Food Preparation & Processing Equipments

FOOD PROCESSING

Food processing and preservation can be defined as all the activities and operations required for converting raw agricultural produce into safe and nutritious food products. Food processing and preservation are necessary to ensure access to safe, wholesome, and palatable foods at reasonable costs.

Food processing enhances the shelf life of food through various ways such as microorganism control, low-temperature storage, dehydration, and removal of oxygen. It also alters the texture, flavour, and nutritional value of food products to appeal to consumers.

Food processing and preservation benefits include increased food safety, improved nutrition, longer shelf life, and increased economic opportunities.

Food processing is any method used to process food to reduce the number of undesired microorganisms and improve its stability and safety margins to make it more suitable for human consumption.

It includes any physical process, chemical process, or a combination of the two that changes the physical characteristics of food to make it safer or more convenient to use. Processing also improves palatability and appearance.

FOOD PREPARATION

  1. Prevents the growth of bacteria: Properly washing fruits and vegetables, cooking meat to the correct temperature, storing perishable foods at the right temperature (below 40°F), avoiding cross-contamination in the kitchen reduces the risk of bacterial growth.
  2. Reduces the risk of food poisoning: Bacteria such as E.coli, Salmonella, Listeria can cause serious illness like vomiting diarrhea or other gastrointestinal symptoms which could lead to death
  3. Keeps food fresh longer: If you don’t store your perishables properly it could spoil faster resulting in waste.
  4. Aids digestion: preparing our meals hygienically helps maintain digestive wellness studies suggest that improper storage\handling affect hormones responsible for nutrient absorption thus potentially affecting long term metabolic rate
BAKERY
  • RETARDER
  • PROOFER
  • THAW CABINET
  • HOLD/PROOF CABINET
  • COOK / HOLD OVEN
  • BENCH DOUGH SHEETER/ROLLER
  • REFRIGERATED BREADING SIFTER STATION
  • PREPSTATION
  • REFRIGERATED MAKELINES
  • REFRIGERATED MAKETABLES
  • REFRIGERATED SLAB TABLES
  • BLAST FREEZER
  • DOUGH MIXERS
FEATURES & BENEFITS
  • Cooling Options: Ventilated or Static Cooling to Suit Different Environments
  • Food Grade SS 304 for Hygiene and Food Safety: Guarantees superior hygiene standards and ensures food safety.
  • PID-Based Controlling System with Thermocouple Sensors: Ensures temperature accuracy and consistency across the unit.
  • Enhanced Air Flow Design: Maximizes air circulation to maintain uniform temperatures and prevent warm spots.
  • Effective Time Management: Allows chefs to prepare large batches of food in advance, reducing daily cooking time and optimizing kitchen equipment use.
  • Enhanced Quality of Foods: Preserves the moisture, flavor, and texture of food by preventing bacterial growth and damage from macro-crystallization during freezing.
  • Improved Labor and Equipment Efficiency: Enables larger ingredient quantities, providing economies of scale and making better use of kitchen resources.
  • Longer Shelf Life: Foods can be safely chilled, portioned precisely, and regenerated as needed, extending their freshness.
  • Wider Menu Variety: Blast chilling allows chefs to offer a broader selection of dishes, providing more customer choices while maintaining product quality.
  • Prevents Weight Loss: Stops natural moisture evaporation after cooking, preserving the weight and quality of food.
  • Increased Business Capacity: Boosts meal turnover without the need to expand the kitchen or hire additional staff.
FOOD PREPARATION & PROCESSING EQUIPMENTS
RETARDER 1*C TO 4*C ( FOR FRESH DOUGH PRODUCE , SLOWING FERMENTATION ,ADDING FLAVOUR BEFORE FINAL PROOFING)
Sub Heading
DESCRIPTION MODEL CAP (LTRS) DIMENSION (L X W X H) COOLING GN RACK NO INPUT P
MM INCH
1 DOOR RETARDER 1RT 300 730 X 840 X 1220 26 X 28 X 48 COOLING/VENTILATED YES 3/6 375
2 DOOR RETARDER 2RT 650 1390 X 840 X 2020 55 X 33 X 80 COOLING/VENTILATED YES 6/14 550
PROOFER 35*CTO45*C(OPTION OF HUMIDITY CONTROLLED)(INCREASES FERMENTATION BY TRAPPING CO2 HELPING IN BAKING)
Sub Heading
DESCRIPTION MODEL CAP (LTRS) DIMENSION (L X W X H) COOLING GN RACK NO INPUT P
MM INCH
TABLE TOP TP 300 730 X 840 X 1065 28.5 X 33 X 42 HEATING/VENTILATED YES 3/6 550
FLOOR MOUNTED FP 650 730 X 840 X 2020 28.5 X 33 X 80 HEATING/VENTILATED YES 6/14 800
RETARDER & PROOFER AVAILABLE WITH OPTION OF MOVEABLE TROLLERY
SEPARATE TEMP & RH CONTROLLERS WITH OPTION OF MANUAL / ONLINE WATER FILLING & SEPARATE BOILER STORAGE TANK
RETARDER PROOFER/THAW WITH OPTIONAL HUMIDITY CONTROLLED ( 1*C TO 40*C & 55% TO 90% RH)(A 2 IN 1 SOLUTION)
Sub Heading
DESCRIPTION MODEL CAP (LTRS) DIMENSION (L X W X H) COOLING GN RACK NO INPUT P
MM INCH
6 TRAY 6RP 300 730 X 840 X 1220 28.5 X 33 X 80 COOLING/HEATING/RH YES 6 1500
14 TRAY 14RP 650 730 X 840 X 2020 28.5 X 33 X 80 COOLING/HEATING/RH YES 14 1800
HOLD/PROOF CABINET WITH/WITHOUT CONTROLLED VAPOUR (FOODTEMP 35 TO 115*C & 30% TO 85% RH)400X600 18’’X13’’X2
Sub Heading
DESCRIPTION MODEL CAP (LTRS) DIMENSION (L X W X H) COOLING GN RACK NO INPUT P
MM INCH
6 TRAY 6HPC 300 730 X 840 X 1065 28.5 X 33 X 42 HEATING/HUMIDITY YES YES 1060
14 TRAY 14HPC 650 730 X 840 X 2020 28.5 X 33 X 80 HEATING/HUMIDITY YES YES 1250
COOK/HOLD OVEN (VAPOR 60 TO 95*C)(AIR UPTO 225*C)BAKE,BRAISE,POACH,STEAM,ROAST,STAGE,SOUSVIDE WITH GRT YIELDS
Sub Heading
DESCRIPTION MODEL CAP (LTRS) DIMENSION (L X W X H) COOLING GN RACK NO INPUT P
MM INCH
6 TRAY 6CHO 300 730 X 840 X 1065 28.5 X 33 X 42 HEATING/HUMIDITY YES YES 3000
14 TRAY 1CHO 650 730 X 840 X 2020 28.5 X 33 X 80 HEATING/HUMIDITY YES YES 4500
BENCH DOUGH SHEETER / ROLLER-USED FOR LAMINATING DOUGH & PREPARING CONTINOUS SHEET - UPTO 18’’ DIA DOUGHS FOR PIZZA,PIE CRUST,BREAD,TORTILLAS ETC WITH SAFETY BAR AUTOMATIC SHUT,MULTIPLE THICKNESS ,UHMWPE ROLLERS
Sub Heading
DESCRIPTION MODEL CAP (LTRS) DIMENSION (L X W X H) COOLING GN RACK NO INPUT P
MM INCH
1 STAGE SHEETER 1DS 675 X 635 X 820 26.5 X 25 X 22 UPTO 18’’ DOUGH, PLASTIC SCRAPER, AMPERE 8
2 STAGE SHEETER 2DS 675 X 635 X 820 26.5 X 25 X 32 UPTO 18’’ DOUGHS, PLASTIC SCRAPER, AMPERE 10
REFRIGERATED BREADING(SIFTER) STATION- TO SEPARATE & BREAKS CLUMPS IN FLOUR & COMBINED IT WITH COLD FOODS PRIOR TO FRYING FOR UNIFORMITY IN IT
Sub Heading
DESCRIPTION MODEL CAP (LTRS) DIMENSION (L X W X H) COOLING GN RACK NO INPUT P
MM INCH
1 DOOR REF SIFTER BS 100 1125 X 885 X 915+ 44 X 35 X 36+ COOLING/SIFTING 1:1 2 1000
1 DOOR REF SIFTER BS 200 1325 X 885 X 915+ 52 X 35 X 36+ COOLING/SIFTING 2:1 2 1200
PREPSTATION (1 TO 4*C) FOR PREPARATION OF SANDWICHES/BURGERS/PASTAS HAVING NEW PRODUCT LINE WORKSTATION
Sub Heading
DESCRIPTION MODEL CAP (LTRS) DIMENSION (L X W X H) COOLING GN RACK NO INPUT P
MM INCH
2 DOOR PREP 2PS 200 900 X 760 X 1065 36 X 30 X 42 COOLING WITH BM GN 1/6 X 100-5 NOS 400
3 DOOR PREP 3PS 300 1320 X 760 X 1065 52 X 30 X 42 COOLING WITH BM GN 1/6 X 100-7 NOS 450
4 DOOR PREP 4PS 400 1800 X 760 X 1065 72 X 30 X 42 COOLING WITH BM GN 1/6 X 100-10 NOS 550
REFRIGERATED MAKELINES (1 TO 4*C)IDEAL FOR FOOD WASTE CAPTURE IN PIZZERIA HAVING LARGE VOLUMES GOING IN OVEN
Sub Heading
DESCRIPTION MODEL CAP (LTRS) DIMENSION (L X W X H) COOLING GN RACK NO INPUT P
MM INCH
1 DOOR MAKELINE 1ML 200 820 X 915 X 1065 32 X 36 X 42 VENTILATED-BM 1/6 X 150-8 NOS 400
2 DOOR MAKELINE 2ML 350 1220 X 915 X 1065 48 X 36 X 42 VENTILATED-BM 1/6 X 150-12 NOS 550
3 DOOR MAKELINE 3ML 500 1830 X 915 X 1065 72 X 36 X 42 VENTILATED-BM 1/6 X 150-20 NOS 800
REFRIGERATED MAKETABLES(1 TO 4*C)HAVING LARGE WORKSURFACE FOR PIZZA MAKING & WORKING ON IT
Sub Heading
DESCRIPTION MODEL CAP (LTRS) DIMENSION (L X W X H) COOLING GN RACK NO INPUT P
MM INCH
1 DOOR MAKETABLE 1MT 250 1120 X 1040 X 1065 44 X 41 X 42 VENTILATED-BM 1/6 X 150-12 NOS 500
2 DOOR MAKETABLE 2MT 550 1830 X 1040 X 1065 72 X 36 X 42 VENTILATED-BM 1/6 X 150-30 NOS 850
REFRIGERATED SLAB TABLE(1 TO 4*C)A CLASSIC COMBINATION OF WORKING TABLE & MAKELINE REF FOR SPACE CONSTRAINTS
Sub Heading
DESCRIPTION MODEL CAP (LTRS) DIMENSION (L X W X H) COOLING LIGHT RACK NO INPUT P
MM INCH
1 DOOR SLABTABLE 1 ST 300 1220 X 915 X 1065 48 X 36 X 42 VENTILATED-BM 1/6 X 150-6 NOS 400
2 DOOR SLABTABLE 2 ST 500 1830 X 915 X 1065 72 X 36 X 42 VENTILATED-BM 1/6 X 150-10 NOS 550
BLAST CHILLER FREEZER- TIME MNG&ITEM TURNOVER,SHELF LIFE,WIDER MENU,PROPER FOOD WEIGHT,QUALITY,FLAVOUR,MOIST SOFTCHILL-FRUITS,VEGETABLES,CREAMS,DESSERT,FRIED FOOD ,HARD CHILL-MEAT ,SAUCES,POTATOES,FREEZE-ICECREAMYOGURT
Sub Heading
DESCRIPTION MODEL CAP (LTRS) DIMENSION (L X W X H) COOLING LIGHT RACK NO INPUT P
MM INCH
3 TRAY SINGLE DOOR BF3 10KG 800 X 850 X 885 31 X 34 X 35 VENTILATED-600 X 400/1:1 X 65MM-3 850
5 TRAY SINGLE DOOR BF5 20KG 800 X 850 X 1290 31 X 34 X 51 VENTILATED-600 X 400/1:1 X 65MM-5 1100
10 TRAY SINGLE DOOR BF10 40KG 880 X 850 X 1735 31 X 34 X 68 VENTILATED-600 X 400/1:1 X 65MM-10 2150
14 TRAY SINGLE DOOR BF14 50KG 800 X 850 X 1950 31 X 34 X 77 VENTILATED-600 X 400/1:1 X 65MM-14 3250
20 TRAY SINGLE DOOR BF20 75KG 800 X 850 X 2185 31 X 34 X 86 VENTILATED-600 X 400/1:1 X 65MM-20 4500

Effective Time Management

Effective Time Management Using the blast chiller, it is easy to prepare large quantities of foods in advance for later. Chefs no longer repeat the cooking process every day and it also helps the efficient use of other cooking equipment.

Enhanced Quality

Enhanced Quality of Foods Blast chilling immediately preserves the moisture level of goods and prevents bacterial growth. Blast freezing prevents the food molecules from being damaged by macro-crystallization. The moisture, firmness and flavour can be maintained after defrosting.

Labour and Equipment

Labour and equipment can be used more efficiently while ingredients can be brought in larger quantities, providing economies of scale

Food

Food can be chilled safely with a longer shelf life. Portions can be made precisely and foods can then be regenerated as required.

Wider Menu

Wider Menu Using a blast chiller allows the chefs to prepare a greater selection of dishes, offering customers more choices while still maintaining the quality.

Natural Evaporation

The natural evaporation of moisture from cooked food would lead to weight loss. Using a blast chiller after the cooking process would stop evaporation and thus help to stop the loss of water and the foods weight.

Meal Turnover

If the meal turnover is limited by the number of meals you are able to cook and serve within your existing kitchen, using a blast chiller is a fast way to increase the business’ capacity without necessarily expanding the kitchen or employing extra kitchen staff.

UPRIGHT CHILLER WITH DRAWERS
Sub Heading
DESCRIPTION MODEL CAP (LTRS) DIMENSION (LXWXH) (MM) DIMENSION (LXWXH) (INCH) COOLING NO OF BOTTLES (9"/12" NOS) LIGHT POWER (WATTS)
2 DOOR BAR COOLER BBC30 150 915X560X900 36X22X36 VENTILATED 9"-100 YES 300
3 DOOR BAR COOLER BBC45 250 1370X560X900 54X22X36 VENTILATED 9"-175 YES 375
DESCRIPTION MODEL CAP (LTRS) DIMENSION (L X W X H) COOLING GN RACK NO INPUT P
MM INCH
GN 1DOOR/3DRAWER 1/3VGBB 400 525 X 840 X 2000 21 X 33 X 79 VENTILATED YES 2 500
GN 1DOOR/3DRAWER 1/3VGBS 650 725 X 840 X 2000 28.5 X 33 X 79 VENTILATED 2:1 2 400
  • IN 1/3VGBB EACH DRAWER COMPATIBLE WITH 2:1X150MM GN & IN 1/3VGBS EACH DRAWER COMPATIBLE WITH 1:1X150MM GN
UPRIGHT CHILLER EXTRA VOLUME/ADEQUATE AIR CICULATION/SUPERIOIR TEMP UNIFORMITY/OPTIMAL FOODSTORAGE/RS485
Sub Heading
DESCRIPTION MODEL CAP (LTRS) DIMENSION (L X W X H) COOLING GN RACK NO INPUT P
MM INCH
GN 2 DOOR UPRIGHT 2VGB 700 725 X 840 X 2000 28.5 X 33 X 79 VENTILATED 2:1 4 500
GN 4 DOOR UPRIGHT 4VGB 1400 1390 X 840 X 2000 55 X 33 X 79 VENTILATED 2:1 8 1000
UPRIGHT FREEZER/CHILLER COMBO SINGLE COMPRESSOR
Sub Heading
DESCRIPTION MODEL CAP (LTRS) DIMENSION (L X W X H) COOLING GN RACK NO INPUT P
MM INCH
GN 2 DOOR COMBO 2VGC 650 725 X 840 X 2000 28.5 X 33 X 79 VENTILATED 2 4 850
UNDERCOUNTER WITH FRONT VENTILATION/OPERATIONAL UNITS/SPACE SAVER /ZERO CLEARANCE ALL SIDES
Sub Heading
DESCRIPTION MODEL CAP (LTRS) DIMENSION (L X W X H) COOLING GN RACK NO INPUT P
MM INCH
GN 2 DOOR UC 2TGBP 300 1350 X 700 X 850 53 X 28 X 34 VENTILATED YES 4 300
GN 3 DOOR UC 3TGBP 450 1800 X 700 X 850 71 X 28 X 34 VENTILATED YES 6 500
  • OPTION OF 2/3 DRAWERS AVAILABLE INSTEAD OF DOORS
UNDERCOUNTER CHILLER / FREEZER WITH SPLIT UNIT (CHILLER 1 TO 4*C / FREEZER -15 TO -18*C)
Sub Heading
DESCRIPTION MODEL CAP (LTRS) DIMENSION (L X W X H) COOLING GN RACK NO INPUT P
MM INCH
GN 3 DOOR CHILLER 3TGBS 450 1350 X 700 X 850 53 X 28 X 34 VENTILATED YES 6 300
GN 4 DOOR CHILLER 4TGBS 600 1800 X 700 X 850 71 X 28 X 34 VENTILATED YES 8 500
GN 3 DOOR FREEZER 3TGFS 450 1350 X 700 X 850 53 X 28 X 34 STATIC YES 6 450
GN 4 DOOR FREEZER 4TGFS 600 1800 X 700 X 850 71 X 28 X 34 STATIC YES 8 750
  • IN SPLIT UNIT CHILLER , DRAWER OPTION AVAILABLE , LENGTH OF THE SPLIT UNIT SHALL BE WITHIN STIPULATED DISTANCE
FOOD CART/CANNOLI CART WITH FREEZER/CHILLER/SPACE FOR SMALL DECK OVEN,COFFEE M/C,SANDWICH GRILLER,INDUCTION
Sub Heading
DESCRIPTION MODEL CAP (LTRS) DIMENSION (L X W X H) COOLING GN RACK NO INPUT P
MM INCH
6FT CANNOLI CART 6CC 1800 X 700 X 1500 71 X 28 X 34 STATIC YES 2 700
WALL MOUNTED CHILLER / FREEZER
Sub Heading
DESCRIPTION MODEL CAP (LTRS) DIMENSION (L X W X H) COOLING GN RACK NO INPUT P
MM INCH
1 DOOR CHILLER 1WMC 125 965 X 525 X 610 38 X 21 X 24 VENTILATED/STATIC YES 2 300
2 DOOR CHILLER 2WMC 250 1220 X 525 X 610 66 X 21 X 24 VENTILATED/STATIC YES 2 500
1 DOOR FREEZER 1WMC 125 965 X 525 X 610 38 X 21 X 24 STATIC YES 2 350
2 DOOR FREEZER 2WMC 250 1220 X 525 X 610 66 X 21 X 24 STATIC YES 2 550
SLIDING DOOR UPRIGHT BOTTLE COOLER
Sub Heading
DESCRIPTION MODEL CAP (LTRS) DIMENSION (L X W X H) COOLING GN INPUT P
MM INCH
DOUBLE DOOR SBC 1000 1225 X 760 X 2000 48 X 30 X 79 VENTILATED/STATIC PINT-500 750
SLIDING DOOR UPRIGHT BOTTLE COOLER
Sub Heading
DESCRIPTION MODEL CAP (LTRS) DIMENSION (L X W X H) COOLING GN INPUT P
MM INCH
SINGLE DOOR HUF 400 630 X 610 X 2000 25 X 24 X 79 VENTILATED -18 TO 850
  • IN SPLIT UNIT CHILLER , DRAWER OPTION AVAILABLE , LENGTH OF THE SPLIT UNIT SHALL BE WITHIN STIPULATED DISTANCE
  • OPTION OF 1 FULL SINGLE DOOR AVAILABLE INSTEAD OF 2 HALF DOORS
FEATURES & BENEFITS
  • FOOD GRADE SS 304 TO ENSURE HYGIENE AND FOOD SAFETY
  • PID BASED CONTROLLING SYSTEM WITH THERMOCOUPLE SENSORS FOR ACCURACY AND UNIFORMITY
  • ENHANCED AIR FLOW DESIGN ENSURING UNIFORMITY & NO POTENTIAL WARM SPOTS
BLAST CHILLER/FREEZER

Soft Blast Chilling is to gently chill delicate and light products from +90°C to +3°C in 90 minutes with the air temperature remaining above 0°C. Examples include fish, fruits, vegetables, cream, desserts and fried foods. It ensures the texture, flavour, aroma, appearance and nutritional value are preserved

Hard Blast Chilling is to chill dense and large products with higher fat contents such as meat joints, meat based sauces, mashed potato and lasagne. The air temperature drops below freezing point during the cycle ensuring the products reach the required +3°C within 90 minutes without the risk of freezing or damaging the foods.

By using a blast freezer, the temperature of the foods can be rapidly reduced from +90°C to -18°C within the guideline time of 240 minutes. The blast freezing cycle transforms the liquid present in the foods into microcrystals (tiny crystals) which do not damage the tissue structure of the product and ensures the food does not lose its consistency and integrity. This enables you to store the foods ready for thaw, regeneration and service for up to several months. Blast freezing can also be applied for raw materials and semi manufactured products

  1. Effective Time Management Using the blast chiller, it is easy to prepare large quantities of foods in advance for later. Chefs no longer repeat the cooking process every day and it also helps the efficient use of other cooking equipment.
  2. Enhanced Quality of Foods Blast chilling immediately preserves the moisture level of goods and prevents bacterial growth. Blast freezing prevents the food molecules from being damaged by macro-crystallization. The moisture, firmness and flavour can be maintained after defrosting.
  3. Labour and equipment can be used more efficiently while ingredients can be brought in larger quantities, providing economies of scale
  4. Food can be chilled safely with a longer shelf life. Portions can be made precisely and foods can then be regenerated as required.
  5. Wider Menu Using a blast chiller allows the chefs to prepare a greater selection of dishes, offering customers more choices while still maintaining the quality
  6. The natural evaporation of moisture from cooked food would lead to weight loss. Using a blast chiller after the cooking process would stop evaporation and thus help to stop the loss of water and the foods weight
  7. If the meal turnover is limited by the number of meals you are able to cook and serve within your existing kitchen, using a blast chiller is a fast way to increase the business’ capacity without necessarily expanding the kitchen or employing extra kitchen staff.
UNDERCOUNTER CHILLER/FREEZER
UNDER COUNTER CHILLERS & FREEZERS
Sub Heading
DESCRIPTION MODEL CAP (LTRS) DIMENSION (L X W X H) COOLING GN RACK NO INPUT P
MM INCH
GN2 DOOR UC 2TGB 300 1370 X 700 X 850 54 X 28 X 34 STATIC/VENTILATED 1:1 4 375
GN3 DOOR UC 3TGB 450 1830 X 700 X 850 72 X 28 X 34 STATIC/VENTILATED 1:1 6 400
GN2 DOOR UC GLASS DOOR 2TGBG 300 1370 X 700 X 850 54 X 28 X 34 STATIC/VENTILATED 1:1 4 375
GN3 DOOR UC GLASS DOOR 3TGBG 450 1830 X 700 X 850 72 X 28 X 34 STATIC/VENTILATED 1:1 6 400
GN 6 DRAWER UC 6DTGB 300 1370 X 700 X 850 54 X 28 X 34 VENTILATED 1:1 DR-6 400
GN 9 DRAWER UC 9DTGB 450 1830 X 700 X 850 72 X 28 X 34 VENTILATED 1:1 DR-9 550
GN UNDERBURNER 4 DRAWER 4DUBC 250 1370 X 700 X 600 54 X 28 X 24 VENTILATED 1:1 DR-4 400
GN UNDERBURNER 6 DRAWER 6DUBC 350 1830 X 700 X 600 72 X 28 X 24 VENTILATED 1:1 DR-6 550
PREP COUNTER (2 DOOR OR 6 DRAWER) 1/6X100-8 NOS 2TGBM 300 1370 X 700 X 850 + 150 54 X 28 X 34 + 6 VENTILATED/STATIC, BM - STATIC 1/6-8 4 400
PREP COUNTER (3 DOOR OR 9 DRAWER) 1/6X100-10 NOS 3TGBM 450 1830 X 700 X 850 + 150 72 X 28 X 34 + 6 VENTILATED/STATIC, BM - STATIC 1/6-10 6 550
FREEZER(-15TO-20*C)
Sub Heading
DESCRIPTION MODEL CAP (LTRS) DIMENSION (L X W X H) COOLING GN RACK NO INPUT P
MM INCH
2 DOOR UC FREEZER 2TGF 300 1370 X 700 X 850 54 X 28 X 34 STATIC 1:1 4 500
3 DOOR UC FREEZER 3TGF 450 1830 X 700 X 850 72 X 28 X 34 STATIC 1:1 6 850
EXTRA OPTIONS AVAILABLE IN ALL MODELS
Advantages & Features

Size and Capacity

Bar fridges come in various sizes and capacities. This makes them a versatile option for those with limited space who still want to keep their drinks and snacks cold.

Temperature Control

Most bar fridges come with adjustable thermostats, allowing you to control the temperature inside the refrigerator. This is important because different drinks and snacks require different temperatures to stay fresh.

Shelves and Compartments

Bar fridges come with a range of shelves and compartments that allow you to organize your drinks and snacks efficiently. Some models come with adjustable shelves, allowing you to customize the interior to suit your needs.

Energy Efficiency

Bar fridges are generally more energy-efficient than larger refrigerators. This is because they have a smaller capacity, which means they use less energy to cool the contents.

Portability

Bar fridges are designed to be lightweight and portable, making them easy to move around as needed. This is particularly useful for individuals who want to use their fridges in different locations, such as in their office during the day and in their bedroom at night.

Space-Saving Design

Bar fridges are designed to be compact, making them a space-saving option for those who have limited space in their home or office. They can be placed on a countertop, desk, or floor.

Convenience

With a bar fridge, you can keep your drinks and snacks cold and within easy reach. This is particularly useful if you have guests and want to avoid running back and forth to the kitchen to get drinks and snacks.

Energy Efficiency

Bar fridges are generally more energy-efficient than larger refrigerators. This is because they have a smaller capacity, which means they use less energy to cool the contents. This can aid you in saving money on your energy bills over time.

Cost Effective

Bar Fridges are generally less expensive than larger refrigerators, making them an affordable option for those on a budget.

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