Maxximum Maxx Cold Undercounter & Worktop - MXCB60HC

Maxximum Maxx Cold Undercounter & Worktop  - MXCB60HC

Maxximum MXCB60HC refrigerated chef base — 8.8 cu ft, 33–41°F, 2 drawers, stainless steel, forced-air cooling, R290, caster-mounted for easy mobility.

What our Experts Think

• Designed for commercial kitchens, grills, and high-efficiency prep lines that need refrigerated storage directly under cooking equipment.
• Functions as a chef base + worktop combo (62" stainless steel surface), giving you durable space for heavy countertop equipment like griddles or fryers.
• Offers ~8.8 cu. ft. refrigerated drawer storage across 2 heavy-duty drawers, ideal for keeping ingredients close to the cooking station.
• Built with stainless steel construction and foam insulation, ensuring durability and stable temperature retention in demanding kitchens.
• Maintains a consistent 33°F–41°F temperature range for safe and efficient cold storage of perishable ingredients.
• Features forced-air refrigeration with automatic defrost, helping maintain even cooling and reduce manual maintenance.
• Equipped with full-extension drawers and recessed handles, allowing fast access during peak service hours.
• Includes heavy-duty casters (with brakes) for easy repositioning and cleaning in busy kitchen environments.
• A strong fit for operators who need a space-saving refrigerated base that improves workflow speed, organization, and kitchen efficiency.

Q&A

Q: What is the Maxximum Maxx Cold MXCB60HC used for?
A: The MXCB60HC is a commercial two-drawer refrigerated chef base designed for restaurants, cafés, and foodservice kitchens to store ingredients while also supporting heavy countertop cooking equipment like griddles or fryers.

Q: How much storage capacity does it have?
A: It offers about 8.8 cu. ft. of refrigerated storage, divided into two heavy-duty drawers for organized ingredient access.

Q: What temperature does it maintain?
A: It maintains a consistent holding range of 33°F to 41°F (1°C to 5°C) for safe food storage.

Q: What are its key build features?
A: It is built with a stainless steel body, recessed drawer handles, and heavy-duty full-extension drawer slides for durability and daily commercial use.

Q: Does it fit under cooking equipment?
A: Yes. Its low-profile chef base design is made to support countertop cooking equipment while maximizing kitchen efficiency.

Q: What convenience features does it include?
A: It includes digital temperature control, LED display, automatic defrost, casters for mobility, and an integrated condensate system (no drain line needed).

Q: Why is it popular in commercial kitchens?
A: It combines refrigerated storage + equipment stand functionality, helping kitchens save space and speed up food prep workflows.

Maintenance Tips

• Clean condenser coils every 30–90 days to maintain efficient cooling and prevent compressor overheating
• Keep front/bottom ventilation clear to ensure proper airflow and stable operation
• Wipe stainless steel exterior daily with non-chloride cleaner to prevent corrosion and surface damage
• Sanitize interior regularly to maintain food safety and prevent odor buildup
• Inspect door gaskets for airtight sealing; replace if cracked or loose to avoid cold loss
• Avoid overloading storage space to ensure proper air circulation and even cooling
• Maintain thermostat around 33°F–40°F (0.5°C–4°C) for safe prep storage
• Check and clear drain line to prevent water buildup or leaks
• Keep evaporator fan area clean to avoid airflow blockage
• Ensure unit is level for proper door sealing and drainage performance
• Tighten hinges, handles, and electrical connections during routine checks
• Schedule preventive maintenance 1–2 times per year to extend compressor life
• Disconnect power before deep cleaning or servicing for safety