SABA 52" Two Drawer Commercial Chef Base Cooler - SCB-52
SABA chef base refrigerator gives you a great amount of space to store your goods at arms-length. This design has a stainless steel interior and exterior, providing a sharp look to your restaurant and kitchen. These chef bases are ideal for placing cooking equipment on top while storing your refrigerated goods for meal prep. SABA chef base coolers are economical, yet designed to provide years of trouble-free service for any demanding application.
Features
- Digital Temperature Control
- Magnetic Door Gasket(s)
- Cabinet Top
- Heavy Duty Casters
- Refrigeration System Holds 33°F to 41°F
- Heavy Duty Pull Handle
- 2 Drawers with Tracks and Rollers
- 6.5 Amp
- Capacity: 6 Full Size Pans
- Easily Accessible Condenser Coil
- Rounded Corner Design for Easy Cleaning of Inside Storage
Specifications
| Appliance Type |
Chef Base |
| Total Capacity |
10.5 cu. ft. |
| Primary Material |
Stainless Steel |
| # of Doors |
2 |
| Door Type |
Solid |
| Weight (lb) |
224 lbs |
| Width (in.) |
52 |
| Depth (in.) |
32.25 |
| Height (in.) |
25.5 |
| Voltage |
115/60/1
230-240/50/1
|
| Amperage |
4.56 |
| Horsepower |
1/4+ |
| Compressor Location |
Bottom Mounted |
| Defrost Type |
Auto / Cycle |
| # of Shelves |
2 |
| # of Freezer Baskets |
6 |
| Temp. Control |
External Digital |
| Temp. Range |
33°F to 41°F |
| Casters |
Yes |
What our Experts Think
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Professional‑Grade Cold Storage
The SABA SCB‑52 52″ Two Drawer Commercial Chef Base Cooler delivers reliable refrigeration with consistent temperatures ideal for fresh food prep and storage in high‑demand commercial kitchens.
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Efficient Space Utilization
Dual drawers maximize accessibility and organization—keeping ingredients neat and easy to reach while saving valuable workspace.
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Durable Commercial Construction
Stainless steel exterior and interior with robust drawer mechanisms stand up to daily heavy use and frequent opening/closing.
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Precise Temperature Control
Digital thermostat and reliable compressor maintain consistent cooling performance, helping preserve food quality throughout long shifts.
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Smooth Workflow Integration
The chef base design doubles as a prep station and refrigerated storage—streamlining kitchen operations and reducing movement.
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Easy Maintenance & Cleaning
Removable drawer liners and accessible components make cleaning quick and simple between busy service periods.
Q&A
Q1: What is the SABA SCB‑52 Commercial Chef Base Cooler?
A: A 52‑inch two‑drawer refrigerated chef base cooler designed to store chilled ingredients under prep stations or cooking equipment in busy commercial kitchens.
Q2: How much storage does it provide?
A: It offers around 34 cu ft of refrigerated storage with two spacious drawers that each fit full‑size pans for organized food storage.
Q3: What temperature range does it maintain?
A: Digital temperature control holds food safely between approximately 33 °F and 41 °F, ideal for chilled ingredients.
Q4: What materials and construction features does it have?
A: It has commercial‑grade stainless steel interior and exterior with an aluminum finished back and a heavy‑duty reinforced top that can support countertop equipment.
Q5: Does it include mobility and ease‑of‑service features?
A: Yes — it includes heavy‑duty casters for easy movement and removable magnetic gaskets for simple cleaning and maintenance.
Q6: Are the drawers easy to use?
A: Each drawer rides on smooth tracks and rollers with robust pulls, making access fast for prep workflow.
Q7: What kind of controls does it use?
A: It features external digital controls and display for quick temperature adjustments and monitoring.
Maintenance Tips
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Clean interior weekly: Wipe drawers and walls with mild detergent to prevent odors and bacterial buildup.
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Check door and drawer gaskets: Ensure seals are tight to prevent cold air leaks and maintain efficiency.
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Maintain condenser coils: Clean every 2–4 weeks to optimize cooling and reduce energy use.
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Avoid overloading drawers: Allow airflow for uniform cooling.
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Empty drip trays: Prevent water accumulation and hygiene issues.
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Monitor temperature settings: Keep at recommended levels for food safety and compressor longevity.
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Defrost as needed: Remove ice buildup to maintain optimal performance.
