Attachment 3 - Block 3 RM 04 Cooking Island.pdf

320m m

850m m

6000mm

1200mm

Kettle

6020mm

600mm

W ork Table

850m m

300mm

W ork Table

800mm W ork Table

35 40

Block 3 – Short Order

800mm

Range

800mm

W ork Table

1100mm

W ork Table

1600mm

Pan Frying and Braising

2100 x 1900mm Wall Stainless Steel47.1

749mm

Air Fryer32

749mm

Air Fryer33

600mm

Air Fryer34

600mm

Air Fryer34

600mm

W ork Table

800mm

Griddle

300mm

W ork Table

800mm

W ork Table

200mm

W ork Table

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)

RM04 B3 - 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:

Multi‐Cook Oven, electric.

(3) Three individually controlled cooking chambers.

Holds (3) three half‐size sheet pans or (3) three full‐size pans (GN‐1/1).

Programmable touch screen controls with Structured Air Technology.

Double pane glass door.

Interior LED cavity lighting.

Vent less catalytic converter.

Includes: (1) one wire rack & (2) two jet plates per cooking chamber.

Corrosion resistant steel construction.

Grease Filter Kit (Note: one kit required per chamber)

Simple controls, standard:

Advanced control that is intentionally designed simple with intuitive, user‐friendly interface.

Control temperature, fan speed and cook time for each oven chamber individually.

Create and program up to 1024 recipes with up to 3 cooking stages/steps.

Choose between one‐touch recipe cooking or manual cooking.

In manual cooking set timer/dual timer (2 foods in 1 chamber) temperature, air/fan speed per chamber.

Progress bar.

When turning off, oven goes into cool down mode prior to completely shutting off min 2 languages (English and German) Display temperature in °F or °C

Operator Training:

Briefing and training for air fryer ‐ once unit has been installed.

RM04 B3 - Air Fryer w/Stand

Manufactory: Alto Shaam Air Fryer Model No: VMC‐H3HW or equal Stand Model No: 5033358

Equipment Stand:

Top shelf, flat top (no backsplash) All edges edged down, heavy-duty strong construction, minimum capacity of 142kg for the equipment stand.

1 set of heavy-duty casters - 2 swivels, and 2 swivels with brake.

Exterior Dimension:

Air Fryer Exterior wxdxh: 600mm x 986mm x 1013mm (+/-5mm) Stand Exterior wxdxh: 749mm x 845mm x 1092mm (+/-5mm)

Electric Specs:

Energy Source: 400V, Single Phase, 50Hz Plug: 400V - 32Am Cable: Minimum of 4.5m 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:

Multi‐Cook Oven, electric.

(3) Three individually controlled cooking chambers.

Holds (3) three half‐size sheet pans or (3) three full‐size pans (GN‐1/1).

Programmable touch screen controls with Structured Air Technology.

Double pane glass door.

Interior LED cavity lighting.

Vent less catalytic converter.

Includes: (1) one wire rack & (2) two jet plates per cooking chamber.

Corrosion resistant steel construction.

Grease Filter Kit (Note: one kit required per chamber)

Simple controls, standard:

Advanced control that is intentionally designed simple with intuitive, user‐friendly interface.

Control temperature, fan speed and cook time for each oven chamber individually.

Create and program up to 1024 recipes with up to 3 cooking stages/steps.

Choose between one‐touch recipe cooking or manual cooking.

In manual cooking set timer/dual timer (2 foods in 1 chamber) temperature, air/fan speed per chamber.

Progress bar.

When turning off, oven goes into cool down mode prior to completely shutting off min 2 languages (English and German) Display temperature in °F or °C

Operator Training:

Briefing and training for air fryer ‐ once unit has been installed.

RM04 B3 - Air Fryer w/Stand

Manufactory: Alto Shaam Air Fryer Model No: VMC‐H3HW or equal Stand Model No: 5033358

Equipment Stand:

Top shelf, flat top (no backsplash) All edges edged down, heavy-duty strong construction, minimum capacity of 142kg for the equipment stand.

1 set of heavy-duty casters - 2 swivels, and 2 swivels with brake.

Exterior Dimension:

Air Fryer Exterior wxdxh: 600mm x 986mm x 1013mm (+/-5mm) Stand Exterior wxdxh: 749mm x 845mm x 1092mm (+/-5mm)

Electric Specs:

Energy Source: 400V, Single Phase, 50Hz Plug: 400V - 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.

2 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:

Multi‐Cook Oven, electric.

(3) Three individually controlled cooking chambers.

Holds (3) three half‐size sheet pans or (3) three full‐size pans (GN‐1/1).

Programmable touch screen controls with Structured Air Technology.

Double pane glass door.

Interior LED cavity lighting.

Vent less catalytic converter.

Includes: (1) one wire rack & (2) two jet plates per cooking chamber.

Corrosion resistant steel construction.

Grease Filter Kit (Note: one kit required per chamber) 1 set of heavy-duty casters - 2 swivels, and 2 swivels with brake.

Simple controls, standard:

Advanced control that is intentionally designed simple with intuitive, user‐friendly interface.

Control temperature, fan speed and cook time for each oven chamber individually.

Create and program up to 1024 recipes with up to 3 cooking stages/steps.

Choose between one‐touch recipe cooking or manual cooking.

In manual cooking set timer/dual timer (2 foods in 1 chamber) temperature, air/fan speed per chamber.

Progress bar.

When turning off, oven goes into cool down mode prior to completely shutting off min 2 languages (English and German) Display temperature in °F or °C

Operator Training:

Briefing and training for air fryer ‐ once unit has been installed.

RM04 B3 - Air Fryer w/Caster

Manufactory: Alto Shaam Air Fryer Model No: VMC‐H3HW‐ or equal

Air Fryer Exterior wxdxh: 600mm x 1013mm x 993mm (+/-5mm)

Electric Specs:

Energy Source: 400V, Single Phase, 50Hz Plug: 400V - 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: 800mm x 850mm x 900mm (+/-5mm)

RM04 B3 - Work Table 800

Series: OPTIMA 850 or equal Type: 10018322 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:

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.

RM04 B3 - Range with 4-zone chrome plated

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) 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: 600mm x 850mm x 900mm (+/-5mm)

RM04 B3 - Work Table 600

Series: OPTIMA 850 or equal Type: 10018323 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

RM04 B3 - Griddle

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: 800mm 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 20Am) 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: 600mm x 850mm x 900mm (+/-5mm)

RM04 B3 - Work Table 600

Series: OPTIMA 850 or equal Type: 10018323 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: 300mm x 850mm x 900mm (+/-5mm)

RM04 B3 - 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:

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.

RM04 B3 - 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…