FED-X XVRX2000/380 Flat Glass Salad Bench 2000mm | 9 x 1/3 GN Prep Topper

[GLOBAL_MSG]

The FED-X XVRX2000/380 Commercial Flat Glass Countertop Salad & Pizza Prep Well Bench (2000mm Wide) is a high-capacity, refrigerated ingredient display and mise en place counter engineered specifically for Australian pizzerias, commercial sandwich bars, salad bars, kebab outlets, and busy cafe prep lines. Measuring 2000 mm Wide x 395 mm Deep x 439 mm High and weighing 60 kg, this 2-metre benchtop refrigerated prep topper accommodates up to 9 x 1/3 GN food pans (maximum pan depth 150 mm) in an ergonomic angled layout. Operating with a high-efficiency static cold-wall cooling system powered by a Donper compressor and eco-friendly R600a refrigerant, the XVRX2000/380 delivers consistent temperature holding between +2°C and +8°C in working ambient room environments up to +38°C and 60% relative humidity. Featuring a food-grade 304 stainless steel interior and exterior, heavy-duty condenser fans, a protective toughened flat glass sneeze canopy, and a premium Dixell digital temperature controller, this commercial prep top runs on a standard Australian single-phase 10A plug-and-play circuit consuming an economical 110W.

Why Australian commercial pizzerias, salad bars, and fast-paced kitchens choose the FED-X XVRX2000/380:

• Expansive 9 x 1/3 GN pan capacity — generous 2000mm overall length holds up to nine standard 1/3 Gastronorm pans (or various fractional pan combinations using divider bars) up to 150 mm deep, providing extensive ingredient capacity for pizza toppings, salad garnishes, grated cheeses, and meats.

• Static cold-wall preservation cooling — static refrigeration transfers cold directly around the perimeter of the pan well, eliminating high-velocity drying airflow to keep prepped vegetables, herbs, and cold meats fresh, moist, and crisp.

• High-grade toughened flat glass canopy — rigid, food-safe toughened glass structure serves as an approved sneeze guard and hygienic barrier for customer-facing service counters, while the top flat glass tier doubles as a pass-through landing shelf.

• Ergonomically angled pan layout — internal pan rack positions GN containers at a forward-tilted angle, giving prep cooks, pizza chefs, and counter hands rapid visibility and ergonomic access during high-volume service rushes.

• Premium refrigeration components (Donper compressor & Dixell controller) — equipped with a reliable Donper refrigeration compressor paired with an industry-standard Italian Dixell digital thermostat for precise temperature monitoring and electronic defrost cycles.

• Eco-friendly R600a hydrocarbon refrigerant — utilizes natural, zero-ODP (Ozone Depletion Potential) and ultra-low GWP (Global Warming Potential) R600a refrigerant, reducing thermodynamic load and operating electricity costs.

• Commercial food-grade stainless steel build — heavy-gauge stainless steel interior basin and external casing resist daily kitchen knocks, corrosive marinades, food acids, and cleaning chemicals.

• Heavy-duty condenser cooling fans — high-output fans maintain stable airflow across the condenser unit, ensuring reliable refrigeration performance in ambient kitchen environments up to +38°C (60% RH).

• Standard Australian 10A plug-and-play operation — draws an economical 110W on standard 240V 50Hz single-phase mains power via a factory-fitted 10 Amp plug, eliminating the need for dedicated 15A wiring installations.

• Extended 4-year warranty protection — 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 preserve static cooling performance, glass clarity, and long-term compressor reliability:

1. Pans and Pan Covers Operation: The XVRX2000/380 relies on an enclosed cold-air blanket to hold ingredients between +2°C and +8°C. All GN pan openings must be filled with stainless steel or polycarbonate food pans and pan covers during service. Leaving empty gaps allows chilled air to escape, drawing warm ambient kitchen air across ingredients and overworking the compressor.

2. Pre-Chilled Ingredient Loading: The unit is engineered strictly for chilled holding, not pull-down chilling of warm ingredients. Ensure all cheese, cooked meats, sliced vegetables, and pizza toppings are pre-chilled to below +4°C before placing them into the pan well.

3. Condenser Coil Cleaning (Every 2 to 4 Weeks): In busy pizza and bakery lines, airborne flour dust, lint, and grease mist can collect on the condenser coil fins located behind the side louvred panel. Regularly vacuum or brush the condenser coil with a soft nylon brush to prevent compressor overheating and preserve low energy consumption.

4. Glass Sneeze Guard Maintenance: Clean the flat toughened glass panels daily using a soft microfibre cloth and an approved food-safe glass cleaner. Never use abrasive scourers, scrapers, or harsh caustic sprays that could scratch or weaken the tempered glass.

5. Basin Hygiene & Defrost Water: At the end of each shift, remove all food pans, store remaining stock in an upright commercial refrigerator, and switch the prep topper off. Wipe down the interior stainless steel cold-wall basin with warm water and a neutral food-safe sanitiser. Clear the basin drainage channel to prevent food debris build up.

6. Stainless Steel Body Care: Clean the outer stainless steel casing with a soft microfibre cloth dampened with warm soapy water, wiping in the direction of the metal grain. Avoid chlorine- or bleach-based cleaners that can pit stainless steel.

Countertop Placement & Electrical Guidelines

The FED-X XVRX2000/380 is engineered for versatile countertop placement across commercial preparation kitchens:

1. Electrical Supply: Operates on standard Australian single-phase 240V mains power with an energy-efficient 110W power draw. Supplied complete with a factory-fitted 10 Amp plug and lead, allowing direct connection to any standard 10A commercial wall socket without requiring a 15A electrical modification.

2. Mounting Surfaces: Position the prep topper on a flat, sturdy commercial stainless steel pizza prep table, refrigerated workbench, or solid front-of-house counter. Ensure the mounting surface can support the combined weight of the unit (60 kg) plus fully loaded food pans and ingredients (approx. 85–95 kg total).

3. Ventilation Clearances: The side-mounted compressor housing exhausts heat through side and rear ventilation louvres. Maintain a minimum clearance of at least 100 mm at the compressor side and rear to allow hot air to disperse freely.

4. Kitchen Placement: Position the prep topper away from direct radiant heat sources, including pizza deck ovens, char grills, deep fryers, and combi ovens. While climate-rated up to +38°C ambient temperature, isolating the unit from radiant heat ensures consistent food holding temperatures and extends compressor lifespan.

Freight & Delivery Notice

Standard commercial road freight delivery is available Australia-wide to commercial business addresses with level ground access or loading docks. Due to the unit's 2000 mm length, glass canopy components, and crated transit dimensions, deliveries to residential or non-commercial addresses require a customised tail-lift freight quote. Please contact our friendly commercial sales team prior to ordering to obtain a custom freight quote, confirm delivery logistics, or add compatible stainless steel GN 1/3 pans to your order.

Frequently Asked Questions

What are the operational advantages of static cooling in a commercial salad and pizza prep well?

Fan-forced refrigerated prep wells blow dry air continuously over open pans, which can cause shredded mozzarella, diced tomatoes, sliced cold cuts, and fresh herbs to dry out, crust over, and discolour during service. The static cooling system in the FED-X XVRX2000/380 chills the perimeter walls of the well directly, maintaining stable temperatures while preserving the natural moisture and texture of exposed ingredients.

What pan configurations can be used in the XVRX2000/380?

The internal well is designed to accommodate nine 1/3 GN food pans up to 150 mm deep. Operators can also customize the layout using standard commercial divider bars to hold alternative Gastronorm combinations, such as 1/6 GN pans for smaller pizza toppings (e.g., olives, anchovies, jalapeños) or 1/2 GN pans for high-volume items like shredded mozzarella or diced chicken.

Why is it mandatory to use pans and covers during service?

The unit depends on a closed surface barrier to maintain a chilled pocket of air. If sections are left open without pans, dense cold air falls out of the well and warm kitchen air rushes in, compromising internal temperatures and causing the compressor to run continuously. Pan covers should also be kept over pans during prep downtime to preserve cold and adhere to Australian Food Safety Standard 3.2.2.

Can the flat glass canopy support serving dishes or plates?

The toughened flat glass canopy functions primarily as a hygienic sneeze guard compliant with food safety regulations. While the top glass pane can support light pass-through ticketing or empty takeaway boxes, heavy ceramic bowls, hot pans, or sharp utensils should never be placed directly on the glass.

How do I activate the 4-year warranty coverage?

The FED-X XVRX2000/380 comes standard with a 2-Year commercial parts and labour warranty. Venue operators who register their purchase online with the manufacturer within 14 days of the original invoice date receive an additional 2-Year parts-only warranty extension, providing up to 4 years of comprehensive commercial protection across Australia.

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