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HomeMy WebLinkAboutEHPR-2-10-3747 (2).TIF FROM :UNIFOUR DESGN FAX N0. :929 327-9149 Feb. 04 2010 11:47AM P1 Pry` Catawba county Environmental Health Contact information for Plan Review 1' 3 ~ r R IOOA Southwest Boulevard, Newton, NC 28658 (828) 465-8270 phone (828) 465-8276 fax FLI Case # C i6P P-- 2.,-l ° - ~ -14 4 PLN Case# ARC-o; tzt-;A1-1Y Property Location i2.e s rfwna-1-j T- Property ID# * or nV-V I - n rL Street Address * icy Lp'0 City We 5 irtl Zip a j © i Business Name: * Qill Agapion Mailing Address * 625 Elm St Address 2 * !`►pc~a?-,boro_ NC 27 U City zip Phone -owner Name I?iil Agapion Owner Mailing Address C-25 S. Elm St Crnt Physical Mailing Address Greensboro NQ 274 City Zip Phone 33 a 7 ~7 Architect bo-s 4lu Contact Address r P► Address 2 0' 12 e~j 'V7 s~ ~7 zicity C-2 Phone q 1*c? Contractor f~l c~»~Qr 'V U-►~~er Contact Address Address 2 6 ; l t l City are V'J' 4.k n 7 If 0.. Zip --Y-- Phone_~~ Contact Information Sheet an $20U ee required to begin plan review process Complete and return Food Estab s ent Application * Required field Applicant Signature ate 2 - 6,V- I o Ell 'Rf - FEB 2 2 2010 CATAWBA COUM FEB 04,2010 14:27 UNIFOUR DESIGN 828 3 MMWAL WALTH Page 1 FROM :UNIFOUR DESGN FAX NO. :828 327-8149 Feb. 04 2010 01:01PM P2 t ' - ::sta-.vhs rn ar. j Public Mcalth Dcpartment IM Division of Environmental Health FooD ESTABLISHMENT PLAN REVIEW APPLICATION For submission with full set of signed and sealed plans produced by an architect or engineer. ,T~pe of Construction: NEW REMODEL CONVERSION County in which Located: Cat dame of Establishment: Establishment's Address: 1 3 2 Ft w y 0 5 City: 44,' Zip Code: ~ 8 6 0l Owner's Current Physical Bill. Rgapigtf 'Mailing Address: City: 62b S. I M Zip Cade' Z. '7 406 Phone if available: 33/-) ) Fax: w..•sz+Fx4AF•Rv4##1•:4.t*.QIFt**.4rb:r}*W;t'wtY'R +7v k'w'a ii w-:•tziati *i:3.~d iek&#ia#Ai4 kR#}kR kk .T*#k •k fe ki*#f: L2ir T4!#4is *33ic'.c:t 4/r4f }ic I have submitted nlanhiapplluatiun to the following: ,{1' ate note date prone „weber and coal p-gaan on application tine) Plumbing Contact Person Phone Number Electrical a Contact Person 'hone Number Building IY\ Mn Contact Person Phone Number Hours of Operation w P fn dm Sun Mon I - Tue [ - L Wed 10 - 01 Thuj 4M o 1 p- 10 Fri l L L Sat p Number of Seats Number of Staff 7 (Maximum per shift) Facility Total Sq. Ft. Projected Number of Meals to be Served: (Approximate number) Breakfast Lunch Dinner 3 Projected Start Date of Construction 3 y - l d Projected Completion Date of Project 1 ° ~U Type of Service (Check all that apply) Sit Down Meals ✓ Take Out ✓ Caterer Mobile Food Unit Push Cart Limited Food Service Temporary Food Stand Single Service Utensil Only Multi-Use Utensil Service Only Both Multi-Use and Single Service Utensils Other 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. ITEMS TO BE ADDRESSED 1. 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 the 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 standards as specified according to 15A NCAC 18A .2600, Rule .2617 paragraph (d). 6. As specified according to 15A NCAC 18A.2600, Rule.2632 "Storage Spaces". All items stored in rooms 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. 7. Acceptable materials for walls, ceilings and coved juncture bases in 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: brick, cinder blocks, slag blocks, or concrete blocks, if used, must be glazed, tiled, plastered or filled so as to provide a smooth surface. If plans specify the use of a material not on this list, include a sample of the material for evaluation. FOOD PREPARATION REVIEW Check categories of Potentially Hazardous Food (PHF) to be handled prepared and served. A TC!`!1D V vne 1\in sh, etc.) Thin meats, poultry, fish, eggs (hamburgers, chicken breast, f W ih!L;Y~ iiXUii. VVIWiC. PUUM j k6'v11v1C. iUMiUL i, 1iuir" ill-cut it U4 L Hot processed foods (soups, stews, chowders, casseroles) iiakery goods (pies, custards, cream` s) Other: A, C F() U PLVACF. (FIF.C'K ROY FOR TAF. 1F(Qi.i.C1WINf. 01TT.CTIQNC 1. Are all food supplies from inspected and approved sources? Yes--,,z No COLD STORAGE Are adequate and approved freezer and refrigeration available to store frozen oods at U` F and below, and refrigerated foods at 45° F (7° C) and below? Yes No PrnyidP the mPthnrl t1sPd to ~a1c iTlatP cold ctnravP rPniTirPmPntc; N 0 A T~c n)My e-,fe n Provide total footage of space dedicated to walk-in cold storage Pro-vide total footage of space dedicated to reach-i-in coid storage 3. Will raw meats, poultry and s - f :4d be stored in the same refrigerators and freezer witn cooked/ready-to-eat foods? Yes No If yes, how will cross-contamination he prevented? 4. Does each refrigerator/freezer have a thermometer? Yes No IN UMber ill reirlgeratioii i.uriiis: v ulTivCr iii 1reCZCr uilit3: 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 i i nick ivicain Meats ) "ood P-oukry Products Baked %,ood 7, r " l Aort otinn Running LLWater less than 70 F 21 C r CnnkPil Frn7Pn (indientP wt the 1 w Microwave = _ _ . Other (describe): COOKING PROCESS Item #1 - Will food product thermometers (0° - 212° F) be used to measure final cooking/reheating temperatures of PHF (potentially hazardous food)? Yes s/ 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" r (15 sec Poultry 1652 F(15 sec) Port 155' F (15 sec) Other PHF 145 F (15 sec) Eggs 145 F (15 sec) * reheating PHF 165" F (15 sec) Item #2 - Hot Holding un .A, lint PuF , i -a-M-1- pr;;r,, fnnrl) he maintained at 1 1rv.t 40° F (60° C) or above during holding i1.. ...11 . 1L for service? Indicate type and number of hot holding units. Li of U W i N ~5 U Item #3 - Cold Holding How will cold PHF (potentially hazardous food) be maintained at 45° F (7° C) or above during holding for service? Indicate type and number of hot holding units. S e e Item #4 - Cooling `Please indicate by checking the appropriate box how PHF (potentially hazardous food) will be cooled to 45° F (7° C) within 6 hours (140° 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 'e 77 Shallow Pans Ice Baths _v_✓ _ Rapid Chill,':_: Other (describe): 1 FOOD PREPARATION l . Please list categories of food re are more than L--()JPQ1 ours in dvance of service. i 2. Will disposable gloves and/or utensils and/or food grade paper be used to minimize handling of ready-to-eat foods'? Yes ✓ No 3. Is there an established policy to exclude or restrict food workers who are sick or have infected cuts and lesions? hO-d Yes No Please describe procedure: - F k e ~f l o T tLe C- V'A 10 `C Ads 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 sanitiz ? Please describe procedure: 12n IM i C-6L Ci Prod yS 5. How will ingredients for cold ready-to-eat foods such as tuna, mayonnaise and eggs for salads and sandwiches b pre-chilled efo e mixed and/or asse bed? re 0-1 er cn wA i V1 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 of food 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. 1. Produce Preparation Procedures 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 ashin or rinsing the produce at th.i loc tion: f re r~ r Juyc~ 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 p eparatio_ n for the produce at this to ation: r. m ^2. Seafood Preparation Procedures a. Will seafood be washed or rinsed prior to use? Yes No b. Is there an approved locati used for washing or insing seafo ? No c. Will it be used for othe p rations? Yes No Please indicate locat' n of s afood washing quipment describe the roc Iffe-Im e of day and frequency for ashing r rinsing the eafood at t ' location: j l Please describe the seafood preparati pr cedures and indicate location o equipme to pport this operation. The preparation proce e sho Id include dishes (proposed enu item in whi h the seafood will be used, and should inclu time of ay, and fre cy of prep ion for th seafood t this location: 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 ✓ 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 fora 'ng or rims fXer.Qafood atjt rs ocation: I 1 WCi5j1 c, b lu Ac k A n) d 0 ✓1 Yl e r .r 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 1 be used, and should include time of day and frequenc of prep trop for the Poul at this location: ` l "I-,e -hr 4. Pork and/or Red Meat Preparation Procedures 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 asking equi ent describe t procedures. Include time of day and frequency for washing or ri g the seaf d at t ' ocation: 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 re meats at this location: 11 n , DOWC6joG C -P, i(Aeo ~In e r- ~ I0 0 r\ DESIGN INFORMATION 1. DRY GOODS STORAGE 1. Is appropriate dry good storage space provided for based upon menu, meals and frequency of deliveries? Yes_,/- No Provide information on the frequency of deliveries and the expected gross volume that is to be delivered each time. 71 C) - C~ CAJ e-p- k IFO r lowels FA P 8 ctJ II. WATER SUPPLY 1. Please check one: Is water supply Community? Yes / No Municipal? Yes 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 , No Please specify: a e- &ac Y I L A 'e If made on premised than specification for the ice machine will need to be provided. Describe provision for ice scoop storage: III DUMPSTER / 4. Will a dumpster be used? Yes ✓ No N/A Number Size Frequency of Pickup Contractor Service: 5. Will the dumpster be cleaned on site? Yes L//, No 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. 6. Is the dumpster to be cleaned by an off site contracted cleaning service? Yes No If yes, please provide name and address of the firm contracted for this service. Name: Mailing Address: City: State: Zip Code: Telephone: Fax: 7. Will a compactor be used? Yes No N/A Number Size Frequency of Pickup Contractor Service: 8. Will the compactor be cleaned on site? Yes No N/A ✓ If the compactor is to be cleaned on site, then the waste water from the cleaning operation will be required to be discharged to the sanitary sew4sy . 9. Is the com pact o be cleaned by a off site c retracted ervice? Yes No If yes, pleas prov de name and ddress the firm conservice. Name: Mailing TAdress: City: State: kip Code: Telepho Fax: 10. Describe surface and location where dumpster/compactor/cans are to be stored: 11. Will trash containers be stored outside? Yes No If yes, please describe location: 12. Type and location of waste cooking grease storage receptacle: 13. Is there an area to store recycled containers? Yes No Describe: 14. Location and size of grease trap: X. SEWAGE DISPOSAL 1. Is building connected to a municipal sewer? Yes No 2. If no, is private disposal system approved? Yes No Pending If yes, please attach a copy of the written approval and/or permit. XI. GENERAL I . Are insecticides/rodenticides if used stored se arately from cleaning and sanitizing agents? Indicate location: 14 e, YesNo 2. Are all cleaning materials and toxicants stored away from food preparation/storage areas? This includes items used on pre ~es, retail sales an personal medications. Yes r/ No Please Describe Location: 3. Are all containers of toxic/cleaning material including sanitizing spray bottles clearly labeled? Yeses No 4. Are laundry facilities located on premises? Yes No-,.,- If yes, what will be laundered? 5. Is a laundry dryer available? Yes No If yes, please describe location: 6. Location of clean linen storage: (~1 C, 7. Location of dirty linen storage: U ZS JJ ; c4oo f- :...Y~~y1YY::::I:>:a:'.:YY'..•.':Y~..y..'v.v.Y':'Y>C::YYY~%Y•l;j.u 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. Signature(s) Owner(s) or Responsible Representative(s) Date: FROM :UN IFOUR DESGN FAX NO. :828 327-9143 Feb. 25 2010 03:45PM P1 LET'T'ER OF TF_ANS'MMAL Q®~] U IFOUR DESIGN ~a A R C H I T E C T & PLANNER P. O. Drawer 1707, Hickory, North Carolina 28603 February 25,2010 To: Scott Carpenter Catawba County Environmental Health CC: From: Robert L. Clark, AIA Subject: Rehab of space for ARCO REALTY'. Scott, transmitted is my idea for including .the :Dry Storage area as specified in your plan review comments. Please look this over and let me know if this is OK. CONTINUE FROM PREOIOUS PAGE 001 Robert L. Claris, AIA • Member: Amrrica" Institute of Architects O ~s i FO a a O E 1 mn c iT e CATAWBA COUNTY P O Box 389 - Newton North Carolina 28658 - (828) 465-8270 - Fax (828) 465-8276 - TDD (828) 465-8200 I g'42 sM Public Health - Environmental Health Division February 25t", 2010 Robert Clark Unifour Design P.O. Drawer 1787 Hickory, NC 28603 Dear Mr. Clark, The Catawba County Environmental Health Division has reviewed the plans for The Village Restaurant to be located at 326 Hwy 70 SW in Hickory, NC, and a disapproval has been issued. Items to be addressed in re-submittal: 1) Need spec on hot water heater. Please submit. 2) Need exact spec numbers on dish machine. Please submit. 3) Need exact spec numbers on prep and 3-comp sinks. Please submit. 4) Need exact spec numbers for both the walk-in cooler and freezer. Please submit. 5) Need splashguards between the two prep sinks mounted on the wall. Need splash guards next to handsinks (manufacturer can mount on sinks). Please contact office for placement of guards or, equipment rearranging. 6) Can wash basin must be a minimum of 3'x3'. Please resubmit on drawing. 7) Need a minimum of 80 sq ft of dry goods storage space. May need to convert office area into dry goods storage. Please resubmit on drawing. 8) Need to know height of half wall behind prep sink and #15 prep unit to make sure there is proper splash protection. Please resubmit on drawing. Upon resubmission, your package will be again reviewed and approved at that time if all requirements in 15A NCAC 18A.2600 are met. If you have any questions, or require further information, please do not hesitate to call. Sincerely, Scott Carpenter, R.S. Environmental Health Supervisor Catawba County Environmental Health Division 100-A Southwest Boulevard Newton, NC 28659 828-465 8 94- 9,5 Accredited - T Ay31 Health E: r f r, 7 DepartmenC~" m' ~ Z Z,08-2012 GREATER ~~'0anment Ptt`~~ "Keeping the Spirit Alive Since 1842!" M TRO o®a UNI OIJ DESIGN ~Q A R C H I T E C T S P L'A N N E R P. O. Drawer 1787 Phone & Fax Hickory. North Carolina 28603 (828) 327-9149 FF2 FEB 19 2010 0 CNl,4'-gq CC•UNTy I ' r'Z4`,ilf C~iVTcR To: Mr. Scott Carpenter From: RobertL. Clark A.I.A. J CC: Date: February 19,2010 Re: Renovation of old Village Inn Pizza building, Hickory, NC Enclosed is a copy of the form which the owner and prospective restaurant operator have filled out. We understand that you already have a set of plans. The Lady who is leasing the space and will operate the restaurant is Mrs. Barbara Robbins, Tel. 327-9421 (home phone) who can be reached after'.4:oo PM if you need to contact her. We are almost ready to re=submit the other documents, so your early review will be appreciated. We are enclosing a copy.of the equipment spec sheets for all but the hoods. The supplier is getting the drawings,etc. on these but said it would be afew days yet. We will get these to you as soon .as we receive them. I thought it would expedite the job to send the above on to you. The Owners check for the $200.00 fee is included. ■ oa UN"IFOUA DESIGN dQ A R C H I T E C T S P L* A N N E R ' P. O. Drawer 1787 Phone & Fax Hickory North Caroliru 28603 (828) 327-9149 .o Me'. mo To: Mr. Scott Carpenter From: Robert L. Clark A.I.A. CC: Date: February 19,2010 Re: Renovation of old Village Inn Pizza building, Hickory, NC Enclosed is a copy of the form which the owner and prospective restaurant operator have filled out. We understand that you already have a set of plans. The Lady who is leasing the space and will operate the restaurant is Mrs. Barbara Robbins, Tel. 327-9421 (home phone) who can be reached after ".4:oo PM if you need to contact her. We are almost ready to re=submit the other documents,so your early review will be appreciated. We are enclosing a copy.of the equipment spec sheets for all but the hoods. The supplier is getting the drawings,etc. on these but said it would be afew days yet. We will get these to you as soon as we receive them. I thought it would expedite the job to send the above on to you. 0 P ro ect CL CD Item No. - Model 35C+ & 45C+ Economy Quantity Tube Fired Gas Fryers + 90 STANDARD SPECIFICATIONS 1, ,11-01 , CONSTRUCTION Welded tank with an extra smooth peened finish M r ensures easy cleaning. 0 ® Long-lasting, high-temperature alloy stainless steel :3 heat baffles are mounted in the heat exchanger tubes to provide maximum heating and combustion efficiency. ® Standing pilot light design provides a ready flame when heat is required. ® Cabinet front and door are constructed of stainless Cr steel with galvanized sides and !back. _n CONTROLS (D vas Thermostat maintains selected temperature o e« automatically between 200°F (93°C) and 400°F 0) (190°C-CE). Integrated gas control valve acts as a manual and "n pilot valve, automatic pilot valve, gas filter, 4 pressure regulator, and automatic main valve. Gas control valve prevents gas flow to the main STANDARD ACCESSORIES burner until pilot is established and shuts off all gas flow automatically if the pilot flame goes out. 9 Temperature limit switch safely shuts off all gas ® Cabinet - stainless steel front, door flow if the fryer temperature exceeds the upper ® Galvanized sides and back limit. • Tank - mild steel with stainless front ® Built-in integrated flue deflector OPERATIONS • Two nickel plated oblong, wire mesh baskets » One nickel-plated tube rack M Front 1-1/4" (3.2 cm) NPT drain for quick draining. ® One drain extension 2 Standing pilot and thermostat maintain temperature • One drain line clean-out rod automatically at the selected temperature » Removable basket hanger for easy cleaning (between 200OF (93°C) and 400°F (190°C-CE)). ® 6" (15.2 cm) adjustable legs AVAILABLE OPTIONS & ACCESSORIES 15 ❑ Triple baskets ❑ Covers ❑ Fryer cleaner ❑ Casters CE (Model 35C+ only) Pitco Frialator, Inc., P.O. Box 501, Concord, NH 03302-0501 a 505 Route 3A, Bow NH 03304, USA ; ? (603) 225-6634 s Fax (603) 225-8472 ,-m.m ni co.ccm NE=I 024 1000 Watt* 4 s - Commercial t 02 _ _5t Microwave Stainless Steel Front Oven * 1000* Watts of Power Capacity: 0.8 cubic feet Technical Specifications "Grab & Go" Door Handle power source: 120V, 6OHz, single phase Bottom Energy Feed Receptacle required NEMA 5-15 R or NEMA 5-20 R e 6 Minute Dial Timer - - - - - - Frequency: 2,450MHz _ . _ Chef Technical Support 6l egw red power. _ 13.4A ® Fits One Half-size W-Tall Output: 1000watts dimensions: 20_ % w x 1 6_. h _ Pan with Cover Outer 3/:e " d x 12 " * Interior Oven Light cavr4► dimensions: 13" w x 13" d x 8/6" h * See-Through Oven Door Not weight: 341bs. Anti-Theft Equipped Shipping weight: 39 Ibs e Will Ship via UPS Shippi-ng box slize: 24 w x 18'1° d x 143/ h 3.8 cu ft . Timer: 6 Minute Dial To s ci a Panasonic Commercial icrs= ave ,=en The NE-1024 Commercial Microwave Oven meets or exceeds all safety performance and sanitation standards set for commercial food service microwave ovens by UL, DHHS, FCC and NSF. Plus, oven shall have output power 1000 Watts", stainless steel front and bottom energy feed. Must be equipped with 6 minute dial timer marked in 15 second increments, instructions and cooking times visible on oven control panel, interior oven lamp, see-through window, door safety lock system, Chef/Test Kitchen technical support and 3 year limited warranty. 7.EC. 60705 Test Procedure. Specifications subject to change without notice. 15" 14 'L" 20 V 13 1/4" 29 Ik" 0 a N 2 2 '!<"+I- 8 'h" - ►I 12" N Panasonic Appliance & Commercial Group Division of Matsushita Electric Corporation of America iTE9Uk GLO-RAYINFRARED FOODWARMERS Models GRAN-18, -24, -30, -36, -42, -48, -54, -60, -66, -72; -84, -96, -108, -120, -132, -144 GRH-18, -24 3o, 72, 9f GRA-18,-24,-30,-36,-42,-48,-54,-60,-66,-72,-84,-%,-1081-120,,,132, -144 GA-181'-24-36148,-60, 7?"-96" Power Location (36' (914 mm)flexible f metal conduit with 42" (1067 mm) leads) _______r__ T____,___r---- T__1______ r --1 (64 mm) IH~ I , i l+- Aluminum Models: 18" thru 144" (457-3658 mm) -~1 1.-- 6^ -~I iJ___L____1__J_ a Stainless Models: 18" thru 96'(457-2438 mm) I I (152 mm) I Switch Protective Grill Heating Element Reflector FRONT VIEW END VIEW TOP VIEW SPECIFICATIONS DIMENSIONS Aluminum High Watt Aluminum Standard Watt 18" to 144"W x 6"D x 2.5"H (4S7-3658 x 152 x 64 mm). For special lengths, consult factory. Model Watt Model Watt Width ShippingWeight* Aluminum models from 18" through 12'(457-3658 mm). Available in 6" GRAH-18 350 GRA-18 250 18"( 457 mm) 6 lbs. ( 3 kg) 052 mm) increments up to 144" (3658 mm) maximum width. GRAH-24 500 GRA-24 350 24" ( 610 mm) 7 lbs. ( 3 kg) VOLTAGE GRAH-30 660 GRA-30 450 30" ( 762 mm) 8 lbs. ( 4 kg) 120, 208 and 240 volts, single phase. Consult factory for Models GRAH-84, GRAH 36 800 GRA 36 575 36" ( 914 mm) 9 lbs. ( 4 k) GRH-96 and GRAH-96 in 120 volt, and models with tandem elements g (208 or 240V). GRAH-42 950 GRA-42 675 42" (1067 mm) 10 lbs. ( 5 kg) Export voltages available. GRAH-48 1100 GRA-48 800 48" (1219 mm) 1 1 lbs. ( 5 kg) PLUG CONFIGURATION GRAH-54 1250 GRA-54 925 54" 0372 mm) 13 Ibs. ( 6 kg) GRAH-60 1400 GRA-60 1050 60" (1524 mm) 14 Ibs. ( 6 kg) o 720 volts only -Models 6' (1829 mm) or m less with C-Leg or T-Leg stand or Chain kit GRAH-66' 1560 GRA-66 1160 66" (1676 mm) 16 lbs. ( 7 kg) NEMA 5-15P only. GRAH-72• 1725 GRA-72 1275 72" (1829 mm) 17 Ibs. ( 8 kg) GRAH-84•' 2050 GRA-84• 1500 84" (2134 mm) 19 Ibs. ( 9 kg) MOUNTING REQUIREMENTS 96•' 2400 GRA 96• 1725 96" (2438 mm) 21 Ibs. (10 kg) Recommended Mounting Height -Standard Watt: 8"-11" (203-279 mm) GRAH - High Watt: 11 "-14" (279-356 mm) GRAH-108 2500 GRA-108 1850 108" (2743 mm) 23 Ibs. (10 kg) MINIMUM SPACING - 6RAH-120 2800 GRA-120 2100 120" (3048 mm) 26 Ibs. (12 k) Combustibles: 13.5" (343 mm) (high watt) or 10" (254 mm) (standard watt) below, 1" (25 mm) above, and 3" (76 mm) to back wall. Non-combustibles: 1"(25 mm) GRAH-132 3120 GRA-132 2320 132" (3353 mm) 30 Ibs. (14 k) above, 10" (254 mm) (high watt with infinite or indicator lamp), and 8"(203 mm) GRAH-144 3450 GRA-144 2550 144" (3658 mm) 33 Ibs. (15 kg) (high watt toggle or standard watt) below. Must be installed in a pass through area. Units with remote switches may be installed against a non-combustible Stainless High Watt Stainless Standard Watt back wall, flush to an overshelf, and 8" (203 mm) to a surface below. Maximum Model Watt Model Watt Width Shipping Weight* 10" (254 mm) setback from the front of an overshelf. Models with cords must 350 GR 18 250 18" (457 mm) 7 Ibs. ( 3 k) be installed 3" (76 mm) below an overshelf and 1 1" (279 mm) (high watt) or 10" GRH 18 g (254 mm) (standard watt) over a surface below. GRH-24 500 GR-24 350 24" ( 610 mm) 7 lbs. ( 3 kg) GRH-36 800 GR-36 575 36" ( 914 mm) 10 Ibs. ( 5 kg) REMOTE CONTROL ENCLOSURES GRH-48 1100 GR-48 800 48" (1219 mm) 12 Ibs. ( 5 kg) Model Width Toggle Switches GRH-60 1400 GR-60 1050 60" 0524 mm) 15 lbs. ( 7 kg) RMB-3 5.5" (140 mm) 2 Maximum RMB-7 9" (229 mm) 4 Maximum GRH 72 1725 GR 72 1275 72" (1829 mm) 19 Ibs. (9 kg) RMB-14 14" (3S6 mm) 6 Maximum GRH-96 2400 GR 96 1725 96" (2438 mm) 24 lbs. (11 kg) RMB-16 16" (406 mm) 3 Maximum " Does not include RMB. RMB-20 20" (508 mm) 3 .Maximum When using an infinite control with 120 volt model, tandem elements are required, ONE CONTROL BOX PER FOODWARMER. cord not available. 120 volt models require additional switches and tandem (end-ro-end) elements. OPTIONS (NOT FOR RETROFIT) ❑ 6'(1829 mm) Cord and Plug Set (120V only)' ❑ Designer Colors, Aluminum Models 18" to 144" (457-3658 mm): Warm Red, Black, Available on models 6'(1829 mm) or less with C-leg orT-leg stand or Chain kit only. Gray Granite, White Granite, Navy Blue, Hunter Green, Antique Copper ❑ Gloss Finishes, Aluminum Models 18" to 144" (457-3658 mm): Smooth White, ACCESSORIES Gleaming Gold, Glossy Gray, Bold Black, Radiant Red, Brilliant Blue ❑ Adjustable Tubular Stands 10"-14" (254-356 mm) ❑ Indicator Light ❑ Non-Adjustable Tubular Stands 10", 12° 14', or 16" (254, 305, 356, or 406 mm) - ❑ Tandem Charge (Max. two elements end-to-end) Available in Designer colors Q ❑ Extended Electrical Leads ❑ C-Leg Stands for Models up to 6(l 829 mm) (10" or 13.5" ❑ Sneeze Guard (Aluminum models only) (254 or 343 mm) clearance) tands ❑ Leg for M ❑ Incandescent Lights available, see GR-L Spec Sheet or 4557Sm ) cleara o e) up to 6'(1829 mm) (10", 13.5", 16". or 18° (254,343,406, ❑ Infinite Control', (Remote Recommended) ❑ Adjustable Angle Brackets (Provides 1" - 2" (25-51 mm) clearance above unit) ❑ Remote Control Enclosure ❑ Chain Suspension Maximum of 12.2 amps. Consult factory if rating of single element at 120 volts exceeds 1400 watts. PRODUCT SPECS Infrared Foodwarmer The Infrared Foodwarmer shall be a Glo-Ray', manufactured by the Hatco an on-off switch may be optionally installed to either the front or rear of the unit. Corporation, Milwaukee, WI 53234 U.S.A. The infrared heating element shall be tubular metal sheathed. The foodwarmer With 24/7 parts and service assistance (U.S. and Canada only), the Foodwarmer shall be factory assembled ready for electrical installation. shall be a Glo-Ray Model rated at watts, volts, single phase and be inches Options and accessories shall include adjustable or non-adjustable tubular stand, (millimeters) in overall width. C-leg stand, T-leg stand, angle brackets, suspension chain and fittings, breath The Glo-Ray shall consist of either a stainless steel or aluminum housing and protector; cord and plug set, indicator light, and infinite control - remote or include as standard equipment four stainless steel shelf mounting tabs and built-in. i I i l:.E'. ~ lJffT V -•✓At !Y!1llH:]!lnC ~a! ~ - ITEM# L m AY ® INFRARED FOODWARMERS Models GRAH-18, -24, -30, -36, -42, -48, -54, -60, -66, -72, -84, -96 108, -120, 132, -144 GRH 18, 2 , ?6, 8, ~0, -9t GRA-18, -24, -30, -36, °42; -48; -54, -60, -66, -72, -84, -96, -108, -120; 132; -144 GR-1'8, -24, 36, -18; -SC, -7 2, 96 Hatco Glo-Ray® Infrared Foodwarmers safely keep all hot foods at optimum serving temperatures longer. Foods do not dry out or " become discolored; even the most delicate dishes hold that "just-prepared" look. The Glo- cI ° ' Ray pre-focused heat pattern directs heat from Model GRAH-36 with optional Designer a tubular element to bathe the entire holding color, infinite switch, cord and plug set, and accessory C-leg stand surface. FLEXIBILITY The continuous housings, up to 12'(3658 mm) in width (aluminum only), are very E strong and eliminate the danger of sagging. Sturdy stainless steel housings are available up to 8'(2438 mm). An on-off switch may be installed in front or back of the unit to suit the location. Remote control installation is recommended on all ( f installations to extend the life of the controls. Many combinations of remote control enclosures are available in several sizes, built in accordance with UL Standards to accommodate Model GRAH-48 with optional power switches, infinite controls, indicator lights, sneeze guards and accessory t-legs and wiring. Optional sneeze guards, made of shatterproof, easy-to-clean acrylic, are available, providing a safe environment for - the food. Check NSF standards and local kF.; 1 codes for requirements. The color options help blend warmers into any decor. All Glo-Ray models are shipped factory- T assembled, with mounting tabs, ready-to- ~install quickly and easily. - - =1- QUALITY The following features assure the finest performance for years to come: • Available in widths from 18" to 144" (457-3658 mm). Remote Control Enclosures • Sturdy continuous aluminum housings eliminate sagging. • Pre-focused heat maintains serving Model RMa-3F v temperatures longer without continuing to with toggle cook the food. switch and indicator light %_„u, • Variety of models, configurations, colors, finishes and accessories provide unlimited r_ Model RMa yc with two infinite switches design flexibility. U~, NSE ~D` C HATCO CORPORATION P.O. Box 340500 MI ihroaukee, W! 53234-0500 U,S,A. AEROHOT STEAMTABLES aRAD&)t HOT FOOD UNITS - ELECTRIC i:) E302 2 top openings E303 3 top openings E304 4 top openings E305 5 top openings o i • LEGEND LL ® - ELECTRfCAL CONNECTION a "P'= Prefix an model number denotes i-------~---- portable unit r I 30 3/4°, 44 3/4' 0 58 3/4', 72 3/4° TOP VIEW U- 4 LJ L___ 'Al Ql 3} n ~.v $ r k s.o t FRONT VIEW _RIG:HT__SlQ-__.V1iW _3 DIMENSIONS: Freight Class: 85 W W U Length Width Height Top Cube Weight Model n in, cm in. cm in. cm Openings crated Ibs. kg z E302/EP302 30-3/8 77.2 22-7/16 57.1 34 86.4 2 23.4 81/90 36.8/46.9 0 °o E303/EP303 44-3/8 112.8 22-7/16 57.1 34 86.4 3 32.5 107/114 48.6/51.8 E304/EP304 58-3/8 148 3 22-7/16 57.1 34 86.4 4 41.5 138/144 62.7/65.5 = E305/EP305 72-3/8 183.9 22-7/16 57 1 34 86 4 5 50.5 165/172 75.0178.2 ti W m ELECTRICAL SPECIFICATIONS: ~ 120 Volt - 500 watt elements 208 Volt - 750 watt elements 240 Volt - 750 watt elements W Model Watts Amps NEMA Watts Amps NEMA Watts Amps NEMA c E302/EP302 1000 8.3 5-15 1500 7.2 6-20 1500 6.3 6-20 = E303/EP303 1500 12.5 5-15 2250 10.8 6-20 2250 9.4 6 20 0 a E304/EP304 2000 16.7 L5-30 3000 14.4 6-20 3000 12.5 6-20 E305/EP305 2500 20.8 L5-30 3750 18.0 L6-30 3750 15.6 6-20 Cord and NEMA plug included. DUKE MANUFACTURING CO. 2305 N. Broadway St. Louis, M0 63102 I. r*j00Pj2j' 314.231.1130 In Missouri '34A 13-3y cn•ie r-- - ~aa.~llir V sip 1 or Mew-l, BI-CI . a SD 27 3/4" Prep35.7!5' _ ( ff 471/4 SIDE VIEW" 35' ~r t7 4~ $ i 17TR at J 57114' 8 3/5" 1____ 3 1 rig ~,~~T "em"u X8112' t 8 37314.. 43 !/4' t 71/2 29114- 431.14 17 IFL~~ P 5 r~ r 29114" 431/4""- 5 23 2!5 29114" I/2' EPBR1 EPBSR2 EPBRZ ~iy'+lt" . ~iR~~ !l ~{f?'x~~~")} °a•r+r,~~ `Y ~`ifi~.~~x ~~rYki? fz %"i~ r'r vf}y>' 'zk - x Y-?' , ) a ;{a'S~' F) t r Y{ r.i,. 'HUa~ r > rJ~{ d~ t a a hv~ t~a ~t~ 22 .~Q'~Xt~~='i,~•+t ~®k~~, of+D / e ;r„N ,t~y h 3.JFfr rsn'~, ~ ~ r ~t 'fir,, a: ,iq r r -r9.'sJ.~ a r' i ~`~iV` ~~i"~t>rnf~~ 113 r r Z f,4 ld-~ 'tip` G t p+r. F ~ y s!~" tip ~,yt~A 5~. v } gFis~ h r Z.: .iA 'Y^~ !e% 4 .,sY~41~VYk:~~N"~f"vlr"er,ny~'sKS,yj t'~. EP8R7 kLf 1 65 115 ...,R134a. 2., 1/6x96:.. 1151 41 .229 223/4` 273/4' 35 37314 EPBSR2 Ref 2 8:5 1/5 R134a 4 1/6 x 12 fa 115-6f1-1 52 27"1 12 35 f/2;' 35 37314, EPBR2 Ref 2 11.8 114 1Z 134a 4 1415 x 18 Ea 11-5-WI 512 324 18 47114 35 373/4 • Height does not include 5" for caster Speclfications subsea to change wrdtow notice. Standard Features • 430 stainless steel exterior, and 304 stairdess steel pans, worktop, top K hood and interior. ' E~o~ copper tube and ahrminum fins with anti-corrosive coating. . and P1K pens • Sliide-out condensing unit for convenient repair. • S Epoxy antry VC adjutadesltehs and 304 seriess~iriess steel streF ' 17- ~ & ~ Wes' RU 044 • Positive seal self stableg doorsdp& (Instant additiorW 6 months extendred pans & labor warranty only for • 400 watt defrost heater controlled by electrical timer, time initiated w~bsebsitre)ers returning atarrarttg card to manufacturer or registering product in and terminated. Four4°diameoaswirel~sforall mod* (fromcastaswith lxa )5" •$1~cort~tessorwarrantpananylaborexduded(USAonly). overall esters. incandesoerttioriorighfing, • CFC free R-1 34a refrigerant 96 r Tel. (37% 323-6586 (888) C 0 444-6285 tOptional7 U E PI E S T; Fax. (316) 323-7524 - 25" diameter casters (3" overall height). f~ebsite _ www.6B ERESTief cam Distrlbttted By : i f 1 us - C 40 AT! , ITEM # www.americanrange.com FIT. a ,a~ "?~3'~i7'. N r . a'3RS t , r -+'~-a •^tT~~5(Y+. ~ ~ ~ ~ a 6~ualily C ommerc~a`! Cooking Equipment`°' ` m ,..tea 36" HEAVY RESTAURANT RANGE The Heavy Duty Restaurant Range Se- ries by American Range was designed for continuous rugged use and perfor- mance. All the latest technology is in- t corporated to give you the best value for your money. You wanted power! We give it to you with 32,000 BTU per open top burner, and 20,000 BTU per griddle burner. Something you normally see i with institutional series ranges. All stain- less steel external body is a standard fixture for longevity and easy cleaning. Quality, dependability and customer sat- isfaction make American Range the ul-' t i m a t e choice. ; SHOWN WITH OPTIONAL CASTERS & dr CONVECTION OVEN BASE STANnARD FE-A- STAWMA9 MEW steel front, sides, high shelf, - Sturdy, welded front frame provides stabilit and riser. to the range. a Heavy gauge welded frame construction. a Pull off stainless door for easy cleaning, * 6" Stainless steel heavy duty landing ledge. 4 Oven den Nmions: 261/2w x 22-112D x 13-1121 12" x 12" sectioned cast iron top grates. Thermostat control from 150°f to 500°f. * 32,000 BTU/hr_ lift off top 0 r Y pen burners. ~ (1) Chrome plated oven rack Porcelainized oven interior, (Additional racks optional). i One chrome plated rack per oven. Porcelain enamel finish inside oven bottom 100% safety oven pilot. sides, back, and door liner. 6" chrome plated steel legs. Optional % Steel burner rated at 35,000 BTU/hr. Casters available- s 100% safety gas shut off. g AGA and CGA design ceffied and NSF Matchless push button ignition tO light a U. listed. r { One year hmded warranty are parts and labor. - v- - 967 Sandhill Ave, Carson, CA 90746 ~j i~ ° Tel. (310) 323-6586 (8118) 444 6285 rs _ Fax. (310) 323-7524 Weddle: wwrv.EYEXESTrefmm si R"wil"A Back Mount, 'Mega -f.TSa~dwieh Prep: Tables Al~ 7117 u s ❑ EPBR1 ❑ EPBSR2 ❑ EPBR2 SPECIFICATIONS / FEATURES [CONSTRUCTION) Heavy duty 430 stainless steel exterior. Anodized aluminum finished bottom and back of exterior. High quality 304 stainless steel top lid, work top and interior, ABS evaporator drain cover. Insulated with 2.5" thick high density foamed-in-place polyurethane foam. Four 4" diameter casters (front casters with brakes). Door heater installed around inside cabinet frame to prevent moisture build up. (REFRIGERATION SYSTEM) (DOORS) • Back mounted condensing units. and slide-out design for convenient • 430 stainless steel exterior with 304 stainless steel interior. repair. - Insulated with 25" thick foamed-in-place polyurethane foam Oversized condenser and evaporator coil cools to set temperature in a • Rounded comers for a sleek and modern appearance. minimum time period and maintains it. • Heavy duty adjustable torsion spring self-closing door system. Front air breathing for built-in applications. • One piece snap-in magnetic gasket for easy replacement • Environmentally friendly CFC free R-134a refrigerant • Heavy duty recessed door handles that stay out of the way. • Air defrost controlled by electrical timer. Energy efficient condensate drain pan heated by high side anti- ) corrosive coated tube. I TOP LID & PANS Evaporator copper tube and aluminum fins with anti-corrosive coating . 1/2" thick high density insulated top lid to prevent moisture build up. Pressure relief port provided at exterior back wall for rapid re-entry. • Sanitary PVC pans. One 115 volt / 60 cycle / 1 phase NEMA-5-1 SP plug for all sandwich . 304 stainless steel top lid and hood. prep tables. - Three rows of pans (Mega fop). Easy to set desired temperature with thermostat knob. - Slide-out cutting board increases working space Temperature range from 337 to 55°F. SHELVING I Two (2) epoxy coated interior shelves per section. 304 series stainless steel pilasters and shelf clips. C~ us l~ C dr►~acaca i.raro_ tv "I - ,p San Prep. Tables EBack Mount MegawTo 27 314" 35 2/5' 47114- _ p 35' SIDE VIEW 47• 33" 4 r- - - 57314" i 7/ 8 315" L ~ ~ I 1 i s riz • ~ ` s 11 2' s rrz" -373/4' ? I/ 171/2': t%UZ 7 291/4'. 431/4"j 291/4" 43114" - - -3 19 11443 2,15- '3 Z/S 112 15112- EPBR1 EPBSR2 EPEIR2 CratW Door E .1~ror 1?tttn ri ,on_, R, C41 Y of s of Po.-,a 0 mq (buttes) P1od_:I Capacity HP Retie"~ranl Shrh. ss Rs x Ards W F7r t'axs ~ ff Hz Ph) (LBS) (hnchfls) L D H EPBR1 Ref 1 6.5 1/5 R-134a 2 - 116 x 9 Ea 115-60-1 4.1 229 22314 27314 35 37314 . EPBSR2 Ref 2 8.5 1/5 R-134a 4 1,16 x 12 Ea 115-60-1 5:2 271 12 35 1/2 35 37314 EPBR2 Ref 2 11.8 114 R-134a 4 1/6 x 18 Ea 115-69-1 5-2 324 16, 47114 35 37314 = Height does not include 5" for caster SpecifiLwions.whiec7 to chanw withom notice. Standard Feature. ivmccx~m~ satrusaxa»kmx~.'mz.^.as°u~usc.x ssssms:c:v:^L:sssn.::aurvucar.:~xsaa z:.:excus;aFnmrrxuv~wm, .,•-•°.•••mxsessnym.exreraaeas;avow:s~;r:++:Frmvzrw::raeaw,,.~s~x:cm~ ~-?r~z:vrotiussu • 430 stainless steel exterior, and 304 stainless steel pans, worktop, top l4hood • Ettorator copper tube and ahiminum fins with anti-corrosive coating. and interior. • SMe-out condensing unit for convenient repair. . Sanitary PVC pans • 1 year parts & labw wartamy EUSA ordo. . Epoxy coated adjusu"eshelves and304senesstainless steelshe;fdips (Instant additicr! b momhs extev4ded oar< & Labor warranty only for • Positive seal self-closing doors. aastomers returning warrant card to rnar..ufacturei or n gistefing produce in • 400 watt defrost heater controlled by electrical timer, time initiated websitet and terminated. • 5 year compressor warranty, part only, labor excluded (USA only). • Four4" d'emet erswivel hers kx all models (fror tt casters with brakes) 5" overall casters. • IrxGandesaentow"fighting • CFC free R-1 34a refrigerant 967 SandWil Ave. Carson, CA 90746 Tel. (310) 323-6586 (808)444-6285 _ Fax. (310) 323-7524 (Optional) R'ebsire : wwi EVERESTrLf com - 2.5" diameter casters (3" overall height). :Distributed By i I A), ~F r.I 1. ~-l /-yL:fk $ ITEM # www.americanronge.com J X4 Quality Commercial Qooking Equipment - - , 343 HEAVY DUTY RESTAURANT RANGE The Heavy Duty Restaurant Range Se- ries by American Range was designed for continuous rugged use and perfor- mance. All the latest technology is in- corporated to give you the best value for your money. You wanted power! We give it to you with 32,000 BTU per open top burner, and 20,000 BTU per griddle burner. Something you normally see = _ y with institutional series ranges. All stain- less steel external body is a standard fixture for longevity and easy cleaning. Quality, dependability and customer sat- isfaction make American Range the ul- t i m a t e choice. . SHOWN WITH OPTIONAL CASTERS & CONVECTION OVEN BASE r 1 NSU ';8 IS, 06 'Z } i iT 4e .1 1, 11 15 2511", A (r a' n+ '5~ 2, 1 i _ steel front, sides, high shelf, Sturdy, welded front frame provides stabilit,. and riser. to the range. Heavy gauge welded frame construction. Pull off stainless door for easy cleaning. 6" Stainless steel heavy duty landing ledge. Oven dimensions: 26 1/2W x 22-112D x 13-1/21 - IPA I » 12° x 12" sectioned cast iron top grates. t Thermostat control from 150°f to 500°f. _ " 32,000 BTU/hr. lift off top open burners. (1) Chrome plated oven rack Porcelainized oven interior. (Additional racks optional). One chrome plated rack per oven. Porcelain enamel finish inside oven bottorr 4 100% safety oven pilot. sides, back, and door liner. 6" chrome plated steel legs. Optional Steel burner rated at 35,000 BTU/hr. " Casters available. 100% safety gas shut off. r" AGA and CGA design certified and NSF Matchless push button ignition to light a stets- -One year limited warranty on pans an a iami. nmrv-vVV~ wrvvc~. r-u~ti.,.. 36" HEAVY DUTY RESTAURANT RANGE A1? Standard Oven Base 1414 (57) tk) ' (6111) i--r2i9; f O t _r-.------ i j I fi} a t i ! 1 I e 21, } i au vvr ( R A~( I► 56" jf4L'') I ~`1 ~ ^.e+tir[nrn I - ~ s , S , O.$31 CiiFId4&' 9 13 11"t (914) (343) (572) 8 (6731, 1i Z9 p- ZS - - 1~ ti=- f (ry) ! I 1sr`t,25t} 6~Yr152 ( i I } t5v---- , - 15 # S t - - f (3U) f12~d{r (5:4i ('384~t cmvecfror, csven Balse i?'24r Y'"13Z Y115-1 N~ a kR-6 AR 12G-4B AR24G-2 B AR48-12RG AR-36G AR-3 RB 36" Wide Range (26-1/2" Wide Oven) MODEL DESCRIPTION TOTAL BTU KW SHIP. WT. Lbs. Kg. - AR-6 -(6) Burners - 227,000 . 66 5.2-_ 611 277 AR12G-46 (1) 12 Griddle & (4) Burners - 183,000 53.63631 286 - - - - - - - - 641 290 - 662 AR36G - - - _(1) 36" Griddle 300 - - 95,000 - -2.7 84_ _AR4B_12RG - - (4) Burners & (i) 12" Raised Griddle __203,000 59 49- 645 292 - - AR-3RB 36" Wide Radiant Broiler 125,000 36.63 647 293 Y optional Innovection base available: Add suffix -7W'. DPEN BURNERS RADIANT BROILER P Heavy duty sectioned cast iron top grates, e Heavy duty, reversible cooking tracks with integral run( ) Two piece lift off top easy clean burners to direct grease to trough. The heavy castings retain Rated at 32,000 BTU/hr. each. heat to minimize recovery time during peak periods. e One standing pilot for each bumer, for instant ignition. s Efficient, top ported burners rated at 15,000 BTU/hr. e 0 Removable full width drip pan. with individual pilot and precision brass valves. AVAILABLE OPTIONS _RIDDLES a 6" (152) stub back.. o Highly polished thick steel griddle plate. s Casters (set of four). 3" (76) wide grease drawer. a Extra Chrome Oven Rack. P One steel tube burner every 12" (305) , rated at 20,000 BTU/hr. a Cabinet base. Non clog S/S pilot for each burner for instant ignition. 9 Thermostat Control Griddle. Manual control valve for each burner. e Grooved gridde S/S Spatula width grease trough with landing ledge. ® Fish grate (or-dy for radiant broiler). f Convection oven. 3as: Manifold pressure is 5.0' W.C. faa natural gas or 10.0" W.C. for propane gas. 3/4" NPT Gas inlet. Specify type of gas and aiTitude if over 2000 teet. 3/4" NPT was inlet. clearances: For use only on iron-corTabustible 4ooas. Legs or casters are required, or 2"(5T, I ovethomg is Tequded when cat rmounrfed. Clearance from non- ;ombustible walls is 0. When unit is p$aced next to combustible wafts, clea mances r>xist exceed 12" (30151 cn sides, and C (102) from rear. Radiant bxoiters for not -on-bustible locations only. \merican Range Corporation is a quality manufocturer of con TTPerc7al cco&rg egjprnen#.. Because of continuing product mprovements these specificmtiens are eject to change uwwthc ui pecf rice.. I ITEM t~ y; wc~w.americanrange.com m Hwy 41 Quality Commercial Cooking EquipMer>t AEEB HEAVY V CHAR HOEK BROILER The American Range heavy duty Char Rock Broiler is designed to provide reliable, solid performance it e for many years. Self-cleaning, long lasting, natural, volcanic char rock is used to give the authentic ef- fect and true flavor of Char Broiling. The juices from the meat drip down onto the rocks, resulting in sear- ing flames and smoke that enhances flavor. Innovative design features heavy duty cast iron top - - grates which are pitched with a cast in grease trough T in each blade for fat run off; this minimizes "flare- up". Individually controlled 35,000 BTU/hr burners are located every nine inches designed to provide com- plete coverage of a large cooking area, while pro- SHOWN WITH OPTIONAL STAIN- viding flexibility to operate chosen burners as LESS STEEL LANDING LEDGE needed, thus saving energy. All our quality counter appliances come standard with a stainless steel exterior and the best warranty in the business. Look to American Range for inno- vation, reliable performance, quality and attention +o your ^^^ment and delivery, now and in e futlr 5,' ~ - AE_ UIN Individually controlled cast Jron "H° burners placed every 9". 4i Providing maximum output, even heat distribution, flexibility and low maintenance. Manual gas control valve for each burner. } Standing pilots for instant ignition for each burner. Sectioned top grates individually removable for easy cleaning. v 7f Heavy Duty cast iron top grates are angled to control Flare-up". ' 14 GA. all welded heavy duty reinforced fire box_ Stainless steel polished front and trim for easy cleaning, with fully insulated double layered steel chassis. Full length grease trough drains the run off into a removable pan for easy cleaning. HEAVY DUTY C14AR ROCK BROILER AEC Ill j I 14', 241. 34'.: 44', W W, r7+:' 4;~ ,6W,Ft>4,1 18,1j72,1626,lt3ii) ; GAS ~o1C i ! { ( NLET I ll ~ , .m s f - I W~ 1 4-(102) HEAVY DUTY CHAR ROCK BROILER MODEL WIDTH DEPTH HEIGHT BURNERS TOTAL BTU KW SHIP. WT. Lbs Kg. AECB-14 14" 24' 13"'/4 1 35,000 10,26 90 41 - - - - - - - - - AECB-24 24" 24" 13" 114 2 70,000 20.51 165 75 13" 105,000 _ 30 77 - - 240 109. AECB-44 44" 24" 13" 1/4 4 140,000 30.77 315 _ 143 AECB-54 54` 24' 13 114 5 175,000 4103 390 176 210 AECB-64 _ 64`_ 24" 13 114 6 _ 210,000 61.54 465 AECB-74 74" 24" 13" 1%4 7 245,000 71.80 540 244 - - - - - - AECB-84 84' 24" 13' 114 8 280,000 82.00 615 278 SALIENT FEATURES True Charbroiled flavor with natural volcanic char rock, Juices drip onto the rocks resulting in searing flames and smoke that enhance the flavor of the food. Individually controlled cast iron 'H' shaped burners, 35,000 BTIJ/hr. spaced for even heat distribution. Heavy duty cast iron top grates, 5" (127) x 21 " (533), reversible, with grease runners to direct the run off to the removable grease trough, Provides markings on the food. Top grates can be positioned flat or sloped, AGA and CGA design certified. NSF listed. kVAILABLE OPTIONS S/S Landing ledge available in 6" (152),8" (203),10" (254) depth. ;as: Manifold pressure is 5,0" W.C. for natural gas or 10.0" WC. for propane gas. tjanffold size: 3/4m (19) NPr. Specify type of gas and dtffude if over 2000 feet. :learances: For use in non combustible locations only, Clearance to non combustble construction 0. ,merican Range Corporation is a quality manufacturer of commercial cooking equipment. Because of continuing product nprovements these specifncca5ons are subod to change without prior notice. ,mot - S [j~ ~ jQ jj~ (~"'_L ((j~ f(~~/$ PEVI~/ CA f / 0 YV STANDARD TOP --C A-- ONE COMPARTMENT SINK WITH ONE LH DRAWBOARD / t Fr, j gym I-1/2" ROLLED EDGE . . all FAUCET t HOLES ~ IL 12"J FRONT 38-112"1 ! { SIDE F---LE' . G _..~5 c. ss 1-518 "LEGS VVI 11 ADJ. BULLET FEET u- s~acsr~ St~n~ Seeps. DIMENSIONS (in.) See 0ce t%sts ter 5 ec-'Lrar Se -s wegftts. MODEL ; A B C E F G L t A R . lbs. t 4 181618-LD18 16 18 18 10-14 26 12-114 36-374 24 55 1 B 1618-LD24 16 18 24 10-374 ~ 32 12-114 42-314 24 60 1B1618-LD30 16 _ 18 30 10-314 38 12-114 4&314 24 65 i B 18-LD 18 18 18 18 11-314 27 12-114 38-,314 24 60 1818-LD24 18 18 24 11-314 33 12-114 1 44-314 24 _ 65 1818-LD30 3 18 18 30 11-314 39 ' 12-114 50-314 24 70 1 B 1824-LD 18 . 18 1 24 18 11-314 27 15-114 38-14 30 1 65 181824-LD24 18 24 24 11-314 33 15-114 44-314 30 70 1 B i 824-LD30 18 24 1 30 11-314 39 15.1x`4 50-314 30 75 I B24-LD24 24 24 24 14-14 36 15-114 ~ 511-Y4 30 80 1B24-LO30 24 ' 24 M 30 14-314 42 15-114 56-14 30 85 1 B24-LD36 24 24 36 14-314 48 15-1114 62-314 30 100 182028-LD20 20 28 20 ' 12-3x1'4 30 r7-1/4 ! 42-314 80 1B2028-LD30 20 1 28 30 12-3x4 40 17-114 52-3rd 34 90 182430-LD24 24 30 24 i 14-314 36 18-114 : 50-34 36 1 100 1 B2430-LD30 24 30 30 14-314 42 18-114 56-314 36 105 1B2430-LD36 24 30 36 6 14-374 48 18-114 62-314 ' 3.6 110 1 B30-LD30 30 30 30 17-314 45 16-104 62--T4 36 120 1830-LD36 30 3fl 35 # 17-314 51 18_114 1 66-3436 125 .To order Spec-Line Series, add a "14" to the end of the m ade3 numbei% " To specify LEFT or RIGHT Drainboard, lpse4 V or it front of the 'D' In the rnraddel number. Eraalple 'I B761r3-RD18-14' ec"~ SELECT STAINLESS 405, F. Srmth Algin ,Sfrppt P n Rnr .1300 Warh.aw N r 7 lTl Ph 7J14 ,ed~»~`3~~. Tntl Grc,n•t 32k~_Rd7_),Ar c» ~^a_x•sa_.<7w STANDARD SEL EC T 11 F %F ,~figg 9W " T~" WITH ONE LH DRAINsoARa FEATURES & CONtSTRUC'nON: 'i. w sari ' Lvwls are lutly fa; ricated for consistent meta' ' ~rickness ttrro:a heat t o b t~rjs. Al corners art• fastvoned tJ nave a 314"radius batty vertical>'ty and trarizonta?ly. Ottr op and b ! is consinicted wath., a I-1;: " raised-rolled edge and is 2" tail on front aad batty ends. r y - - ! Our backsolash is 9' tell from the deck, with a 2" return at 45' and a standard 34' rear tram down. t ir~dudes ;2) 1-1t8" fac,ceit holes punched on 6" centers.. t A 3- lz2" basket strainer per ba*wt is included. WE OFFER TWO SERIES CHOICES: Our STANDARD SERIES intrudes: 15 Gauge Type 3,W4 Stainless Steer Construction } ' 1 E " SoM Depth 'Gafaa€ ized Legs .with Adluslable P sfic Feet Our SPEC-LINE SERIES includes: U '14 Gauge Type 304 Stainless Steel Construction "14" $cwi Depth STANDARD SIZES (in.) Sta~-dess Sleet H-Frame Legs with A4. Stainless Steel Feet MODEL BOWL DRAIMBOARO LENGTH WIDTH HEIGHT 1 B 1618-LD 18 16XX98 is 36-314 24 181618-LD24 ! 16X18 ( 24 42-314 24 181618-LD30 16X38 30 48-314 24 1818-LD98 18X18 18 38--,V4 24 1818-LD24 18X18 i 24 44-314 24 1818-LD30 18X18 30 50-314 24 P 1 B 1824-LD 98 18X24 is 38-314 30 IB1824-LD24 18X24 24 44-314 _ 30 98.1824-LD30 18X24 30 50-314 30 9824-LD24 24X24 24 50-3/4 T~ 30 ~ 44 i 1 B24-LD30 24X24 30 56-Y4 30 1 B24-LD36 24X24 36 62-314 30 1 B2028-LD20 20X28 20 42-314 34 1 B2028-LD30 20X28 30 52-314 34 982430-LD24 24X30 24 4 50-3/4 36 9.62430-LD30 24X30 30 ~ 56-314 ~ 36 1 B2430-LD36 24X30 36 62-V4 36 1 B30-LD30 30X30 30 s 62-314 36 1 B30-LD36 30X30 36 68-314 ' 36 (Custom sizes are auailabJe. `To order Spec-Line Series, add a "f 4'" to the d of the model number. Call us for details.) spee c€ ' LEFT ter.RIGHT D'raFnboar ~ insert "L' or "R'" in front of the "J" in the model' number. Exampe `I B16 8-RD18-14" Alm, C') "EAGL&. Item No.: • ® • O Project No.: Profit from the Eagle Advantage® cn S.I.S. No.: CD Specification Sheet Short Form Specifications o Traditional Hand Sinks Eagle Hand Sink, model HSA-10. Constructed of type 304 cn stainless steel, all-welded with deep-drawn positive drain sink MODELS: cv bowl, inverted "V" edge to prevent spillage and basket drain. ❑ HSA-10 Unit less faucet. ❑ HSA-10-F z 0 Eagle Hand Sink, model HSA-10-F. Features the same as sink ❑ HSA-10-FAW #HSA-10, plus splash mounted gooseneck faucet. ❑ HSA-10-FA Eagle Hand Sink, model HSA-10-FA. Features the same as sink ❑ HSA-10-FL #HSA-10, plus p-trap, tailpiece, and splash mounted ❑ HSA-10-FO gooseneck faucet. Eagle Hand Sink, model HSA-10-FAW. Features the same as sink #HSA-10, plus p-trap, tailpiece, and splash mounted gooseneck faucet with wrist handles. Design & Construction Features m Eagle Hand Sink, model HSA-10-FL. Constructed of type 304 • Heavy gauge type 304 stainless steel all-welded stainless steel, all-welded with deep-drawn positive drain sink construction. CD bowl, inverted "V" edge to prevent spillage, polymer lever • Inverted "V" edge rim retards spillage. drain, and splash mounted gooseneck faucet. • Unique deep-drawn positive-drain bowl assures = Eagle Hand Sink, model HSA-10-F0. Features the same as sink complete drainage to meet the most stringent health #HSA-10-FL, plus polymer lever drain includes overflow. code requirements. c • Water inlet: ! (13mm) NPT. • Drain outlet: 1%"(38mm) NIPS. y 4- Six models to choose from. 4 I t 7 - gt q Options / Accessories ❑ P-trap { ❑ Tail piece ❑ End splashes ❑ Front skirt ❑ Side mount wall bracket ❑ MICROGARD®* antimicrobial protection " For hand sinks #HSA-10, HSA-10-F, HSA-10-FA, and HSA-10-FAW #HSA- I 0-FO EAGLE GROUP Certifications /Approvals ,q 100 Industrial Boulevard, Clayton, DE 19938-8903 USA AUTOQUOTES Phone: 302-653-3000 9 Fax: 302-653-2065 www.eaglegrp.com KIC L_ Foodservice Division: Phone 800-441-8440 MHC/Retail Display Divisions: Phone 800-637-5100 For custom configuration or fabrication needs, contact our SpecFAB® Division. Phone: 302-653-3000 9 Fax: 302-653-3091 • e-mail: specfab@eaglegrp.com E620.40 Rev. 06/09 _ ® Item No.: e Project No.: Profit from the Eagle Advantage' S.I.S. No.: 0 z a Traditional Hand Sinks 0 HSA-10 HSA-10-F HSA-10-FAW U 18 7/8" 18 7/8" 18 7/8° N 480mm 480mm 480mm C" 9 7/16' 14 3/4" 9 7/16` 14 3/4" 9 7/16"i-~ 14 3/4" 240mm 375mm ~ 99mm 240mm I 375mm 240mm 375mm ~ fi + 3 7/8" " T 3 7/8" } C 153m+- 99mm , 8 1/4' mm 270mm 6" 6 3/4" 12 112" 153mm Z10mm 153 17 mm 317.5mm 12 3/4" 12 3/4' U .6 - 172tmm \ / \e/+ 3241 172mn 1 I 324mm 101 34 864mm Z1 7.5mm y j'•. 24 1/2" 622.3mm C C cc 2 HSA-10-FA HSA-10-FL HSA-10-FO 0 -G 1807mm 18 718 18 7/8' 14 3/4' 479,4mm 14 3/4" 479.4mm 249 7/16" 0mm r` 374.7mm 375mm 9 7/16" I- 9 7/16' 14 3/4' 239.8mm 127mm 39- 374.7mm I 99r 8 114" 8 i/a• a 6" 210mm B -6m 4 7/8" 153mm 7 7R° 096mm 123.8mm 7 1T2" 09.6mm 23.Bmm tT 190.5mm l 190.51- 6 3/4' 12 3/4' 5+-_ 377-Smm 5;~--- 317 11r 172mm 127mm~ 127mm bowl size overall size width x length x depth width x length x height weight model # includes in. mm in. mm lbs. kg 4° (102mm) centerline faucet holes, HSA-10 ` 9; - x 13;x"" x 6Y:" 248 x 343 x 173 14;1"" x 186` x 12'/."" 376 x 480 x 324 10 4.5 basket drain HSA-10-F faucet, basket drain 91/," x 13'x"- x 6)C 248 x 343 x 173 14:" x 18'x" x 123," 376 x 480 x 324 12 52 HSA-10=FA faucet, p- tailpiece, basket drain 94"" z,1TC x 63+" 248x 343 x 173 14'/° x 18'x"" x 123/,• 376 x 480 x 324 14 6.4 HSA-10-FAW faucet wlwrist handles, p-trap, 91V x 13'1A- x 6'/- 248 x 343 x 173 14'A- x 18V x 12'144- 376 x 480 x 324 14 6.4 tail piece, basket drain HSA-10 FL faucet, polymer lever drain 16" x 14-x'5" - 254 x 256 x 127 1457 x 1810 x 12%- 376x 480 x 318. ,15 6.6 HSA-10-FO faucet, polymer lever drain wloverflow 10- x 14"" x 5" 254 x 256 x 127 14'/4" x 18%- x 12'x"" 376 x 480 x 318 13 5.9 To order hand sink with no faucet holes, add suffix "-NH" to model number (example: HSA-IO-NH)_ EAGLE GROUP 100 Industrial Boulevard, Clayton, DE 19938-8903 USA Phone: 302-653-3000 • Fax: 302-653-2065 www.eaglegrp.com PrinW in USA Foodservice Division: Phone 800-441-8440 &P2009 Ay Eagle Gfoup MI HC/Retail Display Divisions: Phone 800-637.5180 Rev. 96!64 1• . t r - r 1 r r 1 i 1 1 1 r 1 _ _ 1 r• 1 r r Model 35C+ & 45C+ Economy ai Tube Fired Gas Fryers 43 11116 LL 111.0) CAD diagram for U) INCHES ( Model 35C+. Same (10 CENTIMETERS for Model 45C+ with 0 the excepfion of four tubes instead of 14 three. 30 9/32 6) ~ (76.9) LL 5 114 W (13.3) 14 FLUE (35.6) 15 118 DEFLECTOR I (384) E ® 8 6 r- U FULL PORT 1 1/4" N PT UJI DRAIN VALVE + 46 47 8132 (116.$) (120.1) Lf) GAS SUPPLY 3/4" NPT 4 L34 6.4) 10 1/32 (27.8) 19 (45.1) 7@ 6 -J 115f ~~11f16 'a (15.2) (29.5) (4.3) 114 J 1~~ ® (5.7) 2 .7) L 17 1(453/1.3)6 ADJUSTABLE LEGS • S • • Volta e/Phase/HZ 35 to 40 pounds (15.9 to 18.1 KG) - Model 35C+ 7 Description 120/1/60 24/1/50 42 to 50 unds 19.1 to 22.7 KG - Model 45C+ AMPS/EA AMPS/EA ' ' • No electrical 161 pounds (73 KG) / 17.0 cubic feet (0.48 cubic meters) (Model 35C+) options available. 181 pounds (82.1 KG) / 17.0 cubic feet (0.481 cubic meters) (Model 45C+) ® • 90,000 BTU's/Hour (22,680 Kcal) - Model 35C+ Cooks 63 Ibs (28.6 KG) of fries per hour - Model 35C+ 122,000 BTU's/Hour (30,744 Kcal) - Model 45C+ Cooks 85 Ibs (38.6 KG) of fries per hour - Model 45C+ Available in Natural or Propane Gas. For other Frying area is 14" x 14" (35.6 cm x 35.6 cm) Fuel t_ypes, contact our Dealer/Distributor. i Provide Pitco Model 35C+, or 45C+ tube-fired gas fryer. Fryer shall have an atmosphere burner system combined with three stainless steel heat tubes (Model 45C+ has four tubes) utilizing high temperature alloy stainless steel baffles. Fryer shall have a deep cool zone; minimum 20% of total oil capacity. Fryer cooking area shall be 14" x 14" (35.6 cm x 35.6 cm) with a cooking depth of 2'/4 " (7.00 cm). Model 45C+ has cooking depth of 4" (10.16 cm). Heat transfer area shall be a minimum of 588 square inches (3,794 sq cm) for 35C+. Heat transfer for Model 45C+ shall be a minimum of 785 square inches (5,058 sq cm). Provide accessories as follows: ' • • ' • • Frying a wide variety of foods in a limited amount of space. Frying that requires a medium volume production rate. f~cn ji6 Pifrrs rialatn<. r on R. ;x St nf-. 1 NH 03302 0501 509 Route 3,G Bow MH 03304, suose~uers y s~:c. - We reserve the right to change specifications without :notice and "nout inojTirg any oblgatron for ~quiprnenl p`eviou'siy 01 DATE.' MODEL NO: SPECIFICATIONS PROJECT. STANDARD THREE TOP _A COMPARTMENT SINKS WITH i TWO DRAINBOA1RDS w IN SF®r,) 1-11' ROLLED EDGE f FAUCET, d.,.r_ . _ HOLES FPONT T 38 112" '_G i 1-Sf{#" LEGS t1t/ SIDE r ti ADJ. BULLET FEET *Note - Drainboards over 24" Will require extra legs "W` s shown are Stamlard Series. DIMENSIONS (in-) See price fists fry Spsc-Une Sanw warts. MODEL , C . , E _ F ' G _ i ~1rY_ 1APPROX. iM/T L ~ 13B1618-2D18 16 18 18 26 1 m 18 ` 12-114 # 86-114 t__.. 24.___ i 125 381618-2D24 16 18 24 ! 32 18 1 12-114 ' 100-1!4 24 130 3B 1618-2,030 i 16 18 1 30 38 ! 18 12-114 ~ 112-1141 24 _ 145 ` ~ s 12-1/Q1 94-114 24 ~ 130 3818-2D 18 I_ 18 18 18 1 27 1 20 3818-2D24 1_18 ! „18 _ 24 i 33 12-114 1106-114.r_..__2435 a.-.,._ 3818-2D30 18 18 30- 39 20 12-1~ r116-1/4 24 155 3B 1824 ZD 18 1 18 , 24 T- 18 ? 27 ^ 20 1-15-114 1 94-114 30 175 381824--2D24 18 2d l 24..,..._ 33 _.._1 20 i 15-114 j106-1/4 1 30 i 185 30 205 381824-2D30 18 24 30 1 39 20 15-114 ! 118-114 3824-2,024*.. ± -2-4- 24 24 , 36 i 26 BF15--114 124-114 30 + 210 _ 3624-2,030 24 M y_ 24 30 42 i 26 15-114 t 136-114 ii, - 3(1. 3824-2,036777 - 24 24 36 48 26 # 15-114 31 148-114 30 ~ __230 382028-2D20 20. 28 _ 20 30 22 17-114 104-114 34 245 382028-2D24 20 28 24__.. 1 34_.. 22 17-114 112-114 34 -255 382 28-2D30 20 28 30 40 22 17-114 124-114 ' 34 265 - ~382430-2D24**"_ 24 30 24 36 26 ' 18-114 124-114 ? 36 290 3B2430-2D3_t1i+24__... 30 30 42 c 26 18-114 136-114 36 -1 315 3B243036 _ _24_ 30 ?.6 ? - ._48._ .26 1-8=1/4 _ 148_1/4 190 s 3830-2D30 30 30 30 45 32 18-114 154 1I4 ° 36 210 3B30-2,036 3_ 3.1 32 _ f 8- ~'•!4_ -166-1r4 . _._3_ 23 -To order Spec-Line .Series, add a `"14'to the end of the model number. E yample "-?P- 1924 -20 2,1-',f 4051_ South Mav S"e( P t~ 80Y ;,99, Waxha w, N. C Z8 17.3 Ph: 774-845-2334 "tall Frv&e- 1-86&,343-2345 Fax. 704-843-1.757 TF ry y STANDARD THREE SELECT COMPARTMENT SINK'S WTH FEATURES & CONSTRUCTION: Ow s4ink bowls are fully fabdcated for ce.mistent merai th-cArness thmughow b" Xvw1q5. 11 tv mers are,fwbinned to ha,. a 314"x; dhis bout `fir fvzp end boM is rensta ted vw#) .a 1.1,x'2" f ed ed r s a" tall on :frn at a bratty ands- 1 Z f Our bard lash 9' W7 ,from 1:Y?P, deck, with a 2' to at 4:5' and a star darn 3114" rear €um down. It indudes f2i y `f _ 1~8"fa€ e2 o ~;s unr.,fre era " r s r (Bov 24' ate 01- ide: G°v7, Xecphre (2) sets of hau t hales r 8" nfers." A 3 tr ' bask~°t strainer per t~oW is ~od~zcfed. Am- OFFER 'rWO SERIES aHOICES: Qv- +37:"kNf>,AR SER1E Yip .,,1ud&s. j! A.t6 -gauge Type 304 Stair ! ss Steel Con:struc on "Note - Drainboards over . 4" '12' Snowl' Depth 'Gaivanized Legs with ~ldjt)sdabls Plastic Feet Will require extra leas '14 Gawe fype, StatrOess'SteeiCanstnictrtn S T ANDA.RD SIZES in.) '"StaiWesws ,Sfeei H-Fmuna Legs a Adj. ;St,. Ste& Feet MODEL BOWL W-BOARD1 LEN I WIDT HEIGHT '181618-2D18 16X1 tad ` 24 I - - t 6X 13 . 24 100-114 24 3 9 1381 b 18 2024 3(3 paE 1 - . _ _ , 30 - - 112-14 . _ Z A { 3898 2D18 i 8X.18. g 1ff . ;_......_m ;~4. i 1.18-114.....__ .1_.... _ 24. 1361824-2D18 18X24 18 94-1/4 30 f 3c? i 1-0-64,14 , 381824-2D~ 4 1 24 _ 24, 4 t .30 X381824 2D30...__ _.__.._...18X24 30 118-114 1 [3824-2024 2024 24 - l 124- 30 _ 44 30 136-114 ;3824--2D3 .__..1_. 36^ ..._:x:48- 14 1 ? _ 34 '382t?2u~2D _T -2OX28 20 104-114 82028-2D24._-. 20X28 t... . _......24 . 112-114 .._..34 1382028.2D3 2•f>'x`A'i28 30 i 12 i _ ,4 13824313-2D24 "'I , 14X30 . 24 r 24 1s < 36 `38a43Q-2Q3€? 24X,30 30 ' 36-1/4 6 2430-2D36 24X,30 , 3 148-114 . 54 830Q-2D.310 -30 Q 30 - f/4 6 ,.N . 3$3 Lf13G 303,'3o 36 r f 1/ 4 6 ' . WL ® Item No.: ® Project No.: Profit from the Eagle Advantage® S.I.S. No.: C Specification Sheet Undercounter Dishtabies Short Form Specifications Eagle Undercounter Dishtables, model . Top Cn to be 16/430, 16/304, or 14/304 stainless steel with all seams MODELS: 5 57 welded, ground smooth, and polished. Front and ends to have ❑UDT-4L-16/4 ❑UDT-4R-1613 ❑UDT-5041 h 2Y,"=high upturn with a 1%-diameter rolled edge. Backsplash is ❑UDT-4L-16/3 ❑UDT-4R-14/3 ❑UDT-5R-16/4 oz 8"" high, 20"" x 20" x 5"" deep stainless steel prerinse sink with ❑UDT-4L14/3 ❑UDT 5L-16/4 ❑UDT-5R-16/3 basket drain, and hole for deck-mounted prerinse spray. Unit ❑UDT-4R-16/4 ❑UDT-5L-16/3 ❑UDT-5R-14/3 sized to accept all 24"" undercounter machines. Legs to be 1 _ O.D. galvanized tubing with 1 diameter crossbracing and - adjustable bullet feet. (14/304 models come standard with stainless steel crossbraced legs with adjustable metal feet). c Design and Construction Features CL • Sized to accept all 24" (620mm)-wide undercounter CID dishwashers. C3 • 2Y4- (70 mm)-high, 11,4" (38mm)-diameter raised rim on front and sides. I • Heavy-gauge polished stainless steel top with full-length N backsplash. 3 • 20"x 20-x 5"(508 x 508 x 127mm) stainless steel prerinse Sr sink with 3% (89mm) drainhole complete with 1 ~4" (38mm) y IPS basket waste with removable crumb cup. . fi~ ' • 136" (41 mm)-diameter galvanized legs with 1"(25mm)- y l diameter galvanized front-to-back crossbracing and adjustable non-marking plastic bullet feet. q h .•,.'n [A'3 Options/ Accessories _F ❑ Prerinse unit ❑ Undershelf ❑ Scrap basket ❑ Rack runner left-hand model shown with ❑ Stainless steel legs optional deck-mount prerinse unit ❑ Stainless steel gussets ❑ Stainless steel feet EAGLE GROUP Certifications / Approvals 100 Industrial Boulevard, Clayton, DE 19938-8903 USA AuT®Quws Phone: 302-653-3000 • Fax: 302-653-2065 www.eaglegrp.com KC L_ Foodservice Division: Phone 800-441-8440 uj MHC/Retail Display Divisions: Phone 800-637-5100 t:Qr , ;hrlf_.. tlor, needs ^n tact n:=T C CF48` >'+.U35':rr. rdn. uru vUa - c-nlmi. aNdu tiu'~cayicyij .wui of v riiuiie. 3u~ uJO ~uU~ - MEA CL EO Item No.: ® ' Project No.: Profit from the Eagle A&antage® S.I.S. No.: 0 z a Undercounter Dishtables 0 3' c 89mm U ~r= U W 11'/z" 20° t!) 292mm 508mm 24° 610mm 0 241/4 or 361/4° 20° 2'/2 ° 699mm v 623 or 921 mm 508mm 64mm 2'/2 ° 12'/2 ° 38mm 64mm 318mm a~ TOP VIEW a ca .r 2- vs 48°or60" Q 24"610mm 1219 or 1524mm 51 mm L 2'/4"' 64mm 203mm c , 5° 127mm L I I CL) , , 15.. I 381 mm 341/2- to 351/2° I 876 to 902mm I I I ~ I I I I I ~ I I I I I I I ~ I FRONT VIEW SIDE VIEW (left-hand model shown) Spec-Masten 16 gauge 16 gauge 14 gauge type 430 type 304 type 304 length weight model # model # model # description in. mm lbs. kg UDT,4L= 614 UDT-'4L 6/3 UDT4&14/3 left-hand model 48"" 121.9 95 43.i UDT-4R-1614 UDT-4R-163 UDT-4R-1413 right-hand model 48" 1219 95 43.1 UDT-5L-1614 UDT-'5L-1613. UDT'5L=1413 left=hand model60° 1524 105 47.6 UDT-5R-1614 UDT-5R-1613 UDT-5R-1413 right-hand model 60- 1524 105 47.6 EAGLE GROUP 100 Industrial Boulevard, Clayton, DE 19938-8903 USA Phone: 302-653-3000 9 Fax: 302-653-2065 www.eaglogrp.com Printed in U.S.A. Foodservice Division: Phone 800-441-8440 02008 by Eagle Group VIHC/Retail Display Divisions: Phone 800-637-5100 Rev. 08108 a Approval Stamp(s): o ° h7 "Your Solutions Partner" a CC3 P U&% to; i f i tc 00% q1tF i 0 In n m PROJECT INFORMATION: F.0.6. Sedalia, Missouri 65301 PROJECT: o ITEM: T ° QUANTITY: ° na MODEL: z Aerohot Steamtables CA Hot Food Units - Electric rn r .:fu ❑ E302 2 top openings M1. ❑ E303 3 top openings n ? ❑ E304 4 top openings ❑ E305 5 top openings TOP: ® 20 gauge, 300 Series stainless steel s = ® Die-stamped openings -12" x 20" ® Poly carving board - 7" W x 1/2" thick with 18 gauge stainless steel sup- E303 port base and die-stamped brackets HEAT COMPARTMENTS: Each with die-formed 8" deep galvanized liner OPTIONS: ® Insulated with 1 ° thick fiberglass or equal, all four sides and bottom ~o ❑ 3-phase wiring a Single phase standard Z ❑ 1000 watt elements ❑ Stainless steel heat compartment liner - BODY, UNDERSHELF AND LEGS: a FMOD-SS-LINER a 20 gauge, 430 Series stainless steel body c ❑ Stainless steel cutting board in lieu of poly 0 18 gauge, 430 Series stainless steel undershelf m ❑ Hardwood cutting board in lieu of poly 0 430 Series stainless steel tubular legs with adjustable plastic feet ❑ Drop type brackets for cutting board = ❑ Casters EPXXX ELECTRICAL INFORMATION: CD ❑ Stainless steel feet - SS-FEET ❑ 500 or 750 watt dome-type element for each compartment ❑ Serving shelves - 656-xS1656-460-xS1.956-xS1956- 4604s ❑ Wired to operate on 120, 208 or 240 volt ❑ Glass display shelves - 98x ❑ Single or three phase ❑ Shelves/Carving boards - 441-XS1442-xS1445-XS M AC current ❑ Buffet shelves - 63x173XFL173x8L173XHT183x1 0 Each section with infinite switch 93xFL183xBL193xHT N Permanently wired, 6' long cord with plug provided ❑ Adapter plates - 31, 32, 33 Insets/Inset Covers - 521, 522, 523 ❑ Telescope covers - 546, 548 SHORT FORM SPECIFICATIONS: a ❑ Tubular tray slides - 3BTS-FX-x/HD-x ❑ Spillage pans 576, 676 Duke Aerohot Steamtables -Hot Food -Electric. Top shall be 20 ~ gauge, 300 Series stainless steel, with body, undershelf and legs formed of m heavy gauge 430 Series stainless steel. Top to have die-stamped openings oz measuring 12-1/16" x 20-1/15', with 8" deep galvanized liner. Each compart- w AGENCY LISTINGS: ment to be insulated on all four sides and bottom with 1" thick fiberglass or r" equal, having thermal conductivity of 0.27 or less, with single phase standard. n Each compartment to have 500 or 750 watt dome-type element fitted inside, ca C& US LISTED above warming compartment. Wired to operate on 120, 208 or 240 volt, single or 3-phase. AC current, as ordered. Each section to be controlled by infinite switch. Permanently wired, 6' long cord with plug provided- Units to be fur- DUKE MANUFACTURING CO. nished with poly carbonate carving board measuring 7" x 112" thick with 18 2305 N. Broadway gauge stainless steel support base and die-stamped brackets. Portable units to St. Louis, MO 63102 have NSF listed casters, 5" diameter, rubber, swivel-type, two with locks, all non-u:arking ti e5. With 91 PUSher bar attached to and panel on operators 39.R- Toll Ffrag ji; Tftil( Ti,, wi 231.5074 Faxy = N r r R , ry r r 1 tCl LlfF :J r~r'g'i 1l~tns 1~•)tS.~l~.~,~~fi ~hL~y ''Y.~r. '`~}•°~c1 ~~i{;"•.t ~'a Y~~yR6txYd; SVl~~,'rk '?r~: • f '~~~~r~~ t~fif~~4yf"l~~ r 1, r. 4 sNa3°h 14 7"Sand11llFAve Ga1S011, CA 90746 ri +n u / rw z kF(~dytGi F~ 1285 li'4 323-724 - Z • ~ 't .CH Fah ~ P ~?I ~ ~'t 1r~Rf ~~~~r~ d'b~' xt'{{ ~'~,,~Qq1 "`~rtav!(' } } R'e~4r 7VirIR~IJF~~T s, ~ Back 17 11 oil ~"~ables = r ~ t~. ~°Is7n74v~ E R ..~.4 14 J nit }Y ❑ EPBR1 ❑ EPBSR2 ❑ EPBR2 SPECIFICATIONS / FEATURES (CG.NMUCP_rA l Heavy duty 430 stainless steel exterior. AAnodized aluminum finished bottom and back of exterior. High quality 304 stainless steel top lid, work topF and interior, ABS evaporator drain coves Insulated with 25° thick high density foamed-in-place polyurethane foam. Four 4° diameter casters (front casters with brakes). Door heater installed around inside cabinet frame to prevent moisture build up. (RE=4GERAIGNI SYS 94 ( DOORS ) • Back mounted condensing unite and slide-out design for convenient • 430 stainless steel exterior with 304 stainless steel interior. regr. • Insulated with 2S° thick foamed-in-place polyurethane foam Oversized condenser and evaporator coil cools to set temperature in a • Rounded comers for a sleek and modern appearance. minimum time period and maintains it Heavy duty adjustable torsion spring self-closing door system. Front air breathing for built-in applications. One piece snap-in magnetic gasket for easy replacement • Environmentally friendly CFC free R-134a refrigerant Heavy duty recessed door handles that stay out of the way. . , Air defrost controlled by electrical timer. Energy efficient condensate drain pan heated by high side anti- corrosive coated tube. ( TOP LID & PANS Evaporator copper tube and aluminum fins with anti-corrosive coating . 12" dick high insulated Pressure relief port provided at exterior back wall for rapid re-entry. C density top lid to prevent monttue build up One 115 volt / 60 cycle / 1 phase NEMA-5-15P plug for all sandwich • Sanitary PVC pans. i prep tables. • 304 stainless steel top lid and hood. • Easy to set desired temperature with thermostat knob. • Three rows of pans (~9a-Top). Temperature range from 33°F to 55°F • Slide-out wttirxg board increases working space (SHELVING I • Two (2) epoxy coated interior shelves per section. • 304 series stainless steel pilasters and shelf dips. w /0T ~ BUSS O An2priica Ceeo_ CATAWBA COUNTY, NC . 100-A South West Blvd PLAN! INVOICE Q+ r-- a Newton, NC 28658- 0' ha~~ 828 465-8399 Monday, February 22, 2010 84 sM www.catawbacountync.gov Plan Case: EHPR-2-10-3747 Invoice Number: INV-2-10-259770 Environmental Health Plan Review Invoice Date: 02/22/2010 Fee Name Fee Amount Food acid LoJgwg levier Fee Fixed ~200.OO;k Total Fees Due: $200.00 PAYMENTS Date Pay Type Check Number Amount Paid Change 02/22/2010 Check 615 ~1 $200.00 5,0.0011; Total Paid: $200.00 Total Due: $0.00 plan invoice ; e9?e64d4-61'54-4ffa-be23-614wc& I'')()d ; rpt 02/22/2010 10:04 N PcOazaaesa399 Commerci I Plan Review Application " ~Fax828- Hiduuy PC Oft 828.48b•8399 Hickory PC Fax 828.322M14 322814 Hida>f)t DAC Office 828.323-7558 1-4-wgt,71-1 Hickory DAC Fax 828-324-5931 Effective July 1e al sum~ submApace o comm cial plans mus 0 a 1aooplan processing fee e~a6i{~ion o or Nameof Project: Arco' Rkalt4., Hickory, NC Project Cost: $180.000.00 (est.) Address of Project: Highway 70 SE Hickory, NC 28602 PIN # 'The plan review section is charged with contacting the business owner, designer, contractor and contact person during the review Process In order to keep everyone updated on progress. The contact information below is vital for this function. Please include current Ithfon~ation, if person listed does riot wish to be contacted, put In No CONTACT beside their name and it will be the feapOnr* of the applicant to notify the parties identified below. Owner of Business:_ Arco Realty Co Ph. 336.399.6571 Fax. 336.274.2588 Address: 625 S.Elm St. Greensboro, NC Email:_palama rbuilders@Grrai 11 Designer Name: Unifour Design Ph. 8 28.327.9149 Fax. 828.327.9149 coy Address:l?_O DrawPr 1787 Hickory NC 28603 Email:rlc32027@aol.com General Contractor: not. vet selected Ph. Fax. Address: Email: Contact Person: nbea t ~ ,}elk Ph. Fax. 3 Z~ Address: t) u ? - _ } 4J c f r~', j Erttaii Please C k the Zoning and Planning Jurisdicti n that ur'Project i9-ifl:7 i f [ l N~i OClaremont •4 Full Sets with Site Plans [ ]vie •4 Full Sets with Site Plans [ j OConover 93 Full Sets with Site Plans [ ] n r ES 1 9 .?All ih Site Plans bounty 95 Full Sets with Site Plans [ ] n •3 Full w' h Site Plans Yd -Hickory •7 Full Sets with Site Plans Town of Ca#bwtial coliffull Sets w' Site Plans er. r' 4:. i crrJ1ER •Number of sets of complete plans submitted to the Permit Ce INFe OThese Zoning Departments require plans be submitted to their offices in addition to listed above. 4 Zoning Application and Grading application( it City of Hickory) must be submitted with plans. 'If review is required by Environmental Health, increase sets by one (1). 'Plans may be submitted at the Newton or Hickory Permit Centers. Please Check Fire Bureau that your Project is in: [XHiekory [ ] Conover [ ] Newton County (inchudes ciaremont; maven, Longview, and Town of Catawba) Does the Project have a Fire Alarm System: [ J Yes D(No Does the Project have a Sprinkler / Standpipe System: [ ]Yes WWO 'Sprinkler Plan submission to the County, Hickory, Conover or Newton Fire Bureaus' is the responsibility of the customer and must be forwarded to the Permit Center when completed and approved. Will this Project require Environmental Health Review: P(Yes [ J No 'if yes, submit one set of plans to Environmental Health with appropriate fee (see reverse). Type of Sewage Disposal: Is Public Sewage available on or adjacent to this project? P(Yes [ ] No 'If No, a Septic permit must be applied for prior to project review approval, if not already approved. Type of Water Service: Is Public Water available on or adjacent to this project? W Yes [ ] No T No, a Well Permit must be applied for prior to project review approval, if not already approved. Is this Project being submitted for Phase Construction: [ ] Yes P4 No if yes, please check which phase: ] footing / Foundation [ ] Shell / Hull-in [ ] Up-Fd Type of Wprk: [ ] Addition L ] AlteraVon I ] New Construction . [ ]Other I nteflor Reconstruction Type of Use: D4 Assembly [ ] Business [ ] Educational [ ] Factory [ ] Hazardous [ ] Institutional [ ] Mercantile [ ] Multi-family [ ] Modular office [ ] Townhouse [ ] Storage [ ] Tower [ ] Utility Will Industrial Machinery be operated in this facility: VNo [ ] Yes •N yes, rrst owners name and number above• Will electrical Medical EquipTent be operated in this facility: [X No [ ] Yes 'N yes, ust owners name and number above• Please list the square footages of this project: Total 2,400 Heated 2, 4 0 0 Unheated -0- ' RobertL. Clark Applicants Name_LArchite & Sign ' Date Feb, 2010 Created on 05/192004 3:09 PM AA-ea ID 71 - ----5_- 10 w~ - - - - -Ch,c. jc sQ~ c - - e-q~ o tv - - - - - ±._c~i~S- I~ 'YWA n ~,5 to ii r gg 9 - - ~ eke. - - - F N Qlsa CLvo -Pv ~ - W5c - - I c5 "v - - SAAA el J oil p ~ 1 - t I= - - ouam - - e _ 'u CPU tou. s r ii ti 9 4al Mi&4 lo4' ;Dq. 9 P6, a~g Aat.14 5- v, /L fl - P L 0( C+),d(tn po-~~Io 44 4 r S eieL- 195, i~ i; II , u a • 4-AA-u-V - - , e II P ~ r U L~~Q UNIFOU11 .DESIGN ARCHITECT & PLA N N E R ' P. O. Drawer 1787, Hickory, North Carolina 28603 March 3, 2010 L7 E n C- Development Assistan enter 76 North Center Stre Hickory, NC 28601 MAR 3 - 2610 Ref; Rehab-c&-space or KicCcorjr, NC PERMIT CENTER a Gentlemen: This is written in re-spaace to your plan review cbrnmerits and those of the Catawba County Environmental Health Department. Please note that,due to some additional items added to the plans, some of the sheet numbers referenced in your list are changed. Building Review ; 1. Hardware schedule added on sheet A-3. We will advise the owner t6--'post sign stating that door No.:1 is to 'remain dn1dck-bc1;wft6n-- builwhg- is: occapjed:. 2. Noted on door schedule. ` 3. Noted on Floor Plan, sheet No. 2 . 4. See building cross section on sheet A-3. 5. See Roof Plan, sheet, Nos3. 6. Type 1 hoods are new. 7. See equipment schedule, sheet,.=A4;4 8. See Kitchen Plan. •m 9. Coinplied 10 Complied 11. Complied 12. Complied. See Plb g. and Roof Plan. 13. Complied I 14. See General Notes on Sheet M-1. 15. See Sheet M-1 I Aid C/'Y 16. See Sheet E-1 f All RECEIVED V , (V- (I~~-~ 1 MAR 0 4 2010 CATAWBA COUNTY ENVIRONMENTAL HEALTH Robert L. Clark, AIA Member: American institute of Architects t_ UNIFOUR DESIGN A-R C H I T E C T & P L A N N E R i P. O. Drawer 1787, Hickory, North Carolina 28603 Fire Department Review - 1. See Finish Hardware Schedule. 2.Thru 9. We have passed on all of these to the Owner/Contractor. Fire Suppression: We have given a copy of these •i2ems to the Kitchen Equipment Supplier. On Item 4, we have shown a suggested location of this on the Kitchen Equipment plan, sheet A-4. Item 5 passed on to the Owner. Utilities Review: We discussed details on the grease trap with Raphael McRae and agreed to have the existing trap pumpednout and,, see if it is approvable. • If it_ is, then the Owner is to obtain a contract for regular pumping out and submit a copy to Utilities. Environmental Health Review: 1, See Fixture Schedule, Sheet P-1. 2 Thru 5. The Kitchen-Equipment supplier has been requested to furnish specs and/or drawings on theses ASAP. 6. We measured the existing can wash basin and found it to be 32"x82" and it was agreed to clean it out and re-use it. 7. Complied with. See plans. 8....Wall extends to ceiling and has a pass-f2i-ru: opening. See Floor Plan . Please call if there are any further questions or comments. Very truly yours, ~~IFOOUR DSEIGN ~'`(T` t Robert L. Clark,AIA RLC/cc Enclosures Robert L. Clark, AIA Member: American institute of Architects 12- 0 im