1M37 CED Horizontal Slicer.pdf

INITIATED

06/15/16

CED

MEAT

DEPARTMENT

Minimal Acceptable Standards

REVISION

08/03/21

1M37 Horizontal slicer, meat cleaver PAGE 1 of 3

FY16r.01

1 Purpose of this Equipment: To slice and cut boneless beef and pork meat product and bone-in pork meat product

2 Federal Supply Class: 7320

3 General Operating Specifications:

3.1 Dimensions:

3.1.1 80 inches long / wide, 35 inches deep, 55 inches high (without conveyor belt). 113 inches long (with conveyor belt).

3.1.2 Cutting chamber dimensions: Approximately 27 inches long, 8 inches wide, 9 inches high

3.2 Salient Characteristics that shall be provided:

3.2.1 Stainless steel frame and panels

3.2.2 Cutting capacity of 400 slices per minute

3.2.3 Splash-proof computer controller allows a minimum of 20 programs to cut prime or sub-prime meat into varying thicknesses

3.2.4 Optical measurements automatically adjust product thickness to maximize yield

3.2.5 Slices meat product with a minimum temperature of 24 degrees Fahrenheit

3.2.6 Water-resistant electronic components to allow for spray cleaning

3.2.7 Conveyor belt adjustable in height from 27 to 35 inches above the floor

3.2.8 Casters, 2 fixed and 2 swivel

3.2.9 Supplied with 2 non-serrated blades for cutting and slicing through muscle only meat product

3.2.10 Supplied with 2 serrated blades for cutting and slicing through bone-in pork meat product

3.2.11 Reusable shipping container for each blade for sending blades out for re-sharpening

3.3 Industry Standards / Requirement(s):

3.3.1 Industry Standards: Underwriters Laboratory (UL) listed and National

Sanitation Foundation (NSF) (8) certification, or approved equivalent. CE is not acceptable for a standard.

3.3.2 Warranty period shall be for (1) year from date of delivery/installation against defective material and workmanship and shall include parts, service and labor.

3.4 Information Technology requirements: N / A

INITIATED

06/15/16

CED

MEAT

DEPARTMENT

Minimal Acceptable Standards

REVISION

08/03/21

1M37 Horizontal slicer, meat cleaver PAGE 2 of 3

FY16r.01

3.5 Color Requirement(s): N / A

4 Electrical Requirements:

4.1 Standard U.S.A. electrical specifications: 208/240 volts, 60 Hertz, 3 phases.

4.2 Minimum 6 foot cord with a NEMA Standard plug, or a manufacturer’s equivalent to comply with the equipment plug in requirements.

4.3 NOTE: the operating range for 120 volts is 110 to 120 volts; the operating range for

220 volts is 208 to 230 volts.

5 Standard Contractor Requirements:

5.1 Must be shipped ready to assemble, plug in, and use

5.2 De-installation of old equipment is required

5.3 This equipment requires disposal: place in a specified area

5.4 Installation required by an authorized service technician

5.5 Operational testing is required

5.6 Startup assistance required

5.7 Provide familiarization training

5.8 Information to be provided by the Contractor to the commissary at the time of delivery:

5.8.1 Point of Contact for Service

5.8.2 Installation and Operating Instructions

5.8.3 Parts List

5.9 Maintenance Sustainability Requirements: Continued parts support is required for the projected life cycle of the equipment plus 5 years.

6 Special Coordinating / Safety Instructions: N / A