Engineered for continuous high-volume operations, this refrigerated chef base combines heavy-duty construction with precise cold control to support demanding kitchen workflows. Designed to fit under countertops and worktables, the unit offers organized refrigerated storage with quick access to commonly used pans and plated items. Facilities that prioritize uptime and consistent temperatures will appreciate the reliable capacity and serviceable components in this design.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove contents. Use mild detergent and warm water to clean drawer interiors, gaskets, and stainless exterior with a soft cloth. Brush condenser coils and remove debris to improve efficiency. Defog and dry all surfaces before restoring power. Clean vents and oven-adjacent surfaces to reduce grease and fire risk. Schedule weekly checks to prevent breakdowns and ensure CSA and cULus compliance.#@@#Additional Info#@#Montague RB-96-SC features a 96" stainless steel base with six drawers, 1/2 HP R-404A refrigeration, 12 full-size pan capacity, 115V/60Hz operation, and 6" adjustable legs, cULus and UL EPH Classified.#@@#General Info#@#Description #@#
Engineered for continuous high-volume operations, this refrigerated chef base combines heavy-duty construction with precise cold control to support demanding kitchen workflows. Designed to fit under countertops and worktables, the unit offers organized refrigerated storage with quick access to commonly used pans and plated items. Facilities that prioritize uptime and consistent temperatures will appreciate the reliable capacity and serviceable components in this design.
#@@# Durable Stainless Construction#@#
The body, frame, front, sides, and top are constructed from welded stainless steel, ensuring resistance to corrosion and durability for daily commercial use. Kitchens benefit from a solid mounting surface and a cleanable exterior, which reduces long-term maintenance and replacement cycles.
#@@# Generous Pan Capacity#@#
The interior is sized to accommodate 12 full-size pans, allowing for the staging of prepared ingredients, prepped items, or plated components within easy reach. Chefs can accelerate service by organizing multiple pan layouts across three sections to meet production demands effectively.
#@@# Multi Drawer Configuration#@#
The design includes four drawers plus two larger-width drawers for flexible storage of varied containers and portions, reducing retrieval time during peak service. Staff gain organized access that minimizes door openings, helping to preserve steady internal temperatures.
#@@# Side Mounted Refrigeration#@#
The compressor and refrigeration group are located on the side, maximizing interior volume and allowing straightforward field service without disturbing stored products. Maintenance teams can perform routine checks and repairs with less downtime compared to top or rear-mounted systems.
#@@# Efficient Cooling System#@#
The unit operates on R-404A refrigerant with a 1/2 HP compressor and a full load current of 12.36 amps at 115v/60/1-ph, balancing cooling performance and electrical compatibility for typical commercial kitchens.
#@@#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#@#Follow the manufacturer recommended cleaning schedule for the Montague RB-96-SC: defrost and sanitize drawers weekly with mild detergent and warm water, then rinse and dry. Inspect door gaskets and hinges monthly; replace damaged seals to maintain temperature. Clean condenser coils quarterly to prevent airflow issues. Verify thermostat calibration and check refrigerant lines for leaks. Lubricate drawer slides and tighten fasteners as needed for reliable operation.
