Only Piper's equipment has the advantage of Food Safe technology and
certification. This ensures that your food is kept "out of the DANGERZONE." 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 Food Safe answer. FDA &
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
Digital controls with display of set and detected values.
Circuit breaker for compressor protection.
Internal fan stop by micro switch when door is opened.
The T version can store up to 99 programs, any HACCP alarms and
control up to four core probes or one 4 sensor probe (optional).
The image above may not exactly represent the product
