Williams Onyx CPC5-SS Five Door Saladette Counter Refrigerator

The Williams Onyx CPC5-SS is a large-format saladette counter refrigerator built for kitchens where cold prep throughput is high and ingredient availability during service is non-negotiable. Five doors give access to substantial gastronorm-compatible storage beneath a full-width prep surface, making it a practical centrepiece for pizza stations, salad assembly lines, and high-volume cold prep sections running extended service periods.

Williams have a well-established reputation for consistent refrigeration performance in demanding kitchen environments, and the Onyx range reflects that. The unit uses a dedicated airflow system designed to maintain even temperatures across the full width of the cabinet and pan rail — which matters considerably when doors are being opened repeatedly throughout a busy service. Temperature drift at the far ends of wide counters is a common weakness in lesser-made equipment of this size; the Onyx addresses this through its distribution design rather than relying on proximity to the evaporator alone.

From a day-to-day operational standpoint, the counter offers several practical advantages:

• CoolSmart controller helps manage energy consumption during extended operating hours
• Self-closing doors with magnetic balloon gaskets support reliable sealing between uses
• Lid provision allows overnight ingredient storage directly within the unit
• Swivel castors with brakes allow repositioning for deep cleans or kitchen reconfiguration
• Full stainless steel construction supports straightforward cleaning routines

Installation requires careful consideration of the footprint. A five-door counter of this capacity is a substantial piece of kit and needs adequate clearance at the rear and sides for ventilation. It runs on a standard mains supply, but confirming the circuit load against your existing kitchen infrastructure before installation is advisable. The unit is not suited to locations with restricted airflow or unusually high ambient temperatures, as either condition will reduce refrigeration efficiency and increase running costs.

This counter is well suited to medium and large kitchens with consistent demand for cold prep capacity — pizza restaurants, high-volume casual dining, deli counters, and catering operations running back-to-back services. For kitchens with lighter throughput or tighter floor space, a two- or three-door saladette would likely be more appropriate and more economical to run. For sites operating multiple prep stations simultaneously or requiring greater pan capacity still, wider configurations are available within the range.

If you're weighing up whether the five-door layout suits your station design and service volume, we're glad to talk it through before you place an order.