Renowned Michelin starred chef Tom Aikens has just opened his first UK Tom’s Kitchen outside of London, at the Mailbox Centre in Birmingham, choosing Williams equipment for its refrigeration requirements.
Tom said: “The equipment definitely takes a bashing, that’s why we chose Williams. I know I can rely on a Williams fridge because they’re robust, strong and can take a bit of a hammering from our lovely chefs! And it’s so nice to have a kitchen that looks immaculate. With Williams you definitely get that, the units fit in so well.”
There’s a significant mix of refrigeration products at the restaurant. “Another reason we chose Williams is the breadth of different systems they offer,” says Tom. “Williams units on site take in a variety of counters, including compact space-saving models, along with an upright cabinet, prep station and blast chiller.”
The kitchen was installed by Salix. “In terms of the kitchen space here it is small and compact, but in terms of the output, it produces a lot. The refrigeration has to work hard. I know Williams products can withstand pulling and slamming doors (which is my pet hate!).” Food safety is another critical issue. “Williams temperature control makes sure things are always at the right level.”
“Working with Williams has really helped us get the best out of our kitchens.”
There are seven HJC2 Jade counters in the restaurant, three of which are reverse units. The remainder have standard configurations, with the refrigeration system on the right hand side. Five have banks of three drawers instead of doors.
There is also a CPC3, a three-door prep counter, with 320 litres of chilled storage, a WBC30 blast chiller, which can chill 30kg of food per 90 minute cycle, a Jade HJ1 upright refrigerated cabinet, which has a capacity of 620 litres, and two Amber A135 undercounter cabinets installed.
“The Williams prep-station is used for the cold larder section,” says Tom. ”It keeps ingredients really well chilled. I have to say the blast chiller is used a lot in the kitchen – every single section uses it. From the larder when they make duck liver parfait terrine, the meat section when they’re doing slow roast shoulder of lamb, the pastry when they’re doing breakfast goods and cakes that need to be carefully chilled, and the deli as well – there’s a multitude of different things.
“Sustainability is an important part of what we’re about,” adds Tom. “Which is another factor when it comes to us being very careful with our sourcing."