BLAST CHILLER 5 TRAYS DGD | Sheffield Africa Kenya

Blast chilling is the single biggest lever a professional kitchen has over food safety and food cost, and the Tecnodom ALADINO brings it within reach of a mid-sized operation.

Driving cooked food through the danger band in about an hour, rather than leaving it to cool in ambient air, arrests bacterial growth, holds moisture in the product, and lets a kitchen cook in planned batches instead of scrambling to order. Five levels of GN 1/1 or 600 × 400 mm suit a busy restaurant, hotel breakfast operation, patisserie or butchery without demanding the floor space of a roll-in cabinet.

Both a chamber probe and a core probe ship in the box, so cycles terminate on true product core temperature rather than a timer - the difference between a properly stabilised product and a guess.

Blast chills 20 kg per cycle; shock freezes 12 kg. 5 levels taking GN 1/1 or 600 × 400 mm trays interchangeably. Core needle probe and chamber probe both included. Cycles at +3, -18, -35 and -40 °C, run by probe or by time. Defrost with the door open - no heaters, no hot gas. AISI 304 stainless inside and out, rounded internal corners.