Description
True TRCB-110-HC Equipment Stand, Refrigerated Base – TRCB110
Refrigerated Chef Base, 110″W base, one-piece 300 series 18 gauge stainless steel top with V edge, (6) drawers (accommodates (2) 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, 9.5 amps, NEMA 5-15P, cULus, UL EPH Classified, CE, Made in USA
What our Experts Think
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Ample Storage & Workspace: The TRCB-110-HC offers a spacious 110-inch wide stainless steel top with a V-edge, designed to support up to 1,552 lbs of countertop cooking equipment. It includes six drawers, each capable of holding two full-size 12″ x 20″ x 4″ pans, providing organized storage for ingredients and supplies.
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Durable Construction: Built with a one-piece 18-gauge stainless steel top, stainless steel front and sides, and an aluminum back, the TRCB-110-HC is made to withstand the demands of busy commercial kitchens. Its stainless steel floor and coved corners make for easy cleaning and maintenance.
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Efficient Refrigeration: The unit features a self-contained refrigeration system using R290 hydrocarbon refrigerant, maintaining temperatures between 33°F and 38°F. The system ensures even cooling with an epoxy-coated evaporator to prevent corrosion, making it reliable and energy-efficient.
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User-Friendly Features: The six drawers are equipped with heavy-duty stainless steel slides and rollers for smooth operation. Magnetic gaskets are removable without tools for easy maintenance, ensuring the unit is both efficient and easy to keep clean.
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Electrical Specifications: Operating on 115V/60Hz/1-phase power, the TRCB-110-HC draws 4.4 amps and includes a 10-foot cord with a NEMA 5-15P plug, making installation simple.
Q&A
Q: What is the True TRCB-110-HC Equipment Stand?
A: The True TRCB-110-HC is a 110-inch-wide refrigerated chef base designed for commercial kitchens. It offers refrigerated storage while serving as a sturdy stand for countertop cooking equipment, making ingredients easily accessible.
Q: What are the key features of this equipment stand?
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Construction: Features a one-piece, 300 series 18-gauge stainless steel top with a „V“ edge to contain spills. The front, top, and sides are made of stainless steel, with an aluminum back. The interior is lined with clear-coated aluminum and has a stainless steel floor for easy cleaning.
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Drawers: Equipped with six drawers, each capable of holding two full-size (12″ x 20″ x 4″) food pans (pans sold separately). The drawers have stainless steel slides and frames, with recessed 12-inch handles, and magnetic gaskets for a tight seal.
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Refrigeration: Uses a self-contained, forced-air refrigeration system with R290 hydrocarbon refrigerant, maintaining temperatures between 33°F and 38°F.
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Capacity: The base can accommodate up to 12 full-size food pans, providing ample storage for ingredients.
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Mobility: Equipped with 4-inch diameter plate casters, with locks on the front set for stability.
Q: What are the dimensions and electrical requirements?
A: The unit measures 110″ W x 31.5″ D x 25.375″ H. It operates on a 115V/60Hz/1-phase system, drawing 4.4 amps, and comes with a 7-foot cord with a NEMA 5-15P plug.
Q: Is the True TRCB-110-HC suitable for high-volume commercial kitchens?
A: Yes, its robust construction, large storage capacity, and efficient refrigeration system make it ideal for high-demand foodservice environments.
Maintenance Tips
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Monthly Condenser Coil Cleaning: Disconnect power, remove the front grill, and gently clean the condenser coils using a soft brush or vacuum to prevent dust buildup.
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Weekly Exterior Cleaning: Wipe down stainless steel surfaces with a soft cloth and a non-abrasive cleaner to maintain appearance and prevent corrosion.
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Drawer Seal Inspection: Regularly check magnetic drawer gaskets for wear; clean and replace as necessary to ensure a tight seal and energy efficiency.
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Quarterly Interior Cleaning: Remove drawers and clean interior surfaces, including walls, floor, and ceiling, with a mild detergent solution; rinse and dry thoroughly to uphold hygiene standards.
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Biannual Fan Motor Check: Inspect evaporator and condenser fan motors to ensure proper operation, promoting efficient airflow and cooling.
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Annual Professional Servicing: Schedule a comprehensive inspection by a certified technician to assess electrical components, verify temperature accuracy, and ensure overall system functionality.
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