Stop sacrificing capacity for control. This commercial freezer base delivers robust cold storage and organized workflow for high-volume kitchens without compromising service speed or product integrity. Designed to integrate with modular cook tops, it provides a stable, stainless steel work surface while organizing frozen inventory for immediate access.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove contents and drawers; wash drawers with warm, soapy water and rinse. Clean stainless steel exterior and top with non-abrasive cleaner and soft cloth. Vacuum condenser coils and remove grease from compressor area to maintain 3/4 HP performance. Sanitize food-contact surfaces to reduce bacteria and pass CSA and NSF checks. Dry all parts completely before reconnecting power. Regular cleaning prevents fires, breakdowns, and higher utility bills.#@@#Additional Info#@#Southbend’s 30096SB 96" two-drawer freezer base has self-contained refrigeration, six self-closing drawers, stainless steel exterior, and a side-mounted compressor. It supports 10 full-size pans and pairs with Platinum Series cook tops.#@@#General Info#@#Description #@#
Stop sacrificing capacity for control. This commercial freezer base delivers robust cold storage and organized workflow for high-volume kitchens without compromising service speed or product integrity. Designed to integrate with modular cook tops, it provides a stable, stainless steel work surface while organizing frozen inventory for immediate access.
#@@# Stainless Steel Exterior#@#
Crafted with a stainless steel exterior, the unit resists corrosion and simplifies sanitation processes in busy kitchens. Operators can clean surfaces quickly with common sanitizers, reducing downtime between service periods.
#@@# Integrated Work Top#@#
The stainless steel top functions as a prep surface and mounting platform for platinum series modular cook tops, consolidating equipment and saving floor space. Chefs maintain consistent workflow by preparing items directly above organized frozen storage.
#@@# Drawer Configuration#@#
Two self-closing drawers plus four additional self-closing drawers provide six total drawers that isolate product and limit temperature loss during access. Kitchen staff retrieve items faster and reduce cold-air loss, which preserves product quality and limits refrigeration runtime.
#@@# Capacity And Storage#@#
Designed to hold ten full-size pans, the base supports common prep and holding needs for restaurants, cafeterias, and catering operations. Line cooks stage components efficiently, and managers optimize inventory with predictable pan capacity.
#@@# Refrigeration Performance#@#
The unit uses an R-404A refrigerant and a side-mounted refrigeration system driven by a 3/4 HP compressor to maintain stable freezer temperatures under heavy door cycles. Technicians service the side-mounted assembly with access that minimizes service interruption and preserves uptime.
#@@# Electrical And Certification#@#
The cabinet operates on 120v/60/1-ph with a 20 amp draw and meets UL and NSF standards for commercial foodservice 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 drawer gaskets weekly and replace worn seals to maintain temperature. Clean condenser coils monthly with a soft brush and vacuum for efficient heat transfer. Defrost manually when ice exceeds 1/4 inch to preserve capacity. Sanitize stainless steel surfaces after shifts with a pH-neutral cleaner and soft cloth to prevent corrosion. Verify door alignment and adjust hinges for full closure. Log amperage and temperature readings daily for preventive action.