Excellent 4.9 | 18,452 reviews

Maxximum Maxx Cold Undercounter & Worktop - MXCB48HC

Maxximum Maxx Cold Undercounter & Worktop - MXCB48HC

$2,324.99
$2,324.99 $3,099.99
SAVE 25% Sold out
Maxximum Maxx Cold Undercounter & Worktop - MXCB48HC

Maxximum Maxx Cold Undercounter & Worktop - MXCB48HC

$2,324.99
$2,324.99 $3,099.99
SAVE 25% Sold out

Maxximum Maxx Cold Undercounter & Worktop  - MXCB48HC

Maxximum MXCB48HC 6.5 cu ft refrigerated chef base with 2 drawers, 33-41°F, stainless steel, R290, auto-defrost, caster mobility for busy kitchens.

What our Experts Think
  • Commercial-grade refrigerated chef base design — the Maxx Cold MXCB48HC is built for restaurants, grills, and busy kitchens that need cold storage directly under cooking equipment for maximum workflow efficiency.
  • ~6.5 cu. ft. capacity with two drawers provides organized refrigerated storage for proteins, sauces, garnishes, and prep ingredients right at the workstation.
  • Strong temperature stability (33°F–41°F) ensures safe food holding and consistent freshness during fast-paced cooking operations.
  • Durable stainless steel construction delivers long-term resistance to heat, corrosion, and heavy daily commercial use while remaining easy to clean.
  • Heavy-duty full-extension drawers allow fast access to ingredients without interrupting cooking workflow.
  • Forced-air refrigeration system with side-mounted compressor improves cooling efficiency and supports reliable performance in hot kitchen environments.
  • Digital temperature control with LED display enables precise monitoring and quick adjustments for food safety compliance.
  • Automatic defrost + condensate evaporation system reduces maintenance needs and eliminates the need for a floor drain connection.
  • Mobility-ready with locking casters makes cleaning and kitchen reconfiguration easier without heavy lifting.
Q&A

Q: What is the Maxximum Maxx Cold MXCB48HC used for?
A: The Maxx Cold MXCB48HC is a 48-inch commercial refrigerated chef base (undercounter prep station) designed for restaurants, pizzerias, and commercial kitchens to store ingredients while supporting cooking equipment on top.

Q: How much storage capacity does the MXCB48HC offer?
A: It provides about 6.5 cu. ft. of refrigerated storage with two heavy-duty drawers for organized ingredient access.

Q: What can be placed on top of it?
A: Its reinforced stainless steel top is designed to hold countertop cooking equipment like grills, griddles, or fryers, helping maximize kitchen space efficiency.

Q: What temperature does it maintain?
A: It maintains safe food storage temperatures of 33°F to 41°F (1°C to 5°C) for fresh ingredients.

Q: What are the key construction features?
A: It includes a stainless steel exterior, insulated drawers, forced-air refrigeration, and heavy-duty drawer slides for durability and consistent cooling performance.

Q: Is it easy to move and clean?
A: Yes. It comes with swivel casters (with locking brakes) so it can be rolled for cleaning or kitchen layout changes.

Q: Does it require a floor drain?
A: No. It has an integrated condensate evaporator, so no drain line connection is needed.

Q: What makes it useful in busy kitchens?
A: It combines cold storage + equipment stand in one unit, reducing steps during prep and improving kitchen workflow speed and efficiency.

Q: What type of businesses is it best for?
A: It is ideal for high-volume commercial kitchens, fast-food restaurants, and prep stations that need fast access to ingredients directly under cooking equipment.

Maintenance Tips
  • Clean condenser coils every 1–3 months to maintain efficient cooling and prevent overheating
  • Keep front airflow path clear (front-breathing design) for proper ventilation
  • Wipe stainless steel surfaces daily with mild, non-corrosive cleaners to prevent buildup and stains
  • Clean drawer gaskets regularly to ensure a tight seal and reduce cold air loss
  • Check and clear drain lines to prevent water pooling or leakage
  • Defrost and sanitize interior drawers periodically to maintain hygiene and performance
  • Avoid overloading drawers to ensure proper airflow and consistent temperatures (33°F–41°F range)
  • Keep the unit level so drawers align properly and drainage functions correctly
  • Remove dust and grease from condenser area regularly for stable operation
  • Schedule preventive maintenance every 6 months to extend equipment life and avoid downtime
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