Customization Projects | OEM & ODM Commercial Refrigeration
When a food-service operator needs refrigeration equipment for daily preparation work, a standard refrigerator is not always the most practical solution.
The equipment may need to fit a specific counter length, provide refrigerated storage underneath, keep frequently used ingredients within easy reach, and accommodate a particular GN pan configuration on the worktop.
For one recent customization project, the customer needed a refrigerated salad preparation counter designed around these exact requirements.
The project resulted in two closely related configurations based on the customer's preferred ingredient-pan format:
- 6 × GN 1/2 configuration
- 6 × GN 1/3 configuration
Although the two models share the same overall cabinet dimensions, the top pan layout is different.
This meant that the project was not simply a matter of changing the product name or replacing a few components. The engineering details of the worktop opening, pan arrangement and usable preparation area had to be considered together.
This is where OEM and ODM capability becomes important.
Instead of asking the customer to choose the closest standard model, SOMCLAN approached the project from the customer's actual application requirements and developed the configuration around them.
The Customer's Requirement: One Refrigerated Counter, Two Practical Configurations
The starting point of the project was relatively straightforward.
The customer wanted a refrigerated preparation counter that could combine three functions in one piece of commercial kitchen equipment:
- A stainless-steel preparation work surface
- Refrigerated ingredient storage on top
- Refrigerated cabinet storage underneath
This type of configuration is particularly practical for professional food preparation because frequently used ingredients can remain close to the preparation area instead of being stored in a separate refrigerator.
However, there was an additional requirement.
The customer wanted two different ingredient-pan configurations.
The first configuration was based on six GN 1/2 pans, while the second was based on six GN 1/3 pans.
That difference may appear relatively small from a product-design perspective, but it directly affects the usable opening area on the worktop.
For an OEM project, details like this matter.
Why the GN Pan Configuration Matters
GN containers are widely used in commercial food-service environments because they provide standardized food storage and preparation dimensions.
However, different businesses may prefer different GN sizes depending on their ingredients and workflow.
A larger GN configuration can be useful when operators need to hold larger quantities of individual ingredients.
A smaller GN configuration can provide more flexibility when the operator wants to separate ingredients into more categories or organize ingredients by preparation process.
For this project, the customer wanted six individual ingredient positions in both versions, but with different GN formats.
That created the need to develop two top configurations while maintaining the same overall cabinet footprint.
From a Standard Refrigerated Counter to a Customer-Specific Design
The first important step was understanding that the project should not be treated as a simple standard-product selection.
A standard refrigerated preparation counter may already provide refrigerated storage and a worktop, but the customer's requirements involved a specific combination of:
- Overall cabinet dimensions
- Top ingredient-pan arrangement
- GN pan format
- Refrigerated storage layout
- Stainless-steel construction
- Equipment height
- Integrated refrigeration system
The objective was therefore to maintain the practical structure of a commercial preparation counter while adapting the details around the customer's intended workflow.
This is one of the main differences between standard product supply and OEM/ODM development.
With a standard product, the customer generally chooses from an existing configuration.
With OEM or ODM development, the engineering process begins with the customer's requirements.
Defining the Overall Cabinet Dimensions
The first major specification shown in the technical drawings is the overall cabinet size.
The customized counter was designed with an overall dimension of:
2000 × 800 × 800 mm
including the worktop.
The 2000 mm length gives the customer a relatively long preparation and storage surface while maintaining a practical commercial-counter format.
The 800 mm depth provides a balance between usable worktop area and kitchen footprint.
The overall 800 mm height also allows the counter to integrate naturally into a professional kitchen working environment.
Why Overall Dimensions Are Important in OEM Projects
For commercial kitchen equipment, dimensions are not simply cosmetic specifications.
They can affect:
- Kitchen aisle clearance
- Equipment positioning
- Counter alignment
- Preparation workflow
- Door opening space
- Refrigeration ventilation
- Integration with other kitchen equipment
A customer may already have a fixed kitchen layout, which means even a relatively small dimensional difference can create installation problems.
For this reason, dimensions should be confirmed before the engineering design is finalized.
Developing the 6 × GN 1/2 Version
The first customized configuration uses:
6 × GN 1/2 pans
The technical drawing shows six ingredient-pan positions arranged along the upper worktop.
The pan area is positioned toward the rear portion of the counter, leaving a larger stainless-steel preparation area toward the front.
This arrangement creates a practical workflow:
ingredient access → preparation → refrigerated storage
The operator can access frequently used ingredients without leaving the preparation station.
The Six-Pan Arrangement
The six GN 1/2 pans are arranged in a continuous row.
The technical drawing specifies the opening area and positioning of the ingredient-pan section relative to the cabinet edges.
This is an important engineering detail because the pan opening cannot simply be placed anywhere on the worktop.
The opening needs to take into consideration:
- Cabinet structure
- Worktop strength
- Internal refrigeration space
- Pan dimensions
- Edge clearance
- Rear clearance
- Manufacturing tolerances
The drawing indicates approximately 40 mm clearance from the relevant cabinet edges for the pan-opening arrangement.
This type of detail is exactly where a customer specification needs to be converted into a production drawing.
Developing the 6 × GN 1/3 Version
The second configuration uses:
6 × GN 1/3 pans
At first glance, the two versions look almost identical.
The overall cabinet remains:
2000 × 800 × 800 mm
However, the ingredient-pan section is modified to accommodate the smaller GN 1/3 format.
This creates a different internal arrangement for ingredient presentation and preparation.
Same Cabinet Footprint, Different Ingredient Configuration
This is an important aspect of the project.
The customer did not need two completely different refrigeration cabinets.
Instead, the requirement was to create two functional configurations around the same basic cabinet platform.
This approach can provide several advantages for B2B customers.
A distributor, food-service supplier or chain operator may want to offer different configurations without completely changing the basic equipment footprint.
For example:
Model A
6 × GN 1/2
Designed around larger ingredient containers.
Model B
6 × GN 1/3
Designed around smaller ingredient containers and potentially more segmented ingredient management.
This is a good example of how ODM development can create product variants from a common platform.
Why We Treated the Two Configurations as One OEM Project
From a manufacturing perspective, developing two closely related models can be more efficient than treating them as two completely independent products.
The basic cabinet structure can remain consistent while selected components and worktop configurations are adjusted.
This creates a product platform that can potentially support different customer requirements.
Shared Cabinet Structure
The two versions share the same overall:
- Cabinet length
- Cabinet depth
- Overall height
- General stainless-steel construction
- Refrigerated storage concept
- Integrated refrigeration compartment
- Three-door cabinet arrangement
This provides a stable foundation for the customization project.
H3: Customized Top Configuration
The main difference is the ingredient-pan arrangement.
This is where the engineering team needs to adapt the worktop design to the selected GN format.
The objective is not simply to make the hole larger or smaller.
The entire opening layout needs to remain compatible with:
- Worktop structure
- Pan support
- Cabinet reinforcement
- Internal components
- Manufacturing process
- Final appearance
This is the kind of detail that distinguishes genuine OEM/ODM development from simple product branding.
Turning a Product Concept Into a Production Drawing
Once the configuration was defined, the next step was converting the concept into measurable engineering information.
The technical drawings provided several important dimensions.
The cabinet body was specified at:
2000 mm × 800 mm × 800 mm
while the cabinet legs were designed at approximately:
150 mm
This creates the required clearance below the cabinet and allows the equipment to stand at the intended working height.
Cabinet Leg Height and Installation Considerations
The 150 mm leg height is also important from an operational perspective.
Commercial kitchens require equipment to be practical to clean and maintain.
Raised equipment can provide space underneath the cabinet for cleaning and floor maintenance.
At the same time, the leg structure must support the equipment load safely.
For OEM projects, this means the leg height should not be considered independently from the cabinet body.
The complete assembly needs to work together.
Designing the Worktop Around the Customer's Workflow
One of the most visible characteristics of this customized product is the recessed ingredient-pan section on the worktop.
Instead of using the entire top surface as a flat preparation area, part of the worktop is dedicated to ingredient storage.
This creates a hybrid piece of equipment:
refrigeration + ingredient organization + preparation workspace
That combination is particularly useful in food-service operations where speed of preparation is important.
Keeping Ingredients Within Reach
Imagine a food-service operator preparing salads, sandwiches or other chilled foods.
A traditional workflow might require the operator to:
- Open a refrigerator
- Remove ingredients
- Place them on the worktop
- Return to the refrigerator
- Repeat the process
A preparation counter with integrated ingredient pans reduces unnecessary movement.
Ingredients can remain positioned directly above the preparation area.
The refrigeration cabinet below can then be used for additional chilled stock.
This creates a more compact workstation.
Stainless Steel Construction for Professional Food-Service Use
The product rendering shows a clean stainless-steel cabinet construction.
For commercial food-service equipment, stainless steel is widely used because it combines a professional appearance with practical cleaning requirements.
For this project, the stainless-steel exterior also contributes to the visual consistency of the equipment.
The clean cabinet lines and integrated doors create a product that can fit into modern commercial kitchens without appearing visually complicated.
Balancing Appearance and Function
OEM customization does not necessarily mean changing every component.
In many projects, the best solution is to retain proven structural principles while customizing the elements that actually matter to the customer's application.
For this counter, the overall design remains straightforward:
- Clean stainless-steel exterior
- Integrated refrigeration section
- Multiple refrigerated cabinet doors
- Recessed GN pan area
- Flat preparation surface
- Raised cabinet legs
The result is a product that looks purpose-built without introducing unnecessary complexity.
OEM Development: Adapting the Product to the Customer's Exact Requirements
OEM service is often misunderstood as simply adding a customer's logo.
In a professional commercial refrigeration project, OEM can involve much more.
The customer may need changes to:
- Cabinet dimensions
- Door configuration
- Pan layout
- Worktop design
- Refrigeration specifications
- Electrical configuration
- Materials
- Branding
- Packaging
- Product appearance
For this project, the pan configuration itself became one of the key customization points.
The customer required two variants from the same product concept.
That meant the manufacturing process had to accommodate the different worktop configurations while maintaining the basic cabinet structure.
ODM Development: Building Variations From a Common Product Platform
ODM capability becomes especially valuable when a customer wants a product that does not yet exist as a standard catalog model.
Instead of starting completely from zero every time, a manufacturer with an established product-development system can combine existing engineering experience with new customer requirements.
For this project, the two configurations demonstrate that approach clearly.
Configuration A — 6 × GN 1/2
The first version uses six GN 1/2 pans.
The larger pan format provides a straightforward ingredient organization system for operations that prefer larger individual ingredient containers.
Configuration B — 6 × GN 1/3
The second version uses six GN 1/3 pans.
The smaller format provides a different ingredient organization approach while maintaining the same overall cabinet platform.
This allows the customer to select the configuration that better matches the intended food-preparation workflow.
From Engineering Drawings to a Commercial Product
A successful OEM project requires more than a good-looking rendering.
The rendering communicates the design concept.
The technical drawing communicates the manufacturing requirements.
Both are necessary.
The rendering helps the customer evaluate:
- Overall appearance
- Cabinet proportions
- Door arrangement
- Worktop design
- Ingredient-pan placement
The technical drawing helps engineering and production evaluate:
- Dimensions
- Opening positions
- Clearances
- Component placement
- Structural requirements
- Manufacturing tolerances
This is why we treat customer drawings and product specifications as an important part of the OEM/ODM communication process.
Why Technical Confirmation Matters Before Production
Commercial refrigeration equipment combines mechanical structure, refrigeration components and electrical systems.
A dimensional change in one area can affect another area.
For example, changing the pan-opening position could potentially affect the internal space below the worktop.
Changing cabinet depth could affect internal component placement.
Changing overall height could affect the relationship between the cabinet, legs and working surface.
This is why a proper customization project should move through a technical confirmation process before mass production.
Confirming the Product Configuration
For a project like this, important confirmation points can include:
- Overall dimensions
- GN pan type
- Number of pans
- Pan-opening arrangement
- Door configuration
- Refrigeration requirements
- Electrical specifications
- Material requirements
- Branding requirements
- Packaging requirements
The more clearly these details are confirmed before production, the lower the risk of misunderstanding later.
A Custom Product Does Not Have to Mean a Completely New Machine
One important lesson from this project is that customization does not always mean developing an entirely new refrigeration system.
A more practical approach is often to start from a proven commercial refrigeration platform and customize the elements that matter most to the customer.
This can provide a balance between:
Customization + Manufacturing Efficiency + Product Reliability
For B2B buyers, this can be particularly valuable.
A completely new product may require a much longer development process.
A customized version based on an established product structure can potentially be developed more efficiently while still providing meaningful differentiation.
What This Project Shows About SOMCLAN OEM & ODM Capability
This customized salad preparation counter is a good example of how a commercial refrigeration project can evolve from a relatively simple customer requirement into a detailed product-development process.
The customer needed a refrigerated preparation counter.
But the actual project involved much more:
- A defined cabinet footprint
- Integrated ingredient storage
- Two GN pan configurations
- Different worktop opening arrangements
- Refrigerated cabinet storage
- Stainless-steel construction
- Specific cabinet height and leg structure
- Engineering drawings
- Product visualization
The result is not simply one product.
It is a customizable product platform with multiple configurations.
That is where OEM and ODM services can create value for distributors, food-service suppliers, restaurant equipment companies and other B2B buyers.
The Final Concept: One Platform, Two Customer-Specific Configurations
The final concept can be summarized simply.
6 × GN 1/2 Configuration
Overall Size: 2000 × 800 × 800 mm
Ingredient Section: 6 × GN 1/2
Application Concept: Refrigerated food preparation and ingredient organization
6 × GN 1/3 Configuration
Overall Size: 2000 × 800 × 800 mm
Ingredient Section: 6 × GN 1/3
Application Concept: Refrigerated food preparation with more segmented ingredient organization
Both configurations use the same basic product concept while adapting the top ingredient section to different customer requirements.
[IMAGE 04 — Insert the second technical drawing here if you want to compare both configurations visually]
Recommended position: After the two configuration subsections.
Purpose: This is the best comparison point because the reader has just learned the difference between GN 1/2 and GN 1/3.
Suggested Alt Text:OEM refrigerated salad preparation counter configurations for GN 1/2 and GN 1/3 ingredient pans
What B2B Buyers Can Customize With an OEM Refrigeration Manufacturer
Although this project focused heavily on the ingredient-pan configuration, the same development approach can be applied to many other commercial refrigeration products.
Depending on the project, customers may discuss customization of:
Cabinet Dimensions
Length, depth and height can be reviewed according to the customer's installation space and project requirements.
Internal Configuration
Storage layout, shelves, compartments and internal organization can be considered based on the intended application.
Door Configuration
Customers may require different numbers, sizes or configurations of doors depending on storage and workflow requirements.
Worktop Configuration
Preparation counters can be developed with different worktop arrangements depending on the application.
GN Pan Configuration
Different GN formats and quantities can be considered for food-preparation equipment.
Electrical Configuration
Voltage, frequency and other electrical requirements should be confirmed according to the destination market.
Branding and Appearance
OEM projects can also include customer branding, product appearance and other visual requirements.
Packaging
For export projects, packaging requirements can also be discussed according to transportation and destination-market requirements.
How a Custom Refrigeration Project Can Start
A customer does not necessarily need to provide a complete engineering drawing before contacting SOMCLAN.
In many cases, the project can begin with a simple concept.
For example:
“We need a 2-meter refrigerated preparation counter with six ingredient pans.”
From there, the customer can provide whatever information is available:
- Sketches
- Reference photos
- Dimensions
- CAD drawings
- Product examples
- Installation-space measurements
- GN pan requirements
- Target application
- Desired quantity
The engineering team can then use these requirements as the starting point for product development.
This is particularly useful for distributors and importers who understand their market requirements but may not have an internal refrigeration engineering team.
From Customer Idea to OEM Product
The development process can be viewed as a series of steps.
Step 1 — Understand the Application
First, the intended use of the equipment needs to be understood.
Is it for:
- Restaurant food preparation?
- Salad preparation?
- Sandwich production?
- Hotel kitchens?
- Catering operations?
- Central kitchens?
- Food-service distribution?
The application affects the design requirements.
Step 2 — Confirm the Product Structure
Next, the cabinet structure, dimensions, door arrangement and worktop requirements can be confirmed.
Step 3 — Define the Custom Features
The customer then identifies the features that need to be different from a standard model.
For this project, the GN pan configuration was one of the key requirements.
Step 4 — Develop the Technical Drawing
The requirements are translated into measurable dimensions and engineering drawings.
Step 5 — Confirm the Design
The customer reviews the proposed configuration before production.
Step 6 — Move Toward Production
Once the specifications are confirmed, the project can move into the manufacturing process.
This structured approach helps reduce communication problems between the customer and manufacturer.
A Practical OEM & ODM Solution for B2B Refrigeration Buyers
For a B2B buyer, the value of OEM/ODM is not simply having a unique product.
It is having a manufacturer that can understand the commercial application behind the product.
A restaurant equipment distributor may need a specific configuration for its market.
A food-service supplier may want a product adapted to its customers' kitchen layouts.
A refrigeration importer may want to develop a private-label product platform with several configurations.
In these situations, the ability to modify the product around the customer's actual requirements becomes a competitive advantage.
The refrigerated salad preparation counter in this project demonstrates that principle clearly.
The basic platform remained practical and recognizable.
The customer-specific requirements were then incorporated into the product design.
Final Thoughts: Customization Starts With the Customer's Application
A successful customized refrigeration project does not begin with a catalog number.
It begins with a question:
What does the customer actually need the equipment to do?
For this project, the answer was a refrigerated preparation counter that could combine ingredient access, refrigerated storage and preparation space in one commercial cabinet.
The customer then needed two different ingredient configurations:
6 × GN 1/2
and
6 × GN 1/3
By developing these configurations around the same 2000 × 800 × 800 mm cabinet platform, the project demonstrates how OEM and ODM development can turn one product concept into multiple practical commercial solutions.
For B2B customers, this approach can be useful when a standard catalog product is close to the required solution but not quite right.
Instead of compromising on the application, the product can be developed around the customer's requirements.
That is the purpose of OEM & ODM refrigeration development: not simply to put a logo on an existing product, but to create equipment that fits the customer's market, workflow and project requirements.