Attachment 4 - Product Description_Range_Oven_Redacted.pdf
PDF 260 KB Posted
- Attached to
- Food Cooking, Baking, and Serving Equipment
- Solicitation number
- PAN40926P0000028261
About this file
This document is a specification sheet for a professional infrared induction stove to be procured for federal use (1 unit required).
The stove is a model BW2 with 6 infrared induction cooking fields, featuring modular construction suitable for heating food in pots or bratt pans. Key design specifications include: wall-mounted installation without socket or feet; stainless steel construction (REF NO 1.4301 or higher quality) with minimum material thicknesses of 2.0 mm for covering, 1.25 mm for rack, and 1.25 mm for appliance casing; glass ceramic cooking field encased in CNS contoured frame; separately adjustable infrared heating elements in multiple zones with stepless control and indicator lamps; seamlessly insertable and extendable induction cooking field; watertight design with U-shaped cover for water drainage; and substructure capability for oven and hot cupboard installation. Exterior dimensions are 1150 x 800 x 700 mm with 6 cooking fields at 270 mm diameter. The equipment must be CE-Certified, safe for food contact, corrosion-resistant, durable, easily cleanable, and resistant to pitting, chipping, and crazing.
Installation requirements include removal of existing equipment and connection of new equipment with power cord and plug (direct connected, 400V, 3-phase, 50Hz, 24.00 kW / 34.70 A, minimum 4.5m cable). Work must be performed during regular business hours Monday through Friday, 0800-1500, with access via dock, level floor, or elevator. Operator training and briefing for the stove are required once installation is complete. All work must comply with VDI 2052 standards.
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Text version
CNS contoured border around the glass ceramic cooking field.
The quality requirements described here and in the specifications are to be seen as the minimum customer requirement.
Professional kitchen range in modular construction as a standardised, complete cooking range. Suitable for heating food in pots or bratt pans as a directly heated system. The range with electric cooking fields must be equipped with a thermostatic control and at least 9 heating output levels.
The range must not have any open connection points, to enable easy cleaning and assure the highest standards of hygiene.
The induction field must be capable of being equipped with two induction or infrared heat sources in any combination.
The range covering against a wall (with the back or the side) must be chamfered upwards.
In addition, the entire cooking surface must be built into the cover so that it is completely watertight.
The cover around the cooking surface must be shaped in a U, so that water can collect in it and drain on the operation side. The top edges of the cooking surface and the cover must be on the same level.
The glass ceramic cooking field (Induction) must be encased in a surrounding CNS contoured frame to increase the mechanical strength of the glass ceramic cooking field.
If infrared heating is used, separately adjustable heating elements must be fitted in several zones under the cooking field to generate radiant heat, and to transfer this radiant heat through the glass ceramic surface to the food with practically no loss of energy.
The commercial kitchen range must be equipped with the following control, switching and adjusting elements:
Switch for stepless control of separately heated zones, indicator lamps for the status of the heating zones
The commercial kitchen range must be configured so that it can be fitted either with pairs of infrared radiation heating elements and / or induction cooking fields under one cooking field.
The commercial kitchen range must be equipped with a induction cooking field that can be inserted seamlessly in the range cover, and which can be extended to the right and left in the manner of a table leaf.
The commercial kitchen range must have a substructure that can be fitted with an oven.
File details come from the government source that posted it. Updated .