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HomeUnder Bar Counter Storage Fridge 3 DoorHoshizaki RTE-170SDA-GN 3 Door Gastronorm Underbench Refrigerator
Hoshizaki

Hoshizaki RTE-170SDA-GN 3 Door Gastronorm Underbench Refrigerator

SKU RTE-170SDA-GN

$5,757.00$4,893.45SALE+gst and delivery
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Description

Hoshizaki RTE-170SDA-GN 3‑Door Gastronorm Underbench Refrigerator

  • Three‑door, pillar‑less design – accommodate trays and containers of any size without a centre support.
  • Ideal for commercial kitchens seeking to maximise food storage space.
  • Stainless‑steel top provides a clean, durable work surface.
  • Standard fit: six adjustable shelves and three doors.
  • Programmable electronic controller with clear display for precise temperature management.
  • 2‑year parts and labour warranty for peace of mind.
  • Comes with four lockable 115 mm castors (legs optional).
  • Optional adjustable legs (150–180 mm) available separately.
  • Exterior: stainless‑steel front, galvanized steel rear and bottom.
  • Interior: stainless‑steel walls with ABS‑plastic door liners.
  • Maximum storage capacity: 412 L.
  • Microprocessor‑controlled temperature range: -6 °C to 12 °C.
  • Air‑cooled condenser – fin & tube design.
  • Overall dimensions (W × D × H): 1660 mm × 700 mm × 815 mm.
  • Internal dimensions (W × D × H): 1290 mm × 527 mm × 588 mm.
  • Forced‑air circulation refrigeration system for even cooling.
  • Net weight: 103 kg (gross weight same).
  • Power: single‑phase 220–240 V, 50 Hz, 10 A plug; rated amperage 1.4 A, start‑up 6.8 A.
  • Refrigerant: R134a.
  • Operating ambient temperature: 5 °C – 43 °C.
  • Voltage tolerance: rated voltage ±6 %.

Why Choose This Unit for Your Hospitality Business?

Built for the demanding environment of commercial kitchens, the Hoshizaki RTE‑170SDA‑GN delivers reliable performance, easy operation, and straightforward maintenance. Its pillar‑less, under‑bench construction maximises usable storage, making it perfect for catering equipment setups that rely on large pans and trays. Available as a refrigerator or freezer, this model integrates seamlessly into any hospitality or food‑service operation.