Food equipment pantry specifications, 7 WTC 23rd floor, January 1999

NYC 9/11 Public Portal Document

dl/l9/99 18:05 FA.X 21 22190256 SWANKE HAYDEN CONNELL 1^002/005 JRN-19-1999 15=35 RfiYMONDzRRYMOND ASSOC. 9144694778 P.02

Aijro SHA AM Cooking and Holding Ovens. * HMLO HEAT... aicontrolled, uniform heat source that gently cooks, ' : hpids andsurrounds foods for better appearance, taste, and longer ________ holding li e. 1 000-TH- I I ♦ C^oks, ro ISIS and holds meal, poultry, fish; potatoes, casseroles, ' SERIES ' vegetables, and reheats frozen convenience foods in the seme cabinet.

♦ pfedudes wcduct shrinkage. if-': r- 5' t Idduces n itural enzyme action in meat for tenderizing. Retains IT ora product moisture, flavor, and minerals.

4 Provides I iniform land consistent cooking, day after day. Reduces labor and evens-out work loads. •l ■ ♦ N^jn-magr etio stainless steel Interior, side racks, and wire shelves rMist cort oalon N s oven t oods or outside venting required (most areas). I * Np fire ex Injuisher system required, .1 ■ w * A^justabli thermostats; -j Cooklnj 1:00“ to 325“F (38“ to 163“C) ; -^Hotdirts 'SO’to^^oo’Fde’togs'C) I <J q ■ I

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