Attachment 1 - Salient Characteristics.pdf
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- Solicitation number
- FA524026QM112
About this file
This document is a Requirement Description with Salient Characteristics for kitchen equipment procurement as part of a "Top of the Rock Equipment" acquisition.
The requirement specifies three pieces of commercial kitchen equipment with detailed performance and physical specifications. The Dishwasher must be a conveyor model constructed of stainless steel, measuring 90 inches in length, 90 inches in height, and 30 inches in width, with capacity to process a minimum of 150 racks per hour. It requires built-in water tanks capable of heating to 180°F with 15 kW capacity, de-lime capability, pumped rinse system, and power scraper functionality. The unit must accommodate full-size sheet pans horizontally with a 19.5-inch-high by 22-inch-wide opening, operate left to right, and feature optional water softener capability. The water source connects at the rear right side with electrical requirements of 208V, 60 Hz, 3-phase, 90 amps. The Blast Chiller must operate on 208V/60/1-phase power not exceeding 18 amps, utilize EPA-compliant refrigerant, cool food from 165 degrees to 41 degrees in 90 minutes or less, and provide minimum pan capacity of 24 pans (12" x 20" x 2.5") or 12 pans (18" x 26"), with at least 6-inch legs and external touch screen temperature display. The Tilt Skillet, Electric must have a 35 to 45 gallon cooking capacity in durable stainless steel, operate on standard 208V, 60Hz electrical service, measure between 40 and 48 inches in height, and feature multi-zone heating with adjustable temperature range from 80°F to 480°F, hinged cover, floor-mounted frame, and smooth tilting mechanism suitable for high-volume kitchen operations.
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REQUIREMENT DESCRIPTION WITH SALIENT CHARACTERISTICS
In detail, please describe those physical, functional, performance, or material element qualities of an item that are essential to ensure that the intended use of the item can be satisfactorily realized.
| Text1: Description for Top of the Rock Equipment |
| Text2: Dishwasher |
The conveyor dishwasher will be placed against a wall and must fit within the available space of 90 inches in length, 90 inches in height, and 30 inches in width, aligning with the current setup. It must be constructed of stainless steel to resist corrosion and mechanical wear and must include insulated hinged doors for safety, along with built‑in diagnostics and troubleshooting capabilities. The unit must have built‑in water tanks capable of heating water to a minimum of 160°F, with a final rinse temperature of 180°F, supported by 15 kW of tank heating capacity. It must include de‑lime capability, a pumped rinse system that provides a high‑powered internal rinse before the final rinse, and a power scrapper to remove buildup from dishes. The dishwasher must process a minimum of 150 racks per hour and provide a standard opening of 19.5 inches high by 22 inches wide, allowing a full‑size sheet pan to fit horizontally. The conveyor must be able to operate from left to right, and the unit must offer an optional water softener that is not required for operation. The entrance must be on the right side, not the front side. The water‑source hose must connect at the rear right side, and the electrical requirement is 208V, 60 Hz, 3‑phase, 90 amps.
Blast Chiller Must be electric (208v/60/1-phase power supply not to exceed 18 Amps), stainless steel inside and out, cool food from 165 degrees to 41 degrees in 90 minutes or less, system must use an environmentally-friendly, EPA-compliant refrigerant. Must be reach in and have a minimum of (24) 12" x 20" x 2.5" or (12) 18" x 26" pan capacity, must have at least 6" legs to keep it off the ground. Have a touch screen on the outside that shows temperature of food.
Tilt Skillet, Electric The essential qualities for an electric tilting braising pan include a cooking capacity in the 35 to 45 gallon range, built from durable stainless steel to ensure even heat distribution and long‑term reliability. The unit should operate on standard 208V, 60Hz electrical service to match DFAC utility requirements and generally stands between 40 and 48 inches high. The pan should support boiling, braising, sautéing, searing, simmering, and retherming, with consistent heating across the entire surface. A multi‑zone heating setup with an adjustable temperature range from about 80°F to 480°F allows operators to manage different cooking needs. A hinged cover, stable floor‑mounted frame, and smooth tilting mechanism help ensure safe and efficient operation in a high‑volume kitchen.
File details come from the government source that posted it. Updated .