Direct Cooling Standard B | Yichuhui (Zibo) Refrigeration Equipment Co., Ltd.
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Stainless-Top Workbench Fridge for Catering Hubs and Commissary Lines

Model: (B)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.

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℃/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 41/42/46Kg 170/210/250L R600a/R290 Direct Cooling
1050*420/520/610*550 48/51/55Kg 240/300/350L R600a/R290 Direct Cooling
1350*420/520/610*550 52/56/60Kg 310/385/450L R600a/R290 Direct Cooling
(510*620*550)*2 53Kg 345L R290 Direct Cooling
(655*620*550)*2 62Kg 445L R290 Direct Cooling

Product Description

Product Overview

Catering crews rarely prep one menu all day, which is why the (B)DST-2 keeps its role flexible. Specify chiller (2~8°C), freezer (0~-15°C), or dual-temp with one chilled half and one frozen half. A pure copper evaporator supports the direct-cooling bay through long shifts. Above it, the stainless worktop keeps pans within one reach of cutting and assembly.

Key Features and Benefits

  • Keep prepped pans within one reach of the stainless cutting surface
  • Choose chiller (2~8°C), freezer (0~-15°C), or dual-temp as the menu changes
  • Load standard gastronorm pans for breakfast, lunch, and dinner ingredients
  • Pure copper evaporator: Supports steady heat transfer across all three modes
  • Standardize one chassis across catering hubs and commissary kitchens

Where It Works Best

Catering hubs, commissary kitchens, and busy prep walls suit crews moving between cutting, assembly, and cold storage. Multi-property operators can repeat the same chassis across sites. Build a complete catering-prep line around this unit with our restaurant kitchen catalog.

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