Direct Cooling Standard A | Yichuhui (Zibo) Refrigeration Equipment Co., Ltd.
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All-Stainless Workbench Refrigerator for Pizza, Sandwich, and Meat Prep Lines

Model: (A)DST-2

External Size:
Temperature Type:

Core Features:

  • Dual-Function Design: Available in both refrigerated and freezer models to suit different culinary needs.
  • Premium Stainless Steel: Constructed from high-grade stainless steel for superior durability and easy sanitation.
  • Spacious Work Surface: Provides a large, flat area for efficient food preparation and assembly.
  • Adjustable Interior Shelving: Offers flexible storage options to accommodate items of various sizes.

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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~-15 ℃ 220V/50HZ 155W/205W 3.7 Kw.H/24h 4.9 Kw.H/24h
1500*600/700/800*800 2~8℃/0~-15 ℃ 220V/50HZ 155W/205W 3.7 Kw.H/24h 4.9 Kw.H/24h
1800*600/700/800*800 2~8℃/0~-15 ℃ 220V/50HZ 155W/205W 3.7 Kw.H/24h 4.9 Kw.H/24h
Dual temperature 1500*800*800 2~8℃/0~-15 ℃ 220V/50HZ 205W 4.9 Kw.H/24h
Dual temperature 1800*800*800 2~8℃/0~-15 ℃ 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 38/42/45KG 170/210/250L R600a/R290 Direct Cooling
1050*420/520/610*550 45/49/52KG 240/300/350L R600a/R290 Direct Cooling
1350*420/520/610*550 50/54/57KG 310/385/450L R600a/R290 Direct Cooling
(510*620*550)*2 54Kg 345L R290 Direct Cooling
(655*620*550)*2 63Kg 445L R290 Direct Cooling

Product Description

Product Overview

The (A)DST-2 ships in three temperature modes — chiller (2~8°C), freezer (0~-15°C), and dual-temp (one half chiller, one half freezer) — so one cabinet line covers an entire back-of-house prep wall. Below the stainless worktop sits the refrigerated section, letting operators pull pans straight out at the right temperature for pizza topping rails, sandwich build-up, salad plating, or frozen-to-chilled batch rotation. Multi-temperature kitchens avoid mixing SKUs from different brands.

Key Features and Benefits

  • Three-mode cabinet: chiller, freezer, or dual-temp in one spec line — covers full prep wall under one vendor
  • Full stainless worktop: Flat food-grade top doubles as cutting, assembly, and plating surface
  • GN-pan ready interior: Holds standard gastronorm pans for pizza, salad, and sandwich lines
  • Mode-specific digital controller: Stable hold in any mode, no ice buildup on chiller wall, no freezer burn on stored proteins
  • Service-tough construction: Stainless exterior stands up to daily wipe-downs, splashes, and staff bumps

Where It Works Best

Pizza chains pick chiller mode for topping rails; sandwich and salad concepts pair chiller with dual-temp on the prep wall; caterers and steak houses pick freezer mode for batch rotation. See how this workbench fridge fits into full prep lines in our restaurant solutions.

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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