Direct Cooling Luxury | Yichuhui (Zibo) Refrigeration Equipment Co., Ltd.

Direct Cooling 6-Door Cabinet for Central Hotel Storage

Model: DLF- 6

External Size:
Temperature Type:

Core Features:

  • Dual Configuration Options: Choose between an all-freezer model for deep freezing or a dual-temp unit with separate refrigeration and freezing compartments.
  • Premium Stainless Steel Build: Durable, rust-resistant, and easy to clean, ensuring long-term hygiene and structural integrity.
  • Mobile & Space-Efficient: Heavy-duty casters enable smooth relocation, while the vertical 6-door design maximizes storage in compact spaces.
  • Precision Temperature Control: Advanced cooling system maintains consistent temperatures, safeguarding food freshness and safety.

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
1800*750*1950 2-8℃/0~-18℃ 220V/50HZ 530W 12.7 Kw.H/24h
Net Weight & Refrigeration Parameters
Net Weight Effective Volume Refrigerant Refrigeration Method
150Kg 1340L R290 Direct Cooling
Type & Structure Parameters
Type Climate Type Inner Liner Size Number Of Shelves
DLF- 6 N-Type (1700*585*675)*2 4 Shelves

Product Description

Product Overview

But large luxury operations need a high-capacity cold-storage cabinet that still looks the part, so this luxury 6-door upright cabinet offers a six-door direct-cooling stainless build with sectioned access for shared back-of-house storage. The cabinet serves central banquet prep, large hotel back-of-house, and fine-dining central storage where several stations draw from the same working inventory. The direct-cooling chassis sits on the quieter platform the luxury range is built on, which fits OEM private label programs across multi-property hotel groups.

Key Features and Benefits

  • Six-door direct-cooling stainless cabinet: supports high-density organised storage for large foodservice operations
  • Section-based restocking: lets staff open one door at a time to keep the rest of the inventory sealed during service
  • Direct-cooling refrigerated platform: provides commercial cold holding on the quieter luxury-line architecture
  • Consistent luxury finish: aligns with the broader luxury series for shared spare parts and maintenance routines
  • OEM door-handle and shelving layout options: support private label programs for hotel groups and large operators

Where It Works Best

Central banquet prep kitchens, five-star hotel back-of-house, and fine-dining central storage areas benefit most from the six-door layout. Large private clubs and high-end catering operations also use it to organise stock for multiple service windows.

Operators planning a fleet rollout across properties usually want one chassis shared across the portfolio. The hotel-kitchen central storage guidance shows the kind of rooms this cabinet anchors. Send the contact page your property count and storage plan; the Zibo team will line up an OEM branding 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