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The Ideal Solution for Schools and Nurseries
The ideal solution for schools and nurseries. Dear customers, Be inspired by tasty recipe ideas. The SelfCookingCenter® offers countless possibilities for producing dishes. This cookbook presents a selection of elegant base recipes put together by the RATIONAL chefs for you to try. You will certainly find a few new ideas for your menu plan. Are you interested in other national and international recipes, tips and tricks? Then visit our Club RATIONAL – our Internet platform for all SelfCookingCenter® users. You will find interesting information and suggestions for your kitchen on the site. Simply log in at www.clubrational.com. We hope you enjoy your new SelfCookingCenter® and we look forward to staying in contact with you. Your RATIONAL chefs 02 04 Roasted, BBQ chicken drumsticks 06 Fried rice 38 Chef Louie's ratatouille 08 Fries, wedges & croquettes 40 Cheese ravioli 10 Scrambled eggs 42 Macaroni & cheese 12 Kale chips 45 Whole grain pasta with tomato & 14 Grilled cheese sandwich basil 16 Italian turkey meatballs 47 Savory roasted pumpkin or butternut squash 18 Cinnamon-raisin bread pudding 49 BBQ pulled pork 21 Corn crusted cod (or catfish) 51 Ground Beef cooked overnight 23 Dehydrated fruits & vegetables 53 Steamed rice 25 Steamed yummy broccoli 55 Alphabet Soup Meatloaf 27 Roasted turkey 57 Roasted pork loin with apples 29 Beef jerky, made in-house 60 Braised brisket with apricot (sub 31 Kid-friendly kale salad pork shoulder) 34 Easy & eggceptional egg 62 Maple Sweet Potato Mash sandwiches 36 Western omelette frittata with cheese 03 Roasted, BBQ chicken drumsticks List of ingredients (Number of portions: 90) 90 pieces of chicken legs 8 oz. -
RATIONAL Serviceplus. Always There for You. Serviceplus
RATIONAL ServicePlus. Always there for you. ServicePlus. Questions are answered before they are even asked. New cooking system, new employees and new ideas. Support, help, service There is always a reason to try out our RATIONAL services Relax and enjoy your that come with every iCombi and iVario unit. RATIONAL day in the kitchen. ServicePlus ensures that you always get the most from you cooking systems, that your investment pays off and that you never run out of ideas. 2 3 First things first. Installation and unit introduction training. Delivery, assembly and installation - it is always best to Individual support invest in the professional support of a RATIONAL Certified To enable you to start easily Service Partner. RATIONAL’s Certified Partners are achieving your goals from regularly trained and are familiar with the latest technology maximizing your uptime. While RATIONAL cooking the very first day. systems are self-explanatory, a couple of tips and tricks can sometimes help. RATIONAL Certified Service Partners are here to help. 4 5 ChefLine. Your direct line to RATIONAL. Here for you 365 days a year: RATIONAL ChefLine. Just call us Questions on preparation methods, settings and cooking and we'll turn your challenges paths, or even on planning a banquet? RATIONAL chefs into solutions. are only a telephone call away. It's their pleasure to provide advice on how to get the most from your cooking system. Fast, uncomplicated and free of charge. Reach the ChefLine at: 866-306-CHEF (2433) 6 7 Always up-to-date. Free updates. The RATIONAL cooking systems continue to progress. -
View Property Video
View Property Video OFFERING MEMORANDUM Tesla Service Plus Location Raleigh, NC This property is listed in conjunction with North Carolina-licensed real estate broker David Edmonds. www.preservewestcapital.com TABLE OF CONTENTS PROPERTY HIGHLIGHTS 1 AERIALS 8 PROPERTY OVERVIEW 2 ABOUT THE AREA 11 TENANT INFORMATION 3 DEMOGRAPHICS 15 SITE PLAN 7 Disclaimer MGM Capital Corp dba Preserve West Capital (“Broker”) has been retained on an exclusive basis to market the property Putnam Daily described herein (“Property”). Broker has been authorized by the Seller of the Property (“Seller”) to prepare and distribute Partner the enclosed information (“Material”) for the purpose of soliciting offers to purchase from interested parties. More detailed financial, title and tenant lease information may be made available upon request following the mutual execution of a letter of 415.445.5107 intent or contract to purchase between the Seller and a prospective purchaser. You are invited to review this opportunity and [email protected] make an offer to purchase based upon your analysis. If your offer results in the Seller choosing to open negotiations with you, CA RE License #01750064 you will be asked to provide financial references. The eventual purchaser will be chosen based upon an assessment of price, terms, ability to close the transaction and such other matters as the Seller deems appropriate. Vahe Nokhoudian The Material is intended solely for the purpose of soliciting expressions of interest from qualified investors for the acquisition of the Property. The Material is not to be copied and/or used for any other purpose or made available to any other person Associate without the express written consent of Broker or Seller. -
The Perfect Cooking System for the Hotel Industry. Ideas That Change the World
The perfect cooking system for the hotel industry. Ideas that change the world. For more than forty years now, we have had one goal: to offer you the best and most powerful cooking equipment possible. A tool that offers you a wealth of new options for making your ideas a reality. One that ensures consistent superior quality, no matter how much and what you are preparing. And one that pays for itself in no time. 2 3 Unparalleled quality. Easily and efficiently. Successful hotel gastronomy The goal: thoroughly satisfied concepts feature a wide variety customers who look forward to of top food quality, fast service, and returning and will recommend the efficient processes. Whether large- establishment to others. For them, or small-scale, events in particular it’s all about enjoyment. For you, require that creatively plated meals, it’s about producing excellent food with the same consistent superior easily and efficiently. But how do quality, reach the table quickly. you bring all of those things together? The new RATIONAL SelfCookingCenter® prepares food measurably faster and to the perfect degree of doneness, while yielding more flavorful results. Easy, safe controls ensure that the results are always perfect – no matter who’s operating the appliances and what quantities you’re producing. And you’ll also save dramatically on time, energy, water, and raw materials. 4 5 4 Fits into any kitchen. Grilling, roasting, baking, steaming – all with a single appliance. In the past, preparing a good meal You can use it to grill, roast, bake, steam, stew, poach, and much Our SelfCookingCenter® is now also available in required a wide range of special more, on roughly 11 ft2 (1 m2). -
Specsheets CA54120
Total Restaurant Supply - https://totalsupply1.com - Toll Free 1-800-944-9304 - Local 507-288-9454 2940 Hwy 14 W, Rochester, MN 55901 Total Restaurant Supply 2940 Hwy 14 West Rochester, MN. 55901 (507) 288-9454 Contact us at: www.totalsupply1.com or ETotal.biz Monday, March 24, 2014 Quote #: 2002805 Total 10' System Ship-To: ROCHESTER, MN 55901 CaptiveAire Systems proposes to furnish the following equipment. Production of listed items will commence upon receipt of an approved proposal, a purchase order, an approved submittal, and approved credit. EQUIPMENT Hood #1 5424ND-2-PSP-F - 10ft 0" Long Exhaust-Only Wall Canopy Hood with Front x1 Perforated Supply Plenum with Built-in 3" Back Standoff - 430 SS Where Exposed x1 - Fire Cabinet on the Right Side (Additional charges may apply for cabinet if x1 not sold with fire system) - FILTER - 16" tall x 20" wide Stainless Steel Captrate Solo filter with hook, x6 ETL Listed. Particulate capture efficiency: 93% efficient at 9 microns, 72% efficient at 5 microns - L55 Series E26 Canopy Light Fixture - High Temp Assembly, Includes Clear x3 Thermal and Shock Resistant Globe (L55 Fixture), Bulbs By Others - Extra Fixtures- L55 Series E26 Canopy Light Fixture - High Temp Assembly, x2 Includes Clear Thermal and Shock Resistant Globe (L55 Fixture) - EXHAUST RISER - Factory installed 16" Diameter x1 - SUPPLY RISER - 12"x 28" Supply Riser with Volume Dampers x2 - 1/2 Pint Grease Cup New Style, Flanged Slotted x2 - BACKSPLASH 80.00" High X 132.00" Long 430 SS (Includes End x1 Caps & Divider Bars) - RIGHT QUARTER END PANEL 23" Top Width, 0" Bottom Width, 23" x1 High 430 SS - LEFT QUARTER END PANEL 23" Top Width, 0" Bottom Width, 23" x1 High 430 SS - INSULATION FOR BACK OF HOOD x1 - Electrical Package Installation in Utility Cabinet by Plant. -
Fall 2020 MAETRIX
Fall 2020 MAETRIX 04 08 21 Researchers Develop MAE COVID-19 Response Women in Engineering: Underwater Kite Systems Team Meets the Need for Q&A with for Energy Harvesting Healthcare Workers Dr. Jennifer Rhatigan MAE AT A GLANCE 2019-20 QUICK FACTS IN THIS ISSUE RESEARCH EXPENDITURES UNDERGRADUATE 02 Update from the Department Head $13 MILLION PER YEAR More than $7 million in external funding 1264 3.4 341 04 Research Highlights (Federal, State and Industry) 02 § MAE Researchers Develop Underwater Total number of Average Degrees Kite Systems for Energy Harvesting undergraduate undergraduate conferred TENURED AND TENURE-TRACK § Multirotor, Rolling-Flying, Mobile Robots students GPA FACULTY MEMBERS 45 for Subterranean Exploration 21 Full; 13 Associate; 11 Assistant 974 ME / 290 AE Undergraduate students 343 MAE intended engineering first-year undergraduates 04 08 Feature Story 6 FULL-TIME NTT TEACHING FACULTY MEMBERS § MAE COVID-19 Response Team Meets the Need for Healthcare Workers GRADUATE PART-TIME TEACHERS AND 6 RESEARCHERS 413 102 163 08 10 Student Spotlight § Year of Accomplishments with Trisha Hess and Alina Creamer RESEARCH CONCENTRATIONS Total number Degrees Ph.D. of graduate conferred students § 2020 Engineering Student Awards AND FACULTY MEMBERS students § Senior Design Aerodynamics, Fluid Mechanics, Propulsion and Space Explorations Systems 82 Aerospace graduate students 10 Bryant, Echekki, Edwards, Ewere, Ferguson, Gopalarathnam, Gould, Granlund, Hall, Kleinstreuer, 13 Faculty and Staff Mechanical graduate students Luo, Lyons, -
Luxury Low Countries
LUXURY LUXURY in the LOW LUXURY COUNTRIES the in in the e superflu, chose très nécessaire”, wrote Voltaire 1736 in COUNTRIES LOW LOW his poem Le mondain. Needless to say that luxury is much Lmore than merely materialised/solidified redundancy. Offering a first panoramic view on various manifestations of conspicuous material culture in a Netherlandish context from 1500 until the present, this study – rather than investigating self- COUNTRIES evident cases of luxury – aims to explore its boundaries and the different stages in which luxury is fabricated or sometimes only simulated. Thematically, the volume focuses on two major issues, i.e. collections and foodways as means of expression of prosperity and splendour, which will be discussed by an international group of scholars, emanating from disciplines such as archaeology, history, book and media studies, art history, linguistics, and historical (ed.) Rittersma Rengenier ethnology. With an afterword by Maxine Berg. MIScellaneous RefleCtions on NETHERlandish MaTERial CULTURE, 1500 to the PRESENT Rengenier Rittersma (ed.) www.vubpress.be 9 789054 875406 Miscellaneous Reflections on Netherlandish Material Culture, 1500 to the Present Rengenier C. Rittersma (ed.) © 2010 FARO. Flemish interface for cultural heritage Cover image: Adriaan de Lelie, De kunstgalerij van Jan Priemstraat 51, B-1000 Brussels Gildemeester Jansz in zijn huis aan de Herengracht te www.faronet.be Amsterdam, 1794-1795 www.pharopublishing.be © Rijksmuseum Amsterdam Editorial board: Marc Jacobs, Rengenier C. Rittersma, All rights reserved. No part of this book may be Peter Scholliers, Ans Van de Cotte reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, Final editors: Frederik Hautain & Ans Van de Cotte recording, or on any information, storage or retrieval system without permission of the publisher. -
Identification of Minority Business Participation Schedule Conditional Upon Scope of Contract to Be Executed with the Owner
Franklin County Emergency Radio System RFP Table of Contents Section 1 Terms and Conditions Section 2 Identified User Needs and Requirements Section 3 Infrastructure System Configuration Section 4 Minimum Operative Characteristics Section 5 Minimum Equipment Requirements Section 6 Coverage Criteria Section 7 Dispatcher Console Requirements Section 8 General Equipment Shelter Requirements Section 9 Generator Section 10 Tower Requirements Section 11 Site Work Requirements Section 12 System Configuration/Parts Support Section 13 Installation Guidelines Section 14 Phased Implementation Section 15 Warranty and Maintenance Guidelines Section 16 Pricing Considerations Section 17 Additional Requirements Table of Contents Page 1 of 2 Franklin County Emergency Radio System RFP Appendix A Current Infrastructure and Backhaul Network Configuration Appendix B Existing Talk-group Structure Appendix C ARTICLE 5 ZONING DISTRICTS AND STANDARDS Appendix D Critical Building/Area List Appendix E FCC Licenses Appendix F RFP Definition of Terms Appendix G Network Management Requirements Appendix H Required Forms Table of Contents Page 2 of 2 Franklin County Emergency Radio System RFP 1.0 Terms and Conditions 1.1 Purpose This Request for Proposal (RFP) encompasses a turnkey project to provide Franklin County, North Carolina (further known throughout this document as "Franklin County" or "County") with a new Project-25 700/800 MHz digital simulcast trunked radio network capable of meeting current and future communication needs, reliably and functionally. 1.2 Instructions This RFP is a complete document and must be returned intact with the Vendor's proposal provided in a point-by-point fashion. The Proposal Authorization Form, included in Appendix H, must be completed. All responses and attachments should be placed into the Vendor's proposal immediately behind the area in which the information was requested i.e., a point- by-point response. -
Baking with The
Baking with the Freshly baked products – crafted like your local baker. The only intelligent cooking system in the world that can also bake since it senses, recognizes, thinks ahead, learns from you, and even communicates with you to achieve your desired baking result. 2 | SelfCookingCenter® 5 Senses Baking like a professional. Always fresh. Superior results. Whether sweet or savory baked goods, small or large, With the SelfCookingCenter® 5 Senses, you can prepare fresh or frozen, raw or semi-baked products, your almost all baked goods from around the world. SelfCookingCenter® 5 Senses is equipped with all of the main functions, so that your baked goods will look Your new baking assistant will even consider local and taste like they have just come from the bakery. cooking preferences. Whether you want to bake a golden or chocolate brown succulent cheesecake Everyone can be a baking professional or a creamy New York cheesecake, you are in control ® now. and your SelfCookingCenter 5 Senses will help you. All you have to do is set your desired baking result. Your baking assistant with professional According to which dough you are preparing and technology built-in: whether you want light or dark browning, the SelfCookingCenter® 5 Senses will precisely adjust > Precise amount of steam injection, variable steaming the humidity, temperature, air speed, and baking quantities, and proofing times adjusted to the product time to your specifications. requirements. > Humidity regulation and dynamic air mixing down to the percent for uniform results on every single rack. > Perfect baking with core temperature probes that intelligently adjust to the baking process in accordance with different shapes and sizes. -
42190097 Area 13 Trans Maint Bldg Specs Updated
JOB ORDER CONTRACT For CONSTRUCT TRANSIENT MAINTENANCE BUILDING Project Number 42190097 PENNSYLVANIA NATIONAL GUARD Building 13-216, Area 13, Fort Indiantown Gap Annville, Lebanon County, Pennsylvania Date: 15 January 2021 DEPARTMENT OF MILITARY AND VETERANS AFFAIRS Office of Facilities and Engineering Bureau of Military Construction and Engineering Bldg. 0-10, Chapel Road, Ft. Indiantown Gap Annville, Lebanon County, PA 17003 TABLE OF CONTENTS DIVISION SECTION SECTION TITLE DIVISION 01 GENERAL REQUIREMENTS Section 010100 Summary of Work Section 013000 Submittal Procedures Section 015000 Temporary Utilities DIVISION 02 EXISTING CONDITIONS Section 024119 Selective Demolition/Restoration DIVISION 03 CONCRETE Section 033000 Cast-In-Place Concrete DIVISION 04 MASONRY Section 042000 Concrete Masonry Unit (CMU) DIVISION 05 MASONRY Section 055000 Metal Fabricated Bollards Section 055100 Metal Fabricated Stair System DIVISION 06 WOOD, PLASTICS, AND COMPOSITES Section 061053 Miscellaneous Rough Carpentry DIVISION 07 THERMAL AND MOISTURE PROTECTION Section 072100 Thermal Insulation Section 079200 Joint Sealants DIVISION 08 OPENINGS Section 081113 Hollow Metal Doors and Frames Section 083323 Coiling Overhead Doors Section 085113 Aluminum Windows Section 087111 Door Hardware DIVISION 09 FINISHES Section 092900 Non-Structural Metail Framing Section 092900 Gypsum Board Section 095123 Acoustical Tile Ceiling System Section 096513 Resilient Base & Accessories Section 096519 Vinyl Composition Tile Section 097200 Wall Coverings Section 099113 Exterior -
2016 Annual Report Economic Development Partnership of North Carolina 2 3
2016 ANNUAL REPORT ECONOMIC DEVELOPMENT PARTNERSHIP OF NORTH CAROLINA 2 3 CONTENTS CONTENTS CONTENTS WELCOME BUSINESS LINK NORTH CAROLINA Executive Message & Board of Directors 4-7 Business Link North Carolina 24-25 Case Study 26-27 BUSINESS RECRUITMENT & DEVELOPMENT EXISTING INDUSTRY SUPPORT Business Recruitment 8-9 Existing Industry Support 28-29 By the Numbers 10-11 Case Study 30-31 CSX Case Study 12-13 Business Development 14-15 TOURISM Tourism 32-33 COOPERATIVE MARKETING Case Studies 34-37 Cooperative Marketing 16-17 FINANCIALS INTERNATIONAL TRADE Financials 38-39 International Trade 18-19 Private Investment 40-41 Trade Shows 20-21 Case Studies 22-23 4 5 EXECUTIVE MESSAGE EXECUTIVE MESSAGE Carrying out our first annual cooperative marketing program focused on promoting the state for new business investment. In 2016, the EDPNC launched its new cooperative marketing effort for business promotion. (The Visit NC tourism promotion team within EDPNC has long utilized a similar cooperative marketing program for tourism promotion.) More than 40 local, regional and private-sector partners joined the EDPNC across a schedule of 20 targeted marketing initiatives in the first year of this program. The new cooperative marketing program not only generated revenues through participation fees paid by partners to join the EDPNC in these marketing activities, the broad buy-in from the partner community fostered a unified approach in how the state and its many partners sell North Carolina for new A LOOK AT 2016 business investment. Meeting our new private fundraising requirement, which increased significantly from the first contract year of operations. The annual requirement for the EDPNC to generate non-state funds to supplement its public funding rose from $750,000 in its first contract year to $1.25 million in its second year, a 67 percent increase. -
Limited Service Hotels. Intelligent Concepts. Higher Revenues. the Day-To-Day Challenge
Limited Service Hotels. Intelligent concepts. Higher revenues. The day-to-day challenge. Impressing your guests. You already know that location and service are important to your guests. That the price-performance ratio has to be right. That you’re operating in an attractive and competitive market. And that is exactly why you need to stand out from the competition. This is something a compelling F&B concept can help you do. Even if you’re under-staffed, short on kitchen space, and don’t have much freedom to experiment. Make your vision a reality Planning and implementing your future concept? No time like the present. 2 3 Just the way you want it. Concept and planning. Trends, ideas, customer preferences - RATIONAL’s concepts reflect them all. And we tailor them specifically to your most pressing concerns. Whether you want help in every area or just one. “Now, on the early shift, just two people can prepare breakfast for 300 guests.” Jens Hulek, Head of Food and Beverage, Premier Inn, Germany Food concept Kitchen concept Training concept Service concept Future concept Aligned to your guests, your The menu, the staff, the size of Tailored to the needs of your RATIONAL works with certified Top today, a flop tomorrow. To overall culinary concept, and your the kitchen– so many factors can workforce. service partners around the world make sure that doesn’t happen, competitive environment: influence your kitchen concept. For that will support you with individual count on regular feedback. one hotel or 100. › How are kitchen employees concepts.