Stop compromising display capacity for temperature control. This iced cold pan handles high-volume service while maintaining consistent product temperatures and mobility for fast-paced operations. Designed for institutional and commercial kitchens, the unit combines a stainless work surface with a fiberglass body and mobile platform to deliver reliable cold holding where operators need it most.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and remove pans. Empty ice and wash pans with mild detergent and warm water; rinse thoroughly. Wipe the 16 gauge stainless steel top and fiberglass body with non-abrasive cleaner and soft cloth. Clean condenser coils and vents monthly to maintain efficiency and reduce fire risk. Inspect door seals and caster mounts; tighten or replace worn parts. Sanitize food-contact surfaces with approved sanitizer and air dry before returning pans and reconnecting power.#@@#Additional Info#@#Randell RANFG IC-5 is a 72" x 30" x 35.5" mobile cold food table with a stainless steel top, fiberglass body, cold pan for five pans, casters, and a 400-pound capacity, ideal for high-volume foodservice.#@@#General Info#@#Description #@#
Stop compromising display capacity for temperature control. This iced cold pan handles high-volume service while maintaining consistent product temperatures and mobility for fast-paced operations. Designed for institutional and commercial kitchens, the unit combines a stainless work surface with a fiberglass body and mobile platform to deliver reliable cold holding where operators need it most.
#@@# Stainless Worktop#@#
The 16-gauge stainless steel top provides a hygienic, hardwearing surface that resists corrosion and simplifies sanitation. Operators will perform prep and service directly at the top while cleaners complete routine washdowns without damaging the finish.
#@@# Ice Cooled Pan#@#
The ice cooled cold pan preserves product integrity across the full 5-pan configuration and sustains set temperatures during extended service periods. Staff will reduce product waste and maintain safe display temperatures through continuous ice contact and efficient cooling transfer.
#@@# Five Pan Capacity#@#
The five-pan layout supports multiple menu items simultaneously, enabling rapid service and menu flexibility during peak periods. Kitchen teams will stage salads, garnishes, and chilled entrees within a compact footprint to increase throughput.
#@@# Mobile Modular Base#@#
The mobile modular construction with heavy-duty casters allows staff to reposition the unit for line changes and cleaning without lifting. Maintenance crews will access floors and service chases faster, lowering downtime for routine sanitation and floor work.
#@@# Enclosed Base Design#@#
The enclosed base protects internal components and provides a tidy appearance while offering structural support for heavy use. Managers will benefit from reduced exposure of wiring and plumbing and from a finished look that meets institutional standards.
#@@# Fiberglass Body#@#
The fiberglass body reduces overall unit weight compared with full-metal cabinets while resisting dents and surface damage in demanding environments.
#@@#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 seals weekly and replace damaged gaskets to maintain consistent cold performance. Clean the 16-gauge stainless steel top and fiberglass body daily with mild detergent and a soft cloth; rinse thoroughly and dry to prevent residue. Flush and sanitize the iced cold pan weekly, removing debris and checking drain integrity. Verify caster mounts and enclosure fasteners monthly, tighten hardware to preserve mobility and structural alignment.