Attachment 1 - Block 1 RM 34 Main Kitchen Cooking Island.pdf

330m m

800mm1000mm 1000mm500mm 1600mm1600mm

W ork Table

Kettle

Kettle

W ork Table

Pan Frying and Braising

Pan Frying and Braising

850m m

6505mm

11 12 1513 16

6505mm

300mm

W ork Table

Griddle

800mm

W ork Table

1200mm400mm

W ork Table

W all

440mm

Griddle

800mm300mm

W ork Table

Range

800mm

Range

800mm400mm

W ork Table

300mm

W ork Table

850m m

01 03 04 05 0706 0802 1009

Layout Block 1 – Main Kitchen

Description:

1 each

Equipment Construction:

may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be–

(A) Safe.

(B) Durable, CORROSION-RESISTANT, and nonabsorbent.

(C) Sufficient in weight and thickness to withstand repeated WAREWASHING.

(D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and

(E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.

Design and Construction Features:

Work table manufactured according to DIN 18860. Casing and cover are made completely of stainless steel. Visible surfaces with polished and satin finish, 320 (+/-10

mm) grit. Buckling resistant, self-supporting, closed construction with side walls, rear wall and bottom. Cover bent downwards 50 mm (+/-5 mm) at the front and on the sides, bent upwards 25 mm (+/-2 mm) at the rear. Desiged as a drip edge at the front on the bottom side. 50 mm (+/-5 mm) cover projection closed to the appliance body. With tightly welded drain channels on the side. Rounded at the rear for easier cleaning. Connection and sealing by special clip bars flush mounted to the cover. Work table with heavy-duty, smooth work surface, covered on the underside with sound absorbing plates. Equipped for installation of appliance feet which are adjustable in height.

Feet:

Set of appliance foot 200 mm high (4 feet)

Connecters:

Special connection profile for lateral connection of 2 food service appliances.

Exterior Dimension:

wxdxh: 300mm x 850mm x 900mm (+/-5mm)

RM34 B1 - Work Table 300 Manufactory: MKN Series: OPTIMA 850 or equal Type: 10020147 or equal Feet: 204252 or equal Connection Profile 945001 or equal

Installation/Removal:

The contractor must possess the necessary expertise and tools for the installation and removal of kitchen equipment and comply with all relevant safety regulations and industry standards. The detailed steps required for the removal and installation of kitchen equipment include but not limited to the following:

1. Disconnecting from Existing Power Supply Line: The contractor shall ensure the proper disconnection of the kitchen equipment from the existing power supply line. This includes safely disconnecting any electrical connections and ensuring the equipment is no longer powered.

2. Disconnecting from Existing Water Supply Line: The contractor shall disconnect the kitchen equipment from the existing water supply line. This involves shutting off the water supply, disconnecting any relevant plumbing connections, and ensuring the equipment is no longer connected to the water source.

3. Removal from Mounting Wall: The contractor shall remove the equipment from its current mounting location on the wall. This includes carefully detaching the equipment from the wall while ensuring minimal damage to the surrounding area.

4. Removal and Storage of Replaced Equipment: The existing equipment that is being replaced must be removed from the kitchen and safely stored in the designated storage area next to the facility. The contractor is responsible for ensuring the equipment is properly stored and protected.

5. Connecting New Equipment to Power Supply Line: The contractor shall connect the new equipment to the power supply line. This involves securely establishing the electrical connections in compliance with safety standards and local regulations.

6. Connecting New Equipment to Water Supply Line: The contractor shall connect the new equipment to the water supply line. This includes establishing the necessary plumbing connections, ensuring proper water flow, and confirming leak-free operation.

7. Ensuring Uniform Working Height and Connection: All devices must be set at the same working height and securely connected using appropriate connectors. The contractor shall verify that each piece of equipment is properly aligned, leveled, and connected to maintain a consistent working environment.

8. Equipment Readiness for Operation: Upon completion of the installation, the contractor is responsible for ensuring that all equipment is ready for operation. This includes conducting functional tests, verifying proper functioning of all components, and addressing any issues or adjustments required to ensure optimal performance.

The contractor must be able to access the work area via a dock, level floor, or elevator.

The work shall be performed during regular working hours from Monday to Friday, 0800-1500.

Equipment Construction:

may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be–

(A) Safe.

(B) Durable, CORROSION-RESISTANT, and nonabsorbent.

(C) Sufficient in weight and thickness to withstand repeated WAREWASHING.

(D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and

(E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.

Design and Construction Features:

Range according to DIN 18851 for all-purpose application in commercial kitchens. For boiling, steaming, frying, braising, simmering and steam frying. Casing and cover are made completely of stainless steel. Visible surfaces with polished and satin finish, 320 grit (+/-10). Buckling resistant, self-supporting, closed construction with side walls, rear wall and bottom. Cover bent downwards 50 mm (+/-5 mm) at the front and on the sides, bent upwards 25 mm (+/-2 mm) at the rear. Desiged as a drip edge at the front on the bottom side. 50 mm (+/-5 mm) cover projection closed to the appliance body. With tightly welded drain channels on the side. Rounded at the rear for easier cleaning. Control panel with profile to protect the control elements, can be taken off at the front for simple and cost-efficient service access. Embossing behind the control knobs, ergonomiacally shaped knobs for a easy identification of the position. Connection and sealing by special clip bars flush mounted to the cover. Equipped for installation of appliance feet which are adjustable in height or for installation on a plinth provided by customer. Appliance is completely wired internally for the electrical supply provided by customer. All contactors required for operation are installed.

Multi-zone hob of highly heat resistant steel (up to 18 mm thick) with labyrinth sealing system and circumferential drain channel installed at the same height in the cover;

divided into cooking zones of the same size. Corners are rounded for easier cleaning.

Hard chrome plated hob surface to reduce the radiant heat and for easier cleaning.

RM34 B1 - Range with 4-zone chrome plated Manufactory: MKN Series: OPTIMA 850 or equal Type: 2023502A or equal Feet: 204252 or equal

Heating of the hob by special contact heaters made of high grade stainless steel. Even and fast energy distribution due to adapted geometry. Infinitely variable temperature control for each cooking zone.

Feet:

Set of appliance foot 200 mm high (4 feet)

Connecters:

Special connection profile for lateral connection of 2 food service appliances.

Exterior Dimension:

wxdxh: 800mm x 850mm x 900mm (+/-5mm)

Electric Specs:

Energy Source: 400V, Triple Phase, 50 HZ Plug: direct connection Cable: minimum of 3m Connected load 16kW (3 x 32Am) Equipment must be CE-Certified removal of kitchen equipment and comply with all relevant safety regulations and industry standards. The detailed steps required for the removal and installation of kitchen equipment include but not limited to the following:

1. Disconnecting from Existing Power Supply Line: The contractor shall ensure the proper disconnection of the kitchen equipment from the existing power supply line. This includes safely disconnecting any electrical connections and ensuring the equipment is no longer powered.

2. Disconnecting from Existing Water Supply Line: The contractor shall disconnect the kitchen equipment from the existing water supply line. This involves shutting off the water supply, disconnecting any relevant plumbing connections, and ensuring the equipment is no longer connected to the water source.

3. Removal from Mounting Wall: The contractor shall remove the equipment from its current mounting location on the wall. This includes carefully detaching the equipment from the wall while ensuring minimal damage to the surrounding area.

4. Removal and Storage of Replaced Equipment: The existing equipment that is being replaced must be removed from the kitchen and safely stored in the designated storage area next to the facility. The contractor is responsible for ensuring the equipment is properly stored and protected.

5. Connecting New Equipment to Power Supply Line: The contractor shall connect the new equipment to the power supply line. This involves securely establishing the electrical connections in compliance with safety standards and local regulations.

6. Connecting New Equipment to Water Supply Line: The contractor shall connect the new equipment to the water supply line. This includes establishing the necessary plumbing connections, ensuring proper water flow, and confirming leak-free operation.

7. Ensuring Uniform Working Height and Connection: All devices must be set at the same working height and securely connected using appropriate connectors. The contractor shall verify that each piece of equipment is properly aligned, leveled, and connected to maintain a consistent working environment.

8. Equipment Readiness for Operation: Upon completion of the installation, the contractor is responsible for ensuring that all equipment is ready for operation. This includes conducting functional tests, verifying proper functioning of all components, and addressing any issues or adjustments required to ensure optimal performance.

The contractor must be able to access the work area via a dock, level floor, or elevator.

Equipment Construction:

may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be–

(A) Safe.

(B) Durable, CORROSION-RESISTANT, and nonabsorbent.

(C) Sufficient in weight and thickness to withstand repeated WAREWASHING.

(D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and

(E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.

Design and Construction Features:

Work table manufactured according to DIN 18860. Casing and cover are made completely of stainless steel. Visible surfaces with polished and satin finish, 320 (+/-10

mm) grit. Buckling resistant, self-supporting, closed construction with side walls, rear wall and bottom. Cover bent downwards 50 mm (+/-5 mm) at the front and on the sides, bent upwards 25 mm (+/-2 mm) at the rear. Desiged as a drip edge at the front on the bottom side. 50 mm (+/-5 mm) cover projection closed to the appliance body. With tightly welded drain channels on the side. Rounded at the rear for easier cleaning. Connection and sealing by special clip bars flush mounted to the cover. Work table with heavy-duty, smooth work surface, covered on the underside with sound absorbing plates. Equipped for installation of appliance feet which are adjustable in height.

Feet:

Set of appliance foot 200 mm high (4 feet)

Connecters:

Special connection profile for lateral connection of 2 food service appliances.

Exterior Dimension:

wxdxh: 400 mm x 850mm x 900mm (+/-5mm)

RM34 B1 - Work Table 400 Manufactory: MKN Series: OPTIMA 850 or equal Type: 10018324 or equal Feet: 204252 or equal

Installation:

removal of kitchen equipment and comply with all relevant safety regulations and industry standards. The detailed steps required for the removal and installation of kitchen equipment include but not limited to the following:

1. Disconnecting from Existing Power Supply Line: The contractor shall ensure the proper disconnection of the kitchen equipment from the existing power supply line. This includes safely disconnecting any electrical connections and ensuring the equipment is no longer powered.

2. Disconnecting from Existing Water Supply Line: The contractor shall disconnect the kitchen equipment from the existing water supply line. This involves shutting off the water supply, disconnecting any relevant plumbing connections, and ensuring the equipment is no longer connected to the water source.

3. Removal from Mounting Wall: The contractor shall remove the equipment from its current mounting location on the wall. This includes carefully detaching the equipment from the wall while ensuring minimal damage to the surrounding area.

4. Removal and Storage of Replaced Equipment: The existing equipment that is being replaced must be removed from the kitchen and safely stored in the designated storage area next to the facility. The contractor is responsible for ensuring the equipment is properly stored and protected.

5. Connecting New Equipment to Power Supply Line: The contractor shall connect the new equipment to the power supply line. This involves securely establishing the electrical connections in compliance with safety standards and local regulations.

6. Connecting New Equipment to Water Supply Line: The contractor shall connect the new equipment to the water supply line. This includes establishing the necessary plumbing connections, ensuring proper water flow, and confirming leak-free operation.

7. Ensuring Uniform Working Height and Connection: All devices must be set at the same working height and securely connected using appropriate connectors. The contractor shall verify that each piece of equipment is properly aligned, leveled, and connected to maintain a consistent working environment.

8. Equipment Readiness for Operation: Upon completion of the installation, the contractor is responsible for ensuring that all equipment is ready for operation. This includes conducting functional tests, verifying proper functioning of all components, and addressing any issues or adjustments required to ensure optimal performance.

The contractor must be able to access the work area via a dock, level floor, or elevator.

Equipment Construction:

may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be–

(A) Safe.

(B) Durable, CORROSION-RESISTANT, and nonabsorbent.

(C) Sufficient in weight and thickness to withstand repeated WAREWASHING.

(D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and

(E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.

Design and Construction Features:

Range according to DIN 18851 for all-purpose application in commercial kitchens. For boiling, steaming, frying, braising, simmering and steam frying. Casing and cover are made completely of stainless steel. Visible surfaces with polished and satin finish, 320 grit (+/-10). Buckling resistant, self-supporting, closed construction with side walls, rear wall and bottom. Cover bent downwards 50 mm (+/-5 mm) at the front and on the sides, bent upwards 25 mm (+/-2 mm) at the rear. Desiged as a drip edge at the front on the bottom side. 50 mm (+/-5 mm) cover projection closed to the appliance body. With tightly welded drain channels on the side. Rounded at the rear for easier cleaning. Control panel with profile to protect the control elements, can be taken off at the front for simple and cost-efficient service access. Embossing behind the control knobs, ergonomiacally shaped knobs for a easy identification of the position. Connection and sealing by special clip bars flush mounted to the cover. Equipped for installation of appliance feet which are adjustable in height or for installation on a plinth provided by customer. Appliance is completely wired internally for the electrical supply provided by customer. All contactors required for operation are installed.

Multi-zone hob of highly heat resistant steel (up to 18 mm thick) with labyrinth sealing system and circumferential drain channel installed at the same height in the cover;

divided into cooking zones of the same size. Corners are rounded for easier cleaning.

Hard chrome plated hob surface to reduce the radiant heat and for easier cleaning.

RM34 B1 - Range with 4-zone chrome plated Manufactory: MKN Series: OPTIMA 850 or equal Type: 2023502A or equal Feet: 204252 or equal

Heating of the hob by special contact heaters made of high grade stainless steel. Even and fast energy distribution due to adapted geometry. Infinitely variable temperature control for each cooking zone.

Feet:

Set of appliance foot 200 mm high (4 feet)

Connecters:

Special connection profile for lateral connection of 2 food service appliances.

Exterior Dimension:

wxdxh: 800 mm x 850mm x 900mm (+/-5mm)

Electric Specs:

Energy Source: 400V, Triple Phase, 50 HZ Plug: direct connection Cable: minimum of 3m Connected load 16kW (3 x 32Am) removal of kitchen equipment and comply with all relevant safety regulations and industry standards. The detailed steps required for the removal and installation of kitchen equipment include but not limited to the following:

1. Disconnecting from Existing Power Supply Line: The contractor shall ensure the proper disconnection of the kitchen equipment from the existing power supply line. This includes safely disconnecting any electrical connections and ensuring the equipment is no longer powered.

2. Disconnecting from Existing Water Supply Line: The contractor shall disconnect the kitchen equipment from the existing water supply line. This involves shutting off the water supply, disconnecting any relevant plumbing connections, and ensuring the equipment is no longer connected to the water source.

3. Removal from Mounting Wall: The contractor shall remove the equipment from its current mounting location on the wall. This includes carefully detaching the equipment from the wall while ensuring minimal damage to the surrounding area.

4. Removal and Storage of Replaced Equipment: The existing equipment that is being replaced must be removed from the kitchen and safely stored in the designated storage area next to the facility. The contractor is responsible for ensuring the equipment is properly stored and protected.

5. Connecting New Equipment to Power Supply Line: The contractor shall connect the new equipment to the power supply line. This involves securely establishing the electrical connections in compliance with safety standards and local regulations.

6. Connecting New Equipment to Water Supply Line: The contractor shall connect the new equipment to the water supply line. This includes establishing the necessary plumbing connections, ensuring proper water flow, and confirming leak-free operation.

7. Ensuring Uniform Working Height and Connection: All devices must be set at the same working height and securely connected using appropriate connectors. The contractor shall verify that each piece of equipment is properly aligned, leveled, and connected to maintain a consistent working environment.

8. Equipment Readiness for Operation: Upon completion of the installation, the contractor is responsible for ensuring that all equipment is ready for operation. This includes conducting functional tests, verifying proper functioning of all components, and addressing any issues or adjustments required to ensure optimal performance.

The contractor must be able to access the work area via a dock, level floor, or elevator.

Equipment Construction:

may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be–

(A) Safe.

(B) Durable, CORROSION-RESISTANT, and nonabsorbent.

(C) Sufficient in weight and thickness to withstand repeated WAREWASHING.

(D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and

(E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.

Design and Construction Features:

Work table manufactured according to DIN 18860. Casing and cover are made completely of stainless steel. Visible surfaces with polished and satin finish, 320 (+/-10

mm) grit. Buckling resistant, self-supporting, closed construction with side walls, rear wall and bottom. Cover bent downwards 50 mm (+/-5 mm) at the front and on the sides, bent upwards 25 mm (+/-2 mm) at the rear. Desiged as a drip edge at the front on the bottom side. 50 mm (+/-5 mm) cover projection closed to the appliance body. With tightly welded drain channels on the side. Rounded at the rear for easier cleaning. Connection and sealing by special clip bars flush mounted to the cover. Work table with heavy-duty, smooth work surface, covered on the underside with sound absorbing plates. Equipped for installation of appliance feet which are adjustable in height.

Feet:

Set of appliance foot 200 mm high (4 feet)

Connecters:

Special connection profile for lateral connection of 2 food service appliances.

Exterior Dimension:

wxdxh: 300 mm x 850mm x 900mm (+/-5mm)

RM34 B1 - Work Table 300 Manufactory: MKN Series: OPTIMA 850 or equal Type: 10020147 or equal Feet: 204252 or equal removal of kitchen equipment and comply with all relevant safety regulations and industry standards. The detailed steps required for the removal and installation of kitchen equipment include but not limited to the following:

1. Disconnecting from Existing Power Supply Line: The contractor shall ensure the proper disconnection of the kitchen equipment from the existing power supply line. This includes safely disconnecting any electrical connections and ensuring the equipment is no longer powered.

2. Disconnecting from Existing Water Supply Line: The contractor shall disconnect the kitchen equipment from the existing water supply line. This involves shutting off the water supply, disconnecting any relevant plumbing connections, and ensuring the equipment is no longer connected to the water source.

3. Removal from Mounting Wall: The contractor shall remove the equipment from its current mounting location on the wall. This includes carefully detaching the equipment from the wall while ensuring minimal damage to the surrounding area.

4. Removal and Storage of Replaced Equipment: The existing equipment that is being replaced must be removed from the kitchen and safely stored in the designated storage area next to the facility. The contractor is responsible for ensuring the equipment is properly stored and protected.

5. Connecting New Equipment to Power Supply Line: The contractor shall connect the new equipment to the power supply line. This involves securely establishing the electrical connections in compliance with safety standards and local regulations.

6. Connecting New Equipment to Water Supply Line: The contractor shall connect the new equipment to the water supply line. This includes establishing the necessary plumbing connections, ensuring proper water flow, and confirming leak-free operation.

7. Ensuring Uniform Working Height and Connection: All devices must be set at the same working height and securely connected using appropriate connectors. The contractor shall verify that each piece of equipment is properly aligned, leveled, and connected to maintain a consistent working environment.

8. Equipment Readiness for Operation: Upon completion of the installation, the contractor is responsible for ensuring that all equipment is ready for operation. This includes conducting functional tests, verifying proper functioning of all components, and addressing any issues or adjustments required to ensure optimal performance.

The contractor must be able to access the work area via a dock, level floor, or elevator.

Equipment Construction:

may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be–

(A) Safe.

(B) Durable, CORROSION-RESISTANT, and nonabsorbent.

(C) Sufficient in weight and thickness to withstand repeated WAREWASHING.

(D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and

(E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.

Design and Construction Features:

Work table manufactured according to DIN 18860. Casing and cover are made completely of stainless steel. Visible surfaces with polished and satin finish, 320 (+/-10

mm) grit. Buckling resistant, self-supporting, closed construction with side walls, rear wall and bottom. Cover bent downwards 50 mm (+/-5 mm) at the front and on the sides, bent upwards 25 mm (+/-2 mm) at the rear. Desiged as a drip edge at the front on the bottom side. 50 mm (+/-5 mm) cover projection closed to the appliance body. With tightly welded drain channels on the side. Rounded at the rear for easier cleaning. Connection and sealing by special clip bars flush mounted to the cover. Work table with heavy-duty, smooth work surface, covered on the underside with sound absorbing plates. Equipped for installation of appliance feet which are adjustable in height.

Feet:

Set of appliance foot 200 mm high (4 feet)

Connecters:

Special connection profile for lateral connection of 2 food service appliances.

Exterior Dimension:

wxdxh: 400 mm x 850mm x 900mm (+/-5mm)

RM34 B1 - Work Table 400 Manufactory: MKN Series: OPTIMA 850 or equal Type: 10018324 or equal Feet: 204252 or equal removal of kitchen equipment and comply with all relevant safety regulations and industry standards. The detailed steps required for the removal and installation of kitchen equipment include but not limited to the following:

1. Disconnecting from Existing Power Supply Line: The contractor shall ensure the proper disconnection of the kitchen equipment from the existing power supply line. This includes safely disconnecting any electrical connections and ensuring the equipment is no longer powered.

2. Disconnecting from Existing Water Supply Line: The contractor shall disconnect the kitchen equipment from the existing water supply line. This involves shutting off the water supply, disconnecting any relevant plumbing connections, and ensuring the equipment is no longer connected to the water source.

3. Removal from Mounting Wall: The contractor shall remove the equipment from its current mounting location on the wall. This includes carefully detaching the equipment from the wall while ensuring minimal damage to the surrounding area.

4. Removal and Storage of Replaced Equipment: The existing equipment that is being replaced must be removed from the kitchen and safely stored in the designated storage area next to the facility. The contractor is responsible for ensuring the equipment is properly stored and protected.

5. Connecting New Equipment to Power Supply Line: The contractor shall connect the new equipment to the power supply line. This involves securely establishing the electrical connections in compliance with safety standards and local regulations.

6. Connecting New Equipment to Water Supply Line: The contractor shall connect the new equipment to the water supply line. This includes establishing the necessary plumbing connections, ensuring proper water flow, and confirming leak-free operation.

7. Ensuring Uniform Working Height and Connection: All devices must be set at the same working height and securely connected using appropriate connectors. The contractor shall verify that each piece of equipment is properly aligned, leveled, and connected to maintain a consistent working environment.

8. Equipment Readiness for Operation: Upon completion of the installation, the contractor is responsible for ensuring that all equipment is ready for operation. This includes conducting functional tests, verifying proper functioning of all components, and addressing any issues or adjustments required to ensure optimal performance.

The contractor must be able to access the work area via a dock, level floor, or elevator.

Equipment Construction:

may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be–

(A) Safe.

(B) Durable, CORROSION-RESISTANT, and nonabsorbent.

(C) Sufficient in weight and thickness to withstand repeated WAREWASHING.

(D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and

(E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.

Design and Construction Features:

Cooking appliance according to DIN 18852 for application in the commercial preparation of food in the general catering industry. For cooking with contact heat, for frying of quick-fried pieces. Casing and cover are made completely of stainless steel.

Visible surfaces with polished and satin finish, 320 grit (+/-10). Buckling resistant, self-supporting, closed construction with side walls, rear wall and bottom. Cover bent downwards 50 mm (+/-5 mm) at the front and on the sides, bent upwards 25 mm at the rear. Desiged as a drip edge at the front on the bottom side. 50 mm (+/-5 mm) cover projection closed to the appliance body. With tightly welded drain channels on the side. Rounded at the rear for easier cleaning. Control panel with profile to protect the control elements, can be taken off at the front for simple and cost-efficient service access. Embossing behind the control knobs, ergonomiacally shaped knobs for a easy identification of the position. Connection and sealing by special clip bars flush mounted to the cover. Equipped for installation of appliance feet which are adjustable in height or for installation on a plinth provided by customer. Appliance is completely wired internally for the electrical supply provided by customer. All contactors required for operation are installed. Appliance equipped for connection to a power optimising system, including relay.

Griddle plate with large radii which are easy to clean, seamless and greaseproof, recessed and welded from the top. Two separately adjustable heating zones. Fat drainage outlet, can be closed by a drain plug (optional equipment) when used as a frying plate, with a removable fat collecting container underneath it. Griddle plate, finely

RM34 B1 - Griddle (Electric) Manufactory: MKN Series: OPTIMA 850 or equal Type: 2021130A or equal Feet: 204252 or equal ground, with Power Block sandwich frying plate bottom. Power Block sandwich frying plate bottoms consisting minimum of 3 mm thick stainless steel with extreme resistance to corrosion and 12 mm (+/-2 mm) thick underplated high temperature resistant steel for heat storage.

Surface heating system directly underneath the bottom, flush connected with the surface. Aluminium plate 15 mm (+/-2 mm) for even heat distribution with accurately fitting machined slots to hold the stainless steel tubular heating elements for optimal and fast heat transmission. Tubular elements are individually screwed to simplify service.

Temperature control by precision thermostats with control lamp, main switch and safety temperature limiter. Contactor installed.

Accessories:

splash guard for griddle

Feet:

Set of appliance foot 200 mm high (4 feet)

Connecters:

Special connection profile for lateral connection of 2 food service appliances.

Exterior Dimension:

wxdxh: 800 mm x 850mm x 900mm (+/-5mm)

Electric Specs:

Energy Source: 400V, Triple Phase, 50 HZ Plug: direct connection Cable: minimum of 3m Connected load 10.8kW (3 x 20 Am) removal of kitchen equipment and comply with all relevant safety regulations and industry standards. The detailed steps required for the removal and installation of kitchen equipment include but not limited to the following:

1. Disconnecting from Existing Power Supply Line: The contractor shall ensure the proper disconnection of the kitchen equipment from the existing power supply line. This includes safely disconnecting any electrical connections and ensuring the equipment is no longer powered.

2. Disconnecting from Existing Water Supply Line: The contractor shall disconnect the kitchen equipment from the existing water supply line. This involves shutting off the water supply, disconnecting any relevant plumbing connections, and ensuring the equipment is no longer connected to the water source.

3. Removal from Mounting Wall: The contractor shall remove the equipment from its current mounting location on the wall. This includes carefully detaching the equipment from the wall while ensuring minimal damage to the surrounding area.

4. Removal and Storage of Replaced Equipment: The existing equipment that is being replaced must be removed from the kitchen and safely stored in the designated storage area next to the facility. The contractor is responsible for ensuring the equipment is properly stored and protected.

5. Connecting New Equipment to Power Supply Line: The contractor shall connect the new equipment to the power supply line. This involves securely establishing the electrical connections in compliance with safety standards and local regulations.

6. Connecting New Equipment to Water Supply Line: The contractor shall connect the new equipment to the water supply line. This includes establishing the necessary plumbing connections, ensuring proper water flow, and confirming leak-free operation.

7. Ensuring Uniform Working Height and Connection: All devices must be set at the same working height and securely connected using appropriate connectors. The contractor shall verify that each piece of equipment is properly aligned, leveled, and connected to maintain a consistent working environment.

8. Equipment Readiness for Operation: Upon completion of the installation, the contractor is responsible for ensuring that all equipment is ready for operation. This includes conducting functional tests, verifying proper functioning of all components, and addressing any issues or adjustments required to ensure optimal performance.

The contractor must be able to access the work area via a dock, level floor, or elevator.

Equipment Construction:

may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be–

(A) Safe.

(B) Durable, CORROSION-RESISTANT, and nonabsorbent.

(C) Sufficient in weight and thickness to withstand repeated WAREWASHING.

(D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and

(E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.

Design and Construction Features:

Work table manufactured according to DIN 18860. Casing and cover are made completely of stainless steel. Visible surfaces with polished and satin finish, 320 (+/-10

mm) grit. Buckling resistant, self-supporting, closed construction with side walls, rear wall and bottom. Cover bent downwards 50 mm (+/-5 mm) at the front and on the sides, bent upwards 25 mm (+/-2 mm) at the rear. Desiged as a drip edge at the front on the bottom side. 50 mm (+/-5 mm) cover projection closed to the appliance body. With tightly welded drain channels on the side. Rounded at the rear for easier cleaning. Connection and sealing by special clip bars flush mounted to the cover. Work table with heavy-duty, smooth work surface, covered on the underside with sound absorbing plates. Equipped for installation of appliance feet which are adjustable in height.

Feet:

Set of appliance foot 200 mm high (4 feet)

Connecters:

Special connection profile for lateral connection of 2 food service appliances.

Exterior Dimension:

wxdxh: 1200 mm x 850mm x 900mm (+/-5mm)

RM34 B1 - Work Table 1200 Manufactory: MKN Series: OPTIMA 850 or equal Type: 10019121 or equal Feet: 204252 or equal removal of kitchen equipment and comply with all relevant safety regulations and industry standards. The detailed steps required for the removal and installation of kitchen equipment include but not limited to the following:

1. Disconnecting from Existing Power Supply Line: The contractor shall ensure the proper disconnection of the kitchen equipment from the existing power supply line. This includes safely disconnecting any electrical connections and ensuring the equipment is no longer powered.

2. Disconnecting from Existing Water Supply Line: The contractor shall disconnect the kitchen equipment from the existing water supply line. This involves shutting off the water supply, disconnecting any relevant plumbing connections, and ensuring the equipment is no longer connected to the water source.

3. Removal from Mounting Wall: The contractor shall remove the equipment from its current mounting location on the wall. This includes carefully detaching the equipment from the wall while ensuring minimal damage to the surrounding area.

4. Removal and Storage of Replaced Equipment: The existing equipment that is being replaced must be removed from the kitchen and safely stored in the designated storage area next to the facility. The contractor is responsible for ensuring the equipment is properly stored and protected.

5. Connecting New Equipment to Power Supply Line: The contractor shall connect the new equipment to the power supply line. This involves securely establishing the electrical connections in compliance with safety standards and local regulations.

6. Connecting New Equipment to Water Supply Line: The contractor shall connect the new equipment to the water supply line. This includes establishing the necessary plumbing connections, ensuring proper water flow, and confirming leak-free operation.

7. Ensuring Uniform Working Height and Connection: All devices must be set at the same working height and securely connected using appropriate connectors. The contractor shall verify that each piece of equipment is properly aligned, leveled, and connected to maintain a consistent working environment.

8. Equipment Readiness for Operation: Upon completion of the installation, the contractor is responsible for ensuring that all equipment is ready for operation. This includes conducting functional tests, verifying proper functioning of all components, and addressing any issues or adjustments required to ensure optimal performance.

The contractor must be able to access the work area via a dock, level floor, or elevator.

Equipment Construction:

may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be–

(A) Safe.

(B) Durable, CORROSION-RESISTANT, and nonabsorbent.

(C) Sufficient in weight and thickness to withstand repeated WAREWASHING.

(D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and

(E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.

Design and Construction Features:

Cooking appliance according to DIN 18852 for application in the commercial preparation of food in the general catering industry. For cooking with contact heat, for frying of quick-fried pieces. Casing and cover are made completely of stainless steel.

Visible surfaces with polished and satin finish, 320 grit (+/-10). Buckling resistant, self-supporting, closed construction with side walls, rear wall and bottom. Cover bent downwards 50 mm (+/-5 mm) at the front and on the sides, bent upwards 25 mm at the rear. Desiged as a drip edge at the front on the bottom side. 50 mm (+/-5 mm) cover projection closed to the appliance body. With tightly welded drain channels on the side. Rounded at the rear for easier cleaning. Control panel with profile to protect the control elements, can be taken off at the front for simple and cost-efficient service access. Embossing behind the control knobs, ergonomiacally shaped knobs for a easy identification of the position. Connection and sealing by special clip bars flush mounted to the cover. Equipped for installation of appliance feet which are adjustable in height or for installation on a plinth provided by customer. Appliance is completely wired internally for the electrical supply provided by customer. All contactors required for operation are installed. Appliance equipped for connection to a power optimising system, including relay.

Griddle plate with large radii which are easy to clean, seamless and greaseproof, recessed and welded from the top. Two separately adjustable heating zones. Fat drainage outlet, can be closed by a drain plug (optional equipment) when used as a frying plate, with a removable fat collecting container underneath it. Griddle plate, finely

RM34 B1 - Griddle (Electric) Manufactory: MKN Series: OPTIMA 850 or equal Type: 2021130A or equal Feet: 204252 or equal ground, with Power Block sandwich frying plate bottom. Power Block sandwich frying plate bottoms consisting minimum of 3 mm thick stainless steel with extreme resistance to corrosion and 12 mm (+/-2 mm) thick underplated high temperature resistant steel for heat storage.

Surface heating system directly underneath the bottom, flush connected with the surface. Aluminium plate 15 mm (+/-2 mm) for even heat distribution with accurately fitting machined slots to hold the stainless steel tubular heating elements for optimal and fast heat transmission. Tubular elements are individually screwed to simplify service.

Temperature control by precision thermostats with control lamp, main switch and safety temperature limiter. Contactor installed.

Accessories:

splash guard for griddle

Feet:

Set of appliance foot 200 mm high (4 feet)

Connecters:

Special connection profile for lateral connection of 2 food service appliances.

Exterior Dimension:

wxdxh: 800 mm x 850mm x 900mm (+/-5mm)

Electric Specs:

Energy Source: 400V, Triple Phase, 50 HZ Plug: direct connection Cable: minimum of 3m Connected load 10.8kW (3 x 20 Am) removal of kitchen equipment and comply with all relevant safety regulations and industry standards. The detailed steps required for the removal and installation of kitchen equipment include but not limited to the following:

1. Disconnecting from Existing Power Supply Line: The contractor shall ensure the proper disconnection of the kitchen equipment from the existing power supply line. This includes safely disconnecting any electrical connections and ensuring the equipment is no longer powered.

2. Disconnecting from Existing Water Supply Line: The contractor shall disconnect the kitchen equipment from the existing water supply line. This involves shutting off the water supply, disconnecting any relevant plumbing connections, and ensuring the equipment is no longer connected to the water source.

3. Removal from Mounting Wall: The contractor shall remove the equipment from its current mounting location on the wall. This includes carefully detaching the equipment from the wall while ensuring minimal damage to the surrounding area.

4. Removal and Storage of Replaced Equipment: The existing equipment that is being replaced must be removed from the kitchen and safely stored in the designated storage area next to the facility. The contractor is responsible for ensuring the equipment is properly stored and protected.

5. Connecting New Equipment to Power Supply Line: The contractor shall connect the new equipment to the power supply line. This involves securely establishing the electrical connections in compliance with safety standards and local regulations.

6. Connecting New Equipment to Water Supply Line: The contractor shall connect the new equipment to the water supply line. This includes establishing the necessary plumbing connections, ensuring proper water flow, and confirming leak-free operation.

7. Ensuring Uniform Working Height and Connection: All devices must be set at the same working height and securely connected using appropriate connectors. The contractor shall verify that each piece of equipment is properly aligned, leveled, and connected to maintain a consistent working environment.

8. Equipment Readiness for Operation: Upon completion of the installation, the contractor is responsible for ensuring that all equipment is ready for operation. This includes conducting functional tests, verifying proper functioning of all components, and addressing any issues or adjustments required to ensure optimal performance.

The contractor must be able to access the work area via a dock, level floor, or elevator.

Equipment Construction:

may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be–

(A) Safe.

(B) Durable, CORROSION-RESISTANT, and nonabsorbent.

(C) Sufficient in weight and thickness to withstand repeated WAREWASHING.

(D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and

(E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.

Design and Construction Features:

Work table manufactured according to DIN 18860. Casing and cover are made completely of stainless steel. Visible surfaces with polished and satin finish, 320 (+/-10

mm) grit. Buckling resistant, self-supporting, closed construction with side walls, rear wall and bottom. Cover bent downwards 50 mm (+/-5 mm) at the front and on the sides, bent upwards 25 mm (+/-2 mm) at the rear. Desiged as a drip edge at the front on the bottom side. 50 mm (+/-5 mm) cover projection closed to the appliance body. With tightly welded drain channels on the side. Rounded at the rear for easier cleaning. Connection and sealing by special clip bars flush mounted to the cover. Work table with heavy-duty, smooth work surface, covered on the underside with sound absorbing plates. Equipped for installation of appliance feet which are adjustable in height.

Feet:

Set of appliance foot 200 mm high (4 feet)

Connecters:

Special connection profile for lateral connection of 2 food service appliances.

Exterior Dimension:

wxdxh: 300 mm x 850mm x 900mm (+/-5mm)

RM34 B1 - Work Table 300 Manufactory: MKN Series: OPTIMA 850 or equal Type: 10020147 or equal Feet: 204252 or equal removal of kitchen equipment and comply with all relevant safety regulations and industry standards. The detailed steps required for the removal and installation of kitchen equipment include but not limited to the following:

1. Disconnecting from Existing Power Supply Line: The contractor shall ensure the proper disconnection of the kitchen equipment from the existing power supply line. This includes safely disconnecting any electrical connections and ensuring the equipment is no longer powered.

2. Disconnecting from Existing Water Supply Line: The contractor shall disconnect the kitchen equipment from the existing water supply line. This involves shutting off the water supply, disconnecting any relevant plumbing connections, and ensuring the equipment is no longer connected to the water source.

3. Removal from Mounting Wall: The contractor shall remove the equipment from its current mounting location on the wall. This includes carefully detaching the equipment from the wall while ensuring minimal damage to the surrounding area.

4. Removal and Storage of Replaced Equipment: The existing equipment that is being replaced must be removed from the kitchen and safely stored in the designated storage area next to the facility. The contractor is responsible for ensuring the equipment is properly stored and protected.

5. Connecting New Equipment to Power Supply Line: The contractor shall connect the new equipment to the power supply line. This involves securely establishing the electrical connections in compliance with safety standards and local regulations.

6. Connecting New Equipment to Water Supply Line: The contractor shall connect the new equipment to the water supply line. This includes establishing the necessary plumbing connections, ensuring proper water flow, and confirming leak-free operation.

7. Ensuring Uniform Working Height and Connection: All devices must be set at the same working height and securely connected using appropriate connectors. The contractor shall verify that each piece of equipment is properly aligned, leveled, and connected to maintain a consistent working environment.

8. Equipment Readiness for Operation: Upon completion of the installation, the contractor is responsible for ensuring that all equipment is ready for operation. This includes conducting functional tests, verifying proper functioning of all components, and addressing any issues or adjustments required to ensure optimal performance.

The contractor must be able to access the work area via a dock, level floor, or elevator.

Equipment Construction:

may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be–

(A) Safe.

(B) Durable, CORROSION-RESISTANT, and nonabsorbent.

(C) Sufficient in weight and thickness to withstand repeated WAREWASHING.

(D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and

(E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.

Design and Construction Features:

Work table manufactured according to DIN 18860. Casing and cover are made completely of stainless steel. Visible surfaces with polished and satin finish, 320 (+/-10

mm) grit. Buckling resistant, self-supporting, closed construction with side walls, rear wall and bottom. Cover bent downwards 50 mm (+/-5 mm) at the front and on the sides, bent upwards 25 mm (+/-2 mm) at the rear. Desiged as a drip edge at the front on the bottom side. 50 mm (+/-5 mm) cover projection closed to the appliance body. With tightly welded drain channels on the side. Rounded at the rear for easier cleaning. Connection and sealing by special clip bars flush mounted to the cover. Work table with heavy-duty, smooth work surface, covered on the underside with sound absorbing plates. Equipped for installation of appliance feet which are adjustable in height.

Feet:

Set of appliance foot 200 mm high (4 feet)

Connecters:

Special connection profile for lateral connection of 2 food service appliances.

Exterior Dimension:

wxdxh: 500 mm x 850mm x 900mm (+/-5mm)

RM34 B1 - Work Table 500 Manufactory: MKN Series: OPTIMA 850 or equal Type: 10018421 or equal Feet: 204252 or equal removal of kitchen equipment and comply with all relevant safety regulations and industry standards.