Why this blast chiller earns its place
The Williams WBC20-SS adds real capacity over the compact WBC10, giving kitchens 20kg of blast chilling per cycle across six shelves. It's built for restaurants, gastro kitchens and caterers that are producing enough cook-chill volume to need a proper reach-in unit rather than an undercounter one, while keeping the same straightforward, user-friendly control panel that puts staff in charge of the process rather than guessing at cooling times.
Performance is identical in principle to the smaller model: food drops from +90°C to +3°C in 90 minutes or less, with Williams' AirSmart advanced airflow design keeping cooling uniform throughout the cabinet and eliminating the risk of dehydration or ice-crystal damage that comes with slow, uneven cooling. Six shelves give a genuinely usable production layout for the 20kg capacity.
The cabinet runs on R290 refrigerant, drawing 1.1kW at 240V, and is built in foodsafe stainless steel inside and out with 75mm high-density polyurethane insulation for efficient, low-GWP, zero-ODP thermal performance. Rated to operate efficiently in ambient temperatures up to 43°C, it's designed to keep working reliably through the toughest kitchen conditions, and comes with a 2-year parts and labour warranty.
