Specialty refrigeration covers the cold equipment built for one job – rapid chilling, dispensing milk or storing wine. Babak Food Equipment offers blast chillers, milk coolers and wine merchandisers for restaurants, bakeries, catering kitchens, cafés, schools, hospitals, hotels and wine bars across Vancouver and British Columbia, from Infrico, Traulsen, Cold Zone and Turbo Air. Each one solves a problem a standard reach-in refrigerator cannot.
Types of specialty refrigeration
Blast chillers
Blast chillers bring cooked food down from about 160°F to 38°F (71°C to 3°C) in roughly 90 minutes, far faster than a normal refrigerator. They are essential for cook-chill production, catering, bakeries and any kitchen that batch-cooks soups, sauces and proteins. Many models can also blast freeze.
Milk coolers
Milk coolers keep cartons and cases of milk cold and organized – the standard choice for school cafeterias, daycares, institutions and self-serve counters.
Wine merchandisers and coolers
Wine merchandisers and coolers store and display bottles at a steady cellar-style temperature for wine bars, restaurants and hotel lounges.
How to choose specialty refrigeration

Start with the task: chilling hot food, dispensing milk and storing wine need different equipment and temperature ranges.
Capacity: for blast chillers, size by pounds per cycle and the number of hotel or sheet pans; for milk coolers, by cases.
Power: blast chillers often need more power than a reach-in; confirm voltage and circuit before you order.
Space and airflow: check clearance around the condenser and the path into the kitchen.
Food-safety records: a blast chiller with a food probe and data display makes HACCP logs easier.

Also see reach-in refrigeration, display refrigeration and ice cream equipment.
Why buy your specialty refrigeration from Babak Food Equipment?
With more than 20 years in business and a 4.9★ Google rating from 380+ reviews, our team helps you pick the right specialty unit for the task and checks power, space and ventilation before delivery. Delivery and installation options are available across BC – details and costs are discussed when you order. Ask about used commercial refrigeration for lower-cost options.
Specialty refrigeration at a glance
TypeTypical rangeBest forBlast chillerAbout 160°F to 38°F (71°C to 3°C) in about 90 minCook-chill, catering, bakeriesMilk coolerAbout 33–38°F (1–3°C)Schools, daycares, cafeteriasWine coolerAbout 45–65°F (7–18°C)Wine bars, restaurants, hotels
Frequently asked questions
What are the different types of refrigeration equipment?
Commercial kitchens use reach-ins, undercounter units, prep tables, display cases, merchandisers, ice machines and specialty units such as blast chillers, milk coolers and wine coolers.
What is a blast chiller used for?
It cools cooked food quickly through the temperature danger zone, which improves food safety and quality and helps kitchens prepare food ahead.
Can I chill hot food in a regular commercial refrigerator?
Large batches of hot food cool too slowly in a standard refrigerator and can warm other food. A blast chiller is designed for this job.
Which commercial refrigeration brand is best?
It depends on the application and budget. Traulsen, Infrico, Turbo Air and Cold Zone each offer different strengths; our team can compare them for you.
Availability, pricing, warranty terms, delivery and installation are confirmed at the time of purchase – request a quote on any model or call our team at (604) 566-9747.