The U-Star USFZ-1D-G single glass door reach-in freezer is designed to provide reliable frozen storage while allowing staff to view contents without opening the door. With a 23 cu. ft. capacity and three removable plastic-coated wire shelves, it offers organized storage for frozen meats, vegetables, desserts, ingredients, and prepared items in restaurants, catering kitchens, bakeries, grocery stores, and other foodservice facilities.
Built with heavy-duty stainless steel inside and out, this reach-in freezer is made for daily commercial use while supporting easy cleaning and maintenance. It features one self-closing glass door with handle, front digital temperature controller with LED display, -8°F to 0°F temperature range, automatic defrosting, slide-out bottom-mounted self-contained refrigeration, removable door gasket, R290 refrigeration, and four 4" casters for easier mobility.
KEY FEATURE
- Single glass door reach-in freezer
- 23 cu. ft. frozen storage capacity
- Heavy-duty stainless steel interior and exterior
- One self-closing glass door with handle
- Three removable plastic-coated wire shelves
- Front digital temperature controller with LED display
- Temperature range of -8°F to 0°F
- Automatic defrosting
- Slide-out bottom-mounted self-contained refrigeration
- Removable door gasket
- Four 4" casters for easy mobility
- Uses R290 refrigeration
- Operates on 115V / 60Hz / 1Ph
- 7' power cord with NEMA 5-15 plug
- cETLus and ETL-Sanitation certified
- Covered by a two-year parts and labor warranty and five-year compressor warranty
PRODUCT DETAILS
Type: Glass Door Reach-In Freezer
Capacity: 23 cu. ft.
Material: Heavy-Duty Stainless Steel Interior and Exterior
Temperature Range: -8°F to 0°F
Refrigeration Type: Slide-Out Bottom-Mounted Self-Contained Refrigeration
Refrigerant: R290
Voltage: 115V / 60Hz / 1Ph
Plug Type: NEMA 5-15P
Certifications: cETLus, ETL-Sanitation
Use: Frozen storage for meats, vegetables, desserts, ingredients, and prepared items in restaurants, catering kitchens, bakeries, grocery stores, and commercial foodservice operations
RESOURCES
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