Turbo Air PRCBE-60R-N 60" PRO Series Refrigerated Chef Base | Commercial Grade Refrigerated Equipment

Overview

The Turbo Air PRCBE-60R-N PRO Series refrigerated chef base is a compact, high-performance solution for new restaurants that need reliable refrigerated storage and a durable work surface in one. Designed for busy kitchen lines and prep stations, this 60" x 33-1/2" x 21-3/8" unit combines stainless steel construction, drawer organization for up to (3) full-size pans per drawer, and modern refrigeration technology. For restaurateurs launching a concept, this refrigerated base speeds your kitchen buildout and delivers consistent food safety performance so you can open on schedule.

Key Features

• 60" width with stainless steel top — A robust work surface that doubles as prep space and withstands heavy daily use, reducing the need for separate tables.
• Two stainless steel drawers (accommodates 6" deep pans) — Organize mise en place or chilled ingredients with capacity for (3) full-size pans per drawer (pans not included).
• Digital temperature display — Clear monitoring for food safety and fast verification during inspections.
• Self-cleaning condenser & hot gas condensate system — Lowers maintenance time and helps prevent downtime, keeping your kitchen productive during opening and beyond.
• R290 hydrocarbon refrigerant, side mount self-contained refrigeration — Efficient, modern refrigerant with a compact refrigeration footprint for flexible kitchen layouts.
• Durable stainless steel exterior with marine drip guard edge — NSF-friendly design that stands up to rigorous cleaning and supports health-code compliance.
• Front air intake — Allows installation in tighter back-of-house footprints without compromising cooling performance.
• ETL-Sanitation & cETLus listed — Certified for commercial foodservice environments and built to meet industry standards.

Built for Commercial Success

This refrigerated base is engineered for the realities of foodservice: long shifts, heavy traffic, and the need for dependable refrigeration. The Turbo Air PRCBE-60R-N delivers commercial-grade durability with thoughtful serviceability features like the side mount self-contained system and self-cleaning condenser. For a new restaurant, that translates to fewer service calls, predictable operating costs, and a longer useful life — all of which improve your return on investment as you move from soft open to full service.

Specifications at a Glance

Model: Turbo Air PRCBE-60R-N (PRO Series Refrigerated Chef Base). Dimensions: 60" W x 33-1/2" D x 21-3/8" H. Capacity: 9.77 cu. ft. Drawers: (2) stainless steel, accepts 6" deep pans, (3) full-size pans per drawer (pans not included). Refrigeration: R290 hydrocarbon, side mount self-contained, 1/4 HP, 115v/60/1-ph, 3.2 amps, NEMA 5-15P. Certifications: ETL-Sanitation, cETLus. Construction: all stainless steel exterior, stainless steel top, full marine drip guard edge.

Why Restaurant Owners Choose This

When you are opening a new restaurant, every equipment choice affects your schedule and your margins. The PRCBE-60R-N is chosen by operators who need a compact refrigerated solution that integrates seamlessly into line setups, supports quick mise en place, and lowers the risk of temperature-related food loss. Combined with Concept Services’ full-service approach — expert sourcing, pre-delivery inspection, professional installation, and ongoing support — you get a turnkey equipment solution that helps you open faster and operate with confidence.

Keywords: commercial kitchen equipment, restaurant equipment, new restaurant, restaurant opening, kitchen buildout, foodservice equipment, NSF certified