Southbend 20108RSB Refrigerated Equipment Stand Base | 108" Low-Height | NSF Certified & Durable
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Product Description
Overview
The Southbend 20108RSB refrigerated equipment stand is a purpose-built solution for new restaurant kitchens and foodservice operations that need a fast, reliable way to build out their cook line. At 108" wide with a low-height stainless steel top and six self-closing drawers, this remote refrigerated base is designed to pair with Southbend’s Platinum Series modular cooktops to create a compact, efficient cooking station. As NSF certified and UL listed, the 20108RSB meets food safety and electrical standards so your kitchen can pass inspections and open on schedule.
Key Features
- 108" low-height design: Ergonomic access for chefs and easy integration under modular cooktops — ideal for tight kitchen footprints during a restaurant opening.
- Six self-closing drawers (4x31" & 2x26"): Organized refrigerated storage close to the line reduces travel time and speeds service.
- All stainless steel exterior & top: Durable, easy to clean, and built to withstand the rigors of commercial kitchen use.
- Remote refrigeration (compressor not included): Allows flexible placement of refrigeration condensing units to reduce noise and heat in the kitchen.
- Standard 6" legs: Maintains proper sanitation clearances and simplifies floor cleaning during inspections and daily operations.
- 120V / 60Hz / 1-ph electrical requirements, 4 amps, 1/2 HP spec: Clear power requirements ease planning for electrical hookups during installation.
- NSF & UL certified: Ensures compliance with health codes—critical when scheduling inspections for your restaurant buildout.
- Designed for Platinum Series modular cooktops: Quick-match configuration reduces field modifications and installation time.
Built for Commercial Success
Designed with long-term reliability in mind, the 20108RSB is commercial-grade equipment that stands up to daily use in fast-paced kitchens. The robust stainless steel construction, heavy-duty drawers, and industry-standard specifications mean fewer service interruptions and lower lifecycle costs. For a new restaurant, that translates to fewer surprises during launch and predictable operating expenses — a critical component of a strong return on investment.
Specifications at a Glance
Model: Southbend 20108RSB
Width: 97" - 108" (standard 108")
Top Finish: Stainless steel top
Exterior Finish: All stainless steel exterior
Drawer Quantity: 6 (four 31" drawers, two 26" drawers)
Refrigeration: Remote (compressor not included)
Legs: 6" legs for sanitation clearance
Electrical: 120V / 60 / 1-ph, 4 amps (refrigeration remote); compressor spec 1/2 HP
Certifications: NSF, UL
Why Restaurant Owners Choose This
When you’re opening a new restaurant, every piece of equipment must contribute to a smooth launch. The 20108RSB reduces installation complexity by being pre-configured for Southbend Platinum Series cooktops and offering clear utility requirements for your contractors. Its durable stainless build and NSF certification simplify health inspections, while Concept Services’ full-service approach ensures the unit is sourced, inspected, and installed correctly. The result is a dependable cook-line base that helps you open on time and operate with confidence.
