Stop sacrificing workspace efficiency for inconsistent refrigeration. This 108-inch refrigerated base integrates seamlessly with modular cooktops to support continuous service in high-volume kitchens, maintaining stable temperatures while preserving prep surface utility. Operators can achieve organized cold storage and quick access to ingredients without compromising line flow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove contents. Wipe stainless steel exterior, top and drawer interiors with a mild soap solution and soft cloth. Clean gasket seals and dry completely. Flush drain and defrost per manufacturer if frost accumulates. Vacuum remote condenser and check ventilation; clean coils to maintain efficiency. Reinstall contents, restore power, and inspect drawer operation. Regular cleaning prevents contamination, fires, excess energy use, and equipment failure.#@@#Additional Info#@#Southbend 20108RSB 108" refrigerated chef base features stainless steel exterior, four self-closing drawers, six-inch legs, remote R-404A refrigeration, 1/2 HP compressor, 120v/60/1-ph, 4 amps, NSF and UL certified.#@@#General Info#@#Description #@#
Stop sacrificing workspace efficiency for inconsistent refrigeration. This 108-inch refrigerated base integrates seamlessly with modular cooktops to support continuous service in high-volume kitchens, maintaining stable temperatures while preserving prep surface utility. Operators can achieve organized cold storage and quick access to ingredients without compromising line flow.
#@@# Size And Fit#@#
Designed at 108 inches wide, 32.5 inches deep, and 26 inches high, the unit fits standard Platinum Series modular configurations and clears typical undercounter work envelopes. Installers appreciate the six-inch legs for leveling on uneven floors and a low profile that aligns with cooking equipment at service height.
#@@# Drawer Configuration#@#
Four self-closing drawers provide primary refrigerated storage, each optimized for organized ingredient staging and reduced door-open time. Two additional 26-inch and three 31-inch drawer arrangements create separated zones for proteins, produce, and prepped items to minimize cross-contamination.
#@@# Refrigeration System#@#
Engineers designed the unit for remote refrigeration using R-404A refrigerant and a 1/2 HP compressor, allowing noise and heat to remain off the line. Field technicians can locate compressors remotely to simplify maintenance and enhance kitchen comfort.
#@@# Electrical And Performance#@#
The base operates on 120v/60/1-ph at 4 amps, delivering consistent power requirements compatible with typical commercial circuits. UL and NSF certifications confirm compliance with electrical safety and sanitation standards required in institutional and commercial foodservice environments.
#@@# Construction And Durability#@#
Exterior and top surfaces utilize stainless steel to resist corrosion, facilitate cleaning, and withstand heavy daily use in restaurants, hospitals, and campus kitchens. Welded seams and commercial-grade hardware extend service life while preserving sanitary surfaces.
#@@#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#@#Maintain the Southbend 20108RSB by cleaning condenser coils monthly to preserve remote refrigeration efficiency. Wipe stainless steel exterior and drawer interiors with mild detergent and soft cloth; rinse and dry to prevent spotting. Inspect and lubricate self-closing drawer tracks quarterly and tighten center pull handles if loose. Verify door seals for compression and replace worn gaskets. Schedule annual technician service for refrigerant check and 1/2 HP compressor performance validation.