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Miscellaneous - 208 SUTTON STREET 4/30/2018 (3)
I North Andover Health Department (ommunity Development Division August 7, 2013 Jianis John Bido 1 Belleau Woods Georgetown, MA [MFILECo-PY Re: New food establishment review; Niki's Famous Roast Beef Pizza and More, 208 Sutton Street, North Andover, MA 01845 Dear Mr. Bido, The Health Department received your completed Plan Review application submitted on July 29, 2014, for the new establishment "Niki's Famous Roast Beef' located at 208 Sutton Street, North Andover. Unfortunately, the application cannot be approved at this time. The following items below were noted deficient, missing or incomplete from your application. Please revise as needed and resubmit to the Health Department. After submitting items requested, and ensuring that all Health Code concerns are addressed, an approval letter will be generated and the building permit can be signed. It is important that the Health Department ensure compliance to the food code and provide safe food to the public. If you have any questions, please contact the Health Office. If you disagree with any items listed you can put your request in writing. Thank you for your cooperation in this important matter of public health. We would be happy to speak with you in regards to any portion of this review. SincereI , 1.""'S san Sa er, S/RS Public Health Director Cc: Gerald Brown, Inspector of Buildings 208 Sutton Street Property owner North Andover Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 Items of Deficiency noted Corrective Action Page 6 #1 foods in advance answer "none". Consider your baked item; Fill in answers appropriately manicotti, chicken and broccoli etc. These are not cooked to order #2 N. Andover requests a Servsafe trained person be on staff during Train additional staff as operation. Most places have at least 2 persons on staff trained needed Page 8 #8 unclear answer; explain how chicken salad, tuna etc. will be Complete answers as needed made safely; minimizing time in the danger zone. #9 describe how "cleaning the area" will prevent cross contamination #10 you have hamburgers on the menu; are they only well done only or cooked to order? Page 7 - #4 No Written illness Policy provided as required Please submit written policy Page 7 - 97 and #47 The location of the Prep Sink does not protect the Move prep sink out of ware food. The prep sink should not be in the ware wash area. Separation of wash area. sink use is a key component to limiting opportunities for cross contamination. Page 17 #49 question unanswered. No Spec sheet of the three bay sink. Shown that it has only one side board. Generally 2 side boards are needed for "wash, rinse, sanitizing", with dirty dishes on one side and drying dishes on the alternate side. Basin size is based on need of items to be washed. Must have two drain boards or an alternate plan. Page 10 &11 incomplete —Information on wall surfaces vague or incomplete; details can be shown on the plan as well. 1) Where is FRP (fiberglass reinforced panels) wall covering being placed vs. stainless. Highlight floor plan walls where FRP is to be installed. 2) Washable surfaces are from floor to what height? 3) All coving must be curved and in all high wash areas including bathroom. 4) Ceiling has no description on type of ceiling tiles (washable?) where? 5) Page 11 most boxes incomplete. Please change to 2 drain boards or identify flow of cleaning (left to right or right to left) Change fixture detail where drying will take place. Completely fill out all boxes that relate to this project, note "not applicable" in each box with no answer needed and submit. Add detail to the floor plan where needed. Show elevation detail if needed to clarify wall surfaces. Page 9 #1 States no hot holding. Are you keeping meatballs hot? Are your Answer question; change as gyros traditional kept hot or frozen product? needed Page 3 MSDS Sheets — No Material Safety Data Sheets for cleaning; Identify all cleansers that you Soaps, Floor Cleaner, Degreaser etc. Note they should be kept in a binder will be utilizing. Submit on the premise; accessible in an emergency. (note page 16) MSDS sheets for all chemicals on site. North Andover Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 r Pg 15 says there is a grease trap inside. No Grease trap shown on plan. No Please submit and locate on Equipment specification sheet. Must be labeled as shown on page 15 #1 plan Page 5 #4 Storage of paper goods, non -refrigerated foods etc.; no shelving Please complete and submit showed at all; no spec sheets for shelving; toxics are noted as being stored spec. sheets. Note: wooden in this room. Show shelving. Chemicals must be away from the food shelving not acceptable and. items. all must be > 6 inches above floor etc. Page 15 # 31 Location for employee belongings? No such area shown. Please consider employee Employees will have coats at minimum; must have suitable locker or area needs and complete answer Page 11 #8 you answered "no" to pest control. How do you plan to ensure answer pest control without a professional company contracted? Page 12 #16 The grease receptacle should be in the enclosed area that Comply with dumpster houses the trash dumpster. Note also that no diagram is shown on the regulations; must be in an dumpster application as to the location. enclosed area provided on non -porous surface. Show on application Page 7 cooking what type of temperature measuring device Fill in answer; generally metal stem thermometers 0 to 220 degrees? Page 7 #5 incomplete; only chlorine, quaternary ammonia or iodine is Please complete answer acceptable answer. Must know concentration of chemical being used Page 14 #23 unanswered. Not shown on plan? Provide proof of capacity. Page 13 complete form. No initials found. Page 3 #6 the plan shows that the cooking area does not have a hand sink within ten feet. One hand sink must be within each of the areas of a kitchen; ware wash, prep and service. A sink must be easily accessible and within 10 feet of the areas. There is not a hand sink within 10 feet of the prep and cooking area or the front unpackaged dessert display is likely the pay area. There should be a sink available to access between service and payment. Complete form; add initials Please revise plan as needed so that there is a hand sink accessible within 10 feet of cooking, washing and preparation and service areas. Possibly back to back w/ the service area hand sink North Andover Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 r' Plan shows pizza oven not against a wall rather in middle of the Consider alternate location walk way. This unit needs to be vented and employees need to be for the pizza oven protected from the heat Plan shows slop sink in the prep area, next to prep table. Food must Consider alternate location be protected. The mops must be hung over the slop sink. for the slop sink. Page 16 #40 No hood shown; Exhaust Hood design should be approved Add hood details to page 1.6 by the Fire Dept. before you apply for the permit to build and location on the floor plan Specification sheets submitted; specific units noted do not match Review each unit to be sure the plan. Please be sure the item number matches what size fits. For the proper size is being example item 3 is 67 inches long; yet #3 on the plan shows room purchased. for only a 4 foot unit. Item 4 is 46 inches long and the plan shows room for a 2 foot unit. North Andover Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 North Andover Health Department Community Development Division October 15, 2014 Ranis John Bido 1 Belleau Woods Georgetown, MA 01833 Re: New food establishment review; Niki's Famous Roast Beef Pizza and More, 208 Sutton Street, North Andover, MA 01845 The Health Department has received your revised application and your plan changes based on our written and verbal communications. This plan and application has been approved. Looking forward towards pre -opening; prior to receiving your permit to operate you will, at minimum, have two Health Department inspections; a construction inspection and a final food inspection. When all equipment and structural elements are in place, a construction inspection should be requested. Please call, a few days ahead to avoid delays. At that time a complete punch list will be provided. Once completed, please call the Health Department again for re -inspection. The Building permit will be signed off by the Health Inspector when the list is satisfied. Once all other departments are satisfied with the construction, the building department will then grant you occupancy approval. As it is difficult to anticipate details at the time of this letter of approval, the next steps toward opening will be based on the specifics that exist at that time. The Health Inspector will instruct you on the next step in the process and you will discuss together when you may begin bringing in food and when food preparation may begin. Just prior to issuing the Food Establishment Permit to Operate, the inspector expects to view food properly stored; on shelves, in refrigerators, in storage closets etc. Each establishment opening is unique, so feel free to contact the Health Department at any point in the process. Below are some common pitfalls that can cause delay in opening if not complied with: All lighting over food prep, service and wash areas must be non- breakable. This includes hanging lights or pendants over the bar area. No unprotected glass can be over food areas. Also, any ceiling tiles over food or food prep areas must be washable and all high wash floor areas should have a curved base coving along the walls. Bathroom walls must be non -porous surface behind all fixtures and splash areas; at least 4 feet high and curved base coving along the walls. "The establishment annual fee is $185.00. Note that a final food inspection will not be scheduled until the application is received and all permit fees are paid. They may be paid at any point in the process. ** Some of the items needed to receive the permit to operate are: 1) The establishment will be clean of all construction materials; floors and surfaces all cleaned. All contractors shall be complete. North Andover Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 2) The hand sink(s) and bathroom(s) will have immediate access to wall mounted paper towel and soap dispensers and they must be stocked. 3) The ladies room will have a covered trash can for feminine item disposal 4) Signage: Bathroom(s) must have "employee must wash hands before returning to work" signage; hand sinks must have signage "hand wash only"; 3 -bay labeled "wash, rinse, sanitize"; prep sink "food prep only" 5) Sanitizer bucket should be made up and test strips available. 6) Label grease trap per plumbing code If you have one or more interior: grease traps please note the plumbing code 248 CMR 10.09 (m): 1. A laminated sign shall be stenciled on or in the immediate area of the grease trap or interceptor in letters one -inch high. The sign shall state the following in exact language: IMPORTANT This grease trap/interceptor shall be inspected and thoroughly cleaned on a regular and fiequent basis. Failure to do so could result in damage to the piping system, and the municipal or private drainage system(s). 7) Signage for allergens and disclaimers placed as required by law 8) Directions on mixing the sanitizer should be available. 9) Gloves must be on site. Please note that the state does not recommend the use of latex gloves due to some person's sensitivity to latex that may cause them illness. 10) At minimum, employees should be trained on the sick policy and sanitation basics. Thank you for your cooperation in this matter. If you have concerns about any of the above conditions; please contact the office. We look forward to working with you in the effort to provide safe food to our citizens. Cc: Gerald Brown, Inspector of Buildings 208 Sutton Street Property owner Phil Kritikos, Architect Items of Deficiency noted Corrective Action The Menu submitted will be altered to show that no items are prepared Submit final menu not more than 12 hours in advance as proposed. printed yet Plan changes discussed; Change plan as needed OK 1) Prep sink will be in prep area OK 2) slop sink proposed to be in ware wash area near 3 bay; remember mops must be hung over slop/utility sink for air drying 3) size of 3 bay to be determined; must have areas for dirty and clean North Andover Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 utensils. Put drain boards on both sides if possible. OK 4) show drying rack over 3 bay if there is one; submit spec on the shelf OK 5) curved base coving must be in all high wash areas; kitchen, bathrooms, OK preparation and service areas 6) hand sink locations must be within 10 feet of all employee stations; chef, dishwasher, front service and food preparation. Show additional OK hand sinks or move sinks where needed. Right now there is no sink in the cooking area for the chef. 7) show exhaust hood on the plan OK 8) walk-in cooler; note on the plan that this is a new unit installed and the old is to be removed in the same place. This goes for any equipment that is being replaced similarly so we all know what is new. OK 9) as you change equipment; be sure that all specifications are submitted. i.e. grease trap or walk-in. OK 1.0) Existing counters in front are proposed to be removed and replaced. OK Please show what the counters materials are, including shelving. All must be non -porous. 11) show where employee personal items are to be held. OK 12) show all shelving and submit spec sheets. OK Outside dumpster details must be finalized. Draw a diagram of where it OK. will be and be sure it is on a solid surface and enclosed with a fence. Page 3 MSDS Sheets — No Material Safety Data Sheets for cleaning; Identify all cleaners; floor Soaps, Floor Cleaner, Degreaser etc. Note they should be kept in a binder degreasers etc. OK on the premise; accessible in an emergency. (note page 16) Page 11 #8 you answered "no" to pest control. How do you plan to ensure Need to leave a pest company pest control without a professional company contracted? identified for service OK Specification sheets submitted; specific units noted do not match Review each unit to be sure the plan. Please be sure the item number matches what size fits. For the proper size is being example item 3 is 67 inches long; yet #3 on the plan shows room purchased. OK for only a 4 foot unit. Item 4 is 46 inches long and the plan shows room for a 2 foot unit. North Andover Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 ro 0 0 m i. E L N fn W Violations Related to Foodborne Illness Interventions and Risk Factors (Red Items 1-22) (Cone) 14 15 16 17 18 20 PROTECTION FROM CHEMICALS TIAIE/TEMPERATURE CONTROLS Food or Color Additives 3-202.12 Additives* 3-302.14 Protection front Unapproved Additives* 3-401.1 I(B)(1)(2) Poisonous or Toxic Substances 7-101.11 ldcjiti6,ing Information - Original Containers* 7-102.11 Common Name- Working Containers* 7-201.11 Separation - Storage* 7-202.11 Restriction - Presence acrd Use* 7-202.12 Conditions of Use* 7-203.11 Toxic Containers - Prohibitions* 7-204.11 Sanitizers, Criteria --Chemicals* 7-204.12 Chemicals for Washing Produce, Criteria* 7-204.14 Drying Agents, Criteria* 7-205.11 Incidental Food Contact, Lubricants* 7-206.11 Restricted Use Pesticides, Criteria* 7-206.12 Rodent Bait Stations* 7-206.13 Tracking Powders, Pest Control and Monitoring* TIAIE/TEMPERATURE CONTROLS 21 REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS IISP 3-801.11(A) Proper Cooking Temperatures for PHFs 3-401.11A(1)(2) Eggs- 155°17 15 Sec. Eggs- I nmediate Service 145*F15sec* 3-401.11(A)(2) Comminuted Fish, Meats & Game Animals - 155°F 15 sec. * 3-401.1 I(B)(1)(2) Pork and Beef Roast - 130°F 121 min* 3-401.11(A)(2) Ratites, Injected Meats -155°F 15 sec. 3-401.11(A)(3) Poultry, Wild Game, Stuffed PRFs, Stuffing Containing Fish, Meat, Poultry or Ratites -165°F 15 see. * 3-401.11(C)(3) Whole -muscle, Intact Beef Steaks 145°F 3-401.12 Raw Animal Foods Cooked in a Microwave 165*F * 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec. FC -5 Reheating for Hot Holding 3-403.11(A)&(D) PHFs 165°F 15 sec. 3-403.1 l(B) Microwave- 165° F 2 Minute Standing Time* 3-403.11(C) Commercially Processed RTE Food - l40°F* 3-403.1 l(E) Remaining Unsliced Portions of Beef Roasts* 29. Proper Cooling of PllFs 3-501.14(A) Cooling Cooked PI•IFs from 140°F to 70°F Within 2 Hours and From 70°F to 41°F/45*F Within 4 Hours. * 3-501.14(B) Cooling PHFs Made From Ambient Temperature Ingredients to 41*F/451F Within 4 Hours* 3-501.14(C) P111's Received at Temperatures According to Law Cooled to 410F/4511F Within 4 Hours. * 3-501.15 Cooling Methods for PHFs PHF Hot and Cold Holding 3-501.16(B) 590.004(F) Cold PHFs Maintained at or below 410/450 F* 3-501.16(A) Hot PHFs Maintained at or above 140°F. 3-501.16(A) Roasts Held at or above 130°F. Time as a Public Health Control 3-501.19 Tinre as a Public Health Control* 590.004(11) ___d Variance Requirement 21 REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS IISP 3-801.11(A) Unpasteurized Pre-packaged Juices and Beverages with Warning Labels* 3-801.11(B) Use of Pasteurized Eggs* 3-801.11(D) Raw or Partially Cooked Animal Food and Raw Seed Sprouts Not Served. * 3-801.1(C Unopened Food Package Not Re -served, CONSUMER ADVISORY 22 3-603.11 Consumer Advisory Posted for Consumption of S90.000 23. Animal Foods That are Raw, Undercooked or FC- 2 .003 Not Otherwise Processed to Eliminate Food and Food Protection FC -3 Pathogens.* '0"'1" 11'1001 25. 3-302.13 Pasteurized Eggs Substitute for Raw Shell Eggs* JYLGrAL 1(1.' Ullt@;A'll;r\ 1 J 590.009(A) -(D) Violations of Section 590.009(A) -(D) in catering, mobile food, temporary and residential kitchen operations should be debited under the appropriate sections above if related to foodborne illness interventions and risk factors. Other 590.009 violations relating to good retail practices should be debited under #29 - Special Requirements. VIOLATIONS RELATED TO GOOD RETAIL PRACTICE'S (Blue Items 23-30) Critical and non-critical violations, which do not relate to the foodborne illness interventions and risk factors listed above, can be found in the following sections of the Food Code and 105 01/1? 590.000, Item Good Retail Practices PC S90.000 23. Mann enrent and Personnel FC- 2 .003 24. Food and Food Protection FC -3 .004 25. Equipment and Utensils FC -4 .005 26. Water, Plumbing and Waste FC -5 .006 27. Pir sical Facility FC -6 .007 28. Poisonous or'foxic Materials FC - 7 1 .008 29. Special Requirements 009 30. Other " Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. z 0 lu uj04 A Sawyer, Susan From: Sawyer, Susan Sent: Monday, April 06,2015 9:47 AM To: bidojohn@gmail.com Cc: Grant, Michele; Blackburn, Lisa Subject: N i ki's Attachments: 201503041627.pdf Hello John, I just wanted to check in on the progress of the construction at your establishment. Do you have an idea of when you will be ready for your construction inspection with the Health Dept.? Have you paid for your establishment permit yet? Please review the approval letter and if you have any questions regarding the procedure with the Health Department, please contact us. Thank you, Susan -----Original Message ----- From: Sawyer, Susan Sent: Wednesday, March 04, 2015 4:26 PM To: 'bidojohn@gmail.com' Cc: Grant, Michele Subject: Niki's Hello John, I just wanted to resend the approval letter in case you had lost it. I am glad we stopped in earlier this week, before any more vertical 90 degree coving was installed. It was great to see how far you have gotten in construction. Please call us if you have any questions. Thank you, Susan -----Original Message ----- From: noreply@townofnorthandover.com [mailto:noreply@townofnorthandover.com] Sent: Wednesday, March 04, 2015 4:28 PM To: Sawyer, Susan Subject: Message from "ComDev-Health-Ricoh" This E-mail was sent from "ComDev-Health-Ricoh" (Aficio MP C3002). Scan Date: 03.04.2015 16:27:55 (-0500) Queries to: noreply@townofnorthandover.com 1 Sawyer, Susan From: Sawyer, Susan Sent: Wednesday, March 04, 2015 4:26 PM To: 'bidojohn@gmail.com' Cc: Grant, Michele Subject: Niki's Attachments: 201503041627.pdf Hello John, I just wanted to resend the approval letter in case you had lost it. I am glad we stopped in earlier this week, before any more vertical 90 degree coving was installed. It was great to see how far you have gotten in construction. Please call us if you have any questions. Thank you, Susan -----Original Message ----- From: noreply@townofnorthandover.com (mailto:noreply@townofnorthandover.com] Sent: Wednesday, March 04, 2015 4:28 PM To: Sawyer, Susan Subject: Message from "ComDev-Health-Ricoh" This E-mail was sent from "ComDev-Health-Ricoh" (Aficio MP C3002). Scan Date: 03.04.2015 16:27:55 (-0500) Queries to: noreply@townofnorthandover.com 1 Food Establishment Plan Review Guide RECEIVED JUL 29 2014 TOWN OF NORTH ANDOVER HEALTH DEPARTMENT FOOD ESTABLISHMENT PLAN REVIEW APPLICATION IS TO BE COMPLETED BY THE OPERATOR AND SUBMITTED TO THE REGULATORY AUTHORITY — at least 60 days in advance before commencement of any food establishment planned openings. TOWN OF NORTH ANDOVER, MA Regulatory Authority 1600 Osgood Street, Suite 2035, North Andover, MA 01845 Date: 7/23/2014 NEW - New construction, not yet built REMODEL - partial or major renovation of existing establishment CONVERSION — existing establishment that you are purchasing Name of Establishment: NIKI' S FAMOUS ROAST BEEF PIZZA AND MORE Corporate Name: N & M BIDO, INC. Category: Restaurant X , Institution , Daycare , Retail Market , Other. Establishment Address: 208 SUTTON STREET, NORTH ANDOVER 01875 Phone: (at location if available) E-mail Contacts: 978-685-1977 Name of Owner: JIANIS JOHN BIDO, PRESIDENT Mailing Address: 208 SUTTON ST NORTH ANDOVER MA Telephone: 781-888-7483 Applicant's Name (if different than owner): Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 1 of 19 T, r Title (owner, manager, architect, etc.): Mailing Address: Telephone: !Date Received: BOH office use only ate Review completed BOH office use only: Approved / Denied ., ate Revised application Received: BOH office use only pate Review completed: BOH office use only: _ Approved / Denied Technical Assistance with the PermittinE Process The Town Planning Department offers the option of attending a Technical Review Committee (TRC) meeting to all applicants. As the applicant, I acknowledge that I have received an explanation and understand that the purpose of the TRC meeting is it to assist me in the various town processes needed to open my establishment. If declined I understand that I have forfeited this opportunity to learn more about the North Andover permitting process. I wish to attend or decline (circle one) participation in the TRC process. bate of TRC (BOH only) General Information Hours of Operation: Sun 10:30AM-9PM Thurs 10:30AM-9PM Mon 10:30AM-9PMtri 10:30AM-9PM Tues 10:30AM-9PM Sat 10:30AM-9PM Wed 10:30AM-9PM ➢ Number of Seats for customers: 13 ➢ Number of Staff: 4 (Maximum per shift) ➢ Total Square Feet of Facility: 1400 ➢ Number of Floors on which operations are conducted 1 ➢ Maximum Daily Meals to be Served: ➢ Breakfast (approximate number) ➢ Lunch X ➢ Dinner X Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 2 of 19 Type of Service: (check all that apply) Please enclose the following documents: Sit Down Meals X TI Take Out X Caterer Mobile Vendor Other Proposed Menu (including seasonal, off-site and banquet menus) Manufacturer Specification sheets for each piece of equipment shown on the plan Site plan showing location of business in building; location of building on site including alleys, streets; and location of any outside equipment (dumpsters, well, septic system - if applicable) Plan drawn to scale of food establishment showing location of equipment, plumbing, electrical services and mechanical ventilation Equipment schedule CONTENTS AND FORMAT OF PLANS AND SPECIFICATIONS 1. Provide plans that are a minimum of 11 x 14 inches in size including the layout of the floor plan accurately drawn to a minimum scale of 1/4 inch = l foot. This is to allow for ease in reading plans. 2. Include: proposed menu, seating capacity, and projected daily meal volume for food service operations. 3. Show the location of each piece of equipment. Each must be clearly labeled on the plan with its common name. Each unit must be sequentially numbered and the numbers must correspond to the equipment specification sheets and an equipment schedule. All self-service hot and cold holding units must have sneeze guards. 5. Label and locate separate food preparation sinks when the menu dictates to preclude contamination and cross -contamination of raw and ready -to -eat foods. 6. Clearly designate adequate hand washing lavatories for each toilet fixture and in the immediate area of food preparation, cooking and ware washing. (a hand sink should be located within 10 feet of each area for easy access for all food handlers) 7. Provide the room size, aisle space, space between and behind equipment and the placement of the equipment on the floor plan. 8. On the plan, represent auxiliary areas such as storage rooms, garbage rooms, toilets, basements and/or cellars used for storage or food preparation. Show all features of these rooms. 9. Include and provide specifications for: Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 3 of 19 F i " a. Entrances, exits, loading/unloading areas and docks; b. Complete finish schedules for each room including floors, walls, ceilings and coved juncture bases; c. Plumbing schedule including location of floor drains, floor sinks, water supply lines, overhead waste -water lines, hot water generating equipment with capacity and recovery rate, backflow prevention, and wastewater line connections; d. Lighting schedule with protectors; (1) At least 110 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; (2) At least 220 lux (20 foot candles): (a) At a surface 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; (b) Inside equipment such as reach -in and under -counter refrigerators; (c) At a distance of 75 cm (30 inches) above the floor in areas used for hand washing, ware washing, and equipment and utensil storage, and in toilet rooms; and (3) At least 540 lux (50 foot candles) at a surface 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. e. Food Equipment schedule to include make and model numbers and listing of equipment that is certified or classified for sanitation by an ANSI accredited certification program (when applicable). I f. Source of water supply and method of sewage disposal. Provide the location of these facilities and submit evidence that state and local regulations are complied with; g. A mop sink or curbed cleaning facility with facilities for hanging wet mops; h. Garbage can washing area/facility; i. Cabinets for storing toxic chemicals; j. Dressing rooms, locker areas, employee rest areas, and/or coat rack as required; Ik. Site plan (plot plan for new construction) PLEASE CIRCLE/ANSWER THE FOLLOWING QUESTIONS FOOD PREPARATION REVIEW Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 4 of 19 Check categories of Potentially Hazardous Foods (PHF's) to be handled, prepared and served. 1 CATEGORY* (YES) (NO) 1. Thin meats, poultry, fish, eggs (hamburger; sliced meats; fillets) ( X) ( ) 2. Thick meats, whole poultry (roast beef; whole turkey, chickens, hams) ( ) (X ) 3. Cold processed foods (salads, sandwiches, vegetables) (X) ( ) 4. Hot processed foods (soups, stews, rice/noodles, gravy, chowders, casseroles) (X) ( ) 5. Bakery goods (pies, custards, cream fillings & toppings) ( ) ( X) 6. Other FOOD SUPPLIES: 1. Are all food supplies from inspected and approved sources? YES /TsU 2. What are the projected frequencies (daily, weekly, etc) of deliveries for Frozen foods TWICE A WEEK Refrigerated foods TWICE A WEExand Dry goods TWICE A WEEK 3. Provide information on the amount of space (in cubic feet) allocated for: Dry storage 20 SQ FT ROUGHLY 89, CUBIC FEET Refrigerated Storage 64 SQ FT, 512, SIC FEET Frozen storage 48SQ FT ROUGHLY 332 CUBIC FEET 4. How will dry goods be stored off the floor? ON SHELVES COLD STORAGE: 1. Is adequate and approved freezer and refrigeration available to store frozen foods frozen, and refrigerated foods at 41'F (5°C) and below? YES / 2. Will raw meats, poultry and seafood be stored in the same refrigerators and freezers with cooked/ready-to- eat foods? YES / NO If yes, how will cross -contamination be prevented? 3. Does each refrigerator/freezer have a thermometer? YES /M Number of refrigeration units: 5 Number of freezer units: 2 Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540— Fax: 978.688.8476 Page 5 of 19 z; rz: 4. Is there a bulk ice machine available? YES /NO Is ice packaged and sold for retail?�M/NO THAWING FROZEN POTENTIALLY HAZARDOUS FOOD: Please indicate by checking the appropriate boxes how frozen potentially hazardous foods (PHF's) in each category will be thawed. More than one method may apply. Also, indicate where thawing will take place. ............. ........ .. Food Thawing Method ......------------...._......._..... _ ___ _.... *Thick or Bulk Frozen *Thin/Portioned Frozen Refrigeration X X Running Water Less than 70'F(21 -C) Microwave (as part of cooking process) I Cooked from Frozen state l Other (describe) *Frozen foods: approximately one inch or less = thin, and more than an inch = thick. PREPARATION: 1. Please list categories of foods prepared more than 12 hours in advance of service. NONE 2. Will food employees be trained in good food sanitation practices? YES /14a Method of training: -- -- 1 WILL BE TRAINED BY OWNER Number(s) of employees: 4 Dates of completion: 3. Will disposable gloves and/or utensils and/or food grade paper be used to prevent handling of ready -to -eat foods? YES 1XN0 ! Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 6 of 19 4. Is there a written policy to exclude or restrict food workers who are sick or have infected cuts and lesions? VEK / NO Please describe briefly: Will employees have paid sick leave? XMS /NO 5. 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 sanitized? Chemical Type: X Concentration: Test Kit: YES / 6. Will ingredients for cold ready -to -eat foods such as tuna, mayonnaise and eggs for salads and sandwiches be pre -chilled before being mixed and/or assembled? YES/NO If not, how will ready -to -eat foods be cooled to 41'F? REFRIDGERATOR 7. Will all produce be washed on-site prior to use? YES /M Is there a planned location used for washing produce? YES / Describe PREP SINK ON PLAN If not, describe the procedure for cleaning and sanitizing multiple use sinks between uses. Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 7 of 19 8. Describe the procedure used for minimizing the length of time PHF's will be kept in the temperature danger zone (41 °F - 140°F) during preparation. WILL BE MADE TO ORDER 9. Where raw meats, poultry and seafood are prepared in the same work area or using the same equipment as cooled/ready to eat foods, how will cross contamination be prevented? EANING THE AREA 10. Please list all PHF's you plan to serve which will/may not be cooked to the previously listed minimum temperatures. A proper "consumer advisory" warning notation must be printed on menu or menu boards. NONE 00 11. Provide a HACCP plan for specialized processing methods such as vacuum packaged food items prepared on-site or otherwise required by the regulatory authority. 12. Will the facility be serving food to a highly susceptible population? YES /NO If yes, List measures taken to comply with code requirements. COOKING: 1. Will food product thermometers be used to measure final cooking/reheating temperatures of PHF's? YES /W What type of temperature measuring device: THERMOMOTERS Minimum cooking time and temperatures ofproduct utilizing convection and conduction heating eauipment: ➢ ➢ beef roasts 130-F (121 ➢ solid seafood pieces ➢ 145°F (15 sec) ➢ other PHF's ➢ 145°F (15 sec) ➢ eggs: ■ Immediate service 145°F (15 sec) pooled* 155°F (15 sec) (*pasteurized eggs must be served to a highly susceptible population) ➢ pork ➢ 145°F (15 sec) ➢ comminuted meats/fish ➢ 155°F (15 sec) ➢ poultry ➢ 165°F (15 sec) ➢ reheated PHF's ➢ 165°F (15 sec) Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 8 of 19 I 2. List types of cooking equipment. j OVEN, GRILL, FRYER HOT/COLD HOLDING: 1. How will hot PHF's be maintained at 140°F (60°C) or above during holding for service? Indicate type and number of hot holding units. NO HOLDOVER PERIOD COOK TO ORDER AND SERVED 2. How will cold PHF's be maintained at 41°F (5°C) or below during holding for service? Indicate type and number of cold holding units. NO HOLDOVER PERIOD COOK TO ORDER AND SERVED COOLING: i Please indicate by checking the appropriate boxes how PHF's will be cooled to 41°F (5°C) within 6 hours (140°F to 70°F in 2 hours and 70°F to 41°F in 4 hours). Also, indicate where the cooling will take place. COOLING THICK THIN MEATS THIN SOUPS/ THICK RICE/ METHOD MEATS GRAVY SOUPS/ NOODLES GRAVY Shallow Pans X Ice Baths Reduce Volume or Size ^Rapid Chill �REFRIDGERAT0-fI1 FRIDGERATOR] Other (describe) EFRIDGERATOR �1 ;REFRIDGERATO _------.____.____---- _._ ---- _._._.,______.___.__.__._..___._.._...._..� __... __ = �......_. _....._._._____._._____..._.....___. . . ............. Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 9 of 19 REHEATING: 1. How will PHF's that are cooked, cooled, and reheated for hot holding be reheated so that all parts of the food reach a temperature of at least 165°F for 15 seconds. Indicate type and number of units used for reheating foods. NOT APPLICABLE FOOD MADE TO ORDER I I I 2. How will reheating food to 165°F for hot holding be done rapidly and within 2 hours? NOT APPLICABLE FOOD MADE TO ORDER I I i j A. FINISH SCHEDULE Materials selected must be durable and appropriate to the area and its intended use. High moisture and food splash areas must be non-absorbent, smooth and easily cleanable. All openings must be tight fitting, properly sealed and without voids. Applicant must indicate which materials (i.e. quarry tile, stainless steel, 4" plastic coved molding, etc.) will be used in the following areas. (please be specific) Kitchen FLOOR COVING WALLS CEILING _'_—_--T_.___.___._..__.__..........__....._._-...._._..................._..._-------___.__.--------------- - — -------------T ------ ---- Bar. _... ----------------- ____ _._ _. ___. Food Storage %f le T1���___.__._...._..... I Other Storage 171P_ I i Toilet Rooms kyr- � i........................ _._......_._....___.._...___..._______...�..._-..._.._.------....._....._._..........._...._.._...........L.....__....___..__________._...................._-.._......_.....-......_....._..........._..__..___.._________ ....... i Dressing Rooms I I _..-.------.__._.___------....._..__._ � I I I Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540— Fax: 978.688.8476 Page 10 of 19 j Kitchen YES NO N/A e Garbage & 2. Are screen doors provided on all entrances left open to the outside? Refuse Storage i Mop Service - ��� F°-,k'_— Basin Area I X 4. Is the placement of electrocution devices identified on the plan? � Ware washing _.... ____.._-_...-......-_------------- --_ -------------------.---..-------------------- .._.._. t . ...._ ............ . .. j Area exhaust and intakes protected? X {� Walk-in �' dlZ lE' GLG /i k6 �-rd jv 6r ' l 3 Refrigerators and X 7. Will air curtains be used? If yes, where? Freezers j B. INSECT & RODENT CONTROL APPLICANT. • PLEASE CHECK APPROPRIATE BOXES. Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 11 of 19 YES NO N/A 1. Will all outside doors be self-closing and rodent proof? X 2. Are screen doors provided on all entrances left open to the outside? X 3. Do all operable windows have a minimum #16 mesh screening? X 4. Is the placement of electrocution devices identified on the plan? 5. Will all pipes & electrical conduit chases be sealed; ventilation systems exhaust and intakes protected? X 6. Is area around building clear of unnecessary brush, litter, boxes and other harborage? X 7. Will air curtains be used? If yes, where? X 8. Do you have a plan to have a contract pest control company? If yes, list company name, describe frequency of inspection and type of service. X Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 11 of 19 C. GARBAGE AND REFUSE INSIDE YES NO N/A 9. Do all containers have lids? X 10. Will refuse be stored inside? If so, where? X 11. Is there an area designated for a garbage can or floor mat cleaning? X OUTSIDE 12. Will a dumpster be used? Number: 1 Size of: 4 YARDS X a. Number: 1 b. Size of: 4 YARDS c. Frequency of Pick -Up? Indicate days and how often ONCE A WEEK 13. Will a compactor be used? X Number: Size: Frequency of Pick -Up 14. Will garbage cans be stored outside? X 15. Describe surface and location where dumpster/compactor/garbage cans are to be stored. ABOUT 200 FEET BEHIND THE BUILDING 16. Describe location of grease storage receptacle BEHIND THE BUILDING 17. Is there an area to store recycled containers? X 18. Is there any area to store returnable, damaged goods? X Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 12 of 19 D. PLUMBING CONNECTIONS The FDA Food code and plumbing requirements do not replace or supersede the MA State Plumbing Code, which also must be fully met; instead, it highlights potential hazardous circumstances and particular types of equipment common to food service operations that, if through improper design or installation, could result in contamination of food or water supply. Please indicate proposed properly installed equipment. .................... .........__.... _----------- ui ment , Equipment q Code Confirmed Describe/ Comments Requirements by i Operator i please initial j i Dish Machine Backflow prevention device Indirect Waste I Steam Jacketed Backflow prevention 1 Kettle device Waste jIndirect Steamer Backflow prevention device i Indirect Waste 1 , Garbage Disposals Backflow prevention or dish table device troughs; Submerged inlets At all hose Backflow prevention connections device i j�Garbage can Backflow prevention i washer device ' i Carbonated Carbonated Backflow beverage prevention device C/ 2D dispenser Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 13 of 19 II i 1 Refrigerator Indirect Waste %v %'►20 i rt condensate/ drain lines 1 j Ice bins Indirect Waste _ storage i i j All sinks Air Gap J '� VaID Ice Cream dipper � Air Gap wells Other 19. Are floor drains provided & easily cleanable, if so, indicate location: I E. WATER SUPPLY 20. Is water supply public (X) or private ( )? 21. If private, has source been approved? YES ( ) NO ( ) PENDING ( ) Please attach copy of written approval and/or permit. 22. Is ice made on premises (X) or purchased commercially ( )? I If made on premise, are specifications for the ice machine provided? YES (X) NO ( ) Describe provision for ice scoop storage: IN COVERED CONTAINER Provide location of ice maker or bagging operation SEE PLAN 23. What is the capacity of the hot water generator? t- '._�X a Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540— Fax: 978.688.8476 Page 14 of 19 j 24. Is the hot water generator sufficient for the needs of the establishment? Provide calculations for necessary hot water YES 25. Is there a water treatment device? YES ( ) NO (X) If yes, how will the device be inspected & serviced? i 26. How is backflow prevention devices inspected & serviced? c.> F. SEWAGE DISPOSAL 27. Is building connected to a municipal sewer? 28. If no, is private disposal system approved? Please attach copy of written approval and/or permit. 29. Are grease traps provided? YES (X) NO( ) YES ( ) NO ( ) PENDING ( ) YES (X) NO( ) If so - where? UNDER SINK r� i - Note: Grease Traps must have the following sign. The language in bold is specific; please do not change it in any way. If you have one or more interior grease traps please note the plumbing code 248 CMR 10.09 (m): 1. A laminated sign shall be stenciled on or in the immediate area of the grease trap or interceptor in letters one -inch high. The sign shall state the following in exact language: IMPORTANT The grease trap/interceptor shall be inspected and thoroughly cleaned on a regular and frequent basis. Failure to do so could result in damage to the piping system, and the municipal or private drainage system(s). G. DRESSING ROOMS 30. Are dressing rooms provided? YES( ) NO (x) 31. Describe storage facilities for employees' personal belongings (i.e., purse, coats, boots, umbrellas, etc.) I Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 15 of 19 z H. GENERAL TI 32. Are insecticides/rodenticides stored separately from cleaning & sanitizing agents? YES (X) NO ( ) Indicate location: STORAGE AREA ON PLAN 33. Are all toxics for use on the premise or for retail sale (this includes personal medications), stored away from food preparation and storage areas? YES (X) NO( ) 34. Are all containers of toxics including sanitizing spray bottles clearly labeled? YES (X) NO ( ) Note: Material Safety Data Sheets (MSDS) are required to be kept for all chemicals on the premises. Where will the MSDS information be kept on display for easy access in an emergency? 35. Will linens be laundered on site? If yes, what will be laundered and where? If no, how will linens be cleaned? LINEN COMPANY 36. Is a laundry dryer available? 37. Location of clean linen storage: IN STORAGE AREA 38. Location of dirty linen storage: IN STROAGE AREA YES( ) NO (X) YES( ) NO � ) 39. Are containers constructed of safe materials to store bulk food products? YES (X) NO ( ) Indicate type: PLASTIC CONTAINERS 40. Indicate all areas where exhaust hoods are installed: LOCATION FILTERS &/OR SQUARE FEET FIRE AIR CAPACITY AIR MAKEUP EXTRACTION PROTECTION CFM CFM DEVICES I Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845—Phone: 978.688.9540-- Fax: 978.688.8476 Page 16 of 19 41. How is each ventilation hood system that is listed cleaned? I. SINKS 42. Is a mop sink present? YES (x) NO( ) If no, please describe facility for cleaning of mops and other equipment: 43. If the menu dictates, is a food preparation sink present? YES (X) NO ( ) detail answer J. DISHWASHING FACILITIES 44. Will sinks or a dishwasher be used for ware washing? Dishwasher ( ) j Two compartment sink( ) Three compartment sink (X) 45. Dishwasher Type of sanitization used: Hot water (temp. provided) Booster heater Chemical typeIs ventilation provided? YES ( ) NO 46. Do all dish machines have templates with operating instructions? YES( ) NO 47. Do dish machines have temperature/pressure gauges as required that are accurate? YES ( ) NO 48. Does the largest pot and pan fit into each compartment of the pot sink? YES (X) NO ( ) If no, what is the procedure for manual cleaning and sanitizing? 49. Are there drain boards on both ends of the pot sink? G Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 17 of 19 P. YES (x) NO( i 50. What type of sanitizer is used? aChlorine ❑Iodine ❑Quaternary ammonium ❑Hot Water ❑Other 51. Are test papers and/or kits available for checking sanitizer concentration? YES (X) NO () K. HANDWASHING/TOILET FACILITIES 52. Is there a hand washing sink in each food preparation, cooking and ware washing area? YES (y) NO ( ) 53. Do all hand washing sinks, including those in the restrooms, have a mixing valve or combination faucet? YES (X) NO( �i 54. Do self-closing metering faucets provide a flow of water for at least 15 seconds without the need to � reactivate the faucet? YES ( ) NO (X) I 55. Is hand cleanser available at all hand washing sinks? YES (X) NO O 56. Are hand drying facilities (paper towels, air blowers, etc.) at all hand washing sinks? YES (X) NO O 57. Are covered waste receptacles available in each restroom? YES (X) NO ( ) i 58. Is hot and cold running water under pressure available at each hand washing sink? YES (X) NO ( ) 59. Are all toilet room doors self-closing? YES ( ) NO (X) et - 60. 60. Are all toilet rooms equipped with adequate ventilation? YES (X) NO ( ) 61. Are hand washing signs and instructions posted in each employee restroom? YES (X) NO ( ) Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 18 of 19 L. SMALL EQUIPMENT REQUIREMENTS 62. Please specify the number, location, and types of each of the following proposed for on site use: 2 SLICCERS Slicers Cutting boards 5 Can openers 1 Mixers 1 Floor mats 0 Other i s STATEMENT: I hereby certify that the above information is correct, and I fully understand that any deviation from the above without prior permission from this Health Regulatory Office may nullify final approval. Signature (s) Print: �1=mss �a �1 tf- Owner (s) or responsible representative (s) Date: 9 A y /n 9c 4c �F nF do do*de 9e �F k]F Approval of these plans and specifications by this Regulatory Authority does not indicate compliance with any other code, law or regulation that may be required --federal, state, or local. It further does not constitute endorsement or acceptance of the completed establishment (structure or equipment). A preconstruction inspection with equipment in place and a preopening inspection of the establishment will be necessary to determine if it complies with the local and state laws governing food service establishments. Page Last Updated: 1/29/2013 Town of North Andover, Health Department, 1600 Osgood Street, Suite 2035, �� Fax: 978.688.8476 Page 19 of 19 North Andover, MA 01845 --Phone: 978.688.9540 i B K Mop Sink RESOURCES Stainless Steel Service Sinks Features: Material: • Skirted on 3 Sides • T-30418 ga. Stainless Steel • Floor Mounted • Drain Included Options: • Optional Kit, Including: BK-SFH-48 Service Hose, BKSF-WB1 Service Faucet & BK-UTH-5 Tool Holder • Service Fauct Hose • Service Faucet BKMS-1620-6 20"x 16"x 6" 24112"x 19318"x 11" 6" BKMS-1620-12 20"x 16"x 12" 24112"x 19 318"x 17" 12" Overall Length Bowl Length Overall Width L 01 —MARINE EDGE -`------------- Bowl Width a ❑ Use your smart phone to scan the above QR code to visit our website: www.bk-resources.com _L �a Bowl I I Overall 172 Depth ��`-- -- —_ ; Height 1-1 \_3 SIDED SKIRT OPEN IN BACK. SKIRT WELDED ON. Phone: 888-310-4393 1 Fax: 888-310-4394 1 Website: www.bk-resources.com I Email: sales@bk-resources.com IBKI RESOURCES Certifications: NSF Features: Three Compartment - One Drainboard Stainless Steel Compartment Sinks 1/4" Pitched DrainboardsTo Ensure Proper Drainage • 1 1/2" Rounded Front and Side Edges • Accommodates 8" On Center Faucets • Drains Included • 9" Backsplash Options: • Pre -Rinse Units & Faucets • Lever Drains • Upgraded Bullet Feet • Slant Rack Shelf (BK-SSH) • End Splash (BKS -RES) • S/S Basket Drain (BKDR-4-304) ................................................ Material: mown as: 1 Model #s ending in S T-30418 ga. Stainless Steel Deck & Bowls • 1""' Galvanized Legs • Adjustable High Impact Corrosion Resistant Feet Model #s ending with I": • T-30418 ga. Stainless Steel Deck & Bowls • Stainless Steel Legs Stainless Steel End Bracing • Adjustable Stainless Steel over Plastic Bullet Feet BKS-3-15-14-15UR 6211° x 2013/16" 15"x 15"x 14" BKS-3-15-14-15L/RS 6211"x 2013/16" 15"x 15"x 14" BKS-3-1620-12-18UR 6811"x 2513/16" 16"x 20"x 12" BKS-3-1620-12-18L/RS 6811"x 2513/16" 16"x 20"x 12" BKS-3-18-12-18L/R 7411"x 23 t3/16" 18"x 18"x 12" BKS-3-18-12-18L/RS 7411"x 23 13/16" 18"x 18"x 12" BKS-3-1824-14-24UR 8011" x 29 13/16" 18"x 24"x 14" BKS-3-1824-14-24URS 8071 x291316" 18"x24"x14" BKS-3-24-14-24L/R 9811" x29 13/16" 24"x 24"x 14" BKS-3-24-14-24L/RS 981/2 x2913/16" 24"x24"x14" * Please specify Left or Right Drainboard ................. 1 (1)L/R-15" Galvanized 1 (1)L/R-15" Stainless Steel w/ End Bracing 1 (1)L/R-18" Galvanized 1 (1)L/R-18" Stainless Steel w/ End Bracing 1 (1)L/R-18" Galvanized 1 (1)L/R -18" Stainless Steel w/ End Bracing 1 (1)L/R - 24" Galvanized 1 (1)L/R-24" Stainless Steel w/ End Bracing 2 (1)UR-24" Galvanized 2 (1)L/R-24" Stainless Steel w/ End Bracing Phone: 888-310-4393 1 Fax: 888-310-4394 1 Website: www.bk-resources.com I Email: sales@bk-resources.com Use yoursmart phone to scan the above OR code to visit our website: www.bk-resources.com B K Three Compartment - One Drainboard RESOURCES Stainless Steel Compartment Sinks Bowl 1.-- Length Overall Length 7 Overall Width R3/d 2 9 1 -1 43314 36 RD LEG Phone: 888-310-4393 1 Fax: 888-310-4394 1 Website: www.bk-resources.com I Email: sales@bk-resources.com B K 14"x 10" Deck Mount Hand Sinks RESOURCES Stainless Steel Hand Sinks Certifications: HSF Features: • Wall Mounting Hardware Included Drain Included • Accomodates 4" O.C. Faucets • Marine Edge Options: • Upgraded Faucets • Other Plumbing Accessories - Call For Details .................................... I ....................... ..... Material: • T-304 Heavy Gauge Stainless Steel BKHS-D-1410 17% 17" 14% 10% 5" BKHS-D-1410-P-G 17"x17" 14"x 10"x5" Overall Width O O Overall Depth engin 11 th 4"O.C. Deck 1 7/8" 4"O.C. Deck BKD-3G-G 1 7/8" Use yoursmart phone to scan the above OR code to visit our website: www.bk-resources.com 1/4 TURNDOWN IN BACK ser Phone: 888-310-4393 1 Fax: 888-310-4394 1 Website: www.bk-resources.com I Email: sales@bk-resources.com w D m CC) cn0 N W ® ?D- 1OmN 3 0 (D WO CA co M 7 N ` W r_ O C no A n W o N O N 0) r1 A � (ir W O^J N " Cid +R C'= no W .._ % r i N� y N m y A Oar w A Cl) r a v jt � D m j W a rn V �JJ 7 d W fi O W ° °N U N I!l V � a) l N y W CCCD M O 3 D ��IRn (n �z m N Cl) � CL a a� m 3 mm Cnn y A 000 00-000000 V '� 0 00000000000 000000000000 n C OOOOOOOa000 00°000000800 O D' °000000°000 ffD0000000000000000• 0 .T 00000000000 000000000000 y� 000000°0000 606000 000P00 i 0000606000°0°O y 00000000000 000000000°°° x CL •00000G0000a• °0 0 0°°°°°0 0°°°0°0°0° T V p on _ 000000000000 0000000°000 000006000000 0000°°00000000 ��W //�� a) 3�0a°o0o000a°o0o0o0o0o0 �� �_ D c jw Ce ' W2. 00s W C� —� C) CCD QT C 0 9 7 f Clorox Professional Products Company Material Safety THE CLOROX COMPANY 1212 Broadway , � Oakland, 51 0-2 1 7 00 Data Sheet Product: CLOROX COMMERCIAL SOLUTIONS® CLOROX® GERMICIDAL BLEACH, Description: CLEAR, LIGHT YELLOW LIQUID WITH A CHARACTERISTIC BLEACH ODOR Other Designation Distributor Emergency Telephone Nos. The Clorox Sales Company For Medical Emergencies, call 1-800-446-1014. EPA Reg. No. 5813-100-67619 1221 Broadway For Transportation Emergencies, call Oakland, CA 94612 1-800-424-9300 (Chemtrec). II Health Hazard Data III Hazardous Ingredients DANGER: CORROSIVE. HARMFUL IF SWALLOWED. May cause severe Ingredient Concentration Worker Exposure Limit Irritation or damage to eyes, skin, and mucous membranes. Wear rubber Sodium hypochlorite 5-12% Not established. gloves. Vapors may irritate. Keep out of reach of children. CAS # 7681-52-9 Some clinical reports suggest a low potential for sensitization upon exaggerated Sodium hydroxide 0.1-1% 2 mg/m' -TLV-C' exposure to sodium hypochlorite if skin damage (e.g., irritation) occurs during, , exposure. Under normal consumer use conditions the likelihood of any adverse CAS #1310-73-2 2 mg/m - PEL health effects are low. Medical conditions that may be aggravated by exposure to high concentrations of vapor or mist: heart conditions or chronic respiratory problems such as °TLV -C= ACGIH Threshold Limit Value - Ceiling. asthma, emphysema, chronic bronchitis, or obstructive lung disease. bTLV-TWA= OSHA Permissible Exposure Limit -Time Weighted Average. FIRST AID: EYE CONTACT: Immediately rinse with water for 15 minutes. Remove contact lenses, after first 5 minutes. Calla doctor. SKIN CONTACT: Remove contaminated clothing and wash skin thoroughly with water. If irritation persists, call a doctor. None of the ingredients in this product are on the IARC, NTP, or OSHA INGESTION: DO NOT induce vomiting. Drink a glassful of water. Call a carcinogen lists. doctor or poison control center immediately. Do not try to give anything by mouth to an unconscious person. INHALATION: Remove to fresh air. If breathing is affected, call a doctor. IV Special Protection and Precautions V Transportation and Regulatory Data Hygienic Practices: Wash hands after direct contact. Do not wear product- Q: Not restricted per 49 CFR 172.101(c)(12)(iv). contaminated clothing for prolonged periods. IMDG: Environmentally hazardous substance, liquid, n.o.s., UN3082, Class 9, Engineering Controls: Use general ventilation to minimize exposure to product PGIII. mist. IATA: Environmentally hazardous substance, liquid, n.o.s., UN3082, Class 9, Personal Protective Eguipment: Wear safety glasses. Wear rubber or PGIII. neoprene gloves if there is the potential for repeated or prolonged skin contact. EPA - SARA TITLE III/CERCLA: This product is regulated under Sections In situations where exposure limits may be exceeded, a NIOSH -approved 311/312. This product contains no chemicals reportable under Section 313 and respirator is advised. contains sodium hydroxide and sodium hypochlorite that are regulated under Section 304/CERCLA. TSCA 8(b): All components of this product are either on the TSCA 8(b) Inventory or otherwise exempt from listing. TSCA 12(b): This product is not subject to TSCA 12(b) reporting requirements. VIS ill Procedures[Waste Disposal VII Reactivity Data Spill Procedures: Absorb and containerize. Wash residual down to sanitary Stable under normal use and storage conditions. sewer. Contact the sanitary treatment facility in advance to assure ability to process washed -down material. For spills of multiple products, responders Strong oxidizing agent. Reacts with other household chemicals such as toilet bowl cleaners, rust removers, vinegar, acids, or ammonia containing products should evaluate the MSDSs of the products for incompatibility with sodium to produce hazardous gases, such as chlorine and other chlorinated species. hypochlorite. Breathing protection should be worn in enclosed and/or poorly- ventilated areas until hazard assessment is complete. Prolonged contact with metal may cause pitting or discoloration. Waste Disoosal: Dispose of in accordance with all applicable federal, state, and local regulations. VIII Fire and Explosion Data IX Physical Data Notflammable or explosive. pH.......................................................................................................................-12 Specificgravity .................................................................................................. —1.1 Solubility in water......................................................................................... Soluble ©1963, 1991 THE CLOROX COMPANY DATA SUPPLIED IS FOR USE ONLY IN CONNECTION WITH OCCUPATIONAL SAFETY AND HEALTH DATE PREPARED 11/2012 Ue_C'c\ MATERIAL SAFETY DATA SHEET (MSDS) TRADE NAME: SWELL GRILL, OVEN & FAT FRY CLEANER #EP 414 ------------------------ ------------------------ SECTION I - IDENTIFICATION COMPANY NAME ........ EPIC INDUSTRIES COMPANY ADDRESS....... 1007 JERSEY AVENUE, NEW BRUNSWICK, NJ 08901 TELEPHONE NUMBER ..........................1 (800) 221-3742 EMERGENCY PHONE #.........................1 (800) 255-3924 CHEM -TEL, INC. PRODUCT HAZARD RATINGS: HEALTH = 3, FIRE = 0, REACTIVITY = 0 PROTECTIVE EQUIPMENT: H(HMIG) RATING LEGEND: 4 = EXTREME, 3 = SERIOUS, 2 = MODERATE, 1 = SLIGHT, 0 = MINIMAL SECTION II - HAZARDOUS INGREDIENTS HAZARDOUS COMPONENTS HAZARDOUS /o TLV UNITS PEL CAS# SODIUM HYDROXIDE <10 2 2 1310-73-2 SODIUM METASILICATE <5 NE NE 6834-92-0 NON HAZARDOUS INGREDIENTS BAL. UNIDENTIFIED INGREDIENTS ARE NOT CONSIDERED HAZARDOUS UNDER THE FEDERAL HAZARD COMMUNICATION STANDARD (29 CFR 1910.1200) ---------------------------------------------------------- SECTION III - PHYSICAL DATA BOILING POINT (F) ...............212 FREEZING POINT (F) ................. NA VOLATILITY/VOL (%)...........>7.0 VAPOR PRESSURE .....................<18 SOLUBILITY IN H2O........ COMPLETE SPECIFIC GRAVITY (H20=1) 1.094 EVAPORATION RATE (BuAc=1) <1 PH.................................................>13.5 APPEARANCE/ODOR........ THICK PALE YELLOW LIQUID, SLIGHT ODOR. -------------------------------------------------------------------------------------------------------- SECTION IV - FIRE AND EXPLOSION HAZARD DATA --------------------------------------------------------------------------------------------------------------------- FLASH POINT....... NONE LOWER FLAME LIMIT....... NA HIGHER FLAME LIMIT .... NA EXTINGUISH MEDIA....... USE MEDIA SUITABLE FOR SURROUNDING MATERIALS. FOR FIRE ....... NO SPECIAL PROCEDURES REQUIRED. UNUSUAL FIRE HAZARD....... NONE KNOWN. - ----------------------------------------------------------------- SECTION V - HEALTH HAZARD DATA ------------------------------------------------------------------------------------------------------------------ OVEREXPOSURE EFFECTS: INHALATION OF MIST MAY CAUSE SEVERE RESPIRATORY IRRITATION. SEVERE SKIN IRRITATION AND BURNS. EYE CONTACT CAUSE SEVERE OR PERMANENT DAMAGE. FIRST AID PROCEDURES: EYES: IMMEDIATELY FLUSH EYES WITH LARGE AMOUNTS OF WATER FOR AT LEAST 15 MINUTES WHILE HOLDING THE EYELIDS OPEN. GET PROMPT MEDICAL ATTENTION. SKIN: IMMEDIATELY REMOVE CONTAMINATED CLOTHING; WASH SKIN WITH LARGE AMOUNTS OF WATER FOR AT LEAST 15 MINUTES. GET PROMPT MEDICAL ATTENTION. INHALATION: MOVE VICTIM TO FRESH AIR. GET PROMPT MEDICAL ATTENTION. INGESTION: CONTACT LOCAL POISON CENTER OR PHYSICIAN IMMEDIATELY!! --------------------------------------------------------------- SECTION VI - REACTIVITY DATA - ------------------------------------------------------------------------------------------------------------ STABILITY: NORMALLY STABLE; INCOMPATIBLE MATERIALS: ACIDS. CONTACT WITH CERTAIN METALS MAY YIELD EXPLOSIVE HYDROGEN GAS; DECOMPOSITION PRODUCTS: AMMONIA, TRACES OF CHLORINE. -------------------------------------------------------------- SECTION VII - SPILL OR LEAK PROCEDURE - - PROCEDURES ........... WEAR PERSONAL PROTECTIVE EQUIPMENT (SEE SECTION VIII). NEUTRALIZE USING A WEAK ACID. CLEAN UP WITH ABSORBENT MATERIAL. WASTE DISPOSAL METHOD .......... DISPOSE OF IN ACCORDANCE WITH LOCAL, STATE, AND FEDERAL REGULATIONS. -- ----------------------------------------------------- SECTION VIII - SPECIAL PROTECTION - ------------------------------------------------------------------------------------------------------------ RESPIRATORY PROTECTION: NOT NORMALLY REQUIRED. IF TLV IS EXCEEDED OR FOR SYMPTOMS OF OVEREXPOSURE WEAR NIOSH APPROVED DUST/MIST RESPIRATOR. EYEWEAR: IF SPLASH POTENTIAL EXISTS, WEAR CHEMICAL GOGGLES OR FACE SHIELD. VENTILATION: LOCAL EXHAUST MAY BE NECESSARY UNDER SOME HANDLING/USE CONDITIONS. SPECIFIC NEEDS SHOULD BE ADDRESSED BY SUPERVISORY OR HEALTH/SAFETY PERSONNEL. CLOTHING/PROTECTIVE GLOVES: WEAR NEOPRENE OR OTHER CHEMICAL RESISTANT GLOVES AND CLOTHING AS NEEDED TO PREVENT SKIN CONTACT. SECTION IX - SPECIAL PRECAUTIONS CORROSIVE. STORE IN CLOSED CONTAINER IN A WELL VENTILATED AREA. NOTE: IF DILUTING, ALWAYS ADD THIS PRODUCT SLOWLY TO WATER WITH CONSTANT STIRRING. --------------------------------------------------------------------- COMPOUND CLEANING LIQUID, CORROSIVE MATERIAL NA1760 - ------------------------------------------------------------------------------- SECTION X - TRANSPORTATION (D.O.T. CLASSIFICATION) -------------------------------------------------------------------------------------------------------------------------------- SHIPPING NAME: COMPOUND, CLEANING LIQUID (CONTAINS SODIUM HYDROXIDE) HAZARD CLASS=* I.D. # = NA1760 PACKING GROUP = II LABEL = CORROSIVE EMERGENCY RESPONSE GUIDE NUMBER = ERG 154 .......................................................................................................................................................................................................................................................................... APPROVAL TECHNICAL DIRECTOR 8/23/12 TITLE DATE .......................................................................................................................................................................................................................................................................... THE INFORMATION CONTAINED HEREIN HAS BEEN DEVELOPED BASED UPON CURRENT AVAILABLE SCIENTIFIC DATA. NEW INFORMATION MAY BE DEVELOPED FROM TIME TO TIME WHICH MAY RENDER THE CONCLUSION OF THIS REPORT OBSOLETE. THEREFORE, NO WARRANTY IS \EXTENDED AS TO APPLICABILITY OF THIS INFORMATION TO THE USERS INTENDED PURPOSE OR FOR THE CONSEQUENCES OF ITS USE OR MISUSE. NA - NOT APPLICABLE NE - NOT ESTABLISHED UN - UNAVAILABLE bVCn CIQ CCy\jc/ U) N tnvo -b 0 0 0) IS. OM a" wo 'z 1; w :0 v — - — 0) co Sm P 22 >= t w P 0 A 41 n i5 a> 1; 3 A 0 3 on .0.1 F '00 7 0, jr m M C, (n v V! C.) 2. L 0 0 > > ca 1 13 ca 0 :3 > V. cn i ;o ma S m 7x mz m Z 0 o Ac I m 0 72 . Mrm 0 . 0 3.4 0 o z 0 , : , Zq z -n z z 0 g 0 > z m M, X-C O:u > rn 3: z ch 0) z 0 m M . CS -4 m m M > z > 0-- 1 M cn rA 5 :1 i W. 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V 7 C06 z > a. :. ;r m L 3-72:m 0:0 > > o no T7Q m z Z n n oao n RV c r C6 Z 70 cr c 0 30 A 7q ; I - to ; r 0 06 North Andover Health Department Community Development Division September 24, 2014 Jianis John Bido 1 Belleau Woods Georgetown, MA 01833 Re: New food establishment review; Niki's Famous Roast Beef Pizza and More, 208 Sutton Street, North Andover, MA 01 845 Dear Mr. Bido, This is a follow up to your re -submission of information to the Health Department for the new establishment "Niki's Famous Roast Beef' located at 208 Sutton Street, North Andover. The submission prompted an onsite walk through of the establishment and continued discussion on the process for approval of the application. It is understood that the floor plan for the restaurant cannot be finalized until a decision regarding the bathroom is decided. However, there are some items we can continue to work on until that time. I spoke with your architect today and I'm including him on this communication so that we can move forward as soon as the plumbing board renders their decision. In regards to the approval of a single bathroom, the Health Department believes that there must be enough bathrooms for staff and the customers, but defers to the plumbing board in this case to determine how many are "enough". Please review the items below that continue to need addressing. Sincer ly, an Sa er, HS/RS Public Health Director Cc: Gerald Brown, Inspector of Buildings 208 Sutton Street Property owner Phil Kritikos, Architect North Andover Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 North Andover Health Department Community Development Division October 15, 2014 Jianis John Bido 1 Belleau Woods Georgetown, MA 01833 Re: New food establishment review; Niki's Famous Roast Beef Pizza and More, 208 Sutton Street, North Andover, MA 01845 The Health Department has received your revised application and your plan changes based on our written and verbal communications. This plan and application has been approved. Looking forward towards pre -opening; prior to receiving your permit to operate you will, at minimum, have two Health Department inspections; a construction inspection and a final food inspection. When all equipment and structural elements are in place, a construction inspection should be requested. Please call, a few days ahead to avoid delays. At that time a complete punch list will be provided. Once completed, please call the Health Department again for re -inspection. The Building permit will be signed off by the Health Inspector when the list is satisfied. Once all other departments are satisfied with the construction, the building department will then grant you occupancy approval. As it is difficult to anticipate details at the time of this letter of approval, the next steps toward opening will be based on the specifics that exist at that time. The Health Inspector will instruct you on the next step in the process and you will discuss together when you may begin bringing in food and when food preparation may begin. Just prior to issuing the Food Establishment Permit to Operate, the inspector expects to view food properly stored; on shelves, in refrigerators, in storage closets etc. Each establishment opening is unique, so feel free to contact the Health Department at any point in the process. Below are some common pitfalls that can cause delay in opening if not complied with: All lighting over food prep, service and wash areas must be non- breakable. This includes hanging lights or pendants over the bar area. No unprotected glass can be over food areas. Also, any ceiling tiles over food or food prep areas must be washable and all high wash floor areas should have a curved base coving along the walls. Bathroom walls must be non -porous surface behind all fixtures and splash areas; at least 4 feet high and curved base coving along the walls. **The establishment annual fee is $185.00. Note that a final food inspection will not be scheduled until the application is received and all permit fees are paid. They may be paid at any point in the process. ** Some of the items needed to receive the permit to operate are: 1) The establishment will be clean of all construction materials; floors and surfaces all cleaned. All contractors shall be complete. North Andover Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 2) The hand sink(s) and bathroom(s) will have immediate access to wall mounted paper towel and soap dispensers and they must be stocked. 3) The ladies room will have a covered trash can for feminine item disposal 4) Signage: Bathroom(s) must have "employee must wash hands before returning to work" signage; hand sinks must have signage "hand wash only"; 3 -bay labeled "wash, rinse, sanitize"; prep sink "food prep only" 5) Sanitizer bucket should be made up and test strips available. 6) Label grease trap per plumbing code If you have one or more interior grease traps please note the plumbing code 248 CMR 10.09 (m): 1. A laminated sign shall be stenciled on or in the immediate area of the grease trap or interceptor in letters one -inch high. The sign shall state the following in exact language: IMPORTANT This grease trap/interceptor shall be inspected and thoroughly cleaned on a regular and frequent basis. Failure to do so could result in damage to the piping system, and the municipal or private drainage system(s). 7) Signage for allergens and disclaimers placed as required by law 8) Directions on mixing the sanitizer should be available. 9) Gloves must be on site. Please note that the state does not recommend the use of latex gloves due to some person's sensitivity to latex that may cause them illness. 10) At minimum, employees should be trained on the sick policy and sanitation basics. Thank you for your cooperation in this matter. If you have concerns about any of the above conditions; please contact the office. We look forward to working with you in the effort to provide safe food to our citizens. Cc: Gerald Brown, Inspector of Buildings 208 Sutton Street Property owner Phil Kritikos, Architect Items of Deficiency noted Corrective Action The Menu submitted will be altered to show that no items are prepared Submit final menu not more than 12 hours in advance as proposed. printed yet Plan changes discussed; Change plan as needed OK 1) Prep sink will be in prep area OK 2) slop sink proposed to be in ware wash area near 3 bay; remember mops must be hung over slop/utility sink for air drying 3) size of 3 bay to be determined; must have areas for dirty and clean North Andover Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 utensils. Put drain boards on both sides if possible. OK 4) show drying rack over 3 bay if there is one; submit spec on the shelf OK 5) curved base coving must be in all high wash areas; kitchen, bathrooms, OK preparation and service areas 6) hand sink locations must be within 10 feet of all employee stations; chef, dishwasher, front service and food preparation. Show additional OK hand sinks or move sinks where needed. Right now there is no sink in the cooking area for the chef. 7) show exhaust hood on the plan OK 8) walk-in cooler; note on the plan that this is a new unit installed and the old is to be removed in the same place. This goes for any equipment that is being replaced similarly so we all know what is new. OK 9) as you change equipment; be sure that all specifications are submitted. i.e. grease trap or walk-in. OK 10) Existing counters in front are proposed to be removed and replaced. OK Please show what the counters materials are, including shelving. All must be non -porous. 11) show where employee personal items are to be held. OK 12) show all shelving and submit spec sheets. OK Outside dumpster details must be finalized. Draw a diagram of where it OK will be and be sure it is on a solid surface and enclosed with a fence. Page 3 MSDS Sheets — No Material Safety Data Sheets for cleaning; Soaps, Floor Cleaner, Degreaser etc. Note they should be kept in a binder on the premise; accessible in an emergency. (note page 16) Identify all cleaners; floor degreasers etc. OK Page 11 #8 you answered "no" to pest control. How do you plan to ensure Need to have a pest company pest control without a professional company contracted? identified for service OK Specification sheets submitted; specific units noted do not match Review each unit to be sure the plan. Please be sure the item number matches what size fits. For the proper size is being example item 3 is 67 inches long; yet #3 on the plan shows room purchased. OK for only a 4 foot unit. Item 4 is 46 inches long and the plan shows room for a 2 foot unit. North Andover Health Department, 1600 Osgood Street, Suite 2035, North Andover, MA 01845 Phone: 978.688.9540 Fax: 978.688.8476 From:Gakis & Associates 978 531 3117 09/10/2014 09:26 #329 P.001/002 Commonwealth of Massachusetts OFFICE OF CONSUMER AFFAIRS DIVISION OF PROFESSIONAL LICENSURE Board of State Exarniners of Plumbers and Gasfitters 100.0 Washington Street, Suite 710 - Boston, Massachusetts 02118 APPLICATION FOR VARIANCE FROM STATE PLUMBING CODE PRE -INSTALLATION 86.00 a lication fee — Check payable to Commonwealth of Massachusetts (DO NOT USE THIS APPLICATION IF VARIANCE IS SOUGHT FOR COMPLETED WORK) (1) APPLICANT INFORMATION NAME: TEL: FAX: ADDRESS: CITY/TOWN: STATE ZIP: 1. TITLE OR POSITION -L --..EMAIL: PRESENT OWNER INFORMATION (Do not complete this block if it is the same as block (1 NAME: .. Yv� 24..t 'f TEL: FAX _I?._"�� 6 ADDRESS: Gv. S' CITY/TOWN: STATFrZIP:1 Ot TITLE OR POSITION: q EMAIL: 3) VARIANCE LOCATION INFORMATION NAME OF PROPOSED OR CURRENT OCCUPIER OF BUILDING: ADDRESS: CITYIfOWN: TEL: OTHER INFORMATION ENGINEER:r9 LICENSE # TEL: c�. -,a _ PENDING CONTRACTOR: i7 p �JtA LICENSE # p EL: PENDING '� PLUMBER: LICENSE # D. EL: _ _ _ ENDING PLUMBING PERMIT NUMBER:_j PENDING PLUMBING/GAS INSPECTOR NAME: -.,o -� TEL: Ljq�� jf THE PLUMBING/GAS INSPECTOR WAS INFORMED OF THIS VARIANCE REQUEST ON: 2q/c.z NEW CONSTRUCTION:® RENOVATION M ALTERATION APPLICABLE CODE SECTION(S): HAS CODE COMPLIANT PLUMBING WORK STARTED? YES ® NO DATE(S): Received Time Sep, 10. 2014 9:37AM No.0835 From:Gakis & Associates 978 531 3117 09/10/2014 09:27 #329 P.002/002 BOARD OF STATE EXAMINERS OF PLUMBERS & GAS FITTERS — PAGE 2 of 2 VARIANCE REQUEST INFORMATION — NOTE: EXPLAIN THE ESTABLISHED HARDSHIP WARRANTING A WAIVER Pim t,;,. kn(. �. i' �.ti::.1� l.' t. �: l�..k:..'� l :.i^ 1. x. il� i S. Yt : ``-(„ Lit t; .. ra, :, •T- _ f A, -C. \*'�. 4-.1 1-•.`,,%'} ..C•'t '``'._ =•--�--i..4 '�'t�!-<`''r* :-....f.. {"',;' ... ._._,�._. ._>-_,_--r y . lis C`kC:.�. . .. . .r •- i•"i "� Wit..; r-�i. ",''i -A [ 4"� c-_,e^.�'� i� Am 0. 01 _,.. _ `.� c. tip tt,.�4•t..•)`:3� ',"_:.•..._.,g,,,,` _1^il'0•� .,'`�f i ".l �..,� -:'L"_ .. :: !� �r i r, '.`T--1., i. F t V�.._ ..: t c •-t :-.%. { e.i.". ...t, 1 F' l-. •)•� ..7J ,,'Y",. [_�.,� i y%(,I!`/1 /`:__..._ '•x._-.>'^�' '�ti,'ti tt .`:� �._ .(`;: 1i - I.i•.. t 17—AIF MORE SPACE IS NEEDED ATTACH ADDITIONAL SHEET(S) TO THIS APPLICATION LNJ By checking this box - I hereby certify under pains and penalties of perjury that the Information entered on this application request, including supporting documentation, is true and accurate and i s filed in accordance with Chapter 142, section 13 of the General Laws and 248 C MR, the Massachusetts State Plumbing Code. I certify that all work performed prior to this request for a variance meets the requirements of 248 CMR and that I am only seeking a variance for work that has not yet commenced. I also certify that I understand that this is a request for the Board to allow an exceptigr'rto 4he requirements of the Massachusetts State Plumbing Code and does not constitute an appeal of an inspector's decision. SIGNATURE OF APPLICANT DATE OF APPLICATION: SI IMPORTANT NOTES (Failure to comply with the following, will place the variance in a "Hold Status) 1. Rules and regulations (248 CMR) made by the Board may be varied upon the petition of the local Board of Health or Health Department thereof. (M.G.L. c. 142 §13). The petition to the Board of Health or Health Department must accompany this request. Additionally, any response by the Board of Health or Health Department must be provided, however, the Board may waive this requirement so long as the petition was made in a timely manner. Note: Board of Health petitioning is not required for state owned, used, leased (including sub -leased) or constructed buildings. 2. If necessary, attach.sdppo`rtinglnformationldocgmentation to this application attd deliver or mail to"' Board Office. 3. $86.00 application fee (non-refundable) — Check or money order payable to Commonwealth of Massachusetts. 4. Variances are customarily heard on either the first or last Wednesday of every month. Notification will be sent. 5. Copies of state plumbing code regulations (248 CMR) are available at the State Bookstore, Room 116, .State House, Boston, MA 02113. Call 617 727-2834 for current cost plus mailing charge. 6. The applicant must file a copy of the Board's approval for this variance request with the local Plumbing Inspector prior to commencing any work. 7. This application is for variances (exceptions to the Code), not appeals. If the applicant disagrees with the application of the Code as decided by the inspector, the applicant must fie an appeal form instead (deadlines apply) THIS COMPLETESTHE ONLINE PROCESS, PLEASE PRINT AND SIGN THE APPLICATION Received Time Sep,10, 2014 9:37AM No -0835 DEVAL L. PATRICK GOVERNOR Commonwealth of Massachusetts Division of Professional Licensure GREGORY BIALECKI BOARD OF STATE EXAMINERS OF PLUMBERS & GAS FITTERS AND SEC NOMHOUSING MENT 1000 Washington Street • Boston • Massachusetts . 02118 October 2, 2014 Jianis John Bido 1 Belleau Woods Street Georgetown, MA 01833 Re: Variance PV50 — Takeout Restaurant — 208 Sutton Street — North Andover Dear Mr. Bido: BARBARA ANTHONY UNDERSECRETARY OF OFFICE OF CONSUMER AFFAIRS AND BUSINESS REGULATION MARK R. KMETZ DIRECTOR, DIVISION OF PROFESSIONAL LICENSURE Please be advised on October 1, 2014 in the Board Meeting Room, 1000 Washington Street in Boston Massachusetts, the Board of the State Examiners of Plumbers and Gas Fitters deliberated on and voted to Grant a variance from 248 CMR 10.10(18)(i).The Board voted to allow the following: elimination of the current employee rest room in the back of the restaurant the installation of one unisex restroom in the establishment that is ADA compliant for patrons and staff. This variance decision is based on the presentation information and documentation provided by the applicant and is applicable to this end user and this site only. All other plumbing and gas fitting work, if applicable, shall comply with the rules and regulations of 248 CMR 3.00 through 10.00 and all other applicable statutes and codes. Sincerely, For the Board, Wapw L J honutj Wayne E. Thomas, Executive Director Board of State Examiners of Plumbers and Gasfitters cc: Plumbing and Gas Inspector lLft TEL: 617-727-9952 FAX: 617-727-6095 TTY/TDD: 617.727.2099 http://www.mass.govocabr/licensee/dpi-boards/pi/ 0 r . BEVERAGE -AIR 3779 Champion Blvd., Winston-Salem, NC 27105 1-888-845-9800 Fax# 1-336-245-6453 hftp://www.Beverage-Air.com CUSTOMER'S CHOICE FOR A HOT KITCHEN Tested & Certified to Ambient Class of 100°F 3 Year Parts/Labor Warranty Additional 2 Year Compressor Warranty CABINET CONSTRUCTION • Exterior—Stainless steel exterior front and gray painted sides standard (Additional exterior finish options available—see right). • Interior—Aluminum interior with coved corners standard. • Insulation -2" foamed -in-place CFC and HCFC -free polyurethane insulation. ELECTRONIC CONTROL • Electronic thermostat provides a digital display of cabinet temperatures, which includes status indicators and key pad for any necessary temperature adjustments. REFRIGERATION SYSTEM • Top mount balanced refrigeration system with evaporator positioned out of the food zone to maximize capacity. • Automatic evaporation system for energy efficiency. • Unique down draft airflow system ensures uniform distribution of airflow throughout the entire cabinet to ensure even product temperatures; maintains product temperatures between 36 - 38°F. • Factory engineered, self-contained refrigeration system uses environmentally friendly (CFC and HCFC -free) R1 34A refrigerant. DOORS • Choose from solid door or half -solid door configuration. • Anti -microbial door handles and door locks are standard. • Field reversible doors and cam lift 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). • Shelves are adjustable in %" increments. Four (4) interior pan slide kits available for field installation (see catalog). MODEL FEATURES • Incandescent interior lighting. • 6" heavy-duty casters included, two with brakes. HRPS Spec Series standard with 6" legs. • Cord and plug pre -wired – 115/60/1 phase. • Epoxy coated evaporator to eliminate the potential of corrosion. • ENERGY STAR® Qualified - See applicable model list at right. • UL-EPH and CUL for open food product. • Certified to 100°F ambient ssrFF wnu,or ua 1,;_, MADE rPSRGi'STAR k6``. •' Item No. Quantity TOP MOUNTED MODELS: REACH -IN REFRIGERATORS HR HORIZON SERIES HRP SOLID & HALF -SOLID DOORS HRS H RPS 1 Great Design, 4 Finish Options. • HR Standard Series: S/S front, gray painted sides, aluminum interior • HRP Series: S/S front, S/S sides, aluminum interior • HRS Series: S/S front, gray painted sides, s/s interior • HRPS Spec Series: Complete S/S exterior and interior HR1/HRP1/ HR1/HRP1/ HR1W/HRP1W/ HRSI/HRPS1.1S HRS1/HRPS1-IHS HRSIW/HRPSIW-IS Com_' I I � ' 1 HR2/HRP2/ HR2/HRP2/ HRS2/HRPS2-1S HRS2/HRPS2-IHS HR3/HRP3/ HR3/HRP3/ HRS3/HRPS3-I S HRS3/HRPS3-1 HS ENERGY STAR® Qualified Models: Solid Door Refrigerators: HR1-1 S, HR1 W-1 S, HR2-1 S, HR3-1S, HRS1-1S, HRSIMS, HRS2-1S, HRS3-1S, HRP1-1S, ®HRP1W-1S, HRP2-1S, HRP3-1S, HRPS1-1S, HRPSIW-1S, HRPS2-1S, HRPS3-1S ® Half -Solid Door Refrigerators: HR2-1 HS, HRS2-1 HS, HRP2-1HS, HRPS2-1HS Model Specified Location 0 BEVERAGE -AIR Top Mount, Horizon Series Refrigerators Models: HR, HRP, HRS, HRPS (-S) Solid Door Models, (-HS) Half -Solid Door Models Store# Quantity DOOR TYPE HR STANDARD S/S Front, Gray Painted Sides, Aluminum Interior HRP SIS Front, S/S Sides, Aluminum Interior HRS S/S Front, Gray Painted Sides, SIS Interior HRPS Complete Stainless Exterior and Interior DOORS & SHELVES SOLID (-S) HR1-1S HRP1-1S HRS1.1S HRPS1-1S 1 Door & 3 Shelves HR1W-1S HRP1W-1S HRS1W-1S HRPS1W-1S 1 Door & 3 Shelves HR2-1S HRP2-1S HRS2-1S HRPS2-1S 2 Doors 88 Shelves HR3-1S HRP3-1S HRS3-1S HRPS3.1S 3 Doors & 9 Shelves HALF -SOLID (-HS) HR1.1HS HRP1-1HS HRS1.IHS HRPS1-lHS 2 Doors & 3 Shelves HR2-1 HS HRP2-1HS HRS2-1HS HRPS2-1HS 4Doors &6 Shelves HR3.1HS HRP3.IHS HRS3-1HS HRPS3-1HS 16 Doors &9Shelves COMMON FEATURES Cl MODEL HR1/HRP1/ HRSIIHRPSI 1 Section SolidlHalf Solid HRIWIHRPIW/ HRS1W/HRPS1W 1 Section Solid HR21HRP2/ HRS2IHRPS2 2 Section SolidlHalf Solid HR3/HRP31 HRS3/HRPS3 3 Section Sohd/Half Solid EXTERNAL DIMENSIONAL DATA Length Overall (inches) / (mm) 26" / 660 35" / 889 52" / 1321 78" 11981 Depth Overall (inches) / (mm) Add 1314" for handle 32"/ 813 32" / 813 32" / 813 32"/ 813 Height Overall— (inches) / (mm)' Add 6" for legs or casters 781/2" / 1994 781/2" / 1994 78 112" / 1994 781/2" 11994 Depth with Door Open 90 ° 54" 54" 54" 54" INTERNAL DIMENSIONAL DATA NET Capacity (cubic ft.) / (Liters) 24/680 34/963 49/1388 74/2096 Internal Length Overall (inches) / (mm) 22"/ 559 31"/ 787 48'/ 1219 73 1/2" / 1867 Internal Depth Overall (inches) / (mm) 28"/ 711 28"/ 711 28'/ 711 28"/ 711 Height Overall— (inches) / (mm) 60" / 1524 60" / 1524 60" / 1524 60"/ 1524 ELECTRICAL DATA Full Load Amperes 115/60/1 5.8 5.8 8.4 10.0 REFRIGERATION DATA Horsepower 1/3 1/3 1/3 1/2 WEIGHT DATA Gross Weight (Crated lbs) 379 379 5101543 791 Gross Weight (Crated kg) 1 172 172 231/246 359 For total depth add 1 3/4'" Tor nanaie. ror [oidi ndiyni duu o rw ".. -"Y'.' - �....,....�.,•,.. I 'Note: Some refrigeration components may protrude beyond cabinet height by up to 1 1/2" - in some models. 7e" 70 76112" END HR3/HRP3/ COMMON END HRS3/HRPS3-1S PLAN VIEWS �.1 35" 78 /2-n 76112" 0 781/2' _LL FRONT L HRI/HRP1/ HR1/HRP1/ HR1W/HRP1W/ HRSI/HRPS1-1S HRS1/HRPS1-IHS HRS1W/HRPSIW-1 78 71 HR2/HRP2/ HR2/HRP2/ HRS2/HRPS2-1S HRS2/HRPS2-1HS 7E HR3/HRP3/ HRS3/HRPS3-1 HS BEVERAGE -AIR 3779 Champion Blvd., Winston-Salem, NC 27105 1-888-845-9800 Fax# 1-336-245-6453 hftp://www.Beverage-Air.com CUSTOMER'S CHOICE FOR A HOT KITCHEN Tested & Certified to Ambient Class of 100°F 3 Year Parts/Labor Warranty Additional 2 Year Compressor Warran SPE60 ELITE SERIES — MEGA TOP Fifty percent greater pan capacity than the all around standard prep table. Features enhanced refrigeration system. Improved airflow and less temperature gradient inside the cabinet. Better airflow manage- ment 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 as- semblies are made of matching stainless steel. Cabinet back and bot- tom are constructed of galvanized steel. Interior liner is made of alumi- num for superior resistance to corrosion. Doors are mounted to face of cabinet on cartridge style hinges permit- ting them to self close under their own weight. Hinges also allow doors to stay open 120° and permit easy door removal for service and clean- ing 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. Cutting board supplied with cabinet is 10" wide constructed of high- density white polyethylene plastic. It is readily removable for cleaning. Two epoxy -coated steel wire shelves per section are supplied as stand- ard. Pans furnished are 4" deep and made of polycarbonate plastic. REFRIGERATION More robust refrigeration system provides added capacity and efficien- cy. Systems are designed using CFC free R134a refrigerant. Forced air from evaporator is moved under pans, which are recessed 2" from top of cabinet. Forced air over the condenser is drawn from back and bottom of cabinet. Automatic condensate evaporator is provided to eliminate the need of floor drains. R , pssrgFo g _ Item No. Quantity FOOD PREPARATION SERIES PREP TABLES SPE60 ELITE SERIES MEGA TOP MODELS: SPE60-12M SPE60-18M SPE60-24M SPE60-24M ELECTRICAL CONNECTION Units pre -wired at factory and include 8' long '11sewl cord and plug NEMA -5-15P Available From: Model Specified Store# Location Quantity 0 BEVERAGE -AIR Food Preparation Table — Mega Top Models: SPE60-12M, SPE60-18M, SPE60-24M MODEL SPE60-12M SPE60.18M SPE60-24M EXTERNAL DIMENSIONAL DATA Length Overall (inches) Length Overall (mm) 60" 1524 60" 1524 60" 1524 Depth Overall (inches) Depth Overall (mm) 365/8 930 36 5/8" 930 36 5/8" 930 HeightOverall— (inches) Height Overall— (mm) 451/2" 1156 451/2" 1156 451/2" 1156 Number of doors 2 2 2 Depth with Door Open 90 ° 53 3/4" 53 3/4" 53 3/4" Clear Door Opening (inches) 22 1/2'x 21 1/2" 22 1/2" x 21 1/2" 22 1/2" x 21 1/2" INTERNAL DIMENSIONAL DATA NET Capacity (cubic ft.) NET Capacity (Liters) 17.1 484 17.1 484 17.1 484 Internal Length Overall (inches) Internal Length Overall (mm) 56" 1422 56" 1422 56" 1422 Internal Depth Overall (inches) Internal Depth Overall (mm) 19 3/4" 502 19 3/4" 502 19 3/4" 502 Internal Height Overall—(inches) Internal Height OveralHmm) 17 5/8" 448 17 5/8" 448 17 5/8" 448 Number of shelves 4 4 4 ELECTRICAL DATA Full Load Amperes 115/60/1 9.6 9.6 9.6 ENERGY CONSUMPTION (KWH) 4.4 4.4 4.4 REFRIGERATION DATA Horsepower 1/3 1/3 1/3 WEIGHT DATA Gross Weight (Crated lbs) 367 383 397 Gross Weight (Crated kg) 167 174 180 S a MADE �s UL 'USA � USAA EPH SPE60-12M TOP VIEW SPE60-18M TOP VIEW PLAN VIEWS 36 5/8" 34" WORKTOP 45118- OVERALL 5 /8"OVERALL INSIDE 1 HT DEPTH INc END VIEW 45 5/8" 36 /8" 56" IN IDE WIDTH HT FRONT VIEW HT DOORS 25 7/16" x 24 7/16" Hl DOOR OPENING 22 1/2" x 21 1/2" HT {t 60" 55 /8" OVERALL DEPTH SPE60-24M-STL 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 Cnorifirafinne aro mihiarf fn rhnnno withni if nrinr nntira 11/11 MODEL BDO-100-G-ES Full -Size Convection Oven W_ Project v Item No. O Quantity O O Standard depth baking compartment - accepts five 18" x 26" standard full- size baking pans in left-to-right positions. All data is shown per oven section, unless otherwise indicated. M Refer to operator manual specification chart for listed model names. EXTERIOR CONSTRUCTION ■ Full angle -iron frame ■ Stainless steel front, top, and sides ((3)K ■ Dual pane thermal glass windows encased in stainless steel door frames ■ Tubular chrome handle with simultaneous door operation ■ Triple -mounted pressure lock door design with turnbuckle assembly ■ 1" solid block plus 1" mineral fiber insulation for a total of 2" of insulation OPTIONS AND ACCESSORIES (AT ADDITIONAL CHARGE) ■ Legslcasterslstands: ❑ 6" (152mm) seismic legs ❑ 6" (152mm) casters ❑ 4" (102mm) low profile casters (double only) ❑ 25" (635mm) stainless steel stand w/rack guides ❑ 29" (737mm) stainless steel, fully welded open stand with pan supports ■ Gas hose wlquick disconnect restraining device: ❑ 48" (1219mm) hose ❑ 36" (914mm) hose ❑ Extra oven racks ❑ Gas manifold (for double sections) ❑ Flue connector ❑ Draft hood for venting OPTIONS AND ACCESSORIES (AT NO CHARGE) ❑ Solid stainless steel doors INTERIOR CONSTRUCTION ■ Double -sided porcelainized baking compartment liner (16 gauge) ■ Stainless steel combustion chamber ■ Single inlet blower wheel ■ Five chrome -plated racks, eleven rack positions with a minimum of 1-5/8" (41 mm) spacing ■ Interior lights OPERATION ■ Direct Fired Gas system ■ Electronic spark ignition control system ■ Removable inshot burners ■ Internal pressure regulator ■ Manual gas service cut-off switch located on the front of the control panel ■ Solid state thermostat with temperature control range of 2007 (93°C) to 500°F (260°C) ■ Two speed fan motor (single speed in CE model) ■ 3/4 horsepower blower motor with automatic thermal overload protection ■ Control area cooling fan STANDARD FEATURES ■ SSM - Solid state manual control with 60 minute electro -mechanical timer ■ 25" (635mm) adjustable stainless steel legs (for single units) ■ 6" (152mm) adjustable stainless steel legs (for double sections) ■ One year parts and labor warranty ■ One year limited oven door warranty* * For all international markets, contact your local distributor. c E1� us NSE n Intertek BLODGETT OVEN COMPANY www.blodgett.com • 44 Lakeside Avenue, Burlington, VT 05401 • Phone: (802) 658-6600 • Fax: (802) 864-0183 BL40 E TT 0G MODEL BDO-100-G-ES Full -Size Convection Oven W_ Project v Item No. O Quantity O O Standard depth baking compartment - accepts five 18" x 26" standard full- size baking pans in left-to-right positions. All data is shown per oven section, unless otherwise indicated. M Refer to operator manual specification chart for listed model names. EXTERIOR CONSTRUCTION ■ Full angle -iron frame ■ Stainless steel front, top, and sides ((3)K ■ Dual pane thermal glass windows encased in stainless steel door frames ■ Tubular chrome handle with simultaneous door operation ■ Triple -mounted pressure lock door design with turnbuckle assembly ■ 1" solid block plus 1" mineral fiber insulation for a total of 2" of insulation OPTIONS AND ACCESSORIES (AT ADDITIONAL CHARGE) ■ Legslcasterslstands: ❑ 6" (152mm) seismic legs ❑ 6" (152mm) casters ❑ 4" (102mm) low profile casters (double only) ❑ 25" (635mm) stainless steel stand w/rack guides ❑ 29" (737mm) stainless steel, fully welded open stand with pan supports ■ Gas hose wlquick disconnect restraining device: ❑ 48" (1219mm) hose ❑ 36" (914mm) hose ❑ Extra oven racks ❑ Gas manifold (for double sections) ❑ Flue connector ❑ Draft hood for venting OPTIONS AND ACCESSORIES (AT NO CHARGE) ❑ Solid stainless steel doors INTERIOR CONSTRUCTION ■ Double -sided porcelainized baking compartment liner (16 gauge) ■ Stainless steel combustion chamber ■ Single inlet blower wheel ■ Five chrome -plated racks, eleven rack positions with a minimum of 1-5/8" (41 mm) spacing ■ Interior lights OPERATION ■ Direct Fired Gas system ■ Electronic spark ignition control system ■ Removable inshot burners ■ Internal pressure regulator ■ Manual gas service cut-off switch located on the front of the control panel ■ Solid state thermostat with temperature control range of 2007 (93°C) to 500°F (260°C) ■ Two speed fan motor (single speed in CE model) ■ 3/4 horsepower blower motor with automatic thermal overload protection ■ Control area cooling fan STANDARD FEATURES ■ SSM - Solid state manual control with 60 minute electro -mechanical timer ■ 25" (635mm) adjustable stainless steel legs (for single units) ■ 6" (152mm) adjustable stainless steel legs (for double sections) ■ One year parts and labor warranty ■ One year limited oven door warranty* * For all international markets, contact your local distributor. c E1� us NSE n Intertek BLODGETT OVEN COMPANY www.blodgett.com • 44 Lakeside Avenue, Burlington, VT 05401 • Phone: (802) 658-6600 • Fax: (802) 864-0183 B010 -100 -G -ES Vent 6.5 (165)� � It- 2,88 (73) 4.5 (114 l DRAFT DIVERTER BLODGETT 0" from combustible and non-combustible construction 57.06 (1450)— - -- 51.75 (1315)— --® 36.88 Vent 3.5" W.0 Single B010 -100 -G -ES Vent 6.5 (165)� � It- 2,88 (73) 4.5 (114 l APPROVALISTAMP 70.63 (1794) — 16 25 (413) 38.56 (979) — 33.25(845) 17 3.25(845)17 (432)- 6.5 (165)- 0 (0)- DOUBLE DRAFT HOOD 13.13 (333) 53.23 (1352) 41.5 (1054) 21.14 (537) 9.5 (241) SHORT FORM SPECIFICATIONS: Provide Blodgett full-size convection oven model 13DO-100-G-ES, (singleldouble) compartment. Each compartment shall have (porcelainized/stain- less) steel liner and shall accept five 18" x 26" standard full-size bake pans. Stainless steel front, top and sides. Doors shall be (solid stainless steel/dual pane thermal glass windows) with single tubular chrome handle and simultaneous operation. Unit shall be gas heated with electronic spark ignition and shall cook by means of a direct fired system with a gas shutoff switch on the front of the control panel. Air in baking chamber distributed by single inlet blower wheel powered by a two -speed (single speed for CE model), 3/4 HP motor with thermal overload protection. Each chamber shall be fitted with two lamps and five chrome -plated removable racks. Control panel shall be recessed with Cook/Cool Down mode selector, solid state (manual) infinite thermostat (200- 500°F), and 60 -minute timer. Provide one year parts, labor and door warranty. Provide options and accessories as indicated. DIMENSIONS: Floor space DRAFT DIVERTER 2(50.8) 0" from combustible and non-combustible construction 57.06 (1450)— - -- 51.75 (1315)— --® 36.88 Vent 3.5" W.0 Single (937) 3.75 (95) Double Height dimensions remain the same Double Low Profile 35.5 (902)— Propane 11.0" W.C. min. —13.0" W.C. max. MAXIMUM INPUT: 17.38 25(635)— 28 (441) 3 (76) (711) 38.25 (972) 0 (0) — TOP VIEW SINGLE DIMENSIONS ARE IN INCHES (MM) APPROVALISTAMP 70.63 (1794) — 16 25 (413) 38.56 (979) — 33.25(845) 17 3.25(845)17 (432)- 6.5 (165)- 0 (0)- DOUBLE DRAFT HOOD 13.13 (333) 53.23 (1352) 41.5 (1054) 21.14 (537) 9.5 (241) SHORT FORM SPECIFICATIONS: Provide Blodgett full-size convection oven model 13DO-100-G-ES, (singleldouble) compartment. Each compartment shall have (porcelainized/stain- less) steel liner and shall accept five 18" x 26" standard full-size bake pans. Stainless steel front, top and sides. Doors shall be (solid stainless steel/dual pane thermal glass windows) with single tubular chrome handle and simultaneous operation. Unit shall be gas heated with electronic spark ignition and shall cook by means of a direct fired system with a gas shutoff switch on the front of the control panel. Air in baking chamber distributed by single inlet blower wheel powered by a two -speed (single speed for CE model), 3/4 HP motor with thermal overload protection. Each chamber shall be fitted with two lamps and five chrome -plated removable racks. Control panel shall be recessed with Cook/Cool Down mode selector, solid state (manual) infinite thermostat (200- 500°F), and 60 -minute timer. Provide one year parts, labor and door warranty. Provide options and accessories as indicated. DIMENSIONS: Floor space 38-1/4" (972mm) W x 36-7/8" (937mm) D Product clearance 0" from combustible and non-combustible construction Interior 29" (737mm) W x 20" (508mm) H x 24-1/4" (616mm) D If oven is on casters: 3.5" W.0 Single Add 4-1/2" (114mm) to all height dimensions Double Height dimensions remain the same Double Low Profile Subtract 2.5" (64mm) from all height dimensions GAS SUPPLY: 3/4" NPT Manifold Pressure: Natural 3.5" W.0 Propane 10" W.C. Inlet Pressure: Natural 7.0" W.C. min. —10.5" W.C. max. Propane 11.0" W.C. min. —13.0" W.C. max. MAXIMUM INPUT: Single 45,000 BTU/hr (13.2 Kw) Double 90,000 BTU/hr (26.4 Kw) POWER SUPPLY: 115 VAC, 1 phase, 8 Amp, 60 Hz., 2 -wire with ground, 3/4 H.P., 2 speed motor, 1120 and 1680 RPM 230V CE model, 1 phase, 3 Amp, 50 Hz., 2 -wire with ground, 3/4 H.P., 1 speed motor, 1425 RPM 6' (1.8m) electric cord set furnished on 115 VAC ovens only. Blodgett recommends a Pass & Seymour, model 2095, GFCI for this oven. MINIMUM ENTRY CLEARANCE: Uncrated 32-1/16" (814mm) Crated 37-1/2" (953mm) SHIPPING INFORMATION: Approx. Weight: Single 590 lbs. (268 kg) Double 1095 lbs. (497 kg) Crate sizes: 37-1/2" (952mm) x 43-1/2" (1105mm) x 51-3/4" (1315mm) NOTE: The company reserves the right to make substitutions of components without prior notice BLODGETT OVEN COMPANY www.blodgett.com • 44 Lakeside Avenue, Burlington, VT 05401 • Phone: (802) 658-6600 • Fax: (802) 864-0183 Printed in U.S.A. NOTE: FOR COMMERCIAL USE ONLY P/N 57939 Rev B (4114) BEVERAGE -AIR 3779 Champion Blvd., Winston-Salem, NC 27105 1-888-845-9800 Fax# 1-336-245-6453 http://www.Beverage-Air.com Commercial Refrigeration Equipment General Specification 3 Year Parts/Labor Warranty Additional 2 Year Compressor Warranty DP SERIES "DELI/PIZZA" PREP TABLES The all-purpose "raised rail," Deli/Pizza Prep Table assures that condi- ments are held below 41 °F and above freezing. It eliminates any chance of freezing product with lids open or closed and prevents un- sanitary defrosting associated with cold wall, refrigerated rails. CABINET CONSTRUCTION Exterior construction includes heavy-duty stainless steel finish on front, sides, top, door(s) and grille. Insulated lid assemblies are made of matching stainless steel. Cabinet back and bottom are constructed of galvanized steel. Interior liner is made of aluminum for superior re- sistance to corrosion. Doors are mounted to face of cabinet on cartridge style hinges permit- ting them to self close under their own weight. Hinges also allow doors to stay open 120° and permit easy door removal for service and clean- ing 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. Three-inch casters, 2 with brakes, are stand- ard. Six-inch casters or legs are optional. Cutting board supplied with cabinet is 19" wide constructed of high- density white polyethylene plastic. It is readily removable for cleaning. Two epoxy -coated steel wire shelves are supplied behind each door as standard. Units will accept pans up to 6" deep. Pans are not included. REFRIGERATION Systems are designed using CFC free R134a refrigerant and capillary tube between condenser and evaporator. Recirculated, forced air from evaporator is discharged 3 ways. Slightly over and mostly under pans which are recessed approximately 3" from top of raised rail, and into the cabinet directly. Coils are plastic coated for maximum corrosion protection. Automatic condensate evaporator is provided to eliminate the need of floor drains. ELECTRICAL CONNECTION Units pre -wired at factory and include 8' long 1�1 NEW I cord and plug ° MADE 94 A R9ki„ Item No. Quantity FOOD PREPARATION MODELS: SERIES DELI/PIZZA DP46 PREP TABLES DP67 DP SERIES DP93 DPI 19 lr D O DP67 ` L d � DP93 IL C DPI 19 Available From: t Model Specified Store# Location Quantity �M/'1 Food Preparation Deli/Pizza Units Models: DP46, DP67, DP93, DP119 MODEL DP46 DP67 DP93 DP119 EXTERNAL DIMENSIONAL DATA Length Overall (inches) Length Overall (mm) 46" 1168 67" 1702 93" 2362 119" 3023 Depth Overall (inches) Depth Overall (mm) 38 3/8" 975 38 3/8" 975 38 3/8" 975 38 3/8" 975 Height Overall— (inches) Height Overall— (mm) 433/8 1102 43 318" 1102 43 3/8" 1102 43 3/8" 1102 Number of doors 1 2 3 4 Depth with Door Open 90 ° 57" 57" 57" 57" Clear Door Opening (inches) 21 1/2" x 231/2" 21 1/2" x 231/2" 21 1/2" x 23 1/2" 21 112" x 23 INTERNAL DIMENSIONAL DATA NET Capacity (cubic ft.) NET Capacity (Liters) 16.7 473 27 765 39.8 1127 52.5 1487 Internal Length Overall (inches) Internal Length Overall (mm) 26" 660 48" 1219 75 114"100, 1911 2540 Internal Depth Overall (inches) Internal Depth Overall (mm) 28" 711 28" 711 28" 711 28" 711 Internal Height Overalh-(inches) Internal Height Overall—(mm) 24" 610 24" 610 24" 610 24" 610 Number of shelves 2 4 6 8 ELECTRICAL DATA Full Load Amperes 115/60/1 6.3 6.3 8.6 8.6 ENERGY CONSUMPTION(KWH) .27 .23 .36 .46 REFRIGERATION DATA Horsepower 1/4 1/4 1/3 1/3 WEIGHT DATA Gross Weight (Crated lbs) 338 464 580 703 Gross Weight (Crated kg) 153 211 263 319 `�Ssr�� unn"n. N v ® a w �U a � � $• SAyUSA PLAN VIEWS 46"d.ERmi LENGTH r DP46 FRONT VIEW 0009OPENtNG ■ 21 t? x 231? Hr 26" .DOOR 24717l1'x Ze 7/1T MT N w BT OVERALL LENGTH Lj =BALL Lj1R 48" 1 ' wmH NING DOOR 7117 211YPK23 11PE2"NT X267116"HT DP67FRoNT VIEW 93" OVERALL LENGTH INSIDE WIDTH x 23 1/2' DP93 FRONT VIEW {� 119" OVERALLLENGTH 100"i ji 01j D86R 24 7/16"X 26 7116' HT DP119 FRONTVIEW�` DOOR OPENING 211/r x 2312`3 DOORS 24 7116"X28 7/116" HT DP93 TOP 38 DP46 TOP _ / ae 93 OVERALLDEPTH r --.i - 36 O 36L DP119 TOP 43 3/8" DP67 TOPI /19 OVERALL 28" r------—67-----+� 24" INSIDE DEPTH 33 5/8" INSIDE H 363/8 0 J 01 36 3✓8 32" DEPTH END 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 Cnorifirnfinne aro m ihicrt to rhnnno withni et nrinr nntiro r1RH 3 f ' 4 BEVERAGE -AIR 3779 Champion Blvd., Winston-Salem, NC 27105 1-888-845-9800 Fax# 1-336-245-6453 hftp://www.Beverage-Air.com CUSTOMER'S CHOICE FOR A HOT KITCHEN Tested & Certified to Ambient Class of 100°F 3 Year Parts/Labor Warranty Additional 2 Year Compressor Warranty SPE48 ELITE SERIES — MEGA TOP Fifty percent greater pan capacity than the all around standard prep table. Features 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 appear- ance, 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 as- semblies are made of matching stainless steel. Cabinet back and bot- tom are constructed of galvanized steel. Interior liner is made of alumi- num for superior resistance to corrosion. Doors are mounted to face of cabinet on cartridge style hinges permit- ting them to self close under their own weight. Hinges also allow doors'. to stay open 120° and permit easy door removal for service and clean- ing 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. Cutting board supplied with cabinet is 10" wide constructed of high- density white polyethylene plastic. It is readily removable for cleaning. Two epoxy -coated steel wire shelves per section are supplied as stand- ard. Pans furnished are 1/6 size and made of polycarbonate plastic. REFRIGERATION More robust refrigeration system provides added capacity and efficien- cy. Systems are designed using CFC free R134a refrigerant and capil- lary tube between condenser and evaporator. Recirculated, 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 cabinet. Automatic condensate evaporator is provided to eliminate the need of floor drains. gUL EPH Item No. Quantity FOOD PREPARATION MODELS: SERIES PREP TABLES SPE48-12M SPE48 ELITE SERIES SPE48-18M MEGA TOP I G�1 SPE48-12M ,w ELECTRICAL CONNECTION Units pre -wired at factory and include 8' long ' ,urea, cord and plug NEMA -515P Available From: - f 7 Model Specified Store# Location Quantity (*) BEVERAGE -AIR Food Preparation Table — Mega Top Models: SPE48-12M, SPE48-18M MODEL SPE48-12M SPE48.18M EXTERNAL DIMENSIONAL DATA Length Overall (inches) Length Overall (mm) 48" 1219 48" 1219 Depth Overall (inches) Depth Overall (mm) 36 5/8" 930 36 5/8" 930 HeightOverall— (inches) Height Overall— (mm) 451/2" 1156 451/2" 1156 Number of doors 2 2 Depth with Door Open 90 ° 52 1/4" 52 1/4" Clear Door Opening (inches) 19 3/8" x 22" 19 3/8" x 22" INTERNAL DIMENSIONAL DATA NET Capacity (cubic ft.) NET Capacity (Liters) 13.9 394 13.9 394 Internal Length Overall (inches) Internal Length Overall (mm) 44" 1118 44" 1118 Internal Depth Overall (inches) Internal Depth Overall (mm) 20" 508 20" 508 Internal Height Overall—(inches) Internal Height Overall—(mm) 18" 457 18" 457 Number of shelves 4 4 ELECTRICAL DATA Full Load Amperes 115/60/1 5 5 ENERGY CONSUMPTION (KWH) 4 4 REFRIGERATION DATA Horsepower 1/4 1/4 WEIGHT DATA Gross Weight (Crated lbs) 320 338 Gross Weight (Crated kg) 145 153 *ssrv�fa run+ms a r r MADE f. UL `8L .USA PLAN VIEWS 36 518" 34" WORKTOP 45 FIWCF—A OVERALL 1911 INSIDE 171/2" HT DEPTH INSIDE HT END VIEW 48" WIDTH �I 45 5/8" 44" INTE FLWIDTH 361/81, 3870 TOTAL DEPTI- SPE48-12M SPE48-18M TOP VIEW TOP VIEW 10" CUTTING BOARD i 16 34 DOORS 22 7/16" x 24 7/16" HT VING 1/2" HT 52 1/8" CLEAR DOOR WIDTH 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 Rnorifiratinnc aro ci ihiort to rhnnna withni rt nrinr nntira 11/11 BEVERAGE -AIR 3779 Champion Blvd., Winston-Salem, NC 27105 1-888-845-9800 Fax# 1-336-245-6453 hftp://www.Beverage-Air.com CUSTOMER'S CHOICE FOR A HOT KITCHEN Tested & Certified to Ambient Class of 100°F 3 Year Parts/Labor Warranty Additional 2 Year Compressor Warranty WORKTOP COOK STAND REFRIGERATOR Beverage -Air's cook stand refrigerators are designed to accommo- date countertop cooking equipment and feature a full marine drip - guard to prevent spills from dripping over the edge. Refrigerated drawers provide ample food product storage. Working height of 26 5/8" on heavy-duty six-inch (6") casters. CABINET CONSTRUCTION Heavy-duty construction with stainless steel on top, front, sides, rear and drip guard top. Interior of cabinet is constructed of corro- sion -resistant stainless steel. Drawers are equipped with heavy- duty workflow handle. Cabinet integrity is reinforced by use of structural columns. Cabinets are insulated with foamed -in-place polyurethane insulation of 2" thickness for added strength and max- imum energy efficiency. Cabinet back and bottom are constructed of galvanized steel. Interior cabinet is made of corrosion resistant stainless steel. Exterior solar digital thermometer with battery backup is standard. DRAWER CONSTRUCTION Drawer frames are constructed of heavy duty stainless steel and are supported on stainless steel telescoping drawer slides with three stainless steel roller bearing wheels for maximum support of stored food product. Heavy duty pan divider supports are supplied. Foodservice pans are not included. A snap in type vinyl magnetic gasket is attached to each drawer for positive seal. Beverage -Air provides standard lifetime warranty on drawers and slides on this series. REFRIGERATION Self-contained refrigeration system utilizes R134a refrigerant me- tered by a capillary tube system. Automatic (hot gas) condensate evaporation is provided. Interior forced air system, with high hu- midity evaporator coils, provide the ideal environment for food preservation. Removable front thermometer panel and grille allows for easy access to complete lift -out refrigeration system. &C &US V0 sA 'Note: Not ail markings may apply to all model variations. Item No. Quantity �! WORKTOP COOK STAND MODELS: REFRIGERATORS WTRCS72-1 4 DRAWER EQUIPMENT BASE WTRCS72-1-74 WTRCS72 SERIES R IMAGES COMING SOON ELECTRICAL CONNECTION Units pre -wired at factory and include 8' • long cord and plug set. 11 V6011 ' NEMA -5-+5P Available From: Model Specified Store# Location Quantity .y �w`;; BEVERAGE -AIR Work top Refrigerator, Cook Stand Model Series Models: WTRCS72-1, WTRCS72-1-74 MODEL WTRCS72.1 WTRCS72-1-76 EXTERNAL DIMENSIONAL DATA Length Overall (inches) Length Overall (mm) 72" 1828 76" 1930 Depth Overall (inches) Depth Overall (mm) 32° 813 32" 813 Height Overall— (inches) Height Overall— (mm) 26 5/8" 651 26 5/8" 651 Number of drawers 4 4 Depth with Drawer Open 90 ° 60" 60" Top Load Rating (lbs) Top Load Rating (kg) 900 408 900 408 ELECTRICAL DATA Full Load Amperes 115/60/1 4.5 4.5 ENERGY CONSUMPTION (KWH) TBD TBD REFRIGERATION DATA Horsepower 1/5 115 WEIGHT DATA Gross Weight (Crated lbs) 569 576 Gross Weight (Crated kg) 245 261 & c&usV a & u:A Note: Not all markings may apply to all model variations. z 6 1 y z a d X to J d PLAN VIEWS P-MEMMM III.: �O 32 BEVERAGE-Al R®CORPORATION 3779 Champion Blvd. - Winston-Salem, NC 27105 USA - (336) 245-6400 - Fax (336) 245-6453 - (888) 845-9800 - www.beverage-air.com K'7'R* Star Manufacturing rLTRA-MAXI MECHANICAL SNAP ACTION GAS GRIDDLES Models 824TH, 836TH, 848TH, 86oTA & 872TA Features/Benefits: H NEW mechanical snap action control for better turn -down and temperature regulation. Thermostatic provides accurate tempera- ture rated from 1500 to 550°F within +/- 20 degrees of set point while providing accurate low temperature performance with snap action control to prevent temperature overshoot. H yyjkjlnique internal plate sensor accurately measures the temperature of the griddle plate 3/16" from the cooking surface for instant response to surface temperature change and fast recovery. H Available in 24", 36", 48", 60" and 72" widths to meet your space and volume requirements. H ykgltra-Max high capacity 24" deep cooking surface is ideal for high volume operations. H jijiyjiNEWnger lasting, heavy-duty metal knobs. H yyyyANtainless steel construction and front panel for long lasting attractive appearance and ease of cleaning. H Highly polished 1" thick steel plate for superior heat distribution, fast recovery and energy efficient operation. H Custom designed steel 30,000 BTU burner every 12" of cooking surface provides superior cooking performance. H Heavy-duty construction with all welded body construction and stainless steel front, side panels, bull nose and splash guard. H yy�rrgonomically advanced front panel providing easy access and viewing of controls. H jiyjgool-to-the-touch stainless steel bull nose front provides knob protection and comfortable work zone. H yVManding pilot light for consistent performance. H Spatula wide 3-1/2" front grease trough and grease chute for easier cleaning. H Large 6 quart stainless steel grease drawer (2 drawers on 50" and 72" models). H Gas convertible in the field conversion kit supplied. Units are shipped Natural Gas. H Extra -heavy 4" adjustable legs to fit your countertop needs. H Floor model stands available for free standing unit. Optional casters available. H yyyyCool-to-the-touchta in less steel bull nose front provides knob protection and comfortable work zone. Applications: Ultra -Max mechanical snap action thermostat gas griddles will exceed your food service operations expectations. Designed for high performance and relia- bility. Ultra -Max griddles will provide years of trouble free operations. Construction: Ultra -Max mechanical snap action griddles feature 1" thick highly polished steel griddle plate with 5" tapered stainless steel splash guard and 3-1/2" wide front access grease trough with 6 quart grease drawer capacity. Includes a 30,000 BTU aluminized steel burner every 12" of width, 3/4" N.P.T. male gas connec- tion with convertible pressure regulator, and 4" adjustable legs. Warranty: Ultra -Max gas griddles are covered by Star's THREE YEAR parts and labor warranty. 836TA Star Manufacturing - 10 Sunnen Drive - P.O. Box 430129 - St. Louis, MO 63143-3800 Phone: (314) 678-6303 - FAX: (314) 781-5445 - www.star-mfg.com I quumwumi n�rr �n�cnnor� Iso 9=:20M S203/1053 DI ^ Star Manufacturing r ULTRA -M" MECHANICAL SNAP ACTION GAS GRIDDLES Models 824TH, 836TH, 848TA, 860TA & 872TA Model (A) (B) (C) (D) No. Plate Approximate Weight No. Width Depth Height Leg Width Controls BTU Grid Area Thickness Installed Shipping Inches Inches Inches Inches 824TA 24" 32-3/8" 18" 21" 2 60,000 573 sq. in. 1" 220 lbs. 246 lbs. (61 cm) (82.2 cm) (45.7 cm) (53.34) (3,697sq cm) (2.54 cm) (99.7 kg) (111.5 kg) 836TH :.y 36" 32-3/8" 18" 33" 3 90,000 860 sq. in. 1" 330 lbs. 369 lbs. (91.4 cm) (82.2 cm) (45.7 cm) (83.8) (5,545 sq cm) (2.54 cm) (149.5 kg) (167.2 kg) 848TA 48" 32-3/8" 18" 45" 4 120,000 1146 sq. in. 1" 440 lbs. 492 lbs. (121.9cm) (82.2 cm) (45.7 cm) (114.3) 1 (7,394 sq cm) (2.54 cm) (199.4 kg) (222.9 kg) 860TA 60" 32-3/8" 18" 57" 5 150,000 1433 sq. in. 1" 550 lbs. 615 lbs. (152.4 cm) (82.2 cm) (45.7 cm (144.78) (9,242 sq cm) (2.54 cm) (249.2 kg) (278.7 kg) 872TA 72" 32-3/8" 18" 69" 6 180,000 1719 sq. in. 1" 660 lbs. 738 lbs. (182.9 cm) (82.2 cm) (45.7 cm) (175.3) 11,091 sq cm) (2.54 cm) (299.0 kg) (334.4 kg) Gas griddles are constructed of stainless steel body and polished steel griddle plate, valve knobs are protected by a stainless steel bull nose front. Griddle plate is 1" (2.54 cm) thick highly polished steel plate with a 5" (12.7 cm) high tapered wrap-around stain- less steel splash guard. Unit has a 3-1/2" (8.3 cm) wide front grease trough with grease chute and a 6 qt. (5.68L) capacity stain- less steel grease drawer. Models 860TA and 872TA house two each 6 quart grease drawers. Units are equipped with a 30,000 BTU aluminized steel burner for every 12" (30.5 cm) of width and are controlled by a manual snap action control valve, 3/4" N.P.T. male gas connection with convertible pressure regulator. Griddles are supplied with 4" (10.2 cm) high stainless steel legs that have a 1-5/8" (4.5cm) adjustment. Units are approved for installation within 6" (15.2 cm) of combustible and non-combustible surfaces and are UL Gas Fired Listed for U.S. and Canada and UL classified to NSF Standard 4 Sanitation. Printed in the U.S.A. Due to periodic changes in designs, methods, procedures, policies and regulations, the specifications contained in this sheet are subject to change without notice. While Star Manufacturing exercises good faith efforts to provide information that is accurate, we are not responsible for errors or omissions in information provided or conclusions reached as a result of using the specifications. By using the information provided, the user assumes all risks in connection with such use. Star Manufacturing International Inc. - 10 Sunnen Drive - P.O. Box 430129 - St. Louis, MO 63143-3800 Phone: (314) 678-6303 - FAX: (314) 781-5445 - www.star-mfg.com Star Manufac„wring { ULTRA -MAX® RADIANT CHAR -BROILERS Models 8124RCBA, 8136RCBA, 8148RCBA, 8160RCBA & 8172RCBA Features/Benefits: H Heavy-duty Ultra-Max®radiant gas char -broilers are designed for the most demanding foodservice applications. Ultra -Max char -broilers deliver maximum performance and provide years of maintenance -free operation. H Heavy-duty, high strength steel alloy radiant transfers maximum heat to steak, chicken, burgers, fish and other menu items. Our exclusive steel radiants with flavor enhancing grooves deliver more heat than traditional cast iron radiants and will not bend or crack due to thermal shock. H 30% more cooking space with our high capacity design to meet all your back -of -the -house broiling needs. H WN Wonger lasting, heavy-duty metal knobs. H WN Wcast iron burners. H YyAllstainless steel construction and front panel for long lasting attractive appearance and ease of cleaning. H Available in 24", 36", 48", 60", and 72" widths to fit any foodservice operation's space requirements. H High performance 20,000 BTU straight tubular cast iron burners every 6" of width provide more heat to cook faster and sear in flavor, better heat distribution, and more sectional control. H Heavy-duty cast iron grates can be individually positioned (flat or slanted) to accommodate a variety of broiling needs. Plus, our grates are reversible with a thin side for searing and a thick side for more delicate menu items. H Large capacity stainless steel water pan for easy clean up. H yyStainlesssteel, 5" high, tapered splash guard maintains cleanliness. H yyGasconvertible in the field with regulator and conversion kit supplied with each char -broiler. Units are shipped Natural Gas. H yyCookto-the-touchstainless steel bull nose front provides knob protection and comfortable work zone. H Heavy-duty 4" adjustable legs to match the height of other Ultra -Max equipment in your line. H Floor models available with custom equipment stands. H Optional items include 7” extended plate shelf and round steel grates. Applications: Ultra -Max radiant char -broilers are designed for high volume and reliability. Whether it's steak, chicken, hamburger, shish kabobs or other menu items; Star's heavy-duty Ultra -Max char -broilers will fulfill your back -of -the -house cooking requirements and more! Quality Construction: Ultra -Max line of radiant char -broilers feature stainless steel side panels, front panel, bull nose, drip pan, splash guard, and grease trough. All metal heavy-duty knobs. NEW cast iron burners every 6" with adjustable valves and standing pilot. Radiants are heavy-duty steel designed for maximum heat transfer and durability. Cooking surface consists of heavy duty, cast iron grates adjustable to flat or slanted positions. Heavy-duty legs are 4" with a 1-5/8" adjustment. f Warranty: Model 816ORCBA r . t� awm wu�awr lot CIIiTIFlCA7ION ao 9W:2000 Ultra -Max radiant char -broilers are covered by a THREE YEAR parts and labor warranty. Star Manufacturing - 10 Sunnen Drive - P.O. Box 430129 - St. Louis, MO 63143-3800 Phone: (314) 678-6303 - FAX: (314) 781-5445 - www.star-mfg.com S250/1043 ULTRA -MAX® RADIANT CHAR -BROILERS Models 8124RCBA, 8136RCBA, 8148RCBA, 816ORCBA & 8172RCBA C B D A Dimensions Model (A) (B) (C) (D) Weight No. Width Depth Height Leg Width No. Controls BTU Grid Area Installed Shipping Inches Inches Inches Inches lbs lbs cm cm cm cm k k 8124RCBA 24" 31-1/50" 18" 21-1/16" 4 *80,000 603 sq. in. 174 243 (61) (78.8) (45.7) (53.5) (3,890 sq. cm) (78.9) (109.4) 23-7/8" x 25-1/4" 8136RCBA 36" 30-5/8" 18" 33-1/16" 6 *120,000 906 sq. in. 240 328 (91.4) (78.8) (45.7) (84) (5,845 sq. cm) (108.9) (147.6) 35-7/8" x 25-1/4" 8148RCBA 48" 30-5/8" 18" 45-1/16" 8 *160,000 1,209 sq. in. 314 399 (121.9) (78.8) (45.7) (114.5) (7,800 sq. cm) (142.4) (180) 47-7/8" x 25-1/4" 8160RCBA, 60" 30-5/8" 18" 57-1/16" 10 *200,000 1,512 sq. in. 386 503 (152.9) (78.8) (45.7) (144.9) (9754 sq. cm) (175.1) (226.4) 59-7/8" x 25-1/4" 8172RCBA 72" 30-5/8" 18" 69-1/16" 12 *240,000 1,815 sq. in. 485 625 (182.9) (78.8) (45.7) (175.4) (11,710 sq. cm) (220.2) (283.8) 71-7/8" x 25-1/4" *Units shipped Natural Gas and include conversion kit for field conversion to LP gas. Gas char -broiler is constructed of all stainless steel, front panel and sides. Units have 20,000 BTU natural and propane gas straight cast iron burner for every 6" (15.24 cm) of width and are controlled by an adjustable control valve and standing pilot. Steel radiant provides even heat distribution. Cooking surface is heavy duty cast iron grate type and is adjustable from flat to slanted. A stainless steel water pan, bull nose, 5" back splash are standard. Control knobs are protected by a stainless steel bull nose front. Char -broilers are supplied with heavy-duty 4" (10.2 cm) stainless steel high legs that have a 1-5/8" (4.5 cm) adjustment. Gas connection is 3/4" N.P.T. male with a convertible pressure regulator provided. Units are approved for installation in non-combustible locations and are UL Certified to NSF Standard 4 and Classified cULus listed. Printed in the U.S.A. Due to periodic changes in designs, methods, procedures, policies and regulations, the specifications contained in this sheet are subject to change without notice. While Star Manufacturing exercises good faith efforts to provide information that is accurate, we are not responsible for errors or omissions in information provided or conclusions reached as a result of using the specifications. By using the information provided, the user assumes all risks in connection with such use. Star Manufacturing - 10 Sunnen Drive - P.O. Box 430129 - St. Louis, MO 63143-3800 Phone: (314) 678-6303 - FAX: (314) 781-5445 - www.star-mfg.com • Star Manufacturin9 Internat" t ULTRA -MAX ® GAS HOT PLATES Models 802HA, 804HA, 806HA & 808HA Featu es/Benefits: ❑ Heavy-duty Ultra -Max gas hot plates are designed for the most demanding foodservice applications and deliver years of maintenance free operation. ❑ Available in 2, 4, 6 and 8 burner styles to accommodate a variety of foodservice operations. ❑ NEW longer lasting, heavy-duty metal knobs. ❑ Sizes available in 12", 24", 36" and 48" widths to fit almost anywhere and suitable for many size pot/pans. ❑ High performance 30,000 BTU 2 -piece burner provides superior performance and sectional control. Plus our anti -clogging burner design provides years of maintenance free operation. ❑ Heavy-duty cast iron grates stand up to constant use and our non -tilt top design makes it easy to slide pots from section to section. ❑ Standing pilot with anti -clogging shield for each burner for easy ignition. ❑ Manual control valve has 1/4 turn and gas regulator for easy temperature control. ❑ Gas convertible in the field with conversion kit supplied with each hot plate. Units are shipped Natural Gas. ❑ Cool -to -the -touch stainless steel front panel and bull nose front provides knob protection and comfortable work zone. ❑ Heavy-duty four inch adjustable legs to match the height of other Ultra -Max equipment in your line. ❑ Removable crumb tray for easy cleaning. ❑ Floor models available with custom equipment stands. ❑ Step-up models now available! Step-up feature allows easy access to back burners and provides a comfortable work zone. Applications: Ultra -Max gas hot plates are designed for years of maintenance free operation and reliable cooking performance. Perfect for restau- rants, hotels and recreational facilities. Whatever the menu item, Ultra -Max hot plates will out perform the competition. Quality Construction: Ultra -Max gas hot plates have stainless steel side panels, bull nose, splash guard and aluminized steel crumb tray. 30,000 BTU's per burner, round two-piece burners with 1/4 turn manual control and gas regulator. Cooking surface consists of heavy-duty cast iron grates. Heavy-duty 4" legs have 1-5/8" adjustment. =.-nKIII:/_l 2 �\ V t 1 BFwFIM m Warranty: C �L us Ultra -Max radiant char -broilers are covered by a THREE YEAR t�TEa parts and labor warranty. VcEnnFlc�n a MO som:x000 Star Manufacturing - 10 Sunnen Drive - P.O. Box 430129 - St. Louis, MO 63143-3800 Phone: (314) 678-6303 - FAX: (314) 781-5445 - www.star-mfg.com S259/1082 ULTRA -MAX ® GAS HOT PLATES Models 802HA, 804HA, 806HA & 808HA B - t ry %,nr) IUVa wiui r-Jro to.o un) aulusunCm Nat./L.P. 804HA I Natural/Propane 1 120,000/104,000 1 3/4" (1.9 cm) N.P.T. Male 808HA I Natural/Propane I 240,000/208,000 I 3/4" (1.9 cm) N.P.T. Male Gas hot plates are constructed of stainless steel side panels, bull nose and splash guard. Unit has crumb tray, heavy duty cast iron grates, cast iron 30,000 BTU natural gas (26,000 BTU propane) burners, on-off manual control valve, standing pilot for each burner and pressure regulator. Hot plates are available in 12", 24", 36" and 48" wide sizes and operate on natural or propane gas. Gas connection is 3/4" N.P.T Male. Units are approved for installation in combustible and non-combustible locations and are UL Certified to NSF Standard 4 and Classified cULus listed. Printed in the U.S.A. Due to periodic changes in designs, methods, procedures, policies and regulations, the specifications contained in this sheet are subject to change without notice. While Star Manufacturing exercises good faith efforts to provide information that is accurate, we are not responsible for errors or omissions in information provided or conclusions reached as a result of using the specifications. By using the information provided, the user assumes all risks in connection with such use. Star Manufacturing - 10 Sunnen Drive - P.O. Box 430129 - St. Louis, MO 63143-3800 Phone: (314) 678-6303 - FAX: (314) 781-5445 - www.star-mfg.com Dimensions (A) (B) (C) Cooking Surface Approximate Weight Width Depth Height Height Installed Shipping Model Inches Inches Inches Inches lbs. lbs. No. (cm) (cm) (cm) (cm) (kg) (kg) 802HA 12 30-5/8 13-8/10 13-31/32 70 108 (30.5) (77.8) (30.1) (35.3) (31.7) (48.6) 804HA 24 30-5/8 13-8/10 13-31/32 140 194 (61.0) (77.8) (30.1) (35.3) (63.5) (87.3) 806HA 36 30-5/8 13-8/10 13-31/32 210 270 (91.4) (77.8) (30.1) (35.3) (95.2) (122.5) 808HA 48 30-5/8 13-8/10 13-31/32 280 360 (122) (77.8) (30.1) (35.3) (127.0) (163.3) - t ry %,nr) IUVa wiui r-Jro to.o un) aulusunCm Nat./L.P. 804HA I Natural/Propane 1 120,000/104,000 1 3/4" (1.9 cm) N.P.T. Male 808HA I Natural/Propane I 240,000/208,000 I 3/4" (1.9 cm) N.P.T. Male Gas hot plates are constructed of stainless steel side panels, bull nose and splash guard. Unit has crumb tray, heavy duty cast iron grates, cast iron 30,000 BTU natural gas (26,000 BTU propane) burners, on-off manual control valve, standing pilot for each burner and pressure regulator. Hot plates are available in 12", 24", 36" and 48" wide sizes and operate on natural or propane gas. Gas connection is 3/4" N.P.T Male. Units are approved for installation in combustible and non-combustible locations and are UL Certified to NSF Standard 4 and Classified cULus listed. Printed in the U.S.A. Due to periodic changes in designs, methods, procedures, policies and regulations, the specifications contained in this sheet are subject to change without notice. While Star Manufacturing exercises good faith efforts to provide information that is accurate, we are not responsible for errors or omissions in information provided or conclusions reached as a result of using the specifications. By using the information provided, the user assumes all risks in connection with such use. Star Manufacturing - 10 Sunnen Drive - P.O. Box 430129 - St. Louis, MO 63143-3800 Phone: (314) 678-6303 - FAX: (314) 781-5445 - www.star-mfg.com t� ® V SOLSTICE Gas (SG) Series Single Standalone SG14, 14R, 14T, 18 Fryer SG14T Twin 4 f Tank A� YJ SG14 SG14R - ^ with optional stainless tank SG18 with optional casters Project Item No. Quantity APPLICATION For High Production Gas single standalone frying specify Pitco Solstice Gas Models SG14, 14R, 14T or SG 18 tube fryers with the patented Solstice Burner Technology. The dependable blower free atmospheric heating system provides fast recovery to cook a variety of food products. The Solstice gas fryer comes standard with a millivolt thermostat with a thermo-safety pilot, high temperature safety limit switch. The unique Solstice burner and baffle design increases cooking production, lowers flue temperature and improves working environment compared to previous models. MODELS AVAILABLE ❑ SG14 (40-50 Ibs, 14 x14" fry area, 110 Kbtu/hr) ❑ SG14R (40-50 Ibs, 14 x14" fry area, 122 Kbtu/hr) STANDARD FRYER FEATURES & ACCESSORIES ❑ SG14T (20-25 lbs, 7x 14", 50 Kbtu/hr per side for ■ Tank - mild steel construction ■ Cabinet - stainless front, door and sides ■ Solstice Burner Technology, No blower or ceramics ■ Millivolt Thermostat (T-Stat) 200°F-400eF (190OC-93°C CE) ■ Themo-Safety pilot with built in regulator. ■ High Temperature safety limit switch ■ Heavy duty 3/16" bottom door hinge ■ 1 %4" (3.2 cm) Full port drain valve for fast draining ■ Separate Manual gas shutoffs, for front servicing ■ Integrated flue deflector ■ 9"(22.9cm) adjustable legs, easier access to clean ■ Tube rack, allows crumbs & debris into cool zone ■ Removable basket hanger, requires no tools ■ Drain Line Clean out rod ■ Drain extension ■ Fryer cleaner sample packet ■ Choice of basket options: ❑ 2 -Twin Baskets ❑ 1 -Full Basket (not available on 14T) this twin tank fryer, 100 Kbtu/hr total) ❑ SG18 (70-90 lbs, 18 x 18" fry area, 140Kbtu/hr) ACCESSORIES (AT ADDITIONAL COST) ❑ Tank stainless steel ❑ Stainless Steel back ❑ 9" (22.9 cm) adjustable, non locking rear & front locking casters ❑ Flexible gas hose with disconnect and restraining cable ❑ Tank cover ❑ 3 -Triple Baskets (not available on 14T) sl a ti NSF 0 The Aust lion Gcs Associcticn Pitco Frialator, Inc • P.O. Box 501, Concord, NH 03302-0501 • 509 Route 3A, Bow, NH 03304 F, 603-225-6684 • FAX: 603-225-8497 • www.pitco.com L10-293 Rev 0 08/10 Printed in the USA It/) O n ch G) CO) (D� (A C4 CA cD sZ A) O CD a .a X la —4hI -n Q CD L LL 00 H r r Cn d C O 'a C U) c �n N d �L co Cn CD W v co J 0 Cn SOLSTICE GAS (SG) Series Single Standalone SG14, 14R, 14T, 18 Fryer 3/4 INCH GAS CONNECTION © (CE 3/4 INCH BSP ADAPTOR / ADDS 1 1/2 [3.8] TO CONNECTION) A _I SG14 (R) SG18 SG14T A 48 5/16 122.8 52 5/16 132.9 B 15 5/8 [39.71 19 5/8 49.8 C 4 114 r10.81 6 1/4 15.9 IN [CM] 3432 [87.6] INTEGRAL FLUE DEFLECTOR �B� 16[1.8] 8 8 ® 46$ [117.2] ® 34 [86.3] 122 9 [22.9] T 7102 [26.5] [31.7] NOM. NOW C 21 29 32 [55.6] 132 [3.6] 436[11.11 SPECIFICATIONSINDIVIDUAL FRYER `Model! -S Frying Area Cook Depth Oil Capacity (SG14 &`14R 14 x 14 in 35.6 x 35.6 cm 3-1/4 - 5 in 8.3 -12.7 cm 40 - 50 Lbs (18 - 23 kg) SG14T per side 7 x 14 in 17.7 x 35.6 cm 3-1/4 - 5 in 8.3 -12.7 cm 20 - 25 Lbs (9 -11 kg) SG18 18 x 18 in 45.7 x 45.7 cm 3-1/4 - 5 in 8.3 -12.7 cm 70 - 90 Lbs 31-40 k FRYER SHIPPING •- • (Approximate) Model Shipping Weight Shipping Crate Size H x W x L Shipping Cube SG14 & 14R 208 Lbs (95 kg) 45 x 19 x 36 in (114.3 x 48.2 x 91.4 cm) 17.8 ft3. 0.5m3 SG14T per side 230 Lbs 104 k 45 x 19 x 36 in (114.3 x 48.2 x 91.4 cm) 17.8 ft3. 0.5m3 SG18 275 Lbs (124.5 kg) 45 x 23 x 38 in (114.3 x 58.4 x 96.5 cm) 22.8 3,('0.6M3) INSTALLATION•- • GAS SYSTEM REQUIREMENTS Gas Type Store Supply Pressure * Burner Manifold Pressure * Check plumbing / gas codes for proper gas supply Natural 7 - 10" w.c.(17.4 mbars/ 1.7 kPa) 4" w.c. (10 mbars / 1 kPa) line sizing to sustain burner pressure when all gas Propane 11 - 13" w.c.(27.4 mbars/ 2.7 kPa) 10" w.c. (25mbars/2.4 kPa) aggliances are full on. CLEARANCES D. Not Curb Mount) Front min. Floor min. Combustible material Non -Combustible material I Fryer Flue Area 30" 6" Sides min. Rear min. Sides min. Rear min. I Do not block / restrict flue gases from flowing into hood (76.2 cm) (15.25 cm) 6" 15.2cm 6" 15.2cm 0" 0" = or install vent hood drains over the flue. SHORT•RSPECIFICATION Provide Pitco Solstice Gas Model (SG )xx) tube fired high production gas floor fryer. Fryer shall be xx-xx lbs oil capacity, xxx Kbtu/hr, W by xx" fry area, mild steel (or optional stainless) peened tank, stainless front, door, sides. Blower Free atmospheric burner system, with millivolt thermostat and thermo-safety pilot, separate gas shut off, 3/4" npt rear gas connect, recessed cabinet back, 1-1/4" Full port drain, 3/16" bottom hinge. Provide options and accessories as follows: Pitco Frialator, Inc • P.O. Box 501, Concord, NH 03302-0501 • 509 Route 3A, Bow, NH 03304 603Ot -225-6684 • FAX: 603-225-8497 • Www.pitco.com L10-293 Rev 0 08/10 Printed in the USA We reserve the right to change specifications without notice and without incurring any obligation for equipment previously or subsequently sold. I an i x _ Quantity _ C.S.I. Section 1140( H O BA RT LEGACY 701 S Ridge Avenue, Troy, OH 45374 HL600 M I E R 1-888-4HOBART www.hobartcorp.com STANDARD FEATURES Heavy -Duty 2.7 H.P. Motor ■ Gear Transmission Four Fixed Speeds Plus Stir Speed ■ Shift-on-the-FlyTM Controls Patented soft start Agitation Technology ■ 50 -Minute SmartTimerTM Automatic Time Recall Large, Easy -To -Reach Controls Single Point Bowl Installation ■ Ergonomic Swing -Out Bowl Power Bowl Lift #12 Taper Attachment Hub Open Base Stainless Steel Bowl Guard Metallic Gray Hybrid Powder Coat Finish ACCESSORY PACKAGE - featuring Hobart Quick ReleaseTm Agitators ❑ Standard Accessory Package Includes: - 60 Quart Stainless Steel Bowl - 60 Quart "B" Beater - 60 Quart "D" Wire Whip - 60 Quart "ED" Dough Hook MODELS ❑ HL600 - 60 -Quart All Purpose Mixer ❑ HL600C - 60 -Quart All Purpose Mixer with Maximum Security Correctional Package Specifications, Details and Dimensions on Inside and Back. c �L us NSf. F40009 - Legacy® HL600 Mixer Page 1 of 4 r M a n r a� 0 0 X M M LEGACY ® H O B A R T HL600 M I E R 701 S Ridge Avenue, Troy, OH 45374 1-888-4HOBART www.hobartcorp.com SOLUTIONS/BENEFITS 2.7 H.P. Motor Durability Heavy-duty to meet the most demanding operations Gear Transmission Durability, Reliability ■ Ensures consistent performance and minimum downtime under heavy loads Four Fixed Speeds plus Stir Speed Flexibility, Reliability, Consistency ■ For incorporating, blending, mixing ingredients ■ Supports consistent results and thorough mixing Shift-on-the-FlyTm Controls Flexibility ■ Allows operator to change speeds while mixer is running Patented soft start Agitation Technology Sanitation ■ Each speed has a soft transition into a higher speed to reduce the chances of product splash -out 50 -Minute SmartTimerTM Convenience, Ease of Use, Consistency Supports recipe mixing times Provides accurate results and eliminates overmixing Automatic Time Recall Productivity, Consistency ■ Remembers the last time set for each speed Great for multiple batches Ergonomic Swing -Out Bowl Ease of Use, Convenience Easy loading and unloading of products Single Point Bowl Installation allows for simple mounting and removal of bowl Bowl Lock ensures mixer bowl is properly in place for mixer to operate Stainless Steel Bowl Guard Protection ■ Safety interlock prevents operation when front portion of guard is out of position Hobart Accessories Durability, Flexibility, Simplicity ■ Hobart Quick ReleaseTm agitators allow for simple installation and removal from agitator shaft Hobart accessories are designed for long-term usage under heavy-duty conditions Large array of accessories provide multiple uses for recipe and product processing HL600 MIXER CAPACITY CHART Recommended Maximum Capacities - dough capaci- ties based on 70°F. water and 12% flour moisture. PRODUCT AGITATORS SUITABLE FOR OPERATION HL600 CAPACITY OF BOWL (QTS. LIQUID) 60 Egg Whites D 2 qts. Mashed Potatoes B & C 40 lbs. Mayonnaise (Qts. of Oil) B or C or D 18 qts. Meringue (Qts. of Water) D 1 % qts. Waffle or Hot Cake Batter B 24 qts. Whipped Cream D or C 12 qts. Cake, Angel Food (8-10 oz. cake) C or 1 45 Cake, Box or Slab B or C 50 lbs. Cake, Cup B or C 60 lbs. Cake, Layer B or C 60 lbs. Cake, Pound B 55 lbs. Cake, Short (Sponge) C or I 45 lbs. Cake, Sponge C or[ 36 lbs. Cookies, Sugar B 40 lbs. Dough, Bread or Roll (Lt. -Med.) 60% AR § ED 80 lbs.* Dough, Heavy Bread 55% AR § ED 60 lbs.* Dough Pie B & P 50 lbs. Dough, Thin Pizza 40% AR (max. mix time 5 min.) §$ ED 40 lbs.1 Dough, Med. Pizza 50% AR §$ ED 70 lbs.0 Dough, Thick Pizza 60% AR §$ ED 70 lbs.* Dough, Raised Donut 65% AR ED 30 Ibs.t Dough, Whole Wheat 70% AR ED 70 lbs. Eggs & Sugar for Sponge Cake B & C or 1 24 lbs. Icing, Fondant B 36 lbs. Icing, Marshmallow C or I 5 lbs. Shortening & Sugar, Creamed B 48 lbs. Pasta, Basic Egg Noodle (max. mix time 5 min.) ED 30 lbs. NOTE: % AR (% Absorption Ratio) - Water weight divided by flour weight. Capacity depends on moisture content of dough. Above capacities based on 12% flour moisture at 70*F water temperature. 0 1 st Speed * 2nd Speed t 3rd Speed § If high gluten flour is used, reduce above dough batch size by 10%. # 2nd Speed should never be used on 50% AR or lower products. USE OF ICE REQUIRES A 10% REDUCTION IN BATCH SIZE. 1 gallon of water weighs 8.33 lbs. NOTE: Attachment hub should not be used while mixing. Page 2 of 4 F40009 - Legacy® HL600 Mixer HOBART LEGACY® 701 S Ridge Avenue, Troy, OH 45374 H L600 M I E R 1-888-4HOBART www.hobarteorp.com SPECIFICATIONS MOTOR: 2.7 H.P. high torque motor. 200-240/50/60/3/1 18.0 (1 Phase) Amps 10.0 (3 Phase) Amps 380-460/50/60/3 6.5 Amps ELECTRICAL: 200-240/50/60/3/1, 380-460/50/60/3 — UL Listed. CONTROLS: Magnetic contactor with thermal overload protection. Internally sealed "Start -Stop" and Power Bowl Lift push buttons. Reduced voltage pilot circuit transformer is supplied for 380-460/50/60/3 machines. A 50 -minute SmartTimerTM is standard. SmartTimerTM includes Automatic Time Recall, which remembers the last time set for each speed. TRANSMISSION: A rated 5.4 H.P. poly -V belt transfers power from motor to the input shaft then geared down to desired reduction with a constant gear mesh. Gears and shafts are heat-treated hardened alloy steel along with anti -friction ball bearings. Circulating oil and grease lubricants furnished to all gears and shafts. SPEEDS: BOWL GUARD: Heavy-duty stainless steel wire front and solid stainless steel rear portion. Front portion of guard rotates easily to add ingredients and install or remove agitator. It detaches in seconds for cleaning in dishwasher or sink. Rear portion of guard can be quickly cleaned in position. Guard must be in closed position before mixer will operate. Bowl support interlock provides further protection. POWER BOWL LIFT: Powered by an electric motor, the bowl may be raised or lowered by fingertip control through the conveniently located switch. Bowl will remain in position until switch is activated. Stir -on -Lift Feature: Allows the agitator to run in Stir Speed while the mixer bowl is being raised. Once the bowl is in the raised position, the mixer auto- matically shifts into the preselected speed. FINISH: Metallic Gray Hybrid Powder Coat finish. FOOTPADS: Neoprene footpads are standard. ATTACHMENT HUB: Comes with front -mounted Hobart standard #12 taper attachment hub for use with #12 size attachments. ATTACHMENTS AND ACCESSORIES: The following are available at extra cost: Stainless Steel Bowl "B" Flat Beater "C" Wing Whip "D" Wire Whip "ED" Dough Hook "P" Pastry Knife "I" Heavy Duty Wire Whip Bowl Extension Ring Bowl Splash Cover Bowl Scraper Bowl Truck 40 Quart Accessories Ingredient Chute 9" Vegetable Slicer Meat Chopper Attachment Hobart Ingredient Chute Hobart Bowl Scraper Listed by Underwriters Laboratories Inc. and certified by NSF International. F40009 — Legacy® HL600 Mixer Page 3 of 4 Agitator (RPM) Attachment (RPM) Stir 36 71 First 71 138 Second 123 241 Third 206 401 Fourth 362 707 BOWL GUARD: Heavy-duty stainless steel wire front and solid stainless steel rear portion. Front portion of guard rotates easily to add ingredients and install or remove agitator. It detaches in seconds for cleaning in dishwasher or sink. Rear portion of guard can be quickly cleaned in position. Guard must be in closed position before mixer will operate. Bowl support interlock provides further protection. POWER BOWL LIFT: Powered by an electric motor, the bowl may be raised or lowered by fingertip control through the conveniently located switch. Bowl will remain in position until switch is activated. Stir -on -Lift Feature: Allows the agitator to run in Stir Speed while the mixer bowl is being raised. Once the bowl is in the raised position, the mixer auto- matically shifts into the preselected speed. FINISH: Metallic Gray Hybrid Powder Coat finish. FOOTPADS: Neoprene footpads are standard. ATTACHMENT HUB: Comes with front -mounted Hobart standard #12 taper attachment hub for use with #12 size attachments. ATTACHMENTS AND ACCESSORIES: The following are available at extra cost: Stainless Steel Bowl "B" Flat Beater "C" Wing Whip "D" Wire Whip "ED" Dough Hook "P" Pastry Knife "I" Heavy Duty Wire Whip Bowl Extension Ring Bowl Splash Cover Bowl Scraper Bowl Truck 40 Quart Accessories Ingredient Chute 9" Vegetable Slicer Meat Chopper Attachment Hobart Ingredient Chute Hobart Bowl Scraper Listed by Underwriters Laboratories Inc. and certified by NSF International. F40009 — Legacy® HL600 Mixer Page 3 of 4 L.IEGACY® H O B A R T H L600 MIXER 701 S Ridge Avenue, Troy, OH 45374 1-888-4HOBART www.hobartcorp.com SPECIFICATIONS ELECTRICAL SPECIFICATIONS: 200-240/50/60/3/1, WARRANTY: Unit has full one-year warranty on parts, 380-460/50/60/3 — UL Listed. labor and mileage against manufacturer's defects. WEIGHT. 866 lbs. net; 916 lbs. domestic shipping. Service contracts are available. DETAILS AND DIMENSIONS 4.658 0CM_.� dl r0i FEE 805 2.0 CM 16.811 I��i■ 42.7 CM �53.875 136.8 CM I ,9.062 34.215 !-- DIA 86.9 CM 48.4 CM DENOTES 1.093 DIA (2.8 CM) HOLE FOR ELECTRICAL CONNECTION. — i 28.647 72.8 CM -5 CM 12 CM 1.093 DIA HOLE TRICAL ON WARNING ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL ELECTRICAL CODES. 23, 59. STANDARD MODEL: NET WT (BOWL INCLUDED) 905 LBS (411.4 KG). DOMESTIC SHIPPING WT (BOWL INCLUDED) 955 LBS (434.1 KG). BOWL WT 39 LBS (17.7 KG) -REF As continued product improvement is a policy of Hobart, specifications are sub¢ct to change without notice. 54 CM Page 4 of 4 F40009 — Legacy® HL600 Mixer CA/lnl LOC\/ —11M I ITU/l IAI II 11 A 1U lIA .ft ..__..�n_n.._... i.��.._... fb I CDR -1,500 IDEAL#R PIZZA AS WELL AS: E \ DOUGH ROLLER ~ �,. •moi �,..../' SOMERSET INDUSTRIES, INC - 1 ESQUIRE ROAD - NORTH BILLERICA, MA 01862 - U.S.A. "n, TniFmm FEATURES o The most advanced SIDE OPERATED compact sheeter o Spring loaded scrapers readily removable for easy cleaning o Compact design, ideal for use in limited space o Safety sensors for automatic shutoff o Ergonomic design for easy operation o Convenient side operation o Large hopper accepts large pieces of dough o Maintenance free drive mechanism o Drive mechanism isolated from roller area e Safe, simple, easy to operate, easy to clean o Sanitary, heavy duty, all stainless steel welded construction o Simple handle adjustments for exact uniform dough thickness e Thickness stops available INDUSTRY USES: Oil o Pizzerias o Institutions o Mexican establishments o Cafes o Restaurants o Schools o Other ethnic food production a Bakeries o Indian Establishments SPIs: CIF I CA TIONS PATENT PENDING (Specifications subject to change without notice) 2 22.09 14.45 M. O C E USDA NSF. ' APPROVED Rollers: 3.5" dia. by 15" length (8.89 cm dia. by 38.10 cm length) Scrapers: Synthetic, Spring Loaded, Removable Bearings: Sealed Ball Bearings, Permanently Lubricated OGear /rotor: Heavy Duty 1/2 HP, ° Maintenance Free, Single Phase, 13.98 115W60Hz or 220W5OHz Finishing: All Stainless Steel Legs: 4" Adjustable, Stainless Steel Shipping Weight. 170 lbs (77kgr) MADE IN THE U.S.A. 08.16.13 NOR -LAKE, INCORPORATED ` ► 727 Second Street P.O. Box 248 Hudson, Wisconsin 54016 800-955-5253 715-386-2323 866-961-5253 Parts 800-388-5253 Service 715-386-4291 FAX www.norlake.com FAST-TRAK® WALK-INS NOf� AKE Standard Coolers, Freezers and Combination Cooler/Freezers In Stock for 5 DAY SHIPMENT STANDARD FEATURES ■ Unlimited lengths in 1' increments ■ City of Houston listed ■ Available in widths of 6', 7', 8', 9', 10', 11'& 12' ■ CN UL flame spread approval ■ Heights 77" and 87" with floor, 7'4" and 8'4" floorless for ■ California State listed single compartment and combinations ■ Oregon State listed ■ Heights 77" and 87" combination with floor freezers and ■ USDA accepted less floor coolers with 4-3/8" foam sealers ■ Registered by UL to ISO 9001:2008 15 year panel warranty ■ Indoor or outdoor models ■ 18 months parts and labor warranty ■ Split PakT Pre -Assembled Remote Refrigeration Systems ■ Temperatures: +38"F, +35"F, -10°F OPTIONAL FEATURES ■ Full 4" thick panels foamed -in-place with HFC-245fa ■ Outdoor membrane roof systems polyurethane insulation which is CFC and HCFC free ■ Door rain hoods ■ 26 gauge corrosion resistant stucco embossed coated ■ Interior and/or exterior 30" high stainless steel or 1/8" steel on all surfaces except interior floor aluminum diamond tread door kick plates ■ Smooth aluminum interior floor (on models with floor) ■ Exterior ramp for floor models ■ Floorless models supplied with NSF listed vinyl sealers ■ Interior ramps (30" & 36" wide) for floor models ■ 26", 30" or 36" wide self-closing doors with Fast -Trak® ■ Leak detector/alarm (may be a requirement in some areas) door frame ■ LED lighting ■ Deadbolt locking handle with independent key/padlock ■ Extra vapor -proof lights (shipped loose) feature and inside safety release ■ Secure Guard TM Lock high security locking system ■ Two heavy duty cam -lift hinges per door, top hinge field ■ Strip curtains (shipped loose) adjustable with locking set screw ■ Non-skid floor strips (shipped loose) ■ Spring loaded hinge ■ Shelving systems ■ Spring actuated door closer ■ 1-5/8" screed for use with 5/8" tile after walk-in erection ■ Magnetic gasket ■ 5" thick panel models available - additional lead time required ■ Digital thermometer and light switch ■ 14" x 14" Viewport ■ Floor double sweep gasket ■ Perimeter door heater wire ■ Vapor -proof light ID ■ NSF, UL flame spread 25 on all panels; UL and CSA electrical listing on door sections Nor -Lake, Inc. ■ UL and C -UL electrical listing on refrigeration systems " Registered to ISO 9001:2008 File No. 10001816 SPECIFICATIC " Most options are available two weeks from receipt of order. Please contact us for speck questions. GUIDE � I D C -UL is Underwriters Laboratories Safety Certification Mark which indicates that UL has tested the equipment to applicable CSA Standards. UL Sanitation is Underwriters Laboratories Sanitation Mark which indicates that UL has tested the equipment to applicable NSF Standards. WALK-IN SPECIFICATIONS Fast-Trak®walk-ins are built of modular panels and are insulated with foamed - in -place HFC-245fa polyurethane insulation which is CFC and HCFC free. Each panel is designed to ensure ease of installation, long term reliability and high insulating efficiency. A. All panels are manufactured with male and female mating rails to ensure proper alignment during installation. The polyurethane insulation wraps around the return bend metal seams on both section to create a lightweight panel of exceptional strength and durability. All panels are a full four (4) inches thick and provide a superior insulating value. Insulation: Panels to be four (4) inches thick, metal clad and foamed -in-place with HFC-245fa polyurethane insulation which is CFC and HCFC free. B. The foamed -in-place cam locking fasteners ensure an airtight seal for maximum energy efficiency. C. Fast -Trak@ panel gaskets around the outer perimeter of the panel are continuous, without cuts or breaks at corners. The Nor -Lake patented gasket design provides a foamed -in- place gasket as an integral part of the panel. Gaskets cannot fall off or pull off during shipment or installation. D. Panels lock together tightly to assure an energy efficient walk-in. E. Edge caps for ends of floor and ceiling panels are foamed -in-place rather than overlapped or mechanically fastened. Edge caps cannot come loose and they stay in place through the life of the walk-in. F. Panel Finishes: Interior and exterior complete with 26 gauge corrosion resistant stucco embossed coated steel. Models supplied with a floor will include a smooth aluminum interior floor surface. 3', 6 A. D. E. FAST-TRAK® WALK-INS AVAILABLE IN BOTH SINGLE COMPARTMENT WALK-INS OR COOLER/FREEZER COMBINATIONS C. F. Boxes Available In Unlimited Lengths --�I (In One Foot Increments) T N 3', 6 Note: The Walk -In Door Can Be Located On Any Wall. 1 Note: The Partition Door Must Open Into The 35° Compartment. DOORS FEATURE A STEPPED DOOR PROFILE DESIGN Door sections manufactured at Nor -Lake are factory tested to assure proper fit, performance and alignment. All doors feature a stepped profile design that serves as a barrier to airflow which results in an energy efficient door system. VAPOR PROOF LIGHT FIXTURE DEADBOLT LOCKING HANDLE SPRING ACTUATED DOOR CLOSER DIGITAL THERMOMETER/ LIGHT SWITCH FLOORLESS MODELS ARE SUPPLIED WITH A PATENTED VINYL FLOOR SEALER Each Fast -Trak® walk-in compartment is equipped with a 26", 30" or 36" wide x 78" high door. The door is self-closing, flush mounted, infitting and constructed to incorporate heavy duty, molded ABS breaker which is permanently foamed - in -place. Doors are available with right or left side hinges and include two cam -lift hinges, top hinge field adjustable with locking set screw, magnetic gasket, double sweep gasket, spring actuated door closer, and NL 9800 deadbolt locking handle with independent key/padlock feature and inside safety release. The doors are pre -hung in a four foot wide frame panel which is equipped with replaceable perimeter heater wire, magnetic stainless steel trim, vapor -proof light fixture and switch with exterior pilot indicator light and digital thermometer. The door section is completely pre -wired within concealed conduit inside the door frame panel. 115/60/1 electrical is field wired to a junction box which is surface mounted on the interior frame above the vapor proof light fixture. Hinges and door handle are mounted to 1/2" synthetic insulated tapping plates. Each door section is complete with an FRP (Fiberglass Reinforced Plastic) threshold. FLOOR CONSTRUCTION Floor panels (when supplied) are similar in construction to the wall panels except they are made to withstand uniformly distributed floor loads of up to 800 pounds per square foot. The interior floor metal is smooth aluminum. Floorless models are supplied with a patented vinyl floor sealer to stop conductivity at floor level. This unique sealer sits flat on existing floors and fits tightly against the interior/exterior wall panels. The walk-in wall panel is supported on the shoulder of the sealer so the foam edge is free of compressing weight. The vinyl floor sealer is NSF listed. FAST- TRAKO WALK-INS REMOTE REFRIGERATION SYSTEMS 5 DAY SHIPMENT TM Split Pak Pre -Assembled Remote Refrigeration Systerns* ■ Balanced Pre -Assembled Remote Refrigeration Systems ■ In stock for 5 day shipment ■ All systems UL approved • All systems pre -piped and pre -wired ■ May be ordered uncharged for field installation or pre -charged ■ Pre -charged with pre -charged line lengths from 5' to 50' with quick disconnects for easy installation ■ All condensing units are assembled on a heavy duty platform ■ Systems include an all weather hood and outdoor controls for -20T ambient installations +38°F and +35T Operation Series Model No. Voltage Refrigerant Condensing Unit Evaporator coil MCA MCA 50 NAWD50RL-#BYH 115/60/1 R -404a 12.6 0.53 75 NAWD75RL4-#BYH 115/208/230/60/1 R -404a 12.6 0.53 125 NAWD125RL4-#BYH 115/208/230/60/1 R -404a 15.6 1.06 150 NAWD150RL4-#BYH 115/208/230/60/1 R -404a 18.6 1.06 200 NAWD200RL4-#BYH 115/208/230/60/1 R -404a 15.8 1.06 -10°F Operation 75 LAWD75RL4-#BYH 208/230/60/1 R -404a 13.85 4.9 100 LAWD100RL4-#BYH 208/230/60/1 R -404a 17.4 7.5 150 LAWD150RL4-#BYH 208/230/60/1 R -404a 26.4 7.5 200 LAWD200RL4-#BYH 208/230/60/1 R -404a 26.6 9.2 Option: Pre -charged line sets from 5' to 50' *System sizes limited to models listed above a :a a `tR`� NORLAKE Revision Date: 03/14 02014 Nor -Lake, Inc. Riff. Standex Printed in the USA Food Service Equipment Group Part Number: 101627 s 829E PLUS ow GRAVITY FEED SLICER Model 829E -PLUS NSF. CEIV us Intertek FEATURES Berkel Model 829E -PLUS manual gravity feed slicer features Berkel's hollow ground chromium -plated, carbon steel knife and built-in sharpener. The permanent, tapered guard covers the non -slicing portion of the knife, even when the center plate is removed. The 45° table makes product feed easier, creating more consistent and uniform slices with less waste. The 1/2 HP motor, 14" knife and large product table are ideal for handling oversize meats, cheeses and a variety of other products. The 829E -PLUS is easy to clean and disassembles quickly without tools. STANDARD FEATURES ■ 1-speed,'/2 HP, totally enclosed and permanently lubricated knife motor. ■ Furnished in 115/60/1, 4.0 amps, AC, ETL listed. ■ Finish is stainless steel and sanitary anodized aluminum; unit disassembles quickly without tools for easy cleaning. ■ 450 product table with removable meat pusher. ■ Nominal 14" (350 mm) diameter; hollow ground, hardened and polished forged chromium -plated carbon steel knife. ■ Carriage handles food up to 11" (280 mm) wide, by 81/2" (216mm) high or 81/2" (216 mm) diameter. ■ Precise slice adjustment to a thickness of W (16 mm). ■ Top -mounted, two stone knife sharpener produces a consistently sharp knife edge. ■ Permanent, tapered knife ring guard covers non -slicing portion of knife even when the center plate is removed; ring guard design provides more room behind the knife for easy cleaning. ■ Positive, moisture protected, on/off switch with power light indicator. ■ Attached 6 -foot, flexible, 3 -wire cord and plug for grounded receptacle (5-15P). ACCESSORIES ❑ Vegetable chute with pusher a division of ITW Food Equipment Group LLC SPECIFICATIONS Motor: 1 -speed, 1/2 HP, totally enclosed, permanently lubricated ball bearings, thermally protected. Electrical: Furnished in 115/60/1, 4.0 amps, AC, ETL listed. Finish/Construction: All food contact areas are stainless steel or anodized aluminum including the pusher, gauge plate, product table, center plate, knife ring guard and one-piece base. Slicer disassembles quickly without tools for easy cleaning. Knife: Nominal 14" (350 mm) diameter, hollow ground, hardened and polished forged chromium -plated carbon steel. Cutting Capacity: Carriage handles food up to 11" (280 mm) wide by 81/2" (216 mm) high or 81/2" (216 mm) diameter. Slice Thickness: Precision system provices infinite slice adjustment and consistent cuts of hard or soft foods from tissue thin to %" (16 mm). 829E -PLUS GRAVITY FEED SLICER Full Gravity Feed: Full 450 angle feed requires less mechanical pressure. Equipped with removable anodized aluminum pusher to hold product and minimize waste. Knife Sharpener: Top mounted, two stone system for a lasting, razor-sharp edge. Knife Ring Guard: Permanent, tapered guard covers non - slicing portion of knife edge even when the center plate is removed. The ring guard is designed to provide added room behind the knife for easy cleaning. On/Off Switch: Highly reliable, moisture resistant, on/off switch with power light indicator. Cord and Plug: Attached 6 -foot, flexible, 3 -wire cord and plug for grounded receptacle (5-15P). Warranty: All parts, service and travel coverage for one year, excluding wear items. 211 MODEL NUMBER CUTTING CAPACITY SLICE THICKNESS KNIFE DIA. PRODUCT DIMENSIONS WIDTH DEPTH HEIGHT 829E -PLUS 11" (280 mm) wide to %" 14" 23" 261/2" 22'/2" 829E -PLUS 81/2" (216 mm) high (16 mm) (350 mm) (584 mm) (673 mm) (572 mm) 81/2" (216 mm) diameter MODEL NUMBER MOTOR ELECTRICAL WEIGHT BOX DIMENSIONS WIDTH DEPTH HEIGHT 829E -PLUS 1 -speed 115/60/1 Net 74 lbs. (34 kg) 231/2" 321/2" 273/4" /2 HP 4.0 amps Ship 97 lbs. (44 kg) (597 mm) (826 mm) (705 mm) a division of /TW Food Equipment Group LLC T E BK RESOURCES Certifications. NSF. 14"x 10"DeckMount Hand Sinks Stainless Steel Hand Sinks Features: Material: • Wall Mounting Hardware Included •T--304 Heavy Gauge Stainless Steel • Drain Included • Accomodates 4"O.C. Faucets • Marine Edge Options: • Upgraded Faucets • Other Plumbing Accessories - Call For Details BKHS-D-1410 17"x 17" 14"x 10%5" BKHS-D-1410-P-G 17"x 17" 14"x 10"x 5" Overall Width O O Overall Depth Iv Bowl Length Bowl Width 4"O.C. Deck - 17/8' 4"O.C. Deck BKD-3G-G 17/8" Use your smart phone to 1/4 TURNDOW IN BACK ser Phone: 888-310-4393 Fax: 888-310-4394 Website: www.bk-resources.com Email: sales@bk-resources.com o�tpB K RESOURCES i Certifications.- Features: ertifications: Features: One Compartment - No Drainboa sL� ❑ Stainless Steel Compartment Sinks Use your smartphone to S • 1 1/2" Rounded Front and Side Edges • Accommodates 8" On Center Faucets • Drain Included • 9" Backsplash Options: • Pre -Rinse Units & Faucets • Lever Drains • Upgraded Bullet Feet • Slant Rack Shelf (BK-SSH) • End Splash (BKS -RES) • S/S Basket Drain (BKDR-4-304) Material: • T-30418 ga. Stainless Steel Deck & Bowl • 1518 " Galvanized Legs • Adjustable High Impact Corrosion Resistant Feet Model #s ending with "S':y • T-30418 ga. Stainless Steel Deck & Bowl • Stainless Steel Legs • Stainless Steel End Bracing �J • Adjustable Stainless Steel over Plastic Bullet Feetell BKS -1-1620-12 21" x 25 16"x 20"x 12" BKS -1-1620-12S 21"x 25 73"6" 16"x 20"x 12" BKS -1-18-12 23" x 23 t3/16" 18"x 18"x 12" BKS -1-18-12S 23"x 23 13/16" 18"x 18"x 12" BKS -1-1824-14 23" x 2913/16" 18"x 24"x 14" BKS -1-1824-14S 23" x 2913176" 18"x 24"x 14" BKS -1-20-12 25"x 25 73"6' 20% 20% 12" BKS -1-20-12S 25%2513/16 20%20"x 12" BKS -1-24-14 29" x 29 13116" 24% 24"x 14" BKS -1-24-14S 29"x2913116" 24"x24"x14" 1 None 1 None 1 None 1 None 1 None 1 None 1 None 1 None 1 None 1 None Galvanized Stainless Steel w/ End Bracing Galvanized Stainless Steel w/ End Bracing Galvanized Stainless Steel w/ End Bracing Galvanized Stainless Steel w/ End Bracing Galvanized Stainless Steel w/ End Bracing Phone: 888-310-4393 Fax: 888-310-4394 Website: www.bk-resources.com Email: sales@bk-resources.com B K One Compartment - No Drainboards RESOURCES Stainless Steel Compartment Sinks Overall Length Bowl Length a Bowl Overall idth Width 36 Phone: 888-310-4393 Fax: 888-310-4394 Width 2 2-! I9 i 43-3/4 1 5/8 RD LEG Website: www.bk-resources.com I Email: sales@bk-resources.com 0 MODEL 1048 Deck Oven OPTIONS AND ACCESSORIES (AT ADDITIONAL CHARGE) ■ Flexible gas hose with quick disconnect and restraining device: ❑ 36" (914 mm) ❑ 48" (1219mm) ❑ Stainless steel stacking crown angle leg frame assembly ❑ Casters ❑ Stainless steel crown angle trim ❑ Flue connector ❑ Vent kit OPTIONS AND ACCESSORIES (AT NO ADDITIONAL CHARGE) ❑ Centigrade dial, 150°C to 340°C ❑ No. 12 gauge (3.02mm) press -formed, reinforced and flanged aluminized steel deck (1048-S) l� Project 0 Item No. 00 Quantity 1 (1) Ovens consist of basic sections and are a complete and separate unit 3 capable of operating alone or in combination. All data is shown per oven section, unless otherwise indicated. Refer to operator manual specification chart for listed model name. IO W EXTERIOR CONSTRUCTION ■ Full angle iron frame ■ Stainless steel front, top, sides and back°I ^ M ■ Spring assist door with concealed hinges � 1 ' ■ Heavy chrome plated tubular steel door handle ■ 32" (794mm) stainless steel legs (for single unit) n ■ 12" (273mm) stainless steel legs (for double unit) ■ Burner door opens easily for ignition, cleaning or adjustment, without removal of any fastenings ■ Vitreous fiber insulation at top, back, sides, bottom and doors INTERIOR CONSTRUCTION ■ 47-114" x 36" x 10" (1200mm x 914mm x 254mm) oven compartment interior ■ Aluminized steel baking compartment liner ■ Aluminized steel combustion chamber ■ Ultra Rokite deck supported by an angle iron frame OPERATION ■ Two free-floating, easily removable duplex -tube burners ■ Removable fixed orifices on main and pilot burners ■ Main gas valve, temperature control valve and safety pilot valve fully within section body and are accessible through a covered and ventilated compartment in front ■ Air mixers with adjustable air shutters and locking device ■ Snap throttle thermostat with temperature control range of 300°F (149°C) to 650°F(3430C) STANDARD FEATURES ■ Fahrenheit dial 300°F to 650°F ■ Ultra Rokite deck ■ Two year parts and one year labor warranty ■ Five year limited oven door warranty* * For all international markets, contact your local distributor. `0 Ter �� HSf. C us </STEL BLODGETT OVEN COMPANY www.blodgeft.com 44 Lakeside Avenue, Burlington, VT 05401 - Phone: (802) 658-6600 - Fax: (802) 864-0183 'L_ [(B LO D G E T T:1 0 MODEL 1048 Deck Oven OPTIONS AND ACCESSORIES (AT ADDITIONAL CHARGE) ■ Flexible gas hose with quick disconnect and restraining device: ❑ 36" (914 mm) ❑ 48" (1219mm) ❑ Stainless steel stacking crown angle leg frame assembly ❑ Casters ❑ Stainless steel crown angle trim ❑ Flue connector ❑ Vent kit OPTIONS AND ACCESSORIES (AT NO ADDITIONAL CHARGE) ❑ Centigrade dial, 150°C to 340°C ❑ No. 12 gauge (3.02mm) press -formed, reinforced and flanged aluminized steel deck (1048-S) l� Project 0 Item No. 00 Quantity 1 (1) Ovens consist of basic sections and are a complete and separate unit 3 capable of operating alone or in combination. All data is shown per oven section, unless otherwise indicated. Refer to operator manual specification chart for listed model name. IO W EXTERIOR CONSTRUCTION ■ Full angle iron frame ■ Stainless steel front, top, sides and back°I ^ M ■ Spring assist door with concealed hinges � 1 ' ■ Heavy chrome plated tubular steel door handle ■ 32" (794mm) stainless steel legs (for single unit) n ■ 12" (273mm) stainless steel legs (for double unit) ■ Burner door opens easily for ignition, cleaning or adjustment, without removal of any fastenings ■ Vitreous fiber insulation at top, back, sides, bottom and doors INTERIOR CONSTRUCTION ■ 47-114" x 36" x 10" (1200mm x 914mm x 254mm) oven compartment interior ■ Aluminized steel baking compartment liner ■ Aluminized steel combustion chamber ■ Ultra Rokite deck supported by an angle iron frame OPERATION ■ Two free-floating, easily removable duplex -tube burners ■ Removable fixed orifices on main and pilot burners ■ Main gas valve, temperature control valve and safety pilot valve fully within section body and are accessible through a covered and ventilated compartment in front ■ Air mixers with adjustable air shutters and locking device ■ Snap throttle thermostat with temperature control range of 300°F (149°C) to 650°F(3430C) STANDARD FEATURES ■ Fahrenheit dial 300°F to 650°F ■ Ultra Rokite deck ■ Two year parts and one year labor warranty ■ Five year limited oven door warranty* * For all international markets, contact your local distributor. `0 Ter �� HSf. C us </STEL BLODGETT OVEN COMPANY www.blodgeft.com 44 Lakeside Avenue, Burlington, VT 05401 - Phone: (802) 658-6600 - Fax: (802) 864-0183 'L_ MODEL 1048 APPROVALISTAMP DIMENSIONS ARE IN INCHES (MM) 26" (660mm) Crated rL�DGETT N Approx. Weight: Single: 10" (254) dia. Flue Pipe Required Double: 1850 lbs. (839kg) MODEL 1048 APPROVALISTAMP DIMENSIONS ARE IN INCHES (MM) 26" (660mm) Crated 31" (787mm) N Approx. Weight: Single: 10" (254) dia. Flue Pipe Required Double: 1850 lbs. (839kg) Crate sizes: 66" (1676mm) x 54" (1372mm) x 31" (787mm) 4-518" (117) �60-3116" (1529) �—` DRAFTHOOD 85-114" (2165) DRAFTHOdD _T I 76-518" (1946) � 30" 2.318" 7;5/8" (1819) 65-518" (1667) DIVERTEFT .5-5116 (762) (60) (127) 63" (1600) DRAFT (1151) 57" (1448) DIVERTER 10" (254) dia. 3„ ® 51-1/2" (1 308) — Flue Pipe (76) Required I} 43" (1092)— 12" (305) 12'(305) �— 37'(940) (1607) 32" (813) 54.75" (1391) 45" (1143) —+� 12" (305) 23"(584) — 12" (305) 34-314" (8$3) TOP VIEW 1048 SINGLE 1048 DOUBLE SHORT FORM SPECIFICATIONS Provide Blodgett (single/double) deck oven, model 1048. Construction shall be stainless steel on front, top, back and sides, and shall be fully insulated on all sides. Oven shall be sup- ported by formed adjustable legs. Door(s) shall be spring assisted with concealed hinges and chrome plated tubular steel handles. Separate burner door provided for ignition, cleanin and adjustment. Each baking compartment shall be 47-114" W x 10" H x 36" D and shall be lined with aluminized steel. Deck shall be ultra rokite. Unit shall be gas heated by two (21 free-floating, easily removable, duplex -type burners controlled by a snap throttle thermostat with range of 3007 to 650°F. Each compartment provided with flue vent. Provide with two year parts and one year labor warranty. Provide with options and accessories as indicated. DIMENSIONS: Number of sections: Number of controls: Number of compartments: Size of compartment: Area of each compartment: Total area of oven: Clearance below oven: Floor space: Product clearance: Single Double 1 2 1 2 1 2 47-1/4" (1200mm) W x 10" (254mm) H x 36" (914mm) D 12.16 sq. ft. (1.1m2) 12.16 sq. ft. (1.1m2) 24.32 sq. ft. (2.2m2) 24.32 sq. ft. (2.2m2) 31-1/4" (794mm) 10 3/4" (273mm) 60-3/16" (1528mm ) W x 46-1/2" (1181 mm) D 6" from combustible and non-combustible construction MAXIMUM INPUT: 1048B single 85,000 BTU/hr 1048B double 170,000 BTU/hr GAS SUPPLY: 3/4" IPS connection at rear of oven Manifold Pressure: • Natural — 3.5" W.C. min. • Propane —10.0" W.C. min. Inlet Pressure: • Natural — 7.0" W,C. min. —10.5" W.C. max. • Propane —11.0" W.C. min. —13.0" W.C. max. MINIMUM ENTRY CLEARANCE: Uncrated 26" (660mm) Crated 31" (787mm) SHIPPING INFORMATION: Approx. Weight: Single: 950 lbs. (431kg) Double: 1850 lbs. (839kg) Crate sizes: 66" (1676mm) x 54" (1372mm) x 31" (787mm) NOTE. The company reserves the right to make substitutions of components without prior notice BLODGETT OVEN COMPANY www.blodgeft.com 44 Lakeside Avenue, Burlington, VT 05401 • Phone: (802) 658-6600 • Fax: (802) 864-0183 Printed in U.S.A. NOTE: FOR COMMERCIAL USE ONLY P/N 35039 Rev W (6/11)