Island Freezer | Yichuhui (Zibo) Refrigeration Equipment Co., Ltd.
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Modular Supermarket Island Freezer for Composed Island Chains

Model: SD/SC

External Size:
Temperature Type:

Core Features:

  • Modular combined design for flexible layout
  • Curved panoramic display for attractive & clear presentation
  • Uniform & stable cooling for long-lasting freshness
  • Large capacity & low power consumption for supermarket use

Response within 2 hours - Worldwide Shipping - Factory Direct

Technical Specifications

Xinbingtian & Refrigeration Parameters
Type Power supply Temperature range External dimensions (mm) Refrigeration Method
SD/SC-618L 220V 5~-23℃ 1860*815*820mm Direct cooling
SD/SC-718L 220V 5~-23℃ 1860*815*880mm Direct cooling
SD/SC-858L 220V 5~-23℃ 2100*815*880mm Direct cooling

Product Description

Product Overview

But large retail floors want an island freezer chain that extends across the frozen section, so this modular supermarket island freezer pairs a modular end-to-end layout with the open island face used across the line. The unit fits large-format supermarket frozen centres, hypermarket floors, and bulk grocery stores where operators build an island chain from multiple modules. The chassis built across 120+ models in our Zibo lineup supports OEM and private label programs for retail chains.

Key Features and Benefits

  • Modular end-to-end layout: lets the operator build extended island chains across large-format frozen sections
  • Open island merchandising face: presents frozen seafood and ice cream from the shopper side; packed frozen meals extend across the same modular chain
  • Wide modular-chain footprint: suits supermarket frozen centres, hypermarket floors, plus bulk grocery stores
  • Combined-module flexibility: lets the operator extend or reconfigure the island chain as the floor plan changes
  • OEM cabinet and finish options: support private label programs for retail chains and distributor networks

Where It Works Best

Large-format supermarket frozen centres and bulk grocery stores are the strongest fits. Hypermarket promotional floors and large convenience-store chains also use the modular island layout to build long frozen zones across multiple bays.

Procurement teams running a modular island chain usually confirm module length and combined footprint against the floor plan before placing a fleet order. The supermarket island-freezer lineup shows typical modular installations. A quick line through the contact page with your island chain plan lets the Zibo team share an OEM option and a wholesale pricing plan.

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