Direct Cooling Standard B | Yichuhui (Zibo) Refrigeration Equipment Co., Ltd.
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Butcher-Block Workbench Fridge for Butchery and Meat Prep Lines

Model: (B)DSWT-2

External Size:
Temperature Type:

Core Features:

  • Solid Wood Worktop: Features a thick, heavy-duty wooden cutting board surface that is perfect for direct food preparation, such as rolling dough or slicing vegetables.
  • Dual Functionality: Seamlessly integrates a spacious preparation area with an under-counter cooling unit to maximize kitchen efficiency and save space.
  • Premium Stainless Steel: Constructed with high-quality stainless steel inside and out, ensuring long-lasting durability and effortless cleaning in demanding environments.
  • Versatile Cooling Options: Available in both refrigerated and freezer models to accommodate a wide range of ingredients, from fresh produce and dairy to frozen meats and desserts.

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*800*800 2-8℃/0~-15 ℃ 220V/50HZ 155W/205W 3.7Kw. H/24h 4.9Kw. H/24h
1500*800*800 2-8℃/0~-15 ℃ 220V/50HZ 155W/205W 3.7Kw. H/24h 4.9Kw. H/24h
1800*800*800 2-8℃/0~-15 ℃ 220V/50HZ 155W/205W 3.7Kw. H/24h 4.9Kw. H/24h
Inner Liner & Refrigeration Parameters
Inner Liner Size Net Weight Effective Volume Refrigerant Refrigeration Method
750*610*530 50Kg 242L R290/R600a Direct Cooling
1050*610*530 55Kg 339L R290/R600a Direct Cooling
1350*610*530 60Kg 436L R290/R600a Direct Cooling

Product Description

Butcher-Block Workbench Fridge for Butchery and Meat Prep Lines

Product Overview

Knife work changes what a prep counter needs, and the (B)DSWT-2 starts with a thick hardwood top. Choose chiller (2~8°C), freezer (0~-15°C), or a dual-temp split for chilled trim beside frozen portions. Butcher stations can standardize those zones on one cabinet line. Below, direct cooling and a pure copper evaporator keep tray temperatures steady through long prep shifts.

Key Features and Benefits

  • Let the butcher-block top absorb repeated knife work during trimming and portioning
  • Holds trim trays, offal pans, and chilled proteins directly below the wood surface
  • Select chiller (2~8°C), freezer (0~-15°C), or dual-temp for mixed meat prep
  • Direct-cooling platform: Maintains the cold bay through long butchery shifts
  • Pure copper evaporator: Supports steady heat transfer across all three modes

Where It Works Best

Back-of-house butcheries, steakhouse prep lines, deli stations, and charcuterie rooms need a surface that takes real knife work. Operators can portion meat and manage trim from the same cabinet. Roll out matching meat-prep equipment from our restaurant line solutions alongside this fridge.

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.

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