Why this blast chiller earns its place
The Williams WBC10-SS brings genuine blast chilling within reach of kitchens too small for a full-size unit. It's a compact undercounter blast chiller with a 10kg capacity, built to the same standard as Williams' larger cabinets but sized to fit where floor space is at a premium — small restaurants, gastro kitchens and single-site caterers that need to cook-chill safely without dedicating a large footprint to it.
The core job is speed and control: the WBC10 reduces food temperature from +90°C to +3°C in 90 minutes or less, using Williams' AirSmart system to cool in three directions simultaneously for even chilling without dehydrating delicate items. Staff choose from hard, soft, store or core-temperature-probe cycles via a straightforward 1-2-3 control panel, with an audible alarm at the end of each cycle and automatic switch to 3°C storage mode once chilling's complete — so food isn't sat waiting to be moved.
The cabinet runs on R290, a natural hydrocarbon refrigerant, drawing 856W at 240V, and is built with 75mm of high-density polyurethane insulation for low GWP and zero ODP thermal efficiency. It's rated to operate in ambient temperatures up to 43°C and finished in foodsafe stainless steel inside and out, with a sleek self-closing door. It's backed by a 2-year parts and labour warranty.
