The Piper Products stainless steel 3-pan Pipermatic serving counter offers durable, electrically heated food holding for cafeterias and buffets. It combines an open cabinet base with simple controls to maintain safe temperatures across three full-size pans. Designed for high-volume use, it operates on 120 volts, 25 amps, and 60 hertz, with a NEMA 5-50P plug. The unit mounts at a 34" working height to match standard counters.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit; cool surfaces. Wipe debris with damp cloth. Clean stainless steel, interior, and exterior with mild soap; rinse thoroughly. Remove grease from vents and components; clean accessible condenser coils. Dry surfaces and pans before reinstalling. Check door seals and hardware. Regular cleaning prevents contamination, fire risk, high energy use, and costly failures.#@@#Additional Info#@#The Piper Products DME-3-SS Stainless Steel 3 Pan Pipermatic serving counter has a 44" width, 34" height, 32" depth, stainless steel top, open base, 120V, 25A, 60Hz, NEMA 5-50P, single-phase electric, and 3-pan capacity for food holding.#@@#General Info#@#Description #@#
The Piper Products stainless steel 3-pan Pipermatic serving counter offers durable, electrically heated food holding for cafeterias and buffets. It combines an open cabinet base with simple controls to maintain safe temperatures across three full-size pans. Designed for high-volume use, it operates on 120 volts, 25 amps, and 60 hertz, with a NEMA 5-50P plug. The unit mounts at a 34" working height to match standard counters.
#@@# Stainless Top Construction#@#
The stainless steel top resists corrosion and provides a smooth, sanitary surface for pans and trays, simplifying cleanup and reducing contamination risks. It withstands heavy daily use in institutional kitchens without losing surface integrity.
#@@# Open Cabinet Base#@#
The open cabinet base provides accessible storage for serviceware and supplies beneath the pans while ensuring ventilation for electrical components. Staff can stage utensils and replace pans quickly during busy periods. Its design integrates with workflows and promotes organized staging.
#@@# Three Pan Capacity#@#
Holding three pans, the counter accommodates multiple hot items simultaneously, allowing operators to present varied menu options without extra warmers or prep stations. This capacity suits cafeterias, hospitals, and buffets with diverse entrees and sides.
#@@# Electrical Performance#@#
Running on a single-phase 120-volt circuit with 25 amps and 60 hertz, the unit ensures stable heating for consistent food temperatures. The NEMA 5-50P connection supports reliable power delivery in commercial settings.
#@@# Service Height Design#@#
The 34" working height matches standard counters, reducing staff strain and speeding service during busy times. It allows ergonomic access for scooping, ladling, and swapping pans.
#@@# Durable Footprint#@#
With a width of 44" and depth of 32", the counter fits standard configurations while providing a stable platform for daily use.
#@@#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#@#Do not use abrasive cleaners; clean stainless steel with a soft cloth and mild detergent, then rinse and dry to prevent spots. Empty and wipe pan wells after service to remove debris and prevent corrosion. Inspect cabinet seals weekly and replace damaged ones to maintain temperature. Check the power cord and plug for damage; disconnect power before servicing. Level the unit at 34" height and consult the manual for torque specs. Inspect electrical components every six months.