Loading...
HomeMy WebLinkAboutCBPR-01-2016-22981.TIF °- k..,'ATA\VBA Catawba County Public Health www.catawbacountync.gov/environmentalhealth\ C:OUNT�' --NNI...0111111111111111111kk Environmental Health North Carolina P.O. Box 389, 100-A South West Blvd., Newton, NC 28658 Phone (828) 465-8270. Fax (828) 465-8276 Food Establishment Plan Review Application Type of Construction: NEW ❑ REMODEL ❑ EXISTING k Name of Establishment: E Z L4 ft`e 1 000 S-vD_E If existing, please give name of old establishment if known: f, . J a '- V o p CLk.= Address: (etc, t t IZik S'T,R�cZ- City: .1.. V4,11.0k,A Zip Code: 2-el i Phone (if available): - - Fax: - - Owner or Owner's Representative: Ak L_ .1)ATF.I_ Address: Sic VS ( -10 's\4 City& State: ktLC,1/,s3A , , Zip Code:Z9 qb Z Telephone: b� -23$ -440O Fax: - - E-mail Address: A )tL-(o-') Q W\ . C Or-t- Submitter: 1 t•.5 1 ART \.-C Vi (_ SAIN4 V\04 ` D) Company: \t 1l, '-t E-.4 An cc1-kri-c- lTAnE. t 1l,l.L Contact Person: 5(,n,,,i t d it i.�-F-- Address: �b -$ `o) -3-g City & State tN .F4r )1 1J C_ Zip Code: Zabrg Telephone: 022 - 4tA -2'61-1 Fax: - - E-mail Address: NAl1.l.A'Rc_14 ( 'b�t t_s oksTt-1 . MET Title (owner, manager, architect, etc.): A. .,(k.. rtE_cr/ c7L JE I certify that the information in this application is correct, and I understand that any deviation without prior approval from this Health Regulatory Office may nullify plan approval. Signature: "-kC/v tsio b l ( / - (Owner or Responsible Representative) ..\____ 1 1 Hours of Operation: Sun V Mon ✓ The ✓ Wed ✓ 1'hu ✓ Fri ✓ Sat '� Projected number of meals served between product deliveries: Breakfast: Lunch: Dinner: Number of seats: V Facility total square feet: 44ro (40 5F a \ Projected start date of const cti n: Projected completion date: J 7 ti , o 3/,•tqfti ,of TYPE OF FOOD SERVICE: CHECK ALL THAT APPLY ❑ Restaurant ❑ Sit-down meals ❑ Food Stand Er Take-out meals ❑ Drink Stand ❑ Catering ❑ Commissary Single-service (disposable): ['Plates ❑Glassware [Silverware El Meat Market Multi-use (reusable): ❑ Other(explain): ❑Plates ❑Glassware ❑Silverware Indicate any specialized processes that will take place: t' /< ❑ Curing n Acidification(sushi, etc.) ❑ Reduced Oxygen Packaging (eg: Vacuum) ❑ Smoking ❑ Sprouting Beans ❑ Other Explain checked processes: Indicate any of the following highly susceptible populations that will be catered to or served: ❑Nursing Home ❑ Child Care Center El Health Care Facility ❑Assisted Living Center ❑ School with pre-school aged children 'NA Please Enclose the Following Documents • Proposed menu items(including seasonal variations in the menu). • Manufacturer specification sheets for each piece of equipment shown on plans. • Site plan showing location of business in building, location of building on site including alleys, streets and location of any outside facility(dumpster, walk-ins, etc.). • Plan of facility drawn to scale showing location of equipment,plumbing, electrical service and mechanical ventilation, including location of all electrical panels. 2 • Contents and Format of Plans and Specifications 1. The plans should be a minimum of 11 X 14 inches in size and the layout of the floor plan accurately drawn to a minimum scale of 1/4 inches= 1 foot.This is to allow for ease in reading. 2. Information accompanying the plans should include;the proposed menu, seating capacity,projected daily meal volume for food service operation. 3. The plans should show the location and when requested elevated drawing of all food service equipment. Each piece of equipment shall be clearly labeled on the plan with its common name. 4. Adequate rapid cooling including ice baths and refrigeration, and hot-holding facilities for potentially hazardous food(PHF)should be clearly designated on the plan. 5. When menu dictates, separate food preparation sinks should be labeled and located to preclude contamination and cross-contamination of raw and ready to eat foods. 6. Adequate hand washing facilities used for no other purpose should be designated for each toilet facility and in the immediate area of food preparation and dishwashing area. 7. The plan layout should contain room size,aisle space, space between and behind equipment, and the placement of the equipment on the floor. 8. Auxiliary areas such as storage rooms,garbage rooms,toilets,basements and/or cellars used for storage or food preparation should be represented on the plan and all features of these rooms shown as required by the standards. 9. The plans and specifications should also include: A. Entrances, exits, loading/unloading areas and docks; B. Completed finish schedules for each room to include floors,walls,ceilings and coved juncture bases; approved materials for food preparation,handling and storage areas include quarry tile,ceramic tile, sealed concrete,commercial linoleum,fiberglass reinforced panels, stainless steel,wall board painted with washable, nonabsorbent paint,vinyl coated ceiling tiles,and brick,cinder blocks, slag blocks,or concrete blocks, if glazed,tiled, plastered or filled so as to provide a smooth surface.If specifying the use of a material not on this list, include a sample of the material for evaluation. C. Plumbing schedule to include location of the floor drains,floor sinks and water supply lines,overhead waste water lines,hot water lines,hot water generating equipment with capacity and recovery rate, backflow prevention,waste water line connections. Electrical layout, electrical panels and disconnects. 10. Lighting Requirements; A. Surfaces where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders or saws where employee safety is a factor at those levels: 50 foot candles(540 lux) B. In walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning at a distance of 30 inches(75 cm)above the floor: 10 foot candles(108 lux) C. Lighting in utensil washing area and on food contact surfaces shall be measured at 30 inches(75 cm)above the floor and/or at the work levels and equipment and utensil storage and toilet rooms: 20 foot candles(215 lux) D. At surfaces where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, inside equipment such as a reach-in and under-counter refrigerators: 20 foot candles(2151ux) E. Light bulbs in food preparation,storage,and display areas shall be shatter-proof or shielded so as to preclude the possibility of broken bulbs or lamps falling into food. Shatter-proof or shielded bulbs need not be used in food storage areas where the integrity of the unopened packages will not be affected by broken glass falling onto them and the packages,prior to being opened,are capable of being cleaned. Heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb, leaving only the face of the bulb exposed in food preparation area. 11. Insure that all food service/kitchen equipment is NSF International(NSF)listed,Underwriters Laboratories Inc.,Classified for Sanitation or if not NSF or UL listed/classified,be constructed to meet NSF standards as specified according to 15A NCAC 18A .2600,Rule .2617 paragraph(d). 12. Source of water supply and method of sewage disposal. The location of these facilities should be shown and evidence submitted that state and local regulations are to be complied with. 3 13. As specified according to 15A NCAC 18A .2600, Rule.2632"Storage Spaces".All items stored in.rooms .141 where food or single-service items are stored shall be at least 12 in.(30.48 cm.)above the floor when placed on stationary storage units or 6 in.(15.24 cm.)above the floor when placed on portable storage units or otherwise arranged so as to permit thorough cleaning. 14. Ventilation schedule for each room. 15. A mop sink with facilities for hanging wet mops and storage of mop buckets.As specified according to 15A NCAC 18A .2600,Rule.2626,"Disposal Of Waste".Facilities shall be provided for the washing and storage of all garbage cans and mops.These facilities can be incorporated into a janitor closet. 16. Garbage can washing area/facility.As specified according to 15A NCAC 18A .2600,2009 NC Food Code Manual 5-203.13,"Plumbing Systems". Adequate facilities shall be provided for the washing and storage of all garbage cans.The cleaning facilities shall include a combination faucet,hot and cold water, a threaded nozzle and a curbed impervious pad,a minimum recommended size of 36"x 36" x 4" with walls finished being easily cleanable and nonabsorbent to a height of 48 inches.A shelf may also be provided for the storage of cleaning supplies and/or chemicals.If the unit is utilized as a combination can wash/mop sink than the minimum recommended size for this unit is 36"by 36". 17. Dumpster pad and location as specified according to 15A NCAC 18A .2600, 2009 NC Food Code Manual 5-5 Refuse, Recyclables and Returnables". 18. Grease traps and/or grease interceptor location. 19. Grease storage containers and storage location. 20. Cabinets/shelves for storing toxic chemicals. 21. Dressing rooms, locker area,employee rest area,and/or coat rack as required. 22. Completed checklist. 23. Site plan(plot plan) COLD STORAGE Method used to determine cold storage requirements: Cubic-feet of reach-in cold storage: Cubic-feet of walk-in cold storage: Reach-in refrigerator storage: ft3 Walk-in refrigerator storage: ft3 Reach-in freezer storage: ft3 Walk-in freezer storage: ft3 Number of reach-in refrigerators: Number of reach-in freezers: HOT HOLDING Food that will be held hot: c anK£n ZAllc.'L€4-4 E 11-1-4 E`t�.. COLD HOLDING Food that will be held cold: COWYO C14C1/. 'rn) 1C`i -Cool( Q 'Q 1.1.7_1a 4 COOLING re Indicate by checking the appropriate boxes how cooked food will be cooled to 45°F (7°C) within 6 hours. If"Other"is checked indicate type of food: gA Cooling Process Meat Seafood Poultry Other Shallow Pans ❑ I ❑ 0 Ice Baths ❑ ❑ ❑ ❑ Rapid Chill ❑ ❑ ❑ n THAWING Indicate by checking the appropriate boxes how food in each category will be thawed. If"Other" is checked indicate type of food: RA. Thawing Process Meat Seafood Poultry Other Refrigeration ❑ n ❑ ❑ Running Water less than 70°F(21°C) ❑ _ n Cooked Frozen ❑ ❑ _ Microwave ❑ ❑ I I ❑ FOOD HANDLING PROCEDURES Explain the following with as much detail as possible.Provide descriptions of the specific areas of the kitchen and corresponding items on the plan where food will be handled. Explain the handling procedures for the following categories of food. Describe the process from receiving to service including: • How the food will arrive (frozen, fresh,packaged, etc.) • Where the food will be stored • Where(specific pieces of equipment with their corresponding equipment schedule numbers) and how the food will be handled(washed, cut,marinated, breaded, cooked, etc.) • When(time of day and frequency/day) food will be handled 1. READY-TO-EAT FOOD HANDLING (edible without additional preparation necessary, e.g., salads, cold sandwiches, raw molluscan shellfish) CV\ C pry Coo p�ti A,.)n P 5 2. PRODUCE HANDLING • a. Will produce be washed or rinsed prior to use? Yes No ./ b. Is there an approved location used for washing or rinsing produce? Yes No ,/ c. Will it be used for other operations? Yes No ✓ Please indicate location of produce washing equipment and describe the procedures. Include time of day and frequency for washing or rinsing the produce at this location: taa 3. POULTRY HANDLING a. Will poultry be washed or rinsed prior to use? Yes No V b. Is there an approved location used for washing or rinsing poultry? Yes No ✓ c. Will it be used for other operations? Yes No ✓ Please indicate location of poultry washing equipment and describe the procedures. Include time of day and frequency for washing or rinsing the poultry at this location: 4. MEAT HANDLING a. Will pork and red meats be washed or rinsed prior to use'? Yes No ✓ b. Is there an approved location used for washing or rinsing pork and red meats? Yes No ✓ c. Will it be used for other operations? Yes No Please indicate location of seafood washing equipment and describe the procedures. Include time of day and frequency for washing or rinsing the seafood at this location: 5. SEAFOOD HANDLING a. Will seafood be washed or rinsed prior to use? Yes No ./ b. Is there an approved location used for washing or rinsing seafood? Yes No ,/ c. Will it be used for other operations? Yes No v/ Please indicate location of seafood washing equipment and describe the procedures. Include time of day and frequency for washing or rinsing the seafood at this location: 1.1.A 6 DRY STORAGE . Provide information on the frequency of deliveries and the expected gross volume that is to be delivered each time: r Square feet of dry storage shelf space: 2130 ft 2 Where will dry goods be stored? 5T 140 , , FINISH SCHEDULE ("SU_ cp„ty S Indicate floor, wall and ceiling finishes (e.g., quarry tile, stainless steel, vinyl coated acoustic tile) Area Floor Base Walls Ceiling Kitchen Bar Food Storage Dry Storage Toilet Rooms Dressing Rooms Garbage&Refuse Storage Service Sink Other Other 7 WATER SUPPLY- SEWAGE • ` 14 1. Is water supply: Municipal [Well❑ Is sewer: MunicipalEr SepticE 2. Will ice: be made on premisesgor purchasedE 3. Water heater: (Su_ -td t 4 Ll.5) • Tank type: a. Manufacturer and model: 'kA titt.1�1 ci 4 - t-S 1 b. Storage capacity: gallons • Electric water heater:C(See kilowatts (kW) • Gas water heater: lqg BTU's c. Water heater recovery rate (gallons per hour at 80°F temperature rise): GPH Water Heater Calculator on the Plan Review Unit website to calculate recovery rate needed) • Tankless: a. Manufacturer and model: I .AL/JA\ . 5q - l S 1 b. Quantity of tankless water heaters: .o (Apt& 4. Check the appropriate box indicating equipment drains: (-sE ► ips) Indirect Waste Direct Waste Plumbing Fixtures Floor sink Hub Drain Floor Drain Warewashing Sink ❑ ❑ ❑ El Prep Sinks ❑ El ❑ ❑ Handwashing Sinks El ❑ ❑ ❑ Warewashing Machine ❑ ❑ ❑ ❑ 1 Ice Machine ❑ ❑ ❑ ❑ Garbage Disposal 0 0 0 ❑ Dipper Well ❑ ❑ LI ❑ Refrigeration ❑ ❑ ❑ ❑ Steam Table ❑ ❑ ❑ ❑ Other ❑ ❑ ❑ ❑ Other ❑ ❑ ❑ ❑ 8 WAREWASHING EQUIPMENT a. Manual Warewashing c. �� �W 43.40 1 SCk-ctoo Lzi 1. Size of sink compartments (inches): Length: i 9 Width: to Depth: 10 2. What type of sanitizer will be used? (1 Z -I- ,,eTN.`- 1. T,1/4A. Chlorine: ❑ Iodine: ❑ Quaternary Ammonium: ❑ Hot Water: yi Other (specify): ❑ b. Mechanical Warewashing 1. Will a warewashing machine be used? Yes❑ No[✓' Warewashing machine manufacturer and model: 2. Type of sanitization: Hot water(180°F) ❑ Chemical ❑ c. General 1. Describe how cooking equipment, cutting boards, slicers, counter tops and other food contact surfaces that cannot be submerged in sinks or put through a dishwasher will be cleaned and sanitized: A c LEA)1►Jlp SoL1iOk) t 2. Describe location and type (drainboards, wall-mounted or overhead shelves, stationary or portable racks) of air drying space: f-ip1\AL,ItiIo OiJ C.,(" ri%. Sti.)V-. Square feet of air drying space: ft' HANDWASHING Indicate number and location of handwashing sinks: EMPLOYEE ACCOMMODATIONS Indicate location for storing employees' personal items: 1, ‘06 wAN1/41,3 cl4 9 REFUSE AND RECYCLABLES 1. Will refuse be stored inside? Yesi I No? ] If yes, where 2. Provision for refuse disposal: Dumpster, Compactor❑ 3. Provision for cleaning dumpster/compactor: On-site ❑ Off-site If off-site cleaning, provide name of cleaning contractor: imU C 4. Describe location for storage of recyclables: (cooking grease, cardboard, glass, etc.): #C S OA.F SERVICE SINK 1. Location and size of service (mop) sink/can wash: AT R=f - tr 14- ( 15 I 1-10 2. Is a separate mop storage area provided? Yes, No ❑ If yes, describe type and location: INSECT AND RODENT CONTROL 1. How is protection provided on all outside doors? Self-closing door Fly Fan ❑ Screen Door❑ 2. How is protection provided on windows? Self-closing ❑ Fly Fan❑ Screening ❑ ( A) LINEN 1. Indicate location of clean and dirty linen storage: ,t. �AIIX POISONOUS OR TOXIC MATERIALS 1. Indicate location of poisonous and/or toxic materials(chemicals, sanitizers, etc.) storage: Catawba County Environmental Health P.O.Box 389, 100-A South West Blvd.,Newton,NC 28658 Phone (828) 465-8270. Fax(828)465-8276 www.catawbacountync.gov/environmentalhealth 10 (0 CO V Cr) A) ( <.) Fs) - It 0 m m m m in O - A --I m r m O, cn Cl) Z 0 m C w 0 c� c� 79 79 0 ((7) O in cn 5 m — ce) m m m Z Z v D 0 -< m m s N y ° --1 -+ Cn m (� Z x � m 0-I , 0 vi m m p p , D N T O 0, z m m m C (n r m m 0 < D40 //�� S) .� OD Z x N Wo q xi K Z L) 1.7) m 0 Z D I n r Z C il 0 C o r Z D M y r cn bri v ^) N AMPS � WATTS m LJ oo > 73o HP cm F- D > j 00 O r co m 0 0 0 1 73_ 0 0) C 0 C mA m POLE m m z -I Cn DIRECT x x x PLUG s n- `a 0 ~+ -{ 'U + to 00 A C r� - ^? a r K 0 _W II Z o_ G) I' N 0 0 m p 30 N Z m 0 m z -I Cn 0) th th CD o co N > n C') a C. O O c c xi v s s co ao O 0 rn rn ,n m Z CA --ICO -1 m m m m m m CD mm Al -I -I m OO ? CCn CD 0 rn (n N m A X x o IV? A r v X V. A co ----� ,--1 L/ GoblLincoln ° C D Countertop Impinger® (CTI) rD Conveyorized Electric Oven o Models: — n 1301 n 1302 ❑ 1303 111304 n 1305 n 1308 n 1309 n 1310 n 1312-000-E 1312-020-E �• LC) (D „" Standard Features: • AIR IMPINGEMENT uses hot ^ .,a` Oven has one self- ( , XkK air under pressure which contained heating system. surrounds food with small jets of hot air. This allows • Customer specific air fingers `._., for rapid heating,cooking, on top and bottom allow baking and crisping of for heat to be adjusted and 1.) i 41 `e,.�14 foods,two to four times controlled by zoning. 0 faster than conventional ovens,depending on food „ •,,t product cooked. • Uniform heating/cooking of • food products offer a wide ° tolerance for rapid baking at egg."' ,, a variety of temperatures. N • Safety of conveyorized (D product movement is a Q definite advantage over bath type ovens,as it m Lincoln I M P I N G E R eliminates the need for constant tending. n Specifications: Controls:The oven controls are belt. The conveyor belt is a flexible n located on the front of the oven. stainless steel design with capacity General: Electric Baking/Finishing It includes a power on/off switch, for 16"(406 mm)wide product and O Oven is self contained,conveyorized temperature control and conveyor a travel distance of 31"(787 mm)on and stackable up to two(2)high. speed control. A heating indicator the standard conveyor or 50"(1270 It is designed for countertop use light illuminates when heating to let mm)on the extended conveyor,of rD and must be used with appropriate you know when the oven is calling which 20"(508 mm)is in the baking D four-inch(4") legs for proper cooling. for heat. chamber. The direct drive conveyor Temperature is adjustable from 200°F is powered by a DC motor. The fuses (93°C)to 550°F(288°C). Conveyor Construction:Exterior is fabricated for the controls and blower motor are speed is adjustable from one(1) from No.4 finish stainless steel. The located on the side of the minute to twenty-four(24) minutes Y air distribution system consists of an control box. cooking time. Conveyor and air axial type fan powered by 1/10 hp DODO distribution fingers are removable AC motor. The heated air is forced N $ Y e through the side-access panels through four(4)distribution fingers US ED for easy cleaning. The conveyor is located in the baking chamber with offered in either the 31"(787 mm) two(2)above the conveyor belt c Laos ❑0 c standard length or 50"(1270 mm) and two(2) below. Each finger has a a extended model. Crumb pans are required number of holes to create O located below the conveyor belt the air impingement effect on the ❑❑❑ outside the baking chamber on the food product passing through the extended conveyor only. baking chamber on the conveyor 3 m g 1111 North Hadley Road Tel 1.260.459.8200 www.lincolnfp.com P.O.Box Fax 1 l info@lincolnfp.com 5 Canito woc Fort Wayne,Indiana 46801-1229 Email info@lincolnfp.com web www.Iincolnfp.com Lincoln Global ...... n E D rt „r 3' (11 31.1' wv��ur.n� '—v -- ----- .. • • S • • —. 23..06' 913' , D 10KOAMx --- • • i I -s COMTKOR _: o 16.75' 1825' n �� cconnat n Electrical Service: Spacing: O Heat is supplied by one(1)element at 5600 watts. The oven must have 6"(152 mm)of clearance from D Each ovens is rated at 6kW. The ovens are available combustible surfaces and 24"(610 mm)clearance in a variety of voltages in both single and three on both sides from other cooking equipment. The (D phase,(refer to table,)with a factory installed cord conveyor is removed from the control side of with NEMA 6-50 plug.A separate circuit breaker is the oven. Q required for each oven deck with the proper voltage, —c amperage,phase and hertz as indicated by model Warranty: N' number. All new Countertop Impinger(CTI)ovens installed in rD the United States or Canada come with a one(1)year Ventilation: parts/labor warranty. All ovens installed in locations Ventilation is recommended,but not required. other than the United States or Canada are warranted rn Local codes prevail. These are the"authority having for one(1)year on parts and ninety(90)days on labor. _ jurisdiction"as stated by the National FIRF Protection (D Association,Inc.,in NFPA 96-1994. n Height Height rt- Testing Catalog Width Width Input —1 Agency Listing Number (iI"Conveyor) (50"(°oveynri Depth Single Double Rate Volts Amps Phase Hz _" Stack Stack n NSF/UUCUL 1301' 3 SO" 311/ 18' 32' 6 kW 208 27 1 60 O (899 M rem) (1270mm) (797mm) (457 mm) (813 rem) NSF/UUCUL 1302' 353/3' 50" 31111" 18' 32' 6 kW 240 24 1 60 C (899mm) (1270mm) (797mm) (457mm) (813mm) rn NSF 1303' 353/e' 50' 311k" 18" 32' 6 kW 220 28 1 50 , V (899 mm) (1270mm) (797 mm) (457 mm) 0313 rem) NSF 1304' 353/e 50' 311/4" 18" 32' 6 kW 240 25 1 50 (899 mm) ((270mm) (797mm) (457mm) (813 rem) NSF 1305' 353/e' 50' 31%/" 18" 32" 6 kW 380/220 16 1 50 (899 mm) (1270mm) (797 mm) (457 mm) (813 mm) ;; NSF 1308' 353/a' 50' 311/a" 18" 32' 6 kW 380/220 9 3 50 (899 mml (1270mm) (797 mm) (457 mm) (813 mm) .. NSF 1309' 353/e 50" 31W 18" 32' 6 kW 415/240 8 3 50 00 (899 mm) (1270 mm) (797mm) (457mm) (813 mm) - N i `2 NSF 1310' 353/4' 50' 31 Y' 18" 32' 6 kW 220 28 1 60 s (899mm) (1270mm) (797 mm) (457 mm) (813 mm) NSF/CE 1312-000-E' 353/4' 50' 31/" 18' 32" 6 kW 400/230 19 3 50 O❑❑ (899 mm) (1270mm) (797 mm) (457 mm) (813 mm) NSF/CE 1314-000-E' 353/e 50' 31W 18' 32' 6 kW 400/230 15 2 50 (899mm) (1270 atm) (797mm) (457mm) (813mm) ❑O❑ NOI LS:Specifications subiect:o change wrt)rus t nol.ficatiull.•For the quieter version of the 111 add a'4'to the appopriale catalog number(ex.1301-4 0-'302-4)..1-or the " i W Turbo CTI add a'A"ro the appropriate catalog number.(ex.1301-9 or 1302-9).If double stacked.each oven must be wired separately to carry rated load.Each oven requires a 'dedicated neutral'U.S.Patent pending. 1111 North Hadley Road Tel 1.260.459.8200 Ci2009 Lincoln Foodservice Products,LLC. P.O.Box 1229 Fax 1.260.436.0735 Manitowoc Foodservice Fort Wayne,Indiana 46801-1229 E mail info@lincolntp.com Printed in the U.S.A. Canitoivoc web www.lincolnfp.com 1166-2.5K-07/09 ❑yrmg V X@ __Fq®®(if,_A_ gggl@, .,. x 1JHCK ....... ____ 4. . . 0 ", ilp,-71:-,r., - I >,,, y : - . ye ... _. 4. Wr DIMENSIONS TOP SHELF BOTTOM SHELF ELECTRICAL MODEL ITEM W x D x H HEAT BULBS HEAT BULBS (Receptacle shipped Loose with unit) 1 x 125 watts 7 x 150 watts 120 volt 20 amp circuit HFC-3 3-PAN HOT FOOD CASE 39-3/4"x 22-7/16"x 34-9/16" 200 watt can be 4 x 250 watts used for more heat Plug=NEMA#5-20P 2 x 125 watts 9 x 150 watts 120 volt 30 amp circuit HFC-4 4-PAN HOT FOOD CASE 53"x 22-7/16"x 34-9/16" 5 x 250 watts use use watt can be d for more heat Plug=NEMA#5-30P 3 x 125 watts 11 x 150 watts 120 volt 50 amp circuit HFC-5 5-PAN HOT FOOD CASE 66-1/4"x 22-7/16"x 34-9/16" 200 watt can be 6 x 250 watts used for more heat Plug=NEMA#5-50P 4-PAN HOT FOOD CASE (2+1)x 125 watts (9+3)x 150 watts 120 volt 50 amp circuit HFC- WITH GRAB-N-GO SECTION 71"x 22 7J16"x 34-9J16' 200 watt can be 41(R/L) ON LEFT OR RIGHT (5+2)x 250 watts used for more heat Plug=NEMA#5-50P All bulbs are Shat-R-Shield© food grade rated heat bulbs. Bottom bulbs are shipped with unit. Top bulbs are supplied by KK trainer in the field on startup. Two (2) tong holders ship with unit to mount on top slide bar. Optional Top Support Bracket to mount menu board is available. ( Need to specify if for a 3 panel or 4 panel menu board ) SPY : dlMrIERKAI>'i0 0cr+r 4fOODSERVICE '�Ka URER a LJSfpd u.n cµ�cXCM MMUFACT E]p0SERVCE EatemEi," ..0.8.0. SSIOM.s Saft,rx. t. w Manufactured By: SILO Distributed By: American Foodservice Company Krispy Krunchy Foods 735 Florence Road Err“x. P.O. Box 38 t r.io x, Savannah TN 38372 scrN:F„� Jonesville, LA 71343 (800)447-4693 (800)290-6097 Rev 02/23/12 o nniriii@hw o 0 0 000 o0 00 ©ff, A00 Ar,,,, f /J DIMENSIONS TOP SHELF BOTTOM SHELF ELECTRICAL MODEL ITEM W x D x H HEAT BULBS HEAT BULBS (Receptacle shipped Loose with unit) 1 x 125 watts 7 x 150 watts 120 volt 20 amp circuit HFC-3 3-PAN HOT FOOD CASE 39-3/4"x 22-7/16"x 34-9/16" 200 watt can be 4 x 250 watts used for more heat Plug=NEMA#5-20P 2 x 125 watts 9 x 150 watts 120 volt 30 amp circuit HFC-4 4-PAN HOT FOOD CASE 53"x 22-7/16"x 34-9/16" use watt can be 5 x 250 watts used for more heat Plug=NEMA#5-30P 3 x 125 watts 11 x 150 watts 120 volt 50 amp circuit HFC-5 5-PAN HOT FOOD CASE 66-1/4"x 22-7/16"x 34-9/16" 200 watt can be 6 x 250 watts used for more heat Plug=NEMA#5-50P 4-PAN HOT FOOD CASE (2+1)x 125 watts (9+3)x 150 watts 120 volt 50 amp circuit HFC- WITH GRAB-N-GO SECTION 71"x 22-7l16"x 34-9116' 200 watt can be 41(R/L) ON LEFT OR RIGHT (5+2)x 250 watts used for more heat Plug=NEMA#5-50P All bulbs are Shat-R-Shield© food grade rated heat bulbs. Bottom bulbs are shipped with unit. Top bulbs are supplied by KK trainer in the field on startup. Two (2) tong holders ship with unit to mount on top slide bar. Optional Top Support Bracket to mount menu board is available. ( Need to specify if for a 3 panel or 4 panel menu board ) 4114ElRICAN 0347ierospY cFOODSERVICE ��'• KOH"? t. [NICK( L�- S 81wkd 5 yeva,' Manufactured By: staN F Distributed By: American Foodservice Company Krispy Krunchy Foods 735 Florence Road r*ci-.:.a P.O. Box 38 tomi to Savannah TN 38372 NSF��� Jonesville, LA 71343 firrabord(800)447-4693 (800)290-6097 Rev 02/23/12 Commercial Chest Freezers Avantco HF Series commercial chest freezers are perfect for storage of bulk food items at your convenience store, ice cream shop, restaurant, or market! Their durable, white powder coated finish is easy to clean and will provide years of dependable service. A basket is included to help keep items organized. Thick wall insulation plus a R134a refrigeration system ensure that freezer temperatures stay consistent. Avantco HF Series commercial chest freezers are available in both single and 2-door models to meet all of your frozen food storage needs! _ • White powder coated steel exterior • Embossed aluminum exterior • (1) basket included • R134a refrigerant r • Drain plug ggi MS ES • CE Listed ._._�__._ +gaarrewrrdxu/xaraxansp�ttrrt�ax:. 'tYYtNkie diy- . 7.. ref 1V.N9 REFRIGERATION REJRlGER4710N vAATTco 178HF200 3 3 Features CD 0 • 20 cu.ft.of storage for bulk • (1)basket included food items • Lid locks included ]JJ • White powder coated steel • R134a refrigerant exterior • Drain plug ` J • Embossed aluminum interior • CE Listed ' l•- ' 1 Technical Data CD CD Dimensions CD This Avantco HF20 20 cubic foot commercial Exterior Dimensions(W x D x H) 74"x 26 i!s"x 31 i/;'(including chest freezer is perfect for Storage of bulk food 2 1/2"casters) `u items at your convenience store;ice cream. Interior Dimensions(W x D x H) 68"x 20 1/2"x 241/2" shop,restaurant,or market)Its durable,white Basket Dimensions(W x D x H) 101"x 22"x 6 1" powder coated finish is easy to clean and will A , provide years of dependable service.A basket Net Volume(Cu.ft.) 20 'V is included to help keep items organized.Thick Net Weight(lbs.) 174 wall insulation plus a R134a refrigeration system Cooling ensures that this commercial chest freezer will 0 easily maintain operating temperature of-0.4 to Temperature Range 0.4°-10°F 0 10.degrees Fahrenheit. Refrigerant R134a Maximum Ambient A drain plug allows for easy cleaning and manual Temperature Rating 90°F A , defrosting,while four easy-to-install casters enhance the freezer's mobility.A lock for each lid Defrosting Manual 0 is included for security.This 20 cubic foot Avantco Temperature Display Yes chest freezer is CE Listed and requires a 110V Temperature Controller Manual(0-7 scale) ` ) electrical connection. Construction • Exterior Material Steel sheet with White Powder —, Coating Interior Material Embossed Aluminum Sheet a Insulation Material Foamed in Place Polyurethane Basket Material Plastic Coated Wire 0 Drain Located at back left Electrical Voltage 110 Amps 2.9 Hz 60 Phase 1 Electrical Cord Length 75" NEMA Plug 5-15P Cord and Plug Included Yes Input Power 260W ,f Nl�lTklfTl R/.l l+ff f\" Y!1 C [Y L l�� www.AvantcoRefngeraUon.com _ 127 Plan View FRONT VIEW TOP vM IN _ { 3r {{ 37• { { ., _ 37• {{ 37• { --""er II -�� s— k — - Y Y 1 2'h' { { 74' SIDE VIEW 'L O 0p I { NEMA 5-15P 26 V, l k A Avantco Chest Freezers are backed by year 4 a 1 year parts and labor warranty.For t warranty inquiries or service,locate the i�--111 WARRANTY serial number plate on the front of the unit, or inside the door jamb.Be sure to have / the serial and model numbers available �� when contacting service technicians. Parts& Labor RFFW�tW.1/fl IV VANTCO www.AvanlcoRefrigeration.com • Commercial Chest Freezers Avantco HF Series commercial chest freezers are perfect for storage of bulk food items at your convenience f?, store, ice cream shop, restaurant, or market! Their durable, white powder coated finish is easy to clean and will provide years of dependable service. A basket is included to help keep items organized. Thick wall insulation plus a R134a refrigeration system ensure that kit. freezer temperatures stay consistent. Avantco HF Series commercial chest freezers are available in both single and 2-door models to meet all of your frozen food storage needs! • White powder coated steel exterior • Embossed aluminum exterior , z • (1) basket included SY Y is f • R134a refrigerant • Drain plug it Ele LS ES • CEListed E.. Vf 4 KLY XIGEKA%7UN V4vrco ti • • REr-RIGERA77ON C) . VAATTCO 178HF90 E E Features CD C, • 8.4 cu.ft.of storage for bulk • (1)basket included /� food items • Lid lock included 0) • White powder coated steel • R134a refrigerant If exterior • Drain plug 0 © • Embossed aluminum interior • CE Listed CD V/ r-+ 11 Technical Data CD .. CD Dimensions •D N Exterior Dimensions(Wx D x H) 43"x 221/2"x 31 1/4"(including CD 21/2"casters) Interior Dimensions(W x D x H) 36 1/d'x 17 1/2"x 24'/4" Basket Dimensions(W x D x H) 101/2"x 19"x 61/:' Net Volume(cu.ft.) 8.4 CO Net Weight(lbs.) 97 aA This Avantco HF9 8.4 cubic foot commercial Cooling •�,� chest freezer is perfect for storage of bulk food items at your convenience store,ice cream . Temperature Range -0.4°-10°F n shop,restaurant,or market!Its durable,white Refrigerant R134a C powder coated finish is easy to clean and will Maximum Ambient provide years of dependable service.A basket Temperature Rating 90°F -.{� is included.to help keep items organized.Thick r-f- wall insulation plus a R134a refrigeration system Defrosting Manual • ensures that this commercial chest freezer will Temperature Display Yes N easily maintain operating temperature of-0:4 to Temperature Controller Manual(0-7 scale) 0 10 degree's Fahrenheit. Construction A drain plug allows for easy cleaning and manual Exterior Material Steel sheet with White Powder defrosting,while four easy-to-install casters Coating enhance the freezer's mobility.A lid lock is included for security.This 8.4 cubic foot Avantco Interior Material Embossed Aluminum Sheet chest freezer is CE'Listed.and requires a'110V Insulation Material Foamed in Place Polyurethane electrical connection. Basket Material Plastic Coated Wire Drain Located at back left Electrical Voltage 110 Amps 1.4 Hz 60 Phase 1 Electrical Cord Length 75" NEMA Plug 5-15P Cord and Plug Included Yes Input Power 150W N,.�,,.,.ti,,,,, Vf>1NTCO www.avantcoRerrigerauon.com C E 123 Plan View FRONT VIEW TOP VIEW SIDE NEW 3 SY' .-C .D 1, tZ k - N ;I 111" fV_ • _. Y is 21h" I I 43" I I 22'h" 0 oa NEMA 5-15P 1warr+t Avantco Chest Freezers are backed by year a 1 year parts and labor warranty. For ___ anty inquiries or service,locate the W ARRANT~ serial number plate on the front of the unit, or inside the door jamb.Be sure to have the serial and model numbers available .R when contacting service technicians. ...A Parts& Labor kl'Y/(,I'R II illy VANTCO www.AvantcoRefrigeration.com 124 Anets SilverLine" 18" Gas Fryer Model SLG100 Item No. f I Built To Anets Standards, Priced For Today's Market I Anets provides the highest value in frying with the new SLG100 18"gas fryer.Ideal for both batch cooking and large volumes load after load.The heating system has been engineered 16 for maximum efficiency and cleanability.To achieve optimum 1 1464c1.141181".11111.81"8"*. cooking capacity this fryer requires In r only 150,000 BTU input,using 4 burner tubes equipped with computer , ' i, ,', - designed radiants.Higher BTUs for fast • " recovery and rapid oil heat up result in limited oil absorption and great i tasting food.Center mounted snap action thermostat responds quickly to fry loads.The Anets SLG100 is built to perform,easy to clean and priced to purchase today. STANDARD FEATURES 111111 at Pulse Ignitor(No electrical required) , IIStainless steel front,door and trim t are standard features • 150,000 BTUH from only four tubes,easiest model on the market to clean • Computer designed radiants enable j the burners to efficiently reach 37,500 BTUH per burner tube 1 • The unique tapered elliptical tubes provide 14%more heat transfer area I than competitive models(see t Design Features on back) 1 ow • Outstanding serviceability,all components easily accessible and SLG100 shown with replaceable from the front 6" adjustable legs. • Stainless steel basket hanger lifts off for easy cleaning • Food particles fall below burner tubes into cold zone to prolong shortening life ANETS • large 1'/4"ball-type full port drain SilverL.INE ® runsPY r KaUr,c1W\' I CMICKCN p—N-• A nets beuer Brotluas, Inc. I- ;Ypeudable IootIscri ice Equipment 180 North Anets Drive • Northbrook, Illinois 60062 1-800-837-2638 • Fax 847-272-1943 • www.anets.us Anets SliverlineTM 18" Gas Fryer Model SLG100 _ ,,, ' SPECIFICATIONS 3t•Og ate) ■ Model SLG100,Stainless steel frypot -ter • Certification ETL,cETL,ETL Sanitation 16 (46 an) --0- - Gas Input 150,000,BTU/hr. lArea • Gas Pressure NG 3.5"WC,LP 10"WC ......�ban) a Gas Connection '/2"NPT VZ'NPTrnral Pipe NeP*ed— E Electrical Requirements None Top View e Thermostat Snap action millivolt control • Temperature Range 175"-375°F(79e-190°C) II a Hi-Limit Safety control turns off gas supply at 428°F(220°C) IL__, ram, r • Safety Pilot 100%gas shut off valve """" �, • Burners Cast iron,atmospheric pre-mix • Frypot Stainless steel L xi• , I I (a, .t . Cabinet Door,stainless steel "a�' -___i Backsplash,stainless steel Basket Hanger,stainless steel Side View a Shortening Capacity 70-100 lbs r9.63.00.9 1 • Cooking Capacity 90 lbs of fries per hour ��� • Frying Area 18"x 18"(46cm x 46cm) a Shipping Weight 200 lbs. L�� • Warranty 1 year parts and labor Stainless steel frypot:5 years — •2.25 (120 cm) (pro-rated) _ 16.5' (a2 an) F STANDARD ACCESSORIES wing OPTIONS AND ACCESSORIES M • 2 Twin nickel plated baskets • Single or triple baskets ' ! 3 Rack type basket support • Casters —(25 cm) g 6"Adjustable legs ■ Drain Table Front View a Drain pipe extension • Fryer Cover a Flue extension/Diverter Tapered Elliptical DESIGN FEATURES l \ Shape t! 14%more surface OTHERS area for heat • Easier to clean transfer Optimum access ° ANETS " Food particles Opt old zone , cannot accumulate 6 ' �—J on top of tubes ' Nose Kaut4c'°' A [NtEN t}.at%r' Specifications subject to change without notice. SSN566 Revised 12/05 Printed in the U.S.A. Anetsberger Brothers reserves the right to replace a Silver(ine product rather than replacing a fry pot. .lnetsbeixer Brothers, Inc. ■ Uepencivhle Fooclservicc'Equipment 180 North Anets Drive• Northbrook, Illinois 6(X)62 1-800-837-2638■ Fax 847-272-1943 • www.anets.us Krispy Kri�chy Menus http://www.krispykrunchy.com/menu/ • I /� (I) :4t(l.fi..?Wi,-,,' . (/LOCATIONS/) JUST CHICKEN Krispy Krunchy's mouth watering fried chicken is like no other! Every (/ABOUT/) piece of fresh, never frozen chicken is hand battered and flavor injected with our unique Cajun marinade. Do your taste buds a favor and try our Louisiana inspired fried chicken! (/PARTNERING/) (/CONTACT/) r , w (http://www.cajungrocer.com /krispy-krunchy- m-153.html) , ve:a..411 'Wt.:4,-. ,, - CAJUN N 11 I of 2 1/14/2016 5:15 PM Menu Hunt Brothers 0 Pizza http://www.huntbrotherspiria.conv'menu Resources Login Team Login Careers i Agepo Made For Me! With over 7.000 locations in .4 28 states.you're never far from Hunt Brothers'Pizza or �" � Hunt Brothers Wings.Menu items may vary by location e � ' " •For nutritional information,please click here to view. •For allergen table,please click here to view ti , y All Toppin •gs No Extra Charge` Pepperoni Original Crust Hunt Brothers Pizza offers up to 10 toppings for no extra charge.For two times the cheesy goodness.add double cheese for an extra cost. Toppings • Pepperoni,Italian Sausage.Beef.Bacon.Bell Peppers.Mushrooms.Onions.Black -" - Olives.Banana Peppers.Jalapeno Peppers Crusts Original Crust.Thin Crust.Breakfast Buttery Crust Sizes WingBitese Home Style and Buffalo Large 12"pizza.Hunk A Pizza®(1/4 of a large 12"pizza) Wings and WingBites Wngs and WingBites"offer the perfect complement to Hunt Brothers Pizza Choose from four different flavors made just for you. a Wings Soulhern Style Hol n Spicy Wings Southern Style and Hot'n Spicy WingBites • . Home Style.Buffalo -_•� Sizes ,. Snack Double Order 8 Party Size .f „, Try These Combination Pizzas Lotsa Meat Pizza Loaded Thin Pizza Pepperoni.Italian Sausage.Beef and Bacon Loaded -� Pepperoni.Italian Sausage,Beef,Bacon.Bell Peppers.Mushrooms,Onions,Black Olives.Banana Peppers and Jalapeno Peppers(optional) Veggie Bell Peppers,Mushrooms,Onions,Black Olives,Banana Peppers and Jalapeno Peppers(optional) I o1'2 1/14/2016 5:16 PM Menu I Hunt Brothers®Pizza http://www.huntbrotherspiaa.com/menu • 'Breakfast Pizza Cheesebread rScrambled Eggs.Bacon,Breakfast Sausage.Mozzarella and Cheddar Cheese on a Buttered Crust Cheesebread Hunt Brothers®Pisa is excited to bring you Cheesebread®and Marmara Dipping Sauce.our newest permanent menu offering.Bite into 100%mozzarella cheese, creamy garlic butter sauce and our signature Just Rite Spice'''.topping.Pair it with Our premium Marmara Dipping Sauce,made with vine ripened tomatoes,vegetable oil,and a blend of herbs and spices.for the ultimate snack or addition to any meal iiomf: Menu Locations About HEW Why Partner With Us? Promotions HOP Racing Contact Us TBHC c. s • 2 of 2 I/I4/2016 5:16 PM Rhmai. R94LSi (VA2535FFUD) Water Temperature Control Simulation feed forward and feedback Controller MC-91-1 US (part of the front panel) Deluxe controller MC-100V-1US (optional) Bathroom controller: BC-100V-1US (optional) Wireless controller: MC-502RC-1 US-MS (optional) MCC-91-1 US (for commercial applications) Controller Cable Non-polarized two-core cable, minimum 22 AWG Safety Devices • Flame failure-Flame Rod • Remaining flame (OHS) • Boiling protection • Thermal fuse • Combustion fan rpm check • Automatic frost protection • Over current-glass fuse (3 amp) Clearances from Combustibles • Top of heater-6 inches • Back of heater- 0 inches (suitable for closet, attic, and • Front of heater-6 inches • Bottom of heater- 12 inches crawl space installations) • Sides of heater-2 inches • From vent pipe- 0 inches Clearances from Non-combustibles • Top of heater-2 inches • Back of heater-0 inches • Front of heater-6 inches • Bottom of heater- 12 inches • Sides of heater- 1/2 inch • From vent pipe- 0 inches Min./Max. Gas Supply Pressure Natural Gas: min 5" W.C. max 10.5" W.C. Propane Gas: min 8" W.C. max 13.5" W.C. Manifold Gas Pressure (inches W.C.) Natural Gas: high fire 3.3" W.C. low fire 0.52" W.C. Propane Gas: high fire 5.0" W.C. low fire 0.92' W.C. NOx Meets California and Texas NOx Emission Rules Warranty Heat exchanger: 12 years*for residential and 5 years*for commercial and hydronic applications; (10 years* if used with the Rinnai Hydronic Air Handler); all other parts 5 years*; labor 1 year; (* 3 years if used as a circulating water heater within a circulation loop, when the water heater is in series with a circulation system and all circulating water flows through the water heater) Rinnai is continually updating and improving products; therefore, specifications are subject to change without prior notice. Local, state, provincial and federal codes must be adhered to prior to installation. 14(355.6) 9.6(244.5 WEIGHT: 50 LBS (23 DIMENSIONS ' I KG) -- in (mm) Gr�� tt I N � r co (.1 H c, 3.6(91) 1.1 ( 79) (70) 3.9(99 4.3(1103.5(89)Thewallbracet is adjustable to allow ■ _�` �IZ�:: ■ ' •- an additional 1.57 inches (40 mm). Rinnai Corporation• 103 International Drive•Peachtree City,GA 30269•Toll-Free: 1-800-621-9419•Fax:678-364-8643•www.rinnai.us • • R94LSi (VA2535FFUD) Type of Appliance Temperature controlled, continuous flow, gas hot water system Rinnai Model Number REU-VA2535FFUD-UC Operation / Exhaust System Forced combustion/ Direct vent Minimum/Maximum Gas Rate (Input) 15,000 - 199,000 BTU/h (Natural Gas) 15,000 - 190,000 BTU/h (Propane) Electrical Appliance: AC 120 Volts -60 Hz Controller: DC 12 Volts Electrical Consumption Normal 79 watts Standby 2.0 watts Anti-frost protection 100 watts Ignition System Direct electronic ignition Hot Water Capacity 0.6 to 9.4 GPM (35° F rise) Temperature 98° - 120° F (factory default) Maximum temperature is selectable at 120° F or at 140° F; 98° - 185° F available with the MCC-91 controller for commercial and hydronic applications Temperature (without remote) 120° F (factory default) Approved Gas Types Natural or Propane (ensure unit matches gas type) Installation Indoor only Energy Factor Natural Gas: 0.82 Propane: 0.82 Thermal Efficiency Natural Gas: 84% Propane: 84% Service Connections Gas supply: 3/4 inch MNPT Cold water inlet: 3/4 inch MNPT Hot water outlet: 3/4 inch MNPT Water Flow Control Water flow sensor, electronic water control and by-pass control Minimum/Maximum Water Supply Pressure 20 - 150 PSI (recommended 30-80 PSI for maximum performance) FLOW TABLE 10.0- 9.0 8.0 R941_,Si(Natural Gas) • rn 7.0 ce 6.0 I 0 5.0 LT 4 0— R94LSi(Propane Gas) :.: :. 3.0 = 2.0 = — 1.0 0.0 . . . . . . . . . . . . QpV; goSC 0 25 50 75 100 125 150 AT-Temperature Rise(°F) ©2008 Rinnai Corporation R94LSi SP 8/2008 , �re7j °P GaiRYd