Maxximum Maxx Cold Prep Tables - MXCR29MHC
Maxximum MXCR29MHC 29" refrigerated prep table: 7 cu ft storage, digital thermostat, stainless steel, insulated top, includes pans and cutting board.
What our Experts Think
- Built for compact commercial kitchens, cafés, sandwich shops, and delis needing efficient refrigerated prep space in a tight footprint.
- Offers a ~7 cu. ft. refrigerated base with a 29-inch mega-top layout, balancing ingredient storage and fast-access prep convenience.
- Includes a single-door refrigerated cabinet with adjustable shelving, ideal for organizing backup ingredients and daily prep items.
- Features a stainless steel exterior and insulated construction, ensuring durability, hygiene, and consistent cold retention in busy environments.
- Equipped with a 9-inch deep cutting board and pan rail system (holds up to ~12 pans) for fast sandwich and salad assembly.
- Maintains safe holding temperatures of 33°F to 41°F using a self-contained refrigeration system for reliable performance.
- Uses digital temperature controls with LED display and automatic defrost, helping reduce maintenance while improving accuracy.
- Mounted on casters for easy movement and cleaning, supporting flexible kitchen layouts and workflow changes.
Q&A
Q: What is the Maxximum Maxx Cold MXCR29MHC used for?
A: The MXCR29MHC is a commercial 29" mega-top refrigerated sandwich & salad prep table designed for delis, cafés, sandwich shops, and restaurants to speed up ingredient assembly while keeping food safely chilled.
Q: How much storage capacity does it offer?
A: It provides about 7 cu. ft. of refrigerated storage, accommodating up to 12 food pans for organized ingredient access during prep.
Q: What workspace features does it include?
A: It features a 9-inch deep cutting board, insulated mega-top rail, and pan layout designed for fast sandwich and salad preparation in busy kitchens.
Q: What temperature range does it maintain?
A: It holds ingredients safely between 33°F and 41°F (1°C to 5°C) for consistent food safety and freshness.
Q: Is it built for commercial durability?
A: Yes. It has a stainless steel exterior, insulated body, and heavy-duty construction, designed for daily use in high-traffic kitchens.
Q: What convenience features does it include?
A: It includes digital temperature control, LED display, adjustable shelving, casters for mobility, and a self-contained refrigeration system with no drain line required.
Q: Why is it popular in foodservice kitchens?
A: Because it combines cold storage + ingredient organization + prep workspace in one compact unit, improving speed and workflow efficiency in sandwich and salad preparation.
Maintenance Tips
- Clean condenser coils every 30–60 days to maintain efficient cooling and prevent compressor overload
- Keep ventilation areas clear to ensure proper airflow and stable refrigeration performance
- Wipe stainless steel exterior daily with mild, non-chlorinated cleaner to prevent corrosion and maintain hygiene
- Sanitize interior, cutting board, and pan area regularly for food safety compliance
- Inspect door gaskets for airtight sealing; replace if cracked or loose to avoid cold loss
- Avoid overloading pans/shelves to maintain even airflow and consistent temperatures
- Maintain operating temperature around 33°F–41°F (1°C–5°C) for safe prep storage
- Keep drain/condensate system clear (integrated evaporator—no external drain line required)
- Clean evaporator fan and interior airflow paths to prevent dust and grease buildup
- Ensure unit is level for proper door sealing and drainage performance
- Check digital thermostat and LED display for accurate readings daily
- Inspect hinges, casters, and electrical connections during routine service
- Keep away from heat sources (ovens, fryers, sunlight) to reduce compressor strain
- Schedule preventive maintenance 1–2 times per year to extend lifespan and reduce breakdown risk
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