REFRIGERATION FANS


shut,” says Chris. “But in the entire time I’ve been here, it’s kept working without a hiccup, it just runs and runs and runs.” This reliability is vital to Chris. “Refrigeration in this industry


is paramount,” says Chris. “Our whole food safety structure starts with temperature, so refrigeration is really important. You can’t ask staff to do the numbers we’re doing and run on inferior gear, because it’s just not economical.” The other Williams equipment at the Crown has also had a long working life. Almost neck and neck with the Pearl is the Zircon upright freezer, which was installed in 1996. 1998 saw the arrival of a Sapphire upright fridge and two three-door Emerald counters, which are used to store meat. The Emeralds are fi tted with pass-through doors, allowing for easy access and restocking to ensure staff always have immediate access to ingredients throughout the day. When it came to adding to the Crown’s refrigeration capacity a few years after he bought the Crown, Williams was the obvious choice given the track record of his existing equipment. 2011 saw the arrival of a Jade upright cabinet for fi sh storage, with an Amber upright fridge joining in 2012. All units are still in daily use, demonstrating the same longevity as the Pearl.


Coping with the variable temperatures within commercial kitchens is another vital factor for Chris. “Like most kitchens, we need to pack everything into a small space, so our refrigerators are close to the ovens,” he says. “On one side of the kitchen you’ve got, say, a 250°C heat source, and within a metre you’ve got a cabinet that’s keeping everything below 4°C. Then add in summer days when the temperature spikes really high, you need to know that your refrigeration can stay the course.”


Investing in quality Nikki Merchant is the Crown’s head chef and is just as confi dent in the Williams refrigeration. “We’re constantly opening the doors, and it stands up to everything we throw at it,” she says. “We feel that we can rely on Williams, and we’ve got the peace of mind that the equipment is going to stand up to what we need. We don’t have to worry about our refrigeration on a day-to-day basis.” This is where investing in high-quality equipment like


Williams really pays off , says Chris. “You might think you’re saving money by getting cheaper gear, but one really hot day and suddenly the refrigeration’s not working – your staff aren’t happy, your health and safety’s gone out the window, you might lose stock – it’s a nightmare!” The long life of the Crown’s fridges is a sterling example of the importance of choosing the right equipment. “I’d rather buy something once and have it last a decade or more than buy three inferior bits of kit to stumble through 10 years’ worth of service,” says Chris. Part of this longevity is due to Chris’s diligence in keeping them maintained. “We’ve got systems in place so the fi ns are regularly cleaned, and we check the door seals and things like that. None of it is rocket science, but you need to have the discipline to stick to a schedule because this is a working kitchen.”


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The fi nal piece of the puzzle is the maintenance service Williams off ers. “If we need a new fan motor or something, Williams are out straight away,” says Chris. “We have a good time with the engineers, they’re easy to get on with and know their stuff . You can tell they’re proud of what they’re doing, as they should be!”


With the hospitality industry having to weather cost


increases and economic uncertainty, Chris is adamant about the importance of having the right equipment. “To anyone considering buying refrigeration, I would say you need to buy the best product you can buy in the market,” he says. “I think that’s Williams. Williams Refrigeration off ers a comprehensive range of


commercial refrigeration, including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, multidecks and blast chillers.


 www.williams-refrigeration.co.uk


"If


refrigeration breaks down, getting it repaired or replaced can be costly. You need equipment that is built to last."


www.acr-news.com • April 2026 21


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