Collection: Refrigerated Chef Bases
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True Two Drawer Refrigerated Chef Base, 36", 115/60/1 - TRCB-36
SKU: 318/TRCB-36showroom.title showroomshowroom.title showroomshowroom.title showroomshowroom.title showroomshowroom.title showroomshowroom.title showroomshowroom.title showroomshowroom.title showroomshowroom.title showroomshowroom.title showroomAvailable to shipRegular price $8,896.56 CADSale price $8,896.56 CAD Regular priceUnit price / per$0.00 CAD -
showroom.title showroomshowroom.title showroomshowroom.title showroomshowroom.title showroomshowroom.title showroomshowroom.title showroomshowroom.title showroomshowroom.title showroomshowroom.title showroomshowroom.title showroomshowroom.title showroomAvailable to shipRegular price $13,134.33 CADSale price $13,134.33 CAD Regular priceUnit price / per
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Refrigerated chef bases put cold drawer storage directly under your cooking equipment. The top is built to carry countertop griddles, charbroilers and similar equipment, while the drawers below hold proteins and prepped ingredients right at the cook's knees.
This collection includes two-drawer chef bases from Hoshizaki (CR36A and CR60A) and True (TRCB-36). For the rest of the cold line, browse Refrigeration, Freezing & Ice Equipment.
What's in this collection
- 36" chef bases: Hoshizaki CR36A and True TRCB-36 suit a single griddle or charbroiler on a compact line.
- 60" chef bases: The Hoshizaki CR60A spans a longer section of the line and can carry more than one piece of countertop equipment.
What to consider when choosing a refrigerated chef base
- Width of the equipment on top: Match the chef base width to the countertop equipment it will support, and confirm the equipment's weight is suitable for the top.
- Heat and clearance: Chef bases sit under hot equipment. Follow the manufacturer's clearance guidance and keep ventilation paths open.
- Drawer capacity: Check how many hotel pans each drawer holds and at what depth, based on how much product you need at the station.
- Height: The chef base sets the working height of the equipment on top. Make sure the final height is comfortable for your cooks.
- Casters and cleaning: Casters make it easier to pull the unit out to clean behind the line.
Related categories
Buying guides
Frequently asked questions
What goes on top of a chef base?
Countertop cooking equipment such as griddles, charbroilers and hot plates. Check that the equipment's size and weight suit the chef base.
How is a chef base different from an undercounter refrigerator?
A chef base has drawers and a reinforced top designed to carry cooking equipment. An undercounter unit is built to sit under a counter, not to support hot equipment.
Do I still need an equipment stand?
Not where a chef base is used; it replaces the stand under that piece of equipment. Use equipment stands where you do not need refrigeration below.
Prefer to talk it through? Find a Russell Hendrix representative.
