![Product image of [alt_title]](http://shopusars.com/cdn/shop/t/33/assets/placeholder-image.png?v=182715496336706609461780344796)
Randell HTD-5S 72-Inch Mobile Electric Hot Food Table with 5 Sealed Wells and Open Cabinet Base
Randell HTD-5S 72-Inch Mobile Electric Hot Food Table with 5 Sealed Wells and Open Cabinet Base
30-Inch Deep, Stainless Steel Top, Individual Thermostatic Controls
Keep multiple entrées hot and service-ready with five individually controlled sealed wells in a rugged, mobile stainless steel table.
- Five 12" x 20" hot food wells help you hold multiple menu items at serving temperature.
- Individual thermostatic controls let you manage each well independently.
- Mobile modular base with four swivel casters, including two with brakes, makes repositioning easy.
- Durable 16-gauge stainless steel top is built for demanding commercial use.
- Open cabinet storage base with a 22-gauge stainless steel undershelf adds useful storage space.
- NSF and cULus listed and made in the USA.
Overall Dimensions:
72.0"W x 30.0"D x 35.5"HProduct Weight:
325.0 lbFive Heated Wells
Includes five 12" x 20" hot food wells for holding multiple menu items at once.
Individual Thermostatic Controls
Each well has its own thermostatic control for flexible temperature management.
Mobile Modular Design
Built as a mobile unit with four swivel casters for easy movement in the kitchen or serving line.
Locking Casters
Two of the four swivel casters include brakes to help keep the table in place during service.
Stainless Steel Work Surface
16-gauge stainless steel top provides a durable, easy-to-clean food contact surface.
Open Storage Base
Open cabinet design with a 22-gauge stainless steel undershelf offers convenient storage space.
Durable Exterior Construction
Laminate exterior with galvanized backing adds strength and durability.
Commercial Compliance
NSF and cULus listed; made in the USA.
Certifications & Compliance
Frequently Asked Questions
Need Help Deciding?
Our equipment specialists can help you match specs to your kitchen layout, electrical capacity, and menu requirements.