| Capacity |
11.1 cu. ft. |
| Exterior / Interior Construction |
22-ga. stainless steel exterior with galvanized steel bottom / stainless steel interior |
| Pan Opening |
Holds 18 × 1/6-size pans (4" deep pans included) |
| Drawers |
(4) drawers — (2) upper, (2) lower |
| Overall Dimensions (W × D × H) |
48 1/4" × 34" × 39 1/8" (add 3" for cutting board, 5 1/8" for casters) |
| Refrigerant |
R-290 hydrocarbon |
| Compressor |
1/5 HP, front-breathing, self-contained |
| Electrical |
115 V / 60 Hz / 1-phase • 6.5 A • NEMA 5-15P • 10 ft cord |
| Casters |
4" swivel casters, front locking (included) |
What our Experts Think
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Optimized for Prep Line Efficiency: Spacious worktop paired with refrigerated base and 4‑well configuration — ideal for quick, organized food assembly.
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Reliable Temperature Control: Keeps ingredients chilled and food‑safe throughout service with consistent cooling performance.
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Front‑Breathing Design: Allows flush installation against walls or between equipment, maximizing kitchen space.
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Commercial‑Grade Durability: Stainless steel surfaces and robust construction stand up to daily use and simplify cleaning.
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Flexible Storage & Organization: Adjustable interior shelving plus dedicated ingredient wells help keep toppings and components orderly and accessible.
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User‑Friendly Controls: Easy‑to‑read digital thermostat ensures precise cooling and quick adjustments.
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Low‑Maintenance Operation: Efficient airflow and condenser design reduce dust buildup and improve long‑term reliability.
Q&A
Q: What is the Turbo Air PST-48-18-D4-FB-N?
A: A 48" PRO Series refrigerated prep table with top pan area and four refrigerated drawers, designed for sandwich, salad, pizza, and general prep lines.
Q: What is its purpose?
A: Keeps ingredients cold and readily accessible at the prep line for efficient food preparation.
Q: What refrigeration system does it use?
A: Self-contained R-290 hydrocarbon refrigeration with front-breathing airflow and self-cleaning condenser for efficient cooling.
Q: What temperature range does it maintain?
A: Maintains food-safe chilled temperatures around 33–39°F across the prep area and drawers.
Q: What storage does it offer?
A: - Top pan area: 18 pan openings for standard 1/6-size, 4" deep pans.
Q: What work surface features are included?
A: Full-width polyethylene cutting board (approximately 9½" deep) with side rail for prep tasks.
Q: What are the construction and materials?
A: Stainless steel exterior and interior with galvanized bottom, high-density insulation, and corrosion-resistant components for commercial use.
Q: What are the dimensions?
A: Approximately 48-1/4" W × 34" D × 39-1/8" H (excluding casters and cutting board).
Q: What power does it require?
A: Standard 115 V / 60 Hz / 1-phase, drawing about 6.5 A.
Q: Where is this ideal?
A: Restaurants, delis, pizzerias, cafes, and commercial kitchens needing efficient chilled storage and prep space.
Q: Why choose this model?
A: Provides dual functional chilled prep with reliable cooling, durable construction, and easy access to ingredients for high-volume environments.
Maintenance Tips
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Daily Cleaning: Wipe interior, exterior, drawers, and cutting board with mild soap and warm water; avoid abrasive cleaners.
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Sanitize Surfaces: Disinfect prep surfaces and cutting boards after each use to maintain food safety.
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Inspect Door Gaskets: Clean and check seals regularly to ensure a proper cold‑air seal and consistent temperatures.
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Condenser Care: Even with a self‑cleaning condenser, periodically inspect and remove dust or debris to support efficient cooling.
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Clear Drains: Keep drain pans and lines free of buildup to prevent clogs and water accumulation.
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Maintain Airflow: Avoid overloading pans or blocking vents to ensure even cooling.
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Monitor Temperature: Check digital controls daily to maintain safe refrigeration levels.
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Routine Inspection: Inspect drawers, casters, hardware, and seals for proper function; tighten or service as needed.
Damage 
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