A blast chiller brings cooked food down to safe temperatures quickly, protecting quality and food safety in kitchens that cook ahead. Babak Food Equipment offers commercial blast chillers and shock freezers from Infrico, Traulsen, Cold Zone and Atosa for restaurants, caterers, bakeries, hotels, commissaries and institutional kitchens across Vancouver and British Columbia. Fast cooling limits the time food spends in the temperature danger zone, keeps texture and colour, and makes batch cooking safer and more efficient.
Types of commercial blast chillers
Reach-in blast chillers
Upright cabinets that take food pans or sheet pans on shelves or slides – the most common size for restaurants and bakeries.
Undercounter and countertop models
Compact units that fit under a counter or on the line for smaller batches, pastry work and kitchens with limited space.
Blast chiller / shock freezer combinations
Many models can both blast chill and shock freeze, bringing food well below freezing to lock in quality for longer storage.
How to choose a blast chiller

Capacity per cycle: size the unit by the pounds of food or the number of pans you need to cool in one cycle.
Chill and freeze modes: decide whether you need chilling only or chilling and shock freezing.
Probe control: a core temperature probe ends the cycle at the right point and helps document cooling for HACCP records.
Power and location: many larger units need 208–230 V and good airflow; some use a remote condensing unit.
Pan compatibility: check that the shelves fit your hotel pans or sheet pans.

Blast chiller vs. freezer
A regular freezer or refrigerator is built to hold food that is already cold. A blast chiller uses much stronger airflow and refrigeration to pull heat out of hot food fast. Placing hot food in a standard unit cools it slowly and warms everything else inside.
Why buy your blast chiller from Babak Food Equipment?
With more than 20 years in business and a 4.9★ Google rating from 380+ reviews, our team can help you size a blast chiller to your batches and check power, clearance and ventilation. Delivery and installation options are available across BC – details and costs are discussed when you order. Also see milk coolers, or ask about used commercial refrigeration.
Frequently asked questions
What is a blast chiller and what does it do?
It is a refrigeration unit that rapidly cools cooked food – a common target is from about 160°F (70°C) to 38°F (3°C) within about 90 minutes – so it can be stored safely.
What is the difference between a freezer and a blast freezer?
A freezer stores food that is already frozen. A blast or shock freezer freezes food very quickly, forming smaller ice crystals that better preserve texture.
Can a blast chiller be used as a freezer?
A blast chiller is meant for fast cooling cycles, not long-term storage. After chilling or shock freezing, food should be moved to a refrigerator or freezer.
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.