Maxximum Maxx Cold Prep Tables - MVR29MHC

Maxximum Maxx Cold Prep Tables - MVR29MHC

Maxximum MVR29MHC 29" prep table with 7 cu ft, stainless steel, 12 GN pans, 9" cutting board, R290a — durable, efficient food prep solution.

What our Experts Think

• Designed for compact commercial kitchens, cafés, delis, and sandwich shops that need efficient refrigerated prep space in a small footprint.
• Offers ~7 cu. ft. refrigerated storage capacity, ideal for organizing daily prep ingredients while keeping them within easy reach.
• Features a mega top rail with pan storage (supports up to ~12 pans) for fast access during sandwich and salad assembly.
• Built with a durable stainless steel exterior and aluminum interior, ensuring long-lasting performance and easy sanitation.
• Includes a 9" deep polyethylene cutting board, providing a stable, hygienic workspace for high-speed food prep.
• Equipped with digital temperature controls and LED display, maintaining safe holding temperatures of approximately 33°F–40°F.
• Uses self-contained refrigeration with eco-friendly R290 refrigerant, helping improve energy efficiency and cooling stability.
• Mounted on casters for easy movement and cleaning, supporting flexible kitchen layouts and workflow changes.

Q&A

Q: What is the Maxx Cold MVR29MHC used for?
A: It combines a refrigerated base with a food prep workspace and ingredient rail, making it ideal for assembling sandwiches, salads, and fast-service menu items.

Q: How much storage capacity does it offer?
A: It provides about 7 cu. ft. of refrigerated storage, accommodating up to 12 food pans for easy ingredient access.

Q: What workspace features does it include?
A: It has a 9-inch deep polyethylene cutting board and a mega top pan rail, giving chefs quick access to toppings and prep ingredients during service.

Q: What temperature range does it maintain?
A: It holds food safely between 33°F and 40°F (1°C to 4°C) for consistent refrigeration performance.

Q: Is it built for commercial durability?
A: Yes. It features a stainless steel exterior, insulated cabinet, heavy-duty door, and adjustable shelving, designed for daily commercial kitchen use.

Q: What convenience features are included?
A: It includes digital temperature controls, LED display, removable pans with dividers, and casters for easy mobility, plus a self-contained refrigeration system that doesn’t require a drain line.

Q: Why is it popular in foodservice kitchens?
A: Because it combines prep space + cold storage + ingredient organization in one unit, helping speed up order assembly and improve workflow in tight kitchens.

Maintenance Tips

• Clean condenser coils every 30–90 days to maintain efficient cooling and prevent compressor overload
• Wipe stainless steel exterior daily with a mild, non-chlorinated cleaner to prevent corrosion and fingerprints
• Sanitize cutting board and interior surfaces regularly to maintain food safety standards
• Inspect door gasket for cracks or air leaks and replace if sealing weakens
• Keep drain line and condensate system clear to prevent water buildup or odors
• Maintain proper ventilation clearance around the unit for stable temperature control
• Avoid overloading pans or shelves to ensure consistent airflow and cooling performance
• Check thermostat daily; keep operating range around 33°F–40°F (0.5°C–4°C) for safe prep storage
• Clean evaporator area and fan housing periodically to reduce dust and grease buildup
• Ensure unit remains level for proper drainage and door alignment
• Inspect casters, hinges, and handles for wear during routine maintenance
• Keep away from heat sources like ovens, grills, or fryers to reduce compressor strain
• Tighten electrical connections and inspect power cord during scheduled servicing
• Schedule preventive maintenance 1–2 times per year to extend compressor life and reduce breakdown risk
• Defrost any frost buildup if cooling efficiency drops