Blast chiller GEMM 45100025

A shock freezer rapidly removes heat from food, preserving texture, flavour and safety. Instead of slowly lowering temperature in a standard freezer, it circulates air at high speed and low temperature, pulling heat out in minutes rather than hours. This method locks in moisture, prevents ice crystals forming and meets food safety standards for blast chilling and freezing. The process is essential for professional kitchens that prepare meals in advance, store delicate items like seafood or pastry, or need to cool hot food quickly before refrigeration. The GEMM Shock Freezer BCB/24 loads from the front with a full-height door. The operator slides in GN 2/1 or EN standard trays, or stacks 5-litre ice-cream trays on the supplied racking. Once the door is closed, the electronic panel sets the target temperature and mode: chilling from +90 °C to +3 °C, or freezing from +90 °C to -18 °C. The unit then runs until the sensor reaches the set point, or until a timer expires. The fan circulates cold air evenly across every tray, ensuring consistent results without manual rotation. When the cycle finishes, the operator removes the trays and transfers the food to long-term storage. The cabinet is built from stainless steel, inside and out, for corrosion resistance and easy cleaning. The 80 mm insulation layer keeps the cold in and energy use down. Inside the BCB/24 the R290 refrigerant circulates without synthetic oils, so the coils stay free of residue and the blast cycle never loses speed even after years of service in a busy kitchen. The unit stands on four adjustable feet for levelling on uneven floors. The control panel offers two main settings: chilling and freezing. Each mode can be triggered by time or by temperature sensor, allowing the operator to choose whether the cycle ends after a set duration or when the food reaches the target temperature. The display shows the current internal temperature and the remaining time. The 3x400 V three-phase supply is standard for professional catering equipment, matching the circuit used by most commercial kitchens. The 3.172 kW power rating indicates the load on the electrical supply, which must be factored into kitchen planning. The 235 kg weight requires two people or a trolley to move the unit, and the 800 x 1200 mm footprint fits through standard kitchen doorways. The 2000 mm height clears most worktop and extraction hood installations. Stainless steel walls and rounded corners let the spray nozzle reach every surface, so the daily wash-down leaves no hidden film where bacteria could multiply. The stainless steel interior and removable tray racks wipe down with a damp cloth and mild detergent. The fan and evaporator coil require periodic vacuuming to remove dust and debris that could reduce airflow. The door seal should be checked regularly for cracks or gaps that would let warm air in. The BCB/24 is a single model with no variants. It is classified as a blast chiller and freezer in the GEMM professional refrigeration range.