A-A-59189 Base Document:1998
Current
The latest, up-to-date edition.
Oven, Baking and Roasting, Forced Convection, Electric (Naval Shipboard)
English
12-05-1998
1. SCOPE
2. CLASSIFICATION
3. SALIENT CHARACTERISTICS
4. REGULATORY REQUIREMENTS
5. QUALITY ASSURANCE PROVISIONS
6. PACKAGING
7. NOTES
Includes single-compartment and two-compartment, baking and roasting, electric, forced convection ovens.
| DevelopmentNote |
Supersedes MIL O 43633 (E). (09/2004)
|
| DocumentType |
Standard
|
| Pages |
8
|
| PublisherName |
US Military Specs/Standards/Handbooks
|
| Status |
Current
|
This commercial item description (CID) covers single-compartment and two-compartment, baking and roasting, electric, forced convection ovens. These ovens are intended for use in Naval shipboard galleys and bakeries where combined use and time savings are required.
| MIL-STD-1399 Revision C:1988 | Interface Standard for Shipboard Systems |
| NSF 4 : 2016 | COMMERCIAL COOKING, RETHERMALIZATION, AND POWERED HOT FOOD HOLDING AND TRANSPORTATION EQUIPMENT |
| MIL-STD-167-1 Revision A:2005 | Mechanical Vibrations of Shipboard Equipment (Type I - Environmental and Type II - Internally Excited) |
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