Maxximum Maxx Cold Undercounter & Worktop - MXCB72HC

Maxximum  Maxx Cold Undercounter & Worktop  - MXCB72HC

Maxximum MXCB72HC 11.1 cu ft refrigerated chef base with 4 drawers, 33–41°F, stainless steel, forced-air cooling, auto-defrost, R290, casters.

What our Experts Think

• Heavy-duty refrigerated chef base workstation — the Maxx Cold MXCB72HC is designed for high-volume restaurants, grills, and commercial kitchens that need cold storage directly under cooking equipment for maximum speed and efficiency.
• ~11.1 cu. ft. capacity with four drawers provides organized, high-access refrigerated storage for proteins, prep ingredients, sauces, and garnishes.
• 74” stainless steel worktop supports heavy countertop cooking equipment like griddles, fryers, or charbroilers.
• Stable holding temperature (33°F–41°F) ensures food safety and consistent ingredient freshness throughout service.
• Forced-air refrigeration system with automatic defrost delivers consistent cooling performance with reduced manual maintenance.
• Side-mounted, self-contained compressor design improves accessibility for service and keeps heat away from the cooking zone.
• Full-extension heavy-duty drawers allow fast ingredient access without disrupting workflow during peak hours.
• Durable stainless steel construction inside and out ensures long-term resistance to heat, corrosion, and daily commercial wear.
• Digital temperature control with LED display makes monitoring simple and precise for food safety compliance.
• Mobility-ready with locking casters allows easier cleaning and flexible kitchen layout adjustments.

Q&A

Q: How much storage does the MXCB72HC offer?
A: It provides about 11.1 cu. ft. of refrigerated storage with 4 drawers, designed to hold pans of prepped ingredients for fast access during cooking.

Q: What makes it a “chef base”?
A: The reinforced stainless steel top supports heavy countertop cooking equipment, while the refrigerated drawers below keep ingredients within arm’s reach for faster workflow.

Q: What temperature does it maintain?
A: It holds a safe food zone of 33°F to 41°F (1°C to 5°C) for fresh ingredient storage.

Q: What are its key build features?
A: It includes stainless steel construction, forced-air cooling, automatic defrost, LED temperature display, and heavy-duty drawer slides for durability and consistent performance.

Q: Is it mobile?
A: Yes. It comes with swivel casters (some with brakes) so it can be moved for cleaning or kitchen layout changes.

Q: Does it need a drain line?
A: No. It uses an integrated condensate evaporator, so no floor drain connection is required.

Q: What type of businesses is it best for?
A: It’s ideal for high-volume commercial kitchens, grill stations, and prep-heavy restaurants where speed, organization, and workspace efficiency matter most.

Maintenance Tips

• Clean condenser coils every 1–3 months to prevent overheating and maintain efficient cooling
• Keep front airflow path clear (front-breathing unit) for proper ventilation and compressor protection
• Wipe stainless steel exterior and interior daily with mild, non-corrosive cleaners to prevent buildup and corrosion
• Clean drawer gaskets regularly to maintain airtight sealing and reduce energy loss
• Check and clear drain lines to prevent water pooling or internal leaks
• Defrost and sanitize drawers periodically to maintain hygiene and performance
• Avoid overloading drawers to ensure proper airflow and stable temperature (33°F–41°F range)
• Keep unit level so drawers align correctly and drainage works properly
• Remove dust and grease from condenser area regularly for stable operation
• Schedule preventive maintenance every 6 months to extend lifespan and reduce downtime