Piper Products BMD-12 Manuale utente

DISPENSERS DISPENSERS

ELITE 500 ELITE 500

STEAM TABLES STEAM TABLES

SUPPORT EQUIPMENT SUPPORT EQUIPMENT

DROP-INS DROP-INS

Cafe Buffet Stainless

In This Section

Hot Food Unit

A-1.........................................................................................17

Heat-In-Base

A-1-B.....................................................................................19

Slimline Hot Food

A-1-C.....................................................................................21

Cold Food Unit

Ice or Mechanically Refrigerated

A-2.........................................................................................23

Slimline Cold Food

Ice or Mechanically Refrigerated

A-2-B.....................................................................................25

Solid Top Unit

A-3.........................................................................................27

Frost Top Unit

Mechanically Refrigerated

A-4.........................................................................................29

Bloomington Cold

Extra Deep Cold Pan - Listed NSF Standard 7

A-5.........................................................................................31

Cool Breeze Unit

Listed NSF Standard 7

A-6.........................................................................................33

“Cool Pool” Milk Cooler

Air Cooled Refrigeration

A-7.........................................................................................35

“Ice Rink” Ice Cream Freezer

Air Cooled Freezer

A-7-B.....................................................................................37

Ice Cream Freezer

A-8.........................................................................................39

Refrigerated Milk Dispensers

A-9.........................................................................................41

Beverage Counter

A-10.......................................................................................43

Cashier Stand

A-11.......................................................................................45

Tray/Plate Stand

A-12.......................................................................................47

Beef Ala Cart Unit

A-13.......................................................................................49

JOB__________ ITEM # __________ QTY # __________

SPEC

MODEL NUMBER

DISPENSERS DISPENSERS

ELITE 500 ELITE 500

STEAM TABLES STEAM TABLES

SUPPORT EQUIPMENT SUPPORT EQUIPMENT

DROP-INS DROP-INS

300 S. 84th Avenue

Wausau, WI 54401

Phone: 800-544-3057

Fax: 715-842-3125

www.piperonline.net

A-1

Hot Food Unit

2-HF (501-2)

3-HF (501-3)

4-HF (501-4)

5-HF (501-5)

6-HF (501-6)

The versatile modular design of the Elite 500 Serving

System Hot Food units allows you to customize

your cafeteria or a buffet line-up. Elite 500 units are

compatible and will interlock with other Elite 500 units.

This design allows the units to be disconnected for

cleaning under the serving line. With Elite 500 you

choose only the options and accessories that you want

and need for your line-up.

Only Piper’s equipment has the advantage of

technology and certification. This ensures that your food is

kept “out of the Danger-Zone.” Food spoilage occurs mainly

because of rapidly accelerated bacteriological activity within

the 40F-140F “Danger Zone.”

With hot food stays above 140F longer and cold

food is kept below 40F. Both are key factors in HACCP

compliance and the fight against foodborne pathogens.

STANDARD FEATURES

14-gauge stainless steel top with 1-1/2” turndown on

all sides

Top secured by four recessed bolts for easy access

14-gauge stainless steel legs fastened to

18-gauge stainless steel bottom shelf, open

control side

Open control side for additional storage capacity

20-gauge stainless steel end and front panels are

attached to legs

20-gauge stainless steel bottom-mounted wells, 6-1/2”

deep with coved corners

2” insulation on sides and between wells, 1-1/2” on



bottom, 1” on the ends and 1/4” fiber frax all around

1000 watt tubular heating element for each well is

individually and thermostatically controlled

Wells can be run wet or dry

5” diameter swivel plate casters, 2 with brakes

Interlocking mechanism is provided to interlock with

other Elite 500 units.

Drain valve exits operator’s left side as standard.

Drain valve is 3/4” FPT.

DIMENSIONS

2-HF (501-2) - 36”H x 28”D x 32”L

3-HF (501-3) - 36”H x 28”D x 46”L

4-HF (501-4) - 36”H x 28”D x 60”L

5-HF (501-5) - 36”H x 28”D x 74”L

6-HF (501-6) - 36”H x 28”D x 88”L

36” height on all standard units

30” height is available on Petite Elite 500 units

28” width

32” to 88” length in 14” increments

ELECTRICAL

Two, three and four well units are available 120 volts

All units available in 208 or 240 volt, single- phase

standard

Eight foot electrical cord and plug

Some options or accessories may not be available with

certain voltages

COMMON OPTIONS

PIZZAZZ POWDER COATING IN LIEU OF STAINLESS

STEEL

Tray slides

Protector guards

Hinged or sliding doors

Common drains and manifolds

See reverse side for additional options

WARRANTY

One year parts and labor. Warranty is detailed on inside front

cover of the price list.

3-HF Elite 500 shown with optional

3-bar tray slide and formica finish

LIMITED WARRANTY:

PIPER PRODUCTS warrants to the original purchaser parts and labor for a period of

twelve (12) months from the date of purchase. See manufacturer’s complete warranty for details.

It is our policy to build equipment which is design certified by companies that have been accredited at the Federal Level

by the Occupational Safety and Health Agency (OSHA) and ANSI as a National Recognized Testing Laboratory. These

companies include CSA International, Underwriters Laboratories, and the National Sanitation Foundation. However, a

continuing program of product improvement makes it necessary to submit new models to the agencies as they are

developed. Consequently, all models may not bear the appropriate labels at all times.

We reserve the right to change specifications and product design without notice. Such revisions do not entitle buyer to

corresponding changes, improvements, additions or replacements for previously purchased equipment. Information is not

for design purposes.

A-1 SPEC

DISPENSERS DISPENSERS

ELITE 500 ELITE 500

STEAM TABLES STEAM TABLES

SUPPORT EQUIPMENT SUPPORT EQUIPMENT

DROP-INS DROP-INS

300 S. 84th Avenue

Wausau, WI 54401

Phone: 800-544-3057

Fax: 715-842-3125

www.piperonline.net

Hot Food Unit

Model# # of

Wells A Watts 120V Amps

208V 240V NEMA Cap Number Ship

Wt.

(lbs)120V 208V 240V

2-HF (501-2) 2 32” 2000 16.7 9.6 8.3 5-30P 6-15P 6-15P 300

3-HF (501-3) 3 46” 3000 25.0 14.4 12.5 5-50P 6-15P 6-15P 310

4-HF (501-4) 4 60” 4000 33.3 19.2 16.7 5-50P 6-30P 6-30P 335

5-HF (501-5) 5 74” 5000 N/A 24.0 20.8 N/A 6-30P 6-30P 375

6-HF (501-6) 6 88” 6000 N/A 28.8 25.0 N/A 6-50P 6-50P 400

Spacing between wells is 2". Floor clearance of unit is 6-1/4". Clearance height of open under storage is

17-3/4". Open under storage widths are 22-3/16", 36-3/16",50-3/16", 64-3/16", and 78-3/16".

DIMENSION ADDITIONS FOR OPTIONS

Add 23-3/4” to height for buffet protector guard

Add 14” to height for cafeteria protector guard

Add 22-3/4” to height for double display shelf

Add 8” to width for cutting board

Add 12-3/4” to width for solid ribbed tray slide

Add 12-1/2” to width for 3-bar tray slide

Note: Line-up drawing required when ordering false

front, cashier stand or interconnected units.

Part # Description

PPC PIZZAZZ POWDER COATING

SCB 8” stainless steel cutting board, ﬂush with top

MCB 8” maple cutting board, ﬂush with top

SRTS Solid 3-ribbed tray slide, 16-gauge stainless steel

3BTS 3-bar tray slide

MBS 18” maple end bread shelf; left, right - ﬂush with top

SBS 18” stainless steel end bread shelf; left, right - ﬂush with top

HD Hinged doors with solid bottom

SD Sliding doors with solid bottom

DRN Common drains and manifold

CPG Cafeteria protector guard (no heat or lights)

CPGL Cafeteria protector guard with incandescent lights

CPGFL Cafeteria protector guard with ﬂuorescent lights

CEG Cafeteria end guards, right or left

INT Intermediate shelf

Part # Description

FPB Full perimeter bumper

BPG1 Buffet single side protector guard (no heat or lights)

BPG1IL Buffet single side protector guard with incandescent lights

BPG1FL Buffet single side protector guard with ﬂuorescentlights

BEG Buffet end guards, right or left

BDD Buffet double display two-sided protector guard

BPGC Classic protector guards

CPGC Cafeteria Style Classic Single protector guard

BPG1C Buffet Style Classic Single Sided protector guard

SCPGC Cafeteria Style Classic Single protector guards

SSL Legs in lieu of casters

DOUT Duplex outlet (120V, 15 AMP)

FRMA Formica laminate ﬁnish

FLP Filler Strips

FF Fill Faucet

SKR Skirting

JOB__________ ITEM # __________ QTY # __________

SPEC

MODEL NUMBER

DISPENSERS DISPENSERS

ELITE 500 ELITE 500

STEAM TABLES STEAM TABLES

SUPPORT EQUIPMENT SUPPORT EQUIPMENT

DROP-INS DROP-INS

300 S. 84th Avenue

Wausau, WI 54401

Phone: 800-544-3057

Fax: 715-842-3125

www.piperonline.net

A-1-B

Heat-In-Base

2-HF-HIB

3-HF-HIB

4-HF-HIB

5-HF-HIB

6-HF-HIB

*(Please specify voltage & phase)

The heat-in-base system is a built-in option which

permits handy storage of prepared foods directly under

your Elite hot food wells. Pan rack assemblies are

provided to allow storage of standard 12 x 20 food pans.

Each pan rack assembly will accommodate the following

full size pans: 6 - 2-1/2" deep pans or 3 - 4" deep pans or

2 - 6" deep pans.

Only Piper’s equipment has the advantage of

technology and certification. This ensures that your food is

kept “out of the Danger-Zone.” Food spoilage occurs mainly

because of rapidly accelerated bacteriological activity within

the 40F-140F “Danger Zone.”

With hot food stays above 140F longer and cold

food is kept below 40F. Both are key factors in HACCP

compliance and the fight against foodborne pathogens.

ELECTRICAL

Temperature in the heat-in-base controlled by a single

thermostat. Heating elements are 500 watt tubular

type. The heat-in-base is electrically interwired to

the base unit thus one common cord and plug is

provided. The availability of the heat-in-base option is

dependent upon total amperage of the base unit plus

the heat-in-base option.

Drain valve exits operator’s left side as standard.

Drain valve is 3/4" FPT.

For standard features and common options please refer

to Elite Hot Food spec sheet.

DIMENSIONS

2-HF-HIB - 36"H x 28"D x 32"L

3-HF-HIB - 36"H x 28"D x 46"L

4-HF-HIB - 36"H x 28"D x 60"L

5-HF-HIB - 36"H x 28"D x 74"L

6-HF-HIB - 36"H x 28"D x 88"L

36” height on all standard units

ELECTRICAL

Two and three well units are available in 120, 208, 240

volts, single phase standard

Eight foot electrical cord and plug

Some options or accessories may not be available on

Slimline units

COMMON OPTIONS

PIZZAZZ POWDER COATING IN LIEU OF STAINLESS

STEEL

ASSEMBLY STRUCTURE

Double wall stainless steel hinged doors provided. Doors

insulated with one inch density insulation. Each door hinged

and provided with a magnetic catch and recessed door pull.

Heat-in-base sides and back are of double wall construction

and insulated with high density fiberglass insulation.

WARRANTY

One year parts and labor. Warranty is detailed on inside front

cover of the price list.

3-HF