Others | Yichuhui (Zibo) Refrigeration Equipment Co., Ltd.
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2-Door Meat Hanging Display Refrigerator for Butcher Counters

Model: MHDR-2

External Size:
Temperature Type:

Core Features:

  • Equipped with reinforced stainless steel hanging rails designed to support heavy loads of meat carcasses securely.
  • Features high-transparency glass doors that enhance product visibility while maintaining thermal efficiency.
  • Constructed from durable, food-grade stainless steel for superior corrosion resistance and easy sanitation.
  • Utilizes an advanced air-cooling system to ensure uniform temperature distribution and optimal meat preservation.

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
1200*750*2020 2-8℃ 220V/50HZ 260W 6.2 Kw.H/24h
1500*750*2020 2-8℃ 220V/50HZ 260W 6.2 Kw.H/24h
1200*1000*2200 2-8℃ 220V/50HZ 260W 6.2 Kw.H/24h
1500*1000*2200 2-8℃ 220V/50HZ 260W 6.2 Kw.H/24h

Product Description

Product Overview

But butcher counters plus full-service meat departments need a hanging display that lets customers see whole cuts plus sides from a customer-facing front, so this 2-door meat hanging display refrigerator pairs an interior hanging rail with a glass-door front for retail meat merchandising. The unit may suit supermarket butcher sections, full-service meat shops, plus high-end delis where operators want customers to see whole cuts hanging in the cabinet. The commercial chassis built in our 30,000 m² Zibo factory supports OEM programs for supermarket chains plus distributor networks.

Key Features and Benefits

  • Interior hanging rail system: holds whole cuts plus sides at retail-ready heights
  • Glass-door front: shows hanging cuts to customer-facing shoppers
  • 2-door retail-front layout: opens for service-counter hand-off plus restocking
  • Static-cooling refrigeration: holds meat at stable display temperatures
  • OEM hanging rail plus door-glass options: support private-label programs for butcher operators

Where It Works Best

Supermarket butcher sections, full-service meat shops, plus high-end delis where operators want customers to see whole cuts hanging in the cabinet are the strongest fits. Buyers comparing hanging capacity usually cross-reference this model with the 3-door hanging range before locking in the fleet order.

Because hanging rail layouts depend on cut dimensions, a short line via the contact page with your cut inventory plus hanging plan is enough for the Zibo team to map an OEM rail kit and a fleet pricing tier. Operators planning a butcher counter refresh usually review the supermarket merchandiser 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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