Refrigerators & Freezers
Blast Chillers
Randell blast chillers use laminar airflow to protect food quality, flavor, and shelf life, with no spills, dry-out, or cross-flavor transfer.
Product Info
Randell blast chillers protect the quality, flavor, and shelf life of batch-cooked foods with specially engineered laminar airflow. This cross-product cooling technology works with pan covers on, eliminating spills, dry-out, and cross-flavor transfer — so your food stays as good as when it was cooked.
Discover the models
Worktop
With Randell blast chillers, operators enjoy enhanced product quality, high-volume production accuracy, increased savings and — most importantly — improved food safety. This category of commercial foodservice equipment is engineered to sense product temperature through a standard food probe. Federal food safety regulations require cooked products be lowered from 135°F to 70°F in two hours or less, and from 135°F to 40°F in four hours or less, but Randell’s blast chillers meet and even exceed safe cooling of pre-cooked products by cooling most food to 40°F within 90 minutes.
We make it easy to record operational performance and provide food safety documentation, either through the use of an optional onboard printer or USB port for direct downloading of data. Busy kitchen staff can quickly and accurately monitor cooling progress while tending to more urgent tasks.
Available Models:
- BC-510WT Model, Work-Top
Undercounter
With Randell blast chillers, operators enjoy enhanced product quality, high-volume production accuracy, increased savings and — most importantly — improved food safety. This category of commercial foodservice equipment is engineered to sense product temperature through a standard food probe. Federal food safety regulations require cooked products be lowered from 135°F to 70°F in two hours or less, and from 135°F to 40°F in four hours or less, but Randell’s blast chillers meet and even exceed safe cooling of pre-cooked products by cooling most food to 40°F within 90 minutes.
We make it easy to record operational performance and provide food safety documentation, either through the use of an optional onboard printer or USB port for direct downloading of data. Busy kitchen staff can quickly and accurately monitor cooling progress while tending to more urgent tasks.
Available Models:
- BC-003UC Model, Undercounter
Reach-In
With Randell blast chillers, operators enjoy enhanced product quality, high-volume production accuracy, increased savings and — most importantly — improved food safety. This category of commercial foodservice equipment is engineered to sense product temperature through a standard food probe. Federal food safety regulations require cooked products be lowered from 135°F to 70°F in two hours or less, and from 135°F to 40°F in four hours or less, but Randell’s blast chillers meet and even exceed safe cooling of pre-cooked products by cooling most food to 40°F within 90 minutes.
We make it easy to record operational performance and provide food safety documentation, either through the use of an optional onboard printer or USB port for direct downloading of data. Busy kitchen staff can quickly and accurately monitor cooling progress while tending to more urgent tasks.
Spec Sheets:
- BC-918RI Model, Reach-In
Documentation
