Maxximum Maxx Cold Prep Tables - MVR60MHC
Maxximum MVR60MHC 60" prep table — 16.7 cu ft, 2 doors, 24 pans, 9" cutting board, stainless steel, R290a efficient cooling.
What our Experts Think
- Designed for high-efficiency sandwich, salad, and prep stations in restaurants, delis, cafes, and commercial kitchens.
- Offers a 60-inch worktop layout with refrigerated base storage (approx. 16.7 cu. ft.), balancing prep space and cold ingredient access.
- Built with a durable stainless steel exterior and aluminum interior, ensuring long service life and easy sanitation in busy environments.
- Includes a mega top rail with pan storage capacity (up to 24 pans) for fast ingredient access during peak service.
- Features a 9-inch deep polyethylene cutting board, providing a stable and hygienic prep surface for daily food assembly.
- Equipped with digital temperature controls and LED display to maintain consistent refrigeration between 33°F–40°F.
- Uses self-contained refrigeration with eco-friendly R290 refrigerant, improving energy efficiency and performance stability.
- Mounted on casters with brakes, allowing easy repositioning for cleaning and kitchen workflow changes.
- A strong choice for operators needing a reliable, all-in-one refrigerated prep station that improves speed, organization, and workflow efficiency.
Q&A
Q: What is the Maxximum Maxx Cold MVR60MHC used for?
A: The MVR60MHC is a commercial 60" refrigerated mega top prep table designed for sandwich shops, delis, restaurants, and cafés to streamline fast food assembly while keeping ingredients chilled and organized.
Q: How much storage capacity does it offer?
A: It provides about 16.7 cu. ft. of refrigerated storage, accommodating up to 24 food pans for efficient ingredient access.
Q: What workspace features does it include?
A: It comes with a 9-inch deep polyethylene cutting board and a mega-top pan rail, giving chefs quick access to toppings, sauces, and sandwich ingredients during prep.
Q: What temperature range does it maintain?
A: It maintains a cold holding range of 33°F to 40°F (1°C to 4°C) to keep food safe and fresh.
Q: Is it built for commercial durability?
A: Yes. It features a stainless steel exterior, aluminum interior, foam insulation, and heavy-duty construction, designed for busy kitchen environments.
Q: What convenience features does it offer?
A: It includes digital temperature controls, LED display, self-contained refrigeration, casters for mobility, and an integrated condensate evaporator (no drain line needed).
Q: Why is it popular in foodservice operations?
A: Because it combines cold storage + ingredient organization + prep workspace in one unit, improving speed and efficiency in high-volume kitchens.
Maintenance Tips
- Clean condenser coils monthly to maintain efficient cooling and prevent compressor overload
- Wipe stainless steel exterior daily using mild, non-chlorinated cleaner to avoid corrosion
- Sanitize interior surfaces and cutting board regularly to maintain food safety standards
- Keep door gaskets clean and inspect for cracks or air leaks to ensure proper sealing
- Do not overload pans—maintain proper airflow for consistent temperature distribution
- Check thermostat daily; keep operating range around 33°F–40°F (1°C–4°C)
- Clear drain/condensate system to prevent water buildup or odor issues
- Ensure 6+ inches clearance around unit for proper ventilation
- Clean and inspect evaporator area periodically to maintain cooling efficiency
- Keep condenser fan and air paths free of dust and grease buildup
- Check casters, hinges, and door alignment for smooth operation
- Avoid placing near heat sources like ovens or fryers
- Schedule preventive maintenance (2–3 times/year) for compressor health and system reliability
- Tighten electrical connections and inspect power cord during routine service
- Defrost any frost buildup promptly to maintain performance
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