Direct Cooling Standard A | Yichuhui (Zibo) Refrigeration Equipment Co., Ltd.
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4-Door Upright Cabinet for High-Output Kitchens

Model: (A)DSF-4

External Size:
Temperature Type:

Core Features:

  • Available in Full Freezer or Dual-Temperature configurations to match your kitchen’s specific storage needs.
  • Constructed from durable stainless steel for long-lasting performance and easy sanitation.
  • Features adjustable, heavy-duty shelving for flexible storage of diverse food items.
  • Equipped with an energy-efficient cooling system that ensures consistent temperature control and food 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
1200*700*1950 2~8℃/0~-15 ℃ 220V/50HZ 355W 8.5 Kw.H/24h
1200*700*1950 0~-15 ℃ 220V/50HZ 355W 8.5 Kw.H/24h
Net Weight & Refrigeration Parameters
Net Weight Effective Volume Refrigerant Refrigeration Method
92Kg 815L R290 Direct Cooling
93Kg 815L R290 Direct Cooling
Type & Structure Parameters
Type Climate Type Inner Liner Size Number Of Shelves
(A)DS-4 N-Type (1100*550*675)*2 2 Shelves
(A)DSF-4 N-Type (1100*550*675)*2 2 Shelves

Product Description

Product Overview

And a 4-door upright cabinet gives busy kitchens several access points to one commercial cold-storage unit. The layout helps teams divide ingredients by work area or service period, which is useful when more than one station draws from the same cabinet.

Key Features and Benefits

  • Four-door access: lets staff open only the section they need during service
  • The upright layout keeps a larger working inventory in one clearly assigned back-of-house location
  • Direct cooling supports cold holding for scheduled production and service windows
  • Section-based organization helps kitchen managers separate stock for different teams or preparation stages
  • A commercial reach-in role suits repeated staff access during receiving, preparation and service

Where It Works Best

Restaurant back kitchens can use this cabinet as a shared cold-storage point between prep and service. Central kitchens gain more ways to organize batch ingredients, while medium-sized hotels can assign door sections to separate production areas without placing another cabinet on the floor, suiting the hotel section-based working storage model.

When you are ready to spec a 4-door upright cabinet, share the kitchen workflow and access pattern through the contact page. Our Zibo team offers OEM/ODM private-label programs backed by more than 20 years of commercial refrigeration manufacturing.

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