Maxximum MXCB60HC 62 Inch Refrigerated Chef Base 8.8 Cu. Ft. Storage with 2 Drawers

The Maxximum MXCB60HC Maxx Cold X-Series Refrigerated Chef Base is a commercial-grade refrigerated foodservice equipment designed for precise temperature control and durable construction. Featuring an 8.8 cubic foot capacity, this refrigerated chef base is built for professional kitchens requiring reliable storage and workflow integration. Equipped with forced-air refrigeration and automatic defrost, it maintains a temperature range of 33°F to 41°F, making it suitable for storing perishable ingredients. The unit's all stainless steel interior and exterior ensure high durability and sanitation standards, while the side-mounted compressor simplifies maintenance. With a side-mounted refrigeration system, stainless steel top, and mobility via four 5-inch swivel casters, this model supports efficient kitchen operations in foodservice environments such as restaurants, catering, and institutional kitchens.

Top Maxximum MXCB60HC Features

The Maxximum MXCB60HC refrigerated chef base provides precise temperature management and robust build suited for mid-volume commercial kitchens. Its two drawers facilitate organized storage, while the forced-air refrigeration ensures consistent cooling across contents. The stainless steel construction guarantees durability in demanding foodservice settings, and the side-mounted compressor allows straightforward servicing. Designed for ease of mobility and maintenance, it supports efficient kitchen workflows in restaurant and catering operations.

• Capacity: 8.8 cu. ft. storage space
• Material: All stainless steel for corrosion resistance
• Design: Compact footprint with four swivel casters
• Maintenance: Side-mounted compressor simplifies servicing
• Performance: Temperature range 33°F to 41°F with forced-air cooling

Ideal for restaurants and commercial kitchens needing reliable refrigerated storage with efficient workflow

Maxximum MXCB60HC Technical Specs

The Maxximum MXCB60HC is engineered with a self-contained, side-mounted hydrocarbon refrigeration system, ensuring reliable cooling with environmentally friendly R290 refrigerant. It measures 62 inches in width, 31.9 inches in depth, and 26 inches in height, with a weight of 302 lbs. Its stainless steel exterior and top provide durability and ease of cleaning. The unit operates within a temperature range of 33°F to 41°F, suitable for perishable food storage. Electrical specifications include a standard connection compatible with commercial kitchen power supplies, and it features a cETLus certification along with ETL sanitation approval for hygiene compliance. Designed for moderate throughput, this refrigerated base supports efficient food handling in restaurant environments, with minimal maintenance required due to its automatic defrost system and durable construction.

• Electrical Requirements: Standard commercial power, voltage unspecified
• Cooling Method: Self-contained, side-mounted hydrocarbon refrigeration
• Refrigeration Type: Hydrocarbon
• Production Capacity: N/A
• Dimensions: 62" W x 31.9" D x 26" H
• Weight: 302 lbs
• Construction & Finish: All stainless steel exterior and top
• Temperature Range: 33°F to 41°F
• Food Safety: Stainless steel surface, easy cleaning, meets sanitation standards
• Refrigeration: Side-mounted compressor with forced-air cooling for even temperature distribution

• Electrical Compatibility: Must connect to standard commercial outlets compatible with unit specs
• Clearance: Adequate airflow around sides and rear for optimal performance
• Drainage: Compatible with standard floor drains for automatic defrost
• Mobility: Four 5" swivel casters for easy positioning
• Maintenance: Side-mounted compressor for straightforward access and servicing

What is a commercial refrigerated chef base

A commercial refrigerated chef base is specialized kitchen equipment designed to provide regulated cooling for ingredients and food items within a workplace setting. It typically features an integrated refrigeration system, durable construction, and storage compartments such as drawers or doors. The Maxximum MXCB60HC model, for example, is installed in professional kitchens, catering operations, and institutional foodservice environments, supporting efficient food prep and storage with precise temperature control and robust materials, making it ideal for restaurant and catering use.

Top Refrigerated Chef Bases for Commercial Foodservice Settings

Top commercial refrigerated chef bases deliver durable, reliable cooling solutions for mid-volume food operations, with precise temperature control and ergonomic design. Maxximum MXCB60HC exemplifies high-performance kitchen equipment suitable for restaurant prep stations and catering kitchens, supporting operational efficiency and sanitation standards in busy foodservice environments.

• Operation Type — suitable for moderate throughput kitchens
• Kitchen Setting — optimized for compact commercial spaces
• Foodservice Category — ideal for restaurant and catering prep stations
• Workload Qualification — supporting consistent ingredient storage
• Use Case — excellent for refrigerated ingredient organization and workflow

Why Choose Maxximum MXCB60HC?

Maxximum MXCB60HC offers a professional-grade design with all stainless steel construction, side-mounted refrigeration for ease of maintenance, and precise temperature control. Its compact footprint with mobility features enables flexible placement within commercial kitchens, supporting efficient workflows and sanitation compliance. This model's robust build and thoughtful features set it apart from standard refrigerated bases, ensuring long-term operational reliability in demanding foodservice environments.

• Built with durable stainless steel for longevity
• Side-mounted compressor facilitates straightforward servicing
• Environmentally friendly hydrocarbon refrigerant enhances eco-efficiency
• Compact width with mobility for versatile kitchen placement
• Reliable temperature regulation supporting food safety