This refrigerated chef base is built for busy cooklines where chilled ingredients and countertop equipment need to work together in one station. The low undercounter profile places food pans directly below the cooking surface, helping cooks reduce steps, speed assembly, and keep meats, cheese, sauces, vegetables, toppings, and garnishes close during peak service. A 33°F to 41°F holding range with electronic temperature control makes daily monitoring simple, while ventilated fan cooling moves cold air through the drawers for balanced chilling and fast recovery after repeated access.
The stainless steel cabinet suits commercial kitchens, with a 16 gauge 1.77 inch worktop for supporting cooking or prep equipment and a 1.97 inch integrated foam layer for cold retention. Pull out drawers separate ingredients into organized zones, and soft close slides help the drawers shut quietly during rush periods. Depending on the selected model, the cabinet provides two or four drawers, worktop load ratings from 730 lb to 1320 lb, and drawer capacity up to 200 lb each.
Available widths include 36in, 48in, 52in, 72in, and 84in versions, all with 32.1 in depth and 25.6 in height. Pan layouts vary by model, ranging from mixed one third and one sixth pans for compact stations to large one third pan layouts for high volume lines. Four inch pan depth supports portioning and quick restocking for pizza, sandwiches, tacos, hot dogs, breakfast items, salad prep, and catering work
R290 refrigerant, automatic defrost, a copper fin evaporator, self evaporation, and a commercial compressor support dependable cold holding in busy kitchens. Swivel casters make repositioning easier for cleaning or layout changes, while locking brakes help keep the base steady during operation. With stainless interior and exterior surfaces, this chef base helps restaurants, cafés, concessions, hotels, commissaries, and food service teams combine refrigerated storage, prep organization