Sitep

Sitep blast chillers for bakeries

Sitep blast chillers take dough, pastry and baked goods down to temperature fast, so they keep their structure, moisture and flavour. Freeze a batch today and bake it fresh later in the week, or build stock ahead of a busy weekend. The range runs from a compact 5-tray cabinet to roll-in rooms that take four full trolleys.

Make an enquiry Call 07438 136858

Key specs

Lowest temperature-35°C (tray cabinets) or -40°C (trolley blast chillers)

Capacity5 trays up to 8 trolleys of 60 × 40 trays

Output12 kg up to 200 kg an hour

Power230 V single-phase (small cabinets) or 400 V three-phase

Made bySitep, Italy

The three ranges

RangeTakesOutput an hourBest for

Tray blast chillers (P5, P8, P12, P16)5 to 16 traysChill 20 to 70 kg, freeze 12 to 54 kgCraft bakeries and pastry shops

Freeze-and-store cabinets (IND20T, 40T, 60T)40 to 120 trays (60 × 40)15 to 45 kgFreezing and holding stock in one unit

Trolley blast chillers (C1 to C4)1 to 4 trolleys of 60 × 80 trays, or 2 to 8 of 60 × 4025 to 200 kgWheeling whole racks straight in from the oven

Options

Touch-screen control with remote monitoring from your phone or PCRemote condensing unit to save floor spaceMatching chilled and frozen storage cells

Why bakers choose Sitep

Less damage to the dough

Freezing fast keeps ice crystals small, so products hold their structure when they’re thawed and baked.

Even cooling

Air circulates evenly over every tray, so the top shelf and the bottom shelf come out the same.

Plan production, not night shifts

Make ahead and freeze, then bake to order. That flattens peaks and cuts early starts.

How we supply it

We’ll work out your batch sizes and how you move product from the oven, which decides whether a tray cabinet or a roll-in trolley chiller fits.

Site survey

We check your space, power, access and products before we recommend a model.

Installation and commissioning

We deliver it, install it and run it in on your floor.

Operator training

Your team learns to run, clean and look after it before we hand over.

Servicing and genuine parts

Full servicing and maintenance, with parts direct from the manufacturer.

Make an enquiry Call 07438 136858

We reply to every enquiry within 48 hours.

Related equipment

Retard and prove frozen dough

Retarder provers

Keep dough water cold too

Sitep water chillers

All cooling & water control

Sitep

Blast chiller FAQs

What’s the difference between a blast chiller and a fridge?

A fridge holds food that’s already cold. A blast chiller pulls freshly made or baked product down to temperature quickly, which protects texture and food safety. Most Sitep units can both chill (to a positive temperature) and freeze.

Tray cabinet or trolley blast chiller?

If you load trays by hand, a tray cabinet (5 to 16 trays) suits most craft bakeries. If you bake on racks, a trolley blast chiller lets you wheel the whole rack in straight from the oven.

Do I need three-phase power?

The P5 and P8 tray cabinets run on 230 V single-phase. Larger models need 400 V three-phase. We check your supply during the site survey.