Multi-Unit Certified
Built for zero-variance multi-unit rollouts.
Turbo Air PRCBE-36F-N-FT Freezer Chef Base | 36" Pro Series | Fast, Reliable Cold Storage
Full Service Package
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Ordering 5+ units?
Call for volume pricing: (866) 474-2537
Bulk Procurement Pricing
Tiered discounts applied automatically at checkout
| Backroom Qty | Discount | Price / Unit | Action |
|---|---|---|---|
| 2 Units | -2% | $6,955.52 | |
| 3 Units | -3% | $6,884.55 | |
| 4 Units | -4% | $6,813.57 | |
| 5+ Units | -5% | $6,742.60 |
Bulk discounts bypass normal MAP pricing restrictions for commercial procurement.
Product Description
Overview
The Turbo Air PRCBE-36F-N-FT PRO Series Freezer Chef Base is a purpose-built piece of commercial kitchen equipment designed to speed your restaurant opening while providing reliable cold storage for daily operations. Sized at 36-1/8" L x 33-1/2" D x 21-3/8" H with 4.6 cu. ft. capacity, this one-section freezer base combines a stainless steel flat top work surface, two stainless steel drawers, and a powerful 3/8 HP refrigeration system using R290 hydrocarbon refrigerant. For new restaurant owners, it’s a compact, high-performance solution that fits into tight kitchen layouts and contributes to a smooth kitchen buildout.
Key Features
- All-stainless steel exterior & top: Durable, food-safe surfaces that resist corrosion and simplify cleaning — perfect for busy foodservice environments.
- Two stainless steel drawers: Organized, quick-access storage for prep ingredients and portioned product to keep service moving.
- Digital temperature display: Easy-to-read controls for precise temperature management and quick verification during inspections.
- Self-cleaning condenser & hot gas condensate system: Low-maintenance design reduces downtime and service calls, improving uptime during your critical opening phase.
- Side mount, self-contained refrigeration: Simplifies installation and placement flexibility in a range of kitchen layouts, cutting lead times on utility hookups.
- Eco-friendly R290 refrigerant: Efficient cooling performance with reduced environmental impact compared to older refrigerants.
- Compact footprint: 36-1/8" W by 33-1/2" D fits into constrained back-of-house spaces without sacrificing storage capacity.
- Safety certifications: ETL-Sanitation and cETLus listings for electrical and sanitation compliance, giving you confidence during health inspections.
Built for Commercial Success
This Turbo Air Chef Base is engineered for the demands of foodservice: heavy daily use, frequent door cycles, and the need for predictable performance on opening day and for years after. The robust stainless steel construction and service-friendly components translate into lower life-cycle costs and dependable service performance. When you buy through Concept Services, you get our full inspection protocol and professional installation, which reduces the chances of early failures and ensures the unit meets local code and sanitation requirements — accelerating your path to revenue.
Specifications at a Glance
- Model: Turbo Air PRCBE-36F-N-FT (PRO Series)
- Exterior/Top Finish: All stainless steel, stainless steel flat top
- Dimensions: 36-1/8" L x 33-1/2" D x 21-3/8" H
- Capacity: 4.6 cu. ft.
- Drawers: (2) stainless steel drawers
- Compressor: 3/8 HP, side mount self-contained
- Refrigerant: R290 hydrocarbon
- Power: 115v/60/1-ph, 5.5 amps, NEMA 5-15P
- Certifications: ETL-Sanitation, cETLus
- Extras: digital temperature display, self-cleaning condenser, hot gas condensate system
Why Restaurant Owners Choose This
For restaurateurs launching a new concept, every piece of equipment must justify its place on the line. The PRCBE-36F-N-FT delivers professional-grade construction, consistent cooling, and an efficient footprint that supports fast service. Its low-maintenance features reduce downtime and service costs, while the work-ready stainless top and accessible drawers improve kitchen ergonomics and throughput. Combined with Concept Services’ sourcing, inspection, and installation program, this unit becomes a turnkey element of your kitchen buildout — helping you pass health inspections and get to opening day without surprises.
Keywords: commercial kitchen equipment, restaurant equipment, new restaurant, restaurant opening, kitchen buildout, foodservice equipment, NSF certified
Critical Specifications
Procurement Pack
Download all required documentation for approval, compliance, and installation in one click.
Rollout & Lead Times
Planning a Rollout?
Get volume pricing, coordinated delivery, and dedicated support when ordering this equipment for multiple locations.
Volume Pricing Tiers
| Units | Discount | Lead Time |
|---|---|---|
| 5-10 | 5% | 2-3 weeks |
| 11-25 | 8% | 3-4 weeks |
| 26-50 | 10% | 4-6 weeks |
| 50+ | Custom | Scheduled Production |
* Final pricing based on total order value and delivery requirements. Contact us for a custom quote.
