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Serving Lines

Commercial kitchen equipment designed to streamline foodservice in the school cafeteria and beyond.

Randell’s serving line offering is a complete mobile food systems solution. Featuring a variety of available finishes and aesthetics, they are the ultimate in flexibility—fitting to your operation’s specific menu and space with interlocking cafeteria-style serving units, as well as a fully customizable designs that easily adapts to future changes.

As a premier kitchen equipment manufacturer, Randell designs commercial foodservice equipment systems that are easy to set up and shut down, taking the guesswork out of assembling and dismantling serving stations before and after meal service.

Engineered with the K-12 school foodservice equipment market in mind, our serving line provides true point-of-use versatility for the more simplistic elementary school cafeteria, to larger and more complex foodservice operations needed to meet the growing appetites and preferences of middle school and high school students.

Each unit is easy to maintain, featuring thermostatically controlled hot wells that constantly monitor temperatures and cycle on and off to hold more precise levels. And with options like removable body panels on all sides and convenient open shelving, parts are easy to remove and replace as needed — making Randell an ideal choice for busy cafeterias and dining areas across the institutional and school foodservice equipment markets.

Operators can create their own signature product that truly reflects their business, plus enjoy the peace of mind of a standard 2-year warranty. Whether it’s messaging, signage, branding and graphics or accessories like menu boards, lighting and canopies, Randell helps you serve customers with confidence.

Thermostatically controlled hot wells ensure precise holding conditions
Easy-to-operate shut-off with independent light and switch for each well
Removable body panels make replacement fast and easy
  • Thermostatically controlled hot well with independent controls
  • Front-access for maintenance of hot well elements and thermostatic control
  • Hot well elements power wattage – 500 or 1100 watt
  • Replaceable body panels on all sides of stainless steel and laminate products
  • Optional integral kick plate (stainless steel and laminate products only)
  • Body finish options – stainless steel, laminate and powder-coated body panels and fiberglass bodies

Sales Sheets
UB Overview Flyer

Spec Sheets
RAN SW Model, Stainless Steel Utility Tray & Silverware Stand
RS FG-RFT Model, Fiberglass Frost Top
RS SS-RFT Model, Stainless Steel Frost Top
RSW-AFP Model, Breath Guard Welded Corner
RSW-DTDSNA Model, Breath Guard Welded Corner
RSW-DTSSAF Model, Breath Guard Welded Corner
RSW-DTSSFF Model, Breath Guard Welded Corner
RSW-DTSSNA Model, Breath Guard Welded Corner
RSW-STDSNA Model, Breath Guard Welded Corner
RSW-STSSAF Model, Breath Guard Welded Corner
RSW-STSSFF Model, Breath Guard Welded Corner
RSW-STSSNA Model, Breath Guard Welded Corner
RS-VFP Model, Breath Guard Bent Corner
RSB-DTDSNA Model, Breath Guard Bent Corner
RSB-DTSSAF Model, Breath Guard Bent Corner
RSB-DTSSFF Model, Breath Guard Bent Corner
RSB-DTSSNA Model, Breath Guard Bent Corner
RSB-STDSNA Model, Breath Guard Bent Corner
RSB-STSSAF Model, Breath Guard Bent Corner
RSB-STSSFF Model, Breath Guard Bent Corner
RSB-STSSNA Model, Breath Guard Bent Corner
RANFG CA Model, Fiberglass Utility Cashier Stand
RANFG HTD Model, Fiberglass Hot Well
RANFG IC Model, Fiberglass Cold Pan Ice Cooled
RS FG-RCP Model, Fiberglass Cold Pan Cold Wall
RANFG SW Model, Fiberglass Utility Tray & Silverware Stand
RANFG ST Model, Stainless Steel Utility Stand Worktop
RAN CA Model, Stainless Steel Utility Cashier Stand
RAN HTD Model, Stainless Steel Hot Well
RAN IC Model, Stainless Steel Cold Pan Ice Cooled
RS SS-RCP Model, Stainless Steel Cold Pan Cold Wall
RAN SW Model, Stainless Steel Tray & Silverware Stand
RAN ST Model, Stainless Steel Utility Stand Worktop

Warranty Information
Randell Warranty Information

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



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