Cooling equipment is the key to keeping produce and other food items for extended periods of time, and Piper has all of your refrigeration and freezer needs covered! From blast chillers to refrigerated display cases and everything in between, Piper refrigeration and freezer units can handle the rigors of a commercial kitchen and high-volume outputs.
Your commercial oven can come in a variety of models and styles to handle just about any cooking job. That’s why Piper has created such a diverse line of oven units. Whether you’re looking to create the perfect rotisserie meats or bake a fluffy, moist cake, there’s an oven for your kitchen! Select the right unit based on your menu and setup.
No kitchen setup is complete without a stocked food preparation line. The equipment you choose to outfit your prep line with can make or break your workflow and efficiency while giving chefs the ability to expand on your menu. Food processors, food cutters, and other accessories are essential for many types of foods and menu items, so be sure to invest in these extras for your food prep line.
Depending on the type of unit you’re purchasing, there are likely a few options in terms of size and capacity available. There are a few ways to categorize the size/capacity of a unit:
Softserve ice cream, custard, and frozen yogurt are best-sellers, but these three treats have many differences between them despite their similar goodness. With $25 billion spent annually on these treats alone, there’s certainly a market for frozen desserts.Read More
Walk-in coolers tend to be larger than their freezer counterparts and
can occupy a space from 15 cubic feet to as large as 400,000 square
feet! Keep the following in mind when choosing the size/capacity of your
Note! Most of the units below are available with remote compressors.
These require installation by a refrigeration technician, and this adds a
lot of cost. Units situated in warm areas will work more efficiently
and not add to the already warm ambient temperature if the condenser and
compressor are place in a well-ventilated room. If they are placed
outdoors, you will need to note that in your order so that an outdoor
hood and heater can be included.
Refrigeration and cooling units are an integral part to every restaurant’s kitchen. As a potentially huge sinkhole for energy consumption, correct selection and placement of these kitchen monsters can mean the difference between a wise investment and a costly mistake. When it comes to selection of your reach-in refrigeration, there are two main categories to choose from: top-mounted and bottom-mounted. Choosing a top-mounted reach-in unit for the back of the house is ideal!Read More
Restaurants who offer a buffet line or hotels with a continental breakfast need to invest in specialized equipment to handle self-service tasks.
Your refrigerator might arguably be the most important piece of equipment in your kitchen. There are pros and cons to both top and bottom mounted units, so finding which balance suits your restaurant best is the key to choosing the right refrigerator for you.
What many don’t realize is that the insulation for your walk-in unit can play a huge role in the efficiency of the unit itself which can impact your utility bills, the maintenance of your unit, and the lifespan of your unit as well.