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CC300 2 Glass or Solid Swing Door Fridge

Model ID: CC300-2SW

CC300_fridge.jpg
Ideal for restaurants, commercial kitchens, and foodservice areas with non-gastronorm food storage or front of house drink display requirements. The Counterline series is a great flexible  food storage solution for back of house. As Counterline is also available with glass doors it can also be used front of house to showcase your range of drinks.
Features & Benefits
  • Save space and maximise storage
  • A variety of depths and door styles provide flexibility
  • Easy installation and adjustable height
  • Fit the look and configuration of your space
  • Easy maintenance minimises disruption
  • Easily find what you're looking for with full length, horizontal LED lights and interior light switch
  • Best suited to: Restaurants / Cafes, Clubs / Pubs / Bars, Quick Service Restaurants, Food Production, Hospitality / Venues, Accommodation, Schools, Medical / Aged Care
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Performance
  • MEPS Category: M1
  • MEPS Efficiency (kWh/24h/m2) @ Climate Class 3: 11.65
  • TEC (kWh/24h) @ Climate Class 3: 5.39
  • High Efficiency
  • Total Display Area (m2): 0.46m2
  • Refrigerant / Charge: R134a/425g
  • Electrical Power (kW): 0.55
  • Current draw (Amps): 2.30
  • 10 Amp 3 pin plug
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Options
  • Remote
CC300_fridge.jpg

Product Overviews

Category
Food Storage (Underbench)
Series
Counterline Series
Refrigeration Type
Fridge
Unit Type
Self Contained, LH
Dimensions
1600 W x 600 D x 725 H (mm)
Temperature Range
1°C to 4°C in 40°C ambient
Gross Volume
355 Litres
Floor Area
0.96m2

Resources

User Manual
Download
CAD Drawings
Download
Product Spec Sheet
Download
Product Series Summary
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Warranty Protection
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SKOPE Genuine Spare Parts
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SKOPE Finance
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Inspiration
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SKOPE for Inspiration

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Bundit Kijpalakorn- Owner, Spice Paragon

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Dominique Colombie- Owner, Paneton Bakery

“I have no doubt that the fit-out, food, drinks and staff will all combine to make every visit a memorable event”

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“Braising meat is very simple with an Irinox Blast Chiller, we just place a temperature probe in it and then leave it to cook. Because it cooks very gently we get up to 15% higher yield due to less moisture.”

Lil Huckle- Food Services Manager and Executive Chef, White Tie Catering

“It’s really exciting to know that if we need to we can easily expand our MISA Cool Room as the business grows – this is a really great option for the future.”

Jo-Ann Moss- Owner, Best Blooms

“The Irinox Bakery Day System has enabled us to increase our production to far greater levels, whilst maintaining the high quality of our products, at peak times of the year, such as Christmas.”

Dominique Colombie- Owner, Paneton Bakery
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