Glacier 52 Inch Chef Base GCB-52 - Continental Restaurant Equipment

Glacier GCB-52 52” Chef Base

~~$2,623.55~~ $2,098.84

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

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 Glacier.
Support Beyond Checkout — Documentation, specs, and expert help when you need it.

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SKU: GCB-52

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 foodservice buyers, Glacier GCB-52 provides a 52-inch refrigerated chef base suited to hot-line cooking stations. The configuration focuses on the need to keep frequently used ingredients below countertop cooking equipment and makes refrigerated line storage combined with an equipment-ready worktop central to the purchase decision.

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

Specifications FAQ

Brand: GlacierModel: GCB-52Category: 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-52

Fit CheckW 52" × D 32" × H 25"

Electrical115V / 60Hz

PowerElectric

CertificationscETLus, ETL-Sanitation

Key Benefits

Decision points for commercial buyers

As the fifty-two-inch refrigerated chef-base layout, Glacier GCB-52 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 52-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: 52" • Depth: 32" • Height: 25"

Measure the cooking-line footprint, adjacent equipment gaps, and countertop-equipment dimensions before selecting the fifty-two-inch refrigerated chef-base layout, then reserve space for drawer pull, equipment overhang, ventilation space, and cleaning access. Size Glacier GCB-52 against peak ingredient par levels and the number of menu items served from the station, not only the current average day. Confirm current manufacturer dimensions, electrical service, ventilation, ambient limits, and installation instructions for the fifty-two-inch refrigerated chef-base layout. Finally, map how the fifty-two-inch refrigerated chef-base layout will move from dock or curb to its final position.

Specifications

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

Core Product Details

BrandGlacier

ModelGCB-52

CategoryCommercial Refrigeration

Equipment TypeChef Base

Fit & Dimensions

Width52"

Depth32"

Height25"

Overall Dimensions52" x 32" x 25"

Overall Dimensions (SI)132.1 x 81.3 x 63.5 cm

Gross Weight286 lb

Number of Drawers2

Performance & Output

Temperature Range34 - 38°F

Horsepower1/5 HP

RefrigerantR290

Electrical / Gas Requirements

Voltage115 V

Electrical Requirements115V / 60Hz

Phase1 Ph

Frequency60 Hz

Amperage2.2 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

Buying the fifty-two-inch refrigerated chef-base layout through Continental Restaurant Equipment gives Canadian operators a review focused on fit, utilities, and receiving. For Glacier GCB-52, the team can verify current manufacturer documentation and distinguish refrigerated line storage combined with an equipment-ready worktop from alternative formats. That preparation reduces surprises when the fifty-two-inch refrigerated chef-base layout is planned for 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

What type of operation should consider the fifty-two-inch refrigerated chef-base layout?

As a fifty-two-inch refrigerated chef-base layout, Glacier GCB-52 is intended to keep frequently used ingredients below countertop cooking equipment in hot-line cooking stations. For the fifty-two-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.

Which operating factors matter when choosing the fifty-two-inch refrigerated chef-base layout?

When reviewing Glacier GCB-52 as the fifty-two-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 fifty-two-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 utility and access details need review for the fifty-two-inch refrigerated chef-base layout?

For the fifty-two-inch refrigerated chef-base layout, confirm current manufacturer dimensions, electrical service, ventilation, clearances, ambient limitations, and installation instructions. Moving Glacier GCB-52, the fifty-two-inch refrigerated chef-base layout, to its final position also requires a route check covering doorways, elevators, corners, thresholds, and the working aisle.

What other collections should I review with the fifty-two-inch refrigerated chef-base layout?

To compare the fifty-two-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-52, the fifty-two-inch refrigerated chef-base layout, in context with the Glacier range.