Randell 9560 - User Manual

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OPERATOR MANUAL

IMPORTANT INFORMATION, KEEP FOR OPERATOR

888-994-7636, fax 888-864-7636

uniﬁedbrands.net

PART NUMBER MNL0030 REV. B (08/23)

This manual provides information for:

DROP-IN SERIES HEATED WELLS

MODELS 9560 & 9570

THIS MANUAL MUST BE RETAINED FOR FUTURE REFERENCE. READ,

UNDERSTAND AND FOLLOW THE INSTRUCTIONS AND WARNINGS CONTAINED

IN THIS MANUAL.

FOR YOUR SAFETY Do not store or use gasoline or other ﬂammable vapors

and liquids in the vicinity of this or any other appliance.

NOTIFY CARRIER OF DAMAGE AT ONCE It is the responsibility of the

consignee to inspect the container upon receipt of same and to determine

the possibility of any damage, including concealed damage. Randell suggests

that if you are suspicious of damage to make a notation on the delivery

receipt. It will be the responsibility of the consignee to ﬁle a claim with the

carrier. We recommend that you do so at once.

Manufacture Service/Questions 888-994-7636.

RETAIN THIS MANUAL FOR FUTURE REFERENCE

NOTICE: Due to a continuous program of product improvement, Randell reserves the

right to make changes in design and speciﬁcations without prior notice.

NOTICE: Please read the entire manual carefully before installation. If certain

recommended procedures are not followed, warranty claims will be denied.

MODEL NUMBER _________________________

SERIAL NUMBER _________________________

INSTALLATION DATE ______________________

The serial number is located on the control panel. An

example is shown here.

EQUIPMENT DESCRIPTION

MODEL LENGTH DEPTH

12’ x 20’

PAN

CAPACITY

CUT OUT SIZE

ELEMENTS

WATTAGE

AMPERAGE @ 60HZ/1PH

(AMPS)

SHIP WT

(LBS)

UNIT CONTROL PANEL 120V 208V 240V

9560-1 18.5” 26” 1 16.5” x 22.63” 14.25” x 5.75” 1 1100 9.2 5.3 4.6

9560-2 31.75” 26” 2 30.125” x 22.63” 14.25” x 5.75” 2 2200 18.3 10.6 9.2

9560-3 45.5” 26” 3 43.75” x 22.63” 20” x 5.75” 3 3300 27.5 15.9 13.8 103

9560-4 59.25” 26” 4 57.375” x 22.63” 26” x 5.75” 4 4400 36.7 21.2 18.3 170

9560-5 73” 26” 5 71” x 22.63” 32” x 5.75” 5 5500 45.8 26.4 22.9 230

9560-6 86.75” 26” 6 84.625” x 22.63” 38” x 5.75” 6 6600 55 31.7 27.5 290

MODEL LENGTH DEPTH

12’ x 20’

PAN

CAPACITY

CUT OUT SIZE

ELEMENTS

WATTAGE

AMPERAGE @ 60HZ/1PH

(AMPS)

SHIP WT

(LBS)

UNIT CONTROL PANEL 208V 240V

9570-2 31.25” 26” 2 28.25” x 22.63” 14” x 5.75” 1 3000 14.4 12.5

110

9570-3 43.75” 26” 3 40.75” x 22.63” 14” x 5.75” 1 3000 14.4 12.5 135

9570-4 56.5” 26” 4 53.375” x 22.63” 14” x 5.75” 2 6000 28.8 25 160

9570-5 69.25” 26” 5 66.25” x 22.63” 14” x 5.75” 2 6000 28.8 25 185

9570-6 82” 26” 6 79.9375” x 22.63” 14” x 5.75” 2 6000 28.8 25 210

Information contained in this document is known to be current and accurate at the time of printing/creation. Reference our product line website for the most

95604

9570-2

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This document provides an operator manual for Randell Drop-In Series Heated Wells, specifically models 9560 and 9570. It includes important information for operators, installation instructions, equipment descriptions, parts lists, and a service log.

Function Description

The Randell Drop-In Series Heated Wells are designed to hold hot food at safe and desirable serving temperatures. These units are intended for commercial use in food service establishments, allowing for the display and serving of various hot food items. They can be operated either wet (with water) or dry, with wet operation generally recommended for higher efficiency. The units maintain product temperatures between 140°F and 170°F, or an operating temperature of 145°F to 175°F.

Important Technical Specifications

The heated wells come in various configurations, identified by model numbers 9560 and 9570, each with different capacities and electrical requirements.

Model 9560 Series:

Length: Ranging from 18.5" (1 well) to 86.75" (6 wells).
Depth: All models are 26".
Pan Capacity: From 1 (12" x 20" pan) to 6 (12" x 20" pans).
Cut Out Size (Unit): Ranging from 16.5" x 22.63" to 84.625" x 22.63".
Cut Out Size (Control Panel): 14.25" x 5.75" for 1-2 wells, 20" x 5.75" for 3 wells, 26" x 5.75" for 4 wells, 32" x 5.75" for 5 wells, and 38" x 5.75" for 6 wells.
Wattage: Ranging from 1100W (1 well) to 6600W (6 wells).
Elements: 1 to 6 elements, corresponding to the number of wells.
Amperage (60Hz/1Ph):
- 120V: 9.2A (1 well) to 55A (6 wells).
- 208V: 5.3A (1 well) to 31.7A (6 wells).
- 240V: 4.6A (1 well) to 27.5A (6 wells).
Ship Weight: Ranging from 60 lbs (1 well) to 290 lbs (6 wells).

Model 9570 Series:

Length: Ranging from 31.25" (2 wells) to 82" (6 wells).
Depth: All models are 26".
Pan Capacity: From 2 (12" x 20" pans) to 6 (12" x 20" pans).
Cut Out Size (Unit): Ranging from 28.25" x 22.63" to 79.9375" x 22.63".
Cut Out Size (Control Panel): All models use a 14" x 5.75" control panel cutout.
Wattage: 3000W for 2-3 wells, 6000W for 4-6 wells.
Elements: 1 element for 2-3 wells, 2 elements for 4-6 wells.
Amperage (60Hz/1Ph):
- 208V: 14.4A (2-3 wells) to 28.8A (4-6 wells).
- 240V: 12.5A (2-3 wells) to 25A (4-6 wells).
Ship Weight: Ranging from 110 lbs (2 wells) to 210 lbs (6 wells).

All units require proper electrical supply, with wiring to be done by a qualified electrician in accordance with local electrical codes. The data plate on the control panel specifies the correct supply voltage and amperage.

Usage Features

Drop-In Design: These units are designed to be dropped into a counter, providing a seamless integration into the kitchen or serving line.
Temperature Control: Each well's heating element is controlled by an electrical temperature control that senses and regulates the temperature, ensuring food is held at the desired warmth.
Wet or Dry Operation: The units can be used with or without water. Wet operation is generally recommended for higher efficiency in maintaining product temperature.
Drainage: The units feature a drain that must be plumbed to an appropriate drainage area or container, adhering to local code requirements. Improper drainage can create a slippery surface, posing a hazard.
Control Panel: The serial number is located on the control panel, which also houses the control knob, temperature controller, and indicator light.

Maintenance Features

Preventative Maintenance Program: Randell strongly recommends a preventative maintenance program to ensure the longevity and optimal performance of the unit.
Daily Cleaning: Hot food units should be cleaned daily with a solution of warm water and a mild detergent. The stainless steel portions can be polished with any quality polish.
Well Cleaning: Water should be drained from the wells daily, and the wells wiped out. Thorough cleaning of the wells twice a week is recommended to ensure a longer life.
Cleaning Precautions: Do not use chemicals, steel wool, or scrapers to clean the unit. Abrasive cleaning solvents should also be avoided.
Troubleshooting Guide: The manual includes a troubleshooting guide for common malfunctions, such as the unit not heating or individual wells not heating. This guide helps identify possible causes (e.g., thermostat off, unit unplugged, circuit breaker tripped) and provides corresponding procedures (e.g., turn on, plug in unit, replace breaker, call preferred service agency).
Service Log: A dedicated service log is provided in the manual to record maintenance performed, including dates, descriptions of work, and who performed it. This helps track the unit's service history.
Warranty and Service: Randell emphasizes the importance of proper maintenance for preventing costly repairs and supports its products with a strong warranty. For service or questions, customers are directed to contact Randell at 888-994-7636.
Damage Notification: Upon receipt, consignees are responsible for inspecting the container and unit for any damage, including concealed damage. Any damage should be noted on the delivery receipt, and a claim must be filed immediately with the carrier.