Summer 2018 71
Changing the Way You Cook since 1990
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Introducing
T H E W O O D S T O N E
Gas
Plancha
Stone Hearth & Specialty
Commercial Cooking Equipment
Available in Three Sizes
4-Zone Gas Plancha | 48"
3-Zone Gas Plancha | 36"
2-Zone Gas Plancha | 24"
"The average cost of small to midsize reach-ins range
from $6,000 to $11,000 and the larger roll-in units with
remote condensing units are in the $20,000-plus range."
The fact that many still view blast chillers/shock freez-
ers as a luxury has led to modest movement in the
market compared to the gains combi ovens have made
over the years. Domestic combi sales in 2015 were
more than $138 billion compared to roughly $30 million
in sales for blast chillers and shock freezers, according
to NAFEM's 2016 Size and Shape of the Industry Study.
"I think we're still in the educational stage, which is
why we're not seeing a lot of growth in the blast chiller/
shock freezer market," says McLaughlin. Although, he
does see blast chillers reaching the same status as
combis in the eyes of foodservice operators—since the
two ultimately work best in concert.
"Within the next two to fi ve years, I believe there will
be more of a willingness to include blast chillers and
shock freezers into commercial kitchens and school
systems," predicts McLaughlin. "Buy-in has to start with
the operator and the distributor. That's why we invest
heavily in educating operators about the benefi ts of
blast chillers/shock freezers. A greater emphasis on
safety and labor-cost savings is going to help drive this
product line." â–
