Thermaster PG150FA-XG Refrigerated Salad & Noodle Bar 4x 1/1 GN 600L | Glass Canopy 10A

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Accelerate commercial prep lines, streamline bowl and roll assembly, and display chilled ingredients with the Thermaster PG150FA-XG Commercial Refrigerated Salad & Noodle Bar. Purpose-built for Australian sandwich bars, Vietnamese noodle houses, salad bars, poke bowl kiosks, cafes, and buffet service counters, this 1460 mm wide prep station pairs a chilled top well accommodating 4 x 1/1 Gastronorm pans, a protective tempered glass sneeze guard canopy, and a 600-litre refrigerated undercounter storage cabinet to maximise ticket speed and kitchen productivity.

Advanced "Blown-Well" Cross-Flow Cooling (+1°C to +5°C at 38°C Ambient)

Holding food-safe temperatures across an open prep well in commercial kitchen heat requires exceptional airflow management. The PG150FA-XG uses a "blown-well" cross-flow fan cooling system that blankets toppings and ingredients with a continuous curtain of cold air, maintaining temperatures between +1°C and +5°C. Rated to operate reliably in ambient kitchen conditions up to 38°C with 50% relative humidity, this heavy-duty prep fridge keeps cut salads, dressings, proteins, noodles, and garnishes fresh through intensive service periods.

Removable Cassette Cooling System & Auto Defrost

Designed to minimise kitchen downtime, the unit features a modular slide-out cassette refrigeration system. This self-contained setup provides easy access for maintenance and swift servicing. Cabinet conditions are managed via a precise digital temperature controller with an external LED display, a dedicated manual defrost control button, and an automatic hot-gas condensate evaporation system that disposes of meltwater without requiring floor drainage connections.

Tempered Glass Sneeze Canopy with Rear Sliding Doors

Engineered for both customer visibility and food hygiene, the PG150FA-XG features a heavy-duty tempered glass canopy that acts as an effective sneeze guard while giving patrons a clear view of fresh ingredients. Rear-facing clear sliding panels allow chefs to access pans quickly during busy services without letting warm kitchen air disrupt the cold well. Low-emission, cool-running interior LED lighting illuminates every pan tier without adding radiant heat into the food zone.

Integrated 220mm Polyethylene Chopping Board & 600L Storage

The workstation includes a full-width 220 mm deep food-grade polyethylene (PE) chopping board along the front rim, providing a durable surface for slicing baguettes, rolling wraps, and plating bowls. Directly below, the 600-litre storage cabinet features heavy-duty hinged stainless steel solid doors and internal wire shelving. This underbench cold space keeps back-up ingredient pans and bulk replenishment chilled right at the workstation, eliminating trips back and forth to the walk-in cool room.

Commercial All-Stainless Steel Construction on Castors

Built with high-grade commercial stainless steel across both interior and exterior surfaces, the PG150FA-XG resists food acids, harsh impacts, and frequent sanitisation. Coved interior corners prevent grime traps and make daily clean-downs fast and compliant. Drawing an efficient 663W on single-phase 240V power (approx. 2.76 Amps), it plugs directly into any standard Australian 10 Amp wall outlet. Heavy-duty swivel castors allow smooth movement for repositioning and daily floor sanitisation.

Key Features & Benefits

• Top Well Fits 4 x 1/1 GN Pans (Up to 150 mm Deep): Accommodates four full-size 1/1 Gastronorm pans (or divided configurations using 1/2, 1/3, 1/6, and 1/9 GN pan combinations).

• "Blown-Well" Cross-Flow Airflow: Actively circulates chilled air across and around the pans to maintain holding temperatures between +1°C and +5°C.

• Tropical 38°C Ambient Climate Rating: Engineered to hold target temperatures in warm Australian commercial kitchens and front-of-house bars.

• Tempered Glass Canopy with Rear Sliding Doors: Shields open food from airborne contaminants while offering full customer visibility and quick staff access.

• Modular Slide-Out Cassette Cooling System: Self-contained refrigeration package allows straightforward servicing and minimal kitchen disruption.

• Generous 600-Litre Chilled Undercounter Storage: Solid hinged doors with adjustable wire shelving keep backup stock chilled right at the workstation.

• Included 220 mm Deep PE Chopping Board: Full-width, hygienic food-grade prep board provides a durable surface for slicing and plating.

• All-Stainless Steel Interior & Exterior: Corrosion-resistant, hygienic body with coved internal corners for fast wipe-down sanitation.

• Digital Temperature Controller & Auto Defrost: Simple setpoint adjustments, continuous LED display, and dedicated manual defrost push-button.

• Zero-Plumbing Condensate Evaporation: Automatic internal condensate pan evaporates defrost water using mechanical heat without floor drains.

• High-Impact Interior LED Lighting: Bright, low-heat illumination highlights ingredients while keeping the cabinet cavity cool.

• Standard Australian 10A Plug Setup: Efficient 663W power draw runs on standard single-phase 240V commercial power outlets.

• Extended 2+2 Year Warranty: 2 Years Parts and Labour warranty, extendable by an additional 2 Years (Parts only) upon online product registration within 14 days of invoice.

Technical Specifications

Daily Care, Maintenance & End-of-Shift Sanitisation

To protect refrigeration efficiency, prevent compressor strain, and ensure commercial food hygiene compliance:

1. Power Isolation & Stock Transfer: At the end of trade, turn off the digital controller and transfer remaining ingredients from the top well into covered, food-safe containers inside the undercounter cabinet or a primary cool room. Disconnect the unit from the 10A wall outlet before deep cleaning.

2. Chopping Board Sanitation: Lift out the 220 mm PE chopping board. Wash it in a commercial wash sink with warm water and a neutral, food-safe sanitising detergent. Scrub both sides with a nylon brush to remove food residue. Allow it to air-dry completely before placing it back onto the bench. Never use chlorine bleach or harsh caustic chemicals that can degrade food-grade plastics.

3. Tempered Glass Canopy & Sliding Doors: Slide the clear rear doors out of their guide tracks. Clean both sides of the glass panels and the front curved canopy using a food-safe, streak-free glass cleaner and a soft microfibre cloth. Wipe the sliding guide tracks clear of food crumbs and sauce drips daily to prevent sticking.

4. Stainless Steel Well & Cabinet Washdown: Wipe down the top well cavity, interior undercounter chamber, and exterior stainless steel body using warm water and a mild food-safe sanitiser. Clean coved internal corners thoroughly to prevent bacterial build-up. Never use steel wool, wire brushes, abrasive scouring powders, or chlorine-based bleaches, as these will scratch the surface and cause pitting.

5. Condenser Coil Dusting (Crucial for Efficiency): Unplug the unit and inspect the condenser coil on the cassette refrigeration system. Dust, flour dust, and airborne grease accumulate on the fins, restricting airflow and forcing the compressor to work harder, which can lead to premature failure. Gently brush or vacuum the condenser fins using a soft brush attachment at least once a month.

6. Drainage Clearance: Check the internal condensate drain channel during cleaning to ensure it remains free from loose plastic film, food scraps, or noodle fragments. The automatic evaporation pan eliminates the need for manual drainage, provided airflow around the cassette compartment remains unobstructed.

7. Electrical Safety: Never submerge the unit in water, and never spray the salad bar with a commercial high-pressure washdown hose or pre-rinse sink gun.

Kitchen Placement & Operational Guidelines

The Thermaster PG150FA-XG is engineered for commercial prep lines, front-of-house passes, and assembly stations:

1. Standard 10A Electrical Connection: The prep bar is fitted with a standard Australian 10 Amp plug and operates on standard single-phase 240V power (663W power draw). It connects straight into standard commercial wall sockets without requiring dedicated circuits or electrical upgrades. Avoid the use of extension cords or double adaptors.

2. Level Floor Positioning & Braking: Position the 164 kg unit on a flat, level, and solid commercial floor. Once wheeled into its prep station, engage the front castor brake locks firmly to eliminate bench movement while staff slice, chop, and assemble meals on the chopping board.

3. Condenser Airflow Clearances: To maintain its 38°C ambient rating and cooling efficiency, ensure adequate airflow around the cassette compartment. Maintain at least 100 mm of clearance around the refrigeration ventilation louvres to allow the system to exhaust heat efficiently.

4. Thermal Separation & Direct Sun: Avoid positioning the prep bar directly adjacent to intense heat-generating cooking equipment (such as deep fryers, chargrills, wok burners, or open ranges) or in direct sunlight. Radiant heat will compromise top-well holding temperatures and cause surface condensation on the glass canopy.

5. Mandatory Pan & Divider Configuration: All Gastronorm pans and stainless steel divider bars must be fitted into the top well at all times during operation, even if some pans are empty. Running the unit with open gaps in the well breaks the "blown-well" cold air curtain, causing chilled air to drop into the lower cabinet and allowing ingredient temperatures to rise above food-safety thresholds.

6. Pre-Chilling Protocol: In accordance with Australian Commercial Food Safety Standards (Standard 3.2.2), salad bar wells are strictly holding stations engineered to maintain pre-chilled product temperatures (+1°C to +5°C).All meats, cheeses, dressings, noodles, and cut vegetables must be pre-chilled to below +5°C in a primary refrigerator or walk-in cool room before being loaded into the top pans. Never use the top well to pull down warm or room-temperature ingredients.

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 164 kg net weight and 1460 mm width of this refrigerated prep counter, tail-lift delivery or a commercial loading dock with pallet handling equipment is required. For deliveries to residential or non-commercial addresses, please contact our friendly commercial sales team prior to ordering to obtain a customised courier quote and confirm delivery logistics.

Frequently Asked Questions

Can I plug this refrigerated salad bar into a standard 10 Amp power point?

Yes. The Thermaster PG150FA-XG draws 663W on standard 240V single-phase power and comes fitted with a standard Australian 10 Amp plug. It requires no specialised commercial electrical circuits and connects straight into standard wall sockets.

Are the Gastronorm food pans included with the unit?

No. Gastronorm pans are sold separately to allow commercial venues to configure their pan layouts based on their menu. The top well holds up to four 1/1 GN pans (up to 150 mm deep), or combinations of 1/2, 1/3, 1/6, and 1/9 GN pans using stainless steel pan divider bars.

Why must all pans and dividers remain in place during operation?

The unit relies on a "blown-well" cross-flow cooling system that circulates an unbroken curtain of cold air across the top of the food. If pans are removed or gaps are left open, the cold air drops into the lower storage cabinet or escapes, breaking the thermal barrier and allowing ingredient temperatures to rise.

Can this unit be used to cool down warm, freshly cooked noodles or meats?

No. Under Australian commercial food-safety regulations, cold prep wells are designed as holding units to keep pre-chilled items cold (+1°C to +5°C). All cooked noodles, proteins, and prepared foods must be pre-chilled to below +5°C in a cool room or blast chiller before being transferred to the display pans.

What is the benefit of a cassette refrigeration system?

A cassette cooling system houses the compressor, condenser, and evaporator inside a self-contained, slide-out module. This modular design makes routine servicing, coil cleaning, and potential maintenance much faster and easier, as technicians can service or swap the refrigeration package with minimal kitchen downtime.

How do I qualify for the extended 2+2 Year Warranty?

The unit comes with a standard 2 Years Commercial Parts and Labour warranty. By registering your product online with the manufacturer within 14 days of the invoice date, you receive an additional 2 Years of Parts-Only warranty coverage, securing four total years of manufacturer protection.

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