True Mfg. - General Foodservice Undercounter & Worktop Refrigeration - TRCB-79-HC~SPEC3

• Heavy-duty 79-1/4" Spec Series refrigerated chef base designed to integrate cold storage directly into fast-paced commercial cooklines.
• Maintains a precise 33°F–38°F (0.5°C–3.3°C) temperature range for safe, consistent ingredient holding during peak service.
• Built with full stainless steel exterior (front, top, sides, and interior) for maximum durability, sanitation, and long-term commercial reliability.
• Features a reinforced stainless steel top supporting up to 1,084 lb of cooking equipment, ideal for fryers, griddles, and countertop appliances.
• Powered by an oversized, factory-balanced R290 hydrocarbon refrigeration system for fast pull-down and strong temperature recovery under heavy load.
• Includes four heavy-duty locking drawers designed for efficient mise en place organization and rapid kitchen access.
• Equipped with high-density foamed-in-place insulation to improve energy efficiency and maintain stable internal temperatures.
• Engineered for restaurants, hotels, institutional kitchens, and high-volume foodservice operations requiring nonstop performance.
• Backed by True Manufacturing’s reputation for industrial-grade durability, low maintenance, and long service life performance.

Q: What is the True TRCB-79-HC~SPEC3 used for?
A: It is a commercial refrigerated chef base (undercounter/worktop unit) designed to store ingredients in refrigerated drawers while supporting heavy cooking equipment like griddles, fryers, and charbroilers directly on top for efficient cookline workflow.

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

Q: How much equipment can it support?
A: The reinforced stainless steel top supports up to 1,084 lb (492 kg) of cooking equipment.

Q: What storage does it include?
A: It features 4 heavy-duty refrigerated drawers, each designed to hold multiple 12” x 20” food pans for organized ingredient access.

Q: What refrigerant does it use?
A: It uses R290 hydrocarbon refrigerant, which is energy-efficient and environmentally friendly with very low global warming impact.

Q: What type of kitchens is it best for?
A: It is built for restaurants, hotels, cafeterias, and high-volume foodservice operations that need refrigeration directly at the cookline for speed, space efficiency, and workflow optimization.

• Clean condenser coils every 30 days to maintain optimal cooling and prevent compressor overheating.
• Keep right-side and front ventilation areas clear for proper airflow (side-breathing system).
• Wipe stainless steel exterior and interior 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 stable 33°F–38°F temperature range.
• Clean heavy-duty drawer slides and rollers to ensure smooth operation and reduce wear from high-volume kitchens.
• Keep drain lines clear to prevent water pooling, odors, or ice buildup inside drawers.
• Ensure unit is level and casters are locked for proper drawer alignment and sealing performance.
• Maintain required clearance from heat-generating cooking equipment (minimum ~4") to avoid performance loss.
• Schedule routine professional servicing for compressor, fans, and refrigerant system reliability.