Why this blast chiller earns its place
The Williams WBCF50-SS is the largest reach-in blast chiller freezer in the range, holding up to 50kg of product per cycle. It's designed to give caterers complete control of the chilling and freezing process at genuine production scale, eliminating the hazards of slow cooling for kitchens turning over serious volumes of prepared food.
Chill cycles run from +90°C to +3°C in 90 minutes or less; freeze cycles take food from +90°C to -18°C in 240 minutes or less — and the unit accepts the full 50kg product weight in either mode, with no capacity reduction when switching between chilling and freezing. The AirSmart airflow design keeps cooling even throughout the cabinet, preventing dehydration, while the choice of hard or soft cycles lets delicate foods be chilled without damage and denser foods get the stronger setting they need.
Rapid freezing prevents cell damage to the product, preserving texture, appearance, taste, aroma and quality rather than leaving food compromised by slow ice formation. The cabinet runs on R290 refrigerant on a 440V supply, drawing 5.79kW, and weighs 172kg gross — reflecting its role as the largest, highest-throughput unit in the Williams reach-in range. It's built in robust stainless steel with 75mm high-density polyurethane insulation, and backed by a 2-year parts and labour warranty.
