Without breaking the laws of thermodynamics, I'm not sure how you'd accomplish that. Being you can't "make" something cold. You can only remove the heat...
Blast Chillers can make 160°F Poultry 34°F quite fast. Mind you that's internal Temps. As far as I know, airflow is the best, maybe only way to carry the heat away...
I got that. It was more about how the Blast Chiller generally functions. It does not use radiation from the electromagnetic spectrum like a microwave, but uses airflow like the afromentioned convection oven. But thanks again for explaining. I appreciate the additional input.