Stop compromising prep efficiency for cold storage capacity. This refrigerated counter with sandwich top integrates a 14.67 cubic feet refrigerated compartment and a full-length cutting board to streamline assembly lines in high-volume kitchens. Designed for continuous use in commercial settings, the unit delivers consistent temperatures while positioning ingredients at chef height for rapid service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove food pans and cutting board. Wash interior and pans with warm water and mild detergent; scrub aluminum surfaces with non-abrasive cloth. Rinse and dry thoroughly. Clean condenser coils every 3 months to maintain efficiency and lower energy use. Degrease door gaskets and hinges; inspect seals and replace when cracked. Clean vents and fans to reduce fire risk. Sanitize food contact surfaces with NSF-approved sanitizer and allow to air dry.#@@#Additional Info#@#Randell’s 9200-513 refrigerated prep counter has 14.67 cu. ft. capacity in a 60" W x 33" D size. It features a stainless steel exterior, aluminum interior, two self-closing doors, and 10 pan capacity.#@@#General Info#@#Description #@#
Stop compromising prep efficiency for cold storage capacity. This refrigerated counter with sandwich top integrates a 14.67 cubic feet refrigerated compartment and a full-length cutting board to streamline assembly lines in high-volume kitchens. Designed for continuous use in commercial settings, the unit delivers consistent temperatures while positioning ingredients at chef height for rapid service.
#@@# Counter Height#@#
Counter height design provides ergonomic access to pans and the cutting surface, reducing operator fatigue during peak shifts. Engineers sized the unit at 60 inches wide by 33 inches deep to fit standard kitchen lines while maximizing usable workspace.
#@@# Two Section Access#@#
Two-section construction features dual self-closing solid doors that isolate compartments and limit cold loss during repeated openings. Technicians specified separate sections to maintain inventory segregation and improve product rotation.
#@@# Pan Capacity#@#
A ten pan layout accepts 1/6 size pans and supports typical sandwich and salad prep configurations, enabling organized ingredient staging. Kitchen managers can load a range of toppings and maintain portion control without overcrowding.
#@@# Refrigeration System#@#
Side-mounted self-contained refrigeration uses R-513A refrigerant and a 1/3 horsepower compressor to sustain setpoints across the cabinet. Staff can expect stable thermal performance backed by cUL, UL, and NSF certifications for food safety compliance.
#@@# Construction Materials#@#
Stainless steel exterior combined with an aluminum interior offers corrosion resistance and facilitates routine cleaning protocols. Maintenance teams will benefit from durable surfaces that withstand daily sanitizing and heavy use.
#@@# Electrical And Compliance#@#
The unit connects to a 115v circuit via a NEMA 5-15P plug and carries required safety listings, simplifying installation and inspections.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect condenser coils monthly and remove dust with a soft brush and vacuum to maintain heat transfer efficiency. Clean the stainless steel exterior using a mild detergent and a microfiber cloth; rinse and dry to prevent streaks. Sanitize interior surfaces and cutting board with a food-safe sanitizer after daily use. Verify door gaskets for cracks and replace when sealing fails. Level the unit and confirm proper airflow around the compressor to optimize refrigeration performance.