Refrigerated Base Inserts

Refrigerated Base Inserts Maintain Optimal Temperatures in Commercial Kitchens

Refrigerated Base Inserts slide into the commercial kitchen cookline, under counters, prep stations, or integral work surfaces to provide a reliable refrigeration close to yhe the cooking equipment. They feature a sturdy top made from Type 304 steel to handle the weight of commercial griddles, charbroilers, and fryers. Refrigerated base inserts are very similar to chef bases but are engineered to complement your cookline rather than providing a standalone unit.

Refrigerated base inserts provide reliable cold storage at the point of prep, reducing unnecessary trips to distant reach-ins and protecting temperature-sensitive items from the danger zone. These commercial refrigeration solutions are insulated for energy efficiency and typically use forced-air refrigeration to maintain a consistent temperature throughout the cabinet.

What are The Key Features of Refrigerated Base Inserts?

Refrigerated Base Inserts maintain optimal temperatures within a safe range of 35°F to 45°F (1.666°C to 7.222°C) with the features below:

• Stainless steel exterior and interior for sanitation and durability
• Forced-air refrigeration for consistent cooling
• 1-inch-thick high-density polystyrene insulation on all sides
• Slide-in installation or under-counter mounting
• Single or double door construction
• GN pan compatible to hold 12" × 20" (30.48 x 50.8 cm) pans
• 55 to 69 inch (139.7 to 175.26 cm) width options to hold 10 to 15 pans

What to Consider to Select a Refrigerated Base Insert?

When selecting a refrigerated base insert, consider:

• Equipment Load: Refrigerated base inserts support the weight of heavy mixers, ovens, or griddles. So, you should check the unit’s weight capacity before purchasing.
• Size & Space Planning: The refrigerated base inserts save floor space, but still need a suitable area to fit into your cookline. So, measure the installation space carefully, accounting for ventilation clearance and kitchen layout to avoid airflow restrictions that can impede performance.
• Kitchen Workflow Needs: Determine whether you need maximum refrigerated capacity (wide/double-door) or a compact footprint (single-door or slide-in).