Archive for December, 2007
Ascend/ColdTech Corporate Update Letter By Julius Choi
Published by December 20th, 2007 in Latest News. 0 Comments
Ascend / ColdTech Product Update
Published by December 11th, 2007 in ColdTech / Ascend by Jimex and Latest News. 0 Comments
ColdTech will not have a price increase in 2008. The new factory is operating smoothly and the future is very exciting for 2008. The undercounter units are just starting to arrive and the design changes that have been implemented look fantastic. For instance, our new undercounter design allows for venting on three sides — a great feature that translates to greater efficiency.
We are now ISO Certified and Energy Star testing is underway. The certification process will be complete in February for solid and glass door upright reach-ins and all undercounter units. Our new sink line will be available in January. The new sinks, consistent with everything coming out of the new plant, are refined with quality features.
We are expecting 2008 to be our best year yet!! .. and look forward to you being a part of it.
Piper Products SERVOLIFT EASTERN
Published by December 10th, 2007 in Hybrid News, Manufacturers News, Latest News and Piper Products SERVOLIFT EASTERN. 0 Comments
CAFETERIA / BUFFET SERVING LINES
The versatile modular design of both Reflections and Elite Series equipment from Piper allows you to customize either a cafeteria or buffet unit to fit your line-up. They are available in many standard colors or a custom color if you prefer. 14-gauge 300 series stainless steel top with fully welded square turndowns on all sides is a standard feature. All hot food wells can be safely run wet or dry. Piper Cold Food Units are available mechanically cooled (R-CM) or ice only (R-CI). These units are designed to serve a variety of refrigerated food products and are ideal as a salad bar merchandiser.
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.” With FOODSafe) hot food stays above 140F longer and cold food is kept below40F. Both are key factors in HACCP compliance and the fight against foodborne patogens.
Please contact us for more information, a dealer and/or foodservice consultant near you.
PIPER Shock Freezers / Blast Chillers
Published by December 5th, 2007 in Manufacturers News, Latest News and Piper Products SERVOLIFT EASTERN. 0 Comments
Piper offers a complete line of Shock Freezers / Blast Chillers to meet the specific needs of any foodservice environment. They are easy to operate and simple to maintain. When sizing a unit: (first) consider the space limitation. (second) how many pounds of food needs to be processed. (third) how many times per day. (lastl) what is the product. The primary reason(s) to use this technology, is food safety, extended hold time, and food freshness. By blast chilling or shock freezing, the cellular structure of food remains unchanged. For example a product like Sushi can be blast chilled and held for a period up to a year without any notable change in freshness. Please contact us for more detailed information and pricing.