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

JSN K3980
Name Kettle/Mixer, Jacketed, Tilting, Steam, 40 Gal Cap
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 208
Utility2: Electrical G | 208/220 volt, 3 phase
Utility3: Med Gas . |
Utility4: Misc Gas A | Steam
Utility5: Non-Med Gas . |
Utility6: Misc . |
Phase1 3
Phase2 0
Amps1 15
Amps2 0
Weight (lbs) 700 Weight (kgs) 318
Height (in) 80 Height (cen) 203
Width (in) 63 Width (cen) 160
Depth (in) 74 Depth (cen) 188
Volts2 0
Hertz 60
Hertz Dep -1
Hertz Switch 0
BTU / Hour 0
Watts1 5404
Watts2 0
Description
Unit of Issue EA
Group Food Service Equipment
Tilting, direct steam heated, forty (40) gallon jacketed cooker/mixer. The kettle features a heavy duty stainless steel or painted steel
housing, 40 gallon capacity bowl jacketed to 2/3 of the bowls height, primary and secondary agitators powered by heavy duty electric
motor(s) which can be tilted up and away from the bowl for pouring, a faucet and a tilt mechanism which positively locks the bowl in
position during pouring. The bowl itself is of solid one-piece welded construction with a heavy reinforced bar rim and a pouring lip. The
unit's final installation requires a steam trap assembly. The database height specification includes the clearance needed to lift the mixing
assembly clear of the bowl. The depth specification includes the clearance behind the kettle for the lifted agitator mechanism. The unit is
a cooker/mixer used to prepare soups, stews, poultry and vegetables in commercial and institutional food service operations.
Thursday, April 21, 2011 MIL-STD 1691 | PPMD
Page 658 of 1462