REFRIGERATION
Williams’ new blast chiller debuts at Restaurant ‘23
Williams’ new blast chiller range will have its fi rst public outing in the Catering Equipment Expo at Restaurant ’23, following its launch in September.
T
he new blast chiller/freezer will be a star of the show. Faster, more energy effi cient, simple to operate and using natural refrigerant, it off ers a greener system that will both enhance productivity and
reduce running costs. As well as saving staff time, the reduction in chilling and freezing times helps to deliver signifi cant savings in energy compared with previous models. Further energy savings can be achieved by using the food probe sensor, since it switches the blast chill cycle to storage as soon as the food reaches the required temperature. Full details of the new range will be revealed at the show. Similarly, the latest Williams Multideck is designed to deliver substantial
energy savings, compared to conventional grab and go merchandisers. A combination of re-engineered airfl ow features, heat exchangers and green refrigerant produce Williams’ most energy effi cient Multidecks to date. The version on stand at the Restaurant Show also has doors – in tests, these saved up to 60% in energy costs compared to open-fronted models. Visitors will also be able to check out the huge range of customisation options available with the Multideck, which allow operators to specify the perfect merchandiser for their needs. These range from the aesthetic, such as LED strip lights and a wide variety of colour choices, to practical features such as night blinds and security shutters. Meanwhile, over on the Nelson stand visitors will be able to see a Williams meat aging refrigerator (MAR) and the updated Onyx CPC2 prep station. Meat ageing is a big restaurant trend and Williams has extensive experience of this specialist fi eld – the MAR is the ideal way to display premium meats, with impressive looks and the ability to keep meat for extended periods at the ideal temperature and humidity. The CPC’s redesign has improved effi ciency and airfl ow, resulting in even higher standards of temperature control and energy effi ciency than its predecessor. They off er a fl exible food prep area, combining refrigerated storage positioned beneath a worktop with refrigerated food wells on top, for instant access to regularly used fresh ingredients.
As well as saving staff time, the reduction in chilling and freezing times helps to deliver signifi cant savings in energy compared with previous models.
28 October 2023 •
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