The food safety authority of Ireland(FSAI) highly recommends the use of blast chillers and shock freezers to preserve food. Use shock freezers/Blast chillers before the “critical control point” so as to the preservation point to avoid contamination. A critical control point is the temperature just after the cooking where the microbes starts cultivating in the food, though it is mostly between +3°C to + 40 °C. Caterbox can offer you several different Brands and Models which can cater from the highest performer to the tightest budget. We are happy to take a Call or Mail if you want to discuss your options.