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REFRIGERATION SPOTLIGHT


The open Sushi kitchen is in full view of diners, allowing


the restaurant to showcase its exciting menu and the chefs’ preparation skills. “Having a separate kitchen clearly gives us complete control and ensures there’s no crossover between the Akira Back kitchen and the Sushi kitchen, where the products are raw.”


In addition to keeping the food safe, the Sushi kitchen’s


refrigeration creates a striking experience for diners. It features Chef’s Drawers, custom-designed in stylish black, thanks to Williams’ bespoke Chameleon vinyl wrapping service. “I think it gives great artistic points, it looks neat and professional, and fi ts with the interior design,” says Jihun. The use of Williams Chef’s Drawers means ingredients can be kept separate, and temperature is strictly maintained since very little cold is lost when the drawers are opened. These space-saving, individually refrigerated drawers are ideal for the small footprint of the Sushi kitchen. The drawers are stackable and have variable temperature controls, delivering a hugely fl exible storage solution, while their front-venting refrigeration system means they can fi t into the tightest of spaces. The hotel also uses another Williams space-saving design: biscuit-top Jade counters. These are manufactured to fi t snugly under a pre-fabricated worktop. Mandarin Oriental Mayfair chose models with drawers instead of doors. Dosa’s open kitchen also features black chameleon-


wrapped refrigeration. Its Meat Ageing Refrigerator (MAR) is used to age several diff erent products. “We hang and dry the ducks for 21 days, it gives you really crispy skin when you cook it, and the meat is very tender. We also have beautiful Welsh whole saddle of lamb, also aged for 21 days. The


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fl avour works really well with Korean ssamjang sauce.” The MAR operates at the ideal temperature range of +1 to +6°C and provides humidity between 60-90%, ensuring that meat ages perfectly. The inclusion of Himalayan salt blocks assists with moisture management and improves the fl avour of the meat. The central kitchen features a variety of Williams Jade counters and cabinets, including glass door and drawer models. These options were chosen to enhance productivity and make the chefs’ lives easier. There is also a Williams WBCF50, the company’s largest reach-in blast chiller freezer, which chills or freezes food quickly and effi ciently, reducing energy consumption while preserving food quality. The blast chiller freezer is a signifi cant benefi t for Jihun. “We cook big volumes of food here and anything cooked in advance, such as eggplant, requires a reliable blast chiller to cool it down safely.”


“Everyone involved can be very proud of the project,” says Gary McMullan, contract manager at Galgorm Group. “It’s a brilliant end product with a vast range of equipment from Williams across many levels, which Galgorm Group and Mandarin Oriental Mayfair’s team at the hotel are very happy with. Covid restrictions caused delays on the project, but Williams and other suppliers stuck with us all the way, working through all the diff erent stages. We have a great relationship with the team at Williams, they are very professional and we trust them absolutely. Working alongside Williams for so many years our respective teams work very well together and get the best out of each other! I’m looking forward to working with Williams again on some large projects in 2025.”


The use of Williams Chef’s Drawers means


ingredients can be kept separate, and temperature is strictly maintained since very little cold is lost when the drawers are opened.


www.acr-news.com • February 2025 31


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