search.noResults

search.searching

saml.title
dataCollection.invalidEmail
note.createNoteMessage

search.noResults

search.searching

orderForm.title

orderForm.productCode
orderForm.description
orderForm.quantity
orderForm.itemPrice
orderForm.price
orderForm.totalPrice
orderForm.deliveryDetails.billingAddress
orderForm.deliveryDetails.deliveryAddress
orderForm.noItems
ACR-DEC21-PG41.qxp_Layout 1 30/11/21 10:01 Page 1


CASE STUDIES


a number of blast chiller/freezer models, each with a capacity of 30kg, and a variety of Amber undercounter units in either refrigerator or freezer operation. All Williams products are constructed from stainless steel which is easily able to handle life in a commercial kitchen. “Williams have a reputation for the robustness of their products,” says Mr Gent. “Given how busy Mission Kitchen can get, the decision to go with Williams equipment was a no brainer.” The refrigeration systems are controlled by


Williams’ CoolSmart system, which guarantees safe operating temperatures are maintained up to ambient temperatures of 43°C. The Williams equipment has been “very popular”, especially the Blast Chiller/Freezer models, as Charlie highlights. “The Williams Blast Chiller/Freezers are working brilliantly. As well as helping members who make frozen products, they also allow others to build up larger amounts of stock to meet specific orders, without compromising on quality.” These units allow clients to chill or freeze their meals down to required temperature and regenerate quickly. “Given the tight schedules some clients have to work to, the blast chillers/


freezers help them to work at a quicker pace and meet their deadlines.”


Helping its clients to grow sustainably is very important to Mission Kitchen, in both business and environmental terms. “Our project has been set up to have a positive impact on the world,” says Mr Gent. “Both from a social aspect, allowing businesses to get a foothold, but also encouraging them to embed sustainable practices at an early stage to help them limit their environmental impact.” Williams’ commitment to developing and improving the environmental credentials of its products was another important consideration for Mission Kitchen. “The new models we have use eco friendly refrigerants and are very energy efficient,” says Mr Gent. “As refrigeration equipment is always operating, anything that helps to decrease resource use helps us improve Mission Kitchen’s sustainability, at the same time as lowering running costs!” Williams helped Mission Kitchen to complete the full installation within just two weeks. “After a long construction period, we only had a few weeks for the final fit out,” says Charlie.


“As we had businesses lining up to get started, we didn’t have the option to push the launch date back.”


The project was designed by Tricon Foodservice Consultants. Williams worked closely with Collaborative Catering Projects, who helped to manage the project and procured the equipment needed for the launch. “Williams were more than able to meet the tight deadlines we had and went the extra mile to ensure we had the kit we needed, delivered on time.”


The support has continued since Mission opened. “The team at Williams have visited a few times now to make sure everything is working correctly and to get a better understanding of our future requirements,” says Mr Gent. “We’re already looking to add more equipment, particularly more blast chiller /freezers as they’re in especially high demand. We’re looking forward to continuing to work with Williams for our refrigeration needs!” Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, merchandisers and blast chillers.


AD


Download the ACR News app today


www.acr-news.com December 2021 41


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48