Description
Technical specifications
| Dimensions W×D×H | 920 × 550 × 910 |
|---|---|
| Gross weight | 110kg |
| Raw capacity | 198 L |
| Temperature | -3/+5°C |
| Power | 0.4kW |
| Voltage | 230 V |
| Frequency | 50/60Hz |
| Gas | R 290 |
| Gas charge | 90g |
| Defrosting | Automatic |
| Energy class | No energy label required |
| Material | Aisi 304 stainless steel |
| Color | Stainless steel |
| Order | Manual |
| Ready to plug in | Yes |
| Mobile | No |
| Insulation thickness (mm) | 60 |
| EAN | 6017438221277 |
A 198 L stainless steel cabinet to organize meat storage in a dedicated cold space.
This cabinet is aimed at restaurants, butchers and laboratories who want to insulate meat from the general cold. The range indicated on the sheet, from -3°C to +5°C, allows usage to be adapted according to internal protocol.
See the cabinet in video
This video allows you to visualize the stainless steel format, the interior organization and the general presentation of the cabinet before purchase.
Why have a dedicated meat cupboard?
1. To better organize flows
Separating the meat limits mixing and makes daily checks simpler.
2. To secure storage
A dedicated piece of furniture helps the team keep a clear method: reception, storage, service exit.
3. To stay sober and efficient
Here, the interest is less in staging than in operational regularity in the kitchen.
ChillerHub Advice: Always follow your target temperatures, shelf lives and HACCP plan. The cabinet does not replace the protocol.
Which version should you choose?
| Version | Recommended use | Why |
|---|---|---|
| 198 L stainless steel | Restaurant, butcher, laboratory | Dedicated volume and professional format. |
| Dry Aged glass cellar | Visible and commercial maturation | More suited to an exposed premium offering. |
Points to check before purchase
- Define the use: conservation, short maturation or buffer storage.
- Control temperatures with your internal procedure.
- Provide a location that is easy to clean.
- Do not use as a commercial showcase if the objective is to display dry aged.
Our recommendation: good choice if your Mayn need is cold meat organization; for a visible customer experience, choose a glass Dry Aged cellar.
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