Attachment 5 - Product Description_Steam_Kettle_Redacted.pdf

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 (REF NO 1.4308/1.4031 or higher quality) diameter NW50 (including retention sieve and litre scale) No chrome plated brass allowed!

Mixer Tap 3/4".

Connection to external power limitation.

Retaining sieve.

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.

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

Basin (bottom) made from material steel (REF NO 1.4404 or higher quality) Basin (body) made from material steel (REF NO 1.4404 or higher quality) Cover 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) No supporting aluminium elements may be used!

The basin, heating system, supporting frame, lid, all cladding panels and reinforcing elements must be, without exception, made from chrome nickel steel (CNS).

The cooking pan must be round with large radius.

The pan bottom must be plane.

The appliance cover and cooking pan must be connected together without joints.

The pan rim must be equipped with a 10mm (+/- 0.5mm) high anti-drip bead.

The kettle with indirect heating must be equipped with a maintenance-free vacuum heating system with uniform heat transfer (without water injection) The high efficiency of the closed vacuum heating system must assure a very fast heating up time with a minimum of energy use.

The heating system must reach a maximum operating overpressure of 1.5 bar in order to reach a temperature of 127°C on the kettle bottom.

Depending on the required appliance specification, the heating system must be designed for: indirect heating with electrical energy.

The lid must be spring-released, double-walled and equipped with an insulated handle.

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.

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

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.

Function:

Multifunctional cooker with indirect and direct heating system (see appliance specification), and equipped with programmable process control suitable for unlimited use in the following cooking processes:

Boiling, Cooking delicate foods without scorching, Sweating, Automatic continuous cooking, Low-temperature overnight cooking It must be possible to carry out all cooking processes to precisely the degree, fully automatically and without supervision.

Control System 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.

Simultaneous digital display of actual and nominal temperature and 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 boiling, blanching, poaching, sous vide cooking with and without core temperature probe, overnight cooking, and low temperature 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.

Pre-selection key (start delay) for delayed process start with 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.

Visual and acoustic display to signal end of process and saving the last used values Contactors built into the appliance.

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

Integrated protection against short voltage interruptions (< 30 seconds)