Why this blast chiller earns its place
The Williams WBCF10-SS does two jobs in one compact undercounter cabinet: blast chilling and blast freezing. Where a standard blast chiller only takes food down to +3°C, this unit can carry straight on to -18°C when the kitchen needs to freeze rather than just chill — useful for smaller kitchens that can't justify separate chiller and freezer units but still want proper cook-chill and cook-freeze compliance.
On the chill cycle, food drops from +90°C to +3°C in 90 minutes or less; on the freeze cycle, it goes from +90°C to -18°C in 240 minutes or less. Williams' AirSmart airflow design keeps both cycles even throughout the cabinet, eliminating dehydration, while rapid freezing specifically prevents cell damage to the product — preserving texture, appearance, taste and aroma rather than leaving food degraded by slow ice formation.
The cabinet runs on R290 refrigerant at 856W, 240V, weighing 91kg gross, with foodsafe stainless steel construction and 75mm high-density polyurethane insulation for efficient, low-GWP, zero-ODP performance. It's backed by a 2-year parts and labour warranty.
