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Ice Cream Equipment Specialists

Ciam Vertigo 1 -18 Pan Showcase

Ciam Vertigo 1 -18 Pan Showcase

Regular price $28,572.58 USD
Regular price Sale price $28,572.58 USD
Sale Sold out

Shipping is paid separately. Please call or email for the best shipping price. Commercial shipping must be quoted via email. Contact or call (775) 283-8274. 

Ciam Vertigo 1 -18 Pan Showcase

Modular professional showcases, for ice-cream, pastry, delicatessens, bakery (can be coupled together). Glass structure H1350 with 1 shelf plus bottom shelf.

Quick Specs:

  • 63-3/8" x 44-3/8" x 47-1/4"H
  • 1,2,3 shelf versions available
  • Heated front and side glasses included
  • LED Lighting
  • Digital Control Panel and LCD temperature
  • Heated Evaporator Pan Included
  • Easy Clean Filter Included.
  • 5Lt. and 5.5Lt. gelato pan, round tubs or popsicle tray templates available
  • Spec Sheet
The Vertigo series consists of 3 linear modules (1110, 1610 and 2106) and 2 30 ° cylindrical corner modules that can be perfectly coupled with the mechanical fastening of the ending ribs and the front uprights. The tanks are monolithic coated in steel and insulated with ecological polyurethane, the display area is in polished steel. The glass structure has a heated front glass with a patented anti-fog system that can be opened downwards. The glass sides are stratified and heated, with mirror screen printing, ceiling lamp in polished aluminum with an integrated track for plexiglass sliding doors with hermetic closure, uprights, shelf supports and profiles in polished aluminum, intermediate glass shelves. The lighting is with no spot 3000°K strip led ceiling that ensure continuous lighting without heat build-up. Vertigo display cases have been designed to have excellent performance. The ice cream showcases have semi-hermetic motors with programmed ultra-rapid reverse cycle defrosts. Pastry display cases offer a wide range of versions (ventilated refrigerated, ventilated refrigerated with drawers, static, totally refrigerated) designed to satisfy all the needs of pastry chefs and to maintain a constant temperature in refrigerated areas.
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