Net 30
Piper Products R3H-2CI Hot/Cold Combo Unit
Why use Piper Products Hot/Cold Combo Unit?
The Reflections Hot/Cold Combo units are ideal for use in cafeteria/buffet lines, school line-ups, hospital cafeterias and lounges. With “works-in-a-drawer” access, these units are easy to maintain. The Reflections units are compatible and will interlock with other Piper Reflections units. Only Piper's equipment has the advantage of 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 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.
Piper Products R3H-2CI Standart Features
- Seamless, molded FRP body with smooth exterior and rounded corners
- 14-gauge stainless steel top with fully welded square turndowns on all sides
- Enclosed base
- Patented “Works-in-a-drawer” allows element access without removal of unit top
- 4” diameter swivel plate casters with brakes
- Interlocking mechanism is provided to interlock with other Reflections units
- 5” deep ice-cooled fully welded, watertight pan of 20-gauge stainless steel is fully insulated, 3/4" FPT ball valve provided under unit.
- All units available in 208 or 240 volt, single-phase standard
- Seven foot electrical cord and plug
- Some options or accessories may not be available with certain voltages
Piper Products R3H-2CI Hot/Cold Combo Unit
Why use Piper Products Hot/Cold Combo Unit?
The Reflections Hot/Cold Combo units are ideal for use in cafeteria/buffet lines, school line-ups, hospital cafeterias and lounges. With “works-in-a-drawer” access, these units are easy to maintain. The Reflections units are compatible and will interlock with other Piper Reflections units. Only Piper's equipment has the advantage of 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 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.
Piper Products R3H-2CI Standart Features
- Seamless, molded FRP body with smooth exterior and rounded corners
- 14-gauge stainless steel top with fully welded square turndowns on all sides
- Enclosed base
- Patented “Works-in-a-drawer” allows element access without removal of unit top
- 4” diameter swivel plate casters with brakes
- Interlocking mechanism is provided to interlock with other Reflections units
- 5” deep ice-cooled fully welded, watertight pan of 20-gauge stainless steel is fully insulated, 3/4" FPT ball valve provided under unit.
- All units available in 208 or 240 volt, single-phase standard
- Seven foot electrical cord and plug
- Some options or accessories may not be available with certain voltages
