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

• Built as a heavy-duty 82-3/8" refrigerated chef base designed to support high-output commercial cooking lines while keeping ingredients within easy reach.
• Maintains a stable 33°F–38°F (0.5°C–3.3°C) temperature range for safe, compliant cold storage during peak kitchen operations.
• Engineered with an oversized R290 hydrocarbon refrigeration system for fast pull-down and strong temperature recovery under heavy use.
• Features a one-piece reinforced stainless steel top capable of supporting up to 1,084 lb of cooking equipment.
• Equipped with 4 heavy-duty refrigerated drawers for efficient mise en place organization and rapid ingredient access.
• Uses foamed-in-place high-density insulation to reduce energy loss and improve long-term efficiency.
• Designed for professional kitchens, restaurants, hotels, and institutional foodservice operations requiring nonstop reliability.
• Built with True Manufacturing’s commercial-grade engineering, ensuring long service life, low maintenance, and consistent cooling performance under demanding workloads.

Q: What is the True TRCB-82-HC used for?
A: It is a commercial refrigerated chef base (undercounter/worktop unit) designed to store ingredients in drawers while supporting heavy cooking equipment like grills, griddles, or fryers directly on top.

Q: What temperature range does it maintain?
A: It holds a consistent 33°F to 38°F (0.5°C to 3.3°C), ensuring safe food storage even in high-heat cookline environments.

Q: How much equipment can the top support?
A: The reinforced stainless steel top supports up to 1,084 lbs (492 kg) of cooking equipment, making it ideal for heavy-duty kitchen setups.

Q: What storage configuration does it have?
A: It includes 4 heavy-duty drawers that hold multiple 12" x 20" food pans, allowing organized and fast access to prep ingredients during service.

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 kitchens that need refrigerated storage directly at the cooking line for speed and efficiency.

• Clean condenser coils every 30 days to maintain strong cooling performance and reduce energy consumption.
• Ensure front/right ventilation paths are clear to support proper airflow and compressor efficiency.
• Wipe stainless steel surfaces daily with mild, non-abrasive cleaners to prevent corrosion and stains.
• Inspect drawer gaskets regularly and replace if damaged to maintain a tight temperature seal (33°F–38°F).
• Clean drawer slides and remove food debris to ensure smooth operation and hygiene.
• Check and clear drain lines to prevent water pooling, odors, or ice buildup.
• Keep unit properly leveled to avoid stress on drawers and ensure correct door/drawer sealing.
• Maintain required clearance (especially under cooking equipment) to prevent heat damage and compressor strain.
• Schedule routine professional servicing for refrigerant system and compressor health for long-term reliability.