Multi-Deck Open Display Merchandiser | Yichuhui (Zibo) Refrigeration Equipment Co., Ltd.
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Curved Glass 3-Tier Dual-Temp Merchandiser for Mid-Size Stores

Model: MCD-3

External Size:
Temperature Type:

Core Features:

  • Curved glass design offers elegant appearance and wide viewing angle, enhancing product display effect and attracting customer attention effectively.
  • Dual-temperature zone design separates refrigeration and freezing areas to meet diverse food storage needs and maintain optimal freshness.
  • Stainless steel structure ensures durability, easy cleaning, and resistance to corrosion and wear, suitable for long-term commercial use.
  • Direct cooling system provides stable temperature control and efficient refrigeration performance, reducing energy consumption while preserving food quality.

Response within 2 hours - Worldwide Shipping - Factory Direct

Technical Specifications

External Dimensions & Electrical Parameters
External dimensions (mm) Temperature range Power supply Rated power Power consumption
1830*1000*1050 2-8℃/0~-15 ℃ 220V/50HZ 490W 11.8 Kw.H/24h
2030*1000*1050 2-8℃/0~-15 ℃ 220V/50HZ 490W 11.8 Kw.H/24h
2530*1000*1050 2-8℃/0~-15 ℃ 220V/50HZ 510W 13.7 Kw.H/24h
Inner Liner & Refrigeration Parameters
Inner Liner Size Net Weight Effective Volume Refrigerant Refrigeration Method
1050*510*400 124Kg 570L R290 Direct Cooling
1050*510*400 134Kg 610L R290 Direct Cooling
1050*510*400 150Kg 710L R290 Direct Cooling

Product Description

Product Overview

But mid-size stores want a curved merchandiser that holds more SKUs than a two-tier cabinet, so this curved glass 3-tier dual-temp open display merchandiser pairs a curved glass front face with three merchandising tiers and two independently controlled temperature zones. The unit fits mid-size supermarket fresh zones, convenience-store grab-and-go walls, and specialty grocery floors where the cabinet has to read as a feature fixture. The consistent commercial chassis supports OEM and private label programs for retail chains.

Key Features and Benefits

  • Curved glass cabinet face: gives the cabinet a feature-fixture look on mid-size retail floors
  • Three merchandising tiers: give the operator top, middle, plus bottom shelf real estate
  • Dual-compressor dual-temperature layout: separates chilled and frozen zones inside one cabinet
  • Mid-size store footprint: supports fresh zones, dairy walls, plus grab-and-go sections within a single cabinet
  • OEM radius and curved-glass options: support private label programs for retail chains and distributor networks

Where It Works Best

Three tiers along a curved front work well in mid-size stores that want fresh zones and dairy walls on a feature fixture. Mid-size supermarket fresh zones, convenience-store grab-and-go walls, and specialty grocery floors all share the same three-tier curved profile.

Category managers mapping curved tier assignments to product categories usually want to confirm layout before placing a fleet order. The supermarket merchandising lineup shows typical three-tier curved installations. A quick line through the contact page with your category mix lets the Zibo team share an OEM option, plus 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.

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