Thermaster SCB/15 2-Door Salad & Sandwich Prep Fridge (7 x 1/3 GN) | 550L 10A

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The Thermaster SCB/15 Commercial 2-Door Salad & Sandwich Prep Counter Fridge is a high-capacity, heavy-duty refrigerated preparation station engineered specifically for Australian cafés, gourmet sandwich shops, artisan pizzerias, salad bars, burger outlets, and high-volume commercial catering kitchens. Spanning 1480 mm Wide x 700 mm Deep x 1255 mm High, this comprehensive 1.5-metre workbench combines an expansive 550-litre refrigerated storage cabinet below with an integrated top well engineered to hold 7 x 1/3 Gastronorm (GN) pans, providing chefs with an ergonomic, high-speed line for assembling wraps, rolls, salads, and mise en place during intense service rushes.

Engineered with advanced "blown well" cross-flow cold-air circulation, a high-efficiency Aspera commercial compressor, and precision German EBM-Pabst evaporator fan motors, the SCB/15 maintains uniform preservation temperatures between +2°C and +8°C across both the lower storage section and the open ingredient well. Built with a heavy-duty food-grade stainless steel interior and exterior, a full-length 230mm deep food-grade polyethylene (PE) cutting board, smooth-sliding enclosed pan covers, and a completely removable modular refrigeration cassette, this energy-efficient 460W prep station operates on a standard Australian 10-Amp plug and offers up to 4 years of commercial warranty coverage.

Why Australian cafés, sandwich bars, and commercial kitchens choose the Thermaster SCB/15:

• Engineered "blown well" cross-flow cooling: Directs a continuous curtain of chilled air over and beneath the top pan well, keeping sensitive toppings, cheeses, meats, and sliced garnishes within the safe +2°C to +8°C holding range throughout service.

• Accommodates 7 x 1/3 Gastronorm pans: Top well accepts seven 1/3 GN pans (sold separately), providing ample variety for high-speed assembly lines while sliding covers protect ingredients between orders.

• Full-length 230mm polyethylene prep board: Fitted with a robust, food-grade PE cutting board (855mm bench height) running the full 1480mm width, giving staff an easy-to-sanitise surface for slicing, wrapping, and plating.

• Premium European refrigeration hardware: Built with industrial Aspera compressors and German-engineered EBM-Pabst fans to deliver rapid temperature pull-down and reliable thermal recovery during frequent door openings.

• Fully removable modular refrigeration cassette: The complete cooling system unbolts as a self-contained slide-out cassette, allowing refrigeration mechanics to service or swap units quickly on site without taking the kitchen offline.

• Hygienic stainless steel build with coved corners: Seamless stainless steel internal chamber features rounded, coved hygiene corners and an easy-clean stainless exterior that complies with Australian Food Safety Standard 3.2.2 (AS 4674).

• Digital controller with automatic defrost: Intuitive digital thermostat with an external LED display provides precise temperature management, supported by automatic off-cycle defrosting and internal self-evaporating condensate drainage.

• Energy-efficient 10A plug-and-play operation: Consumes just 460W on a standard Australian 240V single-phase 10-Amp power circuit, eliminating expensive 15A electrical installations.

• Fitted commercial castors: Mounted standard on heavy-duty lockable castors, allowing staff to roll the 147 kg unit away from prep walls for routine floor washdowns and hygiene inspections.

• Up to 4-year warranty coverage: Protected by an Australian standard 2-Year commercial parts and labour 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 refrigeration performance, prevent cross-contamination, and uphold strict Australian commercial food hygiene compliance:

1. Polyethylene Prep Board Care: At the close of trade, remove the 230mm PE cutting board. Scrub thoroughly in a commercial sink using warm water, a food-safe detergent, and a sanitising solution. Never use high-temperature caustic dishwasher cycles that could warp the board, and ensure it is dry before reinstalling.

2. Top Well & Pan Management: Clear out all 1/3 GN pans at the end of each shift and transfer leftover ingredients to sealed containers inside cold storage. Wash the top well cavity with a neutral sanitiser, clearing away loose crumbs, shredded lettuce, and juices from the cross-flow airflow louvres.

3. Internal Stainless Steel Chamber Washdown: Wipe down the coved stainless steel internal walls, base deck, and wire shelves with warm soapy water and a food-grade sanitiser. Avoid harsh chlorine bleach or carbon steel wire wool that can pit and stain stainless steel surfaces.

4. Door Gasket Sanitisation: Wipe down the perimeter magnetic rubber door gaskets daily with a soft damp cloth to clear sauce splatters, oils, and food scraps. Clean, supple gaskets ensure an airtight thermal seal that prevents refrigeration leakage.

5. Condenser Air Intake Dust Removal: To maintain rapid pull-down speeds and lower energy costs, inspect the condenser intake grille monthly. Remove built-up lint, dust, and floor debris from the condenser fins using a soft brush or vacuum cleaner.

Commercial Installation & Placement Guidelines

1. Standard 10A Electrical Connection: The Thermaster SCB/15 operates on standard Australian 240V single-phase power and comes factory-fitted with an Australian standard 10-Amp plug (drawing 460W). Connect directly to a dedicated wall socket on an unshared, surge-protected circuit; avoid using domestic multi-boards or light-duty extension leads.

2. Pre-Chilling Requirement for Food Safety: Top pan wells are holding stations designed to maintain cold food temperatures; all ingredients must be pre-chilled to below +5°C in walk-in cold rooms or storage fridges before loading into the top 1/3 GN pans.

3. Pan Cover Management: Always draw the sliding stainless steel pan covers closed during prep downtime, between order rushes, and overnight. Leaving pan wells uncovered continuously will allow warm kitchen air to disrupt the blown-well air curtain, leading to rising ingredient temperatures and icing of the evaporator coil.

4. Ventilation Clearances: Maintain at least 100mm clearance around the compressor ventilation vents to allow warm condenser exhaust to dissipate freely.

5. Surface Levelling & Castor Brakes: Wheel the unit into its operating position on a level floor and engage the front castor locking brakes to prevent shifting during active chopping, slicing, and service.

Freight, Delivery & Commercial Site Access Notice

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

Please note: Because this commercial prep counter has an overall width of 1480mm and a net weight of 147 kg, deliveries to residential premises, domestic addresses, or regional sites requiring a hydraulic tail-lift truck require a specialised freight quote. Prior to placing your order, please verify that entry doorways, hallways, and kitchen access paths accommodate a minimum width clearance of 750 mm (or confirm access dimensions for unboxed transit). Please contact our friendly commercial sales team prior to ordering to coordinate transport logistics or enquire about Gastronorm pan sets.

Frequently Asked Questions

How does "blown well" cross-flow cooling work?

Unlike static cold-wall prep wells that only cool the bottom and sides of pans, a blown-well system uses fans to blow a continuous curtain of chilled air over the top and around the sides of the Gastronorm pans. This blankets the food in cold air, keeping ingredients on the surface within the safe +2°C to +8°C holding threshold during open service.

Are the 7 x 1/3 Gastronorm pans included with the unit?

No. The top well is engineered to accommodate seven 1/3 GN pans (up to 150mm deep), but the pans and lids are sold separately. This allows venues to configure their layout using a mix of 1/3, 1/6, or 1/9 GN pans to suit their specific sandwich, wrap, or pizza topping requirements.

Can the polyethylene cutting board be removed for cleaning?

Yes. The full-width 230mm food-grade PE cutting board lifts off the stainless steel mounting brackets easily. This allows staff to carry the board directly to the wash sink for scrubbing and sanitising after each shift.

What is the advantage of a removable refrigeration cassette?

The entire compressor, condenser, and cooling assembly is housed on a self-contained, slide-out modular cassette. If servicing or repair is ever required, a refrigeration technician can slide out the complete module without having to dismantle the benchtop, empty the interior storage, or disrupt kitchen workflows.

How do I activate the extended 4-year warranty coverage?

The SCB/15 comes standard with an Australian 2-Year parts and labour commercial 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.

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