One body, two independent temperature zones. A 100 mm insulated partition with a sealed internal door, two separate refrigeration units and two distinct controllers. For workshops that need both regimes without doubling their footprint.
The dual-temperature room is the format of choice for butcher-delis, multi-purpose restaurants, game operations with a freezing stage, and any workshop that needs both regimes without the space for two separate rooms. The partition is removable: you can rebalance the split (50/50, 60/40 or 70/30) in under an hour.
A standard outer body (20 or 40 m³). A 100 mm internal insulated partition with an 800 × 1,900 mm door fitted with a heated seal on the freezer side (to prevent frosting). Two independent refrigeration units: one R290 pre-charged for the chiller zone (≤ 15 m³ usable), one delivered empty for the freezer zone (charged on site by the engineer). Two separate Dixell controllers and two sets of alarms.
The split depends on your trade. Butcher: 70% chiller (ageing, fresh-product storage) + 30% freezer (freezing for large orders or surplus). Restaurant: 80% chiller + 20% freezer (frozen buffer). Game operation: 50/50 (game hanging in the chiller + freezing after dressing). Caterer: 60% chiller + 40% freezer (ready meals). We configure it together in the quote.
Footprint: −25 to −30% (one body shares two common walls). Investment: −15 to −20% (one chassis, one entrance door, but two units). Energy: neutral or even favourable (the internal partition adds insulation). Logistics: one delivery, one slab, one crane lift. The main downside is less modularity: if in five years you need to double one zone but not the other, you have to rethink the whole thing.
| Typical volumes | 20 m³ (≈ 12+8) · 30 m³ (≈ 18+12) · 40 m³ (≈ 25+15) |
| Internal partition | 100 mm PIR panel + 800 × 1,900 mm door |
| Chiller range | +2 / +10 °C, R290 pre-charged |
| Freezer range | −18 / −25 °C, R290 empty + on-site engineer charging |
| Controllers | Two independent Dixell units, cross-linked alarms |
| Entrance door | On the chiller zone (implicit thermal lobby) |
| Use, 20 m³ dual | 350-450 kWh/month (combined) |
The 20 m³ (roughly 700 cu ft) is our best-seller. It has the capacity for a wholesale butcher, an active hunting syndicate, a mid-sized restaurant or a market garden handling post-harvest stock. Pre-charged with R290, 100 mm PIR insulation, 400 V three-phase. This is the format where the cost per m³ is at its best.
From 8,200 € ex VAT
View details30 m³ (roughly 1,060 cu ft) is the boundary of our pre-charged R290 catalogue. It is the format for farms handling post-harvest stock, caterers with large seasonal volumes, wholesale butchers and shared hunting estates. Above this point we switch to empty delivery, with the unit charged on site by a certified F-Gas engineer.
From 11,500 € ex VAT
View details
40 m³ of usable space (roughly 1,410 cu ft) on an ISO 40-foot frame. Aimed at food manufacturers, large producers and logistics platforms. Always delivered empty, then charged on site by a certified, Category I F-Gas engineer (R290 or R744, depending on the specification).
From 17,800 € ex VAT
View detailsYes, that is the whole point. The internal partition is removable (cam-locks, like a kit). You can shift it 80 cm either way in about 30 minutes. Beyond that, allow for a full relocation (1-2 h). Repositioning the evaporator to follow the new zone, however, does require a refrigeration engineer.
The two units are independent: a failure in one does not compromise the other. The sealed internal door maintains the separation, and there is a distinct alarm on the faulty unit. Our 2-year transferable warranty covers both units separately. The partner engineer attends within 24-48 h.
No, the opposite. A 20 m³ dual room (12+8) costs around €18,500 + VAT. Two equivalent separate rooms (12 m³ chiller + 8 m³ freezer) would cost roughly €21,000 + VAT (15% more), take up 25% more floor space and require two separate engineer charging jobs. The only case where separate is better: a need for total isolation between zones (strict hygiene or a specific food-safety audit).
We deliver to France, Germany, Italy and Spain by crane lorry (HIAB), in 8-12 weeks from the factory. Units arrive on a 50% deposit at order, with the balance due on delivery, and a 2-year transferable warranty backed by CGGK as the importer.