Ice-cream storage display STAFF Ice system 1959 V410VFS

An ice cream cabinet keeps finished product at serving consistency without freezing it solid. The V410VFS uses a static cooling system: a refrigeration coil chills the air inside the insulated cabinet, and the cold air settles naturally around the tubs. No fan moves the air, so the temperature stays even and the product does not dry out or form ice crystals on the surface. The cabinet holds the temperature low enough to keep the ice cream firm yet soft enough to scoop, while preventing bacterial growth.

The operator loads the tubs into the cabinet, closes the lid, and sets the electronic thermostat to the desired holding temperature between -25 °C and +4 °C. The thermometer displays the current temperature so the operator can check it without opening the cabinet. When frost builds up on the coil, the operator starts a manual defrost cycle; the coil warms until the frost melts, then the refrigeration restarts automatically. The melted water drains away through an internal channel.

The cabinet is built from pre-painted sheet steel with a stainless-steel interior liner. The lid is double-glazed for insulation and visibility. The electronic thermostat-thermometer is mounted on the front panel; it controls the refrigeration cycle and displays the temperature. A manual defrost button initiates the defrost sequence.

The 230 V supply connects to a standard single-phase circuit, the same as most counter-top appliances. The temperature range from -25 °C to +4 °C covers both frozen storage and serving temperatures for ice cream, sorbet and gelato. The 34 kg weight allows the cabinet to be moved by one person using a sack truck. The 495 mm width fits between standard worktop units, while the 706 mm depth leaves room for the lid to open fully without projecting into the aisle.

After each service period, the operator wipes the interior liner with a damp cloth and mild detergent. The defrost water channel is cleared with a brush to prevent blockages. The exterior surfaces are cleaned with a soft cloth to protect the painted finish.

The V410VFS is offered in three configurations: two 5 L tubs, four 2.5 L tubs, or one 5 L tub and two 2.5 L tubs. Dishes are not included.

The cabinet is listed in the STAFF Ice System 1959 catalogue under static-cooling ice cream holding equipment.