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Why shop with us
  • Shop with confidence knowing you’re getting genuine commercial-grade equipment.
  • Save more with our unbeatable prices and exclusive deals.
  • Rely on experts for fast, friendly support; experts in front of house, back of house and everything in between.
Additional Question? Ask an Expert

Nor-Lake NLCB48 AdvantEDGE™ Chef Base 48" W 8.2 Cubic Feet Capacity

Norlake  |  MFG #: NLCB48  |  Item #: 402209
Item: #402209

Technical details
Manufacturer Norlake
Model Number NLCB48
Manufacturer Part # NLCB48
Exterior Finish All Stainless Steel Exterior
Top Finish Stainless Steel Top
Refrigeration Self-contained, Side Mounted
Width 37" - 48" Wide
Compressor HP 1/5 HP
Drawer Qty 2 Drawers
Height 25.5"
Width 48"
Depth 31"
Weight 220 lbs
5-15P Yes
cULus Yes
ETL-Sanitation Yes

About this item

Product Details

The Nor-Lake NLCB48 AdvantEDGE™ Chef Base is a versatile refrigeration unit designed for culinary professionals requiring efficient, accessible storage within their workspace. Measuring 48 inches in width, this chef base boasts an 8.2 cubic feet capacity, ideal for kitchens that need to maximize space without sacrificing storage volume. It features two drawers equipped with curved handles and recessed pockets, providing easy access and an ergonomic design that enhances kitchen workflow. Constructed with a full marine drip guard, this unit offers added protection against spills, ensuring cleanliness and ease of maintenance. The stainless steel interior and exterior guarantee durability and a professional aesthetic, while the inclusion of casters allows for effortless mobility, perfect for dynamic kitchen environments. Utilizing R290 Hydrocarbon refrigerant, the Nor-Lake NLCB48 is an environmentally friendly choice, reflecting modern sustainability standards. Powered by a 1/5 HP motor with a 115v/60/1-ph electrical requirement and drawing 3.0 amps, this chef base is both reliable and energy-efficient. The NEMA 5-15P plug and cULus and ETL-Sanitation certifications underscore its compliance with safety and sanitation standards, making it an invaluable asset across various culinary sectors including restaurants, catering, and institutional kitchens.

Certifications

ETL Sanitation logo

ETL Sanitation

The item meets or exceeds the sanitation standards set by Edison Testing Laboratories (ETL).

UL US & Canada logo

UL US & Canada

The item has been tested by Underwriters Laboratories (UL) for sanitation hazard standards and meets or exceeds expectations. The item can be used in the United States and Canada.

Certifications

5-15P logo

5-15P

This unit is equipped with a NEMA 5-15P plug.

Customer reviews

N/A
Norlake

Nor-Lake NLCB48 AdvantEDGE™ Chef Base 48" W 8.2 Cubic Feet Capacity

$5,256.00 $10,512.00

The Nor-Lake NLCB48 AdvantEDGE™ Chef Base is a versatile refrigeration unit designed for culinary professionals requiring efficient, accessible storage within their workspace. Measuring 48 inches in width, this chef base boasts an 8.2 cubic feet capacity, ideal for kitchens that need to maximize space without sacrificing storage volume. It features two drawers equipped with curved handles and recessed pockets, providing easy access and an ergonomic design that enhances kitchen workflow. Constructed with a full marine drip guard, this unit offers added protection against spills, ensuring cleanliness and ease of maintenance. The stainless steel interior and exterior guarantee durability and a professional aesthetic, while the inclusion of casters allows for effortless mobility, perfect for dynamic kitchen environments. Utilizing R290 Hydrocarbon refrigerant, the Nor-Lake NLCB48 is an environmentally friendly choice, reflecting modern sustainability standards. Powered by a 1/5 HP motor with a 115v/60/1-ph electrical requirement and drawing 3.0 amps, this chef base is both reliable and energy-efficient. The NEMA 5-15P plug and cULus and ETL-Sanitation certifications underscore its compliance with safety and sanitation standards, making it an invaluable asset across various culinary sectors including restaurants, catering, and institutional kitchens.