether a blast chiller is earning its footprint in your kitchen, every day.

Making the Unifrost Decision

The right Unifrost blast chiller for you comes down to three things: the batch size you need to chill, how tight your cooling window is during prep, and where the unit will sit in your production flow.

The Food Safety Authority of Ireland is clear that cooked food not for immediate service should be cooled quickly and placed under refrigeration within two hours. It also flags blast chillers as a suitable way to cool hot foods quickly and safely. The practical point is that “big enough” is not just about how many trays fit. It is about whether you can keep production moving without hot food building up on benches or trolleys when the kitchen is busiest.

Picking between BC5UN, BC10U and BC14U (and the “OG” variants)

Start with the most useful question: what is the biggest single batch you need to chill, on your busiest day, without creating a backlog. If you undersize, the blast chiller becomes a bottleneck and you end up back at risky workarounds like splitting batches late, or pushing warm food into a fridge or cold room.

Choose the BC5UN / BC5UNOG if blast chilling is a regular HACCP control step but your batches are genuinely small and frequent, for example in a café kitchen, small restaurant, or a hotel satellite kitchen cooling sauces, cooked proteins, desserts, and prepped components.

Choose the BC10U / BC10UNOG if you need a solid middle option for a busy restaurant, gastro pub, or catering kitchen, where you are cooling more than one menu line at once and you want less scheduling pressure around chilling cycles.

Choose the BC14U / BC14UOG if you are doing larger batch production, events, or central prep and you want headroom so you are not forced into half loads or consecutive cycles that push into service time.

If you are between sizes, size for the busiest day you want to run without compromising process. That is the day shortcuts tend to appear, and the day your cooling routine is most likely to be tested.

Operational benefits you will actually notice day to day

A blast chiller earns its place when it removes friction from your HACCP routine and your prep. The main win is predictable, repeatable cooling. You move hot food out of the danger zone quickly without relying on ice baths, frequent stirring, or “leave it until it cools” bench time, all of which are labour-heavy and easy to get wrong under pressure.

It also helps protect your main refrigeration. The FSAI warns against overloading fridges with warm food because it can raise the overall fridge temperature and increase the risk of bacterial growth, which is a common failure point when cooling is not properly built into the workflow (FSAI temperature control guidance).

ROI in Irish kitchens: a practical way to calculate it

Skip vague payback claims and run a simple internal check based on what blast chilling changes in your operation:

Labour: how many minutes are you currently spending portioning for cooling, moving containers around, managing ice baths, and checking temperatures?

Waste and yield: are you binning food because you cannot cool it safely in time, or avoiding batch cooking because cooling is awkward?

Capacity and planning: do you want to expand cook-chill, prep more off-peak, or support events without relying on “heroic” effort to stay compliant?

You will often reduce the amount of management time spent chasing cooling discipline too. It rarely shows up as a clean line on the P&L, but it is real in day-to-day operations.

Don’t lose performance to installation and workflow mistakes

Blast chillers are sensitive to installation and loading. If the unit is boxed-in with poor ventilation, or if food is loaded too deep and too dense, you will typically see longer cycles and less consistent core temperatures. That leads to staff losing trust in the process and reverting to workarounds.

Plan the physical flow: hot pass to portioning, portioning to blast chill, blast chill to labelled storage. The further the unit is from where food comes off the range or combi, the more room-temperature time creeps in. That is exactly the risk blast chilling is meant to control.

Make HACCP easier, not harder: probes, records, and repeatability

A blast chiller is most valuable when it simplifies monitoring. The FSAI recommends using a calibrated probe thermometer and recording temperatures as part of your HACCP plan (FSAI guidance on checking temperature). Even if your unit supports probe-driven cycles, you still need a routine: who checks, where they probe, how the probe is sanitised, and where results are recorded.

For model-specific details, such as whether a probe is supplied as standard, warranty terms in Ireland, and what after-sales support is included, confirm at purchase for the exact BC5UN / BC10U / BC14U variant you are buying rather than assuming. Those details affect how you set up your HACCP paperwork and who signs off checks each day.

Once the size and workflow are right, the real value is consistency: cook-chill becomes a routine process rather than a daily workaround.

Unifrost Blast Chiller FAQs (HACCP, sizing, and day-to-day use)

How does a blast chiller help my kitchen meet HACCP or food safety requirements?

A Unifrost blast chiller supports HACCP by cooling cooked food quickly through the “danger zone” where bacteria grow fastest. That helps you:

Reduce time at risk after cooking and before refrigeration or service.

Standardise your cooling step (same process each time, less reliance on “it feels cold”).

Produce auditable records when you log core temperatures and cycle results as part of your HACCP monitoring.

It is not a replacement for good practice. You still need correct portioning, safe handling, clean GN trays/containers, and verified storage temperatures.

What size or capacity blast chiller do I need for my menu and service volume?

Choose capacity based on the largest cooling batch you regularly produce in one go, not your average day.

Practical sizing checklist:

List your peak-day items you will chill (soups, sauces, braises, rice, cooked proteins, baked goods).

For each item, note the batch weight and container type (shallow GN pans cool far faster than deep tubs).

Decide whether you need chill only or chill and freeze as part of your HACCP plan.

Add a buffer for growth and busy services. A unit that is constantly overloaded will struggle to hit safe targets.

As a simple guide within the Unifrost range sold in Ireland, BC5UN / BC5UNOG suits lower daily batch volumes and tighter spaces, BC10U / BC10UNOG is a common “main kitchen” size, and BC14U / BC14UOG is better for higher throughput or production-style cook-chill.

Does the Unifrost BC5UN model fit under a standard counter or is it a floor-standing unit only?

Treat the BC5UN as a commercial appliance that is typically installed as a floor-standing unit, not automatically an undercounter unit.

Because “standard counter” heights and plinths vary by kitchen, the only safe way to confirm is:

Measure your available height, width, and depth (including door swing and rear ventilation space).

Check the BC5UN dimensional drawing/spec sheet for the exact external height and required clearances.

If you share your available space and how you want it positioned in the line, Unifrost can confirm whether BC5UN is suitable or whether another model/positioning will work better.

What warranty and after-sales support are provided with Unifrost blast chillers in Ireland?

Unifrost blast chillers are supplied with manufacturer warranty terms and Ireland-based after-sales support through the normal commercial supply chain.

Before you buy, confirm:

Warranty length and what is covered (parts, labour, call-outs, exclusions).

Installation requirements and any commissioning steps needed to keep the warranty valid.

Access to manuals, troubleshooting guidance, and spare parts for the BC5UN / BC10U / BC14U models.

If you need a written warranty statement for your procurement file, request it at quote stage so it matches the exact model being supplied.

How do I integrate blast chiller temperature records into my HACCP documentation?

Build blast chilling into HACCP as a monitored CCP (or a monitored control step) with clear targets, logging, and corrective actions.

A practical record you can use daily:

Food item and batch ID

Start time (end of cooking / start of cooling)

Container type and depth (e.g., shallow GN pans)

Core probe temperatures (start and end)

End time (when target temperature is reached)

Operator initials

Corrective action if the target is not achieved (e.g., reduce load depth, re-run cycle, discard if time/temperature limits are exceeded)

If your unit has downloadable/printable cycle data, attach that to the log. If not, a simple signed paper or digital form with probe readings is usually enough, as long as it is consistent and auditable.

What common user errors with blast chillers lead to HACCP non-compliance?

Most HACCP issues come from process errors rather than the machine itself. Common causes include:

Overloading the cabinet or stacking pans so air cannot circulate.

Using deep containers (large pots/tubs) instead of shallow pans, which slows core cooling.

Putting lids on immediately or wrapping tightly before chilling, trapping heat.

Not using a core probe (or probing the wrong spot), so records do not reflect the true coldest point.

Starting too late after cooking, leaving food sitting at ambient temperature.

Warm room/poor ventilation around the unit that reduces performance.

Opening the door repeatedly mid-cycle.

Skipping cleaning around door seals, drains, and air paths, which can affect hygiene and performance.

To stay compliant, standardise a “cook to chill” routine: portion shallow, load with airflow gaps, run the correct cycle, verify core temperature, then move to correct storage and log the result.

Need help choosing the right Unifrost blast chiller?

If you are matching a Unifrost blast chiller to your menu, batch sizes, and HACCP paperwork, contact Unifrost for practical guidance on model choice, placement in your line, and how to run a repeatable cook-chill process.

When you are ready to compare the available models and request a quote, you can also browse the current range here: View Unifrost Blast Chillers on Caterboss.