Multi-Unit Certified
Built for zero-variance multi-unit rollouts.
Turbo Air TCBE-60SDR-E-N 66" Super Deluxe Refrigerated Chef Base | Stainless Steel | Quick Restaurant Opening
Full Service Package
All-inclusive, done for you
Equipment Only
Shipping calculated at checkout
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% | $6,503.84 | |
| 3 Units | -3% | $6,437.47 | |
| 4 Units | -4% | $6,371.11 | |
| 5+ Units | -5% | $6,304.74 |
Bulk discounts bypass normal MAP pricing restrictions for commercial procurement.
Product Description
Overview
The Turbo Air TCBE-60SDR-E-N Super Deluxe Extended Top Chef Base Refrigerator is a purpose-built refrigerated equipment stand that helps you move from kitchen buildout to revenue faster. At 66" W x 32-1/8" D x 20-1/4" H and 9.1 cu.ft. capacity, this unit is designed for busy commercial kitchens and new restaurants that demand speed, reliability, and professional results. The stainless steel exterior and top provide a durable prep surface while two deep stainless steel drawers keep ingredients chilled and accessible. Designed to accommodate up to three full-size pans per drawer (pans not included), the TCBE-60SDR-E-N streamlines prep workflows and supports consistent food quality during service.
Key Features
- 66" width & 9.1 cu.ft. capacity — ample refrigerated storage under your prep surface to reduce trips to the walk-in and speed service.
- Two stainless steel drawers — each drawer holds up to three full-size pans (6" deep max), perfect for mise en place and continuous service.
- Side-mounted self-contained refrigeration with R290 hydrocarbon refrigerant — efficient cooling with a smaller environmental footprint.
- Self-cleaning condenser — lowers maintenance time and keeps performance consistent during high-volume service.
- Digital temperature display on the front panel — quick verification for health-code compliance and safe food handling.
- Durable stainless steel exterior and top — commercial grade construction stands up to daily wear in restaurant environments.
- Compact footprint (66" W x 32-1/8" D x 20-1/4" H) — fits into tight line layouts and integrates with other prep and cooking equipment.
- Certified & inspected for foodservice — unit carries cETLus and ETL-Sanitation approvals to support compliance during inspections.
Built for Commercial Success
This Turbo Air refrigerated base is built to last in demanding foodservice environments. With a 1/4+ HP compressor and a rugged stainless steel exterior, the TCBE-60SDR-E-N delivers consistent temperatures and long-term durability. Choosing proven restaurant equipment reduces the risk of downtime and costly replacements — critical when opening a new restaurant where every day counts. Backed by Concept Services, you get not just the equipment but expert sourcing, pre-delivery inspection, professional installation, and ongoing support to protect your investment and minimize surprises.
Specifications at a Glance
Manufacturer: Turbo Air
Model: TCBE-60SDR-E-N
Dimensions: 66" W x 32-1/8" D x 20-1/4" H
Capacity: 9.1 cu.ft.
Drawers: 2 stainless steel drawers (each fits up to 3 full-size pans, 6" deep)
Refrigeration: Side-mounted self-contained, self-cleaning condenser, R290 refrigerant
Compressor: 1/4+ HP
Electrical: 115v/60/1-ph, 5.1 amps, NEMA 5-15P
Certifications: cETLus, ETL-Sanitation
Why Restaurant Owners Choose This
For entrepreneurs and restaurateurs, the TCBE-60SDR-E-N balances operational efficiency and reliability. Its large refrigerated capacity under a stainless steel worktop eliminates extra steps during service and reduces bottlenecks on busy lines. The self-cleaning condenser and robust components mean less downtime for maintenance — critical during peak service and at launch when staff training and workflows are still being refined. Concept Services supports you at every stage: we source the correct model, perform rigorous inspections, coordinate installation with utilities and ventilation, and provide ongoing support so your kitchen stays on track.
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.
