The Maxximum MXCB48HC Maxx Cold X-Series Refrigerated Chef Base is a commercial-grade refrigerated food service equipment designed for robust culinary operations. This refrigerated chef base features a 6.5 cubic foot capacity, optimized for storing perishable ingredients within precise temperature control of 33°F to 41°F via forced-air refrigeration. Its side-mounted compressor enhances accessibility and reduces footprint, while the all-stainless steel exterior and interior ensure durability and ease of cleaning, suitable for high-demand kitchen environments. Equipped with two drawers and four 5" swivel casters for mobility, the MXCB48HC is ideal for professional kitchens requiring reliable, easy-to-maintain refrigerated storage integrated into workstations. The unit operates with R290 hydrocarbon refrigerant, aligning with energy efficiency standards for commercial foodservice applications.
Top Maxximum MXCB48HC Features
The Maxximum MXCB48HC refrigerated chef base offers precise temperature management, durable stainless steel construction, and flexible mobility for high-volume culinary workflows. It features two insulated drawers designed for efficient ingredient access, stainless steel exterior and interior for longevity, and four caster wheels for easy repositioning. The forced-air refrigeration system maintains even temperatures, facilitating consistent food quality. Its side-mounted compressor simplifies maintenance and serviceability, making it suitable for busy commercial kitchens handling moderate to high throughput, such as restaurant prep lines or catering operations.
- Offers consistent temperature range of 33°F to 41°F for food safety
- Constructed with stainless steel to withstand rigorous kitchen environments
- Equipped with four swivel casters for versatile mobility and positioning
- Includes two insulated drawers for organized ingredient storage
- Features side-mounted compressor for simplified maintenance and repair
Designed for professional kitchen operators requiring reliable refrigerated chef bases with ease of access and durability.
Maxximum MXCB48HC Technical Specs
The Maxximum MXCB48HC refrigerated chef base operates with a self-contained, side-mounted refrigeration system utilizing R290 hydrocarbon refrigerant, promoting energy-efficient cooling suited for commercial settings. With a width of approximately 50 inches, depth of 31.9 inches, and height of 26 inches, it fits seamlessly into standard prep line configurations. Weighing 260 lbs, this model is built with a stainless steel exterior and a stainless steel top, offering excellent corrosion resistance and ease of cleaning. The unit’s forced-air refrigeration system ensures even temperature distribution, maintaining safe ranges for food storage. Certified by cETLus and ETL-Sanitation standards, it guarantees food safety and sanitation compliance. Power requirements include a standard electrical connection suitable for most commercial kitchen outlets, with typical operation involving moderate energy consumption for consistent cooling. Its construction features durable, food-safe materials compatible with rigorous cleaning routines and sanitization protocols, ideal for mid-volume restaurant kitchens or institutional foodservice environments.
- Electrical requirements: 120V, 60Hz, 1 Phase, 15A
- Cooling method: Air-cooled, self-contained refrigeration
- Refrigeration type: Side-mounted compressor with hydrocarbon refrigerant
- Production capacity: Maintains internal temperature with forced-air system, specific lb/hr data not specified
- Construction & finish: All stainless steel exterior with stainless steel top
- Dimensional footprint: Width 50", depth 31.9", height 26"
- Weight: 260 lbs with durable steel housing
- Temperature range: 33°F to 41°F operating temperature
- Food safety: Materials compliant with sanitation standards, easy to clean
- Additional features: Forced-air cooling, automatic defrost, antimicrobial interior surfaces
- Electrical compatibility: Must be connected to dedicated 120V circuit with appropriate grounding
- Ventilation: Adequate clearance for side-mounted compressor ventilation
- Drainage: Includes drainage for defrost water with proper floor setup
- Cleaning routine: Easy disassembly of drawers and roll-out shelves for maintenance
- Storage integration: Compatible with standard kitchen setups for efficient workflow
- Installation: Requires 50 inches width clearance with proper ventilation space
- Mobility: Four casters for easy relocation within kitchen layout
What is a commercial refrigerated chef base?
A commercial refrigerated chef base is a specialized kitchen appliance designed to provide chilled storage directly integrated into food prep stations. These units, like the Maxximum MXCB48HC, typically feature precise temperature controls, durable stainless steel construction, and mobility for efficient workflow. Installed in professional kitchens, they support food safety and operational efficiency by keeping ingredients readily accessible at optimal temperatures during high-volume culinary activities, making them ideal for restaurant prep stations and catering environments.
Top refrigerated chef bases for moderate-volume foodservice settings
Designed for reliable refrigerated storage in moderate throughput kitchens, the Maxximum MXCB48HC offers durable build quality, precise temperature control, and easy mobility. Manufactured by Maxximum, this equipment stand suits busy restaurant prep lines, catering kitchens, or institutional foodservice spaces requiring dependable, compact refrigeration solutions for ingredient accessibility and workflow efficiency.
- Operation Type — moderate-volume kitchen prep stations
- Kitchen Type — compact commercial catering spaces
- Foodservice Category — restaurant and institutional kitchens
- Workload Qualifier — moderate throughput operations
- Use Case — ingredient storage at point-of-use
Why Choose Maxximum MXCB48HC?
Why Choose Maxximum MXCB48HC? This model combines robust stainless steel construction, efficient forced-air refrigeration, and side-mounted compressor design, ensuring durability and ease of maintenance in demanding commercial kitchen environments. Its 6.5 cu. ft. capacity and mobility features elevate workflow efficiency compared to similar units, while its automatic defrost system minimizes upkeep—making it suitable for professional kitchens requiring consistent performance and sanitation. Designed for reliability and ease of integration within busy culinary operations, the MXCB48HC stands out among refrigerated chef bases for its balance of build quality and functional performance.
- Compact footprint with stainless steel durability surpasses competitors
- Energy-efficient hydrocarbon refrigerant reduces operational costs
- Side-mounted compressor simplifies servicing and maintenance routines
- Rolling casters enable flexible positioning and space optimization
- Ideal for moderate-throughput kitchen environments requiring dependable refrigeration
