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Blast Chillers BASIC TRAY

blast chiller, temperature, blast chillers, ice cream, trays, chill, freezing, low-cost, professional, cream, haccp, steel, inox, freeze, cold, production, manufacturer, kitchen



    03            05            05

Carico/Load   3xGN 1/1                   5xGN 1/1                  5xGN 1/1
    5xEN 60x40     5xEN 60x40
         2Vaschetta    6Vaschetta    6Vaschetta

 Vaschetta165 x 360 x 120h        


• construction completely in stainless steel AISI 304

• inside with rounded corners and moulded bottom

• insulation by environment-friendly polyurethane

• slideway supports easily removable without using tools

• internal equipment for GN1/1 and EN 60x40 containers and pans

• electronic control panel

• blast chilling from +90° to +3°C by temperature-based core probe or by time

• shock freezing from +90° to -18°C by temperature-based core probe or by time

• HARD and SOFT cycle management, both during blast chilling and shock freezing

• automatic activation of positive or negative storage phase at cycle end

• manual air defrosting

• signalling alarm buzzer

• serial port for connection to supervision systems

• working ambient temperature max +38°C

• R404a - (R452a) refrigerating gas

• voltage 230V/1Ph/50Hz

• self-closing doors with easily replaceable magnetic gaskets

• adjustable in height stainless steel feet for models BASIC 05

Standard equipment:

BASIC MINI : 1 GN 2/3 stainless steel wire shelf

BASIC 03 : 3 pairs of stainless steel slideways

BASIC 05 E/C : 5 pairs of stainless steel slideways

Package with pallet and cardboard included

Comparative table

 Tabella ABF



User Instruction

Video instruction



Small, compact, yet extremely powerful

A brand new system, for ice-cream professionals

Blast chillers and shock freezers represent the most significant innovation within our products, and are becoming the basis of the new system of ice-cream production. Everlasting can satisfy both small and large productions’ needs, thanks to its complete range of models.

Basic Tray

Range made up of 4 models up to 5 GN 1/1 or EN 60x40 pans, completely built in AISI 304 stainless steel, both internally and externally, with handle integrated in the door. Suitable for chilling / freezing and ice-cream hardening for up to 6 five-litres containers.


Shock freezing:

The temperature of ice-cream coming out from the ice-cream machine is about -7°/-9°C degrees, with a water content of approximately 30%. When placing the ice-cream containers inside a normal conserver or in a showcase, water slowly freezes, producing macro-crystals that quickly cause a loss in the product’s quality. On the other hand, using a shock freezer quickly reducing temperature to -18°C at the core of the product will result in the formation of undamaging very small crystals inside the ice-cream, consequently preserving all its original qualities. It will then be possible to store the product via a controlled storage at -20°/-25°C for several days. Ice-cream will always be fresh as it had just been prepared.


Schema Abbattimento



Everlasting proposes its clients various solutions designed for a perfect storage of ice-cream, thanks to models with different capacities and to the possibility of choosing between static or air-cooled refrigerating systems. The static system with recirculating air-cooler comes with a serpentine evaporator completely inserted in the cabinet walls. These models feature a lot more internal space compared to traditional devices; moreover, they do not de-hydrate the stored products. They are particularly suitable for ice-cream in containers and for semifreddo. The air-cooled system is made up of a copper-aluminum exchange with forced air-cooling, which can quickly reach the desired temperature. These models are particularly suitable for ice-cream in closed containers and for packed frozen products in general.


Vantaggi conservazione ING


"The Blast Chiller at the core of your workshop, models for both small and big output"



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