Installation ahoy for Williams

A new maritime-themed hotel in London has had its restaurant outfitted by Vision Commercial Kitchens, with Tricon as the design consultant.

The Sea Containers brasserie-style restaurant at Mondrian London was installed with around £200,000 of refrigeration. Williams supplied a wide variety of equipment, including upright cabinets, ‘biscuit top’ under counters, cold rooms and blast chillers, as well as refrigeration systems for two temperature controlled prep rooms, for fish and general produce.

With a menu based on fresh, locally sourced ingredients, the refrigeration had to be reliable, functional and adaptable. “The equipment was built around what we do,” said executive chef Luke Rayment. “Some refrigeration can look great, but is complicated to use. The Williams kit works very well, it’s functional and easy to clean.”

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During the project it emerged that the coldrooms opened onto main fire escape corridors, so Williams replaced the original doors with PIR fire retardant ones. “I’d never seen these types of doors on a coldroom,” said Rayment. “Williams created a special lock for them, too, with an interior release mechanism and reinforced handles.”

The refrigeration has a variety of ‘green’ features, with all the standard counters and cabinets running on hydrocarbon. This refrigerant, which has low GWP and zero ODP, has good thermodynamic properties, maximising energy efficiency, and all the units are below the 150g charge of hydrocarbon threshold.

The counter refrigerators supplied included a mix of Jade and Amber one-, two- and three-door units, with a variety of special options including glass doors, left hand opening doors, drawers and ‘biscuit top’ models that fit under the worktop.

The seven coldrooms at the hotel were constructed using Williams’ roof and wall panels with camlocks, which are foamed into tongue and groove joints for a tight-locking, stable structure. These eliminate the risk of ice build-up in joints and ensure the ‘thermal envelope’ is 100%, thereby reducing energy consumption. The panels use 90mm, zero ODP foam insulation for optimum efficiency.

The coldrooms included a beverage room, dairy, meat, general purpose and two freezers. The units were fitted with bumper rails, to prevent damage from trolleys used to transport the food, and viewing panels. The doors were also fitted with curtains to help prevent temperature loss while open.

Williams Southern undertook the site survey for the coldrooms, supplying the drawings as well as testing and commissioning the units.

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