The Press Office

refrigeration

 

The go-to guide on flake ice

9 March 2018

All ice is ice, right?  Wrong.  Here’s the lowdown on FLAKE ICE from Hubbard, the ice experts.  When it comes to unforgettable aromas, there’s nothing quite as bad as gone-off fish, meat or veg.  With the assistance of flake ice, it can be avoided. Used in product display units, food transportation and storage, and even hospitals and laboratories, there’s very little out there that’s better for keeping perishables fresher for longer.  As an added bonus, flake ice is great for...

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Refrigeration: energy efficiency improves but some manufacturers ignore energy labelling

2 March 2018

CESA says members are 100% compliant and agrees with Topten.eu’s call for more monitoring. There’s good news and bad news in Topten.eu’s analysis of the catering refrigeration market since the introduction of Minimum Energy Performance Standards, says CESA.  But the Association warns ‘non-compliant’ manufacturers to get their energy labelling act together – or learn to enjoy prison food! Topten.eu is the respected quango, linked to the EU Commission, that monitors the implementation of EU regulations.  Recently it published an overview...

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Williams at the HCA Forum 2018

19 February 2018

Hospitals have a huge range of refrigeration requirements, from compact fridges on the ward to large-scale modular cold rooms in central production units.  At the HCA Forum 2018 Williams will be highlighting its comprehensive range, developed to answer all hospital needs, with a wide choice of robust, practical and energy-efficient models. The company’s latest advances include easy-to-use blast chillers – ranging in size from undercounter units with 10kg capacity to modular units capable of chilling or freezing hundreds of kg...

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Hospice kitchen freshened up with refrigeration rejuvenation

12 February 2018

Williams products bring St Oswald’s kitchen into 21st century. Thirty years is a long time in the world of kitchens, but following a much needed, extensive refurbishment process, the cooking set-up at St Oswald’s Hospice is now up to speed to cope with the demands of patients, staff and hospitality events for many years to come. The Newcastle-Upon-Tyne based charity temporarily closed its kitchen for 11 weeks – relying on microwaves and hotplates to ensure no one, whether young or old, went hungry. Local contractor...

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Precision at Hotelympia: It’s the age of meat

1 February 2018

Celebrity chef Shaun Rankin takes centre stage on the Precision stand Hotelympia 2018 Stand 1620, Hotelympia, London ExCel, March 5-8 2018 Meat ageing is all the vogue. It’s more tender, more tasty and commands a premium price, so it’s not surprising that more chefs are turning to aged meat for their high-end dishes. And if they’ve got it, many chefs are flaunting it, by showing their meat in front-of-house displays.  Precision is right there with them, with the introduction of...

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