Design Basics Hot Food Units

Design Basics Hot Food Units

Model DB-4-HF

Piper's Design Basics Hot Food Tables are designed to hold and maintain the temperature of hot food for use in meal assembly on tray lines. The Design Basics line is constructed of stainless steel tops, bodies, legs and base. Built to Last.

 
   C_1_New   

MODEL NUMBER

  • DB-2-HF - 34" x 31" x 30"
  • DB-3-HF - 34" x 31" x 44"
  • DB-4-HF - 34" x 31" x 58"
  • DB-5-HF - 34" x 31" x 72"
DIMENSIONS
  • 34" height on all standard units
  • 31" width (includes cutting board)
ELECTRICAL
  • All units are available in 120, 208 & 240 volts
  • All units available in 208 or 240 volt, single- phase or three-phase
  • Six foot electrical cord and plug
COMMON OPTIONS
  • Tray slides
  • Protector guards
  • Manifolded drains
  • See reverse side for additional options
STANDARD FEATURES
  • Die stamped 20-gauge 304 series stainless steel top
  • 14-gauge stainless steel legs fastened to 20-gauge stainless steel base with 14-gauge aluminized caster channels
  • 20-gauge stainless steel wrapper
  • 20-gauge stainless steel bottom-mounted wells, 6-1/2" deep with coved corners and drains
  • 1" insulation on bottom of wells and 1/4" fiber frax all around
  • 750 watt tubular heating element for each well is individually and infinately controlled
  • Wells can be run wet or dry
  • Heating elements are bottom accessible
  • 18-gauge stainless steel cutting board with 1/2" poly board
  • Adjustable stainless steel bullet legs
  • 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


#
# Of
Amperage
NEMA Cap Number
Ship Wt.
Model
Wells
A
Wattage
120V
208V
240V
120V
208V
240V
(lbs)
DB-2-HF
2
30"
1500
12.5
7.2
6.25
5-20P
6-15P
6-15P
204
DB-3-HF
3
44"
2250
18.75
10.8
9.375
5-30P
6-15P
6-15P
229
DB-4-HF
4
58"
3000
25
14.42
12.5
5-50P
6-20P
6-20P
254
DB-5-HF
5
72"
3750
31.25
18.02
15.63
5-50P
6-30P
6-20P
279
 
OPTIONS / ACCESSORIES
  • (DBMCB) 8" maple cutting board in lieu of poly cutting board
  • (DBSRTS) Solid 3-ribbed tray slide, 18-gauge stainless steel
  • (DBDRN) Common drains and manifold
  • (SDB) Dish shelf
  • (DBOHS) Overhead shelf
  • (DBCPG) Cafeteria protector guard
  • (BBPG1) Buffet single side protector guard
  • (BBPG) Buffet double side protector guard
  • (DBCS) Casters in lieu of legs
  • Autofill

Downloads

Filename Description Date Added File Size
  2008 Spec Sheet Design Basics Hot Food Units
 06/03/2008 405.7 KB