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.
General Features
- Monoblock construction
- Outside side-panels and top in stainless steel
(Scotch-Brite satin-finish)
- Insulated stainless steel door with Scotch-Brite satin finish
- Inside bottom and floor die-formed leakproof
- Insulation in high-density (93 lbs) expanded polyurethane,
2.36" thick, HCFC-free
- Copper evaporator coil with aluminum fins protected against corrosion with an electronically applied epoxypaint 20 microns thick
- Copper condenser with aluminium fins at high thermic
efficiency
- Anti-condensation heating element in the body, below the
magnetic gasket
- Full length ergonomic handle and magnetic gasket on all
four sides of the door
- Stainless steel feet 2" with adjustable height 5.91-7.09"
- Self-closing doors with stop in open position at 100°
- Heated core probe standard (in blast freezers) for easy
extraction
- Electro-Fin (coating to protect fins from corrosion)
