Maxximum Maxx Cold Prep Tables - MXCR60MHC
Maxximum MXCR60MHC 60" prep table: 15.5 cu ft, stainless steel, digital thermostat, insulated top, casters, includes cutting board & pans.
What our Experts Think
- Built for commercial kitchens, sandwich shops, cafés, and delis that need a wide, high-efficiency refrigerated prep station for fast-paced service.
- Offers a ~15.5 cu. ft. capacity across a 60-inch dual-door layout, balancing ingredient storage with generous prep surface space.
- Features a mega-top rail that holds up to 24 food pans, allowing quick access to toppings, proteins, and ingredients during peak hours.
- Includes a 9-inch deep polyethylene cutting board, giving operators a durable, hygienic workspace for sandwich and salad assembly.
- Constructed with a stainless steel exterior and insulated cabinet design, ensuring durability and stable cooling performance in demanding environments.
- Maintains a consistent 33°F to 41°F temperature range, keeping ingredients safely chilled and ready for service.
- Equipped with a self-contained forced-air refrigeration system, digital controls, and LED display for precise and easy temperature management.
- Includes adjustable heavy-duty shelves, casters for mobility, and integrated condensate evaporation, reducing maintenance and improving workflow flexibility.
- A strong choice for operators who need a high-capacity, space-efficient prep table that improves speed, organization, and kitchen efficiency.
Q&A
Q: What is the Maxx Cold MXCR60MHC used for?
A: The MXCR60MHC is a commercial 60" mega-top refrigerated prep table designed for sandwich shops, delis, cafés, and restaurants to speed up food preparation while keeping ingredients safely chilled.
Q: How much storage capacity does it offer?
A: It provides about 15.5 cu. ft. of refrigerated storage and holds up to 24 food pans, making it ideal for high-volume prep stations.
Q: What makes it efficient for food prep?
A: It includes a mega-top rail for ingredient access, a 9" cutting board, and organized pan storage, allowing fast sandwich and salad assembly in busy kitchens.
Q: What temperature does it maintain?
A: It maintains a safe range of 33°F to 41°F (1°C to 5°C) for consistent food freshness and HACCP compliance.
Q: Is it durable for commercial kitchens?
A: Yes. It features a stainless steel exterior, insulated body, and heavy-duty doors, designed for daily use in demanding foodservice environments.
Q: What installation and mobility features does it have?
A: It comes with heavy-duty casters (lockable), self-contained refrigeration, and no-drain condensate evaporation, making setup and cleaning easier.
Q: Why is it popular in restaurants?
A: Because it combines cold storage + prep surface + ingredient organization in one unit, improving workflow speed and kitchen efficiency in tight spaces.
Maintenance Tips
- Clean condenser coils every 30–60 days to maintain efficient cooling and prevent compressor strain
- Keep front and rear ventilation areas clear for proper airflow and stable operation
- Wipe stainless steel exterior daily with non-chlorinated, non-abrasive cleaner to prevent corrosion
- Sanitize cutting board, pans, and interior surfaces regularly for food safety compliance
- Inspect door gaskets frequently and replace if cracked or loose to prevent cold air loss
- Avoid overloading pans or shelves to maintain even airflow and consistent temperatures
- Maintain operating range around 33°F–41°F (1°C–5°C) for safe prep storage
- Keep drain/condensate system clear (integrated evaporator—no external drain required)
- Clean evaporator fan and coil area to prevent dust and grease buildup
- Ensure unit is level for proper drainage and door sealing performance
- Check digital thermostat and LED display daily for accuracy
- Tighten hinges, casters, and electrical connections during routine servicing
- Keep unit away from heat sources like ovens, fryers, or direct sunlight
- Schedule preventive maintenance 1–2 times per year to extend compressor life and reduce downtime
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