Direct Cooling Standard B | Yichuhui (Zibo) Refrigeration Equipment Co., Ltd.
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6-Door Upright Cabinet for Bulk Commercial Storage

Model: (B)DSF-6

External Size:
Temperature Type:

Core Features:

  • Versatile Configurations: Available in both All-Freezer and Dual-Temperature models to accommodate diverse storage requirements, from deep freezing to fresh food preservation.
  • Heavy-Duty Construction: Built with a premium stainless steel exterior and interior for superior durability, rust resistance, and easy cleaning in demanding kitchen environments.
  • High-Efficiency Cooling: Equipped with a powerful refrigeration system and thick foam insulation to ensure rapid cooling and stable temperature retention, keeping food fresh longer.
  • Spacious & Organized: Features six doors and a massive internal capacity with adjustable shelving, allowing for organized storage of bulk ingredients and easy inventory management.

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
1800*700*1950 2-8℃/0~-15 ℃ 220V/50HZ 490W 11.8 Kw.H/24h
Net Weight & Refrigeration Parameters
Net Weight Effective Volume Refrigerant Refrigeration Method
120Kg 1260L R290 Direct Cooling
Type & Structure Parameters
Type Climate Type Inner Liner Size Number Of Shelves
(B)DSF-6 N-type (1700*550*675)*2 4 Shelves

Product Description

Product Overview

So the Standard B 6-door upright cabinet gives large foodservice sites a sectioned direct-cooling option for shared back-of-house storage. Its standard-series positioning helps procurement teams compare a defined commercial configuration when planning core refrigeration for an operating site.

Key Features and Benefits

  • Six-door access: supports organized storage for teams that share a central cold cabinet
  • The upright format consolidates working inventory into one assigned back-of-house location
  • Direct cooling provides commercial cold holding for routine foodservice storage
  • Section-based retrieval lets staff open only the relevant area during restocking
  • Standard B platform: gives multi-site buyers a consistent starting point for specification review

Where It Works Best

Large restaurant kitchens and central production sites can use this cabinet for categorized working stock. Hotel back kitchens and banquet preparation areas may also assign door sections to separate teams or service periods, matching the hotel back-kitchen sectioned storage role.

If your team is comparing Standard A and Standard B options, send the contact page your operating scenario for a side-by-side specification review. Yichuhui supports commercial refrigeration OEM programs through its Zibo team, which exports 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.

+86-189-5337-3586