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Blast Chillers & Freezers

Commercial Blast Chillers & Freezers in Toronto & Canada

A blast chiller rapidly cools cooked food through the temperature danger zone, and our Blast Chillers & Freezers collection covers both chill and freeze cycles across every brand we carry. Entry-level options come from Atosa, with compact models sized for 3 to 5 full-size pans and a lower price point for a smaller kitchen. Eurodib carries the widest range in the collection, from a 5-pan unit up to a 15-pan roll-in model that loads a full mobile rack instead of fixed shelves. Omcan sits in the middle, with 3- to 10-pan units built around full-size sheet pans rather than steam table pans. For the largest cook-chill programs, our Traulsen Centerline units run 8 to 14 pans and hold the tightest chill curve on the site. Need the rest of your prep line too? Our Prep Refrigeration collection covers sandwich prep, pizza prep, chef bases, and under-counter storage. Whether you're running a commissary kitchen in Toronto, a caterer in Mississauga, or a restaurant right here in Vaughan, we ship blast chillers and freezers across the GTA — Markham and Hamilton included — and nationwide across Canada.

Frequently Asked Questions

Common questions from operators buying this kind of equipment.

What's the difference between blast chilling and blast freezing?

Blast chilling runs a rapid cycle that brings hot cooked food from about 90°C down to 4°C within 90 minutes, keeping it safely out of the temperature danger zone for cook-chill and sous vide programs. Blast freezing runs a longer, colder cycle instead, taking food down to -18°C, which forms smaller ice crystals than a standard freezer and preserves texture better once the product is thawed. Every unit in this collection runs both cycles, from Atosa at the entry level up to Traulsen Centerline at the top, so you're choosing pan capacity, not which function you get.

What's the difference between a reach-in and a roll-in blast chiller?

A reach-in blast chiller loads pans directly onto fixed internal shelves through a single door — the setup most of our lineup uses, from Atosa up to Omcan and Traulsen Centerline. A roll-in blast chiller instead takes a full mobile rack of pans at once, wheeled straight in from the kitchen rather than loaded pan by pan, which moves more product through the chiller faster in a high-volume operation. Our Eurodib BCC-4008 is a 15-pan roll-in model built this way. Phoenix Food Equipment carries both loading styles, so you can match the chiller to how your kitchen actually moves food to it.

How many pans does a blast chiller need to hold for my kitchen?

Pan capacity is what separates a small kitchen's blast chiller from a high-volume commissary's. Our lineup runs from a compact 3-pan Atosa or Omcan unit, sized for a smaller restaurant chilling a few batches at a time, up to a 14- to 15-pan Traulsen Centerline or Eurodib model built for a catering operation or commissary running cook-chill product all day. Keep in mind Atosa and most Eurodib units are built around full-size steam table pans, while Omcan's lineup uses full-size sheet pans instead — worth checking which pan style your kitchen already stocks before you order.