JUKA MODENA110 1080 mm Refrigerated Meat Showcase

A refrigerated showcase keeps meat products chilled while displaying them to customers. The unit removes heat from the storage chamber and expels it outside, maintaining a steady low temperature that slows bacterial growth and preserves freshness. In gravity-cooled models, cold air sinks naturally from the evaporator at the top, creating a gentle downward flow that avoids drying the meat. Ventilated models use a fan to circulate air more forcefully, achieving lower temperatures and faster pull-down after the door is opened. Both methods rely on a refrigerant that absorbs heat as it evaporates inside the evaporator coil, then releases that heat when compressed and condensed outside the cabinet.

To operate the showcase, the user loads meat products onto the stainless steel shelves inside the storage chamber. The curved front glass slides open for access, then closes to seal the chilled environment. The temperature is set using the control panel, selecting either the gravity range of +2 to +8 °C or the ventilated range of 0 to +6 °C. Once set, the unit maintains the chosen temperature automatically, with the heater under the worktop and front glass preventing condensation. A socket on the side allows connection to a standard power supply.

The MODENA110 is built with a powder-coated steel front, grey bumper and ABS sides. The worktop and storage chamber are stainless steel, except for the corners, which are designed to avoid sharp edges and simplify cleaning. An evaporator with an integrated heater sits inside the chamber, and a separate heater runs under the worktop and front glass to keep the exterior surfaces clear.

The 1080 mm width, 1100 mm depth and 1250 mm height give the unit a footprint that fits standard worktop layouts while providing ample display space. The 120 kg weight means the showcase is moved with a trolley or two people, and once in place it remains stable on the floor. The temperature ranges allow the showcase to hold fresh meat at safe storage conditions, with the ventilated version reaching slightly lower temperatures for more demanding applications.

Cleaning involves wiping the stainless steel worktop and storage chamber with a damp cloth and mild detergent. The curved front glass can be cleaned with glass cleaner, and the grey bumper and ABS sides wiped down to remove fingerprints. The evaporator and heaters should be checked periodically for dust build-up, which can reduce efficiency.

Two versions are available: gravity-cooled (G) for a gentler airflow and ventilated (W) for lower temperatures and faster recovery. Both use the same R290 refrigerant, which has a lower environmental impact than older refrigerants.

The MODENA110 is listed in the refrigerated display equipment section of the professional catering catalogue.