Meat-Ageing Refrigerator to Launch at Chef Fest!
Williams launches new Meat Ageing Refrigerator
After spending over a decade working alongside butchers, Michelin-starred chefs and casual dining operators who specialise in offering their customers dry-aged beef, Williams has acquired market-leading expertise in the process. Alongside its established range of walk in meat ageing models, Williams has now launched a new Meat Ageing Refrigerator.
Williams is delighted to be showcasing this new technology to chefs from all over the country at The Chefs’ Forum’s forthcoming ‘Chef Fest’ on the 2nd-3rd June 2019. The Meat-Aging Refrigerator will be filled with award-winning butchers, Walter Rose & Son Angus x Hereford beef rib from Stokes Marsh Farm in Coulston, Wiltshire, where the event is taking place and ‘Team Williams’ will be on hand to explain how the dry-aging process works.
‘CHEF FEST’ IS SET TO BE THE COOLEST CHEFY FESTIVAL OF 2019, not just in terms of market-leading refrigeration, but a must-not-miss event for chefs across the UK:
Chefs will be welcomed with a canapé and Three Daggers Brewery drinks reception.
The canapés will be prepared and served by Hywel Jones (Lucknam Park), Chris ’Chops’ Taylor (Fire Chef at DJ BBQ), James Graham (The Three Daggers) and the students from Gloucestershire College.
The Chefs’ Forum then have great afternoon lined-up for guests in attendance:
- Networking & mini trade-show: Top local and national suppliers will showcase their produce, products and services
- Guest appearance by Apricot the petting cow!
- Butchery Masterclass: Walter Rose & Son demonstrate some award-winning cuts
- Tri-Chef Beef Three Ways: Hywel Jones, Chris ‘Chops’ Taylor & James Graham showcase their signature beef dishes
- Dry-aging masterclass with Williams Refrigeration
- Farm Tour & Beef Presentation by Tim Johnson – Meet the herd and Tim’s prize bulls
- BBQ – Showcasing choice cuts from the butchery masterclass on the Kamado Joe and Valentine Char-grill.
- Talk and demonstration on the Three Daggers Brewery & the brewing process
Complementary camping is available on Sunday 2nd June at Stokes Marsh Farm (arrival from 3pm) – The Three Daggers Brewery beer bus will be on-site, as well as a live band, ‘rocking cooking tunes by DJ BBQ’ with a delicious Walter Rose & Son BBQ for chefs to enjoy!
The event is free of charge to attend, and open to all catering operations, front and back of house.
The process of ageing meat is one that has been around for centuries, but its emergence into more mainstream dining culture is a result of the foodservice industry becoming more aware of how the process improves the flavour of meat, tenderises it and enhances the whole dining experience. Caterers soon realised that alongside the importance of the quality of meat on the plate is the ‘food theatre’ that it can create, something that Williams has taken into account when developing the Meat Ageing Refrigerator.
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 ideal temperature range of +1 to +6°C and provides humidity between 60-90%, ensuring that meat ages perfectly. The inclusion of Himalayan salt blocks assists with moisture management and improves the flavour of the meat.
Stylish design is combined with a robust stainless steel construction. The meat ageing refrigerator is able to operate in environments of up to 43°C and the interior is brightly lit with energy saving LEDs, making it perfect for front of house display. Meanwhile, a personalised touch can be added with Williams Chameleon wrap service, seamlessly slotting the refrigerator into any décor or setting. The perfect ageing conditions are maintained by the presence of a self-closing glass door, coupled with heavy duty, PVC magnetic balloon gaskets that provide a 100% tight seal. A barrel lock also provides security and reassurance in a front of house setting. The Williams CoolSmart controller ensures energy efficiency and a clear digital display shows the status of the unit at all times.
Capacity and versatility are well managed, with room 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.
Williams’ green credentials are underlined by the fact that the unit uses a natural hydrocarbon refrigerant. The Meat Ageing Refrigerator also has eco-friendly high density 80mm polyurethane insulation, which provides optimal thermal retention and has low GWP and zero ODP.
The new model measures 727mm wide, 824mm deep and has a height of 1960mm. Its capacity is 620 litres.
Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, merchandisers and blast chillers.
To learn more about Williams extensive product range visit www.williams-refrigeration.co.uk
To get your name on the guest list for Chef Fest, contact email@example.com