Ice Cream Freezer | Yichuhui (Zibo) Refrigeration Equipment Co., Ltd.
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Double Door Commercial Chest Freezer for Bulk Frozen Storage

Model: CCF-2

External Size:
Temperature Type:

Core Features:

  • Large capacity for neat product display
  • Efficient cooling with stable freshness preservation
  • Horizontal flat design for easy & direct access
  • Energy-saving & durable for frequent commercial use

Response within 2 hours - Worldwide Shipping - Factory Direct

Technical Specifications

Xinbingtian & Refrigeration Parameters
Type Power supply Temperature range External dimensions (mm) Refrigeration Method
BD/BC-358L 220V 0~-22℃ 1130*720*870mm Direct cooling
BD/BC-458L 220V 0~-22℃ 1460*720*870mm Direct cooling
BD/BC-558L 220V 0~-22℃ 1720*720*870mm Direct cooling
BD/BC-658L 220V 0~-22℃ 1960*720*870mm Direct cooling
BD/BC-758L 220V 0~-22℃ 1960*830*870mm Direct cooling
BD/BC-868L 220V 0~-22℃ 2100*830*870mm Direct cooling
BD/BC-1098L 220V 0~-22℃ 2280*830*870mm Direct cooling
BD/BC-1680L 220V 0~-22℃ 2580*1030*870mm Direct cooling
BD/BC-458L-Dual temperature 220V 0~-22℃ 1460*720*870mm Direct cooling
BD/BC-558L-Dual temperature 220V 0~-22℃ 1720*720*870mm Direct cooling

Product Description

Product Overview

But bulk frozen inventories need a horizontal cabinet that holds a deep stock below the counter line, so this double door commercial chest freezer pairs a wide horizontal layout with two top-hinged lids sized for bulk frozen holding. The unit fits ice cream shops, supermarket frozen sections, and cold-drink stores where the operator reaches into the cabinet for long-term frozen stock. The commercial chassis built over 20+ years supports OEM and private label programs for chain operators.

Key Features and Benefits

  • Horizontal chest layout: holds bulk frozen stock below the counter line in backroom or counter placements
  • Two top-hinged lids: let the operator open one section at a time during restocking or serving
  • Wide bulk-storage footprint: suits ice cream shops, supermarket frozen sections, plus cold-drink stores
  • NSF-aligned commercial chassis: aligns with the broader frozen range for shared maintenance routines
  • OEM cabinet and finish options: support private label programs for chain operators and distributor networks

Where It Works Best

Ice cream shops, supermarket frozen sections, and cold-drink stores are the strongest fits. Bulk-frozen backrooms and commissary kitchens also use the double-door chest layout to keep long-term frozen inventory close to the service line.

When you’re running a bulk frozen inventory, the team confirms lid style and footprint against the backroom before placing a fleet order. The supermarket frozen-storage lineup shows typical double-door chest installations. A short line via the contact page with your backroom layout lets the Zibo team share a finish sample and an OEM pricing tier.

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