Air-Cooled Standard | Yichuhui (Zibo) Refrigeration Equipment Co., Ltd.
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Air-Cooled 4-Door Upright Cabinet for Busy Prep Teams

Model: ASF-4

External Size:
Temperature Type:

Core Features:

  • Durable stainless steel construction for long-lasting use and easy maintenance.
  • Efficient air-cooled system ensures even temperature distribution and reduces frost.
  • Available in Refrigerated, Freezer, and Dual-Temperature models for versatile storage.
  • Compact 4-door design maximizes storage capacity in smaller kitchen spaces.

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*755*1950 2-8℃/0~-20 ℃ 220V/50HZ 600W 14.4 Kw.H/24h
Net Weight & Refrigeration Parameters
Net Weight Effective Volume Refrigerant Refrigeration Method
92Kg 770L / 735L R290 Air-Cooled
Type & Structure Parameters
Type Climate Type Inner Liner Size Number Of Shelves
ASF-4 N-Type 1100*550*1405 / (1100*550*675)*2 3 Shelves / 2 Shelves

Product Description

Product Overview

And multi-site operators want one shared chassis across the fleet, so this air-cooled 4-door upright cabinet pairs fan-assisted air circulation with a four-door sectioned layout for shared back-of-house storage in standard-series operations. The unit fits medium-sized restaurant kitchens, hotel prep corridors, and central kitchen operations where multiple stations draw from one cabinet on a daily shift. Procurement teams get a standard-series chassis that fits OEM private label and wholesale fleet programs without changing the four-door organisation their teams already use.

Key Features and Benefits

  • Fan-assisted air circulation: helps the cabinet hold even temperatures through repeated daily access during a busy shift
  • Four-door sectioned access: lets staff open only the section needed during service
  • Upright commercial reach-in format: consolidates working inventory into one assigned back-of-house location
  • Section-based organisation: helps kitchen managers separate stock by station, prep area, or service window
  • Standard-series commercial chassis: aligns with the broader air-cooled line for shared maintenance and fleet rollout

Where It Works Best

Medium-sized restaurant kitchens, hotel prep corridors, and central kitchen operations are the strongest fits. Convenience-store stockrooms and catering back kitchens also use the four-door layout to assign each door to a working area.

Operations standardising across sites usually want one chassis shared across the fleet. The restaurant cold-storage lineup shows typical kitchen placements. Send the contact page your kitchen layout and access pattern; the Zibo team will prepare an OEM option and a wholesale pricing tier.

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