Established in 1995, as part of a group of companies with 70 years of experience in stainless steel processing operations, made possible to have the necessaries skills for the realization of an efficient and durable product since the beginning, Techfrost was one of the first in the market to produce the Blast chillers / blast freezers. Now with 20+ years experience, Techfrost is present in more than 80 countries. This knowledge allowed Techfrost to become the first company to produce a small dimensions blast chiller, able to reach temperatures previously possible only on medium-big sized machines.

Techfrost blast chillers are essential instruments that enable safe, high quality food preparation. Fast reduction of core food temperatures (chilling from +90°C to +3°C in 90 minutes; freezing from +90°C to -18°C in 240 minutes) inhibits growth of micro-organisms whilst keeping the freshness and flavour of every food intact by exposing the product to indirect airflow only.

Blast chillers / blast freezers completely eliminate the risk of bacteriological contamination resulting in completely safe and hygienic food preparation.

Blast chillers / blast freezers ensure the integrity and qualitative characteristics of your products remain for days - maintaining your brilliant colours, perfect shapes, inviting flavours and irresistible fragrances.

A shortened production cycle can drive other benefits: advance food preparation can enable product range expansion whilst perfectly maintaining food qualities.

The use of the blast chiller/ blast freezer eliminates the ‘scum’ found on creams, pies etc. This can also have knock on benefits for employee task organization.

The MASTER line of blast chillers / blast freezers are Techfrost’s top of the range, multifunctional machines that satisfy every client need; with up to 100mm insulation, ergonomic handle, high power & outstanding performance.

The ENTRY line boasts simplicity but with no sacrifice of functionality as it includes the typical functions present in all Techfrost blast chillers / blast freezers.

PASTRY : The blast chilling and blast freezing allow to obtain a new work system, faster and ideal for treating all the products from the raw and semi-cooked like croissant, bases for cakes, etc.) to the ones already cooked, also the most delicate, maintaining them fresh, exactly as just prepared. The blast chiller-blast freezers TECHFROST became a new workforce for your laboratory, increasing considerably profits and quality with rhythms of work definitely less stressful .

ARTISAN ICE : Since many years the blast chillers and blast freezers TECHFROST increase the value and improve the production of artisan ice cream, ice cream cakes and cold desserts. Thanks to a research that puts first the requirements of the gelato masters, TECHFROST is successful in proposing instruments suitable for any laboratory.
The fast blast chilling cycle guarantees the fast hardening and the perfect conservation of the ice cream specialties, with concrete advantages.

CATERING: The inadequate cooling of the food just cooked is the main cause of illnesses and poisonings. The blast chiller TECHFROST reduce drastically the temperature of the foods blocking the bacterial proliferation of the product and avoiding the dehydration of the product keeping the organoleptic qualities. The fast frozen produces also the phenomenon of the micro-crystallization of the liquids present in the foods, keeps the structure of the tissues and maintains therefore the quality also after the defrosting and regeration process.

BREAD-MAKING : The storage blast chiller TECHFROST opened new horizons and new markets to the artisan and industrial production of the bread and of the brioches. You can store uncooked food, partially or integrally cooked and leaved, keeping anyway the integrity and the fragrance.
Also the storage blast chiller TECHFROST allow to pass directly the products from the oven to the fast freezing maintaining absolutely unchanged the natural fragrance of the fresh product also those partially or completely cooked.