Stop trading speed for control. This cold service table delivers continuous chilled holding capacity while preserving product integrity and streamlining service lines, making it suitable for high-volume kitchens, cafeterias, and catering operations. Designers engineered the unit to integrate into modular setups and mobile service stations for flexible floor plans and rapid reconfiguration.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and remove food. Scrape debris, then wash stainless steel surfaces with a mild detergent and warm water using a soft cloth. Rinse thoroughly and dry to prevent corrosion. Empty and clean ice pans; sanitize food-contact areas with a CSA-approved sanitizer following label directions. Clean condensers and vents monthly to maintain efficiency and reduce fire risk. Inspect seals and casters; tighten hardware. Record each cleaning to aid inspections and prevent breakdowns.#@@#Additional Info#@#Randell's RAN IC-4S cold food table measures 60" W x 30" D x 35.5" H.#@@#General Info#@#Description #@#
Stop trading speed for control. This cold service table delivers continuous chilled holding capacity while preserving product integrity and streamlining service lines, making it suitable for high-volume kitchens, cafeterias, and catering operations. Designers engineered the unit to integrate into modular setups and mobile service stations for flexible floor plans and rapid reconfiguration.
#@@# Stainless Top#@#
Engineered stainless steel top provides a sanitary work surface and direct contact cooling for pans. Operators can place up to four standard pans to maintain product temperature and reduce cross-contamination during busy service periods.
#@@# Ice Cooled System#@#
An ice-cooled refrigeration method circulates chilled air and maintains consistent cold in the pan wells without bulky compressors under the cabinet. Food service teams benefit from lower vibration, quieter operation, and simplified maintenance procedures.
#@@# Open Base Design#@#
Open base configuration grants unobstructed access to stored supplies and simplifies cleaning under the service counter. Managers can store racks, trays, or disposable supplies directly beneath the unit to improve staging and reduce travel between stations.
#@@# Mobile With Casters#@#
Heavy-duty casters provide full mobility for rapid repositioning during events or cleaning cycles while maintaining stable support when locked. Staff can move the unit across uneven kitchen floors and secure it in place for uninterrupted service.
#@@# Modular Exterior Panels#@#
Laminate exterior panels with galvanized backing resist daily wear while allowing quick replacement or refurbishment to match changing front-of-house aesthetics. Facilities teams can update finishes with minimal downtime and retain the structural benefits of corrosion-resistant backing.
#@@# Large Pan Capacity#@#
Four-pan configuration accepts standard gastronorm and hotel pans to supply multiple menu items simultaneously and maintain portion control.
#@@#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 gasket integrity monthly and replace compromised seals to maintain temperature control and reduce condensation. Clean stainless steel surfaces daily with a pH-neutral detergent and soft cloth to prevent corrosion. Remove and sanitize pans after each service; dry thoroughly before refilling to avoid dilution of ice-cooled systems. Lubricate casters quarterly and verify fasteners and hinge alignment for safe operation. Calibrate thermometer probes biannually and document readings.