Custom Hot Pot Refrigeration Equipment | Dual-Temperature

The BORYVA HXE-63 dual-temperature hot pot refrigeration display is designed for Malatang shops, hot pot restaurants, buffet lines and self-service ingredient counters. Its stepped display helps organize vegetables, sliced meat, seafood, tofu, noodles, fish balls, mushrooms and other ingredients, while separated refrigerated and frozen zones support different preservation needs. Nine cabinet sizes, copper-tube refrigeration, reinforced shelving and OEM layout options make it suitable for both compact stores and high-volume restaurant operations.

Key Features

1. Dual-temperature display and storage: Separated refrigerated and frozen zones help restaurants organize ingredients while supporting different preservation requirements for fresh and prepared foods.
2. Designed for Malatang and hot pot service: The stepped ingredient display suits vegetables, sliced meat, seafood, tofu, noodles, fish balls, meatballs, mushrooms and other self-service ingredients.
3. Large-capacity size options: Nine cabinet lengths from 1.2 to 3.5 m let buyers select a model for their store layout, ingredient volume and service capacity.
4. Copper-tube refrigeration system: Copper refrigeration tubing supports efficient heat transfer and dependable cooling performance in professional foodservice environments.
5. Professional freshness preservation: The refrigeration system helps maintain suitable conditions for ingredients during preparation and service for better quality and presentation.
6. Simple temperature management: Practical controls make temperature monitoring and daily operation straightforward for restaurant staff.
7. Reinforced adjustable shelves: Thickened shelving provides stronger tray support and can be arranged for different containers and storage layouts.
8. Durable thickened construction: The reinforced cabinet structure is designed for frequent use in commercial kitchens, restaurants and self-service counters.
9. Flexible OEM and custom design: Dimensions, branding, lightbox graphics, shelving layouts and restaurant-specific configurations can be reviewed before production.
10. Easy mobility and practical layout: The floor-standing format supports efficient kitchen organization, while the mobile base makes positioning and cleaning more convenient.