A-A-52193F
2.1.3 Stainless steel insert pans type I. The insert pans (3 required) shall be 22 gauge (U.S.
Standard Gauge shall apply to all sheet metal thicknesses) AISI type 304 stainless steel. Insert pans shall have NSF/ANSI Standard No. 2 1isting. Each pan (6 by 11-5/8 inch inside dimensions) shall have a smooth bead around the top edge for easy cleaning and sealing. All inside corners shall be rounded and the flange (1/4 inch all around pan) shall have a minimum of 1/16-inch flat, horizontal termination around the trimmed edge to strengthen the flange on the pan. Pans shall be supplied with a 20 gauge passivated stainless steel cover and molded gasket to seal the pan from liquid leakage. The gasket shall meet all FDA regulations for articles having repeated contact with food and shall function over a temperature range of -60°F to 212°F. The gasket shall not deteriorate as a result of exposure to repeated cleaning in a mechanical dishwashing environment. The gasket shall be removable from the cover for cleaning. The covers shall have a 1/8 inch diameter raised air vent (open; unsealed) and a recessed lifting handle.
2.1.4 Plastic insert pans type II, and III. The insert pans shall be fabricated of a synthetic thermoplastic polymer. Insert pans shall have NSF/ANSI Standard #2 listing, and meet all FDA regulations for articles having repeated contact with food and shall function over a
temperature range of -40°F to 375°F. Third size pans (5 5/8 by 11-5/8 by 6 inches deep inside dimensions), and full size pans (11 1/2 by 19 1/2 by 5 5/8 inches deep) shall have a smooth bead around the top edge for easy cleaning and sealing. All inside corners shall be rounded and the flange (1/4 inch all around pan) shall have a minimum of 1/16-inch flat horizontal termination around the trimmed edge to strengthen the flange on the pan. Pans shall be supplied with a
plastic cover that has an integrated gasket to prevent liquid leakage. The lid shall meet all FDA regulations for articles having repeated contact with food and shall function over a temperature range of -40°F to 210°F. The gasket shall not deteriorate as a result of exposure to repeated cleaning in a mechanical dishwashing environment.
2.1.5 Divider bar. The divider bar (1 required) shall be 12-3/4 inches long, color white. The divider bar for the size 1, 2 and 3 containers shall accommodate two tray pack cans (see figure
1). The divider bar shall be of sufficient strength to maintain the location and support two tray pack cans and function over a temperature range of 33°F to 180°F ± 2°F.
2.2 Thermal performance.
2.2.1 Hot. When each insert pan (3) in the container is filled with water having a temperature of
180°F ± 2°F, the water temperature shall decrease no more than 40°F when the container is exposed to an ambient temperature of -20°F ± 5°F for 4 hours. Prior to testing, the container shall be preheated by filling only the three insert pans with 180°F ± 5°F water, installing the pan covers and container lid, and holding for 10 minutes. Refill insert pans with water having the specified temperature. Test as specified above.
2.2.2 Co1d. When each insert pan (3) in the container is filled with water having a temperature of
33°F +2°F, -0°F, the water temperature shall increase no more than 12°F when the container is exposed to an ambient temperature of l20°F ± 5°F for 4 hours. Prior to testing, the container shall be pre-chilled by filling only the three pans with a mixture of ice and water, installing the pan covers and container lid, and holding for 10 minutes. Empty all ice. Refill insert pans with water having the specified temperature. Test as specified above.
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