Superyacht Blast Chillers & Shock Freezers

A blast chiller is one of the most important pieces of HACCP-compliant equipment a superyacht galley can carry. By rapidly reducing the core temperature of cooked food through the critical bacterial growth zone between 63°C and 8°C in under 90 minutes, blast chillers protect guests from food-borne illness while preserving the texture, colour and nutritional quality of prepared dishes.

Operational Benefits for Yacht Chefs

Blast chilling transforms how a galley team can work. Complex dishes can be batch-prepared in port and blast chilled for regeneration at anchor or underway — enabling a small galley crew to deliver restaurant-quality multi-course meals to ten or more guests. This workflow is particularly valuable on yachts navigating remote destinations where provisioning is infrequent.

Blast Chill vs. Shock Freeze

Combined blast chiller and shock freezer units offer both functions in a single cabinet. Blast chill mode targets +3°C for short-term refrigerated storage; shock freeze mode drives the core to -18°C for longer-term freezer storage. For superyachts, a combined unit typically represents the best use of limited galley space.

Specification Criteria

• Capacity: A 5-tray GN 1/1 unit suits most superyacht galleys.
• Core probe temperature management: Needle probes inserted into the thickest part of the food trigger the end of the cycle when the target core temperature is reached.
• Antibacterial interior finishes: Seamless interior construction with radiused corners simplifies cleaning and supports HACCP compliance.
• Installation footprint: Undercounter models are available for constrained galley layouts; free-standing upright units offer greater capacity where floor space permits.

Recommended Brands

We supply blast chillers from Irinox, Friginox and Electrolux Professional — whose compact marine-compatible models are proven in yacht galley installations globally.