True TRCB-96-HC Equipment Stand, Refrigerated Base - TRCB96

True TRCB-96-HC Equipment Stand, Refrigerated Base - TRCB96

Refrigerated Chef Base, 95-1/2"W base, one-piece 300 series 18 gauge stainless steel top with V edge, (4) drawers (accommodates (3) 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, 10.4 amps, NEMA 5-15P, cULus, UL EPH Classified, CE, Made in USA

What our Experts Think

• Ample Storage Capacity: With 4 spacious drawers, each holding 3 full-size pans (12" x 20" x 4"), this unit provides easy access to ingredients while keeping them chilled.

• Heavy-Duty Worktop: The reinforced 18-gauge stainless steel top can support up to 1,434 lbs, perfect for heavy kitchen equipment, with a drip-resistant “V” edge to minimize spills.

• Efficient Cooling: Maintains ideal temperatures between 33°F and 38°F with a side-mounted 1/3 HP compressor and environmentally friendly R290 refrigerant.

• Energy-Efficient Design: High-density polyurethane insulation helps conserve energy while keeping consistent temperatures.

• Durable Construction: Built with stainless steel front, top, and sides, plus an aluminum interior, ensuring long-lasting performance even in high-demand kitchens.

• Easy Mobility and Maintenance: Equipped with 4" castors for easy movement and features removable, tool-free slides for quick cleaning.

Q&A

Q: What is the True TRCB-96-HC Equipment Stand?
A: The True TRCB-96-HC is a 96-inch refrigerated chef base, designed to combine cold storage with a durable equipment stand. It's ideal for commercial kitchens, allowing chefs to store ingredients below cooking equipment while maintaining easy access.

Q: What are the dimensions and power requirements?

• Dimensions: 95.5" W x 32.13" D x 20.38" H

• Weight: Approximately 610 lbs

• Power: 115V / 60Hz / 1 Phase, 4.4 Amps, NEMA 5-15P plug

Q: Is the TRCB-96-HC suitable for open food storage?
A: Yes, it is NSF/ANSI Standard 7 compliant, making it suitable for open food storage in commercial kitchens.

Q: What type of kitchen is this unit best suited for?
A: The TRCB-96-HC is ideal for high-volume commercial kitchens, including restaurants, hotels, and catering operations.

Q: How should cooking equipment be placed on top?
A: It is recommended to maintain a minimum clearance of 4" between the bottom of cooking equipment and the TRCB top for proper ventilation. Additionally, installing a heat shield is suggested for optimal performance.

Maintenance Tips

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

• Weekly Inspection: Ensure smooth operation of drawers and check for any signs of wear on gaskets.

• Condenser Cleaning: Clean the side-mounted condenser coils with a soft brush or vacuum monthly to maintain optimal cooling.

• Ensure Proper Ventilation: Make sure the condenser is not obstructed to ensure proper airflow and cooling.

• Top Load Recommendations: Only place equipment that maintains a minimum of 4" clearance underneath to avoid overheating.

• Avoid Harsh Chemicals: Do not use ammonia-based cleaners as they may damage stainless steel or internal components.

• Check Gaskets & Fasteners: Regularly inspect magnetic gaskets for any deterioration and ensure all fasteners are tight to avoid heat loss or operational issues.