Food-grade 304 stainless. Built for food safety.
Hinged-lid chest freezers with food-grade 304 stainless steel for the entire interior and a stainless steel top cover. Standard holds −18°C to −20°C, Chef Pro reaches −45°C, and Chef Pro Ultra goes deeper to −60°C.
Six engineering choices that protect your food
Every detail in this freezer is designed around one principle: equipment is the first line of defence for food safety.
Full 304 stainless inside
The entire interior, walls, floor and food-contact surfaces, uses food-grade 304 stainless steel. Dense, smooth, easy to sanitise. No painted or plastic liner to harbour bacteria.
Stainless top cover
The lid top is finished in stainless steel. It doubles as a wipe-clean prep work-top. Standard on every model, both finishes.
Ultra-low −45°C and −60°C
At −45°C the deep cold holds the colour and texture of salmon and premium seafood far better than an ordinary freezer, and clears the freezing levels internationally recognised for serving fish raw. Chef Pro Ultra reaches −60°C, the Japanese super-frozen standard that keeps tuna and premium red fish at their colour and quality for months. More on −45°C food safety →
Door-holding hinge
Counter-balanced hinges hold the lid open at any angle while you load 20kg of seafood. Two hands free, no lid slamming on your wrist.
Lockable lid + high-temp buzzer
Lockable lid for premium stock security. High-temperature alarm sounds the moment the freezer drifts above safe range, before food quality drops.
Thick insulation holds the cold
Heavy high-density insulation keeps the deep cold locked in, through Singapore’s heat and even if the power cuts out. With the lid closed, your frozen stock stays safely frozen for hours, so a power blip does not cost you a freezer full of seafood.
Standard, Chef Pro or Chef Pro Ultra?
- 304 stainless steel interior, with a painted steel body
- Stainless steel top cover, wipes clean and doubles as a work-top
- Holds −18°C to −20°C in Singapore conditions
- Door-holding hinge & lockable lid
- 3-year warranty
- Three sizes: 1000mm, 1300mm, 1800mm wide
- Everything in Standard, plus:
- Ultra-low −45°C reach for sashimi-grade salmon, seafood and meat
- Full stainless finish inside and outside for the toughest hygiene requirements
- TOROL inverter technology for a stable temperature curve
- Carel digital controller with high-temp alarm
- 5-year warranty
- Three sizes: 1000mm, 1300mm, 1800mm wide
- Everything in Chef Pro, plus:
- Deepest −60°C reach for sashimi-grade tuna and long-term red-fish storage
- Locks the deep red colour and texture of tuna and red fish for months, the Japanese super-frozen standard
Three models from 298 L to 599 L
All three available in Standard, Chef Pro, or Chef Pro Ultra, same food-safe build throughout.
Three tiers, same food-safe build.
Standard in painted black or white. Chef Pro and Chef Pro Ultra in full stainless steel, inside and out.
Standard
Painted finish, with a 304 stainless interior and stainless top cover. Holds −18°C to −20°C, for everyday frozen stock.
Black or white
Chef Pro
Full stainless steel inside and out, for the toughest hygiene requirements. Reaches −45°C, for sashimi-grade salmon, seafood and meat.
Stainless steelChef Pro Ultra
Full stainless steel inside and out. Reaches −60°C, for sashimi-grade tuna and long-term red-fish storage.
Stainless steelWhich temperature does your food actually need?
Not every kitchen needs the deepest cold. Here is what each tier is built for, so you pay for the temperature your menu actually calls for.
Everyday frozen stock
Holds frozen goods safely for the medium term. Note that freezing keeps bacteria dormant rather than killing them, so handling and cooking still matter.
Sashimi-grade salmon, seafood and meat
Deep enough to hold the colour and texture of salmon and premium seafood far better than an ordinary freezer, and to clear the freezing levels internationally recognised (EU and US guidance) for serving fish raw.
Sashimi-grade tuna and long-term red fish
Premium tuna and other red fish turn brown over time in a normal freezer. −60°C is the Japanese super-frozen standard that locks in the deep red colour, fat and texture for months, up to about a year.
A note on red meat
The freeze-then-serve-raw rule is a fish rule. For beef or other red meat eaten raw, the risk is surface bacteria, not parasites, and freezing suppresses bacteria without killing them. For meat, ultra-low temperatures are about quality and long-term storage of premium cuts, not about making it safe to eat raw. Safe raw meat still comes down to trusted sourcing and correct handling.
Need help choosing?
Tell us your kitchen layout, daily frozen-stock volume and whether you need ultra-low for seafood. We will recommend the right size and finish.
Talk to a specialist