The −45°C Chef Pro chest freezer, built for food safety.
When you are freezing premium seafood, meat and ready-to-serve stock, −18°C only slows spoilage down. Chef Pro reaches a true −45°C in a full 304 stainless steel body, the ultra-low cold that makes raw fish parasite-safe and holds texture, colour and quality far longer than a standard freezer.
What an ultra-low −45°C freezer actually protects
Dropping from −18°C to −45°C is not just a colder number. It changes what the cold does for food safety and for the quality of what you serve, and it is the honest detail behind the Chef Pro tier.
Parasite safety for raw fish
Freezing fish to −45°C and holding it there goes well past the temperatures recognised for neutralising parasites in fish meant for raw consumption. It is the freezing step behind serving raw fish with confidence.
Texture and colour held
At −45°C the water inside the flesh freezes into tiny crystals instead of large ones, so cell walls are not ruptured and the fish does not turn mushy or weep on thawing. Deep, stable cold also slows the oxidation that dulls red tuna to brown.
Bacterial growth held in check
At −45°C bacterial activity essentially stops, so counts do not climb while stock is in storage. Freezing suppresses bacteria rather than killing them, they resume once thawed, so good handling and thawing still matter. What you gain is frozen stock that stays stable and safe.
Long-term holding without loss
A true −45°C lets you buy premium seafood and meat 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 −45°C instead of cycling hard, so your stock sits at a constant ultra-low cold and runs quieter, with up to 40% lower energy use than a conventional compressor.
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 304 stainless steel, the same food-safe build either way.
Freezing premium stock? Let’s get it right.
Tell us your menu and your daily frozen volume, and we will recommend the right −45°C Chef Pro model. Need to go deeper for sashimi-grade raw fish? Ask about the −60°C Chef Pro Ultra.
Talk to a specialist