Built to handle high-volume cold storage without sacrificing control or efficiency, this dual-temperature reach-in unit splits refrigerated and frozen zones in a single footprint while maintaining precise set points. Foodservice operators gain an integrated solution that reduces footprint, simplifies inventory flow, and meets NSF and UL sanitation and safety standards for institutional use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove all food. Empty drip pan and defrost per manufacturer instructions. Clean interior with mild detergent and a soft cloth; rinse and dry thoroughly. Brush condenser coils and remove debris to maintain efficiency. Wipe door gaskets and check seals; replace if cracked. Sanitize shelves and handles with approved sanitizer. Reconnect power only after unit is fully dry. Regular cleaning prevents contamination, fires, high bills, breakdowns, and failed CSA inspections.#@@#Additional Info#@#Randell’s 9404-32DT-RTFBL is a 33" dual-temp reach-in with 8.62 cu. ft.#@@#General Info#@#Description #@#
Built to handle high-volume cold storage without sacrificing control or efficiency, this dual-temperature reach-in unit splits refrigerated and frozen zones in a single footprint while maintaining precise set points. Foodservice operators gain an integrated solution that reduces footprint, simplifies inventory flow, and meets NSF and UL sanitation and safety standards for institutional use.
#@@# Capacity Optimization#@#
The cabinet provides 8.62 cu. ft. in each compartment, delivering usable storage for prepared foods, ingredients, and frozen inventory in one section. Engineers configured half-height doors and two adjustable shelves to maximize horizontal organization and allow quick access during peak service.
#@@# Robust Refrigeration#@#
The system uses R290 hydrocarbon refrigerant with two rear-mounted compressors, each rated at 1/4 HP, to sustain dual-temperature operation under continuous load. Technicians will appreciate the self-contained refrigeration design and removable condensate drip pan that simplify maintenance and reduce downtime.
#@@# Durable Construction#@#
Fabricators constructed the exterior from stainless steel with an aluminum interior to resist corrosion and support frequent washdowns. Designers added solid doors with commercial hinges and a 6-inch caster base to enable mobility and durable service in demanding kitchens.
#@@# Electronic Controls#@#
An electronic control module delivers accurate temperature management and visible set point readout for both upper and lower zones. Operators can adjust parameters rapidly to respond to product load changes while maintaining compliance with food safety programs.
#@@# Electrical Specification#@#
The unit connects to standard 115v/60/1 power via two NEMA 5-15P plugs and draws 2.2 amps per circuit, allowing straightforward integration into existing kitchen electrical layouts. Inspectors will note the cUL and UL certifications for electrical safety in commercial settings.
#@@#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. Sanitize interior surfaces with a mild detergent solution; rinse and dry shelves before reinsertion. Verify door gasket integrity and replace if torn or compressed to prevent leakage. Level the unit and confirm casters lock to avoid vibration. Monitor refrigerant performance; service compressors if temperature deviates. Document maintenance dates and technician actions.