2-Door Upright
Display Chiller
When the product is raw, the temperature cannot slip. Holds to −5°C with no defrost cycle, in full 304 stainless, every food-contact surface.
Stainless, because raw food demands it.
Raw fish and premium cuts touch these surfaces. So every panel, inside and out, is full 304 stainless steel, the grade serious kitchens specify for food contact. Nothing painted to chip, nothing to harbour bacteria, and the cold holds to −5°C with no defrost cycle, so it never drifts into the danger zone.
Every raw ingredient has its own band.
Raw fish, sashimi and meat each need a specific, tight cold to stay safe and at their best. Set the Chef Pro Steel to the band you need, and it holds there steadily, with no defrost cycle to spike the temperature.
The Chef Pro Steel chiller super-chills to −5°C, so whichever band you set, it holds it rock-steady. Storing sashimi-grade tuna for the long term? See the Chef Pro Ultra, −60°C.
The cold has to hold. That it costs less to run is the bonus.
3-stage TOROL inverter technology modulates minute to minute instead of slamming on and off. The point is steadier cold that does not drift while your raw stock sits in it. A lower running bill is the bonus that comes with it, not the reason you buy.
Designed down to the last line.
Straight, considered lines that suit any room, and every surface wipes clean in seconds.
TOROL Cooling Systems,
built to hold the line.
3-stage TOROL inverter technology paired with a smart inverter controller, so cooling ramps with demand instead of slamming on and off. The cold holds steady, and it draws up to 40% less power than an ordinary on-off chiller over a year.
Figures based on the manufacturer's annual power-consumption comparison of an equivalent constant-speed versus inverter model. Actual consumption varies with installation, ambient conditions, door usage and stocking pattern.
Built to protect your stock, and your name.
In a Singapore kitchen, hygiene is your licence to trade, and this chiller is built to keep food safe and keep working.
Cold that never wavers.
Force-air cooling holds an even temperature top to bottom, no warm pockets, no guesswork.
The FK50A20-P-2-IV, or an ordinary chiller?
The same job on paper. A very different story on your floor, and your bill.
It tends to pay for itself.
Cold storage is a cost. The right one behaves more like an investment, here is the rough shape of the return.
Figures are typical industry estimates and will vary with your business type, stock value, operating hours and energy tariff, a guide, not a guarantee. Ask us for an estimate based on your own numbers.
Bring it to your floor.
Tell us your kitchen and what you store, and we will spec the right Chef Pro Steel chiller for it. Delivery, installation and servicing included.
Every detail, on the record.
* Extended warranty is subject to terms, ask us for details. Full dimensional drawing available on request.
Everything your kitchen planner needs.
The full technical datasheet and a dimensioned line drawing, ready for your contractor or kitchen consultant to spec straight into the plan.