Refrigerated module ROCAM 01900OM3RV/E

A refrigerated buffet counter that circulates chilled air across the display well keeps prepared dishes at safe serving temperatures without drying them out. A low-speed fan draws air over an evaporator coil, cooling it before it is gently blown across the food. The evaporator removes heat and moisture, but the air blade created by the vents at the rear of the well forms a protective layer that prevents dehydration while maintaining consistent cold temperatures. This method avoids the uneven cooling of static refrigeration and allows the unit to recover quickly after the well is opened for service or restocking.

The operator loads the well with gastronorm pans up to 100 mm deep, then sets the desired temperature between +2 °C and +10 °C on the control panel. Once the unit reaches the set point, the fan starts automatically, circulating the chilled air across the pans. The lower compartment can be fitted with doors or left open for additional storage or modular heated sections. When the display grid is removed, the well floor can be tilted to improve food presentation or removed entirely for thorough cleaning. Adjustable feet allow the counter to be levelled on uneven floors, and the optional skirting board conceals the feet while improving airflow beneath refrigerated units.

The structure is built from stainless steel, with laminated wood or powder-coated steel panels available in a range of colours. The well and lower compartment interiors are stainless steel, and the removable bottom panels simplify cleaning. Tempered glass sneeze-guards in straight, inclined or fully enclosed configurations protect food during service. Optional LED or halogen lighting enhances visibility, while foldable dish holders, tray slides and stainless steel tube supports provide flexible display arrangements for self-service or assisted service setups.

The 230 V power requirement matches a standard single-phase circuit, and the 0.348 kW base load increases only if optional lighting is added. The 100 kg weight ensures stability during service while allowing the unit to be moved on its castors when needed. External dimensions of 1171 mm wide, 747 mm deep and 910 mm high fit within standard worktop layouts, while the 1017 mm by 593 mm well accommodates three GN1/1 pans. The lower compartment offers additional storage or modular integration with heated sections.

Cleaning involves removing the bottom panels and display grid, wiping down the stainless steel surfaces with a mild detergent, and ensuring the vents remain unobstructed. The evaporator coil requires periodic defrosting to maintain efficiency, and the refrigerant gas R290 is used for its low environmental impact.

Customisation options include lighting, sneeze-guards, dish holders, tray slides, castors, skirting boards and adhesive stickers. Finishes range from laminated wood in colours such as silver, walnut or wenge to powder-coated steel in pure white, aluminium or matte black. The unit can be configured for wall-leaning buffets or self-service islands, with removable tray slides bridging the front and back dish holders where needed.

The ROCAM OMNIA 3RV-E is categorised under refrigerated buffet counters in the professional catering equipment catalogue.