2 April 2014
Hard-working, energy-saving Williams fridges get ‘job done’ for two Michelin star chef Marcus Wareing has just completed an extensive renovation to his two Michelin star restaurant in the Berkeley Hotel, London, which reopened under the new name, Marcus. As the dining room has been transformed, so too have areas of the kitchens. “We’ve been here ten years and this is the first refurb we’ve had – until now we’ve been topping up on equipment as we go along,” he says....
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26 March 2014
Versatility of British manufacturer’s designs helps maximise refrigerated storage space The complete kitchen refurbishment at Le Gavroche saw a wide range of Precision cabinets and blast chillers being installed. “In a two Michelin star restaurant you have to demand the best: the best raw ingredients and the best kitchen equipment,” says owner Michel Roux Jr. “I chose Precision because they are great fridges.”
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19 March 2014
Hubbard launches Scotsman’s new ice display concept for fish retailers An eye-catching display of different varieties of fish on a bed of ice can be a huge customer draw, encouraging sales and impulse buying. However, the production, storage and loading of the ice onto the display can be a logistical nightmare and point of stress. To address these issues Scotsman has developed Totem, an ice machine that dispenses ice directly onto the fish display counter. Totem saves space and time...
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18 March 2014
Foodservice refrigerant of the future – now available on all Precision refrigerator models The foodservice industry has been looking for refrigerants that are greener than traditional HFC refrigerants but also safer than hydrocarbons. British commercial refrigeration manufacturer Precision has been working with Honeywell on a new HFO-based refrigerant that is not only safer than hydrocarbon, but also has an even lower GWP (Global Warming Potential). Following extensive tests, Precision is to offer the refrigerant as an option across its refrigerated...
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17 March 2014
Advice from Williams Refrigeration The free school meals initiative will place extra pressure on catering staff and kitchen equipment – none more so than refrigeration. Every infant school could need extra refrigeration. Sources have suggested that some schools may opt to offer packed lunches which will have to be stored safely, too. Whatever the menu, schools are likely to need extra refrigerated storage. So what are the options? A major factor for many schools will be lack of kitchen space. ...
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