Williams has launched a Meat Ageing Refrigerator, following the process’s emergence into more mainstream dining culture.
Meat ageing is said to improve the flavour of meat and tenderise it. Key to the process of ageing meat are the conditions in which the meat is stored, with not just temperature but also humidity vital to the final flavour.
Williams’ Meat Ageing Refrigerator operates at the suitable temperature range of +1 to +6°C and provides humidity between 60-90%. The inclusion of Himalayan salt blocks should assist with moisture management and improve the flavour of the meat.
Designed to be stylish, the unit is constructed from stainless steel and is able to operate in environments of up to 43°C. The interior is brightly lit with energy saving LEDs, which should making it suitable for front of house display.
Meanwhile, a personalised touch can be added with Williams Chameleon wrap service. The ageing conditions are maintained by the presence of a self-closing glass door, coupled with heavy duty, PVC magnetic balloon gaskets to provide a 100% tight seal.
A barrel lock should also provide security and reassurance in a front of house setting. The Williams CoolSmart controller is designed to provide energy efficiency, and a clear digital display shows the status of the unit at all times.
There is capacity for four 2/1 GN perforated stainless steel shelves with anti-tilt tray slides, each able to hold a maximum of 20kg per shelf. Alternatively the unit can be supplied with meat hanging rails.
The unit uses a natural hydrocarbon refrigerant and has eco-friendly high density 80mm polyurethane insulation, which should provide optimal thermal retention and has low GWP and zero ODP.
The new model measures 727mm wide, 824mm deep and has a height of 1,960mm. Its capacity is 620litres.