Group 42 Equipment list.pdf

This document is an equipment inventory list for Commissary Equipment and Dining (CED) facilities across four U.S. military installations in Hawaii: Hickam Air Force Base, Kaneohe Bay, Pearl Harbor, and Schofield Barracks. The table provides a comprehensive catalog of food service and preparation equipment organized by CED nomenclature codes and equipment types, with quantities allocated to each installation.

The equipment inventory includes meat processing machinery (saws, slicers, choppers, tenderizers, molders), baking equipment (rotary ovens in single and double configurations, proofers, mini combo units), and support equipment (meat grinder/mixers, horizontal slicers, rotisserie ovens, and a portable meat conveyor). Specific quantities vary by installation and equipment type, with some items distributed across all four locations (such as five automatic meat slicers at each facility and band-type meat saws ranging from two to three units per location) while others are assigned to specific installations based on operational needs. The document serves as a standardized reference for equipment nomenclature and allocation across the Hawaii-based military commissary and dining operations.