Cooling / Freezing. Cell 3 levels.
Ideal for commercial catering.
The drastic reduction in temperature makes it possible to limit the proliferation of bacteria and to preserve the quality of the tissues. It is forbidden to leave food to cool naturally, the main cause of poisoning.
The quality and taste of the products are maintained after defrosting. Raw, semi-cooked and cooked products are ideally preserved and fresh. Artisanal ice creams are better preserved and of better quality.
• Stainless steel construction.
• Tropicalized unit (43°C, 65% humidity)
• 3 GN 1/1 levels with adjustable distance
• Electronic control panel
• Door opening alarm too long
• R452A refrigerant
• Pre-cooling cycle, cold keeping function
• Cycle by time or by core probe
• Single-phase 230V
Designation: BASIC 3 cell