The enclosed stainless steel 3-pan serving counter ensures reliable hot holding and efficient service, maintaining consistent temperatures for high-volume operations while fitting standard cafeteria layouts. Designed for continuous use, this electric warmer supports three full-size pans and aligns with a 34" working height for standard counters.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the serving counter and allow surfaces to cool. Remove pans and wipe each pan with warm, soapy water; rinse and dry completely. Clean the stainless steel top and base with a mild, non-abrasive cleaner and soft cloth, wiping with the grain to avoid scratches. Vacuum or brush vents and condenser areas to remove grease and debris. Inspect door seals and fasteners; tighten or replace if worn. Reinstall pans, verify unit is dry, then reconnect power.#@@#Additional Info#@#The Piper Products DME-3-DS Stainless Steel serving counter offers heated food holding, 34" height, stainless top, enclosed base, 44" width, 120V at 25A, NEMA 5-50P, and fits three pans for cafeteria or buffet use.#@@#General Info#@#Description #@#
The enclosed stainless steel 3-pan serving counter ensures reliable hot holding and efficient service, maintaining consistent temperatures for high-volume operations while fitting standard cafeteria layouts. Designed for continuous use, this electric warmer supports three full-size pans and aligns with a 34" working height for standard counters.
#@@# Stainless Steel Top#@#
The durable stainless steel top resists corrosion and simplifies cleaning; staff can quickly wipe surfaces to maintain hygiene. This material retains its appearance under heavy use.
#@@# Enclosed Base#@#
The enclosed base offers a finished front and sides for cafeteria lines, protecting internal components from spills and foot traffic. It provides cleaner presentation and easier back-of-house access while reducing exposure to wiring and heating elements.
#@@# Three Pan Capacity#@#
With space for three pans, the unit holds multiple menu items simultaneously, maintaining separate hot zones for proteins, sides, and sauces. Full-service trays can be staged without transferring products between hot wells.
#@@# Electric Heating System#@#
Operating on 120 volts at 60 Hz and drawing 25 amps, the counter provides stable heat for standard circuits. Its single-phase design integrates with typical setups, while built-in thermostatic control ensures consistent temperatures.
#@@# Service Height Alignment#@#
The 34" working height matches standard serving lines and ergonomic standards, reducing staff fatigue and improving portioning speed during busy periods. Proper height enhances throughput and minimizes reach.
#@@# Commercial Floor Model#@#
This 265-pound floor model is engineered for commercial food warming, providing operational stability during heavy service. Robust construction supports daily use in institutional and hospitality settings.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect heating elements and wiring monthly for wear or loose connections; disconnect power at the NEMA 5-50P receptacle before servicing. Clean stainless steel surfaces with a damp cloth and mild detergent, avoiding abrasive pads. Wash pans with warm, soapy water, dry thoroughly, and reinstall. Vacuum condenser and vents to remove dust. Check seals for gaps and replace. Verify thermostats and recalibrate as needed. Tighten hardware and check wheels or feet. Record maintenance and replacements.