Glacier 48 Inch Chef Base GCB-48 - Continental Restaurant Equipment

Glacier GCB-48 48” Chef Base

~~$2,290.66~~ $1,832.53

Standard Features

Foamed-in-place insulation
High weight bearing rails
Recessed door handle
Digital temperature controls with LED display
Removable door gaskets
3" casters with locks on the front

🛠️ 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

Eco Friendly

Environmentally conscious design

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Spec Sheet

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Authorized Commercial Equipment Supplier — We specialize in restaurant-grade refrigeration.
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Trusted Brands Only — We carry proven manufacturers like Glacier.
Support Beyond Checkout — Documentation, specs, and expert help when you need it.

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SKU: GCB-48

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.

Glacier GCB-48 is positioned for hot-line cooking stations that need to keep frequently used ingredients below countertop cooking equipment. Its 48-inch refrigerated chef base format highlights refrigerated line storage combined with an equipment-ready worktop, helping Canadian operators evaluate fit alongside line width, drawer access, countertop-equipment footprint, and ingredient volume.

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

Specifications FAQ

Brand: GlacierModel: GCB-48Category: Commercial RefrigerationPower Source: ElectricTemp: 34 - 38°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 34 - 38°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 with 1/5 HP compressor power.

Key Specifications

Essential fit, capacity, utility, and certification details.

View all specifications

ModelGCB-48

Fit CheckW 48" × D 32" × H 25"

Electrical115V / 60Hz / 1Ph

PowerElectric

CertificationscETLus, ETL-Sanitation

Key Benefits

Decision points for commercial buyers

As the forty-eight-inch refrigerated chef-base layout, Glacier GCB-48 is configured to keep frequently used ingredients below countertop cooking equipment in hot-line cooking stations.
Refrigerated line storage combined with an equipment-ready worktop supports shorter ingredient travel at a high-use cooking position.
The 48-inch footprint gives planners a concrete basis for checking line width, drawer access, countertop-equipment footprint, and ingredient volume.
The format is relevant to restaurants, hotels, institutions, and production kitchens across Canadian foodservice operations.

Buying Tips

Reduce ordering risk before checkout

Fit check: Width: 48" • Depth: 32" • Height: 25"

Start with the cooking-line footprint, adjacent equipment gaps, and countertop-equipment dimensions and record the narrowest doorway for the forty-eight-inch refrigerated chef-base layout. Check that drawer pull, equipment overhang, ventilation space, and cleaning access will not conflict with staff movement or nearby equipment. Compare peak ingredient par levels and the number of menu items served from the station with Glacier GCB-48. Verify current electrical, clearance, ventilation, and site-preparation requirements before the forty-eight-inch refrigerated chef-base layout is ordered.

Specifications

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

Core Product Details

BrandGlacier

ModelGCB-48

CategoryCommercial Refrigeration

Equipment TypeChef Base

Fit & Dimensions

Width48"

Depth32"

Height25"

Overall Dimensions48" x 32" x 25"

Overall Dimensions (SI)121.9 x 81.3 x 63.5 cm

Gross Weight248 lb

Number of Drawers2

Performance & Output

Temperature Range34 - 38°F

Horsepower1/5 HP

RefrigerantR290

Electrical / Gas Requirements

Voltage115 V

Electrical Requirements115V / 60Hz / 1Ph

Phase1 Ph

Frequency60 Hz

Amperage1.7 A

Power SourceElectric

NEMA PlugNEMA 5-15P

Build & Certifications

Casters3" Casters with Front Locks

Warranty2 Years Parts & Labor, 5 Years Compressor

CertificationscETLus, ETL-Sanitation

Additional Specs

Compressor locationSide Mount

MaterialStainless Steel

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

Canadian purchasers can use Continental Restaurant Equipment to evaluate the forty-eight-inch refrigerated chef-base layout with commercial context. For Glacier GCB-48, the team can relate current dimensions, utility data, clearances, and freight considerations to line width, drawer access, countertop-equipment footprint, and ingredient volume. The review is useful when the forty-eight-inch refrigerated chef-base layout will be placed in dense cooking lines where heat, load, clearances, and access must be coordinated.

Related Categories

Explore compatible equipment groups and closely related commercial categories.

Chef Bases Refrigerated Equipment Stand Commercial Kitchen Refrigeration Commercial Refrigeration Glacier Commercial Refrigeration

Frequently Asked Questions

How can the forty-eight-inch refrigerated chef-base layout be used during regular commercial service?

As a forty-eight-inch refrigerated chef-base layout, Glacier GCB-48 is intended to keep frequently used ingredients below countertop cooking equipment in hot-line cooking stations. For the forty-eight-inch refrigerated chef-base layout, staff should plan placement under the cooking equipment assigned to the same menu station and incorporate loading, cleaning, and service into a defined routine.

How should I evaluate the forty-eight-inch refrigerated chef-base layout?

When reviewing Glacier GCB-48 as the forty-eight-inch refrigerated chef-base layout, evaluate refrigerated line storage combined with an equipment-ready worktop against line width, drawer access, countertop-equipment footprint, and ingredient volume. For the forty-eight-inch refrigerated chef-base layout, also test whether drawer pull, equipment overhang, ventilation space, and cleaning access will remain practical during the busiest period and estimate peak ingredient par levels and the number of menu items served from the station before choosing.

Which clearance checks apply to the forty-eight-inch refrigerated chef-base layout?

For the forty-eight-inch refrigerated chef-base layout, confirm current manufacturer dimensions, electrical service, ventilation, clearances, ambient limitations, and installation instructions. Moving Glacier GCB-48, the forty-eight-inch refrigerated chef-base layout, to its final position also requires a route check covering doorways, elevators, corners, thresholds, and the working aisle.

Which collection pages provide context for the forty-eight-inch refrigerated chef-base layout?

To compare the forty-eight-inch refrigerated chef-base layout, start with Chef Bases for the closest equipment type, then use Refrigerated Equipment Stand and Commercial Kitchen Refrigeration for adjacent formats. Review Glacier Commercial Refrigeration to keep Glacier GCB-48, the forty-eight-inch refrigerated chef-base layout, in context with the Glacier range.