Stainless Steel Negative Refrigerated Cabinets — 600 L and 1200 L

GL Distribution offers professional stainless steel negative refrigerated cabinets in two capacities: 600 litres (1 door) and 1200 litres (2 doors). Freezing at -18°C, ventilated cooling, all-stainless steel construction. Ideal for long-term storage of frozen products in restaurants, catering, butcheries, and collective kitchens. At wholesale prices, permanent stock and delivery in Belgium and Luxembourg.

Stainless Steel Negative Refrigerated Cabinet 600 L

• Negative refrigerated cabinet — 600 litres (GLD-FN610-600) — Freezer cabinet with 1 door, 600 L capacity. Storage temperature up to -18°C. Ventilated cooling ensures uniform cold distribution without frost. All-stainless steel interior and exterior construction. Digital thermostat. Adjustable shelves. The 600L format is the standard for a restaurant — suitable for daily storage of frozen foods, ice creams, and frozen preparations.

Stainless Steel Negative Refrigerated Cabinet 1200 L

• Negative refrigerated cabinet — 1200 litres (GLD-FN333-1200) — Freezer cabinet with 2 doors, 1200 L capacity — double the 600L. For establishments with high storage needs: caterers, central kitchens, collectives, butcheries. The 2 doors allow organizing stocks by type (meat/fish on one side, desserts/ice cream on the other). Same stainless steel construction, ventilated cooling, and digital thermostat as the 600L.

600 L or 1200 L: Which capacity?

• 600 L (1 door) — Standard restaurant, snack bar with moderate freezing needs. Compact footprint.
• 1200 L (2 doors) — Large restaurant, caterer, collective kitchen, butchery. High-volume storage, double organization.

Also check out our positive refrigerated cabinets (600L & 1200L), our saladettes and our complete professional refrigeration range. Contact us at +32 (0) 495 41 41 59.

Frequently Asked Questions — Negative Cabinets

Negative cabinet or chest freezer?

The negative cabinet is vertical with shelves — products are visible and accessible without bending. It’s the standard in professional kitchens (quick access during service, organized shelving). A chest freezer is horizontal — cheaper but less practical in the kitchen. For a restaurant, a negative cabinet is always recommended.

Ventilated cooling or static cooling?

Our negative cabinets use ventilated cooling (also called “no frost”). A fan distributes cold evenly throughout the cabinet. Advantages: no frost, uniform temperature on all shelves, fast temperature recovery after opening the door. This is the professional standard.