Drive consistent production without sacrificing control or uptime. This commercial cook and hold oven streamlines large-scale cooking cycles while maintaining precise temperature regulation for repeatable results. Operators gain predictable throughput and reduced labor with a unit engineered for continuous service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the Piper Products CS2-5S/5 Chef System Oven and let it cool. Remove racks and trays; wash with warm, soapy water. Clean interior surfaces with mild detergent and a non-abrasive pad; avoid steam on controls. Degrease vents and door gaskets with a commercial degreaser. Vacuum condenser and coils to improve efficiency. Inspect seals and hinges; tighten or replace as needed to prevent breakdowns and pass CSA inspections.#@@#Additional Info#@#Piper Products CS2-5S/5 Chef System Oven offers programmable cook-and-hold performance with a 26.25" width, 34.88" depth, 65.63" height, and 530 pounds weight, CSA-certified controls, and precise temperature management for batch cooking.#@@#General Info#@#Description #@#
Drive consistent production without sacrificing control or uptime. This commercial cook and hold oven streamlines large-scale cooking cycles while maintaining precise temperature regulation for repeatable results. Operators gain predictable throughput and reduced labor with a unit engineered for continuous service.
#@@# Temperature Precision#@#
Programmable controls deliver accurate setpoints and repeatable cook profiles, allowing chefs to reproduce finished products across shifts. Units maintain hold conditions with minimal deviation, reducing waste and improving batch consistency.
#@@# Capacity Optimization#@#
Multiple chamber capacity supports continuous loading and unloading to match peak service periods, enabling kitchens to scale output without bottlenecks. Designers sized the interior to handle full pans and racks typical in institutional and high-volume operations.
#@@# Robust Construction#@#
Welded stainless steel cabinet and insulated walls resist corrosion and sustain thermal efficiency under constant use. Technicians benefit from service access and durable components that reduce maintenance intervals.
#@@# Energy Efficiency#@#
Insulation and controlled heat cycles minimize energy draw during extended runs, lowering operating costs per hour in busy facilities. Facility managers can quantify savings when comparing runtime to older, less efficient units.
#@@# Ergonomic Service Design#@#
Controls and door handles sit at serviceable heights for repetitive access, reducing strain during fast turnovers. Clear control layouts shorten training time for new staff and improve operational speed.
#@@# Installation Flexibility#@#
Compact depth and moderate footprint accommodate galley kitchens, satellite service lines, and back-of-house bakeries where space demands require efficient placement. Adjustable legs allow leveling on uneven floors common in legacy buildings.
#@@#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 door seals weekly; replace if cracks or compression loss are found to maintain cabinet temperature. Clean interior surfaces after each shift with a neutral pH cleaner and soft cloth to prevent corrosion and food residue. Schedule monthly condenser coil cleaning; remove debris with a brush or vacuum to preserve airflow. Lubricate hinges and door gaskets quarterly with food-grade lubricant. Verify level and calibrate controls per CSA guidelines for accurate cooking cycles.