Others | Yichuhui (Zibo) Refrigeration Equipment Co., Ltd.
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Food Sample Retention Refrigerator for HACCP Programmes

Model: FSRR

External Size:
Temperature Type:

Core Features:

  • Precise Temperature Control: Maintains a consistent and accurate temperature range specifically calibrated for the safe preservation of food samples.
  • Durable Stainless Steel Build: Constructed with high-quality stainless steel for superior hygiene, corrosion resistance, and long-term durability in commercial kitchens.
  • High-Visibility Glass Door: Features a clear glass door for easy monitoring of samples, minimizing the need to open the unit and ensuring temperature stability.
  • Mobile and Space-Efficient: Designed with heavy-duty casters for easy repositioning and a compact footprint that fits seamlessly into any professional kitchen layout.

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
600*635*1370 2-8℃ 220V/50HZ 260W 6.2 Kw.H/24h
600*635*1570 2-8℃ 220V/50HZ 260W 6.2 Kw.H/24h
600*635*1770 2-8℃ 220V/50HZ 260W 6.2 Kw.H/24h

Product Description

Product Overview

But commercial kitchens plus hospitality back rooms need a dedicated cabinet that holds daily food samples for retention periods, so this food sample retention refrigerator pairs a small-footprint under-counter cabinet with a lockable door plus clearly-marked retention zones for HACCP-compliant sample storage. The unit may suit hotel kitchens, restaurant back rooms, plus institutional food-service stations where operators must retain daily samples for traceability. The commercial chassis built in our 30,000 m² Zibo factory supports OEM programs for hospitality groups plus distributor networks.

Key Features and Benefits

  • Lockable under-counter cabinet: secures samples outside of HACCP-auditor hours
  • Clearly-marked retention zones: lets line cooks file samples by date for traceability
  • Small-footprint under-counter depth: fits beside prep stations in tight back rooms
  • Static-cooling refrigeration: holds samples at stable retention temperatures
  • OEM lock plus labelling options: support HACCP-coordinated programs for hospitality groups

Where It Works Best

Hotel kitchens, restaurant back rooms, plus institutional food-service stations where operators must retain daily food samples for HACCP traceability are the strongest fits. Hospitality buyers comparing retention capacity usually cross-reference this model with the OEM program guide before locking in the cabinet order.

Because label formatting varies by HACCP programme, a short line via the contact page with your retention policy plus sample count is enough for the Zibo team to map an OEM labelling kit and a fleet pricing tier. Operators planning a HACCP-compliant back-room refresh usually review the hotel kitchen solution 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