- ×
2 Half Pan Oven 1 × $100.00 - ×
22SS Meat Saw w/SS Head 1 × $100.00
Subtotal: $200.00
| Product Details | • When high-volume production is a reality and quality baked product is desired, trust the DO-12 from Super Systems. Each individually controlled deck gives our trademark hearth bake, while full-view glass doors provide an effective merchandising tool. Together, these features will help you sell as much product as you can make |
|---|---|
| Standard Features | • 2 Individually controlled ovens • Glide doors allow individual access to oven sections for loading and unloading, maintaining consistent baking temperatures and higher energy efficiency • Natural convection & radiant heat design does not dry out product • Each deck individually thermostaticly controlled – provides more control over your baking environment • No moving parts in oven reduces maintenance problems and increases reliability • Bake pizzas right on deck • Stainless steel construction easily cleaned and maintained • Positive magnetic door closure • 60 Minute reminder timer • Full-view, heat-reflective tempered glass door allows for energy-efficient sight baking • Field reversible doors, left or right hinged • Each deck brightly lighted provides sight merchandising • Maximum Oven Temp 450° |
| Construction | • The oven corner posts shall be 18 gauge stainless steel with a 20 gauge stainless steel wrapper for top, sides and back panels. The interior oven cavity shall be constructed of heat retentive 18 gauge aluminized steel with chrome plated wire racks on .190 aluminum decks • The oven shall work with a patented "Heat Sink" principle and "Natural Convection" technology. When the materials in the oven are heated to the proper temperature the oven shall bake with radiant heat and conduction. The oven shall also have heat release vents that draws air through the oven cavity and over decks • The oven shall have no moving parts. Each deck shall be individually, thermostatically controlled. The oven shall have a heat reflective tempered glass door |
$100.00
| Product Details | • Our large-scale double ovens are designed for easy operation and energy efficiency. If you need a reliable work-horse to produce quality baked goods, look no further than the DO-16- G from Super Systems. Created with the highvolume bakery in mind, the individually controlled decks give our best hearth bake, while the handy reminder timer and full-view glass doors eliminate production hassles |
|---|---|
| Standard Features | • 2 Individually controlled 8 pan ovens • Glide doors allow individual access to oven sections for loading and unloading, maintaining consistent baking temperatures and higher energy efficiency • Natural convection & radiant heat design does not dry out product |
| Construction | • The oven corner posts shall be 18 gauge stainless steel with a 20 gauge stainless steel wrapper for top, sides and back panels. The interior oven cavity shall be constructed of heat retentive 18 gauge aluminized steel with chrome plated wire racks on .190 aluminum decks • The oven shall work with a patented "Heat Sink" principle and "Natural Convection" technology. When the materials in the oven are heated to the proper temperature the oven shall bake with radiant heat and conduction. The oven shall also have heat release vents that draws air through the oven cavity and over decks • The oven shall have no moving parts. Each deck shall be individually, thermostatically controlled. The oven shall have a heat reflective tempered glass door |
$100.00
| Product Details | • This may be our smallest deck oven, but it boasts the same precision Natural Convection technology as our largest units. It also serves as an effective merchandiser – lure them in with the sights and smells of quality baked goods produced in the DO-2H-CT! |
|---|---|
| Standard Features | • Natural convection & radiant heat design does not dry out product • Each deck individually thermostaticly controlled – provides more control over your baking environment • No moving parts in oven reduces maintenance problems and increases reliability • Bake pizzas right on deck • Stainless steel construction easily cleaned and maintained • Positive magnetic door closure • 60 Minute reminder timer • Full-view, heat-reflective tempered glass door allows for energy-efficient sight baking • Field reversible doors, left or right hinged • Each deck brightly lighted provides sight merchandising • Maximum Oven Temp 450° |
| Construction | • The oven corner posts shall be 18 gauge stainless steel type 304 with a 20 gauge stainless steel wrapper for top, sides and back panels. The interior oven cavity shall be constructed of heat retentive 18 gauge aluminized steel with chrome plated wire racks on .190 aluminum decks. The oven shall work with a patented "Heat Sink" principle and "Natural Convection" technology • When the materials in the oven are heated to the proper temperature the oven shall bake with radiant heat and conduction. The oven shall also have heat release vents that draws air through the oven cavity and over decks. The oven shall have no moving parts. Each deck shall be individually, thermostatically controlled. The oven shall have a heat reflective tempered glass door |
$100.00
| Product Details | • This may be our smallest deck oven, but it boasts the same precision Natural Convection technology as our largest units. It also serves as an effective merchandiser – lure them in with the sights and smells of quality baked goods produced in the DO-2H-CT |
|---|---|
| Standard Features | • Natural convection & radiant heat design does not dry out product • Each deck individually thermostaticly controlled – provides more control over your baking environment • No moving parts in oven reduces maintenance problems and increases reliability • Bake pizzas right on deck • Stainless steel construction easily cleaned and maintained • Positive magnetic door closure • 60 Minute reminder timer • Full-view, heat-reflective tempered glass door allows for energy-efficient sight baking • Field reversible doors, left or right hinged • Each deck brightly lighted provides sight merchandising • Maximum Oven Temp 450° |
| Construction | • The oven corner posts shall be 18 gauge stainless steel type 304 with a 20 gauge stainless steel wrapper for top, sides and back panels. The interior oven cavity shall be constructed of heat retentive 18 gauge aluminized steel with chrome plated wire racks on .190 aluminum decks. The oven shall work with a patented "Heat Sink" principle and "Natural Convection" technology • When the materials in the oven are heated to the proper temperature the oven shall bake with radiant heat and conduction. The oven shall also have heat release vents that draws air through the oven cavity and over decks. The oven shall have no moving parts. Each deck shall be individually, thermostatically controlled. The oven shall have a heat reflective tempered glass door |
$100.00
| Product Details | • Piper's versatile DO-3 Natural Convection Oven allows you to bake pizza right on the deck, or use full or half size sheet pans with sub rolls, muffins or a variety of meat products. It's a compact oven which gives a high quality hearth bake in a minimum of space |
|---|---|
| Standard Features | • Natural convection & radiant heat design does not dry out product • Each deck individually thermostaticly controlled – provides more control over your baking environment • No moving parts in oven reduces maintenance problems and increases reliability • Bake pizzas right on deck • Stainless steel construction easily cleaned and maintained • Positive magnetic door closure • 60 Minute reminder timer • Full-view, heat-reflective tempered glass door allows for energy-efficient sight baking • Field reversible doors, left or right hinged • Each deck brightly lighted provides sight merchandising • Maximum Oven Temp 450° |
| Construction | • The oven corner posts shall be 18 gauge stainless steel with a 20 gauge stainless steel wrapper for top, sides and back panels. The interior oven cavity shall be constructed of heat retentive 18 gauge aluminized steel with chrome plated wire racks on .190 aluminum decks • The oven shall work with a patented "Heat Sink" principle and "Natural Convection" technology. When the materials in the oven are heated to the proper temperature the oven shall bake with radiant heat and conduction. The oven shall also have heat release vents that draws air through the oven cavity and over decks • The oven shall have no moving parts. Each deck shall be individually, thermostatically controlled. The oven shall have a heat reflective tempered glass door |
$100.00
| Product Details | • Our compact 6-pan double oven offers great flexibility in only 8 square feet of floor space. The DO-6 performs a wide variety of baking functions, all the while providing the reliable quality and ease of operation you've come to expect from Piper's Super Systems |
|---|---|
| Standard Features | • 2 Individually controlled ovens • Natural convection & radiant heat design does not dry out product • Each deck individually thermostaticly controlled – provides more control over your baking environment • No moving parts in oven reduces maintenance problems and increases reliability • Bake pizzas right on deck • Stainless steel construction easily cleaned and maintained • Positive magnetic door closure • 60 Minute reminder timer • Full-view, heat-reflective tempered glass door allows for energy-efficient sight baking • Field reversible doors, left or right hinged • Each deck brightly lighted provides sight merchandising • Maximum Oven Temp 450° |
| Construction | • The oven corner posts shall be 18 gauge stainless steel with a 20 gauge stainless steel wrapper for top, sides and back panels. The interior oven cavity shall be constructed of heat retentive 18 gauge aluminized steel with chrome plated wire racks on .190 aluminum decks • The oven shall work with a patented "Heat Sink" principle and "Natural Convection" technology. When the materials in the oven are heated to the proper temperature the oven shall bake with radiant heat and conduction. The oven shall also have heat release vents that draws air through the oven cavity and over decks • The oven shall have no moving parts. Each deck shall be individually, thermostatically controlled. The oven shall have a heat reflective tempered glass door |
$100.00
| Product Details | • The Chef System Cook & Hold Oven roasts meat, poultry and fish, to juicy tenderness… and holds the flavor until ready to serve. Featuring an exclusive Roast-Air™ process, Chef System uses radiant and convection heat that browns naturally, tenderizes and holds natural juices, creating distinctive and tasteful entrees |
|---|---|
| Standard Features | • Product probe for precise, consistent results. Meat probe comes standard. • Far less shrinkage – meats cooked in the Chef System shrink as little as 7-10% compared to 25% in conventional ovens. The savings mean greater profitability. • Exclusive Roast-Air cooking process combines 90% radiant heat with 10% low velocity convection to brown food naturally. • Easy-to-use controls combine digital precision with simple touchpad adjustments. The settings can be changed at any time during the cooking process – preheating, cooking or holding. • External vents control humidity without losing heat from opening the oven door. • Power interruption warning – if power is ever lost for more than 10 minutes, the display will indicate the total power interruption time. • Cleaning made easy – Chef System’s stainless steel interior walls, drip pan and wire racks are easily removed for cleaning in a pot and pan sink. • The drip tray ensures a cleaner work environment. • Versatility – slow roast and hold, smoke and hold or bake with Chef System ovens. |
$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 | • 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
| Product Details | • Designed and built for commercial use, the NCO-2H Natural Convection Oven will provide a quick return on your investment. So versatile you can bake cookies or muffins in the morning and pizza or sub-rolls at noon. Simple to operate, even your least experienced employee will be an expert quickly. All of this and the quality you have come to expect from Piper’s Super Systems oven lineup |
|---|---|
| Standard Features | • Natural convection & radiant heat design does not dry out product • Stainless steel construction easily cleaned and maintained • Fully insulated with 2” insulation • Chrome plated wire rack • No moving parts in oven reduces maintenance problems and increases reliability • 60 Minute reminder timer • 120v electrical hook-up plugs into standard 15-amp circuit • Full-view, heat-reflective tempered glass door allows for energy-efficient sight baking • Spring loaded hinges for better door control • Maximum Oven Temp 400° |
| Construction | • The oven corner posts shall be 18 gauge stainless steel with a 20 gauge stainless steel wrapper for top, sides and back panels. The interior oven cavity shall be constructed of heat retentive 18 gauge aluminized steel with chrome plated wire racks or .190 aluminum decks • The oven shall work with a patented "Heat Sink" principle and "Natural Convection" technology. When the materials in oven are heated to the proper temperature the oven shall bake with radiant heat and conduction. The oven shall also have heat release vent that draws air through the oven cavity and over decks • The oven shall have no moving parts. Each deck shall be individually, thermostatically controlled. The oven shall have a heat reflective glass door |
$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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