Blast chiller GEMM 45100022

A blast freezer pulls heat from food far faster than a refrigerator, locking in moisture and texture before ice crystals grow large. The GEMM BCB/10 uses a powerful refrigeration circuit and a high-velocity fan to drive cold air across every tray, dropping the core temperature of dishes in minutes rather than hours. This rapid chilling preserves colour, flavour and nutritional value, and meets food-safety timelines for chilled and frozen storage.

The operator loads up to ten GN 1/1 trays or fifteen ice-cream tubs onto the sliding rack, then closes the insulated door. A single electronic control panel sets the target temperature, the duration, or both. The unit switches automatically between hard and soft chilling modes, adjusting fan speed and refrigerant flow to match the load. Once the cycle ends, the door release button opens the cabinet and the trays slide out on their 67 mm pitch runners.

The cabinet is built from stainless steel inside and out, resisting corrosion and standing up to daily cleaning. A 60 mm layer of insulation keeps the cold in and the running costs down. The refrigerant R290 is a hydrocarbon with low global-warming potential, chosen for its efficiency in professional refrigeration.

The control panel offers two main settings: time-based and temperature-based. The time setting runs the cycle for a set number of minutes, while the temperature setting stops the cycle when a probe reaches the target. A display shows the current temperature and the remaining time, letting the operator plan the next task.

The 2.078 kW power rating means the unit draws a steady load on a three-phase 400 V circuit, the standard supply for professional kitchens. The 165 kg weight requires two people or a trolley to move the unit into place. The 800 mm width and 820 mm depth fit through standard kitchen doorways and leave room for ventilation at the rear. The 1700 mm height clears most worktop and cupboard runs without blocking overhead lights or extractor hoods.

Cleaning follows the stainless-steel surfaces and the removable rack. The trays lift out for separate washing, and the runners wipe down with a damp cloth. The door seal checks for cracks or food debris, and the condenser coil at the rear vacuums free of dust every few weeks to keep the airflow unobstructed.

The BCB/10 is a single model with no variants. It accepts GN 1/1 trays and EN-standard ice-cream tubs, matching the common tray sizes in professional kitchens. The catalogue places it in the blast-chilling and shock-freezing section, alongside other rapid-cooling appliances for catering and food production.