The Randell RCL-70.5 is a 70-1/2" wide plate storage cabinet designed for high-volume production kitchens. Featuring a double overshelf and wing wall, this left-hand module is part of the award-winning Modular Chef Service Counter series. Constructed from heavy-gauge stainless steel and pre-wired with dual power circuits, this section allows for the creation of a seamless pass-thru line that keeps chefs, servers, and guests moving efficiently. Pair this left-hand section with Randell's center (RCC series) and/or right-hand (RCR series) sections to construct a customized 2- or 3-piece center-island counter tailored to your specific space requirements. Complementary equipment such as roll-in refrigerators, prep tables, and hot food wells are available separately.

Why It Stands Out:

• The worktop is made of 16-gauge stainless steel with a 1.5-inch sanitary turn-down and full-length channel reinforcement, providing a durable and easy-to-clean surface.
• Heavy-duty field-bolting bars on each end create a tight, seamless connection when joined to other Randell modules.
• An integrated 18-inch deep plate storage cabinet on the server side keeps hot plates within easy reach for rapid plating.
• A full-height 30-inch wing wall on the chef side contains splashes and conceals utilities.
• The double 18-inch overshelves have built-in wiring chases for safe, clutter-free power routing to countertop equipment.
• The unit comes factory-wired with a 120V/15A NEMA 5-15R receptacle and a 208V/30A NEMA 6-30R receptacle, ready for plug-and-play equipment.
• The 6-inch movable stainless legs can glide along the internal channel frame to dodge floor drains, and the adjustable bullet feet allow for leveling on uneven surfaces.
• The corrosion-resistant stainless body, 22-gauge stainless shelves, and integrally welded bracing ensure unmatched durability.
• The unit is cULus and NSF listed, and it is proudly made in the USA.

Ideal Applications:

• Ideal for chef's expo lines in full-service restaurants, where the food preparation is showcased to diners.
• Suitable for high-volume banquet or catering kitchens that need to efficiently prepare large quantities of food.
• Can be used in hotel and casino action stations, where food is cooked and served directly to customers.
• Appropriate for culinary schools and test kitchens, where the equipment can be used for hands-on training and product development.