Upgrade your prep lines with a refrigerated countertop rail designed for consistent cold control and organized service. This unit accommodates three 1/3 size pans or six 1/6 size pans and features a hinged cover that protects contents while allowing quick access during peak service hours. The design and refrigeration choices minimize spoilage risk and support continuous operation in high-volume kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before servicing. Remove pans and wash with warm, soapy water; rinse and dry. Clean stainless surfaces with non-abrasive cleaner and soft cloth. Vacuum condenser coils monthly to improve efficiency. Inspect gaskets and hinges; tighten or replace worn parts. Degrease vents and remove food debris to reduce fire risk. Sanitize food-contact areas with approved sanitizer to control bacteria and meet CSA and NSF requirements. Reconnect power only when fully dry.#@@#Additional Info#@#Randell CR9039-290 refrigerated condiment rail, 39" W, holds three 1/3-size or six 1/6-size pans.#@@#General Info#@#Description #@#
Upgrade your prep lines with a refrigerated countertop rail designed for consistent cold control and organized service. This unit accommodates three 1/3 size pans or six 1/6 size pans and features a hinged cover that protects contents while allowing quick access during peak service hours. The design and refrigeration choices minimize spoilage risk and support continuous operation in high-volume kitchens.
#@@# Recessed Pan Capacity#@#
Hold three 1/3 size pans or six 1/6 size pans within a compact 39-inch width, enabling efficient ingredient staging for sandwiches, salads, and plated service. Operators can maintain portion control and reduce refill interruptions by grouping frequently used items together for easy access.
#@@# Precision Cooling System#@#
Utilize a self-contained refrigeration system with R-290 hydrocarbon refrigerant and a 1/5 HP compressor to reliably maintain product temperatures. Chefs can monitor consistent cooling for perishable items while minimizing energy consumption compared to less efficient units.
#@@# Durable Construction#@#
Constructed with stainless steel front sides and top, along with a galvanized steel bottom, this unit is built to withstand daily cleaning and heavy use in commercial kitchens. Maintenance teams can perform routine service without special tools, thanks to accessible panels and robust materials.
#@@# Sanitary Access Cover#@#
Incorporate an open rail with a hinged cover that shields contents from contaminants while ensuring quick operator access. Food service staff can reduce exposure during service and maintain compliance with NSF 7 sanitation standards.
#@@# Compact Footprint#@#
Measuring 39 inches wide by 18 inches deep and standing 23.5 inches high, this unit fits crowded counters without sacrificing storage or service flow. Managers can optimize backline layout and streamline plating stations in limited kitchen spaces.
#@@#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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Randell CR9039-290 refrigerated condiment rail by cleaning condenser coils monthly. Remove pans and wash with mild detergent; sanitize pans and surfaces after each service. Inspect door gasket and hinged cover for cracks; replace worn seals to prevent temperature loss. Verify voltage and amperage at 115v and ensure the R-290 refrigerant system has no leaks. Level the unit and calibrate the thermostat quarterly for consistent holding temperatures.