The Elite 500 Slimline cold food unit delivers refrigerated, iced-cooled service capacity for high-traffic serving lines while maintaining a slim 19-inch depth to optimize floor space. Performance-focused design supports three 12" x 20" pans in an enclosed well with a 1" drain and shut-off valve, enabling efficient turnover and simplified sanitation for continuous service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and remove pans. Empty and rinse the well. Wipe the stainless steel surfaces with mild detergent. Clean pans and undershelf in soapy water; dry fully. Flush the drain and clear debris. Clean casters, lubricate if needed, and check seals. Keep ice-cooled surfaces clean to prevent bacteria, reduce fire risk, lower energy use, and avoid failures for inspections.#@@#Additional Info#@#Piper Products 3-CISL Elite 500 Slimline Cold Food Unit, 36" x 72" x 19", iced well for three 12" x 20" pans, 1" drain, stainless steel top, undershelf, casters, 265 lbs.#@@#General Info#@#Description #@#
The Elite 500 Slimline cold food unit delivers refrigerated, iced-cooled service capacity for high-traffic serving lines while maintaining a slim 19-inch depth to optimize floor space. Performance-focused design supports three 12" x 20" pans in an enclosed well with a 1" drain and shut-off valve, enabling efficient turnover and simplified sanitation for continuous service.
#@@# Enclosed Well#@#
The enclosed well secures iced cooling around pans to preserve product temperature and reduce melt rate, maximizing holding time during peak service. Operators access pans quickly while the enclosure limits ambient heat exposure for consistent performance.
#@@# Iced Cooling#@#
Iced-cooled operation eliminates reliance on mechanical refrigeration at the work surface, allowing stable cold holding for salads, toppings, and prepared foods. Staff benefit from straightforward replenishment procedures that keep service moving.
#@@# Pan Capacity#@#
Configured to accept three 12" x 20" pans, the unit supports common gastronorm sizing and portioning workflows used by restaurants, cafeterias, and catering lines. Managers can stage multiple menu items side by side for efficient service sequencing.
#@@# Drain With Valve#@#
A 1" drain with shut-off valve provides controlled drainage during cleaning cycles and prevents unintended spills during service. Maintenance staff gain a clear service point that reduces downtime for sanitizing the well.
#@@# Stainless Steel Construction#@#
A 14-gauge stainless steel top paired with 20-gauge front and end panels offers a durable, sanitary work surface that resists corrosion in high-moisture environments. Kitchens receive a corrosion-resistant exterior that simplifies daily cleaning protocols.
#@@# Mobility And Stability#@#
Five-inch diameter swivel plate casters, two equipped with brakes, permit repositioning for room layout changes while locking the unit securely during use. Facility teams can relocate the counter for events or reconfigure lines without tools.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Please follow these steps to maintain the Piper Products 3-CISL cold food unit. Drain and flush the 1" drain line daily to prevent clogs. Wash pans in warm, soapy water; sanitize and dry before reinstalling. Clean stainless steel surfaces with nonabrasive cleaner. Inspect door seals and replace if worn. Lubricate casters and check fasteners weekly. Clean debris from the interior. Schedule monthly coil cleaning and annual professional service.