WNTER EBF-10 10-Tray Blast Chiller Freezer

Description

In restaurants, central kitchens, hotels and catering companies, handling large quantities of food calls for equipment that speeds up chilling and freezing and keeps production organized. The WNTER EBF-10 10-tray blast chiller freezer is designed for commercial use. It combines blast chilling and shock freezing in one unit, with an internal capacity of 178 litres and room for up to 10 trays.

Its blast chilling cycle brings food from +90 °C down to +3 °C in 90 minutes, and its shock freezing cycle takes food from +90 °C to -18 °C in 240 minutes, according to the product’s published specifications. It also comes with a core temperature probe, so you can monitor the temperature at the center of the product during chilling or freezing.

With its commercial capacity and stainless steel design, the WNTER EBF-10 suits restaurants, central kitchens, hotels, catering companies and kitchens that prepare food in large quantities and need to move quickly from cooking or preparation to chilling or freezing.

Features of the WNTER EBF-10 Blast Chiller Freezer

• Internal capacity: Up to 178 litres.
• Tray capacity: Holds up to 10 trays.
• Two functions: Combines blast chilling and shock freezing.
• Blast chilling: From +90 °C to +3 °C in 90 minutes.
• Shock freezing: From +90 °C to -18 °C in 240 minutes.
• Core probe: Measures the temperature at the center of the food.
• Large batches: Helps you handle large production batches in commercial kitchens.
• Floor-standing design: Suited to professional work environments.
• Stainless steel body: Made of rust-resistant steel.
• For food service: Suitable for restaurants, central kitchens, hotels and catering companies.
• Advance prep: Helps you organize food preparation in advance.
• All-in-one: Chilling and freezing in a single unit.
• Continuous use: Designed for continuous commercial operation.

Why Restaurants Need a Blast Chiller Freezer

Running a commercial kitchen isn’t only about cooking and preparing food. It also means handling products correctly after preparation. Chilling or freezing food at the right time helps kitchens organize production and storage and prepare meals in advance.

The 10-tray blast chiller freezer handles large production batches in one unit, instead of relying on several small freezers. And combining blast chilling and shock freezing gives the kitchen more flexibility to handle products according to its operating needs.

The WNTER EBF-10 10-tray blast chiller freezer, available from Golden Ice, suits restaurants, central kitchens and hotels. It combines blast chilling and shock freezing, with a core temperature probe and a stainless steel body built for commercial use. To order, or to ask about shipping and warranty, contact the Golden Ice customer service team, and we’ll help you choose the right refrigeration and freezing equipment for your project.

Read Also

• Shock Freezer for Fast Freezing – A look at one of the fast-freezing solutions used in restaurants and commercial kitchens.
• Blast Freezer for Restaurants – Why fast freezing matters and how to choose the right unit for your production volume.
• Refrigeration and Freezing Equipment for Restaurants – Explore more refrigeration and freezing equipment for commercial projects.