Piper’s equipment is equipped with FoodSafe technology and certification. Chilling and freezing rapidly is the only way to prevent food contamination from rising to a dangerous level, preventing illness. Blast chilling and shock freezing food is important to the HACCP agreement and in fighting against foodborne pathogens.


Allows preparation of food to be done in advance
Ability to purchase in bulk to be cost efficient
Reduced waste because of the availability to prepare food and served when required
New items can increase profitability by being prepared during slow times

Piper Performance:

Indirect airflow promotes fast chilling
Chilling for light and dense products
Shock freezing using air as low as -40˚

Showing 1–12 of 17 results

Showing 1–12 of 17 results