Stop compromising speed for consistent cold performance. This refrigerated prep counter delivers precise temperature control and organized storage capacity to support high-volume sandwich and salad operations while preserving ingredient quality and reducing waste.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before service. Remove food, pans, and cutting board. Clean interior with mild soap and warm water; sanitize food-contact surfaces with a commercial sanitizer per label. Defrost and drain per electronic control prompts. Wipe condenser coils and rear-mounted refrigeration areas with brush and vacuum to improve efficiency. Inspect door gaskets hourly; replace if torn. Clean vents and oven hood grease traps daily to reduce fire risk. Record cleaning dates for CSA and health inspections.#@@#Additional Info#@#Randell’s 9305-290 refrigerated counter features a 48" two-section layout, 10.82 cu. ft.#@@#General Info#@#Description #@#
Stop compromising speed for consistent cold performance. This refrigerated prep counter delivers precise temperature control and organized storage capacity to support high-volume sandwich and salad operations while preserving ingredient quality and reducing waste.
#@@# Capacity Optimized#@#
This unit provides 10.82 cu. ft. of refrigerated space across two sections to handle high-throughput prep demands. Operators gain immediate access to commonly used items with a 12 top pan arrangement and an integrated cutting board that streamlines assembly and reduces station steps.
#@@# Efficient Cooling System#@#
Rear-mounted self-contained refrigeration uses R-290 hydrocarbon refrigerant paired with a 1/4 HP compressor to maintain setpoints with lower energy draw. Technicians benefit from front-breathing service access that simplifies maintenance without moving the unit away from walls.
#@@# Durable Stainless Construction#@#
Stainless steel top, front, and sides resist corrosion and hold up to daily cleaning protocols common in institutional kitchens. Aluminum and ABS interior surfaces provide a nonreactive food-contact environment and ease of sanitation during shift turnovers.
#@@# Electronic Controls and Defrost#@#
Electronic control circuitry provides accurate temperature readouts and setpoint adjustments for consistent cold chain management. Adaptive defrost reduces unnecessary compressor run time and controls frost buildup to preserve cooling efficiency.
#@@# Mobility and Installation#@#
Six-inch casters permit rapid repositioning for cleaning, reconfiguration, or service tasks while maintaining counter-height ergonomics for prep staff. The NEMA 5-15P configuration and 115v operation integrate with standard kitchen circuits without special power upgrades.
#@@# Compliance and Build Origin#@#
This counter meets NSF, UL, and cUL certifications to align with regulatory expectations for commercial food service equipment.
#@@#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 debris with a brush or vacuum to maintain heat transfer. Drain and sanitize drain lines weekly to prevent blockages. Verify door gaskets for cracks or gaps and replace worn seals to maintain consistent temperatures. Level the unit and tighten caster hardware quarterly. Calibrate electronic controls every six months and document setpoints. Use only approved R-290 service protocols and ensure CSA and UL labels remain visible.