Memo on pantry food warming equipment for OEM, Jan 1999

NYC 9/11 Public Portal Document

01/19/99 18:05 FAX 2122190256 SWANKE HAYDEN CONNELL 141002/005 JRN-19-1999 15:35 RRYMOND/RRYMOND fiSSOC. 9144694778 P.02 ■I ' ' I '

ALTO SHAAM. Cooking and Holding Ovensi ■ T * f^LO HE AT... aicontrolled, uniform heat source that gently cooks,

’ hplds anc surrounds foods for better appearance, taste, and longer holding li ©. 1 000-TH- I t ♦ C^oks, roisis and holds meat, poultry, fish-, potatoes, casseroles, SERIES vegetable 9, and reheats frozen convenience foods in this same cabinet. I' ' ♦ Fteduces IHTCduct shrinkage. ! '

♦ Induces n Mural enzyme action in meat for tenderizing. ♦ alains rrora product moisture, flavor, and minerals. ♦ rovides uniform land consistent cooking, day after day. labor and evens-oui work loads. < t^n-magr etio stainless steel Interior, side racks, and wire shelves resist corrasion. ♦ Nb oven hoods or outside venting required (most areas). 1 ■ ' i' ' ,1 ♦ Np fire ex Ingulsher system required. ■Bem * Adiustablf liiermpstats: -4 Cookin 31:00" to 325”F (38“ to 163“C) 60” t0 200’F(16’t0 93”C) I 5 1 ■ ■ ■J- •

I i

o MM I *■'W 'Y:

i'.

I F.’i

r

* I I I 1

u i. ■■ lOOOTH-I/STD

MODIJL lOOih TH-I/MD

NYC-WTC_000167662