True Mfg. - General Foodservice Undercounter & Worktop Refrigeration - TRCB-82-86-HC

• Premium Spec Series 86-1/4" refrigerated chef base designed for high-output commercial kitchens needing cold storage directly under cooking equipment.
• Maintains a stable 33°F–38°F (0.5°C–3.3°C) temperature range for safe, consistent ingredient preservation during peak service.
• Built with all 300-series stainless steel construction for maximum durability, hygiene, and long-term commercial performance.
• Features a heavy-duty reinforced top supporting up to 1,084 lb of equipment, ideal for grills, fryers, and countertop appliances.
• Equipped with an oversized, factory-balanced R290 hydrocarbon refrigeration system for fast pull-down and strong temperature recovery under load.
• Includes four heavy-duty refrigerated drawers designed for high-volume mise en place organization and rapid kitchen access.
• Uses high-density foamed-in-place insulation to improve energy efficiency and maintain stable internal temperatures.
• Engineered for restaurants, hotels, institutional kitchens, and demanding foodservice environments requiring nonstop reliability and workflow efficiency.
• Backed by True Manufacturing’s reputation for industrial-grade durability, low maintenance, and long service life performance.

Q: What is the True TRCB-82-86-HC used for?
A: It is a heavy-duty commercial refrigerated chef base (undercounter/worktop unit) designed to store ingredients in drawers while supporting cooking equipment like griddles, fryers, or charbroilers on top.

Q: What temperature does it maintain?
A: It holds a consistent 33°F to 38°F (0.5°C to 3.3°C) to keep food safely refrigerated in high-heat cookline environments.

Q: What is its main construction feature?
A: It features a reinforced stainless steel top supporting up to 1,084 lb (492 kg) of cooking equipment, built for heavy commercial use.

Q: How is the storage configured?
A: It includes 4 heavy-duty drawers, designed to hold multiple 12” x 20” food pans for organized ingredient access during service.

Q: What refrigerant does it use?
A: It uses R290 hydrocarbon refrigerant, which is energy-efficient and environmentally friendly with very low global warming impact.

Q: What type of kitchens is it best for?
A: It is built for restaurants, hotels, institutional kitchens, and high-volume foodservice operations that need refrigeration directly at the cooking line for speed and efficiency.

• Clean condenser coils every 30 days to maintain efficient cooling and reduce compressor strain.
• Maintain proper airflow (front/right ventilation clearance) to ensure stable 33°F–38°F operation.
• Wipe stainless steel interior and exterior daily using mild, non-abrasive cleaners.
• Inspect drawer gaskets regularly and replace if worn to preserve a tight temperature seal.
• Clean heavy-duty drawer slides and rollers to ensure smooth operation and sanitation.
• Keep drain lines clear to prevent water buildup, leaks, or ice formation inside the unit.
• Ensure unit is level and casters are locked for proper drawer alignment and sealing.
• Maintain required clearance (minimum 4” from cooking equipment heat source) to avoid heat damage and performance loss.
• Schedule routine professional servicing for compressor, fan motors, and refrigerant system longevity.