Stop sacrificing prep space for refrigeration capacity. This four-drawer refrigerated chef base combines a full stainless top with a powerful R-290 refrigeration system to support continuous cookline operations while keeping ingredients at safe temperatures and within reach.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove contents. Wash drawers and interior with mild detergent and warm water; rinse and dry. Clean stainless steel top with non-abrasive cleaner and soft cloth. Vacuum condenser coils monthly to maintain efficiency. Defrost and sanitize door gaskets; inspect seals and replace if cracked. Remove grease from vents and oven areas to reduce fire risk. Log cleaning dates to support CSA and health inspections.#@@#Additional Info#@#The True TRCB-82-86 86.25"W four-drawer refrigerated chef base features a 1/3 HP compressor, R-290 refrigerant, 115v 60 Hz operation, stainless steel top, 32.13" depth, 515 pounds, and holds 10 full-size pans; CSA and CE certified, made in USA.#@@#General Info#@#Description #@#
Stop sacrificing prep space for refrigeration capacity. This four-drawer refrigerated chef base combines a full stainless top with a powerful R-290 refrigeration system to support continuous cookline operations while keeping ingredients at safe temperatures and within reach.
#@@# Space-Saving Footprint#@#
This unit measures 86.25 inches wide with a depth of 32.13 inches and a height of 20.38 inches, making it ideal for tight kitchen configurations. Designers will appreciate the low profile that preserves work surface area while delivering undercounter cooling where staff need it most.
#@@# Efficient Refrigeration System#@#
A side-mounted compressor with 1/3 HP power and R-290 refrigerant maintains consistent temperatures across the drawers while operating on a standard 115v, 1-Ph, 60 Hz circuit drawing 10.3 amps. Technicians have straightforward access for service without disrupting front-of-house activity.
#@@# Four Drawer Access#@#
Four insulated drawers store chilled products separately to reduce cross-contamination and limit temperature loss during access. Chefs can stage multiple ingredients in parallel for high-throughput production without sacrificing cold chain integrity.
#@@# Generous Pan Capacity#@#
Each drawer accepts up to 10 full-size pans, enabling organized ingredient layout and rapid changeover between menu items. Kitchens can reduce prep time by preloading pans for shifts, increasing line speed and minimizing mid-service restocking.
#@@# Durable Work Surface#@#
The stainless steel top provides a hygienic, easy-to-clean workspace that supports heavy prep tasks and hot pans. Staff gain a dedicated staging area that resists corrosion and simplifies sanitation protocols.
#@@# Regulatory Compliance#@#
This model meets CSA and CE certifications and ships with construction that reflects domestic manufacturing standards. Operators receive equipment that aligns with commercial code requirements and supports institutional purchasing policies.
#@@#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#@#Upon confirmation of the completed payment, Culinary Depot will ship/deliver the True TRCB-82-86 Refrigerated Chef Base.#@@#Maintenance Guide#@#Inspect condenser coils weekly and remove dust and debris using a soft brush or vacuum to maintain heat transfer efficiency. Wipe the stainless steel top and interior with a mild detergent solution and soft cloth; rinse and dry thoroughly to prevent residue. Verify drawer seals for cracks and replace worn gaskets to sustain airtight closure. Level the unit on installation and confirm electrical connections meet 115v, 60 Hz, 1-Ph specifications.