Randell 3300 Operator's Manual - Unit Operation
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Unit Operation
All 3300/3500/3600 units are designed for 145°F to 175°F operation or 140°F to
170°F product temperature. When using the unit dry expect at least a 15°F drop in
product temperatures compared to using the unit wet.
1. Add water to well (s) for required models. Hot water is recommended.
2. Turn thermostat to #4
3. Red indicator light will energize to show corresponding well that is heating.
4. Wait 1 hour before adjusting thermostat. Higher number will increase
temperature. Lower number will decrease temperature.
5. Turn thermostat to off position when operation is completed.
Some models of electric hot food holding units may be operated wet or dry. Wet
operation is recommended for higher efficiency. Hot water is recommended for the
unit achieving operating temperature sooner.
Refilling of wet operation units is required periodically if the water level is lower
than1”.
Note: Do not add water to an empty well that is at holding temperature.
3300 Series: Wet operation only
3500 Series: Wet or dry operation. Spillage pans required if wet operation is
desired. Spillage pans not provided with standard units.
3600 Series: Wet operation only.
Plumbing: The units drain must have an outlet to an appropriate drainage area or
container. The drain valve can be found under the wells of the unit nearest the left
or right side wall of the lower shelf.
1. Place container directly under drain valve.
2. Open valve slowly to prevent splatter of hot water.
3. Close valve completely before remove container for drainage.
Note: Each well with a drain is supplied with a screen to prevent large
objects from entering the drain. Do not force large objects through the drain.
Note: Electric elements are not submersible.
Caution: Moisture collecting from improper drainage can create a slippery surface
on the floor and a hazard to employees.