Saladette counter IGLOO GLP100

A refrigerated salad bar keeps fresh produce chilled while presenting it to customers without opening a door. The internal cooling unit circulates cold air through a ventilated system, maintaining an even temperature across every shelf. This dynamic cooling prevents warm spots and keeps leafy greens, fruits and prepared salads crisp for hours. An automatic defrost cycle runs only when the compressor is off, so the temperature never rises during service. Condensation evaporates automatically, removing excess moisture that could fog the glass or soften the produce. The unit is insulated with ecological polyurethane foam, which slows heat transfer and reduces the energy needed to hold the set temperature. To use the salad bar, the operator loads the display area with produce arranged in GN containers or directly on the INOX surface. The granite worktop at the front gives a stable, attractive base for additional items or serving utensils. The hinged rear door opens for restocking the PES-covered storage area beneath the display. Once loaded, the electronic temperature regulator is set to the desired range between +2 and +8 °C. The digital display shows the current temperature, and the unit adjusts the cooling automatically. LED lighting illuminates the display from above, making colours vivid and drawing customers to the selection. AC fans circulate the cold air continuously, while a sound signal alerts staff if the condenser becomes contaminated and needs cleaning. The outer casing is powder-coated steel, resistant to scratches and easy to wipe clean. The front panel and sides are melamine, a hard-wearing laminate that resists stains and moisture. The glass top has a straight front edge, allowing customers to reach every item without obstruction. The frame is prepared to accept standard GN containers, so the layout can be reorganised without additional fittings. The worktop is granite, a dense, non-porous stone that stays cool and supports heavy containers without flexing. A power rating of 0.667 kW indicates the load on the electrical circuit; the unit plugs into a standard 230 V supply found in professional kitchens. The temperature range of +2 to +8 °C suits fresh produce that must stay above freezing but below room temperature. The footprint of 840 mm wide by 880 mm deep fits within a standard worktop run, while the height of 1300 mm allows customers to view and select items without bending. The weight, though not specified, is sufficient to keep the unit stable on the floor without anchoring. The melamine sides and granite worktop shed splashes of dressing and stray leaves without staining, so the salad bar stays presentable between lunch rushes. The INOX display area and granite worktop can be wiped with a sanitising solution after service. The melamine panels and powder-coated casing resist moisture, so they can be cleaned with a damp cloth and mild detergent. The glass top should be cleaned with a non-abrasive glass cleaner to avoid scratching. The condenser requires periodic cleaning to maintain airflow; the sound signal indicates when this is needed. The automatic defrost and condensation evaporation reduce manual upkeep, but the storage area should be emptied and wiped weekly to prevent odours.