A chef base refrigerator sits right under your griddle, charbroiler or fryer and keeps proteins and prepped items cold within reach of the cook. Babak Food Equipment offers refrigerated and freezer chef bases for restaurants, diners, burger and steak houses, hotels and catering kitchens across Vancouver and British Columbia, from Vulcan, Turbo Air, Traulsen and Infrico. It turns the cooking line into a complete station and cuts the trips to the walk-in.
Types of chef bases
Refrigerated chef bases
The most common chef base fridge holds about 33–41°F (1–5°C) in pull-out drawers sized for food pans. Steaks, burger patties, seafood and sauces stay cold directly under the equipment that cooks them.
Freezer chef bases
A freezer chef base is useful under fryers and on high-volume lines, keeping frozen fries and breaded items ready for the basket.
Sizes and top styles
Chef bases are usually sold by width, from about 36 inches up to about 96 inches, with two to six drawers. Many have a reinforced top with a marine edge that contains spills, and some extended-top models leave room for a landing area beside the equipment.
Need storage without equipment on top? See undercounter refrigerators, undercounter freezers or worktop refrigeration.
How to choose a chef base

Match the equipment: size the chef base to the width of the griddle, broiler or fryer above it and check its weight rating.
Heat and clearance: countertop equipment puts heat on the cabinet. Follow the equipment maker’s clearance and use the insulated top designed for that purpose.
Drawer layout: count the pans you need per shift and pick drawer depth to suit 4 or 6 inch pans.
Refrigerator or freezer: choose based on what the cook pulls most often at that station.
Mobility: casters make cleaning behind and under the line much easier.
Power: most chef bases run on 115 V; confirm the plug and circuit, and plan gas and electrical runs for the equipment on top.

Why buy your chef base from Babak Food Equipment?
With more than 20 years in business and a 4.9★ Google rating from 380+ reviews, our team helps you match the chef base to your cooking equipment and checks width, weight, power and ventilation for the full line. Delivery and installation options are available across BC – details and costs are discussed when you order. On a budget? Ask about used chef base refrigerators in our used commercial refrigeration section.
Chef bases at a glance
WidthTypical drawersCommon useAbout 36–48 in2 drawersSingle griddle or charbroilerAbout 60–72 in2–4 drawersTwo pieces of countertop equipmentAbout 84–96 in4–6 drawersLong, high-volume cooking lines
Frequently asked questions
What is a chef base?
A chef base is a low refrigerated or freezer cabinet with drawers and a reinforced top, designed to hold countertop cooking equipment while storing ingredients underneath.
Can you put a griddle on a chef base?
Yes – that is what chef bases are built for. Check the chef base’s weight rating and the griddle maker’s clearance requirements first.
What size chef base do I need?
Pick a width that matches or slightly exceeds the equipment on top. Common sizes include 36, 48, 60, 72 and 84 inches.
Is a used chef base a good idea?
A tested used unit can be a smart way to save on a new line. Check that the drawers seal well, the compressor holds temperature and the top is in good condition.
Availability, pricing, warranty terms, delivery and installation are confirmed at the time of purchase – request a quote on any model or call our team at (604) 566-9747.