Multi-Unit Certified
Built for zero-variance multi-unit rollouts.
Concierge Service Included
White-glove delivery & setup
Turbo Air PRCBE-36F-N PRO Series 36" Freezer Base | Stainless Steel | Fast Restaurant Opening
Full Service Package
All-inclusive, done for you
Equipment Only
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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% | $7,808.41 | |
| 3 Units | -3% | $7,728.74 | |
| 4 Units | -4% | $7,649.06 | |
| 5+ Units | -5% | $7,569.38 |
Bulk discounts bypass normal MAP pricing restrictions for commercial procurement.
Product Description
Overview
The Turbo Air PRCBE-36F-N PRO Series Freezer Chef Base is a purpose-built solution for busy commercial kitchens and new restaurant owners who need dependable refrigerated prep and storage right under their work surface. Measuring 36" W x 33-1/2" D x 21-3/8" H and offering 4.6 cu. ft. of capacity across two stainless steel drawers, this freezer base combines a durable stainless steel top with a full marine drip guard edge to give you a hygienic, efficient workstation. Whether you’re building out a small fast-casual concept or fitting a turnkey prep line, this unit provides the cold storage and workspace you need to get to opening day faster.
Key Features
- Compact 36" footprint: Fits into tight kitchen layouts common in new restaurant buildouts while maximizing usable workspace and refrigerated storage.
- Two stainless steel drawers: Accommodates (1) full-size pan & (3) 1/6 size pans per drawer (pans not included) for organized mise en place and fast service.
- Stainless steel top with marine drip guard: Durable prep surface that’s easy to clean and meets sanitation expectations for foodservice equipment.
- Digital temperature display: Precise temperature control for food safety and quick verification during health inspections.
- Self-cleaning condenser & hot gas condensate system: Reduces maintenance time and prevents ice buildup so the unit runs reliably during busy shifts.
- Environmentally friendly R290 refrigerant (3/8 HP): Efficient cooling performance with lower global warming potential compared to traditional refrigerants.
- Front air intake, side mount self-contained refrigeration: Simplifies installation and ensures consistent cooling even in confined spaces.
- ETL-Sanitation & cETLus certified: Built to meet sanitation standards and electrical safety expectations for commercial kitchens.
Built for Commercial Success
This Turbo Air freezer base is engineered for the rigors of daily restaurant service. The all-stainless exterior and heavy-duty top resist corrosion and wear, while the self-cleaning condenser lowers lifecycle maintenance—translating to fewer service calls and more nights open for business. For new restaurant owners, that reliability is ROI: you spend less on emergency repairs, experience fewer interruptions, and keep staff focused on service and quality.
Specifications at a Glance
Model: PRCBE-36F-N (PRO Series Freezer Chef Base)
Dimensions: 36" W x 33-1/2" D x 21-3/8" H
Capacity: 4.6 cu. ft.
Drawers: 2 stainless steel drawers; pans up to 6" deep (pans not included)
Refrigeration: Side mount self-contained, R290 refrigerant, 3/8 HP
Electrical: 115V/60Hz/1-ph, 5.5 amps, NEMA 5-15P
Certifications: ETL-Sanitation, cETLus
Top Finish: Stainless steel with full marine drip guard
Why Restaurant Owners Choose This
When you’re opening a new restaurant, every piece of equipment must pull its weight. The Turbo Air PRCBE-36F-N is chosen by restaurateurs for its balance of compact size, organized refrigerated storage, and minimal maintenance. It helps speed up line service by keeping ingredients cool and accessible beneath the prep surface, and its clear digital controls make daily checks simple during your restaurant opening and health inspections. Paired with Concept Services’ sourcing, inspection, installation, and ongoing support, this unit becomes part of a reliable, compliant kitchen system that helps you open on time and stay open for years.
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.
