Blast chillers and freezers are essential for bringing cooked foods down to a temperature at which the food can go in a refrigerator in a safe amount of time. This could be for people who are doing cook chill or just operators looking to save leftovers. To avoid bacterial build up you need to get cooked foods down to 3 degrees in less than 90 minutes. For frozen foods this needs to be to -18 degrees within 4 hours. The units come in a variety of sizes with the bigger units being able to accommodate roll-in racks. If you are going to do a lot of blast freezing you will want to look at a dedicated blast freezer. A blast chiller can do freezing but is designed to do it occasionally.