INTRODUCTION
The Piper Chef System Cook & Hold Ovens are designed to prepare and hold foods for
prolonged periods of time while maintaining the “just made” quality. Piper Cook & Hold Ovens
provide the best environment for food products by regulating the air temperature. The use of
controlled heat maintains serving temperature and texture longer than conventional holding
equipment.
The Chef System Cook & Hold Ovens keep all foods at optimum serving temperatures without
affecting quality. The exclusive Roast-Air process uses radiant and convection heat to brown
meats naturally without artificial coloring. Food costs are lowered because meat cooked in a
Chef System shrinks as little as 7% to 10% compared to 25% in conventional ovens. In
addition, Chef System uses 50% less energy than that required by conventional ovens.
This manual provides the installation, safety and operating instructions for the Chef System
Cook & Hold Ovens. We recommend all installation, operating and safety instructions
appearing in this manual be read prior to installation or operation of your Chef System. Safety
instructions that appear in this manual after the words WARNING or CAUTION printed in
bold face are important. Warning means there is the possibility of personal injury to yourself
or others. Caution means there is the possibility of damage to the unit.
Your Piper Chef System Cook & Hold Oven is a product of extensive research and field testing.
The materials used were selected for maximum durability, attractive appearance and optimum
performance. Every unit is thoroughly inspected and tested prior to shipment.
IMPORTANT SAFETY INSTRUCTIONS
WARNING
Read the following important safety instructions to avoid personal injury and/or damage to the
equipment.
1. To prevent electric shock, always unplug the unit before performing cleaning or
maintenance.
2. Some exterior surfaces on the unit will get hot. Use caution when touching these areas
to avoid injury.
3. The unit must be transported in an upright position.
4. For safe and proper operation, the unit must be located a reasonable distance from
combustible walls and materials. If safe distances are not maintained, discoloration or
combustion could occur.
5. Locate the unit in an area that is convenient for use and where the room temperature
is between 60
o
F (16
o
C) and 105
o
F (40
o
C). The location should be level to prevent the
unit or its contents from accidentally falling, and strong enough to support the weight
of the unit and food product.
(25 pages)
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