Williams’ roll in blast chiller WTBC70

Williams’ latest roll in blast chiller, the WTBC70, is designed to accept 20 rack GN1/1 combi oven trolleys. Now Williams has upgraded the unit to offer even more flexibility, since it can accept no less than three different types of trolley – including the model for the new Rational iCombi Pro.

The WTBC70 blast chiller is the largest roll-in cabinet in the Williams range. As well as accepting the new Rational trolley (60.21.331.201), it can also accommodate Rational’s previous 201 version or the Lainox combi oven trolley.

“This is the first blast chiller on the market to be able to work with three different combi oven trolleys,” says Malcolm Harling, sales and marketing director at Williams. “It showcases our adaptability – and our ability to respond quickly to provide operational solutions in an ever-changing market.”

The new WTBC70 also features an upgraded latch handle that provides a robust, 100% tight seal, and adds to the security of the cabinet.

The WTBC70 has the capacity to chill more food in a single batch than many of its rivals, with a capacity of up to 70kg. The unit chills foods down to the designated holding temperature in 90 minutes or less, ensuring quality is preserved. Food can also enter the cabinet at 90°C, an added benefit when compared to some industry products that can only accept food at 70°C.

One issue with roll-in cabinets is making sure the trolley slides in easily with no bumps that could cause damage. The WTBC70 features guide tracks located on the underside of the cabinet that direct the wheels into the right path for a smooth entrance. Meanwhile maximum hygiene is ensured thanks to the clever door design, which means the wheels roll under the blast chiller, remaining outside the cabinet. The guide tracks are different, depending on the trolley type, but can be changed on site if there’s ever a need to switch.

The WTBC70 includes the Williams Easy Blast 1-2-3 control panel, which makes programming and operating the unit simple. The blast chill cycle can also be controlled by a food probe. The unit features Williams’ Airsmart air flow system, which chills from two different directions using powerful, energy efficient fans. At the same time, the system keeps the cabinet’s air pressure carefully equalised. This design helps guarantee food quality by chilling evenly and consistently, throughout the interior.

As with all Williams’ blast chillers, the exterior and interior are made using high quality foodsafe stainless steel, and the WTBC70 incorporates precision injected, high density 75mm polyurethane insulation, designed to operate efficiently in ambient environments of up to 43°C. Maintenance is easy to perform, since all four panels around the refrigeration system on top of the cabinet are removable.

“We’ve had a fantastic response to the original WTBC70 since its launch earlier this year,” says Harling. “Williams is committed to developing continuous improvements to both our products and services, and this latest innovation highlights our fast response and high quality standards.”