Adaptable refrigeration docks at ‘Mondrian London at Sea Containers’
Inspired by the glory days of 1920s ocean liners – a theme that runs from the lobby’s giant, copper-clad wall, shaped like a hull, to the first-class menu served in the brasserie-style restaurant, Mondrian London at Sea Containers is a Transatlantic fusion of English and American aesthetics.
Quality is paramount at Sea Containers and being serving up to 700 covers every day requires reliable equipment. “Catering equipment gets a pounding, it has to be very hard wearing,” says Executive Chef Luke Rayment. Given the restaurant’s open kitchen, it also has to look good. When it came to refrigeration, Sea Containers chose Williams.
With a menu based on fresh, locally sourced ingredients, the refrigeration has to be reliable, functional and adaptable. “The equipment was built around what we do,” says Luke. “The Williams kit works very well, it’s functional and easy to clean.”
Vision Commercial Kitchens project managed the Sea Containers installation, with Tricon as the design consultant.
Williams supplied a wide variety of equipment, including upright cabinets, ‘biscuit top’ under counters, and blast chillers. Seven application specific coldrooms, including two prep rooms for fish and general produce, were also provided.
“Inevitably things can go wrong with catering equipment – especially in a busy environment. We only work with companies who can provide the best service,” says Luke.
The benefit of this approach was apparent during the installation when it emerged that the coldrooms opened onto main fire escape corridors. Williams replaced the original doors and front panels with PIR fire retardant ones.
“I’d never seen these types of doors on a coldroom,” says Luke. “Williams created a special lock for them too, with an interior release mechanism and reinforced handles.”
The refrigerators supplied included a mix of Jade one, two and three-door counters and under counter Ambers with a variety of special options including glass doors, left hand opening doors, drawers and ‘biscuit top’ models that fit under the worktop.
Williams also supplied a WBC40 reach in blast chiller to allow for rapid chilling of cooked food. Its ‘AirSmart’ advanced air flow eliminates product dehydration and ensures food is maintained in the best possible condition.
The coldrooms at the hotel were constructed using Williams’ roof and wall panels with camlocks, which are securely foamed into tongue and groove joints for a tight-locking, stable structure. These eliminate the risk of ice build-up in joints and ensure the ‘thermal envelope’ is 100%, reducing energy consumption. The panels use 90mm, zero ODP foam insulation for optimum efficiency.
Each of the coldrooms were tailored for a specific storage purpose: beverage, dairy, meat, general produce as well as two freezer rooms.
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