NEW ALBANY, MS – Master-Bilt is the premier manufacturer of a full line of commercial refrigeration systems for over 70 years. They are proud to introduce the next product of the Fusion Series; Chef Bases to hold equipment secure and maximize space in foodservice establishments.
This MBCB series of Chef Bases are constructed to be very durable, and to accommodate a large amount of countertop cooking equipment. There are four different models available, all with stainless steel exterior and interior and convenient durable wheels. With 1.75 inch thick walls, every model in this line has a full marine drip guard to prevent from spills dripping over the edge. There are four large drawers with large ergonomic handles, and they can withstand a minimum of 200 pounds. All drawers can accommodate 4-inch deep, 12-inch by 20-inch pans.
As for refrigeration, the Chef Bases offer an exterior digital thermometer, with a temperature range from 33 degrees to 38 degrees Fahrenheit. It has a self-contained forced air refrigeration system metered by capillary tubes. Additionally, high humidity evaporator coils are coated to resist corrosion, and the unit offers automatic defrost.
Master-Bilt offers a four-year extended warranty with compressor, and one-year limited parts and labor. For more information, please go to www.master-bilt.com.
ABOUT MASTER-BILT
Master-Bilt, a member of the Standex Food Service Equipment Group and in business for over 70 years, offers a complete line of refrigerated coolers and freezers for commercial foodservice applications. Their Energy Saver program helps users to quickly identify Master-Bilt features and options that reduce energy usage. Visit www.master-bilt.com/products/energy_saver.htm for more information. Master-Bilt’s markets of specialty include: restaurants, convenience stores, dairies, warehousing and drug stores. For more information on Master-Bilt’s full product line, or literature, call Teresa Todd at 1-800/647-1284, ext. 4236, or email [email protected].
The above report is a press release that has been reprinted in its entirety and does not necessarily represent the views and/or editorial style of foodserviceandhospitality.com.
