This commercial refrigerator product is designed for catering, retail and food service environments that require refrigerated or frozen storage. The selected model parameters are taken from the revised product parameter table.

The cabinet can support chiller, freezer or dual-temperature applications according to the temperature row in the Technical Parameters.

Independent management of dual temperature zones

The refrigeration and freezing areas are independent of each other, enabling categorized storage of food items with different temperature requirements, thereby reducing odor transfer and cross-contamination.

Commercial-grade refrigeration system

It employs a compression-based cooling system combined with air-cooling or direct cooling configurations (depending on the specific model), ensuring continuous operation in commercial environments.

Optimization of Space Utilization

With its integrated design, the single unit delivers dual temperature zone functionality, making it ideal for kitchens or spaces with limited rear areas.

Food-contact safe materials

The inner liner and critical contact surfaces are constructed from food-grade materials (such as stainless steel or coated steel plates), facilitating cleaning and routine maintenance.

Multi-level storage structure

The interior typically features adjustable shelves, allowing flexible storage according to the size of different ingredients.

Temperature Zone Classification and Capacity Matching

Different models vary in the ratio of refrigeration to freezing capacity; it is recommended to select the appropriate configuration based on the actual storage layout.

Selection of Refrigeration Method

Air-cooled and direct-cooled systems differ in defrosting methods, temperature uniformity, and maintenance requirements; their selection should be evaluated based on the specific operating environment.

Installation and Usage Environment

A ventilation space must be reserved, and power supply conditions must meet the equipment requirements to ensure stable operation of the refrigeration system.

Cleaning and Maintenance

It is recommended to regularly clean the condenser and its interior, and perform maintenance based on usage frequency to maintain equipment performance.

The product uses a commercial refrigeration cabinet structure for categorized storage, daily access and stable operation in commercial environments. Door material and model selection should follow the corresponding parameter table.

Catering Kitchen (Restaurant/Chain Restaurant)

Purpose: Refrigerated and frozen storage of raw materials; Requirements: Categorized storage, frequent door opening and closing

Supermarkets and Convenience Stores

Usage: Display or storage of frozen foods and refrigerated products; Demand Characteristics: Space Utilization and Stable Operation

Food Processing and Central kitchens

Purpose: Separate storage of semi-finished products and raw materials; Demand characteristics: Clearly defined temperature zones, bulk storage

The hotel kitchen

Purpose: Ingredient storage and daily turnover; Demand Characteristics: Equipment Reliability and Continuous Operating Capability