Attachment 3 - Product Description_Pressure_Bratt_Pan_Tilting_Redacted.pdf

POS. 2.3 and 2.4 Pressure Bratt Pan Tilting

Design and Construction Features:

Pressure Bratt Pan Tilting Capacity: 165 liters (+/- 2 Liters) Operating unit with touch screen outside the apparatus.

Appliance equipped for connection to external steam generator High-speed.

Integrated Power Management System (PMS) to reduce total connection value and to reduce energy costs in cooking groups with 3 to 12 appliances. PMS must function independently of any energy optimising station on the customer's site.

Motorized tilting (easy-tilt electronic): An adjustable tilting mechanism with an electronic hand wheel mounted at an ergonomic height. The tilting mechanism must be corrosion resistant.

When tilting the appliance, the heating system must switch off automatically to avoid scorching on the drained surface.

Drain valve made from material stainless steel diameter (including retention sieve and litre scale) No chrome plated brass allowed!

Mixer tap 3/4" Connection to external power limitation 1 bottom plate

Function:

Multifunctional frying and cooking appliance with an electric heating system, and equipped with programmable process control suitable for unlimited use in the following cooking processes: (frying, cooking, cooking delicate foods without scorching, automatic continuous cooking, low-temperature overnight cooking, all pressure cooking processes, steaming) It must be possible to carry out all cooking processes to precisely the degree, fully automatically and without supervision.

Functional quality specifications:

Integrated Power Management System (PMS) to reduce total connection value and energy costs in cooking groups with 3 to 12 appliances. PMS must function independently of any energy optimising station on the customer's site.

Heavy duty, durable, non-warping construction for commercial use:

Bratt bottom made from material steel (REF NO 1.0345/1.4435 or higher quality) Basin (body) made from material steel (REF NO 1.4404 or higher quality) Covering made from material steel (REF NO 1.4307 or higher quality) Appliance casing made from material steel (REF NO 1.4301 or higher quality) Lid casing made from material steel (REF NO 1.4307 or higher quality) Multifunction valve made from material steel (REF NO 1.4308/1.4305 or higher quality) No supporting aluminium elements be used!

The walls of the pan body, supporting frame, lid, all cladding and reinforcing elements must be, without exception, made from chrome nickel steel (CNS).

The non-warping bratt bottom must be made of ingot steel, and the frying surface must be plated with chrome nickel molybdenum steel (CNMS). This assures excellent temperature stability, as well as balanced heat distribution over the entire frying surface. Even when heated to the maximum, it must be possible to quench the surface repeatedly with cold water, without causing any warping effects.

The bottom and radii must be 10mm (+/-0.1mm) above the frying surface, free of any welding seams (non-warping and corrosion resistant).

The bratt bottom must be plane with no slope whatsoever.

To ensure hygienic and residue-free cleaning, the bratt bottom must be ground and brushed.

To ensure the best possible heat transfer, the closely arranged heating elements, sheathed in CNS and in recessed half-groove formation must be counter-sunk into the bratt bottom.

Bolted bratt bottoms with aluminium cores for heat accumulation are not allowed!

The frying pan with gastro norm (GN) dimensions must have rounded corners and a pouring lip integrated in the pan wall, which allows pouring of smallest quantities independent of fill level.

The edge covering of the frying pan should be chamfered on the outside and have a 10mm (+/-0.2mm) high anti-drip bead on the inside.

All cladding, as well as the pan body, must have a minimum insulation thickness of 40mm. The bratt bottom must be equipped with 3-layer insulation panels with a minimum thickness of 60mm (+/- 3mm).

The tilting mechanism must be controlled with a free-moving, self-locking and precise hand wheel, placed at an ergonomic height (easy-tilt). The tilting mechanism must be corrosion resistant. When tilting the appliance, the heating system must switch off automatically to avoid scorching on the drained surface.

The pressure lid must be spring-released, double-walled and equipped with an insulated handle, as well as having a slight incline toward the front of the appliance.

The lid must cover the lock from the top without joints. For stability, the lid must be equipped with bearings on both sides. All connection lines between the lid and the appliance must be integrated in the hinges and these must be completely closed on all sides.

The lid seal must be grease and acid-resistant.

The built-in safety lock for single-handed operation must prevent lid opening under any circumstances during pressure cooking processes.

A multifunction valve made entirely of CNS must be built into the pressure lid to automatically ventilate the cooking chamber and to display pressure by means of a positive pressure gauge.

The valve must be designed for manual opening and closing. For cleaning, the valve must be dishwasher-proof and removable/mountable without tools.

This requirement also applies to the pressure gauge. The valve inlet must be equipped with a deflector panel to prevent clogging, e.g. by food. If the deflector plate is missing, pressure build up shall not be possible. Furthermore, the valve must be protected from chemical and mechanical effects. All the valve's visible surfaces above the lid shall be ground and polished.

The appliance must be equipped with lid cooling so that food is not cooled through re-cooling and to achieve better cooling performance independent of the type of food being cooked.

When increasing food quantity, no change in the coverage degree of cooling surfaces may occur, in order to avoid a decline in cooling performance.

The operating unit must be installed ergonomically, arranged at eye level, as glass display with touch screen, without protruding switching and control elements.

For improved hygiene and to avoid unnecessary cleaning, the appliance may not have any drainpipes in the cover.

For hygienic reasons, it must be possible to visually inspect all openings leading from the cooking chamber.

For easy cleaning and care, the appliance must be designed without corners which can accumulate dirt. In addition, it must be possible to connect the appliance front and cover to other appliances without joints and permanently by means of the CNS hygienic link. Different thermal expansions on the appliance covers must be balanced out by the hygienic link.

Mechanical quality specifications:

Appliance degree of water protection IPX6 and IPX9k for High Pressure Cleaning Heating medium electric with reinforced heating rods sheathed in CNS Minimum material thickness of bratt bottom: 18mm ingot steel and 3mm CNS Minimum material thickness of body, covering, console: 2.5mm Minimum material thickness of appliance casing: 1.25mm Minimum material thickness of lid casing: 1.25mm Appliance protection class IPX6 Appliance protection class IPX9k for high pressure cleaning

Mounting type:

Wall mounting without socket to an existing Installation wall.

The quality requirements described here and in the specifications are to be seen as the minimum customer requirement.

Control Quick Cook Select (QCS):

Operating unit outside the apparatus.

Separate control unit, ergonomically arranged at eye level, as glass display with touch screen, without protruding switching and control elements. Mounted by means of a sufficiently dimensioned CNS round tube, which is sturdily fixed to the cover of the appliance, bent at an ergonomic angle to the operating side and at the end of which the operating unit is safely and water tightly installed in a CNS housing.

All control lines are installed inside the CNS round tube.

High-speed:

Additional operation mode with direct steam injection for blanching and regenerating (High-speed) without heating up the pan bottom.

Simultaneous digital display of actual and nominal temperature.

Simultaneous digital display of cooking process residual and actual time.

Switch-over from temperature to performance control (cooking levels).

It must be possible to change process values in active status.

Fixed cooking programmes for the most common preparation modes such as searing, frying, braising, boiling, blanching, poaching, sous vide cooking with and without core temperature probe, overnight cooking, low temperature cooking and pressure cooking Disk space for minimum of 400 cooking programmes, each with up to 5 cooking phases for pre-programmed and programmable processes.

Temperature-controlled cooking process with automatic pressure control system

(PCS).

Pre-selection key (start delay) for delayed process start in minute increments.

Pre-heating function with acoustic and visual ready signal.

Temperature dependent cooking start time.

Optothermal to prevent accumulation or scorching of delicate foods. The control must automatically determine the optimal temperature for the food by means of a temperature probe.

Fully automatic process for over-pressure cooking and steaming processes with the following phases:

Automatic ventilation of the cooking chamber during the heat-up phase if required The appliance must re-ventilate automatically, in order to guarantee a balanced cooking result.

Overpressure cooking with automatic heat control and cooking chamber pressure monitoring.

Pressure reduction at the end of the cooking time by means of automatic lid cooling (pressure reduction < 1 min).

Visual and acoustic signal of process end and storage of the last started values.

Contactors built into the appliance.

Keypad lock to prevent unintentional change of control / operation mode.

Integrated protection against short voltage interruptions (< 30 seconds).

Effective device for prevention of condensate build-up on electrical parts.

The control is installed in an integrated, closed switch box.

Drain valve:

The appliance must be equipped with a drain valve made from material (REF NO

1.4308 /1.4031) with a straight drain spout for fast, controlled draining of contents. The drain valve is a rotary piston valve which closes without a cone. The drain valve must be equipped with a heat-insulated operating handle, that can be easily disassembled for cleaning and that is equipped with protection to prevent unintentional opening of the lid. A removable retention/plug-in sieve with an easily readable litre scale must be mounted in front of the drain inlet.

In order to use the entire surface, the drain channel must pass through the pan wall in the front, without penetrating the pan bottom.

Mixer tap ¾ “with drip-stop.

Connection to power limitation system with separate control line.

Core temperature probe with minimum of 6-point measurement, ergonomic T-handle and magnet holder.

The core temperature probe cabling must pass through the hinge (no visible cables!).

Accessories:

2 Scoop 2 liters, made of stainless steel non perforated 2 Scoop 2 liters, made of stainless steel perforated 2 Hanging strap in front near pouring spout 6 Hanging strap short for GN containers, per piece

Operator Training:

Briefing and training for new equipment ‐ once unit has been installed.

POS. 2.2

High-speed Steam Generator

Design and Construction Features:

Steam generator to supply food-quality steam to pressure kettle. With automatic two-point water feed, all the necessary safety equipment and two steam connections.

Mounting type:

Wall mounting without socket to an existing Installation wall.

The quality requirements described here and in the specifications are to be seen as the minimum customer requirement.

Function:

Steam generator to supply food-quality steam to cooking and frying appliances.

Construction:

Steam boiler made from material steel (REF NO 1.4404 or higher quality) Appliance casing made from material (REF NO 1.4301 or higher quality) No supporting aluminium elements be used!

The steam boiler and lines must be heat insulated.

The steam boiler, reinforced heating rods, all cladding and reinforcing elements must be, without exception, made from chrome nickel steel (CNS).

Standards are two steam connections for the alternate operation of two stationary cooking appliances.

Mechanical quality specifications:

Heating medium electric with reinforced heating rods sheathed in CNS Minimum material thickness of steam boiler: 2.0mm CNS steel (REF NO 1.4435 or higher quality) Minimum material thickness of covering: 2.5mm sound absorbing.

Minimum material thickness of appliance casing: 1.25mm Minimum material thickness of mineral fibre mat: 40mm Appliance protection class IPX9k for high pressure cleaning