ESCOLO's ESW series is a commercial wine cooler for businesses that sell wine rather than simply store it. Restaurants, bars, hotels, wine shops and supermarket wine aisles use this heated glass door wine cooler as the working bottle store behind the counter: staff open the door, take a bottle, and put the replacement back in the same facing so the next person can find it in a busy service.
One temperature setting covers the whole interior. That sounds like a limitation until you have watched a team argue over which shelf a bottle belongs on at seven in the evening; a single-zone cabinet ends that argument, and the setpoint can be moved to suit the list you are running this month.
The range comes in three widths — one door, two doors and three doors — designed as one family, so a small bar back and a hotel wine wall can be specified from the same page. The single-door unit suits a bar or a dining-room station. The wider versions take over when the list grows, when several outlets want the same cabinet, or when wine is merchandised alongside the menu.
Installation is a normal joinery or wall-run job: the cabinet stands upright, is wired to the destination voltage, and is loaded once it has pulled down to temperature. Stainless steel inside and out, a heated glass front and a commercial refrigeration circuit are what separate a wine cooler for restaurants and bars from a domestic wine fridge — this one is expected to be opened all evening.
| Model | ESW600-1M / ESW1220-2M / ESW1800-3M |
|---|---|
| Dimension (mm) | 600*600*2250 / 1220*600*2250 / 1800*600*2250 |
| Style | Single-Temperature |
| Number of doors | 1 / 2 / 3 |
| Capacity | 56 bottles / 84 bottles / 133 bottles |
| Temperature range | 8–18 °C |
| Voltage | 220-240V, 110V /50Hz |
| Defrosting | Automatic Defrost |
| Door type | Hinge door |
| Material | Stainless Steel + Glass |
The door is the part of a wine cabinet a customer actually looks through, and on this heated glass door wine cooler it is made to be looked at. The glass is mirror brushed black titanium, screen-printed, and it carries a heating element that runs with the cabinet. That heat does one job: it keeps the outer face of the glass close to room temperature, so moisture in a busy room settles elsewhere instead of across the wine labels.
In practice it matters most where wine is served. A restaurant with an open kitchen, a bar with a glass washer running all evening, or a hotel breakfast room in a humid climate will fog an unheated front within minutes of service. With the heater running, nobody stops mid-service to wipe the glass, and a guest can read a label without opening the door and letting the cold out.
The frame is slim, the glass runs close to the cabinet edge, and the black titanium finish sits comfortably against dark joinery, black steel shelving and low-lit bar backs. Door handing is not something to settle on installation day — confirm which side the hinge sits on with your sales contact when the order is placed, because it is fixed at build.
Cleaning is a soft cloth and a glass cleaner on the outside, nothing abrasive and nothing sharp near the printed glass. Leave the door heater running as designed; a fogged door costs more in lost sales than the heater draws.
The cabinet holds one adjustable band from 8 °C to 18 °C, set on a microcomputer thermostat. Cooling comes from an imported compressor paired with a copper tube refrigeration circuit, and this stainless steel wine cooler defrosts automatically, so there is no ice build-up to chip out of the liner between services.
What the band is for: a red-led list can sit at the warmer end, a white and sparkling-led list at the cooler end, and a by-the-glass programme usually settles somewhere between the two so nothing arrives at the table shocked. It is a storage and display wine cooler for restaurants and bars, not a rapid chiller — bottles go in at or near the temperature you want to serve them at, and the cabinet holds them there.
Staff discipline does more for stability than any specification. Read the thermostat at open and at close, and treat a drifting reading as a setpoint or door-seal question before assuming a refrigeration fault. Keep the door shut between services rather than propped open during a quiet hour.
Placement matters too. Against an oven wall, in direct afternoon sun, or boxed into a joinery run with no air movement, the compressor works harder for the same result. Give the condenser side the clearance the installation instructions ask for, and the cabinet will hold its band through a full evening of opening and closing.
Interior lighting is fitted as an option in the colour you choose, and it is the difference between a cabinet that shows wine and one that shows glass. Dark green, brown and near-black bottles absorb light, so an unlit cabinet reads as a row of silhouettes; a lit shelf puts the label and the fill level where a guest can actually see them.
Light falls from above the shelves rather than from behind the bottles, so it lands on the front of the label instead of glaring through the glass at the customer. That single detail decides whether the display is readable from a dining table or only from directly in front of the door.
Because the lighting is LED, it adds very little heat inside the cabinet. In a single-temperature wine store that matters: every extra watt has to be taken out again by the compressor, and a warm light would work against the setpoint all evening.
Choose the colour to match the room. A warm tone flatters a dining room or a hotel lounge; a neutral tone suits a commercial display aisle where labels have to be judged honestly. Ask for the light colour to be confirmed at order — it is built in, not swapped on site.
In a restaurant the cabinet usually lands in one of two places. In the dining room it becomes the wine station: a member of staff opens it in front of guests, takes a bottle, and the label is already facing out because the last person to restock turned it that way. Behind the bar it works as the back-bar store, within arm's reach of the glass shelf and the till, so a bottle can be taken and returned without leaving the service area.
Hotels tend to use it where the list is short but visible — a lounge, a lobby bar, a breakfast and banquet room — and the single-temperature setting means a duty manager does not have to brief agency staff on which cabinet holds what.
Wine bars and licensed cafés get the merchandising benefit: the cabinet reads as part of the concept rather than a utility fridge parked against a wall. Shops with an evening licence use it the same way, moving from packaged sales by day to by-the-glass service after six.
Across all four settings the design assumption is the same. The door is opened by staff rather than customers, so the cabinet sits where staff pass and where guests can see it, and the hinge side is chosen so an open door never blocks the service route. That is also why the front is heated glass: a clear door is part of the service, not a decorative extra.
This model is listed with CE, RoHS, MEPS, ETL and SAA. In plain terms: CE for the European market, RoHS for restricted substances in the build, MEPS for the Australian and New Zealand energy-efficiency scheme, ETL for the North American electrical listing, and SAA for Australian electrical approval.
Which of those matters to you depends on where the cabinet is going. A distributor shipping into Europe and a hotel group buying in Sydney are reading different lines of the same list, and in any refrigeration range certification is model-specific — ask for the certificate pack that matches this cabinet and your destination before the order is fixed. Check the data plate against the voltage you ordered as soon as the cabinet is unpacked.
Production runs on a standardised commercial refrigeration process: cabinet structure and panel fit, refrigeration circuit integration, assembly, and an export-oriented quality check before packing. That routine is what keeps the tenth cabinet on a rollout the same as the first, and for a chain it matters more than any single feature on the specification sheet.
OEM and ODM work is available for qualified business partners, and it usually goes further than buyers expect from a wine cabinet. Glass print and badging are the obvious requests: the black titanium door can carry a chain's mark, a house brand or an event identity.
Beyond the glass, the shelf configuration can be set for the bottle formats your market actually sells, the interior light colour can be chosen to suit the room, and the cabinet can be finished to sit with the rest of a fit-out. As a cake display fridge factory that also builds the bread showcase for commercial bakery and the wine, beverage and frozen display cabinets, ESCOLO can plan a store's display refrigeration as one order rather than three — which is how most chain rollouts are really bought.
Changes to glass, shelving or light colour are built in, not added at a warehouse, so raise them at the enquiry stage and approve artwork or layout against a proof before production starts. What stays fixed is the refrigeration architecture and the temperature band; branding and presentation are where the flexibility sits.
Built as a wine cooler for restaurants and bars, the ESW600-1M has the premium appearance and dependable cooling performance to settle naturally into professional hospitality settings, whether it is working as an elegant restaurant wine station, a practical bar back cooler, or a premium beverage display refrigerator. Front-of-house teams can keep service flowing without the cabinet pulling attention away from the space it sits in, and the same unit can shift between roles as a venue's layout and menu change. Buyers planning a specific installation should confirm the capacity, shelving and finish they need for their site with our team before ordering.
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.
Wine that is sold rather than only stored: restaurant wine stations, bar back bars, hotel and lounge lists, wine shops and the wine aisle of a supermarket. It is a single-temperature upright, so it suits a house list better than a collection that needs separate red and white zones.
One adjustable band from 8 °C to 18 °C across the whole cabinet. Set it towards the cooler end for a white and sparkling-led list, towards the warmer end for reds, or in the middle when the list is mixed and served by the glass.
Yes — those are its two most common positions. In a dining room it works as the wine station near the pass; behind a bar it becomes the back-bar store within reach of the glass shelf. The heated door is what keeps the front clear in exactly those rooms.
The door carries a heating element that runs with the cabinet, keeping the outer face of the glass close to room temperature and stopping the fogging that appears within minutes in a humid room. The heater deals with condensation, not fingerprints, so a soft cloth is still part of the routine.
Yes — every shelf sits on supports set into the liner, so you lift the shelf clear, move the supports to a new height and drop it back in. Nothing is welded in place and no tools are needed beyond your hands.
That is what lets one cabinet run a mixed list. Set a low pitch at the bottom for standard claret bottles, open the spacing a little where sparkling bottles need shoulder clearance, and leave a taller gap for magnums or heavier formats so the neck clears the shelf above. Staff can rebuild a section in a few minutes when the list changes, rather than living with a rack that no longer fits what you sell.
On a two- or three-door cabinet, keep the same shelf positions across the doors. A bottle pulled from the middle door then goes back in the same place in the third, which is what keeps a busy service from turning into a hunt.
Shelf height is also a merchandising decision. Standing bottles so labels sit square to the glass, grouping a section by region, style or price band, and keeping the bottles you most want seen at eye level all come down to where the shelves are set. Because the shelves lift out, the liner underneath can be wiped down properly and the shelves washed away from the cabinet.
A few practical points: load bottles evenly along a shelf rather than crowding one end, and check that taller formats still clear the shelf above before the door is closed. Tell us which bottle types dominate your list and we will confirm the shelf load guidance for those formats, and whether additional shelves or spare supports should be added to the order.
Yes, for trade partners placing a project order. The customisation we normally discuss covers the door glass — a brand mark or graphic screen-printed onto it — plus a cabinet badge, the shelf configuration, the interior light colour and the cabinet finish. These are cosmetic and layout changes applied around the refrigeration circuit, not a redesign of how the cabinet cools.
It helps to send the artwork or brand guidelines with the enquiry: a vector file of the mark, the position and scale you want on the glass, and the wording for the badge. We come back with a layout showing where the print and badging sit before anything goes into production, and that approval step is what stops a misread brief from reaching a finished cabinet. Design it as part of the order rather than an afterthought — artwork that arrives after the production slot is booked costs time.
There are a few supports settle early with us, because they vary by market and by project: the minimum quantity for a customised run, the lead time against your delivery date, whether cartons and manuals can carry your own branding and in which language, and what documentation pack your customs broker will expect under your label. None of these are worth guessing at.
The approach suits importers building their own wine cabinet line as much as a hotel or restaurant group specifying several outlets with matching glass. If you are working from a photo of a cabinet you have seen elsewhere, send it with the enquiry — it is a faster way to start than describing the finish in words.
An imported compressor paired with a copper tube refrigeration circuit and a microcomputer thermostat. Supply can vary by build and market, so if your tender documents name the compressor, ask for the exact make to be written onto your order specification.
The series is listed at 220–240 V and 110 V at 50 Hz. Confirm the standard for your destination before the order is fixed — the data plate and plug follow what you specify, and changing it after the build is not a site job.
Yes. A glass front, adjustable shelving and optional interior lighting let a store merchandise wine the way it merchandises the rest of the aisle, while the single temperature setting keeps it manageable for staff who are not wine specialists.
A stainless steel liner with a mirror finish and a heavier stainless steel exterior, with a glass door. There is no painted interior surface to chip, and the steel wipes down with a neutral detergent.
The single-door cabinet suits a bar back, a dining-room station or a short list. Move to two or three doors when the list is long enough to need sections, when two people restock at the same time, or when several outlets will standardise on one cabinet. The specification table lists the dimensions and bottle counts for each.
