BR-20 Compact Batter & Breading Machine 1 × $100.00
Stainless Steel Unloader Cart 1 × $100.00
55 Meat Saw 1 × $100.00
L-80 & L-80S Manual Linker 1 × $100.00
Cable Lift Dump Truck 1 × $100.00
6 Tray Barbecue Machine 1 × $100.00
Twister Basic 1 × $100.00
FC-20 Value Line Hydraulic Sausage Stuffer 1 × $100.00
Puma 1 × $100.00
Stainless Steel Brine Pump Table 1 × $100.00Subtotal: $1,000.00
BR-20 Compact Batter & Breading Machine 1 × $100.00Stainless Steel Unloader Cart 1 × $100.0055 Meat Saw 1 × $100.00L-80 & L-80S Manual Linker 1 × $100.00Cable Lift Dump Truck 1 × $100.006 Tray Barbecue Machine 1 × $100.00Twister Basic 1 × $100.00FC-20 Value Line Hydraulic Sausage Stuffer 1 × $100.00Puma 1 × $100.00Stainless Steel Brine Pump Table 1 × $100.00Subtotal: $1,000.00
| Product Specifications | • Washes 150-230 Crates per Hour • Max Crate Size: 18” W x 18.5” H • Wash Tank Capacity: 40 Gallons • Water Consumption: 103-222 Gallons per Hour • Power Requirements: 480V, 3Ph • Wash Pump Motor: 3 kW • Heating Elements: 480V, 3Ph • Wash Tank: 2 x 6 kW Each • Flow Thru Rinse Heater: 2 x 9 kW Each • Stainless Steel Construction • Optional Features: • 138” L x 29” W x 62” D |
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| Product Specifications | • Washes 300 Crates per Hour • Max Crate Size: 25.5” W x 18.5” • Wash Tank Capacity: 61 Gallons • Water Consumption: 103-222 Gallons per Hour • Stainless Steel Construction • Power Requirements: 480V, 3Ph, 60 Hz • Wash Pump Motor: 2 x 3.8 kW Each • Heating Elements: 480V, 3Ph • Wash Tank: 2 x 6 kW Each • Flow Thru Rinse Heater: 2 x 9 kW Each • Includes Soap Dosage Pump • Optional Features: • 138” L x 36” W x 62” D |
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| Product Specifications | • 151” L x 41” W x 72” D • Washes 500 Crates per Hour • Max Crate Size: 25.5” W x 18.5” H • Wash Tank Capacity: 63 Gallons • Water Consumption: 132-158 Gallons per Hour • Stainless Steel Construction • Power Requirements: 220V, 3Ph, 60 Hz • Wash Pump Motor: 2 x 3.8 kW Each • Heating Elements: 220V, 3Ph • Wash Tank: 2 x 6 kW Each • Flow Thru Rinse Heater: 2 x 9 kW Each • Includes Soap Dosage Pump • Optional Features: |
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| Product Specifications | • Wash Tank Capacity: 44 Gallons • Rinse Tank Capacity: 8.2 Gallons • Water Consumption: 2.5 Gallons per Cycle • Includes Automatic Lid Opening • Moveable Control Panel • 208-240V, 3Ph Wash Pump Motor • Heating Elements: 2 in Wash Tank & 2 in Rinse Tank • Power Requirements: 18.5 kw & 32 Amp • Optional Faucet with hot/cold mixing tap • Optional Internal or External Pre-Spray Hoses • Optional Castors • Optional Barrel Wash Piping • Optional Barrel Lift Mechanism • Hood Open Height: 102” • Wash Area: 34” H x 52” W x 31” D • Overall: 76” H x 67” W x 41” D |
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| Product Specifications | • Automatic Roll Up Door • Wash Tank Capacity: 44 Gallons • Water Consumption: 4.2 Gallons per Cycle • Moveable Control Panel • 208-240V, 3Ph, 18.5 kW, 32 Amps • Heating Elements: 1 in Wash Tank & 2 in Rinse Tank • Wash Area: 34” H x 52” W x 39” D • Overall: 77” H x 62” W x 61” D |
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| Product Specifications | • Wash Tank Capacity: 13.5 Gallons • Rinse Tank Capacity: 2.9 Gallons • Water Consumption: 1 Gallon per Cycle • 208-240V, 3Ph Wash Pump Motor • Heating Elements: 1 in Wash Tank & 2 in Rinse Tank • Power Requirements: 6.5 kw, 16 Amp • Optional Faucet with hot/cold mixing tap • Optional Internal or External Pre-Spray Hoses • Optional Castors • Hood Open Height: 82” • Wash Area: 24” H x 27” W x 25” D • Overall: 64” H x 35” W x 29” D |
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| Product Specifications | • Hood Open Height: 82” • Wash Tank Capacity: 13.5 Gallons • Rinse Tank Capacity: 2.9 Gallons • Water Consumption: 1 Gallon per Cycle • 208-240V, 3Ph Wash Pump Motor • Heating Elements: 1 in Wash Tank & 2 in Rinse Tank • Power Requirements: 6.5 kw & 16 Amp • Optional Faucet with hot/cold mixing tap • Optional Internal or External Pre-Spray Hoses • Optional Castors • Wash Area: 24” H x 32” W x 25” D • Overall: 64” H x 41” W x 29” D |
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| Product Specifications | • Wash Tank Capacity: 23 Gallons • Rinse Tank Capacity: 6.6 Gallons • Water Consumption: 1.1 Gallons per Cycle • 208-240V, 3Ph Wash Pump Motor • Heating Elements: 1 in Wash Tank & 2 in Rinse Tank • Power Requirements: 13.5 kw & 32 Amp • Optional Faucet with hot/cold mixing tap • Optional Internal or External Pre-Spray Hoses • Optional Castors • Hood Open Height: 82” • Wash Area: 24” H x 31” W x 25” D • Overall: 64” H x 39” W x 29” D |
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| Product Specifications | • Wash Tank Capacity: 25 Gallons • Rinse Tank Capacity: 6.6 Gallons • Water Consumption: 1.5 Gallons per Cycle • 208-240V, 3Ph Wash Pump Motor • Heating Elements: 1 in Wash Tank & 2 in Rinse Tank • Power Requirements: 13.5 kw & 32 Amp • Optional Faucet with hot/cold mixing tap • Optional Internal or External Pre-Spray Hoses • Optional Castors • Optional Automatic Lid Opening • Hood Open Height: 83” • Wash Area: 25” H x 39” W x 25” D • Overall: 64” H x 50” W x 30” D |
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| Product Specifications | • Wash Tank Capacity: 33 Gallons • Rinse Tank Capacity: 7.9 Gallons • Water Consumption: 1.5 Gallons per Cycle • 208-240V, 3Ph Wash Pump Motor • Heating Elements: 2 in Wash Tank & 2 in Rinse Tank • Power Requirements: 16.5 kw & 32 Amp • Optional Faucet with hot/cold mixing tap • Optional Internal or External Pre-Spray Hoses • Optional Castors • Optional Automatic Lid Opening • Hood Open Height: 82” • Wash Area: 25” H x 51” W x 29” D • Overall: 64” H x 62” W x 38” D |
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| Product Specifications | • Complete Automated Cleaning System for Rotary Weigh Bucket Scale Systems • Compatible with Utensil Washer Models 9130, 8150, & 8160 • Scale Bucket Capacities: 8-80 (Dependent on Utensil Washer Model & Bucket Size) • Includes: Mobile Tolley Cart (single or double), Removeable Sub-Frame with Guide Rollers, and Racks for Scale Buckets • Stainless Steel Construction |
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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 |
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| 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 |
| 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 |
| 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) |
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| 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 |
| 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) |
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| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |