What's the difference between the 30 HP and the 50 HP?

The 30 HP comes in a 20 ft container and holds 2 pallets or rolling carts, for central kitchens, bakeries and mid-size plants. The 50 HP comes in a 40 ft container and holds 8. For other volumes or products, we build the unit around your process.

What power does it need?

440–480V three-phase power. If your site only has 220V three-phase, a step-up transformer is required. It arrives ready to hook up, with no construction.

How long does installation take?

It's plug & play: it goes in next to your production line, delivered in under 60 days and installed in 2–5 days, with no construction and limited permitting.

Yes, rent or buy. Renting works for a season, for validating a process before you invest, or for covering demand peaks.

Does it help with HACCP, BRC or SQF audits?

Yes. ZTrack automatically logs every cycle (temperature, humidity and duration) and produces audit-ready cloud reports, 24/7.

Can I freeze the product afterward?

Yes. Pair it with a ZGROUP blast freezer to take product from 41°F to 0°F (5°C to -18°C), as we did for a soup producer in Mexico with a two-stage chill and freeze setup.

Industrial Blast Chiller

Name: Industrial Blast Chiller
Brand: ZGROUP

Cool cooked food through the danger zone, in line with FDA cooling rules. Standard 30 HP and 50 HP units, or built to your process.

View models

30 HP · 50 HP

standard units

2–8

pallets or rolling carts

FDA

Food Code cooling times

Custom

built to your process

What is an industrial blast chiller?

An industrial blast chiller rapidly cools freshly cooked food through the temperature danger zone, where bacteria multiply. The FDA Food Code requires cooked food to drop from 135°F to 70°F within 2 hours, and to 41°F within 4 more hours: a blast chiller does it reliably, batch after batch, and many processors run faster cycles to protect texture and flavor. Most projects are engineered for the product and volume, and ZGROUP also offers two standard containerized units: 30 HP (2 pallets) and 50 HP (8 pallets or rolling carts), installed next to your line with no construction.

Blast Chiller 30HP

In a 20 ft container: 2 pallets or rolling carts and about 660 lb/h (300 kg/h), with a Bitzer semi-hermetic screw compressor (R-134a), 25 kW, 440V three-phase. For central kitchens, bakeries and mid-size plants.

Capacity

2 pallets or carts

Cooling

Meets FDA cooling times

Output

660 lb/h

Success stories

Industrial blast chiller + blast freezer in Mexico

Industrial blast chiller + blast freezer Mexico

Soup producer

A two-stage setup to scale from 100 lb/day to more than 5,000 lb/day: an industrial blast chiller cools the soup out of the danger zone within FDA Food Code cooling times, then a blast freezer takes it to 0°F, without stopping the kitchen.

50×

capacity scaled

500 lb/h

continuous output

176°F → 0°F

two-stage cycle

Read the full story

Technical specifications

Model

External dimensions (ft)

LengthWidthHeight

Internal dimensions (ft)

LengthWidthHeight

Capacity

BTU/Hr @ 35°F

Airflow

BC-30HP

20'

9'6"

19'6"

5'7"

8'2"

2 pallets or carts

188,340 BTU/hr (55.2 kW)

6,779 CFM (11,517 m³/h)

BC-50HP

40'

9'6"

29'6"

5'7"

8'2"

8 pallets or carts

—

Power required

440–480V · 3PH

Compressor and controls

Bitzer · Siemens PLC

Cooling

FDA Food Code cooling times

Warranty

5 years

Mobile, for rent or purchase

A built-in blast chill room ties you to one site. Ours moves between plants or adds up in parallel as your volume grows, and you can rent it for a season, a process validation or a demand peak: something a built-in room can't offer.

Features

01 / 06 · Out of the danger zone, fast

Working across industries

Central kitchens

Prepared meals for hospitals, corporate cafeterias and delivery, chilled within FDA Food Code cooling times.

Industrial bakeries

Post-oven chilling of bread, dough and pastry before packing and freezing.

Cooked seafood

Post-cook chilling before packing and freezing for export, auditable for BRC / SQF.

ZGROUP modular blast chiller vs a built-in blast chill room

Feature	ZGROUP modular blast chiller	Built-in blast chill room
Time to start	Delivered in under 60 days, installed in 2–5 days	Months of construction
Construction and permits	limited	construction, equipment and health permits
Investment	rent with no CapEx, or buy	heavy spend before the first batch
Location	mobile, relocate or add units	fixed to one plant
HACCP records	automatic with ZTrack 24/7	manual

Total control with ZTrack

Your cargo under control from anywhere, without walking out to the unit.

24/7 monitoring

Temperature, humidity and door status in real time.

Remote control

Change the set point from your phone or computer.

Instant alerts

Notified the moment anything drifts out of range.

Audit-ready logs

Automatic history for food-safety compliance.

Discover ZTrack

ztrack.app · demo view

Unit 20RH · 2041Online

Temperature

-0.4°F

Humidity

85%

Door

Closed

Last 24 hSet point -0.4°F

Defrost completed2 h ago
Door open 3 min — alert sent5 h ago
Set point changed to -0.4°Fyesterday

Frequently asked questions

It depends on the product and the target you set. Cycles are programmed to meet FDA Food Code cooling times (135°F to 70°F within 2 hours, then 41°F within 4 more hours), and many processors run faster cycles to protect texture and flavor.

Explore other products

Scale up production without construction.

Tell us your product and pounds per hour; we'll recommend a model and the right setup.

+1 (305) 924-6843