Blast Freezers for Sale
Artisan™ offers the M1743 Big Bear blast freezer for sale. It combines blast-chilling and blast-freezing functions in one stainless steel cabinet and sits within our broader range of commercial freezers.
How Cold a Blast Freezer Gets
The M1743 can pull product down to -20°C and is rated for -40°C freezer operation at ambient temperatures of up to 30°C. Actual pull-down performance depends on the food, starting temperature, portion depth and load. Staff should verify the cooling performance of each load against the operation’s food safety controls.
How Blast Freezers Work
Fans drive high-volume airflow over the food while a very low evaporator temperature creates the temperature difference needed to pull heat out quickly. Rapid freezing forms smaller ice crystals than slow freezing, reducing damage to food structure during thawing. This supports better texture in cakes and pastries, plus colour and moisture retention in meat and prepared dishes.
Adjustable Shelves and Lockable Castors
Fifteen adjustable tray slides accommodate 16-inch and 18-inch bakery trays or wires, although wires are not included. Lockable castors allow the unit to be moved for cleaning, then secured in position. Pair it with upright freezers when rapid cooling and frozen storage require separate capacity.
Australian Cooling Requirements for Cooked Food
FSANZ’s temperature control requirements state that cooked potentially hazardous food must cool from 60 °C to 21 °C within two hours, then from 21 °C to 5 °C within a further four hours.
Potentially hazardous food being received, displayed, transported or stored must otherwise remain at 5 °C or colder, or 60 °C or hotter, unless a safe alternative system can be demonstrated. The operator remains responsible for compliance. A blast chiller provides rapid-cooling capacity, but it does not replace load testing, portion control, temperature checks or records.
Ideal Applications for Blast Freezers and Chillers
- Bakeries and patisseries rapidly cooling cakes, fillings and pastries to protect structure and texture
- Restaurants and cafés chilling cooked dishes and meats safely before later service
- Caterers cooling bulk-prepared food before portioning, storage or transport
- Hotels and resorts managing high-volume batches across multiple service periods
- Butchers and small food processors rapidly freezing prepared meat to limit quality loss
