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CP One Holding Cabinet

Model ID: CP One

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CP One Holding Cabinet

Model ID: CP One

CP One is designed for bakeries, ice cream makers and pastry chefs to perfectly preserve their quality creations in a compact space.

Features & Benefits
  • Safeguard food flavours, colours and taste
  • No sudden temperature changes
  • Sanigen system eliminates odours, blocks flavour exchange between food, and extends shelf life
  • Customise temperature to your needs (-25 degC/ to +15 degC)
  • Personalise the way you work and save time with product specific dynamic cycles
  • Intuitive, easy to use LCD display
  • Food safety, HACCP integration
  • R452A refrigerant - a 45% reduction in GWP (global warming potential) over previous R404A
  • Best suited to: Restaurants / Cafes, Clubs / Pubs / Bars, Food Production, Hospitality / Venues, Accommodation, Schools, Medical / Aged Care, Bakery / Pastry
Pricing and Availability

This product is made to order, contact us now for lead time and pricing

Product Overview

Category
Blast Chillers
Series
Irinox Series
Refrigeration Type
Cold Storage Cabinet
Unit Type
Self Contained, Bottom
Dimensions
810 W x 1107 D x 2085 H (mm)
Temperature Range
From -25°to +15°C
Gross Volume
N/A
Floor Area
N/A

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“With the Irinox Blast Chiller we are able to rapidly bring food down to a safe temperature for storage.”

Lil Huckle- Food Service Manager and Executive Chef, White Tie Catering

“I am passionate about creating unique and innovative products that allow people to enjoy a little taste of France in the form of pastries. The Irinox Bakery Day System fulfils all our bakery’s requirements and expectations.”

Dominique Colombie- Owner, Paneton Bakery

“SKOPE’s series of temperature controlled fridges, which keep red wine at the optimum temperature, were the perfect solution to keep members happy.”

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“The Irinox Bakery Day System has increased our bake off time by three times over conventional proofing.”

Dominique Colombie- Owner, Paneton Bakery

“Braising meat is very simple with an Irinox Blast Chiller, we just place a temperature probe in it and then leave it to cook. Because it cooks very gently we get up to 15% higher yield due to less moisture.”

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