Blast chiller SAMMIC 5140188

A blast chiller rapidly removes heat from cooked or fresh food by forcing cold air at high velocity across every surface. This method stops bacterial growth, locks in moisture and preserves texture, colour and flavour far longer than a standard refrigerator. The process also prevents large ice crystals forming, so food retains its original consistency when thawed and reheated. In professional kitchens, blast chilling is essential for safe storage of large batches and for meeting food-safety regulations on cooling times.

The operator loads up to seven GN 1/1 trays, each 600 mm by 400 mm, with 70 mm of vertical clearance between them. After selecting the target temperature—either +3 °C for chilling or -18 °C for shock freezing—the unit begins a high-speed air cycle. Cold air is blown indirectly across the trays, ensuring even cooling without direct contact that could dry or damage the food. A core probe can be used to monitor the internal temperature of the product, automatically stopping the cycle once the set point is reached. The HARd programme delivers rapid chilling, while the SOFt programme handles deep-freezing with gentler air flow to protect delicate items. At the end of each cycle, the data is stored for record-keeping and compliance.

Construction is entirely in stainless steel with hygienic cathodic protection, making the surfaces resistant to corrosion and easy to sanitise. High-power compressors drive the refrigeration system, using Freon as the refrigerant. The evaporators are treated with cataphoresis to reduce odours and mould growth, extending their lifespan and maintaining performance. Bluetooth and Wi-Fi connectivity allow remote monitoring and control, while ozone sterilisation provides an additional layer of hygiene by eliminating bacteria and viruses inside the chamber.

The 1.2 kW power rating indicates the electrical load the unit draws during operation, requiring a dedicated 230 V circuit. The 140 kg weight means the chiller is floor-standing and should be positioned on a stable, level surface to prevent vibration. Its footprint of 820 mm wide, 700 mm deep and 1280 mm high determines the space it occupies on the kitchen floor or worktop.

Cleaning involves wiping down the stainless-steel interior and exterior with approved sanitising agents. The evaporators' cataphoresis treatment reduces the need for frequent deep cleaning, but regular inspection is still necessary to maintain airflow and efficiency. Optional cycles include defrosting, internal sterilisation, cooling by core probe, and ice-cream freezing, allowing customisation for different kitchen needs.

The AT-7P 1/1 is a shock freezer designed for professional catering environments, positioned in the SAMMIC range for medium-volume operations requiring rapid chilling and freezing capabilities.