Built for busy cafeteria and buffet lines, this stainless steel serving counter ensures consistent hot holding for four full-size pans while offering a spacious open cabinet base for staging and storage. It operates on standard 120 volts, 60 Hz, single phase, with a NEMA 5-50P plug, and provides a stable 34" working height to align with service counters.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the unit. Clean pans and interiors with mild detergent and warm water. Use nonabrasive cleaners and a soft cloth on stainless steel. Brush condenser coils regularly. Degrease vents and under-cabinet areas without saturating electrical parts. Check door seals, replace worn parts, and dry surfaces fully before reconnecting power.#@@#Additional Info#@#Piper Products DME-4-PTSB stainless steel serving counter features a heated cabinet base, four pan capacity, 64" width, 34" height, 28.25" depth, 120V, 33.3A, 60 Hz, single-phase, NEMA 5-50P plug.#@@#General Info#@#Description #@#
Built for busy cafeteria and buffet lines, this stainless steel serving counter ensures consistent hot holding for four full-size pans while offering a spacious open cabinet base for staging and storage. It operates on standard 120 volts, 60 Hz, single phase, with a NEMA 5-50P plug, and provides a stable 34" working height to align with service counters.
#@@# Stainless Steel Top#@#
The stainless steel top resists corrosion and supports direct placement of heated pans, enabling efficient transfers. Its smooth surface simplifies cleaning and reduces downtime during line changes.
#@@# Four Pan Capacity#@#
The four-pan setup accommodates standard full-size pans for versatile hot food presentation. Chefs maintain product separation and streamline replenishment during peak service.
#@@# Open Cabinet Base#@#
The open cabinet base offers accessible staging and temporary storage for heated inserts or tools. Easy access minimizes staff movement and speeds up plate assembly during rushes.
#@@# Electric Heated Design#@#
The electric heating system evenly maintains holding temperatures, preserving food quality and safety. Its powered design eliminates external heat sources and centralizes control.
#@@# Commercial Footprint#@#
At 64" wide, 34" high, and 28.25" deep, the counter fits standard layouts while maximizing presentation space. The floor-model design supports heavy daily use in institutional settings.
#@@# Operational Compatibility#@#
The unit is designed for single-phase electrical service, drawing 33.3 amps to ensure seamless integration into existing plans. Facilities planners can rely on straightforward power distribution and circuit allocation when incorporating this counter into their setup.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Attend to the Piper Products DME-4-PTSB serving counter with regular upkeep to maintain performance and safety. Clean stainless steel surfaces after use with mild detergent; rinse thoroughly. Wipe pan wells with nonabrasive cleaner; dry before reinstalling pans. Vacuum heated base vents weekly to prevent dust buildup. Inspect door gaskets monthly; replace damaged seals. Verify level unit and correct electrical connections. Test and recalibrate temperature controls as needed.