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Hoshizaki CF49B-L 49" Stainless Steel Low-Profile Chef Base Freezer - Left Side Condenser

CF49B-L
Hoshizaki CF49B-L 49" Stainless Steel Low-Profile Chef Base Freezer - Left Side Condenser
Hoshizaki CF49B and CF49B-L original complete manufacturer dimension page with separately labeled right/left condenser layouts; 26-inch work surface versus 27-inch overall height and body versus bumper dimensions

Hoshizaki CF49B-L freezer chef base with 9.74 cu. ft. AHAM capacity, two drawers and a left-side condenser. The 49-inch stainless steel platform stands 26 inches high on factory casters. Maintain 4-inch heating-element clearance and a maximum 180°F base-top temperature. 115V with NEMA 5-15P plug.

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Product overview

The Hoshizaki CF49B-L combines 9.74 cu. ft. of frozen ingredient storage with a 49-inch-wide cooking-equipment platform. Two drawers provide access from the front, with the condenser on the left side when viewed from the front.

The 16-gauge stainless steel top incorporates a ceramic heat shield, front and rear marine edges and side drip edges. Its 26-inch work-surface height keeps the equipment platform low, while the front-breathing refrigeration system supports side-by-side placement with the required rear bumper in place.

  • 9.74 cu. ft. AHAM capacity: Two freezer drawers.
  • 49-inch width: 26-inch work-surface height on factory casters.
  • 115V connection: NEMA 5-15P plug and 10-foot cord.

Specifications

Model CF49B-L
Series Hoshizaki Steelheart
Equipment type Freezer chef base / equipment stand
Condenser location Left side, viewed from front
Capacity (AHAM) 9.74 cu. ft.
Overall dimensions (W × D × H) 49 × 33.25 × 27 inches; depth includes 1-inch rear bumper
Cabinet body depth 32.25 inches, excluding rear bumper
Work-surface height 26 inches with factory 4-inch casters
Depth with drawers fully open 55.75 inches, including rear bumper
Maximum cooking-equipment load 1,000 lb total on cabinet top
Top construction 16-gauge stainless steel with integral ceramic heat shield; front/rear marine edges and side drip edges
Minimum heating-element clearance 4 inches between the bottom of the cooking-equipment heating element and the base top
Maximum base-top temperature 180°F
Cabinet construction Stainless steel front, sides and top; coated-steel back and bottom; stainless steel interior walls, ceiling and coved floor; ABS thermal breaks
Insulation 2-inch CFC-free foamed-in-place polyurethane
Drawers Two stainless steel drawers with stainless steel interiors
Drawer hardware Welded stainless steel frames; acetal rollers and stainless steel ball bearings; flush aluminum handles
Gaskets Removable magnetic drawer gaskets
Maximum pan depth 6 inches
Casters Four factory-installed 4-inch platform casters; all with brakes
Refrigeration Self-contained, front-breathing
Refrigerant R290
Evaporator E-coated
Defrost Automatic, time-initiated heated defrost
Condensate removal Hot-gas condensate evaporator
Controls Digital temperature controller, alarms and LED display in Fahrenheit or Celsius
Control setpoint range -12°F to 10°F
Ambient operating range 45–100°F
Electrical supply 115V / 60Hz / single phase
Amperage 4 A
HACR breaker 15 A
Plug and cord NEMA 5-15P; 10-foot cord
Energy consumption (NSF) 4.11 kWh/day

Pan storage and drawer use

Each drawer accepts two full-size 12 × 20-inch pans plus three sixth-size pans. Pans can be up to 6 inches deep and are supplied separately. Half-, third- and sixth-size pans can be used with optional adapter bars matched to the intended layout.

Open only one drawer at a time and avoid overloading. Lock every caster after positioning, and secure the cabinet against overturning where required. Finger cut-outs help lift pans from the drawer frames.

Cooking-equipment installation

Keep the combined cooking-equipment weight within the 1,000 lb top-load limit. Leave at least 4 inches between the bottom of the cooking-equipment heating element and the base top, and keep the top at or below 180°F. The equipment-stand manual recommends an additional heat shield supplied by others. Follow the cooking equipment’s own installation requirements.

Install indoors on a firm, level floor. Retain the factory rear bumper and keep ventilation openings unobstructed. Do not position the base beside other high-heat equipment. Allow 0-inch side clearance while preserving access for cleaning and service.

Provide an independent, properly grounded 115V circuit and a matching NEMA 5-15P receptacle. Do not use an extension cord. If GFCI protection is required, use a GFCI breaker rather than a GFCI receptacle. R290 is flammable. Provide a room floor area of at least 3.3 m² (35 sq. ft.), and have a qualified installer verify the delivered-unit nameplate and installation requirements.

Cleaning and maintenance

Move food to suitable cold storage, turn the base off and unplug it before cleaning. Disconnect cooking equipment on top and allow it to cool. Use a soft cloth and neutral cleaner on stainless steel. Clean the interior and drawer gaskets with mild soap and warm water. Do not spray water into the cabinet or use steel wool, abrasive products or chlorine bleach.

Inspect the air filter every two weeks and wash it with warm water and neutral cleaner when dirty. Inspect the condenser twice a year and clean it with a brush or vacuum as needed. Keep drawer slides free of food; they do not require lubrication. Support both ends of an emptied drawer during removal and close its safety clips and stop levers after refitting.

Compare Steelheart freezer chef bases

Choose the cabinet width and condenser side for the cooking line. The -L versions place the condenser on the left; standard versions place it on the right, viewed from the front. Models are sold separately. Check each model’s equipment-load and installation requirements before ordering.

Product documents