Core+Equipment+Listing.xls
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- Full Food Services JBSA Lackland TX
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- FA3016-16-R-0041
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Core Equipment List 2
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Fruit & Veggie
| Name | NSN / Manufacturer Model Number | Life Cycle Years | Single Station 1-80 | Single Station 81-150 | Single Station 151-400 | Multi Station 401-650 | Multi Station 651-1000 |
| Vegetable Cutting/Slicing Machine, Table Model, w/power hub and attachments | 7320-01-023-0428 | 5 | 1 | 1 | 1 | 1 | 1 |
| Sink, Vegetable Prep - 3 Compartment w/drain board, splash back/garbage disposal mount | 10 | 1 | 1 | 1 | 1 | 1 | |
| Potato Peeling Machine, Floor Mounted - Pound Capacity | 8 | 1 to 50 | 1 to 50 | 1 to 50 | 1 to 80 | 1 to 80 | |
| Garbage Disposal, 5 HP | 8 | 1 | 1 | 1 | 1 | 1 | |
| Shelving, Wire, Pot & Pan, 6 ft Mobile set | 8 | 1 | 2 | 2 | 3 | 4 | |
| Knife Set, Chef’s Set w/Tabletop Butcher Block Storage Wedge | 2 | 1 | 1 | 1 | 1 | 1 | |
| Table, Vegetable Preparation, Mobile -w/ undershelf and locking casters 4-6 ft | 7320-01-008-7637 | 10 | 2-4ft | 3-4ft | 2-6ft | 3-6ft | 4-6ft |
| Table, Food Prep w/rear splash back and built in cutting board - 4-6ft (Goes with above Sink) | 10 | 1-4ft | 1-4ft | 1-6ft | 1-6ft | 1-6ft | |
| Refer, Self Contained 65 Cu Ft - w/glass drs - visual access without opening/bullet foot leg | 4110-01-009-3738 | 5 | 1 | 1 | 1 | 2 | 2 |
| Ingredient Bin/Vegetable Crisper - plastic w/lids on casters/drain for lettuce/potato prep/ storage | 4 | 2 | 2 | 3 | 4 | 5 | |
| Vegetable Slicers, Manual - Variety of table operated units slice tomatoes/dice vegetables/core/wedge fruit/vegetables | 3 | Set | Set | Set | Set | Set | |
| Hand Dryer, electric, wall mounted. Designed for use near/around above sinks. Allows for hands off start-up by either remote arm switch, of electronic sensor. | 5 | 1 | 1 | 1 | 2 | 4 | |
| Can Opener, Table mounted | 3 | 1 | 1 | 1 | 1 | 1 |
Bulk Prep & Cooking
| Name | NSN / Manufacturer Model Number | Life Cycle Years | Single Station 1-80 | Single Station 81-150 | Single Station 151-400 | Multi Station 401-650 | Multi Station 651-1000 |
| Pan, Frying and Braising 30 Gal Cap - w/power tilt for touchless hands-off operation, line pan holder that attaches to lip for ease of transferring final products to serving pans. | 7310-00-758-5564 | 4 | 1 | 1 | 1 | 2 | 2 |
| Combi Oven - Dry heat/steam/Combo of both - w/roll-in rack. Designed to cook in standard gastronome line pan. Doors should contain at least one glass door visual checks wo/opening, saving energy. | 5 | 1 | 1 | 1 | 2 | 3 | |
| Convection Oven, Double Stack - Deep cavity type w/multi speed fan Hi/L/fan off option. Cook/hold capability meets multi menu demands. Doors should contain at least one glass door to allow for visual checks wo/opening, saving energy. | 7310-00-353-5653 | 5 | 1 | 1 | 2 | 2 | 3 |
| Kettle, Steam, Self-Generating, Twin 5-6 Gal Capacity. Independent Tilting Kettles. Should contain drain in mounting table w/filter catch/water faucet bib reaches both units/aids clean-up. | 5 | 1 | 1 | 1 | 1 | 1 | |
| Kettle, Steam, Self-Generating, Single, 20 Gal Capacity. Independent Tilting Kettle. Should contain drain in mounting table w/filter catch/water faucet bib that aids in clean-up. | 5 | 1 | 1 | 1 | 1 | 1 | |
| Range, Char-Grill Top, w/Backshelf Broiler option - Allows chargrilling main entrees in the back of the house. Backshelf broiler aids in browning/toasting items like garlic bread/lobster tails. | 8 | 1 | 1 | 2 | 2 | 3 | |
| Deep Fat Frying Station, Fully Automated - Self contained fryers, automatic lift baskets, multistation timers and touchless filter system. Unit also contains a dumping station with an overhead heat lamp. Total rated pound capacity referenced. | 5 | 60 | 90 | 120 | 180 | 360 | |
| Freezer, Upright, 20 Cu Ft - Used to store deep fat fryer items | 6 | 1 | 1 | 1 | 1 | 1 | |
| Mixing Machine, Food, Vertical - Quart Capacity | 8 | 20 | 20 | 40 | 40 | 40 | |
| Ice Making Machine, Cube/Cubelet - Pound Capacity Per 24 Hr period with a storage bin that will hold 12 hours of 24hr capacity. | 5 | 150 | 250 | 450 | 800 | 1000 | |
| Breading Machine, Table top - Cylindrical w/electric motor. Designed to eliminate hand breading | 8 | 1 | 1 | 1 | 1 | 1 | |
| Meat Tenderizer - Elec, table top w/removable blades and guards for easy clean-up | 5 | 1 | 1 | 1 | 1 | 1 | |
| Food Cuter (Buffalo Chopper) w/ power hub/attachments. Table top w/removable bowl/blades | 5 | 1 | 1 | 1 | 1 | 1 | |
| Table, Food Preparation, Chef’s style - with overhead utensil rack, and center above table shelf for storage of plastic wrap, recipe cards and hot pads. Bullet foot 4-6ft | 10 | 1-4ft | 2-4ft | 2-6ft | 4-6ft | 6-6ft | |
| Table, Food Preparation - with hand washing sink built-in to center of table. Bullet foot - 4-6ft | 10 | 1-4ft | 1-4ft | 1-6ft | 2-6ft | 4-6ft | |
| Meat Slicer, w/built-in portion scale, 1/2 HP, automatic. Scale automatically shuts machine off when portion is sliced. Hands free automatic operation capability. Deli Style | 6 | 1 | 1 | 1 | 1 | 1 | |
| Hand Dryer, electric, wall mounted. Designed to be near or around above sinks. Allows for hands off start-up by either remote arm switch, of electronic sensor. | 5 | 1 | 1 | 1 | 2 | 4 | |
| Ice Making Machine, Crushed - Pound Capacity Per 24 Hr period w/storage bin that will hold at least 12 hours of 24hr capacity. | 5 | 150 | 250 | 450 | 800 | 100 | |
| Shelving, Wire, Pot & Pan, 6 ft Mobile set | 8 | 1 | 2 | 2 | 3 | 4 | |
| Can Opener, Table mounted | 3 | 1 | 1 | 1 | 1 | 1 | |
| Knife Set, Chef’s Set with Tabletop Butcher Block Storage Wedge | 2 | 1 | 2 | 2 | 4 | 6 | |
| *Wok Station - Self contained, electric/gas, portable - Allows for stir fry of main entree items in main kitchen area. Size/number of woks should be determined by the anticipated demand. Woks are removable for easy clean-up. Item may be worked into main entree or snack entree station for better customer and eye appeal if space is available | 8 | 1 | 1 | 1 | 1 | 1 |
Servingline Area Entree
| Name | NSN / Manufacturer Model Number | Life Cycle Years | Single Station 1-80 | Single Station 81-150 | Single Station 151-400 | Multi Station 401-650 | Multi Station 651-1000 |
| Menu board system, Electronic, remotely controlled from central information system or attached to cash register system. System allows for “hands-off” transfer of information to the main entree station area. Number of lines and display boards are predicated on size of facility. General rule of thumb is to post at entrance and near each separate station. System should also allow for roll over of information to limit the number of displays needed and aid in advertisement of specials and public messages | 10 | 1 | 1 | 1 | 1 | 1 | |
| Cart, tray, cutlery and napkin dispenser - Mobile unit that has overback cutlery dispensers, tube or flat style for customers to pick-up cutlery, center self rising napkin dispenser and self rising tray dispenser. Size is predicated on number of settings needed during meal period. Additional units can be set and stored ready for use in the Dishwashing area. | 5 | 1-ITCA-SN-B | 1-2TCA-SNB | 1-2TCA-SNB | 2-2TCA-SNB | 3-2TCA-SNB | |
| Griddle, 36” w/mobile cart, quick connect twist type plug. Quick recovery, infa-red heating elements, splash guards and independent temperature control thermostats | 8 | 1 | 1 | 2 | 2 | 2 | |
| Charbroiler, 36” w/mobile cart, quick connect twist type plug. Self cleaning, cast iron removable grates, drip pan/trays and independent temperature control thermostats | 8 | 1 | 1 | 2 | 2 | 2 | |
| Hot Food Cabinet/counter - Minimum of 5 full size 1/1 gastronome pans, electrically heated for both wet and dry heat. Complete with deli style tray slide, sneeze guard, and undershelf. Under shelf hot bar for aiding in both maintaining food temperatures and food merchandising lighting such as “Hatco” required. Construction preferred for base unit is oak, metal, and or laminated surfaces. Decorative tile and vinyl should be avoided if in a high use area. | 10 | 1 | 1 | 1 | 1 | 1 | |
| Entree carving station - self contained w/1 to 1 gastronome hot well with independent temperature control thermostat, and heat/display lamp. Unit is mobile and used as an interchangeable piece to the serving area. Design and material match decor of all other serving base cabinet components | 10 | 1 | 1 | 1 | 1 | 1 | |
| Tray slide - Customer side tray slide, solid type, containing at least 3 centered tray glides that rise above the tray slide surface at least 1/8 of an inch. Tray slide is continuos with all base cabinetry. Unit may be mounted to base walls and subcomponents that mobile equipment rolls up to such as food court concepts | 10 | 1 | 1 | 1 | 1 | 1 | |
| Warmer, pass thru, single door, glass on kitchen side, 20 Cu Ft | 6 | 1 | 1 | 1 | 1 | 1 | |
| Refer, pass thru, double door, glass half doors, 4 EA on kitchen side. 45 Cu Ft | 6 | 1 | 1 | 1 | 1 | 1 | |
| Dispenser, Tableware, heated - For plates and platters. Enclosed cabinet. Ready for use in the line, roll-in, roll out capability. Number of tubes and size of dispensers will be predicated on the size of dishware to be dispensed. All dishware should be washed and then made ready for use by loading them directly into dispensers. Additional dispensers should be stored in the Dishwashing room, loaded and ready for use. | 8 | 1 | 2 | 3 | 4 | 5 |
Servingline Area Snack
| Name | NSN / Manufacturer Model Number | Life Cycle Years | Single Station 1-80 | Single Station 81-150 | Single Station 151-400 | Multi Station 401-650 | Multi Station 651-1000 |
| Charbroiler, 36” w/mobile cart, quick connect twist type plug. Self cleaning, cast iron removable grates, drip pan/trays and independent temperature control thermostats | 8 | 1 | 1 | 1 | 2 | 2 | |
| Hot Food Cabinet/counter - Minimum of 5 full size 1/1 gastronome pans, electrically heated for both wet and dry heat. Complete with deli style tray slide, sneeze guard, and undershelf. Under shelf hot bar for aiding in both maintaining food temperatures and food merchandising lighting such as “Hatco” required. Construction preferred for base unit is oak, metal, and or laminated surfaces. Decorative tile and vinyl should be avoided if in a high use area. | 8 | 1 | 1 | 1 | 2 | 2 | |
| Warmer, pass thru, single door, glass on kitchen side, 20 Cu Ft | 6 | 1 | 1 | 1 | 1 | 1 | |
| Tray slide - Customer side tray slide, solid type, containing at least 3 centered tray glides that rise above the tray slide surface at least 1/8 of an inch. Tray slide is continuos with all base cabinetry. Unit may be mounted to base walls and subcomponents that mobile equipment rolls up to such as food court concepts | 10 | 1 | 1 | 1 | 2 | 2 | |
| Deep Fat Frying Station, Fully Automated - self contained fryers, automatic lift baskets, multistation timers and touchless filter system. Unit also contains a dumping station with an overhead heat lamp. Total rated pound capacity referenced. | 5 | 60 | 90 | 120 | 180 | 360 | |
| Menu board system, Electronic, remotely controlled from central information system or attached to cash register system. System allows for “hands-off” transfer of information to the snack entree station area. Number of lines/display boards are predicated on size of facility. General rule of thumb is to post at entrance/near each separate station. System should also allow for roll over of information to limit the number of displays needed and aid in advertisement of specials and public messages | 10 | 1 | 1 | 1 | 1 | 1 | |
| Cart, tray, cutlery and napkin dispenser - Mobile unit that has overback cutlery dispensers, tube or flat style for customers to pick-up cutlery, center self rising napkin dispenser and self rising tray dispenser. Size is predicated on number of settings needed during meal period. Additional units can be set and stored ready for use in the Dishwashing area. | 8 | 1-ITCA-SN-B | 1-2TCA-SNB | 1-2TCA-SNB | 2-2TCA-SNB | 3-2TCA-SNB | |
| Sandwich Unit, assembly make-up table, self contained, mobile. Placed at back of serving wall or built into sandwich/deli station. Cu Ft and number of pans determined by size/amount of customers to be served. Can also be used to hold breakfast make-up items in a refrigerated state. | 5 | 1-9030ka | 1-9040ka | 1-9045ka | 1-9050ka | 1-9050ka | |
| Meat Slicer, w/built-in portion scale, 1/2 HP, automatic. Scale automatically shuts machine off when portion is sliced. Hands free automatic operation capability. Deli Style | 6 | 1 | 1 | 1 | 1 | 1 | |
| Refer, pass thru, double door, glass half doors, 4 EA on kitchen side. 45 Cu Ft | 6 | 1 | 1 | 1 | 1 | 1 | |
| *Rotary Hamburger broiler, counter top, electric or gas. Flame broiling. Can be used for hot sandwich prep | 5 | 1 | 1 | 1 | 1 | 1 | |
| *Toaster, rotary, bun type, counter top, electric. Contains automatic butter/margarine tray that adds item to inbound hamburger rolls or French bread | 5 | 1 | 1 | 1 | 1 | 1 | |
| *Hot/cold sandwich merchandiser. Pass thru display self contained. Allows items to be prepared ahead/placed ready for grab and go by the customer. Model 1000-HCM | 8 | 1 | 1 | 1 | 1 | 1 | |
| *Pizza Display, Heated, self contained, counter top, electric | 8 | 1 | 1 | 1 | 1 | 1 | |
| *Rotary Oven, Deli style rotisserie, table top or floor model, electric or gas. Cook/hold capability w/lighted merchandiser glass front panels. Size/style vary to meet customer demand | 8 | 1 | 1 | 1 | 1 | 1 | |
| *Nacho Chip/Sauce Merchandiser, self contained, electric, heated w/light/nacho bin. Table top. | 8 | 1 | 1 | 1 | 1 | 1 | |
| *Hot dog/bun display/merchandiser. Heated table top, self contained unit. For displaying/dispensing hot dogs/buns to customer | 8 | 1 | 1 | 1 | 1 | 1 |
Beverage & Condiments
| Name | NSN / Manufacturer Model Number | Life Cycle Years | Single Station 1-80 | Single Station 81-150 | Single Station 151-400 | Multi Station 401-650 | Multi Station 651-1000 |
| Milk Machine, Self contained, manual dispensing - Rated Gal Capacity | 8 | 10 | 15 | 30 | 30 | 60 | |
| Dispenser, Glassware - Used for beverage glasses - 20x20 standard rack Mobile unit that pushes up behind serving station before coffee maker | 8 | 1 | 2 | 2 | 4 | 4 | |
| Dispenser, Juice - Multi Dispensing head - Rated Gal Capacity | 5 | 10 | 20 | 20 | 30 | 60 | |
| Coffee Maker, automatic - Multiwarmer, counter mounted, self-contained | 7310-00-944-6569 | 8 | 1 | 1 | 1 | 2 | 2 |
| *Coffee Maker, cappuccino, self contained, counter top model, gas or electric. Allows customer to make on demand. Automatic unit. | 8 | 1 | 1 | 1 | 1 | 1 | |
| Dispenser, Beverage Carbonated- Rated capacity by number of heads and customers to be served during meal period. Unit contains combined dispenser, ice maker for beverage ice, hopper for adding ice for peak feeding and water station | 8 | 8 | 10 | 12 | 16 | 24 | |
| Dispenser, Condiment, Pump - 4 Pump wells per unit with 1/2 gal capacity, refrigerated self contained unit | 10 | 1 | 1 | 2 | 2 | 4 | |
| Dispenser, Hot Chocolate - Powder or liquid type, counter mounted, self contained | 5 | 1 | 1 | 2 | 2 | 2 | |
| Dispenser, Ice tea - Brews and holds ice tea, self contained, counter mounted | 8 | 1 | 1 | 2 | 2 | 2 | |
| Ice Cream Machine, Soft serve - Self Contained - Rated gal capacity | 5 | 6 | 12 | 12 | 24 | 36 | |
| Dispenser, Glassware - Used for coffee cups/mugs - 20x20 standard rack Mobile unit that pushes up behind serving station before coffee maker | 8 | 1 | 2 | 2 | 4 | 4 | |
| Ice Cream Cabinet, Novelty Type - Drop-In with flipper doors, Chest type for hard pack novelties. Cu Ft capacity | 6 | 6 | 6 | 24 | 24 | 24 | |
| Counter Beverage - Custom cabinetry designed to hold above items. Unit contains solid tray slide, beverage drain tray, undercounter storage/access. Overall composition should match other serving decor | 10 | 1 | 1 | 2 | 2 | 2 | |
| Cash Register and Station - Automated cash register system that interfaces with SIMS/SAS software. Cashiers station has tray slide and matches other serving decor. Should contain drawer for administrative references, space for customer critiques, guest book, and merchandising literature. Ample room for cashier and cash register power supply. When multiple registers are used group them side by side or head to head and side by side in station concept for maximum efficiency | 8 | 1 | 1 | 2 | 3 | 4 | |
| Toaster, rotary conveyor type, gas or electric, counter top | 5 | 1- | 1-TRH | 1-TK72 | 1- | 1- | |
| TRH 60 | 100 | TK | TK | ||||
| 100 | 100 | ||||||
| Pastry Cabinet, Refrigerated display, counter or floor model depending on size and pastry demand. May rotate, have lighted display and should have glass shelves. Electric self contained unit. | 10 | 1 | 1 | 1 | 1 | 1 | |
| Pastry Cabinet, nonrefrigerated, counter, floor or built-in. Designed to display and merchandise pastry that doesn’t have to be refrigerated. Cabinet should be enclosed and contain sneeze guard if built into serving counter/station | 10 | 1 | 1 | 1 | 1 | 1 |
Servingline Soup & Salad
| Name | NSN / Manufacturer Model Number | Life Cycle Years | Single Station 1-80 | Single Station 81-150 | Single Station 151-400 | Multi Station 401-650 | Multi Station 651-1000 |
| Hot Food Cabinet/counter - Minimum of 5 full size 1/1 gastronome pans, electrically heated for both wet and dry heat. Complete with deli style tray slide, sneeze guard, and undershelf. Under shelf hot bar for aiding in both maintaining food temperatures and food merchandising lighting such as “Hatco” required. Construction preferred for base unit is oak, metal, and or laminated surfaces. Decorative tile and vinyl should be avoided if in a high use area. Area is used as self serve for soup, hot bread, and as an alternative hot entree station/bar, e.g. breakfast bar, snack line bar, baked potato, Italian bar and other cold bar/station concepts ect. | 10 | 1 | 1 | 1 | 2 | 2 | |
| Cold Food Cabinet/counter - Minimum of 5 full size 1/1 gastronome pans, electrically heated for both wet and dry heat. Complete with deli style tray slide, sneeze guard, and undershelf. Under counter storage for aiding in both maintaining food temperatures and resupplying salad bar items. Food merchandising lighting such as “Hatco” required. Construction preferred for base unit is oak, metal, and or laminated surfaces. Decorative tile and vinyl should be avoided if in a high use area. Area is used as salad bar, breakfast fruit bar, cold seafood bar, build your own cold sandwich bar and other cold bar/station concepts. Station/unit can be used as a universal self serve display. | 10 | 1 | 1 | 1 | 2 | 2 | |
| Cabinet, refrigerated, drop-in style, deep. Allows for platters, bowls and plates for salad to be place ready for use in a refrigerated state. Cabinet can also contain template and self rising dispensers. Unit is electric and part of the cabinetry used for construction of serving area/station. Should be placed at the head of the unit/customer flow. | 10 | 1 | 1 | 1 | 2 | 2 | |
| Cabinet, heated, drop-in style, deep. Allows for platters, bowls and plates for hot entree items and soup to be place ready for use in a heated state. Cabinet can also contain template and self rising dispensers. Unit is electric and part of the cabinetry used for construction of serving area/station. Should be placed at the head of the unit/customer flow ahead of the hot food cabinet. | 10 | 1 | 1 | 1 | 2 | 2 |
Storeroom
| Name | NSN / Manufacturer Model Number | Life Cycle Years | Single Station 1-80 | Single Station 81-150 | Single Station 151-400 | Multi Station 401-650 | Multi Station 651-1000 |
| Desk, storeroom clerk, L type with drawers and overhead storage. Should also contain storage shelves for PC and printer. Modular design with room for files and manuals | 10 | 1 | 1 | 1 | 2 | 2 | |
| Computer PC w/printer - 486 33Mhz or higher w/8MB Ram, CD Rom drive, 3 1/2 and 5 1/4 disk drive. 16” .28 dot monitor or larger. PC letter quality printer, black and white, laser preferred. Uses communication package such as WINLOC or LIGHT SPEED to communicate with WANG SIMS or contains SAS software. MIS bases will use UNIX LAN connection to communicate with host network and rolled code database on file server. | 6 | 1 | 1 | 2 | 2 | 3 | |
| Scale, receiving, floor or bench style, 200 pound capacity | 10 | 1 | 1 | 1 | 1 | 1 | |
| Shelving, mobile, solid flat top, stainless steel, food storage dry. Standard unit is 60”Wx 24”Dx54”H. Items can be combined into high density storage system. Size referenced is cu ft required for dry storage space. Number of units and configurations can be obtained from vendor sourced and adjusted to the applicable layout of the storage area | 10 | 250 | 300 | 350 | 400 | 450 | |
| Refrigerator, self contained, premanufactured boxes. Contains fluorescent light, stainless style shelving, door w/glass window to determine if personnel are inside, floor drains and high temperature alarm system. Size referenced at right. Normal configuration is Dairy box, vegetable box, thaw box and cooks box. Additional other chill box can be added if desired. Configuration will depend on size/lay out of facility. Vendor sourced can aid in the layout and configuration for maximum efficiency. Units should not contain step up style floor but be built as such as to allow for roll-in roll-out capability. Ideal configuration is to move items into a refrigerated state only once/another door is used to access from another side. Glass self serve style doors on cooks box allow for ease of access for small items and would eliminate additional refers in the productions area. Thaw box may be placed within and in conjunction with freezer | 10 | 200 | 300 | 350 | 400 | 500 | |
| Freezer, self contained, premanufactured box. Contain fluorescent light, stainless style shelving, door with glass window to determine if personnel are inside, floor drains and high temperature alarm system. Size referenced at right. Normal configuration is a combination freezer and thaw box contained within one overall unit. Configuration will depend on size and lay out of facility. Vendor sourced can aid in the layout and configuration for maximum efficiency. Unit should not contain step up style floor but be built as such as to allow for roll-in roll-out capability. Ideal configuration is to move items into a freezer from exterior door only once and another door is used to access from another side. Items are drawn and may be placed ready to thaw within the thaw box. Freezer style heavy duty shelving should be used to maximize load and keep items off of required minimum height from floor. | 10 | 100 | 150 | 200 | 250 | 300 | |
| Phone, Multistation w/ cordless handset, station call back to page to handset, memory dial, and speaker phone capability from base unit. Allows manager to carry phone within work area and still pick-up calls | 5 | 1 | 1 | 1 | 1 | 1 | |
| Rack, Can, self feeding, manual loading. Mobile or fixed leg. Designed to dispense cans, #10 in a horizontal fashion. | 10 | 1 | 2 | 3 | 4 | 5 | |
| Jack, pallet - Used to move pallet loads from receiving vehicles, to back dock and inside facility | 12 | 1 | 1 | 1 | 1 | 1 |
Pastry & Bakery
| Name | NSN / Manufacturer Model Number | Life Cycle Years | Single Station 1-80 | Single Station 81-150 | Single Station 151-400 | Multi Station 401-650 | Multi Station 651-1000 |
| Oven and Proofing mini combo center. Self contained unit is complete convection oven, proofing box, refrigerated retarder base. Comes as one complete unit | 10 | 1 | 1 | 1 | 1 | 2 | |
| Mixer, table or floor mounted, electric. rated quart capacity | 8 | 20 | 40 | 40 | 60 | 60 | |
| Mixer, table top finishing, electric for icing and toppings 5 quart | 8 | 1 | 1 | 1 | 1 | 1 | |
| Table, Food Preparation, Chef’s style - with overhead utensil rack, and center above table shelf for storage of plastic wrap, recipe cards and hot pads. Bullet foot 4-6ft | 10 | 1-4ft | 1-4ft | 1-6ft | 1-6ft | 2-6ft | |
| Table, Food Preparation, Bakers style -maple tope with back and side splash back with back shelf for storage of plastic wrap, recipe cards and hot pads. Bullet foot 4-6ft. Used for rolling and hand working of bakery items. | 10 | 1-4ft | 1-4ft | 1-6ft | 1-6ft | 2-6ft | |
| Table, Food Preparation - with hand washing sink built-in to center of table. Bullet foot - 4-6ft | 10 | 1-4ft | 1-4ft | 1-6ft | 1-6ft | 1-6ft | |
| Hand Dryer, electric, wall mounted. Designed to be near or around above sinks. Allows for hands off start-up by either remote arm switch, of electronic sensor. | 5 | 1 | 1 | 1 | 1 | 1 | |
| Can Opener, Table mounted | 3 | 1 | 1 | 1 | 1 | 1 | |
| Shelving, Wire, Pot & Pan, 6 ft Mobile set | 10 | 1 | 1 | 2 | 2 | 3 | |
| Donut Machine, Electric, self contained. Automatic machine that portions donuts, fries, flips and drains donuts. Table top model. | 6 | 1 | 1 | 1 | 1 | 1 | |
| *Dough rolling machine, automatic, table top model | 10 | 1 | 1 | 1 | 1 | 1 | |
| *Pie press, manual, hydralic lift w/counter weight. Floor model | 10 | 1 | 1 | 1 | 1 | 1 |
Administrative Office
| Name | NSN / Manufacturer Model Number | Life Cycle Years | Single Station 1-80 | Single Station 81-150 | Single Station 151-400 | Multi Station 401-650 | Multi Station 651-1000 |
| Computer PC w/printer - 486 33Mhz or higher w/8MB Ram, CD Rom drive, 3 1/2 and 5 1/4 disk drive. 16” .28 dot monitor or larger. PC letter quality printer, black and white, laser preferred. Uses communication package such as WINLOC or LIGHT SPEED to communicate with WANG SIMS or contains SAS software. MIS bases will use UNIX LAN connection to communicate with host network and rolled code database on file server. | 6 | 1 | 1 | 2 | 2 | 3 | |
| Sound System w/PC paging capability - Networked installed system that supplies background music from radio, tape and or CD players. System has capability to page customers or employees and is interconnected with phone system. | 10 | 1 | 1 | 1 | 1 | 1 | |
| Phone, Multistation w/ cordless handset, station call back to page to handset, memory dial, and speaker phone capability from base unit. Allows manager to carry phone within work area | 5 | 1 | 1 | 1 | 1 | 1 | |
| Answering Machine, Automatic - Used as phone in “Menu Line” Allows staff to record menu for play back by customers dialing into a separate advertising line | 6 | 1 | 1 | 1 | 1 | 1 | |
| Desk w/chair L type with drawers and overhead storage. Should also contain storage shelves for PC and printer. Modular design with room for files and manuals | 10 | 1 | 1 | 2 | 2 | 3 | |
| Safe, Floor/Wall/Fixed - Funds storage cabinet, large enough to maintain change funds, cash drawer inserts and controlled forms. Combination lock, capable of being change at the installation level by security police resource protection. | 10 | 1 | 1 | 1 | 1 | 1 | |
| Menu Display system control - Works and controls the above mentioned menu display systems. PC computer based. Can be an internal part of the office PC system or incorporated into UNIX | 10 | 1 | 1 | 1 | 1 | 1 | |
| Point of Sale control system - Works and controls the above mentioned POS terminals. Used to summarize and pull reports from terminals and also as managerial control system. | 8 | 1 | 1 | 1 | 1 | 1 | |
| Calculator, Desk top, portable w/paper receipt and digital display | 6 | 1 | 1 | 2 | 2 | 3 |
Potwashing Area
| Name | NSN / Manufacturer Model Number | Life Cycle Years | Single Station 1-80 | Single Station 81-150 | Single Station 151-400 | Multi Station 401-650 | Multi Station 651-1000 |
| Garbage disposal/food pulping system | 10 | 1 | 1 | 1 | 1 | ||
| Heater, booster, electric or gas. Designed to aid in maintaining final rinse temperatures. May be freestanding or built in to sink. Size and capacity will be determined based on anticipated load. | 10 | 1 | 1 | 1 | 1 | 1 | |
| Sink, Pot and Pan, 3 compartment with receiving solid dish table and out side drain board, complete with back splash shelf. Deep style sink. Size should be based on items to be washed | 10 | 1 | 1 | 1 | 1 | 1 | |
| Potwashing machine. Self contained, free standing or built into table. Multi cycle to meet minimum sanitation requirements. Should contain self generating booster type hear, automatic portional dispensers for soap, rinse and drying agents. Unit can be gas or electric *NOTE: This equipment item is not mandatory when a facility has a 3 compartment sink. | 8 | 1 | 1 | 1 | 1 | 1 | |
| Hand Dryer, electric, wall mounted. Designed to be near or around above sinks. Allows for hands off start-up by either remote arm switch, of electronic sensor. | 5 | 1 | 1 | 1 | 1 | 1 | |
| Shelving, Wire, Pot & Pan, 6 ft Mobile set | 5 | 2 | 3 | 4 | 5 | 6 |
Dishwashing Area
| Name | NSN / Manufacturer Model Number | Life Cycle Years | Single Station 1-80 | Single Station 81-150 | Single Station 151-400 | Multi Station 401-650 | Multi Station 651-1000 |
| Dishwasher, complete with solid dish table, silverware soak sink, garbage disposal/food pulper, prerinse station, 3 cycle, multitank, fully automated with power booster and energy saving features. Contains automatic portional dispensers for soap, rinse additive and lime/scale remover. Unit is either electric or gas and can be left right, L style or race track system. Unit should use standard 20x20 dishracks and not use a finger system. Rated capacity and configuration layout will depend on the number to be fed during meal period. Unit may be configured as such to allow one operator to control all in and out bound materials. Unit should have auto features that shut system down when not in use of when outbound racks have backed up. Referenced capacity is racks per hour | 10 | 50 | 120 | 165 | 165 | 350 | |
| Busing Carts - Used to store and transport trays, silverware, and dishware from a holding area within the dining room areas, out of the site of the customer, and later transported into the Dishwashing area. Number and size of carts will be determined by the demand and number of customers to be fed. | 10 | 4 | 6 | 8 | 10 | 12 | |
| Hand Dryer, electric, wall mounted. Designed to be near or around above sinks. Allows for hands off start-up by either remote arm switch, of electronic sensor. | 10 | 1 | 1 | 1 | 1 | 1 | |
| Shelving, Wire, Pot & Pan, 6 ft Mobile set | 10 | 1 | 1 | 2 | 2 | 3 | |
| Rinser, sterilizer, can - Used to clean trash cans and mop buckets | 10 | 1 | 1 | 1 | 1 | 1 |
Flight Feeding Module
| Name | NSN / Manufacturer Model Number | Life Cycle Years | QTY |
| Computer PC w/printer - 486 33Mhz or higher w/8MB Ram, CD Rom drive, 3 1/2 and 5 1/4 disk drive. 16” .28 dot monitor or larger. PC letter quality printer, black and white, laser preferred. Uses communication package such as WINLOC or LIGHT SPEED to communicate with WANG SIMS or contains SAS software. MIS bases will use UNIX LAN connection to communicate with host network and rolled code database on file server. | GTSI - Desk Top V | 6 | 3 |
| Sound System w/PC paging capability - Networked installed system that supplies background music from radio, tape and or CD players. System has capability to page customers or employees and is interconnected with phone system. | 10 | 1 | |
| Phone, Multistation w/ cordless handset, station call back to page to handset, memory dial, and speaker phone capability from base unit. Allows manager to carry phone within work area and still pick-up calls | Cobra | 5 | 1 |
| Answering Machine, Automatic - Used as phone in “Menu Line” Allows staff to record menu for play back by customers dialing into a separate advertising line | Cobra | 6 | 1 |
| Desk w/chair L type with drawers and overhead storage. Should also contain storage shelves for PC and printer. Modular design with room for files and manuals | 10 | 3 | |
| Safe, Floor/Wall/Fixed - Funds storage cabinet, large enough to maintain change funds, cash drawer inserts and controlled forms. Combination lock, capable of being change at the installation level by security police resource protection. | Mosler | 10 | 1 |
| Menu Display system control - Works and controls the above mentioned menu display systems. PC computer based and can be an internal part of the office PC system or incorporated into UNIX LAN network. | Janus | 10 | 1 |
| Point of Sale control system - Works and controls the above mentioned POS terminals. Used to summarize and pull reports from terminals and also as managerial control system. | 8 | 1 | |
| Calculator, Desk top, portable w/paper receipt and digital display | 6 | 3 | |
| Machine, sandwich wrapping, electric with interchangeable templates for various sizes of module plastic modules. Manually or automated. | 5 | 2 | |
| Cabinet, Dry ice - Chest type 20 Cu Ft. Used to store and hold dry iced used in overpacking flights. | 6 | 1 | |
| Garbage disposal/food pulping system | Hobart | 10 | 1 |
| Heater, booster, electric or gas. Designed to aid in maintaining final rinse temperatures. May be freestanding or built in to sink. Size and capacity will be determined based on anticipated load. | Hatco | 10 | 1 |
| Sink, Pot and Pan, 3 compartment with receiving solid dish table and out side drain board, complete with back splash shelf. Deep style sink. Size should be based on items to be washed | Eagle | 10 | 1 |
| Potwashing machine. Self contained, free standing or built into table. Multi cycle to meet minimum sanitation requirements. Should contain self generating booster type hear, automatic portional dispensers for soap, rinse and drying agents. Unit can be gas or electric | Insinger/Hobart | 8 | 1 |
| Hand Dryer, electric, wall mounted. Designed to be near or around above sinks. Allows for hands off start-up by either remote arm switch, of electronic sensor. | World | 5 | 1 |
| Shelving, Wire, Pot & Pan, 6 ft Mobile set | Amco | 5 | 2 |
| Table, Food Preparation, Chef’s style - with overhead utensil rack, and center above table shelf for storage of plastic wrap, recipe cards and hot pads. Bullet foot 4-6ft | Eagle | 10 | 1 |
| Table, Food Preparation, Meal Assembly style -stainless steel table with above counter ingredient bins that can be used as meal component holding units. Aids in speed of meal assembly by being able to grab and load meal items that don’t require refrigerated storage. Bullet foot 6ft. | Eagle | 10 | 1 |
| Table, Food Preparation - with hand washing sink built-in to center of table. Bullet foot - 4-6ft | Eagle | 10 | 2 |
| Knife Set, Chef’s Set with Tabletop Butcher Block Storage Wedge | Henkel | 2 | 2 |
| Table, Vegetable Preparation, Mobile -with undershelf and locking casters 4-6 ft | 7320-01-008-7637 | 10 | 2 |
| Combi Oven - Dry heat, steam and combination of both - w/roll-in rack. Designed to cook in standard gastronome line pan. Doors should contain at least one glass door to allow for visual checks without opening the door, saving energy. | Blodgett | 5 | 1 |
| Convection Oven, Double Stack - Deep cavity type w/multi speed fan Hi/Lo and fan off option. Cook and hold capability will meet multi menu demands. Doors should contain at least one glass door to allow for visual checks without opening the door, saving energy. | 7310-00-353-5653 | 5 | 1 |
| Clevland | |||
| Meat Slicer, w/built-in portion scale, 1/2 HP, automatic. Scale automatically shuts machine off when portion is sliced. Hands free automatic operation capability. Deli Style | 6 | 1 | |
| Ice Making Machine, Crushed - Pound Capacity Per 24 Hr period with a storage bin that will hold at least 12 hours of 24hr capacity. | 5 | 400 | |
| Deep Fat Frying Station, Fully Automated - self contained fryers, automatic lift baskets, multistation timers and touchless filter system. Unit also contains a dumping station with an overhead heat lamp. Total rated pound capacity referenced. | 5 | 90 | |
| Frymaster | |||
| Freezer, Upright, 20 Cu Ft - Used to store deep fat fryer items | Norlake | 6 | 1 |
| Refrigerator, self contained, premanufactured boxes. Contain fluorescent light, stainless style shelving, door with glass window to determine if personnel are inside, floor drains and high temperature alarm system. Size referenced at right. Normal configuration is cooks box. Additional other chill box can be added if desired. Configuration will depend on size and lay out of facility. Vendor sourced can aid in the layout and configuration for maximum efficiency. Units should not contain step up style floor but be built as such as to allow for roll-in roll-out capability. Ideal configuration is to move items into a refrigerated state only once and another door is used to access from another side. Glass self serve style doors on cooks box allow for ease of access for small items and would eliminate additional refers in the productions area. Thaw box may be placed within and in conjunction with freezer | 10 | 200 | |
| Freezer, self contained, premanufactured box. Contain fluorescent light, stainless style shelving, door with glass window to determine if personnel are inside, floor drains and high temperature alarm system. Size referenced at right. Normal configuration is a combination freezer and thaw box contained within one overall unit. Configuration will depend on size and lay out of facility. Vendor sourced can aid in the layout and configuration for maximum efficiency. Unit should not contain step up style floor but be built as such as to allow for roll-in roll-out capability. Ideal configuration is to move items into a freezer from exterior door only once and another door is used to access from another side. Items are drawn and may be placed ready to thaw within the thaw box. Freezer style heavy duty shelving should be used to maximize load and keep items off of required minimum height from floor. | 10 | 100 | |
| Charbroiler, 36” w/mobile cart, quick connect twist type plug. Self cleaning, cast iron removable grates, drip pan/trays and independent temperature control thermostats | Hobart | 8 |
File details come from the government source that posted it. Updated .