Stiles Food Equipment

Food Equipment

Pass Through C83

Blast Chillers & Shock Freezers

Fast, effective and safe

Piper’s Blast Chiller/Shock Freezer is an indispensable kitchen appliance for forward-thinking businesses. The stainless steel freezer offers soft and hard chilling for light and dense products, indirect air flow, shock freezing capability with air as low as -40°F, integrated sterilization and is P.C. compatible / NAFEM data protocol compliant. Only Piper’s equipment has the advantage of FoodSafeTM technology-ensuring cold food is kept below 40°F to prevent bacterial growth and ensure HACCP compliance (Hazard Analysis Critical Control Point).

Considering many foods are prepared in advance, a Blast Chiller/Shock Freezer is essential for saving time, energy, preserving quality and enhancing efficiencies.

Pass-Through

Gruppo Rist Pipe

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 an unsafe level, chilling or freezing food rapidly is the only FoodSafe answer. FDA & 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.

Details

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 the possibility to have stainless steel protective cover

•Evaporator fitted with high flow rate fan for maximum cooling efficiency

• Ecological refrigerant R404A

You may also like…

Countertop ABM 023
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

Countertop Side Load 054
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

Reach-In 081
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

Reach-In 161 (Side Load)
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