Why this upright earns its place
At 1295 litres this is bulk chilled storage, not service storage. A cabinet this size is what takes the delivery — the crates, the trays, the stock that has to sit somewhere cold between the van arriving and prep starting — and it is bought by kitchens that were previously making do with two smaller cabinets and running out of room every Thursday. Get the bulk into one upright and the working stock stays where it belongs, down on the line.
Two doors is what makes that volume usable. Opening one side leaves the other half of the cabinet sealed, so a cook pulling stock at 11am is not venting the whole 1295 litres into a hot kitchen and spending the next twenty minutes pulling it back down. It also gives you a proper split — raw on one side, prepped and ready on the other — without the temptation to stack everything into one shared space and hope. In a kitchen being audited on separation, that division is worth as much as the litres.
Williams builds the HJ2SA for the toughest kitchen environments, and the material spec follows: a stainless steel exterior over an aluminium interior. Stainless is what survives a cabinet standing in a working room, taking trolley wheels, pan bases and a wipe-down every shift. Aluminium lines the inside because it conducts fast and cleans down without holding odour — which matters most in a cabinet of this volume, where the recovery after a door has been open on a full load is the difference between holding temperature and chasing it.
