EFI CSDR2-48VCX X-LINE 48" Refrigerated Salad/ Sandwich Prep Table - Continental Restaurant Equipment

EFI CSDR2-48VCX X-LINE 48" Refrigerated Salad/ Sandwich Prep Table

$2,964.00 $2,280.00
EFI
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Standard Features

  • Stainless steel interior and exterior
  • Round corner design for inner bottom board
  • Polyethylene cutting board
  • Self-closing swing door w/90°stay open feature
  • Recessed handles
  • Removable gasket that is easy to clean and replace
  • Adjustable/removable plastic coated wire shelves
  • Enclosed condiment section
  • R290 refrigeration system holds 33°F to 41°F (0.5°C to 5°C)
  • Insulated lid on prep units helps to maintain food freshness
  • Casters for easy movement
  • Adjustable temperature set point and defrost frequency
  • Error codes to diagnose service issues
  • Condenser access at rear of unit, slides out for easy maintenance
🛠️ Warranty Protection
5-Year Compressor Warranty
2-Year Parts & Labor Warranty
🇨🇦 Ships From Canada
🇨🇦 Canadian Support (416) 783-5907
ETL Listed Intertek
ETL Listed
Tested & certified by Intertek
ETL Sanitation Listed
ETL Sanitation
Sanitation certified
NEMA 5-15P
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 CSDR2-48VCX
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.
The comparison should begin with the model’s 48-inch format and the way the site manages door or drawer access. The EFI CSDR2-48VCX gives Canadian cafés with made-to-order menus a focused sandwich and salad prep table for a made-to-order preparation line. Its job is to organize chilled ingredients for sandwich and salad assembly. The combination of 48-inch format and X-LINE configuration shapes how the model fits into the station. This makes the model easier to evaluate against the operation’s real service pattern.

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

Specifications FAQ
Brand: EFIModel: CSDR2-48VCXCategory: 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

15 Cu.Ft. capacity with 2 shelves for organized workflow.

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
ModelCSDR2-48VCX
Capacity15 Cu.Ft.
Fit CheckW 48" × D 31.0" × H 43.7"
Electrical115V / NEMA5-15P
PowerElectric
CertificationsETL Listed; ETL Sanitation Listed
Key Benefits
Decision points for commercial buyers
  • The operating role of EFI CSDR2-48VCX is clear: help the team organize chilled ingredients for sandwich and salad assembly in a made-to-order preparation line.
  • Buyers can use the 48-inch format on EFI CSDR2-48VCX to narrow the choice for a made-to-order preparation line.
  • A planned position for EFI CSDR2-48VCX keeps ingredient access, organized assembly, and quick replenishment connected to the service sequence.
  • Buyers can compare EFI CSDR2-48VCX with options in Sandwich / Salad Prep Tables and supporting equipment in Mega Top Prep Tables.
Buying Tips
Reduce ordering risk before checkout
Fit check: Width: 48" • Depth: 31.0" • Height: 43.7"
The installation plan should account for peak menu demand before delivery. Document the service pattern in a made-to-order preparation line before comparing models. The EFI CSDR2-48VCX should be judged on how well 48-inch format fits the station, how staff will manage door or drawer access, and whether peak menu demand remains practical. Add Sandwich / Salad Prep Tables to the same planning discussion if it shares the work area or customer journey.
Specifications
Commercial Equipment Specifications — Built for Fast, Accurate Buyer Comparison.
Core Product Details
BrandEFI
ModelCSDR2-48VCX
CategoryCommercial Refrigeration
Equipment TypeSalad/Sandwich Prep Table
Fit & Dimensions
Width48"
Depth31.0"
Height43.7"
Overall Dimensions48" x 31.0" x 43.7"
Number of Doors2
Door StyleSolid
Performance & Output
Capacity15 Cu.Ft.
Temperature Range33°F to 41°F
RefrigerantR290
Shelves2
Electrical / Gas Requirements
Electrical Requirements115V / NEMA5-15P
Power SourceElectric
NEMA PlugNEMA 5-15P
Build & Certifications
Warranty2 year parts and labour; 5 years on compressor
CertificationsETL Listed; ETL Sanitation Listed
Additional Specs
Pans12
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 review should cover the model’s 48-inch format as well as peak menu demand. Continental Restaurant Equipment can help Canadian cafés with made-to-order menus compare the EFI CSDR2-48VCX with the station, demand, and related equipment already planned. That support is valuable when door or drawer access and peak menu demand could change which configuration is the better fit.

Related Categories

Explore compatible equipment groups and closely related commercial categories.

Sandwich / Salad Prep TablesMega Top Prep TablesCommercial Kitchen RefrigerationFood PrepCommercial Food Prep Equipment

Frequently Asked Questions

What access should be left around the EFI CSDR2-48VCX for cleaning and service without disrupting the staff route?
Daily sanitation and occasional service require different kinds of access. The site should support normal wipe-down and loading tasks, while also preserving the clearances described in the product documentation. Do not block door or drawer access with shelving or adjacent cabinets. In this case, the relationship between door or drawer access, peak menu demand, and a made-to-order preparation line matters more than broad category assumptions.
Where should the EFI CSDR2-48VCX be positioned within a made-to-order preparation line when the next task depends on peak menu demand?
A good position shortens the route between the previous task, the EFI CSDR2-48VCX, and the next task. For a made-to-order preparation line, test whether staff can arrange ingredients in menu sequence while other employees continue working. That is a stronger measure of fit than an empty-floor-plan check. A useful decision record for EFI CSDR2-48VCX would note 48-inch format, the expected workload, and the constraint created by door or drawer access.
Which commercial setting is a practical match for the EFI CSDR2-48VCX when staff must regularly arrange ingredients in menu sequence?
The EFI CSDR2-48VCX is most relevant to cafés with made-to-order menus organizing a made-to-order preparation line. Its purpose is to organize chilled ingredients for sandwich and salad assembly, so the best fit is an operation where that task occurs often enough to justify a dedicated station. The model’s 48-inch format should also align with the available space and staff route. For EFI CSDR2-48VCX, the final review should connect 48-inch format, door or drawer access, and peak menu demand to the layout of a made-to-order preparation line.
How should buyers interpret the model’s 48-inch format on the EFI CSDR2-48VCX for cafés with made-to-order menus that need to organize chilled ingredients for sandwich and salad assembly?
The practical effect of 48-inch format appears during loading, service, cleaning, or replenishment. Compare it with door or drawer access and the role of nearby equipment. A configuration that works in one layout may not be the best choice in another. In this case, the relationship between door or drawer access, peak menu demand, and a made-to-order preparation line matters more than broad category assumptions.