Maxximum Maxx Cold Prep Tables - MXCR72MHC

Maxximum Maxx Cold Prep Tables - MXCR72MHC

Maxximum Maxx Cold 72" refrigerated prep table: 18 cu ft, 3-door stainless storage, digital thermostat, insulated top, includes cutting board & 30 pans.

What our Experts Think

• High-capacity commercial prep station — the Maxx Cold MXCR72MHC is built for busy restaurants, sandwich shops, cafeterias, and cafés that need maximum ingredient access with fast, organized food prep workflow.
• Large 18 cu. ft. refrigerated base (72” wide) provides strong cold storage for backup ingredients, proteins, sauces, and prep items across high-volume operations.
• Mega-top design with pan storage (up to 27–30 pans depending on setup) keeps ingredients instantly accessible for fast sandwich, salad, and assembly-line service.
• Three-door layout with full-length worktop improves station organization and reduces cold loss by allowing sectioned access during service.
• 9” deep stainless steel cutting board delivers a durable, sanitary, full-width prep surface for continuous daily use.
• Temperature range of 33°F–41°F ensures safe food holding and consistent freshness during peak kitchen hours.
• Digital temperature control with LED display enables precise monitoring and fast adjustments for food safety compliance.
• Forced-air, self-contained refrigeration system maintains even cooling across both pan rail and base storage compartments.
• Heavy-duty stainless steel exterior construction ensures long-term durability, corrosion resistance, and easy cleaning in demanding kitchens.
• Mobile-ready design with locking casters allows flexible kitchen positioning and easier cleaning underneath the unit.

Q&A

Maintenance Tips

• Clean condenser coils every 30–90 days to maintain efficient cooling and prevent compressor failure
• Keep front and rear ventilation areas clear for proper airflow and stable performance
• Wipe stainless steel exterior, interior, cutting board, and pan rails daily to maintain hygiene
• Sanitize food pans and prep surfaces regularly to ensure food safety compliance
• Inspect door gaskets frequently to ensure airtight sealing and reduce cold air loss
• Check and clear drain line to prevent water buildup or overflow inside the cabinet
• Keep unit level so doors seal properly and drainage works correctly
• Avoid overloading pans/shelves to maintain consistent airflow and temperature stability (33°F–41°F range)
• Ensure automatic defrost cycle operates properly to prevent ice buildup on coils
• Schedule preventive maintenance every 6 months to extend lifespan and reduce downtime