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Crioni 2.5 stainless steel door underbar fridge with a +2°C to +7°C temperature range, fan assisted refrigeration, digital temperature control and a 1800mm wide configuration.
The Crioni 2.5 Stainless Steel Door Underbar Fridge is a commercial refrigeration unit designed to provide chilled storage beneath a preparation counter, bar or service area. Its 2.5 configuration provides a practical middle size for businesses that need more refrigerated storage than a compact unit without requiring the longer footprint of a 3.5 model.
The unit 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 fridge has a stainless steel top, sides and front, a Chromadek interior and galvanised backing. It is self evaporating and supplied on castors, including two lockable castors, with an additional side louvre for ventilation.
The unit measures 1800mm × 750mm × 900mm and weighs 165kg.
Brand: Crioni
Configuration: 2.5
Door Type: Stainless steel doors
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
Top, Sides and Front: Stainless steel
Interior: Chromadek
Backing: Galvanised
Evaporation: Self evaporating
Castors: Included, with 2 lockable
Ventilation: Additional side louvre
Weight: 165kg
| DIMENSIONS: | 1800 x 750 x 900mm |
| WEIGHT: | 165Kg |
It can suit a medium sized preparation or service station that needs more chilled storage than a compact 1.5 unit without using the longer footprint of a 3.5 model. The solid doors make it particularly suitable for back of house food storage.
It sits between the smaller and larger versions, giving businesses a way to increase undercounter storage without automatically moving to the longest cabinet. The right choice depends on how much chilled stock is needed at that workstation during peak service.
Use it for chilled products or ingredients that staff need close to the preparation area but customers do not need to see. Organise the interior according to frequency of use so staff can open the correct section and retrieve items quickly.





































































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