Built for multiuse prep stations, this 48" cross temperature chef base delivers precise cold and freezing control across a wide -15°F to 40°F range while providing 7.21 cu. ft. of organized refrigerated storage. The stainless steel exterior and fire-proof top stand up to daily kitchen demands, and the digital display gives technicians direct access to setpoints and diagnostics for faster service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug before cleaning. Wash drawers with warm, soapy water; rinse and dry. Wipe stainless steel surfaces with non-abrasive cleaner and soft cloth. Clean aluminum interior with mild detergent; dry to prevent corrosion. Inspect and clean condenser coils to maintain efficiency. Check door seals for wear; replace if needed to avoid temperature loss and food safety risks.#@@#Additional Info#@#The Beverage Air WTCTCS48HC Chef Base offers 7.21 cu. ft. refrigerated storage in a 48" stainless steel cabinet with two drawers, temp range -15°F to 40°F, R-290 refrigerant, 4/5 HP compressor, aluminum interior, digital display, and UL listings.#@@#General Info#@#Description #@#
Built for multiuse prep stations, this 48" cross temperature chef base delivers precise cold and freezing control across a wide -15°F to 40°F range while providing 7.21 cu. ft. of organized refrigerated storage. The stainless steel exterior and fire-proof top stand up to daily kitchen demands, and the digital display gives technicians direct access to setpoints and diagnostics for faster service.
#@@# Temperature Range#@#
The unit operates between -15°F and 40°F, allowing staff to store frozen, chilled, and temp-sensitive ingredients in one footprint. Technicians program and monitor conditions through the digital interface to maintain compliance with food safety protocols.
#@@# Two Drawer Configuration#@#
Two drawers accommodate standard 12" x 20" x 6" pans per compartment, optimizing mise en place and portion control for high-volume line service. Chefs retrieve ingredients quickly, reducing line times and improving station workflow.
#@@# Stainless Steel Construction#@#
Front, sides, and top use stainless steel and a fire-proof top for durability and easier sanitation in busy kitchens. The full marine drip guard protects product and floor areas from spills during peak service.
#@@# Efficient Refrigeration#@#
Self-contained refrigeration with R-290 hydrocarbon refrigerant and a 4/5 HP compressor provides efficient cooling performance within a compact chassis. This configuration minimizes energy consumption while delivering steady temperature control for extended operation.
#@@# Service Accessibility#@#
A remote compressor location and a cULus and UL Sanitation classification simplify maintenance and verification for regulatory inspections. Service personnel access key components without disrupting kitchen operations.
#@@# Made in USA#@#
Manufactured in the United States, the chef base meets commercial equipment standards and supports local service networks. The unit ships with NEMA 5-15P compatibility for straightforward integration into existing electrical setups.
#@@#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 condenser coils monthly; remove dust with a brush or vacuum for efficient heat transfer. Defrost manually if frost exceeds 1/4 inch to maintain temperature stability. Clean stainless steel exterior with a damp cloth, mild detergent, and dry to prevent streaks. Wash drawers with soapy water; rinse and dry. Check door gaskets for cracks; replace if sealing fails. Verify display, levels, and connections. Schedule service for compressor and refrigerant checks.
