Direct Cooling Standard A | Yichuhui (Zibo) Refrigeration Equipment Co., Ltd.
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4-Door Dual-Temp Upright Refrigerator Freezer

Model: (A)DSTRBF-4

External Size:
Temperature Type:

Core Features:

  • Split-Temperature Design: Features independent upper refrigeration and lower freezing zones for versatile food storage.
  • Durable Construction: Made from high-grade stainless steel for long-lasting performance and easy maintenance.
  • Flexible Storage: Includes adjustable shelving to accommodate a wide variety of food containers and ingredient sizes.
  • High-Capacity Cooling: Powerful compressor system ensures rapid cooling and consistent temperature retention.

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*735*1950 2~8℃/0~-15 ℃ 220V/50HZ 335W 8.5Kw.H/24h
Net Weight & Refrigeration Parameters
Net Weight Effective Volume Refrigerant Refrigeration Method
95Kg 815L R290 Direct Cooling
Type & Structure Parameters
Type Climate Type Inner Liner Size Number Of Shelves
(A)DSTRBF-4 N-Type (1100*550*675)*2 2 Shelves

Product Description

Product Overview

But many kitchens need both chilled and frozen stock close to the line, yet adding two separate cabinets can complicate the equipment plan. This 4-door dual-temp upright refrigerator freezer places both storage functions in one commercial upright unit with sectioned access for daily work.

Key Features and Benefits

  • Dual-temperature storage: gives operators dedicated refrigerator and freezer areas within one cabinet
  • The four-door layout supports section-based access for different stock groups or work routines
  • One upright footprint simplifies equipment planning where the kitchen cannot easily place separate cold-storage units
  • Direct cooling serves the cabinet’s commercial cold-holding role for chilled and frozen products
  • Combination-cabinet organization helps staff keep the two storage functions clearly assigned during service

Where It Works Best

Restaurants with limited equipment space can keep daily chilled ingredients and selected frozen stock close to the same production area. Convenience stores and compact catering kitchens can also use the combined layout when their assortment requires both storage types but not two separate cabinets, matching the convenience-store dual-temperature cabinets profile.

If your team is comparing a 4-door dual-temp upright refrigerator freezer, share the expected balance of chilled and frozen stock through the contact page. Yichuhui’s team brings more than 20 years of manufacturing experience to fleet rollout and wholesale pricing discussions, with private-label cabinet finishes available for both sections.

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