| Model Number | BCF12 | BCF25-D | BCF20 | BCF25 | BCF35 | BCF45 | BCF65 | BCF90 | BCF130 |
| Unit Size (mm) [WxDxH] | 710x700x560 | 1185x860x650 | 800x800x850 | 800x800x1000 | 800x800x1150 | 800x800x1385 | 800x800x1920 | 1560x800x1385 | 1560x800x1920 |
| Tray Quantity (Pc) [GN1/1 & 60x40] | 3 | 5 [46x66] | 4 | 5 | 7 | 10 | 15 | 20 | 30 |
| Net Capacity (L) | 55 | 140 | 90 | 110 | 155 | 210 | 305 | 210*2 | 310*2 |
| Temperature Range (°C) | -35 | -40 | -40 | ||||||
| Chilling Capacity (Kg) | 12 | 25 | 20 | 25 | 35 | 50 | 75 | 100 | 150 |
| Chilling Time (Mins) [75°C → 3°C] | 90 | ||||||||
| Freezing Capacity (Kg) | 6 | 12.5 | 10 | 12.5 | 17.5 | 25 | 37.5 | 50 | 75 |
| Freezing Time (Mins) [75°C → -18°C] | 240 | ||||||||
| Climatic Class | 4 (32°C & 55% R.H) | ||||||||
| Voltage | 220~240V/50Hz | ||||||||
| Controller Type | Touch button with LCD display & food core probe | ||||||||
| Body Material | AISI 304 | ||||||||
| Body Thickness (mm) | 60 | 60 | 85 | ||||||
| Isolation | Cyclopentane (40kg/m³) | ||||||||
| Door Quantity (Pc) | 1 | 2 | 2 | ||||||
| Chamber Quantity (Pc) | 1 | 2 | 2 | ||||||
| Tray Distance (mm) | 75 | ||||||||
| Cooling Mode | Forced air | ||||||||
| Defrosting Mode | Electrical heater | ||||||||
| Rated Power (W) | 650 | 1100 | 1100 | 1100 | 1100 | 1250 | 1800 | 2500 | 3600 |
| Compressor (HP) | 3/4 | 1 1/4 | 1 1/4 | 1 1/4 | 1 1/4 | 1 1/2 | 2 | 1 1/2*2 | 2*2 |
| Energy Consumption (Kwh/24H) | / | / | / | / | / | / | / | / | / |
| Refrigerant | R404A | ||||||||
| Customized Items | Voltage/Body material/Digital controller/Tray bracket/Feet | ||||||||
The 10 Tray Commercial Blast Chiller & Freezer is designed for restaurants, bakeries, hotel kitchens, catering operations and food production facilities that need controlled rapid chilling and freezing without the footprint of a large roll-in system.
Its 10-tray upright cabinet format provides a practical balance between batch capacity and installation space, making it suitable for kitchens processing prepared meals, meat, seafood, bakery products, desserts and other temperature-sensitive foods in regular production batches.
For distributors, commercial kitchen equipment suppliers and private-label brands, BEU, as commercial refrigeration equipment manufacturer, can also evaluate OEM configurations based on local electrical standards, tray formats, refrigerant requirements, controllers and branding.
Blast chiller (also known as rapid chiller, quick chiller, blast freezer, shock freezer) is a specialized refrigeration unit designed to cool food quickly and safely from cooking temperatures to safe storage temperature. That is why it was widely used—especially in commercial kitchens, restaurants, catering services, and food processing industry.
Prevents bacterial growth: The "danger zone" for bacterial growth is between 40°F (4°C) and 140°F (60°C). Blast chillers rapidly move food through this temperature range, minimizing the time bacteria have to multiply.
Compliance with health regulations: Many food safety standards (HACCP, NSF) require cooked foods to be cooled to 37°F (3°C) within specific time lengths (from 194°F (90°C) to 37°F (3°C) within 90 mins, or 194°F (90°C) from to 0°F (-18°C) within 240 mins).
Maintains texture, flavor, and moisture: Rapid cooling reduces ice crystal formation (compared to slow freezing), which helps preserve the cellular structure of food, especially important for delicate items like fish, fruits, or sauces.
Reduces dehydration and oxidation: Quick chilling minimizes surface drying and exposure to air, preserving freshness.
Rapid chilled food can be stored safely for longer periods without spoilage, reducing waste.
Allows batch cooking and prep-ahead strategies: Chefs can cook large quantities during off-peak hours, then blast-chill for safe storage and reheat later without compromising quality.
Enables standardized meal prep: Once chilled, portions can be sealed, labeled, and stored uniformly—supporting consistent service quality.
Icecream, frozen food (beef meat, fish, chicken, etc)
Cooling soups, stews, sauces
Chilling cooked meats, poultry, seafood
Preparing ready-to-eat meals for later service
Flash-freezing desserts or pastry components
The 10 Tray Commercial Blast Chiller & Freezer can be evaluated for a wide range of commercial food production applications.
For cooked meats, portioned products and prepared meat dishes that require rapid temperature reduction before chilled or frozen storage.
Suitable for commercial kitchens and seafood processing applications where rapid temperature control is required after preparation.
Useful for bakery production involving pastries, desserts, cakes, dough and other products requiring controlled chilling or freezing between production stages.
Suitable for catering businesses, central kitchens and meal-preparation facilities producing food in batches for later storage or service.
Can support production workflows involving mousse, cakes, pastries and other temperature-sensitive dessert products.
Actual cycle performance should always be confirmed using the specific food type and batch weight.
32°C working temperature
Forced air cooling system
80 mm insulation thickness (60mm for BCF12)
40 Kg/M³ Ecology friendly insulation material
Patent door frame design (except BCF12): Cold blocking door profile to reduce water on external side walls, with stainless steel strip for best seal of door gasket, frame heater can be replaced if necessary
High efficency compressors
Using R290 refrigerant (environmentally friendly hydrocarbon refrigerant), zero ODP and low GWP
Exterior & Interior 304 stainless steel body material
Professional thermostat, with HACCP functions
High spped and low noise fan motor
Auto defrosting system
Extra thickness door, self-closing
Stainless steel tray brackets, trays supports built-into the side walls
Suitable for GN1/1 pan (BCF12 only) or EN 60x40cm bakery tray
The refrigeration system is using R290 (environmentally friendly hydrocarbon refrigerant) with zero ozone depletion potential (ODP) & low global warming potential (GWP).
The refrigeration system has a special designed airflow to provide well-balanced temperature for all trays.
All of the parts of refrigeration system are precisely calculated and matched by our experienced engineers based on the cabinet’s space, ambient temperature, cabinet temperature and food temperature, and tested for long time in product performance laboratory to get final system configuration.
The refrigeration system is using high efficiency compressor, high speed & lower power EC fan motors, to make the product save lots of energy consumption comparing to traditional refrigeration system (R404A refrigeration system)
Condenser unit access in front of cabinet, can be slide out for maintenance.
Exterior: high quality 304 stainless steel for front/back, top and sides, corrosion resistant & easy cleaning.
Interior: high quality 304 stainless steel for all sides, corrosion resistant & easy cleaning.
With round edges and corners design for cleaning inside.
Insulation: with 80mm thickness & 40±2 Kg/M³ high density polyurethane insulation for entire cabinet structure and solid door, zero ozone depletion potential (ODP) and low global warming potential (GWP).
High quality 304 stainless steel exterior & interior.
Extra thickness & high-density polyurethane insulation.
With removable multi-airbag door gasket.
With long recessed door handle.
Self-closing door with 120° opening and stopping.
Without shelves
With extra thickness 304 stainless steel tray guides/sliders.
With 4pcs high quality 304 stainless steel tray brackets which built in the side walls.
Suitable for GN1/1 pans and 60x40cm bakery tray.
Tray distance 75mm.
Voltage: 110V/60Hz, 220V/50Hz, 220V/60Hz ( compressor will be changed)
Refrigerant: R290, R404A (Compressor will be changed)
Cabinet material: 201, 304 stainless steel
Door handle: customized
Shelf: 60x40cm, 304 stainless steel
Adjustable stainless steel legs: 100mm, 125mm, 150mm height
Castors with front brakes: 100mm, 125mm, 150mm height
Thermostat: EVCO (Italy brand) or Chinese brands (without HACCP funtions)
A conventional refrigerator is primarily designed to maintain already-chilled food at storage temperature.
A 10 tray blast chiller freezer is designed for a different stage of the workflow: rapidly removing heat from freshly cooked or prepared products before they move into refrigerated or frozen storage.
Depending on the selected operating program, the machine can be used for:
Suitable when prepared food needs to be rapidly reduced to a chilled condition before refrigerated storage, portioning, packaging or later regeneration.
Suitable when products need to move from preparation into frozen storage while reducing the time spent in the freezing process.
Because actual performance depends on food type, product thickness, batch weight and loading method, buyers should specify the required core temperature, not only the cabinet air temperature.
The 10-tray format is particularly suitable for operations that need more capacity than a countertop or small blast chiller but do not require a trolley-based roll-in system.
Typical users include:
| Application | Why a 10-Tray Model Fits |
| Restaurants | Supports advance preparation of sauces, meat, seafood and prepared meals |
| Bakeries | Handles pastry, dough, desserts and bakery production batches |
| Hotel Kitchens | Suitable for banquet and advance food preparation |
| Catering Kitchens | Helps organize batch production before service |
| Central Kitchens | Suitable for medium-volume production lines |
| Meal Preparation | Supports controlled chilling or freezing between production stages |
| Food Testing / Pilot Production | Useful where smaller production batches are required |
“10 tray” does not automatically mean every 10-tray blast chiller has the same usable capacity.
Before ordering, confirm:
If the machine will work together with ovens, proofers or other food production equipment, matching the tray format can reduce repeated product handling.
Tell us which tray size you currently use and we can evaluate the appropriate rack configuration.
The vertical cabinet format provides substantial batch capacity without requiring the installation area of a large roll-in blast freezer.
It is suitable for kitchens where floor space is limited but regular batch chilling or freezing is required.
Stainless steel construction supports commercial kitchen use and simplifies routine surface cleaning.
For OEM projects, material specifications can be discussed according to market and project requirements.
High-velocity cold airflow is an important part of blast chilling and freezing performance because cooling needs to reach products across multiple tray levels.
Correct loading is equally important. Overloading trays or blocking airflow can increase cycle time and reduce temperature uniformity.
A commercial blast chiller should allow operators to select and monitor the required chilling or freezing process.
Depending on the selected configuration, controller functions can be evaluated for different markets and production requirements.
For many commercial food processes, the temperature inside the food is more useful than cabinet air temperature alone.
When selecting equipment, ask whether your project requires:
Before ordering a 10 tray blast chiller freezer, answer these five questions:
Tray count alone does not determine refrigeration capacity.
Provide the maximum expected food weight per cycle.
Cooling freshly cooked food requires a different refrigeration load from cooling food that has already partially cooled.
Specify the required final food temperature for both chilling and freezing cycles.
If a project has a specific production schedule, cycle time becomes an important selection parameter.
Confirm whether your production uses GN pans, bakery trays or another tray standard.
Providing these details allows us to recommend the equipment based on actual operating conditions rather than only cabinet dimensions.
| Selection Factor | 10-Tray Cabinet | 20-Tray Roll-In |
| Production Volume | Medium batches | Larger batches |
| Loading Method | Individual trays | Trolley / rack loading |
| Floor Space | More compact | Requires larger installation area |
| Typical User | Restaurant, bakery, hotel | Central kitchen, bakery production, catering |
| Workflow | Manual tray loading | Move complete trolley between processes |
| Best For | Flexible daily production | High-volume repetitive production |
Choose the 10-tray model when compact installation and moderate batch processing are more important.
Choose a roll-in model when the operation needs to move complete racks directly from preparation or cooking equipment into rapid chilling or freezing.
BEU supports distributors, equipment brands and commercial kitchen project companies that require customized blast chiller configurations.
OEM options can include:
| Customization | Options |
| Voltage | According to destination market |
| Frequency | 50Hz / 60Hz configurations |
| Refrigerant | According to model and market requirements |
| Cabinet Material | Stainless steel options |
| Tray Rack | Adapted to required tray format |
| Controller | Different control configurations |
| Branding | Logo and nameplate |
| Packaging | Private-label packaging |
| Manual | Multilingual documentation |
| Functions | Evaluated according to project requirements |
For broader customization capabilities, visit our OEM & ODM Commercial Refrigeration Equipment page.
BEU specializes in commercial refrigeration equipment for foodservice, bakery, retail and professional food production applications.
For overseas distributors and project buyers, we support both standard products and customized configurations, allowing equipment to be adapted to different electrical standards, product specifications and branding requirements.
Our commercial refrigeration range also includes upright refrigerators and freezers, counter refrigeration, preparation tables, bakery refrigeration, display refrigeration and specialty cooling equipment, making it easier for buyers to source multiple refrigeration categories from one supplier.
Need a compact commercial blast chiller for a restaurant, bakery, hotel kitchen or food production project?
Send us your food type, batch weight, tray size, target temperature, voltage and order quantity.
We can help you evaluate whether the 10 Tray Commercial Blast Chiller & Freezer matches your production requirements or whether a larger roll-in or lower-temperature configuration would be more appropriate.
A 10 tray blast chiller freezer is a commercial refrigeration unit designed to rapidly chill or freeze food loaded across ten tray levels. It is commonly selected for medium-batch food production where a roll-in trolley system is not required.
Yes, the format can be suitable for restaurants, hotel kitchens, bakeries and catering operations that prepare food in batches. Final selection should be based on kilograms of food processed per cycle rather than tray quantity alone.
Tray compatibility depends on the rack configuration. Confirm your GN pan or bakery tray dimensions before ordering so the internal rack can be matched to your production workflow.
The actual kilogram capacity depends on the refrigeration system, food type, starting temperature, target core temperature and required cycle time. Request the rated chilling and freezing capacity before comparing models.
This model is positioned as a blast chiller and freezer. The available chilling and freezing programs and their operating parameters should be confirmed against the final configuration ordered.
OEM projects can be evaluated for different voltage, frequency, refrigerant, controller, tray rack, branding and packaging requirements according to the destination market.
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