Air-Cooled Luxury | Yichuhui (Zibo) Refrigeration Equipment Co., Ltd.
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Air-Cooled 2-Section Kitchen Upright Cabinet for Compact Service

Model: ALTBF-2

External Size:
Temperature Type:

Core Features:

  • Versatile Configurations: Available in full refrigeration, full freezing, or dual-temperature models to maximize storage flexibility.
  • Advanced Air Cooling: Fan-assisted circulation ensures uniform temperature distribution and a frost-free interior environment.
  • Premium Stainless Steel: Durable, rust-resistant construction guarantees longevity and meets strict commercial hygiene standards.
  • Mobile Design: Equipped with heavy-duty casters for easy mobility, allowing for effortless cleaning and kitchen reorganization.

Response within 2 hours - Worldwide Shipping - Factory Direct

Technical Specifications

External Dimensions & Electrical Parameters
External dimensions (mm) Temperature range Power supply Rated power Power consumption
600*805(750+55)*1950 2-8° 220V/50HZ 235w 5.6 Kw.H/24h
600*805(750+55)*1950 0- -22° 220V/50HZ 400w 9.6 Kw.H/24h
600*805(750+55)*1950 2-8°/0- -22° 220V/50HZ 400w 9.6 Kw.H/24h
Net Weight & Refrigeration Parameters
Net Weight Effective Volume Refrigerant Refrigeration Method
64kg 408L R290 Air-Cooled
66Kg 408L R290 Air-Cooled
68Kg 392L R290 Air-Cooled
Type & Structure Parameters
Type Climate Type Inner Liner Size Number Of Shelves
ALTBF-2 N-Type 500*585*1405 3 Shelves
ALTBF-2 N-Type 500*585*1405 3 Shelves
ALTBF-2 N-Type (500*585*675)*2 3 Shelves

Product Description

Product Overview

And compact service lines sometimes need a 2-section upright that pairs a refrigerated plus a frozen compartment under one footprint, so this air-cooled 2-section kitchen upright cabinet uses an air-cooled dual-temp layout sized for back-room line cooks. The unit may suit restaurant back rooms plus C-store prep areas where operators want chilled plus frozen capacity in a single cabinet. Procurement teams get a consistent commercial chassis built over 20+ years of manufacturing, with section ratios configurable on order.

Key Features and Benefits

  • Two-section single-cabinet layout: chilled plus frozen stock under one footprint
  • Air-cooled dual-temp refrigeration: keeps both sections running through long shifts
  • Stainless worktop plus interior: supports commercial kitchen prep environments
  • Adjustable interior shelving: lets operators configure space for pans, trays, plus cartons
  • OEM section layout plus cabinet finish options: support private-label programs for hospitality groups

Where It Works Best

Compact restaurant back rooms, ghost kitchens, plus C-store prep areas where floor space is limited but operators want chilled plus frozen capacity in one cabinet are the strongest fits. Operators comparing section ratios usually cross-reference this model with the 4-door range before locking in the cabinet order.

Because section splits are flexible, a short line via the contact page with your chilled versus frozen split is enough for the Zibo team to map an OEM section kit and a fleet pricing tier. Operators planning a back-room refresh usually review the restaurant kitchen plan and the OEM program guide for fleet coordination.

FAQ

A B2B buyer usually starts with a sketch of the end use — convenience store, supermarket, hotel kitchen, restaurant — and works backward into equipment. The questions below cover the spec decisions that drive model selection.

A standard 80-150 m² convenience store typically runs a 6-8 SKU refrigeration set:

  • Glass door merchandiser, plug-in 200-350L, for bottled beverages and dairy at the customer-facing wall
  • Upright multideck open chiller, 700-1500L, for produce, sandwiches, and grab-and-go meals
  • Undercounter refrigerator for back-of-house prep and overflow
  • Small freezer island for ice cream and frozen snacks
  • Slim grab-and-go cooler at the checkout for impulse SKUs

This combination covers roughly 90% of the cold-SKU mix in a Tier 1 or Tier 2 convenience format.

Four zones minimum cover a full supermarket lineup:

  • Chilled (2-8°C) for beverages, dairy, and produce — handled by multideck open chillers
  • Fresh (-2 to +2°C) for meat and seafood — handled by upright reach-ins and deli/meat display
  • Frozen (-18 to -22°C) for ice cream and frozen food — handled by island freezers
  • Ambient for non-refrigerated items (handled outside the refrigeration plan)

Cross-zone contamination and defrost cycle coordination are the spec traps to watch for.

Climate class is the ambient temperature the cabinet is designed to operate in without compressor overload:

  • Class 3 = 25°C ambient (temperate: most of Europe, northern US, Central Asia in winter)
  • Class 4 = 30°C ambient (Mediterranean, southern US, Middle East shoulder seasons)
  • Class 5 = 40°C ambient (tropical: Southeast Asia, Middle East summer, equatorial Africa)

For tropical destinations, Class 5 is essential for compressor longevity. Shipping a Class 3 cabinet to a 40°C ambient market cuts compressor life in half and voids most warranty claims. Buyers sourcing for SE Asia, the Gulf, or equatorial Africa should spec Class 5 from day one.

Both are food-safe, but they behave very differently in a working kitchen:

  • 304 stainless: 18% chromium + 8% nickel. The food-contact grade. Resists chlorinated cleaning chemicals and salt-heavy seafood prep without pitting. Non-magnetic.
  • 430 stainless: 16-18% chromium, no nickel. Cheaper and magnetic, but it pits in damp or salty environments over time.

For daily chlorinated wipe-downs or seafood prep, 304 is the correct spec.

Yes. We configure the compressor and electrical package at the factory based on the destination country's mains specification. A guest-room minibar can ship 110V/60Hz for North America and 220V/50Hz for Europe with no field rewiring. Larger commercial compressor units run 380V/3-phase with the appropriate breaker panel. This is a routine OEM/ODM configuration, not a custom surcharge.

Working on a multi-voltage rollout? Share your destination countries in the RFQ and we will pre-configure each SKU for the correct mains.

+86-189-5337-3586