Piper’s equipment is equipped with the advantage of FoodSafe technology and certification. Without the ability to know when contamination has risen to a dangerous level, chilling and freezing rapidly is the only way to prevent illness. Blast chilling and shock freezing foods are important factors in the HACCP agreement and 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


  • Airflow that is indirect promotes fast chilling
  • Chilling for light and dense products
  • Shock freezing using air as low as -40˚

Showing 1–12 of 18 results

Showing 1–12 of 18 results