EFI CCB-36 Chef Base 2 Gravity fed self-closing drawers 36 Inch Length

~~$3,138.00~~ $2,414.00

Standard Features

Stainless steel interior and exterior, with matching aluminum finished back
Round corner design inside of cabinet
Cabinet top is one piece, heavy duty reinforced stainless steel
Electronic control system for adjustable temperature and defrost frequency
Drip resistant “V” edge protects against spills
Easily accessible condenser coil for cleaning
Standard heavy duty casters
Refrigeration system holds 33°F to 41°F (-0.5°C to 5°C) for optimum food preservation

🛠️ Warranty Protection
5-Year Compressor Warranty
2-Year Parts & Labor Warranty

🇨🇦 Ships From Canada

🇨🇦 Canadian Support (416) 783-5907

ETL Listed

Tested & certified by Intertek

ETL Sanitation

Sanitation certified

NEMA 5-15P

Standard electrical plug

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Spec Sheet

View Product Specifications

Why Buy From Us

Authorized Commercial Equipment Supplier — We specialize in restaurant-grade refrigeration.
Fast Shipping Across Canada — Reliable delivery to major Canadian cities.
Trusted Brands Only — We carry proven manufacturers like EFI.
Support Beyond Checkout — Documentation, specs, and expert help when you need it.

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SKU: EFI CCB-36

Availability: In Stock Pre order Out of stock

Commercial Refrigeration • Canada Commercial Sales

Commercial Product Overview

Best for commercial kitchens needing reliable cold storage with consistent temperature control.

For Canadian production kitchens with limited floor space, the EFI CCB-36 is not simply another refrigerated chef base; it is a station-level choice for teams that need to store ingredients in refrigerated drawers beneath selected cooking equipment. Selection should account for 36-inch format and refrigerated drawer base.

Buyers should verify the specifications on this page to confirm dimensions, requirements, and installation compatibility prior to ordering.

Specifications FAQ

Brand: EFIModel: CCB-36Category: Commercial RefrigerationPower Source: ElectricTemp: 33°F to 41°F

Commercial Grade Built for Daily Use Canada-Wide Sales

Spec-first confidence: verify fit, requirements, and compatibility before ordering.

Commercial intent: equipment listed for professional foodservice environments.

Ordering tip: match doorway/service access and confirm connections/clearances.

Consistent Cooling

Maintains 33°F to 41°F for dependable food-safe holding.

Storage Capacity

Designed to keep product organized, accessible, and ready during service.

Commercial Build

Built for long-term reliability in demanding foodservice spaces.

Efficient System

R290 refrigerant.

Key Specifications

Essential fit, capacity, utility, and certification details.

View all specifications

ModelCCB-36

Fit CheckW 36" × D 32.1" × H 20.5"

Electrical115V / NEMA 5-15P

PowerElectric

CertificationsETL Listed; ETL Sanitation Listed

Key Benefits

Decision points for commercial buyers

Places the ability to store ingredients in refrigerated drawers beneath selected cooking equipment at a defined point in the workflow.
Uses 36-inch format as a clear reference for selection and layout review.
Staff can retrieve ingredients from drawers beneath the cook line while preserving equipment footprint above the base.
Related planning can include Commercial Worktop Refrigeration and Commercial Kitchen Refrigeration, depending on the surrounding station.

Buying Tips

Reduce ordering risk before checkout

Fit check: Width: 36" • Depth: 32.1" • Height: 20.5"

Treat 36-inch format as an operating requirement when comparing the EFI CCB-36. The site review should also show how the unit will store ingredients in refrigerated drawers beneath selected cooking equipment. Use the compact back-of-house work zone equipment plan to resolve door-to-site route into the compact back-of-house work zone, together with installed footprint, then verify same review should address specified electrical supply at the planned compact back-of-house work zone location, airflow, and clearance for moving doors or drawers and cleaning room and maintenance access and same review should address specified electrical supply at the planned compact back-of-house work zone location, airflow, and clearance for moving doors or drawers and cleaning room and maintenance access. The order should remain open until equipment footprint above the base and the latest published requirements have been checked.

Specifications

Commercial Equipment Specifications — Built for Fast, Accurate Buyer Comparison.

Core Product Details

BrandEFI

ModelCCB-36

CategoryCommercial Refrigeration

Equipment TypeChef Base

Fit & Dimensions

Width36"

Depth32.1"

Height20.5"

Overall Dimensions36" x 32.1" x 20.5"

Door StyleSolid

Number of Drawers2

Performance & Output

Temperature Range33°F to 41°F

RefrigerantR290

Electrical / Gas Requirements

Electrical Requirements115V / NEMA 5-15P

Power SourceElectric

NEMA PlugNEMA 5-15P

Build & Certifications

Warranty2 year parts and labour; 5 years on compressor

CertificationsETL Listed; ETL Sanitation Listed

Additional Specs

Compressor locationSide-mounted

MaterialStainless steel exterior/interior

Buyer note: Ensure your space, connections, and access points match this unit before ordering. Our team can help confirm fit and requirements to prevent installation issues and delays.

Why Buy From Us

The strongest case for the EFI CCB-36 is a compact back-of-house work zone that needs to store ingredients in refrigerated drawers beneath selected cooking equipment. With Continental Restaurant Equipment, Canadian operators can validate 36-inch format, installation readiness, and equipment footprint above the base using the latest available manufacturer information. That same review can cover Commercial Worktop Refrigeration and Commercial Kitchen Refrigeration so the station is planned as a whole.

Related Categories

Explore compatible equipment groups and closely related commercial categories.

Refrigerated Equipment Stand Commercial Worktop Refrigeration Commercial Kitchen Refrigeration Commercial Undercounter Refrigerators Canada Commercial Refrigeration

Frequently Asked Questions

What job is the CCB-36 intended to handle in the compact back-of-house work zone, and how does 36-inch format support that role?

This model supports the compact back-of-house work zone by allowing the team to store ingredients in refrigerated drawers beneath selected cooking equipment at a defined workstation. Its placement should reflect the actual peak-period routine.

Which requirements should be checked before the CCB-36 is used to store ingredients in refrigerated drawers beneath selected cooking equipment?

Document delivery path into the compact back-of-house work zone, together with planned operating footprint for the compact back-of-house work zone. Then confirm same review should address published power requirements at the planned compact back-of-house work zone location, airflow, and clearance for moving doors or drawers and access for cleaning and repairs, followed by same review should address published power requirements at the planned compact back-of-house work zone location, airflow, and clearance for moving doors or drawers and access for cleaning and repairs. Complete the review by checking equipment footprint above the base under real operating conditions, not only against an empty floor plan.

What should operators check about 36-inch format on the CCB-36 before they store ingredients in refrigerated drawers beneath selected cooking equipment?

On the EFI CCB-36, 36-inch format should be checked against the available footprint and equipment footprint above the base. Staff can retrieve ingredients from drawers beneath the cook line while preserving equipment footprint above the base.

What categories belong in the same comparison as the CCB-36 when equipment footprint above the base matters?

Review Refrigerated Equipment Stand, Commercial Worktop Refrigeration, and Commercial Kitchen Refrigeration as one equipment decision. This keeps footprint, delivery access, and operating clearances aligned.