# SilverKing Prep Tables, Chef Bases and Dispensers: Use and Care > How to install, start up, load, clean and troubleshoot SilverKing chef bases, prep tables and refrigerated dispensers using the maker's own manuals. How-to by Norpex. Published 2026-10-15, updated 2026-10-15. Canonical: https://norpex.ca/guides/silverking-prep-tables-chef-bases-and-dispensers ![Refrigerated pizza prep table](https://norpex.ca/m/81/c6/81c676f7ca9d7ce0012baf6b2f4f1e060477f7161000165bea50ce80f1575336.jpg) Pictured: [SilverKing – Prep Table – SKPZ92-EDUS1](https://norpex.ca/product/silverking-prep-table-skpz92-edus1) SilverKing refrigerated chef bases, prep tables, undercounter and drop-in freezers, cold holding dispensers and Majestic milk dispensers are installed, started and maintained according to the figures in each model's technical manual. This guide collects those figures: clearances, electrical requirements, controller settings, drawer load limits, pan configurations and cleaning intervals. ## Key takeaways - Let any SilverKing unit that travelled on its side stand upright for a minimum of 24 hours before plugging it in, and run it at least two hours before loading product. - Chef bases need at least 2 inches of space on the right and back with the top left open; prep tables can be installed tight on the sides and back but must stay off the floor on legs or casters. - Standard units use a 115 Volt, 60 cycle, 1 phase grounded receptacle on a dedicated 15 or 20 ampere circuit, with no extension cord. - Drawer load limits are 100 pounds per drawer on chef bases, the 60 inch prep tables and the salad dispenser, and 75 pounds per drawer on the SKPZ27-EDUS1 pizza prep table. - All servicing of the R290 refrigeration circuit must be done by the manufacturer's authorized service personnel. ## The SilverKing lines SilverKing, a Marmon Foodservice Technologies brand, builds its refrigeration around full-size 12 inch W x 20 inch H x 6 inch D hotel pans and standard fractional food pans. The refrigerated chef bases run from the 38 inch SKRCB38H-EDUS3, which holds four full-size hotel pans, through the 50 and 60 inch SKRCB50H-EDUS3 and SKRCB60H-EDUS3 models at six pans each, up to the 79 inch SKRCB79H-EDUS1 at ten pans. Freezer chef bases include the 50 inch SKFCB50H-EDUS1 at six pans and the 84 inch SKFCB84H-EDUS2 at ten pans with a flat top and riser skirt. Prep tables cover pizza, sandwich and general preparation. The SKPZ27-EDUS1 pizza prep table is supplied with three 1/3 size 6 inch deep pans in the rail and two 1/6 size plus eight 1/3 size pans in its drawers. The 60 inch SKPZ60-EDUS10 carries eight 1/3 size pans in the rail and accommodates eight full-size hotel pans in its drawers, while the SKPZ60-EDUS11 uses six 1/3 and four 1/6 size 4 inch deep pans that can be replaced with up to 6 inch deep pans. Countertop models such as the SKPS8A-ELUS1 and SKPS12A-ELUS1 take eight and twelve 1/6 size pans respectively. The rest of the line covers undercounter refrigerators and freezers such as the SKR27A-ESUS2 and SKF27A-ESUS1, drop-in freezers, mobile and Meatwell freezers, the SKDL18-EDUS4 cold holding dispenser and the Majestic milk dispensers. Every model in the list uses R290 refrigerant, and the refrigerated units hold set ranges of roughly 36 to 40°F while freezers run at -5 to 5°F. ## Installation: location, clearances, levelling and electrical SilverKing's chef base technical manual for the SKRCB50H-EDUS3 and SKRCB60H-EDUS3 gives specific placement rules. Allow at least 2 inches of space on the right and back side, no space on the left side, and leave the top open for proper air flow. The unit must be level, and all caster brakes should be set once it is in place. When stacking cooking equipment on these chef bases, the manual sets a maximum load limit of 650 pounds of stacked equipment, and it warns that cabinet surface temperatures above 150°F can damage the cabinet insulation. The prep table manuals are more permissive on sides. The SKPZ60-EDUS10 manual says the unit can be installed tight on the sides, but the bottom front and rear must not be obstructed and the unit must sit on legs or casters to raise it off the floor. The SKPZ27-EDUS1 pizza prep manual and the SKR27A-ES front-breathing undercounter manual both allow installation tight on the sides and back, again with the bottom front unobstructed. All three manuals require the unit to be level or tilted backwards slightly, and all say to avoid placing the refrigerator adjacent to an oven, heating element or hot air source. The SKPZ60 manual adds a climate class 4 rating: the prep table is designed for use in areas not exceeding 30°C (86°F). The chef base and pizza prep manuals state a class 4 energy rating tested at an ambient of 40°C at 40 percent relative humidity, and the salad dispenser and milk dispenser manuals state a class 5 rating tested under the same conditions. Electrical requirements come from the data plate on the cabinet liner, and the manuals say the data plate supersedes anything else. The chef base manual specifies a seven foot power cord requiring a 115 Volt, 60 cycle, 1 phase properly grounded receptacle, with a 3 prong grounding plug. The SKPZ60 prep table and the Majestic milk dispenser manuals specify an eight foot cord on the same 115 Volt, 60 cycle, 1 phase grounded supply. In each case the circuit must be protected with a 15 or 20 ampere fuse or breaker, the unit must be isolated on its own circuit, and it must not be plugged into an extension cord. Have a qualified, licensed installer make any electrical connection to local code. - Chef bases: at least 2 inches clearance right and back, none on the left, top open, maximum 650 pounds of stacked equipment. - Prep tables and undercounter units: tight to sides and back is permitted, but the bottom front must stay clear and the unit must be on legs or casters. - All units: level or tilted slightly backwards, away from ovens and hot air sources. - Electrical: 115V, 60Hz, 1 phase, grounded 3 prong receptacle, dedicated 15 or 20 ampere circuit, no extension cord. ## Start-up and the temperature controller Two waiting periods matter before start-up. If a unit was transported on its side, every SilverKing manual requires it to stand on its casters or feet for a minimum of 24 hours before plugging it in. After installing casters on the chef bases and the SKPZ60 prep tables, the manuals again call for at least 24 hours of off time before connecting power; the SKR27A-ES undercounter manual instead calls for at least two hours of off time after its casters are threaded in. The chef base manual's initial start-up instruction is to allow the unit to run a minimum of two hours before loading it with product. The electronic temperature control sits on the front of the unit. To check the set point, push and release the 'set' button and the display shows the set point temperature. To adjust it, push and hold the 'set' button for two seconds, then use the up or down arrows; press 'set' again or wait 10 seconds and the control stores the new value. The manual says to allow the unit a minimum of one hour to respond to a control setting adjustment. Defrost is automatic, with no plumbing required. Defrost water collects in a pan in the compressor compartment and evaporates into the room air, which is why the unit must be level so condensate drains properly. To start a defrost cycle manually, push the bottom right button, marked with a melting snowflake, for two seconds. ## Loading pans, drawers and product Load limits are stated per model family. The chef base, SKPZ60 prep table and SKDL18-EDUS4 salad dispenser manuals all set a maximum of 100 pounds per drawer, and the SKPZ27-EDUS1 pizza prep manual sets 75 pounds per drawer. The undercounter and milk dispenser manuals set a maximum of 50 pounds per shelf. Every drawer manual repeats that drawers are not designed to be stood on, and the chef base manual states the drawer slide system itself is rated for a maximum load of 100 pounds. Pans and pan supports ship packaged with the prep tables. The SKPZ60 manual describes the cutting board installation: the boards have two holes that align with studs on the cabinet top, so place the back of the board under the lip in front of the raised rail and set it down onto the studs. The cutting boards are reversible to extend wear. On the pizza prep table, the condenser filter screen and filter guides are packaged inside the unit, with installation instructions in the technical manual. Drawers come out for cleaning by different methods depending on the model. On chef bases, open the drawer fully, release the gray tabs and lift the front of the drawer off the tracks, then slide it out; the SKDL18-EDUS4 salad dispenser uses the same procedure with white tabs. The SKPZ27-EDUS1 uses stop levers on the cabinet drawer tracks: open fully, unlock the levers and lift the drawer out, then lock the levers again on reinstallation. Drawer pans lift out with the drawer extended, and the rolling tracks can be removed for cleaning. ## The Majestic milk dispensers The Majestic series runs from the SKMAJ1-ESUS3 and SKMAJ1-ESUS4 one-valve units at 6 gallons, through the SKMAJ2-ESUS3 and SKMAJ2-ESUS4 two-valve units at 12 gallons, to the SKMAJ3-ESUS3 and SKMAJ3-ESUS4 three-valve units at 18 gallons. Each uses spring-loaded lift valves, and the listed temperature range is 38 to 40°F (3.3 to 4.4°C). The Majestic manual's setup section is strict about counter mounting. The counter must support a minimum of 300 pounds, the unit must sit on the legs supplied and be secured to the counter with the hold-down brackets supplied, and nothing may be stored or placed on top of the unit. The unit must be level, and the feet on the front legs are adjustable to help level it. The drip tray mounts following the instructions supplied with it. For loading bags, tubes and valves, follow the startup and operation steps in the Majestic Series technical manual for your model; the manual covers that procedure along with maintenance and thermistor field testing. If you have questions about a specific SKMAJ model, ask Norpex. ## Cleaning and maintenance Before first use, strip the plastic protective covering from the stainless exterior, then wash interior and exterior surfaces with a warm, mild soapy water solution and a sponge or soft cloth, rinse with clean water and wipe dry. The chef base and salad dispenser manuals say not to use chlorinated cleaners. The chef base manual notes the interior is aluminum and the exterior stainless steel, and that stainless steel cleaners can be used on the exterior. The condenser needs regular attention. Every manual warns to use caution when cleaning the condenser because the fins are very sharp, and the Majestic dispenser manual states that condensing coils must be cleaned at regular intervals and advocates a minimum monthly cleaning. The pizza prep table's condenser filter screen is removable for this purpose. Preventive maintenance is otherwise minimal. Periodically inspect the casters to confirm they are mounted tightly, as the salad dispenser manual directs, and keep the area around the unit clean and free of clutter. Keep any required ventilation openings clear of obstruction, and do not store aerosol cans with a flammable propellant in any of these units. ## Troubleshooting and service Several checks are within an operator's reach. If the display temperature is wrong, verify the set point with the 'set' button and remember the one hour response time after an adjustment. If defrost water is not draining, check that the unit is level, since the chef base manual ties proper condensate drainage directly to levelling. If a door needs straightening, the undercounter manual says to loosen the hinge screws, square the door with the cabinet and retighten; on single door units the door swing is reversible by moving the hinges to the opposite side. If the unit will not run, confirm the data plate voltage against the supply, confirm a 15 or 20 ampere breaker on a dedicated circuit, and confirm the unit is not on an extension cord. Anything involving the refrigeration circuit is off limits for kitchen staff. These units use flammable R290 refrigerant, and the manuals state that all servicing must be done by factory authorized service personnel using only Silver King approved replacement parts, with no puncturing of refrigeration tubing and no mechanical devices to accelerate defrosting. The manuals also state the units are not intended for use at altitudes above 2000 meters. For repairs, contact the manufacturer's authorized service network; a factory service authorization must be obtained before warranty work is performed, so start with the manufacturer's service line. For questions about a model or its manual, ask Norpex. ## Common questions ### How long should a SilverKing unit run before I load it with food? The chef base manual says to allow the unit to run a minimum of two hours before loading it with product, after all installation requirements are met. Also allow at least 24 hours of upright standing time first if the unit was transported on its side. ### Can a SilverKing prep table be pushed tight against the wall? The SKPZ27-EDUS1 and SKR27A-ES manuals allow installation tight on the sides and back, provided the bottom front stays unobstructed and the unit sits on legs or casters. Chef bases are different: the manual requires at least 2 inches on the right and back, none on the left, and an open top. ### How much weight can the drawers and shelves hold? Chef bases, the SKPZ60 prep tables and the SKDL18-EDUS4 salad dispenser are limited to 100 pounds per drawer, and the SKPZ27-EDUS1 pizza prep table to 75 pounds per drawer. Undercounter and milk dispenser shelves are limited to 50 pounds per shelf. Drawers must never be used as a platform to stand on. ### What temperature should the Majestic milk dispensers hold? The listed temperature range for the SKMAJ1, SKMAJ2 and SKMAJ3 series is 38 to 40°F (3.3 to 4.4°C). Check and adjust the set point using the procedure in the unit's manual, and allow at least one hour for the unit to respond to a change. ### Who should repair a SilverKing unit? The manuals require all servicing to be performed by factory authorized service personnel, because the R290 refrigerant is flammable. Use the manufacturer's authorized service network for repairs, and ask Norpex if you need help identifying the right manual or model. ## Related guides - [Refrigerated Prep Table Buying Guide: Sandwich, Pizza and Mega-Top](https://norpex.ca/guides/prep-table-buying-guide) - [Commercial Refrigerator and Freezer Temperatures: What to Set and Why](https://norpex.ca/guides/commercial-refrigerator-temperatures) ## Shop the catalogue - [Chef Base](https://norpex.ca/products/chef-base) - [Topping Rail](https://norpex.ca/products/topping-rail) - [Refrigeration & Ice](https://norpex.ca/products/refrigeration)