The recent SEOUL FOOD & HOTEL 2015 exhibition (12 – 15 May, 2015), saw Williams display its range of Reach-in Blast Chillers (WBCF10, WBCF20 & WBCF30) as well as its Mobile Banqueting series (MHC16SS & MRC16SS) . Williams were also joined by Eloma to introduce the cook-chill concept to the market
Williams highlighted its easy to use 1-2-3 controller from its Blast Chiller range, whereby users can take three simple steps to initiate the blast (chill / freeze) cycle, and make the operation efficient. Williams equipment provides a choice of hard chill, soft chill, and blast freeze as well as core food temperature probe controlled cycles with audible alarm indicating end of cycle. A blast Chill cycle is capable of reducing the food’s temperature from +90°C to +3°C within 90 minutes whereas the Blast Freeze cycle is capable of reducing the food’s temperature from +90°C to -18°C within 240 minutes.
Williams’ Mobile Banqueting series is designed for safely transporting food from a kitchen to a serving or banqueting area. The temperature range of its MHC model is +78 to +82°C and its MRC is +1 to +4°C. The cabinet is mobile, with built-in handles on four sides and is protected by all round non-marking bumpers during transportation.