Blast Chillers and Quick Chillers

Whether you’re new to cook/chill or looking to upgrade, we can help you prepare food safely and more productively.

Protecting your food and your customers is easier than ever when using Traulsen Blast Chillers and Quick Chillers. Each is designed to quickly and safely cool hot foods from their cooked temperature through the HACCP danger zone (between 135ºF to 40ºF) so that they may then be refrigerated until needed for retherming.

The Basic Cook/Chill Process
1. Cook
2. Transfer to your Quick Chiller or Blast Chiller for cooling
3. Remove when done and transfer to a refrigerator for storage
4. Repeat as necessary

Serve fresh tasting food, reduce product spoilage and increase your kitchen’s overall productivity. What’s not to like?

Traulsen Glycol Prep Table

The new king of cool

Traulsen K-12

Fresh Thinking for K-12 Schools

Exceeding the standards.

It's always been the Traulsen way.