- ×
DFS 100 Stuffer 1 × $100.00
Subtotal: $100.00
Food Equipment
| Standard Features | • Two Individually controlled six pan oven/proofers in one unit • Glide doors allow individual access to oven sections for loading and unloading, maintaining consistent baking temperatures and higher energy efficiency • Each oven deck individually thermostatically controlled, provides precision "hearth" bake, and allows for more control over baking environment • Natural convection and radiant heat design does not dry out product • No moving parts in oven reduces maintenance problems and increases reliability • Full-view, heat-reflective tempered glass door allows for energy-efficient sight baking and proofing • Each deck brightly lighted provides sight merchandising • Heavy-duty, stainless steel construction easily cleaned and maintained • Individual heat and humidity controls in proofer provides precise control over proofing/warming environment • High volume blower in proofer circulates heat and humidity efficiently in proofer • Manual fill water pan has 4.3 quart capacity, autohumidity optional • Positive magnetic door closure • 60 Minute reminder timer • Field reversible doors, left or right hinged • Removable drip trough provided under proofer door |
|---|---|
| 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 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 tempered glass door • The ovens proofer shall be constructed of 18 gauge stainless steel. The proofer shall have a thermostatically controlled 750 watt element for creating heat and an infinitely controlled humidistat 1250 watt burner element for creating moisture. Proofer shall be brightly lighted • Oven proofer combinations shall have three individual circuit breakers. One for the proofer thermostat and heat element. One for the humidity infinite switch and burner element and one for the oven lights |
$100.00
| Product Details | • The OP-3 from Super Systems is a mini baking system in one space-saving cabinet! This 3-pan oven, 9-pan proofer meets all your baking needs – and does it in less than 8 square feet of floor space! Our patented design provides a top-notch hearth bake and easy, reliable proofing, giving you beautiful baked product |
|---|---|
| Standard Features | • Individually controlled oven and proofer Each oven deck individually thermostatically controlled, provides precision "hearth" bake, and allows for more control over baking environment • Natural convection & radiant heat design does not dry out product • No moving parts in oven reduces maintenance problems and increases reliability • Full-view, heat-reflective tempered glass door allows for energy-efficient sight baking and proofing • Each deck brightly lighted provides sight merchandising • Heavy-duty, stainless steel construction easily cleaned and maintained • Individual heat and humidity controls in proofer provides precise control over proofing/warming environment • High volume blower in proofer circulates heat and humidity efficiently in proofer • Manual fill water pan has 4.3 quart capacity, autohumidity optional • Positive magnetic door closure • 60 Minute reminder timer • Field reversible doors, left or right hinged • Removable drip trough provided under proofer door |
| 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 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 tempered glass door • The ovens proofer shall be constructed of 18 gauge stainless steel. The proofer shall have a thermostatically controlled 750 watt element for creating heat and an infinitely controlled humidistat 1250 watt burner element for creating moisture. Proofer shall be brightly lighted • Oven proofer combinations shall have three individual circuit breakers. One for the proofer thermostat and heat element. One for the humidity infinite switch and burner element and one for the oven lights |
$100.00
| Product Details | • The OP-3SL from Super Systems is a mini baking system in one space-saving cabinet! This 3 pan oven, 9 pan proofer meets all of your baking needs, and it does it in less than 5 square feet of floor space! Our patented design makes it easy to use full or half-pans, provides a top notch "hearth" bake, and easy, reliable proofing, giving you a beautiful baked product for years to come |
|---|---|
| Standard Features | • Individually controlled oven and proofer • Each oven deck individually thermostatically controlled, provides precision "hearth" bake, and allows for more control over baking environment • Natural convection & radiant heat design does not dry out product • No moving parts in oven reduces maintenance problems and increases reliability • Full-view, heat-reflective tempered glass door allows for energy-efficient sight baking and proofing • Each deck brightly lighted provides sight merchandising • Heavy-duty, stainless steel construction easily cleaned and maintained • Individual heat and humidity controls in proofer provides precise control over proofing/warming environment • High volume blower in proofer circulates heat and humidity efficiently in proofer • Standard auto-humidity • Standard Cool Touch Technology door • Positive magnetic door closure • 60 Minute reminder timer • Field reversible doors, left or right hinged • Removable drip trough provided under proofer door |
| 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 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 tempered glass door • The ovens proofer shall be constructed of 18 gauge stainless steel. The proofer shall have a thermostatically controlled 750 watt element for creating heat and an infinitely controlled humidistat 1250 watt burner element for creating moisture. Proofer shall be brightly lighted • Oven proofer combinations shall have three individual circuit breakers. One for the proofer thermostat and heat element. One for the humidity infinite switch and burner element and one for the oven lights |
$100.00
| Product Details | • Our half pan oven / 8half pan proofer gives all the benefits of a full-sized baking unit, yet conserves valuable floor space. Regardless of it's small size, the OP-4-H provides the same easy proof and quality hearth bake for which you've come to trust from Super Systems |
|---|---|
| Standard Features | • Individually controlled oven and proofer • Each oven deck individually thermostatically controlled, provides precision "hearth" bake, and allows for more control over baking environment • Natural convection & radiant heat design doesnot dry out product • No moving parts in oven reduces maintenance problems and increases reliability • Full-view, heat-reflective tempered glass door allows for energy-efficient sight baking and proofing • Each deck brightly lighted provides sight merchandising • Heavy-duty, stainless steel construction easily cleaned and maintained • Individual heat and humidity controls in proofer provides precise control over proofing/warming environment • High volume blower in proofer circulates heat and humidity efficiently in proofer • Manual fill water pan has 4.3 quart capacity, autohumidity optional • Positive magnetic door closure • 60 Minute reminder timer • Field reversible doors, left or right hinged • Removable drip trough provided under proofer door |
| 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 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 tempered glass door • The ovens proofer shall be constructed of 18 gauge stainless steel. The proofer shall have a thermostatically controlled 750 watt element for creating heat and an infinitely controlled humidistat 1250 watt burner element for creating moisture. Proofer shall be brightly lighted • Oven proofer combinations shall have three individual circuit breakers. One for the proofer thermostat and heat element. One for the humidity infinite switch and burner element and one for the oven lights |
$100.00
| Product Details | • This 6-pan oven, 16-pan proofer meets all your baking needs! We've combined our deck oven technology and hassle-free proofer, giving you a single, compact unit that consistently delivers quality, hearth-baked product with a minimum of effort |
|---|---|
| Standard Features | • Individually controlled oven and proofer • Glide doors allow individual access to oven sections for loading and unloading, maintaining consistent baking temperatures and higher energy efficiency • Each oven deck individually thermostatically controlled, provides precision "hearth" bake, and allows for more control over baking environment • Natural convection & radiant heat design does not dry out product • No moving parts in oven reduces maintenance problems and increases reliability • Full-view, heat-reflective tempered glass door allows for energy-efficient sight baking and proofing • Each deck brightly lighted provides sight merchandising • Heavy-duty, stainless steel construction easily cleaned and maintained • Individual heat and humidity controls in proofer provides precise control over proofing/warming environment • High volume blower in proofer circulates heat and humidity efficiently in proofer • Auto-humidity • Positive magnetic door closure • 60 Minute reminder timer • Field reversible doors, left or right hinged • Removable drip trough provided under proofer door |
| 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 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 tempered glass door • The ovens proofer shall be constructed of 18 gauge stainless steel. The proofer shall have a thermostatically controlled 750 watt element for creating heat and an infinitely controlled humidistat 1250 watt burner element for creating moisture. Proofer shall be brightly lighted • Oven proofer combinations shall have three individual circuit breakers. One for the proofer thermostat and heat element. One for the humidity infinite switch and burner element and one for the oven lights |
$100.00
| Standard Features | • Individually controlled oven and proofer • Glide doors allow individual access to oven sections for loading and unloading, maintaining consistent baking temperatures and higher energy efficiency • Each oven deck individually thermostatically controlled, provides precision "hearth" bake, and allows for more control over baking environment • Natural convection and radiant heat design does not dry out product • No moving parts in oven reduces maintenance problems and increases reliability • Full-view, heat-reflective tempered glass door allows for energy-efficient sight baking and proofing • Each deck brightly lighted provides sight merchandising • Heavy-duty, stainless steel construction easily cleaned and maintained • Individual heat and humidity controls in proofer provides precise control over proofing/warming environment • High volume blower in proofer circulates heat and humidity efficiently in proofer • Manual fill water pan has 4.3 quart capacity, autohumidity optional • Positive magnetic door closure • 60 Minute reminder timer • Field reversible doors, left or right hinged • Removable drip trough provided under proofer door |
|---|---|
| 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 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 tempered glass door • The ovens proofer shall be constructed of 18 gauge stainless steel. The proofer shall have a thermostatically controlled 750 watt element for creating heat and an infinitely controlled humidistat 1250 watt burner element for creating moisture. Proofer shall be brightly lighted • Oven proofer combinations shall have three individual circuit breakers. One for the proofer thermostat and heat element. One for the humidity infinite switch and burner element and one for the oven lights |
$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
| 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
Search
Product Type
- Baggers (3)
- Bowl Choppers (4)
- Breading Equipment (4)
- Char Broilers (1)
- Chippers (1)
- Cleaners (3)
- Clippers (9)
- Corer & Peeler (1)
- Cutter (2)
- Dicers (4)
- Formers & Molders (8)
- Fryers (2)
- Griddles (3)
- Heating & Holding Cabinets (1)
- Hot Air Tunnels (5)
- Hot Plates (2)
- Hot Water Circulators & Dip Tanks (2)
- Injectors (5)
- L-Bar sealers (7)
- Lifts (5)
- Meat Grinders (11)
- Mixer Grinders (9)
- Mixers (19)
- Oven Proofer Combos (6)
- Ovens (8)
- Overwrappers (7)
- Portion Cutters (3)
- Proofers (5)
- Refrigeration & Freezing (15)
- Rotisseries (3)
- Saws (13)
- Sealers (3)
- Shredder (1)
- Skewers (2)
- Slicers (36)
- Smokers (15)
- Stock Pot Range (1)
- Stuffers (12)
- Tenderizers (5)
- Vacuum Sealers (22)
- Vacuum Stuffers (4)
- Vacuum Tumblers (7)
- Washer (12)
Brands
Products
- Food Equipment (289)
- Parts & Supplies (29)
- Specials (2)