Ensuring that your food is kept out of the DANGER-ZONE.

Only Piper’s equipment has the advantage of FoodSafe technology and certification. Since food spoilage occurs mainly because of rapidly accelerating bacteriological activity within the 40°F to 140°F DANGER-ZONE, FoodSafe ensures hot food stays above 140°F longer and cold food is kept below 40°F. Both are key factors in HACCP compliance and the fight against foodborne pathogens.

Choose Piper’s FoodSafe Difference For Enhanced Food Quality & Improved Food Safety.
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