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EHPR-01-2018-28219.TIF
E01 - o11- ala( CATAA ,it I A\ Catawba County Public Health COUIV Cy + www.catawbacountync.gov(environmentalhealth\ ,it G 4'1 " North Carolina Environmental Health P.O. Box 389, 100-A South West Blvd., Newton, NC 28658 Phone (828)465-8270. Fax (828) 465-8276 Food Establishment Plan Review Application Type of Construction: NEW REMODEL fl EXISTING n Name of Establishment: Hickory Sandwich Shop If existing, please give name of old establishment if known: Address: 1050 Old Lenoir Rd. City: Hickory Zip Code: 28601 Phone (if available): 828 - 578 _ 6149 Fax: - - Owner or Owner's Representative: Shawn Bank Address: 835 4th Street Dr. NW City & State: Hickory, NC Zip Code: 28601 Telephone: 704 _ 830 _ 8763 Fax: - E-mail Address: shawnbank1982@gmail.com Submitter: Shawn Bank Company: Hickory Sandwich Shop Contact Person: Shawn Bank Address: 1050 Old Lenoir Rd. City & State Hickory, NC Zip Code: 28601 Telephone: 704 _ 830 _ 8763 Fax: - - E-mail Address:shawnbank1982@gmail.com Title (owner, manager, architect, etc.): Chef/Owner I certify that the information in this application is correct, and I understand that any deviation without prior approval from� this Health Regulatory Office may nullify plan approval. Signature: RT e,eoN ,W 4/17/2018 (Owner or Responsible Representative) Hours of Operation: Sun Mon 5-2 Tue 5-2 Wed 5-2 Thu 5-2 Fri 5-2 Sat Projected number of meals served between product deliveries: Breakfast: 200 Lunch: 400 Dinner: Number of seats: 40 Facility total square feet: 2100 Projected start date of construction: 2/12/18 Projected completion date: 4/20/18 TYPE OF FOOD SERVICE: CHECK ALL THAT APPLY Restaurant 17 I Sit-down meals Food Stand RI I Take-out meals I Drink Stand I-I Catering ✓ Commissary n Single-service (disposable): Plates n Glassware i Silverware j Meat Market Multi-use (reusable): Other (explain): Plates Glassware Silverware? Ind' to any specialized - eesses that will take place: _ l Curing Acidification (sushi, etc.) _ Reduced Oxygen Packaging (eg: Vacuum) Smoking Sprouting Beans Other Explain checked processes: Pulled Pork, Smoked Brisket, and smoked fishes will be done on site with a double smoker at a rate of 6 hrs and 12 hrs at 250 degrees. Fish at 180 for 3 hours. Ind' to any of the following highly sus tible populations that will catered to or served: Fl Nursing Home Child Care Center Health Care Facility Assisted Living Center School with pre-school aged children NA Please Enclose the Following Documents • Proposed menu items (including seasonal variations in the menu). • Manufacturer specification sheets for each piece of equipment shown on plans. • Site plan showing location of business in building, location of building on site including alleys, streets and location of any outside facility (dumpster, walk-ins, etc.). • Plan of facility drawn to scale showing location of equipment, plumbing, electrical service and mechanical ventilation, including location of all electrical panels. Contents and Format of Plans and Specifications 1. The plans should be a minimum of 11 X 14 inches in size and the layout of the floor plan accurately drawn to a minimum scale of 1/4 inches= 1 foot. This is to allow for ease in reading. 2. Information accompanying the plans should include; the proposed menu, seating capacity, projected daily meal volume for food service operation. 3. The plans should show the location and when requested elevated drawing of all food service equipment. Each piece of equipment shall be clearly labeled on the plan with its common name. 4. Adequate rapid cooling including ice baths and refrigeration, and hot-holding facilities for potentially hazardous food (PHI')should be clearly designated on the plan. 5. When menu dictates, separate food preparation sinks should be labeled and located to preclude contamination and cross-contamination of raw and ready to eat foods. 6. Adequate hand washing facilities used for no other purpose should be designated for each toilet facility and in the immediate area of food preparation and dishwashing area. 7. The plan layout should contain room size, aisle space, space between and behind equipment, and the placement of the equipment on the floor. 8. Auxiliary areas such as storage rooms, garbage rooms, toilets, basements and/or cellars used for storage or food preparation should be represented on the plan and all features of these rooms shown as required by the standards. 9. The plans and specifications should also include: A. Entrances, exits, loading/unloading areas and docks; B. Completed finish schedules for each room to include floors, walls, ceilings and coved juncture bases; approved materials for food preparation, handling and storage areas include quarry tile, ceramic tile, sealed concrete, commercial linoleum, fiberglass reinforced panels, stainless steel, wall board painted with washable, nonabsorbent paint, vinyl coated ceiling tiles, and brick, cinder blocks, slag blocks, or concrete blocks, if glazed, tiled, plastered or filled so as to provide a smooth surface. Ifspecifping the use ofa material not on this list, include a sample of the material for evaluation. C. Plumbing schedule to include location of the floor drains, floor sinks and water supply lines, overhead waste water lines, hot water lines, hot water generating equipment with capacity and recovery rate, backflow prevention, waste water line connections. Electrical layout, electrical panels and disconnects. 10. Lighting Requirements; A. Surfaces where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders or saws where employee safety is a factor at those levels: 50 foot candles (540 lux) 13. In walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning at a distance of 30 inches (75 cm)above the floor: 10 foot candles (108 lux) C. Lighting in hand washing, warewashing, equipment and utensil storage and toilet rooms shall be measured at 30 inches (75 cm) above the floor and/or at the work levels and equipment and utensil storage and toilet rooms: 20 foot candles (215 lux) D. At surfaces where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, inside equipment such as a reach-in and under-counter refrigerators: 20 foot candles(215 lux) E. Light bulbs in food preparation, storage, and display areas shall be shatter-proof or shielded so as to preclude the possibility of broken bulbs or lamps falling into food. Shatter-proof or shielded bulbs need not be used in food storage areas where the integrity of the unopened packages will not be affected by broken glass falling onto them and the packages, prior to being opened, are capable of being cleaned. Heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb, leaving only the face of the bulb exposed in food preparation area. 11. Insure that all food service/kitchen equipment is NSF International (NSF) listed, Underwriters Laboratories Inc., Classified for Sanitation or if not NSF or UL listed/classified, be constructed to meet NSF standards as specified according to 15A NCAC 18A .2600, 2009 NC Food Code 4-1 through 4-3. 12. Source of water supply and method of sewage disposal. The location of these facilities should be shown and evidence submitted that state and local regulations are to be complied with. 13. As specified according to 15A NCAC 18A .2600, 2009 NC Food Code 4-903.11(A)—(D), 3-305.11 (A) and (B). 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. 14. Ventilation schedule for each room. 15. Garbage can washing area/facility. As specified according to I5A NCAC I8A .2600, 2009 NC Food Code Manual 5-203.13, "Plumbing Systems". Adequate facilities shall be provided for the washing and storage of all garbage cans. The cleaning facilities shall include a combination faucet, hot and cold water, a threaded nozzle and a curbed impervious pad, a minimum recommended size of 36" x 36" x 4" with walls finished being easily cleanable and nonabsorbent to a height of 48 inches. A shelf may also be provided for the storage of cleaning supplies and/or chemicals.If the unit is utilized as a combination can wash/mop sink than the minimum recommended size for this unit is 36"by 36". 16. Dumpster pad and location as specified according to I5A NCAC I8A .2600, 2009 NC Food Code Manual 5-5 Refuse, Recyclables and Returnables". 17. Grease traps and/or grease interceptor location. 18. Grease storage containers and storage location. 19. Cabinets/shelves for storing toxic chemicals. 20. Dressing rooms, locker area, employee rest area, and/or coat rack as required. 21. Completed checklist. 22. Site plan (plot plan) COLD STORAGE Method used to determine cold storage requirements: We have more than enough storage Cubic-feet of reach-in cold storage: Cubic-feet of walk-in cold storage: Reach-in refrigerator storage: 60 fP Walk-in refrigerator storage: 280 fe Reach-in freezer storage: 180 ft3 \Valk-in freezer storage: ft3 Number of reach-in refrigerators: 2 Number of reach-in freezers: 3 HOT HOLDING List foods that will be held hot: Pulled Pork, soups, gravy, grits, oatmeal, mac and cheese sauce, and jus. COLD HOLDING List foods that will be held cold: Produce toppings, sliced cheese, condiments. COOLING Indicate by checking the appropriate boxes how cooked food will be cooled to 45°F (7°C) within 6 hours. If"Other" is checked indicate type of food: Cooling Process Meat Seafood Poultry Other Shallow Pans n n [ n Ice Baths n 7 7 Rapid Chill ❑ THAWING Indicate by checking the appropriate boxes how food in each category will be thawed. If"Other" is checked indicate type of food: Thawing Process Meat Seafood Poultry Other Refrigeration Jl n n n Running Water less than 70°F (21°C) El Cooked Frozen • Microwave FOOD HANDLING PROCEDURES Explain the following with as much detail as possible. Provide descriptions of the specific areas of the kitchen and corresponding items on the plan where food will be handled. Explain the handling procedures for the following categories of food. Describe the process from receiving to service including: • How the food will arrive (frozen, fresh, packaged, etc.) • Where the food will be stored • Where (specific pieces of equipment with their corresponding equipment schedule numbers) and how the food will be handled (washed, cut, marinated, breaded, cooked, etc.) • When (time of day and frequency/day) food will be handled 1. READY-TO-EAT FOOD HANNDLING (edible without additional preparation necessary, e.g., salads, cold sandwiches, raw molluscan shellfish) Food will arrive fresh and cold, stored in walk in cooler if refrigerated and on racks if unrefrigerated. 2. PRODUCE HANDLING a. Will produce be washed or rinsed prior to use? Yes 0 No ❑ b. Is there an approved location used for washing or rinsing produce? Yes ❑✓ No ❑ c. Will it be used for other operations? Yes ❑Z No 0 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: There is a dual prep sink to the right of the cooking facilities that will be used for produce. All produce will be washed after sinks are washed and sanitized. The sinks will be washed and sanitized again before and after each use. All prep will take place before opening or after service(4 am or 2 pm) 3. POULTRY HANDLING a. Will poultry be washed or rinsed prior to use? Yes E No 0 b. Is there an approved location used for washing or rinsing poultry? Yes 0 No ❑ c. Will it be used for other operations? Yes E No 0 Please indicate location of poultry washing equipment and describe the procedures. Include time of day and frequency for washing or rinsing the poultry at this location: There is a dual prep sink to the right of the cooking facilities that will be used for poultry. All poultry will be washed after sinks are washed and sanitized. The sinks will be washed and sanitized again before and after each use. All prep will take place before opening or after service(4 am or 2 pm) 4. MEAT HANDLING a. Will pork and red meats be washed or rinsed prior to use? Yes ❑✓ No 0 b. Is there an approved location used for washing or rinsing pork and red meats? Yes ❑✓ No 0 c. Will it be used for other operations? Yes 0 No 0 Please indicate location of meat washing equipment and describe the procedures. Include time of day and frequency for washing or rinsing the meat at this location: There is a dual prep sink to the right of the cooking facilities that will be used for meats. All meats will be washed after sinks are washed and sanitized. The sinks will be washed and sanitized again before and after each use. All prep will take place before openinq or after service(4 am or 2 pm) 5. SEAFOOD HANDLING a. Will seafood be washed or rinsed prior to use? Yes 0 No 0 b. Is there an approved location used for washing or rinsing seafood? Yes 0 No 0 c. Will it be used for other operations? Yes ❑ No 0 Please indicate location of sealbod washing equipment and describe the procedures. Include time of day and frequency for washing or rinsing the seafood at this location: There is a dual prep sink to the right of the cooking facilities that will be used for seafood. All seafood will be washed after sinks are washed and sanitized. The sinks will be washed and sanitized again before and after each use. All prep will take place before opening or after service(4 am or 2 pm) DRY STORAGE Provide information on the frequency of deliveries and the expected gross volume that is to be delivered each time: 9 times a week and 30-40 pieces Square feet of dry storage shelf space: 780 ft Where will dry goods be stored? Behind the mock wall there is a 20 foot 3 shelf storage rack. FINISH SCHEDULE Indicate floor, wall and ceiling finishes (e.g., quarry tile, stainless steel, vinyl coated acoustic tile) Area Floor Base Walls Ceiling Kitchen 3/23 3/24 3/24 Bar Food Storage 3/23 3/24 3/25 Dry Storage 3/23 3/23 3/17 3/20 Toilet Rooms 3/23 3/24 3/24 Dressing Rooms Garbage & Refuse Storage Service Sink 3/1 3/1 3/1 3/1 (mop/trash can wash) Other Other WATER SUPPLY - SEWAGE Is water supply: Municipal ✓ Well [H Is sewer: Municipal ✓ Septic 2. Will ice: be made on premises [H or purchased 3. Water heater: • Tank type: a. Manufacturer and model: Rheem RUUD Commercial ES50-12-G b. Storage capacity: 50 gallons • Electric water heater: 12 kilowatts (kW) • Gas water heater: BTU's c. Water heater recovery rate (gallons per hour at 80°F 90 °F temperature rise): 61 GPH (See Water Heater Calculator on the Plan Review Unit website to calculate recovery rate needed) • Tankless: a. Manufacturer and model: b. Quantity of tankless water heaters: 4. Check the appropriate box indicating equipment drains: Indirect Waste Direct Waste Plumbing Fixtures Floor sink Hub Drain Floor Drain Warewashing Sink f • I I I I I Prep Sinks 1-1 I�I Ri 1-1I Handwashing Sinks l' t Warewashine Machine I _ I I I ❑ Ice Machine I�I ' ✓I Garbage Disposal ri 1 7 1 Dipper Well Refrigeration [H I ' I Steam Table [H ri Other Other WAREWASHING EQUIPMENT a. Manual Warewashing (must be 3-compartment sink) I. Size of sink compartments (inches): Length: 24 Width: 18 Depth: 14 2. What type of sanitizer will be used? Chlorine Iodine: pi Quaternary Ammonium ✓ I-lot Water Other (specify): b. Mechanical Warewashing 1. Will a warewashing machine be used? Yes No I Warewashing machine manufacturer and model: 2. Type of sanitization: Hot water (180°F) n Chemical c. General I. Describe how cooking equipment, cutting boards, slicers, counter tops and other food contact surfaces that cannot be submerged in sinks or put through a dishwasher will be cleaned and sanitized: All will be scrubbed with a cleaner/degreaser, then washed with a multi quat sanitizer. 2. Describe location and type (drainboards, wall-mounted or overhead shelves, stationary or portable racks) of air drying space: There is a 2 foot drain board as well as a 16 square foot portable drying rack. Square feet of air drying space: 42 ftp HANDWASHING Indicate number and location of handwashing sinks: There are 2, 1 in the rear of the kitchen and 1 next to the prep sink. EMPLOYEE ACCOMMODATIONS Indicate location for storing employees' personal items: Employee Personal Items will be kept in their vehicles or under the counter storage shelf at front counter. REFUSE AND RECYCLABLES 1. Will refuse be stored inside? Yes No ✓ If yes, where 2. Provision for refuse disposal: Dumpster ✓ Compactor n 3. Provision for cleaning dumpster/compactor: On-site Off-site ✓ If off-site cleaning, provide name of cleaning contractor: City of Hickory 4. Describe location for storage of recyclables: (cooking grease, cardboard, glass, etc.): Dumpter in the rear of building near trash dumpster SERVICE SINK 1. Location and size of service (mop) sink/can wash: Outside on left of building, 3'x3' 2. Is a separate mop storage area provided? Yes ✓ No If yes, describe type and location: Mops will be kept above the mop sink INSECT AND RODENT CONTROL How is protection provided on all outside doors? Self-closing door / Fly Fan n Screen Door 2. How is protection provided on windows? Self-closing Fly Fan Screening n LINEN 1. Indicate location of clean and dirty linen storage: To the left of the dirty side of warewashing sink. POISONOUS OR TONIC MATERIALS 1. Indicate location of poisonous and/or toxic materials (chemicals, sanitizers, etc.) storage: All chemicals will be stored in under the counter storage at front counter Catawba County Environmental Health P.O. Box 389, 100-A South West Blvd., Newton, NC 28658 Phone(828) 465-8270. Fax (828) 465-8276 www.catawbacountync.gov/environmentalhealth Heated Holding/ Proofing EQUIPMENT Cabinets with Clear Door VANTCO Designed to keep all your freshly cooked food items hot until they're ready to serve, these heated holding/proofing • cabinet help ensure your restaurant, diner, or bakery is always prepared for high volume meal periods. • Heat mode with 9 adjustable settings • Lexan clear door with magnets and tight-fitting gasket • Integrated easy-to-read LED display on removable bottom control drawer • (4) 5" casters for excellent mobility • UL and NSF listed 11.1 J Eli 1 cid — A 1.11. 11.) (*) 4 ebb %ow ito 1 EQUIPMEN7 HPI1836 - Full Size Insulated -n C VA1VTCO Heated Holding/Proofing Cabinet CB with Clear Door N CD Description D . Designed to keep all your freshly cooked food items hot until they're ready to serve,this full size insulated heated holding/ proofing cabinet helps ensure your restaurant,diner,or bakery ro is always prepared for high volume meal periods.Boasting nine adjustable settings and a heat mode that can reach 185 0— degrees degrees Fahrenheit,this cabinet is perfect for storing a wide !l I variety of ready-to-serve dishes.Or,operators can use the unit's = integrated proofing mode for operation at a lower temperature Q (up to u5 degrees Fahrenheit)in order to proof bread before 0.) it's ready to bake.Humidity is provided by moisture in the water r+ tray of the bottom of the unit,and adjustable humidity settings (D from 30%to 100%allow for a completely customized 0— proofing proofing experience. I Thanks to an insulated design that locks in your holding Q temperature.this unit boasts up to 35%energy savings versus non-insulated units. 0" A total of 36 pan slides accept full size 18"x 26"sheet pans. (To while a Lexan clear door provides oustanding impact and heat-resistance as well as allowing for easy monitoring of the ;- .' & contents inside.For valuable temperature protection,the V door is paired with both magnets and a tight-fitting gasket to ensure the warm air inside does not escape.An easy-to-read 0..(2.11 thermometer for effortless temperature monitoring and a pair of dials is located on the unit's bottom control drawer that can also be removed for quick cleaning.Thanks to four 5"poly casters,this cabinet can be filled and moved from your prep OlON location to the serving area with incredible ease.Other features include integrated corner bumpers that protect nearby walls and ^1 equipment during transport. ].IJ Requires a 120V electrical connection and comes with a cord and NEMA 5-15P plug.UL and NSF Listed. 1- r i Mali Technical Data �+ Dimensions 21"W x 30 3/4"D x 68'H Watts 1,440W 0 Amps 12 Amps CD il 0) Hertz 60 USTF1 i —N Voltage/Power 120V 18 x 26 Pan Capacity 36 Pans 0 Cabinet Size Full Height Features Q 0 Control Type Dial • Full size insulated design with(36)18"x 26"sheet ' s Controlled Humidity Yes pan capacity -- Insulated Yes • Heat mode with 9 adjustable settings o Interior Configuration Lip Load Slides • Proof mode adjusts humidity between 30%and 100% up to 115 degrees Fahrenheit Temperature 185 Degrees Fahrenheit Lexan clear door with magnets and tight fitting gasket __ Shipping Weight 178.5 lbs. • Integrated easy-to-read LED display on removable bottom control drawer • (4)5"casters for excellent mobility "'"r""7 • 120V, 1440W;Includes cord with NEMA 5-15P plug IANTCO www.AvantcoEquipment.com • UL and NSF Listed Plan View II 68" A . CU` � ll3[)30 3/ 21" { NEMA 5-S5P i��7�Ti rl�r+ir�u+rr.i YI1LV[C.Q www.AvantcoEquipment.com EQUIPMEN1W50 _ Electric Countertop m VANTCO Food Warmer CD r-} • O • CD --- _ �, O 73 o 1414,44__ • .. .. . ._. a '"'s'N N , ___ 1 4 .tAATTC 51.) 4\ , . _ ..... __ . f ;7. , 4w : off t � CD H Description The Avantco food warmer is constructed of heavy stainless steel for excellent durability.The steel"element support" stabilizes heating elements and reflects heat toward food,providing even heat distribution.This reliable warmer maintains food temperatures in excess of 140 degrees Fahrenheit.This unit is also equipped with a 60"grounded power cord,which terminates with a standard three pronged male plug. Backed by a six months replacement warranty from Avantco. Technical Data Exterior Dimensions 22.5"x 14,5"x 9" Interior Dimensions 20"x 12"x 6.25" . 444//4 Temperature Range 140"F Interior Liner Material 20 Gauge 18/8 Stainless Steel Cord Length 60" ; r Voltage 120V watts 1200W Hz 60 rr f "Quiru,.v., 6 groi Revised YANTCO www.AvantcoEgwpment.com 6/2016 Plan View 6.25" 440111111110- ,4 .v 0 22.5" 14.5" Yt11YlC� www.AvantcoEquwpment.com SL Series Manual EQUIPMENT Gravity Feed Slicers VANTCO Avantco's SL series of gravity feed slicers • Compact Design come in four sizes to meet the needs of • High Quality Aluminum Construction your operation. Built-in sharpeners and high quality design and construction ensure high • Each unit has it's own built in sharpener. performance for years to come. • 9 10", 12" & 12"HD models available. • ETL and ETL Sanitation Listed ail iiiii. 4 Shari) 40 • + 4 • . A iii . ....„ , , ........„---------------------7-.,...., - • 4. , , 7.2_ ,.. . iii ..i. \ , , _,.., ..,,,_ .i4 ii ...p. s.:,_____ iblik ik. c. ., _ _ _ . T EQUIPMENT SL512 - Manual Gravity F--1 YANl cO Feed Slicer N.) CD a) • d CI -r ... 1 + . r t< TAi ....4 , CO • i a)/\ N.,*tix QJ -• C j j16- 41'*–'-- —n CD Features Description C • Compact design • Ideal for sub shops,small restaurants and delis This Avantco SL512 12'manual gravity feed slicer Cn • High quality aluminum construction built in sharp- features a compact design that's ideal for small operations where space is at a premium!It's great for _• ener slicing vegetables and processed meat up to several 0 • Large receiving tray hours a day,making it great for small delis,coffee • Built-in sharpener shops,sub shops,and small restaurants.It's easy CD to use,with a cut thickness that's adjustable from • 1/16"to 1/2". This Avantco 12"slicer Is constructed of top quality aluminum for durability and ease of cleaning,and Technical Data features a built-in sharpening assembly.The meat carriage is also removable for easy cleanup.It also has a fixed ring guard for safety.The slicer's blade is Cut Capacity(in) 11"x 8' belt-driven by a 1/2 hp motor. Max Cut Thickness(in) 1/2" Blade Diameter 12" 1/2 hp slicers like the Avantco SL512 are appropriate for medium-volume applications of up to Blade Rotation Speed 300 rpm several hours of slicing per day.While it can handle Operating Noise Level 60.67 dB(A) continuous use,it is not suitable for slicing raw or Voltage 110 frozen meat.The manufacturer also recommends slicing cheese for no more than 30 minutes a day. Power(HP) 1/2 This 12"manual gravity feed slicer requires a 110V Dimensions(in)v x 0 x H 19"x 25"x 17" electrical connection. Box Dimensions(in)W x 0 x H 30"x 26"x 23" COCANEQUIruevr TCO www.AvantcoEquipment.com Cus Intertek Intertek Plan View AMIIIIII0r - ,,, ..:k WW1 ) _ ZO "11\‘111111010°. roe-I o :'4, o _J _ i ♦ J Pc. Mt 1 IT [ L .. SL309(18") 1 SL309(16') SL310(21") SL310(17") SL312(22") SL312(20") ' YFHI SILT IMI I f jr ii _+ 1 1 \ 1111/ • 'ik .444,\, t� i L\ . \ 8 illi • cL ° 1, --)ii * SL512 I n 15' • . _ 25 _ 19' IFMA WS/ 11W Recommended Companion Product N1O B LE LubriQuik food grade silicone spray lubricant is ideal for use on virtually any equipment or machinery that makes • •■okrig n' I I V contact with food,such as slicers,conveyor systems,bot `UD�� 4 %/■M tling and canning machinery,bakery equipment,and dairy Silicone Lubricant equipment. Y2l.0 www_AvantcoEquipment.com PG Charbroilers COOKING PERFORMANCE GROUP The CPG Gas Char-Broiler produces a great-tasting product with attractive char-broiler markings. Reversible top grates are removable to allow for optimal grilling and easy cleanup. With flat or sloped grilling position options,you can cook multiple items to the desired level of doneness at the same time. Offering flexibility for your kitchens needs,the CPG charbroiler is available in radiant or lava rock configurations for cooking meats to perfection. - Product Features - Radiant: /// • Stainless steel construction and finish • Heavy duty cast iron top grates provide attractive char-broiler markings. Grate sections are reversible and remove easily for cleaning.The angled side helps channel oil toward the drip tray. • Top grates can be used in flat or sloped position • Independent,manually controlled cooking zones • 40,000 BTU stainless steel"U"shape burners • Each burner has a continuous pilot for instant ignition • Removable cast iron radiants prevent clogging of burners and provide even broiling • Removable full width waste tray - - - • No tools are needed to remove grates,radiant covers and stainless steel burners for cleaning • Heavy duty adjustable feet • 3I4"rear gas connection r • Available in 15',24",36"and 48"wide models - — - - • Shipped with L.P.orifice kit for field conversion r • - Product Features - Lava Rock: • • Stainless steel construction and finish — • Heavy duty cast iron top grates provide attractive char-broiler markings. lir Grate sections are reversible and remove easily for cleaning.The angled CBL36/CBR36 side helps channel oil toward the drip tray. • Top grates can be used in flat or sloped position • Independent,manually controlled cooking zones • 40,000 BTU stainless steel"U"shape burners • Each burner has a continuous pilot for instant ignition • Lava Rocks distribute heat evenly • Cast iron lower grates support lava rocks and promote proper air flow • Removable full width waste tray • No tools are needed to remove grates and stainless steel burners for cleaning • Heavy duty adjustable feet • 3/4"rear gas connection • Available in 15",24",36"and 48"wide models • Shipped with L.P.orifice kit for field conversion - Certifications: Options & Accessories: w„w„� • Regency stainless steel stands c US • Casters(front two are locking) In ertek ( TL) 1'82799 ^;;r'•: • Quick disconnect and flexible gas hose PG Cooking Performance Group www.cookingperformancegroup.com Pt OKI"G " P.O"M+ GROUP aOuv , PG Charbroilers COOKING PERFORMANCE '`' GROUP /// PRODUCT SPECIFICATIONS MODEL WIDTH DEPTH HEIGHT #OF BTU/PER TOTAL Pressure IN.(MM) IN.(MM) IN.(MM) BURNERS NAT/LP BTU/Hr In.w.c CBL15/CBR15 15(381) 26.8(680) 16.3(415) 1 40,000 40,000 6/10 CBL24/CBR24 24(610) 26.8(680) 16.3(415) 2 40,000 80,000 6/10 CBL36/CBR36 36(915) 26.8(680) 16.3(415) 3 40,000 120,000 6/10 CBL48/CBR48 48(1220) 26.8(680) 16.3(415) 4 40,000 160,000 6/10 Note: regulator-75mm/3.25 inch depth. Dimensions above do not include regulator. r., , 1. .....• ..�. 26.8"D � I i X11! • •� 0.00 p • • 26.8"D ' 16.3"H lir i I. ' t 1 ,.1. .... ,... .. ' . . 15",24",36",48"W Weight: /// CBL15/CBR15: 110 lbs. CBL24/CBR24: 174 lbs. CBL36/CBR36: 243 lbs. CBL48/CBR48: 320 lbs. Freight Class: 85 0 --.•Nb PG Cooking Performance Group I www.cookingperformancegroup.com •(IIFO■MANCE GMOun G Griddles COOKING Manual or Thermostatic Control PERFORMANCE GROUP Product Features - Manual Control: • Stainless steel construction and finish ill • 3/4"thick polished steel cooking surface • Independent,manually controlled cooking zones -441-11t • 30 ,000 BTU stainless steel"U"shape burners • • • Each burner has a continuous pilot for instant ignition • Full 20"depth plate provides greater cooking surface G36 • Removable full width waste tray Manual Control • Heavy duty adjustable feet • 3/4"rear gas connection Heavy-Duty Manual Control Griddle • Available in 15",24",36",and 48" models The CPG manual control griddles are designed for • Shipped with L.P.orifice kit for field conversion the most demanding food service applications. The 3/4"thick, highly polished griddle plate is ideal Product Features - Thermostatic Control: — for a wide variety of cooking requirements and the 20"depth provides maximum cooking surface for • Stainless steel construction and finish peak cooking times.The 30,000 BTU/hr. "U"type • 3/4"thick polished steel cooking surface burners are strategically located to provide even • Energy saving T-stat is adjustable from 200 degrees to 575 heating on the entire griddle surface.The high BTU degrees F output,total cooking surface and griddle quality • Thermostat maintains selected griddle temperature during assures the best value on the market. peak cooking periods • Independent,manually controlled cooking zones Heavy-Duty Thermostat Control Griddle • 30,000 BTU stainless steel"U"shape burners • Each burner has a continuous pilot for instant ignition CPG's heavy duty griddles with thermostat controls are • Full 20"depth plate provides greater cooking surface designed to maintain your selected temperatures during • Removable full width waste tray peak cooking periods.The 30,000 BTU/hr."U" type burners • Heavy duty adjustable feet are located to provide even heating on the entire griddle • 3/4"rear gas connection surface.The high BTU output, total cooking surface and griddle quality assures the best value on the market. • Available in 15 24",36",and 48"models The 3/4"thick highly polished griddle plate is ideal for a • Shipped with LP.orifice kit for field conversion wide variety of cooking requirements and the 20"depth provides maximum cooking surface. — Certifications: Options & Accessories: JJJ ,..7.7-...z..,---.17..rr oil) • Regency stainless steel stands C US +ten • Casters(front two are locking) oIn k + certe ,,�� 7182799 • Quick disconnect and flexible gas hose PG Cooking Performance Group www.cookingperformancegroup.com COON IRG Pl RF ORYA•/- GROUP APPG Griddles COOKING Manual or Thermostatic Control PERFORMANCE GROUP /// PRODUCT SPECIFICATIONS MODEL WIDTH DEPTH HEIGHT #OF BTU/PER TOTAL Pressure IN. (MM) IN. (MM) IN. (MM) BURNERS NAT/LP BTU/Hr I n.w.c G15 15(381) 26.8(680) 16.3(415) 1 30,000 30,000 6/10 G 1ST G24 24(610) 26.8(680) 16.3(415) 2 30,000 60,000 6/10 G24T G36 36(915) 26.8(680) 16.3(415) 3 30,000 90,000 6/10 G36T G48 48(1220) 26.8(680) 16.3(415) 4 30,000 120,000 6/10 G48T Note:regulator-75mm/3.25 inch depth. Dimensions above do not include regulator. 15",24",36",48"W—il 20"-------•I Griddle Plate 26.8"D 16.3"H 1 • eil No -'l 1t +----26.8"D—4I Weight: M GM15/GM15T: 137 lbs. GM24/GM24T: 205 lbs. GM36/GM36T: 285 lbs. GM48/GM48T: 373 lbs. Freight Class: 85 PG Cooking Performance Group I www.cookingperformancegroup.com COOT!I"G •CMf O.N4NCC GhOVP N .._ . : ri . „ ,, , • ,. „ • . , „ , . . 4 . ,\ ' . ., • 'I f • • 411111111ht: ✓' N 111111504111 , iipsii 4' ,, . • . 14 t"sm' *. • CHEF CHRIS PANDEL, ' THE BRISTOL KS M 8990 KITCH ENAI D® COMMERCIAL 8-QUART BOWL LIFT STAND MIXER POWER THROUGH YOUR DAY. COMMERCIAL-GRADE • NSF-certified,high-efficiency 1.3HP motor' - _ ACCESSORIES COME STANDARD. • Powerful enough to handle 8+ pounds of 1 dough;quiet enough to sit on your counter ' , • • PowerCore' technology delivers relA ( "' consistent power while reducing heat Ir.." buildup for long-lasting performance I . • Speed control protection Stainless Steel Stainless Steel p P Spiral Dough Hook Flat Beater • Commercial bowl-lift design • Robust metal control knobs °�'. • All-metal gears and housings i .' ' / Stainless Steel 8-Qt Brushed Stainless Steel Elliptical 11-Wire Whip Bowl with"J-Style Handle 0 0010$ KSMB990DP •Motor haueoo.dor ow Mae•mrnan was me.,.red usng a dnamanatn.a machne N6aatones ruwnely Kite h e n A i d use to measwe rhe rnedrwr.4 power d w motors O 1 3-horsepower MP;motor rN« rctke cote cts the hoe0%ner g d the e re..natr end not c.e mi.e's horse"'"output so the mum bowl COMMERCIAL KSM8990 KITCH ENAI D' COMMERCIAL 8-QUART BOWL LIFT STAND M IXER POWER. VERSATILITY. FEATURES PERFORMANCE. MSRP' 8-Qt Commercial,$859.99 • NSF CERTIFIED FOR COMMERCIAL USE. Watts 1.3HP 5001aiciency • OUR MOST POWERFUL,QUIETEST AVAILABLE 1.3HP MOTOR DC Motor* 12014 60 Hz Converted high-efficiency DC motor*is designed to run longer to 15,000x per Second and delivers optimum torque with less heat buildup. NSF COMMERCIAL Easily handles recipes requiring longer mixing,kneading CERTIFIED Yes and whipping times.The all-metal,precise gear design CAPACITY 8-Qt/7.6L produces a smooth,quiet sound. KNOB KYLE Heavy-Duty Metal • LARGE CAPACITY easily mixes recipes with up to 16 cups ATTACHMENT HUB Fits All KitchenAid Attachments of flour,13 dozen cookies or kneads dough for 81/4 loaves -of bread in a single bowl. High-Performance Control CONTROL PANEL ASF-Advanced Sensory Feedback • POWERCORP TECHNOLOGY feedback control (15,1300x per second) communicates in micro seconds to the motor to ensure optimal power is delivered to the bowl. BOWL Brushed Stainless Steel with Commercial"J'Style Handle • SPEED CONTROL PROTECTION reduces the risk of accidentally turning on the mixer when wiping it clean. BEATER Dishwasher Safe-Stainless Steel DOUGH HOOK Dishwasher Safe-Stainless Steel Spiral AVAILABLE COLORS WHIP Dishwasher Safe-Stainless Steel 11-Wire Elliptical MODEL COLOR UPC Manufana.m's Suggested Read Prime is provided IN reler.nce purposes only Dealer atone determines advertised,selling and promotional antes KSM8990DP Dark Pewter • 883049 33288 8 KSM8990ER Empire Red go 883049 33286 4 SPECIFICATIONS AND DIMENSIONS KSM89900B Onyx Black i 883049 33287 1 Dimensions in inches(centimeters) Weight in pounds(kilograms KSM8990WH White 883049 33285 7 PRODUCT MASTER KSMC895 PRODUCT CARTON PACK ACCESSORIES Height 16.5(41.9) 19.4(49.3) 19.4(50.8) Width 13.3(33.8) 13.3(33.8) 13.3(33.8) MODEL ITEM UPC Depth 14.6(37.1) 17.3(45.9) 17.3(45.9) KSMC8QBOWL 8-Qt Bowl 883049 28824 6 Cord Length 48.0(121.9) — — KSMC7QBOWL 7-Qt Bowl 883049 25462 3 Net Weight 25.0(11.3) — — KSMC5QBOWL 5-Qt Bowl 883049 28825 3 Shipping Weight — 30.0(13.6) 30.0(13.6) KSMC7QDH SS Dough Hook 883049 25445 6 Master Pack — _ 1 Unit Quantity KSMC7QEW 55 Elliptical Whisk 883049 25444 9 8 Master Packs per Layer x 4 Layers per Skid=32 Units per Skid KSMC7QFB SS Flat Beater 883049 24418 1 specirK.tran5su6tgmt `''an9tMith°"`wa°re 2-YEAR REPLACEMENT LIMITED COMMERCIAL WARRANTY 2.. Visit kitchenaidcomrnercial.com for complete warranty details. K it c h e n A i d 'Motot horupenarior as mmr r ators as nyaund usng a crynamor ,net.r,n,nacl.ne latpnpes'ovunelr use to memo*the medwwal power or motor.Oar 1 3 he s pr over OHP/motor'Ven,ca reflects M.earsepo..c. ratny el th.rr xn a.d and nag vx miners horsepower aap a to the moo,howl 4.:t.02014 KadonAd Ad nghta reserved 0140172 The desgn of the stand mono a a tradensek re the US and elsewhere -- G. t 3- IA WARING COMMERCIAL FOOD PROCESSORS =3 4-Quart COMMERCIAL' Food Processors 1 WFP16S/WFP16SCD WFP 16S/ 44,10 Features WFP 16SCD - - • 4-quart sealed batch bowl111 i 5- for processing soups, sauces, dressings and more with ease 0�1�'� Ai cf` • 2 HP' commercial motor • Heavy-duty die-cast housing 14 ,' ��. ` 44 Accessories Included: ST-0 -IP- Sealed S-Blade —Adjustable Slicing Disc — Reversible Shredding DiscPPi9 — Sealed Whipping Disc — � • ETL, ETL Sanitation • 120V, NEMA 5-15 P �`, ' ' , 4�' 'tet • Industry Best- _ - - 5 Year Motor, 2 Year Parts and Labor Warranty WFP16S • WFP16SCD includes allli of the above features and benefits as well as: - 4-quart batch bowl and continuous-feed operation - Dicing assembly / included - _ --- t.,- r _Ni • cETL versions available - ..— / ', #i` t' 7 'Peak input -..'"� ' ' T O.. �T� :,,,-.,_,. . Intertek Intertek ) 411:1 IS- ' , Np .' • a e' 4 'fr @WaringProductsl WFP16SCD ' •s $1L-0 WFP16S — 4-Quart Batch Bowl Food Processor •w • �; .WFP16SCD — 4-Quart Combination Continuous- 01-ve _ Feed/Batch Bowl Food Processor. . . Large and J,f Small Pushers Sealed Batch Bowl Lid ` t- Clear-View - 4-Quart Batch Bowl _�. r 44..t _`�— I Continuous-Feed 111 ___________ -` * Chute for Large-Volume Processing Heavy-Duty Metal Drive Shaft (not shown) Easy-to-Read ON,OFF t:\ -'11,1 / -------------„, and PULSE Push Buttons — , Jam. JN e-ULSE r * tic - , 1 Heavy-Duty J Die-Cast Base = - ,k - _ii di L irt y' f • 1 Standard Accessories Many optional discs available (\---------)l - . / i Illillit • " AP i Dicing Assembly(38" x 343") Sealed and Locked S-Blade Sealed Whipping Disc •Rapidly dices large volumes •Locks into place and seals •Quickly whips creams to cut down on prep time liquids in the bowl and butters and labor costs •CHOPS up to 400 lbs.of meat •WHIPS up to 80 qts. • DICES up to , per hour of cream(into whipped - 920 lbs. of ,�� • PROCESSES up to cream) per hour 1 tomatoes �J 3 qts.of soup •WHIPS up to 30 qts. • per hour per hour of cream(into , (WFP18SCD only) _ butter)per hour . . _ ,i SAFETY ' " FEATURES VNI4kwA S-Blade locks into place " • • for an easier, safer pourIMOD >r Adjustable Slicing Disc Reversible Shredding Disc Safety Interlock feature •Provides 16 different thicknessprevents the unit from •Fine shred on one side, options in 1 disc coarse shred on the running unless other side •SLICES up to 1000 lbs. properly assembled of cucumbers • SHREDS up to . per hour 875 lbs.of carrots Thermal protection per hour prevents overheating -orf A A I 1:11/1 r 19' IE" 1 , * :-....;Ami.e--- j / 14' r / ti fl4• 4411111° IMMO 10111.10 1 .4.___.9 6 -15"—ip. WFP I tis WFP 16SCD Laud WFP16S — 4-Quart Batch Bowl Food Processor COMMERCIAL WFP16SCD — 4-Quart Combination Continuous- Ordering Information Feed/Batch Bowl Food Processor Catalog A Description Std. Pkg. Ship Wt.(lbs.) Cubic Feet UPC Code WFP16S 4Ut. Sealed Batch Bowl Food Processor 1 29.95 3.063 040072022487 WFP16SCND 4-Ut.Sealed Batch Bowl Food Processor 1 29.95 3.063 040072020124 WFP16SCD Combination 4-Ut.Botch Bowl/Continuous-Feed Food Processc, 1 36.90 4.117 040072025457 WFPI6SCDC Combination 4-Qt.Botch Bowl/Continuous-Feed Food Processor 1 36.90 4,117 040072023262 S•ecifications Item Electrical Listings Dimensions Warranty (H"x W"x D") WFP16S 120 VAC,60 Hz ETI,ETL Sanitation 19'x 9'x 14' limited Five Year Motor/Two Year Parts and labor WFP16SCND 120 VAC,60 Hz cETL,Ell.Sanitation 19'x 9'x 14' Limited Five Year Motor/Two Year Parts and labor WFP I6SCD 120 VAC,60 Hz ETI,ETL Sanitation 18' x 15'x I4' limited Five Year Motor/Two Year Parts and labor WFP16SCDC 120 VAC,60 Hz cETI,ETI Sanitation 18'x 15'x I4' Limited Five Year Motor/Two Year Parts and labor Accessories Catalog std. Ship Wt. Cubic # Description Standard with/Optional Pk (lbs.) Feet UPC Code 9• WFPI6S1 Sealed S-Blade WFP16S,WFPI6SCND,WFPI6SCD, WFP16SCDC 50 42.50 3.349 040072023965 WFPI652 Sealed 4Ouart Batch Bowl WFP16S,WFPI6SCND,WFPI6SCD,WFP16SCDC 12 24.00 4.525 040072023972 WFP16S3 Sealed Bowl Cover WFP16S WFPI6SCD 12 7.80 3.363 040072023958 WFP16S3K Sealed Bowl Cover WFP16SCND,WFP16SCDC 12 7.80 3.363 040072030888 WFP16S4 Continuous-Feed Chute WFP16SCD,WFP16SCDC 12 24.00 6.144 040072023941 WFP16S5 Continuous-Feed Chute Cover WFP16SCD 12 18.00 4.237 040072023934 WFP16S5K Continuous-Feed Chute Cover WFP165CDC 12 18.00 4.237 040072030895 WFP16S6 Large Pusher WFP16S,WFPI6SCD 60 28.32 5.560 040072023989 WFP16S6K Large Pusher WFP16SCND,WFP16SCDC 60 28.32 5.560 040072030871 WFP16S7 Small Pusher WFP16S,WFPI6SCND,WFPI6SCD,WFP16SCDC 60 15.48 1.996 040072023996 WFPI6S8 Slinger for Continuous-Feed Chute WFP16SCD,WFP16SCDC 30 12.90 0.086 040072024009 WFP16S9 Disc Stem WFP16S,WFP16SCND,WFPI6SCD,WFP16SCDC 50 5.50 0.387 040072024016 WFP16510 Adjustable Slicing Disc WFP16S,WFPI6SCND,WFPI6SCD,WFPI6SCDC 20 16.00 2.173 040072024061 WFP16S11 Sealed Whipping Disc WFP16S,WFPI6SCND,WFPI6SCD,WFP16SCDC 24 24.00 3.361 040072024078 WFP16512 Reversible Shredding Disc WFP16S,WFPI6SCND,WFPI6SCD,WFP16SCDC 40 42.00 1.847 040072024085 WFP16513 Dicing Assembly WFP16SCD,WFP16SCDC 12 39.00 2.405 040072024023 WFPI6S14 Julienne Disc Optional 40 22.80 1.847 040072024030 WFPI6S15 French Fry Disc Optional 40 22.80 1.847 040072024047 WFP 16S 16 Grating Disc Optional 12 6.84 2.405 040072024054 WFP16S I 7 4-Quart Stainless Steel Bowl Optional 1 6.875 0.489 040072025075 ©2013 Waring Commercial Waring Commercial* 314 Ella T.Grosso Ave. •Torrington,CT 06790 0 , . 0 Tel. (800 492-7464• Fax(8601 496-9008 •www.waringcommercialproducts.com �., • ,� _ fl 13WC137338 PG-30920 %'@Waring Products © bo ..:1z.•a Faceok 0 B3225, B330P, B530P/S, B842S, B9485 - Storage Bins lli: ,.Modular Storage Bins r5cotsman Features • New sleek, contemporary styling. A perfect match to Prodigy Plus" cube ice machines and other Scotsman ice machines. • Convenient,built-in scoop holder. • Easily removable baffle,no tools required for cleaning. • Lightweight. • Unique recessed drain fitting for maximum installation flexibility. • Corrosion resistant • Sonng loaded door with hidden hinges for easy opening and closing(except for 8230P) • Available in metallic finish or durable rotocast plastic- • Ice scoop included. CO W N N Ul ImpL. co W W C Certification N B5305 show with optional KLPBS legs C � Q W n U1 W USA O 1 ill RE_VIT °0 3 COIA 0:1 N FStorage Capacity 4^ i co 83225 8330P 8530P/5 88425 89485 w CO Application Application Application Application Application Capacity Capacity Capacity Capacity Capacity iiii f 370/168 344/156 536/244 778/353 893/406 lb/kg lb/kg lb/kg lb/kg lb/kg \Applicaton capacity a based on 90%of total volume in cubic feet a 34 lbfft' Polyurethane Insulation 1.5 Bin Interior 411 Warrant ./..\.:L j. Foam insulation is forced between the wall •3 years parts and labor on all components The polyethylene bin interior a sanitary and • Warran valid in North, South & Central and liner under heat and pressure to Forma easy to clean. Resists scratches and scuffs America for commercial nstallat ons perfect wall to wall bond, preserving ice supply for long periods. from ce scoops. •Contact factory for warranty in other regions ♦ Residential Applications 1 year parts and labor tlak / , Scotsman• • 101 Corporate Woods Parkway,Vernon Hills,IL 60061 • • 1-800-SCOTSMAN• Fax:847-913-9844 o www.scotsman-ice.com • customer.relationsesscotsman-ice.com • B3225, B330P, B530P/S, B8425, 89485 - Storage Bins Modular Storage Bins -,- Installation Note:Allow 6'space at back for utility connections. t S BIN DRAIN Ce''----;'\.-.--.';_ T C B A ____1 L- P -1 I r� t ...,.._. D M cri N-11---MV F ii" G m L H N 1' / Dimensions m C tri. m Model N A B C D E F G H 1 K L M N P R 5 T O. 4183225 28.23 34 45.5 61.24 18 3.88 25 32.75 44 6 22 15.5 3.25 22.5 11 6 .75 NPT 113 B330P 28.15 34 45.5 47.24 18 3.33 25 32.42 31 6 30 23.5 3.08 30.5 15 6 .75 NPT M L B530P/5 28.15 34 45.5 61 24 18 3.09 25 31.93 44 6 30 23.5 2.83 30.5 15 6 .75 NPT mB842S 28.07 34 45.5 61.87 18 3.88 25 32.75 44 6 42 35.5 3.25 42.5 21 6 .75 NPT N B9485 28.05 34 45.5 61.24 18 3.88 25 32.75 44 6 48 41.5 3.25 48.5 24 6 .75 NPT O. 0 M .---, M 6 m IF Overall Dimensions /� I ll Accessories* N Vie'# Carton(W x D x H)• N Model Number Description MI m 31`83225 22"x 34"x ` KBC1 Kit,bit casters for 85305,B8425,139485 and 58380."Not 8330P 30"x34"x 31 for use with 83225 or 58480 when using extensions. B530P 30"x 34"x 44" KBC 1 P Kit,bin casters for B330P and B530P.'• 85305 30"x 34"x44" KLP7 Kit,legs,6",flanged feet,for B bins,HD dispensers,AFE, 88425 42"x34"x44' CU1/2/3 and NSE. Ss. B948S 48"x 34"x 44" KLP85 Kit,legs,6",stainless steel,for B bins,HD dispensers, AFE,CU12/3 and NSE. •Add 6'Height for bin legs. BGS10 Bagger,hooks on any bin. KBAG Kit,bags,1000,for 80510. KSEALER Kit,tape sealer,for BG510. ♦011111r KTAPE Kit,tape,180 ft.roll,for 80510. rrShipping Information KHOLDER Kit,scoop holder,stainless steel. e � ••3.5"Diameter,2 locking,races bin 4.5". Model S Carton(W x D x H) Weight(lb/kg) 83225 26"x 36"x 49" 140/64 8330P 33"x 36"x 35" 90/41 8530P 33"x 37"x 49" 110/50 85305 33"x 37"x 49" 150/68 88425 45"x 36"x 49" 190/86 S 89485 51"x 36"x 49" 209/95 l e 101 Corporate Woods Parkway,Vernon Hills,IL 60061 • 5' o tsm an e • 1-800-SCOTSMAN• Fax:847-913-9844 • www.scotsman-ice.corn • customer.relationsOscotsman-ice.com • 0 2018 Scotsman ice Systems SIS-55-13IN41G 02.18 Item No. Quantity BEVERAGE-AIR 3779 Champion Blvd.,Winston-Salem, NC 27105 BOTTOM MOUNTED MODEL: 1-888-845-9800 Fax#1-336-245-6453 RB23-1S http:l/www.Beverage-Air.com REACH-IN REFRIGERATORS RB27-1S Vista Series RB49-1S CUSTOMER'S CHOICE FOR A HOT KITCHEN Solid Doors RB72-1S Tested& Certified to Ambient Class of 100°F 3 Year Parts/Labor Warranty Additional 2 Year Compressor Warranty CABINET CONSTRUCTION • Exterior—Stainless steel front and door,robust gray painted exterior sides • Aluminum Interior • Insulation—foamed-in-place CFC and HCFC-free polyurethane insula- tion • One-piece grille allows easy removal/installation for preventative mainte- nance MECHANICAL CONTROL REFRIGERATION SYSTEM • Bottom mount balanced refrigeration system for better ergonomics. • Automatic condensate evaporation system for energy efficiency • Forced-air system ensures uniform distribution of airflow throughout the entire cabinet for even product temperatures; maintains product temper- atures between 36-38'F. • Self-contained refrigeration system uses environmentally friendly (CFC and HCFC-free)R134A refrigerant. DOORS • Solid door configuration • Anti-microbial door handles and door locks are standard. (solid doors only) • Spring-loaded hinges standard Positive seal self-closing door(s)with 120'stay open feature. • Plug-in magnetic door gaskets of one piece construction,removable without tools for ease of cleaning. SHELVING • Three(3)heavy duty epoxy coated wire shelves per section standard. Four(4)shelf clips included per shelf(field installed). RB23-1 S • Shelves are adjustable in I/2"increments. MODEL FEATURES • LED interior lighting • 6"heavy-duty casters included.two with brakes standard 3"casters o- 6"legs optional. • Pre-wired plug for 115/60/1 phase. • Epoxy coated evaporator prevents corrosion. ��''% s _�=E Available From: Cel US rcwn .`�, rvr "� 'Note Not all markings may apply to all model variations. Model Specified Store# Location Quantity - BEVERAGE-AIR PLAN VIEWS I..-271N"--...1 F— 30' Vista Series Mount Refrigerators Models: RB23-1 S, RB27-1 S RB49-1 S, RB72-1 S 0 MODEL R1323-1S RB27-1S R1349-19 RB72.1$ EXTERNAL DIMENSIONAL DATA Length Overall(inches) 27 1/4' 30' 52' 75° Length Overall(mm) 692 762 1321 1905 78- O 78" ' Depth Overall(inches) •includes handle 33 3/4' 33 314" 33 3/4' 33 3/4' Depth Overall(mm)•includes handle 857 857 857 857 Height Overall—(inches)!(mm) 78'1 1981 78"I 1981 78'1 1981 78"/1981 Add 6"for legs or casters Number of doors 1 1 2 3 • t 1 1 1 Depth with Door Open 90' 60' 60- 60' 60' t 1 1 1 t 1 1 INTERNAL DIMENSIONAL DATA 1 1 1 I r NET Capacily(cubic h) 23 27 49 72 it r R1323.13 1 f G RB27-1$ II NET Capacity(Liters) 651 765 1388 2039 Y U Internal Length Overall(inches) 24' 27" 47 1625' 72" Internal Length Overall(mm) 610 686 1210 1829 _ �- Internal Depth Overall(inches) 28 12- 281/2" 2812' 28 112" It Internal Depth Overall(mm) 724 724 724 724 internal Height Overall—(Inches) 61 3/4' 61 3/4" 61 3/4' 61 314' internal Height Overall—(mm) 1569 1569 1569 1589 V CI Number of shelves 3 3 6 9 ELECTRICAL DATA FuII Load Amperes 115160/1 5.8 A 5 8 A 8 8 A 9.9 A 7t• 0 0 REFRIGERATION DATA Horsepower 1/3 1/3 1/3 1/2 WEIGHT DATA Gross Weight(Crated lbs) 373 373 531 715 Gross Weight(Crated kg) 169 169 241 324 i t ...i.ii 0 C Qui) ( 0 eas -,,t_i s A ....... i— R6491S 11 usw Note Not all markings may apply r 7S' 1 to all model variations. mo—3336C -T.- r . ...___ _._ _______. 281? 61 VC ■ INBDE IN= HEIGHT OEP1H II 78- 0 0 0 76" iI 11672-1SB72-1S I END BEVERAGE-AIR®CORPORATION 3779 Champion Blvd. •Winston-Salem, NC 27105 USA•(336)245-6400•Fax(336)245-6453•(888)845-9800•www.beverage-air.com Specifications are subject to change without prior notice. 07/16 Item No. _ Quantity (J. BEVERAGE-AIR 3779 Champion Blvd.,Winston-Salem, NC 27105 FOOD PREPARATION MODELS: 1-888-845-9800 Fax#1-336-245-6453 http:ffwww Beverage-Air.com SERIES PREP TABLES SPE27A SPE27 ELITE SERIES SPE27B Commercial Refrigeration Equipment STANDARD TOP General Specification SPE27 ELITE SERIES — STANDARD TOP All around prep table with enhanced refrigeration system and new and improved grille system for better airflow and less temperature gradient. Improved design provides better airflow management and uniform temperature distribution throughout the cabinet. Pans are cooled from the bottom, eliminating the necessity of air blanket. Airflow assures that product in open containers is kept below 41°F and above freezing. This translates into increased product shelf life, higher quality food. better food appearance. fresher product and a reduction of bacteria build-up to combat food-borne illnesses. CABINET CONSTRUCTION Exterior construction includes heavy-duty stainless steel finish on front, sides, top, door(s) and grille. Removable hoods and insulated lid assemblies are made of matching stainless steel. Cabinet back and bottom are constructed of galvanized steel. Interior liner is made of anodized aluminum for superior resistance to corrosion Doors are mounted to face of cabinet on cartridge style hinges per- ofte, milting them to self close under their own weight. Hinges also allow sommir doors to stay open 120° and permit easy door removal for service and cleaning if required. A plug in type vinyl magnetic gasket is attached to each door for positive seal. Door handle is made from extruded aluminum with a black anodized finish. It is contoured to permit easy opening of doors with fingers from both top and bottom of handle. Cabinet insulation is CFC free foamed-in-place polyurethane of two-inch minimum thickness. Six-inch casters. 2 with brakes. are standard Legs are available as an option. t�1 Cutting board supplied with cabinet is 10° wide constructed of high- density white polyethylene plastic. It is readily removable for clean- ing. Two epoxy-coated steel wire shelves are supplied as standard Pans furnished are 4"deep and made of polycarbonate plastic. SPE27 REFRIGERATION More robust refrigeration system provides added capacity and effi- ciency. Systems are designed using CFC free R134a refrigerant and capillary tube between condenser and evaporator. Recircu- lated. forced air from evaporator is moved under pans. which are recessed 2" from top of cabinet. Forced air over the condenser is drawn through grille under door as well as the back and bottom of ELECTRICAL CONNECTION cabinet. Automatic condensate evaporator is provided to eliminate Units pre-wired at factory and the need of floor drains incude 8' long ii i corld and plug ME ru S,SP ��\••. /- Available From: C (11) US . Y=om .'• Model Specified Store# Location Quantity •;_!�� • BEVERAGE-AIR Food Preparation Table — Standard Top PLAN VIEWS Models: SPE27A, SPE27B 29" MODEL SPE27A SPE27B WORKTOP EXTERNAL DIMENSIONAL DATA Length Overall(inches) 2T 27" -_ Length Overall(mm) 686 686 IT Depth Overall(inches) 31' 31" 1` Depth Overall(mm) 787 787 • IDE 2u 41 1 /16', DEPTH INSIDE HT Height Overall—(inches) 41 11/16° 41 11/16' OVERALL HT Height Overall—(mm) 1059 1059 Number of doors 1 1 Depth with Door Open 90• 55 1/8" 55 1/8' Clear Door Opening(inches) 22 112'x 21 112- 22 112'x 21 ea INTERNAL DIMENSIONAL DATA NET Capacity(cubic 8) 73 73 END VIEW NET Capacity(Liters) 207 207 Internal Length Overall(inches) 231/16' 231/16' 2/7 tr OVERALL WIDTH Internal Length Overall(mm) 586 566 ..I H Internal Depth Overall(inches) 19' 19' Internal Depth Overall(rim) 483 483 Internal1 HeightOverall—(uhUhes) 23' 23" �° DOOR OPENING Internal Height Overall--(mm) 584 584ar 221/2" x21112" HT Number of shelves 2 2 Ar— Number of pans 6 1/6 size& 8 1/6 size 23 1/16" 21/9 size 36 1/8"r • INSIDE DIM ELECTRICAL DATA C Full Load Amperes 115/60/1 4 4 DOOR 25 7/16" ENERGY CONSUMPTION(KWH) - - _x 24 7/16" HT REFRIGERATION DATA i 111MMMWIlf Horsepower 1/6 1/6 WEIGHT DATA Gross Weight(Crated Es) 202 202 FRONT VIEW Gross Weight(Crated kg1 1, 92 92 OcOus ® UL A _W3F • USA PAN } ' CONFIGURATION I 31" 55 /8" [i :.r.uiJ Iiiui1 OVERALL .! DEPTH 29 ill I '1141J1 I!XLu1 17•r 10"CUTTING BOARD } I._ 27 __,..I I. 27 _iI TOP VIEW -[. BEVERAGE-AIR®CORPORATION 3779 Champion Blvd.•Winston-Salem.NC 27105 USA•(336)245-6400•Fax(336)245-6453•(888)845-9800•www.beverage-air.com Specifications are subject to change without prior notice 06/10 FRIGIDAIRE Freezer Manual Defrost FFFU21M1QW 21 Cu. Ft. Upright Product Dimensions Height(Including Hinges) 73-1/4- Width 34" Depth(Including Door) 30-VT More Easy-To-Use Features Colour-Coordinated Handle Adjustable Temperature Control Select the correct temperature for your needs. Available in: wr, tw,` Signature Features Bright Lighting Lock with Pop-Out Key Our bright lighting makes it easy to see The freezer key automatically ejects after what's inside. locking the door so you won't leave it in the door. Power-On Indicator Light Defrost Water Drain Know at a glance that your freezer Use the drain to conveniently remove is working. water during defrosting. fiigidaire.ca FRIGIDAIRE Freezer FFFU21M1OW 21 Cu.Ft.Upright Features Door Handle Design Reach-Through Automatic Door Closer Yes Leveling Legs Yes Lock with Pop•Out Key Yes Defrost Manual Adjustable Temperature Control Mechanical Dial Front Digital Display Temp Display Mode 1-7 High-Temp Duration Readout High-Temp Alarm i► Door Ajar Alarm1111111111111 ------ Airflow Pons rntenor Lighting Incandescent Full-Width Adjustable Shelves Full-Width Frxed Shelves 4 Wire Removable Tnvet Mid-Level Baskets A Lower Storage Basket Basket Dividers Retractable Pizza Shelf Full-Width Door Bins Store-More"Tilt-Out Wire Door Bins Fixed Door Racks 6 Defrost Drain Yes Power-On Light Yes Certifications CSA Rating Household Specifications Total Capacity(Cu FL) 20.94 Shell Area(Sq.Ft.) 131 Annual Energy(kWH) 347 Annual Energy Cost(.12/kWH) $48 Power Supply Connection Location Lower Right Rear Voltage Rating 115V.60Hz Connected Load(kW rating);?115 Volts' .60 Amps.n:115 Volts 5 Minimum Circuit Required(Amps) 15 Shipping Weight(Approx.) 198 Lbs. An electncal supply with grounded three-prong receptacle is required The power supply circuit must be installed in accordance with current local codes 6 ordinances. NOTE.nor Prannif9 Pur➢ums Orly.Agan ewault local and elk4S ...fraud electric rode.Aller r0 Product Installed.,Guide for detailed instalrahon instructions an the web at Mgidarre.ca Product Dimensions A-Height(Including Hinges) 73-V4" B-Width 34- C-Depth(Inducting Door) 343-1/2- Depth wih Door Open 90' 62-1/8" Accessories information available on the web at frMgidainvea FRIGIDAIRE sxc>ncrwis CANADA•5855 Terry Fox Way•Mississauga OM LSV 3E4•1-800-265-8352•frigidair.ca wooed'to charge FFFU71M10 09/17 2017 Electrolux Nalco'Appt•ai-ces.NA Printed in Canada 427 RESTAURANT SERIES RANGES BAKERS SERIES: BP-36" - PRIDE - 1111ht-' /11110-1--r‘ 011111111 r Y ` �! — 5 Bakers Pride®36"ranges have all stainless steel construction and premium features including:40,000 t BTUH lift-off burners, one 30"wide 40,000 BTUH oven, 7"front landing edge, 10"back shelf,and 6"adjustable legs. We offer a wide variety of configurations to suit your needs;select a six-burner range or single 36" griddle, or combine burners with a 12"or 36"griddle or two hot J`r» tops.These ranges are also offered with either a large 36"charbroiler or a 24"charbroiler with a 12"griddle. FEATURES AT A GLANCE Available for use with natural gas or liquid propane. •40,000 BTUH burners •Stainless steel front,sides,landing You can choose the optional convection oven for even • Lift-off burner heads ledge,back guard,and shelf more control within the cooking chamber. Turn the • Natural or LP gas •One-year limited warranty motor off to use as a standard oven. •One 30"wide,40,000 BTUH oven 0;,1IJ' S & AC_:F:-_:R. :=s •Griddle,hot top,or charbroiler (on specific models) •Convection oven VANTAGE STOVETOP CONFIGURATION •1"(25 mm)thick griddle(on •Left hand griddle(standard right) specific models) tom, •Burner for every 12"(305 mm)of •Raised griddle iZ Ihui11/'is.alii fi' surface iytp �/i�tfti• Alii griddle •Additional oven racks It��U�P" tai •12"(305 mm)sq.cast iron I�.jj;�1 l�.{�.�I 1i�,1 ►� �t� •Casters-set of 4 `eP.---?i•°.. //tt1`�-.'li PTAJ section grates •Gas conversion kits . - •7"(178 mm)stainless steel landing ledge •Thermostatic griddle ' itVg11!fAP •6"(152 mm)adjustable legs •Stub back N`J44 ��l ;,,ltd/` i1 •Oven is porcelainized on bottom, r' .���, ,`�f sides,back,and door liner •Rack guides have four positions " for two standard wire racks �t r (Ribbed bottom is fifth position.) e..-WA •Grate design allows pots to slide ki I from section to section mot iy •Unique burner baffle design - •Removable oven door www.bakerspride.com p: 800.431.2745 R.1IFRS 1307 N.Watters Rd.Suite 180 Allen TX,75013 ::Standex PRIDE WRESTAURANT SERIES RANGES BAKERS SERIES: BP-3611 PRIDE EQUIPMENT DIMENSIONS 13.ar I. 3r+ ,I' ,- - 4 l�t]E�i�_____ u u a "1 0 0 75' _ lim LIMINIIIIMINIIMI3 c �~ �', �' ((338m) (440mm)7' 30. i'J•1 26-5' 0 •1141 mm) I/tl' t f'�i�;�1(763mm) r' 1S- (673 mm) i �,���J�`� �'I`,��J'(381 mm) �� vim' 1 _- J6' li (152 mm)LEG , , , ' � 36'TOP VIEW 1 48/' 29.62' 36'FRONT VIEW (376 mm)` (752 mm) SIDE VIEW MECHANICAL SPECIFICATIONS Model# BTU 4 12"sq. Griddle Oven Hot Charbrailer Overall Dim Carton Dim Cubic Cubic Ship Grates Width Width Top (W x H x 0)* (W x H x D) Feet Meter Wt. 36-BP-6B-S30 280,000 6 n/a 30" n/a n/a 36'x 56.75'x 3T 600 (762) (914 x 1441 x 940) (272kg) 36-BP-4B-G12-S30 220,000 4 12" 30' n/a n/a 36"x 56.75"x 37' 600 (305) (762) (914 x 1441 x 940) (272kg) 36-BP-28-G24-S30 160,000 2 24" 30" n/a n/a 36"x 56.75'x 37' 600 (610) (762) (914 x 1441 x 940) (272kg) 36-BP-2B-2HT-S30 280,000 2 n/a 30' Two n/a 36"x 56.75 x 37' 600 (762) 12" (914 x 1441 x 940) (272kg) 36-BP-OB-G36-S30 100,000 n/a 36" 30" n/a n/a 36'x 56.75'x 37" 600 (914) (762) (914 x 1441 x 940) (272kg) 36-BP-OB- 130,000 n/a 12" 30' n/a 1-24" 36"x 56.75"x 37" 600 BROLR24-G 12-530 (305) (762) (610) (914 x 1441 x 940) (272kg) 36-BP-0B- 280,000 n/a n/a 30' n/a 1-36' 36'x 56.75'x 37' 600 BROLR36-S30 (762) (914) (914 x 1441 x 940) (272kg) *Height includes 6'legs.Depth includes 4'gas regulator OVEN INTERIOR DIMENSIONS REQUIRED CLEARANCES GAS CONNECTIONS 26.5"x 15"x 26.5' Combustible Manifold pressure is 5.0'W.C.or natural gas o 10.0"for propane gas. Manifold size is 3/4'NPT. (673 x 381 x 673) Left 10"(254 mm) 3/4'pressure regulator supplied with equipment to be installed at time of Right 10"(254 mm) connection. Must specify type of gas end elevation if over 2000 ft when ordering. ,moi � Back 4'(102 mm) \►t.' Freight Class:110 Bakers Pride reserves the right to modify specifications or discontinue Bakers Pnde Oven Company.LLC s a vrhory owned \�t•, FOB.Allen,75013 s without mcurnng obligation Dimensions nomnal. subss ary of Standex International Carporetion 4557 www.bakerspride.com I p:800.431.2745 BAKERS 1307 N.Watters Rd.Suite 180 Allen TX,75013 ;I Sin ndex PRIDE Project n [ BLODGETTJCO Item No. CO n Quantity MODEL CTB/CTBR Standard depth baking compartment-accepts 13-x 18"standard half-size bak- ing pans in front-to-back-position.CTBR model follows same specifications as CTB,only with door opening on the right side and controls on left side. All data is shown per oven section, unless otherwise indicated. Refer to operator manual speaficabon chart for tisred model names t EXTERIOR CONSTRUCTION • Full angle-iron frame y 't •� • Stainless steel front,top, sides and back • ■ Dual pane thermal glass window encased in stainless steel door frame a' ° • Single chrome plated door handle _ a • Titt-down modular front control panel • Solid mineral fiber insulation at top,back.sides and bottom -- -' - INTERIOR CONSTRUCTION ■ Double-sided porcelainized baking compartment liner(14 gauge) - - • Five chrome-plated racks. nine rack positions with a minimum of 1-518' I - F (41mm)spacing OPERATION • Two tubular heaters(5kW) OPTIONS AND ACCESSORIES • Solid state thermostat with temperature control range of 200°F(93°C) to 500°F (260°C) (AT ADDITIONAL CHARGE) • Two speed Ian motor • Legs/casters: ■ 114 horsepower blower motor with automatic thermal overload protection ❑4'(102mm) legs(not for use with stands) • One control area cooling fan U 6"(152mm)casters • Stands: STANDARD FEATURES 0 5-314'(146mm)stainless steel stand ■ Solid state manual with separate dials to control thermostat and time" ❑ 7"(178mm)stainless steel stand ■ Two year oven parts and one year labor warranty' ❑ 16"(406mm)stainless steel stand ■ Five year limited oven door warranty` ❑ 19"(438mm)stainless steel stand with shelf ❑24"(610mm)stainless steel stand with shelf ' For all international markets, contact your local distributor. ❑33"(838mm)stainless steel stand with shelf " For control panels other than standard consult your local international ❑ Solid state digital with cook and hold,and Pulse distributor for CE approvals. Plus®with digital display ❑ Vent riser.stainless steel ❑ Cord set with receptacle rimul NSF ❑ 7.5 Kw elements 4i."41:z ❑ (ill E Extra oven racks co us • Oven Liner: Stainless steel Intertek OPTIONS AND ACCESSORIES (AT NO CHARGE) • Door Design:Solid stainless steel :.I Right hand hinged door BLODGETT OVEN COMPANY www.blodgett.com 44 Lakeside Avenue, Burlington,VT 05401 •Phone: (802)658-6600•Fax:(802)864-0183 BLODGETT MODEL CTB/CTBR APPROVAUSTAMP 69-1/8'(1756mm)— - - TOP VIEW 61.7/8'(1571mm)—' 1 112'125mm) t - 50-3/16'(1275mm)— - 11 48.718'(1241mm) ,Q_® T--- 42-15/16'(1091 mm)—'7.------------1 44-1/16'(1119mm)— L 47-1116' (1195mm) 25-1/8' --r �- (638mm) 3-1/4' 36-13116'(935mm)— - ($3rmt) 29-15116'(760mm) _-- ---_,Q-® TJ 25-1/8'(638mm)- 28-118' 23-13f16'(605mm) J � (7t4mm) I a 20' 1 1' 19'(483mm)— 22' f L/ ` (559mm) (gym) 1 Optionatitand Optinnattand 14I—30-114'(768mm) 0 0'(0mm)— — — 0"(0mm)— — — CTBICTBR SINGLE CTBICTBR DOUBLE SHORT FORM SPECIFICATIONS Provide Blodgett half-size convection oven model CTB/CTBR(single.double)compartment Each compartment shall have(porcelainized/stainless)steel liner and shall accept five 13- x 18',standard half-size bake pans.Doors shall be(dual pane thermal glass/indowlsolid stainless steel door)with single chrome plated door handle Stainless steel front,top,sides and legs.Unit shall be electrically heated with two or three tabular heaters dependent on wattage(5 or 7.5 kW)selection.Air in baking chamber distributed by blower wheel powered by two-speed, 114 horsepower motor with thermal overload protection.Each chamber shall be fitted with five chrome plated removable racks,and have nine rade positions.Control panel• shall be recessed with Cook/Cool Down mode selector,solid state(manual/digital)infinite thermostat(200'-500-F),and 60-minute timer.Provide options and accessories as indicated. DIMENSIONS: POWER SUPPLY: Floor space 30-114'(768mm)W x 25-118"(638mm)0 V.A.C. Hz Phase K.W.H. Amperes(L1-11-L3) Product clearance 0"from combustible and non-combustible construction. STANDARD Interior 15-114'(387mm)W x 20"(508mm)H x 21"(533mm)D 208 60 1 5.6 2710127 MAXIMUM INPUT: 208 60 3 5.6 24112/15 220-240 60 1 5.6 2410124 CTB/CTBR single 5.6KW(8,0 KW increase option available) 220-240 60 3 5.6 21111114 CTBICTBR double 11.2KW(16 KW increase option available) INCREASED OUTPUT MINIMUM ENTRY CLEARANCE: 208 so 1 8 3510135 Uncrated 25-1/16"(636mm) 208 60 3 8 22120/21 Crated 30-1/4"(775mm) 220 240 60 1 8 3210132 220-240 60 3 8 20(18119 SHIPPING INFORMATION: Approx.Weight: V.A.C. Hz Phase K.W.H. Amperes(L1-L2-L3-N) Single 295 lbs.(134 kg) EXPORT Double 595 lbs.(270 kg) 240/415 50 3 WYE 5.6 11/0/9/3 Crate size: 240(415 50 3 WYE 8 13/11/1112 36"(914mm)L x 32"(813mm)W x 35'(889mm)H 2301400 50 3 WYE 5.6 1110110/1 2301400 50 3 WYE 8 13111/1112 NOTE: The company reserves the right to make substitutions of components 1(4 H.P., 2 speed motor. 1140 and 1725 RPM(60Hz.) without prior notice 1/4 H.P.,2 speed motor, 1425 and 950(50Hz.) BLODGETT OVEN COMPANY www.blodgett.com 44 Lakeside Avenue. Burlington,VT 05401 •Phone: (802)658-0600•Fax-(802)864-0183 Printed in U.S.A. NOTE:FOR COMMERCIAL USE ONLY P/N 35020 Rev 0(1W13) BACATAWBA COUNTY c-- .,, 100A SOUTHWEST BLVD L lall . NEWTON. NORTH CAROLINA 28658 INVOICE/RECEIPT ���'d►e PHONE: 828.465.8399 K4 tp� Wednesday,April 18, 2018 $[>.'Z SM owntcatnwbacount�•ne.gov Invoice Number: 04-18-351914 Invoice Date: 04/18/2018 EH PR-01-2018-28219 CASE TYPE: Environmental Health flan Review WORK CLASS: Other FLI SITE ADDRESS: 1050 OLD LENOIR RD NW, HICKORY NC 28601 Applicant HICKORY SANDWICH SHOP,929 4TH ST DR NW 4, HICKORY NC 28601 11:8285695371 ** NO I'EOPLESOFT ACCOUNT ASSIGNED'" PAYOR: Hickory Sandwich Shop Winn's Express(Almeida.Jack) FEES EHPR-01-21)18-28219 FEE AMT DUE AMT Food and Lodging Review Fee 04/18/2018 5175.00 $0.00 FEES: $175.00 $0.00 TOTAL FEES: $175.00 $0.00 PAYMENTS INVOICE NUMBER FEE NAME FEE AMOUNT TRANSACTION NUMBER: TRC-3431665-18-04-2018 PAYMENT DATE: 04/18/2018 PAYMENT TYPE: Credit Card 202758093 04-18-351914 Food and Lodging Review Fee 5175.00 TOTAL PAYMENTS: S175.00 imroicerecei1t 01/18/2018 I6d4 Page I of I