Product Focus - Gram Blast Chillers

One of the concepts that makes catering a lot easier (as it allows you to separate the preparation and cooking of food from the actual serving of it) is blast chilling, whereby cooked food is rapidly chilled from +70°, down to +3°C, in less than 90 minutes. That 90 minutes time factor is crucial, as it gets the food down to a temperature too low for bacteria to flourish, before they have a chance to actually grow.

Gram blast chillers are the solution that let you utilise this cook-chill cycle to your benefit.

Essentially, the way this process works is that you cook food before it's needed, and then you use the rapid cooling action of the Gram blast chiller to blast chill the food down to a temperature where it can be safely stored, without bacterial growth. Hence, you can get food to your customers quicker, as it's already been cooked, and all you need to do is heat it up. Because it's been rapidly cooled in the Gram blast chiller, you can simply produce high quality food in a fraction of the time, as the time-intensive parts of the process (the actual cooking) has already been done.

Currently we offer two sizes of Gram blast chiller:

Gram KPS20

The Gram KPS20 series represents the smallest blast chillers made by Gram, and each model comes with an 18kg capacity. However, there are different variants of the KPS20 available; the CH model is the standard blast chiller, whilst the SH model is blast chiller/freezer, capable of blast freezing food down to -3°C. Both versions of the Gram KPS20 are also available as a table-top version, with top mounted controls, denoted by the T suffix on the model number.

Gram KPS40

The Gram KPS40 range doubles the capacity of the KPS20 series, with a chilling/storage capacity of 36kg. Again, the KPS40 comes in both CH and SH models, with the KPS40SH again being a blast chiller/freezer.

The KPS40 series of blast chillers also has an extra benefit in the form of a 3 point probe, which measures the temperature of the food at the core and surface, as well as the air flow just above the surface of the food, allowing you to fully automate the blast chilling sequence, based on the actual temperature of the food, with the Gram KPS40 range.