Direct Cooling Standard B | Yichuhui (Zibo) Refrigeration Equipment Co., Ltd.
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Glass-Door Under-Counter Fridge for Compact Service Lines and Commissary Lines

Model: (B)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 41/42/46Kg 170/210/250L R600a Direct Cooling
1050*420/520/610*550 48/51/55Kg 240/300/350L R600a Direct Cooling
350*420/520/610*550 52/56/60Kg 310/385/450L R600a Direct Cooling

Product Description

Product Overview

On a compact chef counter, spotting the right pan before opening the door saves a needless pause. The (B)DSGRT-2 offers chiller, freezer, and dual-temp configurations: chiller 2~8°C, freezer 0~-15°C, or one half of each. Low-E glass keeps pans visible, while the security hinge suits polished back-of-house stations with frequent access. Beneath the stainless worktop, direct cooling and a pure copper evaporator support steady holding through service.

Key Features and Benefits

  • Check pan levels through Low-E glass before opening the cabinet
  • Security hinge: Supports frequent access on compact, high-end chef counters
  • Select chiller (2~8°C), freezer (0~-15°C), or dual-temp for mixed pan storage
  • Prep directly on the flat stainless surface above the glass-front cold bay
  • Pure copper evaporator: Supports steady heat transfer through long service shifts

Where It Works Best

High-end chef counters, boutique hotel passes, and polished BOH stations benefit from visible pans, a security hinge, and Low-E glass. Match this glass-door base with garnish rails for a complete chef-counter line; browse our restaurant project builds.

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