Why this hot cupboard earns its place
The Falcon F2VR is built for the specific job of cooking and holding meals in a service environment far from the kitchen—hospitals, schools, event venues, anywhere you need to produce and hold meals at the service point. It's a two-compartment system: a chilled section (4 × 1/1 GN capacity, low GWP refrigerant) and a Vario compartment that flips between oven mode and fridge mode depending on your service. In oven mode, you can divide it into three separate temperature zones, each independently controlled—that's how you cook roasts in one zone whilst keeping pastries warm and vegetables at precise heat in others. A thermally heated hot top surface keeps final plated meals hot during service.
The engineering detail speaks to thought-through design. A 7" colour touch screen lets you set cooking times, store HACCP data, and run diagnostics on the trolley itself—nothing to remember, everything documented. An integrated food probe is standard. The air curtain system keeps the doors cool to touch (critical in a service environment) whilst steam evacuation keeps condensation managed. Coloured LEDs on the gantry give staff instant status: you know what's cooking, what's ready, what's offline without opening the doors. Lockable compartment doors mean food integrity and security if the unit is left unsupervised.
It moves. Non-marking bumpers, offset castors for tight turning, and a plug park on the body so you're not hunting for power—1.5 m cable, 13A plug, rolls into position. At 1335 × 1300 × 734 mm and 176 kg, it's substantial but mobile enough for a single person to position. This is the trolley that turns a service space into a production kitchen.
