Cook Chill is a simple, controlled system of advanced food preparation,
designed to provide more flexibility in foodservice.
The system involves the full cooking of food, followed by rapid chilling
and storage at controlled temperatures.
When required the food must be regenerated for service.
The rapid chilling or freezing process is carried out using Blast Chillers and Freezers as they are capable of rapidly reducing the temperature of hot
foods from +70ºC to low, safe temperatures of +3ºC or -18ºC
eliminating the risk of food poisoning.
Williams WBC50 Reach In Blast Chiller
Automatic defrost at the end of every blast cycle or every 6 hours
Automatically switches to storage mode at 3°C at the end of the cycle
Unique advanced airflow design for even chilling of product load
throughout cabinet
Self closing doors with easy to clean and
replace magnetic balloon gasket
Heavy duty front and rear swivel and brake castors
for easy mobility and stability
Blast Chill Capacity 50kg
Performance +90ºC to +3ºC in 90minutes
Dimensions Width 707(mm) Depth 804(mm) Height 1905(mm)
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Commercial Refrigeration Equipment 
