Handle high-volume cold service without compromise with this ice-cooled cold food table. It delivers consistent temperature control across two pan positions while remaining mobile and serviceable, allowing staff to stage salads, toppings, or prepared items with predictable performance. Operators will find the stainless steel work surface and open base design simplifies load handling and cleaning for continuous operation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and remove pans. Empty ice and wash stainless steel top with mild soap and warm water using a soft cloth. Scrub pan wells, rinse, and sanitize food-contact surfaces to remove bacteria and prevent foodborne illness. Clean vents and casters to prevent grease buildup and reduce fire risk. Brush condenser coils and rinse exterior to improve efficiency and lower utility costs. Dry all surfaces, inspect seals, and reassemble before reconnecting power.#@@#Additional Info#@#Randell RAN IC-2S cold food table measures 36" W x 30" D x 35.5" H. It features an ice-cooled stainless steel top, two pan openings, open base storage, mobile casters, and a laminate exterior; it weighs 140 pounds and supports food service workflows.#@@#General Info#@#Description #@#
Handle high-volume cold service without compromise with this ice-cooled cold food table. It delivers consistent temperature control across two pan positions while remaining mobile and serviceable, allowing staff to stage salads, toppings, or prepared items with predictable performance. Operators will find the stainless steel work surface and open base design simplifies load handling and cleaning for continuous operation.
#@@# Stainless Steel Top#@#
Engineers constructed the work surface from stainless steel to resist corrosion and withstand repeated cleaning cycles. Managers benefit from durable contact surfaces that maintain sanitary standards and limit maintenance downtime.
#@@# Ice Cooled System#@#
The design integrates an ice-cooled pan system that provides reliable chilling for short-term hold times and reduces electrical complexity compared with mechanical refrigeration. Chefs gain a practical cooling method suitable for high-turnover stations where cold holding for several hours suffices.
#@@# Two Pan Capacity#@#
The configuration supports two full-size pans or equivalent insert combinations to organize multiple items simultaneously. Supervisors can configure portioning and replenishment workflows to keep service lines moving and minimize product changeover.
#@@# Mobile Open Base#@#
The unit ships with casters and an open base that simplifies access for cleaning and flexible placement on busy floors. Facilities staff will appreciate faster sanitation cycles and the ability to reposition the unit for different service events.
#@@# Modular Laminate Exterior#@#
The exterior uses modular laminate panels with galvanized backing to combine a finished appearance with structural support. Hospitality teams obtain a professional presentation while preserving strength behind the visible surfaces.
#@@# Serviceable Construction#@#
Manufacturers designed the assembly for field service access and straightforward part replacement to extend usable life.
#@@#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 the Randell RAN IC-2S cold food table weekly for sanitation and mechanical wear. Clean the stainless steel top and pans after each service with a mild detergent and potable water; rinse and sanitize per facility protocol. Remove standing ice and prevent block buildup; verify ice-cooled passages remain clear. Lubricate casters quarterly and tighten fasteners monthly. Check gaskets and seams for corrosion; replace damaged parts using CSA-compliant components.