| Specification | Details |
|---|---|
| Model | KRX |
| Product Type | Commercial Refrigerator Freezer |
| Capacity | 428 L |
| Temperature Range | -5°C to 10°C |
| Cooling Type | Direct Cooling (Static) |
| Refrigerant | R134A |
| Power Consumption | 223 W |
| Voltage | 220–240 V / 50 Hz |
| Number of Doors | 1 |
| Shelves | Adjustable Height Shelves |
| Material | Stainless Steel 304 / 201 |
| Material Thickness | 0.8–1.2 mm |
| Dimensions (W×D×H) | 600 × 700 × 1975 mm |
| Customization | Supported |
The KRX Commercial 1 Door Upright Refrigerator Freezer is designed for professional foodservice environments requiring compact yet reliable cold storage. With a static direct cooling system and durable stainless steel construction, it is ideal for daily commercial operation.
With a 428 L internal capacity, this upright unit offers efficient storage for chilled and lightly frozen food, ingredients, and beverages, making it suitable for kitchens with limited space.
Operating within a temperature range of -5°C to 10°C, the refrigerator freezer supports flexible refrigeration and short-term freezing applications in professional food environments.
The static (direct) cooling system ensures stable temperature performance with low energy consumption and simplified maintenance.
Constructed from 304 / 201 stainless steel, the cabinet provides excellent corrosion resistance, hygienic surfaces, and easy cleaning, meeting food industry sanitation standards.
With a cabinet thickness of 0.8–1.2 mm, the unit offers enhanced durability and thermal insulation for long-term commercial use.
Equipped with adjustable-height shelves, the interior layout can be customized to accommodate different food containers and storage needs.
Rated at 223 W and operating on 220–240 V / 50 Hz, the KRX ensures stable and energy-efficient performance.
The 1-door upright design allows quick access while minimizing cold air loss during frequent use.
Customization options are supported to meet specific commercial requirements, including OEM branding and structural adjustments.
Restaurants and small commercial kitchens
Cafés and bakeries
Catering preparation areas
Hotels and hospitality facilities
Commercial food and ingredient storage
