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| | | Technical innovations for optimal taste | | |
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| | | The service cellar : masterir the art of "ready to serve" | | |
| | | • Built-in lighting to help you identify your bottles. | | |
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| | | • An easy to read digital display: green for the white and sparkling wines compartment and red for the red wine compartment. | | |
| | | Total control and total cimnliritv | | |
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| | | • A uniform temperature across each shelf thanks to a patented air distribution process*. | | |
| | | - Easy management thanks to its capacity of 168 bottles stored on sliding rustic shelves. - The simplest way to offer your clients a top quality service. - Elegant finishes accompanying a modern designer, carefully created to blend into its surroundings. - A huge range of layout options in a single cellar. - Powerful cooling features enabling you to restock the garden cabinet and to have the bottles ready in time for the following service. - The possibility to vary the temperature in each compartment. - Optimal flexibility when adjusting the temperatures. | | |
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| | | • Standard sliding shelves. | | |
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| | | • Different area for red and white wines, which can be modified to meet your needs. | | |
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| | | • Low emission glass door supplier which totally filters out UV light. | | |
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| | | • your wines thanks to a reusable «slate» system, allowing you to write and rub out names as often as you like, not forgetting the attractive, authentic effect created by the slate and chalk. | | |
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| | | Sa!fit Vera* | | |
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| | | • A rapid cooling compartment (capacity of 24 additional bottles). | | |
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| | | All the technology and know-how you've come to expect from Dometic | | |
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| | | Michel Blanchet (President of the Association des Maîtres Cuisiniers de France et du Tastevin) The Dometic Service Modern wine cellar has become an essential tool for my restaurant. My customers are very demanding and have high standards for quality service. Today, the modularity of the service wine cellar makes it possible for me to manage wine service better. I believe that modularity means high flexibility on two levels. Depending on the season, my menu and even the weather, I can offer more red wines than white wines or vice versa. They will always be at the right temperature to go hand in hand with demand. The second level of modularity is determined by temperature. It allows me to obtain the ideal temperature for each wine.When wine is at the right temperature, those precious tasting moments are all the more pleasurable and highlight the value of the gourmet dishes I create. The service wine cellar is a true ally for my success, letting me concentrate on my true calling: the art ofcuisine. | | |
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