More than just faster cooling
What Normann brings to the modern commercial kitchen
In a busy commercial kitchen, what happens after cooking can be just as important as the cooking itself.
Food needs to cool safely, quality needs to be maintained and production needs to fit around staffing, service times and available space. That is where blast chilling can make a real difference.
Now available through Stoddart, Normann is an Italian specialist in professional blast chilling and freezing. Founded in 1995, the company has more than 30 years of experience, with equipment designed and manufactured in Italy for applications ranging from restaurants and pastry kitchens through to catering, healthcare and large-scale food production.
More control over production
Blast chilling rapidly reduces the temperature of food after cooking, helping operators manage cooling in a controlled and consistent way.
For kitchens preparing food ahead of service, it can also create more flexibility around production. Selected items can be prepared, chilled, stored and regenerated when required, rather than concentrating every task into the hours immediately before service.
Normann approaches this with a range designed for different levels of production.
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Normann Nortech Plus Premium Blast Chiller
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Normann Nortech Premium Blast Chiller
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| Normann Frame Modular Stand Alone | Normann BigBoy Blast Chiller |
A range that grows with demand
At the compact end is Entry, Normann’s essential range for blast chilling and freezing. It provides preset cycles controlled by probe or timer, with additional functions for applications including fish sanitising and gelato processing.
For kitchens requiring greater performance, Nortech steps up with a more advanced system developed for professional environments where chilling and freezing form a regular part of production.
Nortech Plus adds another dimension by combining hot and cold processes in the same unit. Operating at temperatures up to +85°C, it can support functions including low-temperature cooking, proofing, blast chilling and freezing.
Programs can also move automatically from a hot phase into rapid chilling, helping kitchens build more structured cook and chill processes into their workflow.
Built for larger production
When production moves beyond individual trays, Normann’s Big Boys range provides trolley-based chilling and freezing for higher-volume operations.
These systems are suited to applications such as central kitchens, catering, healthcare and food production, where larger quantities need to be handled efficiently.
For projects where a standard cabinet or chamber is not the right fit, Frame offers a modular solution that can be integrated into new or existing cold rooms and configured around specific production requirements.
Finding the right fit
A restaurant, bakery, hospital kitchen and central production facility all work differently.
That is one of the strengths of the Normann range. Rather than offering a single approach to blast chilling, it provides options that can be selected around the kitchen’s production volume, workflow and application.
From compact everyday blast chilling through to advanced cook and chill processes and large-scale production, Normann brings another level of flexibility to commercial kitchen planning.
Normann is now available in Australia through Stoddart.
Explore the range at stoddart.com.au/brands/normann
17th September 2026
