True TRCB-72-HC Equipment Stand, Refrigerated Base - TRCB72

True TRCB-72-HC Equipment Stand, Refrigerated Base - TRCB72

Refrigerated Chef Base, 72-3/8"W base, one-piece 300 series 18 gauge stainless steel top with V edge, (4) drawers (accommodates (2) 12" x 20" x 4" pans, NOT included), stainless steel front/sides, aluminum back, aluminum interior with stainless steel floor, 4" castors, 1/3 HP, 115v/60/1-ph, 9.9 amps, NEMA 5-15P, cULus, UL EPH Classified, CE, Made in USA

What our Experts Think

• All-in-One Functionality: Combines a refrigerated base with a rugged equipment stand—ideal for maximizing workspace efficiency.

• Drawer Capacity: 4 heavy-duty drawers fit up to 8 full-size pans (12" x 20" x 4"), keeping ingredients cold and accessible.

• Heavy-Duty Load Support: Built to handle up to 1,084 lbs of countertop cooking equipment with a reinforced, spill-resistant top.

• Reliable Cooling: Maintains 33°F to 38°F with a side-mounted 1/3 HP compressor and eco-friendly R290 refrigerant.

• Premium Build: Stainless steel exterior and drawer faces with an aluminum interior and stainless steel floor for long-lasting use.

• Easy to Move: Fitted with 4" castors for quick mobility and floor cleaning access.

• Energy Efficient: High-density polyurethane insulation helps conserve energy and maintain consistent cooling.

Q&A

Q: What is the True TRCB-72-HC Equipment Stand?
A: The True TRCB-72-HC is a 72-inch refrigerated chef base that combines cold storage with a heavy-duty equipment stand. It’s designed for commercial kitchens needing to store ingredients below cooking equipment while saving space.

Q: What are the dimensions and power requirements?
A:

• Size: 72 3/8" W x 33 1/8" D x 25 1/2" H

• Weight: Approx. 435 lbs

• Power: 115V, 1 phase, 4.4 amps, NEMA 5-15P plug

Q: Is the TRCB-72-HC suitable for open food storage?
A: Yes, it is NSF/ANSI Standard 7 compliant, making it safe for open food storage in commercial environments.

Q: What type of kitchen is this unit best suited for?
A: Ideal for high-volume commercial kitchens, including restaurants, hotels, and catering operations, especially where refrigerated storage and countertop cooking appliances need to coexist.

Q: How should cooking equipment be placed on top?
A: Allow at least 4" of clearance between the TRCB’s surface and the underside of any cooking equipment. Use a heat shield when needed to protect refrigeration performance.

Maintenance Tips

1. Daily Cleaning: Wipe down stainless surfaces and clean drawer gaskets using mild soap and warm water.

2. Weekly Inspection: Check drawers for smooth operation and inspect gaskets for tears or wear.

3. Monthly Condenser Cleaning: Remove dust and debris from the side-mounted condenser coils using a soft brush or vacuum to maintain cooling efficiency.

4. Ensure Proper Ventilation: Keep vents unobstructed and maintain at least 4" clearance around the base.

5. Top Load Limit: Only place equipment that maintains at least 4" clearance underneath to avoid compressor overheating and warranty issues.

6. Avoid Chemical Cleaners: Do not use bleach or ammonia-based solutions, as these may corrode stainless steel surfaces and internal components.