Chef Bases for Food Service Applications

Refrigerated chef bases are found in almost all commercial kitchens. These devices are equipment stands with refrigerated compartments underneath for quick and easy access to various refrigerated products. The tabletops are designed to support heavy and/or hot cooking equipment while still maintaining safe food temperatures in the refrigerated compartments. With an estimated 45,000 commercial foodservice establishments with two or more chef bases, it is assumed that at least 90,000 chef bases contribute to the energy consumption in SCE’s service territory. By lab testing various chef bases SCE will be able to provide customers with accurate information regarding product energy usage. This will enable the customer to make more informed purchasing decisions. By creating a measure around the most energy efficient chef base model’s SCE will encourage the adoption of more energy efficient product in the market. Both of these will contribute towards higher customer satisfaction.