Williams WBCF10-SS 10kg 3 Grid Reach-In Blast Chiller Freezer
Product Description
The Williams WBCF10-SS is a reach-in blast chiller and freezer designed for professional catering kitchens that need to bring cooked food down to safe temperatures quickly and reliably. It operates...
Specifications
- Capacity (kg)
- 10
- External depth (mm)
- 805
- External height (mm)
- 887
- External width (mm)
- 707
- Capacity
- 10kg
- Refrigerant
- R290
Product Description
The Williams WBCF10-SS is a reach-in blast chiller and freezer designed for professional catering kitchens that need to bring cooked food down to safe temperatures quickly and reliably. It operates across both chill and freeze cycles, making it suitable for kitchens that need a single unit to cover routine blast chilling of hot food as well as longer-term blast freezing for production or prep-ahead workflows. The unit accommodates three grids and handles up to 10kg per cycle, and uses R290 natural refrigerant.
In a busy kitchen environment, speed of temperature reduction is directly tied to food safety and product quality. The unit's airflow system is designed to work across both dense and delicate foods, which matters in practice — a single setting that suits everything from a tray of braised meat to a batch of pastry reduces the margin for operator error. The ability to switch between soft and hard chill modes gives kitchen teams appropriate control without requiring technical expertise to operate day to day.
From an operational standpoint, this unit offers several practical advantages:
- Dual-mode operation covers both blast chilling and blast freezing from one unit
- Soft and hard chill settings protect different food types appropriately
- Simple controls reduce training requirements for kitchen staff
- HACCP-compliant cycle logging supports food safety documentation
- R290 refrigerant reflects current best practice on environmental compliance
Before installation, it is worth confirming available floor space and that the unit has adequate clearance for airflow and door swing. As a reach-in configuration, it suits kitchens where space is at a premium compared to roll-in alternatives. Electrical supply requirements should be confirmed with your installer prior to delivery.
The WBCF10-SS is well suited to independent restaurants, hotel kitchens, and contract catering operations with moderate production volumes. It is a practical choice where a single unit needs to handle both chilling and freezing duties. For higher-volume sites running larger batch production, a model with greater capacity may be more appropriate — and for kitchens that only need blast chilling without the freeze function, a chiller-only unit would be worth considering.
If you are unsure whether this unit fits your kitchen's throughput or workflow, we are happy to talk it through before you commit to a purchase.
Key Features
- Dual blast chill and blast freeze operation from a single reach-in unit
- Three-grid configuration handles up to 10kg per cycle
- Soft and hard chill modes adjustable to suit different food types
- R290 natural refrigerant used throughout the refrigeration circuit
- HACCP-compliant cycle logging built into the control system
Operational Benefits
- Reduces food safety risk by rapidly lowering core temperatures after cooking
- Single unit covers both chilling and freezing, simplifying kitchen equipment layout
- Adjustable airflow modes protect delicate foods from surface damage during chilling
- Simple controls keep operator error low during busy service periods
- Supports food safety audit compliance through automatic cycle data recording
Specifications
- Capacity (kg)
- 10
- External depth (mm)
- 805
- External height (mm)
- 887
- External width (mm)
- 707
- Insulation
- 75mm
- Internal depth (mm)
- 350
- Internal finish
- Stainless Steel
- Internal height (mm)
- 380
- Internal width (mm)
- 587
- Material
- Stainless Steel
- Max ambient temp deg c
- 43
- Power type
- 13amp Plug
- Refrigerant
- R290
- Temperature range (deg c)
- -18 to +90
- Capacity
- 10kg
- Refrigerant
- R290
Frequently Asked Questions
- A 10kg capacity is well matched to independent restaurants and smaller contract catering operations producing moderate batch volumes. If your kitchen regularly runs large production batches — for example, high-volume banqueting or central production — a higher-capacity unit is likely to be a better fit, and it is worth discussing your typical batch sizes with us before purchasing.
- The unit requires a suitable electrical supply, adequate floor space, and clearance around the cabinet for airflow and door operation. As with all refrigeration equipment using R290 refrigerant, installation should be carried out by a qualified refrigeration engineer familiar with hydrocarbon systems. We would recommend confirming your site's supply and ventilation conditions before delivery.
- Soft chill uses a gentler airflow and is suited to delicate items such as pastries, mousses, or cooked fish, where aggressive airflow could affect texture or appearance. Hard chill uses a more direct, powerful airflow to bring dense foods — such as joints of meat or large volumes of sauce — down to safe temperatures as quickly as possible. Having both modes available in a single unit gives kitchen teams the flexibility to handle a wider range of products correctly.