Several factors should go into deciding what base is right for your circumstances. Some aspects that you'll need to look closer at include:
Size
Refrigerated bases are typically categorized by length. With multiple options available, you can mold your ideal cooking station as necessary.
The most common widths go from 36" all the way up to 120", which means that you can accommodate single induction burners or a large breakfast griddle.
Alone, heights typically range between 21" and 30", but the equipment on top can push the total height between 30" and 40" depending on what you have. Depths range from 32" to 34".
Environment
Refrigerated chef bases do vary in build and durability, and that will be crucial to remember when considering different models. Examine your applications and the expected frequency of use.
Heavy-duty models usually fit in with high-volume, fast-paced kitchens, while smaller, more intimate locations typically need only a standard model.
You'll need to worry about the amount of equipment you want to place on top as well.
Ventilation / Exhaust Hood Requirements
- Since these units exhaust warm air like all refrigerators and freezers, be sure to account for this when calculating the CFM (cubic feet per minute).
- Examine the manufacturer's recommendations on air flow, as each unit will vary in its needs.
- You'll want to make sure that you have enough airflow for safe and efficient operation of both the cooking equipment and the chef base's condenser.
- Maintaining accessibility for compressor cleaning and maintenance is also vital, as dirty/blocked equipment can significantly affect how your base performs.
Weight Limits
To ensure a safe workplace, carefully examine and make note of how much weight you plan to place on top of the base.
Check the specsheets of the chef base, as well as the equipment you plan on putting on top of it, to make sure you don't exceed the weight limit of the base. Some bases hold about 700 lb., while others can hold more than 1000.
Marine Edge vs. Flat Edge
Most bases have surfaces that can be classified as either a flat edge or a marine edge -- also known as a raised edge. Differences include:
Marine Edge
- A Marine Edge on top on a chef base helps contain drips and spills.
It also discourages items and equipment from slipping off the table, which increases safety.
- It also reduces the overall usable dimensions of the top fractionally.
Flat Edge
- If you're tight on space and need to maximize your available dimensions, a flat edge would likely be best as it has its entire top section open for use.
- Some options have edges that allow for larger equipment while still discouraging drips and spills, so you can find the best of both worlds if the other requirements line up.
Regardless of which type you choose, be sure to look carefully at the specsheets of both the chef base and the equipment you plan on placing on top to make sure that the latter's legs will still sit correctly on the top.
With that in mind, also remember that any piece of equipment must have
legs that provide 4" or more of clearance. Without proper space for airflow, heat from your griddles, grills, and other equipment can actually melt the insulation in the top of the base, severely affecting the internal temperatures and causing multiple issues.
A
heat shield on top of the chef base can deflect some of the heat from the cooking equipment away from the refrigerated cavity of the chef base. It's important to follow the manufacturer's guidelines to maintain food safe holding temperatures and prolong the unit's life.
Legs or Casters
Deciding how your base is mounted will play a significant role in the purchasing process, too.
Casters
- With wheels attached, you'll be able to move your base around for much easier cleaning and maintenance, as you won't have to remove the equipment first.
- Casters also provide versatility in your layout, as you can configure your bases to fit in appropriate spots or accommodate the installation of new equipment.
- Mobile bases do need flexible gas hoses with quick disconnect or longer electrical cords.
Legs
- If you use high-heat cooking equipment or hot liquids on the base, having a sturdy, level platform may be more beneficial for your kitchen.
- Legs can typically support more weight than casters.
- You will be less likely to need extensions for hoses, wires, and power cords.