Reflection Hot Food Units

Well-Built Practicality

Only Piper’s equipment has the advantage of FoodSafe technology and certifi cation. This ensures that your food is kept out of the DANGER-ZONE. Food spoilage occurs mainly because of rapidly accelerated bacteriological activity within the 40°F-140°F DANGER-ZONE.

Hot food tables hold product at the minimum temperature of 150°F (65°C) required by NSF.

Piper tray make-up equipment provides maximum food protection and meets sanitation requirements for materials, design, construction, and performance of commercial cooking, and powered hot food holding; listed NSF/ANSI Std 4.

Reflections Hot Units