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PG550 4 Solid Door 1/1 Preparation GN Fridge

Model ID: PG550Prep

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PG550 4 Solid Door 1/1 Preparation GN Fridge

Model ID: PG550Prep

Designed to keep food cool and fresh in hot kitchens. With hygienic easy-clean prep areas and removable sliding night covers for food safety. Pegasus prep fridges come with lift off Perspex lids and varying numbers of food pans, to suit your individual needs.

Features & Benefits
  • Reach-in top for easy access to ingredients
  • Ideal for serving pizzas, salads and sandwiches
  • Consistently cool for safer fresher food
  • Hassle-free, precise temperature control
  • Ideal for high ambient temperatures
  • Easy-clean preparation areas and removable sliding night covers
  • Designed to fit 1/1 gastronorm trays
  • Perspex lids and varied food pan sizes available to suit your individual needs
  • Best suited to: Restaurants / Cafes, Clubs / Pubs / Bars, Quick Service Restaurants, Hospitality / Venues, Accommodation, Schools, Medical / Aged Care
Options
  • Remote
Pricing and Availability
Description Part No. Refrigeration Unit Shelf & Slide Layers Mounting Door One Door Two Door Three Door Four 1/6 Pans & Dividers
PG550-2 4S PREP CAST/6" S/S JH7304/X6500 Left 2 Castors and Legs Left Hand Left Hand Right Hand Right Hand No

Product Overview

Category
Food Preparation
Series
Pegasus Series
Refrigeration Type
Fridge
Unit Type
Self Contained, LH
Dimensions
2267 W x 700 D x 751 H (mm)
Temperature Range
1°C to 5°C in 30°C ambient
Gross Volume
560 Litres
Floor Area
1.59m2

SKOPE for Inspiration

“In the bar, we had SKOPE design fridges with glass fronts and soft lighting to showcase the variety of wines on offer. The resulting colour from the illuminated bottles contributes to the warmth and character of the bar.”

Damian Heads- Executive Chef, Steel Bar and Grill

“We emphasise fresh produce in our menus, so having SKOPE chillers we can rely on is essential to the quality of our food.”

Bundit Kijpalakorn- Owner, Spice Paragon

“SKOPE fridges have clean lines, practical design and efficient use of space. ”

Damian Heads- Executive Chef, Steel Bar and Grill

“The whole can-do attitude that came from the customs team was amazing because I kept throwing things at them.”

David Quon- Hospitality Consultant, David Quon & Associates

“The Irinox Bakery Day System has increased our bake off time by three times over conventional proofing.”

Dominique Colombie- Owner, Paneton Bakery

“Braising meat is very simple with an Irinox Blast Chiller, we just place a temperature probe in it and then leave it to cook. Because it cooks very gently we get up to 15% higher yield due to less moisture.”

Lil Huckle- Food Services Manager and Executive Chef, White Tie Catering
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