This refrigerated chef base is designed for busy commercial kitchens that need chilled ingredients directly under the cookline. It combines a stainless steel worktop, pull-out refrigerated drawers, ventilated fan cooling, and digital electronic temperature control in one low-profile undercounter station. With a 33°F to 41°F holding range, cooks can keep meats, dairy, sauces, vegetables, and toppings close to griddles, ovens, fryers, sandwich lines, and pizza stations.
The drawer workflow helps reduce unnecessary steps during rush service. Independent drawers let teams separate ingredient types, open only the section they need, and return pans quickly after use. Soft-close slides support smooth operation, while 4-inch-deep stainless steel pans create organized zones for portioning, staging, and restocking. Available configurations include 6.5, 9.6, 10.5, 16.0, and 19.1 cu ft capacity, giving operators options for compact kitchens, wider cooklines, and high-output production areas
Ventilated airflow circulates cold air throughout the cabinet to support even holding and faster temperature recovery when drawers are opened frequently. Automatic defrost, self-evaporation, a copper fin evaporator, R290 refrigerant, and electronic thermostat control help simplify daily operation. The 1.97-inch high-density foaming layer helps retain cold air, while 430 stainless steel interior and exterior surfaces are easy to wipe and suited for demanding foodservice environments
The reinforced 16-gauge, 1.77-inch worktop supports countertop equipment placement and active prep tasks, with model-based load capacities from 730 lb to 1320 lb. Each drawer supports up to 200 lb. Swivel casters make repositioning and cleaning more convenient, and locking brakes help keep the unit stable during service. ETL and DOE listings support commercial kitchen use, making this chef base a practical choice for restaurants, cafés, hotels, schools, delis, catering kitchens