Thermaster SCB/21 3-Door Deluxe Sandwich Prep Fridge (11 x 1/3 GN) | 1000L 10A

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The Thermaster SCB/21 Commercial 3-Door Deluxe Saladette & Sandwich Prep Counter Fridge is an extra-wide, high-output refrigerated preparation station engineered specifically for Australian commercial cafés, artisan sandwich bars, salad bars, pizzerias, burger joints, and high-volume catering production lines. Measuring 2180 mm Wide x 700 mm Deep x 1255 mm High, this flagship 2.2-metre prep counter combines an expansive 1000-litre undercounter refrigerated storage cabinet with an integrated top well configured to hold 11 x 1/3 Gastronorm (GN) pans, providing multiple chefs with simultaneous, unhindered access to ingredients during peak trade.

Engineered with advanced "blown well" cross-flow cold-air circulation, a premium Secop commercial compressor, and precision German EBM-Pabst fan motors, the SCB/21 delivers stable, uniform preservation temperatures between +2°C and +8°C across both the high-capacity undercounter storage section and the open ingredient deck. Built with a modern square stainless steel front fascia, a full-length 230mm deep food-grade polyethylene (PE) prep board, smooth-sliding enclosed pan covers, and a completely removable slide-out refrigeration cassette for rapid servicing, this 480W unit operates on a standard Australian 10-Amp plug and offers up to 4 years of commercial warranty protection.

Why Australian cafés, sandwich bars, and commercial venues choose the Thermaster SCB/21:

• Engineered "blown well" cross-flow cooling: Directs a pressurized curtain of chilled air over, around, and beneath the top pan well, ensuring delicate toppings, sliced meats, cheeses, and salad garnishes stay within the critical +2°C to +8°C food-safe holding zone throughout service.

• Massive 11 x 1/3 Gastronorm pan capacity: Generous top well layout accommodates eleven 1/3 GN pans (pans sold separately), giving high-turnover venues the variety and volume required to service extensive menus without frequent restocking.

• Expansive 1000-litre undercounter storage: Three self-closing solid stainless steel doors open to reveal an expansive refrigerated cavity fitted with one adjustable wire shelf level per door plus the reinforced base floor.

• Full-length 230mm polyethylene prep board: Fitted with a robust, food-grade PE cutting board (855mm ergonomic working height) spanning the entire 2180mm width, giving kitchen teams ample space for simultaneous chopping, assembling, wrapping, and plating.

• Premium European refrigeration hardware: Powered by an industrial Secop compressor running on R404a refrigerant paired with German EBM-Pabst evaporator fans for fast temperature pull-down and reliable thermal recovery.

• Completely removable refrigeration cassette: The entire cooling engine is engineered as a modular slide-out cassette, allowing refrigeration technicians to inspect, service, or swap the complete unit on site without disrupting kitchen pass operations.

• Modern square stainless steel front profile: Architectural square front styling constructed from commercial food-grade stainless steel with seamless interior coved corners for effortless cleaning and strict compliance with Australian Food Safety Standard 3.2.2 (AS 4674).

• Sliding protective pan covers: Integrated smooth-sliding stainless steel pan lids shield ingredients from ambient kitchen heat, airborne particles, and excessive energy loss during slower trade periods.

• Digital controller with auto defrost: Front-mounted digital thermostat with a real-time LCD readout provides accurate temperature control, supported by automatic off-cycle defrosting and an internal self-evaporating drainage circuit.

• Convenient 10A plug-and-play power: Rated at an energy-efficient 480W on a standard Australian 240V single-phase 10-Amp power supply, operating on ordinary commercial wall outlets without costly electrical rewiring.

• Smooth mobility with fitted castors: Mounted on heavy-duty commercial castors (with front locking brakes) to allow easy rolling away from prep walls for routine floor mopping and sanitation.

• Up to 4-year commercial warranty coverage: Protected by an Australian standard 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 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 neutral food-safe detergent, and an approved 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 food containers inside cold storage. Wash the top well cavity with a neutral sanitiser, clearing away loose breadcrumbs, shredded lettuce, and oils 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/21 operates on standard Australian 240V single-phase power and comes factory-fitted with an Australian standard 10-Amp plug (drawing 480W). 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 cool 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 2180mm and a net weight of 189 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 and an unboxed length clearance of 2200 mm. 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 11 x 1/3 Gastronorm pans included with the unit?

No. The top well is engineered to accommodate eleven 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/21 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.