A reach-in cabinet with three hinged glass doors, this vertical glass door fridge for store use suits shops that turn over a lot of stock and cannot afford an aisle that looks picked over by mid-afternoon. The frontage splits into three separate selling zones, so a frozen drinks bay, an ice cream bay and a packaged frozen food bay can sit side by side without competing for the same door or the same shelf.
The ESD1880-3M-B runs at -22 °C to -18 °C. That is a frozen holding range rather than a chilled one, which places it with ice cream, frozen desserts, frozen snacks, frozen meat and seafood, and boxed frozen foods. Shoppers read the cabinet through the glass before they open a door, so the warm air that gets in stays limited to the section they are actually buying from, and the other two keep working while the first one recovers.
Most buyers use it to replace a run of mismatched single-door units that no longer hold temperature, or to put one continuous frozen display into a store plan that currently has none. All three doors face the same way and the cabinet is a standard upright footprint, so it lines up with an existing aisle instead of forcing the run to be rebuilt. For a smaller store it can carry the whole frozen offer on its own: one cabinet, one sight line, one place to shop.
Hinged doors give a wide, clear opening when a loaded trolley is brought up to the cabinet, which is the part of the day the store team actually feels. The doors and the shelf hardware are part of the same specification as the refrigeration, so the cabinet is bought as one merchandising unit rather than a box with shelves added later.
| Model | ESD1880-3M-B |
|---|---|
| Doors | 3 |
| Door type | Hinge door |
| Dimensions (mm) | 1880 × 710 × 2050 |
| Capacity | 1600 L |
| Temperature range | -22 °C to -18 °C |
| Cooling system | Fan cooling with fin skin evaporator |
| Compressor | SECOP |
| Refrigerant | R290a |
| Shelves | 5 PVC shelves per door, with price tag holder and divider |
| Lighting | Vertical LED |
| Defrost | Automatic, with self-evaporating condensate tray |
| Loading | 9 units per 20GP / 18 units per 40HQ |
On this triple door glass display freezer, all three doors are full glass from top to bottom, so the whole shelf stack is visible from the aisle rather than only the two shelves at eye level. On a run of cabinets, that difference decides whether a shopper stops or walks on.
The door is formed on a curved-angle profile with a heating element built into the glass. In a humid store, or on a cabinet sited where warm air is always moving, a cold pane fogs within seconds and the display goes blind; the heater holds the glass clear so the product stays readable through a full trading day. The curve also gives the run a shaped front instead of a flat wall of glass, which reads as a fitted commercial fixture rather than a storage box.
Vertical LED strips run the full height at the front edge of each section, lighting every shelf from the front instead of dropping light from the top of the cabinet. Because the light sits inside the glass, product at the back of a deep shelf is still legible from two or three metres away.
Where this layout earns most is in beverage aisles, checkout zones and promotional positions, where the cabinet is competing with everything else in the shopper's field of view. Three doors give three separate display faces, so a shopper scanning the run sees more product before deciding to stop — and the clearer the glass, the more of that product they actually take in.
Every triple door glass display freezer is bought against a set of problems the store already knows by heart, and most of them appear in the same order.
The first is visibility. A closed cabinet hides product, and a fogged cabinet hides it completely. When the glass clouds over at hand height, shoppers stop reading the shelf and staff end up answering questions at the door instead of serving at the till.
The second is temperature drift. When one section runs warmer than another, stock quietly migrates: the slow sellers get pushed to the cold corner and the fast sellers to the front, and the planogram stops meaning anything. Uneven cooling also shows up later, as soft ice cream and freezer burn, long after the sale has been rung up.
The third is restocking. In a busy store, refilling during trading hours is unavoidable, and a cabinet without a clear zoning plan turns every refill into a decision. Shelves without tag strips or dividers drift out of alignment within a week.
The fourth is defrost. Manual defrost means an open cabinet, stock on a trolley and a mop, and if the schedule is left to chance it lands on the busiest morning of the week.
The last two are capacity and presentation. A cabinet that runs out of room for the fast movers forces a second unit into the aisle, and a run that looks untidy at six in the evening loses the evening trade that a well-faced cabinet would have kept.
Five settings account for most of the volume on this cabinet.
In a supermarket frozen aisle it works as a category anchor: three doors of continuous frozen display inside the main frozen run, facing the traffic that walks the aisle rather than the traffic that only passes the end of it.
In a convenience store or mini market it can be the entire frozen offer. A single upright covers ice cream, frozen snacks and a small frozen food range without taking the floor space a second unit would need.
Grocery stores and neighbourhood supermarkets use it where a top-up shopper walks in knowing what they want. The glass does the selling in the first few seconds, and the zoning means the shopper finds the category without asking anyone.
Chain and franchise operators specify it for rollouts because the cabinet repeats: the same footprint, the same shelf count and the same door arrangement in every branch, which makes one planogram transferable across stores.
Forecourts and gas station shops put it near the door, where an ice cream or a frozen snack is a decision made in a few steps between the forecourt and the till.
All of these are high-demand environments in the sense that matters: the cabinet is expected to hold temperature through a full trading day with doors in constant use. That is the condition a commercial beverage merchandiser is really bought for — not the quiet Tuesday, but the Saturday.
The cabinet starts as coated steel sheet, cut on laser machines and bent on CNC press brakes, then foamed, assembled and finished. Panel work runs through a coating line that can be matched to a RAL or Pantone reference, which is how a chain gets the same cabinet colour across a rollout instead of a near-miss on the third delivery.
Insulation is injected by a high-pressure foaming machine, so the density and thickness of the PU in the cabinet walls stay consistent from unit to unit and from container to container. Consistent foam is what holds the frozen band in a warm aisle and keeps the compressor from working harder than it should.
As a drink merchandiser refrigerator supplier working with importers and chain buyers, ESCOLO builds to the destination market. Voltage, plug standard, panel colour, branding and shelf configuration are set at order rather than after the container lands, and OEM and ODM work is handled in-house, including artwork for the branding panel.
Documentation travels with the order — specification sheet, drawings and container loading plan — so the receiving warehouse and the service contractor both work from the same information.
Any change to voltage, colour or branding moves the schedule, so it should be agreed before production starts rather than during it. Your sales contact will confirm what is fixed and what can still be changed at the point you order.
This is a three-door glass display cooler built for supermarkets, convenience stores and beverage distribution chains that need chilled drinks visible and easy to reach throughout the trading day. The cabinet pairs a high-performance Secop compressor running R290a refrigerant with fan-driven cooling and a fin skin evaporator, and a digital temperature controller lets staff set and check the cabinet without opening a door. Display is handled by full-height glass doors, vertical LED lighting and five shelves per door that can be arranged around a mixed range of bottled, canned and carton drinks. A self-evaporating drain tray takes care of condensate, so there is no tray to empty by hand during normal operation. Cabinet dimensions, door configuration, voltage and the temperature range suited to your store should be confirmed with our team before ordering, as the platform can be specified to different requirements.
The triple glass door cooler is engineered for demanding commercial environments where refrigeration stability and operational consistency are essential. It integrates a high-performance Secop compressor with R290a refrigerant gas to deliver reliable cooling performance for supermarkets, convenience stores and beverage store chains. To maintain consistent internal temperatures, the unit adopts a fan cooling system that evenly distributes cold air across all three storage sections, reducing temperature imbalance during daily operation. Combined with a fin skin evaporator, the system improves heat exchange efficiency and supports rapid temperature recovery during frequent door openings in high-traffic trading periods. The digital temperature control system further allows precise refrigeration adjustment for stable holding temperatures through the trading day; the exact temperature range and recovery performance for your store conditions should be confirmed with our team.
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.
It runs at -22 °C to -18 °C, so it is a frozen display cabinet rather than a chilled one. That band suits ice cream, frozen desserts, frozen snacks, frozen meat and seafood, and boxed frozen foods. If your plan is chilled soft drinks at 0 °C to +10 °C, tell us at enquiry stage and we will point you to the chilled models in the same cabinet family.
Each full glass door has a heating element built into it, and the door is formed on a curved-angle profile. The heater holds the pane above the point where condensation forms, so the display stays readable when the store is warm, when the cabinet sits near an entrance, or when the weather outside is doing its worst.
Five PVC shelves per door, each with a price tag strip and a divider, which gives fifteen shelves across the three doors. Shelf positions are set at standard heights during build. If your planogram needs a specific spacing for tall tubs or shallow boxes, tell us the heights you want when you order and we will confirm what can be set.
A level floor that can take a loaded upright cabinet, enough clearance in front for the hinged doors to swing fully open, and space at the machine side for service access. Run the swing and the service gap against your store plan before the final position is fixed — those are the two a refit most often gets wrong.
Yes. Panels can be matched to a RAL or Pantone reference and branding artwork can be applied as part of the order, which is the usual route for chain rollouts. Send the artwork and the colour reference with your enquiry so production can confirm them before the run starts.
Wipe the inner and outer glass, check that the door gaskets are sealing and clear of debris, keep the condenser area free of dust and packaging, and check that the condensate tray is evaporating as it should. Defrost is automatic, so there is no manual cycle to schedule. Anything beyond that is a service call, and the specification sheet gives the technician the compressor, controller and fan details up front.
The fastest sellers are usually the ones a shopper can see without bending: ice cream, frozen desserts and frozen snacks at eye level, with bulk packs and boxed frozen foods on the lower shelves. A commercial beverage merchandiser layout performs most effectively when each door carries one category family, so a shopper learns the map once and stops searching for it.
