Williams PW4-SS Refrigerated Prep Well 4 x 1/3 GN
Product Description
The Williams PW4-SS is a compact, mobile refrigerated prep well designed to keep fresh ingredients chilled and accessible at the point of preparation or service. It holds four 1/3 Gastronorm...
Specifications
- External depth (mm)
- 769
- External height (mm)
- 882
- External width (mm)
- 450
- Internal depth (mm)
- 709
Downloads
pw4 technical data sheetProduct Description
The Williams PW4-SS is a compact, mobile refrigerated prep well designed to keep fresh ingredients chilled and accessible at the point of preparation or service. It holds four 1/3 Gastronorm pans in a self-contained unit that can be positioned wherever it is most useful — on a counter, a pass, or a prep station — without requiring a fixed installation.
In a working kitchen environment, this type of unit is commonly used where a full saladette or pizza prep counter would be impractical due to limited space. It is well suited to smaller operations or satellite prep positions where a handful of ingredients need to be held cold and within arm's reach during service. The refrigerated well maintains consistent pan temperatures throughout a service period, which is important for both food safety compliance and ingredient quality.
The practical advantages this unit offers in day-to-day use include:
- Mobile design allows repositioning as service requirements change
- Four 1/3 GN positions cover a useful range of fresh toppings or garnishes
- Removable cover doubles as a hygienic work surface when not in use
- Compact footprint requires minimal counter space
- Straightforward to clean down at the end of service
Because the unit is mobile rather than built-in, there are no complex installation requirements — it operates from a standard electrical supply and does not require plumbing or fixed ventilation work. That said, its four-pan capacity means it is best suited to lower-volume prep tasks or as a supplementary chilled station rather than the primary cold ingredient store for a high-throughput kitchen. For busier sites handling a wider range of ingredients, a larger counter-mounted saladette unit would typically be more appropriate.
This unit tends to suit smaller restaurants, cafés, sandwich bars, and food-to-go operations where fresh ingredient access matters but counter space is genuinely limited. It also works well as an additional cold station for a specific section of a larger kitchen.
If you are unsure whether this unit will suit your service volumes or existing setup, we are happy to talk it through with you before you commit to an order.
Key Features
- Holds four 1/3 GN pans in a single refrigerated well
- Mobile unit repositions easily across different kitchen stations
- Removable lid converts to a hygienic work and chopping surface
- Self-contained refrigeration requires only a standard electrical connection
- Consistent chilled airflow maintains safe ingredient temperatures throughout service
Operational Benefits
- Keeps fresh ingredients chilled and accessible at the point of service
- Frees up counter space without sacrificing chilled ingredient capacity
- Reduces cross-kitchen movement for ingredients during busy service periods
- Supports food safety compliance by holding pans at consistent temperatures
- Flexible positioning adapts the cold station to changing service layouts
Specifications
- External depth (mm)
- 769
- External height (mm)
- 882
- External width (mm)
- 450
- Internal depth (mm)
- 709
- Internal finish
- Stainless Steel
- Internal height (mm)
- 179
- Internal width (mm)
- 305
- Material
- Stainless Steel
- Power rating (kw)
- 1.6
- Power type
- 13amp Plug
- Refrigerant
- R290
- Temperature range (deg c)
- +1 to +4
Downloads
pw4 technical data sheetFrequently Asked Questions
- The PW4-SS is best suited to lower-volume prep tasks or as a supplementary chilled station. Its four 1/3 GN capacity works well in smaller operations or as a secondary position in a larger kitchen, but high-throughput sites handling a wide range of ingredients would typically be better served by a full counter-top saladette unit.
- No fixed installation is required. The unit is mobile and operates from a standard electrical supply, with no plumbing or dedicated ventilation work needed. This makes it straightforward to deploy in spaces where a built-in prep counter would not be practical.
- It is most commonly used in sandwich bars, cafés, small restaurants, and food-to-go operations where fresh toppings or garnishes need to be held cold in a compact footprint. It also suits larger kitchens that need an additional cold station at a specific section without committing to a full counter installation.