17 FSS - Salient Characteristics.pdf

SALIENT CHARACTERISTICES FOR COMBI OVEN AT CRESSMAN DFAC

1. New Combi Oven is replacing our current all electric combi oven and must meet the following technical specs and salient characteristics…Note the electrical and water utility specs must match the current specs the current oven is operating on without requiring an electrical, plumbing, drain or water filter upgrade to connect/use the replacement oven.

2. Standard features: Single electric stack, boiler-less combi oven with equipment stand. The oven must cook with steam, combination of steam and hot air and with only hot air. To ensure the oven meets our cooking volume needs, the oven must hold at least 20-2.5” full-size line pans

(12”x20”x2.5”) or 10 full-size sheet pans (18”x26”). The oven must have digital interface to control all of the cooking/flow functions (steam cooking up to 260 degrees Fahrenheit, hot air/steam cooking up to 460 degrees Fahrenheit and hot air cooking up to 460 degrees

Fahrenheit ), self-cleaning cycle, lights inside of oven, storage of cooking 50-100 recipes for one-touch cooking, probe for cooking food as required, stainless steel interior/exterior, permanently connected to water supply and have an integrated hand faucet.

3. Dimensions: The oven must stay within 38”- 42” high, 45” - 54” wide and 46” deep. Note: The entire oven with equipment stand must be less than 70” high.

4. (Critical) Electrical specs: To ensure the new combi oven is compatible with the current electrical breaker the oven must be 208V/3PH/60Hz and require no more than 76 Amps. Note:

New combi oven must work with current electrical utilities without requiring an upgrade in wiring/breakers to use the oven.