• Save 30% on staff costs, reduce overtime and manage market demand and peak periods in advance
• Organise production days or weeks in advance and have food on demand when you need it
• Preserve maximum food quality and maintain flavour and consistency
• Careful management of cold chain to maintain freshness and ensure food safety
• Increase shelf life by preserving food for three times as long
• Prepare food quicker, you can blast chill and shock freeze straight from the oven or stove
• Reduce food costs by buying raw materials in season, in bulk, and at the best price
• Reduces waste so you can plan purchasing and increase freshenss in preserved food and partially finised products
• Best suited to: Restaurants / Cafes, Clubs / Pubs / Bars, Food Production, Hospitality / Venues, Accommodation, Schools, Medical / Aged Care, Bakery / Pastry

• Right or left-hand door opening
• Ramp
• Same yields whether chilling or freezing
• Available as flat pack
• 95 and 120 degree door stops
• Sous-vide core probe
• Sunken floor
• USB and/or Wi-Fi data recording
• Additional Core Probe
• Sanigen antibacterial treatment
• Ventilated floor
• Low Temperature Kit
• Electronic Valve Kit
• HACCP Software
• Special prison package
• Unit using mains, tower, or air water

This product is made to order, contact us now for lead time and pricing