The −60°C deep freezer, built for sashimi-grade safety.
When you are holding tuna, salmon and premium seafood for raw service, −18°C is not enough. Chef Pro Ultra reaches a true −60°C, the deep cold that locks in texture, colour and food safety for the most demanding raw-fish kitchens.
Why sashimi chefs freeze at −60°C, not −18°C
The difference between a domestic freezer and a sashimi freezer is not just colder numbers. It is whether your fish is safe to serve raw, and whether it still looks and tastes like it never left the sea.
Parasite safety for raw fish
Freezing fish hard, then holding it deeply frozen, is the recognised way to neutralise parasites in fish destined for raw consumption. At −60°C you reach that safety barrier deeply and reliably, the foundation of serving sashimi with confidence.
Texture stays intact
At −60°C, water inside the fish freezes into tiny crystals instead of large ones. Small crystals do not rupture the cell walls, so when you thaw, the flesh keeps its firm texture and does not turn mushy or weep. The fish eats like fresh.
Colour and quality held
Deep, stable cold slows the oxidation that dulls red tuna to brown and fades the sheen on premium cuts. Your fish keeps the colour that sells it at the counter and on the plate.
Long-term holding without loss
A true −60°C lets you buy premium seafood at the right time and hold it for the long term, weeks not days, without the quality loss a normal freezer causes. Buy well, waste less.
Which one does your menu actually need?
Sashimi-grade salmon, seafood and meat
Deep enough to hold the colour and texture of salmon and premium seafood, and to clear the freezing levels internationally recognised (EU and US guidance) for serving fish raw. The right choice for most premium kitchens.
Sashimi-grade tuna and long-term red fish
Tuna and other red fish brown over time even in a good freezer. −60°C is the Japanese super-frozen standard that locks the deep red colour, fat and texture for months, up to about a year. Step up to this if you hold premium tuna or buy red fish in season.
A note on red meat: the freeze-then-serve-raw rule is a fish rule. For beef and 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, not about making it safe to eat raw.
Built like the rest of the range. Just colder.
Full 304 stainless, inside and out
The whole unit, exterior body, interior walls, floor, work-top and every food-contact surface, is food-grade 304 stainless steel. Smooth, dense, easy to sanitise. No painted or plastic liner anywhere.
Stainless top cover
The lid top is finished in stainless steel, so it wipes clean and doubles as a work surface.
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 stock stays safely frozen for hours.
TOROL inverter technology
TOROL inverter technology holds a steady ultra-low temperature instead of cycling, so your fish sits at a constant deep cold, not bouncing up and down.
Digital controller and high-temp alarm
Precise digital control of the ultra-low temperature, with an alarm that sounds the moment the freezer drifts above safe range, before your stock is at risk.
Lockable lid
Lockable lid for securing high-value stock. Your premium seafood stays protected.
Three sizes, 1000 mm to 1800 mm
All three in full stainless steel, the same sashimi-grade build either way.
Serving raw? Let’s get your cold chain right.
Tell us your menu and your daily volume of raw-grade fish, and we will recommend the right −60°C model.
Talk to a specialist