Air-Cooled Luxury | Yichuhui (Zibo) Refrigeration Equipment Co., Ltd.
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Air-Cooled Workbench Fridge for Open-Kitchen Pass Lines and Tasting Menus

Model: ALT-2

External Size:
Temperature Type:

Core Features:

  • Dual Temperature Options: Choose between refrigeration (2-8°C) or freezing (-20°C) to match your storage requirements.
  • Air-Cooled Technology: Ensures even cooling without frost buildup, reducing maintenance and preserving food quality.
  • Heavy-Duty Stainless Steel: Durable, rust-resistant construction for long-lasting performance in busy kitchens.
  • Ergonomic Design: Spacious countertop for food prep, paired with easy-access storage and intuitive controls.

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
1200*800*800 2-8℃/0~-20℃ 220V/500HZ 235W/400W 5.6 / 9.6 Kw.H/24h
1500*800*800 2-8℃/0~-20℃ 220V/500HZ 235W/400W 5.6 / 9.6 Kw.H/24h
1800*800*800 2-8℃/0~-20℃ 220V/500HZ 235W/400W 5.6 / 9.6 Kw.H/24h
Inner Liner & Refrigeration Parameters
Inner Liner Size Net Weight Effective Volume Refrigerant Refrigeration Method
750*610*550 48/50/53Kg 165/205/245L R600a/R290 Air Cooled
1050*610*550 50/58/63Kg 235/295/345L R600a/R290 Air Cooled
1350*610*550 60/63/68Kg 305/380/445L R600a/R290 Air Cooled

Product Description

Product Overview

At a busy pass, doors open constantly and plated courses cannot wait for the cabinet to recover. The ALT-2 offers chiller (2~8°C) or freezer (0~-15°C), giving project buyers two zones within one line. Fan-assisted circulation evens out cabinet temperatures, while the pure copper evaporator supports steady holding through service. A full stainless worktop gives cooks a clean surface for final plating.

Key Features and Benefits

  • Keeps cabinet temperatures even as cooks open the doors throughout service
  • Choose chiller (2~8°C) for cold prep or freezer (0~-15°C) for batch storage
  • Full stainless worktop and cabinet: Gives cooks a final plating surface that matches the luxury line
  • Pure copper evaporator: Supports steady heat transfer in both temperature modes
  • Put this cabinet on a pass where rapid door cycles would otherwise create warm spots

Where It Works Best

Chef-facing service lines, open kitchens, and hotel banquet stations suit the ALT-2’s quick, even recovery. High-end restaurants can also plate directly above the refrigerated base. Roll out matching pass equipment from our restaurant kitchen solutions alongside this fridge for a consistent open-kitchen build.

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