Randell EHI-2N Hot Food Well Unit Drop-In Electric

Randell EHI-2N Hot Food Well Unit, Drop-In, Electric

The Randell EHI-2N Hot Food Well Unit is a versatile and essential piece of equipment for any commercial kitchen or food service operation. Designed for dry operation, this electric drop-in unit is ideal for maintaining the temperature of hot foods, ensuring they are ready to serve at a moment's notice. With its narrow design and dual 12" x 20" pan capacity, the EHI-2N is particularly suited for environments where space is at a premium, such as quick-service kitchens or compact catering setups.

Constructed with a robust stainless steel top and a corrosion-resistant steel exterior, the Randell EHI-2N is built to withstand the rigors of a busy kitchen. The unit features individual die-stamped pan openings with raised sanitary rims, ensuring easy cleaning and maintaining hygiene standards. The fully insulated exterior body enhances energy efficiency, while the separate stainless steel control panel provides convenient access to the unit's thermostatic controls.

In terms of performance, the Randell EHI-2N operates at voltages of 120V, 208V, or 240V, with power consumption ranging from 4.81 to 5.55 amps. The unit is pre-wired to a junction box for a single-point field connection, simplifying installation. Each of the two food wells is electrically heated and individually controlled, allowing for precise temperature management. This ensures that food is kept at the desired temperature, ready for service without compromising quality.

Specifications

• Exterior Dimensions: 47.60" W x 11.40" D x 18.50" H
• Weight: 100 lbs
• Pan Capacity: Two 12" x 20" pans
• Voltage Options: 120V, 208V, 240V
• Amperage: 8.33 (120V), 4.81 (208V), 5.55 (240V)
• Material: 18 gauge stainless steel top, corrosion-resistant steel exterior
• Control Type: Individual thermostatic controls
• Certifications: cULus, NSF

Applications

• In full-service restaurants, the Randell EHI-2N keeps soups and sauces at optimal serving temperatures during peak hours.
• Quick-service kitchens use this hot food well unit to maintain the warmth of pre-cooked entrees, ready for fast customer service.
• Hotel banquet operations rely on its dual pan capacity to offer a variety of hot side dishes at large events.
• Hospital and institutional kitchens utilize this unit to ensure consistent temperatures for patient meals.
• School cafeterias benefit from its narrow design, fitting seamlessly into limited serving line spaces.
• Catering services employ the EHI-2N for off-site events, where reliable temperature maintenance is crucial.

Certifications

Warranty

The Randell EHI-2N comes with a 1-year parts and labor warranty, ensuring coverage for any defects in materials or workmanship.

From The Manufacturer