Williams GT623 50Kg Tray Blast Chiller Freezer 13 Tray WBCF50
The largest blast chiller/freezer in the Williams WBCF range, the WBCF50 helps you to meet and exceed food safety regulations.
Designed to rapidly bring down the temperature of hot foods whilst maintaining its quality, taste and texture, the blast chiller freezer uses advanced AirSmart technology and innovative 1-2-3 controls to keep the blast chilling process simple, effective and efficient.
The huge 50kg capacity is enough for 13 full size gastronorm pans.
Designed to help you take complete control of the chilling and freezing process, the Williams WBCF30 Blast Freezer quickly and precisely brings down the temperature of your food to exceed food safety legislation.
Powerful and fast, the shock freezer can quickly soft chill or hard chill up to 30kg of food as preferred, controlled seamlessly with the easy to use 1-2-3 control panel.
Meet and beat food safety regulations with the top quality Williams WBCF40 10 tray blast chiller/freezer.
Designed to rapidly bring down the temperature of hot foods whilst maintaining its quality, taste and texture, the blast chiller freezer uses advanced AirSmart technology and innovative 1-2-3 controls to keep the blast chilling process simple, effective and efficient.
Take complete control of the chilling and freezing process with the compact Williams WBCF10 Blast Chiller.
Designed to eliminate the risks of standard fridge cooling and exceed food safety legislation, the WBCF10 can quickly bring down the temperature of your food, from +90°C to just +3°C in 90 minutes, or to -18°C in 240 minutes.
The rapid chilling process isnt just great for food safety – it also prevents cell damage, preserving food texture, taste and quality.
Take precision control of the chilling and freezing process with the top quality Williams WBCF20 Blast Chiller.
Designed to eliminate the risks of standard fridge or freezer cooling and exceed food safety legislation, the WBCF20 can quickly bring down the temperature of your food, from +90°C to just +3°C in 90 minutes, or to -18°C in 240 minutes.
The fast chilling process isnt just great for food safety – it also prevents cell damage, preserving food texture, taste and quality.
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