Collection: Low Boy/ Chef Base Refrigeration/Freezer

Low boy refrigerators and chef base refrigeration units double as cold storage and worktop platform - cooking equipment (chargrills, fryers, salamanders, induction tops) sit on top while ingredients chill below. Hospitality Connect supplies the chef base range from Skope, Polaris, Bromic, Williams and Hoshizaki - 600-800mm height with reinforced tops and 2-4 drawer or pan-rack configurations.

Types and footprints

• 2-drawer chef bases (900-1200mm): Compact chef base for small lines; 2 GN-format drawers under a reinforced top. Suits cafés running burgers and casual dining.
• 4-drawer chef bases (1500-1800mm): Mainstream chef base for restaurants; 4 drawers split by cold zones. Holds full prep mise en place.
• 6-drawer chef bases (2000-2400mm): Long-line chef base for high-volume restaurants; full mise plus protein storage in one unit.
• Low boy under-counter freezers: Freezer-format chef base; for venues running frozen patties and frozen-base service.
• Pizza chef bases: Specialised chef bases with marble or stainless top for pizza-make stations.

Sizing and configuration

Match the chef base to the cooking line above. A 1500mm chargrill or 4-burner cooktop sits on a 1500-1800mm chef base. Drawer count affects organisation: 2 drawers for café service; 4 drawers for sectioned mise (proteins separate from veg separate from sauces); 6+ drawers for fine dining or complex menu. Confirm reinforced top rating: chef bases supporting 80-150kg of cooking equipment need reinforced 1.2-1.5mm gauge top - not standard 0.8mm. Power: most chef bases run 10A 240V single-phase; freezer versions and larger units may need 15A.

Operating notes

• Heat shielding: Top insulation prevents cooking heat transferring to fridge interior; check insulation rating in the spec.
• Drawer organisation: GN-format drawers accept 1/1 or 1/2 GN pans; standardise pan format across stations.
• Ventilation: Chef bases vent at the front (kick-plate); blocked vents trip high-temp alarms during cooking.
• Plumbing: Most are self-contained refrigeration; some have remote-condenser options for hot kitchens.
• Door/drawer gaskets: Inspect monthly - heat above the unit accelerates gasket wear vs standard fridges.

Specifier checklist for chef base purchase: confirm cooking equipment weight and footprint (the chef base reinforced top must support it); confirm GN pan format (1/1 or fractional) for drawers; specify dual-temperature zones for venues running cold-and-warm prep on the same line; confirm ambient kitchen temperature (chef bases under cooking lines run hotter than standard fridges - rate to 38-43 degrees C ambient if your kitchen runs hot). Plan for clearance below the cooking equipment for venting; insufficient clearance traps heat in the chef base.

Pair with

Combine with under bench freezer, salad prep fridges and cabinet stainless benches for full hot-line setups.

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.