Foster Roll-In Blast Chiller and Freezer Cabinet
$0.00
Description
- Roll-In Blast Chiller/Freezer Cabinet
- Capacity: 60 Kg chilling (freezing up 20 Kg)
- Chilling capacity of 90°C to 3°C in less than 90 minutes within specifications. Entry temperature up to 90°C for chilling
- Entry temperature for chilling: 90 °C
- Dimensions (D x W x H): 865 x 980 x 2190 mm
- Specific model to accept the Rational 201 trolley with a chilling capacity of 60kgs per cycle
- Electrical supply: 230 V, 50 Hz, 10 A
- For ventilation and service access ensure that 400mm minimum clearance is allowed above the unit
- Optional left hand hinged door
- Optional Leg extension (increases height by 65mm)
- Optional guide rails suitable for Rational Combi Pro and I Combi models (NB For Rational iCombi Product height increases 25mm)
Downloads
For detailed product specifications and drawings, please contact Regethermic on 1300 138 026 or email us.
Additional information
| Brand | |
|---|---|
| Model | RBCT 20-60 |
Extended Foster Roll-In Blast Chiller and Freezer Cabinet FAQs
A flash freeze typically uses cryogenic methods like liquid nitrogen to instantly freeze items. In contrast, a blast freeze uses high-velocity cold air (around -30°C to -40°C) to rapidly lower food temperature. Blast freezing is ideal for commercial kitchens aiming to preserve quality and safety. Roll in freezers are used for large volumes of food, reach in cabinet chillers are used for relatively small volumes large volumes.
Yes, food is safe in a blast freezer. Rapid cooling moves food quickly through the “danger zone” (5°C–60°C), reducing the risk of bacterial growth and ensuring compliance with food safety standards like HACCP.
The blast freezer method involves placing food in a high-powered freezer where cold air rapidly circulates, quickly reducing core temperature. This prevents bacterial growth, maintains texture, and locks in flavour and nutrients.
- Chill hot food from 70°C to 3°C in 90 minutes. Better blast chiller like Foster, do it from 90 degrees C
- Avoid overloading
- Use shallow containers for faster cooling
- Ensure proper air circulation
- Regularly monitor and record temperatures for compliance
- Higher upfront equipment cost
- Requires dedicated space
- Needs regular cleaning
- Staff must be trained on proper use
Most blast chillers reduce food temperature from 70°C to 3°C in 90 minutes or less, depending on food type and volume.
No. Freeze drying involves freezing and removing moisture via vacuum sublimation—a completely different process. Blast chillers are designed for rapid cooling or freezing, not moisture removal.
Yes. Clean blast chillers after every use to prevent cross-contamination and maintain hygiene, especially in commercial environments.
