A convertible cabinet has a refrigeration system and controls designed to hold either a chilled setpoint or a frozen one. The operator, or a technician on some models, switches mode through the controller. Because the cabinet must be capable of freezing, it is built with freezer-grade insulation and a system sized for the harder duty.
Flexibility is the point. A banquet kitchen that freezes stock for wedding season can run the cabinet as a freezer for those months and as a refrigerator for daily prep the rest of the year. The cabinet should be emptied, cleaned and allowed to stabilise before food goes back in after a switch, and labels or signage should make the current mode obvious to staff.
A caterer in Jaipur working the winter wedding season might use two convertibles as freezers for pre-made gravies and desserts, then convert one back to chilled storage when the season ends and daily menus return.