About FreshChill
Charlie and Bronny Paterson have built strong relationships with local businesses across Otago and Southland, providing dependable, friendly service to a wide range of clients, from Millbrook Resort, Skyline, and Real Journeys to Southern Cross and Mercy Hospitals, Liquorland, and many restaurants, hotels, rest homes, schools, and dairies.
Charlie’s career has been diverse, spanning community work with the Salvation Army, outdoor education, and managing salmon farms and a wilderness lodge.
Bronny’s background includes time in the Prison Service, local church work, and as a legal PA, giving her a practical and people-centred approach to business.
They place strong emphasis on family, integrity, and genuine service. Charlie manages installations and product maintenance, while Bronny looks after administration and customer support. Together, they’re known for their honesty, reliability, and commitment to doing things right.
About ChillSafe®
It started with a remote Australian town and a PhD Chemist wanting to stop coriander from going slimy.
In 2005 Dr Gary Erickson and his wife Merrill were operating a restaurant in rural New South Wales and were frustrated by the fact that fruits, vegetables and herbs lasted only days before decomposing in the cool room.
As a chemist with a background developing hospital sanitation technology using very high levels Hydrogen Peroxide Vapour (HPV), he theorised that very low levels of HPV in refrigerated spaces could reduce food spoilage microbes and food waste. He developed the first ChillSafe prototype and proved the concept extending the freshness of produce used in his restaurant.
Whilst attending an international food Expo, Gary and Merryl met Thomas deMasi, an experienced food retailing and marketing consultant. Coming from a family Fruit and Vegetable business, Thomas could see the value of Gary’s invention across the entire supply chain.
Together they co-founded Coolsan Australia and over the last 10 years, supported by their specialised team, have commercialised the ChillSafe range of products to tackle food waste and food hygiene globally.
Our Clients
Fresh Chill’s 100% Natural Refrigeration Filters are utilised by over 80 businesses in the Southland & Otago Regions, including well known hospitality providers like Millbrook Resort, Skyline, Real Journeys, Gibbston Valley, Mt Difficulty. In Hotels like Millennium, Rydges and Sofitel, In Hospitals like Southern Cross, Mercy Hospitals & Calvary, Education facilities like Otago Boys' High School. In retail like Night n Day, Liquorland and Super-value and in numerous other restaurants, hotels, rest-homes, schools, dairies, many of which have been using Fresh Chill Filters for over 14 years, so proven & tested by industry themselves.
Hear From Our Loyal Customers
Don't just take our word for it, take a look at what some of our clients say.
Tracy Alderton - Millbrook
Executive Sous Chef (2021)
We have been using the Humitech – (Humidity and Bacteria Control Systems) in our numerous Chillers since it was first introduced to NZ over 14 years ago, so a well proven and tested product we can recommend to others. We would not use it otherwise.
As a completely natural filter system (no moving parts) that helps reduce our power consumption, as well as giving increased shelf life to our food (avoiding wastage), makes the Humitech filter system ideal in helping Millbrook achieve its environmental and sustainability goals. (Millbrook holds an “Enviro Gold Rating’).
Danny J Miller - Skyline
Executive Chef (2006)
The change has been very evident, the air in chillers is a lot sharper and is very noticeable when you walk in. We have had a lot less maintenance issues with the chillers and, more noticeable, the fans and condensers are a lot cleaner.
Best of all the food in the larder, production and pastry chillers has stayed crisper and fresher for a longer period of time than before. Our salads are keeping longer and we have noticed the smaller micro salads stay crisper and for longer during the night.
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