Cold & Ice
10 products
Cold and ice covers storage and display: refrigerated cabinets, blast chillers, pastry counters, display cases, proofing chambers and ice makers. This is the area where a sizing mistake is paid for every single day.
Further information ↓
Single-door refrigerated cabinet
Upright single-door cabinet. 304 stainless inside/out. Two temperature ranges available (TN/BT). Fits EN 600×400 trays.
Two-door refrigerated cabinet
Upright two-door cabinet. 304 stainless inside/out. Two temperature ranges available (TN/BT). Fits EN 600×400 trays.
Blast Freezer BL-E10
-45 °C blast freezer: 250 L, 10 GN 1/1 levels (600 × 400 mm), Embraco compressor, hot-gas defrost and core food probe.
Dough proofing chamber – 2 trolleys (64 trays)
Foam spray system with Taisheng digital controller. Springfield heating, EBM fan, Schneider contactor.
Refrigerated display case 1.5m
LED lighting, anti-mist glazing and ventilated cooling for pastry display.
Refrigerated low counter 3 doors GN
Three-door low refrigerated counter. Internal/external material 304 stainless.
Proofing cabinet (single door)
Single-door proofing cabinet with even heating and stable control.
Proofing cabinet (double door)
Double-door proofing cabinet with increased capacity and stable control.
Ice maker (cube)
Professional ice maker. Stable daily production, integrated storage bin, air-cooled.
Compact proofing cabinet (single door)
Compact refrigerated proofing cabinet: 20 levels of 400 × 600 mm, ventilated cooling at 2–5 °C, SECOP SC15MLX compressor and reinforced insulation.
Further information
- How to choose
- Three parameters are checked before anything else: usable internal volume (external dimensions say nothing about what actually fits), the temperature range held in a hot ambient, and the climate class — a unit rated for a temperate room struggles in a kitchen that heats up during service.
- Integration
- Refrigeration is designed together with the room: heat to be extracted, ventilation, proximity to a heat source and door swing. A well-chosen unit in a bad position consumes more than an average unit in a good one.
Common question — What is the difference between storage and a blast chiller?
A cabinet holds a temperature over time; a blast chiller drops the temperature of hot food quickly. They are two different functions, and the second is what secures the cold chain in production.