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Williams reduces blast chilling/freezing times

UK: Williams Refrigeration’s new reach-in blast chillers and blast chiller/freezers are said to offer significant improvements over previous models. 

The overall design has been improved, with a sleek new door and the easy-to-use Williams EasyBlast (WEB) controller. The range now uses hydrocarbon refrigerant with a charge less than the 150g limit, allowing it to be installed directly on a cookline.

Chilling and freezing times have also been reduced compared to previous models, while the food probe sensor can save energy by stopping the cycle as soon as the food reaches the required temperature. 

The reduction in chilling and freezing times helps to deliver significant savings in energy compared with previous models. Efficiency is further improved by the 75mm high density polyurethane insulation which helps to maintain operating temperature in ambient conditions up to 43°C.

The self-regulating system protects the compressors while cooked food is being loaded by cooling down the system before the programme cycle is activated.

Unlike some products, Williams blast chillers have the same maximum capacity regardless of whether it is being used to freeze or chill.

The door can be configured to be either right or left hand hung. A full-length integral door handle provides an easy to use, non-slip grab that is designed to be easy to clean, with no potential dirt traps.

The ranges are available in both reach in and roll in models in a variety of capacities. Its new range of reach in models are available from the compact 10kg undercounter unit up to 50kg cabinets while roll in models start from 70kg capacity up to 320kg.

Williams Refrigeration

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