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Reach-In 124 (End Load)
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.
Reach-Ins
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 |
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| 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 |
| 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 |
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