Origin Date:
07/25/07
BAKERY DEPARTMENT
Revision:
CED No.
ITEM DESCRIPTION
5
03/20/2013
1B12-Acs
Oven, Rotary, Roll-in, Single Rack, Electric
PAGE 1 of 2
1
Purpose of Equipment: To bake one single roll-in rack of product.
2
Generalized Operating Specifications:
2.1
Dimensions:
2.1.1
56 inches wide (front view), 81.7 inches deep (side view), 104 inches high
(highest point on oven). Dimensional sizes, such as length, width and
height may vary by approximately 2 inches.
2.2
Construction:
2.2.1
Commercial off the shelf (COTS) standard unit, no unique DeCA
requirements.
2.3
Operating Characteristics that shall be provided:
2.3.1
Stainless steel enclosure.
2.3.2
Must be flush and level with floor.
2.3.3
Reversible door can be left or right hinged.
2.3.4
Door to have viewing window.
2.3.5
Automatic steam system.
2.3.6
Programmable cooking control panel.
2.3.7
Rotating rack lift system or other technologies that allows for uniform
rack heating without rack turning.
2.3.8
To include two each stainless steel racks designed for the model of oven
supplied.
2.3.9
Racks to accommodate 18 inch by 26 inch pans.
2.4
Networking / Communications that shall be provided: N / A
3
Operating Options: N / A
4
Electrical Requirements:
4.1
_____Standard U.S.A electrical specifications: 208 V/ 60 HZ/ 3 PH, with an
average amperage draw of 20 amps
4.2
May require second power supply for control voltage: 115 V/ 60 HZ/ 1 PH.
4.3
_____ Pacific Theater stores 208/230 V / 50 HZ / 1 PH (Applies to these stores only:
Atsugi, Misawa, Sagami, Sagamihara, Yokosuka, Yokota, Camp Zama, and Kanto
Plains CDC. All other stores are standard U.S.A. 60 cycle voltages.)
4.4
NOTE: the operating range for 120 volt range is 110 to 120 volts; the operating
range for 220 volt rating is 208 to 230 volts.
5
Color Requirements: N / A
Rev. FY11.03
Origin Date:
07/25/07
BAKERY DEPARTMENT
Revision:
CED No.
ITEM DESCRIPTION
5
03/20/2013
1B12-Acs
Oven, Rotary, Roll-in, Single Rack, Electric
PAGE 2 of 2
6
Maintenance Sustainability Requirements: Continued parts support for equipment is
required for the projected total life cycle of the equipment plus 5 years.
7
Industry Standards and Contractor Requirements:
7.1
Industry Standards: Underwriters Laboratory (UL) listed and National Sanitation
Foundation (NSF) certification, or equivalent. Energy Star if applicable.
7.2
Contractor Requirements:
7.2.1 Must be shipped ready to assemble, make utility connections plug in, and
use.
7.2.2 Operational testing.
7.2.3 Start up assistance.
7.2.4 Provide familiarization training.
7.2.5 De-installation and removal of existing old oven from the premises required.
8
Special / Specific Equipment Safety Requirements:
8.1
Must be equipped with a Type II hood with a single point exhaust
8.2
Required minimum clearances to combustible construction: 0 inches from the sides
and the back of the oven; 18 inches from the top of the oven.
9
Information To Be Provided By The Contractor To The Commissary At Time of
Delivery:
9.1
Commercial Warranty and Point of Contact for Warranty Service.
9.2
Installation and Operating Instructions.
9.3
Parts List or Parts Manual.
10 Federal Supply Class:
7310
Rev. FY11.03