A-A-50035 Ranges, Electric, IndustrialThis commercial item description covers industrial electric ranges and shall consist of an oven section surmounted by a griddle top or a griddle/hot top as specified. The ranges shall be of the following types and grades: Type 1 - Griddle top Grade A - Stainless steel exterior Type II - Griddle/hot top Grade A - Stainless steel exterior Grade B- Stainless steel front- remaining sides and back shall be carbon steel.

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A-A-50035A

2. SALIENT CHARACTERISTICS

2.1 Type I, griddle top. The griddle top shall be 36 inches wide by 24 inches deep (± 1/8 inch) with sides and rear back-splash guards. The range shall have front and rear grease troughs with drains that empty into a grease receptacle. The griddle temperature shall be controlled by a minimum of three thermostats. Each thermostat shall control the temperature of one third of the griddle surface from 175^OF to 450^OF minimum. The griddle shall be capable of reaching a surface temperature of 400^OF in 13 minutes.

2.2 Type II, griddle/hot top. The griddle/hot top shall consist of three dual-purpose hot plates 12 inches wide by 24 inches deep (± 1/8 inch). The three hot plates shall be clamped together into one assembly, 36 inches wide by 24 inches deep. The dual-purpose hot plates shall be suitable for either hot top or griddle top cooking operations. Each hot plate shall be equipped with a thermostat to control the hot plate surface temperature from 250^OF to 850^OF. The hot plates shall be capable of reaching a surface temperature of 500^OF in 20 minutes. The hot plates shall be provided with front and rear grease troughs with drains that empty into a grease receptacle.

2.3 Oven. The oven shall have one slide rack and supports to divide the oven into at least two equal compartments. The oven door shall be hinged at even with the oven deck. The oven and door shall be insulated. With the oven empty and the door closed, the oven shall be capable of maintaining a temperature of 450^OF with not more than 0.77 KW electrical energy. Two removable elements, one located at the top and one at the bottom shall be provided. Each element shall be controlled by a three-heat indicating switch and a thermostat calibrated from 200^OF to 500^OF minimum. The oven shall preheat to 450^O in 20 minutes or less.

2.4 Dimensions. The range and oven dimensions are shown in Table I.

TABLE I. Range dimensions (inches, minimum)

1/ Includes front overhang.

2/ To cooking surface.

2.5 Legs. The range shall be equipped with adjustable legs to allow an adjustment of ± 1 inch to the 36 inch height specified in Table I.