One in a Millennium!
Taylor UK launches latest version of the Millennium ice cream and pastry display cabinets
ISA has released a new version of its most popular ice cream/gelato display cabinet, the Millennium. Distributed by Taylor UK, the new cabinets are equipped with advanced technology, excellent build quality, and are even more durable, innovative, and sustainable than previous models.
The refrigeration system offers caterers sustainable technology, with all models using R290 propane, which is environmentally friendly and fully compatible with European standards.
The optional Dual Temperature function allows the gelato display cabinet to switch temperature easily to become a pastry display cabinet.
Its sleek good looks include a choice of either a curved or straight front glass panel and, with the narrower upper glass supports, it allows customers greater opportunity to see the products on display
The ISA Millennium not only looks good, it is easy to use too. The rear curtain, with magnetic closing and side runners, means operators can open the cabinet easily with one hand. Alternatively, caterers can choose to equip the display cabinet with a plexiglass sliding door system. The internal design of the unit, including the dust filter for cleaning the condenser and the double drain valve, makes daily cleaning operations easy. The front glass is equipped with hermetic seals and the curtain with side runners helps caterers save energy by reducing heat loss as well as minimising the risk of external contamination. To help caterers manoeuvre the display cabinet it is equipped with rear brake casters, height-adjustable feet, and rear handles.
The Millennium’s exterior panels, which come as standard in bright white, can be customised, with any RAL colours, to adapt the cabinet to compliment a colour scheme.
“The new Millennium is a fabulous new product, “says David Rees, marketing manager at Taylor UK. “Not only is it energy saving and easy to clean, its sleek design means it looks stunning. With the massive interest in ice cream and gelato, we expect it to make a big impact.”