Stop losing production time to undersized cold storage. This 108-inch six-drawer refrigerated base is engineered for continuous service and organized prep, delivering large pan capacity while integrating directly under worktops to streamline workflow and reduce transfer steps.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit. Remove contents and wash drawers with warm, soapy water; rinse and dry thoroughly. Clean stainless steel exterior with non-abrasive cleaner and soft cloth. Vacuum condenser coils and remove debris to maintain efficiency. Degrease oven vents and interior components to prevent fires. Inspect door gaskets for wear; replace when damaged. Sanitize food-contact surfaces to remove bacteria and reduce foodborne illness risk. Reconnect power after unit is fully dry.#@@#Additional Info#@#Montague RB-108-SC is a 108" six-drawer refrigerated chef base with stainless steel construction, side-mounted R-404A refrigeration, 1/2 HP compressor, 115V/60Hz, 12 pan capacity, and 6" adjustable legs.#@@#General Info#@#Description #@#
Stop losing production time to undersized cold storage. This 108-inch six-drawer refrigerated base is engineered for continuous service and organized prep, delivering large pan capacity while integrating directly under worktops to streamline workflow and reduce transfer steps.
#@@# Large Pan Capacity#@#
This unit accepts up to 12 full-size pans across six 27-1/4 inch wide drawers, enabling long service runs and simplified menu staging. Teams gain faster assembly and fewer trips to remote refrigeration, improving throughput during peak periods.
#@@# Robust Stainless Construction#@#
The welded stainless steel body, frame, front, sides, and top provide the structural rigidity and cleanability required for commercial kitchens. Staff can clean surfaces quickly, and the heavy-gauge build resists warping and impact under heavy use.
#@@# Side Mounted Cooling#@#
A side-mounted self-contained refrigeration system locates the compressor and condensing components out of the drawer cavity for efficient cooling and accessible service. Technicians can perform maintenance without disturbing stored products, minimizing downtime.
#@@# Industrial Performance Specs#@#
The cabinet runs on a 1/2 HP compressor using R-404A refrigerant and operates on a 115v 60 Hz single-phase electrical supply, drawing 12.36 amps with a NEMA 5-20P cord and plug. Operators benefit from consistent temperature control suitable for high-throughput operations.
#@@# Adjustable Service Height#@#
Six-inch adjustable stainless steel legs provide secure leveling on uneven floors and permit cleaning beneath the base to meet sanitation protocols. Chefs can position the top at counter height for ergonomic access and reduced repetitive strain.
#@@# Safety and Compliance#@#
This product carries cULus and UL EPH classification, ensuring compliance with recognized safety standards for commercial refrigeration. Facilities meet inspection requirements and reduce risk during installation and service.
#@@#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 fins monthly and remove debris with a soft brush to maintain heat transfer efficiency. Drain and clean evaporator trays quarterly to avoid microbial buildup. Test door gaskets weekly; replace seals that show cracks or compression loss. Verify refrigerant circuits for leaks annually and document pressure readings. Level the unit and set legs to distribute weight evenly. Sanitize drawer interiors after shift changes using approved food‑service detergents.
