Williams WBCF10 Manuel D'utilisation page 3

NB: WBC/WBCF50 requires then condensate drain
pipe to be connected to a suitable 22mm (7/8") waste
pipe or larger 'P' trap or routing to an open floor
drain. (This can be found at the base of the cabinet
rear).
LOADING AND USING YOUR BLAST CHILLER
The maximum temperature of product entering the Blast
Chiller/Chiller Freezer/Blast Freezer must not exceed
+90°C (194°F). Regulations state that product should be
placed in the Blast Chiller/Chiller Freezer/Blast Freezer
within 30 minutes from completion of cooking.
The packaging of food and the way in which it is loaded
or placed within the equipment can have a significant
effect on the time within which the temperature can be
reduced to the require level and the amount of food which
can be processed in each chilling or freezing batch.
(Maximum food thickness 50mm).
When blast chilling always use metal or foil containers
which are good conductors. Plastic or polyurethane
containers insulate the food from the cold air. When
chilling unportioned food we recommend the use of the
appropriate gastronorm tray or similar. Likewise, placing
lids or covers on food will also increase the chilling time
but may be of some use when processing some delicate
foods to avoid dehydration. When blast freezing bear in
mind how easy the finished produce will be to thaw.
Always load your machine in such a way that it is
possible for the cold air to contact all sides of the
tainers. Avoid stacking containers directly on top of one
another as this will drastically extend the chilling time and
take special care not to block the air ducts.
Always load the machine before selecting the blast
facility. Unless it is unavoidable do not open the door of
the machine whilst the blast cycle is engaged.
When loading the cabinet/trolley please ensure the load
is equally distributed throughout the cabinet and ensure
air can circulate around and through stored products.
THERMOMETER
The controller is marked in Centigrade or Fahrenheit.
The Thermometer should be checked daily to ensure that
correct temperature is being maintained.
If the cabinet is operating at the wrong temperature due
to a fault the cabinet will alarm.
STORAGE TIMES
Chilled foods can be stored for up to 5 days at between
0°C (32°F) and +3°C (37°F).
Frozen foods can be stored for longer periods, in
general. for up to 8 weeks without loss of nutrients or
palatability. Beyond 8 weeks those foods with a high fat
content may display
Nevertheless, some other foods can be stored for periods
longer than 8 weeks. Frozen food must be stored at
between -18°C (0°F) and -22°C (-8°F) or below.
some signs of rancidity.
Important: Once thawed, frozen food should not be
re-frozen.
CONTROL PANELS
Blast Chiller (WBC)
Blast Chiller Freezer (WBCF)
Blast Chiller (WMBC) - no printer
Blast Chiller (WMBC) - printer
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PRINCIPLES OF OPERATION
Williams Blast Chillers/Chiller Freezers/Blast Freezers
have been designed to quickly reduce the temperature
of food in accordance with Department of Health
Guidelines on the chilling and freezing of cooked foods.
All operators should be conversant with latest European
Food Safety Legislation.
Further information is also contained in the Williams
Guide to Cook Chill which is available from Williams
Marketing Department - +44 1553 817000.
Fast temperature reduction is not brought about by
placing the food in a very cold cabinet like a deep freeze.
This would only dry the food badly and would take a very
long time to reduce its temperature to the required level
increasing the risk to food safety. The secret of fast
temperature reduction is in delivering the correct blast of
air and ensuring correct and unobstructed horizontal air
flow inside the cabinet.
Williams range of Blast Chillers feature the option of soft
and hard facility on blast chill offering flexibility and
ensures food stays in prime condition whether it is
delicate pastries or fish, or heavier items such as lasagne
and meat casseroles.
Exceptions: depending on the density types and
sizes of the portions the chiller/freezer might not be
capable of achieving the required guidelines
therefore the load and/or depth of the food layers
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