FED-X XCB-36 2-Drawer Refrigerated Chef Base (184L) | Stainless Steel Under-Cooktop Fridge

[GLOBAL_MSG]

Shop the FED-X XCB-36 2-drawer refrigerated chef base (184L). Heavy-duty stainless steel under-cooktop fridge with Fulterer runners. Fast delivery Australia-wide.

The FED-X XCB-36 2-Drawer Refrigerated Chef Base (924mm Wide, 184L) is a heavy-duty, low-profile commercial under-cooktop refrigeration platform engineered specifically for Australian commercial restaurant kitchens, busy burger bars, steakhouse grill stations, pub bistros, and high-volume catering lines seeking to streamline cookline workflow while maximising compact kitchen footprints. Measuring 924 mm Wide x 816 mm Deep x 658 mm High, this commercial chef base serves as a robust equipment stand designed to directly support heavy countertop cooking equipment—including Gasmax griddles, charbroilers, open-burner cooktops, and benchtop fryers. By locating chilled meat patties, seafood portions, poultry, and prepped ingredients directly beneath the active cooking zone, the XCB-36 eliminates kitchen cross-traffic, boosts ticket output, and keeps peak-service cooklines running at maximum efficiency.

Built with a high-grade commercial stainless steel body and worktop featuring an integrated marine-style raised edge to contain liquid spills and grease runoff, this refrigerated base delivers precision climate stability across an operating range of -1°C to +5°C. Powered by fan-forced evaporator cooling with a rapid temperature pull-down and recovery rate, the unit is fully tropicalised to withstand Australian ambient kitchen conditions up to 32°C at 65% relative humidity. Featuring 60mm CFC/HFC-free high-density foam insulation, two heavy-duty drawers mounted on smooth Austrian Fulterer telescopic runners, hygienic coved internal corners, and a certified 4M1 food safety rating, the FED-X XCB-36 provides long-term reliability and compliant food preservation for demanding culinary operations.

Why Australian commercial kitchens, bistros, and grill lines choose the FED-X XCB-36:

• Seamless cookline equipment support: Specifically engineered with an reinforced stainless steel top panel to support modular benchtop cooking equipment—such as Gasmax griddles and char grills—turning unused under-bench space into active, refrigerated production storage.

• Point-of-use workflow and labour efficiency: Keeps temperature-critical raw proteins, burger patties, steaks, and sauces directly beneath the cooking surface, reducing staff footsteps, eliminating unnecessary trips to cold rooms, and speeding up ticket delivery during intense service rushes.

• Integrated marine-style raised edge top: Features a raised perimeter ridge along the worktop surface that prevents cooking spills, juices, and oil runoff from dripping down drawer facings or onto kitchen floors, enhancing workplace safety and simplifying line sanitisation.

• Heavy-duty Austrian Fulterer drawer runners: Precision-manufactured Fulterer telescopic slides provide smooth, reliable glide action even when drawers are fully loaded with heavy prepped ingredients and steel food pans.

• Standard Gastronorm pan modularity: Equipped with two heavy-duty drawers accommodating standard GN pans up to 100mm deep in flexible configurations, allowing line chefs to drop in prep containers straight from prep benches or coolrooms (GN pans are required for operation and sold separately).

• Tropicalised cooling for Australian environments: Engineered with a fan-forced evaporator and high-performance compressor system that delivers fast thermal recovery after drawer openings in ambient working environments up to 32°C with 65% relative humidity.

• Hygienic, easy-to-clean construction: Premium stainless steel interior and exterior with smooth, coved (rounded) internal corners eliminate grease traps and bacteria harbours, compliant with strict food hygiene audits.

• Removable magnetic drawer gaskets: Heavy-duty magnetic rubber seals create an airtight thermal barrier to prevent cold air leakage and can be easily unclipped by hand without tools for thorough sanitisation or routine replacement.

• Energy-efficient 60mm insulation: High-density, CFC- and HFC-free cycloisopentane foam insulation locks in cold temperatures, achieving a 3-Star GEMS energy rating and drawing just 3.241 kWh/24h.

• Digital temperature control and monitoring: User-friendly external digital thermostat and bright LED display ensure clear, continuous HACCP-compliant temperature monitoring from -1°C to +5°C.

• Commercial mobility and stability: Fitted on heavy-duty commercial castors with locking front-wheel brakes, facilitating easy repositioning for end-of-shift floor cleaning and firm stability during cooking operations.

• Up to 4-year commercial warranty: Backed by an Australian 2-Year parts and labour commercial warranty, extendable to an additional 2-Year parts-only warranty upon product registration within 14 days of invoice.

Technical Specifications

Daily Care, Maintenance & End-of-Shift Sanitisation

To protect food-grade stainless steel surfaces, maintain refrigeration efficiency, and ensure HACCP food safety compliance:

1. Daily Drawer & Gasket Sanitisation: At the conclusion of service, slide out the drawers and inspect the magnetic seals. Wipe the removable gaskets and runner tracks using a soft microfibre cloth dampened with warm water and a neutral commercial sanitiser. Avoid harsh solvents, bleach, or acidic cleaning chemicals that can degrade rubber seals.

2. Stainless Steel Body & Marine Edge Cleaning: Clean the raised-edge stainless steel top and drawer front panels by wiping along the grain of the steel using a non-abrasive stainless steel cleaner. Remove grease splatters promptly to prevent carbonised baking from benchtop cooking equipment. Never use wire brushes, steel wool, or abrasive scouring pads.

3. Internal Coved Corner Sanitisation: Remove GN pans and clean the interior stainless steel liner using warm water and food-safe sanitiser. The internal rounded corners eliminate tight crevices, allowing rapid wiping and preventing grease or liquid accumulation.

4. Condenser Coil Dust Removal: Commercial kitchens produce airborne grease and dust that can coat condenser fins. At least once a month (or fortnightly in busy frying/grill stations), disconnect power and brush or vacuum the front/side condenser coil vents to clear accumulated debris. A clean condenser ensures fast recovery, protects the compressor, and maintains low power draw.

5. Drawer Runner Care: Keep the Austrian Fulterer telescopic runners clear of stray food particles or liquid spills. Avoid using heavy grease sprays on the tracks; simply wipe them clean and dry to allow smooth mechanical gliding.

Commercial Installation & Placement Guidelines

The FED-X XCB-36 is engineered for seamless cookline integration beneath cooking equipment:

1. Standard Plug-and-Play Power: The unit operates on a standard Australian 240V / 50Hz single-phase circuit and comes pre-fitted with a 10-Amp Australian 3-pin plug (396W total connected load). Ensure the dedicated wall outlet is easily accessible for servicing.

2. Weight Distribution & Equipment Sizing: Ensure any countertop cooking appliances (such as griddles, radiant chargrills, or induction hobs) match the width and depth profile of the base and do not exceed the structural load rating. Equipment legs must rest firmly within the perimeter of the raised marine edge top.

3. Thermal Separation & Cooktop Clearances: When installing radiant gas equipment or high-heat cooktops on the chef base, verify that heat deflectors, insulated sub-bases, or appropriate equipment leg heights are utilised in accordance with appliance guidelines to prevent excessive downward radiant heat transfer into the refrigerated cavity.

4. Ventilation Clearance: Maintain unobstructed airflow around the refrigeration ventilation louvres. A minimum rear and side perimeter clearance of 50–100 mm is recommended to ensure uninterrupted air intake and discharge for optimal condenser cooling.

5. Floor Levelling & Castor Engagement: Position the chef base on a smooth, level commercial kitchen floor. Always engage the front-wheel castor brakes before loading GN pans or operating equipment mounted on top to prevent unit shift during service.

Freight, Delivery & Commercial Site Access Notice

Standard commercial road freight delivery is available Australia-wide to commercial business premises with level ground-floor access or dedicated loading dock/forklift facilities.

Because this commercial unit weighs 85 kg and ships fully assembled on a protective timber pallet,deliveries to residential addresses, domestic sites, or locations requiring hydraulic tail-lift unloading require a customised freight quote. Please contact our friendly commercial sales team prior to ordering to arrange specialised tail-lift transport, coordinate site delivery windows, or confirm clear doorway and corridor access dimensions (minimum 850 mm clear width recommended).

Frequently Asked Questions

What are the primary operational benefits of using a refrigerated chef base?

A refrigerated chef base serves a dual purpose: it acts as a robust, low-height equipment bench that supports countertop cooking appliances while providing temperature-controlled, point-of-use cold storage underneath. This setup keeps prepped meats, seafood, and ingredients within the chef's reach, reducing unnecessary walking, eliminating cookline congestion, and maintaining safe food holding temperatures right up until the moment of cooking.

Are Gastronorm (GN) pans included with the FED-X XCB-36?

No. Gastronorm pans are sold separately because commercial kitchens configure pan layouts differently (such as 1/1, 1/2, or 1/3 GN pan divisions). The drawers are specifically engineered to accommodate GN pans up to 100 mm deep. Note that GN pans are required to hold ingredients inside the drawers; contact our team for assistance with selecting compatible pan layouts.

Can I place a high-heat Gasmax griddle or charbroiler directly on this unit?

Yes. The FED-X XCB-36 is reinforced to support commercial countertop appliances like Gasmax griddles and charbroilers. The top surface features a raised marine edge to catch spills. Ensure your countertop cooking equipment sits firmly on its manufacturer-supplied legs to maintain an insulating air gap between the cooking appliance base and the refrigerated cabinet top.

What does the 4M1 food safety rating mean?

The 4M1 classification certifies that the appliance has been tested under commercial refrigeration standards to maintain safe food storage temperatures between -1°C and +5°C, ensuring food safety compliance for raw meats, prepped vegetables, dairy, and perishables.

How do I register for the extended 4-year total warranty?

The unit comes standard with a 2-Year commercial parts and labour warranty. Venue operators who register their equipment purchase online with the manufacturer within 14 days of the original invoice date receive an additional 2-Year parts-only warranty extension, giving a total of 4 years of comprehensive commercial protection across Australia.

N.B Images are for illustrative purposes only. Specifications are subject to change without notice.