However, new sizes and styles accommodate a broader spectrum of foodservice applications. Large blast chillers have been in use since the 1980s, their capabilities attracting high-volume feeders such as health care facilities, flight kitchens, schools and universities. As their practicality became evident, smaller sizes were added to product lines. Today, capacity of chillers ranges from a mere 18 pounds to hefty 1,000 pounders. Some models are even designed to slide in under countertops.
More compact models benefit small restaurants as well as hotel settings, caterers and supermarkets.
Despite their functionality, these smaller chillers are fairly simple, straightforward and surprisingly affordable. Unlike roll-in blast chillers, they do not require major installation. Some feature a self-contained evaporator so that a drain is not necessary. To determine which size to buy, a number of questions should be addressed. Accessory Components Capacity is not the only consideration.