Designed for high-throughput kitchens that require reliable cold storage and fast access, this refrigerated chef base delivers consistent temperature control and organized storage without sacrificing workflow efficiency. Contractors, culinary directors, and food service managers will find its 47 cu. ft. capacity and four-drawer layout streamline prep and service lines while minimizing refrigerator footprint. Engineers specify side-mounted refrigeration and R-290 refrigerant to meet energy and environmental targets in modern commercial kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove contents. Empty drawers and wash with warm, soapy water; rinse and dry. Clean interior and gaskets with a mild detergent and soft cloth. Degrease top and exterior using non-abrasive cleaner. Vacuum condenser coils and remove debris monthly to improve efficiency. Inspect caster wheels and tighten fasteners. Sanitize food-contact surfaces per CSA or local rules. Reconnect power after unit is completely dry.#@@#Additional Info#@#Omcan USA 72" stainless steel refrigerated chef base has four insulated drawers for eight full-size pans, 47 cu. ft.#@@#General Info#@#Description #@#
Designed for high-throughput kitchens that require reliable cold storage and fast access, this refrigerated chef base delivers consistent temperature control and organized storage without sacrificing workflow efficiency. Contractors, culinary directors, and food service managers will find its 47 cu. ft. capacity and four-drawer layout streamline prep and service lines while minimizing refrigerator footprint. Engineers specify side-mounted refrigeration and R-290 refrigerant to meet energy and environmental targets in modern commercial kitchens.
#@@# Four Drawers#@#
Each drawer accommodates eight full-size pans, enabling systematic ingredient staging for busy lines. Operators gain direct access to organized products, reducing retrieval time and preventing cross-traffic during peak service.
#@@# Large Internal Capacity#@#
The unit provides 47 cu. ft. of refrigerated volume, which supports extended prep runs and bulk storage for high-volume operations. Managers experience fewer restock cycles and stable inventory staging across shifts.
#@@# Temperature Control#@#
The refrigeration system maintains 33°F to 41°F, supporting safe storage for perishable items and compliance with food safety protocols. Supervisors monitor consistent set points to reduce spoilage and maintain product quality.
#@@# Side Mounted System#@#
Technicians install the compressor on the side, simplifying service access and reducing downtime during maintenance. Facilities teams appreciate clear serviceability that limits equipment outage and labor disruption.
#@@# Stainless Steel Exterior#@#
The 304 stainless steel interior and exterior deliver corrosion resistance and meet sanitation standards for food preparation areas. Cleaning crews perform rapid washdowns that preserve finish and hygiene certification.
#@@#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 coils weekly and remove dust with a soft brush to sustain heat transfer efficiency. Defrost manually if frost exceeds ¼ inch and operate at 33°F to 41°F for optimal food safety. Sanitize drawers and interior with a mild quaternary ammonium or detergent solution; rinse and dry before reassembly. Lubricate caster stems quarterly and verify leveling to prevent door misalignment. Monitor refrigerant performance and contact CSA‑listed service technicians for R-290 system work.
