AMERICAN CHILLER & FREEZER
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AMERICAN CHILLER & FREEZER

Our American Chiller & Freezer line is engineered for the North American commercial market, featuring best-selling local models including upright display chillers & freezers, under counter fridge freezers, commercial worktables, professional salad bar equipment,chef base,beer cooler.Fully compliant with ETL Safety, ETL Sanitation and RoHS standards.Constructed with heavy-duty food-grade stainless steel, advanced air cooling system and high-efficiency energy-saving design, our products meet the strict demands of North American restaurants, supermarkets, butcher shops and bakeries, with full drawing-based customization supported.

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UR-54C-2
UR-54C-2
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UC-48C-D4
UC-48C-D4
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SC-60C-2
SC-60C-2
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CB-52C-D2
CB-52C-D2
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PC-70C-2
PC-70C-2
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BK-55C
BK-55C
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JBC-65
JBC-65
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LATEST NEWS & EVENTS
03/252026
Building Long-Term Partnerships with Global Distributors and Chain Clients
Building Long-Term Partnerships with Global Distributors and Chain Clients
09/252026
$vo.name} How Blast Chillers Help Catering Companies Prepare Food in Advance
If your catering operation struggles with short preparation windows, food waste, inconsistent quality, or food-safety risks, I recommend building a controlled cook–chill workflow around a professional blast chiller. In this guide, we explain How Blast Chillers Help Catering Companies Prepare Food in Advance, including how to select a BEU unit, cool food safely, organize storage, and reheat it
09/242026
$vo.name} Why Restaurants Need Commercial Blast Chillers for Food Safety
A restaurant can prepare food correctly and still create a serious food-safety hazard during cooling. The problem usually begins when a large batch of soup, sauce, rice, meat, or prepared vegetables is placed in a deep container and transferred directly into a standard refrigerator. The center of the product may remain in the bacterial “danger zone” for hours while the surface appears cold.
09/232026
$vo.name} Blast Chiller vs Shock Freezer: Are They the Same?
Restaurants, bakeries, caterers, and meal-prep businesses often ask the same question: blast chiller vs shock freezer—which machine should they buy? A blast chiller for restaurant food safety is designed mainly for rapid cooling, while a commercial shock freezer for catering drives food below the freezing point. This blast freezer buying guide compares HACCP procedures, cold-chain control,
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