Ware Washer Specifications.pdf

Ware Washer Specifications

10 March 10

I. Common Nomenclature: Rackless Conveyor Flight Type Dish machine System

II. Kind of Equipment: Replacement of existing conveyor Dish washer system

III. Electrical Data: Current machine operates: 208V. - 3 Phase – 60 CPS, Total load 40Amps

IV. Dimensions: Square Footage of the entire room is 910.87ft, it includes a existing 8ft tray drop-off point, 38’-1 ¾” wall to wall, adjacent wall is 23’-5 ¼” wall to wall.

V. Principles of Operation: A Conveyor dish washer is an automatic flight type machine that has the capacity clean up to 15K dishes per hour.

VI. Restrictive Environmental Conditions: None

VII. Intended use: This system will be used for cleaning and sanitizing dish ware in the 88 th Medical

Group dining facility for patient and staff feeding operations, building 830.

VIII. Other equipment with which the system and components will be used with: This system will need to be supplied with a conveyor belt system, troughveyor with garbage disposal.

IX. Essential functions to meet Nutritional Medicine Dining Facility requirements:

a. System must be a flight type ware washer with a minimum of a 1 year warranty.

b. System must have insulated wide access hinged doors that swings out, not the guillotine style doors.

c. System must have standard three compartment tanks

d. Tank doors must be located on the opposite side of the center pillar away from the conveyor.

e. System must be standard insulated to reduce noise.

f. System must be a stainless steel design.

g. System must have a blower dryer

h. System must have 3ft at the load end, 6ft at the unload end.

i. System must have emergency shut off at both ends of the machine and along the conveyor rack.

j. System must be steam powered with electric control panel and built in thermostat

k. System must have a mobile roll-under silverware pre-washing system.

l. System must have an energy recovery system to preheat water.

m. System must have a sound and sight shield between dining room and dish room

n. System must have a lift out basket to catch food particles that can be easily removed and cleaned versus jus a flat screen basket to filter food particles.

o. System must have sprayers at the load end to move food particles to the lift out basket.

p. System must have a photo electric accumulation switch at the end of the conveyor.

q. Electrical wiring must be run from the ceiling versus the floor.

r. System must have a speed control switch on the conveyor belt.

s. System must have water and energy saving features.

t. System must have a 30ft Hose BiB/Hose station with a heavy duty water gun plumbed into the hot water supply line.

u. The tray drop off point along the conveyor must be illuminated.

v. System must have an overhead rack station above the trough conveyor and patient cart breakdown point for drinking ware and bowls.

w. Must be able to install a 4 inch diameter floor drain with grate at the machine drainage point.

x. Must provide complete set of electrical, plumbing and HVAC drawings.

y. Conveyor belt system must be able to support a minimum of 25 (14x18 in.) trapezoid trays along with (11x22 in.) rectangular patient trays.

z. System must have automatic shut-off at unload end of dish machine.

aa. Installation of new equipment and removal and disposal of old equipment included.

bb. Dish machine conveyor belt must be 30 in. wide.