Filters
FED-X Polar Skipio ...
New Refurbished ...
$2587.2 - $10355
-
455 - 2010
-
650 - 816
-
486 - 870
-
View items
-
-
-
-

Chef Base Refrigerators

55 products
1342 products
You've viewed 52 of 55 products

A chef base refrigerator puts the chilled ingredients directly below the griddle, chargrill or fryer that uses them, so proteins and garnishes come out of a drawer at the cook line instead of a walk to the fridge. The refrigerator base is a low drawer cabinet with a top built to carry the cooking equipment standing on it.

The range includes small one-drawer bases for a short cook line up to six-drawer bases for a long one, so you can buy the size that suits your business at its current size, then size up as your business grows. See commercial under counter fridges for units that sit under a standard bench.

A chef base is normally bought with the cooking equipment that stands on it. SilverChef Rent-Try-Buy can fund the whole package, with the option to upgrade or hand equipment back as things change.

These are the top FAQs for Chef Base Refrigerators

What can sit on top of a chef base?

Cooking equipment rated for the top load, such as gas griddles and chargrills. Check the load rating and heat shielding on each product page.

Match widths so the equipment sits fully on the top.

Drawers or doors?

Drawers put pans in reach without bending into a cabinet, which is why chef bases use them. Door units suit bulk storage.

Pans that fit are in gastronorm containers.

How does it handle heat from above?

Chef bases are built with insulation and airflow for the heat above. Keep the condenser clear so it can breathe.

For cold storage away from heat, see commercial upright fridges.

Is it the same as an under bench fridge?

No. An under bench fridge has a work top; a chef base is built to carry equipment.

Freezer versions sit in under counter freezers.

How do I check a griddle will fit the top?

Check the load rating and the heat tolerance on the product page, and confirm the footprint sits fully on the top. Only equipment within those limits should stand on a chef base.

Do they need more servicing on a hot line?

They are insulated and vented for it, but they still work harder than a cabinet away from the line. Keep the condenser clear and service it regularly.

In hot kitchens, compare tropical fridges.