The Traulsen TBC13-32 Spec-Line Reach-in Blast Chiller with EPICON Control exemplifies commercial refrigeration equipment engineered for precise and reliable food safety operations in high-demand foodservice environments. This model features 13 adjustable levels capable of holding (13) 18"×26" pans or (26) 12"×20"×2" pans, with a capacity to chill 200 lbs of product from 160°F to 40°F within 140 minutes. Its dual self-contained refrigeration system ensures consistent cold performance, while the stainless steel interior and exterior provide durability and ease of cleaning. Designed for integration into professional kitchens, it offers an efficient solution for batch chilling, HACCP compliance, and work-flow optimization, making it suitable for mid-volume operations requiring precise temperature control and product retention.
Top Traulsen TBC13-32 Features
The Traulsen TBC13-32 reach-in blast chiller delivers accurate temperature management and robust construction for commercial kitchens. Equipped with an EPICON control system, it enables precise operation, while its stainless steel build ensures longevity and sanitation. The unit’s adjustable shelving supports versatile storage configurations, facilitating workflow efficiency in busy foodservice settings. Additionally, its hinged right door allows for easy access and cleaning, ideal for high-volume batch chilling applications.
- Efficient batch chilling: Cools 200 lbs from 160°F to 40°F in 140 minutes
- Durable construction: 304-grade stainless steel interior and exterior
- Foolproof operation: EPICON control with precise temperature oversight
- Versatile storage: 13 adjustable shelf levels for flexible pan arrangements
- Ease of maintenance: Hinged right door with seamless cleaning surface
Ideal for mid-volume foodservice operations requiring fast, reliable chilling and optimized workflow.
Traulsen TBC13-32 Technical Specs
The Traulsen TBC13-32 reach-in blast chiller operates with a self-contained refrigeration system powered by a standard 115V, 60Hz, single-phase electrical supply, drawing approximately 10.5 amps and consuming about 1.2 kWh per hour. Its compressor and condenser are air-cooled, designed for straightforward installation without external plumbing. The unit measures 41" wide, 34.5" deep, and 74" high, with a shipping weight of 680 lbs, ensuring sturdy, commercial-grade performance. It features an operating temperature range capable of rapidly chilling food products to HACCP standards. The interior and exterior materials conform to food safety standards, with corrosion-resistant stainless steel surfaces that are easy to sanitize. The design includes a hinged door positioned on the right for easy access and cleaning, and the unit’s compact footprint supports efficient kitchen layout integration.
- Electrical requirements: 115V, 60Hz, single-phase, 10.5 amps
- Cooling method: Air-cooled self-contained refrigeration
- Refrigeration type: Self-contained system with dual evaporators
- Production capacity: Chills 200 lbs of product from 160°F to 40°F in 140 minutes
- Dimensions: 41" W x 34.5" D x 74" H
- Weight: 680 lbs for the unit (shipping weight)
- Construction: Stainless steel inner and outer panels
- Temperature range: Capable of rapid chilling to safe storage temperatures
- Cleaning & maintenance: Hinged right door, smooth surfaces, easy access for sanitation
- Usage compatibility: Suitable for batch chilling in high-volume commercial kitchens
- Installation considerations: Airflow clearance for optimal cooling, standard electrical outlet, no external plumbing needed
What is a commercial reach-in blast chiller
A commercial reach-in blast chiller is a heavy-duty refrigeration unit designed for rapid cooling of prepared foods directly within foodservice establishments. These units, such as the Traulsen TBC13-32, are built for precise temperature control, large capacity, and durability in busy kitchens. Installed primarily in institutional, restaurant, and catering environments, they help meet food safety regulations while streamlining batch chill processes. With features like self-contained refrigeration and stainless steel surfaces, they are ideal for high-volume foodservice operations requiring quick, safe cooling of bulk products, such as cooked meats, sauces, and baked goods.
Top reach-in blast chillers for high-volume foodservice settings
Reliable, built to last, and designed for fast cooling, the Traulsen TBC13-32 reach-in blast chiller offers efficient batch chilling capabilities suited for institutional and commercial kitchens. Its precision EPICON control ensures consistent performance, making it suitable for medium-volume foodservice applications requiring rapid, safe food cooling. Traulsen TBC13-32 is optimized for seamless integration into professional kitchen workflows, supporting HACCP compliance and sanitation standards.
- Operation type — suitable for streamlined batch chilling workflows
- Kitchen setting — designed for medium- and high-volume foodservice environments
- Foodservice category — ideal for restaurants, catering, and institutional kitchens
- Workload qualifier — supports moderate throughput for consistent operation
- Use case — rapid cooling of prepared foods to safe storage temperatures
Why Choose Traulsen TBC13-32
Why Choose Traulsen TBC13-32? This model combines robust stainless steel construction and dual refrigeration systems for dependable, long-term performance. Its precise EPICON control offers accurate temperature management, while the versatile storage capacity accommodates various pan sizes. Designed for ease of cleaning and minimal maintenance, it enhances operational efficiency in busy foodservice environments and stands out with its reliable chill cycle and thoughtful layout, supporting high-volume, safe food processing.
- Self-contained refrigeration for simplified installation compared to water-cooled units
- Large capacity with 13 adjustable levels fits various pan sizes
- Commercial-grade stainless steel resists corrosion and simplifies sanitation
- Hinged right door provides quick access and cleaning ease
- Energy-efficient design reduces operational costs in professional kitchens
