Ice Cream Freezer | Yichuhui (Zibo) Refrigeration Equipment Co., Ltd.
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Single Curved Glass Door Ice Cream Display Freezer for Tubs

Model: ICDF-1

External Size:
Temperature Range:

Core Features:

  • The curved glass lid provides clear visibility, enticing customers with an attractive display of frozen treats.
  • Advanced cooling technology maintains a stable temperature to preserve product quality and prevent ice crystal formation.
  • Its compact and sleek design fits seamlessly into various retail spaces, maximizing display area without occupying excessive floor space.
  • Durable construction ensures long-term reliability, even in high-traffic commercial environments.

Response within 2 hours - Worldwide Shipping - Factory Direct

Technical Specifications

Xinbingtian & Refrigeration Parameters
Type Power supply Temperature range External dimensions (mm) Refrigeration Method
ICDF-1 220V/50HZ 0~-22℃ 580*690*820 Direct Cooling

Product Description

Product Overview

But ice cream parlours plus C-store impulse aisles need a curved-glass display that shows tubs and pops at impulse-buy height, so this curved glass door ice cream display freezer pairs a chest-height freezer cabinet with a curved glass lid for self-service tubs. The unit may suit ice cream retail, supermarket impulse aisles, plus C-store frozen sections where operators want the curve to read against a flat freezer wall. The consistent commercial chassis built in our 30,000 m² Zibo factory supports OEM programs for ice cream chains plus distributor networks across multiple regions.

Key Features and Benefits

  • Curved glass lid over a chest freezer: shows tubs plus pops at impulse-buy height from above
  • Single curved glass door: a compact footprint for tight impulse aisles
  • Static plus fan-assisted freezing options: support varied ice cream tub inventory
  • Interior LED lighting: highlights tubs and pops for retail visibility
  • OEM lid glass plus basket layout: support private-label programs for ice cream chains

Where It Works Best

Ice cream retail counters, supermarket impulse aisles, plus C-store frozen sections where operators need a curved-glass counter that fits tight floor footprints are the strongest fits. Retail buyers comparing footprint to display capacity usually cross-reference this model with the dual curved door range before locking in the cabinet order.

Because the lid treatment varies by chain, a short line via the contact page with your floor footprint plus tub plan is enough for the Zibo team to map an OEM lid kit and a fleet pricing tier. Operators planning a frozen impulse refresh usually review the convenience store cooler plan and the OEM program guide for fleet coordination.

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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