Ice-cream storage display STAFF Ice system 1959 V840 C OW

An ice cream cabinet that keeps frozen product at serving consistency without stirring. A static cooling system circulates cold air around fixed vats, lowering the temperature evenly to prevent ice crystals and maintain texture. The method relies on steady, gentle cooling rather than mechanical agitation, so the ice cream stays smooth and ready to scoop throughout service.

The operator loads the eight stainless-steel vats—four of 7.5 L and four of 2.5 L—into the cabinet and sets the electronic thermostat to the desired holding temperature between -25 °C and +4 °C. Air cooling defrosts the evaporator automatically, removing frost without manual intervention. Wheels allow the unit to be moved between prep areas and service points, and the 990 mm worktop width fits standard counter depths.

Construction is a stainless-steel exterior and interior, with insulation between the walls to retain cold. The electronic thermostat-thermometer displays the current temperature and lets the operator adjust the set point. A manual defrost cycle can be initiated when needed, clearing any excess frost from the evaporator.

The 230 V supply plugs into a standard single-phase circuit, drawing power for the compressor and fan. A weight of 68 kg means the cabinet can be rolled by one person but remains stable once in place. The temperature range of -25 °C to +4 °C covers deep-freeze storage down to soft-serve holding, so the same unit can handle both bulk storage and front-of-house service.

Cleaning involves wiping the interior and exterior with a damp cloth and mild detergent, then running a manual defrost cycle to clear any remaining moisture. The static system has no moving parts inside the cabinet, so there are no agitators or scrapers to disassemble. Vats are removed for separate washing.

The V840C is a single model; no variants are listed. Dishes and scoops are not included.