Elite 500 Slimline Hot Food

Elite 500 Slimline Hot Food

 
The versatile modular design of the Elite 500 Slimline Hot Food units make them the perfect piece of equipment for tray make-up lines. This design allows the units to be moved for cleaning under the line. With Elite 500 you choose only the options and accessories that you want and need for your line-up.
 
 A-1C  
 

MODEL NUMBER

  • 2-HFSL - 36" x 19" x 50"
  • 3-HFSL - 36" x 19" x 72"
DIMENSIONS
  • 36" height on all standard units
  • 19" width
  • 50" to 72" length in 22" increments
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
  • Tray slides
  • Protector guards
  • Hinged or sliding doors
  • Duplex outlet
  • See reverse side for additional options
STANDARD FEATURES
  • 14-gauge stainless steel top with 1-1/2" turndown on all sides
  • Top secured by four recessed bolts for easy access
  • Framing includes 14-gauge top fastened to 14-gauge corner posts fastened to 14-gauge caster channels 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
  • 5" diameter swivel plate casters, 2 with brakes
  • Drain valve exits operators left side as standard. Drain valve is 3/4" FPT.
  • Only Piper's FOODSafe 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 FOODSafe 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.

Specifications

 
 
 
 
Amperage
NEMA Cap Number
Ship Wt.
Model#
No. of Wells
A
Wattage
120V
208V
240V
120V
208V
240
(lbs)
2-HFSL
2
50"
2000
16.7
9.6
8.3
5-30P
6-15P
6-15P
300
3-HFSL
3
72"
3000
25.0
14.4
12.5
5-50P
6-15P
6-15P
310
 
DIMENSION ADDITIONS FOR OPTIONS
  • 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.
OPTIONS / ACCESSORIES
  • (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
  • (HD) Hinged doors with solid bottom
  • (SD) Sliding doors with solid bottom
  • (DRN) Common drains and manifold
  • (OHS) Overhead shelf less plexiglass
  • (SSL) Legs in lieu of casters
  • (DOUT) Duplex outlet (120V, 15 AMP)
  • (FRMA) Formica laminate finish
  • (FPB) Full Perimeter Bumper
  • (CP) Correctional package

Downloads

Filename Description Date Added File Size
  2008 Spec Sheet Elite Slimline Hot Food
 06/03/2008 653.2 KB