Why this blast chiller earns its place
The Williams WBC30-SS is built for kitchens where service volume genuinely demands it — busy restaurants, contract caterers and food producers who need to manage the busier periods without costs and productivity taking the hit. With a 30kg capacity across 10 shelves, it steps up meaningfully from the WBC20 while keeping the same straightforward control that makes blast chilling accessible rather than a specialist skill.
Chilling performance holds to the Williams standard: +90°C to +3°C in 90 minutes or less, HACCP compliant and meeting worldwide guidelines for cook-chill catering systems. Every unit is fitted with a high-quality core food temperature probe that removes uncertainty over doneness and, usefully, can stop the cycle as soon as food reaches the required temperature — saving energy rather than running a fixed-length cycle regardless of load.
The cabinet draws 2.2kW at 240V on R290 refrigerant, weighing 164kg gross, and is finished in foodsafe stainless steel with 75mm of high-density polyurethane insulation. It's designed for the toughest kitchen environments and comes with a 2-year parts and labour warranty.
