Multi-Unit Certified
Built for zero-variance multi-unit rollouts.
Turbo Air PRCBE-96F-N 96" PRO Series Freezer Chef Base | Stainless Top | Fast Restaurant Opening
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% | $11,895.82 | |
| 3 Units | -3% | $11,774.43 | |
| 4 Units | -4% | $11,653.05 | |
| 5+ Units | -5% | $11,531.66 |
Bulk discounts bypass normal MAP pricing restrictions for commercial procurement.
Product Description
Overview
The Turbo Air PRCBE-96F-N PRO Series 96" Freezer Chef Base is engineered for restaurants that need reliable, high-capacity cold storage integrated into a prep workflow. At 96" W x 33-1/2" D x 21-3/8" H and 17.5 cu. ft. of refrigerated capacity, this two-section freezer base features four stainless steel drawers and a durable stainless top with a full marine drip guard edge — ideal for busy kitchens, tight timelines, and professional foodservice applications. Concept Services pairs this unit with our sourcing, inspection, and installation expertise so your kitchen buildout stays on schedule.
Key Features
- Spacious 17.5 cu. ft. capacity — stores ample frozen ingredients so you reduce delivery frequency and keep production steady during your restaurant opening.
- Four stainless steel drawers — accommodates pans up to 6" deep (3 full-size pans per drawer on left, 2 per drawer on right) for organized mise en place and faster service.
- Durable stainless steel top with marine drip guard — provides a sanitary prep surface and protects against spills, supporting health code compliance in a new restaurant.
- Digital temperature display & side mount refrigeration — precise control and front air intake for consistent temperatures, helping you maintain food safety from day one.
- R290 hydrocarbon refrigerant & 4/5 HP compressor — high-efficiency cooling with lower environmental impact and robust performance for continuous service.
- Self-cleaning condenser & hot gas condensate system — reduces maintenance downtime so your staff can focus on service, not repairs.
- ETL-Sanitation & cETLus — third-party safety and sanitation verifications that support health code requirements during inspections.
- 115V/60/1-ph, 9.7 amps, NEMA 5-15P — standard electrical requirements simplify installation and lower setup costs for your kitchen buildout.
Built for Commercial Success
The PRCBE-96F-N is built to withstand the daily demands of a commercial kitchen. With an all stainless steel exterior, heavy-duty compressor (4/5 HP), and design features that reduce service needs, this freezer base delivers the reliability you need to open on time and operate profitably. Concept Services inspects every unit before delivery and coordinates professional installation — ensuring the unit performs as expected, supports your staff, and prolongs service life for long-term return on investment.
Specifications at a Glance
Model: Turbo Air PRCBE-96F-N (PRO Series Freezer Chef Base)
Dimensions: 96" W x 33-1/2" D x 21-3/8" H
Capacity: 17.5 cu. ft.
Drawers: (4) stainless steel drawers — accepts pans up to 6" deep (left drawers: 3 full-size pans each top & bottom; right drawers: 2 full-size pans each top & bottom)
Refrigerant: R290 Hydrocarbon
Compressor: 4/5 HP, side mount self-contained
Electrical: 115v/60/1-ph, 9.7 amps, NEMA 5-15P
Certifications: ETL-Sanitation, cETLus
Why Restaurant Owners Choose This
When you’re opening a new restaurant, every day matters. The Turbo Air PRCBE-96F-N reduces setup complexity with standard electrical requirements and a self-contained refrigeration system, while its robust construction and low-maintenance features limit downtime. Concept Services not only sources this high-performing piece of restaurant equipment but also inspects, installs, and supports it — so you can focus on training staff, finalizing menus, and welcoming customers. Choose equipment that helps you open faster and stay reliable 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.
