Piper Products’ mobile cold food serving counter ensures consistent cold holding for high-volume operations. It combines modular mobility with forced-air refrigeration to maintain safe temperatures and streamline service lines. Designed for institutional and commercial kitchens, the counter offers durability and serviceability in a compact 46" width with a professional stainless-steel exterior suited for cafeterias, catering, and hospitality workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit, remove pans. Wipe stainless steel with mild detergent, soft cloth; avoid abrasives. Clean pan wells, drains with warm soapy water; rinse thoroughly. Vacuum coils, wipe vents; inspect casters, interlocks for debris. Sanitize food-contact surfaces with approved sanitizer; air dry. Check seals, components for wear before reconnecting power. Regular cleaning prevents contamination, fires, high bills, and failure.#@@#Additional Info#@#Piper Products 3-CB cold food counter: 46" L x 36" H x 28" D, stainless steel, R-134a cooling, fits (3) 4 3/4" deep pans, 120v 60Hz, 10.3 amps, NEMA 5-15P plug, casters, NSF & UL certified.#@@#General Info#@#Description #@#
Piper Products’ mobile cold food serving counter ensures consistent cold holding for high-volume operations. It combines modular mobility with forced-air refrigeration to maintain safe temperatures and streamline service lines. Designed for institutional and commercial kitchens, the counter offers durability and serviceability in a compact 46" width with a professional stainless-steel exterior suited for cafeterias, catering, and hospitality workflows.
#@@# Forced Air Cooling#@#
Forced-air circulation ensures uniform temperatures in the cold well, reducing hot spots and preserving product integrity. Operators benefit from predictable cold-holding performance for plated service and self-serve lines.
#@@# Mechanical Cooling System#@#
The mechanically cooled design uses R-134a refrigerant and a 1/3 Hp Elite Cool Breeze compressor for reliable thermal control during continuous use. Facilities gain steady refrigeration without manual ice management.
#@@# Mobile Modular Design#@#
Interlocking sections and integrated casters allow flexible layouts and easy repositioning for changing floor plans. Staff can configure units into continuous serving runs and relocate equipment quickly during events or transitions.
#@@# Stainless Steel Construction#@#
Stainless-steel exterior and interior surfaces resist corrosion and simplify sanitation in high-turnover environments. Maintenance teams can clean efficiently while maintaining a professional appearance.
#@@# Three Pan Capacity#@#
The counter holds three pans with 4 3/4" depth, supporting portioned presentation and menu variety. Kitchen managers can stage multiple items for rapid service without compromising holding quality.
#@@# NSF And UL Compliance#@#
NSF and UL certifications confirm the unit meets safety and commercial food service standards. Food service directors and compliance officers receive documented assurance for equipment approval and installation.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Address the reader formally and follow maintenance to preserve performance and safety. Clean stainless steel surfaces daily with a damp cloth and mild detergent; avoid abrasive cleaners. Wash pans with soapy water, rinse, and dry before reassembly. Inspect door gaskets weekly for wear and replace seals promptly. Vacuum condenser areas monthly to prevent airflow restriction. Check casters for secure attachment and lubricate bearings as needed.