Specifications include, but are not limited to: Electric Conveyer Impingement Ovens. Minimum specifications are to be: o Does not require a hood o Ability to bake between 75 – 125 pizza or pizza type products (6” to 7” pizzas, calzones, and/or garlic / cheese bread) per hour (Preferred cook time per pizza 4 minutes or less) o Must accommodate 110 volt, 20 amp. Electric Pizza Warmer. Specifications are to be: o Two-tier self-serve pizza warmer o Three-tier self-serve pizza warmer o Must accommodate 110 volt, 20 amp. Kiosk. Specifications are to be: o Five to six feet o Material and space suitable for branding Other Equipment o Menu Boards o Pizza Pans o Pan Holders o Pizza Cutters o Bread Loaf Pans o Other Items as May Be Needed Pizza / Calzone / Sandwich Dough o Dough must meet a 3 oz. grain equivalent per USDA guidelines as a component of a reimbursable lunch meal. o Should be approximately 6” – 7” in diameter. o Dough should meet USDA regulations and be pre-pressed and docked. o Should be proof ready (raw) and not par-baked o Dough should be flexible to allow for usage as pan-style pizza, calzones, and oven baked fold-over sandwiches. o Must be whole grain rich o Provide CN label and/or product formulation sheet for review