Turbo Air PST-60-24-D2R(L)-FB-N PRO Refrigerated Prep Tables - PST-60-24-D2R(L)-FB-N
Turbo Air model PST-60-24-D2R-FB-N
Built in the USA for kitchens that refuse to compromise, this 60 inch PRO Series sandwich & salad station delivers 24-pan mega-top capacity, a rugged stainless cabinet, and Turbo Air’s patented Self-Cleaning Condenser. Keep every ingredient ice-cold, even in 100 °F ambient kitchens, while the front-breathing design lets you slide the unit flush against walls or other equipment with zero side clearance.
Features
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Patented Self-Cleaning Condenser automatically brushes dust away every day, cutting costly downtime.
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Front-Breathing airflow draws cool air in and discharges it forward, making installation in tight lines effortless.
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Cold Bunker forced-air system wraps chilled air above, below, and around pans to hold <41 °F even with lids open.
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24-pan mega top (1/6 size, 4" deep pans included) plus a 9 ½" × ½" HD poly cutting board with side rail.
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1 right-hinged locking door + 2 refrigerated drawers handle the most common pan combinations up to 6" deep.
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All-stainless interior & exterior (galvanized steel bottom) with stainless wire shelf for unmatched durability and hygiene.
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Digital temperature control & LED read-out lets you set and monitor 33 – 39 °F at a glance.
- Eco-friendly R-290 hydrocarbon refrigerant & high-efficiency 1/5 HP compressor lower energy costs and carbon impact.
- Bright LED cabinet lighting plus fan-delay switch to keep cold air in when the door opens.
- Heavy-duty casters (front locking), lifetime-guaranteed hinges & handles, and foamed-in-place high-density insulation.
Specifications
| Exterior Dimensions (W × D × H) |
60¼" × 34" × 39⅛" (height excludes 5⅛" casters; depth excludes 3" cutting board) |
| Net Capacity |
14.8 cu. ft |
| Pan Opening |
24 × 1/6 size pans (4" deep included) |
| Door / Drawer Configuration |
1 right-hinged solid swing door with lock |
| Interior Shelf |
1 stainless wire shelf (27" × 17") |
| Temperature Range |
33 – 39 °F (NSF compliant in 100 °F ambient) |
| Refrigeration System |
Self-contained, front-breathing; 1/5 HP; R-290 |
| Electrical |
115 V / 60 Hz / 1-Ph; 8.9 A; NEMA 5-15P; 10 ft cord |
What our Experts Think
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Versatile Chef Base Refrigeration: The PRCBE‑48R‑N is a PRO Series refrigerated chef base that pairs cold storage with a usable worktop, optimizing space under prep counters.
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Organized Storage Drawers: Two stainless-steel drawers hold up to two full-size pans per drawer (up to 6″ deep), keeping ingredients organized and accessible.
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Consistent Commercial Cooling: Maintains safe refrigeration temperatures (typically 33–38 °F) to preserve product quality between prep and service.
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Rugged, Service-Ready Build: Stainless steel construction with reinforced top and full marine drip guard edge ensures durability and easy cleaning.
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Maintenance-Friendly Performance: Self-cleaning condenser, hot-gas condensate system, and side-mount, front-breathing refrigeration simplify upkeep and maintain efficiency.
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User-Focused Controls: Digital temperature display and magnetic snap-in drawer gaskets allow precise monitoring and secure storage.
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Eco-Efficient Cooling: Uses R-290 hydrocarbon refrigerant for strong performance with reduced environmental impact.
Q&A
Q: What is the Turbo Air PRCBE‑48R‑N?
A: A commercial PRO undercounter refrigerator with a worktop surface, designed to save space while keeping ingredients chilled.
Q: What is it used for?
A: Provides reliable refrigerated storage under a prep or work surface—ideal for fast‑paced kitchens needing chilled access at hand.
Q: How does it support kitchen workflow?
A: Keeps cold storage within reach of prep stations, speeding up food assembly and reducing steps between storage and work.
Q: Is it durable and easy to clean?
A: Yes — stainless steel construction enhances durability and sanitation, simplifying daily cleaning.
Q: Does it maintain consistent temperatures?
A: Yes — engineered for stable, food‑safe refrigeration across the interior.
Q: What types of kitchens is it ideal for?
A: Great for restaurants, cafés, bars, delis, and commercial kitchens needing compact, efficient undercounter refrigeration.
Maintenance Tips
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Clean Interior & Exterior Regularly: Wipe stainless steel surfaces and shelves with mild detergent and warm water; avoid abrasive cleaners.
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Maintain Proper Temperature: Keep the unit between 33°F–39°F (0.5°C–4°C) for safe food storage.
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Inspect Door Gaskets: Ensure seals are clean and intact; replace if cracked or worn to prevent cold-air loss.
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Clean Condenser Coils Monthly: Brush or vacuum coils to maintain energy efficiency and reduce compressor strain.
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Check Drain Lines & Pans: Keep drains clear and drip pans emptied to prevent clogs and odors.
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Ensure Proper Airflow: Avoid blocking vents or overfilling shelves for uniform cooling.
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Defrost as Needed: Remove ice buildup for models without auto-defrost to optimize performance.
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Annual Professional Service: Have a technician inspect compressors, refrigerant, and overall system health yearly.
