Chef bases are used as a refrigerated base to hold equipment in commercial foodservice establishments. Each unit has refrigerated drawers that give chefs a place to quickly access and store food ingredients. The top of the chef base acts as an equipment stand for various pieces of preparation equipment. If you’re unsure if the chef base can support your desired equipment, check the specification sheet for weight capacity information.
The amount of available space you have is important when considering the right base for your business. Most chef bases come with two, four or six storage drawers. Typically, the wider the unit, the more drawers it will have. Be sure to measure the space where you’d like to place the unit to ensure you’re ordering the correct size chef base.
When positioning the piece of equipment, take note of any air vents it has and leave a few inches of clearance for proper air flow. If the air vents are blocked or dirtied, the compressor motor could burn out, requiring costly repairs. Since all chef base equipment stands come with wheels, repositioning should not be a problem if you find the intended space is not ideal for your kitchen workflow or needs more room for air flow.
The majority of chef base equipment is refrigerated, but note that some models come as freezers or convertible, which can switch between freezer and refrigerated use.
Frequently Asked Questions About Commercial Refrigerated and Freezer Chef Bases: