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
- Outside stainless steel Scotch-Brite finish
- Inside stainless steel with rounded corners
- Inside bottom and floor die-formed leakproof
- Insulation in high-density (93 lbs approx.) expandedpolyurethane CFC and HCFC-free, thickness 3.15"
- Copper evaporator coil with aluminum fins protectedagainst corrosion with an electronically applied epoxypaint 20 microns thick
- Anti-condensation heating element fitted on the doorunder the gasket
- Horizontal ergonomic handle with inside security lock
- Door with rubber sweeper gasket with closing hinges
- Heated core probe in blast freezer for an easyextraction
- Door with lock
- Electro-Fin (coating to protect fins from corrosion)