JUKA MODENA110 SP Refrigerated Meat Showcase L1-MD-G-SP-125-110

A refrigerated showcase keeps meat at safe holding temperatures while displaying it under clear glass. The unit circulates cold air around the storage chamber, removing heat from the product and rejecting it at the rear evaporator. Gravity-cooled models rely on natural convection: cold air sinks from the evaporator, displacing warmer air that rises to be cooled again. Ventilated models use a fan to force air across the evaporator, giving faster pull-down and tighter temperature control. Both methods prevent surface drying and preserve colour, but the ventilated version can hold slightly lower temperatures for longer shelf life.

To use the showcase, load the stainless steel storage chamber with meat trays or joints. Set the desired temperature range on the control panel—either +2 to +8 °C for gravity cooling or 0 to +6 °C for ventilated cooling. The unit will cycle the compressor and evaporator heater automatically to maintain the set point. The front glass opens on vertical or bottom hinges for easy restocking, while the grey bumper protects the frame from trolleys and carts. A socket on the underside allows connection of additional lighting or digital thermometers without drilling.

The showcase is built with a powder-coated steel front panel and ABS side panels for durability and easy cleaning. The worktop and storage chamber are stainless steel, resisting corrosion and standing up to daily wipe-downs. An evaporator heater prevents frost build-up, and a separate heater under the worktop and front glass stops condensation from forming on the glass or dripping onto the floor. The refrigerant is R290, a hydrocarbon with low global warming potential.

The 1330 mm width provides ample display space for a full service counter, while the 170 kg weight means the unit must be positioned on a level, load-bearing floor. The 1100 mm depth fits standard worktop runs, and the 1250 mm height allows clear sightlines over the top. The temperature range of +2 to +8 °C suits fresh meat holding, while the 0 to +6 °C range can extend shelf life for vacuum-packed or marinated products.

Cleaning involves wiping the stainless steel surfaces with a mild detergent, brushing the evaporator coils monthly to remove dust, and checking the door seals for wear. The ABS sides can be cleaned with a damp cloth and non-abrasive cleaner. The showcase is available in two cooling versions: gravity (G) or ventilated (W).