MIL-STD 1691 Master Equipment List - The Whole Building Design ...

JSN K2980
Name Pan, Frying, Tilting, Gas, 30 Gal, Floor Mounted
Logistical Category (LOGCAT) Fund Source Weights and Measures (Typical Only)
Army A | Contractor Furnished, Contractor Installed
Navy A | Contractor Furnished, Contractor Installed
USAF A | Contractor Furnished, Contractor Installed
VA A | Contractor Furnished, Contractor Installed
IHS A | Contractor Furnished, Contractor Installed
Utilities
NSN 7310
NOTE: Values shown are based on standard typicals used for programming purposes. The contractor remains responsible to
develop and coordinate the design / construction in accordance with actual equipment selection.
Utility1: Plumbing D | Cold and hot water and drain
Volts1 120
Utility2: Electrical A | 120 volt, conventional outlet
Utility3: Med Gas . |
Utility4: Misc Gas . |
Utility5: Non-Med Gas A | Natural gas
Utility6: Misc E | Vent to atmosphere
Phase1 1
Phase2 0
Amps1 15
Amps2 0
Weight (lbs) 455 Weight (kgs) 207
Height (in) 72 Height (cen) 183
Width (in) 49 Width (cen) 124
Depth (in) 49 Depth (cen) 124
Volts2 0
Hertz 60
Hertz Dep -1
Hertz Switch 0
BTU / Hour 108750
Watts1 1800
Watts2 0
Description
Unit of Issue EA
Group Food Service Equipment
Gas fired, free standing, tilting, frying (braising) pan with a 30 gallon capacity. The unit features a stainless steel pan body mounted in a
heavy duty stainless or painted steel frame, pan cover, thermostatically controlled electric heating and a heavy, 5/8 inch thick stainless
steel cooking surface with welded heat transfer fins. The pan has a pouring lip and a positive locking tilting mechanism to hold the pan at
any angle of tilt while pouring. The database height specification includes the space for opening the pan cover. The width dimension
does not include the clearance for optional fold down side tables. See the individual manufacturers' specifications for the additional width
required for side tables. The depth dimension includes a 6" rear wall clearance. An optional swing away faucet on some models will
require hot water, cold water and a drain. Electrically heated, smaller and larger pans are available. The unit is used to braise meat, pan
fry chicken, steam vegetables and fry short order items in commercial and institutional food service operations.
Thursday, April 21, 2011 MIL-STD 1691 | PPMD
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