Refrigerated Chef Bases

6 products

Refrigerated chef bases put cold drawer storage directly under countertop cooking equipment. The top carries griddles, charbroilers and similar equipment, while the drawers below keep proteins and prepped ingredients at the cook's knees, so the line keeps moving during service.

This collection includes EFI Versa Chill chef bases in 36" and 60" two-drawer and 72" four-drawer sizes, True TRCB-36 two-drawer models, and Hoshizaki CR36A (36") and CR60A (60") two-drawer units. For the rest of the cold line, browse Refrigeration, Freezing & Ice Equipment.

Chef base sizes in this collection

  • 36" chef bases: EFI CCB-36, True TRCB-36 and Hoshizaki CR36A, sized for a single griddle, charbroiler or cheese melter setup on a compact line.
  • 60" chef bases: EFI CCB-60 and Hoshizaki CR60A carry a longer run of countertop equipment with two wide drawers below.
  • 72" chef base: The EFI CCB-72 has four drawers, which lets a long line split proteins, sides and garnishes by station.

What to consider when choosing a chef base

  • Match the equipment above: Choose a width that supports the full footprint of the griddle, charbroiler or other countertop units you plan to set on top.
  • Drawer count and pan layout: More drawers mean more separation by item. Check each listing for drawer capacity and the pan sizes it accepts.
  • Working height: A chef base raises cooking equipment. Add the base height to the equipment height and confirm it works with your hood and your cooks.
  • Equipment limits: Confirm with the spec sheet which equipment types and weights the top is rated to carry.
  • Electrical: Hoshizaki and True models list 115V; check each listing for plug and circuit requirements.

Related categories

Refrigerated chef base FAQs

What is the difference between a chef base and an equipment stand?

Both raise countertop cooking equipment to working height. A chef base adds refrigerated drawers; an equipment stand is an open, non-refrigerated base.

What size chef base do I need?

Match the base to the total width of the equipment on top. A single 36" griddle fits a 36" base; a longer run of equipment needs a 60" or 72" base.

Can I use a worktop refrigerator instead?

Worktops are built as prep surfaces. Use a chef base when cooking equipment will sit on top.

Are replacement parts available?

Drawer gaskets and left- and right-side drawer slides for True chef bases are in Refrigeration Parts & Accessories.

Prefer to talk it through? Find a Russell Hendrix representative.