The Randell BC-510WT Blast Chiller follows the US FDA food code for safe food handling and is tested and certified by NSF. This blast chiller rapidly cools product through the 135 to 40 degrees Fahrenheit “danger zone” in 240 minutes or less. With its rapid chilling capability, this unit is a perfect way to ensure that your foods are properly secured and kept in good condition.
LongDescription#@#NA#@@#Cleaning Instructions#@#To preserve your Randell BC-510WT Blast Chiller, you must perform several cleaning procedures regularly. The blast chiller should be kept in a clean and sanitary condition. Do not use corrosive chemicals, and abrasive materials to clean this unit. Moreover, do not use a water jet to clean the condenser coil. When cleaning the evaporator use only the cleaning agent listed in the Owner’s Manual and follow the directions on the container for proper mixing and cleaning.#@@#Additional Info#@#The Randell BC-510WT Blast Chiller is made in the USA and has cUL, UL, and NSF certifications. It requires 120v/60/1-ph, and 20 amps of electrical connection via a NEMA 5-20P plug.#@@#General Info#@#Randell BC-510WT Blast Chiller Description #@# The Randell BC-510WT Blast Chiller follows the US FDA food code for safe food handling and is tested and certified by NSF. This blast chiller rapidly cools product through the 135 to 40 degrees Fahrenheit “danger zone” in 240 minutes or less. With its rapid chilling capability, this unit is a perfect way to ensure that your foods are properly secured and kept in good condition. #@@# Work-top Undercounter Design#@# The food storing unit features a work-top design providing you with a food-grade prep surface where you can prepare ingredients and assemble meal items, with refrigerated storage underneath. #@@# Durable Construction#@# This chiller unit will give you long service years with its stainless steel construction. Its cabinet exterior is made of #4 finish stainless steel front, door, louver, sides, and top. The unit’s back and bottom are galvanized metal. The cabinet interior is made of stainless steel, including stainless steel air plenums. The door opening perimeter is provided with an ABS thermal break to prevent sweating. The pan rack is removable without tools for easy cleaning. The door is stainless steel exterior with a stainless steel liner and is mounted on self-closing hinges with a recessed handle. A press-fit magnetic gasket is provided for a positive seal. #@@# Sufficient Capacity#@# This 59 inches wide, 34 inches deep, and 36 inches high blast chiller can accommodate up to ten (10) 12 inches by 20 inches by 2.5 inches hotel pans (five 18 inches by 26 inches pan capacity). #@@# IP54 Rated Touch Screen Display#@# This blast chiller features a touch screen display with easy-to-use intuitive controls. #@@# Efficient Refrigeration with Automatic Cooling#@# The Randell blast chiller has a self-contained CFC-free, R-404A refrigeration system with an air-cooled 3/4 horsepower compressor. This refrigeration system comes with an automatic condensate evaporator. It is electronically controlled with a touch screen display and has a USB port for collecting data used to document a HACCP system. The control system also features automatic cooling by temperature sensing food probe or can be set to a timed cycle.#@@#Delivery Details#@#● Inspect the Randell BC-510WT Blast Chiller for damages or missing parts before signing the delivery form.
● Write a note on the delivery form if there are any damages and missing parts.
● The delivery agent must accept the damage claim and annotate your remarks.
● Follow proper assembly instructions to ensure safe operations.
● Do not connect this culinary device to a power outlet with unknown electrical specifications.#@@#deliverynotes#@#Culinary Depot usually Randell BC-510WT Blast Chiller within # business days upon confirming cleared payment.#@@#Maintenance Guide#@#Your Randell BC-510WT Blast Chiller like any typical stainless steel appliance should be taken care of regularly. For daily maintenance, defrost the unit or as needed. Then, wipe clean the interior and the exterior of the unit using a solution of mild soap and water. The quarterly maintenance should be done by a service technician or by trained maintenance personnel. A comprehensive annual maintenance schedule is highly recommended.