• Small and space saving (can be placed in the lower shelf of a work table).
• Capacity: 3 GN 1/1.
• Production per cycle: 8 Kg ( +70° C +3° C) and 5 Kg ( +70° C -18° C)
• Core probe as standard.
• Door (non-reversible) with stainless steel handle.
• Guides for stainless steel plates, spacing for plates 65 mm.
• 4 adjustable jacks.

• Programmable electronic regulator (in closed waterproof box), with preservation function at the end of the cycle and alarm bell ("HACCP norm").
• Monoblock structure, inside and outside manufactured in austenitic stainless steel (food), the back is in galvanized steel.
• Stamped inside bottom with draining cap (high maintenance), rounded angles and corners (without bumps).
• Door, magnetic joint (easy replacement, without tools).
• Micro switch device, allowing the stops of the evaporator's ventilator while opening the door.
• Compressor group climatic class 4, ventilated condenser, frontal accessibility.
• Refrigerant R404A (or R452).
• Ventilated evaporator (oversized), treated against salt and food acids, completely hidden (no visible).
• Automatic evaporation of the condensate.
• Polyurethane insulation without CFC.
• The equipment is manufactured following the (CE) standards in force.

ADVANTAGE:

• Regulator with large luminous display, tactile keys (IP65). Control of cooling or freezing cycles (with "Hard / Soft" function), on time or at temperature (core probe). Memorization of HACCP alarms, various programs ...... In cold link, the food security get through by a basic principle: I.E. the transition of the core probe temperature from +70°C to +3°C in 90 minutes (UK norms) or from +65°C to +10°C in 110 minutes (NF norms) and from + 70 ° C to -18 ° C in 240 minutes (UK norms) or + 65 ° C to -18 ° C in 270 minutes (NF norms), the Diamond chillers guarantee you the respect of all this duties.