Built to support high-volume kitchens, this refrigerated chef base combines robust cooling performance with a stainless work surface designed for continuous use. Professionals achieve consistent product holding between 33°F and 41°F while maintaining a usable top for prep and staging, enabling streamlined workflow and reducing steps during service. Engineers designed the unit with side-mounted refrigeration to simplify maintenance and preserve internal capacity for stored products.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and empty drawers. Remove racks and wipe interior with mild soap and warm water, then rinse. Clean condenser coils every month with a brush or vacuum to improve efficiency and lower bills. Degrease exterior and top with non‑abrasive cleaner. Inspect door seals and replace if cracked. Keep vents clear to prevent fires and equipment failure. Sanitize food contact surfaces to remove bacteria and pass CSA and health inspections. Dry completely before reconnecting power.#@@#Additional Info#@#Migali C-CB52-HC 52" refrigerated chef base has 10.4 cu. ft. storage, a side-mounted 1/6 HP compressor, R-134a refrigerant, stainless steel interior and exterior, two drawers, 115v/60Hz/1-Ph power, and a 9.5 ft. cord. CSA and ETL listed.#@@#General Info#@#Description #@#
Built to support high-volume kitchens, this refrigerated chef base combines robust cooling performance with a stainless work surface designed for continuous use. Professionals achieve consistent product holding between 33°F and 41°F while maintaining a usable top for prep and staging, enabling streamlined workflow and reducing steps during service. Engineers designed the unit with side-mounted refrigeration to simplify maintenance and preserve internal capacity for stored products.
#@@# Exterior Durability#@#
Manufacturers construct the housing and top from stainless steel to resist corrosion and withstand daily cleaning protocols in institutional settings. Operators appreciate the flat stainless top that serves as a durable work area and resists warping under heat and constant use.
#@@# Controlled Temperature Range#@#
Technicians calibrate the system to maintain a temperature range of 33°F to 41°F, ensuring safe cold holding for perishable items across shift changes. Food service managers rely on this range to meet HACCP guidelines and reduce product waste from temperature excursions.
#@@# Efficient Cooling System#@#
Designers fitted a side-mounted compressor with 1/6 HP power and R-134a refrigerant to deliver steady cooling without intruding on internal volume. Maintenance teams gain easier access to service points, which cuts downtime and simplifies routine checks.
#@@# Generous Internal Capacity#@#
Engineers provide approximately 10.4 cu. ft of refrigerated storage within a single section and two drawers, allowing kitchens to stage multiple ingredient packs or pans. Chefs can quickly access organized products from drawers, reducing door-open time and preserving the set temperature.
#@@# Electrical Compatibility#@#
Technicians configured the unit for 115v, single-phase, 60 Hz operation, drawing 2.3 amps through a NEMA 5-15P cord approximately 9.5 ft long.
#@@#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#@#Migali C-CB52-HC Chef Base is normally shipped within # business days after receiving and clearing the payment.#@@#Maintenance Guide#@#Inspect condenser coils monthly and remove dust with a soft brush to maintain efficiency. Defrost ice at 33°F to 41°F and drain melt water; use manual defrost until sensors read normal. Lubricate drawer slides quarterly and check gasket integrity; replace seals with cracks. Confirm level installation and secure 9.5 ft. cord to prevent strain. Record temperature logs daily and schedule CSA and ETL sanitation inspections annually for compliance.