Délai de livraison
2 à 5 jours ouvrés selon disponibilité
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Livraison offerte
Dès 300€ HT sur toute la France métropolitaine
2-3 jours
Gratuit
DHL Courier delivery
Le coursier DHL effectuera la livraison à l'adresse indiquée.
2-3 jours
Gratuit
Garantie 1 an
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Modes de paiement :
Cette armoire réfrigérée à pizzas avec tiroirs à pâte est spécialement conçue pour les pizzerias, laboratoires de préparation, boulangeries et établissements CHR. Elle combine un stockage réfrigéré optimisé pour les plateaux 400 x 600 mm et 7 tiroirs à pâte dédiés, pour une gestion fluide de la production, de la fermentation et de la mise en place.
• Plage de température : 2 à 10 °C
• Classe climatique : 4
• Volume brut : 390 L
• Volume net : 370 L
• Poids brut / net : 408 / 393 kg
Cette configuration offre un contrôle stable et précis pour la pousse des pâtons et la conservation des pizzas garnies.
• 7 tiroirs à pâte
• 2 portes à charnières à fermeture automatique
• Vitrage de sécurité : Oui
• 14 guides pour plateaux à pizza
• Dimensions des plateaux : 400 x 600 mm
• 8 pieds ajustables
• Finition extérieure : inox SS304
• Finition intérieure : inox SS304
La construction tout inox SS304 garantit hygiène, robustesse et durabilité en environnement intensif. Les tiroirs facilitent la gestion de la pâte, tandis que les portes vitrées assurent une visibilité immédiate du contenu.
• Régulation électronique
• Réfrigération ventilée
• Dégivrage automatique
• Fluide frigorigène R600a
• Charge de gaz : 95 g
Le froid ventilé assure une répartition homogène de la température, essentielle pour la qualité et la régularité des pâtons. La régulation électronique garantit une précision optimale.
• Classe énergétique : B
• Consommation d’énergie : 2.41 kWh / 24 h
• Consommation annuelle : 880 kWh / an
• Indice d’efficacité énergétique : 34.8
• Volume EEI : 290 L
• Puissance consommée : 300 W
• Tension / fréquence : 220–240 V / 50 Hz
• Niveau sonore : 42 dB(A)
• Thermomètre intégré
La classe énergétique B assure un excellent rapport entre performance et coût d’exploitation, idéal pour un appareil fonctionnant en continu.
• Dimensions intérieures : 1052 x 630 x 589 mm
• Dimensions extérieures : 2045 x 800 x 1445 mm
• Dimensions emballées : 2050 x 840 x 1360 mm
• Charge conteneur 40 pieds : 28 pièces
Ses dimensions permettent une intégration cohérente dans un laboratoire de pizzeria ou une zone de préparation dédiée tout en offrant un volume utile important.
| Marques |
Tefcold |
|---|---|
| Garantie | |
| Matériau | |
| Type de froid |
Ventilé |
| Type de dégivrage | |
| Tension (en V) |
230V (Monophasé) |
| Type de gaz réfrigérant | |
| Tropicalisé | |
| Type de portes |
Battante |
| Nombre de portes |
2 |
| Classe énergétique |
A client that's unhappy for a reason is a problem, a client that's unhappy though he or her can't quite put a finger on it is worse. Chances are there wasn't collaboration, communication, and checkpoints, there wasn't a process agreed upon or specified with the granularity required.
It's content strategy gone awry right from the start. Forswearing the use of Lorem Ipsum wouldn't have helped, won't help now. It's like saying you're a bad designer, use less bold text, don't use italics in every other paragraph. True enough, but that's not all that it takes to get things back on track.
If that's what you think how bout the other way around? How can you evaluate content without design? No typography, no colors, no layout, no styles, all those things that convey the important signals that go beyond the mere textual, hierarchies of information, weight, emphasis, oblique stresses, priorities, all those subtle cues that also have visual and emotional appeal to the reader. Rigid proponents of content strategy may shun the use of dummy copy but then designers might want to ask them to provide style sheets with the copy decks they supply that are in tune with the design direction they require.
A client that's unhappy for a reason is a problem, a client that's unhappy though he or her can't quite put a finger on it is worse. Chances are there wasn't collaboration, communication, and checkpoints, there wasn't a process agreed upon or specified with the granularity required.
It's content strategy gone awry right from the start. Forswearing the use of Lorem Ipsum wouldn't have helped, won't help now. It's like saying you're a bad designer, use less bold text, don't use italics in every other paragraph. True enough, but that's not all that it takes to get things back on track.
If that's what you think how bout the other way around? How can you evaluate content without design? No typography, no colors, no layout, no styles, all those things that convey the important signals that go beyond the mere textual, hierarchies of information, weight, emphasis, oblique stresses, priorities, all those subtle cues that also have visual and emotional appeal to the reader. Rigid proponents of content strategy may shun the use of dummy copy but then designers might want to ask them to provide style sheets with the copy decks they supply that are in tune with the design direction they require.
A client that's unhappy for a reason is a problem, a client that's unhappy though he or her can't quite put a finger on it is worse. Chances are there wasn't collaboration, communication, and checkpoints, there wasn't a process agreed upon or specified with the granularity required.
It's content strategy gone awry right from the start. Forswearing the use of Lorem Ipsum wouldn't have helped, won't help now. It's like saying you're a bad designer, use less bold text, don't use italics in every other paragraph. True enough, but that's not all that it takes to get things back on track.
A client that's unhappy for a reason is a problem, a client that's unhappy though he or her can't quite put a finger on it is worse. Chances are there wasn't collaboration, communication, and checkpoints, there wasn't a process agreed upon or specified with the granularity required.
It's content strategy gone awry right from the start. Forswearing the use of Lorem Ipsum wouldn't have helped, won't help now. It's like saying you're a bad designer, use less bold text, don't use italics in every other paragraph. True enough, but that's not all that it takes to get things back on track.
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