1.5 POLAR TOP STAINLESS STEEL UNDERBAR FRIDGE

Crioni 1.5 Polar Top Stainless Steel Underbar Fridge

The Crioni 1.5 Polar Top Stainless Steel Underbar Fridge is a commercial refrigeration unit that combines an accessible polar top preparation area with refrigerated storage below. This configuration keeps chilled ingredients close to the preparation point while providing additional cold storage within the same workstation.

The underbar fridge operates from +2°C to +7°C and uses fan assisted refrigeration. It features digital temperature control with a defrost timer and self closing stainless steel doors.

The unit has a stainless steel top, sides and front, a Chromadek interior and galvanised backing. It is supplied on castors, including two lockable castors, and features an additional side louvre for ventilation.

The unit measures 1200mm × 750mm × 900mm and weighs 145kg.

Features

Brand: Crioni
Model: 1.5 Polar Top
Temperature Range: +2°C to +7°C
Voltage: 220V
Refrigerant: R22/R134a
Insulation: Polystyrene
Refrigeration: Fan assisted
Temperature Control: Digital
Defrost Timer: Yes
Doors: Self closing stainless steel doors
Top, Sides and Front: Stainless steel
Interior: Chromadek
Backing: Galvanised
Evaporation: Self evaporating
Castors: Included, with 2 lockable
Ventilation: Additional side louvre
Weight: 145kg

Specifications

Frequently Asked Questions About the 1.5 Polar Top Underbar Fridge

What is the polar top on the 1.5 underbar fridge useful for?

The polar top format is intended to keep chilled ingredients accessible near the preparation area while the refrigerated base provides additional cold storage below. This type of setup can reduce repeated trips between a prep station and a separate upright fridge during busy service.

Is the 1.5 polar top underbar fridge suitable for a compact food preparation station?

Yes. The smaller 1.5 configuration can make sense where you want chilled ingredients close to the preparation point but have limited counter length. It is particularly useful when the workstation needs cold storage and ingredient access in one compact footprint.

How should I use the top section and refrigerated base together during service?

Keep the ingredients needed most frequently in the top working area and use the base for replenishment stock or other chilled items. This creates a simple workflow where staff can replace ingredients from below instead of repeatedly leaving the station during a rush.