ROCAM Refrigerated Betacryl Countertop Drop-In Unit

A refrigerated drop-in unit built into a solid-surface worktop keeps prepared dishes chilled at serving height without breaking the line of a continuous counter. The ROCAM DROP-IN-2PR sits flush beneath the worktop, its stainless-steel rim and removable Plexiglas frame holding the cold air in a shallow well that is deep enough for standard gastronorm trays yet still allows bulky platters to be displayed when the frame is lifted away.

Static refrigeration relies on a compressor circulating R290 refrigerant through a coil beneath the well. Cold air, being denser, settles in the well and remains trapped by the raised rim and frame. A digital thermostat monitors the temperature and cycles the compressor to maintain the set point, giving steady, frost-free chilling without forced air that could dry exposed food.

To use the unit, the operator first sets the desired temperature on the digital control. Once the well has reached the set point, gastronorm trays or loose dishes are placed directly on the stainless-steel base. The Plexiglas frame is lowered into position to contain the cold air; if a taller item is needed, the frame can be lifted off and set aside. The unit runs continuously while the counter is in service, so no pre-chilling is required.

The body is a stainless-steel structure finished with a seamless betacryl worktop. The well is formed from the same stainless steel, with a raised rim that rises 3 cm above the worktop and an 8 cm Plexiglas frame that sits on a shelf inside the rim. A removable display grid can be added to elevate trays above any condensation. The compressor is mounted internally in the standard version; an alternative version omits the compressor and is prepared for remote refrigeration connection.

Controls consist of a digital thermostat that sets and displays the target temperature between +2 °C and +10 °C. The 230 V supply connects to a standard UK plug unless the UK option is declined. A power rating of 0.330 kW indicates the load on the circuit; additional LED lighting will increase this figure.

The external footprint of 846 × 747 mm fits within a standard worktop run, while the top opening of 650 × 575 mm accepts two GN 1/1 trays side by side. A net weight of 35 kg allows two people to move the unit into place without mechanical assistance. The temperature range of +2 °C to +10 °C keeps cold dishes safely chilled but does not freeze them, making the unit suitable for salads, desserts, and plated starters.

Cleaning involves removing the Plexiglas frame and display grid, wiping the stainless-steel well and worktop with a mild detergent, and drying thoroughly. The digital thermostat is sealed and should not be exposed to water. The static cooling system has no fan or filters to clean, reducing maintenance.

Two main variants are offered: one with an integral compressor and one without, ready for remote refrigeration. Optional accessories include LED lighting, straight or inclined tempered-glass sneeze guards, enclosed glass displays for assisted service, removable display grids, spacers for gastronorm tanks, a drain-water system for salad bars, and a 60 Hz compressor for export markets.

The unit is catalogued under refrigerated countertop drop-ins for professional catering.