Our Baking Products
Small 5 Trays Standard Blast Chiller and Freezer for Bakery
Model:
SDG-5C
POWER
1.25HP
220V
VOLTAGE
142 KG
N.Weight
120 L
Capacity
Electric
Energy
Power source
Electric
Shipping Port
Weight
Material
Stainless Steel
800x800x1100 MM
Functions
Size
Capacity
Certifications
CE/SABS/GSO/ISO
Made in China
Place of Production
Price
Guangzhou China
142 KG
Temp Range: -40℃~+3℃
120 L
$600-$18,000
Specification
5-Tray Standard Blast Chiller & Freezer for Small Bakery Process Control
The SDG-5C is a compact 5-tray blast chiller and freezer built for bakeries and pastry rooms that have already outgrown improvised cooling methods but are not ready to invest in a larger cabinet. With a listed 120 L capacity, a 1.25HP system, and a -40℃ to +3℃ working range, it is best understood as a process-control machine for small batches rather than a general-purpose storage freezer.
In real bakery work, the problem is often not “Do we have a freezer?” but “Can we cool this batch fast enough without disrupting the next step?” Warm entremets waiting on a rack, filled pastries softening before packing, or baked items tying up bench space all slow the line. A 5-tray blast unit gives small teams a controlled cold step between production and storage, which is often the first real upgrade from informal tray cooling.
This size works best where output is steady but not large: boutique pastry shops, café bakeries, hotel dessert stations, test kitchens, and smaller workshops making quality-sensitive products in short runs. The cabinet is large enough to matter, but small enough that it does not dominate the room or sit half empty through most of the day.
Where it fits in the workflow
The SDG-5C normally sits after baking, after finishing, or after portioning. It can help stabilize mousse cakes before decoration, cool pastry items before packing, or freeze selected products for later service. It is also useful when a small team wants a cleaner handoff from oven or pastry bench into storage without forcing warm product into an ordinary refrigerator.
Why buyers choose the standard 5-tray level
The standard 5-tray model is usually the logical choice when the buyer wants real blast functionality but still needs to control budget and cabinet size. It creates better temperature discipline than a normal freezer, yet it does not assume the production density of a 10-tray or 15-tray room.
What it does not replace
This machine does not replace a proofing cabinet, a retarder proofer, or a standard upright freezer. If your main issue is dough fermentation timing, a dough-control cabinet is the better comparison. If your main need is long-term frozen stock holding, an upright freezer may be more economical. The SDG-5C earns its place when rapid pull-down itself improves product quality, timing, or bench efficiency.
Description
More Information
Who should buy the SDG-5C
This model is most useful for smaller pastry and bakery teams that need more control than a normal refrigerator or freezer can give, but do not have the product volume to justify a bigger blast cabinet. It is particularly practical for cafés producing plated desserts, boutique cake studios, pastry counters, and growth-stage bakeries standardizing their cold-side routine.
Comparison guidance
Choose the SDG-5C instead of a normal freezer when products regularly enter the cabinet warm and faster pull-down helps protect texture, appearance, or packing rhythm.
Choose a normal freezer instead when nearly all products are already cold and you mainly need low-cost frozen storage volume.
Choose a proofer or retarder proofer instead when the real bottleneck is dough development and timed fermentation, not rapid cooling.
Choose a 10-tray unit instead if five trays will be full almost every cycle and waiting for turnover will become the next bottleneck.
Useful equipment pairing
The SDG-5C pairs well with planetary mixers, compact deck ovens, pastry benches, tray racks, and small packing stations. In many pastry rooms it becomes the cold-side partner to the finishing bench, handling product just before decoration, holding, or dispatch.
Pre-purchase checks
Confirm whether five trays matches your busiest hour, not just your average hour.
Check tray size, rack practice, and working clearance around the cabinet.
Be clear whether your problem is rapid cooling, frozen holding, or dough scheduling, because those lead to different machine choices.
Buyer FAQ
Is this only for large bakeries? No. Its main value is giving smaller teams a proper blast step without oversizing the room.
Can it replace a storage freezer? It can support freezing, but long-term frozen inventory is usually better handled by a separate storage cabinet.
What products benefit most? Cakes, pastries, plated dessert components, and other quality-sensitive items that should not cool slowly on open racks.
Who should not buy it? Sites with very low batch volume or sites whose real issue is fermentation control rather than rapid temperature reduction.
