Randell PH120E2-220 User manual

OPERATORS MANUAL
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 re-
ceipt. 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.
P/N OMANUAL_MNL0504-05/05
1055 Mendell Davis Drive
Jackson, MS 39272
888-994-7636, fax [phone]
randell.com
This manual provides
Installation & Operating instructions for
PIZZA HUT
MAKETABLE
For Models:
PH120E2
Information contained in this document is known to be
current and accurate at the time of printing/creation.
Unified Brands recommends referencing our product line
websites, unifiedbrands.net, for the most updated product
information and specifications.

difoodservice.com 3
Table of Contents
page 2………………………………….…………Congratulations
page 3……………………………………Parts & Service Hotline
page 3………………………………...…Serial Number Location
page 4-7……………………………….Randell Limited Warranty
page 8…………………………………………Unit Specifications
page 9-10…………………………………………Unit Installation
page 11-12...……………………………………...Unit Operation
page 13-14……………………………..Preventive Maintenance
page 15………………………………………..Electrical Diagram
page 16……………………………………..……Troubleshooting
page 17-20…………………………….……..Replacement Parts
Congratulations on your recent purchase of Randell food service equipment,
and welcome to the growing family of satisfied Randell customers.
Our reputation for superior products is the result of consistent quality
craftsmanship. From the earliest stages of product design to successive steps
in fabrication and assembly, rigid standards of excellence are maintained by
out staff of designers, engineers, and skilled employees.
Only the finest heavy-duty materials and parts are used in the production of
Randell brand equipment. This means that each unit, given proper
maintenance will provide years of trouble free service to its owner.

difoodservice.com 3
In addition, all Randell food service equipment is backed by
some of the best warranties in the food service industry and by
our professional staff of service technicians.
Retain this manual for future reference.
NOTICE: Due to a continuous program of product improvement, Randell
Manufacturing 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 in the mechanical housing.
800-621-8560
Randell Manufacturing Service
and Parts Hotline

4800-621-8560
Warranty Policies
Congratulations on your purchase of a Randell Manufactured piece of equipment.
Randell believes strongly in the products it builds and backs them with the best
warranty in the industry. Standard with every unit comes the peace of mind that
this unit has been thoroughly engineered, properly tested and manufactured to
excruciating tolerances, by a manufacturer with over 25 years of industry presence.
On top of that front end commitment, Randell has a dedicated staff of certified
technicians that monitor our own technical service hotline at 1-800-621-8560 to
assist you with any questions or concerns that may arise after delivery of your new
Randell equipment.
PARTS WARRANTY
1. One year parts replacement of any and all parts that are found defective in
material or workmanship. Randell warrants all component parts of
manufactured new equipment to be free of defects in material or workmanship,
and that the equipment meets or exceeds reasonable industry standards of
performance for a period of one year from the date of shipment from any
Randell factory, assembly plant or warehouse facility.
NOTE: warranties are effective from date of shipment, with a thirty day
window to allow for shipment, installation and set-up. In the event
equipment was shipped to a site other than the final installation site,
Randell will warranty for a period of three months following installation,
with proof of starting date, up to a maximum of eighteen months from the
date of purchase.
2. Free ground freight of customer specified location for all in warranty parts
within continental U.S. Component part warranty does not cover glass
breakage or gasket replacement. Randell covers all shipping cost related to
component part warranty sent at regular ground rates (UPS, USPS). Freight
or postage incurred for any express or specialty methods of shipping are
the responsibility of the customer.
LABOR COVERAGE
In the unlikely event a Randell manufactured unit fails due to defects in
materials or workmanship within the first ninety days, Randell agrees to pay
reasonable labor incurred. During the first ninety days, work authorizations are
not required for in warranty repairs. However, repair times are limited to
certain flex rate schedules and hours will be deducted from service invoices if
they exceed allowed times without prior approval and a work authorization
number. Warranties are effective from date of shipment, with a thirty day
window to allow for shipment, installation and setup. Where equipment is
shipped to any site other than final installation, Randell will honor the labor

difoodservice.com 5
warranty for a period of ninety days following installation with proof of starting
date, up to a maximum of nine months from date of purchase. Travel time is
limited to one hour each direction or two hours per invoice. Any travel time
exceeding two hours will be the responsibility of the customer.
Temperature adjustments are not covered under warranty, due to the wide
range of ambient conditions.
To request a warranty approval number, call our Field Service Department at:
1-800-621-8560
WHEN OPTIONAL 5 YEAR COMPRESSOR WARRANTY APPLIES
1. Provide reimbursement to servicing company for the cost of locally
obtained replacement compressor in exchange for the return of the
defective compressor sent back freight prepaid. Note: Randell
Manufacturing does limit amount of reimbursement allowed and does
require bill from local supply house where compressor was obtained
(customer should not pay servicing agent up front for compressor).
2. Provide repair at the manufacturing facility by requiring that the
defective unit be sent back to Randell freight prepaid. Perform repair at
the expense of Randell and ship the item back to the customer freight
collect.
3. Furnish complete condensing unit freight collect in exchange for the
return of the defective compressor sent back freight prepaid.
(Decisions on whether or not to send complete condensing units will be
made by Randell’s in-house service technician).
WHEN OPTIONAL LABOR EXTENSION POLICY APPLIES
Randell Manufacturing will provide reimbursement of labor invoiced to any
customer that has an optional labor extension of our standard warranty.
(Reasonable geographic and industry rates do apply) Randell offers both 1
and 2 year extensions. Labor extensions begin at the end of our standard
warranty and extend out 9 months to 1 calendar year or 21 months to 2
calendar years from date of purchase. Please contact Randell
Manufacturing’s technical service hotline at 1-800-621-8560 for details and
warranty authorization numbers.
WHEN EXPORT WARRANTIES APPLY
1. Randell Manufacturing covers all non-electrical components under the
same guidelines as our standard domestic policy.
2. All electrical components operated on 60 cycle power are covered
under our standard domestic policy.
3. All electrical components operated on 50 cycle power are covered for
90 days from shipment only.
4. Extended warranty options are not available from the factory.
ITEMS NOT COVERED UNDER WARRANTY
1. Maintenance type of repairs such as condenser cleaning, temperature
adjustments, clogged drains and unit leveling.
2. Randell does not cover gaskets under warranty. Gaskets are a
maintenance type component that are subject to daily wear and tear
and are the responsibility of the owner of the equipment. Because of

6800-621-8560
the unlimited number of customer related circumstances that can cause
gasket failure all gasket replacement issues are considered non-
warranty. Randell recommends thorough cleaning of gaskets on a
weekly basis with a mild dish soap and warm water. With proper care
Randell gaskets can last up to two years, at which time we recommend
replacement of all gaskets on the equipment for the best possible
performance.
NOTICE: FOOD LOSS IS NOT COVERED UNDER WARRANTY
3. Repairs caused by abuse such as broken glass, freight damage, or
scratches and dents.
4. Electrical component failure due to water damage from cleaning
procedures.
QUOTATIONS
Verbal quotations are provided for customer convenience only and are
considered invalid in the absence of a written quotation. Written quotations
from Randell are valid for 30 days from quote date unless otherwise specified.
Randell assumes no liability for dealer quotations to end-users.
SPECIFICATION & PRODUCT DESIGN
Due to continued product improvement, specification and product design may
change without notice. Such revisions do not entitle the buyer to additions.
Changes or replacements for previously purchased equipment.
SANITATION REQUIREMENTS
Certain areas require specific annotation requirements other than N.S.F. &
U.L. standards. Randell must be advised of these specifications before
fabrication of equipment. In these special circumstances, a revised quotation
may be required to cover additional costs. Failure to notify Randell before
fabrication holds the dealer accountable for all additional charges.
CANCELLATIONS
Orders canceled prior to production scheduling entered into
engineering/production and cancelled are subject to a cancellation charge
(contact factory for details).
STORAGE CHARGES
Randell makes every effort to consistently meet our customer’s shipment
expectations. If after the equipment has been fabricated, the customer
requests delay in shipment, and warehousing is required:
1. Equipment held for shipment at purchasers request for a period of 30
days beyond original delivery date specified will be invoiced and
become immediately payable.
2. Equipment held beyond 30 days after the original delivery date
specified will also include storage charges.
SHIPPING & DELIVERY
Randell will attempt to comply with any shipping, routing or carrier request
designated by dealer, but reserves the right to ship merchandise via any
responsible carrier at the time equipment is ready for shipment. Randell will

difoodservice.com 7
not be held responsible for any carrier rate differences; rate differences are
entirely between the carrier and purchaser. Point of shipping shall be
determined by Randell (Weidman, MI/Tucson, AZ). At dealer’s request,
Randell will endeavor whenever practical to meet dealer’s request. Freight
charges to be collect unless otherwise noted.
DAMAGES
All crating conforms to general motor carrier specifications. To avoid
concealed damage, we recommend inspection of every carton upon receipt.
In the event the item shows rough handling or visible damage to minimize
liability, a full inspection is necessary upon arrival. Appearance of damage will
require removing the crate in the presence of the driver. A notation must be
placed on the freight bill and signed for by the truck driver at the time of
delivery. Any and all freight damage that occurs to a Randell piece of
equipment as a result of carrier handling is not considered under warranty, and
is not covered under warranty guidelines. Any freight damage incurred during
shipping needs to have a freight claim filed by the receiver with the shipping
carrier. Consignee is responsible for filing of freight claims when a clear
delivery receipt is signed. Claims for damages must be filed immediately
(within 10 days) by the consignee with the freight carrier and all cartons and
merchandise must be retained for inspection.
RETURNED GOODS
Authorization for return must first be obtained from Randell before returning
any merchandise. Any returned goods shipment lacking the return
authorization number will be refused, all additional freight costs to be borne by
the returning party. Returned equipment must be shipped in original carton,
freight prepaid and received in good conditions. Any returned merchandise is
subject to a minimum handling charge (consult factory for rate).
INSTALLATION
Equipment installation is the responsibility of the dealer and/or their customer.
Randell requires all equipment to be professionally installed.
PENALTY CLAUSES
Dealer penalty clauses, on their purchase order or contractually agreed to
between the dealer and their clients are not binding on Randell. Randell does
not accept orders subject to penalty clauses. This agreement supersedes any
such clauses in dealer purchase orders.
EXPORT POLICY
All quotations for export sales will be handled by Dorian Drake International
(www.doriandrake.com), Randell’s export management organization.
*FOOTNOTES IN REFERENCE TO PARAGRAPHS ABOVE
1. Herein called Randell.
2. NET means list price less discount, warranty, labor policy, freight, Randell delivery and other
miscellaneous charges.
CASH DISCOUNTS WILL BE CALCULATED ON NET ONLY.

8800-621-8560
Unit Specifications
*33”with work surface removed.
** Overall dimension to top of hood. Optional Ticket Rail adds approximately 17”to height.
Model
L
D
H
Work
Hgt.
Doors
H.P.
Voltage
Amps
Ref/
Qty
NEMA
Ship
Wt.
PH120E2
120"
40"*
57"**
35"
(4)24”
_
115/60/1
16
R404A/40oz
5-20P
865
PH120E2-220
120”
40”*
57”**
35”
(4)24”
_
220/50/1
7
R404A/40oz
Hardwire
865

difoodservice.com 9
Unit Installation
SELECTING A LOCATION FOR YOUR NEW UNIT
The following conditions should be considered when selecting a location for your
unit:
1. Floor Load: The area on which the unit will rest must be level, free of
vibration, and suitably strong enough to support the combined weights
of the unit plus the maximum product load weight (PH120E2 max floor
load = 1870 lbs.).
2. Clearance: There must be a combined total of at least 3”clearance on
all sides of the unit.
3. Ventilation: The air cooled self contained unit requires a sufficient
amount of cool clean air. Avoid surrounding your equipment stand
around other heat generating equipment and out of direct sunlight.
Also, avoid locating in an unheated room or where the room
temperature may drop below 55°F or about 90°F.
INSTALLATION CHECKLIST
After the final location has been determined, refer to the following checklist prior to
start-up:
1. Check all exposed refrigeration lines to ensure that they are not kinked,
dented, or rubbing together.
2. Check that the condenser and evaporator fans rotate freely without
striking any stationary members.
3. Unit must be properly leveled; check all legs or casters to ensure they
all are in contact with the floor while maintaining a level work surface.
Adjusting bullet feet heights or shimming casters may be necessary if
the floor is not level. NOTE: Damage to equipment may result if not
followed. Randell is not responsible for damage to equipment if
improperly installed.
4. Plug in unit and turn on main on/off power switch.
5. Allow unit time to cool down to temperature. If temperature
adjustments are required, the temperature control is located within the
cabinet on the front face of the evaporator coil behind the thermometer
(Note: The left set of drawers or center set for a 6 drawer unit must be
removed to access the temperature adjustment control).
6. Refer to the front of this manual for serial number location. Please
record this information in your manual on page 3 now. It will be
necessary when ordering replacement parts or requesting warranty
service.
7. Confirm that the unit is holding temperature. Set controls to desired
temperature for your particular ambient and altitude.
8. Allow your unit to operate for approximately 2 hours before putting in
food to allow interior of unit to cool down to storage temperature.
NOTE: All motors are oiled and sealed.
NOTE: Unit is shipped from factory with service valves opened ready for
operation.

10 800-621-8560
NOTE: FAILURE TO FOLLOW INSTALLATION GUIDELINES AND
RECOMMENDATIONS MAY VOID THE WARRANTY ON YOUR UNIT.
ELECTRICAL SUPPLY: The wiring should be done by a qualified electrician in
accordance with local electrical codes. A properly wired and grounded outlet will
assure proper operation. Please consult the data tag attached to the compressor
to ascertain the correct electrical requirements. Supply voltage and amperage
requirements are located on the serial number tag located inside the mechanical
housing.
NOTE: It is important that a voltage reading be made at the compressor
motor electrical connections, while the unit is in operation to verify the
correct voltage required by the compressor is being supplied. Low or high
voltage can detrimentally affect operation and thereby void its warranty.
NOTE: it is important that your unit has its own dedicated line. Condensing
units are designed to operate with a voltage fluctuation of plus or minus 10%
of the voltage indicated on the unit data tag. Burn out of a condensing unit
due to exceeding voltage limits will void the warranty.

difoodservice.com 11
Unit Operation
MORNING STARTUP
1. Rail cleaning may be performed at this time.
2. Turn on the rail with the switch located on the front mechanical panel of
the unit.
3. Allow 45 minutes to one hour for your unit to cool down before loading
product.
4. Load the product and proceed with food preparation.
NOTE: Lids should be kept closed during periods of inactivity to
keep product temperatures as cool as possible.
NOTE: If pans are left empty when condiment rail is on, fill empty
pans with 1”or 2”of water as an insulating barrier.
NOTE: Although your maketable was designed for heavy use,
excessive door openings should be avoided in order to maintain
proper base temperature and reduce the possibility of coil freeze-up.
EVENING SHUT DOWN
1. Remove product from rail at the end of the day’s preparation. The
product may be stored in the refrigerated base compartment.
2. Turn off rail with the switch located on the front mechanical panel of the
unit.
3. Rail cleaning may be performed at this time if the frost has melted off
the rail surface.
Randell has attempted to preset the cold controls to ensure that your unit runs at
an optimum temperature, but due to varying ambient conditions, including
elevation, food product as well as type of operation, you may need to alter this
temperature.
Your maketable was equipped with a temperature adjustment control for the
refrigerated rail located in the mechanical housing (Figure 1, item A).
Figure 1 illustrates the inside of
the mechanical housing behind the
louvered panel. Item Ais pointing
out the temperature control for
refrigerated rail. Item Bis pointing
out the digital thermometer for the
refrigerated base.

12 800-621-8560
To raise temperature in the refrigerated rail:
A. Push and hold the “set” button until 34 appears then release the “set”
button. 34 is the current set point temperature.
B. Push and release the up arrow 2 times until 36 is displayed. Push and
release the “set” button one time. The new set point, 36, will flash 3
times and then will be locked in.
To lower temperature in the refrigerated rail:
A. Push and hold the “set” button until 34 appears and then release the
“set” button. 34 is the current set point temperature.
B. Push and release the up arrow 2 times until 32 is displayed. Push and
release the “set” button one time. The new set point, 32, will flash 3
times and then will be locked in.
NOTE:It is recommended to only make changes of 2 degree increments
at a time. Allow for the unit to operate 24 hours between adjustments. If
the 2 degree adjustment is not enough another adjustment can be made.
The maximum highest setting is 38 degrees and the minimum lowest
setting is 28 degrees. If the settings need to go above or below this point
there may be other contributing factors as to the cause of the
temperature variances, please contact the factory at 1-800-621-8560.
The base temperature can also be adjusted by the temperature control dial located
on the front of the refrigeration coil inside the refrigerated base. The thermometer
for the base temperature is located in the mechanical housing (Figure 1, item b).
To adjust temperature in the refrigerated base:
A. Locate evaporator coil inside cooler between the mechanical housing
and the refrigerated base cabinet.
B. Thermostat is located at top front of evaporator coil. There are numbers
to indicate settings.
C. Turn clockwise for colder setting (higher number).
D. Turn counterclockwise for warmer setting (lower number).
NOTE: It is not recommended to turn the dial above 8 or below 1 on the
temperature control. If the adjustments still do not result in proper
temperature please contact the factory at 1-800-621-8560.

difoodservice.com 13
Preventive Maintenance
Randell strongly suggests a preventive maintenance program which would include
the following Monthly procedures:
1. Cleaning of all condenser coils. Condenser coils are a critical component in the
life of the compressor and must remain clean to assure proper air flow and heat
transfer. Failure to maintain this heat transfer will affect unit performance and
eventually destroy the compressor. Clean the condenser coils with coil cleaner
and/or a vacuum, cleaner and brush.
NOTE: Brush coil in direction of fins, normally vertically as to not damage or
restrict air from passing through condenser.
2. Clean fan blade on the condensing unit.
3. Clean and disinfect drains with a solution of warm water and bleach.
4. Clean and disinfect drain lines and evaporator pan with a solution of warm water
and bleach.
5. Clean all gaskets on a weekly if not daily basis with a solution of warm water
and a mild detergent to extend gasket life.
NOTE: DO NOT USE SHARP UTENSILS.
RECOMMENDED CLEANERS FOR YOUR STAINLESS STEEL INCLUDE THE
FOLLOWING:
JOB
CLEANING AGENT
COMMENTS
Routine cleaning
Soap, ammonia, detergent
Medallion
Apply with a sponge or cloth
Fingerprints and smears
Arcal 20, Lac-O-Nu,
Ecoshine
Provides a barrier film
Stubborn stains and
discoloration
Cameo, Talc, Zud, First
Impression
Rub in the direction of the
polish lines
Greasy and fatty acids,
blood, burnt-on foods
Easy-Off, Degrease It, Oven
Aid
Excellent removal on all
finishes
Grease and Oil
Any good commercial
detergent
Apply with a sponge or cloth
Restoration/Preservation
Benefit, Super Sheen
Good idea monthly
Reference: Nickel Development Institute, Diversey Lever, Savin, Ecolab, NAFEM.
NOTE: Do not use steel pads, wire brushes, scrapers, or chloride cleaners
to clean your stainless steel. CAUTION: DO NOT USE ABRASIVE
CLEANING SOLVENTS, AND NEVER USE HYDROCHLORIC ACID
(MURIATIC ACID) ON STAINLESS STEEL.
NOTE: Do not pressure wash equipment as damage to electrical
components may result.

14 800-621-8560
Preventive Maintenance (cont.)
Proper maintenance of equipment is the ultimate necessity in preventing costly
repairs. By evaluating each unit on a regular schedule, you can often catch and
repair minor problems before they completely disable the unit and become
burdensome on your entire operation.
For more information on preventive maintenance, consult your local service
company or CFESA member. Most repair companies offer this service at very
reasonable rates to allow you the time you need to run your business along with
the peace of mind that all your equipment will last throughout its expected life.
These services often offer guarantees as well as the flexibility in scheduling or
maintenance for your convenience.
Randell believes strongly in the products it manufactures and backs those products
with one of the best warranties in the industry. We believe with the proper
maintenance and use, you will realize a profitable return on your investment and
years of satisfied service.

difoodservice.com 15
Electrical Diagram

16 800-621-8560
Trouble Shooting Guide
SYMPTOM
POSSIBLE CAUSE
PROCEDURE
Unit doesn't run
1. No power to unit
1. Plug in unit
2. Temperature control turned off
2. Check temperature control
3. Temperature control faulty
3. Test temperature control
4. Compressor overheated
4. Clean condenser coil
5. Condenser fan faulty
5. Service condenser fan
6. Overload protector faulty
6. Test overload
7. Compressor relay faulty
7. Test relay
8. Compressor faulty
8. Call for service at 800-621-8561
Unit short cycles
1. Condenser coil dirty
1. Clean coil
2. Condenser fan faulty
2. Service fan and motor.
3. Compressor faulty
3. Call for service at 800-621-8561
4. Overload repeatedly tripping
4. Check outlet voltage
Unit runs constantly
1. Condenser coil dirty
1. Clean coil
2. Condenser fan faulty
2. Service condenser motor
Unit not cold enough
1. Temperature control set too
high
1. Adjust control to lower setting
2. Temperature control faulty
2. Test control
3. Condenser coil dirty
3. Clean coil
4. Refrigerant leaking or
contaminated
4. Call for service at 800-621-8561
Unit too cold
1. Temperature control set too low
1. Adjust control to raise setting
2. Temperature control faulty
2. Test control
Unit noisy
1. Compressor mountings loose or
hardened.
1. Tighten or replace compressor
mountings
2. Condenser fan damaged or
hitting fan shroud
2. Inspect condenser fan

difoodservice.com 17
Replacement
Parts List
Pizza Hut Maketable
PH120E2

18 800-621-8560