Description
For small cafes, neighborhood delis, or compact labs that juggle lots of fresh and frozen items, “basic organization” often isn’t enough. You need more than just fridge and freezer space—you need to separate leafy greens from dairy, frozen meats from pre-portioned desserts, or lab samples from reagents—without cramming. The TT-BC283A-6 solves this: 260L of total capacity, 6 precision drawers, and CE-certified reliability, all in an undercounter design that turns tight spaces into hyper-organized storage hubs.
| Model | TT-BC283A-6 |
| Dimension | L 1360 * W 700 * H 850 mm |
| Capacity | 260 L |
| Voltage | 220V/50Hz |
| Temperature Range | -15 ~ -20 °C |
| Refrigerant | R404a |
| Net Weight | 96Kg |
| Refrigerated Type | Ventilated |
| Shelf | 2 |
260L Capacity
Just like its 4-drawer counterpart, it skips the “too small” trap—small cafes can fit a week’s worth of fresh veggies, bottled drinks, and dairy (fridge side) plus frozen pastries, burgers, and ice cream (freezer side). But the 6 drawers let you use that space smarter: no more grouping “all fridge items” or “all freezer items”—every category gets its own spot. For labs, it means storing 2~8°C biological samples, cool reagents, sub-zero enzymes, and frozen controls—all separated, no cross-contamination risks.
6 Drawers
Drawers turn “digging through chaos” into “10-second grabs.” Fridge side? Use one drawer for leafy greens (kept crisp, no crushing under heavier items), one for dairy (milk, cheese, yogurt), one for condiments and prepped toppings (mustard, chopped veggies). Freezer side? Dedicate one to frozen meats (pre-portioned chicken, beef), one to frozen veggies (spinach, peas), one to desserts (pastries, ice cream). Unlike open shelves or fewer drawers, opening one drawer only exposes that section—cold air stays locked in, temps stay steady, and your food/samples stay fresh longer. No more moving 5 items to find what you need mid-rush.
CE-Certified
For food businesses, this is non-negotiable—no electrical hazards, no random temp spikes that ruin perishables (think soggy salads or freezer-burned meats), and it checks all health code boxes. For labs, it’s peace of mind: sensitive samples stay at precise temps (2~8°C for fridge, sub-zero for freezer) with zero fluctuations that break down reagents. Plus, CE certification means energy efficiency—you save on utility bills while keeping things safe.
Undercounter Design
In a tiny deli, it tucks right under the sandwich prep table—chefs grab fresh veggies from one fridge drawer and frozen meats from a freezer drawer without stepping away. In a compact lab, it fits under the workbench, keeping samples and reagents close to your workspace (no more running to a backroom freezer). It turns “wasted under-counter space” into your most useful storage—no towering appliance blocking sightlines or crowding your workflow.
Undercounter Refrigerator | Pizza Prep Table
Why Choose Us?
The TT-BC283A-6 isn’t just a fridge-freezer—it’s a “get organized without sacrificing space” solution for small-scale pros. It gives you the 260L capacity to stock up, 6 drawers to keep every item in its place, and CE-certified reliability to trust daily. If you’re tired of messy storage slowing you down, this is how you turn chaos into efficiency.
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