Randell 3612 2 Pans Stainless Steel 120V Electric Steam Table

The Randell Model 3612 Electric Hot Food Table represents professional food holding performance in a compact 2-well configuration, combining individually controlled sealed heating elements with stainless steel construction for restaurants, cafeterias, buffets, and institutional foodservice operations. This 33-inch hot food table features two 12" x 20" x 6-1/2" deep electrically heated sealed food wells with individual thermostatic controls, designed for wet operation with drains manifolded to a common gate valve for efficient water management. Manufactured by Randell (a Unified Brands company) in the United States, the Model 3612 operates on standard 120V electrical service with 1.50 kW power output (750 watts per well) drawing 12.50 amps through a NEMA 5-20P plug. The one-piece die-formed 20-gauge stainless steel top features raised sanitary rim pan openings, while the complete stainless steel body construction arrives fully assembled and ready for installation. Standard equipment includes a 7-inch deep removable stainless steel plate shelf with front-mounted controls and indicator lights, full-length 8-inch deep NSF composition cutting board, stainless steel bottom shelf with channel bracing, stainless steel ends, 6-inch high adjustable legs with bullet feet, and supplied 8-foot power cord for immediate plug-in operation.

Individually Controlled Sealed Heating Wells

• Two 12" x 20" x 6-1/2" Deep Wells - Standard full-size food pan capacity in each well
• Individual Thermostatic Controls - Independent temperature control for each well optimizes different food types
• Sealed Element Design - Electrically heated sealed wells ensure consistent, reliable heat distribution
• Precise Temperature Control - Individual thermostats maintain exact temperatures for food safety and quality
• 750 Watts Per Well - Powerful 750-watt heating element in each well provides rapid heat-up and recovery
• On/Off Indicator Lights - Visual indicators show operational status for each well

Wet Operation Capability with Professional Drainage

• Designed for Wet Operation - Wells engineered specifically for water bath food holding
• Individual Well Drains - Each well equipped with drain for easy water removal
• Manifolded Drainage System - Drains connect to common gate valve on left side of unit
• Common Gate Valve - Single valve controls drainage from all wells for simplified operation
• Efficient Water Management - Quick drainage simplifies cleaning and water changes
• Wet/Dry Versatility - Units accommodate food pans directly for dry holding or water bath operation

One-Piece Stainless Steel Top Construction

• Die-Formed 20-Gauge Stainless Steel - Heavy-duty one-piece top provides structural integrity
• 1-5/8" Square Nosing - Professional edge treatment enhances durability and appearance
• Die-Stamped Raised Sanitary Rim Openings - Individual 12" x 20" openings with raised perimeters
• Raised Perimeter Design - Prevents spills and contains moisture around well openings
• Sanitary Construction - Smooth surfaces and raised rims facilitate cleaning and prevent contamination
• No Assembly Required - One-piece welded construction eliminates assembly and ensures structural integrity

Complete Stainless Steel Body Construction

• All Stainless Steel Construction - Complete stainless body provides professional appearance and durability
• Fully Assembled - Unit arrives completely assembled, ready for installation
• Stainless Steel Ends - Durable stainless end panels resist damage and corrosion
• Stainless Steel Bottom Shelf - Heavy-duty lower shelf with channel bracing for structural support
• Channel Bracing - Reinforced construction ensures stability and long service life
• Commercial-Grade Durability - Stainless construction withstands demanding foodservice environments

Removable 7-Inch Plate Shelf with Control Access

• 7-Inch Deep Plate Shelf - Full-length 20-gauge stainless steel shelf for plate storage
• Removable Design - Shelf lifts off for complete access to controls and heating elements
• Front-Mounted Controls - Thermostats and indicator lights mounted on plate shelf front
• Easy Service Access - Removable shelf enables quick access for maintenance and adjustments
• Convenient Plate Storage - Keeps serving plates warm and organized during service
• Professional Accessibility - Control placement and removable shelf simplify operation and maintenance

Full-Length NSF Cutting Board

• 8-Inch Deep Cutting Board - Full-length work surface for food preparation and plating
• 1/2-Inch Thick Construction - Heavy-duty NSF composition material provides durable work surface
• NSF Certified Material - Food-safe composition meets National Sanitation Foundation standards
• Full-Length Design - Continuous work surface spans entire unit length
• Prep and Service Area - Convenient workspace for garnishing, plating, and food preparation
• Professional Functionality - Integrated cutting board enhances operational efficiency

Professional Electrical System

• 120V Operation - Standard voltage simplifies installation and eliminates special electrical requirements
• 1.50 kW Total Power - 1,500 watts total (750 watts per well) provides excellent heating performance
• 12.50 Amp Draw - Moderate amperage enables standard circuit installation
• NEMA 5-20P Plug - Standard 20-amp plug configuration for North American installations
• 8-Foot Power Cord Supplied - Long cord provides installation flexibility
• Prewired to Junction Box - Complete factory wiring eliminates field wiring requirements
• Plug-and-Play Installation - Simply plug in for immediate operation

Protected Wiring Design

• Connections Outside Heated Zone - Electrical connections located away from heat to prevent deterioration
• Extended Wiring Life - Protected placement ensures reliable long-term electrical performance
• Common Junction Box - Individual wells wired to centralized junction box for simplified service
• Professional Wiring Practice - Factory wiring meets commercial electrical standards
• Reduced Maintenance - Proper wiring placement minimizes electrical service requirements

Adjustable Leg System

• 6-Inch High Adjustable Legs - Standard height provides comfortable working position
• Bullet Feet - Adjustable bullet feet enable precise leveling on uneven floors
• Full-Length Channel Frame - Legs mount to reinforced frame beneath body assembly
• Stable Construction - Channel frame and leg mounting ensure rock-solid stability
• Height Adjustment Range - Adjustable feet accommodate various floor conditions
• Easy Leveling - Simple adjustment achieves proper leveling for optimal drainage

Compact 2-Well Configuration

• 33-Inch Length - Compact footprint ideal for limited serving line space
• 30-Inch Depth - Standard depth fits conventional serving line layouts
• 36-Inch Height - Comfortable serving height with 6-inch legs
• 5.5 Square Feet Footprint - Minimal space requirements maximize layout efficiency
• 2-Well Capacity - Perfect for smaller operations or focused menu offerings
• 116 Pounds Shipping Weight - Manageable weight simplifies installation and positioning

Made in USA Quality

• Designed and Manufactured in United States - American engineering and production ensures quality
• Unified Brands Manufacturing - Backed by leading commercial foodservice equipment manufacturer
• Commercial-Grade Construction - Built to rigorous commercial foodservice standards
• Quality Materials - Premium stainless steel and components throughout
• Professional Assembly - Factory-assembled construction eliminates field assembly errors

Ideal Applications

The Randell 3612 two-well electric hot food table excels in diverse commercial foodservice operations:

Restaurant Serving Lines

• Casual Dining Restaurants - Side dish and vegetable holding for table service
• Fast-Casual Operations - Hot ingredient holding for assembly-line service
• Family Restaurants - Soup and side dish service during peak periods
• Buffet Restaurants - Compact hot food holding for smaller buffet stations
• Cafeteria Service Lines - Hot entrée and side dish presentation

Institutional Foodservice

• School Cafeterias - Hot lunch service for student meal programs
• Hospital Food Service - Patient tray assembly and cafeteria serving lines
• College Dining Halls - Residential dining and retail foodservice operations
• Corporate Cafeterias - Employee dining hot food service
• Senior Living Communities - Resident meal service and dining programs

Catering & Events

• Catering Operations - Portable hot food holding for on-site and off-site events
• Banquet Facilities - Serving line setup for events and functions
• Conference Centers - Meeting break service and meal functions
• Hotel Food Service - Breakfast buffets and event catering
• Country Clubs - Dining and event food service

Specialty Operations

• Deli Operations - Hot soup and prepared food service
• Grocery Store Delis - Hot food bar and prepared foods service
• Convenience Stores - Hot food programs and roller grill accompaniments
• Food Trucks - Compact hot holding for mobile foodservice (requires generator)
• Concession Stands - Event and venue hot food service

Performance Specifications

• Manufacturer: Randell (Unified Brands, a Dover Corporation subsidiary)
• Model: 3612
• Series: 3600 Electric Individual Sealed Well Hot Food Tables
• Type: Electric hot food table with individually sealed wells
• Number of Wells: 2
• Number of Heating Elements: 2 (one per well)
• Well Dimensions: 12" x 20" x 6-1/2" deep (each well)
• Well Design: Electrically heated, sealed wells with individual thermostatic controls
• Operation Type: Wet operation capable with manifolded drains
• Food Pan Compatibility: Takes standard full-size food pans (12" x 20") directly
• Overall Length: 33 inches
• Overall Depth: 30 inches
• Overall Height: 36 inches (with 6-inch legs)
• Footprint: 5.5 square feet
• Shipping Weight: 116 pounds
• Electrical - 120V Model: 120V, 60Hz, single phase
• Power Rating: 1.50 kW (1,500 watts total)
• Watts Per Well: 750 watts per well
• Amperage: 12.50 amps
• Plug Type: NEMA 5-20P (20-amp, 125-volt, 2-pole, 3-wire grounding)
• Power Cord: 8 feet, supplied
• Top Material: One-piece die-formed 20-gauge stainless steel
• Top Edge: 1-5/8" square nosing
• Well Openings: Individual 12" x 20" die-stamped raised sanitary rim openings
• Body Construction: Stainless steel, fully assembled
• End Panels: Stainless steel
• Bottom Shelf: Stainless steel with channel bracing
• Plate Shelf: 7 inches deep, 20-gauge stainless steel, removable
• Cutting Board: 8 inches deep x 1/2 inch thick, full length, NSF composition
• Controls: Individual thermostatic controls per well with on/off indicator lights
• Control Location: Front-mounted on removable plate shelf
• Drainage: Individual well drains manifolded to common gate valve (left side)
• Wiring: Prewired to junction box, connections outside heated zone
• Legs: 6 inches high, adjustable with bullet feet
• Leg Frame: Full-length channel frame beneath body assembly
• Assembly: Factory assembled, no field assembly required
• Origin: Designed and manufactured in the United States
• Manufacturer: Unified Brands (Dover Corporation subsidiary)

Why Choose the Randell 3612 Electric Hot Food Table?

The Randell Model 3612 Electric Hot Food Table represents professional food holding engineering specifically designed for operations requiring reliable, individually controlled hot food service in a compact 2-well configuration. The individually sealed heating wells with dedicated thermostatic controls provide the operational flexibility essential for modern foodservice where different foods require different holding temperatures. Maintain soup at 165°F in one well while holding vegetables at 140°F in the other well, optimizing food safety and quality for diverse menu items simultaneously. This independent control capability eliminates the compromises inherent to common-temperature systems where all foods must be held at the same temperature regardless of optimal requirements.

The sealed element design represents advanced heating technology that delivers superior performance compared to conventional infrared or open-element systems. The sealed wells transfer heat efficiently and uniformly throughout the well chamber, eliminating the hot spots and temperature variations that plague inferior designs. The 750-watt heating element in each well provides powerful, consistent heat that maintains precise temperatures even when cold food pans are loaded during service. This reliable heat transfer ensures food safety compliance while maintaining the quality characteristics that define professional foodservice – hot food stays hot without overcooking, drying, or quality degradation during extended holding periods.

The wet operation capability with professional manifolded drainage system provides the versatility essential for diverse menu applications. Use water bath operation for delicate items requiring gentle, moist heat, or operate dry for foods better suited to ambient holding. The individual well drains connect to a common gate valve on the left side, enabling quick, efficient drainage when changing water or cleaning. This professional drainage design eliminates the awkward manual bailing required with units lacking integrated drainage, while the manifolded system simplifies operation by controlling all drains with a single valve. The wet/dry versatility ensures the 3612 adapts to your menu requirements rather than forcing menu compromises to accommodate equipment limitations.

The one-piece die-formed 20-gauge stainless steel top delivers structural integrity and sanitation advantages that separate professional equipment from light-duty alternatives. The heavy 20-gauge material resists warping and damage from heavy food pans and constant use, while the one-piece construction eliminates the seams and joints where food particles and moisture can accumulate. The die-stamped raised sanitary rim openings around each well opening prevent spills from spreading across the top surface and contain moisture around well areas. The 1-5/8" square nosing provides a professional finished edge that resists damage while enhancing structural rigidity. This premium top construction maintains its appearance and integrity through years of demanding commercial service.

The complete stainless steel body construction with no assembly required represents quality manufacturing that eliminates the installation complications and long-term reliability issues associated with field-assembled equipment. The fully welded stainless steel body arrives completely assembled from the factory, ready for installation without assembly, alignment, or adjustment. This factory assembly ensures proper fit, eliminates assembly errors, and provides the structural integrity essential for commercial foodservice environments. The stainless steel ends, stainless steel bottom shelf with channel bracing, and reinforced construction throughout deliver the durability required for daily commercial use in demanding serving line applications.

The removable 7-inch deep plate shelf serves dual purposes – convenient plate warming during service and complete access for maintenance and adjustments. The front-mounted thermostatic controls with on/off indicator lights provide clear operational feedback while remaining accessible for temperature adjustment during service. The removable plate shelf lifts off completely, exposing all controls and heating elements for service, cleaning, and maintenance without disassembly. This service-friendly design minimizes downtime when adjustments or repairs are required, while the plate warming function enhances food presentation by ensuring warm plates that don't cool food upon plating.

The full-length 8-inch deep NSF composition cutting board provides essential workspace for garnishing, portioning, and plating operations. The 1/2-inch thick construction delivers durable cutting and work surface, while the NSF certification confirms food-safe materials that meet commercial foodservice standards. The full-length design provides continuous work surface spanning the entire unit, eliminating the workspace gaps that occur with shorter cutting boards. This integrated work surface proves particularly valuable in compact serving lines where dedicated prep space is limited, enabling servers to garnish, portion, and plate efficiently without leaving the serving station.

The professional electrical system with 120V operation and supplied 8-foot power cord delivers plug-and-play convenience that simplifies installation and eliminates electrical contractor requirements. The standard 120V operation enables installation anywhere standard electrical service is available, while the 12.50-amp draw accommodates most existing 20-amp circuits without dedicated electrical runs. The NEMA 5-20P plug configuration matches standard 20-amp receptacles common in commercial kitchens, and the generous 8-foot cord length provides installation flexibility for various serving line layouts. The factory prewiring to a junction box with all wells connected eliminates field wiring, ensuring safe, code-compliant electrical installation without contractor involvement.

The protected wiring design with connections located outside the heated zone represents thoughtful engineering focused on long-term reliability. Electrical connections exposed to heat deteriorate over time, creating resistance, voltage drops, and eventual failure. By positioning all electrical connections outside the heated zone, Randell ensures that wiring maintains integrity throughout the equipment's service life without the deterioration that plagues units with connections in heated areas. This engineering detail translates to reduced service calls, extended equipment life, and reliable operation year after year.

The 6-inch adjustable legs with bullet feet and full-length channel frame mounting provide stable, level installation on any floor surface. The bullet feet adjust easily to compensate for uneven floors, ensuring proper leveling essential for effective drainage operation. The full-length channel frame beneath the body assembly distributes weight evenly and provides rigid mounting for the legs, eliminating the wobbling and instability issues that plague units with inadequate frame support. The 6-inch height provides comfortable working position for servers while maintaining manageable overall height of 36 inches.

The compact 33-inch length with 2-well capacity provides professional holding performance in minimal space, ideal for operations with limited serving line frontage or focused menu offerings. The 5.5 square foot footprint maximizes serving capacity relative to floor space consumed, while the standard 30-inch depth fits conventional serving counter depths. The manageable 116-pound shipping weight simplifies installation, positioning, and relocation when serving line reconfigurations are required. This compact efficiency proves particularly valuable for smaller operations, satellite serving areas, or installations where space constraints limit equipment options.

Manufactured in the United States by Randell, a Unified Brands company and wholly-owned subsidiary of Dover Corporation, the Model 3612 delivers the quality, reliability, and performance backed by leading commercial foodservice equipment manufacturers. From casual dining restaurants requiring flexible hot food holding to institutional cafeterias serving hundreds daily, from catering operations needing reliable portable hot food service to specialty operations adding hot food programs, the Randell 3612 Electric Hot Food Table provides the professional performance, individual well control, wet/dry versatility, and American-made quality that commercial foodservice operations demand.

Experience professional hot food holding with individual well control – where Randell 3612 delivers two independently controlled 750-watt sealed wells with wet operation capability, manifolded drainage, 120V plug-and-play installation, and complete stainless steel construction in a compact 33-inch American-made design.