Why the everloving fuck do they not give the bakers a blast chiller instead of that shitty Smeg fridge/freezer?

It's so upsetting watching bakers fail because their frozen components don't set enough. I guess the show rationale would be 'they're supposed to be home bakers and you don't have blast chillers at home!' They most likely do not cook in a 30+ degree tent at home either. It feels like they're set up to fail and it makes me irrationally angry whenever I see somebody's ice cream end up melted or mousse not set. If they want to have them cook as they would at home, get them in an insulated environment and keep the temperature at like 20 degrees. End rant.