Low Boy/ Chef Base Refrigeration/Freezer

A lowboy, or chef base, is a low refrigerated or frozen drawer unit designed to sit under a benchtop cooking appliance so the cook works directly above chilled product. This range covers six chef base units from Turbo Air, Atosa and Thermaster.

Choose a chef base on the appliance going on top, the drawer layout and the temperature you need. The top has to be rated to carry the weight and withstand the heat of a chargrill, griddle or salamander, so check the rating rather than assuming. Drawer layout decides how product is separated: two deep drawers suit bulk, four suit portioned items. Refrigerated bases hold prepped product ready for service, while freezer bases suit frozen items going straight to the grill.

Why buy low boy chef base refrigeration from Hospitality Connect

• Curated for Australian commercial kitchens: Every line is selected against the realities of AU service — voltage, room dimensions, council rules, ambient temperatures.
• Brand-direct relationships: We deal directly with manufacturers and importers, so you get current models and the right parts when you need them.
• Field-tested specs: Sizes, gauges and capacities listed on each product reflect what actually works in service, not glossy brochure numbers.
• Tech support that picks up: Pre and post-sale phone lines staffed by people who know commercial kitchens.
• Warranty handled here: We process the claim with the manufacturer; you keep cooking.

Low boy chef base refrigeration care and longevity

• Inspect door gaskets fortnightly: A torn or compressed gasket forces the compressor to overrun and triples the energy bill.
• Clean condenser coils: Vacuum the front grille every two weeks. Greasy kitchens block coils within days and trip high-temp alarms.
• Don't block return-air paths: Stacked product against the back wall starves the evaporator and warms the load.
• Run a defrost cycle on schedule: Manual-defrost units need a planned cycle; auto-defrost still benefits from a quarterly deep service.
• Plug into a dedicated circuit: Sharing a circuit with a dishwasher or induction hob causes nuisance trips and compressor wear.

Need help choosing? Talk to us

Our commercial chefs and fit-out specialists can match the right low boy chef base refrigeration to your menu, footprint and operating budget. Send through your floor plan, service brief or trading hours, or call our Australia-based trade line for a same-day spec quote — we'll line up sizes, brands, voltage and gas requirements, lead times and freight rates before you commit. If you're fitting out a new venue or refurbishing an existing one, ask about multi-line trade pricing and consolidated delivery so the kit lands when the trades do, not weeks later.