While both blast chillers and shock freezers will quickly bring cooked food down to safe temperatures, it is important to note the important differences between the two as well as the important features that you need to consider before making your purchase. Blast chillers are essentially the refrigerator equivalent of the two and will bring cooked foods down to below 40°F in a set amount of time. Shock freezers are essentially the freezer equivalent and will usually bring cooked food down to about 0°F in a set amount of time.
There are also many units that combine the features of both and can act as either a blast chiller or a shock freezer. Additionally, many of our blast chillers will hold food at a safe temperature once cooled until you are able to move it to a refrigerator or freezer. In order to comply with strict HACCP requirements, many blast chillers are also equipped with advanced record keeping software and built-in printers.