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| 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 | • Evaporator fitted with high flow rate fan for a maximum cooling efficiency made up with aluminium fins protected against corrosion by non-toxic paint. • Fans with indirect flow onto the product eliminate dry out of product • Ecological refrigerant R404A. • Copper condenser with aluminium fins, having high thermal efficiency. • Defrosting process performed manually by air-flow circulation. Evaporation of the condensate water by means compressor hot pipeline without waste of electric energy |
$100.00
| 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
| General Features | • Outside stainless steel Scotch-Brite finish • Inside stainless steel with rounded corners • Inside bottom and floor die-formed leakproof • Insulation in high-density (93 lbs approx.) expanded polyurethane CFC and HCFC-free, thickness 3.15" • Copper evaporator coil with aluminum fins protected against corrosion with an electronically applied epoxy paint 20 microns thick • Anti-condensation heating element fitted on the door under the gasket • Horizontal ergonomic handle with inside security lock • Door with rubber sweeper gasket with closing hinges • Heated core probe in blast freezer for an easy extraction • Door with lock • Electro-Fin (coating to protect fins from corosion) |
|---|---|
| Internal Fitting | • Internal bumpers in stainless steel to prevent damage by trolleys • External guards in stainless steel to prevent damage to control panel |
| Cooling Unit | • Remote condensing unit and possibility to have stainless steel protective cover • Evaporator fitted with high flow rate fan for maximum cooling efficiency • Ecological refrigerant R404A |
$100.00
| General Features | • Outside stainless steel Scotch-Brite finish • Inside stainless steel with rounded corners • Inside bottom and floor die-formed leakproof • Insulation in high-density (93 lbs approx.) expanded polyurethane CFC and HCFC-free, thickness 3.15" • Copper evaporator coil with aluminum fins protected against corrosion with an electronically applied epoxy paint 20 microns thick • Anti-condensation heating element fitted on the door under the gasket • Horizontal ergonomic handle with inside security lock • Nr. 2 Doors with rubber sweeper gasket with closing hinges • Heated core probe in blast freezer for an easy extraction • Door with lock • Electro-Fin (coating to protect fins from corosion) |
|---|---|
| Internal Fitting | • Internal bumpers in stainless steel to prevent damage by trolleys • External guards in stainless steel to prevent damage to control panel |
| Cooling Unit | • Remote condensing unit and possibility to have stainless steel protective cover • Evaporator fitted with high flow rate fan for maximum cooling efficiency • Ecological refrigerant R404A |
$100.00
| General Features | • Outside stainless steel Scotch-Brite finish • Inside stainless steel with rounded corners • Inside bottom and floor die-formed leakproof • Insulation in high-density (93 lbs approx.) expanded polyurethane CFC and HCFC-free, thickness 3.15" • Copper evaporator coil with aluminum fins protected against corrosion with an electronically applied epoxy paint 20 microns thick • Anti-condensation heating element fitted on the door under the gasket • Horizontal ergonomic handle with inside security lock • Nr. 2 Doors with rubber sweeper gasket with closing hinges • Heated core probe in blast freezer for an easy extraction • Door with lock • Electro-Fin (coating to protect fins from corosion) |
|---|---|
| Internal Fitting | • Internal bumpers in stainless steel to prevent damage by trolleys • External guards in stainless steel to prevent damage to control panel. |
| Cooling Unit | •Remote condensing unit and possibility to have stainless steel protective cover • Evaporator fitted with high flow rate fan for maximum cooling efficiency • Ecological refrigerant R404A |
$100.00
| General Features | • Outside stainless steel Scotch-Brite finish • Inside stainless steel with rounded corners • Inside bottom and floor die-formed leakproof • Insulation in high-density (93 lbs approx.) expanded polyurethane CFC and HCFC-free, thickness 3.15" • Copper evaporator coil with aluminum fins protected against corrosion with an electronically applied epoxy paint 20 microns thick • Anti-condensation heating element fitted on the door under the gasket • Horizontal ergonomic handle with inside security lock • Nr. 2 Doors with rubber sweeper gasket with closing hinges • Heated core probe in blast freezer for an easy extraction • Door with lock |
|---|---|
| Internal Fitting | • Internal bumpers in stainless steel to prevent damage by trolleys • External guards in stainless steel to prevent damage to control panel |
| Cooling Unit | • Remote condensing unit and the possibility to have stainless steel protective cover •Evaporator fitted with high flow rate fan for maximum cooling efficiency • Ecological refrigerant R404A |
$100.00
| 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
| 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 |
$100.00
| 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 |
$100.00
| 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
| 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
| 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 |
|---|---|
| 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 |
$100.00
| 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
| General Features | • Monoblock construction • Outside side-panels and top in stainless steel (Scotch-Brite satin-finish) • Insulated stainless steel door with Scotch-Brite satin finish • Inside bottom and floor die-formed leakproof • Insulation in high-density (93 lbs) expanded polyurethane, 2.36" thick, HCFC-free • Copper evaporator coil with aluminum fins protected against corrosion with an electronically applied epoxypaint 20 microns thick • Copper condenser with aluminium fins at high thermic efficiency • Anti-condensation heating element in the body, below the magnetic gasket • Full length ergonomic handle and magnetic gasket on all four sides of the door • Stainless steel feet 2" with adjustable height 5.91-7.09" • Self-closing doors with stop in open position at 100° • Heated core probe standard (in blast freezers) for easy extraction • Electro-Fin (coating to protect fins from corrosion) |
|---|---|
| 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
| General Features | • Monoblock construction • Outside side-panels and top in stainless steel (Scotch-Brite satin-finish) •Insulated stainless steel door with Scorth-Brite satin finish • Inside bottom die-formed leakproof • Insulation in high-density (93 lbs) expanded polyurethane, • 2.36" thick, HCFC-free • Copper evaporator coil with aluminum fins protected against corrosion with an electronically applied epoxy paint 20 microns thick • Copper condenser with aluminium fins at high thermic efficiency • Anti-condensation heating element in the body, below the magnetic gasket • Full length ergonomic handle and magnetic gasket on all four sides of the door • Stainless steel feet 2.25" diameter with adjustable height from 3"-5.25" • Self-closing door locking in open position at 100°. • Heated core probe standard (in blast freezers) for easy extraction • Electro-Fin (coating to protect fins from corosion) |
|---|---|
| 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
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