Seafood and raw bar
Oysters, prawns and crab on a −10°C surface for a full service, with no ice bed to top up.
HOME / ELEMENTS / C1 PRO COLD CELL
Cold · Element · 1426C002C1 Pro Subzero Cold Cell
Freeze it. Drop it in. Eight hours at −10°C. No melt water, no ice bath.
−10°C8 hrs hold
4 hrsice cream solid, thermal box
1.8 kgcell weight
0melt water
What it is
A sealed cold core that replaces the ice bath
The C1 Pro is the cold element of the system: a 20 × 20 × 5 cm sealed cell that you freeze in an ordinary commercial freezer and drop into the well of any Classic, Universal or Tabletop frame. The pan above it sits on a surface at −10°C for eight hours of open service. In a closed thermal box the same cell keeps ice cream scoopable‑solid for four hours.
There is no ice to buy, break, bag or bin; nothing melts, nothing drips, and there is no tray of grey water to carry across a floor at the end of service. The cell weighs 1.8 kg.
It shares the 20 × 20 cm well with the H1X hot cell, so the seafood display and the carvery can run on the same frames.
Cell20 × 20 × 5 cm · 1.8 kg
Hold−10°C · 8 hours
Ice cream4 hours in thermal box
ColorsBlue
How it works
Four steps · no flame · no cord01
Freeze
Freeze the cell fully in a −18°C commercial freezer; overnight is the safe habit. Minimum freeze time: [TBD].
02
Drop in
Set the frozen cell in the well. Pan straight on top. No liner, no drain.
03
Serve
Up to eight hours of open service at −10°C under the pan, or four hours of solid ice cream in a thermal box.
04
Refreeze
Wipe, refreeze, repeat. There is nothing to refill and nothing to dispose of.
Specifications
Metric · as published| Item code | 1426C002 |
|---|---|
| Cell size | 20 × 20 × 5 cm |
| Cell weight | 1.8 kg |
| Pan‑contact temperature | −10°C |
| Hold time, open service | 8 hours |
| Ice cream, closed thermal box | 4 hours solid |
| Colors | Blue |
| Core | Sealed cold‑storage core; material [TBD] |
| Shell material | [TBD] |
| Freezer required | −18°C or colder |
| Minimum freeze time | [TBD] |
| Rated freeze‑thaw cycles | [TBD] |
| Food contact | None; the cell sits under the pan |
| Cleaning | Wipe down; dishwasher [TBD] |
| Compatible frames | Classic · Universal · Tabletops |
| Certifications | [TBD] |
| Warranty | 1 year on factory functions |
Greyed rows are being confirmed against the current spec sheet.
Performance and duration
The eight‑hour figure is for open buffet service with the pan on the cell. Chilled food stays chilled from underneath, which is where an ice bath is weakest: ice cools the sides of a pan, melts, and leaves the base sitting in water at 4°C or warmer by the second hour.
Load the pan cold. The C1 Pro holds temperature; it is not a blast chiller and will not pull a warm pan down quickly. For frozen desserts use a closed thermal box: four hours of scoopable ice cream is the closed‑box figure, not the open‑air one.
Ambient heat, sun and an uncovered pan all shorten the hold. A lid or a roll‑top extends it.
Lifespan, care and warranty
No battery, no electronics, no consumable. The cell is a sealed unit; its service life is a question of freeze‑thaw cycles and of how hard the shell is knocked about (rated cycles: [TBD]). Wipe clean between services. Warranty is one year on factory functions.
What it costs to run
Ice is the most expensive way to be cold. A venue on ice pays for the machine, the water it drinks, the electricity to freeze it, the labor to bag and bin it and the mop for the floor, and buys it again tomorrow. Refreezing a 1.8 kg cell in a freezer that is already running costs almost nothing, and the cell is used again the next day.
Ice also carries a liability. Buffet ice has tested positive for E. coli and other organisms in study after study, and melt water on a tiled floor is a slip claim waiting to happen. A sealed cell removes both.
Read more: Ice is the most expensive way to be cold · E. coli in the buffet ice · The slip and fall from the ice bath
Best applications
Where it earns its placeSushi and sashimi
Chilled from below, dry on top. Nothing sits in water.
Salad bar
Greens and dressings held cold without the melt water that ruins the last hour.
Dessert and chocolate display
Mousse, pralines and cream cakes on a Classic or S28 set at the table.
Ice cream and gelato
Four hours scoopable in a closed thermal box: a pop‑up, a garden party, a beach club.
Charcuterie and cheese
Cold enough to keep, not so cold that the cheese loses its flavor: use with a board on the pan.
Cold‑chain last mile
In the B28 carrier, frozen cells keep a delivery cold for the final hour from van to door.
Hot and cold on one line
GN 1/1 Universal frame: H1X in one well, C1 Pro in the other.
Not the right tool for
- Chilling warm food down. Load it cold.
- Medical 2 to 8°C storage: a −10°C cell will freeze vaccines and insulin.
- Frozen storage beyond the stated hold; it holds, it does not freeze.
- Contact with food. The cell sits under the pan, never in it.
Works with
One 20 × 20 cm well · shared componentsPrices, lead times and case quantities
C1 Pro is held in stock in limited quantity. Tell us your territory, your volume and the set you are building; we reply within two business days.