Direct Cooling Standard A | Yichuhui (Zibo) Refrigeration Equipment Co., Ltd.
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Glass-Door Workbench Fridge for Back-of-House Prep Lines

Model: (A)DSGRT-2

External Size:
Temperature Type:

Core Features:

  • High-Visibility Design: Crystal-clear glass doors provide instant visibility of contents, streamlining kitchen operations and reducing door-open time.
  • Premium Construction: Built with high-quality stainless steel for the body and top, ensuring resistance to corrosion, rust, and heavy daily use.
  • Flexible Storage: Equipped with adjustable epoxy-coated wire shelves that can be repositioned to accommodate items of different heights and volumes.
  • Efficient Cooling: Features a powerful cooling system that maintains uniform temperatures throughout the cabinet, ensuring food safety and freshness.

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*600/700/800*800 2~8℃ 220V/50HZ 155W 3.7 Kw.H/24h
1500*600/700/800*800 2~8℃ 220V/50HZ 155W 3.7 Kw.H/24h
1800*600/700/800*800 2~8℃ 220V/50HZ 155W 3.7 Kw.H/24h
Inner Liner & Refrigeration Parameters
Inner Liner Size Net Weight Effective Volume Refrigerant Refrigeration Method
750*420/520/610*550 41/45/48KG 170/210/250L R600a Direct Cooling
1050*420/520/610*550 48/52/55KG 240/300/350L R600a Direct Cooling
350*420/520/610*550 53/57/60KG 310/385/450L R600a Direct Cooling

Product Description

Product Overview

A glass-door under-counter workbench fridge for back-of-house prep where line cooks need to check ingredient stock without opening the door. The flat stainless top serves as a prep station, while the glass-front cabinet below keeps pans, dairy, and proteins at 2~8°C with full visibility for fast ingredient pulls. One cabinet replaces a separate prep table and reach-in refrigerator on tight prep lines.

Key Features and Benefits

  • Glass-door ingredient visibility: Line cooks check pan contents and stock levels without opening the door
  • Flat stainless worktop: Doubles as cutting, assembly, and plating surface above the cold bay
  • GN-pan ready interior: Holds standard gastronorm pans for prep ingredients across service shifts
  • Stable 2~8°C holding: Maintains set temperature through frequent door openings during peak prep
  • Under-counter height: Slides beneath standard 900mm counters in tight back-of-house kitchen layouts

Where It Works Best

Built for back-of-house prep lines, ghost kitchens, hotel kitchen service lines, and café counter areas where staff need fast ingredient pulls without losing cold air. Pair this workbench fridge with our restaurant kitchen solutions when rolling out a compact prep cell.

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