Stop compromising durability for utility. This refrigerated equipment base delivers professional cooling capacity and robust construction to integrate seamlessly with high-volume kitchen workflows. It supports remote refrigeration while providing organized refrigerated storage in a compact 48-inch footprint. Operators achieve reliable cold holding and streamlined mise en place without sacrificing service speed or workspace integrity.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove food and pans. Mix mild detergent with warm water. Wipe interior, drawers, gaskets, and exterior with a soft cloth; avoid abrasive pads. Clean condenser coils and vents to remove grease and dust. Sanitize food-contact surfaces with an approved CSA sanitizer; rinse and air dry. Inspect seals and hinges; tighten or replace parts to prevent leaks. Regular cleaning reduces bacteria, fire risk, energy use, and inspection failures.#@@#Additional Info#@#Montague RB-48-R 48" two-drawer refrigerated base supports remote refrigeration and accepts six full-size pans. Stainless steel construction with 6" adjustable legs ensures durability.#@@#General Info#@#Description #@#
Stop compromising durability for utility. This refrigerated equipment base delivers professional cooling capacity and robust construction to integrate seamlessly with high-volume kitchen workflows. It supports remote refrigeration while providing organized refrigerated storage in a compact 48-inch footprint. Operators achieve reliable cold holding and streamlined mise en place without sacrificing service speed or workspace integrity.
#@@# Solid Stainless Construction#@#
Engineers built the body, frame, front, sides, and top from welded stainless steel to resist corrosion and withstand daily use in commercial kitchens. Managers gain long service life and straightforward sanitation because smooth welded seams reduce dirt traps and simplify cleaning.
#@@# Optimized Drawer Layout#@#
Designers configured two sections with four drawers arranged as two 14-3/8 inch and two 22-3/8 inch wide openings to accept up to six full-size pans per section. Chefs obtain efficient ingredient organization and fast access during peak service, reducing retrieval time and maintaining temperature consistency for stored products.
#@@# Remote Refrigeration Ready#@#
The system relies on remote compressor placement and uses R-448A refrigerant to separate noisy, heat-generating components from the work area. Kitchens preserve floor space and reduce ambient heat load while facilities staff access compressors remotely for service without disturbing front-of-house operations.
#@@# Precise Electrical Specification#@#
The unit operates on 115 volts, 60 hertz single-phase power, drawing 1.68 amps with a NEMA 5-15P plug, meeting standard commercial electrical setups. Installers find straightforward integration into existing circuits and predictable power consumption for facility planning and load calculations.
#@@# Adjustable Support System#@#
Six-inch adjustable stainless steel legs allow five-point leveling and stable mounting on uneven surfaces common in older facilities.
#@@#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 drawer gaskets weekly; replace any with cracks or compression loss for a proper cold seal. Clean stainless surfaces with neutral detergent and a soft cloth, then rinse and dry to prevent corrosion. Flush drains and ensure pan channels are clear to avoid standing water. Tighten fasteners and check 6" adjustable legs for level; adjust for airflow and load distribution.
