Commercial Kitchen Company stocks Australia’s leading range of commercial blast chillers and shock freezers — from compact undercounter units for restaurants through to large floor-standing chillers and walk-in shock freezers for production kitchens. Whether you’re running a restaurant compliant with cook-chill HACCP requirements, a bakery preserving pastry textures, or a banquet kitchen pre-preparing food for events, the right blast chiller dramatically reduces food safety risk and extends product shelf life.
Our Brisbane and Gold Coast showrooms display working blast chillers from leading European and Australian brands — letting you compare chill cycle times, GN pan capacity, control systems, and probe monitoring before you commit. We’ve installed blast chillers into restaurants, hotels, bakeries, banquet kitchens, and central production facilities across Queensland and Australia.
Every blast chiller we supply meets Australian HACCP requirements — rapidly cooling cooked food from 60°C to 3°C in under 90 minutes, or freezing from 60°C to -18°C in under 4 hours. SilverChef finance is available on every model, with weekly payment plans designed around hospitality cash flow.
Browse our full range below. Need help calculating chill capacity against your production volumes? Call us on 1300 CKC 000 or visit either showroom.
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Blast Chillers, Commercial Freezers
Blast Chillers, Commercial Freezers
Blast Chillers, Commercial Freezers
Blast Chillers, Commercial Freezers
Blast Chillers, Commercial Freezers
Blast Chillers
Blast Chillers
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Blast Chillers
Blast Chillers
A commercial blast chiller is a food-safety investment that pays back in extended shelf life, reduced waste, and HACCP compliance. Choose the right capacity and cycle programs and the chiller transforms your kitchen workflow.
Compact undercounter blast chillers handle 5–10 GN1/1 pans per cycle — suit restaurants and cafés. Standard floor models handle 10–20 pans — the workhorse for hotels, banquet operations, and central kitchens. Roll-in walk-in shock freezers handle full mobile racks — essential for production bakeries and large-scale catering.
Blast chillers rapidly cool from 60°C to 3°C — preserves cooked food without ice crystal damage, extends fridge shelf life 5–7 days. Shock freezers freeze from 60°C to -18°C in under 4 hours — preserves cellular structure for long-term frozen storage. Modern units offer both functions in one cabinet.
Quality blast chillers include core temperature probes that monitor food temperature during the cycle — ensures HACCP-compliant cooling and automatically stops the cycle when target temperature is reached. Programmable controls allow customised cycles for different food types (delicate sauces vs dense roasts).
Compact undercounter blast chillers run on 15A single-phase. Standard floor models typically need 32A single-phase or 3-phase. Roll-in walk-in units almost always require 3-phase power with significant draw — switchboard capacity must be verified.
We stock leading European blast chiller manufacturers along with reliable Australian brands. Each brand has specific strengths for different applications — come to our showroom for hands-on comparison.
Our team has 35 years specifying blast chillers into restaurants, hotels, bakeries, banquet operations, aged care facilities, and central kitchens across Queensland and Australia. Both Brisbane and Gold Coast showrooms have working units. SilverChef finance on every model. Delivery, installation arrangement, electrical connection, and HACCP cycle program setup can be quoted alongside the equipment.
Regular fridges cool food slowly — taking 6-8 hours to drop hot food from 60°C to 4°C. This slow cooling violates HACCP standards (food must pass through the 'danger zone' between 60°C and 4°C in under 90 minutes) and dramatically reduces shelf life. Blast chillers accomplish this in under 90 minutes — extending fridge shelf life by 5-7 days and ensuring food safety compliance.
Blast chillers cool from 60°C to 3°C in under 90 minutes — preserves cooked food without freezing damage, extends fridge shelf life. Shock freezers freeze from 60°C to -18°C in under 4 hours — preserves cellular structure for long-term frozen storage. Modern blast chillers often offer both functions in one cabinet — choose based on whether you store chilled or frozen.
Compact undercounter blast chillers (5-10 GN1/1 pans per cycle) suit restaurants and cafés. Standard floor models (10-20 pans) fit hotels and banquet operations. Roll-in walk-in shock freezers (full mobile racks) are essential for production bakeries and large-scale catering. Always size to your peak-batch cool requirement, not average.
Compact undercounter blast chillers run on 15A single-phase. Standard floor models typically need 32A single-phase or 3-phase. Roll-in walk-in units almost always require 3-phase with significant power draw. Always confirm electrical capacity before purchase — blast chillers are power-hungry during cycle runs.
Australian food safety standards require cooked food to pass through the 4-60°C 'danger zone' as quickly as possible. While not legally mandated, blast chillers are the only practical way to comply with this for any cook-chill operation. Aged care, schools, hospitals, and catering operations have specific time-temperature compliance requirements that effectively mandate blast chillers.
Yes — Commercial Kitchen Company partners with SilverChef for Rent-Try-Buy, lease, and hire purchase on every blast chiller in our range. SilverChef offers weekly payment plans designed around hospitality cash flow. Quote finance alongside delivery, installation arrangement, electrical connection, and HACCP cycle setup in a single package.
Commercial Kitchen Company is the go-to source for high-quality hospitality supplies and equipment in Australia. As a proud, Australian-owned business, we cater to a diverse range of hospitality needs, including restaurants, cafes, catering services, and hotels in Brisbane and the Gold Coast. Our extensive selection in our showrooms highlights everything from advanced commercial kitchen equipment to essential front-of-house products, all aimed at enhancing the efficiency and appeal of your business.
