Salient Characteristics - Amendment 19 Aug.pdf
PDF 62 KB Posted
- Attached to
- DFAC Kitchen Equipment
- Solicitation number
- FA4801-24-Q-0466
About this file
This document is an attachment to a federal solicitation for kitchen equipment. It describes the salient characteristics for two 40-gallon tilting skillet braising pans and one blast chiller/shock freezer required for the DFAC at Holloman AFB, NM.
The tilting skillets must be electric, 40-gallon capacity, with a bead-blasted cooking surface, 10-tilt feature, spring-assisted cover with vent, stainless steel construction, and 208V/60/3ph power. The blast chiller/shock freezer must have a reach-in capacity for (9) 18"x26" sheet pans or (18) 12"x20"x2.5" steam table pans, rapid chill yield of 83 lbs from 194°F to 37°F in 90 minutes, and rapid freeze yield of 77 lbs from 194°F to 0°F in 4 hours. It must have standard chilling/freezing modes, USB HACCP data transfer, automatic sanitation, and a 1.5HP compressor.
The solicitation number is FA4801-24-Q-0466, issued by the Department of the Air Force Air Combat Command. Proposals must include documentation demonstrating the technical acceptability of the quoted items.
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Other files
| File | Type | Posted |
|---|---|---|
| Combo - Amendment Updated 19 Aug.pdf | ||
| Salient Characteristics.pdf | ||
| Final Combo.pdf |
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Text version
Attachment 2 – Salient Characteristics
ITEMS HAVE TO BE ELETRIC
2 ea TILTING SKILLET BRAISING PAN, Tilting Skillet, electric, 40‐gallon capacity, bead blasted cooking surface, 10° tilt cooking feature, with easy manual hand tilt, spring‐assisted cover with vent, gallon & liter markings, stainless steel construction with open leg frame, 208v/60/3‐ph, UL, CE, NSF
208v/60/3‐ph, 18kW, 50.0 amps, standard
Standard controls, temperature control dial, LED ON indicator light, main power switch, standard.
1 ea BLAST CHILLER FREEZER
Blast Chiller/Shock Freezer, reach‐in capacity ‐ (9) 18" x 26" sheet pans, (18) 12" x 20" x 2.5" steam table pans. Rapid Blast Chill capacity yield of 83 lbs. from finished cooked temperature 194°F to 37°F in approximately 90 minutes & Rapid Shock Freeze capacity yield of 77 lbs. from finished cooked temperature 194°F to 0°F in approximately 4 hours. USB HACCP data transfer, automatic cold/frozen holding, door hinged left (Standed), touch pad controls, (4) standard modes for chilling & freezing, temperature probe, automatic SANIGEN® sanitation system, self‐contained air‐cooled condensing unit, (4) stainless steel wire shelves, stainless steel adjustable legs, 304 stainless steel internal and external material, 1 1/2 HP compressor rating.
208v/60/3‐ph, 3.1 kW, 9.1 amps
Standard door hanging (hinge on the left)
File details come from the government source that posted it. Updated .