Chef Base - Refrigerated

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True Refrigeration TRCB-52
True TRCB-52 52" Chef Base w/ (2) Drawers - 115v

KaTom #: 598-TRCB52

Ships Free

Turbo Air TCBE-82SDR
Turbo Air TCBE-82SDR 84" Chef Base w/ (4) Drawers - 115v

KaTom #: 083-TCBE82SDR

Ships Free
In Stock
$4,555.24 / Each
True Refrigeration TRCB-110
True TRCB-110 110" Chef Base w/ (6) Drawers - 115v

KaTom #: 598-TRCB110

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Arctic Air ARCB48
Arctic Air ARCB48 50" Chef Base w/ (2) Drawers - 115v

KaTom #: 150-ARCB48

Ships Free
In Stock
$1,949.00 / Each
Arctic Air ARCB60
Arctic Air ARCB60 62" Chef Base w/ (2) Drawers - 115v

KaTom #: 150-ARCB60

Ships Free
In Stock
$2,425.00 / Each
Turbo Air TCBE-96SDR
Turbo Air TCBE-96SDR 96" Chef Base w/ (4) Drawers - 115v

KaTom #: 083-TCBE96SDR

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In Stock
$5,235.64 / Each
Norlake NLCB36
Norlake NLCB36 36" Chef Base w/ (2) Drawers - 115v

KaTom #: 378-NLCB36

Ships Free
In Stock

(You can remove it at any time)
True Refrigeration TRCB-36
True TRCB-36 36" Chef Base w/ (2) Drawers - 115v

KaTom #: 598-TRCB36

Ships Free

True Refrigeration TRCB-52-60
True TRCB-52-60 60" Chef Base w/ (2) Drawers - 115v

KaTom #: 598-TRCB5260

Ships Free

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

KaTom #: 598-TRCB72

Ships Free

True Refrigeration TRCB-79
True TRCB-79 79" Chef Base w/ (4) Drawers - 115v

KaTom #: 598-TRCB79

Ships Free

Turbo Air TCBE-48SDR-N
Turbo Air TCBE-48SDR-N 48" Chef Base w/ (2) Drawers - 115v

KaTom #: 083-TCBE48SDRN

Ships Free
In Stock
$3,350.70 / Each
Turbo Air TCBE-82SDR-N
Turbo Air TCBE-82SDR-N 84" Chef Base w/ (4) Drawers - 115v

KaTom #: 083-TCBE82SDRN

Ships Free
In Stock
$4,555.24 / Each
Arctic Air ARCB72
Arctic Air ARCB72 74" Chef Base w/ (4) Drawers - 115v

KaTom #: 150-ARCB72

Ships Free
In Stock
$3,195.00 / Each
Delfield F2987P
Delfield F2987P 87.25" Chef Base w/ (6) Drawers - 115v

KaTom #: 032-F2987P

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Delfield F2999CP
Delfield F2999CP 99.25" Chef Base w/ (6) Drawers - 115v

KaTom #: 032-F2999CP

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Delfield F2999P
Delfield F2999P 99.25" Chef Base w/ (6) Drawers - 115v

KaTom #: 032-F2999P

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Delfield F29110CP
Delfield F29110CP 110.25" Chef Base w/ (6) Drawers - 115v

KaTom #: 032-F29110CP

Ships Free
In Stock

Delfield F2936CP
Delfield F2936CP 36.25" Chef Base w/ (2) Drawers - 115v

KaTom #: 032-F2936CP

Ships Free
In Stock

Delfield F2956CP
Delfield F2956CP 56.25" Chef Base w/ (2) Drawers - 115v

KaTom #: 032-F2956CP

Ships Free
In Stock

Delfield F2960CP
Delfield F2960CP 60" Chef Base w/ (4) Drawers - 115v

KaTom #: 032-F2960CP

Ships Free
In Stock

Delfield F2962CP
Delfield F2962CP 62.25" Chef Base w/ (4) Drawers - 115v

KaTom #: 032-F2962CP

Ships Free
In Stock

Arctic Air ARCB36
Arctic Air ARCB36 38" Chef Base w/ (2) Drawers, 115v

KaTom #: 150-ARCB36

Ships Free
In Stock
$1,799.00 / Each
Delfield F2973CP
Delfield F2973CP 73" Chef Base w/ (4) Drawers - 115v

KaTom #: 032-F2973CP

Ships Free
In Stock

Delfield F2975CP
Delfield F2975CP 75.25" Chef Base w/ (4) Drawers - 115v

KaTom #: 032-F2975CP

Ships Free
In Stock

(127 Results) Back to Top

As you shop for a chef base, 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 chef base, 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 chef base'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.

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