The versatile modular design of the Elite 500 Slimline
Hot Food units make them the perfect piece of equipment
for tray make-up lines. This design allows the units to
be moved for cleaning under the line. With Elite 500 you
choose only the options and accessories that you want
and need for your line-up.
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 140F longer and cold
food is kept below 40F. Both are key factors in HACCP
compliance and the fight against foodborne pathogens.
14-gauge stainless steel top with 1-1/2” turndown on
all sides
Top secured by four recessed bolts for easy access
Framing includes 14-gauge top fastened to 14-gauge
corner posts fastened to 14-gauge caster channels
fastened to 18-gauge stainless steel bottom shelf,
open control side
Open control side for additional storage capacity
20-gauge stainless steel end and front panels are
attached to legs
20-gauge stainless steel bottom-mounted wells, 6-1/2”
deep with coved corners
2” insulation on sides and between wells, 1-1/2” on
bottom, 1” on the ends and 1/4” fiber frax all around
1000 watt tubular heating element for each well is
individually and thermostatically controlled
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