Chef Base

A refrigerated chef base can speed up your kitchen's operation by keeping cold ingredients close at hand for those cooking them. That reduces their trips across the room to get those items and ensures your foods are stored at safe temperatures all day, rather than left out near a cooking station. Above the cold storage, these units have reinforced tops for holding equipment like griddles, charbroilers, and even countertop fryers. They contain up to six sections, and some even have independent temperature controls so you can switch individual compartments between freezer and refrigerator. More

Filter Results
Displaying Items 1 - 25 of 81
True Refrigeration TRCB-79
True TRCB-79 79" Chef Base w/ (4) Drawers - 115v

KaTom #: 598-TRCB79

Free Shiping Quick Ship

True Refrigeration TRCB-72
True TRCB-72 72" Chef Base w/ (4) Drawers - 115v

KaTom #: 598-TRCB72

Free Shiping Quick Ship

True Refrigeration TRCB-96
True TRCB-96 96" Chef Base w/ (4) Drawers - 115v

KaTom #: 598-TRCB96

Free Shiping

Master-bilt MBCB72
Master-bilt MBCB72 72" Chef Base w/ (4) Drawers, 115v

KaTom #: 050-MBCB72

Free Shiping

(You can remove it at any time)
True Refrigeration TRCB-48
True TRCB-48 48" Chef Base w/ (2) Drawers - 115v

KaTom #: 598-TRCB48

Free Shiping Quick Ship

True Refrigeration TRCB-36
True TRCB-36 36" Chef Base w/ (2) Drawers - 115v

KaTom #: 598-TRCB36

Free Shiping

Beverage Air WTRCS361
Beverage Air WTRCS361 36" Chef Base w/ (2) Drawers - 115v

KaTom #: 118-WTRCS361

Free Shiping

Master-bilt MBCB36
Master-bilt MBCB36 36" Chef Base w/ (2) Drawers, 115v

KaTom #: 050-MBCB36

Free Shiping

(You can remove it at any time)
Delfield F2748
Delfield F2748 48" Chef Base w/ (2) Drawers - 115v

KaTom #: 032-F2748

Free Shiping

Vulcan-Hart VSC84
Vulcan-Hart VSC84 84" Chef Base w/ (4) Drawers - 115v

KaTom #: 207-VSC84

Free Shiping
Call us for pricing $10,374.95 / Each
Garland UN17FC78
Garland UN17FC78 78" Chef Base w/ (4) Drawers - 115v

KaTom #: 451-UN17FC78


Garland UN17R60
Garland UN17R60 60" Chef Base w/ (4) Drawers - 115v

KaTom #: 451-UN17R60


Master-bilt MBCB48
Master-bilt MBCB48 48" Chef Base w/ (2) Drawers, 115v

KaTom #: 050-MBCB48

Free Shiping

(You can remove it at any time)
Vulcan-Hart VSC48
Vulcan-Hart VSC48 48" Chef Base w/ (2) Drawers - 115v

KaTom #: 207-VSC48

Free Shiping
Call us for pricing $8,349.55 / Each
Garland UN17FC60
Garland UN17FC60 60" Chef Base w/ (2) Drawers - 115v

KaTom #: 451-UN17FC60


Garland UN17R36
Garland UN17R36 36" Chef Base w/ (2) Drawers - 115v

KaTom #: 451-UN17R36


True Refrigeration TRCB-82
True TRCB-82 82" Chef Base w/ (4) Drawers - 115v

KaTom #: 598-TRCB82

Free Shiping

Delfield F2962C
Delfield F2962C 62" Chef Base w/ (4) Drawers - 115v

KaTom #: 032-F2962C

Free Shiping

Traulsen TE084HT 115
Traulsen TE084HT 115 84" Chef Base w/ (4) Drawers - 115v

KaTom #: 206-TE084HT115

Free Shiping
$9,929.21 / Each
Garland GN17FR80
Garland GN17FR80 80" Chef Base w/ (6) Drawers - 115v

KaTom #: 451-GN17FR80


Garland UN17R108
Garland UN17R108 108" Chef Base w/ (4) Drawers - 115v

KaTom #: 451-UN17R108


Delfield F2887
Delfield F2887 87" Chef Base w/ (6) Drawers - 115v

KaTom #: 032-F2887

Free Shiping

Beverage Air WTRCS84-1
Beverage Air WTRCS84-1 84" Chef Base w/ (4) Drawers - 115v

KaTom #: 118-WTRCS841

Free Shiping

Garland GN17FR53
Garland GN17FR53 53" Chef Base w/ (4) Drawers - 115v

KaTom #: 451-GN17FR53


Garland UN17FR66
Garland UN17FR66 66" Chef Base w/ (4) Drawers - 115v

KaTom #: 451-UN17FR66


Displaying Items 1 - 25 of 81 Back to Top

As you shop for new equipment in this category, there are few things you should keep in mind that will help guide your selection. First, decide how many pieces of equipment you'll want to use on top of your chef base, then add the dimensions of those together to get a rough idea of how wide you need your new equipment to be. Then, determine what foods and ingredients you'll want to store in the compartment beneath the worktop unit. Finally, decide exactly where in your kitchen you'll install the cabinet.

Compressor Location

To do its job effectively, the refrigeration system must have ample room to breathe, and should not be obstructed by outside objects. Different models intake and exhaust air from different locations. Because you'll probably have one specific location in mind for installing your new equipment, it's important to pay attention to the location of the refrigeration system, as well as its air intake and exhaust vents. Make sure those areas will have plenty of clearance to provide sufficient air flow, which will keep the unit holding proper temperatures and extend its useful life.

  • Side-mounted compressors circulate air from either the left or right side of the unit and are good when your equipment will be installed at the end of a lineup, where no other equipment will be installed next to it.
  • Center-mounted compressors are located right in the middle of the equipment, with air intake and exaust through a split vent in the front. They're good in close quarters, where the unit will be surrounded on three sides with other equipment or walls.
  • Back-mounted compressors are situated in the rear of the unit, and should only be installed with plenty of clearance from walls and equipment behind the unit. Most manufacturers recommend at least 6 inches of space, but check spec sheets for more in-depth advice.

Independent Temperature Controls

For maximum adaptability or if you need to be able to thaw foods before cooking, choose a refrigerated chef base with independent temperature controls. This feature lets you easily switch each compartment between cooling and freezing, so you can change your equipment's function as your needs change. This is especially helpful if your menu changes, and you find yourself cooking different types of foods from month to month or season to season. It's also great for kitchens that cook a lot of frozen foods as they can be used to hold, then safely slack those items so they're ready to use.

Marine Edge

A marine edge is the raised edge of a countertop that's designed to contain liquid, keeping it off the floor and helping you maintain a safe, sanitary work environment. They're available on many types of restaurant equipment, and they're especially useful if you're prepping a lot of foods with natural juices that tend to make a mess.

HACCP Record Keeping

Hazard Analysis and Critical Control Points (HACCP) is a set of guidelines that aims to help foodservice professionals decrease the risk of foodborne illnesses and injuries. Many local and state governments are beginning to introduce HACCP guidelines into the laws concerning restaurant regulation, and some of the guidelines include keeping a record of the temperatures that food is stored at, keeping a log and making it easy to identify when food may have entered the 'danger zone' where foodborne pathogens might develop. If your business is required to keep such records, or if you want to be prepared for future changes, select a chef base with automatic HACCP record keeping technology.