The Lainox blast chiller

Discover the range of Zoom professional blast chillers

Blast chilling, freezing, sanitizing, organizing

What you need in the kitchen

Technology and performance


Blast chilling +90°C up to +3°C


Blast freezing +90°C up to -18°C

Ergonomic controls

Confortable, easy, practical

The cabinet models include a practical control interface positioned on the door, which in the case of the 051 model, makes it particularly ergonomic. The functions have all been designed to be activated using the digital touch keys, and the pre-set data values are are shown on a 2.8 inch graphic colour display. From the menu, it is possible to select either one of the 7 pre-set recipes or 20 personalised recipes, which can be saved according to need.


Put the focus on your organization


Unaltered quality

By maintaining the right degree of humidity and decreasing the loss of liquids, the product remains soft and smooth, as if it was just baked, and its qualitative characteristics (color, aroma, flavor) always remain unchanged.


More meals, more quickly

The possibility of serving more meals, more quickly, thanks to deferred preparation which frees up your time


Less waste, more portions

Ideal management of the quantity of product purchased allows for the complete consumption of food, without waste.


Shift the focus to food safety

With the crucial link between cooking and holding, thanks to its high cooling power and respective ventilation, Zoom quickly chills products, blocking the spread of bacteria, preventing moisture loss, and thus protecting the food’s original sensory properties. Zoom is fundamental in new kitchen organisation systems, where preparation, cooking, blast chilling, holding and reheating are all consecutive stages of a single working system, which separates meal production times from service times (distribution and consumption).

Do you need more information?

Download the brochure services

What Zoom is right for you?

Customise based on your needs



Focus on your kitchen’s organisation

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