A cold room holds product at a set temperature, and a blast freezer removes heat from warm product quickly. Many food businesses need both: a blast freezer to freeze product, and a cold room or freezer to store it. The right choice depends on your product and how it arrives.
Written by BRNG Cooling Panel Enterprise. Updated 6 November 2026.
| Walk-in chiller | Walk-in freezer | Blast freezer | |
|---|---|---|---|
| Job | Keep cold | Keep frozen | Freeze quickly |
| Typical temperature | 0 to +8 °C | -18 to -25 °C | -30 to -40 °C |
| Typical PU panel | 75 to 100 mm | 100 to 150 mm | 150 to 200 mm |
| Product going in | Already cool | Already frozen | Warm or chilled |
| Typical use | Dairy, drinks, vegetables | Meat, fish, frozen food | Production batches |
Cold room vs freezer room
"Cold room" often covers both chillers and freezers. In everyday use, a cold room or chiller stays above freezing and a freezer room stays well below it.
What is a chiller room?
A chiller room is an insulated room kept above freezing, typically 0 to +8 °C, for products that must stay cold but must not freeze.
Blast freezer vs flash freezer
Both describe rapid freezing. "Flash freezing" often refers to very fast freezing of small items. A blast freezer uses very cold, fast-moving air on batches. Ask us which fits your product.
Do you need a blast freezer?
- Yes, likely, if you freeze fresh or cooked product in batches.
- Probably not, if your product arrives already frozen and you only store it.
See our walk-in chiller, walk-in freezer and blast freezer pages.