• Standard equipment: a double perforated bottom where to place the sushis.

• Stainless steel construction (Austenitic - Food) and anodized aluminum finishing.
• Sliding back doors in glass, front window in "toughened glass", curved.
• Drain for the condensate.
• Regulation by electronic thermostat (digital).
• Lighting by "LED".
• Built-in group (Energy Class 4), quiet, ventilated condenser.
• Copper evaporator "serpentine" below the tank, also an upper fin evaporator (hidden), refrigerant gas R600a.
• Adjustable feet.
  
  
  
   NB Provide discharge (or) a condensate drain pan.

ADVANTAGE :

• Refrigeration "DOUBLE STATIC" double evaporator, ensuring cold from uniform across the surface (of the top and bottom at the same time), with a range of T° -1° to +2°C.
• They are specifically designed for the display and preservation of sushi, mainly consisting of raw fish, hence the importance of their conservation.