JUKA Showcase YORK 150/90 for chilled display

A chilled showcase keeps prepared food and chilled products visible while maintaining safe serving temperatures. The unit circulates cold air across the display area, drawing heat away from the items and expelling it at the rear. An expansion valve regulates the refrigerant flow, ensuring the temperature stays within the set range without freezing the contents. Automatic defrosting prevents ice build-up on the evaporator, so the cooling cycle remains efficient and the interior stays clear for customers to view the products.

The operator loads the shelves with chilled items, adjusts the shelf height to fit different product sizes, and switches on the LED lighting to highlight the display. The night blind is pulled down when the premises close, reducing energy use and protecting the contents. The forced cooling system runs continuously, maintaining the temperature between +2 °C and +8 °C regardless of how often the doors are opened.

The construction is powder-coated steel, with double-glazed sides or solid steel panels finished in mirror steel on the interior. Five rows of adjustable shelves provide 5.1 m² of useful display surface. The top-mounted LED lighting illuminates the products evenly, while the night blind rolls down to cover the front when the unit is not in use.

The temperature range of +2 °C to +8 °C suits chilled ready-to-eat foods, dairy products, and pre-packaged salads. The 1500 mm width and 2000 mm height fit standard worktop heights and kitchen layouts, while the 310 kg weight requires a stable floor and may need two people to move the unit into position.

Cleaning involves wiping the interior mirror steel surfaces, removing and washing the shelves, and checking the night blind for smooth operation. The forced cooling system and automatic defrosting reduce manual maintenance, but the air intake and exhaust should be kept clear of dust and debris.

The showcase is available without doors, with sliding doors, or with hinged doors, allowing the operator to choose the best access for the kitchen layout and customer flow.