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Refrigeration

Cooling or freezing food at the correct temperatures

falls under the heading of Food Safety 101. Protecting and ensuring the quality of perishable product and avoiding spoilage are top priorities for all leading commercial kitchens — and the process starts with the refrigeration systems in those facilities.

From our FX Series that combats fluctuating temperatures caused by the opening and closing of a normal refrigerator throughout a shift to our chef stands that perform the same function on the service line, Randell products set the standard for commercial refrigeration equipment in today’s foodservice industry. We offer an array of standard solutions as well as custom refrigeration systems that will match your operation’s specific needs perfectly.

FX Series
FX Series

Keeping food cold is all about keeping the cold with the food. That’s what the patented design of Randell’s FX Series refrigeration systems makes possible.

Chef Bases / Equipment and FX Stands
Chef Bases / Equipment and FX Stands

Randell’s heavy-duty, refrigerated equipment stands are built to withstand high-heat, high-grease environments often found in today’s commercial kitchens.

Compact Refrigeration
Compact Refrigeration

With multiple door/drawer combinations available, Randell offers foodservice operations the flexibility and configuration options the need for their facilities.

Side Mount Refrigeration
Side Mount Refrigeration

Our refrigerated, side-mount salad top prep tables and worktop refrigerator/freezer models offer similar efficiencies as mega top models plus the same outstanding cooling capabilities.

Reach-Ins
Reach-Ins

Randell commercial foodservice reach-ins meet current Department of Energy requirements and come in a variety of configurations for maximum versatility.

Custom Fabrication
Custom Fabrication
Randell has combined years of proven experience with modular manufacturing to provide solutions for every commercial foodservice application.

Contact Unified Brands

We’re ready to partner with you to solve your commercial kitchen challenge so you can concentrate on what you do best – the food!