Ice-cream storage display STAFF Ice system 1959 V420CFI

An ice cream cabinet keeps gelato at serving consistency by circulating cold air around insulated vats. The static cooling system removes heat without a fan, relying on natural convection to maintain an even temperature across every vat. This method avoids dehydration and ice crystal growth, preserving texture and flavour over long service periods.

The V420CFI holds four stainless-steel vats: two of 7.5 L and two of 2.5 L. The operator loads the vats with freshly churned gelato, sets the electronic thermostat to the desired holding temperature between -25 °C and +4 °C, and leaves the cabinet to stabilise. The built-in thermometer displays the internal temperature continuously, allowing staff to monitor conditions without opening the lid. When a vat is needed, the operator lifts the lid, removes the vat, and replaces it promptly to prevent warm air entering.

The cabinet is constructed from stainless steel with an insulated outer shell. The static air-cooling system has no moving parts inside the cabinet, reducing maintenance and noise. An electronic thermostat-thermometer provides precise temperature control and readout.

The 230 V voltage requirement matches a standard single-phase kitchen circuit. The 34 kg weight allows the unit to be moved by two people or on a trolley. The 495 mm width and depth fit a compact worktop footprint, while the 620 mm height clears most under-counter cupboards.

Defrosting is manual: the operator switches the cabinet off, removes the vats, and allows the interior to warm to room temperature before wiping away any frost. The static cooling system produces minimal frost, so defrosting is needed only occasionally.

The V420CFI is a single model; no variants are listed. Dishes are not supplied with the cabinet.