Design to Save has recently project managed an outfit of the new Wagamama’s branch in Staines.
The distributor specified many Williams products, including bottle coolers and bottle wells, counters fitted with doors, drawers and wells, an upright refrigerator, a blast chiller and a dual compartment cold room.
The Staines Wagamama has a WBC20, a blast chiller with 20kg capacity that is said to reduce the temperature of food from 90°C to 3°C in 90 minutes.
The noodle bar’s executive chef Steve Mangleshot praised the cold room in particular: “Staines is lucky in that it’s large enough to have a coldroom and separate fridges and freezers.
“The coldrooms are flexible enough that they can be installed virtually anywhere, including outside. This means that smaller locations are able to have chilled and frozen storage, even if there isn’t room for more traditional equipment. Williams always goes the extra mile to make sure each location has just the right equipment.”
He added: “Williams products are used at every stage of the production process. They get used hard too, at peak times the doors are being opened every few seconds.”
One of the challenges facing restaurant chains is the need to create a consistent customer experience in different locations. Each restaurant needs the same type of equipment, but have a different amount of space to put it in. “This is another reason why our relationship with Williams is so important,” said Mangleshot.
“They’ve always been happy to adapt or develop their products according to our requirements. For example they’ve been able to adapt their counters, adding cut-outs for holding chilled ingredients, or giving them larger worktops or narrower profiles.”