Stop sacrificing speed for consistent cold performance. This refrigerated counter with a salad top combines a compact 27" footprint with a robust refrigeration system to maintain ingredients at target temperatures while supporting fast prep line throughput. Designed for high-use kitchens, the unit delivers efficient cooling, organized pan storage, and durable construction in a single counter-height package.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and remove food. Empty pans and wash with warm, soapy water. Wipe interior with mild detergent and a soft cloth; sanitize food-contact surfaces. Clean condenser coils with a brush every month to keep efficiency and lower energy use. Degrease top and cutting board; remove debris from door gaskets and inspect seals. Clear vents and check drain lines. Let all surfaces dry fully before reconnecting power to prevent corrosion and electrical faults.#@@#Additional Info#@#Randell's 9401-290 refrigerated counter features a 27" prep station with 5.66 cu. ft. capacity, R-290 refrigeration, 1/4 HP compressor, stainless steel exterior, and NSF/UL certifications. It includes six 1/6 pan capacity and 6" casters for mobility.#@@#General Info#@#Description #@#
Stop sacrificing speed for consistent cold performance. This refrigerated counter with a salad top combines a compact 27" footprint with a robust refrigeration system to maintain ingredients at target temperatures while supporting fast prep line throughput. Designed for high-use kitchens, the unit delivers efficient cooling, organized pan storage, and durable construction in a single counter-height package.
#@@# Front-Mounted Cooling#@#
The rear-mounted, self-contained refrigeration system places compressors out of the prep zone while ensuring front-breathing airflow for consistent heat rejection. Engineers specified R-290 hydrocarbon refrigerant with a 1/4 HP compressor to reduce energy consumption and maintain stable setpoints during continuous service.
#@@# Compact Capacity#@#
This counter offers 5.66 cubic feet of refrigerated storage within a 27-inch width, allowing operators to position the unit in tight kitchen layouts without sacrificing usable volume. Planners can store frequently used items behind the single hinged door while keeping the top pans accessible for rapid assembly.
#@@# Organized Top Arrangement#@#
Technicians equip the top with six 1/6 pan positions and a laminated cutting board to streamline sandwich and salad preparation. Chefs gain immediate access to ingredients while maintaining sanitary separation between prep and storage surfaces.
#@@# Robust Interior Materials#@#
Manufacturers line the interior with aluminum and ABS to balance corrosion resistance and ease of cleaning, accelerating turnaround during service and sanitation cycles. Operators report simpler cleanouts because the materials resist staining and tolerate commercial detergents.
#@@# Service-Friendly Features#@#
Designers incorporate electronic controls and adaptive defrost to optimize temperature stability and reduce unnecessary compressor cycling during variable traffic periods.
#@@#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#@#Perform weekly coil cleaning with a soft brush and vacuum to maintain 1/4 HP refrigeration efficiency. Wipe the stainless steel exterior with a damp cloth and mild detergent; avoid abrasive pads. Sanitize aluminum and ABS interior surfaces with NSF-compliant cleaners and allow full drying before restocking. Inspect the door gasket monthly and replace if torn to maintain temperature stability. Level the unit and check caster mounts quarterly.