FED-X XCB-60 Chef Base Refrigeratied Drawer Bench 360L

The FED-X XCB-60 is a refrigerated chef base with two drawers, 360 L gross and 310 L net volume. A raised-edge top and removable magnetic gaskets support a cooking line with cold ingredients stored below.

XCB-60 suits a cooking line using a chef base for drawer-based cold storage. Match any appliance placed on top to the base layout, installation clearances and approved load for that exact equipment combination.

• Cooking lines needing chilled ingredients in drawers.
• Kitchens using GN 1/3 and GN 1/6 pans for ingredient organisation.

• Choose a freezer for frozen storage.
• Choose a separate equipment stand if the intended appliance load or installation cannot be matched to the chef base.

Select the GN pan arrangement and purchase the required pans separately. Confirm the supported appliance load and heat clearances before planning equipment on top.

Check the dimensions in Key Specifications above, full drawer extension and ventilation access. Have the exact appliance electrical supply checked before installation.

• Two GN-pan drawers below a raised-edge top.
• Removable magnetic gaskets and braked front castors.

• GN pans are required and purchased separately.
• Equipment placed on top needs load and installation checks.

• FED-X XCB-48 Chef Base Refrigerated Drawer Bench 263L: XCB-48 lists 263 L gross volume instead of 360 L.
• Airex AXR.CB.2W Refrigerated Chef Base – 2 Drawer - Wide: AXR.CB.2W is another two-drawer refrigerated chef-base format.

• Equipment layout. Confirm the load and mounting arrangement for equipment above the base. Keep the drawer travel and refrigeration air paths clear.
• Operation and care. Install the required GN pans before operation and load only after the cabinet reaches temperature. Clean removable gaskets and inspect the drawer runners.

For body dimensions, see Key Specifications above.