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SECTION 11104

MEAT DEPARTMENT EQUIPMENT

PART 1 - GENERAL

1.1 SUMMARY

1.1.1. Section Includes

a. 1M00 Scale, Platform, Mobile.b. 1M10 Conveyor, Meat-Loaf, Electric.c. 1M14 Chopper, Meat, 8 Lbs. per Minute.d. 1M16 Meat Molder Attachment.e. 1M18 Meat Saw, Band.f. 1M20-A Mixer/Grinder System.g. 1M20-B Mixer, Grinder, Tandem System.h. 1M26 Patty Molder, Table Model.i. 1M28-B Scale, Labeler, and Wrapper, Full-Size Model.j. 1M28-C Scale, Labeler, Wrapper System, Full-Size, Workhorsek. 1M30 Scale And Printer With 3-Roll Wrapper System.l. 1M37 Horizontal Slicer (Power Meat Cleaver).m. 4SMA Slicer, Meat, Automatic.n. 1M34 Meat Tenderizer.o. 4TMP-4 Table, Stainless Steel, Meat Preparation With Poly Top And Without Backsplash.p. 4TMP-6 Table, Stainless Steel, Meat Preparation With Poly Top And Without Backsplash.q. 4TMPBS-6 Table, Stainless Steel, Meat Preparation With Poly Top And Backsplashr. 4TFP-6 Table, Food Processing w/Undershelf.

1.1.2. Equipment Specified in Division 15 Section “Product Refrigeration System.”

a. 1M02 Case, Fresh Meat, Single Deck.b. 1M04 Case, Prepackaged Deli, Multi-Deck.c. 1M07 Case, Fresh Meat or Deli, Multi-Deck. d. 1M42 Island Meat Merchandiser.

1.1.3. Equipment Specified in Division 15 Section “Plumbing Fixtures” and as indicated on drawings.

a. 4S03 Sink, 3-Compartment, Stainless Steel.b. 4S00 Hand Wash Sink.c. 2M06 Wall Mount Drench Hose.

1.2 SUBMITTALS

<insert project name and location>June 2010

MEAT DEPARTMENT EQUIPMENT11104 - 1

1.2.1. Product data for each item of equipment required, including the manufacturer's standard details and installation and maintenance instructions.

a. Manufacturer's standard commercial warranty.b. Operating instructions.c. Specifications and parts manual.d. Underwriters Laboratories (UL), Inc., listing.e. National Sanitation Foundation (NSF) approval or acceptance.

1.2.2. Submittal List:

Reference Submittal Item Quantity Action

1.2.1 Product Data X R

X Submit quantity specified in Division 1 Section “Administrative Requirements.”R Review each submittal, mark to indicate action taken, and return.

1.3 QUALITY ASSURANCE

Installer Qualifications: Engage an experienced installer to perform work of this Section who is an authorized representative of the meat department equipment manufacturer, who has specialized in installing meat department equipment, who has completed installations similar in design and extent to that indicated for this Project, and who has a record of successful in-service performance.

PART 2 - PRODUCTS

2.1 MANUFACTURERS

Basis-of-Design Products: To establish the significant qualities related to type, function, dimension, in-service performance, physical properties, appearance, and other characteristics for purposes of evaluating comparable products of other manufacturers, a specific manufacturer's product is named and accompanied by the words "basis of design," including make or model number or other designation. Subject to compliance with requirements, provide either the named products or equal products.

2.2 ITEM 1M00: SCALE, PLATFORM, MOBILE

2.2.1. Salient Characteristics:

a. Electronic digital scale and mobile stand, designed for weighing boxes of product during the receiving process.

b. Electronic digital scale:

(1) Weighing capacity from 0 to 300 pounds at 0.1 pound increments.(2) Provided with a stainless steel platter or platform surface for placing and weighing of product,

approximately 14 inches wide by 20 inches deep, two-inch variance each dimension, and 2.7 inches high..(3) LCD display screen for operator. (4) Overall approximate dimensions:

(a) 17 inches wide.(b) 25 inches deep.



(c) 30 inches high.(d) Two-inch variance each dimension, bench style.(e) Approximately 44 inches high with scale mounted on the stand.

(5) Electrical:

(a) 120 volts, 60 hertz, single phase.(b) 6-foot length power cord, with grounded type plug.(c) Battery holder with six “D” cell batteries.

c. Mobile stand.

(1) Designed to allow for mobility of the scale and safe weighing of product while the scale is on the mobile stand.

(2) All steel construction, capable of supprting 500 pounds while mobile.(3) Push handle bar approximately 35 inches above floor, five inch variance.(4) Platform height 14 inches, two-inch variance.(5) Four 5-inch diameter casters (one-inch variance) or wheels, two locking.

2.2.2. Basis-of-Design Product: Hobart Corporation. (800) 666-1418 or www.hobartcorp.com.

a. Scale: Model HBR300-1.b. Mobile Stand:- HBR300-STAND.

2.3 ITEM 1M10: CONVEYOR, MEAT-LOAF, ELECTRIC

2.3.1. Salient Characteristics

a. Portable, motor driven, continuous, cleated belt conveyor for handling blocks of ground meat.b. Automatically elevates meat loaves from meat molding machine and mixer/grinder.c. Steel conveyor bed with sanitary plated finish.d. Adjustable legs, low end 13 inches to 16 inches, high end 33 inches to 41 inches.e. Motor and switch shall be interchangeable for mounting on either side. f. Nominal Dimensions:

(1) 76 inches wide.(2) 21 inches deep.(3) 41 inches high.

g. Electrical: 120 volts, 60 hertz, single phase.

2.3.2. Basis-of-Design Product: Hobart Corporation. (800) 666-1418 or

a. Model "CB-0606".

2.4 ITEM 1M14: CHOPPER, MEAT 8 LBS PER MINUTE


a. Table Model.b. Grind 8 Lbs. per minute based on 1/8 inch plate.c. Enclosed stainless steel housing with no sharp edges, projections, cracks or crevices.



http://www.hobartcorp.com/

d. Stainless steel trim plate at attachment opening.e. All parts coming into contact with meat, including cylinder, worm, knife, plate, adjusting wheel, and feed

pan shall be readily and quickly removable for cleaning.f. Stainless steel feed pan, minimum 200 square-inch area and 2-inch depth.g. Polished stainless steel legs, cushioned on the bottom with resilient neoprene rubber.h. Machine head with safety type neck.i. Grinder to be furnished with three knives, three 1/8 inch hole plates, three 3/8 inch hole plates, and one

meat stomper.j. Manual thermal overload switch mounted on front of machine.k. Nominal dimensions:

(1) 13 inches wide.(2) 24 inches deep.(3) 23 inches high.

l. Electrical:

(1) 120 volts, 60 hertz, single phase.(2) 1/2 HP motor, minimum.(3) Minimum 6-foot long flexible 3-wire cord and plug.


a. Model "4812" Meat Chopper.

2.5 ITEM 1M16: MEAT MOLDER/BULKER MACHINE ATTACHMENT


a. Molding device and integral automatic paper feed unit that inserts paper separator between each square or molded meat block.

b. Molding machine adjustable to produce 1/2-lb to 2-lb blocks with an operating rate of 2,400 to f 3,600 blocks per hour.

c. With adapter ring to fit on a #52 chopper head.d. No-tool assembly and disassembly.e. Nominal Dimensions:

(1) Width 22 inches.(2) Depth 10 inches.(3) Height 14 inches.

f. Attachable to electrically operated meat mixer/grinder system, Item 1M20.g. Adjustable stand with casters to operate with any height mixer/grinder.h. Electrical:

(1) 115 volts, 60 hertz, single phase.(2) 2.5 amps.(3) Factory installed cord with NEMA 5-15 P plug.

2.5.2. Basis-of-Design Product: Hollymatic Corporation. (616) 791-6599 or

a. Model 120 Precision Meat Bulker.b. Adapter Ring- Hollymatic No. 52.



2.6 ITEM 1M18: MEAT SAW, BAND


a. Floor model type with adjustable feet (one inch minimum height adjustability.b. Vertical cutting clearance 17-1/2 inches.c. Horizontal cutting clearance 15-3/4 inches.d. All surfaces (other than blade and pusher block) coming into contact with meat: Polished stainless steel.e. Movable Carriage Tray: Stainless steel, 16 inches by 24-1/4 inches, mounted on ball bearing wheels.f. Stationary Cutting Table: Stainless steel, 21-1/2 inches by 39-5/8 inches.g. Gauge plate regulates cutting thickness.

(1) 0 to 2 inches, graduated in 0.25 inch increments.(2) 2 to 5 inches, graduated in 0.50 inch increments.

h. Parts requiring cleaning removable without use of tools.i. Three bone dust cleaners (two located on blade and one located on lower pulley wheel).j. Removable double flanged upper and lower wheel pulleys.k. Saw blade dimensions: 5/8 inch by 142 inches, hard tooth 0.022 inch thick, 3-teeth per inch. Accessible

blade guarded above and below the cutting zone.l. Saw equipped with blade tensioning device and means to show correct tension.m. Movable blade guard with blade guide that moves up and down with guard providing stability of the

blade.n. End cut pusher plate protected from contact with blade during use.o. Saw blade speed: 4150 feet per minute (FPM).p. Accessories:

(1) Twenty-five additional saw blades.(2) Stainless steel top and bottom covers for blade wheel.

q. Direct gear drive transmission.r. Electrical:

(1) 200-230 volts, 60 hertz, 3 phase.(2) 3 hp motor.


a. Model 6801 Series - Vertical Meat Saw.

2.7 ITEM 1M20-A: MIXER/GRINDER SYSTEM


a. Portable mixer/grinder single hopper unit.

b. Salient characteristics:

(1) Hopper capacity of 225 lbs.(2) #52 spiral-flute type grinder head matched to removable (with spanner wrench provided) grind screw.

The mixer creates a crisscross action that tumbles the meat from one side of the drum to the other, folds the meat in two separate layers, blending lean and fat so that all meat is mixed thoroughly. Paddle motion ensures automatic feeding to completely empty the drum



(3) Second grind mixing paddles. (4) Mixing paddles: Electro-tin-plated metal figure “8” mixing paddle.(5) Provide grinder with 3 knives, 3 each 1/8 inch and 3 each 3/8 inch hold plates and one meat stomper.(6) Grinding rate up to 120 lbs. of fresh boneless beef per minute per mixer/grinder with #52 grinder head

and 2nd grind paddles.(7) Front-mounted On/Off switch and Mix/Grind Controls. Contracting Officer will select left or right

location.(8) Four swivel casters with locks.(9) Full protective shrouding, all surfaces noncorrosive and stainless steel finish.(10) Safety counterbalanced hopper (stainless steel.) lid with positive locking handle and electrical cutoff to

ensure proper positioning before motors can be started.(11) Swing open tub.(12) Adjustable legs.(13) Meat deflector.(14) Inspection holes in lid.(15) Protected electrical system.(16) Automatic electrical overload reset.(17) Nominal dimensions:

(a) 37-5/8 inches wide.(b) 28-1/2 inches deep.(c) 50-1/4 to 68-1/4 inches adjustable height, with casters.

c. Foot switch: Pneumatically operated foot switch for hands free operation, with 12-foot cord.

d. Electrical:

(1) 200-230 volts, 60 HZ, 3 phase.(2) 10 HP motor. (3) Factory installed 4-wire grounding flexible cord approximately 8 feet in length with NEMA L21-30P

plug.


a. Hollymatic 180A GMG.

2.8 ITEM 1M20-B: MIXER/GRINDER, TANDEM SYSTEM


a. Two Portable mixer/grinders in tandem.

(1) Contracting Officer will select hand of machines.

b. Salient characteristics of each mixer/grinder in tandem system:

(1) Hopper capacity of 225 lbs.(2) #52 spiral-flute type grinder head, matched to removable (with spanner wrench provided) grind screw.

The mixer creates a crisscross action that tumbles the meat from one side of the drum to the other, folds the meat in two separate layers, blending lean and fat so that all meat is mixed thoroughly. Paddle motion ensures automatic feeding to completely empty the drum

(3) Second grind mixing paddles. (4) Mixing paddles: Electro-tin-plated metal figure “8” mixing paddle.



(5) Provide grinder with 6 knives, 3 each 1/8 inch and 3 each 3/8 inch hold plates and one meat stomper.(6) Grinding rate up to 120 lbs. of fresh boneless beef per minute per mixer/grinder with #52 grinder head

and 2nd grind paddles.(7) Front-mounted On/Off switch and Mix/Grind Controls. Contracting Officer will select left or right

location.(8) Four swivel casters with locks.(9) Full protective shrouding, all surfaces noncorrosive and stainless steel finish.(10) Safety counterbalanced hopper (stainless steel.) lid with positive locking handle and electrical cutoff to

ensure proper positioning before motors can be started.(11) Swing open tub.(12) Adjustable legs.(13) Meat deflector.(14) Inspection holes in lid.(15) Protected electrical system.(16) Tandem (Lower Gemini) assembly with side feed inlet and connector between hoppers for continuous 1st

and 2nd grind systems.(17) Automatic electrical overload reset.(18) Plug assembly for hopper inlet connection for use when inlet hole is not being used.(19) Nominal dimensions:

(a) 37-5/8 inches wide.(b) 28-1/2 inches deep.(c) 50-1/4 to 68-1/4 inches adjustable height, with casters.

c. Foot switch: Pneumatically operated foot switch for hands free operation, with 12-foot cord.

d. Electrical:

(1) 200-230 volts, 60 HZ, 3 phase.(2) 10 HP motor. (3) Factory installed 4-wire grounding flexible cord approximately 8 feet in length with NEMA L21-30P

plug.


a. Hollymatic Model 180A GMG/180A GMG (Lower Gemini.

2.9 1M26: PATTY MOLDER, TABLE MODEL


a. Components include a feed tray, side notch paper feed, patty molder, and counter stacker conveyor.b. Designed as a tabletop model. Stainless steel construction with moving components enclosed or shielded

by guards.c. Production rate factory set at 2100 patties per hour.d. Designed to produce 3/16 to ¾ inch thickness patties ranging from 1 – 8 ounce per portion.e. Provided with mold plate assemblies (knockout cup, w/hardware, and adaptor): one each 4 oz round ½

inch thickness, and one each 3.2 oz round 3/8 inch thickness.f. Designed with an automatic counter, stacker, and paper feed (interleaving) mechanism. Paper is standard

5-1/2 inch by 5-1/2 inch.g. Provided with food grade plastic coved feed tray with a minimum 50 lb capacity.h. Provided with an integrated fabric belt conveyor system, minimum two-foot length, for output product.



i. Provided with mobile stainless steel table designed to accommodate the machine, with under-shelf and casters.

k. Equipment destined for USA location (50 states) is to be supported by a service organization that will provide needed service seven days a week. The response time to a service call on a normal business day will be within four hours. Vendor to certify availability of local maintenance capability by location.

j. Overall approximate dimensions:

(1) 31-1/2 inches wide.(2) 27-1/2 inches deep.(3) 34-3/4 inches high.(4) Six-inch variance all dimensions.

k. Electrical:

(1) 115 volts, 60 hertz, single phase.(2) 3/4 HP motor, minimum (3) 7-foot length power cord, with grounded type plug.


a. Super Patty Machine.

2.10 1M28-B SCALE, LABELER, AND WRAPPER, FULL-SIZE MODEL


a. The machine shall have a rigid frame, electric motor drive, package conveyor, heat sealing belt, cold film cut-off, package elevator or straight through system film roll holder.

b. Equipment shall be of the same type, capacity, and design that has been used in successful commercial supermarket operations for a minimum of two years.

c. Equipment shall be supported by a service organization that will provide needed service seven days a week. The response time to a service call on a normal business day will be within four hours.

d. Master Scale Management System

(1) Consists of PC based software that is Windows based and designed to manage satellite scales within the meat department.

(2) Provide with one 3.5 inch disk with software.(3) Provide with all required hardware to connect all scales in meat department to the scale management

system.(4) System shall be able to add, delete, and edit the item file.(5) System shall be capable of future upgrade for accepting file updates by radio frequency transmission from

in-store radio frequency system.

e. Automatic Wrapper

(1) System shall automatically weigh, wrap, and apply label to packages at a minimum rate of 30 packages per minute, automatically feeding, measuring, cutting, wrapping, and heat sealing stretch plastic film.

(2) The machine shall be designed to allow the operator to monitor all switches and change package size.(3) The automatic wrapper shall accommodate one roll of 13-inch wide stretch film, with capacity to wrap 1S

to “family packs” 10- by 14-inches.(4) The film stretching mechanism shall grip and stretch the film around all sides of the package. Sensors

shall detect the required film size for the package and economize film use.(5) The film rack shall be located within the central control area to allow the operator full access to film roll.



(6) Wrapper shall be equipped with a safety stop switch.(7) A Cold film cut-off is required; the film cutter shall not be hot-wire system.(8) Wrapper to have a rigid frame, electric motor drive, package conveyor, and film roll holders.(9) Temperature range: 41 to 95 degrees Fahrenheit.(10) Equipped with casters.(11) Electrical: 208/230 volt, 60 hertz, single phase 2kVa.

f. Automatic Scale, Labeler, and Printers

(1) The scale, labeler and printer system shall be integrated with the wrapper for automatic prepackaging.(2) System shall have easy access to the scale area for weighing and labeling pre-wrapped and oversize

packages.(3) Scale and printer system shall be capable of printing the USDA mandated safe handling statement for raw

or partially cooked meat, nutrifacts information, expanded text, graphics, and special messages.(4) Labeler shall apply price labels to wrapped packages.(5) Printer Construction: Stainless steel enclosure.(6) Prints 5 label formats: 2.1, 2.4, 3.3, 3.7, 4.2.(7) Prints 30 custom formats.(8) Label capacity: 4,500.(9) The system shall have a controller that controls all weighing, labeling, and printing functions on all

manual, semi-automatic, and full automatic Prepack and Central Pack applications.

(a) Temperature Range: 41 to 104 degrees Fahrenheit.(b) 10 to 90 percent relative humidity, non-condensing.(c) Display: LCD Dot matrix 640x480.(d) 50 lb by 0.01 capacity.(e) 350 presets with 10 category pages.(f) Minimum 8 MB memory (1200 item).(g) Construction: Metal chassis with pressure formed plastic case.(h) Keyboard: Touchscreen.(i) Networked with all scales within the meat department.

(10) Electrical

(a) Controller: 115 volt, 60 hertz, single phase.(b) Printer: 115 volt, 60 hertz, single phase.(c) Labeler: 115 volt, 60 hertz, single phase.

g. Power conveyor:

(1) Power roller conveyor used to transport wrapped and labeled packages from labeler discharge to gravity roller conveyor.

(2) Conveyor dimension approximately 18 inches wide by 51-inch 180 degree wide arc. (3) Electrical: 115 volt, 60 hertz, single phase.

h. Roller conveyor:

(1) Gravity roller conveyor used to transport wrapped and labeled packages from power conveyor to rotary accumulator bin.

(2) Conveyor dimension approximately 18 inches wide.

i. Mobile Accumulator Bin, Rotary

(1) Constructed of stainless steel.



(2) Minimum dimensions are 27 inches wide by 9 inch deep. Height shall be adjustable from 27 to 32 inches to accommodate the discharge end of the automatic labeling conveyor.

(3) Equipped with casters.

2.10.2. Basis-of-Design Product: Mettler-Toledo Inc. (804) 513-2610, (804) 794-4177, or www.mt.com.

a. Master Scale Management System: MT-SMARTX Scale Management System.b. Automatic Wrapper: Model 647 SOLO MAX Wrapper.c. Automatic Scale, Labeler, and Printer: Model 706 Auto-Labeler 0706-0001and attachment KOP 0925-

0418; Model 317 Thermal Printer 0317-2001; Model 8361 Smart Touch Controller with mounting post 0925-0417.

d. Power conveyor: 0925-0327.e. Roller conveyor: 0925-0233. f. Mobile Accumulator Bin, Rotary: Model 0925-0416 Roto Cart.

2.11 1M28-C SCALE, LABELER, WRAPPER SYSTEM, FULL-SIZE, WORKHORSE


a. The machine shall have a rigid frame, electric motor drive, package conveyor, heat sealing belt, cold film cut-off, package elevator or straight through system film roll holder.

b. Equipment shall be of the same type, capacity, and design that has been used in successful commercial supermarket operations for a minimum of two years.

c. Equipment shall be supported by a service organization that will provide needed service seven days a week. The response time to a service call on a normal business day will be within four hours.

d. Master Scale Management System

(1) Consists of PC based software that is Windows based (98, 2000, XP, and ME) and designed to manage satellite scales within the meat department.

(2) Provide with one 3.5 inch disk with software.(3) Provide with all required hardware to connect all scales in meat department to the scale management

system.(4) System shall be able to add, delete, and edit the item file.(5) System shall be capable of future upgrade for accepting file updates by radio frequency transmission from

in-store radio frequency system.

e. Automatic Wrapper

(1) Pre-programmed two speed operation: System shall automatically weigh, wrap, and apply label to packages at a rate of 30 and 21 packages per minute, automatically feeding, measuring, cutting, wrapping, and heat sealing stretch plastic film.

(2) The machine shall be designed to allow the operator to monitor all switches and change package size.(3) The automatic wrapper shall accommodate two rolls of 11-inch to 21-inch wide 50 to 100 gauge stretch

film, with capacity to wrap 1S to “family packs” 10- by 14-inches including 24S.(4) The film stretching mechanism shall grip and stretch the film around all sides of the package. Sensors

shall detect the required film size for the package and economize film use. Unit is NOT to be designed or equipped with automatic tray / film size sensors for sizing film to various trays during a production run.

(5) The film rack shall be located within the central control area to allow the operator full access to film roll.(6) Wrapper shall be equipped with a safety stop switch.(7) A Cold film cut-off is required; the film cutter shall not be hot-wire system.(8) Wrapper to have a rigid frame, electric motor drive, package conveyor, and film roll holders.(9) Temperature range: 41 to 104 degrees Fahrenheit, 10% - 90% humidity, non-condensing.(10) Equipped with casters.



http://www.mt.com/

(11) Electrical: 208/240 volt, 60 hertz, three phase, 15 amp.

f. Automatic Scale, Labeler, and Printers

(1) The scale, labeler and printer system shall be integrated with the wrapper for automatic prepackaging.(2) System shall have easy access to the scale area for weighing and labeling pre-wrapped and oversize

packages.(3) Scale and printer system shall be capable of printing the USDA mandated safe handling statement for raw

or partially cooked meat, nutrifacts information, expanded text, graphics, and special messages.(4) Labeler shall apply price labels to wrapped packages.(5) Printer Construction: Stainless steel enclosure.(6) Prints 5 label formats: 2.1, 2.4, 3.3, 3.7, 4.2.(7) Prints 30 custom formats.(8) Label capacity: 4,500.(9) The system shall have a controller that controls all weighing, labeling, and printing functions on all

manual, semi-automatic, and full automatic Prepack and Central Pack applications.

(a) Temperature Range: 41 to 104 degrees Fahrenheit.(b) 10% - 90% relative humidity, non-condensing.(c) Display: LCD Dot matrix 640x480.(d) 50 lb by 0.01 capacity.(e) 350 presets with 10 category pages.(f) Minimum 8 MB memory (1200 item).(g) Construction: Metal chassis with pressure formed plastic case.(h) Keyboard: Touchscreen.(i) Networked with all scales within the meat department.

(10) Electrical

(a) Labeler: 115 volt, 60 hertz, single phase

(b) Controller: 100 volt, 60 hertz, single phase, power from labeler.(c) Printer: 100 volt, 60 hertz, single phase, power from labeler.

g. Power conveyor:

(1) Power roller conveyor used to transport wrapped and labeled packages from labeler discharge to gravity roller conveyor.

(2) Conveyor dimension approximately 18 inches wide by 51-inch 180 degree wide arc. (3) Electrical: 115 volt, 60 hertz, single phase.

h. Roller conveyor:

(1) Gravity roller conveyor used to transport wrapped and labeled packages from power conveyor to rotary accumulator bin.

(2) Conveyor dimension approximately 18 inches wide.

i. Mobile Accumulator Bin, Rotary

(1) Constructed of stainless steel.(2) Minimum dimensions are 27 inches wide by 9 inch deep. Height shall be adjustable from 27 to 32 inches

to accommodate the discharge end of the automatic labeling conveyor.(3) Equipped with casters.




a. Master Scale Management System: MT-SMARTX Scale Management System.b. Workhorse Automatic Wrapper: Model WH-XR.c. Automatic Scale, Labeler, and Printer: Model IK41 Auto-Labeler (including Model 8270 50 lb. capacity

Scale Base); Model 317 Thermal Printer; Model 8361 Smart Touch Controller with mounting post 0925-0417.

d. Power conveyor: 0925-0460.e. Roller conveyor: 0183325930. f. Mobile Accumulator Bin, Rotary: Model 0925-0416 Roto Cart.

2.12 1M30 SCALE AND PRINTER WITH 3-ROLL WRAPPER SYSTEM


a. Designed to operate in refrigerated rooms with temperature range of 41 to 104 degrees Fahrenheit and 10 to 90 percent relative humidity, non-condensing.

b. Controller

(1) Controls all weighing and printing functions for manual applications.(2) Unit price and total price computing value of from $0.01 - $999.99.(3) Display: LCD Dot matrix 640x480. (4) 350 presets with 10 category pages.(5) Minimum 8MB RAM memory capacity (1200 item).(6) Construction: Metal chassis with pressure formed plastic case.(7) Keyboard: Touchscreen.(8) Networked with Master Scale Management System (1M28-B) within meat department.

(a) RS485 telephone communications capable with satellite scales.(b) TCP / IP (transmission control protocol / intranet protocol) communications capable. Not required to be

installed for current use, but capable for future upgrade.

c. Electronic Scale/Wrapping Platter:

(1) Scale Base: Die cast aluminum base with stainless steel weighing platter/wrapping surface approximately 13.2 inches wide by 11.4 inches deep, one inch variance.

(2) 50 lb by 0.01 capacity. (3) Power provided by connection to controller.(4) Heat seal wrapper:

(a) Sealing hot plate surface covered with non-stick Teflon, 15 inches wide by 6 inches deep.(b) Solid state electronics controlled hot rod cut-off bar.

(5) Stainless steel stand:

(a) Open type table constructed of stainless steel.(b) Legs capable of one inch adjustment for leveling.(c) Provided with two each (one left and one right) stainless steel folding platter shelves approximately 14

inches wide by 24 inches deep, two inch variance.(d) Accommodates three rolls of film up to 20 inches wide with a 3 inch core.

d. Printer



http://www.mt.com/

(1) Automatically prints product name, unit price, total price, and weight on label, for hand application to wrapped packages. Capable of accommodating pre-printed labels with USDA statement and organization logo.

(2) Prints a minimum of 2000 characters per label for ingredients and nutritional information.(3) Minimum of 4000 PLU (product look-up code) memory for item file, using 1-6 digit PLU codes.(4) Prints standard label stock widths of 1.5 inch and 2.25 inch, with label lengths from 1-6 inch minimum.(5) Digital clock automatically updates shelf life.(6) Printer Construction: Stainless steel enclosure.(7) Prints 5 label formats: 2.1, 2.4, 3.3, 3.7, 4.2.(8) Prints 30 custom formats.(9) Produces universal bar code.(10) Label capacity: 4,500.

e. Overall approximate dimensions

(a) 48.5 inches wide.(b) 37.5 inches deep.(c) 60 inches high.(d) Six-inch variance each dimension, stand-mounted system.

f. Electrical

(1) Controller: 115 volt, 60 hertz, single phase.(2) Printer: 115 volt, 60 hertz, single phase.(3) 8- to 10-foot length power cord, with grounded type plug.(4) Battery backup for memory retention with minimum 100 hours capability.


a. Controller: Model 8361 Smart Touch Controller with mounting post.b. Hand Wrapper and Scale: Model 0662-0301 Step-Saver Single Station Wrap & Weigh with 8270 Scale

Base.c. Platter Shelf: Model 0925-0137.d. Printer: Model 317 Thermal Printer 0317-0001.

2.13 4SMA SLICER, MEAT, AUTOMATIC


a. Angle gravity feed type table top slicer with a 11-3/4-inch knife diameter.b. Positive angle carriage design enabling operator to slice without manual feed..c. Tilt back and removable carriage system for cleaning and sanitation procedures. Lift lever for raising and

propping slicer to tilted position for cleaning underneath slicer.d. 12-1/2-inch manual carriage travel.e. Adjustable variable speed capability: 28, 33, 38, 42, 47, 52 strokes per minute. Speed may be changed

with slicer motor on or off. Slicer may be turned off with a quick turn of index knob to the closed position after slicing or by toggle type switch, operated by a push-pull rod.

f. Gauge plate adjustable to cut any thickness up to 1 inch.g. Carriage shall take food up to 12 inches in width or 7- ½ inches in diameter.h. Carriage can be disengaged from power whether slicer is in operation or not.i. Automatic engagement and speed selector controls located in front of machine.j. Home-start position of carriage to ensure it is in a convenient position before starting slicer.k. Automatically turns off slicer after slicing.



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l. Gauge plate interlock protects knife edge when indicator is at zero.m. Carriage system interlock shall not allow tilt away or removal if gauge plate indicator is not closed.n. In the event of power loss, slicer must be restarted before operation can continue.o. A permanently mounted ring guard with integrated product deflector protects knife. No tools shall be

required for removal of deflector to clean slicer.p. One-piece 12 gauge knife cover; spring loaded for quick removal and replacement.q. Gauge plate protects knife edge when indicator is closed.r. Knife cover shall be quickly removed with a quarter turn of spring loaded locking knob.s. One lever operation with two Borazon stones to sharpen and hone knife in five seconds. Removable and

top mounted. Knife edge is shielded when sharpener is removed for cleaning. Borazon stones have lifetime guarantee.

t. Drive system: Hobart Poly V belt.; 400 rpm.u. One-piece base:v. Indexing Cam:

(1) Double action setting: First revolution of index cam for precision slicing; second revolution for thicker slicing selection.

(2) Indexing cam holds true to setting during slicing operation.

w. Electroless nickel plated transport single slide rod with an oil reservoir/oil wick for slide rod bearings.x. Finish: Stainless steel carriage, knife, and knife cover; anodized aluminum base; aluminum with ribbed

laminated stainless steel face gauge plate.y. Meat Grip: Thermoplastic front mounted grip swings out of way when not in use.z. Electrical:

(1) 120 volts, 60 hertz, single phase.(2) ½ HP knife motor.(3) 6-foot long power cord with grounded type plug.


a. Model 2912 Slicer.

2.14 1M34 MEAT TENDERIZER


a. Table top unit.b. Gear driven with gear train transmission sealed in lubricant.c. Blades constructed of stainless steel.d. Cutting group shall be an assembly easily removed by lifting out of housing.e. Provide with a feed opening cover with a minimum opening of 7-½ inches wide by ¾ inches deep.f. Provide with Julienne/Stir Fry stripper cutter lift out unit with 3/8-inch knife set.g. Provide with Knitting knives lift out unit with knitting blade set.h. Provide with storage holder for the lift out unit which is not in use.k. Overall approximate dimensions

(1) 19-5/8 inches wide.(2) 10-1/2 inches deep.(3) 21-7/16 inches high.(4) Three-inch variance all dimensions.

i. Electrical




(1) 115 volt, 60 hertz, single phase.(2) 6-foot long power cord, with grounded type plug.(3) Fully enclosed ½ HP motor minimum, providing a roller speed of 100-150 RPM.(4) On/off switch with safety interlock.


a. Model 403-1 Tenderizer.

2.15 ITEM 1M37 HORIZONTAL SLICER (POWER MEAT CLEAVER)


a. Heavy duty, microprocessor controlled, meat cutting/slicing machine.b. Microprocessor and associated software allow programming to cut primals or subprimals into various

thicknesses.

c. Capacity of unit: 180 slices per minute.d. Computer controls shall have user friendly keypad (tactile and audible) and a minimum of 7 cutting

programs available for single blade slicing.e. Cut thickness: 1/6 inch plus minimum, 30-inch maximum.f. Provide certification for sanitary (NSF and USDA) and electrical (UL)standards.g. Cutting Chamber Dimensions: Approximately.. 30-inch long by 10-inch wide by 9-inch high.h. Unit dimensions: Approximately 77-inch long by 35-inch wide by 53-inch high including casters.i. Electrical: 3 HP, 200-230 Volt,60 HZ, 3PH 2.2 KW.j. All electronic components shall be waterproof to allow wash-down.k. Provide unit with two blades (one non-serrated and one serrated) with a reusable shipping container for

each blade.l. Finish: Stainless steel frame and skin. Lexan chamber lids.m. Safety: Magnetic interlocks on all doors, brake motor, four locking casters, OSHA lockout power switch.

2.15.2. Basis-of-Design Product: Biro Tidewater Scale & Butcher Supply.

a. Model 109PC Horizontal Slicer.

2.16 ITEM 4TMP-4: TABLE, STAINLESS STEEL, MEAT PREPARATION WITH POLY TOP AND WITHOUT BACKSPLASH


a. Construct table completely of 16 gauge, type 304 stainless steel except as described below.b. NSF certified for contact with any type of food in commercial food preparation.c. Table shall be delivered completely set-up with all welded assembly.d. Table shall be provided with polyethylene cutting boards, ¾ inch thick. Poly cutting surface shall be

dishwasher safe and high–temperature safe to 180 degrees F and may be steam cleaned.e. Table top is an open frame with the poly boards sectioned for easy removal. Removable and replaceable

clips shall d poly top secure.f. Approximate table dimensions:

(1) 30 inches deep.(2) 36-inch working height.(3) 4-foot length.




g. Under-Shelf: Reinforced, one piece, 16 gauge, 304 stainless steel construction. Weld under-shelf to the inside of the table legs and size to match table dimensions. Locate under-shelf 12 inches above the floor.

h. Table shall be provided with stainless steel legs fitted with casters.

2.16.2. Basis-of Design Product: Winholt Equipment Group. 800) 444-3595 or www.winholt.com.

a. Model No. DPTS-3048 with Poly Top and Undershelf.

2.17 ITEM 4TMP-6: TABLE, STAINLESS STEEL, MEAT PREPARATION WITH POLY TOP AND WITHOUT BACKSPLASH


a. Construct table completely of 16 gauge, type 304 stainless steel except as described below.b. NSF certified for contact with any type of food in commercial food preparation.c. Table shall be delivered completely set-up with all welded assembly.d. Table shall be provided with polyethylene cutting boards, ¾ inch thick. Poly cutting surface shall be

dishwasher safe and high–temperature safe to 180 degrees F and may be steam cleaned.e. Table top is an open frame with the poly boards sectioned for easy removal. Removable and replaceable

clips shall d poly top secure.f. Approximate table dimensions:


g. Under-Shelf: Reinforced, one piece, 16 gauge, 304 stainless steel construction. Weld under-shelf to the inside of the table legs and size to match table dimensions. Locate under-shelf 12 inches above the floor.

h. Table shall be provided with stainless steel legs fitted with bullet feet.

2.17.2. Basis-of Design Product: Winholt Equipment Group. (800) 444-3595 or www.winholt.com.

a. Model No. DPTS-3072 with Poly Top and Undershelf.

2.18 ITEM 4TMPBS-6: TABLE, STAINLESS STEEL, MEAT PREPARATION WITH POLY TOP AND BACKSPLASH


a. Construct table completely of 14 gauge, type 304 stainless steel except as described below.b. NSF certified for contact with any type of food in commercial food preparation.c. Reinforce top work surface and under-shelf with 14 gauge, 1-inch by 2-inch stainless steel channel.

Provide table side edges with 90 degree bend for table line-up.d. Deliver table completely set-up with all welded assembly.e. Backsplash: 6 inches high with 45 degree return angle to work surface.f. Provide table with two 36-inch long polyethylene cutting boards, ¾ inch thick. Poly cutting surface shall

be dishwasher safe and high–temperature safe to 180 degrees F and may be steam cleaned.g. Provide table top as an open frame with the poly boards resting on 1-inch by 2-inch 14 gauge stainless

steel channels, spaced approximately 12 inches. Provide with welded stainless steel tabs (not removable clips) to retain poly top in proper position

h. Provide table with 1-5/8-inch diameter, 16 gauge legs fitted with 1-½-inch sanitary adjustable bullet feet.i. Provide legs fitted into stainless steel sockets and welded to underside of top.



j. Approximate table dimensions:


k. Under-Shelf: Reinforced, one piece, 16 gauge, 304 stainless steel construction. Weld under-shelf to the inside of the table legs and size to match table dimensions. Locate under-shelf 12 inches above the floor.


a. Model No. DPTSB-3072 with Poly Top, Undershelf., and Backsplash

2.19 4TFP-6 TABLE, FOOD PROCESSING W/UNDERSHELF


a. Construct table completely of 14 gauge, type 304 stainless steel except as described below.b. NSF certified for contact with any type of food in commercial food preparation.c. Reinforce top work surface and under-shelf with 14 gauge, 1-inch by 2-inch stainless steel channel.d. Deliver table completely set-up with all welded assembly.e. Backsplash and top work surface: One piece stainless steel construction.f. Backsplash: 6 inches high and coved to work surface.g. Provide top work surface with 1-½-inch rolled edge on front and side edges and with 90 degree bend for

table line-up.h. Provide table with 1-5/8-inch diameter, 16 gauge legs fitted with 1-½-inch sanitary adjustable bullet feet.i. Provide legs fitted into stainless steel sockets and welded to underside of top.j. Approximate table dimensions:


k. Under-Shelf: Reinforced, one piece, 16 gauge, 304 stainless steel construction. Weld under-shelf to the inside of the table legs and size to match table dimensions. Locate under-shelf 12 inches above the floor.


a. Model No. DTSB-3072 with Backsplash and Undershelf.

PART 3 - EXECUTION

3.1 INSPECTION

Rough-In Work: Examine roughed-in mechanical and electrical services, installation of floors, walls, columns, and ceilings, and other conditions under which meat department equipment work is to be installed; verify dimensions of services and substrates before fabricating work. Notify Contractor of unsatisfactory locations and dimensions of other work and of unsatisfactory conditions for proper installation of meat department equipment. Do not proceed with fabrication and installation until unsatisfactory dimensions and conditions have been corrected in manner satisfactory to Installer.



3.2 EQUIPMENT INSTALLATION

3.2.1. General

Set each item of nonmobile and nonportable equipment securely in place, level, and adjust to correct height. Anchor to supporting substrate where indicated and where required for sustained operation and use without shifting or dislocation. Conceal anchorages where possible. Adjust countertops and other work surfaces to level tolerance of 1/16-inch maximum offset, and maximum variation from level or indicated slope of 1/16-inch per ft.

a. Where indicated or required for safety of equipment operator, anchor equipment to floor or wall. Where equipment is indicated to be anchored to floor, provide legs with adjustable flanged foot. Install 2 anchors on each foot.

3.2.2. Field Joints

Complete field-assembly joints in work (joints cannot be completed in shop) by welding, bolting-and-gasketing, or similar methods as indicated. Grind welds smooth and restore finish. Set or trim gaskets flush.

3.2.3. Enclosed Spaces

Treat spaces that are inaccessible after equipment installation by covering horizontal surfaces with powdered borax at rate of 4 oz. per sq. ft.

3.2.4. Closure Plates and Strips

Install where required, with joints coordinated with units of equipment.

3.2.5. Cutouts

Provide cutouts in meat department equipment where required to run plumbing or electric lines through equipment items for final connections.

3.2.6. Sealants and Gaskets

Install all around each unit to make joints airtight, watertight, vermin-proof, and sanitary for cleaning purposes. In general, make sealed joints not less than 1/8-inch wide, and stuff backer rod to shape sealant bead properly, at 1/4-inch depth. Shape exposed surfaces of sealant slightly concave, with edges flush with faces of materials at joint. At internal-corner joints, apply sealant or gaskets to form a sanitary cove, of not less than 3/8-inch radius. Provide sealant-filled or gasketed joints up to 3/4-inch joint width; metal closure strips for wider joints, with sealant application each side of strips. Anchor gaskets mechanically or with adhesives to prevent displacement.

3.3 FIELD QUALITY CONTROL

3.3.1. Testing

Coordinate start-up of meat department equipment when service lines have been tested, balanced, and adjusted for pressure, voltage, and similar considerations. Before testing, lubricate each equipment item in accordance with manufacturer's recommendations.

a. Test each item of operational equipment to demonstrate that it is operating properly and that controls and safety devices are functioning. Repair or replace equipment found to be defective in its operation, including units that are below capacity or operating with excessive noise or vibration.



3.4 CLEANING

After completion of installation and other major work in meat department areas, remove protective coverings, if any, and clean meat department equipment, internally and externally. Restore exposed and semiexposed finishes to remove abrasions and other damages; polish exposed-metal surfaces and touch-up painted surfaces. Replace work that cannot be successfully restored.

a. Prior to date of acceptance on meat department equipment work, buff exposed stainless steel finishes lightly, using power buffer and polishing rouge or grit of No. 400 or finer.

3.5 CLOSEOUT PROCEDURES

Provide services of Installer's technical representative, and manufacturer's technical representative where required, to instruct Contracting Officer's personnel in operation and maintenance of meat department equipment.

END OF SECTION



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SECTION 11104 - MEAT DEPARTMENT EQUIPMENT · Web viewProvide with Knitting knives lift out unit with knitting blade set. Provide with storage holder for the lift out unit which is