Built for high-volume serving lines, this heated serving counter delivers consistent holding temperatures across five full-size pan positions while streamlining service operations in cafeterias, hospitals, and banquet facilities. Its stainless-steel top and cabinet finish provide durable corrosion resistance and simplify sanitation procedures, while a 34" working height aligns with standard service ergonomics to reduce operator fatigue during extended shifts.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and allow surfaces to cool. Remove pans and wipe the stainless steel top and interior with a mild soap solution and a soft cloth. Clean cabinet interior and door seals, inspecting seals for wear. Clean vents and warming elements of the DME-5-SS with a soft brush to remove grease buildup and reduce fire risk. Clean condenser or coils if accessible to maintain efficiency. Rinse, dry thoroughly, and reinstall pans before reconnecting power.#@@#Additional Info#@#The Piper Products DME-5-SS stainless steel Pipermatic serving counter has a heated cabinet base, five pan capacity, 72" width, 34" height, 32" depth, and 208V, 24A, 1-ph electrical setup with NEMA 6-30P plug for buffet use.#@@#General Info#@#Description #@#
Built for high-volume serving lines, this heated serving counter delivers consistent holding temperatures across five full-size pan positions while streamlining service operations in cafeterias, hospitals, and banquet facilities. Its stainless-steel top and cabinet finish provide durable corrosion resistance and simplify sanitation procedures, while a 34" working height aligns with standard service ergonomics to reduce operator fatigue during extended shifts.
#@@# Pan Capacity#@#
This unit accommodates five full-size pans, supporting multi-item service without frequent pan changes. Operators can stage a range of hot foods simultaneously, maintaining menu variety during peak periods.
#@@# Stainless Steel Top#@#
The stainless steel top resists corrosion and cleans with standard commercial detergents, preserving surface integrity under heavy use. Maintenance teams will reduce downtime because surfaces withstand frequent cleaning cycles.
#@@# Cabinet Construction#@#
The heated cabinet base provides uniform heat distribution to maintain product temperature across all pan positions. Staff will rely on consistent holding to reduce food waste and ensure safe hold times.
#@@# Electrical Specification#@#
Designed for 208 volts at 1-ph and 60 Hz with a NEMA 6-30P plug, the counter integrates with common commercial electrical configurations. Facility planners can allocate appropriate circuit capacity knowing the unit draws 24 amps.
#@@# Dimensions And Weight#@#
Measuring approximately 67" to 72" wide by 34" high with a 32" depth, the unit fits typical serving line footprints and aligns with counter-height equipment. Installers will appreciate the predictable footprint and 410-pound shipping weight for handling and placement planning.
#@@# Service Line Design#@#
The open cabinet base enables quick access to internal components for routine service and inspection without removing the unit from the line. Technicians gain faster diagnostics and repairs, helping operations maintain continuous 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.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#To maintain the Piper Products DME-5-SS serving counter, clean the stainless steel top and base after each shift with mild detergent and a soft cloth to prevent damage. Soak pans in soapy water, dry thoroughly, and reinstall. Vacuum condenser intakes and check electrical connections regularly. Inspect door seals, hardware, and thermostat, replacing worn parts and documenting temperature checks for consistent hot food holding.