FED-X XCB-48 Chef Base Refrigerated Drawer Bench 263L

The FED-X XCB-48 is a two-drawer refrigerated chef base for commercial cook lines. Its 263 L gross capacity, raised-edge top and GN pan storage bring chilled ingredients into the same footprint as compatible cooking equipment.

Consider the XCB-48 for a restaurant or café cook line where refrigerated ingredients need to sit beneath compatible cooking equipment. Its two drawers organise ingredients in GN pans, while the digital controls and fan-forced cooling support chilled storage from -1 to +5°C. Match the installation to its maximum ambient rating of 32°C at 65% relative humidity.

• Cook lines combining compatible GasMax cooking equipment with refrigerated ingredient storage underneath.
• Kitchens organising chilled ingredients in separate GN pans across two drawers.
• Operators seeking stainless steel surfaces, removable drawer gaskets and castors for cleaning access.

• Frozen ingredient storage: choose a commercial freezer.
• Sites operating above 32°C ambient or 65% relative humidity: choose refrigeration rated for those conditions.
• Kitchens needing more storage than 263 L gross: compare the 360 L XCB-60.
• Installations needing less storage: compare the 184 L XCB-36 and assess its installation dimensions.

Plan the ingredient layout before choosing the cabinet. The 263 L gross and 240 L net figures describe different capacity measures; use the GN pan arrangement and the quantities needed at the cooking station to assess practical storage.

Check the cooking appliance and chef base together. Match the appliance footprint, weight and installation clearances to the raised-edge top, and include access for opening drawers, cleaning and servicing.

Compare the maximum ambient rating with conditions at the intended location during service. Cooking equipment above the cabinet still needs its own installation and heat-clearance requirements addressed.

Compare energy use on a consistent basis. The rated consumption is 3.679 kWh per 24 hours; actual running costs depend on electricity tariffs and operating conditions.

• Combines support for compatible cooking equipment with refrigerated storage in one station.
• Two drawers accept configurable GN pan storage close to ingredient use.
• Removable magnetic gaskets, rounded stainless steel surfaces and castors support cleaning access.
• Digital controls, fan-forced cooling and rapid recovery support routine chilled storage.

• GN pans are required and must be purchased separately.
• The -1 to +5°C operating range is for refrigeration; frozen storage requires a freezer.
• Installation must suit the 32°C and 65% relative-humidity ambient limit.
• The cabinet needs ventilation, condenser cleaning and access around its 92 kg body.

• FED-X XCB-36 Chef Base Refrigerated Drawer Bench 184L: The XCB-36 offers 184 L capacity compared with the XCB-48's 263 L gross capacity, making it a lower-capacity chef-base option.
• FED-X XCB-60 Chef Base Refrigeratied Drawer Bench 360L: The XCB-60 offers 360 L capacity compared with the XCB-48's 263 L gross capacity, making it worth comparing when ingredient storage needs are greater.

• Footprint and access. Plan around a 1228 × 816 × 655 mm body and 92 kg net weight, allowing additional room for drawer travel, ventilation and servicing. Packed dimensions are 1294 × 886 × 725 mm; check the access route separately from the operating position.
• Power connection. Provide a dedicated, earthed single-phase outlet suitable for 240 V, 50 Hz and the 10 A connection. The electrical power specification is 396 W; connect directly without an extension lead.
• Location and ventilation. Install indoors on a strong, level surface, away from excessive moisture and dust, with more than 200 mm clearance between the cabinet and wall. Keep ventilation openings clear and check the cooking appliance's heat and clearance requirements before positioning it above.
• Pans and cooking equipment. Order the required GN pans separately, selecting 1/3 and 1/6 GN layouts up to 100 mm deep. Check the cooking equipment's footprint and weight against the chef base before assembling the station.
• Commissioning. After transport, leave the cabinet standing for at least 24 hours before connecting power. Run it for 24 hours before use and let it reach the required temperature before loading ingredients.
• Cleaning and servicing. Disconnect power before cleaning, remove drawer gaskets for cleaning and clean the condenser at least monthly. R290 is flammable, so refrigerant-system repairs require trained service personnel.

For body dimensions, see Key Specifications above.