Refrigerated module ROCAM 01900OM4RSF

A refrigerated buffet unit keeps prepared dishes chilled while presenting them for self-service or assisted service. Cold air is circulated by static convection inside a sealed well and a separate lower compartment, each cooled by its own compressor and thermostat. The static method avoids moving parts and fan noise, making it suitable for front-of-house areas where quiet operation matters. The refrigerant, R290, is a hydrocarbon with low environmental impact, chosen for its efficiency in small refrigeration circuits.

The operator loads the well with up to four GN1/1 gastronorm containers, which sit on a stainless steel tank with rounded edges and a drain tap for easy cleaning. The lower compartment, accessed through doors, provides additional chilled storage without opening the display area. Temperature is set between +2 °C and +10 °C, allowing safe holding of cold starters, salads, desserts or pre-plated dishes. Two independent thermostats let the kitchen control each section separately, so the well can run at a lower temperature than the compartment if needed.

To use the buffet, the operator first adjusts the feet to level the unit, then powers it on. The compressors start automatically, bringing the well and compartment down to the set temperatures. Once stable, the well is loaded with containers and the lower compartment with bulk items. The unit maintains temperature without further intervention until the end of service, when the well is emptied, the drain tap opened, and the interior wiped down.

The structure is stainless steel, with panels available in laminated wood, stainless steel or powder-coated steel. Laminated wood panels come in a range of colours including silver, walnut, birch and anthracite, while powder-coated steel offers pure white, aluminium, grey, matte black or chocolate. The standard finish is laminated wood, but the unit can be ordered with stainless steel or painted panels for a different look or easier cleaning.

Controls consist of two electronic thermostats, one for the well and one for the lower compartment. Each thermostat sets the target temperature within the +2 °C to +10 °C range, and the compressors cycle on and off to maintain it. The power rating of 0.33 kW for the well and 0.22 kW for the compartment reflects the load on the electrical circuit; with optional LED lighting or a G6 display, the total power increases. The unit runs on a 230 V single-phase supply, the standard for most commercial kitchens in the UK.

The external dimensions of 1496 mm wide, 747 mm deep and 910 mm high give the footprint of the buffet, which fits against a wall or in an island configuration. The well itself measures 1342 mm by 593 mm by 260 mm deep, holding four GN1/1 containers. The lower compartment is 933 mm wide and 444 mm high, accessed through doors. The weight of 100 kg means the unit is moved with a trolley or two people, and the adjustable feet allow it to be levelled on uneven floors.

Cleaning involves emptying the well, opening the drain tap to release any condensation, and wiping the stainless steel tank with a mild detergent. The laminated wood or powder-coated panels are wiped with a damp cloth, while stainless steel panels can be cleaned with stainless steel cleaner. The lower compartment is cleaned in the same way as the well, with the doors left open to air dry. The drain tap should be checked regularly to ensure it is not blocked.

Optional accessories include LED lighting, straight or inclined tempered glass sneeze-guards, closed glass displays for assisted service, foldable dish holders in wood or stainless steel, tray slides, and 45° cuts for GN containers. The unit can also be ordered with a stainless steel structure and LED lighting as standard, or with a variety of panel colours to match the kitchen's decor.

The ROCAM OMNIA 4R/SF is categorised as a refrigerated buffet, designed for front-of-house use in restaurants, hotels, canteens and event catering. It combines chilled display with additional storage, allowing kitchens to keep dishes ready for service while maintaining food safety standards.