Piper’s multipurpose Combi Steamer provides better oven performance, heating and cleaning efficiency. The stainless steel oven offers an energy-efficient, quiet heat transmission system and a fan that moderates air pressure and flow to ensure even cooking. The system provides dry heat, combi and steam cooking from 86ﾰF to 266ﾰF and Autoclima convection technology 86ﾰF to 572ﾰF with fast rise to set temperature. The interior holds up to 40 hotel pans and the plated meal rack (12″ dia.) holds 100 plates.
Ease-of-use features include: stores up to 100 recipes each with nine cycles; double door handle which facilitates opening even when hands are full; double glazed door with hinged inner glass for cleaning convenience, built-in light and double door locking for added safety; hinged fan protection cover for easy access and deeper cleaning; automatic WCS washing system with soft and hard program; oven drain with built-in air drop; simple, grouped utility connections; external socket for meat probes; and removable, hinged control panel with an effective components cooling system. Piper’s Combi Steamer is available in gas or electric models. Please contact us for more information.
OP-3
Natural Convection Oven / Proofer
The OP-3 from Super Systems is a mini baking system in one space-saving cabinet! This 3-pan oven, 9-pan proofer meets all your baking needs - and does it in less than 8 square feet of floor space! Our patented design provides a top-notch hearth bake and easy, reliable proofing, giving you beautiful baked product.
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 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.
