Section 0110

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Catering Equipment

Catering equipment in this section will indicate the category of backflow prevention built into each appliance. The location and use of the equipment will determine any additional backflow protection that may be required.

Catering equipment in this section will indicate the category of backflow prevention built into each appliance. The location and use of the equipment will determine any additional backflow protection that may be required.

WRAS Approval Number  1304319

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Range of commercial catering pasta cookers supplied with a solenoid valve which controls the flow to a spout via an AUK 3 air gap. The appliance is supplied with a double check valve assembly (suitable for backflow protection against fluid category 3). Maximum working pressure 10.0 bar. Cold feed only.

Size: 15mm compression.

Model: ALPHA 900 models - 191CP1G, 191CP2G, 091CP1G and 091CP1E. OMEGA models - 06WCP1GM and 04WCP1EM GAMMA models - 1G1CP1G, 1G1CP2G, 0G1CP1G, 0G1CP1E and 0G1CP1EC.

Marking: Angelo Po on data plate.

Installation Requirements : R001           

Note: This appliance has a fluid category 5 backflow prevention device built in.

Proviso:  

Manufacturer: Angelo Po Grandi Cucine SpA

Factor:  

WRAS Approval Number  1304318

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Bratt Pan type of commercial catering equipment supplied with either a quarter turn tap or solenoid valve which controls the flow to a spout via an AUK3 air gap. The appliance is supplied with a single check valve for installation by the installer. Maximum working pressure 10.0 bar. Cold feed only.

Size: ½” BSP

Model: ALPHA 900 Models 191BR2GA, 191BR2G, 191BR1GA, 191BR1G, 291BR2GA, 91BR2G, 291BR1GA, 291BR1G, 191BR2EA, 191BR1E, 191BR2E, 291BR2EA, 291BR1E, 291BR2E GAMMA Models 1G1BR1G, 1G1BR1E

Marking: Data plate on front of appliance showing manufacturers name and address, model number

Installation Requirements : R001           

Note: This appliance has a fluid category 5 backflow prevention device built in.

Proviso:  

Manufacturer: Angelo Po Grandi Cucine SpA

Factor:  

WRAS Approval Number  1304317

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Stock Pot type of commercial catering equipment supplied with a quarter turn tap which controls the flow to a spout via an AUK3 air gap. The appliance is supplied with a single check valve for installation by the installer. Maximum working pressure 10.0 bar. Cold feed only.

Size: ½” BSP

Model: ALPHA 900 Models 191PD1G, 191PD2G, 191PI1G, 191PI1GA, 191PI2G GAMMA Models 1G1PD1G, 1G1PI1G, 1G1PI1E

Marking: Data plate on front of appliance showing manufacturers name and address, model number

Installation Requirements : R001           

Note: This appliance has a fluid category 5 backflow prevention device built in.

Proviso:  

Manufacturer: Angelo Po Grandi Cucine SpA

Factor:  

WRAS Approval Number  1304316

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Bain Marie type of commercial catering equipment supplied via solenoid valve which controls the flow to a submerged inlet. The appliance is supplied with a double check valve assembly to be installed at the inlet. Maximum supply pressure 10 bar. Cold feed only.

Size: 15 mm compression inlet connection

Model: ALPHA 900 Models. 090BM1G, 190BM2G, 090BM1E and 190BM2E. OMEGA Models. 04BMEV.

Marking: Data plate on front panel of appliance showing manufacturers name and address, model number and additional technical information.

Installation Requirements : R001           

Note: Discharge to drain must be via a type `AA` `AB` or `AD` airgap in accordance with EN 1717.

Proviso:  

Manufacturer: Angelo Po Grandi Cucine SpA

Factor:  

WRAS Approval Number  0903036

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Atmospheric Dim Sum steamer with a stainless steel body which is fed via a double check valve (Barberi) and solenoid valve (AUK Muller). The water level in the steamer is controlled via a float switch. Maximum working pressure 7.5 bar.

Size: ¾" BSP inlet.

Model: E2207 Dim Sum steamer.

Marking: Falcon badge on front door. Back panel printed Falcon Food Services Equipment, model number and product information on adhesive label.

Installation Requirements : R001           

Note:  

Proviso:  

Manufacturer: Falcon Foodservice Equipment

Factor: