MIL-PRF-44156E (GL)
TABLE II. Griddle and base for KCLFF
Item No.
Description
Reference
Quantity
Maximum
Paragraph
Weight (lbs)
1
Griddle
3.3.1, 3.3.2 and
1
14
3.3.3
2
Griddle base
3.3.4
1
8
3.3.1 Griddle, size and configuration. The griddle shall be approximately 21 inches long, 18
inches wide and 1-5/8 inches high, excluding handles, in order to interface with each griddle base.
Two handles shall be provided that shall have openings no smaller than 4 inches wide and 1-1/8
inches high.
3.3.2 Griddle, flatness. The griddle shall remain flat after repeated heating and cooling.
3.3.3 Griddle, surface. The griddle shall have a smooth surface that is nontoxic and shall not
impart odors, color or taste, or otherwise contribute to the adulteration or contamination of food
during normal operating temperatures.
3.3.4 Griddle base, size and configuration. The griddle shall fit within a rim in the griddle
base. The griddle base shall interface with the burner rack and base (see 6.6.1) that are utilized
with the cook pot cradle assembly (see 6.7.1).
3.3.5 Chemical resistance. Components listed in table I and table II shall be resistant to the
detergents and sanitizers used for washing and sanitizing operations.
3.3.6 Safety. Components listed in table I and table II shall be safe to set up, operate, and
transport and shall not create personnel hazards.
3.3.7 Sanitation/Cleaning. Food service equipment shall meet the sanitation requirements of
NSF/ANSI Standard 2, Food service equipment. Surfaces shall be smooth, washable, free of
unnecessary ledges, projections or crevices, and readily accessible for cleaning.
3.4 Integrated equipment. The KCLFF shall also include the components listed under
section 3.4.1.
4
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