Kolice touts rapid-cooling blast freezer lineup for food service and processing

By AI, Created 11:22 AM UTC, May 20, 2026, /AGP/ – Kolice is pitching its commercial blast freezer and chiller systems as a way to cool food faster, protect texture and cut waste for restaurants, caterers and processors. The company says the equipment is built for HACCP-oriented food safety, energy efficiency and scalable production needs across global markets.

Why it matters: - Rapid cooling can help preserve food texture, flavor and moisture while reducing the time products spend in bacterial growth ranges. - Faster chilling also supports food safety controls, waste reduction and more predictable production in commercial kitchens and food plants.

What happened: - Kolice highlighted its professional commercial blast freezer chiller lineup in a promotional overview dated May 8, 2026. - The company positioned the equipment for gastronomy, industrial food processing, restaurants, ice cream parlors, milk tea shops, schools and catering operations. - Kolice said its blast freezer systems use high-velocity airflow and ultra-low temperatures to move food from heated to frozen states faster than conventional freezers. - More information is available on Kolice’s website.

The details: - Kolice says the system can bring food core temperatures to -35°C or lower. - The company says rapid freezing helps form micro-crystals instead of large ice crystals, which can reduce drip loss and mushy textures after thawing. - Kolice says its chillers move food quickly through the 5°C to 60°C danger zone to help meet HACCP standards. - The product line includes 5-tray models, 10-tray and 15-tray industrial units, and roll-in cold storage solutions for higher-volume operations. - Digital controls include preset modes such as Hard Chill, Soft Chill and Flash Freeze. - Kolice says its Shock Chest design creates uniform 360-degree airflow to reduce hot spots and freezer burn. - The units use commercial-grade compressors and 304 food-grade stainless steel construction. - Kolice says high-density insulation and eco-friendly refrigerants support lower energy use and reduced thermal leakage. - The company says its wholesale and customization options are aimed at large franchises, hospitality groups and engineering projects. - Kolice says it has hubs in San Jose and London and has expanded through an online infrastructure and physical presence in the U.S. and U.K. since 2012.

Between the lines: - The pitch blends food-quality claims with operational claims, showing Kolice is selling blast freezers as both a safety tool and a cost-control tool. - The emphasis on scalability, customization and after-sales support suggests the company is targeting buyers that need equipment across multiple sites, not just single-location kitchens. - The sustainability framing reflects rising pressure on food operators to cut energy use while maintaining throughput.

What’s next: - Kolice is steering prospects to its website for more details on cooling capabilities and product options. - The company is likely to continue leaning on rapid cooling, waste reduction and compliance messaging to win commercial buyers.

The bottom line: - Kolice is betting that faster cooling, cleaner food quality and lower waste can make blast freezers a core piece of modern commercial kitchen infrastructure.