Stop compromising on product integrity or production capacity. This frost top integrates cold slab performance with durability to support high-throughput ice cream, gelato, and pastry operations in restaurants, schools, hospitals, and campus dining. Engineered for continuous use, it delivers consistent temperature control and rapid recovery under heavy load.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit. Remove pans and wipe stainless top with mild soap and a soft cloth. Clean pan wells and seals with warm, soapy water; rinse and dry. Vacuum condenser coils monthly to maintain efficiency. Use non-abrasive cleaners on exterior. Defrost and sanitize interior per NSF guidelines. Inspect seals and replace when cracked. Ensure unit is dry before reconnecting power.#@@#Additional Info#@#Randell RFT-3 42.25" Drop-In Frost Top provides a refrigerated 43" L cold slab with three 18" x 13" pan wells, stainless steel top, self-contained R-290 system, 1/4 HP motor, 115v/60/1-ph, NSF and UL certified.#@@#General Info#@#Description #@#
Stop compromising on product integrity or production capacity. This frost top integrates cold slab performance with durability to support high-throughput ice cream, gelato, and pastry operations in restaurants, schools, hospitals, and campus dining. Engineered for continuous use, it delivers consistent temperature control and rapid recovery under heavy load.
#@@# Refrigerated Cold Slab#@#
The refrigeration system uses R-290 refrigerant and a 1/4 HP compressor to maintain stable slab temperatures for product handling and service. Operators benefit from fast thermal recovery and uniform cooling across the 43" length to reduce melt and preserve texture.
#@@# Drop-In Installation#@#
Designed for flush mounting into counters, the drop-in configuration simplifies integration into existing setups and maintains cleanroom flow in service areas. Technicians complete installation quickly, while the compact 21.75" depth minimizes counter intrusion.
#@@# Stainless Steel Top#@#
The stainless steel top offers a corrosion-resistant surface that withstands daily use and frequent cleaning in commercial kitchens. Maintenance teams sanitize efficiently, reducing microbial risk and surface wear.
#@@# Capacity And Layout#@#
The top accommodates three 18" x 13" pans within the 42.25" width, enabling portioned staging and organized product rotation during peak service. Chefs stage multiple flavors or mix-ins simultaneously, supporting faster assembly and consistent output.
#@@# Electrical And Safety#@#
The unit operates on 115v/60/1-ph, draws 3.5 amps, and includes a NEMA 5-15P plug. Certifications include UL, cUL, and NSF to meet regulatory requirements for institutional and foodservice environments. Facilities managers benefit from simple electrical hookup and documented compliance.
#@@# Built-In Reliability#@#
Constructed with corrosion-resistant steel and manufactured in the USA, the frost top weighs 175 pounds and includes durable components rated for commercial cycles.
#@@#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#@#Maintain the Randell RFT-3 Drop-In Frost Top by defrosting and draining according to manufacturer intervals to prevent ice buildup. Clean stainless steel surfaces with a pH-neutral detergent and soft cloth; rinse and dry to avoid streaks. Inspect door and lid seals weekly and replace worn gaskets to preserve temperature integrity. Vacuum condenser coils monthly and verify 115v electrical connections are secure. Log temperatures and service actions for compliance and traceability.