MXCB72HC Maxx Cold Four Drawer Refrigerated Chef Base, 72” Wide
Ships in 24 - 48 Hours
The Maxx Cold MXCB72HC Refrigerated Chef Base
Maxx Cold Chef Bases are designed to streamline your foodservice operations. Our drawer models provide plenty of refrigerated storage space and quick, easy access to your food items. Constructed of all stainless steel, our chef stands provide additional room for countertop equipment such as grills. Equipped with 5” diameter swivel casters, two with brakes, full extension drawer slides and LED temperature display, you can depend on Maxx Cold Chef Bases.
- Constructed of stainless steel with a 74" worktop
- Four drawer model features recessed handles
- Four 5" diameter casters with two (2) locking brakes
- Environmentally friendly refrigerant R134A
- Forced-air refrigeration
- Automatic defrost system
- Holding temperature of 33°F and 41°F (1⁰C to 5⁰C)
- Available in 115V/60Hz and 230V/50-60Hz
- Storage capacity: 11.1 Cubic Ft. (314.3 L)
- Drawer depth is 7.9" inches (200mm)
|External Dimentions||74” x 31.9” x 26” (1880 x 810 x 660 mm)|
|Internal Dimentions||52” x 25.2” x 13.9” (1320 x 639 x 353 mm)|
|Net Capacity||11.1 Cu Ft (314 L)|
|Holding Temperature Range||33°F to 41°F (1°C to 5°C)|
|Shipping Weight||353 lbs (160 kg)|
|Refrigerant and Charge Size||R-290a 2.82 oz (80 g)|
|Electrical||115V / 60Hz / 1Ph|
The ETL Mark is proof of product compliance to North American and Canadian safety standards. Authorities Having Jurisdiction(AHJs) and code officials across the US and Canada accept the ETL Listed Mark as proof of product compliance to published industry standards. Retail buyers accept it on products they're sourcing. And every day, more and more consumers recognize it on products they purchase as a symbol of safety.
The ETL Sanitation Mark indicates that the manufacturer's production site conforms to a range of compliance measures and is subject to a periodic regimen of follow-up inspections to verify continued conformance. An ETL Sanitation Mark on Food Service Equipment indicates that equipment is fit for use in the production of food intended for human consumption, or the equipment is fit for use in an environment where food intended for human consumption is produced.