• 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

• Dimensions: 1600 W x 2755 D x 2450 H (mm)
• Yield Per Cycle (kg): 250
• Temperature Range: +90°C to +3°C or +90°C to -18°C
• Remote: Yes
• Refrigerant: R452A
• Doors: 1
• Door Type: Solid
• Shelves: 2x20 (GN 2/1 or 600x800 mm) or 4x20 (GN 1/1 or 600x400 mm)
• Weight (kg): 800
• Current Draw (Amps): 30.2
• Power Supply: 220-240V a.c. 50Hz

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

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