Stop sacrificing prep space for refrigeration capacity. This refrigerated chef base combines a full stainless worktop with two chilled drawers to support continuous service and maintain ingredient integrity during peak hours. Designed for food service professionals, the unit balances storage volume, accessibility, and temperature control to minimize the risk of expired products.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and remove contents. Pull drawers and wash interiors with mild soap and warm water, then rinse and dry. Clean condenser coils and side-mounted compressor area with a brush to remove dust and grease. Degrease vents and oven hoods to reduce fire risk. Sanitize food contact surfaces to remove bacteria and prevent foodborne illness. Inspect door seals and cords; replace damaged parts. Restore power only after the unit is completely dry.#@@#Additional Info#@#The Migali C-CB48-HC chef base offers 9.4 cu. ft. of refrigerated storage in a 48.4" stainless steel cabinet with two solid drawers, a side-mounted 1/6 HP compressor, and NSF, ETL, and CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing prep space for refrigeration capacity. This refrigerated chef base combines a full stainless worktop with two chilled drawers to support continuous service and maintain ingredient integrity during peak hours. Designed for food service professionals, the unit balances storage volume, accessibility, and temperature control to minimize the risk of expired products.
#@@# Front Stainless Top#@#
The stainless steel top provides a hygienic, impact-resistant work surface that supports staging and portioning tasks. Chefs will perform prep directly on the top while the cold storage below remains easily accessible for rapid replenishment.
#@@# Two Drawer Configuration#@#
Two solid drawers deliver compartmentalized chilled storage that reduces cross-contamination and speeds ingredient rotation. Staff can access organized portions without opening a full door, minimizing temperature loss and maintaining product quality.
#@@# Side Mounted Cooling#@#
A side-mounted compressor with 1/6 HP and R-134a refrigerant concentrates refrigeration components away from the workspace for serviceability. Technicians can reach the compressor from the side for faster maintenance and reduced downtime.
#@@# Temperature Range Control#@#
The refrigeration system maintains a temperature range of 33°F to 41°F, providing a stable cold envelope suitable for proteins, dairy, and prepared components. Operators can rely on consistent internal conditions to meet sanitation standards and extend shelf life.
#@@# Durable Stainless Interiors#@#
An all-stainless interior finish resists corrosion and simplifies sanitation procedures, aligning with NSF Certified and ETL Sanitation listings. Kitchen managers will inspect smooth surfaces that withstand frequent cleaning and chemical sanitizers.
#@@# Electrical and Service Specs#@#
The unit operates on 115V, 1-Ph power with a NEMA 5-15P cord and draws 2.3 amps at 60 hertz, allowing straightforward integration into standard kitchen circuits.
#@@#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#@#Culinary Depot usually ships the Migali C-CB48-HC Refrigerated Chef Base within # business days after receiving cleared payment.#@@#Maintenance Guide#@#Service personnel should inspect condenser coils monthly and remove debris with a soft brush and vacuum. Replace door gaskets at the first sign of cracking; test seal integrity with a sheet of paper. Sanitize stainless steel interior and exterior with a neutral pH cleaner, rinse, then dry to prevent corrosion. Lubricate drawer slides quarterly and check the electrical cord and NEMA 5-15P connection for damage. Monitor internal temperature daily, maintain 33°F to 41°F, and document readings.