FED-X XGNS1300E Three Door Salad Prep Fridge with Marble Top

The FED-X XGNS1300E is a three-door salad prep fridge with a stone worktop for cafés, restaurants and smaller hospitality kitchens. Its top accommodates eight GN 1/6 pans, with 218 L net refrigerated storage below; pans and lids are purchased separately.

Consider the XGNS1300E for a salad, sandwich or pizza preparation station where staff need ingredients within reach and refrigerated storage underneath. Its three-door layout suits small to medium restaurants, cafés, clubs, pubs and bars, as well as office food-preparation areas operating within the 32°C and 60% relative humidity ambient rating.

• Salad and sandwich stations using up to eight GN 1/6 ingredient pans.
• Pizza preparation areas wanting a stone work surface above refrigerated ingredient storage.
• Small to medium hospitality kitchens needing three-door access and GN 1/1-compatible storage below.

• Kitchens needing substantially more refrigerated volume: compare the XSS8C20S3V three-door sandwich counter with 580 L gross capacity.
• Buyers seeking a two-door stone-top arrangement: compare the XGNS900E two-door salad prep fridge.
• Preparation areas exceeding 32°C or 60% relative humidity: choose a prep fridge with an ambient rating suited to those conditions.

Start with the ingredient layout: count the GN 1/6 pans your menu needs at the top, then allow for compatible pans and lids as separate purchases. Check your GN 1/1 containers against the lower storage layout and included shelves.

Compare 218 L net storage with the ingredients you need to keep at the station between replenishments. The 368 L gross figure describes overall cabinet volume rather than the usable storage allowance.

Check the preparation area's temperature and humidity against the 32°C, 60% relative humidity ambient rating. Include nearby cooking equipment when planning the location.

Measure the access route, working position and door-opening space before ordering. Allow for the 166 kg net weight when organising handling, and have the installer check ventilation and service access before positioning the cabinet.

• Eight GN 1/6 ingredient positions above refrigerated storage keep preparation ingredients together.
• One GN 1/1 shelf per door, with optional additional slides for a different storage arrangement.
• Stainless steel construction, rounded internal corners and replaceable magnetic seals support routine care.
• Digital controls provide access to the -2 to +8°C temperature setting range.

• GN pans and lids are separate purchases, and pans and covers are required to maintain operating temperature.
• The ambient rating is limited to 32°C and 60% relative humidity.
• Net refrigerated storage is 218 L, compared with the 368 L gross cabinet volume.
• The 166 kg net weight requires planned handling and a suitable access route.

• FED-X XSS8C20S3V S/S Three Door Sandwich Counter – Gross Volume: 580L: The XSS8C20S3V is a three-door stainless steel sandwich counter with 580 L gross capacity, compared with the XGNS1300E's 368 L gross capacity.
• FED-X XGNS900E Two Door Salad Prep Fridge with Marble Top: The XGNS900E offers a two-door salad prep fridge with a marble top, compared with the XGNS1300E's three-door stone-top arrangement.

• Space and handling. Allow for a 1368 × 700 × 1107 mm body and 166 kg net weight, plus room to open the hinged doors and carry out cleaning. Packed dimensions are 1390 × 730 × 1260 mm; check both the delivery route and final working position.
• Electrical supply. The electrical specification is 240 V and 240 W. Arrange installation and any repairs through a qualified technician.
• Location and ventilation. Position the cabinet indoors on a flat, stable surface within the 32°C and 60% relative humidity ambient rating. Have the installer establish ventilation clearances and service access before choosing the final wall position.
• Pans and storage. Purchase eight compatible GN 1/6 pans and lids for the top, using pans and covers to maintain operating temperature. The lower compartment accepts GN 1/1 pans and includes one GN 1/1 shelf per door; additional slides are optional.
• Loading and routine care. Let the cabinet reach operating temperature before loading food, keep the ingredient bays filled with pans and avoid placing uncovered hot food inside. Disconnect power before cleaning, avoid pressure washers and arrange periodic condenser cleaning with a qualified technician.

For body dimensions, see Key Specifications above.