Pegasus food storage fridges and freezers handle the daily demands of commercial use. High efficiency rating delivers even temperatures, food safety, and power savings.
Description | Part No. | Stock | Refrigeration Unit | Stainless Steel Worktop | Door One | Door Two | Door Three | Shelf & Slide Layers | Mounting |
---|---|---|---|---|---|---|---|---|---|
Description: PG400-2 3S CAST/6 R134A S/S | Part No.: JH2303/X4013 |
Stock:
On Backorder
This product is coming back soon. Contact Customer Service for stock arrival date. Click on the phone icon to make a call from your mobile or fill in our online enquiry form below. |
Refrigeration Unit: Left | Stainless Steel Worktop: No | Door One: Left Hand | Door Two: Left Hand | Door Three: Right Hand | Shelf & Slide Layers: 2 | Mounting: Castors |
Stainless Steel Worktop: No | Door One: Left Hand | Door Two: Left Hand | Door Three: Right Hand | Shelf & Slide Layers: 2 | Mounting: Castors |
Listed prices are ex-warehouse and do not include local freight and taxes. Listed Warranty terms apply in Australia and NZ only. SKOPE funding is only available to Australian and NZ customers. For full details of your local terms and conditions speak to your local SKOPE representative.
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“SKOPE is a very important part of the picture because we need concepts that work on many levels – our venues need to be labour-efficient and maintenance-efficient, and we need the confidence that the equipment we choose can be relied upon.”
“SKOPE has worked extremely hard to develop their products and the technology that goes into them.”
“Choosing SKOPE was about design aesthetics, functionality, and also hygiene. But we also wanted to make sure we chose a product that we could clean easily and was from a brand that had a really fabled reputation founded on reliability.”
“SKOPE produce a visually pleasing and efficient range of kitchen refrigeration units.”
“SKOPE is a company and brand we can trust.”
“The Irinox Bakery Day System has completely changed the taste of our products, it has changed the taste of the butter content, as it no longer has a chance to oxidise.”
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