Triple-Temp Reach-In Cabinet for Sommelier and Beverage Programs
Model: DTF-6
Core Features:
- Triple independent temperature zones with dedicated compressors for precise, simultaneous storage.
- Six solid doors enhance energy efficiency and secure containment of perishables.
- Constructed from high-grade stainless steel for durability and easy cleaning.
- Optimized vertical design maximizes storage capacity in compact kitchen spaces.
Response within 2 hours - Worldwide Shipping - Factory Direct
Technical Specifications
| External dimensions (mm) | Temperature range | Power supply | Rated power | Power consumption |
|---|---|---|---|---|
| 1200*750*2240 | 2-8℃/0~-18℃ | 220V/50HZ | 670W | 16 Kw.H/24h |
| Net Weight | Effective Volume | Refrigerant | Refrigeration Method |
|---|---|---|---|
| 113Kg | 1032L | R600a/R290 | Direct Cooling |
| Type | Climate Type | Inner Liner Size | Number Of Shelves |
|---|---|---|---|
| DTF-6 | N-Type | (1100*585*535)*2 | 3 Shelves |
Product Description
Product Overview
So long service shifts move at a clip, and a sommelier-led bar or fine-dining beverage program needs more than a single-temperature cabinet when reds, whites, and service-temperature drinks sit side by side, so this triple-temp reach-in cabinet splits the cabinet into three independently controlled zones through a six-door, three-compressor layout. The unit fits sommelier stations, fine-dining beverage programs, and hotel beverage service where separate temperature zones need to share one cabinet. The OEM-friendly chassis supports private label and wholesale programs for beverage groups planning a coordinated rollout.
Key Features and Benefits
- Three independent temperature zones: let operators hold reds, whites, and service-temperature drinks in one cabinet
- Three-compressor refrigeration layout: gives each zone its own cooling circuit for stable temperature separation
- Six-door sectioned access: lets staff open one zone at a time without warming the others during restocking
- Commercial reach-in format: supports both back-of-house bar service and customer-facing retail display roles
- OEM cabinet and brand-panel options: support private label programs for hotel groups, beverage brands, and distributors
Where It Works Best
Sommelier-led bars and fine-dining beverage programs are the strongest fits, with hotel beverage service in a similar band. Resort bars and upscale club service areas also use the three-zone layout to keep red, white, and service-temperature drinks in one shared cabinet.
Beverage buyers usually want to map each zone to a wine or drink category before locking in a configuration. The hotel-beverage-service refrigeration lineup shows typical room layouts. Open a line via the contact page with your zone plan; the Zibo team will reply with an OEM finish option, a wholesale pricing tier, and a sample lead time.
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.