Description
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A versatile 127 L cellar to develop a refining or maturation offer without oversizing the investment.
This model is aimed at restaurants, delicatessens, cheese makers, charcutiers and small laboratories who want to test or structure a refined offer: cheese, charcuterie or meat according to the chosen protocol.
See the cellar in video
This video allows you to visualize the compact format, the glass door and the general presentation of the cellar before purchase.
Why choose a compact multi-purpose cellar?
1. To test a new margin relay
Refining and maturation make it possible to transform a standard product into a more differentiating offer.
2. To keep a controllable volume
The 127 L helps learn cycles, losses and turnover without tying up too much stock.
3. To promote know-how
A dedicated cellar makes the process more understandable for the team and more premium for the customer.
ChillerHub Advice: versatility does not replace a protocol. Separate sensitive uses and validate your hygiene parameters before mixing several families of products.
Which version should you choose?
| Version | Recommended use | Why |
|---|---|---|
| 127 L versatile | Test, small map, targeted refinement | More accessible and easier to manage format. |
| Dedicated dry aged cellar | Matured meat as a central product | More suitable if meat maturation becomes a major offering. |
Technical table
| EAN | 7422242896839 |
|---|---|
| Dimensions W×D×H | 595 × 570 × 820 |
| Gross weight | 45kg |
| Raw capacity | 127 L |
| Temperature | 1/25 °C |
| Humidity | 60/85 % |
| Power | 0.14kW |
| Voltage | 230 V |
| Frequency | 50/60Hz |
| Gas | R 600 A |
| Gas charge | 35g |
| Defrosting | Automatic |
| Energy class | B |
| EPREL | 447213 |
| Noise | 40dB |
| Maximum atmosphere. | 43 °C |
| Material | Powder coated steel |
| Color | Black / Stainless steel |
| Order | Digital |
| Ready to plug in | Yes |
| Mobile | No |
Points to check before purchase
- Define a protocol per product family.
- Avoid mixing incompatible products without HACCP control.
- Anticipate weight loss and duration of immobilization.
- Plan for regular and documented cleaning.
Our recommendation: excellent format for testing a premium offer; if matured meat becomes central, move to a dedicated dry aged cellar.
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