Nutrition facts and organoleptic properties preservation
Air circulation is uniform inside the room and this ensures product preservation in nutrition facts and organoleptic characteristics. Temperatre is constantly under control thanks to air flow regulation. It is also to point out energy saving result of the floor insulation.
(Positive cold room) Fresh baking doughs and pastry products preservation
Positive cold room works from +1°C of minimum temperature and it is ideal for medium-long time preservation of fresh baking doughs and pastry products.
(Negative cold room) Frozen and deep-frozen baking doughs and pastry products preservation
Negative cold room works from -20°C of minimum temperature and it is ideal for medium-long time preservation of frozen and deep-frozen baking doughs and pastry products.
Technical Specs
Pre-painted galvanized sheet structure
Self-supporting shelving
70×190 cm single door passageway (on demand: additional door installation)