Williams Onyx CPC3-SS Three Door Saladette Counter Refrigerator
Product Description
The Williams Onyx CPC3-SS is a three-door saladette counter refrigerator designed for continuous use in commercial kitchens where ingredients need to be held at temperature and accessed repeatedly throughout service....
Specifications
- Capacity (litres)
- 613
- Capacity (shelves)
- 6
- External depth (mm)
- 860
- External height (mm)
- 1100
Product Description
The Williams Onyx CPC3-SS is a three-door saladette counter refrigerator designed for continuous use in commercial kitchens where ingredients need to be held at temperature and accessed repeatedly throughout service. It combines a refrigerated cabinet below with a raised pan rail above, giving preparation and plating staff direct access to portioned ingredients without breaking the cold chain.
In busy service environments, consistency of temperature across all pan positions matters. The airflow system in this unit is designed to maintain even cooling across the pan rail during periods when lids are opened frequently and ambient kitchen temperatures are elevated — conditions that place the most demand on a saladette. The CoolSmart controller manages refrigeration cycles to balance performance against energy draw, contributing to reduced running costs over time without requiring manual intervention.
Key operational features that support day-to-day service include:
- Self-closing doors with magnetic balloon gaskets for a reliable seal between uses
- Included overnight lid to keep ingredients covered and compliant between shifts
- Heavy-duty swivel castors with brakes for repositioning during cleaning or reconfiguration
- Raised pan rail sized for gastronorm pans, supporting an organised ingredient layout at assembly stations
The unit runs on a standard supply and requires no fixed installation or drainage in most configurations, which simplifies placement. Adequate ventilation clearance at the rear and top should be maintained, and ambient kitchen temperature will influence refrigeration performance — this is worth factoring in if the unit is positioned near high-heat cooking equipment.
This model is well suited to restaurants, hotel kitchens, and catering operations running moderate to high-volume service where the saladette is a central part of the plating station. Lower-volume operations may find a smaller configuration more appropriate, while very high-throughput sites with larger stations may benefit from a wider or heavier-duty unit.
If you would like to talk through whether this model suits your station layout and service volumes, our team is happy to help you work through the detail.
Key Features
- Three-door refrigerated cabinet with raised gastronorm pan rail above
- CoolSmart controller manages refrigeration cycles for consistent temperature holding
- Forced-air circulation maintains even cooling across all pan positions during service
- Heavy-duty swivel castors with brakes for safe repositioning and cleaning access
- Magnetic balloon door gaskets with self-closing mechanism on all three doors
Operational Benefits
- Maintains consistent pan rail temperatures even during repeated lid opening at peak service
- Mobile design simplifies cleaning routines without requiring fixed installation
- Organised pan rail layout supports faster assembly and plating at busy stations
- CoolSmart energy management reduces running costs without manual operator adjustment
- Overnight lid keeps ingredients compliant and covered between preparation shifts
Specifications
- Capacity (litres)
- 613
- Capacity (shelves)
- 6
- External depth (mm)
- 860
- External height (mm)
- 1100
- External width (mm)
- 1420
- Internal depth (mm)
- 583
- Internal finish
- Stainless Steel
- Internal height (mm)
- 647
- Internal width (mm)
- 1320
- Material
- Stainless Steel
- Max ambient temp deg c
- 43
- Noise level
- 64 dB(A)
- Power rating (kw)
- 4.04
- Power type
- 13amp Plug
- Refrigerant
- R290
- Temperature range (deg c)
- +1 to +4
Frequently Asked Questions
- This model is designed for moderate to high-volume service and will suit most busy restaurant environments where the saladette is a central plating or assembly station. If your operation runs a particularly large station with a high number of concurrent covers, it is worth discussing whether a wider configuration with greater pan capacity would serve you better.
- The unit runs on a standard electrical supply and does not require fixed installation or drainage in most configurations, which makes placement relatively straightforward. You should allow adequate ventilation clearance at the rear and top of the unit, and consider proximity to high-heat cooking equipment, as a hot ambient environment will increase the load on the refrigeration system.
- Yes — the raised gastronorm pan rail and refrigerated cabinet below make this unit equally practical for pizza preparation stations, where topping ingredients need to be held at temperature and accessed quickly throughout service. The pan layout and worktop depth are well suited to both pizza and salad assembly workflows.