Friginox
Friginox MX1STS7-CF 1-Trolley Blast Chiller/Freezer – 980mm
980 × 1030 × 980mm
$38,800.80$48,501.00
In Stock
Commercial Fridges and Commercial Freezers
Commercial blast chillers rapidly pull heat from cooked or prepared food so kitchens can move product into chilled or frozen holding with better process control.
Choose this category when batch cooking, prep ahead, bakery production or catering creates hot product that needs controlled chilling before storage. A normal fridge is for holding cold product, not for quickly removing heat from hot trays.
Key factors to consider before purchasing. Our team can help you find the right fit — call or get a quote anytime.
Match equipment capacity to your daily output. Consider available floor space and door clearances.
Confirm levelling, wall clearance and the access needed for cleaning and service. We can help with kitchen planning.
Submit your kitchen requirements — our equipment specialists will send you a tailored shortlist of commercial blast chillers that fits your budget, venue type and compliance needs.
For food-type guidance, workflow planning and model comparison, call our experts on 1300 001 366.
Cold-chain, FSANZ and workflow guidance validated by KW Commercial Kitchen.
Standards & Compliance
Blast chiller choice depends on production, not just cabinet size:
FAQ
Between 60–120 minutes, depending on food depth, tray spacing and load weight.
Soft chill protects delicate items with gentle airflow. Hard chill uses stronger airflow for proteins and heavier trays, while still complying with FSANZ cooling limits.
Yes. Core probes are essential for accurate FSANZ-compliant cooling and HACCP record keeping.
It is a refrigeration unit used to rapidly cool cooked or prepared food before that food moves into chilled or frozen storage.
Why KW
KW separates blast chilling from ordinary refrigeration by looking at the production step: what leaves the oven or kettle, how it is portioned, which tray format it uses, and where it goes after the chilling cycle. That helps compare blast chillers with upright fridges and upright freezers without treating them as interchangeable.
Deep Dive
Technical depth from KW's commercial kitchen specialists.
Blast chillers operate on advanced refrigeration systems engineered for rapid heat extraction without damaging food texture. Understanding these components helps you choose a machine that performs reliably in hot Australian kitchens.
Even cooling depends on airflow uniformity. High-end blast chillers use CFD-optimised ducting to eliminate dead zones and ensure every tray cools consistently.
Choose one when batch production creates hot food that needs controlled cooling before storage, transport or later service.
Plan compatible trays or pans, landing benches, and enough fridge or freezer storage for product after the chilling cycle.
Operator detail: shallow trays chill more predictably than deep containers, so pan depth and loading habits matter.
A holding fridge is designed to keep cold food cold. Loading it with hot product can warm the cabinet and slow the cooling process for everything inside. Blast chilling is for the cooling step; upright fridges and freezers handle the storage step after the cycle is complete.
Common mistakes include buying without checking tray compatibility, ignoring where hot trays will wait before loading, and forgetting the storage capacity needed after chilling. Buy together with commercial upright fridges, upright freezers, gastronorm pans and stainless benches for loading and landing space.
60 results
980 × 1030 × 980mm
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