Kitchen staff must be able to cook foods consistently from day to day and shift to shift. Of all the elements in a kitchen that can contribute to reductions in cleanliness, freshness and flavor, inadequate equipment is at the top of the list. A damaged reputation in the marketplace is certainly detrimental to a commercial kitchen’s ability to be profitable. When variances in quality increase the potential for food contamination, the possible consequences multiply.
The exclusive design elements of our commercial cooking equipment and professional refrigeration systems make it easier for operators to achieve predictable results every time.
The functions of a skillet and a kettle in a single cooking solution that braises, roasts, boils, simmers, poaches, bain-maries, pan-fries, grills, sautés and steams.
Offering faster, energy-saving cook times and direct steam in electric and gas configurations, this equipment makes it easy to improve quality, lower costs and reallocate labor.
This equipment helps streamline workflow and save valuable time by combining the benefits of a steam jacketed kettle with a high-performance agitator.
Speed and power are combined in one steam cooking solution that delivers cost savings and sustainability by using 67% less energy than conventional steamers.
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.
Randell is the industry leader in the performance-driven prep table category, and ours are specified by four of the top five pizza chains in the United States.
