Countertop Side Load 054 1 × $100.00
DMX and QUAD 500 1 × $100.00
Puma 1 × $100.00
PC-98L Grinder 1 × $100.00
3334SS-4003FH (Fixed Head) 1 × $100.00
Media Semi Automatic One Step Shrink 1 × $100.00Subtotal: $600.00
Countertop Side Load 054 1 × $100.00DMX and QUAD 500 1 × $100.00Puma 1 × $100.00PC-98L Grinder 1 × $100.003334SS-4003FH (Fixed Head) 1 × $100.00Media Semi Automatic One Step Shrink 1 × $100.00Subtotal: $600.00
| 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 |
| 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) |
|---|---|
| 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 |
| Standard Features | • Made in the USA • All Stainless Steel Construction, inside and out. Unlike many other stuffers • Includes 4 Extruding Nozzles • NSF Approved • Most Powerful Hydraulic Stuffer • Capacity 100 Lbs (63 liters) |
|---|---|
| Accessories | • Sausage making tables (3' x 4' . 3' x up to 10', P.O.R) |
| Weight | • 850 LBS. (With Oil) |
| Standard Features | • Made in the USA • Removable Tank • Reliable Hydraulic Powered • Capacity 30 lbs. (13.5 liters) • Stainless Steel Construction • Shown with optional Table No. 45015 • Includes Four Extruding Nozzels |
|---|---|
| Product Cylinder | • Stainless steel 30 LBS. Capacity |
| Weight | • 243 LBS. (With Oil) |
| Standard Features | • Made in the USA • Stainless Steel Construction • Includes 4 Extruding Nozzles • Removable Tank • Reliable Hydraulic Power • Convenient Swivel Locking Casters • Shown with optional Table No. 45250 • Capacity 50 Lbs (22.7 liters) |
|---|---|
| Product Cylinder | • Stainless steel 50 LBS. Capacity |
| Weight | • 263 LBS. (With Oil) |
| Standard Features | • Made in the USA • Easy to Move Around • Self Locking Lid • Holds 55 lbs. (25 liters) • All Stainless Steel Construction inside & outside. • NSF & UL Listed • Includes Four Extruding Nozzels |
|---|---|
| Accessories | • Sausage making tables (3' x 4' . 3' x up to 10', P.O.R) |
| Weight | • 410 LBS. (With Oil) |
| Product Specifications | • 45lb capacity • Stainless Steel Construction including Housing, Cylinder, and Piston • Anodized Aluminum Lid with Optional Stainless Steel Lid Available • Available in 110V, 220V 1Ph, or 220V 3Ph • Piston Pull-Back Feature • Includes anti-tilt trolly & castors • 17.1” x 21.1” x 43.6” |
|---|---|
| Product Details | Since 2001, Mainca USA, Inc. has been proudly supplying high quality sausage stuffers to the meat processing industry throughout the USA and Canada. By combing unique features with ease of operation, Mainca stuffers are known to be the most reliable stuffer in the industry with the best value on the market. |
| Product Specifications | • 45lb capacity • Stainless Steel Housing and Cylinder • Aluminum piston & lid • Available in 220V 1Ph or 220V 3Ph • Includes 4 swivel castors • 17.1” x 21.1” x 43.6” |
|---|---|
| Product Details | Since 2001, Mainca USA, Inc. has been proudly supplying high quality sausage stuffers to the meat processing industry throughout the USA and Canada. By combing unique features with ease of operation, Mainca stuffers are known to be the most reliable stuffer in the industry with the best value on the market. |
| Product Specifications | • 65lb capacity • Stainless Steel Construction including Housing, Cylinder, and Piston • Anodized Aluminum Lid with Optional Stainless Steel Lid Available • Piston Pull-Back Feature • Available in 110V, 220V 1Ph, or 220V 3Ph • Includes anti-tilt trolly & castors • 19.4” x 22.7” x 47.4” |
|---|---|
| Product Details | Since 2001, Mainca USA, Inc. has been proudly supplying high quality sausage stuffers to the meat processing industry throughout the USA and Canada. By combing unique features with ease of operation, Mainca stuffers are known to be the most reliable stuffer in the industry with the best value on the market. |
| Product Specifications | • 65lb capacity • Aluminum piston & lid • Available in 220V 1Ph or 220V 3Ph • Includes castors • 19.4” x 22.7” x 47.4” |
|---|---|
| Product Details | Since 2001, Mainca USA, Inc. has been proudly supplying high quality sausage stuffers to the meat processing industry throughout the USA and Canada. By combing unique features with ease of operation, Mainca stuffers are known to be the most reliable stuffer in the industry with the best value on the market. |
| Product Specifications | • 105lb capacity • Stainless Steel Construction including Housing, Cylinder, and Piston • Anodized Aluminum Lid with Optional Stainless Steel Lid Available • Piston Pull-Back Feature • Available in 110V, 220V 1Ph, or 220V 3Ph • Includes anti-tilt trolly & castors • 21.3” x 21.3” x 49.1” |
|---|---|
| Product Details | Since 2001, Mainca USA, Inc. has been proudly supplying high quality sausage stuffers to the meat processing industry throughout the USA and Canada. By combing unique features with ease of operation, Mainca stuffers are known to be the most reliable stuffer in the industry with the best value on the market. |
| Product Specifications | • Stainless Steel & Non-Toxic Plastic Construction • Output: 5 pieces per turn • Yield: 100-400 links per minute • Pinch & Cut Link Production • Natural or Artificial Casings • Casing Diameter: 10mm (.4”) up to 35mm (1.4”) • Link sizes from 3” to 7” depending on cutting wheel purchased |
|---|---|
| Product Details | Mainca USA, Inc. offers a wide range of sausage linking and cutting options. From manual “pinch & cut” systems to the world’s only stand-alone twist linker/portioner designed for use with a hydraulic piston stuffer. Mainca USA, Inc. also offers an innovative and unique line of Suhner sausage link cutters for high speed sausage link separation. |
| Product Specifications | • Compatible with any Hydraulic Mainca Stuffer (Non-Mainca Stuffer Compatibility Varies) • Stainless Steel Construction • Minimum Portion Size: 1oz • Max Portion Size: Unlimited with Multiple Handle Strokes (1.2lb max per stroke) • Speed Varies with Speed of Stuffer |
|---|---|
| Product Details | Since 2001, Mainca USA, Inc. has been proudly supplying high quality sausage stuffers to the meat processing industry throughout the USA and Canada. By combing unique features with ease of operation, Mainca stuffers are known to be the most reliable stuffer in the industry with the best value on the market. |
| 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 • 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 |
| Product Specifications | • Stainless Steel Construction • Hydraulic Stuffer or Vacuum Stuffer Interface • Variable Speed • Variable Link Length and Weight • Twists Natural, Collagen, or Plastic Casings • Control twist speed, number of twists per link, twist delay, link fill time, and more |
|---|---|
| Product Details | Mainca USA, Inc. offers a wide range of sausage linking and cutting options. From manual “pinch & cut” systems to the world’s only stand-alone twist linker/portioner designed for use with a hydraulic piston stuffer. Mainca USA, Inc. also offers an innovative and unique line of Suhner sausage link cutters for high speed sausage link separation. |
| 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 |