A spokesman said: “In operation, staff can wheel a laden trolley from the combi oven straight into the blast chiller. The castors and bottom remain beneath the cabinet while the door design ensures a tight seal around the rest of the trolley.
“The WTBC70 then chills the piping hot food down to the designated holding temperature in 90 minutes or less, ensuring the food is safe and its quality is preserved.”
The cabinet is set up to accept either Rational or Lainox GN1/1 combi oven trolleys, as used in standard 20 grid models. Roller tracks on the floor below the cabinet guide the trolley’s castors into the oven. These tracks are different, depending on the trolley’s brand, however they can be changed if there’s a need to switch.
The new blast chiller uses the Williams Easy Blast control panel, which makes programming and operating the unit as simple as 1-2-3. Pushing 1 sets the soft or hard chill option (soft for delicate foods, hard for dense ones); 2 sets the timer and 3 starts the blast chill cycle. Once the operation is complete, it switches to standard storage mode. The blast chill cycle can also be controlled by a food probe.
The WTBC70’s clever Airsmart air flow system chills from two different directions, using powerful, energy efficient fans, and the cabinet’s air pressure is carefully equalised. This design helps guarantee food quality by chilling evenly and consistently.
The WTBC70 has many practical features and advantages. Apart from the flexibility of accommodating two different combi oven brands, there’s also the hygiene benefit, compared to a roll-in model, of keeping the trolley’s wheels outside the cabinet during blast chilling. Maintenance is made easier by the fact that all four panels around the refrigeration system on top of the cabinet are removable – so the engineer can get at the components from any angle. As expected with a Williams product, construction is robust, with high grade stainless steel used throughout.