Engineered for rigorous service environments, this enclosed well cold food unit supports high-volume salad bars, buffet stations, and prep counters with consistent iced cooling and robust stainless-steel construction. The unit combines a compact footprint with five 12" x 20" pan positions and an undershelf for organized staging, enabling efficient workflow and reliable cold holding for ready-to-serve ingredients.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove pans. Empty ice and wipe interior with mild soap and soft cloth. Scrub pan wells and undershelf to remove debris; rinse with water. Clean exterior with nonabrasive cleaner; polish dry. Inspect seals and caster mounts; tighten or replace parts. Clean condenser coils to maintain efficiency. Ensure unit is dry before reconnecting power.#@@#Additional Info#@#The Piper Products 5-CI cold food unit holds five 12" x 20" pans in an ice-cooled well, with an undershelf, casters, stainless steel build, 74" width, 36" height, 345-pound shipping weight, and U.S. manufacture for heavy-duty food service.#@@#General Info#@#Description #@#
Engineered for rigorous service environments, this enclosed well cold food unit supports high-volume salad bars, buffet stations, and prep counters with consistent iced cooling and robust stainless-steel construction. The unit combines a compact footprint with five 12" x 20" pan positions and an undershelf for organized staging, enabling efficient workflow and reliable cold holding for ready-to-serve ingredients.
#@@# Ice Cooled System#@#
The ice cooled configuration delivers direct contact cooling for pans, maintaining food-safe temperatures without complex refrigeration hookups. Operators gain predictable temperature control and simplified daily maintenance through straightforward ice replenishment and drain management.
#@@# Five Pan Capacity#@#
Configured to accept up to five 12" x 20" pans, the layout maximizes ingredient variety in limited space. Chefs maintain portioning and presentation standards while reducing steps between prep and service.
#@@# Enclosed Well Design#@#
The enclosed well isolates the cooling zone to limit ambient heat transfer and preserve ice longevity. Kitchens benefit from lower ice consumption and steadier cold retention during peak service periods.
#@@# Stainless Steel Construction#@#
All exterior and interior surfaces use stainless steel to resist corrosion and withstand repeated cleaning cycles. Facilities lower long-term replacement risk and meet sanitation audits more consistently.
#@@# Undershelf Storage#@#
An integrated undershelf provides dry storage for service trays, utensils, or backup pans, streamlining station setup and reducing clutter. Staff access commonly used items quickly, improving service speed.
#@@# Mobility With Casters#@#
Factory-equipped casters allow teams to reposition the unit for cleaning, reconfiguration, or seasonal layout changes without moving heavy loads. Maintenance crews complete floor cleaning faster and managers adapt lines with minimal downtime.
#@@#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#@#Maintain the Piper Products 5-CI cold food unit by draining and replacing ice daily to prevent contamination. Clean stainless steel surfaces with a soft cloth, mild detergent, rinse, and dry. Wash pans in soapy water, sanitize, and reinstall. Check caster mounts weekly, tighten fasteners, and lubricate bearings. Inspect door seals for airtight fit. Monitor temperature monthly and service condenser quarterly to ensure proper operation.