Stop sacrificing prep space for refrigeration. This refrigerated chef base combines a full 60 inches of stainless steel work surface with two climate-controlled drawers, providing consistent cold storage and a usable countertop in one unit. Food service teams can accelerate mise en place and reduce service interruptions by storing frequently used pans within ergonomic reach while maintaining temperatures between 33°F and 38°F with digital precision.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove food. Empty drawers and wipe interiors with a mild soap solution. Clean gaskets and hinges with warm, soapy water; inspect seals. Vacuum condenser coils and remove debris. Defrost and drain per instructions when ice builds. Sanitize surfaces contacting food with an appropriate sanitizer. Reconnect power only after the unit is dry. Regular cleaning prevents contamination, fires, higher bills, breakdowns, and inspection failures.#@@#Additional Info#@#Dukers DCB52-60-D2 60"W refrigerated chef base has two drawers, each with 18 1/6-pan capacity. It features side-mounted R-290 refrigeration, digital control, and operates at 33°F to 38°F.#@@#General Info#@#Description #@#
Stop sacrificing prep space for refrigeration. This refrigerated chef base combines a full 60 inches of stainless steel work surface with two climate-controlled drawers, providing consistent cold storage and a usable countertop in one unit. Food service teams can accelerate mise en place and reduce service interruptions by storing frequently used pans within ergonomic reach while maintaining temperatures between 33°F and 38°F with digital precision.
#@@# Top Work Surface#@#
The engineered stainless steel top offers a continuous 60-inch workspace that integrates seamlessly with existing lines. Staff can perform prep and plating directly on the surface while the refrigerated compartments ensure safe holding conditions.
#@@# Dual Drawer Storage#@#
Two full-width drawers accommodate up to 18 1/6 pans each, optimizing ingredient organization for high-volume service. Chefs can access portions quickly, minimizing door openings and preserving internal temperature stability.
#@@# Side-Mounted Refrigeration#@#
The side-mounted compressor provides efficient cooling without compromising internal capacity, making maintenance access straightforward. Technicians can service the unit from the side while staff continue routine operations at the front.
#@@# Precise Temperature Control#@#
Digital controls maintain a temperature range of 33°F to 38°F and execute automatic defrost cycles to prevent frost buildup. Operators can quickly verify setpoints and trust consistent product temperatures for food safety compliance.
#@@# Durable Stainless Construction#@#
The 304 stainless steel interior and exterior resist corrosion and meet sanitation requirements for commercial kitchens. Cleaning routines remain fast and effective, supporting continuous service in demanding environments.
#@@# Mobile Stability#@#
Four heavy-duty 4-inch casters with brakes allow for easy repositioning for cleaning or line reconfiguration while providing secure locking during operation.
#@@#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 seals weekly and replace any that show cracks to maintain consistent 33°F to 38°F operation. Clean 304 stainless interior and exterior with a pH-neutral detergent and soft cloth; rinse and dry to prevent corrosion. Vacuum condenser on the side-mounted compressor monthly to preserve airflow. Defrost automatically per cycle; verify drain lines clear by flushing with warm water quarterly. Check caster brakes and torque hardware every six months to ensure safe handling.
