Additional Information
Temperatures of Common Appliance Equipment
Medium Duty Equipment (400-to 450°F)
Heavy Duty Equipment (600°F)
Extra-Heavy Duty Equipment (700°F)
Light Duty Equipment (400 to 450°F)
• Griddles • Fryers
• Open-Burner Ranges • Electric/Gas Under-Fired Broilers • Salamander (Upright) Broilers • Chain Broilers • Wok Ranges
• Ovens • Cheesemelters • Rethermalizers • Steam-Jacketed Kettles • Compartment Steamers
Appliances using solid fuel (wood, charcoal, briquettes and mes- quite) to provide all or part of the heat source
• Pasta Cookers • Tilting Skillets • Braising Pans • Rotisseries • Conveyor (Pizza) Ovens
U.S. Climate Zones: An Key Consideration in Sizing Equipment
SEMIARID: 450-550 CFM/Ton and/or evaporative cooling HUMID SUBTROPICAL: 360-500 CFM/Ton
MARINE WESTCOAST: 500-600 CFM/Ton and/or evaporative cooling MEDITERRANEAN: 500-600 CFM/Ton and/or evaporative cooling WARM SUMMER: 400-500 CFM/Ton COOL SUMMER: 500-600 CFM/Ton HIGHLAND ALPINE: 500-600 CFM/Ton and/or evaporative cooling TROPICAL WET: 360-400 CFM/Ton DESERT: 360-400 CFM/Ton and/or evaporative cooling
EQUIPMENT GUIDE
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