Cooking and Baking Equipment

Form / Attachment / Pricing Sheet

This document specifies the requirements for a "Combi Oven – Full Size" to be procured. It details the necessary equipment construction, design features, operational modes, capacities, safety certifications, dimensions, and installation requirements.

• Equipment Construction: Must be safe, durable, corrosion-resistant, nonabsorbent, easily cleanable, and resistant to wear and tear.
• Design Features: Includes two combi ovens with disappearing doors, a stacking kit, US sheet pan size compatibility, a color touch screen, and natural user interface.
• Operational Modes: Specifies various modes including Soft Steaming, Steaming, Convection, Combi Steaming, Perfection, Low Temperature Cooking/Cook & Hold, Humidification, and Baking, with defined temperature ranges.
• Capacities: Standard configuration for 20 x 1/1 GN crosswise pans.
• Safety & Certifications: Requires CE certification, Steam Exhaust System, and protection against sprayed water.
• Dimensions: Exterior dimensions are 820mm (width) x 890mm (depth) x 1942mm (height) (+/-10mm).
• Installation: Requires connection to pre-installed supply lines, installation of a 2 Water Filter System (capacity up to 7,900 Liter), and includes a power cord and plug.
• Electrical Specifications: Requires 400V, Triple Phase, 50Hz energy source, a 400V, 63Am plug, and a minimum 4m cable.

This document outlines the specific technical requirements and specifications for the combi oven. Bidders must ensure their proposed equipment meets all listed criteria, including construction, features, operational capabilities, safety standards, dimensions, and electrical requirements, to be considered compliant.

Form / Attachment / Pricing Sheet

This document outlines the "Salient Characteristics" for a Combi Oven – Double Stack, detailing the required specifications for the equipment. It serves as a technical requirement document for potential bidders to understand the essential features and performance standards.

• Equipment Construction: Must be safe, durable, corrosion-resistant, nonabsorbent, sufficient in weight and thickness for repeated warewashing, smooth and easily cleanable, and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
• Design and Construction Features: Includes disappearing doors for space and safety, stackable design, a minimum 10" color touch screen (16:9 format) with robust, wear-free, capacitive, hardened safety glass, LED background lighting, a display screen cleaning mode, and a natural user interface with graphic guidance. Language display must include English.
• Display Setting Modes: Must include Soft Steaming (30°C-99°C), Steaming (30°C-130°C), Convection (30°C-250°C), Combi Steaming (30°C-250°C), Perfection (30°C-180°C), Low temperature cooking / Cook & Hold (30°C-120°C), and Eco Cooking.
• Additional Features: High-speed steam generation with heat recovery, steam exhaust system, condensation management, climate control (humidity 0-100%, temperature measurement), hygienic triple-glazed door with damping function, replaceable door seal, and hygiene condensate collecting tray.
• Capacities: Standard configuration of 6+1 Shelves GN 2/1 crosswise or 12 GN-2/1 wire racks for US sheet pans (18 x 26").
• Test Mark / Safety: Includes Steam Exhaust System, condensation management, increased protection against sprayed water, safety temperature thermostat, operation display, warning, and fault indication.
• Cleaning: Requires a hand sprayer and an automatic cleaning program with 5x Combi-Oven Cleaner liquid.
• Exterior Dimensions: 1246 x 992 x 786 mm (WxDxH) with a right-hinged door.
• Installation: Requires connection to preinstalled/existing supply lines, a Water Filter System, and delivery including Power Cord and Plug. Work to be performed during regular hours (Mon-Fri 0800-1500) with access via dock, level floor, or elevator.
• Electric Specs: 400V, Triple Phase, 50Hz; 2x 400V, 32Am plugs; 2x 19.5KW power; minimum 4m cable; CE-Certified equipment.
• Delivery Address: 405TH LRC Bavaria, Dragoon-In Warrior Restaurant, Building 612, 92249 Vilseck, Germany.

This document is critical for bidders to understand the precise technical specifications and performance requirements for the combi oven. It details the essential construction, features, capacities, safety, electrical, and installation requirements that the procured equipment must meet. Bidders must ensure their proposed equipment fully complies with all listed salient characteristics.

Solicitation / RFP / RFQ

This document outlines the minimum technical and performance requirements for solicited equipment. Offerors must provide sufficient technical documentation to demonstrate compliance. Failure to provide adequate documentation may result in a quote being deemed technically unacceptable.

CLIN 0001: Combination Oven, Double-Stack

• Configuration: Double-stacked electric oven.
• Capacity: Accommodate minimum of twenty (20) 18" x 26" sheet pans OR forty (40) 12" x 20" steam pans.
• Operating Modes: Steaming, convection, and combination cooking.
• Temperature Range: 85°F to 572°F.
• Controls: 10.1" TFT color display with capacitive touch screen.
• Core Probe: Six (6) point temperature core probe.
• Electrical: 208/240 V, 60 Hz, 3 Phase power supply.
• Water Connection: 3/4" GHT water inlet and 2" drain outlet.
• Certifications: NSF and UL certified.

CLIN 0002: Refrigerator, Reach-In, Two-Door

• Configuration: Two (2) door, reach-in refrigerator.
• Construction: Stainless steel front and doors, anodized aluminum sides and interior.
• Capacity: Minimum 46.01 cubic feet.
• Temperature Control: Microprocessor control system with LED temperature display.
• Shelving: Minimum three (3) epoxy-coated shelves per section (total of six).
• Hinging: Doors hinged on left and right respectively.
• Electrical: 115 V, 60 Hz, 1 Phase power supply with NEMA 5-15P plug.
• Refrigerant: R-450A refrigerant.
• Certifications: ENERGY STAR qualified, UL, and NSF listed.

CLIN 0003: Food Warmer and Proofer Cabinet

• Configuration: Single-door, mobile cabinet.
• Functionality: Heated holding cabinet and proofer.
• Construction: Stainless steel exterior and interior.
• Controls: Simple control with adjustable thermostat.
• Temperature Range: Holding 80°F to 200°F; Proofing 80°F to 120°F with 95% humidity.
• Capacity: Minimum sixteen (16) 18" x 26" x 1" sheet pans OR thirty-two (32) 12" x 20" x 2-1/2" hotel pans.
• Electrical: 120 V, 60 Hz, 1 Phase, 16 Amp power supply with NEMA 5-20P plug.
• Casters: Four (4) 5-inch casters (two rigid, two swivel with brakes).
• Certifications: EcoSmart, UL, and NSF listed.

Offerors must provide sufficient technical documentation (e.g., product literature, specification sheets) with their quote for technical evaluation and compliance verification.

This document details the technical specifications for three distinct CLINs. Ensure all requirements for each CLIN are met or exceeded.