Attachment 2 - Block 2 RM 34 Cooking Island.pdf
PDF 1 MB Posted
- Attached to
- W912PB-23-R-3026 DFAC Kitchen Equipment
- Solicitation number
- W912PB-23-R-3026
- Issued by
-
Department of the Army
About this file
This pre-solicitation notice is for kitchen equipment to be installed at a dining facility (DFAC) on an Army base. The solicitation number is W912PB-23-R-3026 and seeks to acquire various items including work tables, tilting kettles, braising pans, and air fryers from manufacturers such as MKN and Alto-Shaam. The equipment will replace aging items and standardize the layout and working heights. Bidders must have expertise installing and removing kitchen equipment and comply with safety regulations. The work includes connecting new equipment to power and water lines, ensuring uniform heights, and testing equipment readiness. The installation work will take place Monday through Friday from 0800 to 1500 hours.
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Text version
430m m
850m m
6535mm
1000mm
W ork Table
6490mm
300mm
W ork Table
850m m
200mm
W ork Table
Kettle
1200mm
425mm W ork Table
Kettle
1200mm
19 24
Block 2 – Main Kitchen
1600mm
Pan Frying and Braising
1600mm
Pan Frying and Braising
1000mm
W ork Table
1000mm
W ork Table
1000mm
W ork Table
28 2100 x 1900mm Wall Stainless Steel30.3
749mm
Air Fryer29.2
600mm Air Fryer29.1
749mm
Air Fryer30.2
600mm
Air Fryer30.1
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: 200mm x 850mm x 900mm (+/-5mm)
RM34 B2 - Work Table 200
Manufactory: MKN Series: OPTIMA 850 or equal Type: 10019229 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:
Cooking kettle according to DIN 18855 for all-purpose cooking in liquid in commercial kitchens. Casing and cover are made completely of stainless steel. Visible surfaces with polished and satin finish, 320 (+/-10) 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. 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 (optional). Panel of the lower section can be taken off at the front for simple and cost-efficient service access. Equipped for installation of appliance feet which are adjustable in height (optional) 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 is completely tubed internally in accordance with water requirements for connection to the water supply mains provided by the customer.
Appliance equipped for connection to a power optimising system, including relay. Mixer tap with 400 mm swivel radius, 230 mm outlet height and 82 l/min (5 bar) discharge outlet.
RM34 B2 - Tilting Quick Boiling Kettle
Series: OPTIMA 850 or equal Type: 10019210 or equal Feet: 204252 or equal
Inner kettle of stainless steel with bottom curved upwards for optimal run-out. Seamlessly and tightly welded into the cover plate. Kettle with rim to prevent liquids flowing from the cover into the kettle. The quick boiling kettle is pivot mounted on the left and on the right in side frames with the pivot point very far forward for optimal pouring. Tillting by means of a crank handle tilting mechanism (self-locking gear unit) with retractable crank handle.
Extra large safety kettle drain valve with discharge screen. Stainless steel drain tap of the latest design in accordance with the statutory EU Regulation (migration of lead and nickel). Double walled, spring balanced hinged lid with swivel joint. Curved outer lid. Inner lid with double bead for condensate discharge, wear-free without gasket seal.
Energy saving heating system with separate steam generator. Competely integrated into the appliance. Low water and energy consumption with very short boiling times due to a closed system resistant to low pressure with automatic condensate return. Fast energy transfer and control due to a low process water volume of under 10 litres. Automatic level control and feed of process water, soft water is not required. With safety temperature liiter, pressure gauge and steam overpressure valve. Minimum service costs due to long maintenance intervals. Steam generator heated with tubular heating elements made of stainless steel. Even heating due to intelligent heating circuitry.
Temperature control for the food being cooked, combined with power selector switch with control lamp for the following processes: bringing to boil (100%), simmering (40%) and keeping warm (22%). Compensation of heat loss for silent (nucleate) boiling.
Automatic pressure regulation in the steam chamber up to 0.8 bar overpressure.
Capacity:
Total: 100L (+/-5L) Heat-up Time: 26 min (+/- 5 min)
Feet:
Set of appliance foot 200 mm high (4 feet)
Connecters:
Special connection profile for lateral connection of 2 food service appliances.
Accessories:
Boiling inserts - 2 pieces made of stainless steel, round pair of lifting hooks Straining sieve, square holes 8 mm
Exterior Dimension:
wxdxh: 1200mm x 850mm x 900mm (+/-5mm)
Electric Specs:
Energy Source:
Plug:
Cable:
400V, Triple Phase, 50 HZ direct connection minimum of 3m
Connected load 21kW (3 x 40Am) 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.
0800-1500. Equipment must be delivered including Power Cord and Plug.
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 kettle according to DIN 18855 for all-purpose cooking in liquid in commercial kitchens. Casing and cover are made completely of stainless steel. Visible surfaces with polished and satin finish, 320 (+/-10) 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. 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 (optional). Panel of the lower section can be taken off at the front for simple and cost-efficient service access. Equipped for installation of appliance feet which are adjustable in height (optional) 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 is completely tubed internally in accordance with water requirements for connection to the water supply mains provided by the customer.
Appliance equipped for connection to a power optimising system, including relay. Mixer tap with 400 mm swivel radius, 230 mm outlet height and 82 l/min (5 bar) discharge outlet.
RM34 B2 - Tilting Quick Boiling Kettle
Series: OPTIMA 850 or equal Type: 10019210 or equal Feet: 204252 or equal
Inner kettle of stainless steel with bottom curved upwards for optimal run-out. Seamlessly and tightly welded into the cover plate. Kettle with rim to prevent liquids flowing from the cover into the kettle. The quick boiling kettle is pivot mounted on the left and on the right in side frames with the pivot point very far forward for optimal pouring. Tillting by means of a crank handle tilting mechanism (self-locking gear unit) with retractable crank handle.
Extra large safety kettle drain valve with discharge screen. Stainless steel drain tap of the latest design in accordance with the statutory EU Regulation (migration of lead and nickel). Double walled, spring balanced hinged lid with swivel joint. Curved outer lid. Inner lid with double bead for condensate discharge, wear-free without gasket seal.
Energy saving heating system with separate steam generator. Competely integrated into the appliance. Low water and energy consumption with very short boiling times due to a closed system resistant to low pressure with automatic condensate return. Fast energy transfer and control due to a low process water volume of under 10 litres. Automatic level control and feed of process water, soft water is not required. With safety temperature liiter, pressure gauge and steam overpressure valve. Minimum service costs due to long maintenance intervals. Steam generator heated with tubular heating elements made of stainless steel. Even heating due to intelligent heating circuitry.
Temperature control for the food being cooked, combined with power selector switch with control lamp for the following processes: bringing to boil (100%), simmering (40%) and keeping warm (22%). Compensation of heat loss for silent (nucleate) boiling.
Automatic pressure regulation in the steam chamber up to 0.8 bar overpressure.
Capacity:
Total: 100L (+/-5L) Heat-up Time: 26 min (+/- 5 min)
Feet:
Set of appliance foot 200 mm high (4 feet)
Connecters:
Special connection profile for lateral connection of 2 food service appliances.
Accessories:
Boiling inserts - 2 pieces made of stainless steel, round pair of lifting hooks Straining sieve, square holes 8 mm
Exterior Dimension:
wxdxh: 1200mm x 850mm x 900mm (+/-5mm)
Electric Specs:
Energy Source:
Plug:
Cable:
400V, Triple Phase, 50 HZ direct connection minimum of 3m
Connected load 21kW (3 x 40Am) 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) wxdxh: 425mm x 850mm x 900mm (+/-5mm)
RM34 B2 - Work Table 425
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:
Multifunctional cooking appliance according to DIN 18857 for all-purpose application in commercial kitchens. 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 (+/-5mm) 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 feet which are adjustable in. 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. Mixer tap with 400 mm swivel radius, 230 mm outlet height and 82 l/min (5 bar) discharge outlet.
Hygienically formed pan of stainless steel, appropriate for Gastronorm containers, corner radii up to 52.5 mm, with Power-Block sandwich frying plate bottom. With two separately adjustable heating zones. 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. Pan with 25 mm (+/-3 mm) high rim and optimised spout outlet for very short
RM34 B2 - Pan Frying and Braising
Manufactory: MKN Series: OPTIMA 850 or equal Type: 10019142 or equal Feet: 204252 or equal pouring times. Pan is pivot mounted in side frames with the pivot point very far forward for optimal pouring. Tillting by means of a crank handle tilting mechanism (self-locking gear unit) with retractable crank handle. Double walled, insulated, spring balanced hinged lid with swivel joint. Inner lid with the drip edge in the kettle rim for condensate discharge. Wear-free without gasket seal.
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.
Capacity:
Total: 116L (+/-5L) Usable Volume: 97L (+/-5L)
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: 1600mm x 850mm x 900mm (+/-5mm)
Electric Specs:
Energy Source: 400V, Triple Phase, 50 HZ Plug: direct connection Cable: minimum of 3m Connected load 14,4kW (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:
Multifunctional cooking appliance according to DIN 18857 for all-purpose application in commercial kitchens. 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 (+/-5mm) 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 feet which are adjustable in. 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. Mixer tap with 400 mm swivel radius, 230 mm outlet height and 82 l/min (5 bar) discharge outlet.
Hygienically formed pan of stainless steel, appropriate for Gastronorm containers, corner radii up to 52.5 mm, with Power-Block sandwich frying plate bottom. With two separately adjustable heating zones. 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. Pan with 25 mm (+/-3 mm) high rim and optimised spout outlet for very short
RM34 B2 - Pan Frying and Braising
Manufactory: MKN Series: OPTIMA 850 or equal Type: 10019142 or equal Feet: 204252 or equal pouring times. Pan is pivot mounted in side frames with the pivot point very far forward for optimal pouring. Tillting by means of a crank handle tilting mechanism (self-locking gear unit) with retractable crank handle. Double walled, insulated, spring balanced hinged lid with swivel joint. Inner lid with the drip edge in the kettle rim for condensate discharge. Wear-free without gasket seal.
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.
Capacity:
Total: 116L (+/-5L) Usable Volume: 97L (+/-5L)
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: 1600mm x 850mm x 900mm (+/-5mm)
Electric Specs:
Energy Source: 400V, Triple Phase, 50 HZ Plug: direct connection Cable: minimum of 3m Connected load 14,4kW (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) wxdxh: 300mm x 850mm x 900mm (+/-5mm)
RM34 B2 - Work Table 300
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) wxdxh: 1000mm x 850mm x 900mm (+/-5mm)
RM34 B2 - Work Table 1000
Series: OPTIMA 850 or equal Type: 10019080 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)
Series: OPTIMA 850 or equal Type: 10019080 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)
Series: OPTIMA 850 or equal Type: 10019080 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…
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