55 Meat Saw 1 × $100.00
VTS-100 Vacuum Tumbler 1 × $100.00Felix 1 × $100.00B350A Gravity Feed Automatic Slicer 2 × $100.00VTS-42 Vacuum Tumbler 1 × $100.00Puma 1 × $100.00Argon 1 × $100.00200 Crate Washer 1 × $100.00Subtotal: $900.00
55 Meat Saw 1 × $100.00VTS-100 Vacuum Tumbler 1 × $100.00Felix 1 × $100.00B350A Gravity Feed Automatic Slicer 2 × $100.00VTS-42 Vacuum Tumbler 1 × $100.00Puma 1 × $100.00Argon 1 × $100.00200 Crate Washer 1 × $100.00Subtotal: $900.00
| product Description | A slightly larger tabletop model with increased capacity |
|---|---|
| Product Specifications | • +/- 60lb capacity • All stainless steel construction • 110V, 2/3 HP, 60 Hz • Silent gear motor • Forward & Reverse Mixing • Removeable Paddles • Optional Stand & Castors Available • 28.7” x 17.3” x 25.6” |
| Product Details | For over thirty years, Mainca USA, Inc. has been proudly supplying the best quality meat, food, and ingredient mixers in the industry. From table top models to industrial size units, Mainca has a mixer for every application. |
| 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 |
| 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) |
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| 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 |
| product Description | A small tabletop model perfect for pilot plants, restaurants, meat markets, and caterers |
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| Product Specifications | • +/- 26lb capacity • All stainless steel construction • 110V, 1/3 HP, 60 Hz • Silent gear motor • Forward & Reverse Mixing with Removeable Paddles • 22” x 12.2” x 19.7” |
| Product Details | For over thirty years, Mainca USA, Inc. has been proudly supplying the best quality meat, food, and ingredient mixers in the industry. From table top models to industrial size units, Mainca has a mixer for every application. |
| product Description | A hard working and durable floor model for large industrial production lines |
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| Product Specifications | • +/- 275lb capacity • All stainless steel construction • 220V, 3Ph, 4 HP, 60 Hz • 10 Program Mix Timer • Automatic Forward & Reverse Mixing • Heavy duty gear transmission drive • Removeable Paddles • Optional Castors Available • Vacuum Pump model available (RV-200) • 51.2” x 23.6” x 44.1” |
| Product Details | For over thirty years, Mainca USA, Inc. has been proudly supplying the best quality meat, food, and ingredient mixers in the industry. From table top models to industrial size units, Mainca has a mixer for every application. |
| 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) |
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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 | • 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 |
| Standard Features | • Two Color LED for Photoeye Indication is Amber to Convey Seal Plate Heating, and Red when Seal Plate Reaches Sealing Temperature • NEW Circuit Breakers Replace Fuses for Fast and Easy Reset with less Maintenance • Supplied with a Replaceable Non-Stick Cover to Maintain a Hygienic Seal Surface • 6” by 15” On-Demand Seal Plate Conserves 75-85% in Energy Costs • Patented, on-demand sealing technology, energy is consumed by the film seal plate only when store associates need to seal a package • Provides significant energy conservation by no longer requiring the seal plate to be energized throughout the day • Fixed Distance Photoeye to Detect All Tray Colors • Maintains levels of productivity seen with the old style wrappers • Rounded Stainless Steel Front Plate for Easy Wipe Down • Solid State Controlled Film Cut Off Rod • GFCI for Improved Circuit Integrity and Protection • Stainless Steel Wrapping Surface • Large Sturdy Rubber Feet • Utility Rebates may be Available |
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| Machine Specs & Options | • Model 700ES Mini • Film Capacity 13" • Seal Plate 6" x 15" • Overall Dimensions 23.5"D, 15.5"W, 5"H • Power Requirements 115 Volt, 60 Hz, 132 Watts • Weight 23 Lbs • Other Features: No Assembly Required, • Quick Film Changeover |
| Sealing Area | • Sealing Area: 20" x 16" • Center Folded Film Types: Polyolefin / PVC |
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| Performance | • Power Supply: 4-6 items • Power Supply: 180-240V / 1ph / 19A |
| Housing & Dimensions | • Steel / Baked Enamel • Width x Length: 50" x 32" • Height (Lid open/closed): 52" / 46" • Shipping Wt.: 198 lbs / 280 lbs |
| Sealing Area | • Sealing Area: 32" x 20" • Center Folded Film Types: Polyolefin / PVC |
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| Performance | • Power Supply: 4-6 items • Power Supply: 208V / 3ph / 23A |
| Housing & Dimensions | • Material: Steel / Baked Enamel • Width x Length: 78" x 40" • Height (Lid open/closed): 58" / 46" • Shipping Wt.: 530lbs |
| Product Features | • Maximum production flexibility • Gentle and accurate filling process • High production performance • Great variety of accessories available • Intuitive control-system programming • Low maintenance costs • Minimum overall dimensions |
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| Technical Features | • Production per hour: 2.800 Kg / h • Portioning speed: 400 pcs / min • Filling pressure: 35 bar max • Installed power: 5 kW • Hopper capacity: 70 – 165 liters |
| Product Features | • High production capacity • Suitable for every type of casing • Accurate and gentle filling • Easy and intuitive control system • Low maintenance costs • Compact and robust structure • Built-in loader |
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| Technical Features | • Production per hour: 2.800 Kg/h • Portioning speed: 400 pcs/min • Filling pressure: 35 bar max • Installed power: 5,75 kW • Hopper capacity: 165 litres • Cart capacity: 100 litres |
| Product Features | • Effective vacuum system • High output per hour • Accurate filling process • Maximized hygiene standards • Low maintenance costs • Built-in loader • Minimal overall dimensions |
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| Technical Features | • Production per hour: 2.800 Kg/h • Portioning speed: 400 pcs/min • Filling pressure: 35 bar max • Installed power: 5,75 kW • Hopper capacity: 240 litres • Cart capacity: 200 litres |
| Product Features | • Delicate filling process • High productivity • Easy production change • Excellent weight control on portions • Easy to program with the Risco icons system • Ideally coupled with Risco accessories |
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| Technical Features | • Production per hour: 3.400 Kg / h • Portioning speed: 600 pcs / min • Filling pressure: 45 bar max • Installed power: 4.75 kW • Hopper capacity: 165 liters • Cart capacity: 100 liters |
| Product Features | • Efficient cut of natural, collagen or artificial casings • Compact design, minimum space requirement • Minimized maintenance costs • Easy access on knife area • Programmable cutting (individual or multiple) |
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| Technical Features | • Production speed: up to 1200 cuts/minute (depending on sausage length, casing type and calibre) • Casing diameter: 16-42 mm • Portion length: from 45mm up |
| Product Specifications | • For bone-in and boneless product • Stainless steel construction • Two separate heads: one for injecting and one for tenderizing • Mechanical head travel lock • Frequency drive • Injection flow control • Injection pump stop for tendering only • Electronic control of pump pressure, working cycles, and stroke speed • 20-70 strokes per minute • 10.4” Product height clearance • Needle cleaning bar • Removable needles, filters, and conveyor belt • Micro-screen filtration • Stainless steel gripper-bar transport belt • Individually mounted needles and blades • Needle size: 4mm or 5mm • Tenderizing Blade size: 3mm or 4mm • 220V, 3Ph, 60 Hz |
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| Product Specifications | • Stainless Steel Construction • Fully Automatic • Pneumatic Operation • Connects to any Hydraulic or Vacuum Stuffer w/ 30mm Stuffing Tube • Up to 10,000 meatballs per hour • Available Meatball Sizes: 0.25oz, 0.42oz, 0.53oz, 0.71oz, 0.88oz, 1.6oz, 1.23oz, 1.41oz, 1.76oz, and 2.12oz • Tabletop design (table and castors available) |
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| Product Specifications | • Stainless Steel Construction • Fully Automatic • Pneumatic Operation • Connects to any Hydraulic or Vacuum Stuffer w/ 30mm stuffing tube • Up to 8,000 croquettes per hour • Croquette weight up to 1.94oz • Croquette diameter between 0.47” & 1.26” • Tabletop design (table and castors available) |
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| Product Details | Mainca USA, Inc. is proud to supply top of the line formers and bulkers throughout North America. From patties, meatballs, and croquettes, to precisely portioned loaves, Mainca USA’s line of high quality equipment has the perfect solution for your production needs. |
| Standard Features | • Patented anodized aluminum design • Patent pending indexing system with accurate and precise slice thickness adjustment up to 1-1/8” • 13” steel knife with hardened edge • 1/2 HP continuous use knife motor • Tilting carriage accommodates up to 13.75” h, 8” dia., 11” w large products • Advanced meat grip design for superior product hold • No voltage release prevents inadvertent reactivation of slicer in the event of interlock or power interruption • Interlock prevents slicer from operating without the knife cover in place • Top mounted, removable sharpening system with longlasting synthetic • diamond surfaces and enables quick and easy sharpening and cleaning • Kickstand to facilitate ease of cleaning • 2-year parts and labor slicer warranty • Lifetime warranty on sharpening stones |
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