3 Door Commercial Beer Cooler with Glass Door Display

Product Overview

The 3 door commercial beer cooler is built for the working side of a bar: 1350 mm wide, 536 mm deep and 840 mm high, so it sits at counter height along a back bar, at the end of a bottle-shop run or on the chilled aisle of a convenience store. Three glass doors open onto two chrome shelf levels each, which keeps the whole selection — lagers, stouts, ciders, mixers — visible without a bartender or a customer pulling a door open and letting the cold air out.

Beer is what the cabinet is designed around, but it holds anything you serve chilled. It runs from 0 to +10 °C, which covers canned and bottled beer, soft drinks, tonic and bottled water. It is a chilled display, not a freezer. The outer cabinet is pre-painted steel and the interior is embossed aluminium or stainless steel, so a shift's worth of spills wipes out with a cloth.

ESCOLO builds this cabinet as a commercial beer fridge manufacturer supplying bars, restaurants, supermarkets and convenience stores alongside its upright glass door coolers and freezers. The same design is offered in 1-, 2- and 3-door versions with hinged or sliding doors, so one specification can cover a single pub or a multi-site rollout.

Standard Features

• Donper compressor with R600a refrigerant — a branded compressor paired with the gas it is built for, giving the cabinet a fast pull-down and a steady hold through a long shift.
• Fan cooling — cold air is pushed around the cabinet instead of settling where it lands, so the top shelf and the bottom shelf stay close in temperature.
• Chrome shelves, two levels per door — six shelf levels across the three-door cabinet; the wire build lets air move around the bottles and wipes clean in seconds.
• Elitech digital controller — the cabinet temperature is set and read from a digital panel rather than guessed from a dial.
• LED interior lights — bright, low-heat lighting, so the display stays lit without handing the compressor extra work.
• Pre-painted steel outer cabinet — a hard-wearing painted finish that takes knocks and cleans with a damp cloth.
• Embossed aluminium or stainless steel interior — a deep-drawn liner that hides scuffs, with a stainless option where the cleaning regime is heavier.

Model Range & Dimensions

Beer Service & Temperature

A glass door beer display fridge for bar service has a harder job than a storage fridge. The doors open every few minutes, warm air spills in, and the next customer still expects a cold bottle. Fan cooling keeps the air moving so the cabinet climbs back to temperature as a whole rather than shelf by shelf, and the glass front means most customers pick their drink without opening a door at all.

The working range is 0 to +10 °C. Towards the bottom of that range you get the sharpest pour from lager and cider; towards the top it suits mixed stock — soft drinks, mixers, bottled water, and darker beers that lose their aroma when served close to freezing. For a venue pouring several styles at very different temperatures, the answer is a second cabinet rather than one compromise setting.

Serving temperature and carbonation travel together. A cabinet that swings between warm and cold makes beer foam at the tap, so once a setting suits your range, leave it there and change it only for a new product line or a change of season.

One thing worth saying plainly: this is a chiller, not a freezer. It brings beer down to serving temperature and holds it there; it will not freeze stock or store ice.

Glass Doors & Display

• Three glass doors, full visibility — this glass door beer display fridge for bar service shows the whole range through the glass, so customers and staff can read it without opening a door.
• Hinged doors (ES-320H) — the doors swing wide for fast restocking from the front, and the full width is open at once when you are filling up before service.
• Sliding doors (ES-320HS) — the doors run past each other instead of out into the room, which is what you want behind a tight bar or in a narrow aisle.
• One door, one category — give each door its own job, such as lager in one, ale and cider in the next and mixers or soft drinks in the third, and both staff and customers know where to look.
• LED lighting down the glass — labels stay readable in a dim bar or a late-night shop, and the light adds very little to the heat the compressor has to clear.
• Both door types from one maker — as a commercial beer fridge manufacturer we build the hinged and the sliding versions on the same cabinet, so a shelving plan carries over from one site to the next.

Placement & First Use

1. Clear the run and check the floor is flat and strong enough for a loaded cabinet, then move the unit into position before it is filled.
2. Site it away from ovens, fryers, direct sunlight and warm extract air, and leave the ventilation at the front unobstructed so the compressor can shed heat.
3. Stand the cabinet upright and let it settle before switching on — refrigerant shaken up in transit needs time to return to the compressor.
4. Power up and let the cabinet pull down to temperature with the doors closed and the shelves empty.
5. Set the working temperature for your range, then check it with a thermometer in a glass of water once the cabinet has settled.
6. Load back to front and keep the internal fan grilles clear; a blocked fan shows up as shelves that run at noticeably different temperatures.

Ordering & Delivery

Cleaning & Upkeep

1. Plan cleaning for a quiet hour: switch the cabinet off and unplug it, and move stock to a cold store or a second cooler.
2. Lift out the chrome shelves and wash them in warm water with a mild detergent; rinse and dry them fully before they go back.
3. Wipe the embossed aluminium or stainless steel liner with a soft cloth and mild detergent, rinse with clean water and dry — corners and shelf runners are where spillage collects.
4. Clean the glass with a glass cleaner and a soft cloth; scouring pads and blades leave marks that show badly under the LED light.
5. Brush dust out of the front grille and around the condenser — a clogged grille is the most common reason a bar cooler starts running warm.
6. Wipe the door seals as part of the same routine; once a seal stops meeting the frame, cold air escapes and the compressor runs continuously.
7. Dry everything, refit the shelves, power up and let the cabinet reach temperature before reloading — warm bottles in a warm cabinet take a long time to come back down.

Mixed Beer Temperature Planning

The 3 door commercial beer cooler is a single-temperature cabinet, so the honest answer to a mixed beer list is that all three doors share one set point. There is no per-door thermostat: the Elitech controller sets one temperature between 0 and +10 °C for the whole cabinet, and fan cooling then holds the shelves within a close band of each other. That is good for consistency, but it means the cabinet cannot run lager at the bottom of the range and stout at the top at the same time.

Plan the range before you set the controller. Write down every beer you intend to display and the temperature you want to serve it at; group the list into styles that sit comfortably at the lower end of the range, such as lager, cider and wheat beer, and those that drink better nearer the top, such as ale, stout and darker malt styles. If the two groups overlap within a few degrees, one setting will cover the list. If they sit at opposite ends of the 0 to +10 °C band, split the range between two cabinets rather than compromising both.

For a mixed list that stays in one cabinet, choose the set point around the biggest-selling or most temperature-sensitive style and treat the others as tolerant stock. Set the controller, leave it for a full pull-down, then check a sample bottle with a probe thermometer rather than trusting the display alone. Taste the first pour from a bottle that has held at that setting for a day; foam, sharpness and aroma tell you more about whether the setting suits that beer than the air temperature does.

Use the doors to separate stock by turnover and handling, not by temperature. Put fast-moving lines behind the door staff open most, keep slower or premium bottles in a door that stays closed, and keep the shelf layout the same from shift to shift so no one has to hunt. Because the cabinet is fan-cooled, loading matters: leave the rear grilles clear and avoid packing bottles tight against the back, or the air will short-circuit and some shelves will run warmer than the controller suggests.

A glass door beer display fridge for bar service also depends on door discipline. Most customers choose through the glass, so the cabinet only loses its hold when staff prop a door open during restocking or leave it ajar at close. If your list includes several styles that genuinely need different serving temperatures, accept that one cabinet is a compromise and plan a second unit — a smaller back-bar cooler for the colder lines, for example — instead of trying to force a single cabinet to do two jobs.

Scale & Supply Capability

ESCOLO has manufactured commercial refrigeration equipment in Foshan, Guangdong since 2010, and the team now numbers more than 800 people. Fifteen-plus years in the trade, a network of 3,000+ qualified partner factories and an annual output of 200,000+ units let us run container-scale programmes and repeat orders for supermarket, convenience and foodservice buyers. OEM and ODM work is standard: size, colour, function and your own branding are set to the specification you send. Factory audit, pre-shipment inspection, consolidated shipping and after-sales support are handled in-house.

FAQ