Direct Cooling Standard B | Yichuhui (Zibo) Refrigeration Equipment Co., Ltd.
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4-Door Upright Cabinet for Restaurant and Hotel Service

Model: (B)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
Net Weight & Refrigeration Parameters
Net Weight Effective Volume Refrigerant Refrigeration Method
88Kg 815L R600a/R290 Direct Cooling
Type & Structure Parameters
Type Climate Type Inner Liner Size Number Of Shelves
(B)DSF-4 N-Type (1100*550*675)*2 2 Shelves

Product Description

Product Overview

But a medium foodservice operation often needs more sectioned cold storage than a compact reach-in provides without moving to the largest cabinet in the range. This Standard B 4-door upright cabinet offers a direct-cooling format for organized back-of-house stock and regular staff access.

Key Features and Benefits

  • Four-door organization: helps teams divide stored items by workflow, department or replenishment routine
  • The upright reach-in format keeps working stock in a clear back-of-house location
  • Direct cooling provides commercial cold holding for foodservice ingredients and packaged stock
  • Section-based access lets staff retrieve from one area while the other doors remain closed
  • Standard B positioning gives procurement teams a defined commercial option for site-by-site comparison

Where It Works Best

Restaurant kitchens and medium hotel operations can use the cabinet as shared cold storage between preparation areas, fitting the medium-hotel sectioned storage layout. Convenience-store stockrooms can also organize chilled back-up inventory behind the sales floor.

When you are ready to compare a Standard B 4-door upright cabinet with other reach-in layouts, send the contact page your access needs. Our Zibo team brings more than 20 years of manufacturing experience to commercial refrigeration projects and supports OEM and wholesale fleet programs for buyers with site-by-site rollouts.

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