Description
For mid-sized restaurants, catering kitchens, or lab facilities that handle large volumes of temperature-sensitive items, storage struggles often hit a wall: you need both fridge and freezer space, but single-function units create chaos, and bulky appliances eat up precious floor area. The TT-BC283C-6 solves this with its 2-door + 6-drawer design, CE-certified reliability, and undercounter build—packing ample dual-temperature storage into a space-smart package that keeps everything organized.
| Model | TT-BC283C-6 |
| Dimension | L 2230 * W 700 * H 850 mm |
| Capacity | 540 L |
| Voltage | 220V/50Hz |
| Power | 0.65Kw |
| Temperature Range | -15 ~ -20 °C |
| Refrigerant | R404a |
| Net Weight | 145Kg |
| Refrigerated Type | Ventilated |
| Shelf | 4 |
CE-Certified Safety
Whether you’re storing fresh produce (2~8°C) and frozen meats (-18°C) for a restaurant, or lab samples (controlled cool temps) and reagents (sub-zero freezing) for a facility, safety and consistency are non-negotiable. CE certification guarantees the unit avoids electrical hazards, maintains stable temps (no risky fluctuations that ruin ingredients or samples), and adheres to eco-friendly guidelines—so you can trust it with high-value, sensitive items daily.
2 Doors + 6 Drawers
The design splits storage strategically: assign one door zone to refrigeration (e.g., fresh veggies, dairy, ready-to-eat salads) and the other to freezing (frozen dough, pre-portioned meats, frozen desserts)—no mixing temps or cross-contamination. The 6 drawers take organization further: use separate drawers for specific categories (e.g., one drawer for leafy greens, one for cheeses in the fridge; one for frozen fries, one for desserts in the freezer). No more digging through jumbled shelves—everything has a dedicated spot, cutting prep time during rush hours.
Undercounter Design
Mid-sized kitchens and labs can’t afford to waste floor space on tall, standalone fridge-freezers. The TT-BC283C-6 tucks neatly under counters, turning unused under-counter space into high-capacity storage. It holds enough for daily peak demand—think 50+ servings of fresh ingredients and frozen staples—without blocking staff movement or crowding prep zones. For catering teams that work in tight event spaces, it’s a game-changer: compact enough to fit in temporary setups, but roomy enough to avoid constant restocking.
Durable, Easy-Maintenance Build
Busy commercial settings mean constant use—drawers opened hundreds of times a day, spills from sauces or samples, and fast-paced prep. The stainless steel build resists rust, dents, and stains, while reinforced drawer rails won’t wear out. Spills wipe clean in seconds (no hidden crevices for gunk), and clear temp knobs let staff adjust fridge/freezer settings in a glance—no complicated digital menus. It’s low-maintenance, so you spend less time fixing appliances and more time on core work.
Undercounter Refrigerator | Pizza Prep Table
Why Choose Us?
For teams that need “more storage, less chaos” in dual-temp undercounter space, the TT-BC283C-6 delivers. It eliminates the hassle of juggling single-function units, keeps every item organized with 6 drawers, and backs it up with CE-certified reliability—making it the go-to for mid-sized restaurants, catering businesses, and labs that need to do more with their space.
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