A-A-50168
June 3, 1988
COMMERCIAL ITEM DESCRIPTION
CABINETS, FOOO WAFJIING, ELECTRICALLY HEATED, DRAWER TYPE
The General Services Administration has authorized the use of this commercial item description in preference to MIL-C-43609.
1. CLASSIFICATION
1.1 Classification. This commercial item description covers food warming, cabinets of the following types, as specified (see 5.2).
Type I - For countertop use (2 drawers)
Type II - Floor model, caster mounted (3 drawers)
1.2 Part identification number. The part identification number shall consist of the commercial item description number and the type number as follows:
AA50168 – 1
AA50168 = CID number
1 = Type
2. SALIENT CHARACTERISTICS
2.1 Design and construction.
2.1.1 Body. The entire outside of the cabinet, except for the outer bottom, shall be fabricated from stainless steel. The outer bottom may be stainless steel, aluminized steel, galvanized steel or any steel coated to resist corrosion. All components and assemblies of the cabinet shall be free from dirt, burrs, slivers, die and tool marks, dents and cracks. Exposed surfaces shall be free from sharp edges and corners. Welds shall be continuous, smooth and free of cracks, burn holes, undercuts, fissures or incomplete fusion. All scale shall be removed from the finish weld area. Threaded fasteners, where used, shall not be broken, cracked or stripped, and shall be drawn tightly. Rivets, where used, shall fill the hole completely and heads shall be in full contact with the surface of the member and concentric with the hole.
2.1.2 Drawers. Cabinets shall have 2 or 3 drawers, depending on the type specified (see 1.1), fabricated from 300 series stainless steel. Drawers shall be designed to slide in and out with minimum effort and shall be provided with stops to prevent them from accidently being pulled all the way out. The drawers shall fit flush and tight with cabinet exterior. Each drawer shall have the capacity for one 4-1/2 inches deep by 12 inches wide by 20 inches long food service or cafeteria type pan, and shall be capable of maintaining such foods as rolls warm and moist, and fried chicken crisp. Drawer temperature shall be thermostatically maintained to a tolerance of ± 10OF within the range of 150OF to 200OF. The heating elements shall be capable of raising the drawer temperature to 150OF at the minimum rate of 3OF per minute.
DISTRIBUTION STATEMENT A. Approved for public release; distribution is unlimited.
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