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Raised Rail “Pizza” Prep Tables

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Prep solutions that help kitchens work more efficiently, achieve the highest food quality and continue growing profitably.

Today’s pizza operators understand the ever-increasing challenges of expanding topping variety and capacity, as well as managing valuable space in the kitchen. With a large selection of specialized equipment solutions that are specified by four of the top five pizza chains in the United States, Unified Brands helps foodservice operations of all sizes exceed customer expectations by maximizing efficiency in the kitchen and expanding their menu offerings.

Randell Raised Rail “Pizza” Prep Tables are designed to excel in high-heat environments. The independently cooled rail has a “cold-wall” encased in a layer of frost above the pans. This separated rail creates a blanket of cold over the pans, assuring the food products stay fresher longer.

Separating the rail from the base creates:

  • a more sanitary environment that is easier to clean
  • no loss of temperature from opening the storage cavity throughout the day
  • individual temperature controls for the base and pan opening

These narrow rail tables hold from 6 to 15 1/3 size pans depending on the model.

Standard features and benefits include:

  • Meets ANSI/NSF Standard #7, 41ºF product temperatures in rail
  • Rail is managed with its own electronic control, providing the operator precise temperature control
  • The base temperature is electronically controlled separately from the rail eliminating compromise between base and food pan temperatures
  • Rail can be shut down independently of the base at night promoting cleaning and energy savings – up to 60% energy savings over 24 hours
  • Rail is supplied with the industries only standard over-sized clean out valve-located behind the hinged louver
  • Hinged louver provides easy access to preventative maintenance coil cleaning, drain access
  • Press-fit gaskets make preventative maintenance and replacement easier than ever – without tools
  • 16” wide poly cutting board standard on PCB models

Available Models:

  • 8000N-290 Model, Raised Condiment Narrow Rail

Find spec sheets for this model on the Downloads tab.

Randell Raised Rail “Pizza” Prep Tables are designed to excel in high-heat environments. The independently cooled rail has a “cold-wall” encased in a layer of frost above the pans. This separated rail creates a cold blanket over the pans, assuring the food products stay fresher longer.

Separating the rail from the base creates:

  • a more sanitary environment that is easier to clean
  • no loss of temperature from opening the storage cavity throughout the day
  • individual temperature controls for the base and pan opening

These dual tier narrow rail tables hold from 11 to 25 1/3 size pans depending on the model.

Standard features and benefits include:

  • Meets ANSI/NSF Standard #7, 41ºF product temperatures in rail
  • Rail is managed with its own electronic control, providing the operator precise temperature control
  • The base temperature is electronically controlled separately from the rail eliminating compromise between base and food pan temperatures
  • Rail can be shut down independently of the base at night promoting cleaning and energy savings – up to 60% energy savings over 24 hours
  • Rail is supplied with the industries only standard over-sized clean out valve-located behind the hinged louver
  • Hinged louver provides easy access to preventative maintenance coil cleaning, drain access
  • Press-fit gaskets make preventative maintenance and replacement easier than ever – without tools
  • Hood covers on each rail

Available Models:

  • 8000D-290 Model, Raised Condiment Double Rail

Find spec sheets for this model on the Downloads tab.

Randell Raised Rail “Pizza” Prep Tables are designed to excel in high-heat environments. The independently cooled rail has a “cold-wall” encased in a layer of frost above the pans. This separated rail creates a cold blanket over the pans, assuring the food products stay fresher longer.

Separating the rail from the base creates:

  • a more sanitary environment that is easier to clean
  • no loss of temperature from opening the storage cavity throughout the day
  • individual temperature controls for the base and pan opening

These wide rail tables hold from 21 to 42 1/6 size pans depending on the model.

Standard features and benefits include:

  • Meets ANSI/NSF Standard #7, 41ºF product temperatures in rail
  • Rail is managed with its own electronic control, providing the operator precise temperature control
  • The base temperature is electronically controlled separately from the rail eliminating compromise between base and food pan temperatures
  • Rail can be shut down independently of the base at night promoting cleaning and energy savings – up to 60% energy savings over 24 hours
  • Rail is supplied with the industries only standard over-sized clean out valve-located behind the hinged louver
  • Hinged louver provides easy access to preventative maintenance coil cleaning, drain access
  • Press-fit gaskets make preventative maintenance and replacement easier than ever – without tools
  • 10” wide poly cutting board standard
  • Hood cover

Available Models:

  • 8000W-290 Model, Raised Condiment Wide Rail

Find spec sheets for this model on the Downloads tab.

Customize your prep table by modifying our standard offering. Below you’ll find already pre-configured custom models for your convenience.

Available Models:

  • WPR Model, Raised Condiment Wide Rail
  • NPR Model, Raised Condiment Narrow Rail
  • 53000PR Model, Remote Raised Rail Refrigerator

Find spec sheets for these models and other custom configurations under Custom Chef Service Counters.

Watch More

For more videos, visit our Randell Prep Tables playlist here.

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