Why this blast chiller earns its place
The Williams WBCF40-SS gives caterers complete control of the chilling and freezing process at a 40kg capacity, eliminating the hazards of slow cooling on a scale that suits busy production kitchens. High-quality performance runs throughout, whether the kitchen is running chill or freeze cycles.
Chill cycles reduce food from +90°C to +3°C in 90 minutes or less; freeze cycles run from +90°C to -18°C in 240 minutes or less. The AirSmart airflow design keeps cooling even throughout the cabinet, eliminating dehydration and keeping food in the best possible condition, while rapid freezing prevents the cell damage that would otherwise compromise texture, appearance, taste and aroma.
Once a cycle ends, the unit automatically shifts into storage mode, holding the product at the right temperature until it's ready to be moved into longer-term storage — removing a manual step that's easy to miss during a busy service. The cabinet runs on R290 refrigerant at 2.2kW, 240V, weighing 164kg gross, with foodsafe stainless steel construction and 75mm high-density polyurethane insulation. It's backed by a 2-year parts and labour warranty.
