Refrigerated module ROCAM 01900OM4RV

A fan-assisted cold buffet circulates chilled air across a stainless-steel well, pulling heat away from plated food faster than still air in a static cabinet. The compressor drives refrigerant through coils beneath the well, cooling the metal; the fan then moves air over those coils and into the well, keeping every dish at the same low temperature. This method prevents warm spots and condensation, so salads, cold meats and desserts stay fresh and safe for hours without drying out or spoiling.

The operator loads the 260 mm-deep well with GN1/1 gastronorm pans, sets the digital thermostat between +2 °C and +10 °C, and starts the compressor. A pre-programmed defrost cycle runs automatically, clearing frost from the coils without manual intervention. The well's rounded edges and drain cock let water run out when the unit is cleaned, so no moisture remains to harbour bacteria.

The buffet's structure is stainless steel, available with laminated-wood or powder-coated-steel panels in a range of colours. Adjustable feet level the unit on uneven floors and can be hidden behind a skirting board. Four 125 mm steel castors—two with brakes—allow the buffet to be moved for service or cleaning, then locked in place.

Controls consist of a digital thermostat that sets the well temperature and initiates the defrost programme. LED or halogen lighting options illuminate the display, while tempered-glass sneeze-guards protect food from contamination. Tray holders, dish slides and removable grids can be added to either side, converting the buffet from a simple chilled well into a self-service island or a wall-mounted station.

A power rating of 0.358 kW reflects the compressor's load on the supply; with optional LED lighting, the total rises slightly. The 230 V connection plugs into a standard single-phase circuit, the type found in most professional kitchens. The 110 kg weight means two people are needed to move the unit safely, and the 1496 × 747 mm footprint reserves space for a full-width worktop or counter.

Cleaning involves wiping the stainless-steel well and panels with a damp cloth, emptying the drain cock after defrosting, and checking that the fan grille remains unobstructed. The well's rounded corners and removable sneeze-guards simplify access, while the castors let the unit be rolled away from the wall for thorough cleaning behind and beneath.

Variants include three lighting options—LED, halogen, or combined halogen and LED—plus straight, inclined or fully enclosed sneeze-guards. Tray holders can be laminated wood, stainless steel or stainless-steel tube, and a lower compartment with doors is available for storage. Custom adhesive stickers allow branding, and a 45° cut option adapts the unit for corner placement.

The buffet is catalogued under professional refrigerated display units, specifically fan-assisted cold buffets for self-service or assisted service in hotels, restaurants and event catering.