Why this counter fridge earns its place
A chef base puts refrigerated storage where a hot line usually wastes it — under the chargrill, salamander or induction top. The DA464 is a four-door version at 2230mm wide, built to carry cooking equipment on top while keeping prep and service stock cold and within reach directly below. It holds 217 litres of usable chill space across four separate compartments, split by hinged doors so the line pulls from the nearest section without losing cold.
In service, the four doors split the base into separate access points, so line staff can pull from the nearest section without opening the whole cabinet. That keeps stock at the pass and at -2 to +8°C without a walk back to a full-height fridge. The design is ventilated cooling, maintaining temperature consistently even during peak service.
It is a fitted counter format at 630mm tall and 130kg, designed to be built into the hot line and to carry the weight of the equipment sited on top. It draws 220W and runs at Energy class C (923 kWh/year), comparable to smaller chef bases despite the extra capacity. Plan the run around the load, check the doorway width on delivery, and leave clearance for the doors to open and for ventilation access.
