Vulcan-Hart G36F Manual de usuario descargar pdf (Pagina 10)

UNIVERSITY OF MARY HARDIN-BAYLOR

FOOTBALL STADIUM AND STUDENT UNION BUILDING

POPULOUS 11-3335-30 MAY 8, 2012

FOOD SERVICE EQUIPMENT

11 40 00 - 10

1) Standard Oven(s): as indicated.

2) Convection Oven(s): as indicated.

3) Storage Base: One.

c. Accessories:

1) Double-deck back shelf.

2) Stainless-steel sides.

3) Stainless-steel back.

4) Legs for curb base.

5) Toe Base: 4 inches (102 mm) high.

6) Casters: as indicated

7) Oven Rack(s): As indicated for each oven.

d. Electrical Service: Equip unit for connection to service indicated on Drawings.

e. Gas Service: Natural gas.

B. Deep Fat Fryers:

1. Products: Subject to compliance with requirements, provide the following:

2. Basis-of-Design Product: Subject to compliance with requirements, provide product

indicated on Drawings or approved equal.

3. Description: as indicated.

a. Oil Capacity: as indicated.

b. Accessories:

1) Stainless-steel sides.

2) Stainless-steel fry tank.

3) Stainless-steel fry tank cover.

4) Casters: as indicated.

5) Automatic basket lifts.

6) Single Fry Baskets: as indicated.

7) Twin Fry Baskets: as indicated.

8) Triple Fry Baskets: as indicated.

9) Quick gas-service disconnect and flexible hose.

c. Electrical Service: Equip unit for connection to service indicated on Drawings..

d. Gas Service: Natural gas.

C. Steam Jacketed Kettles:

1. Products: Subject to compliance with requirements, provide the following:

2. Basis-of-Design Product: Subject to compliance with requirements, provide product

indicated on Drawings or approved equal.

3. Description: Stainless steel, Type 304.

a. Type: Stationary, Tilting, as indicated.

b. Steam Source: as indicated.

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Vulcan-Hart G36F Manual de usuario Pagina 10

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