The latest Williams Chefs Drawer, model VWCD1, is a variable temperature unit that brings refrigerated or frozen storage to the cookface.
It can stack two units beneath a standard worktop, allowing users to create a storage solution that can be customised to the chef’s specific needs.
Two drawers stacked together give a combined height of 838mm, including castors, designed to fit beneath a standard 900mm high worktop.
The VWCD1 features a new body design with a side-mounted, front-ventilating cassette type refrigeration system that helps to reduce the unit’s depth to 670mm. This should allows it to be installed underneath a standard 700mm-deep worktop, as it leaves a 30mm gap for the plug (the unit runs off a standard 13A power supply).
The exact size of the stacked drawers can be adjusted further since the swivel and brake castors are available in two different sizes – so operators can choose the best height for their site. The option of legs can offer flexibility too. Depending on the selection of castors or legs, the height of the individual drawer can be adjusted by over 70mmm, between 456mm and 530mm. Each VWCD1 measures 1,100mm wide by 670mm deep.
Williams believes the combination of modular, compact drawers with variable temperature controls and a front venting refrigeration system makes the VWCD1 a flexible option that can be fitted into tight spaces.
Each drawer can hold 2/1GN pans up to 150mm in depth, compared to 100mm for some competitor models. It has a capacity of 105litres.
The body and removable drawers are constructed from stainless steel. The Chefs Drawer uses natural R290 refrigerant and polyurethane insulation, meaning it can operate in ambient temperatures as high as 43°C.
Malcolm Harling, sales and marketing director at Williams said: “The VWCD1’s ability to be double-stacked below a standard worktop means operators can design a compact, modular refrigeration system for their specific needs.
“With the emerging post-lockdown necessity for social distancing in the workplace this flexibility, and the way it allows chefs to have everything they need close to hand, makes it ideal for a wide range of sites and uses, without compromising on the integrity of the ingredients.”