Williams has extended its Gem range for the grab-and-go sector with the launch of two new products, a sandwich chiller and a pastry chiller.
The open-fronted, self-service sandwich chiller features an innovative ‘air curtain’ system, developed by Williams, which recycles cold air that is normally wasted in conventional designs. The pastry chiller is specifically designed to chill and hold cakes, croissants, pies, open sandwiches and similar goods, with a curved glass front that is hinged for ease of cleaning.
“These chillers are attractive, eye-catching units that are designed to maximise retail display space and enhance food safety,” says Martin Laws, marketing manager of Williams. Both feature robust construction that will deliver a long service life.”
Williams claims its sandwich chiller sets a new standard in energy efficiency with its use of an air curtain, where a wall of cold air cascades down the front of the unit. Williams’ R&D team developed the new air curtain system as part of the company’s Greenlogic initiative.
The air column protects the contents by maintaining temperature, while offering customers easy access and an attractive display. However, traditional designs have been energy-hungry, since much of the cold air column is lost into the environment. Careful angling of the air column ensures that, once it has done its job, nearly all the cold air is recycled, either into the cabinet, helping maintain temperature, or via vents and grilles to cool the refrigeration system itself and thus reduce energy consumption.
Pastries, pies and cakes are hugely popular as take away snacks but require particular storage conditions to keep in top condition. The Williams refrigeration system ensures that contents are kept at the ideal temperature of 5 to 8 deg C. Rear loading doors give staff easy access for restocking and serving.
Other energy saving features include LED lighting and an integral self-retracting night blind. Williams believes it has set new standards here by ensuring its LEDs are protected from the knocks associated with a self-service merchandiser and are easily changeable, should one fail. The night blind is self-retracting and has a magnetic catch.
Williams says the trick of getting more display space from the same footprint is achieved by a variety of design features. The night blind is positioned in such a way that it leaves the whole of the top shelf clear for display – not often the case with standard designs. Meanwhile, staff can use the full depth of the chiller’s shelves to display product.
With most designs, there needs to be a gap between the food product and the cabinet’s back wall, to ensure airflow passes through. But the Williams chiller’s air wall means product can be loaded right up to the rear of the cabinet, with no gap and no risk of compromising food safety. This feature also makes life easier for staff restocking the unit, and avoids the risk of customers inadvertently moving stock and blocking the airflow. The manufacturer says its temperature controls sets new standards in the grab-and-go sector too.
The combination of effective refrigeration and high performance insulation means that temperature pull down times are very fast, so that the cabinet temperature is always within set parameters (2-5 deg C), even in ambients of 25 deg C. Hot gas defrost also ensures the unit is only in defrost for a short period compared to traditional electrical element defrost systems.
Williams’ range for the grab-and-go sector includes a variety of merchandisers, a dedicated pastry chiller and a choice of back of house refrigeration cabinets.