Tecnodom 3-Tray Blast Chiller and Shock Freezer DO3EA

The Tecnodom DO3EA is a 3-tray blast chiller and shock freezer built to HACCP specification, taking cooked food from +65 to +3 degrees C or down to -40 degrees C to cut the time product spends in the bacterial growth band. It runs on R290 refrigerant (GWP 3) and draws 1,100 W from a standard 10 A outlet.

Why operators choose the DO3EA

• Chills +65 to +3 degrees C, freezes to -40 - rapid core temperature reduction limits bacterial proliferation and dehydration
• R290 refrigerant, GWP 3 - low global warming potential and energy efficient
• Core probe plus chamber probe - the cycle is driven by the actual core temperature of the food, not a timer
• Built to HACCP specification - digital electronic control with a temperature display for records
• Tropicalised, Climate Class 4 - rated for reliable operation in hot kitchen environments
• Defrosts with the door open - no resistors and no hot gas, so defrost costs no extra energy
• Self-evaporating drainage - no manual condensate disposal
• Universal stainless runners - takes GN1/1 grids and 600 x 400 mm trays
• 60 mm CFC-free polyurethane insulation - high-pressure injected, with rounded internal corners that leave no dirt traps
• Cataphoresis-treated evaporator - anti-corrosion treatment to extend component life

Specifications

Venue suitability

Suits production kitchens, caterers, bakeries and any operation cooking in batches and holding for later service. Three trays is the entry size in the Tecnodom R290 range, which continues to 5 and 10 tray models.

See the full Blast Chillers range.

Installation & delivery

Plug-in single-phase equipment: 240 V, 1,100 W, on a 10 A outlet. The door is hinged on the left and self-closing. Adjustable stainless feet give 60 to 80 mm of levelling on uneven floors, and a front grid allows the condenser to be cleaned without moving the cabinet. Standard packaging is a pallet plus cardboard.

Warranty terms vary by product - see our warranty information page for full details.

Frequently asked questions

Q: What is the difference between blast chilling and shock freezing?

Blast chilling takes cooked food from +65 to +3 degrees C quickly so it spends less time in the range where bacteria multiply. Shock freezing continues down to -40 degrees C, forming smaller ice crystals so the product holds its texture better when thawed.

Q: What refrigerant does it use?

R290, with a global warming potential of 3. It is a low-GWP hydrocarbon refrigerant.

Q: What size trays does it take?

Three, on universal stainless steel runners that accept both GN1/1 grids and 600 x 400 mm trays.

Q: What electrical supply does it need?

The supplier records 240 V, 1,100 W and a 10 A outlet, so it is standard plug-in single phase.

Q: Does it come with a core probe?

Yes. The standard set-up includes a chamber probe, a core probe and universal stainless steel GN1/1 runners.