Built for continuous cafeteria and buffet service, this stainless steel serving counter delivers stable hot food holding with three full-size pan capacity and an open cabinet base that eases access and replenishment. The unit operates on 120 volts, draws 25 amps at 60 hertz on a single phase circuit with a NEMA 5-50P connection, and fits a working height of 34" across an overall width range near 44" to accommodate line placement and staff ergonomics.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and allow it to cool. Remove pans and wipe food residue with a soft cloth and mild detergent. Clean stainless steel surfaces with a nonabrasive cleaner, following the grain to prevent scratches. Vacuum or brush condenser area to remove dust; avoid water contact with electrical components. Rinse and dry all parts thoroughly, inspect door seals and hinges for wear, and replace worn gaskets. Reinstall pans, ensure unit is dry before reconnecting power to restore safe operation.#@@#Additional Info#@#The Piper Products DME-3-OS Pipermatic serving counter has a stainless steel 3-pan heated top, open cabinet base, 44" width, 34" height, 32" depth, and 120V, 1-ph power with a NEMA 5-50P plug for buffet use.#@@#General Info#@#Description #@#
Built for continuous cafeteria and buffet service, this stainless steel serving counter delivers stable hot food holding with three full-size pan capacity and an open cabinet base that eases access and replenishment. The unit operates on 120 volts, draws 25 amps at 60 hertz on a single phase circuit with a NEMA 5-50P connection, and fits a working height of 34" across an overall width range near 44" to accommodate line placement and staff ergonomics.
#@@# Stainless Steel Top#@#
The stainless steel top provides a corrosion-resistant, easy-to-clean surface for direct pan contact and heavy daily use. It supports consistent heat transfer to pans while resisting dents and stains common in high-volume service.
#@@# Three Pan Capacity#@#
Three-pan capacity enables segmented hot holding for multiple menu items, reducing cross-contamination risks and simplifying portion control. The configuration supports standard full-size pans for compatibility with common kitchen workflows.
#@@# Open Cabinet Base#@#
An open cabinet base gives immediate access to stored supplies and simplifies pan swaps during peak service. Staff can retrieve utensils or replacement pans without interrupting the serving line.
#@@# Electric Heating System#@#
Electric heating delivers uniform hot holding across pans and removes the need for external steam or gas connections. The fixed 120-volt electrical configuration ensures predictable power requirements for planning floor layouts.
#@@# Service-Oriented Working Height#@#
A 34" working height aligns with commercial serving ergonomics to minimize staff fatigue during continuous operations. The height supports efficient transfer of food from line to tray while maintaining safe handling practices.
#@@# Durable Construction#@#
Stainless steel base finish and robust floor-model design withstand repeated use in institutional and commercial settings. The unit’s 265-pound construction mass provides station stability and resists movement during service.
#@@#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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Piper Products DME-3-OS serving counter weekly. Wash pans with warm, soapy water; dry before reinstalling. Clean the stainless steel top and base with mild detergent; avoid abrasive pads. Check the heated cabinet interior and base for debris. Inspect the 120V, 25A power connection and NEMA 5-50P plug for damage. Ensure the unit is level at 34". Test controls monthly and replace worn parts as needed.