FED-X XGNS1300S Stainless Steel 3 Door Salad Prep Fridge
- Gross/Net Volume: 368L/218 Litres
- 3 x Self-closing lockable doors
- Max Ambient Temperature: 38℃, 60%RH
- Temperature Range: +2 to +8°C
- Cooling System: Fan-forced cooling
- Compressor: Cubigel
- Controller: Dixell
- Stainless steel interior and exterior
- Rounded corners for easy cleaning
- Stainless steel integrated lid
- Pan and pan cover must be used to ensure the correct operating temperature
- 4 x 1/1 GN Pan (Pans and lids are not included)
- Multiple pan configuration
- Replaceable magnetic door seals
- Integrated cutting board
- User-friendly Digital controls
- Unit can be placed against the wall
- Weight loading per shelf: 40kg
- Refrigerant: R290
- Plus 2 Years Parts Only for Products Registered within 14 Days of Invoice
- Power: 240V; 50V; 10A; 240W
- Warranty: 24 months Parts and Labour
- Dimensions: 1368 x 700 x 898mm[h]
- Net Weight: 107 kg
About the Product and Brand
FED-X Three Door Salad Prep Fridge - XGNS1300S
The FED‑X S/S Three Door Salad Prep Fridge (XGNS1300S) is a versatile commercial under‑bench refrigeration workhorse designed for busy kitchens, cafés, bars, and foodservice environments that need quick, organised access to chilled ingredients. With a net capacity of 218 L and reliable +2 °C to +8 °C cooling, it delivers consistent performance using a Cubigel compressor and Dixell digital controls, helping keep your fresh produce, toppings, and condiments perfectly chilled throughout service.
Practicality and efficiency are built‑in: user‑friendly digital controls ensure precise temperature management, heavy‑duty castors make repositioning easy, and the fridge can be placed flush against a wall to maximise workspace. Its eco‑friendly R290 refrigerant supports efficient operation in commercial environments, while the stainless design and thoughtful layout help streamline culinary workflows — making the XGNS1300S a smart choice for kitchens that demand performance, hygiene, and preparation convenience.
Federal Hospitality Equipment (F.H.E) is an Australian owned importer and catering supplier of quality commercial food, catering & restaurant equipment, supplying and servicing Australia and New Zealand with commercial kitchen and catering equipment for over 50 years.
Finance Options
There are two main finance suppliers that are recognised as the market leaders within our industry. If you are looking for additional choices for your finance then we also have other providers that you can select. With all these finance companies you can download application forms direct from our website, use calculators to find out what your repayments will be or phone them directly for approvals.
Sydney Commercial Kitchens can provide you with Pro-Forma Invoices that are acceptable at any bank or finance provider to assist you in your application process.
Silver Chef - Rent Try Buy
Don’t Dream, Do
Funding solutions designed for hospitality
At SilverChef, we back potential and passion. We look for ways to say 'yes', to help get your hospitality ambitions off the ground.
Get started with Silver Chef
Rent-Try-Buy is a 12-month rental agreement, allowing you to try equipment in your business before you buy it. Enjoy unrivalled flexibility when it comes to owning and managing your commercial hospitality equipment.
Shift
First week payment of $344.00 AUD
+ 19 payments of $115.00 AUD
+ GST with Shift.
Note: Above pricing is indicative only and does not include GST or delivery.
Access more flexible payment terms through credit and payment solutions provider, Shift.
Get 14-day terms at no cost to you, or up to 20 weeks with a small transaction fee.
Ideal for: Smaller purchases, supplies and material
Amount: Minimum $20 invoice
Decision Time: Up to 50k in minutes
Repayments: Weekly
Terms: Up to 20 weeks
How can we help you?
Related Articles
Mia ordered the Roband CHOC2A through Sydney Commercial Kitchens on a Tuesday. It arrived later that week. She plugged it in, set the dial to 32°C for her...
The Slow Bleed That Most Cafe Owners Never See Here is the thing about losing customers to slow food. You never see it on a report. There is...
Max sat down with the club's F&B numbers on one Monday morning and traced the problem backwards. He counted the plates that went untouched. He weighed the salad...