[GLOBAL_MSG_2]
The Tecnodom DO3 Commercial 3-Tray Blast Chiller & Shock Freezer is a premium, compact rapid-cooling refrigeration system engineered specifically for Australian commercial restaurant kitchens, artisan bakeries, patisseries, boutique gelaterias, and aged-care catering facilities. Masterfully crafted in Italy to stringent HACCP food safety standards, this versatile table top preservation unit rapidly pulls down core food temperatures, arresting bacterial proliferation, preserving cell structures, and locking in moisture, natural colour, and aroma without dehydration.
Designed to operate seamlessly in demanding Australian ambient conditions up to 43°C (Tropicalised), the Tecnodom DO3 accommodates up to 3 x 1/1 Gastronorm (GN) or 600 x 400 Euro Norm (EN) pans. Its ventilated refrigeration system rapidly chills 14 kg of hot food from +70°C down to +3°C in under 90 minutes, or deep shock freezes 8 kg from +70°C down to -18°C in under 240 minutes. Built with high-grade commercial stainless steel, high-density 40mm polyurethane insulation, an intuitive digital interface with an integrated core food probe, and plug-and-play 10A convenience, the DO3 empowers chefs to streamline batch preparation, reduce food waste, and maintain strict food safety standards.
Authentic Italian craftsmanship: Designed, engineered, and manufactured in Italy to the highest European commercial refrigeration benchmarks, ensuring long-term mechanical reliability and precision temperature control.
Rapid HACCP-compliant pull-down cycles: Safely chills 14 kg of food from +70°C to +3°C within 90 minutes and shock freezes 8 kg down to -18°C within 240 minutes, moving food swiftly through the dangerous 5°C–60°C bacterial danger zone.
Dual GN & EN pan compatibility: Universal stainless steel internal racking accommodates both 3 x 1/1 Gastronorm pans and 3 x 600 x 400 mm Euro Norm bakery trays (up to 40mm deep), making it equally suited to savoury cook-chill lines and delicate pastry production.
43°C tropicalised rating: Heavy-duty ventilated cooling circuit engineered to operate reliably in scorching Australian kitchen environments up to 43°C ambient temperature.
Precision core temperature probe: Supplied standard with an internal chamber sensor and a needle core probe to allow automatic cycle termination based on true internal food temperatures rather than guesswork.
True plug-and-play 10A operation: Rated at 1150W and running on a standard 240V single-phase 10-Amp Australian wall plug, eliminating costly 15A or 3-phase electrical installation work.
Hygienic easy-clean design: Deep-drawn internal liner with smooth radiused internal corners, a removable rear inspection panel, and an extractable condensing unit make scheduled maintenance and end-of-shift sanitisation fast and straightforward.
Intelligent self-evaporating drainage: Timed evaporator defrosting paired with an automated condensate self-evaporation system eliminates the need for external plumbing or floor drain connections.
Heavy-duty thermal retention: High-density 40mm injected polyurethane insulation, self-closing left-hinged door, and cleanable magnetic snap-in gaskets retain cold temperatures and minimise compressor run times.
Comprehensive 2-year warranty: Backed by a full Australian 2-Year commercial parts and labour warranty for total operational confidence.
| Feature | Specification |
| Model Code / SKU | DO3 |
| Brand / Origin | Tecnodom Commercial Refrigeration / Made in Italy |
| Product Type | Countertop Commercial Blast Chiller & Shock Freezer |
| Gross Internal Capacity | 70 Litres |
| Pan Capacity | 3 x 1/1 GN (up to 40 mm deep) or 3 x 600 x 400 mm EN Trays |
| Tray Runner Spacing | 70 mm Pitch (Universal Stainless Steel Grids) |
| Blast Chilling Capacity | 14 kg from +70°C to +3°C in < 90 Minutes |
| Shock Freezing Capacity | 8 kg from +70°C to -18°C in < 240 Minutes |
| Climate Class Rating | Tropicalised (Rated up to 43°C Ambient Operating Temperature) |
| Cooling System | Forced-Air Ventilated Evaporator Cooling |
| Defrosting Method | Timed Auto Defrost with Self-Evaporating Condensate Drainage |
| Controls & Monitoring | Digital Controller with Chamber Probe & Food Core Needle Probe |
| External Dimensions (mm) | 750 (W) x 740 (D) x 720–750 (H) (Adjustable Feet) |
| Internal Dimensions (mm) | 610 (W) x 410 (D) x 280 (H) |
| Door Configuration | 1 x Self-Closing Solid Hinged Door (Left-Hinged) with Magnetic Gasket |
| Cabinet Construction | Commercial-Grade Food-Safe Stainless Steel (Internal & External) |
| Insulation | 40 mm High-Density Injected Polyurethane Foam |
| Electrical Power Supply | 240V / 50Hz / Single Phase (1150W / Standard 10A Plug Fitted) |
| Remote Connection | Field-Configurable for Remote Condensing Unit Connection |
| Net Product Weight | Approx. 72.0 kg |
| Commercial Warranty | 2 Years Commercial Parts and Labour Warranty |
To maintain refrigeration efficiency, prevent bacterial cross-contamination, and comply with Australian Food Safety Standards:
Daily Core Probe Sanitisation: The core needle probe directly penetrates hot food and must be cleaned and sanitised between every cycle. Wipe down the probe shaft using a food-grade alcohol probe wipe before and immediately after each temperature pull-down.
Internal Cavity Cleaning: At the close of each service, remove pan racks and wipe down the interior stainless steel walls with warm soapy water and a neutral commercial food-safe sanitiser. Wipe dry with a clean microfibre cloth and leave the door slightly ajar overnight to air out the cabinet and prevent odour build-up.
Condenser Coil Dust Removal: A clean condenser is critical for maintaining rapid chilling cycles in 43°C ambient heat. Access the extractable condensing unit via the rear access panel monthly to brush away lint, grease, and airborne dust with a soft-bristle brush or vacuum.
Door Gasket Inspection: Wipe the magnetic rubber door seals with a damp, soft cloth to remove sauce splatters and grease. Never use harsh abrasive chemicals or bleaching agents, which dry out the rubber and break the thermal seal.
Drainage Trough Verification: Periodically check the interior condensate drain hole and self-evaporating pan to ensure condensate water flows freely and remains free of food crumbs or ice blockages.
Standard 10A Electrical Connection: The Tecnodom DO3 is supplied with a standard Australian 240V 10A plug. Connect directly to a dedicated wall socket on a protected circuit; avoid the use of domestic multi-boards or light-duty extension cables.
Ventilation & Airflow Clearances: The unit relies on forced-air ventilation to exhaust heat from its compressor. Maintain a minimum rear clearance of 100mm and side clearances of 50mm from walls and neighbouring appliances to ensure adequate heat dissipation, especially in kitchens approaching 40°C+.
Heat Source Separation: Never install the blast chiller directly adjacent to high-heat radiant appliances such as fryers, open char grills, salamanders, or woks without a certified thermal insulating heat shield.
Stable Countertop Levelling: Position the unit on a flat, level, non-combustible commercial workbench or dedicated equipment stand capable of supporting the unit's weight plus maximum food loads (approx. 100 kg total). Adjust the levelling feet so the internal drainage flows correctly towards the discharge channel.
Remote Connection Capability: For venues seeking to reduce kitchen ambient noise and heat loads entirely, the DO3 features refrigeration connection ports ready for linkage to an external remote condensing unit by an authorized commercial refrigeration technician.
Standard commercial road freight delivery is available Australia-wide to registered business premises equipped with ground-floor street access or dedicated loading dock/forklift facilities.
Please note: Because this unit ships on a protective transport pallet, deliveries to residential addresses, domestic premises, or regional locations requiring a hydraulic tail-lift truck require a customised freight quote. Please contact our friendly commercial sales team prior to ordering to coordinate delivery access, verify doorway clearance widths (minimum 800 mm recommended), or discuss complementary Gastronorm pan accessories.
What is the functional difference between a blast chiller and a shock freezer?
Blast chilling drops the core temperature of hot food (+70°C) down to +3°C in under 90 minutes, allowing foods to be refrigerated for several days without structural breakdown or moisture loss. Shock freezing rapidly plunges core temperatures from +70°C down to -18°C in under 240 minutes, creating micro-crystals instead of large ice crystals inside the food cells. This ensures that when meats, sauces, or pastries are defrosted, they retain their original moisture, texture, and nutritional value without weeping.
Can I load both Gastronorm and bakery trays into the Tecnodom DO3?
Yes. The DO3 features universal internal stainless steel pan runners designed to hold either 3 x 1/1 GN pans (gastronomy standard) or 3 x 600 x 400 mm EN trays (baking/pastry standard) up to 40mm deep, providing great versatility across commercial bistros and bakeries.
Can this unit run on a standard domestic wall socket?
Yes. The Tecnodom DO3 consumes 1150W and comes factory-fitted with a standard Australian 240V 10-Amp plug, making it completely plug-and-play without the need for 15A electrical rewiring.
What happens if the core probe is not inserted into the food?
The digital controller features both probe-driven and time-driven cycle modes. While inserting the needle probe is the most accurate method to comply with HACCP guidelines, you can also run manual timed cycles where the machine blasts continuously for a pre-set duration.
Does this blast chiller require an external drainage pipe?
No. The DO3 features an automated timed defrost cycle paired with a self-evaporating condensate tray that dispels defrost water automatically, eliminating the need to connect permanent drainage pipework.
[GLOBAL_MSG_2]
The Tecnodom DO3 Commercial 3-Tray Blast Chiller & Shock Freezer is a premium, compact rapid-cooling refrigeration system engineered specifically for Australian commercial restaurant kitchens, artisan bakeries, patisseries, boutique gelaterias, and aged-care catering facilities. Masterfully crafted in Italy to stringent HACCP food safety standards, this versatile table top preservation unit rapidly pulls down core food temperatures, arresting bacterial proliferation, preserving cell structures, and locking in moisture, natural colour, and aroma without dehydration.
Designed to operate seamlessly in demanding Australian ambient conditions up to 43°C (Tropicalised), the Tecnodom DO3 accommodates up to 3 x 1/1 Gastronorm (GN) or 600 x 400 Euro Norm (EN) pans. Its ventilated refrigeration system rapidly chills 14 kg of hot food from +70°C down to +3°C in under 90 minutes, or deep shock freezes 8 kg from +70°C down to -18°C in under 240 minutes. Built with high-grade commercial stainless steel, high-density 40mm polyurethane insulation, an intuitive digital interface with an integrated core food probe, and plug-and-play 10A convenience, the DO3 empowers chefs to streamline batch preparation, reduce food waste, and maintain strict food safety standards.
Authentic Italian craftsmanship: Designed, engineered, and manufactured in Italy to the highest European commercial refrigeration benchmarks, ensuring long-term mechanical reliability and precision temperature control.
Rapid HACCP-compliant pull-down cycles: Safely chills 14 kg of food from +70°C to +3°C within 90 minutes and shock freezes 8 kg down to -18°C within 240 minutes, moving food swiftly through the dangerous 5°C–60°C bacterial danger zone.
Dual GN & EN pan compatibility: Universal stainless steel internal racking accommodates both 3 x 1/1 Gastronorm pans and 3 x 600 x 400 mm Euro Norm bakery trays (up to 40mm deep), making it equally suited to savoury cook-chill lines and delicate pastry production.
43°C tropicalised rating: Heavy-duty ventilated cooling circuit engineered to operate reliably in scorching Australian kitchen environments up to 43°C ambient temperature.
Precision core temperature probe: Supplied standard with an internal chamber sensor and a needle core probe to allow automatic cycle termination based on true internal food temperatures rather than guesswork.
True plug-and-play 10A operation: Rated at 1150W and running on a standard 240V single-phase 10-Amp Australian wall plug, eliminating costly 15A or 3-phase electrical installation work.
Hygienic easy-clean design: Deep-drawn internal liner with smooth radiused internal corners, a removable rear inspection panel, and an extractable condensing unit make scheduled maintenance and end-of-shift sanitisation fast and straightforward.
Intelligent self-evaporating drainage: Timed evaporator defrosting paired with an automated condensate self-evaporation system eliminates the need for external plumbing or floor drain connections.
Heavy-duty thermal retention: High-density 40mm injected polyurethane insulation, self-closing left-hinged door, and cleanable magnetic snap-in gaskets retain cold temperatures and minimise compressor run times.
Comprehensive 2-year warranty: Backed by a full Australian 2-Year commercial parts and labour warranty for total operational confidence.
| Feature | Specification |
| Model Code / SKU | DO3 |
| Brand / Origin | Tecnodom Commercial Refrigeration / Made in Italy |
| Product Type | Countertop Commercial Blast Chiller & Shock Freezer |
| Gross Internal Capacity | 70 Litres |
| Pan Capacity | 3 x 1/1 GN (up to 40 mm deep) or 3 x 600 x 400 mm EN Trays |
| Tray Runner Spacing | 70 mm Pitch (Universal Stainless Steel Grids) |
| Blast Chilling Capacity | 14 kg from +70°C to +3°C in < 90 Minutes |
| Shock Freezing Capacity | 8 kg from +70°C to -18°C in < 240 Minutes |
| Climate Class Rating | Tropicalised (Rated up to 43°C Ambient Operating Temperature) |
| Cooling System | Forced-Air Ventilated Evaporator Cooling |
| Defrosting Method | Timed Auto Defrost with Self-Evaporating Condensate Drainage |
| Controls & Monitoring | Digital Controller with Chamber Probe & Food Core Needle Probe |
| External Dimensions (mm) | 750 (W) x 740 (D) x 720–750 (H) (Adjustable Feet) |
| Internal Dimensions (mm) | 610 (W) x 410 (D) x 280 (H) |
| Door Configuration | 1 x Self-Closing Solid Hinged Door (Left-Hinged) with Magnetic Gasket |
| Cabinet Construction | Commercial-Grade Food-Safe Stainless Steel (Internal & External) |
| Insulation | 40 mm High-Density Injected Polyurethane Foam |
| Electrical Power Supply | 240V / 50Hz / Single Phase (1150W / Standard 10A Plug Fitted) |
| Remote Connection | Field-Configurable for Remote Condensing Unit Connection |
| Net Product Weight | Approx. 72.0 kg |
| Commercial Warranty | 2 Years Commercial Parts and Labour Warranty |
To maintain refrigeration efficiency, prevent bacterial cross-contamination, and comply with Australian Food Safety Standards:
Daily Core Probe Sanitisation: The core needle probe directly penetrates hot food and must be cleaned and sanitised between every cycle. Wipe down the probe shaft using a food-grade alcohol probe wipe before and immediately after each temperature pull-down.
Internal Cavity Cleaning: At the close of each service, remove pan racks and wipe down the interior stainless steel walls with warm soapy water and a neutral commercial food-safe sanitiser. Wipe dry with a clean microfibre cloth and leave the door slightly ajar overnight to air out the cabinet and prevent odour build-up.
Condenser Coil Dust Removal: A clean condenser is critical for maintaining rapid chilling cycles in 43°C ambient heat. Access the extractable condensing unit via the rear access panel monthly to brush away lint, grease, and airborne dust with a soft-bristle brush or vacuum.
Door Gasket Inspection: Wipe the magnetic rubber door seals with a damp, soft cloth to remove sauce splatters and grease. Never use harsh abrasive chemicals or bleaching agents, which dry out the rubber and break the thermal seal.
Drainage Trough Verification: Periodically check the interior condensate drain hole and self-evaporating pan to ensure condensate water flows freely and remains free of food crumbs or ice blockages.
Standard 10A Electrical Connection: The Tecnodom DO3 is supplied with a standard Australian 240V 10A plug. Connect directly to a dedicated wall socket on a protected circuit; avoid the use of domestic multi-boards or light-duty extension cables.
Ventilation & Airflow Clearances: The unit relies on forced-air ventilation to exhaust heat from its compressor. Maintain a minimum rear clearance of 100mm and side clearances of 50mm from walls and neighbouring appliances to ensure adequate heat dissipation, especially in kitchens approaching 40°C+.
Heat Source Separation: Never install the blast chiller directly adjacent to high-heat radiant appliances such as fryers, open char grills, salamanders, or woks without a certified thermal insulating heat shield.
Stable Countertop Levelling: Position the unit on a flat, level, non-combustible commercial workbench or dedicated equipment stand capable of supporting the unit's weight plus maximum food loads (approx. 100 kg total). Adjust the levelling feet so the internal drainage flows correctly towards the discharge channel.
Remote Connection Capability: For venues seeking to reduce kitchen ambient noise and heat loads entirely, the DO3 features refrigeration connection ports ready for linkage to an external remote condensing unit by an authorized commercial refrigeration technician.
Standard commercial road freight delivery is available Australia-wide to registered business premises equipped with ground-floor street access or dedicated loading dock/forklift facilities.
Please note: Because this unit ships on a protective transport pallet, deliveries to residential addresses, domestic premises, or regional locations requiring a hydraulic tail-lift truck require a customised freight quote. Please contact our friendly commercial sales team prior to ordering to coordinate delivery access, verify doorway clearance widths (minimum 800 mm recommended), or discuss complementary Gastronorm pan accessories.
What is the functional difference between a blast chiller and a shock freezer?
Blast chilling drops the core temperature of hot food (+70°C) down to +3°C in under 90 minutes, allowing foods to be refrigerated for several days without structural breakdown or moisture loss. Shock freezing rapidly plunges core temperatures from +70°C down to -18°C in under 240 minutes, creating micro-crystals instead of large ice crystals inside the food cells. This ensures that when meats, sauces, or pastries are defrosted, they retain their original moisture, texture, and nutritional value without weeping.
Can I load both Gastronorm and bakery trays into the Tecnodom DO3?
Yes. The DO3 features universal internal stainless steel pan runners designed to hold either 3 x 1/1 GN pans (gastronomy standard) or 3 x 600 x 400 mm EN trays (baking/pastry standard) up to 40mm deep, providing great versatility across commercial bistros and bakeries.
Can this unit run on a standard domestic wall socket?
Yes. The Tecnodom DO3 consumes 1150W and comes factory-fitted with a standard Australian 240V 10-Amp plug, making it completely plug-and-play without the need for 15A electrical rewiring.
What happens if the core probe is not inserted into the food?
The digital controller features both probe-driven and time-driven cycle modes. While inserting the needle probe is the most accurate method to comply with HACCP guidelines, you can also run manual timed cycles where the machine blasts continuously for a pre-set duration.
Does this blast chiller require an external drainage pipe?
No. The DO3 features an automated timed defrost cycle paired with a self-evaporating condensate tray that dispels defrost water automatically, eliminating the need to connect permanent drainage pipework.
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