Ice Cream Freezer | Yichuhui (Zibo) Refrigeration Equipment Co., Ltd.
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Single Door Commercial Chest Freezer for Bulk Stock

Model: CCF-1

External Size:
Temperature Type:

Core Features:

  • Provides ample storage capacity for a wide variety of frozen products.
  • Ensures consistent and reliable cooling performance to protect your inventory.
  • Features a durable and easy-to-clean exterior built for a commercial environment.
  • Designed for energy efficiency to help reduce operational costs.

Response within 2 hours - Worldwide Shipping - Factory Direct

Technical Specifications

Xinbingtian & Refrigeration Parameters
Type Power supply Temperature range External dimensions (mm) Refrigeration Method
CCF-1 220V/50HZ 0~-22℃ 727*720*870 Direct Cooling

Product Description

Product Overview

But back-room storage plus bulk-stock cabinets need a chest freezer that holds volume without merchandising theatrics, so this single door commercial chest freezer pairs a chest-height freezer with a flat glass lid for back-room plus secondary retail positions. The unit may suit C-store back rooms, supermarket frozen storage, plus distributor staging areas where operators prioritize volume over merchandising. Procurement teams get a consistent commercial chassis built over 20+ years of manufacturing, with basket layouts configurable on order.

Key Features and Benefits

  • Single flat-glass-lid chest freezer: shows bulk inventory plus accepts stacking baskets
  • Static plus fan-assisted freezing: supports varied bulk-stock product mix
  • Wider interior basket layout: holds volume for back-room storage
  • Lockable lid plus basket system: secures stock during off-hours
  • OEM basket layout plus lid glass options: support private-label programs for retail chains

Where It Works Best

C-store back rooms, supermarket frozen storage, plus distributor staging areas where volume beats merchandising are the strongest fits. Operators comparing bulk capacity usually cross-reference this model with the double door chest freezer range before locking in the cabinet order.

Because basket layouts depend on the inventory mix, a short line via the contact page with your typical bulk pack-out is enough for the Zibo team to map an OEM basket kit and a fleet pricing tier. Operators planning a frozen storage upgrade usually review the convenience store back-room 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.

+86-189-5337-3586