Refrigerated module ROCAM 01900OM5RSF

A refrigerated buffet keeps chilled food ready for service while maintaining safe temperatures. The ROCAM OMNIA 5R/SF uses static cooling, where cold air settles naturally over the well and lower compartment. Two separate compressors and electronic thermostats regulate each section independently, preventing temperature fluctuations when one area is accessed. The refrigerant, R290, circulates through the system, absorbing heat from the food and releasing it outside the unit, ensuring consistent chilling without forced air movement.

To use the buffet, the operator loads chilled dishes into the well, which holds up to five GN1/1 gastronorm containers. The lower compartment, accessed through doors, provides additional refrigerated storage. Temperature is set via the electronic controls, typically between +2 °C and +10 °C, to suit different food types. The well's stainless steel tank, with rounded edges and a drain tap, simplifies cleaning. Adjustable feet allow the unit to sit level on uneven floors, while optional skirting boards conceal them for a seamless look.

The structure combines a stainless steel frame with laminated wood, stainless steel or powder-coated steel panels, available in a range of colours. The standard finish includes laminated wood, but over-panelling options allow further customisation. A stainless steel tank with a 26 cm depth ensures durability, while the drain tap facilitates quick water removal during cleaning. Optional tempered glass sneeze-guards, LED lighting and foldable dish holders adapt the buffet to different service styles, from self-service to assisted.

The 230 V power requirement suits standard UK kitchen circuits, while the 0.33 kW base load (increasing with optional LED or G6 display) reflects the energy needed to maintain refrigeration. External dimensions of 1821x747x910 mm fit most commercial worktops, with a well size of 1667x593x260 mm accommodating five GN1/1 containers. The lower compartment measures 1258x444 mm, offering additional storage without expanding the footprint.

Cleaning involves wiping down the stainless steel tank and panels, draining water through the tap and removing any modular accessories like dish holders or sneeze-guards. The adjustable feet and optional skirting boards prevent debris from collecting underneath, while the rounded tank edges reduce food residue build-up. Optional separators for GN containers keep dishes organised, and removable tray slides simplify reconfiguration.

Variants include different sneeze-guard styles, dish holder materials and finishes, allowing the buffet to match kitchen aesthetics or service needs. Optional castors or adjustable feet provide mobility or stability, while custom adhesive stickers enable branding. The unit's modular design supports assisted service, self-service or wall-mounted configurations, with accessories like tray slides and dish holders adapting to each setup.

The buffet is categorised under refrigerated service equipment, designed for front-of-house use in restaurants, hotels and catering operations.