Williams’ Blast Chiller and Freezer (WBCF) range is designed to suit catering operations large and small, offering capacities from 10kg right up to 320kg.
The advanced ‘AirSmart’ airflow design has been developed to ensure even product chilling or freezing. It also minimises product dehydration and ensures food is maintained in the best possible condition.
Meanwhile the cabinets’ Williams Easy Blast (WEB) ‘1, 2, 3’ control panel is a simple to operate system using three easy steps to initiate the blast chill or freeze cycle: select soft chill, hard chill or freeze, select timed cycle or temperature probe-control, and push ‘start’. Soft chilling ensures that delicate foods can be cooled without damage, while denser foods are chilled safely using the more powerful ‘hard’ option. Once a cycle has been completed, all models then switch to storage mode. This holds the product at the right temperature until the operator is ready to transfer it.
The reach-in range offers a choice of five sizes from the under counter WBCF10, with a capacity of 10kg, to the WBCF50, which can chill or freeze 50kg of food and can accommodate up to 13 gastronorm pans. All models rapidly reduce the temperature of hot foods from +90°C down to +3°C in 90 minutes (blast chill) or down to -18°C in 240 minutes (blast freeze).
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