| Model Number | BCF7-80 | BCF15-80 |
| Unit Size (mm) [WxDxH] | 810x920x1340 | 810x920x2050 |
| Tray Quantity (Pc) [GN1/1 & 60x40] | 7 | 15 |
| Net Capacity (L) | 203 | 300 |
| Temperature Range (°C) | -80 | -80 |
| Chilling Capacity (Kg) | 15 | 25 |
| Chilling Time (Mins) [75°C → 3°C] | 45 | |
| Freezing Capacity (Kg) | 7.5 | 12.5 |
| Freezing Time (Mins) [75°C → -18°C] | 120 | |
| Climatic Class | 4 (32°C & 55% R.H) | |
| Voltage | 220~240V/50Hz | |
| Controller Type | Digital with LED display, without food probe | |
| Body Material | AISI 304 | |
| Body Thickness (mm) | 100 | 100 |
| Isolation | Cyclopentane (40kg/m³) | |
| Door Quantity (Pc) | 1 | |
| Chamber Quantity (Pc) | 1 | |
| Tray Distance (mm) | 75 | |
| Cooling Mode | Forced air | |
| Defrosting Mode | Electrical heater | |
| Rated Power (W) | 2300 | 3200 |
| Compressor (HP) | 3 | 4 |
| Energy Consumption (Kwh/24H) | / | / |
| Refrigerant | Mixed gas | |
| Customized Items | Voltage/Body material/Digital controller/Tray bracket/Feet | |
The -80°C 7 Tray Commercial Shock Freezer is designed for commercial food applications requiring faster and deeper freezing than conventional blast freezing equipment.
With a compact 7-tray cabinet design and ultra-low-temperature freezing capability, it is suitable for restaurants, bakeries, seafood processing, meat processing and specialty food production where rapid temperature reduction is required.
BEU, as commercial blast chiller manufacturer, also supports OEM configurations for different voltage, refrigerant, controller, tray and branding requirements.
A blast chiller that can reach –80°C (–112°F) is not a standard commercial kitchen appliance—it goes far beyond typical blast chilling or even regular shock freezing. Such ultra-low temperature capability is primarily used in scientific, medical, pharmaceutical, and specialized food research settings, not routine foodservice.
Used in laboratories to store:
DNA, RNA, enzymes, vaccines
Blood, tissue samples, cell cultures
Microorganisms and reagents
At –80°C, biochemical degradation and microbial activity are virtually halted, preserving sample integrity for years.
Certain mRNA vaccines (e.g., early versions of Pfizer-BioNTech COVID-19 vaccine) require storage at –70°C or below.
A –80°C unit ensures stability and efficacy during storage and transport validation.
In food R&D, ultra-low freezing may be used to:
Study ice crystal formation at extreme rates
Preserve volatile flavor compounds or sensitive nutrients
Develop novel frozen food products with minimal cellular damage
Note: Standard food safety only requires freezing to –18°C (0°F). –80°C is overkill for culinary purposes and not cost-effective for restaurants or catering.
At –80°C with rapid cooling, some systems can approach vitrification—a glass-like solid state without ice crystals.
This is valuable in cryopreservation (e.g., preserving embryos, stem cells) but rarely applied to bulk food.
Industries like biotech or clinical diagnostics must comply with strict storage guidelines (e.g., WHO, FDA, CLIA), which often mandate –80°C for certain materials.
32°C working temperature
Forced air cooling system
100 mm insulation thickness
40 Kg/M³ Ecology friendly insulation material
High efficency compressors
CFC free refrigerant R404A & R23
Exterior & Interior 304 stainless steel body material
Professional thermostat, with food probe, without HACCP functions
High spped and low noise fan motor
Auto defrosting system
Self-closing door
Stainless steel tray brackets
Suitable for GN1/1 pan or EN 60x40cm bakery tray
The refrigeration system is using 2 compressors to get very fast cooling
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 noise fan motors
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 100mm 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.
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: 220V/50Hz, 220V/60Hz ( 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
Suitable for meat products requiring rapid deep freezing before frozen storage, transportation or further processing.
Can be used for fish and seafood processing where rapid temperature reduction is required to support commercial frozen food workflows.
Suitable for selected dough, pastry, dessert and bakery products requiring intensive freezing during production.
Supports commercial kitchens and food processors handling prepared meals or other products that need rapid deep freezing in controlled batches.
| -80°C Shock Freezer | Standard Blast Freezer |
| Ultra-low-temperature operation | Conventional rapid freezing |
| Specialized freezing requirements | General food freezing |
| 7-tray compact configuration | Multiple cabinet and roll-in capacities |
| Intensive temperature reduction | Standard commercial batch freezing |
| Specialized food production | Restaurants, bakeries and central kitchens |
For standard commercial chilling and freezing, see our 10 Tray Commercial Blast Chiller & Freezer.
For higher-volume trolley loading, see our 20 Tray Roll In Blast Chiller & Freezer.
Explore the complete Commercial Blast Chillers & Freezers range.
For distributors, refrigeration brands and food processing projects, BEU can evaluate customized configurations including:
Visit our OEM & ODM Commercial Refrigeration Equipment page for more customization options.
For an accurate recommendation and quotation, please send us:
Looking for a -80°C 7 Tray Commercial Shock Freezer for meat, seafood, bakery or food production?
Send us your food type, batch capacity, target temperature and electrical requirements. We can help evaluate whether this ultra-low-temperature shock freezer matches your process.
It is a rapid freezing unit designed to operate at ultra-low cabinet temperatures for specialized commercial food freezing applications.
No. This product should be positioned around rapid food freezing rather than laboratory or biological sample storage.
Typical applications can include meat, seafood, bakery products and prepared foods. Actual suitability depends on product size, batch load and required final temperature.
The actual freezing capacity should be confirmed in kilograms per cycle according to food type, starting temperature and required final core temperature.
Yes. Voltage, frequency, refrigerant, controller, tray configuration, branding and packaging can be evaluated for OEM projects.
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