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Food Equipment

  • Stiles Food Equipment
  • Products
  • Food Equipment
  • Reach-In 084
    • Reach-In 084 Shock Freezer/Blast Chiller

    Reach-In 084

    Blast Chillers & Shock Freezers

    Fast, effective and safe

    Piper’s Blast Chiller/Shock Freezer is an indispensable kitchen appliance for forward-thinking businesses. The stainless steel freezer offers soft and hard chilling for light and dense products, indirect air flow, shock freezing capability with air as low as -40°F, integrated sterilization and is P.C. compatible / NAFEM data protocol compliant. Only Piper’s equipment has the advantage of FoodSafeTM technology-ensuring cold food is kept below 40°F to prevent bacterial growth and ensure HACCP compliance (Hazard Analysis Critical Control Point).

    Considering many foods are prepared in advance, a Blast Chiller/Shock Freezer is essential for saving time, energy, preserving quality and enhancing efficiencies.

    Product Brand

    Reach-Ins

    Gruppo Rist Pipe

    Only Piper’s equipment has the advantage of FoodSafe technology and certification. This ensures that your food is kept “out of the DANGER-ZONE.” Food spoilage occurs mainly because of rapidly accelerated bacteriological activity within the 40F-140F “DANGER-ZONE.”

    Since there is no simple way of knowing when the degree of contamination has risen to an unsafe level, chilling or freezing food rapidly is the only FoodSafe answer. FDA & HACCP regulations permit a maximum of 6 hours to chill food from 140 to 40 degrees, while some states now permit only 4 hours. This is 6 to 8 times faster than what traditional refrigeration equipment can accomplish.

    Blast chilling and shock freezing are the key factors in HACCP compliance and the fight against foodborne pathogens. Nothing does it better than FoodSafe.

    Details

    Project Features

    • Only Piper's equipment has the advantage of FoodSafe technology and certification. This ensures that your food is kept "out of the DANGER-ZONE." Food spoilage occurs mainly because of rapidly accelerated bacteriological activity within the 40F-140F "DANGER-ZONE." Since there is no simple way of knowing when the degree of contamination has risen to a level which could result in illness or death, chilling or freezing food rapidly is the only FoodSafe answer. FDA and HACCP Regulations permit a maximum of 6 hours to chill food from 140 to 40 degrees, while some states now permit only 4 hours. This is 6 to 8 times faster than what traditional refrigeration equipment can accomplish. Blast chilling and shock freezing are the key factors in HACCP compliance and the fight against foodborne pathogens. Nothing does it better than FoodSafe

    Internal Fitting

    • Stainless steel 18/10 glide supports joint fixed in the sides of the cooling compartment

    • Distance between the slides couples is 2.56"

    Cooling Unit

    • Hermetically sealed compressor

    • Evaporator fitted with high flow rate fan for maximum cooling efficiency

    • Ecological refrigerant R404A

    • Manual defrosting device and evaporation system of water condensation without electrical energy

    Divider StartUp
    Divider StartUp
    Your benefits at a glance

    • Product flexibility: Slicing at premium level – no conversion for product changes

    • Mobility: Demand-based installation thanks to low weight and easy transport

    • Low maintenance effort

    • Fast and easy cleaning thanks to the proven premium hygiene design

    • All benefits of the proven slicer generation from TREIF: even more power and dynamics in the drives, even shorter ancillary times, maximum process reliability, more capacity, more flexible reactions to customer requests

    • Also ideal for processing vegetarian products

    • Simultaneous slicing of multiple products – even different types

    • Convenience: user friendly software with touch display

    $100.00
    Brand: Request a Quote
    B350A Gravity Feed Automatic Slicer
    B350A Gravity Feed Automatic Slicer
    Construction

    • Body – Anodized polished aluminum cast with non-corrosive metal frame

    Standard Features

    • Blade 13¾” (350mm) Hollow ground alloy steel (240 rpm)

    • Slice thickness adjustable 0-1” (0-25mm)

    • Maximum product cut, Round 9¼” (235mm)

    • Maximum product cut, Square 7 7/8 x 7 7/8” (200mm x 200mm)

    • Maximum product cut, Rectangle 11¾ x 6” (298mm x 152mm)

    • Automatic spring loaded drive belt tensioning

    • Blade protective ring guard prevents exposed blade edge during cleaning

    • Tilt-away product table lockout prevents thickness gauge from opening during cleaning

    • Thermal overload/no volt release prevents accidental turn on after power outages

    • Poly groove belt drive providing optimum performance

    • Water resistant IP65 motor, wiring harness and electronic controls

    • Product fence-for use on narrow products

    • Stainless steel product end weight

    • Machine lift handle to allow cleaning table under the machine

    • Detachable sharpener.

    $100.00
    Brand: Request a Quote
    44SSFH-LP Fish Processing Band Saws
    44SSFH-LP Fish Processing Band Saws
    Construction

    • Stainless steel unitized base, head and door structure; legs, channel, assembly tables; some components non S.S.

    Standard Features

    • Two saw blades

    • Operation and Safety manual

    • Safety wall poster

    • Safety end cut pusher plate (except fixed table saw)

    Blade Wheels

    • 18” (457mm) single flange, cast iron, nickel plating, upper wheel assembly removable – Opt. S.S. blade wheels available

    $100.00
    Brand: Request a Quote
    Flexon
    Flexon
    Capacity and cutting technology

    • Varied application options with regard to products and cutting processes (grating is also possible)

    • High output due to the extra-long cutting chamber (550 mm / 21 7/10”)

    • Multifunctional because continuous or intermittent cutting can be selected

    Economic efficiency

    • Optimum product compression due to automatic pre-pressing

    Cleaning and operator comfort

    • Consistently ergonomic even for cleaning

    $100.00
    Brand: Request a Quote

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    Reach-In 122 (End Load)
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    Project Features

    • Only Piper's equipment has the advantage of FoodSafe technology and certification. This ensures that your food is kept "out of the DANGER-ZONE." Food spoilage occurs mainly because of rapidly accelerated bacteriological activity within the 40F-140F "DANGER-ZONE." Since there is no simple way of knowing when the degree of contamination has risen to a level which could result in illness or death, chilling or freezing food rapidly is the only FoodSafe answer. FDA and HACCP Regulations permit a maximum of 6 hours to chill food from 140 to 40 degrees, while some states now permit only 4 hours. This is 6 to 8 times faster than what traditional refrigeration equipment can accomplish. Blast chilling and shock freezing are the key factors in HACCP compliance and the fight against foodborne pathogens. Nothing does it better than FoodSafe

    Electrical Control Board

    • Electronic control board equipped with display, which shows the status of the appliance in every moment.

    • The microprocessor is able to memorize till 100 programs.

    • The "T" electronic control can memorize eventual alarms, and can control up to 4 core probes or 4 sensors Defrosting with activation of an electric heating element fitted on the evaporator

    • Compressor protected by overload cut-out with automatic reset Microswitch cuts out the evaporator fan and compressor when the door is opened.

    Internal Fitting

    • Stainless steel 18/10 glide supports joint fixed in the sides of the cooling compartment.

    • Distance between the slides couples is 2.56"

    • Manual defrosting device and evaporation system of water condensation without electrical energy

    $100.00
    Brand: Request a Quote
    Reach-In 012 (End Load)
    Reach-In 012 (End Load)
    Project Features

    • Only Piper's equipment has the advantage of FoodSafe technology and certification. This ensures that your food is kept "out of the DANGER-ZONE." Food spoilage occurs mainly because of rapidly accelerated bacteriological activity within the 40F-140F "DANGER-ZONE." Since there is no simple way of knowing when the degree of contamination has risen to a level which could result in illness or death, chilling or freezing food rapidly is the only FoodSafe answer. FDA and HACCP Regulations permit a maximum of 6 hours to chill food from 140 to 40 degrees, while some states now permit only 4 hours. This is 6 to 8 times faster than what traditional refrigeration equipment can accomplish. Blast chilling and shock freezing are the key factors in HACCP compliance and the fight against foodborne pathogens. Nothing does it better than FoodSafe

    Electrical Control Board

    • Electronic control board equipped with display, which shows the status of the appliance in every moment.

    • The microprocessor is able to memorize till 100 programs.

    • The "T" electronic control can memorize eventual alarms, and can control up to 4 core probes or 4 sensors Defrosting with activation of an electric heating element fitted on the evaporator

    • Compressor protected by overload cut-out with automatic reset Microswitch cuts out the evaporator fan and compressor when the door is opened.

    Internal Fitting

    • Stainless steel 18/10 glide supports joint fixed in the sides of the cooling compartment.

    • Distance between the slides couples is 2.56"

    • Manual defrosting device and evaporation system of water condensation without electrical energy

    $100.00
    Brand: Request a Quote
    Reach-In 121 (Side Load)
    Reach-In 121 (Side Load)
    Project Features

    • Only Piper's equipment has the advantage of FoodSafe technology and certification. This ensures that your food is kept "out of the DANGER-ZONE." Food spoilage occurs mainly because of rapidly accelerated bacteriological activity within the 40F-140F "DANGER-ZONE." Since there is no simple way of knowing when the degree of contamination has risen to a level which could result in illness or death, chilling or freezing food rapidly is the only FoodSafe answer. FDA and HACCP Regulations permit a maximum of 6 hours to chill food from 140 to 40 degrees, while some states now permit only 4 hours. This is 6 to 8 times faster than what traditional refrigeration equipment can accomplish. Blast chilling and shock freezing are the key factors in HACCP compliance and the fight against foodborne pathogens. Nothing does it better than FoodSafe

    Internal Fitting

    • Stainless steel 18/10 glide supports joint fixed in the sides of the cooling compartment.

    • Distance between the slides couples is 2.56"

    Cooling Unit

    • Hermetically sealed compressor

    • Evaporator fitted with high flow rate fan for maximumcooling efficiency

    • Ecological refrigerant R404A

    • Manual defrosting device and evaporation system of water condensation without electrical energy

    $100.00
    Brand: Request a Quote
    Countertop Side Load 051
    Countertop Side Load 051
    Standard Features

    • Only Piper's equipment has the advantage of FoodSafe technology and certification. This ensures that your food is kept "out of the DANGER-ZONE." Food spoilage occurs mainly because of rapidly accelerated bacteriological activity within the 40F-140F "DANGER-ZONE." Since there is no simple way of knowing when the degree of contamination has risen to a level which could result in illness or death, chilling or freezing food rapidly is the only FoodSafe answer. FDA and HACCP Regulations permit a maximum of 6 hours to chill food from 140 to 40 degrees, while some states now permit only 4 hours. This is 6 to 8 times faster than what traditional refrigeration equipment can accomplish. Blast chilling and shock freezing are the key factors in HACCP compliance and the fight against foodborne pathogens. Nothing does it better than FoodSafe

    Internal Fitting

    • Shelves slot-in supports made of stainless steel, extractable without using any tools for easy internal cleaning. Interstep between the slides 3.15"

    Cooling Unit

    • Hermetically sealed compressor

    • Evaporator fitted with high flow rate fan for maximum cooling efficiency

    • Ecological refrigerant R404A.

    • Manual defrosting device and evaporation system of water condensation without electrical energy

    $100.00
    Brand: Request a Quote