Delfield Blast Chillers/Shock Freezers, Brochure & Specs

Applications

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Bakery

During recent years the bakery field has undergone deep 

transformations due to the increased use of the refrigeration 

technology.  The need of reducing night-shifts, manpower, 

overtime hours and most of all, offering end users a wider choice 

of products, are among the main reasons why blast freezers have 

become an essential tool in all modern bakery workrooms.

Besides the blast freezing of raw, pre-cooked and cooked 

products, the power and quality of Delfield blast freezers allow 

freezing pre-leavened products ready to be put in the oven 

(special kinds of bread, pizzas, focaccia bread, etc.), thus taking 

maximum advantage of the potentials offered by the “refrigeration 

techniques”.

Confectionery

A modern confectionery shop cannot avoid taking advantage of 

blast freezing techniques.  Not only shock freezing at 0˚F, but 

also blast chilling at +38˚F, enables them to work more efficiently, 

reduce preparation times, diminish storage space and increase 

food quality and safety.

Thanks to the excellent performances of ConvoChill blast chillers/

freezers, chilling cycles are quick but gentle, and guarantee perfect 

results for every confectionery product, raw or cooked, finished or 

semi-finished.

Foodservice

Blast chillers are indispensable tools for chefs, since they give 

restaurateurs the opportunity of planning and organizing their 

activity in advance, offering customers a full and varied menu, 

fast and efficient service, with total respect for the fragrance and 

freshness of food.

The main advantage, besides the increased food safety (HACCP), 

is the reorganization of kitchen work by eliminating work peaks 

and the useless everyday repetition of the same preparations, for a 

more efficient and effective working environment.

Ice cream

The creaminess of ice cream mainly depends on the presence of 

micro air-bubbles and micro ice-crystals.

In order to maintain these special features, ice cream must be 

shock frozen as soon as it leaves the whisker.

This operation, besides contributing to the formation of micro 

ice-crystals, permits the formation of a thin surface barrier that 

prevents both product “flattening” and air emission.

The outcome is a creamy, soft ice cream, ready to be served 

or stored.  Delfield blast freezers have a special shock freezing 

function for ice cream.