Blast chill or blast freeze? Williams’ compact WBCF10 does both, equally well
New blast chiller freezer sets the standard in compact models
It used to be that blast chiller freezers were big and bulky. Not anymore. The latest incarnation of Williams’ WBCF10 is a brilliantly compact unit that has the capacity to chill or freeze a full 10kg load. It’s faster than its predecessor, uses less energy and has a sleek new design. Plus, it runs on natural hydrocarbon refrigerant, making it a greener option for the blast chill freeze market.
The compact size of the WBCF10 means it can fit into the tightest of spaces, so even small kitchens can benefit from the productivity and food safety advantages that blast chilling and freezing bring. It’s just 887mm high and its footprint is a neat 707mm wide by 805mm deep. Another useful feature, when it comes to fitting it in the kitchen, is that its door can be hinged either left or right.
Food safety is paramount but ease of use is a big benefit, so long as it doesn’t compromise safety or quality. The WBC10 has Williams’ EasyBlast (WEB) controller with its simple 1-2-3 interface that makes it easy for staff to program and operate. Traditional blast chiller freezers accept food up to 70°C, but Williams’ models can handle food at 90°C. That’s a significant ‘ease-of-life’ plus for chefs, since they don’t have to hang around waiting for food to cool before loading. Indeed, the WBC10 exceeds food safety legislation, rapidly reducing the temperature of 10kg of hot food from +90°C down to +3°C in 90 minutes or less in blast chill mode, or +90°C to -18°C in 240 minutes or less when blast freezing. It’s clever AirSmart airflow design ensures even chilling without dehydration, so that food is kept in top condition.
By reducing the chilling and freezing times Williams’ engineers have not only cut energy consumption, they’ve also enhanced food quality control. This is especially so in freezer mode, since rapid freezing prevents cell damage to the product, preserving texture, appearance, taste and aroma.
One quirk of many dual-function models that can both blast chill and blast freeze is that their capacity reduces in freezer mode compared to chiller mode. Not so with the Williams blast chiller freezers: the WBC10 can accommodate 10kg safely in either mode. What’s more, it offers both soft chill and hard chill functions – soft for delicate foods such as fish, hard for more robust product such as mash potato.
The WBCF10 is the smallest of William’s reach-in blast chiller freezers. The range offers a choice of sizes up to the WBCF50, which can chill or freeze up to 50kg at a time.
Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, multidecks and blast chillers.