Description
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
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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.
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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.
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Efficient Cooling: Maintains ideal temperatures between 33°F and 38°F with a side-mounted 1/3 HP compressor and environmentally friendly R290 refrigerant.
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Energy-Efficient Design: High-density polyurethane insulation helps conserve energy while keeping consistent temperatures.
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Durable Construction: Built with stainless steel front, top, and sides, plus an aluminum interior, ensuring long-lasting performance even in high-demand kitchens.
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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?
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Dimensions: 95.5″ W x 32.13″ D x 20.38″ H
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Weight: Approximately 610 lbs
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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
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Daily Cleaning: Wipe down stainless surfaces and clean the drawer gaskets using warm water and mild soap.
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Weekly Inspection: Ensure smooth operation of drawers and check for any signs of wear on gaskets.
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Condenser Cleaning: Clean the side-mounted condenser coils with a soft brush or vacuum monthly to maintain optimal cooling.
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Ensure Proper Ventilation: Make sure the condenser is not obstructed to ensure proper airflow and cooling.
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Top Load Recommendations: Only place equipment that maintains a minimum of 4″ clearance underneath to avoid overheating.
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Avoid Harsh Chemicals: Do not use ammonia-based cleaners as they may damage stainless steel or internal components.
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Check Gaskets & Fasteners: Regularly inspect magnetic gaskets for any deterioration and ensure all fasteners are tight to avoid heat loss or operational issues.
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