Williams' new range of coldrooms incorporates radical refrigeration technology, developed by the company, that saves energy and chills more effectively.
The new technology is based on using a Glycol-based secondary refrigerant, which uses less power than conventional systems. It is available on all the firm's coldrooms for chilled food storage. Williams is developing freezer versions.
Williams' cabinets for use with Glycol remote systems start from around £1,800 for a standard 610-litre gastronorm model (list price, excluding the refrigeration system).
Glycol has a higher boiling point than conventional refrigerants, and so remains a liquid, which means that it chills constantly, making the system more efficient.
The Glycol system uses a remote chilling unit, so that several coldrooms can be connected to the same unit via a closed loop 'ring main'. Glycol also allows plastic pipes to be used rather than conventional copper. This makes the system more flexible: unlike copper, simple compression fittings can be used to link the pipes and the coldrooms can be disconnected easily from the Glycol 'ring main'. And condensers attract grease. By siting the Glycol system's units remotely the potential 'dirt trap' is kept away from the kitchen, as is most of the servicing and maintenance work.
Williams offers a comprehensive range of coldrooms. Their modular design means that there is virtually no limit to their size, shape or capacity.