Ice-cream storage display STAFF Ice system 1959 V410CFS

An ice cream cabinet keeps frozen desserts at serving consistency by holding them below the point where ice crystals grow. A static cooling system circulates cold air without a fan, relying on natural convection to maintain even temperatures across every shelf. This method avoids the drying effect of forced air, preserving texture and flavour while using less energy than fan-assisted models. The V410CFS cabinet is loaded from the top: four stainless-steel vats of 2.5 L each slide into place. The electronic thermostat-thermometer is set to the desired holding temperature between -25 °C and +4 °C, allowing the unit to chill soft-serve mixes or store pre-frozen scoopable ice cream. Manual defrost clears frost build-up when the display is empty, using the same air-cooling circuit that cools the vats. The cabinet is constructed in stainless steel with an insulated outer shell. The static cooling system has no moving parts inside the storage area, reducing maintenance and noise. An electronic control panel displays the current temperature and allows adjustment of the thermostat setting. A temperature range of -25 °C to +4 °C covers both deep-freeze storage and soft-serve holding. The 230 V supply matches standard UK commercial circuits, while the 34 kg weight allows the unit to be moved by two people without a trolley. The 495 mm depth fits under most worktops, and the 706 mm width leaves space for adjacent equipment without overcrowding. After each service, the seamless stainless-steel liner can be wiped down to remove sugar residue and fruit syrups without trapping moisture or odours. The static cooling system requires no filter changes, but the evaporator coil should be brushed clear of dust every six months to maintain efficiency. Manual defrost is performed by switching the unit off and allowing frost to melt naturally, then wiping away excess water. The V410CFS is a single model without variants. Dishes for serving are not included.