Engineered for constant use, this freezer equipment base combines robust construction with reliable refrigeration to support high-volume kitchens. Operators benefit from consistent cold storage across two heavy-duty drawers while ensuring service speed and layout flexibility. Designed for institutional and commercial food service environments, the unit delivers measured performance and seamless integration with existing prep lines.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and empty drawers. Remove pans and wash with warm, soapy water; rinse and dry. Wipe stainless steel body and legs with mild detergent; avoid abrasives. Clean condenser coils and side-mounted compressor area monthly to remove grease and dust. Inspect door seals for damage and replace if worn. Keep unit dry before reconnecting power to prevent electrical faults and microbial growth. Regular cleaning reduces fire risk, lowers energy use, and helps pass CSA inspections.#@@#Additional Info#@#Montague’s FB-48-SC freezer base is 48" wide with two 27-1/4" drawers, holds four full-size pans, and uses R-404A refrigeration.#@@#General Info#@#Description #@#
Engineered for constant use, this freezer equipment base combines robust construction with reliable refrigeration to support high-volume kitchens. Operators benefit from consistent cold storage across two heavy-duty drawers while ensuring service speed and layout flexibility. Designed for institutional and commercial food service environments, the unit delivers measured performance and seamless integration with existing prep lines.
#@@# Durable Stainless Construction#@#
The welded stainless steel body, frame, front, sides, and top provide structural integrity and resist corrosion in demanding kitchens. Chefs and maintenance staff will appreciate minimal flex and easy-to-clean surfaces that reduce downtime and labor costs.
#@@# Two Drawer Configuration#@#
Two 27-1/4 inch wide drawers offer organized cold staging for preparatory workflows and plated assembly. Supervisors can separate product categories across drawers to uphold food safety and portion control.
#@@# Built-In Refrigeration#@#
The side-mounted self-contained refrigeration with a 1/3 HP compressor supports continuous operation without external condensing systems. Engineers will find that the compact compressor location simplifies service access while preserving undercounter workspace.
#@@# Pan Capacity Management#@#
Designed to accommodate four full-size pans per drawer, the base enables standardized food pan layouts for consistent portioning and menu repeatability. Line cooks can quickly swap pans to maintain throughput during peak service periods.
#@@# Electrical Specification Compliance#@#
The unit operates on 115v/60/1-ph at 9.3 amps with a NEMA 5-15P cord and plug, meeting common kitchen electrical infrastructures. Facility managers will find installation straightforward and compatible with typical commercial circuits.
#@@# Certified Safety and Standards#@#
cULus and UL EPH Classified listings confirm adherence to recognized safety standards for commercial refrigeration equipment.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect seals weekly; replace any with cracks or gaps to maintain temperature control and reduce energy use. Clean condenser coils monthly with a soft brush and vacuum for compressor efficiency. Defrost drawers when frost exceeds 1/4 inch; remove products and follow the defrost procedure to avoid compressor strain. Sanitize drawer interiors after spills with mild detergent and warm water; rinse and dry thoroughly.
