Specified unit shall be FWE Model No. RD-10, Refrigerated Dough Retarder Cabinet.
CONSTRUCTION. A single unit construction of stainless steel; 20 gauge polished exterior, 22 gauge with easy-to-clean stainless-steel interior. A welded base frame with 16- gauge stainless steel reinforcing c-channel for mounting casters.
INSULATION. 2" of foam insulation throughout cabinet and door.
DOORS AND LATCHES. Flush mounted, field reversible, stainless steel, insulated door shall be gasket sealed. Door shall have two (2) heavy-duty edge mount die cast hinges, and a 20" magnetic workflow door handle, vertical and positive closing.
CASTERS. Maintenance free, heavy-duty casters in a configuration of two (2) swivel with brakes, and two (2) rigid.
TRAY SLIDES. Heavy-Duty stainless steel unitized tray rack assemblies with channels fixed in place at 4.25" spacings. Assemblies are designed to accommodate (1) 18" x 25.75" x 3.5" dough proofing box or (1) 18" x 26" sheet tray per pair of tray rack rails.
COLD-TEMP SYSTEM/CONTROLS. A 1/8 HP Hi-torque, dynamic condensing unit with automatic defrost cooling system. The textured aluminum evaporator housing encloses an electric defrost element to ensure positive heat source, thermally protected and permanently lubricated motors for long life that have molded polycarbonate fan blade guards. Controls shall include an easy-to-read digital display for cabinet temperature (with recall capability of temperature set point and actual cabinet temperature). Adjustable temperature ranges from 34°F to 75°F (1.1°C to 23.8°C), factory preset dough retarding temperature is 55°F (12.7°C).
ELECTRICAL CHARACTERISTICS. 3 wire grounded power cord and plug, rear mounted for safety.
INSTALLATION. Unit should not be installed in an area where adverse environmental conditions are present. Refer to operations manual for further details.
Provide with the following accessories:
