Built for continuous service in high-demand kitchens, this commercial cook-and-hold oven combines consistent heat retention with programmable controls to streamline production and preserve product quality. Operators can achieve repeatable results across full shifts while minimizing manual monitoring and energy loss. Designed for institutional and commercial foodservice environments, the unit balances capacity, durability, and control to support sustained throughput.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the Piper Products CS2-5 Chef System Oven and allow it to cool. Remove racks and trays; wash with warm, soapy water and a non-abrasive pad. Clean interior surfaces with a mild detergent solution, rinse, and dry. Degrease vents and exterior stainless steel with approved cleaner; polish following grain. Inspect door seals and hinges; replace if worn. Clean condenser and coils regularly to improve efficiency and reduce fire risk. Follow CSA guidelines for electrical safety.#@@#Additional Info#@#Piper Products CS2-5 Chef System Oven has programmable controls, 34.88" depth, 26.25" width, 34" height, and weighs 265 pounds; stainless steel exterior and half-height cabinet support cook-and-hold operations, CSA listed.#@@#General Info#@#Description #@#
Built for continuous service in high-demand kitchens, this commercial cook-and-hold oven combines consistent heat retention with programmable controls to streamline production and preserve product quality. Operators can achieve repeatable results across full shifts while minimizing manual monitoring and energy loss. Designed for institutional and commercial foodservice environments, the unit balances capacity, durability, and control to support sustained throughput.
#@@# Programmable Controls#@#
Programmable solid-state controls allow operators to store multiple cook profiles and automate hold cycles for various menu items. Chefs enhance consistency and reduce labor by recalling precise time and temperature settings across shifts.
#@@# Half Height Cabinet#@#
The half-height cabinet fits under existing ventilation and within tight kitchen footprints while providing usable interior capacity for batch cooking. Managers can maintain production capability without sacrificing floor space or stacking constraints.
#@@# Stainless Steel Exterior#@#
A stainless steel exterior resists corrosion and simplifies sanitation procedures during busy service periods. Maintenance teams can complete routine cleaning quickly, preserving hygienic surfaces and a professional appearance.
#@@# Consistent Heat Retention#@#
Engineered to hold stable internal temperatures, the unit minimizes thermal fluctuation during load changes and door openings. Line cooks can produce uniform results and reduce waste from unevenly cooked products.
#@@# Simple Solid State Interface#@#
A solid-state control interface provides technicians with precise setpoint accuracy and reliable performance with minimal calibration needs. Staff can learn operation quickly, which shortens onboarding time and lowers training costs.
#@@# Commercial Capacity#@#
With dimensions that accommodate institutional pans and sheet trays, the oven supports continuous batch processing for cafeterias, hospitals, and high-volume kitchens.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect door seals monthly and replace any with cracks to maintain efficiency. Clean the interior chamber after each shift with a nonabrasive, food-safe cleaner and soft cloth to prevent buildup. Flush steam lines weekly and descale with a manufacturer-approved solution per instructions. Lubricate door hinges quarterly with food-grade lubricant. Verify programmable controls operate correctly before peak service; recalibrate temperature sensors annually for accurate setpoints.