Direct Cooling Luxury | Yichuhui (Zibo) Refrigeration Equipment Co., Ltd.
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Luxury Workbench Fridge for Open-Kitchen Chef Counters and Sushi Bars

Model: DLT-2

External Size:
Temperature Type:

Core Features:

  • Multi-Functional Design: Integrates a spacious preparation countertop with under-counter storage to streamline kitchen workflows and save space.
  • Versatile Temperature Options: Available in Refrigerated, Freezer, and Dual-Temp configurations to accommodate a wide range of ingredients from fresh salads to frozen meats.
  • Premium Stainless Steel: Built with durable, rust-resistant stainless steel inside and out for easy cleaning and long-lasting performance in demanding environments.
  • Efficient Cooling System: Features rapid cooling technology and thick insulation layers to ensure consistent temperature retention and energy efficiency.

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*600/700/800*800 2-8℃/0~-18℃ 220V/50HZ 155W/205W 3.7 Kw.H/24h 4.9 Kw.H/24h
1500*600/700/800*800 2-8℃/0~-18℃ 220V/50HZ 155W/205W 3.7 Kw.H/24h 4.9 Kw.H/24h
1800*600/700/800*800 2-8℃/0~-18℃ 220V/50HZ 155W/205W 3.7 Kw.H/24h 4.9 Kw.H/24h
Dual temperature 1500*800*800 2-8℃/0~-18℃ 220V/50HZ 205W 4.9 Kw.H/24h
Dual temperature 1800*800*800 2-8℃/0~-18℃ 220V/50HZ 205W 4.9 Kw.H/24h
Inner Liner & Refrigeration Parameters
Inner Liner Size Net Weight Effective Volume Refrigerant Refrigeration Method
750*420/520/610*550 45/46/50Kg 170/210/250L R600a/R290 Direct Cooling
1050*420/520/610*550 52/55/59Kg 240/300/350L R600a/R290 Direct Cooling
1350*420/520/610*550 56/60/64Kg 310/385/450L R600a/R290 Direct Cooling
(510*620*550)*2 59Kg 345L R290 Direct Cooling
(655*620*550) *2 64Kg 445L R290 Direct Cooling

Product Description

Product Overview

Guest-facing prep leaves nowhere to hide, so the DLT-2 keeps the counter polished and the cold zone close. Choose chiller (2~8°C), freezer (0~-15°C), or dual-temp, with one half chilled and the other frozen. The direct-cooling base uses a pure copper evaporator to steady ingredients through long plated-service shifts. Its brushed stainless worktop stays presentable while cooks garnish, portion, and plate in full view.

Key Features and Benefits

  • Let the brushed stainless worktop stay camera-ready through a long plated service
  • Three temperature choices: chiller (2~8°C), freezer (0~-15°C), or dual-temp for mixed cold prep
  • Rely on a pure copper evaporator for steady heat transfer behind the pass
  • Direct-cooling refrigerated base: Keeps proteins, garnishes, and dairy close to the cook
  • Specify this cabinet when guests can see every garnish, portion, and plate leave the line

Where It Works Best

Open-kitchen chef counters, sushi bars, and tasting-menu venues fit best when guests can watch the line cook work. Private clubs and luxury hotels also keep cold prep near the plating surface. Match this unit with pass-line equipment for a complete guest-facing kitchen; browse our restaurant project builds.

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