Counters that double as the bench
A foodservice counter is a refrigerated cabinet with a work surface on top, so the line gets cold storage and bench space in one footprint. Williams lists 39 models in nine lines, from a 109 L compact drawer unit to a 900 L counter about two and a half metres long. They fall into three groups: standard counters, compact single units, and low bases that go under cooking equipment.
Opal and Emerald counters
These are the workhorses, both 850 mm tall as self-contained units. Opal is 700 mm deep and comes in 190, 350, 510 and 670 L, from 927 mm to 2,401 mm wide. Emerald is 800 mm deep and holds 310, 610 or 900 L across 1,126 to 2,506 mm. That extra 100 mm of depth gives Emerald more room inside, so measure the aisle before you choose it.
Both lines have BA versions with a pan well along the top for 4, 7 or 10 pans of 1/3 GN size, which turns the counter into a cold prep station. Twelve Opal and Emerald models are remote versions, cooled by a condensing unit installed away from the kitchen. They stand 880 mm tall and are about 180 mm narrower than the matching self-contained counter.
Compact single units
For one cold cabinet under a bench, the Amber pair are 135 L cabinets 606 mm wide; the LA135SS-HC is the freezer version. The Aztra models hold 131 L in 660 mm, one with shelves behind a door and one with two drawers. The two Vari Temp compact units are just 455 mm wide with 109 L inside, in one or two drawer versions.
Low bases for chargrills and griddles
Nine low models are made to sit under cooking equipment so the cook can reach cold proteins without turning around. The Jarrah counters are 640 or 750 mm tall, with the JL2R and JL4R taking 4 or 8 full 1/1 GN pans. The four UBC units are 546 to 600 mm tall and take 4, 6 or 8 pans of 1/1 GN size. The Vari Temp VSWCD1-HC is a single 455 mm high drawer for two 1/1 GN pans that can be switched between refrigerator and freezer.
Questions to answer before you buy
- Doors or drawers? Drawers suit the line, where staff grab portions all service and a door would swing into their legs. Doors suit bulk storage and are easier to load with crates.
- What goes on top? A low base under a chargrill has to suit the weight and heat of that appliance. Tell Sam what will sit on it, and the overall working height you want.
- Self-contained or remote? Remote counters cost more to install but keep the compressor's heat and noise out of a cramped kitchen.
How Sam installs them
Sam delivers the counter, sets it level so the top lines up with neighbouring benches, checks the airflow around it and runs it down to temperature, confirming it holds before he leaves. For remote counters he places the condensing unit, runs the pipework and commissions the system himself, as an ARCtick licensed technician. Ask Sam about removing your old counter when he quotes. Self-contained Williams counters can also go out by courier if your own fitter is handling it.
Repairs and servicing
Counters near the cooking line pull in grease and flour, which coats the condenser and makes the unit run hot. Sam services and repairs every Williams foodservice counter. A call-out is $75 + GST, labour is $180 + GST an hour plus parts, and the repair price is fixed with you first. More detail is on the fridge and freezer repairs page and the maintenance plans page. If you need pans with a canopy for sandwiches or pizza, see Williams prep counters, or go to the Williams range overview.
