Direct Cooling Luxury | Yichuhui (Zibo) Refrigeration Equipment Co., Ltd.
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Direct Cooling 4-Door Upright Cabinet for Hotel Kitchens

Model: DLF- 4

External Size:
Temperature Type:

Core Features:

  • Dual-temperature models feature independently controlled zones to prevent cross-contamination between fresh and frozen items.
  • Premium stainless steel construction ensures long-term durability and easy sanitation in high-traffic environments.
  • Equipped with heavy-duty casters for effortless mobility and flexible kitchen layout adjustments.
  • Advanced refrigeration system maintains stable temperatures with energy-efficient operation.

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*750*1950 2-8℃/0~-18℃ 220V/50HZ 400W 9.6 Kw.H/24h
Net Weight & Refrigeration Parameters
Net Weight Effective Volume Refrigerant Refrigeration Method
100Kg 865L R600a/R290 Direct Cooling
Type & Structure Parameters
Type Climate Type Inner Liner Size Number Of Shelves
DLF- 4 N-Type (1100*585*675)*2 2 Shelves

Product Description

Product Overview

And multi-property hotel groups want one shared chassis across the portfolio, so this luxury 4-door upright cabinet gives them a direct-cooling refrigerated cabinet with an all-stainless build and a sectioned access pattern. The unit sits comfortably in upscale hotel back kitchens, fine-dining prep corridors, and private club service areas where procurement teams want a quiet, standard cabinet layout for shared maintenance routines. Procurement gets a consistent luxury chassis for OEM private label programs and wholesale fleet rollouts across the property group.

Key Features and Benefits

  • All-stainless cabinet construction: gives the unit a refined look that fits premium back-of-house areas
  • Four-door sectioned access: lets different stations or shifts pull from assigned doors during service
  • Direct-cooling refrigerated cabinet: supports commercial cold holding on the quieter direct-cooling platform
  • Section-based organisation: helps kitchen managers separate stock by prep area, menu, or service period
  • Direct-cooling chassis: aligns with the broader luxury series for shared maintenance and fleet rollout

Where It Works Best

Upscale hotel back kitchens, fine-dining prep corridors, and private club service areas are the strongest fits. Banquet prep teams also use the four-door layout to assign each door to a menu section or upcoming service window.

Hotel groups standardising luxury equipment across properties usually want one chassis for the portfolio. The hotel-kitchen cold storage lineup shows where this cabinet fits a property layout. A quick line through the contact page with your property count and access pattern lets the Zibo team share an OEM option and a wholesale pricing plan.

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