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Home My WebLink AboutEHPR-06-2016-24171.TIF EW- ZZc 17C-- IIR CATAWBACatawba County Public Health Department COUNTY Division of Environmental Health North C. 3, FOOD ESTABLISHMENT PLAN REVIEW APPLICATION FOR OWNERSHIP CHANGE (Note that if the establishment has been closed for over one year then applicant must fill out short form instead of this form) Name of Existing Establishment: Name of New Establishment Unless the Same: Fogo Azul, LLC Establishment's Address: 2220 N Center Street City: Hickory Zip Code: 28602 New Owner's Name: James Rickel Mailing Address: 176 Old Field Road City: Taylorsville Zip Code: 28681 Phone Number: (828 )_ (303 _ 6410 ) Fax: (828 )_(322 _ 8240 ) Please Enclose the Following Documents • Proposed menu items (including seasonal variations in the menu). • Manufacturer specification sheets for each piece of equipment that may be added or replaced. • Plan of facility drawn to scale (min '/" = 1') showing location of equipment, plumbing, electrical service and mechanical ventilation, including location of all electrical panels only if complete remodel and/or replacing, adding/moving equipment. That will be determined by plan reviewer. Hours of Operation Sun Noon-8PM Mon Closed Tue Closed Wed 5PM-11PM Thu 5PM-11PM Fri 4PM-11PM sat NAM-11PM Number of Seats 55 Number of Staff 10 (Maximum per shift) Facility Total Sq. Ft. 1700 Projected Number of Meals to be Served: (Approximate number) Breakfast 0 Lunch 0 Dinner 100 Projected Start Date: 9/1/16 1 Type of Service (Check all that apply) NI Sit Down Meals ❑ Take out ❑ Caterer ❑ Mobile Food Unit ❑ Push Cart • Limited Food Service ❑ Single Service Utensil Only Multi-Use Utensil Service Only ❑ Other ITEMS THAT NEED TO BE ADDRESSED . Information plans should include; the proposed menu, seating capacity, projected daily meal volume for food service operation. 2. Adequate rapid cooling including ice baths and refrigeration, and hot-holding facilities for potentially hazardous food (PHF) should be clearly designated on the plan. 3. 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. 4. Auxiliary areas such as storage rooms, garbage rooms, toilets, basements and/or cellars used for storage or food preparation should be represented on a plan. 5. Insure that all food service/kitchen equipment is National Sanitation Foundation International (NSF) listed, Underwriters Laboratories Inc., Classified for Sanitation or if not NSF or UL listed/classified, be constructed to meet NSF/ANSI standards as specified according to I5A NCAC 18A .2600, Rule .2654 and 2009 NC Food Code Manual Chapter 4. 6. As specified according to 2009 NC Food Code Manual 4-4 all items stored in rooms where food or single-service items are stored shall be at least 6 in. (15.24 cm.) above the floor when placed on stationary storage units or when placed on portable storage units or otherwise arranged so as to permit thorough cleaning. EXISTING FINISH SCHEDULE Floor,wall and ceiling finishes(vinyl tile,acoustic tile,vinyl baseboards, FRP,etc.) AREA FLOOR BASE WALLS CEILING Kitchen Ceramic Tile Ceramic Tile Ceramic Tile Drywall Bar Vinyl Tile Wood Drywall Drywall Food Storage Vinyl Tile/Concrete Concrete c c.w,sE.,in,,,e.€0. Drywall Dry Storage Vinyl Tile/Concrete Concrete Concrete/Drywall Drywall Restrooms Vinyl Tile Wood Drywall Drywall Garbage & Can Wash Areas Ceramic Tile Ceramic Tile Ceramic Tile Drywall Wait Station Areas Carpet Wood Drywall Drywall Other Other 2 FOOD PREPARATION REVIEW Check categories of Potentially Hazardous Food (PHF) to be handled prepared and served. CATEGORY Yes? Non Thin meats, poultry, fish, eggs (hamburgers, chicken breast, fish filet, etc.) Thick meats, whole poultry (whole roasts, pork, chicken, meat loaf, etc.) Hot processed foods (soups, stews, chowders, casseroles) Bakery goods (pies, custards, creams) Other: PLEASE CHECK Box FOR THE FOLLOWING QUESTIONS FOOD SUPPLIES I. Are all food supplies from inspected and approved sources? Yes © Non COLD STORAGE 2. Are adequate and approved freezer and refrigeration available to store frozen foods at 00 F and below, and refrigerated foods at 45° F (70 C) and below? Yes 0 No Provide the method used to calculate cold storage requirements: All food will be prepared at noon for dinner service(Menu is not made to order). Requirement based on meals served. Provide total footage of space dedicated to walk-in cold storage 216 cubic feet Provide total footage of space dedicated to reach-in cold storage 102 cubic feet 3. Will raw meats, poultry and seafood be stored in the same refrigerators and freezer with cooked/ready-to-eat foods? Yes NI No ❑ If yes, how will cross-contamination be prevented? they will be stored according to the regulations, fish on top, followed by meats, and chicken inthe bottom shelf. 4. Does each refrigerator/freezer have a thermometer? Yes 0 Non Number of refrigeration units:7 Number of freezer units:2 THAWING Please indicate by checking the appropriate box how PHF (potentially hazardous food) in each category will be thawed. More than one method may apply. Thawing Process Thick Meats Thin Meats Fish Seafood Poultry Products Baked Goods Refrigeration iil4•7 It! `; M."thlll u,! j fl pt i'i l" y. f 'l I F,I �IlliliPw ✓ �l�li��j��m��∎4 ✓ .. : ill�lf ✓ �wi � i�,Li 1. ✓ i�� .. v ✓ ! Running Water less than 70°F(2 C) : tat•il' 11111411.,.. 141 i l 1ll5, �! I � iral.Ql Cooked Frozen(indicate wt. lbs. 11 it�p h: ., 4 I I ` ��! .( '�{ 4 iRi4G' ; HI' 'i' ( ) ofitNlli� • Ad1i,1 'tit it {{ �i(� �I �� h,', ��illl� , �I I!�I r, mia01 saltoo,■ Microwave ggw °:q� ��;�al!'.ll�'rah ynmpl�t�rl�11��V...._ i�I`I �� 1t��i tS '.'lfilili 8W lltrrl111 d? i+lual 1�C��IIt i 1n mss. ttl Other (describe): 3 COOKING PROCESS Item #1 - Will food product thermometers (0°—212° F) be used to measure final cooking/reheating temperatures of P1-IF (potentially hazardous food)? Yes TA No ❑ Minimum cooking time and temperature of product utilizing convection and conduction heating equipment: Product Time & Temperature Product Time & Temperature Beef roast 130° F (121 min) Comminuted meats 155° F (15 sec) Seafood 145° F (15 sec) Poultry 165° F (15 sec) Pork 155° F (15 sec) Other 131-IF 145° F (15 sec) Eggs 145° F (15 sec) * reheating PHF 165° F (15 sec) Item #2 - Hot Holding How will hot PI-IF (potentially hazardous food) be maintained at 135° F (57° C) or above during holding for service? Indicate type and number of hot holding units. they will be held by three chafing dishes by the salad bar Item #3 - Cold Holding How will cold PI-IF (potentially hazardous food) be maintained at 45° F (7° C) or below during holding for service? Indicate type and number of cold holding units. they will be held in the refrigerated salad bar. Item #4 - Cooling Please indicate by checking the appropriate box how PHI' (potentially hazardous food) will be cooled to 45° F (7° C) within 6 hours (135° F to 70° F in 2 hours and 70° F to 45° F in 4 hours). Cooling Process Thick Meats Thin Meats Fish Seafood Poultry Products Baked Goods Shallow Pans 43.4 4 n✓ tIf.�q€ nib,b, ��U i- . ✓ ;1�1`!".p 11I� 1I�11 11,r` � ,.. 111411 I " �ILI ✓ e i (I�orw(�ILl 4Gli'fl�1✓ hi��l�''11 lee Baths ' 11lI'!i l " d ,.11111 111 ot 7 1 '� i .141 I G �Ra id Chill 1G tt I 'S�� ir ^igh lotto i Other (describe): 4 FOOD PREPARATION I. Please list categories of food prepared more than 12 hours in advance of service. none, food will be cooked daily and left overs disposed after each shift . 2. Will disposable gloves and/or utensils and/or food grade paper be used to minimize handling of ready-to-cat foods? Ycs n No ❑ 3. Is there an established polity to exclude or restrict food workers who are sick or have infected cuts and lesions? Yes 7 No ❑ Please describe procedure: sick employees wont be allowed to work till they feel better. 4. How will cooking equipment, cutting boards, counter tops and other food contact surfaces which cannot be submerged in sinks or put through a dishwasher be cleaned and sanitized? Please describe procedure: it will have sanitizer red buckets placed on each station and sanitizer spray bottles. 5. How will ingredients for cold ready-to-eat foods such as tuna, mayonnaise and eggs for salads and sandwiches be pre-chilled before mixed and/or assembled they will be stored in the walk in cooler 6. Indicate any specialized process that will take place: Curing❑ Acidification (sushi, etc.)❑ Smoking❑ Reduced Oxygen Packaging(e.g, vacuum packaging, sous vide, cook-chill, etc.)U Explain checked processes: N/A 5 THE FOLLOWING 4 QUESTIONS DEAL WITH FOOD PREPARATION PROCEDURES FOR FACILITIES. Food preparation procedures are needed to obtain information on how the food is prepared and to help determine that adequate facilities are available. The food preparation procedures should include types offood prepared, time of day and equipment used for service in the facility. (Attached is Food Item Preparation Worksheet Supplement for additional food items prepared in the facility.) If your company has food preparation procedures already developed, these can be submitted as part of the plan review approval process. I. Produce Preparation Procedures a. Will produce he washed or rinsed prior to use? Yes ig Non b. Is there an approved location used for washing or rinsing produce? Yes 0 Non c. Will it be used for other operations? Yes NI Non 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: Vegetable use only sink available at the prep area Please describe the produce preparation procedures and indicate location of equipment to support this operation. The preparation procedure should include dishes (proposed menu items) in which the produce will be used, and should include time of day and frequency of preparation for the produce at this location: Produce will be washed once a day, in the afternoon. They will be washed in the produce sink and dried with a spinning bucket when needed. 2. Seafood Preparation Procedures a. Will seafood be washed or rinsed prior to use? Yes ❑ No TA b. Is there an approved location used for washing or rinsing seafood? Yes ❑ No TA c. Will it be used for other operations? Yes ❑ No 0 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: N/A Please describe the seafood preparation procedures and indicate location of equipment to support this operation. The preparation procedure should include dishes (proposed menu items) in which the seafood will be used, and should include time of day and frequency of preparation for the seafood at this location: Fish will come already cleaned and pre-portioned, it will be roasted in a two inch hotel pan and served in chafing dishes right away • 6 3. Poultry Preparation Procedures a. Will poultry be washed or rinsed prior to use? Yes No❑ b. Is there an approved location used for washing or rinsing poultry? Yes Ig No❑ c. Will it be used for other operations? Yes 0 No Please indicate location of poultry washing equipment and describe the procedures. Include time of day and frequency for washing or rinsing the seafood at this location: A sink is provided in the prep area only to be used for meats and poultry. Please describe the poultry preparation procedures and indicate location of equipment to support this operation. The preparation procedure should include dishes (proposed menu items) in which the poultry will be used, and should include time of day and frequency of preparation for the poultry at this location: Poultry will be washed, cut, and seasoned daily, skewered and stored in the cooler located in the grill area 4. Pork and/or Red Meat Preparation Procedures a. Will pork and red meats be washed or rinsed prior to use? Yes 0 No b. Is there an approved location used for washing or rinsing pork and red meats? Yes 0 Non c. Will it be used for other operations? Yes NI 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: A sink will be available only for meats . Please describe the pork and red meats preparation procedures and indicate location of equipment to support this operation. The preparation procedure should include dishes (proposed menu items) in which the pork and red meats will be used, and should include time of day and frequency of preparation for the pork and red meats at this location: meats and pork will be cut, seasoned and skewered and stored in the cooler by the grill area 7 DESIGN INFORMATION DRY GOODS STORAGE 1. Is appropriate dry good storage space provided for based upon menu, meals and frequency of deliveries? Yes IN No E. Provide information on the frequency of deliveries and the expected gross volume that is to be delivered each time. 3 times a week, an avarage$1500.00, gross each time H. WATER SUPPLY 1. Please check one: Is water supply a well (community)? Yes❑ NoF Municipal? YCSD No If the Water supply is other than a Municipal supply, it will be required to be registered with Public Water Supply. 2. If water supply is from a Community Water Supply system is it registered and approved as public water supply? Yes No ❑ If yes, please attach copy of written approval and/or permit. 3. Is ice made on premises or purchased commercially? Yes NI No ❑ Please specify: An ice machine will be available at the premises If made on premised than specification for the ice machine will need to be provided. Describe provision for ice scoop storage: Ice scoop will stored at the wall mounted scoop compartment, located besides the ice machine III DUMPSTER 4. Will a dumpster be used? Size Yes © No ❑ N/A ❑ Number 1 Size 4'9"Lx611,Nx51'H Frequency of Pickup Weekly Contractor Service: Republic Services 5. Will the dumpster be cleaned on site? Yes No Fl If the dumpster is to be cleaned on site, then the waster water from the cleaning operation will be required to be discharged to the sanitary sewer system. 8 6. Is the dumpster to be cleaned by an off site contracted cleaning service? Yes NI No ❑ If yes, please provide name and address of the firm contracted for this service. Name: Republic Services Mailing Address: 4062 Section House Road City: Hickory State: NC Zip Code: 28601 Telephone: (828 )_(256 _2185 ) Fax: (704 )_(943 _4455 7. Will trash containers be stored outside? Yes No ❑ If yes, please describe location: Fenced in trash area 8. Type and location of waste cooking grease storage receptacle Also in the fenced in trash area 9. Is there an area to store recycled containers? Yes S No ❑ Describe: 10. Location and size of grease trap Grease trap shared by complex, located behind building near road. X. SEWAGE DISPOSAL Is building connected to a municipal sewer? Yes MI No ❑ 2. If no, is private disposal system approved (septic system)? Yes ❑ No ❑ Pending❑ If yes, please attach a copy of the written approval and/or permit. STATEMENT: I hereby certify that the above information is correct, and I fully understand that any deviation from the above without prior approval from this Health Regulatory Office may nullify this approval. James Hickel Dal:20160 2414:2,30.04' Signature(s) Dale:2016 14:23,30.0400' Owner(s) or Responsible Representative(s) Date: 06/24/16 9 CP • • E 1 I _Li_ I . • • • ._ H . /N Ei t • 1 ii H _ v 1 g a 111 1 J I_ I al Menu Hot Food Feijoada Brazilian Rice Roasted Potatoes Fish Stew - Pasta Macaroni & Cheese Cold Food Caesar Salad Italian Chopped Salad Wedge Salad w Bacon Cold Platter-Asparagus/Hearts of Palm/Roasted Peppers,Etc. Roasted or Grilled Veggies Caprese-Tomatoes w Mozzarella and Balsamic Glaze Asian Sesame Noodles Shrimp Salsa (maybe a few types) Cheese Cubes Dinner Rolls For the Table Cheese Rolls Fried Polenta Fried Banana 1.1." Project Item k TOO- S Quantity Drop-In Ice Wells Models: IWB-1, -2, -3, -4, -5. -6 ,, r Hatco Drop-In Ice Wells provide all the quality +r. �'�•" 3°-� features of our Refrigerated Drop-Ins, but without , 1y -., . Ok2 fekelik4(2, any refrigeration or electrical components. These ":c 0N22 ' ice-cooled, insulated units can hold pre-chilled food ';r�,,,, 14 .aa` - products at preferred serving temperatures. Ideal r. !Or' L for salad bars, cold buffets and chilled beverage •440:,1 Nxr - a t*-', ` '°s'r bars. Pan dividers give you greater flexibility in your M r _ variety of featured food products Standard features ModelIWO-5 I • Full-Size insulated Wells available to hold 1-to 6-pan ° configurations • Optimal insulation on sides and bottom ensure better cold retention and cost savings • Larger 1" brass drain with flat screen simplifies cleaning • False bottom accessory conveniently holds ice above Options (available at time of purchase only) drain for ease of draining ❑Slant Kit to give Ice Wets a 5°tilt • Matches the Hatco line of Wells for a fully integrated look Accessories Pan Support Bars, 012"(305 dint,hangs from 20'(508 runt)Pan Support Bar 0 20"(508 mm),hangs from pan shelf Perforated False Bottom ❑Hangs from pan shelf 3.5"(89 mm)from top ❑Placed on bottom of unit,8'(203 mrn)from by Stainless Steel Food Pans: O Third-Size(2.5"[64 mm)H) 0 Half-Size(2.5"[64 rnrn]H) H Full-Size(2.5"164 rnrn)H) O Full-Size(4"[101 mm]H) D Full-Size(6"[152 mm)H) Stainless Steel Wire Trivets: O Half-Size 0 Full-Size Plated Wire Trivets. 0 Half-Size 0 Full-Size • Unique angled inside wall design provides ews,while ea allaccess owing old and air clear ' to el/ectivl} blanket you food y product R f41', MADE IN CO, Z. JCS ` ©- THE USA n _ M ,111,1"- ,. r - 1 IOW ,1,i .,,(Wfi emu 1,d^.,• HATCO CORPORATION 1 PO.Box 340500 Milwaukee,WI 53234-0500 U.S A. (800)558-0607 I (414)671-6350 I www.hatcocorp.com I equipsales@hatcocorp.com t inesales @hatcoccep.com Form No.IWB Spec Sheet Page 1 of 2 December 2015 ® Drop-In Ice Wells �fsi0;'- Models: IWB-1, -2, -3, -4, -5, -6 111111= -utln L,Il II Pit _Iltl,l III -vu1 - "III[Ilillll IIII'ilnllllll ii lit`,Villi 1 n t;.. III:I lililll 1 111 ¢i J' 11111111111 Ie1111a Models IWB-1, -2, -3, -4, -5, -6 - IWB-1,19"(483 mm) IWB-2,32"(813 mm) IWB-3,45"(1143 mm) ALL MODELS IWB-4,58"(1473 mm) SIDE VIEW IWB-5,71"(1803 mm) IWB-6,84"(2134 mm) - I-*- 27"(685 mm) r li (305 mm) o u { u Drain plumbing Pan Shell Location "NPT Drain FRONT VIEW per cal cdd SIDE VIEW \ per r local codes. XI ALL MODELS ALL MODELS I Slant Option False Bottom Placed on bottom of unit- Hangs from pan shell- (grayhighlight) a.s'• Accessories 8"(203 mm)H for ice 3.5"(89 rum)H for ice te9 m,,,1 1-part, e e ( as'—`T t s'slant_I; !,,,,• 3-part depending g"(203 mm) (89 mm)— tI I � )—(29mm) i r on pan size F. . 1.__ __I U U I • Cutout Dimensions for Drop-In Ice Wells Model I Minimum Width(A) Maximum Width(A) Minimum Depth(B) Maximum Depth(B) "—(A)—'I IWB-1 17.125" (435 mm) 18' (457 mm) 25.19'(640 mm) 26'(660 mm) Well Opening 1 IWB-2 30.125' (765 mm) 131' (787 mm) 25.19'(640 mm) 26'(660 mm) (B) IWB-3 4 3.125'(1095 mm) 44'(1118 mm) 25.19'(640 mm) 26'(660 mm) I IWB-4 56.125'(1426 mm) 5T(1448 mm) 25.19'(640 mm) 26'(660 mm) IWB-5 69.125'(1756 mm) 70'(1778(rim) 25.19"(640 mm) 26'(660 mm) IWB-6 82.125'(2086 mm) 83'(2108 mm) 25.19'(640 mm) 126'(660 mm) SPECIFICATIONS Drop-In Insulated Ice Wells . Model Dimensions Ship Weight' (Width x Depth x Height) IWB-1 119"x 27'x 12' (483 x 686 x 305 mm) 48 lbs.(22 kg) IWB-2 32'x 27'x 12' (813 x 686 x 305 mm) 60 lbs.(27 kg) IWB-3 45'x 27'x 12' (1143 x 686 x 305 mm) 82 lbs.(37 kg) IWB-4 58"x 27'x 12' (1473 x 686 x 305 mm) 94 lbs.(43 kg) • IWB-5 171'x 27'x 12' (1803 x 686 x 305 mm) 110 lbs.(50 kg) IWB-6 184'x 27"x 12' (2134 x 686 x 305 mm) I 110 lbs.(50 kg) •Shipping weight includes packaging and are approximate. PRODUCT SPECS Drop-In Ice Wells The Drop-In Ice Well shall be a Mode'....as manufactured by the Nalco Corporation, with a stainless inferior and bezel. Milwaukee,WI 53234 U.S.A. Accessories may include perforated false bottoms,pan support bars,trivets and The Drop-In Ice Well shall be....inches(millimeters)in overall width and be...inches stainless steel food pans. (millimeters)in overall depot.It shall consist of aluminized steel housing Warranty consists of 24/7 parts and service assistance(US and Canada only). .1 9 1 1 1 1 0. I, ^ 91 1 :6 1 l i i i l l 'I I I I I I... .%'I l l l l i l l tl l l: I I I _,1 I lil k 9(II 1 i i H(.1111191111912 2 Jiai 1 1 1 1 1 1 1■1 1 1 1 .l iilln 1,1.1 .nn iIlliIll illlnll ill III HATCO CORPORATION I PO.Box 340500 Milwaukee,WI 53 234-0 500 U.S.A. (800)558-0607 I (414)671-6350 I www.hatcocorp.com I equipsales @hatcocorp.com I intlsales @hatcocorp.com Form No.IWB Spec Sheet Page 2 of 2 December 2015 AIA # �--- r '/ TRUE FOOD SERVICE Project Name: lEL.,,,G„,#� W,,. EQUIPMENT, INC. Location: 2001 East Terra Lane•°'Fallon,Missouri 63366 Item #: Qty: '1 95# (636)240-2400•Fax(636)272-2408•(800)325-6152•Intl Fax#(001)636-272-7546 Parts Dept.(800)424-TRUE • Parts Dept.Fax#(636)272-9471 •www.truemfg.com Model #: Model: ,WOrKLOp °i4. ,r_''°'�S' }* a t: 8) 'tt' f `' TWT-72 Solid oor tefr gerator pia t c t' (e q '- , TT72 ► Trues worktop units are designed } with enduring quality that protects 1 your long term investment. Ir ► Designed using the highest quality materials and components I to provide the user with colder product temperatures,lower utility _ costs,exceptional food safety .�r-- s .I and the best value in today's food - '..___ -' service marketplace. (� l .r} ► Oversized,environmentally nal rair7 . ° friendly(134A)forced-air j( : rti 11 ' � refrigeration system holds 33°F to 38°F(.5'C to 3.3°C). 4 ► All stainless steel front,top and I I t.,ltni7 ends.Matching aluminum finished „'t ! back. Top and backsplash are E 1 one piece formed construction. II ' Bacteria and food particles cannot 11 be trapped underneath as with 1 l other two-piece worktop units. ► Interior-attractive,NSF approved, II ftsQ;y?+! � I •,,.+-'t clear coated aluminum liner. i - .. Stainless steel floor with coved k kW' corners. r ► Front breathing. I' ► Heavy duty PVC coated wire shelves. ► Foamed-in-place using Ecomate. 1 A high density,polyurethane I insulation that has zero ozone 1 q<;•� depletion potential(ODP)and zero , 1"0"'• global warming potential(GWP). 1. II Scan code for mtleo .. _ _mcc_°—"t=:,,va-.;'J ROUGH-IN DATA Specifications subject to change without notice. Chart dimensions rounded up to the neatest h f n Imetei our',It e up13 no,t wholc rumi>err. t Cabinet Dimensions • (inches) Cord Crated t Length Weight (mm) NEMA (total ft.) (lbs.) Model Doors Shelves L Dt H' HP t Voltage 1 Amps )Config (total m) (kg) TWT-72 1 3 , 6 721/4 - 30're 33a I 1/e 1 115/60/1 I 8.5 5-15P 7 405 t , 1639 766 848 .; 230-240/50;1 67 A 2.13 184 1 I Depth does not include I"(26 mm)for rear bumpers and'A" MITI)for front bumper. •Plug type varies by couorrv. 'Height does not include 6'tS"r?5g vent for castors or 6'1153 nun)lot optional legs. 0 APPROVALS: AVAILABLE AT.' 2/15 Printed in U.S.A. I Mode. ,4iTH : :. ,, ;t , . �TW1 72 So1it Door €rgeator r r J r% STANDARD FEATURES DESIGN • Insulation-entire cabinet structure and solid ELECTRICAL • Trues commitment to using the highest doors are foamed-in-place using Ecomate.A • Unit completely pre-wired at factory and ready quality materials and oversized refrigeration high density,polyurethane insulation that has for final connection to a 115/60/I phase,15 amp systems provides the user with colder product zero ozone depletion potential(ODP)and zero dedicated outlet. Cord and plug set included. temperatures,lower utility costs,exceptional global warming potential(GWP). 115/60/1 food safety and the best value in today's food • 5"(127 mm)diameter stem castors-locks L NEMA-5-15R service marketplace. provided on front set 36"(915 mm)work REFRIGERATION SYSTEM surface height. • Factory engineered,self-contained,capillary DOORS OPTIONAL FEATURES/ACCESSORIES tube system using environmentally friendly • Stainless steel exterior with white aluminum Upcharge and lead times may apply. (CFC free)134A refrigerant liner to match cabinet interior. X 230-240V/50 Hz. • Oversized,factory balanced refrigeration system • Each door fitted with 12"(305 mm)long ❑ 6"(153 mm)standard legs. with guided airflow to provide uniform product recessed handle that is foamed-in-place with J 6"(153 mm)seismic/flanged legs. temperatures a sheet metal interlock to ensure permanent 21/2"(64 mg))diameter castors - • Extra large evaporator coil balanced with higher attachment. ❑ Barrel locks(factory installed). Requires one per horsepower compressor and large condenser; • Positive seal self-closing doors with 90°stay door. maintains cabinet temperatures of 33°F to 38°F open feature. Doors swing within cabinet CI Single overshelf. (.5°C of 3.3°C)for the best in food preservation. dimensions. CI Double overshelf. • Sealed,cast iron,sell-lubricating evaporator • Magnetic door gaskets of one piece `J 28 1/4"(718 mm)deep,t/t"(13 mm)thick,white fan motors and larger fan blades give True construct ion,removable without tools for ease polyethylene cutting board. Requires"L" worktop units a more efficient,low velocity, of cleaning brackets. high volume airflow design. This unique design SHELVING O 281"(718 min)deep,!ra"(13 mm)thick, ensures faster temperature recovery and • Six(6)adjustable,heavy duty PVC coated wire composite cutting board. Requires"4"brackets. shorter run times in the busiest of foodservice shelves. The left and right shelf dimensions are J Heavy duty,16 gauge tops. environments. 21$te"L x 16"D(5481nrn x 407 mm).The center '� Exterior rectangular digital thermometer • Condensing unit access in back of cabinet,slides shelf dimension is 23 1/2"L x 16"D(597 mm x (factory installed). out for easy maintenance 407 mm)- Four(41 chrome plated shelf clips U ADA compliant models with 34"(864 mm)work CABINET CONSTRUCTION included per shelf surface height. • Exterior stainless steel front,top and ends- • Shelf support pilasters made of same material Matching aluminum finished back.Top and as cabinet interior;shelves are adjustable on th" 'CABINET INTERIOR backsplash are one piece formed construction- (13 mm)increments. Beginning in October of 2014,true Manufacturing began the process of changing the standard interior finishes on select Bacteria and food particles cannot he trapped MODEL FEATURES products.The intoner liners of these units have changed from The underneath as with other two-piece worktop • Evaporator is epoxy coated to eliminate the traditional NSFOpproved white aluminum to an NSF approved dear units. otential of corrosion. coated aluminum that is silver in came In addition.the traditional p white?VC coated shelves have been switched to gray PVCcoating. • Interior-attractive,NSF approved,clear coated • NSF-7 compliant for open food product. There are no functional differences created by any of these changes, aluminum liner.Stainless steel floor with coved the difference is only in the epoearance.The following product Ines corners are affected by this change_T-Series,TUC,TNe,rsst1,TFBTPP,TMC, OMB sticker will he placed on the outside packaging so that units with this cFlange can be identified in inventory. I PLAN VIEW ,1_a„a ' (I ..at J r:.ice-M....... A s I:' i___ ..._.y Ec 3 11',2- ra WARRANTY* Three year warranty on all parts l METRIC DIMENSIONS ROUNDED UP TO THE■ and labor and an additional 2 year NEAREST WHOLE MILLIMETER I warranty on compressor. KCL Model Elevation Right Plan 3D_ (Back (U.S.A.only) I SPECIFICATIONS SUBJECT TO CHANGE Ve TWT72 ITFPY04E TFPY02S ITFPY04P TFPY043 amowuataaaucanorvsrearaiio �n.elma r°rw,n°r WITHOUT NOTICE ---- __ J TRUE FOOD SERVICE EQUIPMENT 2001 East Terra Lane•O'Fallon,Missouri 633664434•(636)240-2400•Fax(636)272-2408•Toll Free(000)325-6152•Intl.Fax {901)636-272-7546•www.truemfg.rom _ a r ` Project #: m. ` Item #: a Model Numbers 24" Restaurant Range Series j4.IR-4 O IR-2-G12 O IR-G24 O IR-4-XB O IR-2-012-XB O IR-G24-XB ._4 Cooktop - Open Burner Features a PyroCentricTM burner heads with two rings of flame for even cooking no matter the pan size. ■ PyroCentric burners are 28,000 BTU/hr (8 KW) with a 7,000 BTU/hr. (2 KW) low simmer feature. 'ai'# a "'' ` a Cast iron burners are anti-clogging and removable .s rWr x , ' .._..- - for easy cleaning. a No gaskets or screws. 116•" f , a Grates are in 12" x 12" (305 x 305) sections to I -4 �---,-- ' easily lift off for cleaning. °� �li , a Anti-clogging shield designed in the grate protects _ a. the pilot from grease and debris. T , ' wx o Pots slide easily from section to section. Standard Oven Features r - a Oven interior accommodates standard 18" x 26" lip (457 x 660) sheet pans front-to-back. Interior is 20" w x 26" d x 14" h (508 w x 660 d x 356 h). a 100% safety pilot. ,1 _ a Oven controls located on the side in cool zone. � a Manual oven shut-off valve. 'l' 1- a Heavy duty thermostat with temperature range blI:, -, from 150°F to 500°F. (65°C to 260°C) r a .,°a le 42. a Porcelainized side, rear, deck and door lining. Model lR-4 Burner heads remove a Unique baffle above the burner distributes heat for easy cleaning flow to provide even cooking temperatures Restaurant Range Features throughout the 27,000 BTU/hr. (8 KW) oven. a Stainless steel front, sides, backguard, shelf. a Stamped inner door liner provides extra strength landing ledge and kick plate while optimizing heat retention. a Welded stainless steel seams. AM measurements in ( )are metric equivalents. to a a Large 5" (127) stainless steel landing ledge. c.9i a Control knobs are durable cast aluminum zi with a vylox heat protection grip. °: a 6" (152) heavy duty legs with adjustable feet. • One year parts and labor warranty. x a AGA and CGA design certified, NSF and CE listed. a e % �F),tE 4,z'.'. I( i,:27a 7,a 1k34t ia3'. t i Imperial Commercial Cooking Equipment 1128 Sherborn Street a Corona. CA 92879 a 800.343.7790 a Ph: 951.281.1830 o Fx: 951.281.1879 www.imperialrange.com ■ E-mail: imperialsales@imperialrange.com R - 1 Imperial 24" Restaurant Range Series ..11._1 16101 - 127911 GAS INLET -1-7/8 - .. _ _ . ..-.,�_ 1471 STANDARD OVEN I �11�_� tt ai)11 . t 24 31-i/A 11/2 jF-- 56-1/2 I 1'h:i'` n ,K„ (6091 (794) is 3`.9 l H, t• 1 3 1 _ _ (38) r 14351 5' 11271 t. i 19141 )11561 16601 I 30' ---1 __ 1_1-__ _: j (7621 IS_ - ! . - ' r # 6 (5211 T --PE ; i . -- I I r r d ) _i —t - o { --s 16-1/4 I-- 28-7/6 — m 1412) (733) m d a N Total Total Ship Weight Model# Description BTU (� (Kg.) Lbs. 18-4 4 Open Burners, 1 Standard Oven 139,000 (41) (210) 465 IR-4-XB 4 Open Burners, 1 Cabinet Base 112,000 (33) (183) 405 IR-2-G12 12" (305) Griddle, 2 Open Burners, 1 Standard Oven 103,000 (30) (213) 470 IR-2-G12-XB 12" (305) Griddle 2 Open Burners, 1 Cabinet Base 76,000 (22) (185) 410 18-024 24" (610) Griddle, 1 Standard Oven 67,000 (20) (224) 495 IR-G24-XB 24" (610) Griddle, 1 Cabinet Base 40.000 (12) (196) 435 Range Dimensions: 24" (610) w x 371/2" (953) d x 36" (914) h. Height to cooking surface. Crated Dimensions: 261/2" (673) w x 39" (991) d x 35" (889) h. All measurements in ( ) are metric equivalents. Standard Exterior Specifications Standard Oven Specifications continued Front, sides, landing ledge, control panel, backguard with Thermostat shall be adjustable from 150°F to 500°F shelf and kick plate shall be constructed of stainless steel with (65°C to 260°C). Oven interior dimensions shall be welded and finished stainless steel seams. Control knobs 20"w x 26" d x 14" h (508 x 660 x 356). shall be constructed of durable cast aluminum with a vylox heat protection grip. Chrome plated 6" (152) legs shall have Gas: Manifold pressure is 5.0" W.C. for natural gas or 10.0" adjustable feet. for propane gas. Manifold size 3/4" (19) NPT. 3/4^ (19) pressure Cooktop Specifications regulator supplied with equipment to be installed at time of Open burners shall be 28.000 BTU/hr. (8 KW) lift-off connection. Specify type of gas and elevation if over 2000 ft. PyroCentricTM burner heads with no gaskets, no screws. Each (610 m). burner shall have one standing pilot. Drip tray shall be one Clearance: For use only on non-combustible floors. Legs or piece and removable. Top grates shall be constructed in casters are required for non-combustible floors: or 2" (51) 12" x 12" (305 x 305) lift-off sections of heavy-duty cast iron. overhang is required when curb mounted. Provide 0" A castin bowl shall direct heat upward. Top grate design shall include e an integrated pilot shield. Griddle tops shall have a clearance from non-combustible surfaces and 8" (203) from highly polished 3/4"(19) plate with 3" (76) wide stainless steel combustible surfaces. grease trough and he located on the left side of the range top. Optional Items: A 20,000 BTU/hr. (6 KW) burner shall be located every 12" • Extra chrome rack (305) of griddle surface. Manual controls shall be m Reinforcement channels for mounting cheesemelter standard,thermostatic controls optional. and salamander Standard Oven Specifications m 10" (254) stainless steel wok ring Oven shall be 12 gauge construction with a welded front m Saute burner head frame. Oven shall be fully insulated with non-sag fiberglass. ° Wok burner head Oven interior shall have porcelainized sides, rear, deck arid a Extra oven racks d door lining. Oven burner shall provide 27,000 BTU/hr. m Thermostatic griddle control (specify griddle size) (8 KW). Unique baffle above the burner shall distribute heat • Grooved griddle top flow to provide even cooking temperatures throughout the m Chrome griddle top oven. Oven shall have a 100% safety pilot. One heavy duty m Griddle safety valve locking chrome plated rack shall be included. ■ Gas shut off valve r4" m Quick disconnect and flexible gas hose • 6" (152) casters �.LI.7.b ,.x'11,.._3?" " Nar 0 Imperial Commercial Cooking Equipment LL 1128 Sherborn Street • Corona, CA 92879 m 800.343.7790 n Ph: 951.281.1830 m Fx: 951.281.1879 www.imperialrange.com • E-mail: imperialsales @imperialrange.com • R-1 1/07 ©2007 Imperial Commercial Cooking Equipment All specifications subject to change without notice. Printed in the U.S.A. ®® ��p Project: VOLIRA7 �` n Item Number: V� G c "'-n ap Quantity: m Outperform every day.' ittAYENNE®451Bz`MEDIUM=DUTY EEL ECTRIC FRYERS -1;fd --'• ° ° " `11 ITEMS co 4. item.No Model No. Description c 2�_ " 40709 FFA8115 Single Fryer with Drain (US Only) 3 t `� /yam 40710 FFA8130 Dual Fryer with Drain (US Only) �f 'i�9y Lq 40709-C FFA8115 Single Fryer with Drain (US and Canada) '°` t� : 40710-C FFA8130 Dual Fryer with Drain (US and Canada) m r. I � "> FEATURES �I: l� �'v • 3500 watt elements provide quick heat-up and of Y. ; temperature recovery time between loads 'Tr 40710/40710-C • Fully-welded oil tank with safety interlocked op drainage valve for easy draining and cleaning rn "7 Q f • Thermostatically controlled to 374°F(190° C) -�. , a • Automatic thermal overload shutoff at 446° F(230°C)for ` .1' safety 40709/40709-C • "Power On"indicator light .,‘,77 aj Cold zone helps keep oil fresh longer `w•' Night cover(included) • Includes two small fryer baskets (40711) and one small night cover(40714) per well. Also sold separately. • Optional large baskets and night covers Cayenne Medium-Duty Electric Fryers • Nickel-plated steel wire baskets feature cool-touch handle • Element box assemblies can be removed for easy cleaning and versatility. DESCRIPTION • Internal micro-switch disconnects power when element Vollrath Cayenne®medium-duty fryers are designed to create box is removed a delicious variety of crisp fried food with minimal fuss. Delight • Each element box is wired separately and has separate your customers with french fries, chicken, seafood, and more. cord with plug • Non-skid rubber feet prevent slipping Ideal for restaurants, canteens, and fast food outlets. • Minimal footprint to accommodate tight counter spaces 1 • 5 ft. (1.5 m)cord with plug 0 Dual unit provides increased volume and separation of food C types to prevent flavor transfer from oil. 0 ACCESSORIES w Suitable for frozen product with excellent recovery time. J 40711 Small Fryer Basket (2 per well included with fryer) r 40712 Large Fryer Basket C) 40713 Night Cover for Large Baskets 2 Agency Certifications ❑ 40714 Night Cover for Small Baskets(1 per well included m V with fryer) cc ® All item numbers shown "I r WARRANTY: All models shown come withV011rath's standard i r Ei�« 40709 and 40710 warranty against defects in materials and workmanship.For full,' () warranty details'please refer to www.Vollrath.com. Intertek ...::.,:.. ._.. ...�,....- a« 40709-C and 40710-C Approvals Date intertck Due to continued product improvement,please consult www.vollrath.com for current product specifications. ®� The Vollrath Company, L.L.C. Technical Services: 800.628.0832 VOLL/?'977/ 1236 North 18th Street Technical Services Fax: 920.459.5462 Sheboygan.WI 53081-3201 U.S.A. Customer Service: 800.628.0830 Outperform every day. Canada Customer Service: 800.695.8560 ern=nv.vollrath.eom Main Fax: 800.752.5620 or 920.459.6573 H CAYENNE®°15LB MEDIUM=DUTY= ELECTRIC-PR YERS ,"1. ' :::',1 o' DIMENSIONS Shown in inches (cm). m 40709/40709-C it. Reset button a / = / C 19 E 7-,,, - (48.3 ) L r d � g _ _, 16 Er) (40.6) 11% (29.5) = �J Ra 1 rl 1 Li >•• I . u j Ct U • Front View 18 1 _— i11/2 (45.7) (29.2) Side View Top View 40710/40710-C Reset button ------- 19 n n _ I- (48-3) \ 16 (40.6) 115/8 (295) itY Ill _ J 1 , j Front View 18 23 I 5+ - (35.7) - (59.4) C Side View Top View a E SPECIFICATIONS 0 U „ .. ,, '. Capacity j ` -;.. . Ship,Weight v";:_. re. Item No. Description ,t' Lb(Kg) Watts Volts Amps :�,Lh(Kg) ,Plug t Receptacles m 25 NEMA 208-240V 208-240V 40709 Single Fryer 0 (11.3) 6-15P ��\ y 40710 Dual Fryer 15 2630-3500 12.6-14.6 (20.9) 6-15P" �o 1 L (6.8) 208-240 ~ 40709-C Single Fryer per well per well per well 25 NEMA NEMA NEMA (11.3) 6-20P 6-15R 6-20R 40710-C Dual Fryer 46 NEMA (20.9) i 6-20P' 'Dual unit requires two receptacles. �9 7�1 The Vollrath Company, L.L.C. Technical Services: 800 628.0832 @/�______ lr�r 1236 North 18th Street Technical Services Fax: 920.459.5462 i�� Sheboygan,WI 53081-3201 U.S.A. Customer Service: 800.628.0830 Outperform every(ley- Canada Customer Service: 800.695.8560 Main Fax 800.752.5620 or 920 459 6573 1 v.'w vollrath com ©2014 The Vollrath Company L.L.C. Form Number L35743 11/18/14 Printed in USA s Ir, ' ak . "I JII di z ,...i4-,,c6,15.. ,e" Is, . ' : ,w- y a 'A- '1E R p�V-ff C4; .M S" �S a' �1.ff LR n`l e° s d esig n , ARCTIC S� e lar�p ererman e i't x,4.' . ' 1 '°" ' 5upertor COMMERCIAL FREEZERS &REFRIGERATORS ,� s ha,blor,1 , ,r h „x ,, ,•i 1 ' €I i, ;.-.i.,J.' .4,- 1x u 1 llwIN kMG . ^ I4- rIKMf lNtatil « 4 N AP49 Two Door Reach - in Refr ,-- -t•r AF49 Refrigerators and Freezers Freezer �1v , _ i nk-, ,iia n, (/fir ID Standard 7 regniienrenls µ. „1 i n7,, •. (or open load r ,t aE Outage. • µ31�.n1fi J 1 } • AtclicAi; <'. ptodu^is twist �' y .1 ' ;r, pass nut � ' � - y quality contt01 . M inspections 1 1 ^ = .pi. throughout ihe� a J. ' ntanujacturiny , , a1r proCt5s.All , ; :39: fs } products we ii ” 1 - operated and '.;n.,. .: x ,I;.; f Imonitored foe a] I�1 1"'.'41.i I a nlinfrqunl l.i>.n. -1x "� - - 1 of thirteen 1. I bouts prior to ?i., ,� ^ ".�I , packaging and J. i �y l p P J { shipping. , ,,' ,j- ,1 ' • • Ai/Arctic An { - re t4 er x p odu,is come y E� i ;u i with lull uric lii�� u1 r, �,i dJ Y� patcanr r, H, d` Ilabor drru rrtt �1 r10d,t five yew jV rn i. , c ,x,M, ;kti s;:..'{Fj '""IR' ✓fix .,;; 'r 1[1 ; � . clunpressrir --. j WtltrantyC a iJ'( I `_."'ry„ma,Im, p 'i�I' rfi' C 1 ` , R 4.4:''' 1 z' ii �-'. ':sir, :M ! 11d, ' ,.,1 nl Two Door Reach - in Refrigerators and Freezers Stainless design. Stellar performance. Superior value. • Exterior cabinet consiuction • Self closing doors that consists of full stainless - ' ... j remain open at 90 degrees, steel front and sides. - • Elecbonic thermostat with — mno • hiagncuc door gaskets —tai $. /r j are(afoot-able and ectenrat rig,al LED display _- VC • y ,1 - -. replaceable:vilbout tools. tor' CUrnt control and F ';',3i t,,ltp" -,`Y1. , f^n is toil ding. t� • Freezer doors have integral /1: macron installed heating /itcrror cabinet is bright d. /. elernent io c laminato • white thin narurr lirerttit t( •t y-w.* i condensation. 'till stainless steel floor IL-7.,with Co d cones 1 j Lockable doors r•ailh foamed t in-place recessed handles • 5x adjustable h avy-du . -1._______ a-ii t a it 11 Larger fn Hurlers and «ot, coated who shelves. ^-- i w / E '� - I blades for more efficient air • Self contained`capillary .'" 4� r iC floeen umng faster recovery Line system using 1 P ., limes. einvitomnentally t friendly , (-Fc free ferny Iran N ��— i-_� �D .. r Cas•to roumasters (sa 04F in freezers and , 1 I D4+.�q ,t " ' (n olocaahie) ire standard R134,4 in iefngerarors) wrt4 all units • d h 1 Condensate heating ne eler•rent — - � Tested to Ncf Standard a7 hi,,! Into condo,ware pan .,'t 4....._ _....a_1L'Jr.u.N,.r° _ . rrrlaire n_r..e`or our,a food for efficient evaporation of - --was' - - - __/ storage. e ercess water �T w �+- ' ' c/to ' or-Wools come?" r t h r.• — °'""'""" �,„ �5ottom mounted o f Jul a r parts end compressor for more %. _ labor wananfies anti live year ear efficient operation hi cools! eo.pressr .area of the kitchen. - ,. W • Front accessible,bottom - mounted condensing unit is mounted on slide out rack for easy maintenance. Model Edoi nal Dimensions Doors Shelves Cubic Tompsratu e. Cord HP Amps NEMA Crated Number Width Depth' Ne■gh,"* Foot Range Length Plug Weight albs.) AR49 54" 3235" 82.15" 2 6 49 33"F to 41"F 9 1r2 7 5-15P 455 AF49 54" 32.75" 82.75" 2 6 49 -10"Fto +10°F 9 1 12 515P 485 `Depth with door open PO°—A.R4g/F49= 57.W "Height includes 6 for casters Optional Shelf Kit (#65056K) 4#'1 Each kit contains one shelf and �� m four mounting clips. /biU� t ARCTIC A IR ®us , AXS1II7F7 COMMERCIAL FREEZERS & REFRIGERATORS Drvsioi of eruichl rterpriscs.Inc. 6440 Gay Wes Parkway Eden Prairie,MN 53341 252-941-2270 Rix:952-041-3066 vrver.arcficairco.conI inio(yarciicairco.com ■ P j STAINLESS STEEL WORK TABLES ADVANCE TABOO, SPEC-LINE Series - 10" Backsplash - Undershelf Style K Item #: \ /VC _ 2�ity #: 2 , Model #: vKJ Project #: J I , 1" , FEATURES: � v Gy MI Top is furnished with a 2" x 1' square die embossed NO-DRIP No-Drip DIE FORMED Featuring as Standard: countertop edge with a 1/2" return on 3 sides and a 10"splash EDGE offers the Ultimate "77111 moirEN" of with a 2"return on the rear side. in Design&Function. ORIGINAL ADVANCE TABOO 24"wide tables supplied with TWO hat channels stud welded Adjustable IJudcrshelf to reinforce and maintain a level working surface.30" and 36" with the Vast Leg Clamp wide tables supplied with THREE hat channels. MATERIAL: Pre-engineered welded angle adapters insure ease of future drawer installation. VKS-SERIES: Stainless Steel Legs 8 Undershell Aluminum die cast 'leg-to-shelf' clamp secures shelf to leg TOP: 14 gauge stainless steel type"304"series. eliminating unsightly nuts and bolts. Undershelf is adjustable. SHELF: 18 gauge stainless steel. LEGS: 1 5/8" diameter tubular stainless steel CONSTRUCTION: type"304"series. All TIG welded. Exposed weld areas polished to match 1" adjustable stainless steel bullet feet. adjacent surfaces. Stainless steel gussets. Entire top mechanically polished to a satin finish. Countertop VKG-SERIES: Galvanized Legs 8 Undershelf edge polished to a MIRROR finish. TOP: 14 gauge stainless steel type "304" series. Top is sound deadened. SHELF: 18 gauge galvanized steel. Roll formed embossed galvanized hat channels are secured to LEGS: 1 5/8" diameter tubular galvanized steel. lop by means of structural adhesive and weld studs. 1" adjustable plastic bullet leer. Gussets welded to support hat sections. Galvanized steel gussets. VKS-Series: VKG-Series: Stainless Steel Legs & Undershelf Galvanized Steel Legs & Undershelf : xf xi f ie241-t il f}ie.-30"I- r,..i.;.1367-. rr 24"x ah.,e;:3099,4 ..4.:...4. 36'94 'ul a-Wlde r.Wide P„-r Wide ; .. Wide r-:rm Wide -iST.11 Widew. 30"1 VKS-240 I VKS-300 I 30" VKG-240 ] VKG-300 24"1 VKS-2• VKS-302 I 24" VKG-242 VKG-302 36" VKS-243 VKS-303 I VKS-363 36"I VKG-243 VKG-303 VKG-363 48"I VKS-244 VKS-304 VKS-364 48" VKG-244 VKG-304 ] VKG-364 60"1- VKS-245 VKS-305 I VKS-365 met 60"I VKG-245 I VKG-305 VKG-365 72" VKS-246 I VKS-306 VKS-366 Inn* 72"; VKG-246 I VKG-306 VKG-366 84"I VKS-247 VKS-307 I VKS-367 84"I VKG-247 I VKG-307 I VKG-367 96"I VKS-248 VKS-308 VKS-368 96"I VKG-248 I VKG-308 I VKG-368 108"I VKS-249 VKS-309 I VKS-369 108" VKG-249 I VKG-309 VKG.369 120" VKS-2410 I VKS-3010 VKS-3610 120" VKG-2410 VKG-3010 VKG-3610 132" VKS-2411 I VKS-3011 VKS-3611 132" VKG-2411 VKG-3011 VKG-3611 144"1 VKS-2412 I VKS-3012 VKS-3612 144"I VKG-2412 VKG-3012 VKG-3612 r:.CreateYour.Own Efficient Workstation with.the'AvailableStandard Accessories(Visit Section K) T' Customer Service Available To Assist You 1-800-645-3166 8:30 am - 8:00 pm E.S.T. ;:'� Email Orders To customer @advancetabco.corn,For Smart Fabrication)"Quotes,Email To smartfab @advancetabco.corn or Fax To 631-586-2933 ADVANCE TABOO. NEW YORK GEORGIA TEXAS NEVADA vN,w.advancelabco.com Fax (631)242-6900 Fax: (770)775-5625 Fax: (972)932-4795 Fax (775)972-1578 J-1 :2 DETAILS and SPECIFICATIONS ALL DIMENSIONS ARE TYPICAL TOL± .500" All Units Shipped Unassembled(KD)for Reduced Shipping Costs. 1 VKS & VKG Series it Undershelf Style 10" Backsplash • f Finished size of undershell=Length minus 5 314" (( Width minus 5 3f4" If It 1: Units Oft.and larger are tarnished with six(6)legs 1� 1 i - L — c.ne ' -f 1. . 1-0 e 1 COUNTERTOP 2. It W i EDGE (1 DETAIL II 1. II I 1 !) r0- t 4. .1 7 _ _ .1- I It Clearance= L 5 Z' x51 7' r 0' 1, II VKS-Series: Stainless Steel Legs & Undershelf VKG-Series: Galvanized Steel Legs & Undershelf I•. ' L; j24ny ...m wt k rr.L30^&, Wt's< ,36°C _i wti t 127 24°yx G;j wt :eat 30" 11wt . 36,4 --will .wide:. , T-'M wide'., _ -.. .Wide Wide M:: - .Wide svi, 41 Wide,::.o .- it 30"I VKS-240 55 lbs.I VKS-300 _ 70 lbs.I 1 30"I VKG-240 I 55 lbs.1 VKG-300 I 70 lbs. 24"]VKS-242 50 lbs.1 VKS-302 561hs.I I 24"1 VKG-242 1 50 lbs. VKG-302 I 7 t 56 lbs.I I '1 36"I VKS-243 I 66 lbs.I VKS-303 771bs.I VKS-363 1 92 lbs. 36"1 VKG-243 ] 66 lbs. I VKG-303 ] 77 lbs.I VKG-363 192 lbs. ' 48" VKS-244 I 81 IVs. VKS-304 92 lbs.I VKS-364 1 101 lbs. 48"I VKG-244 81 lbs. I VKG-304 I 92 lbs.I VKG-364 1 101 lbs. I-` 60" VKS-245 I 95 lbs VKS-305 111 lbs. VKS-365 1 121 lbs. 60"I VKG-245 95 lbs. IVKG-305 111 lbs.I VKG-365 121 lbs. 72' I VKS-246 1 113 lbs.I VKS-306 129 lbs. VKS-366 1 142 lbs. 72"I VKG-246 1113 lbs. VKG-306 1 129 lbs.I VKG-366 1 I 142 lbs. I 84"I VKS-247 1 135 lbs.I VKS-307 153 lbs.I VKS-367 1 169 lbs. _ 84"I VKG-247 1 135 lbs. I VKG-307 1 153 lbs.I VKG-367 1169 lbs. :1 • 96" VKS-248 150 lbs. VKS-308 171 Ms VKS-368 1 189 lbs. 96"I VKG-248 1150 lbs. I VKG-308 1 171 lbs. ]VKG-368 1189 lbs. .I 108' VKS-249 1 165 lbs. VKS-309 289 lbs.]VKS-369 1 260 lbs. 108"I VKG-249 1165 lbs.I VKG-309 1 195 lbs.I VKG-369 260 lbs. I7 •20" VKS-2410 268 lbs 1 VKS-3010 294 lbs.I VKS-3610 1315 lbs. 120"I VKG-2410 1258 lbs.I VKG-3010 1294lbs.I VKG-3610 315 lbs. I' 132"I VKS-2411 1 301 lbs.I VKS-3011 331 Ibs I VKS-3611 1 358 lbs. 132"I VKG-2411 1301 Ihs.I VKG-3011 1 331 lbs.1 VKG-36111358 lbs. '1 744°]VKS-2412 316 lbs.I VKS-3012 346 lbs.1 VKS-3612 1 373 lbs. 144"I VKG-2412 1316 lbs. ]VKG-3012 1 346 lbs, I VKG-36121373 lbs. t, aa 1 'z. ADVANCE TABOO is constantly engaged in a program of ADVANCE TABCO. improving our products.Therefore,we reserve the right to change specifications without prior notice. J-la 200 Heartland Boulevard,Edge'wood NY 1171-8380 ©ADVANCE TABOO,APRIL 2007 i -4-. * _,M 7 'Manitowoc NE a o \ EOTM 140/190 Uncercounter Ice Machines o Models � n UR-0140A I I UD-0140W fl UY-0140W UD-0190A " 0 I T I UD-0140A I I UY-0140A I l�I PARTY UR-0190A UY-0190A PARTY ST STAR C ' NCO undercounter ice machines are designed to provide ice right Q where you need it-within reach. Improvements in Performance, 0 �(j�v Intelligence and Convenience make your ice machine easy to own n 'C;2': Power ,-•ate and less expensive to operate. O 'k 1iu` Lw �e.,:,>J' : Delay performance-NEO produces more ice than ever before while using g 1�' + 'fir 4 less water and energy.The storage bin provides industry leading C Q Clean # fr capacity. D !¢ ,r,t tt x.xa rol Full Bin Intelligence-NEO provides feedback with full bin and service r--1- kryf t ---�. sr,i indicators. Delay function allows you to pause your machine for .T".— •y Service slow periods or days when you're closed. Convenience-NEO offers a forward-sliding storage bin for easy n access to refrigeration components without having to move the CD u.+4o/U-190 entire ice machine.Smooth,sealed food-zone with removable water • Ranging from 140 lbs.(64 kg)to 190 lbs.(79 kg)daily ice trough,distribution tube,and damper door for faster cleaning. production AlphaSan added to key internal components. • Only 26'(66.04 cm)wide,28.00"(67.31 cm)deep,and Available Luminlce°Growth Inhibitor extends cleaning intervals n 38.50'(82.55 cm)high on 6"(15.24 cm)legs by reducing yeast arid bacteria growth keeping your ice machine cleaner,longer. • Up to 90 lb.(40.8 kg)ice storage capacity —• Specifications ©rG MMERCIA WARiiTi ° rD Ice MAKR EYAWNIBOP cOM161E55WB (J) BTU Per Hour: Operating Limits , U-140:2,150(average) •Ambient Temperature Range: 2,600(peak) 40'to 110T(44'to 43.3.C) YEAR :WEAR EYE ARPARTS U-190:2,150(average) -Water temperature Range: :_0 PABrSAXOUBOR trE tw9a C 2,600(peak) 45•to 90'F(4.4'to 32.2•C) ._ Compressor: •Water Pressure Ice Maker Nominal rating:.42 HP Water In: Ice Machine Electric Copra-Nickel Condenser. Mm.20 psi(137.9 kPA) Power Cord: (Water-cooled models) Max.80 psi(551.1 kPA) 115/60/1 ice machines are factory pre-wired with a 6'(180 cm) Adds protection from corrosive •Condenser Inlet Water In power cord and NEMA 5-15P-plug configuration.208-230/60/1 ice water elements. (Water-cooled only) machines are factory pre-wired with a 6'(180 cm)power cord only, Min.20 psi(137.9 kPA) no plug is supplied. Max.150 psi(1,034.2 kPA) Total Ainps: Ice Shape U-140:115/60/1:Air-cooled and Water-cooled:5 amps 208-230/60/I:Air-cooled and Water-cooled.2.5 amps 4... +, 1 U-190: 115/60/1:Air-cooled:6 amps •,.R ' I+ h'•I i 4" 208-230/60/1:Air-cooled:2.5 amps 5.-- ?yMJg ,aa:.�. P Half Dice Dice Regular Maximum fuse size: 'A'x 1'e-x 74" 'x'[°,',:" 1'n"x1',"x Air-cooled and Water-cooled:IS amps (.95 x 2.86 x 2.22 cm) (2.77 x 2.77 a 7.72 cm) (2-86 x 2.86 a 2.77 cm) HACR-type circuit breakers can be used in place of fuses. iliLIFORNIA ® ® (uuri COMPANY ' 1b) Cse teD + . CERTIFIED BVYDsv 2110 South lath Street Tel:1.920.682.0161 www.manitowocice.com PO Box 1720 Fax:1.920.683.7589 anitowoc Manitowoc,WI 54221-1720 USA .. * ' " 'ManifOWOC t ,' poi / rn U-1 40 /ter vt4a260ml ��i U-190 t� +' 11 ,--' ass�rasssrml installation Note Recommended olearssee lot top,rider. CDj Iandbackis 5"(127 cm)no:leew,mere la no minimum .7 In:11324 rm1 clmmnce repottedn Onmrn1 rr,�I.2o'I-srml is oerrml I © I (D II 0 I © \ ,I77 j °A Electrical Entrance C ©� � - -i' ©3/8'(0.95 cm)FRT.Ice Making Water Inlet i� ©1/2'(1.27 cm)F PT.Minimum Water Cam\ j iii\ Condenser Outlet(water-cooled units) rD 2e aa'v1.l2rml ( - ©D 3/8'(0.95 cm)FPT.Water Condenser Inlet 1/ i „Irrs rnr� (water-cooled units) O \�/ O1/2"(1.27 cm)FPT. Ice Bin Drain aIrl ml 2x016 as ou D 22 so' la 75' ozaoa 24 sr16221cm) r—l- 23.n 160.13 cm) ID Specifications Ice Production 24 Hours Power kWh/ 1 V 100 lbs. Potable water usage Ice 70'Air/50'F Water 90'AirflO'F Water @ 90'/70•F gal/100 lbs.ice ENERGY Model Shane 21°Air/I 0°C Water 32'Air/21'C Water 32'/21°C @90/707 STAR. UR-0140A regular w 122 lbs 59 kg 90 lbs I 41 kg 11.3 23.3 * a) UD-0140A dice - 129 lbs 59 kg 95 lbs I 43 kg 11.1 24.4 * _ 1 I UD-0140W dice C. 135 lbs 61 kg 104 lbs 49 kg 94 23.8 NA UY-0140A half-dice-' 1321bs I 60kg 95 lbs 43kg 11.1 24,9 * D UY-0140W half-dice- 176 lbs I 57 kg 104 lbs 45 kg 94 22.9 NA ID CUR-0190A,) regular • 1881bs l 85kg 1331bs I 60 kg 5.7 21.3 * UD-0190A dice r 198 lbs 90 kg 140 lbs 64 kg 84 23.9 * UY-0190A I hall dice } 193 lbs 88 kg 140 lbs 64 kg 8.3 216 * Water-cooled Condenser:185 gal./700 liters Water-cooled models are excluded from ENERGY STAR qualification Air Flow a «.+ Removable Bin Air Filter r; 1;;• Air in right air s � a I -- I $impletool- out left no side �.� ) "acitt rF II, ,� vents.Great for �YGns t + .'�- .±i free removal 1 r. installation under r +1s{, it ,r 3 N, "3e for quick access r --t....._-...--4 countertops and 3.-r- AA - Outing routine �� x. Ir h e`4.2r•: � W ��r -� t e cleaning and next to other i .1 -• ror,0a equipment ,,,,, i,.' maintenance. vs 2110 South 26th Street Tel:1.920.682.0161 1.- e MIX PO Box 1720 Fax:1.920.683.7589 a. Lom_ anitowoc Manitowoc,WI 54221.1720 USA www.manitowocice.com F'S„C /SC'C016863 " . f_ © q - - Project fili Item Z [IAN c t ; i s 1 CSI Station I14C0 0 pk approval- W WAREWASHING Deli r P m NOBLE HT-180 i E Standard Features Mandatory Specs m1 i s d • Sani-Sure feature ensures Specify voltage �� 4� '-'k:k �,, 5 proper rinse water temperature CO :•40,-? ,yI • Multi-cycle timer(Extra Heavy, W 11- Li - }'( Heavy, Medium, Normal) Options 0 ++ sta,dtlt Specially designed stainless d°'=! 3`px'f' steel nozzles provide superior ❑480V Electrical [, s�° cleaning action Single Phase 4,11 • 17-1/4'(438 mm)door opening ❑Drain Quench System 6. - fir t 1 accepts 18"(457 mm)trays • Interchangeable wash/rinse Scaltrol (# h rr • arms screw out for simple ❑Water Hammer Arrestor i c`'r cleanup ❑Pressure Regulator iti� f'r • Auto-fill/auto-start 0 Flanged Feet f t. ' >$ 'fit ° •rk • Door switch ❑False Panel s k ❑Door Interlock '1 I F Denote/manual wash switch .._,,,'r r� t tilt¢ } • Vent fan control -""-^— ;l rl a ,t, • Low watt density electric wash °"" 5_ t 5 ', ` tank heater . . - : i • Hi-limit thermostat and low Accessories " "t' water protection • Top mounted controls for ease I-7 36-Compartment Rack • x of operation ❑4-1/8" tall (105 mm) s", {{{t,,, .v x. • Adjustable bullet feet [1 5-5/8"tall (143 mm) t;f�E NA t LI 7"tall(178 mm) Uses standard 20"X 20' (508 mm X 508 mm)racks ❑Combination Rack Et �. • Front dress panel ❑Peg Rack tr: /' • Detergent/rinse additive signal V r connection fuse box • Self-draining stainless steel pump • Built-in 70'F (38.9`C)rise booster tii U heater is standard • Large scrap basket Specifications e�iSp� Uses 0.89 gallons(3 liters)of water per rack Field convertible from straight through to corner NSF and vice versa TI/ Total automatic(normal)cycle-57 seconds c Ell,I us Field convertible from 3-phase to single-phase 58 racks per hour(normal)cycle and vice versa Intertek 1 HP Wash Pump Motor Durable stainless steel construction pmSingle point connections for all utilities We reserve the right to change specifications in this bulletin without incurring any obligation for equipment previously or subsequently sold- 4 WARE WASH ING _ __ sPemm)—_ __ 17 112emml / / CD B i 2—ft c-N LA-W.-31146'H �. ai,o<mmlJ •161,933mmj �'= F 1 II �� Iii if 752,.,mml t n?pa5emml .� co llsnmm) - _�, 1 17 Iorml // IfVA a�l 621116BAmml 32 B 3 N I r2 f _ _ 1 t mm�- ! ^ S I l /I/� 34[b lemur! _ � 1 r—A eA32.232‘ IC)L ,Lr_ .I 0 1- 13163 I 1��— _i LEGEND L .A A-DRAIN I or IP5 Y 1 I , _ e-v;nr_R iNLe sa IPS Jill (t I I C ELECTRICAL COENECTION Tlluenical dimensluns nee,A,l2"duets -'--4 ,20mm -- 162394mm)4-- adjustable bullet ram. rMACHINE DIMENSIONS DRAIN 1 SHIPPING INFORMATION MOLEl.NO _. HEIGHT Velll)vu I DEPTH HEIGHT i WEIf HT CLASS CUBE il N IGHT 'WIDTH i DEPTH NOBLE 64-3/8` 25-1l4' 2S3/." 13-t!S 350 it's 37-1/2 I 79 33" 43" HT-180 (1635 nue) [ (641 mm) i 1641 mne (335 mm) ( (159 kg) 026 en it I (2007 mm) (838 mm) I (1092 mm) DIMENSION REQUIREMENTS _ H I WA1 Et REQUIREMENTS Wall Ceala el Anirnuntj 02 nrnl I Inlet Teirueratui e Standard Table Height 1 3e(8 mm) _ 70 F(.3i1 rt Cl Rise F 110'P(43C) Inside Clearance i 17.1(4"(438 mm) Gadons:erHour 51 gal 197 L ) Machine Hreght with Door Open I 76'[193'3 rem) Gallons Pei Rack 89 gal(3L) OPERATING CAPACITY Watdu-=Size IPS(ninlmum) 2' - 4,1, - I Drainli10 Size IPS(minimum) Racks per Hour Na al ldedium) Hea -Extra Heave ( , _ 1-V2` 58 30 i 20 12 I Flow Pressure(PSI) I0 OPERATING CYCLE seconds; Wash Rinse Dwell total Cycle l I Wash klapauty 8921(30 L) Normal "10 13 _ 4__ Ii Boos.a T Capacity 3 gal(11 L) Medium 100 13 4 117 Heavy '6J I 13 4 177 APPROXIA'____ LOAD AMPS Extra Heavy I 280 13 1 4 297 Power Supply I AMPS OPERATING TEMPERATURES 1 208 60HZl1Pli 75.6 Wash tm [ 150 F(66'C) 208060H]3PH 46.3 Rinse aeinimun -� i 180'F(82'C) 230V/ 0HZIPH 1 83.6 1 WASH PUMP MOTOR 230V/h0HZ 3PH 507 '- 4 6 0 0 60111 3PH 24 1 Wash Pump Morel Horsepower 1 HP - _--._- Volts Kyv HOW TO SPECIFY: NOBLE HT 180 Electnnc Wash Tank Healer 208V 4.1 230V 50 450V 50 { Electric Finse'lank Heater 70'n 38.9'C Rise 2080 10.5 r ( ) 2300 129 I It 460V 123 www.nobleproducts.biz No 0007[0 17.16) We reserve the right to change change specrf calion.s in this bulletin without Incurring any obligation for equipment previously or subsequently sold. Recency Stainless Steel Commercial Tables S Sinks http://www.regencytablesandsinks.com/3-bowl-stainless-steel-pot-wa... 3 Bowl Stainless Steel Pot Washing Sink with 2 Drainboards This stainless steel commercial pot washing sink is designed with three large compartments,with 2"of separation between the bowls.To store dishes before or after washing,this sink features two sturdy drainboards.This 3-compartment sink is made of a high-quality, 16-gauge,304-series stainless steel material.It's thicker and sturdier than 18-gauge stainless steel This corrosion-resistant sink offers a convenient 10"tall backsplash with two 1 1/8"diameter faucet holes punched on 8'centers(faucet sold separately). NSF Listed. Product Features m-a.� w Includes four 1 5/8"diameter galvanized steel legs with stainless steel leg sockets and v e -. 5 asstIiII k.••u"•- adjustable plastic feet sr Y.----41-,ork Designed with a 1 1/2'raised rolled edge,which is P'tall on the front and both sides to ql,k '� testy.•: contain splashes and overflow �,e . Y'- '1l Die-stamped a minimum of 1/4"to ensure proper drainage a" 1 NSF fisted ;': kl �i 4 ` p ! Available sizes tt 1 ■t ;i 58'Long, 10"x 14" x 10"Compartments t" ( P( i� c Overall dimensions(including backsplash): 58"L x 19 1/2'bV x 43 3/4'1 0 +� ' o Bowl Dimensions: 30"L x 14"W x 10"D(with a 3 1/2"basket strainer) $gr a erainboarc Size each)'. 10"L x 15"0 a Model number 600531014212 66'Long, 10" x 14"x 10"Compartments fsql,t o Overall dimensions(including backsplash):66"L x 19 1/2"111 x 43 3/4"H o Bowl Dimensions: IO"L x 14"N. x 10"D(with a 3 1/2"basket strainer) o Drainboard Size(each): 10"t x 15"D o Model number 600531014216 88"Long, 16'x 20' x 12"Compartments spy a Overall dimensions(including backsplash):88"L x 25 1/2"W x 44 3/4"11 o Bowl Dimensions- 16"L x 20"w x 12 0(with a 3 1/2"basket strainer) a Drainboard Size(each)'. 18"L x 21'D o Model number:600531620218 91' Long, 17"x 17"x 12"Compartments i o Overall dimensions(including backsplash):91"L x 22 1/2"W x 44 3/4"H o Bowl Dimensions'. 17"L x 17"W x 12"D(with a 3 1/2"basket strainer) a Drainboard Size(each): IS"L x 18"0 a Model number. 6005317127 94'tong, 18" x 24"x 14"Compartments : dt -s- o Overall dimensions(including backsplash):94"L x 29 1/2"W x 43 3/4"H o Bowl Dimensions' 18"L x 24"W x 14"D(with a 3 1/2"basket strainer) o Drainboard Size(each): 16"L x 18 0 ^ odel number:600531824218 103 Long, 17 x x • - .-.._ 1 o Overall dimensions(including backsplash): 1037 x 22 1/2"W x 44 3/4"H o Bowl Dimensions: 17"L x 17 w x 12"D(with a 3 1/2"basket strainer) o Drainboard Size(each). 16"L■ 18'D a Model number:600531717224 106"Long, 18"x 24'x 14"Compartments 444 o Overall dimensions(including backsplash): 106"L x 29 1/2"W x 43 3/4"H o Bowl Dimensions: let.x 24"W x 14"D(with a 3 1/2"basket strainer) o Drainboard Size(each): 18"t x 26"D o Model number:600531824224 121" Long, 23"x 23"x 12"Compartments 12iJ-'.. o Overall dimensions(including backsplash)'. 121"L x 28 1/2"W x 44 3/4"9 a Bowl Dimensions:23"L x 23"w x 12"0(with a 3 1/2"basket strainer) o Drainboard Size(each)'. 22'L x 24"D a Model number:600S32323224 124"Long, 18"x 24'x 14"Compartments jld18a1 0 overall dimensions(Including backsplash): 124"L x 29 1/2"W x 43 3/4"H c Bowl Dimensions: 18"L x 24"W x I4"D(with a 3 1/2"basket strainer) o Drainboard Size(each):18"L a 26"D o Model number 600532424224 Deck Height:34" Material: 16-Gauge Stainless Steel 7 of 3 6/27/2016 3:13 PM Regency 94" 16-Gauge Stainless Steel Three Compartment Commere... http://www.webstaurantstore.com/regency-94-I6-gauge-stainless-stee... Overall User Rating * * * * * from 11 reviews * if R Features: - V Mir of high-quality 16-gauge type 304 stainless 600531824218 steel V Features 2 drainboards New ✓ Designed with 14" deep bowls Shipping: a' 3 1/2" basket strainers collect food debris Ships via Common Carrier ✓ Includes 11/2" IPS drain connections Usually Ships in 1 Business Day ✓ Rounded corners provide easy cleaning When will receive my item? V Backsplash and rolled edges prevent splashes and overflow ✓ Stainless steel, bullet feet provide stability UPC Code: Condition: REGENCY Tables And Sinks For easy, organized washing, rinsing, and sanitizing, choose this Regency 94" stainless steel 3 compartment sink! 2 of 10 6/20/2016 9:01 AM Regency 94" 16-Gauge Stainless Steel Three Compartment Commerc... http://www.webstaurantstore.com/regency-94-16-gauge-stainless-stee... t i. Perfect for busy commercial 6 _-. ra:-�=�~. kitchens, this Regency sink provides QS:a.•+..:^. ice.. .„ry^My�C.� f6+a.� FkFkFk$x convenience and efficiency. Boasting 2 drainboards, durability, and simple t ;:y n functionality, this sink is a great solution to organize your kitchen! NSF Listed FThis item meets the standards imposed by NSF International, which focuses on public safety, health, and the environment. * R A A "We purchased this 3 compartment sink for two new restaurants and it is an outstanding sink for the price. It is equal to or better quality that sinks almost twice the price. Highly recommend this sink." 3 or 10 6/20/2016 9:01 AM Regency 94" 16-Gauge Stainless Steel Three Compartment Commcrc... http://www.webstaurantstore.com/regency-94-16-gauge-stainless-stee... • Durable Stainless VF: ,kt ' "+d kt��!air s-urtia ' { � ...� tr. ` Steel Construction t= -REGENCI' i $ i$k Ji 4 .4 fatale AroA f k Made with a 16-gauge, type 304 stainless i Iri , „ a �� steel, this sink is corrosion-resistant and �r' g0b;yt r . : wee ei 9 Is'' � 0,,;1 N � € 4 more durable than other sinks made from thinner, 18-gauge material. Plus, it's easy ` �'lt.„ � k,64, .. .\ to maintain and can be wiped clean at the . ,.."ii.i. u L� end of the day. Built to last, stainless steel t; N bit* a'� r` .: sinks are a great investment when cared =fir ' "��k�� p�' •for properly. Et �55,�S,' - if�y .` ,ix 'a �wi Convenient Drain 1 ,0 - Boards �tL� .. a cta With an 18" drainboard on each side, you can L. { b increase your drying space and declutter ;a. your drying racks and countertops. With the b. r f ' added work space, you can create an "'l &' efficient work flow in your kitchen. Your staff --� ' `�-, 15' will appreciate the extra room and health " -r W.-4' inspectors will applaud your attention to standard codes and regulations. 4 of 10 6/20/2016 9:01 AM Regency 94" 16-Gauge Stainless Steel Three Compartment Commerc... http://www.webstaurantstore.com/regency-94-16-gauge-stainless-stee... -1 Rolled Edges Drain Baskets Protective A 11/2" raised rolled edge, To conveniently catch food Backsplash which is 2" tall on the front debris, 3 1/2" drain baskets A 10" tall backsplash is and both sides helps contain prevent the drain from included with (2) 11/8" splashes and overflow. becoming clogged. diameter holes punched on 8" centers for a faucet(sold separately). Stainless Steel Legs Stainless Steel Bullet Feet These feature cross-bracing for added strength Adjustable bullet feet provide additional stability while they elevate this sink to a comfortable and provide a sturdy platform for the bowl. working height. Compare to Other Products of 10 6/20/2016 9:01 AM =�e /± gSTAINLEESSS STEEL p®1��+ - ''St, RE�70PiLIOrE SINKS ADVANCE TAI CO3, One Compartment - Two Orainboards Item d: Qty #• a ar _y. -rrr Mf ;- Model tf: Q4-i-zY=lr`t- , © t'� - t , Protect ri: ,_it............4 . 1 _ y j ¢ ;,� Recessed Accar Bowl Surface 1 Accommodates s i _ ' ' Poly-Vance Cutting Boards 0 -}"" &Sink Covers 93 & 9 SERIES 94 SERIES Welded Side Welded Side&Adjustable Cross-Bracing Front&Rear Cross-Bracing CONSTRUCTION: All TIG welded. Welded areas blended to match adjacent surfaces and to YES!yrtysr5Iant9_ss!? a satin finish. Gussets'welded to a die-embossed reinforcing channel. FEATURES: Tile edge for ease of installation. MATERIALS: Spec-Line (94 Series): 14 gauge type 304 stainless steel One piece Deep Drown sink bowls with integral drainboards with splash- 1 I" High Splash. Featuring the single bowl unit design. Standard (93 Series): 16 gauge type 304 stainless steel All sink bowls have a large liberal a radius B" High Splash. Placement of the welded leg assembly ensures stability and Super Saver (9 Series): 18 gauge type 304 stainless sleet furnishes direct support of the column load requirement for 8' High Splash. the entire sink unit. LEGS: • 15,8" diameter tubular stainless steel. "94"Series is supplied with adrustable front and rear cross brace • Stainless steel gussets&channels. featuring leg casting to secure left to right cross bracing. Stainless Steel t" adjustable bullet feet. •o.A. oReo. SPEC-LINE 94 Series STANDARD 93 Series SUPER SAVER 9Series Cu. Bowl Size Length Size Model 4 WT. Model tl WT. Model k WT. Ft. ,�ta?? 414 oa ao4 S%Si: s ' '" 16 0a '04.LS/S1:14. ''' °' 18"6a°a04f5/S r TM} l,`1,1• 14",„Water Level?4'' ,."""x� r 'u+ l."`&12 nWatei.Level ,�,,; I%' ?rlssz_,;12;,Water,Level2ft?tli„ ' 54" 18” 94-1-24-18RL 97 lbs. 93-1-24-18RL 82 lbs. I9-1-24-18RL 71 lbs. 29 16" x 20" 66" 24" 94-1-24-24RL 118 lbs. 93.1.24.24RL 95 lbs. i 9.1.24.24RL 95 lbs. 33 C-- 90" 362' 94-1-24-36RL 154 lbs. 93-1-24.36RL 134 lbs. 19-1-24-36RL 134lbs. 48 58" 18" 94-21-20-18RL 95 lbs. 93-21-20-18RL 78 lbs. 9-21-20-18RL 78 lbs. 26 20" x 20" 70" 24" 94-21-20-24RL 117 lbs. 93-21-20-24RL 92 lbs. 9-21-20-24RL 92 lbs. 34 94" 36"' 94-21.20.36RL 168 lbs. 93-21-20-36RL 147 lbs.J 9.21.20-36RL _ 147 lbs. 50 56" 18" 94-61-18-18111 160 lbs. 93-61-18-18111. 138 lbs. 19- 61-18-18RL 138 lbs. 129 18" x 24" 68' 24" 94-61-18-24RL 179 lbs. 93-61-18-24RL 150 lbs. 9-61-18.24111. 150 lbs. 43 92" 362 94-61-18-36RL 210 lbs. 93-61-18-36RL 180 lbs. 1 9-61-18-36RL 180 lbs. 67 24° x 24" 74 24 94-41-24-24RL 213 lbs. 93-41-24-24RL 185 lbs. 9-41-24-24RL 185 lbs. 48 98" 362' 94-41-24-36RL 252 lbs. 93-41.24-36RL 210 lbs. , 9-41-24-36RL 210 lbs. 64 58" 18" 94-81.20-18RL 173 lbs. 93-81-20-18RL 150 lbs. 9.81-20-181U 150 lbs. 46 20" x 28" 10' j4.. 94-81-20-24RL 186 lbs. 93-81-20-24RL 165 lbs. 1 9-81-20-24RL 165 lbs. 55 94" 36"' 94-81-20-36RL 225 lbs. 93-81-20-36RL 195 lbs. 9-81-20-36RL 195 lbs. 73 `Regalines with 36"Orainboards are 14"Water Level 12"Water Level 12"Water Level Supplied with Two Additional Legs 17" Flood Level 15"Flood Level 15" Flood Level I (per drainboard)for Support. Weights&Crlhes Are Approximate _ Customer Service Available To Assist You 1-800-645-3166 8:30 am - 8:00 pm E.S.T. /79' For Orders&Customer Service: For Smart Fabrication'"Quotes: ADVANCE TABCD. - - Email:customervadvancetabco.com or Fax:631-242-6900 Email:smartfab @advancetabco.com or Fax:631-586-2933 temw.advm¢embco ctlm REF-C DINIE SI®NS and SPECIFICATI ONS I TOL Overall: - .500" ALL DIMENSIONS ARE TYPICAL Interior: _ .250" I- Overall Length Hi D ✓ Drainboartl _ o w , 94 Series Adjustable ' "'III Size Cross Bracing DESCRIPTION 94 SERIES I 9 & 93 SERIES ,g- f 7a,.-,�,. aana.awa^ x ' ....r r _.- Ma.". puny -. BOWL,.,'Overall T+p DRBD Recommended ,r A .1: C 4Di 1V ' lA Xry Y '2 V W X' ',V `-Z¢ (SIZEPT:;tLen'9th .(SI2E)Phq.:. -Use x 1N ri i.5 6 ..`t../.11*.i:.uNn.� IB ii id IR 14tnv. Tr r +bra ° . n 11T.: 54' 18" 16x20 66" 24 DISH 20" 16" 13 5/8.. 27` 38" 11" 14" 20" 45" 38" 8" 12" 22" 42" 90" •36" SINKS 58' 18 20x20 70' 24" DISf-I Il SINKS 20" 20" 13 5/8" 27" 38" 11" 14" 20" 45" 38" 8" 12" 22" 42" 94' '36" 56" 18' .—. 18x24 68" 24' POT C PA 24- 18" 15 5/8" 31" 38" 11" 14" 20" 45" 38" 8" 12" 22" 42" SINKS 92' "36" 74" 24` 24x24 98, ,36.: POT SINKS 24" 24" 155/8. 31" 38" 11" 14" 20" 45" 38" 8" 12- 22" 42" 58" 18" 20x28 70" 24" PAN SINKS 28" 20" 17 5/8" 35" 38" 11" 14" 20" 45" 38" 8" 12" 22" 42" 94" "36" I " Regalines with 36"Drainboards are Supplied with Two Sets of Legs for Support. LUMBINGIL.yO GH IN 4;, kg; SECTIONI atit 43 MECHANICAL: 1 • Supply is 1/2" IPs 60i & cold_ ' I r — — • Faucet holes 011 8' CeniCrs_ "'l.r l I I 1.¢■■ :Z — . • Faucets are not included - •_ew, j ' — s:asin (see accessories). 1 1 1 ,e _._ .___ .• • Waste drains nie 1 1r2" IPS w,r", D•a+, ' S/S basket type, located in - cer ser of sink bowl,and are included. sv,m�ssa I =IRtvEO°lC = r ....---S. y� ADVANCE TABCO is constantly engaged in a program of ADVANCE TABCO. improving our products.Therefore,we reserve the right to `v"°' °"""-'°" change specifications without prior notice. REF-C 200 Heartland Boulevard, Ecgev✓ood.NY 1 1717-8380 ©ADVANCE TABCO,JUNE 2016 1 Models l ®UI ��irkn Churrasco q:t BAR B-Q MACHINES, INC. 2r - A' - cr NORTH BERGEN,NJ '-t U �' x 2 ft. 4 ft. +r �r , ! 115:1-4P.0 OAT y�, li phi" "v"5, �m , ',� i �� . iy. * j �M F w IN Y 2. Shown with Optional Work Table, Stand and '' 6ft. ' 5' ' Grill Attachment ,` F µ ` a r L=' Ate. . N_ t ex-,2 R' Shown with optional 3rd Row Warming Level - t )' GAS-FIRED / "7 ', NSF '` Standard Features F z,; • Strong Brazilian, Southwestern, Middle LISTED --"CD Eastern and Latino cooking influence ,(A, • Dramatic merchandising affect 21Inm: Li >{. 4 • Tremendous product sell thru e a O' ' r-'; • Accepts Lava Rock, Charcoal or wood fuel `°""" Ci' • Uses standard rotating knife spits Options i $ • Portioned shish-ka-bob servings -] Rotating baskets ❑ Roast beef baskets • Can be used as standard char-grill k"0 .trn • Spit Positions 2ft= 5, Oft = 13, Eft= 19 Li Chicken spits with skewers "k"° ❑ Stand with casters N , ❑ Hinged removable unloading tray s 441-1 zi•. Li Hinged removable work table m, L ❑ Third row warming level - " ; Hickory Industries. Inc.•4900 Westside Avenue•North Bergen,NJ 07047•201-223-0050•www.hickorybbq.com T.$cal Data CH2O CH40 CH60 Models l Voltage/NEMACanfg.Regal 120V 15-15R 120V/5-15R 120V/5-15R Amperage MOlors85pAS 5 13 19 Churrasco Amperage_ 2.5A 6.2A 10A Gas Type Available Natural or Propane I Natural or Propane Natural or Propane 21 _ 41 — ^i6�I Gas Pressure:Nat/LP 4"/11'W.C.P I 4'/11"W.C.P 4"/11"W.CP BTU's per Burner/Total BTU's 45,000/90000 1 45000/180.000 45000/270,000 Dimensions A 30" 30' 30" B 24' 48" 72" C 14%' I 14547 14W D 133" 13%" 133- %r'II 1I III• v7 71• k rl r �' IA•i� NI i / t 1,1 1IIII E 28%i � 28'6" 28,6 Ill IHO.III: II�l1 11111,.�� II��Y l�. F 9' g- 9. 't o 17'�il111111 illy i11 nits, Ir A G ,E; i E ,il Ill d'likl4ili glob 0 i'rill ill'.ii�..h!�1.1 Net Weight 200 I 400 600 10.1 Mil�Ilrv�I'I�111Q "tall hill ii.l 11/1 L r q I _ Approvals UL/NSF UL/NSF UL/NSF _1l,iA�' d8^.11 �.IS 18s 6H.a II�.l1h J_ 1 Fi ii 'I'ii Gas units f Gas units must be vented. _fl Drive Mechanism B Individual gear motors drive each spit. Top View Installation Requirements Licensed gas fitter for all gas connections and checkout.HVAC specialist for air evaculation.Placement of this machine is critical since it is hot.Plan carefully. Front Facings Machine is made with high grade polished stainless. Service,Maintenance,and Construction All panels,accessing fat collection areas,are made from high grade,acid resistant, r I stainless steel.The unit employs few moving parts which reduces probability of (� breakdowns.Angle iron construction ensures a durable long life.Motors are easily l• accessible.Unit is fully plumbed and requires a single gas connection.No oiling or greasing is required on any part. ■ E Safety Standing pilots and gas pressure regulators.Drip drawers below the heat source D prevents fat tires.Individual controls to control each burner, Separate switches 13 n a o ® ® °0 o CD I j for lower and upper rows of motors. Low rpm motors for ease of loading and OO unloading product.Heat diverting shields prevent spit handles from getting hot. -Specifications are subject to change without notice.When ordering please specify Front View voltage,phase and frequency requirements. II l' GAS — CO,NINECTION I Side View ®Xh 34tcknrg , • BAR B-Q MACHINES,INC. NORTH BERGEN,NJ Hickory Industries, Inc.•4900 Westside Avenue•North Bergen, NJ 07047 201-223-0050• Fax 201-223-0950 Rev.8-2003 www.hickorybbq.com•email: hickorybbgs @aol.com Ch u rrasco/G ri l l Manual Models: 2ft, 3ft, 4ft, 5ft&6ft (with or without motor driven spits) nn, A�A,pp, w'„ 4x rv� 94 "ia: �ak ; # '' e y� ve t ^` YI *' —xt lit.i:I J Jµ 4 r .. w l `F y16 - `� i rEti 4 't I V`y^ x. { gam' y�!'$$ t '4PoiJ#— �@pg 'mot qp� ,y(r p t�l s: t "vat'' v' 1 ,� e' �ilr g'4 f `t d' 6 .,.. tr `f t.(• - :516- E,r. qk 1 } fi P§P A/t i"a `,.Y 4 :g Y -.. 'tt"S 2d p � 1 it µ� ( � � d of {M,p � �E $4� , i � 3 4f � °' T r ` c . 3:yf,� i wat k .E y y : � E S i ( y uTu q,,i �.� # � , w S ] � ti . 3.Y.4i R P ( Y � � b t ron +kr - t..:?-w1 41;4': �.iry ~1�4 “ ? a ., " ` t 2 e '14) } ?{} f Hickory Industries, Inc. 4900 Westside Avenue, North Bergen, New Jersey 07047 Tel: 201 223-0050 Fax: 201-223-0950 Hickory Industries, Inc. 201 223-0050 Page 1 of 11 Revised 03/24/2008 Please copy, cutout and place in a prominent location. • 1 1 What To Do If You Smell A Gas Odor Natural gas is lighter than air, and it has a very high ignition temperature. For your protection, The Gas Company adds a distinctive odor to natural gas, so leaks are easily detected. If you smell a Natural gas or a Propane gas odor: • DON'T panic. • DON'T light a match, candle or cigarette. • DON'T turn electrical appliances or lights on or off. For safety, a shut-off valve was installed on this appliance. If a leak occurs at this appliance, the valve will permit you to turn off the gas at the appliance rather than shutting off all gas service at the meter. SHUT off the appliance shut-off valve. 3ij It ` `il !` 1 ci a Phr ,•, • From a safe location, call your local Gas Company 24 hours a day, seven days a week; or call 9-1-1. ■ I Hickory Industries, Inc. 201 223-0050 Page 2 of 11 Revised 03/24/2008 INTENDED FOR OTHER THAN HOUSEHOLD USE OVEN MUST BE KEPT CLEAR OF COMBUSTIBLES ATALLTIMES IMPORTANT INSTRUCTIONS After the gas supply has been connected to your unit, it is extremely important to check piping for possible leaks. To do this, use soap and water solutions, or solutions which are expressly made for this purpose. DO NOT USE matches, candles, flames, or other sources of ignitions since these methods are extremely dangerous. In a prominent location post instructions to be followed in the event you smell gas. Obtain these instructions from your local gas supplier. FOR YOUR SAFETY Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance. WARNING Improper installation, adjustment, alteration, service or maintenance can cause property damage, injury or death. Read the Installation, Operating and Maintenance Instructions thoroughly before installing or servicing this equipment. Initial heating of oven may generate smoke or fumes and must be done in a well ventilated area. Overexposure to smoke or fumes may cause nausea or dizziness. AAs a safety precaution, disconnect the power supply to d the appliance before cleaning or servicing this appliance. Instruction Plate: Before lighting this piece of equipment,ensure that the ventilation hood is turned on 1.Set pilot valve with screwdriver to provide 1/2"flame by turning pilot valve counterclockwise 2. Light corresponding pilot light with a match or long match 3.After pilot lights have been lit,turn desired valve "ON". Hickory Industries, Inc. 201 223-0050 Page 3 of 11 Revised 03/24/2008 • NOTICE: In order to be able to service this appliance, it must be installed with the casters supplied, a connector complying with ANSI 22 7.69 CSA • 6.7 6 and a quick-disconnect device complying with ANSI 227.47 CSA 6.9. It • must also be installed with restraining means to guard against transmission of strain to the connector as specified in the appliance manufacturer's instructions. For Natural Gas: Burners are equipped with orifice spud drilled with No.30 drill size. For LP Gas: Burners are equipped with orifice spud drilled with No.49 drill size. © Electrical diagrams for this appliance are located �I behind the rear electrical box cover as well as in this manual. ENSURE YOU DISCONNECT THE POWER BEFORE OPENING REAR ENCLOSURE! INSTALLATION GUIDELINES GAS Gas installation must conform with local codes, or in the absence of local codes, with the National Fuel Cas Code, ANSI 2223.1 /NFPA 54, or the Natural Gas and Propane Installation Code, CSA B749.1 ELECTRICAL INSTALLATION This appliance,when installed, must be electrically grounded in accordance with local codes, or in the absence of local codes, with the National Electrical Code, ANSI/NFPA 70, or the Canadian Electrical Code, CSA C22.2, as applicable. For your convenience,this appliance has been wired with a NEMA 5-15 cord and plug and should be plugged in to a corresponding NEMA 5-15 receptacle. The grounding prong SHOULD NOT BE CUT. Cutting the grounding prong will void the manufacturers warranty PRESSURE TEST The appliance and its individual shut off valve must be disconnected from the gas supply piping system during any pressure testing of that system at test pressures in excess of 1/2 psi (3.5 kpa). The appliance must be isolated from the gas supply piping system by closing its individual manual shut off valve during any pressure testing of the gas supply piping system at test pressures equal to or less than 1/2 psi (3.5 kpa). Hickory Industries, Inc. 201 223-0050 Page 4 of 11 Revised 03/24/2008 • TABLE OF CONTENTS 1. INSTALLATION 4 2. GAS CONNECTION 4 3. GAS SETTINGS 5 4. PILOT LIGHTING INSTRUCTIONS 4 5. INITIAL SETUP 6 6. CHURRASCO COOKING 7 7. CLEANING AND MAINTENANCE 7 8. PARTS LIST 9 9. ELECTRICAL DIAGRAM 10 10. WARRANTY (see attached warranty card) Hickory Industries, Inc. 201 223-0050 Page 5 of 11 Revised 03/24/2008 1. INSTALLATION Units to be installed in noncombustible locations only with 0" minimum clearance to noncombustible construction. Not approved for installations in combustible constructions. This installation must conform with local codes. In the absence of local codes, the installation must conform with the National Fuel Gas Code, ANSI Z223.1,Natural Gas Installation Code, CAN/CGA-B149.1, or the Propane Installation Code, CAN/CGA-B149.2. Should the supply piping require pressure testing exceeding 1/2 (3.45kPa), the unit and its shutoff valve must be disconnected from the system. The units individual shutoff must be closed during any testing conducted at less than 1/2 psig. Un-crate unit and put into place. To make the unit lighter for easier handling, remove coals (packed in boxes) and cast iron grates (these hold the coals). Please provide a means of disconnecting the unit via a quick disconnect in case of any repairs or maintenance is required. When installed, this appliance must be electrically grounded in accordance with local codes or in their absence of local codes, with the National Electrical Code, ANSI/NFPA 70, or the Canadian Electrical Code, CSA C22.2, as applicable. This appliance has been plumbed for the appropriate type gas when ordered. If a conversion from Natural gas to Propane gas or Propane gas to natural gas is required, please call Hickory at 800 732-9153. We will ship you instructions and the proper orifice size. These conversions should be done in accordance to the installation guidelines and by a qualified and licensed plumber. 2. GAS CONNECTION An adequate gas supply is imperative. Undersized or low pressure lines will restrict the volume of gas required for satisfactory performance. A steady supply pressure between 7" and 8" WC. for natural should be checked for correct gas pressure by a certified gas serviceman. The unit should be connected ONLY to type of gas for which it is equipped. Check type of gas on serial plate. A. Attach the main shutoff valve and regulator supplied with the machine at entry of the gas manifold. Be sure regulator is connected so that the gas flow is in the same direction as the arrow on the bottom of the regulator. Using a regulator other than the one supplied with the unit will void the warranty. B. The manifold pressure must be maintained at the pressure marked on the serial plate: 4" WC for Natural Gas and 10" WC for Propane Gas. C. Use pipe joint compound which is suitable for use with LP gas on all threaded connections. Hickory Industries, Inc. 201 223-0050 Page 6 of 11 Revised 03/24/2008 D. Turn off all burner valves. E. Turn on gas supply and check all connections for leaks. Use soapy water only for testing on all gases. NEVER use an open flame to check gas leaks. F. Provisions must be made for adequate air supply. G. Keep area in front of unit free from obstructions which could block flow of combustion and air ventilation. H. Be certain that adequate clearance is maintained so that air openings in front and back unit aren't blocked, and any subsequent, necessary service can be performed. No such clearance at rear is required for gas connections and regulator, and any master shutoff valve(s) installed. Be sure there is no obstruction in front and the back. 3. GAS SETTINGS Type of BTU/HR Orifice Size Manifold Pressure Gas Burner (Drill Size) (Inches WC) Natural 45,000 #30 4" LP 40,000 #49 10" NOTE: The flame should be 1" to 1-1/2" high on natural gas, and approximately 1/2" to 5/8" on propane gas. A soft blue flame, just short of a yellow tip gives the best results; air can be adjusted by opening or closing air shutter slightly, Reinstall fire pot,grates and coals. Coals can be placed side by side not more than 1 layer thick, 20 pieces covering each grate. Coals are designed to leave air space between the coals, even when placed closely together. Turn flames on full for 15-20 minutes; bottom of coals should glow red. 4. PILOT LIGHTING INSTRUCTIONS A. Set pilot valve with screwdriver to provide 1/2" flame by turning counterclock- wise. B. Light each pilot with match or taper. C. Turn desired burner valve "on". D. To shut down, turn burner valve "off". If pilot shuts down is desired, turn pilot valve(s) clockwise until snug. E. Do not attempt to relight for 5 minutes after shut down. Hickory Industries, Inc. 201 223-0050 Page 7 of 11 Revised 03/24/2008 5. INITIAL SETUP PROPER PLACEMENT OF COMPONENTS- It is very important that the supplied briquettes be placed in an even pattern on top of the cast iron lower grates. The grates should be placed with the flat side up. Do not pile on briquettes. Lava rocks or briquettes piled on more than one high will void warranty. 1114 ITS ■ •. r f.i. S1• 07. 1:1 or. 6:4 LI I H. orb LH 1.1 **•'•I S--• -I-- '-i I- r_l*1 •- _E( 1 D±H Proper Briquette Placement Shown on First Three Grates (approximately 20 briquettes per Grate) PREHEATING - It is necessary to preheat the grill each time before cooking. The recom- mended time is 15-20 minutes, at which time the grill should be hot enough to cook, and will produce the proper searing effect. FLARE-UP-A certain amount of flare-up is desirable when you are charbroiling in order to flavor your products. However, excess flare-up will burn your products and leave a bitter taste. With flare-up,there is one simple formula which holds true. The hotter the broiler and higher the product's fat content, the more flare-up you will have. Conversely, the lower the heat and lower the fat content, the less flare-up you will have. FLARE-UP CHART High Fat Low Fat Content Content High Heat High Moderate Low Heat Moderate Low Hickory Industries. Inc. 201 223-0050 Page 8 of 11 Revised 03/24/2008 6. CHURRASCO COOKING Churrasco cooking is simply accomplished by utilizing the accompanied spits. Cut your meats or poultry into 2" * 2" * 3" pieces. Marinate them with your favorite seasonings. Over- night marinates will give you better results. Par boil your meats and then place them onto the spits. The Churrasco grill will finish off and provide the meats the "Churrasco Look". If your using any flavored briquette, charcoal or wood, the Churrasco Grill will provide great results. Be sure to cook your meats and poultry to the recommended internal temperatures. Proper Spit Placement INCORRECT CORRECT 7. CLEANING AND MAINTENANCE DAILY CLEANING AND MAINTENANCE OUTER SIDES AND FRONT-The outer sides and front are stainless steel. Therefore, any reputable cleaner can be used to clean these surfaces. You can call Hickory for some recommen- dations. INNER COOKING AREA - These surfaces are stainless steel. A paste type oven cleaner will work best to keep them clean. Be sure to remove all residue before you resume cooking operation. Hickory Industries, Inc. 201 223-0050 Page 9 of 11 Revised 03/24/2008 - 4 - LOWER TRAYS- It is recommended that the large pan be filled with 1/2" of water for easy cleaning. The water level should be checked frequently during cooking. Properly disposed the grease. INNER PANELS- Your Churrasco has aluminized steel inside the unit. Please follow these simple rules to properly care for the aluminized finish. 1. Recommended cleaning method is to use a nylon green scrub pad and hot soapy water. 2. For more stubborn accumulations, a non-caustic, nonabrasive oven cleaner such as Easy-Off Spray Oven Cleaner Non-Caustic Formula may be used. 3. Do not use caustic cleaning compounds or oven cleaners which will harm aluminum. DO NOT USE abrasive pads on aluminized surfaces. Maintaining the grill in a clean, well kept fashion will prolong the life and ensure proper perfor- mance of the grill. WEEKLY CLEANING MAINTENANCE 1. Carefully remove all ceramic briquettes and lower grates. The following "helpful hints" are suggested in regards to the briquettes, burner covers, and grates. Briauettes: Never wash the briquettes. Never attempt to "self clean" the briquettes by covering while unit is in operation. To clean, simply push off any exces- sive residue using your thumb (we recommend you wear work gloves). When finished, replace the briquettes with the dirtier side down. The remaining residue will burn to ash. Replace any briquettes that are almost small enough to fall through the grates. Burner Covers and Grates: When you clean the burners, make sure to rotate the covers and grates. These parts are subjected to extremely high heat and will eventually be consumes. Switch those covers and grates which are most deteriorated with those which are the least deteriorated. To clean the covers and grates, use a stiff wire brush to clear away any accumulations. These parts become brittle, so be careful not to drop them or bang them together. Burner covers and grates must be replaced periodically; it is recommended that you keep a few spares on hand. Note that parts with slight cracks or warps may still be completely functional. 2. After removing and cleaning the burner covers, brush ashes and debris off each burner. If any burners ports are clogged with grease, they can be cleared with a paper clip. Reinstall burners and burner covers. Hickory Industries, Inc. 201 223-0050 Page 10 of 11 Revised 03/24/2008 3. Finally remove trays. Empty the contents and clean with a mild detergent in the dish area or run them through the dish machine. Put aside and allow them to dry. 4. The exterior of the broiler can be wiped clean with a damp cloth and mild detergent. On areas of grease build up, like the inner cooking area, you may need a paste type degreaser and an abrasive pad. Your grill is now clean and ready to be reassembled in the reverse order of its break- down. 1. Replace all trays. Refill with water. 2. Replace fire pot. 3. Replace all of your grates and briquettes. Be sure that your briquettes are installed properly. Hickory Industries. Inc. 201 223-0050 Page 11 of 11 Revised 03/24/2008 Exploded Diagram of Churrasco Unit Note: Your unit may vary from this diagram. C:, : � lam. -- _\ S .11—, CHLAr ra,sc r 1 F.f ,: yr, r . �;0b i. Pi . _ °+1 _- , 1 / , 6 Oil. Pd.oi Tcv N . 1� �� 17 \ „10 Pilou Vntvr �I 9' "'-A \ r� �ti l I ! (,c-;(,;(/: .,.. rI Ol�y Control Knob �\ p A� i� ` �� b08 Gas Vcive \ . III \��i\' c J Crpc . f I"' / \\\�� %mi 11 H �) S2 i ippari 6 RH r Drlp,cc , HID I 620 Drippor 4' LH 621 Dripoar 4' Rii Hickory Industries, Inc.201 223-0050 Page 12 of 11 Revised 03/24/2008 1 RPM. 120V,60Hz 50 watt(.42 amp)gear motor 4' Churrasco j 13 Spit Drive Motors �(_i1 c • r1iNi Y Churrasco Grill 120V,60Hz,6 Amp i I Date: November 02, 1998 I ((MM I I I OOQCM 8 @ @ @CJ@ MJ (4' I--I--- J_ L 1 1-! N I . Churrasco Grill 120V, 60Hz, 6 Amp i Date: November 02, 1998 1 Hickory Industries, Inc. 201 223-0050 Page 13 of 11 Revised 03/24/2008