Randell 60-Inch Mobile Electric Hot Food Table with 4 Wells and Open Storage Base
Randell 60-Inch Mobile Electric Hot Food Table with 4 Wells and Open Storage Base
16-Gauge Stainless Steel Top, Fiberglass Body
A mobile serving station built to keep four hot foods at serving temperature with independent thermostatic control, durable fiberglass construction, and easy-clean drainage.
- Four 12 Inches x 20 Inches hot wells with individual thermostatic controls provide flexible holding across menu items.
- 16-gauge stainless steel top with die-stamped openings and raised sanitary rim helps support clean, efficient service.
- One-piece fiberglass body with open storage base adds durability and convenient undercounter storage.
- Four swivel casters, including two locking casters, make it easy to move, position, and secure.
- Common drain and valve simplify cleanup, and an 8-foot cordset is provided.
Overall Dimensions:
60.0"W x 30.0"D x 35.5"HProduct Weight:
360.0 lbFour Individually Controlled Hot Wells
Includes four electrically heated 12 Inches x 20 Inches wells, each controlled independently by thermostats.
16-Gauge Stainless Steel Top
Die-formed stainless steel top with raised die-stamped openings and sanitary nosing for serving-line durability.
One-Piece Fiberglass Body
Smooth fiberglass cabinet construction is reinforced for strength and long-term use.
Open Storage Base
Open base design includes a stainless steel undershelf for convenient storage below the work area.
Swivel Casters
Supplied with four swivel casters, including two locking casters, for mobility and stable placement.
Common Drain and Valve
Each well drains to a common 1-inch drain with valve for simplified cleanup and maintenance.
Concealed Locking Mechanism
Built-in locking catch helps secure the top while maintaining a clean exterior appearance.
8-Foot Cordset
Cordset is provided for the specified electrical setup.
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.