Excellent 4.9 | 18,452 reviews

True Mfg. - General Foodservice Undercounter & Worktop Refrigeration - TRCB-52-HC

True Mfg. - General Foodservice Undercounter & Worktop Refrigeration - TRCB-52-HC

$4,833.99
$4,833.99 $6,444.12
SAVE 24% Sold out
True Mfg. - General Foodservice Undercounter & Worktop Refrigeration - TRCB-52-HC

True Mfg. - General Foodservice Undercounter & Worktop Refrigeration - TRCB-52-HC

$4,833.99
$4,833.99 $6,444.12
SAVE 24% Sold out

True Mfg. - General Foodservice  Undercounter & Worktop Refrigeration - TRCB-52-HC

Two-Drawer, 1/4 HP, R290 Hydrocarbon Refrigeration

Built to thrive on the front line, the True TRCB-52-HC keeps ingredients safely chilled at 33–38 °F while its heavy-duty stainless worktop supports up to 717 lb of countertop cooking equipment. Backed by a 7-year parts, labor & compressor warranty, this NSF-listed chef base delivers the reliability, efficiency and food-safety performance today’s kitchens demand.

Features
  • One-piece 18-ga 300 series stainless steel top with drip-resistant “V” edge.
  • (2) full-extension drawers; each holds (3) 12" × 20" × 4" hotel pans (pans sold separately).
  • Factory-balanced, self-contained refrigeration system charged with eco-friendly R290.
  • Extra-large evaporator coil & high-capacity condenser maintain 33–38 °F (0.5–3.3 °C).
  • Exterior digital temperature display for at-a-glance monitoring.
  • Heavy-duty stainless drawer slides & rollers remove without tools for rapid cleaning.
  • One-piece magnetic drawer gaskets—snap out for sanitation.
  • 4" diameter swivel casters; front casters lock for line-up stability.
  • Foamed-in-place, zero-ODP/GWP polyurethane insulation.
  • cULus, UL EPH Classified & CE listed; proudly made in the USA.
  • Lower utility costs—high-efficiency components shorten run times.
  • Space-saving workflow—store proteins directly under griddles, charbroilers or ranges.
  • Labor friendly—tool-less drawer & gasket removal cuts cleaning time to minutes.
  • Sustainable choice—hydrocarbon refrigerant reduces environmental impact.
What our Experts Think
  • Compact 52" refrigerated chef base (TRCB-52-HC) designed for space-saving integration directly under commercial cookline equipment.
  • Maintains reliable 33°F–38°F (0.5°C–3.3°C) food-safe temperatures for consistent ingredient freshness during peak service hours.
  • Built with stainless steel front, top, and sides plus a durable commercial-grade interior for long-term kitchen durability and hygiene.
  • Features a reinforced stainless steel top supporting up to 717 lb (326 kg) of cooking equipment such as fryers and griddles.
  • Equipped with a factory-balanced R290 hydrocarbon refrigeration system for efficient cooling, fast pull-down, and strong recovery under load.
  • Includes 2 heavy-duty refrigerated drawers designed for organized mise en place storage and fast access during busy service.
  • Uses high-density foamed-in-place insulation to improve energy efficiency and maintain stable internal cabinet temperatures.
  • Engineered for restaurants, cafés, hotels, and institutional kitchens where reliability and workflow efficiency are critical.
  • Built to True Manufacturing standards for long service life, low maintenance, and consistent commercial-grade performance.

Q&A

Q: What is the True TRCB-52-HC used for?
A: It is a commercial refrigerated chef base (undercounter/worktop unit) designed to store ingredients in refrigerated drawers while supporting countertop cooking equipment like griddles, fryers, and charbroilers directly on top for efficient cookline workflow.

Q: What temperature range does it maintain?
A: It maintains a safe holding range of 33°F to 38°F (0.5°C to 3.3°C) for consistent food safety in commercial kitchens.

Q: How much cooking equipment can it support?
A: The reinforced stainless steel top supports up to 717 lb (326 kg) of countertop cooking equipment.

Q: How many drawers does it have and what do they hold?
A: It includes 2 heavy-duty refrigerated drawers, each capable of holding multiple 12” x 20” food pans for organized prep storage and fast access during service.

Q: What refrigerant does it use?
A: It uses R290 hydrocarbon refrigerant, an energy-efficient, low environmental impact refrigerant with zero ozone depletion potential.

Q: What type of kitchens is it best for?
A: It is built for restaurants, hotels, cafeterias, and commercial kitchens that need compact, durable refrigeration directly at the cookline to improve speed, efficiency, and workflow.


Maintenance Tips
  • Clean condenser coils every 30 days to maintain peak cooling efficiency and prevent compressor strain.
  • Keep right-side ventilation clear to ensure proper airflow and stable 33°F–38°F operation.
  • Maintain at least 4" clearance from cooking equipment above to avoid heat damage and performance loss.
  • Wipe stainless steel surfaces daily with mild, non-abrasive cleaners to prevent corrosion and buildup.
  • Inspect drawer gaskets regularly and replace if worn to maintain a tight seal and food-safe temperatures.
  • Clean drawer slides and rollers to ensure smooth operation and reduce wear in busy kitchens.
  • Keep drain lines clear to prevent water pooling, odors, or ice buildup inside the unit.
  • Ensure unit is level and casters are locked for proper drawer alignment and sealing performance.
  • Schedule routine professional servicing for compressor, fans, and refrigeration system reliability.
View full details