Our Baking Products
10 Trays Standard Blast Chiller Freezer for Pastry Cooling
Model:
SDG-10C
POWER
1.5HP
220V
VOLTAGE
180 KG
N.Weight
250 L
Capacity
Electric
Energy
Power source
Electric
Shipping Port
Weight
Material
Stainless Steel
800x800x1630 MM
Functions
Size
Capacity
Certifications
CE/SABS/GSO/ISO
Made in China
Place of Production
Price
Guangzhou China
180 KG
Temp Range: -40℃~+3℃
250 L
$600-$18,000
Specification
10-Tray Standard Blast Chiller & Freezer for Medium-Batch Production Control
The SDG-10C is a 10-tray blast chiller and freezer for bakeries, pastry kitchens, hotel dessert rooms, and medium-size production sites that need a more serious cold-side step than a 5-tray unit can provide. With a listed 250 L chamber, a 1.5HP system, and a -40℃ to +3℃ range, it is best positioned as the practical medium-batch model for operations where blast chilling has become operationally necessary but the strongest flagship performance is not yet the first priority.
That makes this machine useful in a very specific stage of growth. A team may already know that open-rack cooling, overloaded refrigerators, and improvised freezer use are creating delays after baking or finishing. But the next need may still be capacity discipline rather than maximum pull-down intensity. The SDG-10C solves that by giving enough chamber space to move meaningful tray groups without immediately jumping to a higher-cost flagship choice.
What this model is actually best for
The SDG-10C is strongest in pastry and bakery rooms that run repeated medium tray loads through the day. Cakes awaiting decoration, pastries moving toward packing, finished desserts, and semi-finished bakery items all benefit when the cabinet can absorb a real batch instead of only a few trays at a time. In that sense, the model is less about prestige and more about creating a reliable middle tier between compact blast control and larger-capacity production support.
Nearby model and parameter comparison
Compared with the SDG-5C, the shift to 10 trays and 250 L is about reducing chamber turnover pressure and making medium-batch rhythm easier to manage. Compared with the flagship SDG-10, this standard model is the more grounded choice when capacity comes first and the buyer does not yet need stronger 10-tray pull-down. Compared with a 15-tray cabinet, it is more disciplined when the room is medium-scale rather than truly large. The wrong move is buying 10 trays when daily reality already points to 15-tray volume.
Cross-category comparison
Choose this cabinet instead of a normal freezer when products enter warm and rapid pull-down affects texture, stability, or bench release. Choose a normal freezer instead when the main need is long-term frozen holding. Choose a retarder proofer when fermentation timing is the issue. Choose prep furniture when the problem is ingredient access near the workstation. The SDG-10C exists to control a production-stage temperature drop, not to replace those other equipment roles.
Workflow, staffing, and pairing logic
The SDG-10C usually sits after baking, after pastry finishing, or between preparation stages. It pairs well with deck ovens, rotary ovens, pastry benches, tray racks, pack-out stations, and an upright freezer or refrigerator nearby. For medium-size teams, its real value is reducing tray queueing. Instead of waiting for a small cabinet to turn over, staff can move a fuller cycle and get the next station ready sooner.
Planning and installation guidance
Before ordering, buyers should confirm real tray count at peak periods, not only average daily output. Check whether the main constraint is chamber volume, pull-down intensity, or plain frozen storage. Also confirm tray dimensions, cabinet access path, ventilation, and electrical condition. If the operation already knows that 10 trays will be full almost every run, moving directly to 15-tray capacity may be the more efficient long-term decision.
Description
More Information
When the SDG-10C is the right medium-batch blast cabinet
Choose the SDG-10C when your bakery or pastry room has moved beyond compact blast use but still wants a balanced, practical cabinet rather than the strongest 10-tray flagship model. It is a strong fit for growth-stage bakeries, hotel pastry departments, and dessert rooms with repeated tray output through the day.
Best-fit statement and suitability boundary
Best fit: medium-volume operations needing more chamber space and better batch discipline than a compact blast unit can provide. Not ideal: sites that only need reserve freezer storage, sites that already know their load requires 15 trays, or sites where the real missing function is retarding or proofing.
Scenario comparison
In an independent bakery, the SDG-10C often becomes the main blast cabinet once product volume grows beyond boutique scale. In a hotel pastry room, it can support service windows with cleaner release timing between finishing and holding. In a central kitchen, it works only if the batch logic is still medium rather than large-scale and continuous.
Nearby model and parameter comparison
Choose the SDG-10C over the SDG-5C when medium-batch tray movement is the real need and 5 trays would cause too many extra cycles.
Choose the SDG-10 over the SDG-10C when the same 10-tray footprint is right but stronger pull-down matters more than staying with the standard tier.
Choose a 15-tray cabinet when 250 L class capacity and 10-tray rhythm are already the next bottleneck.
Product-line pairing and workflow fit
The SDG-10C pairs naturally with deck ovens, rotary ovens, tray racks, pastry benches, packaging areas, and separate holding freezers or refrigerators. That product-line pairing matters because it makes the blast cabinet part of a real tray path instead of an isolated machine with unclear responsibility.
Staffing, prep, and planning notes
For medium teams, this cabinet helps reduce waiting between warm-side production and the next cold-side step. It can shorten bench congestion and make retrieval from storage more predictable because product reaches holding sooner. Before ordering, buyers should map their busiest hour, tray dimensions, cabinet placement, trolley movement, and electrical setup.
FAQ-style clarification
What is this model best for? Medium-batch bakery and pastry work that needs a real blast step but not the strongest flagship version in the 10-tray tier.
When is a 5-tray model still enough? When your real tray output remains compact and medium-batch chamber turnover is not yet a problem.
When should I choose the flagship 10-tray unit? When stronger 10-tray pull-down matters more than simply stepping into the size class.
Does this replace a freezer? No. It supports chilling and freezing in production, but long-term reserve holding is usually better managed by a separate freezer.
What is the common buying mistake? Choosing 10 trays when the room already needs 15-tray capacity or choosing blast equipment when the real issue is storage only.
