Stop compromising service speed for consistent food quality. This counter combines heated hold zones with iced cooling capacity to maintain distinct hot and cold stations simultaneously, supporting high-volume lines without cross-contamination concerns. Operators receive reliable temperature control, robust construction, and portable configuration designed for continuous cafeteria and buffet service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove pans; wash with warm, soapy water, then rinse and dry. Wipe stainless steel top and base with non-abrasive cleaner. Clean interior ice well after defrosting; remove water and sanitize food contact areas. Degrease vents and heating elements to reduce fire risk. Inspect seals and coils; clean coils to improve efficiency. Reassemble dry components and reconnect power.#@@#Additional Info#@#Piper Products 4-HCI Elite Hot/Cold serving counter measures 60" x 36" x 28", uses 120v, 3000 watts, NEMA 5-50P, operates at 60 Hz, has a stainless steel top, holds four pans, and weighs 405 pounds.#@@#General Info#@#Description #@#
Stop compromising service speed for consistent food quality. This counter combines heated hold zones with iced cooling capacity to maintain distinct hot and cold stations simultaneously, supporting high-volume lines without cross-contamination concerns. Operators receive reliable temperature control, robust construction, and portable configuration designed for continuous cafeteria and buffet service.
#@@# Stainless Top#@#
Stainless steel top delivers a sanitary work surface and resists corrosion under heavy use. Operators clean the surface quickly and maintain food safety standards with minimal downtime.
#@@# Open Base#@#
Open base design provides clear access for service staff and simplifies undercounter sanitation tasks. Maintenance personnel reach components and storage zones without removing panels or tools.
#@@# Four Pan Capacity#@#
Four pan capacity accommodates standard full or fractional pans to stage multiple menu items in one footprint. Managers balance menu variety and throughput while preserving portion control.
#@@# Dual Hot Cold#@#
Dual hot cold configuration separates heated holding from iced cooled zones to preserve individual product integrity. Kitchens control both hot holding and cold display simultaneously for mixed service requirements.
#@@# Electrical Rating#@#
120v, single phase electrical rating supports straightforward site compatibility and reduces the need for special power modifications. Facilities connect to standard circuits while the unit delivers 3000 watts of heating power where required.
#@@# Portable Style#@#
Portable food bar construction on a 60 by 36 inch platform simplifies repositioning for events, serving lines, or seasonal layouts. Staff move the counter to optimize flow and respond to changing service patterns.
CSA and NSF certifications validate the unit for regulated food service environments and ensure compliance with sanitation and safety codes.
#@@#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#@#Inspect seals and gaskets weekly; replace worn components to maintain temperature control and reduce energy use. Clean stainless steel surfaces with a neutral detergent and soft cloth; promptly remove food residue to prevent corrosion. Flush iced wells and sanitize with approved sanitizer; drain and dry pans after service to prevent bacteria. Verify NEMA 5-50P connection and 120v supply before operation. Schedule coil and element checks every six months for reliable heating and cooling.