Stop sacrificing workspace efficiency for limited functionality. This cross temp chef base combines freezer and refrigeration range within a single stainless steel platform, delivering precise temperature control and organized cold storage for high-demand kitchens. Facility managers gain consistent performance and simplified service through a compact 48-inch footprint and robust electrical design.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove food. Pull drawers and wash interiors with mild soap and warm water, rinse and dry. Clean stainless steel top, front, and sides with non-abrasive cleaner and soft cloth. Vacuum condenser coils and remove grease from vents to reduce fire risk. Defrost at manufacturer intervals and inspect door gaskets; replace if cracked. Use EPA-approved sanitizer on food-contact surfaces to remove bacteria. Reconnect power only after unit is fully dry.#@@#Additional Info#@#Beverage Air WTCTCS48HC chef base offers 7.21 cu. ft. refrigerated storage with a -15°F to 40°F range, two drawers for 12" x 20" x 6" pans, R-290 refrigeration, stainless steel exterior, digital controls, and 115v operation.#@@#General Info#@#Description #@#
Stop sacrificing workspace efficiency for limited functionality. This cross temp chef base combines freezer and refrigeration range within a single stainless steel platform, delivering precise temperature control and organized cold storage for high-demand kitchens. Facility managers gain consistent performance and simplified service through a compact 48-inch footprint and robust electrical design.
#@@# Front Stainless Steel#@#
The unit features fire-proof stainless steel front and sides to resist warping and corrosion during continuous use. Chefs benefit from a durable work surface that eliminates the need for an external heat shield and simplifies sanitation protocols.
#@@# Precise Temperature Control#@#
A digital display provides accurate monitoring across a -15°F to 40°F range, ensuring frozen and chilled ingredients remain within target zones. Operators achieve repeatable results for menu items that require strict temperature governance.
#@@# Dual Drawer Configuration#@#
Two drawers accommodate four 12-inch x 20-inch x 6-inch pans total, with each drawer sized to hold two pans for organized mise en place. Kitchen staff increase prep speed by accessing separate compartments for proteins and prepared components.
#@@# Efficient Refrigeration System#@#
The self-contained refrigeration system uses R-290 hydrocarbon refrigerant and a 4/5 HP compressor to balance cooling capacity with energy considerations. Maintenance teams benefit from a compact compressor layout and standardized electrical requirements at 115V and 60 hertz.
#@@# Sanitation and Safety#@#
An aluminum interior and full marine drip guard manage condensation and fluid control while meeting UL-Sanitation criteria. Safety officers gain confidence from cULus and UL EPH Classified listings supporting regulatory compliance.
#@@# Built for Serviceability#@#
The design includes a front-access service arrangement and NEMA 5-15P power connection for straightforward installation and field maintenance.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect gaskets weekly and replace any with cracks or compression to maintain temperature integrity. Clean condenser coils monthly with a soft brush and low-pressure vacuum to remove dust and enhance heat transfer. Defrost the unit based on usage; remove ice buildup over 1/4 inch to ensure airflow. Sanitize drawers and interior with a mild detergent, rinse with clear water, and dry before reinserting pans.
