Construction | • Stainless steel feed pan and polished stainless steel case, cast iron hot tin-dipped bowl assembly, size 32 |
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Drive System | • Pre-lubricated chain drive |
Standard Features | • 11” (280 mm) aluminum legs, stomper, ring wrench, welded bowl guard on feed pan, operating and safety manual |
Construction | • Stainless steel feed pan and polished stainless steel case, cast iron hot tin dipped bowl, ring and auger, size 32 |
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Switch and Interlock | • Magnetic contactor with waterproof push buttons mounted on right side of machine (factory installed) when facing bowl and feed pan interlock. Push buttons can be optionally mounted on left side of the stainless steel case |
Standard Features | • 4” aluminum legs, splash guard, stomper, stainless steel welded bowl guard on feed pan, operating and safety manual |
Construction | • Cast aluminum base |
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Drive System | • HTD (high-torque drive) steel wire power grip belt, 95% efficiency rated, non corrosive, no lubrication required |
Standard Features | • Stomper, operating and safety manual, • 6 foot cord and plug all single phases • 6 foot cordless plug all three phase |
Construction | • Case: mirror finish stainless steel |
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Drive System | • HTD (high-torque drive) steel wire power grip belt, 95% efficiency rated, non corrosive, no lubrication required |
Standard Features | • Stomper, operating and safety manual, 6 foot cord, and plug all single phase. 6 foot cordless plug all three phase |
Construction | • Case: mirror finish stainless steel |
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Drive System | • HTD (high-torque drive) steel wire power grip belt, 95% efficiency rated, non corrosive, no lubrication required |
Standard Features | • Stomper, operating and safety manual, 6 foot cord, and plug all single phase. 6 foot cordless plug all three phase |
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 |
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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 |
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 |
Model | • 548SS, 552SS, 7548SS, 7552SS, 1056SS, 1556SS Grinders (Chopper/Mincer) |
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Construction | • Stainless steel feed pan and polished stainless steel case, Cast iron hot tin dipped bowl, ring, and auger |
Drive System | • Silent (10-15 HP) or Roller link (5, 7.5 HP) chain drive over wide face sprockets insuring maximum power transfer from motor to auger |
Standard Features | • Aluminum legs on 5 & 7.5 HP, Plated Steel legs on 10 & 15 HP, spurt guard, stomper, ring wrench, bowl guard on feed pan, operating and safety manual |
Sealing Area | • Maximum Product Size: 10" x 12" • Maximum Film Thickness: 150 Gauge • Film Types: PE / LDPE |
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Performance | • Wraps per Minute: 10-20 items • Power Supply: 120V / 1ph / 4.4A |
Housing & Dimensions | • Material: Steel / Baked Enamel • Machine Size (W x L x H): 23.75" x 32.75" x 41.5" • Shipping Wt.: 320lbs |
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) |
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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 |
---|---|
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 |
Product Specifications | • #22 Head • 110V, 1Ph, ¾ HP, 60 Hz • Stainless Steel Construction • Yield: 6 to 7 lbs / min • Table Top Model |
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Product Details | Making your meat production more efficient means using top-quality equipment. Mainca USA, Inc. supplies an excellent line of meat mincers and grinders throughout the USA and Canada. |
Product Specifications | • #32 Head • Available in 220V 1Ph or 220V 3Ph • 3 HP, 60 Hz • Stainless Steel Construction • Yield: 30 lbs / min • Extra Large Feed Tray Available • Refrigerated Version Available • Table Top Model |
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Product Details | Making your meat production more efficient means using top-quality equipment. Mainca USA, Inc. supplies an excellent line of meat mincers and grinders throughout the USA and Canada. |
Product Specifications | • #32 Head • 220V, 3Ph, 5 HP, 60 Hz • Stainless Steel Construction • Yield: 30 lbs / min • Extra Large Feed Tray Available • Floor Model |
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Product Details | Making your meat production more efficient means using top-quality equipment. Mainca USA, Inc. supplies an excellent line of meat mincers and grinders throughout the USA and Canada. |
Sealing Area | • Maximum Product Size: 16.5" x 12" • Maximum Film Thickness: 150 Gauge • Film Types: PE / LDPE |
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Performance | • Wraps per Minute: 30-40 items • Power Supply: 220V / 1ph / 5A |
Housing & Dimensions | • Material: Steel / Baked Enamel • Machine Size (W x L x H): 102.5" x 38" x 45.75" • Shipping Wt.: 1225 lb / 1335 lb |
Product Specifications | • #12 Head • 110V, ¾ HP, 60 Hz • Stainless Steel Construction • Yield: 6 to 7 lbs / min • Table Top Model |
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Product Details | Making your meat production more efficient means using top-quality equipment. Mainca USA, Inc. supplies an excellent line of meat mincers and grinders throughout the USA and Canada. |
Product Specifications | • #32 Head • Available in 220V 1Ph or 220V 3Ph • 1.75 HP, 60 Hz • Stainless Steel Construction • Yield: 16 to 17 lbs / min • Extra Large Feed Tray Available • Table Top Model |
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Product Details | Making your meat production more efficient means using top-quality equipment. Mainca USA, Inc. supplies an excellent line of meat mincers and grinders throughout the USA and Canada. |
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 |
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