Equip high-volume kitchens with a purpose-built refrigerated base that balances storage density, rugged construction, and remote refrigeration compatibility. This unit enhances prep efficiency by placing six full-width drawers under work surfaces, allowing quick access to chilled ingredients while maintaining consistent temperatures suitable for continuous service. Operators will experience reduced downtime due to the modular design, which integrates with remote compressors and meets industry electrical standards for immediate installation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and remove all contents. Wipe interior and drawers with mild soap and warm water, then rinse. Clean exterior and welded stainless surfaces with non-abrasive cleaner. Remove grease from vents and nearby hood; degrease oven surfaces to reduce fire risk. Vacuum condenser coils and clean to improve efficiency. Sanitize food-contact surfaces to remove bacteria and prevent illness. Inspect seals and legs; tighten or replace as needed. Ensure unit is dry before reconnecting power.#@@#Additional Info#@#Montague RB-96-R 96" six-drawer refrigerated base features welded stainless steel, six 27-1/4" drawers (12 full-size pan capacity), remote R-448A refrigeration, 115V/60/1-ph, 3.0 amps, NEMA 5-20P, and 6" adjustable legs. cULus and UL EPH certified.#@@#General Info#@#Description #@#
Equip high-volume kitchens with a purpose-built refrigerated base that balances storage density, rugged construction, and remote refrigeration compatibility. This unit enhances prep efficiency by placing six full-width drawers under work surfaces, allowing quick access to chilled ingredients while maintaining consistent temperatures suitable for continuous service. Operators will experience reduced downtime due to the modular design, which integrates with remote compressors and meets industry electrical standards for immediate installation.
#@@# Construction Integrity#@#
Specify a welded stainless steel body, frame, front, sides, and top for a durable service life in demanding kitchens. Staff benefit from smooth surfaces that resist corrosion and simplify sanitation procedures during rapid turnovers.
#@@# Six Drawer Capacity#@#
Provide six 27-1/4 inch wide drawers that each accept full-size pans, delivering a 12-pan capacity for organized ingredient staging. Chefs gain faster assembly times by grouping components in dedicated drawers placed directly beneath the worktop.
#@@# Remote Refrigeration#@#
Support remote compressor installations using R-448A refrigerant to isolate heat and noise from the kitchen line. Managers will position compressors in mechanical rooms to enhance kitchen ergonomics and extend compressor longevity.
#@@# Electrical Compatibility#@#
Operate the unit on 115v 60 Hz single-phase power drawing 3.0 amps with a NEMA 5-20P plug for standard commercial circuits. Technicians will appreciate straightforward power requirements that simplify hookups and reduce commissioning time.
#@@# Height Adjustment#@#
Include 6-inch adjustable stainless steel legs to level the base on uneven floors and maintain proper workflow height relative to surrounding equipment. Maintenance teams will perform quick adjustments for cleaning access and stable 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#@#Service personnel should clean interior drawers and stainless steel surfaces daily with a mild nonabrasive detergent and warm water to prevent residue buildup. Inspect drawer gaskets weekly and replace worn seals immediately to maintain proper temperature. Verify level and adjust the 6" stainless steel legs monthly to ensure door alignment. Schedule condenser and remote system checks quarterly and log amperage readings; adhere to CSA and cULus service guidelines.
