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Food Equipment

  • Stiles Food Equipment
  • Products
  • Food Equipment
  • 2 Half Pan Oven
    • 2 Half Pan Oven Natural Convection Oven

    2 Half Pan Oven

    Natural Convection Oven

    Homemade results with professional ease

    Piper’s unique construction creates a gentle airflow throughout the oven cavity which evenly distributes heat over and around the product. .190” Thick aluminum decks conduct heat from below the product, while .190” Thick aluminum deck liners radiate heat from above the product. This blanket of heat is drawn forward through the cabinet by open vents in the top. This chimney-like feature is the secret to the gentle flow. Even the full-view glass door contributes to the hearth bake. Its Low-E coating reflects heat back into the cavity to help brown from the front – creating a perfectly even bake.

    Product Brand

    Energy Efficiency + Simplicity = Superior Baking

    Ovens

    Energy Efficient
    • The patented “Heat Sink” principle retains the temperature once the oven has pre-heated to the desired setting.
    • Once the oven reaches temperature, each thermostat/element is OFF, using signifi cantly less energy than traditional convection ovens.
    • All ovens have EPA 202 Approval

    Simple Operation
    • There are No moving parts to break down eliminates maintenence and service calls.
    • Thermostats and timers can be easily self-serviced and changed in minutes by the operator.
    • Heat refl ective glass door provides energy effi ciency and sight baking along with merchandising.
    • Individual deck thermostats allow for total control over baking environment.

    Superior Baking
    • Genuine “Hearth Bake” means that once the aluminum decks in the oven are heated to the proper temperature, the product is baked by radiant heat and conduction which results in an uncommonly even bake.
    • Piper Ovens do not have fans blowing inside the oven to dry out your product which results in a moist bake.

    Details

    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

    Lion
    Lion
    Your benefits at a glance

    • The 350 mm-wide insertion chamber allows plenty of space for numerous slicing applications, particularly for bulky products

    • High-performance and precision even with bone-in products

    • Increased speed in the production as a result of the backfeed limitation

    • Optimum utilization of the product, for example by sectioning the product into slicing areas and as a result of residual piece optimization (E/EB)

    • Fulfilment of the highest hygiene requirements as a result of labyrinth guidance

    • HS (High-Speed) more capacity (optional)

    $100.00
    Brand: Request a Quote
    44SSFH Power Band Saws
    44SSFH Power Band Saws
    Construction

    • Stainless steel

    Standard Features

    • Two saw blades

    • Operation and parts manual

    • Safety wall poster

    • End cut safety pusher plate

    Blade Wheels

    • Hard tooth, three teeth per inch (8.5 mm between teeth), 142” (3606.8 mm) long x 5/8” (16 mm) wide, .022” (.56 mm) thick (two supplied with each saw)

    $100.00
    Brand: Request a Quote
    Felix
    Felix
    Capacity and cutting technology

    • Packing units / economy packs (optional) in accurate weight

    • High cutting performance: up to 2 t/h / 4,410 lbs per hour (depending on product and degree of filling)

    • Up to 50 cutting programs

    • High capacity also for smaller dices / strips enabled by the cutting force with up to 300 revolutions per minute of the blade

    Economic efficiency

    • Processing of various raw products

    • Highest possible product yield

    Cleaning and operator comfort

    • Consistently ergonomic, even for cleaning

    • Easy access to all machine parts for cleaning

    • Gridset changes require no tools, thanks to the "Click&Go" grid set

    • User rights on four levels

    $100.00
    Brand: Request a Quote
    3334SS-4003 Meat Saw
    3334SS-4003 Meat Saw
    Construction

    • Unitized stainless steel base, tables, leg bolt levelers, carriage channel & supports, Aluminum head and door, removable

    Standard Features

    • Two saw blades

    • Operation and Safety manual

    • Safety wall poster

    • Safety end cut pusher plate

    Base Structure

    • Unitized welded, Stainless steel

    $100.00
    Brand: Request a Quote

    You may also like…

    3 Pan Oven
    3 Pan Oven
    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
    Brand: Request a Quote
    Cook & Hold Ovens
    Cook & Hold Ovens
    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
    Brand: Request a Quote
    16-18 Pan Double Ovens
    16-18 Pan Double Ovens
    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
    • 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
    Brand: Request a Quote
    6 Pan Double Oven
    6 Pan Double Oven
    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
    Brand: Request a Quote