scope:

DESCRIPTION

A. This section specifies food service cooking equipment as follows:

//1. Ranges, electric.//

//2. Ranges, gas. //

//3. Char-broilers, gas. //

//4. Fryers, deep fat, electric.//

//5. Fryers, deep fat, gas. //

//6. Pans, braising, tilting, electric.//

//7. Pans, braising, tilting, gas. //

//8. Kettles, steam, stationary, gas. //

//9. Kettles, steam, tilting, gas. //

//10. Kettles, steam, stationary, electric.//

//11. Table-top kettles, tilting, self-contained.//

//12. Steamers, pressureless convection, countertop, electric.//

//13. Steamers, pressureless, convection, two compartment. //

//14. Ovens, rotating rack. //

//15. Ovens, conveyor.//

//16. Ovens, convection/steamer.//

//17. Ovens, quick bake. //

//18. Ovens, convection. //

//19. Urns, coffee.