Randell Hot Wells, Prep Tables and Serving Counters: Use and Care

Equipment covered by this guide

Randell's commercial kitchen line includes drop-in hot wells, raised-rail prep tables, convertible refrigerator/freezer drawers, countertop refrigerated rails, drop-in hot/cold pans, and modular serving line counters. The operator manuals for the Randell equipment we list are: the Drop-In Series Heated Wells manual (covers models 9560, 9570 and EHI; part MNL0030), the 8000-290 and 9000W-290 series prep tables manual (PP MNL1803), the FX series manual for convertible refrigerator/freezer drawers (PP MNL1701), the CR9000-290 countertop rails manual (PP MNL1806), the RCHB drop-in hot/cold pan manual (PP MNL1901), and the serving lines manual (PP MNL1902) covering recessed cold pans, frost tops, ice-cooled pans, waterbath and waterless hot wells, silverware stands and cashier stands. Each manual provides precise installation clearances, startup sequences, cleaning routines and troubleshooting tables drawn on throughout this guide.

Installation requirements

All Randell manuals require that installation and utility connections be performed by qualified, licensed professionals. For the 9560/EHI drop-in hot wells, Randell's heated wells manual says a clearance of 1/4 inch on all sides and 4-1/4 inches below the unit must be maintained from combustible materials, and the control panel must be inserted into the counter cutout before the main unit is set in place. The 9570 models need 1.5 inches clearance on all sides and 6 inches below. Both series must be secured to the counter and sealed with NSF approved silicone. The 8000 and 9000W prep tables operator manual specifies zero inches clearance at the top, rear and each side; the unit must be level and all casters in contact with the floor.

The CR9000-290 countertop rail requires a combined total of at least 4 inches clearance on the mechanical compartment side (right side as standard) and, as the manual instructs, must be sealed to the countertop on all four sides with an NSF grade sealant. For the RCHB drop-in hot/cold pan, the manual warns that the unit must sit in its own compartment, with no arching potential components (including GFCI receptacles) or electrical connections below 14.5 inches from the bottom of the cabinet. A 20 inch clearance at the louvered end must be provided, and the unit is fastened with the supplied brackets and NSF approved silicone. The serving lines manual requires 20 inches clearance at the louvered end of refrigerated sections and an area free of combustible materials.

Every Randell condensing unit is designed for a dedicated electrical line with voltage fluctuation no more than plus or minus 10 percent of the voltage shown on the unit data tag. The Danfoss controller (used on many prep and cold pan models) will not output voltage to the compressor if the supply drops below 104 volts. Wiring must be done by a qualified electrician to local electrical codes. Any drain plumbing must also comply with local code.

Daily startup, shutdown and temperature control

For the 8000/9000W prep tables and CR9000-290 countertop rails, morning startup begins by powering on the refrigerated rail. The prep table operator manual explains that you press and hold the rail control power button until the LED display turns on. On CR9000-290 units, the rail power switch is located underneath the hinged shelf on the left end; a red light indicates the rail is energized. Both manuals state that the rail needs a minimum of 45 minutes to cool down before food is loaded, and product entering the rail must be pre-chilled to 35°F ± 2°F. The base storage compartment of a prep table requires two hours to reach its storage temperature. At the end of the day, remove all food, switch off the rail, and once the frost has melted, open the rail drain valve behind the mechanical compartment door to empty any water. For the RCHB cold well, the operator switches the master switch to “cold” (a blue indicator lights) and waits 50 to 60 minutes; product temperature must be 37°F ± 2°F or lower. Evening shutdown involves removing product, turning off the unit, and after thawing, pushing any remaining water to the drain.

The FX series convertible units are factory defaulted to freezer mode at -3°F but can be set anywhere between -5°F and 40°F. The FX manual directs that the unit be allowed roughly two hours to reach the desired storage temperature. Temperature adjustment on most Randell refrigeration equipment uses the Danfoss controller: to raise the set point, press and hold the up button until the set point flashes, then use the up button to adjust; to lower, press and hold the down button. The display automatically saves the new set point after 30 seconds of inactivity. A manual defrost is initiated by pressing and holding the defrost button until the melting snowflake icon lights.

Hot well operation follows a different routine. The 9560/EHI heated wells manual explains that for wet operation less than 1.0 gallon of hot tap water is added to each well at startup, with the level maintained as water evaporates. The 9570 wells receive up to 1 inch of hot tap water and must only be operated wet. Both series are designed to maintain product temperature up to 175°F under normal conditions. Serving line waterbath and waterless hot wells are controlled by individual thermostats; the operator simply turns the thermostat to the desired setting.

Cleaning and preventative maintenance

Every Randell manual warns against the use of abrasive cleaning solvents, steel pads, wire brushes, scrapers, chloride cleaners, hydrochloric acid, or pressure washing. Gaskets must not be cleaned with bleach as it causes brittleness. The drop-in hot well manual recommends cleaning stainless steel surfaces with a solution of warm water and a mild detergent; any quality stainless steel polish may also be used. Water is drained from the wells daily and a thorough cleaning performed twice a week.

Maintenance tasks for prep tables, CR9000 rails, FX drawers, RCHB pans and serving line refrigerated units follow a similar schedule. The prep table operator manual lists weekly procedures: clean all gaskets with warm water and a mild detergent, and clean and disinfect rail drains by opening and closing the drain valve while hot water flows through. Monthly, all condenser coils must be cleaned using a coil cleaner, vacuum or brush, always brushing in the direction of the fins (normally vertically). The drain lines and evaporator pan are cleaned monthly, and drawer tracks are removed for thorough cleaning. For FX series units, monthly maintenance adds cleaning the fan blades on the condensing unit and evaporator assembly, and lubricating door hinges with lithium grease.

Troubleshooting common issues

The 9560/9570/EHI manual lists two primary hot well faults: the unit will not heat at all or an individual well will not heat. The operator should first check that the thermostat is on, the unit is plugged in, the circuit breaker has not tripped and, for hard-wired connections, that an electrician has reviewed the wiring. If the cause remains unknown, the manual instructs to contact Randell Technical Support.

For refrigerated equipment, the FX, prep table, CR9000 and RCHB manuals describe a common set of symptoms. If a unit does not run, check for power, ensure the control is not in the OFF position, and if the controller is faulty, call for service. When the cabinet is too warm, verify that doors or drawers are fully closed, inspect gaskets for wear or misalignment, confirm that product was pre-chilled before loading, and adjust the set point. Ice building on the coil can cause a warm cabinet or unusual noise; initiating a manual defrost is the first remedy. If the unit does not defrost and ice continues to accumulate, start a manual defrost and, if ineffective, contact Randell service.

Service and support

All Randell equipment that uses R290 refrigerant carries a warning that only authorized service technicians certified in R290 systems may service the unit. No smoking or open flames are permitted during service, and a CO2 or dry-powder fire extinguisher should be kept nearby. For any repair, contact the manufacturer's authorized service network through Randell Technical Support.

Common questions