Because refrigerators will not necessarily chill food down to the required temperature, plenty of establishments have become reliant on blast chillers to attain 0 to +5 degrees C levels in a short space of time.
One piece of equipment they do not need is a blast chiller since most food is taken from the refrigerator, cooked and served immediately.
When cooling hot food, it should not be left standing or in a blast chiller for more than 90 minutes.
The equipment required would include a blast chiller, central production coldstores, and kitchen chill store cabinets.