Maxx Cold MXCB60HC 62" X-Series Chef Base w/ (2) Drawers - 120v - Image 1
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SKU: 763-MXCB60HC
Brand: Maxx Cold

Maxx Cold MXCB60HC 62" X-Series Chef Base w/ (2) Drawers - 120v

The Maxx Cold MXCB60HC 2-drawer chef base offers 8.8 cu. ft. of storage with stainless steel construction, R290 refrigerant, and digital controls. Perfect for high-performance commercial kitchens.

Key Features

  • 8.8 cu. ft. capacity with 2 recessed-drawer design for efficient ingredient access beneath cooklines
  • Stainless steel construction with foam insulation for durability and temperature stability (33–41°F)
  • Forced-air refrigeration and R290 hydrocarbon refrigerant for energy efficiency and eco-friendly operation
  • Digital LED controls with automatic defrost and condensate evaporator for minimal maintenance
  • Four 5-inch swivel casters for easy repositioning in high-traffic commercial kitchens
The **Maxx Cold MXCB60HC 2-Drawer Chef Base** is a **high-performance commercial refrigerator** designed to meet the demands of professional kitchens. With **8.8 cubic feet of storage capacity**, this **62-inch chef base** provides ample space for ingredients while maintaining optimal **33–41°F temperatures** using **R290 hydrocarbon refrigerant**, a more eco-friendly choice for commercial refrigeration. The **stainless steel construction** ensures durability, while the **recessed drawer handles** enhance hygiene and accessibility. Ideal for restaurants, cafes, and foodservice operations, this unit is built to withstand daily use with features like **forced-air refrigeration**, **integrated condensate evaporator**, and **automatic defrost**, reducing maintenance and downtime. Whether you're upgrading an existing kitchen or outfitting a new one, the **Maxx Cold MXCB60HC** delivers **reliable performance, energy efficiency, and low operational costs**, making it a smart investment for commercial kitchens. Its **side-mounted compressor** and **LED digital controls** add to its modern design, ensuring seamless integration with today’s professional culinary environments.