Hello and welcome to the U-Select
Equipment Review Show, today we are looking at the Williams range of blast
chillers. Williams are a great brand. They’re a British brand, they’ve been going for decades and they’ve built a really good reputation for building high
quality refrigeration that works well over years. All of their their range of
blast chillers really epitomize that reputation: they are well made and they
work very well indeed. Williams’ blast chillers have
something for every kind of business: they start at 10 kilograms they’ve got a
number of going up to 50 kilograms in the reach-in range and they also have
roll-in blast chillers: a hundred kilograms and 200 kilograms. They’re all
easy to use you only have great insulation and they
all do the job very efficiently. Blast chillers and freezers are great for
any size business. That could be a large event caterer or a contract caterer who
wants to produce large amounts of food for serving later on. But it could also
be a smaller business, who just wants to make their own service much more
efficient by batch cooking food rather than cooking it fresh to order. Food that
is between four degrees C and 65 degrees C is the perfect playground for bacteria
to grow. Bacteria that are harmful and can cause food poisoning the reason you
want to use a blast chiller is because refrigerators or freezers aren’t
designed to bring the temperature of food down they’re designed just to keep
the same low temperature at all times and they are not the same thing.
What happens if you put hot food into a normal refrigerator or a normal freezer?
Often that food will raise the internal temperature of the fridge. It
won’t chill the food as quickly as you need you to stop bacteria growing but
also the other food that’s already in the fridge its temperature will rise and
that puts that food as well at risk of having bacteria growing in it. So if you
don’t use a blast chiller and use normal refrigeration, you increase the chances
of actually poisoning your customers. Blast chillers use a blast of cold
directed air to quickly bring the temperature of food down, making sure
that the food is in that danger zone between sixty five and four degrees C
for as short a time as possible. And because it is dedicated to just doing that you
don’t have to risk opening the door and interrupting that cooling process as
well. That’s why you use a blast chiller. Now, in addition to that, if you’re using
a blast freezer to freeze your food directly from hot what can happen if you
put it just into a freezer is food that freezes slowly forms very large ice
crystals in it they’re called macro crystals and what these macro crystals
do is actually break the cell walls in the food that you’re preparing. You’ll
know what I’m talking about if you have ever tried to freeze fruit at home when
you take it out of the freezer afterwards and defrost it it loses all
of its structure it goes into a gooey mess. That’s what essentially will happen
to your food and if you’re cooking nice canapes or anything that needs a
nice bit of structure it can not only ruin the structure of it so it’s a bit
gooey, it can also ruin the taste which is a thing you do not want. So: by using a
blast freezer and a blast chiller you protect the integrity and the quality
and the taste of that food. Both their blast chillers and their blast freezers
use fantastic easy systems. Programs you just hit a button and it will chill food
from 70 degrees down to four degrees or below in less than 90 minutes: you just
put the food in, shut the door, hit the button and you’re good to go. They are Williams so they’re well made and they all work incredibly well and
incredibly efficiently with great insulation, great systems to make sure
that they don’t waste electricity. So if you want a blast chiller the Williams
blast chiller range has something for you they’ve got all sizes for all different
types of business all of their systems work well and efficiently and it will
help to protect your business from any danger of poisoning your customers and
ruining your reputation.