Serv-Ware CB48-HC 50 In. 4-Drawer Refrigerated Chef Base, 6.5 cu. ft., R290

Refrigerated chef bases put cold storage right under your cooking equipment, so ingredients are always within reach during service. No more running to the walk-in or reach-in. These units keep your line organized and stocked, which is why restaurants, hotels, and busy kitchens depend on them.

Chef bases keep ingredients cold and support heavy equipment like fryers, griddles, or charbroilers. Look for a heavy-gauge stainless top that can handle your gear. Drawers let cooks grab what they need fast, so ticket times stay low and service keeps moving.

Chef bases come in 36, 48, 60, and 72 inch widths. Pick the size that fits your line, your equipment, and how much cold storage you need at each station. Measure your space before you order.

Common Types and Configurations

• Two Drawer Refrigerated Chef Base: The standard for most cook lines. Two drawers mean fast access to prepped ingredients without leaving the station.
• Three Drawer Refrigerated Chef Base: More drawers for stations that handle lots of ingredients. Good for high-volume or complex menus.
• Refrigerated Chef Base 48 Inch: Fits under two standard pieces of equipment. Works for most full-service lines.
• Refrigerated Chef Base 60 and 72 Inch: Larger units for long lines or stations with lots of equipment. More cold storage and drawer space for high-output kitchens.
• Small Refrigerated Chef Base: Compact 24 to 36 inch units for tight lines or single stations where space is at a premium.

What to Look at Before You Buy

• Width and Line Fit: Match the chef base width to your equipment and available space. Measure before you order.
• Equipment Load Capacity: Check the top load rating. Make sure it matches the weight of your equipment.
• Number of Drawers: Two drawers work for most lines. Go with three if you need to keep more ingredients separated.
• Drawer Size and Pan Compatibility: Make sure the drawers fit your pans. Most take standard hotel pans, but double-check if you use something different.
• Temperature Range: Look for a unit that holds 33°F to 41°F, even when the kitchen is hot and the line is busy.
• Compressor Location: Most units have a side-mounted compressor. Leave enough space for airflow and make sure it fits with your other equipment.

Frequently Asked Questions

What is a refrigerated chef base?

A refrigerated chef base is a low-profile fridge that sits under your cooking equipment. The stainless top holds fryers, griddles, or charbroilers, and the drawers keep ingredients cold and close by. You'll find them in restaurants, hotels, and any kitchen that needs to keep the line stocked and moving.

What sizes do refrigerated chef bases come in?

Chef bases come in 24, 36, 48, 60, and 72 inch widths. Pick the size that matches your equipment and line space. 48 inch fits two standard pieces, 60 and 72 inch are for bigger setups, and 24 or 36 inch work for compact stations.

What is the difference between a refrigerated chef base and an undercounter refrigerator?

Chef bases are lower and built to hold heavy equipment on top. Undercounter fridges fit under counters but can't handle the same weight. Chef bases use drawers instead of doors, which is faster on a busy line.

Related Categories

• Worktop Refrigerators
• Undercounter Refrigerators
• Reach-In Refrigerators
• Chef Base Freezers

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Serv-Ware manufactures commercial refrigeration, cooking equipment, prep stations, sinks, shelving, and other back-of-house essentials for foodservice operations. The brand is known for offering a broad equipment portfolio that supports independent restaurants, chains, bakeries, convenience stores, and institutional kitchens. Serv-Ware focuses on practical designs that address everyday operational needs, with product lines that include reach-in refrigeration, prep tables, griddles, fryers, ranges, and ice machines. Its equipment is designed for common kitchen workflows where space, temperature control, and daily production demands matter. Serv-Ware’s reputation is built around dependable performance, straightforward operation, and a value-oriented price point.