True Mfg. - General Foodservice Undercounter & Worktop Refrigeration - TRCB-82-84-HC

• Heavy-duty 84" refrigerated chef base (Spec Series 3) designed to integrate seamlessly under commercial cookline equipment for maximum kitchen efficiency.
• Maintains consistent 33°F–38°F (0.5°C–3.3°C) food-safe temperatures for reliable cold storage during continuous operation.
• Built with all stainless steel front, top, and sides for superior durability, sanitation, and long-term resistance to corrosion.
• Features a fully reinforced stainless steel top supporting up to 1,084 lb (492 kg) of commercial cooking equipment such as fryers and griddles.
• Powered by an oversized, factory-balanced R290 hydrocarbon refrigeration system for fast pull-down and strong recovery under heavy load conditions.
• Includes four heavy-duty refrigerated drawers designed for organized mise en place storage and rapid access during peak service.
• Equipped with high-density foamed-in-place insulation to improve energy efficiency and stabilize internal temperatures.
• Engineered for high-volume restaurants, hotels, and institutional kitchens where durability, speed, and reliability are critical.
• Built to True Manufacturing standards for long service life, low maintenance, and consistent commercial-grade performance.

Q: What is the True TRCB-82-84-HC 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, or charbroilers directly on top for efficient cookline workflow.

Q: What temperature does it maintain?
A: It maintains a consistent 33°F to 38°F (0.5°C to 3.3°C) for safe food storage in high-demand kitchens.

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

Q: How many drawers does it have and what do they hold?
A: It includes 4 heavy-duty refrigerated drawers. The left drawers hold up to three 12” x 20” pans, and the right drawers hold up to two, allowing flexible food prep organization.

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 businesses use this model?
A: It is built for restaurants, hotels, cafeterias, and high-volume commercial kitchens that need refrigeration directly at the cooking line for speed, efficiency, and space savings.

• Clean condenser coils every 30 days to maintain efficient cooling and protect the compressor.
• Keep front/right ventilation areas clear to ensure proper airflow and stable 33°F–38°F operation.
• 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 safety.
• Clean heavy-duty drawer slides and rollers to ensure smooth operation and reduce wear.
• Keep drain lines clear to prevent water pooling, odors, or ice formation inside the unit.
• Ensure the unit is level and casters are locked for proper drawer alignment and sealing.
• Maintain required clearance under cooking equipment (minimum ~4") to prevent heat damage and performance loss.
• Schedule routine professional servicing for compressor, fan motors, and refrigerant system longevity.