24 August 2016
Williams Refrigeration, Catering Equipment Expo, Restaurant Show 2016, Stand CE5 Williams will be showing a dynamic selection of its commercial refrigeration on stand CE5 at the Catering Equipment Expo in this year’s Restaurant Show at Olympia, London. From front-of-house refrigeration to specialist blast chillers, the Williams stand features key examples from its range. They cover essential areas in restaurant refrigeration, from ‘Grab and Go’ to back-of-house.
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23 August 2016
Williams’ new Onyx is the practical, energy efficient ‘real refrigeration’ solution for modern kitchens In a busy kitchen, chefs want to be able to access fresh ingredients instantly. They also need to keep them refrigerated, for food safety. And in today’s kitchen, the job has to be done in the smallest space. That’s why Williams has launched a compact version of its market-leading Onyx prep station. Combining a preparation work surface with top-mounted ingredients wells, undercounter storage and Williams’ advanced...
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15 August 2016
It’s a family affair as Kings Lynn manufacturer’s long-serving staff celebrate awards The people who come to work for Williams in Kings Lynn tend to stay a long, long while. In fact, the average length of tenure is over 15 years. On August 15th the company held a ceremony to hand out its latest awards to its long-serving staff – two of whom were celebrating 30 years’ service! In fact, adding up all the people who reach 15, 20 and...
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4 July 2016
Williams’ upgraded cabinets and counters go beyond improving energy efficiency: British manufacturer raises the bar for food safety, reliability and practical benefits, too Williams Refrigeration has launched a series of improvements across its range of reach-in cabinets and counters. The product lines incorporate a variety of new features and benefits, ranging from advanced castors, which enhance manoeuvrability, to a radical rethink of the internal airflow, which improves efficiency and food safety.
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3 June 2016
Super Caley’s Falcon Kit and Williams Fridges Sort It With 17,000 students, catering at Glasgow’s Caledonian University is a huge operation. The brand new main restaurant is part of a major rebuild, The Heart of the Campus project. “It’s called The Heart partly because it’s right in the middle of the campus,” says head of catering, Frank McCabe, “but also because it’s built round leafy courtyards where customers can relax in the fresh air – and because it’s designed to...
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