Direct Cooling Standard A | Yichuhui (Zibo) Refrigeration Equipment Co., Ltd.
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2-Section Upright Cabinet for Restaurant Storage

Model: (A)DSTRBF-2

External Size:
Temperature Type:

Core Features:

  • Dual-Temperature Zones: Independently controlled refrigeration and freezing sections for versatile food storage.
  • Space-Saving Vertical Design: Compact footprint ideal for small kitchens, food trucks, and tight spaces.
  • Durable Stainless Steel Construction: Resists corrosion and simplifies cleaning for hygienic operation.
  • Mobile & Flexible: Heavy-duty casters allow easy repositioning for cleaning or layout changes.

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Technical Specifications

External Dimensions & Electrical Parameters
External dimensions (mm) Temperature range Power supply Rated power Power consumption
600*700*1950 2~8℃/0~-15 ℃ 220V/50HZ 205W 4.9 Kw.H/24h
600*700*1950 0~-15 ℃ 220V/50HZ 205W 4.9 Kw.H/24h
Net Weight & Refrigeration Parameters
Net Weight Effective Volume Refrigerant Refrigeration Method
55Kg 370L R290 Direct Cooling
56Kg 370L R290 Direct Cooling
Type & Structure Parameters
Type Climate Type Inner Liner Size Number Of Shelves
(A)DSF-2 N-Type (500*550*675)*2 2 Shelves
(A)DSTRBF-2 N-Type (500*550*675)*2 2 Shelves

Product Description

Product Overview

But back-of-house teams do not need a display door when quick access and organized cold storage are the priority. This 2-section upright cabinet gives restaurant staff a dedicated reach-in for working stock while keeping the storage footprint appropriate for tighter service areas.

Key Features and Benefits

  • Two-section organization: allows staff to separate working ingredients by station, shift or handling routine
  • The upright cabinet format keeps cold storage close to prep areas without becoming a customer-facing display
  • Direct cooling provides commercial cold holding for back-of-house food and beverage stock
  • A reach-in workflow supports repeated access during preparation and service
  • Solid-door storage role: prioritizes kitchen organization with a clean, durable facade

Where It Works Best

Restaurant kitchens can position the cabinet near a prep line for ingredients used throughout service. Convenience-store stockrooms also benefit from sectioned cold storage, and smaller hotel prep areas can use it for working inventory that should remain out of the guest-facing zone, matching the hotel prep-area working inventory role.

If your team is comparing a 2-section upright cabinet, send the contact page a note about stock rotation and daily access. Yichuhui’s Zibo team supports the OEM commercial refrigeration guide and exports commercial refrigeration to more than 50 countries.

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.

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