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Miscellaneous - 57 WATER STREET 4/30/2018 (2)
CHEFS OF THE OLD WORLD EQUIPMENT LIST ITEM A. STORAGE RACKS -CAN AND DRY GOOD STORAGE B. NSF APPROVED S.S. PREP TABLES C. NSF APPROVED ROLLING SHEET PAN RACKS D. NSF APPROVED WIRE RACK -CLEAN POT AND PAN STORAGE E. NSF APPROVED ROLLING CART -TO ACCEPT DIRTY POTS AND PANS DURING PRODUCTION F. NSF APPROVED S.S. HAND WASH SINK STATIONS G. NSF APPROVED THREE COMPARTMENT SINK WITH POWER SPRAY- EXISTING EQUIPMENT H. GREASE TRAP -EXISTING I. SOUTH BEND DOUBLE STACK CONVECTION OVENS -MODEL GS/25SC- NATURAL GAS J. AMERICAN RANGE CHAR ROCK BROILER- MODEL AECB-24 K. AMERICAN RANGE MANUAL GRIDDLE- MODEL ARMG-136 L. AMERICAN RANGE HOT PLATE- MODEL ARHP 12-2 M. AMERICAN RANGE HOT PLATE- MODEL ARNP 12-2 N. S.S. PREP SINK AND TABLE- EXISTING O. JANITORS SINK- EXISTING P. STORAGE RACK AND WALL MOP STORAGE AREA- CLEANING AND CHEMICAL STORAGE ONLY -NO PESTICIDES Q. NORLAKE 6'X 8' SELF CONTAINED WALK IN REFRIGERATOR - MODEL KL68 WITH GREEN TOTE SHELVING R. FORMICA TOPPED ORDER TAKING COUNTER- EXISTING S. CATERING SUPPLY STORAGE- PAPER, TO GO CONTAINERS, SUPPORT DISHES, COFFEE CAMBROS AND PUMP POTS T. ROLLING PORTABLE CAMBRO WARMER STORAGE U. OFFICE AREA- EMPLOYEE BREAK AREA V. FRONT STAGING TABLE- JOB PLANNING W. TASTING TABLE FOR NEW CUSTOMERS- USED TO SELL EVENTS AS NEEDED X. OUTSIDE DUMPSTER AREA- 2CU.YD. Y. ARTIC AIR SINGLE DOOR COMMERCIAL FREEZER NORTH �.,r5 4 rI 9 t o Towl of Aorth Andover `�'• ;o �. HEALTH DEPARTMENT ,SSACHUSt� rl CHECK #: s DA��TE: LOCATION: H/O NAME: Type of Permit or License: (Check box) ❑ Animal $ ❑ Body Art Establishment $ ❑ Body Art Practitioner $ ❑ DDuumpster C ---food Service Type: $ $ - $ ❑ Funeral Directors �$ Title 5 Report ❑ Massage Establishment $ ❑ Massage Practice $ ❑ Offal (Septic) Hauler $ ❑ Recreational Camp $ ❑ Sun tanning $ ❑ Swimming Pool $ ❑ Tobacco $ ❑ TrasWSolid Waste Hauler $ ❑ Well Construction $ SEPTIC Sustems: ❑ Septic - Soil Testing $ ❑ Septic - Design Approval $ ❑ Septic Disposal Works Construction (DWC) $ ❑ Septic Disposal Works Installers (DWI) $ ❑ Title 5 Inspector $ ❑ Title 5 Report $ ❑ Other: (Indicate) $ Health Agent Initials; White - Applicant Yellow - Health . Pink - Treasurer Food Establishment Plan Review Guide M155b 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, Building 20; Suite 2-36, North Andover, MA 01845 Date:N 0 NEW - New construction, not yet built 7JUN�Iac / 71--f.V REMODEL - partial or major renovation of existing establishment TOWN OF NORTH ANDOVER HEALTH DEPARTMENT _CONVERSION — existing establishment that you are purchasing !� Name of Establishment: l oCrr1 o�-rl4E o u) w o t (im/�Apar,, Corporate Name: Category: Restaurant , Institution , Daycare , Retail Market , Other Establishment Address: 7 :RP-- 5T Phone: (at location if available) / 7 ,rte 0 Lf 2- E -mail Contacts; Name of Owner: Mailing Address: YJ ACK�� k) < In Telephone: 9 7 8— 6 r? S-- io 6 `j Applicant's Name (if different than owner): Title (owner, manager, architect, etc.): Mailing Address: Telephone: Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 1 of 20 Bate Receved..BOH office use only Date Review eom leted;- ;,,,.,. ����-BOH office=use oni �pprflved /Denied e-V;:� tum a..b�... ��fv,.v�.-;,�,.--. ...,�.,+,.v.•�.,v>x+ �at'3�",,�'1`�s'�.^,". Date Revised application Receryed BOIL office use only;` mate Reviewcot�pleted BOH�'offic��iuse4or31y �;�ipproved / Demed Technical Assistance with the Permitting 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. wishattend r decline (circle one) participation in the TRC process date of TRC(BOH only) General Information it Hours of Operation: Sun Thurs (/ Mon _ Fri J Tues ✓ Sat Wed —� ➢ Number of Seats for customers: ➢ Number of Staff. ChM I LY -- / �) E09 EO (Maximum per shift) ➢ Total Square Feet of Facility: ©o ➢ Number of Floors on which operations are conducted ➢ Maximum Daily Meals to be Served: (approximate number) Type of Service: (check all that apply) /4 � pe -e 0 TV C-US ➢ Breakfast ➢ Lunch ➢ Dinner Sit Down Meals _ Take Out Caterer Mobile Vendor Other Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 2 of 20 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; 0 K (c) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, 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). 6 k_ . 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; to Ju� g. A mop sink or curbed cleaning facility with facilities for hanging wet mops; Q . h. Garbage can washing area/facility; i. Cabinets for storing toxic chemicals; Q -- j. Dressing rooms, locker areas, employee rest areas, and/or coat rack as required; ®�P k. Site plan (plot plan for new construction) P k . PLEASE CIRCLE/ANSWER THE FOLLOWING QUESTIONS FOOD PREPARATION REVIEW Check categories of Potentially Hazardous Foods (PHF's) to be handled, prepared and served. CATEGORY* (YES)NCO) 1. Thin meats, poultry, fish, eggs (hamburger; sliced meats; fillets) ( ( ) 2. Thick meats, whole poultry (roast beef; whole turkey, chickens, hams) 3. Cold processed foods (salads, sandwiches, vegetables) ( ( ) 4. Hot processed foods (soups, stews, rice/noodles, gravy, chowders, casseroles) Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 4 of 20 5. Bakery goods (pies, custards, cream fillings & toppings) 6. Other FOOD SUPPLIES: 1. Are all food supplies from inspected and approved sources? W NO 2. What are the projected frequencies (daily, weekly, etc) of deliveries for Frozen foods Refrigerated foods I - W e and Dry goods �- ®a1 L 3. Provide information on the amount of space (in cubic feet) allocated for: Dry storage ,,�f Refrigerated Storage ,(©� W /�tid T Frozen storage A/ �g 4 6 4. How will dry goods be stored off the floor? �GK.S COLD STORAGE: 1. Is adequate and approved freezer and refrigeration available to store frozen foods frozen, and refrigerated foods at 41T (5°C) and below?4ff�y NO 2. Will raw meats, poultry and seafood be stored in the same refrigerators and freezers with cooked/ready-to- eat foods?o NO If yes, how will cross -contamination be prevented? t:P u n LJ 5CEU,!�AEL" g u l- 4"5 1-14Ao Pei) pke k -r S . 3. Does each refrigerator/freezer have a thermometerYES / NO Number of refrigeration units: - C� 9 `U/ Number of freezer units: �tA)aL-e 000r_ r4a'Cl . 4. Is there a bulk ice machine available? YES NO Is ice packaged and sold for retail? YESes Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 5 of 20 THAWING FROZEN POTENTIALLY HAZARDOUS FOOD: Please indicate by checking the appropriate boxes how frozen potentially hazardous foods (PBF'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 *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. 5Q�6-��5- MQ�T lir i1 �4�( ()r= L-"U6� 6 A- SCC— ` f TO C'®o �- D (�r-ri-f 2. Will food employees be trained in good food sanitation practices?moi'/ NO Method of training: Number(s) ofOhlo/IpO ( /-1,����,C rXMl ul 1�M�- p' /,/P - Dates of completion: 041 + �) �c TV BJP 5� � 3. Will sable gloves and/or utensils and/or food grade paper be used to prevent handling of ready -to -eat foods?/ NO "4. I there a written policy to exclude or restrict food workers who are sick or have infected cuts and lesions? / NO Please describe briefly: _ DO 11011- Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 6 of 20 (*Thin/Portioned Frozen RR g ation � Running� Water Less than �-�E ®�S� Q�� 70'F(21 OC) � bC Microwave (as part of cooking A10/V�,tC�.(I � i process) N Q IIA(CPO t� �I � Cooked fr LIE om Frozen state Other (describe) Please enclose the following documents: Proposed Menu (including seasonal, off-site and banquet menus) Manufacturer Specification sheets for each piece of equipment shown on the plan and0ite plan showing location of business in building; location of building on site including alleys, streets; 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 ;7V, 5W A16- C, _�/Equipment schedule CONTENTS AND FORMAT OF PLANS AND SPECIFICATIONS I— ( /U�- CL1�r' 1 P_V 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 = 1 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. (..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: 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; Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 3 of 20 Will employees have paid sick leave? YES 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: Concentration: �K �-(: p 100 0 Test KitS NO Te9-r fV l P 5 6. Will ingredients for cold ready -to -eat foods such aaluna, mayonnaise and eggs for salads and sandwiches be pre -chilled before being mixed and/or assembled?%NO If not, how will ready -to -eat foods be cooled to 41'F? I EAJ eJ11& /4 rcro �e [)U,/ -c C001- Tr tc 7. Will all produce be washed on-site prior to use? NO 4LU) Is there a planned location used for washing product -r /NO — Elk1 ST � 41- Describe hCp % /V 4 '�' ( o Uy 7-7� K �r5 If not, describe the procedure for cleaning and sanitizing multiple use sinks between uses. G�CM OF - 04\1 CMveb XVP s,�/T/2i�D Fc� 6-rti C -Al 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. Q Ly f° K o o -r Q F gcr�_g__ )OT Cif I'' i7 ' %J4/0 t6�,Cl Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 7 of 20 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? V C f f T1 z0 ao7W5e X15'6 - I r l Z— J2 uG f 1 i �'f d o �J — C G -1 L P— F&,gcll 10. Please list all PHF's you plan to serve which will/may n t be cooked to the previously listed minimum temperatures. A proper "consumer advisory" warning notation must be printed on menu or menu boards. RA b 1 5 - W EfGdJ OP 06P_/iU ,C1- - Nle-�-t/U H[_1 11. Provide a RACCP plan for specialized processing methods such as vacuum p; on-site or otherwise required by the regulatory authority. 12. Will the facility be serving food to a highly susceptible populationYES / O If yes, List measures taken to COOKING: � withcode requi Ak ,Cf,U G_ — rr9o_ ) r VA)0 IC 10 11611 caged food items prepared YO (iTf_ -� LACP-Y A11116 7W5 -` 11,434- 1. Will food product thermometers be used to measure final cooking/reheating temperatures of PRFs? CY NO What type of temperature measuring devicej / C%7 -A -L_ +),A LQ Minimum cooking time and temperatures of product utilizing convection and conduction heating eauipment: ➢ beef roasts ➢ 130°F (121 min) ➢ 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) 2. List types of cooking equipment. Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 8 of 20 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. X- CAmyko (� �j Atf 0 (fE D�� 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. O 41 ado C0 otP,_e COOLING: 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. U5 r) 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. Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 9 of 20 � COOLING THICK THIN MEATS THIN SOUPS/ THICK RICE/ METHOD MEATS GRAVY SOUPS/ NOODLES GRAVY —i � I Shallow Pans � Ice Baths Volume or Size c/ Reduce j � / � ✓ j ✓ � � ( —.vRapid Chill.. ��ay�L�� V1 � Other (describe) I I 2. How will reheating food to 165T for hot holding be done rapidly and within 2 hours? gip. -OCL e-) 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 (ie. quarry tile, stainless steel, 4" plastic coved molding, etc.) will be used in the following areas. (be specific) Kitchen r _7 FLOOR COVING WALLS (CEILING Bar Food Storage QuAQ ((�� �+�CUk 0.,1 - fOther Storage Ouke Pii i C t Toilet Rooms r i Dressing Rooms T ' Kitchen ef Garbage & Refuse Storage �Ga �1 { Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845^—Phone: 978.688.9540-- Fax: 978.688.8476 Page 10 of 20 Mop Service Basin Area YES NO N/A 1. Will all outside doors be self-closing and rodent proof? Warewashing Area __0 UW / I 0c) 2. Are screen doors provided on all entrances left open to the outside? l Walk-in Refrigerators and Freezers (-00 16� �f goo 4. Is the placement of electrocution devices identitied on the plan? B. INSECT & RODENT CONTROL APPLICANT. PLEASE CHECKAPPROPRL4TE BOXES. Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 11 of 20 YES NO N/A 1. Will all outside doors be self-closing and rodent proof? 2. Are screen doors provided on all entrances left open to the outside? 3. Do all openable windows have a minimum # 16 mesh screening? ` V 4. Is the placement of electrocution devices identitied on the plan? At LL- per!/ P65 T 0AJ -IP-0 f- ® 00i7;U 5. Will all pipes & electrical conduit chases be sealed; ventilation systems exhaust and intakes protected? 6. Is area around building clear of unnecessary brush, litter, boxes and other harborage? ' 7. Will air curtains be used? If yes, where? L/ 8. Do you have a plan to have a contract pest control company? If yes, list name, describe frequency of inspection and type of service. �company Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 11 of 20 C. GARBAGE AND REFUSE INSIDE YES NO N/A 9. Do all containers have lids? 10. Will refuse be stored inside? If so, where? V 11. Is there an area designated for a.garbage can or floor mat cleaning? V/ OUTSIDE 12. Will a dumpster be used? Number: Size of: a a. Number: f b. Size of: ,Z cL) c. Frequency of Pick -Up? Indicate days and how often 13. Will a compactor be used? Number: Size: Frequency of Pick -Up 14. Will garbage cans be stored outside? 15. Describe surface and location where dumpster/compactor/garbage cans are to be stored. M '4uT-- �fm'c LOG47-tQRJ W(It 0o5 '9?E6+T-0P'- 16. Describe location of grease storage receptacle ACor V X1)67) -01 f 17. Is there an area to store recycled containers? 18. Is there any area to store returnable, damaged goods? W K efc, � - Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 12 of 20 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. Equipment Code Confirmed ( D�-_- escribe/ Comments Requirements by Operator please initial Dish Machine Backflow prevention device Indirect Waste / Steam Jacketed Kettle Backflow prevention device Indirect Waste -- SteamerBackflow prevention device I — -- i Indirect Waste I i I ---------� ---- —_ — _ ---- —u Garbage Disposals or dish table Backflow prevention device � troughs; 1 Submerged inlets t At all hose { connections Backflow prevention device Garbage can Backflow prevention j washer device , Carbonated Carbonated Backflow beverage prevention device j dispenser Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 13 of 20 Refrigerator Indirect Waste—�— condensate/ drain lines Ice storage bins Indirect Waste All sinks Air Gap , 114, Ice Cream dipper wells Air Gap � p I Other I I 19. Are floor drains provided & easily cleanable, if so, indicate location: AU ?.6-i - ( A-0 SC c T� c� iV 3 - loTfF � E. WATER SUPPLY 20. Is water supply public ("/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 ( ) or purchased commercially If made on premise, are specifications for the ice machine provided? YES () NO ( ) Describe provision for ice scoop storage: Provide location of ice maker or bagging operation 23. What is the capacity of the hot water generator? 0 LO A1,5 - Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 14 of 20 24. Is the hot water generator sufficient for the needs of the establishment? Provide calculations for necessary hot water 50 Ye6 , P 25. Is there a water treatment device? YES l( ) NO If yes, how will the device be- inspected & serviced? 26. How are backflow prevention devices inspected & serviced? F. SEWAGE DISPOSAL 27. Is building connected to a municipal sewer? 28. If no, is private disposal system approved? YES O ( ) YES ( ) NO ( ) PENDING ( ) Please attach copy of written approval and/or permit. 29. Are grease traps provided? ,� If so - where? ye4. RA w exj//% �tx/ YES (✓j`NO ( ) 8 /t 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 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). U t L L hTtk� A16-6 G. DRESSING ROOMS 30. Are dressing rooms provided? YES ( ) NO (L/ 31. Describe storage facilities for employees' personal belongings (i.e., purse, coats, boots, umbrellas,etc.) Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 15 of 20 H. GENERAL 32. Are insecticides/rodenticides stored separately from cleaning & sanitizing agents? YES VNO ( Indicate location: RQ (_' �� SQUARE FEET -OT G fj�oo- Oe T)a ti® -r ?vp c mE no, �Tyfec 33. Are all toxics for use on the premise or for retail sale (this includes personal medi ations), stored away from food preparation and storage areas? YES (�TO ( ) 34. Are all containers of toxics including sanitizing spray bottles clearly labeled? YES(L�4 ( ) 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? YES ( ) NO If no, how will linens be cleaned? � %�` (� TAY LQ it O P -�U'rt�&P- uxj 36. Is a laundry dryer available? YES ( ) NO 37. Location of clean linen storage: " DRY 5*pf MCA 38. Location of dirty linen storage: 39. Are containers constructed of safe materials to store bulk food products? YES (1r ` O ( ) Indicate type: 40. Indicate all areas where exhaust hoods are installed: LOCATION FILTERS &/OR _ �� SQUARE FEET FIRE AIR CAPACITY— AIR MAKEUP EXTRACTION PROTECTION CFM CFM IDEVICES �� 3 �' , o [Sr�� sC(sT//— - Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 16 of 20 41. How is each listed ventilation hood system cleaned? �JQBL-C; ll LC NF -P-5 - I .K5 I. SINKS MW`l"HY �FII'Tee- CL-Cftl b 42. Is a mop sink present? If no, please describe facility for cleaning of mops and other equipment: 43. If the menu dictates, is a food preparation sink present? YES k) (50 J. DISHWASHING FACILITIES 44. Will sinks or a dishwasher be used for warewashing? Dishwasher( ) Two compartment sink( ) Three compartment sink 45. Dishwasher /10 Type of sanitization used: Hot water (temp. provided) Booster heater Chemical type Z�J xzq Ki g 6 - YES /NO - YES/ ( ) detail answer Is ventilation provided? YES (e INTO () 46. Do all dish machines have templates wehoperating instructions? YES( ) NO ( ) 46. 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 (Vj'N00 ( ) If no, what is the procedure for manual cleaning and sanitizing? Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 17 of 20 49. Are there drain boards on both ends of the pot sink? YES ( O () �t V� �0 �� vg� 'POT-� -*-U-rEXj-o t,5- 50. What type of sanitizer is used? /hlorine —0 — loo P f 141 r ❑Iodine ❑Quaternary ammonium ❑Hot Water ❑Other 51. Are test papers and/or kits available for checking sanitizer concentration? YES'M/NO ( ) K. HANDWASHING/TOILET FACILITIES 52. Is there a handwashing sink in each food preparation, cooking and warewashing area? YES ( /N0 ( ) 53. Doa andwashing sinks, including those in the restrooms, have a mixing valve or combination faucet? YES ( NO ( ) 54. Do self-closing metering faucets provide TDow of water for at least 15 seconds without the need to reactivate the faucet? YES ( ) NO ( ) �(/ 55. Is hand cleanser available at all handwa_shing sinks? YES (n/NO ( ) 56. Are hand drying facilities (paper towels, air blowers, etc.) at all handwashing sinks? YES O 57. Are covered waste receptacles available in each restroom? YES (VO ( ) 58. Is hot and cold running water under pressureav ' able at each handwashing sink? YES (�O ( ) 59. Are all toilet room doors self-closing? YES NO ( ) 60. Are all toilet rooms equipped with adequate ventilation? YES /NO ( ) 61. Are handwashing signs and instructions posted in each employee restroom? YES ( NO ( ) Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 18 of 20 L. SMALL EQUIPMENT REQUIREMENTS 62. Please specify the number, location, and types of each of the following proposed for on site use: Slicers I - -4 Cutting boards 5 - C0 Can openers Mixers Floor mats /V Other 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: %�L�%�% �� 46S owner(s) or responsible representative(s) Date: f 9C�C9C*xXX'%'9CXXX 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: 10/27/2009 Town of North Andover, Health Department, 1600 Osgood Street, Building 20; Suite 2-36, North Andover, MA 01845 --Phone: 978.688.9540-- Fax: 978.688.8476 Page 19 of 20 t\S---------------- 57-59 Water Street North Andover Home for Sale - SUSAN SELLS Real Estate Team M... page 1 of 1 57-59 Water Street North Andover Home for Sale 57-59 Nater Street, North Andover, Massachusetts Multi -use Building near Downtown PROPERTY DETAILS http://www.susanSells-com/property/57-59-Water-Street-North-Andover Massachusetts 5r>lm I r i REGULATORY HEALTH AUTHORITY COMPLIANCE REVIEW CHECKLIST Insufficient � Satisfactory Unsatisfactory N/A Information 1. Finish Schedule [ ] [ ] [ ] [ ] Kitchen Warewashing Food Storage [ ] Other Storage [ ) [ l [ ] [ ] Toilet Rooms [ ] [ ] [ ] [ ] Dressing Rooms [ ] [ ] [ ] [ ] Mop Service Area [ ] [ ] [ ] [ ] 2. Insect & Rodent Harborage [ [ ] [ ] [ ] 3. Garbage and Refuse [ [ ] [ ] [ ] 4. Plumbing 5. Water Supply [✓ j [ 7 [ l [ ) 6. Sewage Disposal [ [ ] [ ] [ ) 7. Dressing R�'i"viai$ [ 8. Separate Toxic Storage [ l] [ ] [ ] [ ] 9. Laundry Facilities [ ] [ ] [ ) [ ] 10. Linen Storage [ [ 11. Exhaust Hoods 12. Hand Sinks [ [ 13. Dishwashing & Pot Sinks 14. Lighting 15. Ventilation LA/ [) [) [) 16. Grease Traps [ 17. Employee Resuwms Location Numt: Soap [ ] [ ] [ ) [ ] Hand Drying [ ] [ ] [ ) [ ] Lavatories [✓ j Water Closets [ ] Urinals [ l Waste Receptacles [ l 18. Patron Restroom Location [ ] Number Soap [ ] Hand Drying [ ] Lavatories Water Closets [ ] Urinals [ ] Waste Receptacles [ ] 19. Kitchen Equipment Space between units or wall closed or adequate space for easy cleaning [ Aisles sufficient Storage 6" off floor [ t Countertops & cutting boards of suitable material [ ] Self serve food area adequately protected [ l Built-in external temperature gauges or provision for separate internal thermometers noted for each piece of refrigerated equipment- Utensil quipment Utensil & Kitchen Storage Clean [ ] Soiled [ ] Counter mounted equipment [ ] Floor mounted equipment [ ] Vacuum packaging equipment [ ] Bulk food [ l Self service Salad [ ] Hot/Cold Buffet [ ] 20. Food Preparation Review [ ] Raw food prep table(s) [ ] (as menu dictates) Raw food prep sink(s) [ ] (as menu dictates) Adequate refrigeration [ ] Adequate cold holding facilities [ ] Adequate hot holding facilities [ ] Adequate hot food preparation equipment [ ] Vacuum packaging [ ] HACCP plan Reviewer Signature Reviewer Title APPROVAL: DISAPPROVAL: REASONS FOR DISAPPROVAL: DATE: DATE: Date y --- - -_ -��--- �; ��1 i � / �3�� ���5 � ��� iZ�y1 v �! NORTy mcopy' OF - qti o ®»' .* ��SSA c North Andover Health Department Community Development Division June 13, 2011 Chefs of the Old World Caterers Robert Abesamra 143 Jackson St. Methuen, MA 01844 Re: Chefs of the Old World Caterers, 57 Water Street, North Andover, MA 01845 Dear Establishment Owner, The Health Department has received your application, submitted on June 10, 2011, for Chefs of the Old World Caterers to be located at the vacant site of EATZ Restaurant. The EATZ establishment has been closed for a lengthy period of time; however the application shows that the majority of the equipment remains in place and the applicant will be conducting minimal renovations. This application has been approved with the condition that the existing structural and equipment details noted in the application are confirmed by inspection. Therefore, in addition to the traditional two inspections needed, there shall be an additional inspection entitled, "Current Conditions Inspection". The Health Department recommends this inspection be completed prior to construction to ensure that additional structural items not noted on the application are identified in a timely manner. Looking forward towards pre -opening; prior to receiving your permit to operate you must have the additional two Health Department inspections at minimum; 1) A "construction inspection" When all equipment is in place a construction inspection should be requested. At that time a complete punch list will be provided. The Building permit will be signed off when the list is satisfied. 2) A "final food inspection" Once given approval by receiving your building permit sign off, you may begin bringing in food. Please request the final inspection at least 48 hours prior to opening. No cooking or serving may be conducted without Health Department permission or until you receive the final inspection and have your Food Establishment Catering Permit to operate, given to you by the Health Department. 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com 1 IPage ;1-73k Plan Review — Chefs of the Old World Caterers June 13, 2011 Some items needed to receive the permit to operate are: 1) The establishment will be clean of all construction materials 2) The hand sink and bathroom will be stocked with a wall mounted paper towel and soap dispensers 3) The ladies room will have a covered trash can for feminine item disposal 4) Bathroom must have "employee must wash hands before returning to work" signage 5) All sinks should be labeled properly, "hand wash only", "wash", "rinse", "sanitize" etc. 6) There must be test strips for the sanitizer on site 7) Directions on mixing the sanitizer should be available. 8) 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. 9) At minimum, employees should be trained on the sick policy and sanitation basics. The annual fees of $140.00 for the catering permit and $60 for the dumpster are due prior to obtaining an appointment for a final inspection. These licenses run through the calendar year expiring on December 31 st. Courtesy renewal reminders are not mandatory by code. It is the permit holder's responsibility to be sure that all permits are renewed prior to expiration. Thank you for your cooperation in this matter. This correspondence is a Health Department plan approval only. Please be advised that other town departments may have specific requirements. This approval does not supersede any other department's request regarding other town or state regulations. Please contact this office if you have any questions regarding this correspondence. We look forward to working with you in the continuous effort to provide safe food the public. Cc: NA Building Department 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com 2 1 P a g e r Community Development Division Planning Department TRC Meeting Meeting Minutes June 1, 2011 1600 Osgood Street 10:00 AM Staff Present: Judy Tymon, Brian Leathe, Susan Sawyer, Fred McCarthy, Jean Enright CC: John Carney, Karen Fitzgibbons, Jennifer Hughes, Gerald Brown, Gene Willis, Tim Willet, Curt Bellavance, Joyce Bradshaw, Pam DelleChiaie, Michele Grant Robert Abesamra discussed his catering business, "Chefs of the Old World", which will potentially by located at 57 Water Street. This is a family run business and has been in operation since 1999. The business is currently being operated in Salisbury and he intends to relocate to this location. The applicant will lease for a couple of years with an option to purchase the building. The office hours will be Monday through Friday 8:00 — 2:00 and Sat/Sun as needed for catering. This will be a commercial kitchen operation only, no eat it or serving food on site. On occasion a customer may pick up a tray of catered food or there may be sample tasting on the premise. With the exception of a new walk-in refrigeration unit most equipment will be relocated from the Salisbury location. An equipment list and a floor layout plan was provided and reviewed. B. Leathe: What are the parking requirements, signage requirements, and what is the estimated cost of the renovation? There are two spaces along the side of the building and one in the back. Typically there will only be one vehicle parked at the site. The company owns two vans that are stored at the applicant's residence in Methuen. The bulk of the business is done on Sat/Sun and the employees drive straight to the job site. The applicant would like to have a flat wall sign located above the front window and maybe an awning installed above each of the front windows. The applicant will provide a sketch of the proposed sign and understands that the building is located within the Machine Shop Village. The renovation cost is estimated at only $2K (primarily a non -load bearing wall will be removed and possibly change out a sink). B. Leathe advised the applicant that a stamped drawing will probably be required and that he should contact Gerry Brown to verify. F. McCarthy: Would like to know more about the residential unit on the top floor of the building and what the existing fire system consists of. Requested a site visit with the applicant. S. Sawyer: Has received the application and will review it with the applicant. Discussed the existing sinks and any proposed changes to the current layout. J. Tymon: What is the delivery schedule? There is very limited stock stored at the business and deliveries are mostly paper stock. Other stock will be purchased at local businesses and brought to the site by the applicant. Chefs of the Old World Meeting Minutes June 12011 The applicant was informed that John Carney, Police Dept., requested that emergency contact information be forwarded to the Police Department once the business is established and that Police Department does not have any public safety concerns with this project. Chefs of the Old World Meeting Minutes June 12011 C; TF1 0 ~ PUBLIC HEALTH DEPARTMENT Community Development Division To: Owner, Manager/Person in Charge of Food Establishment From: Michele E. Grant, North Andover Health Department RE: Allergen Awareness Regulations Date: November 2, 2010 Please be advised that due to changes in State Law, all food establishments that cook, prepare, or serve food intended for immediate consumption either on or off the premises shall comply with the following requirements. For more information, please visit the North Andover Health Department's website at: http://www.townofnorthandover.com/Pages/index or the state website at:www.mass.gov/dph/f M Effective October 1, 2010 1. Poster: (state approved) shall be prominently displayed in the work area. 2. Menu Notice: a. The notice shall state: Before placing your order, please inform your server if a person in your party has a food allergy. b. Menu includes printed menus, indoor and outdoor menu boards, drive through menu boards, web menus. c. Instead of placing the notice directly on the menu board, a secure notice may be placed at point of service where food is ordered. Effective February 1, 2011 1. Food Allergen Awareness Training: a. Certified Food Protection Manager must take a State Approved Food Allergen Awareness Training. b. Employees are properly trained in the food allergy awareness as it relates to their assigned duties. 1600 Osgood Street, North Andover, Massachusetts 01845 Phone 978.688.9540 Fax 978.688.8476 Web www.townofnorthandover.com W-4 O W-4 d (4� z z z w w 12 � y ti o ti M N N 0`O J", c, a y t3 boy V o 0 0 0 � m � � y w z (U Q U Q 12 � y ti o J", c, a y t3 boy o � m � � y 12 M W-4 O w F*, EJ c� z z Fmo c/1 C/1 W z w P4 z w c� W4 a Cd 0 �I 0 QQ �o h M N N 00 O z� � cx U o 0 0 -41 �-�4-.0 o � 1-4 a � y w O u U �+, t+ , O O z C � Q U Q a, 0 0 QQ �o 0 -41 o � m � � y a, DelleCh.iaie, Pamela From: Sawyer, Susan Sent: Tuesday, June 14, 2011 9:31 AM To: DelleChiaie, Pamela; Grant, Michele Subject: two chefs Just an FYI, Steve is bringing updated plans today. Later in the afternoon. S Sitman Saayzc ✓uNk 3(ea eM J7bcectan 16CO Uagaad Stud J- Ndg 2U, una 2-36 .Non& andom, Ata 01845 mice 978 688-9540 fwx 978 6884476 All email messages and attached content sent from and to this email account are public records unless qualified as an exemption under the [ http://www.sec.state.ma.us/pre/preidx.htm ]Massachusetts Public Records Law. Please note the Massachusetts Secretary of State's office has determined that most emails to and from municipal offices and officials are public records. For more information please refer to: http://www.sec.state.ma.us/pre/preidx.htm. Please consider the environment before printing this email. 1 d On U N 0 0 0 0) Q E2 N .j J N 0 N U) 2 0 GN 0 t 0 N N o, I O I O O M C 69 O � v� C a w C IM C lam. cc oN sa sa oN Z R N N eE N O o ao=�c°i A W �, o z o z d o 0 mZ Q:- w o o a e o4aLLo s V) Z Q Q a s � a a o aN a s. s. d C M0 p Z v a o A 0 b ° ° Y(un)lia = O oaWw N N ma'•- O N =(D -0(w O Vj O O iiia 0) O LL a� 0 0 NN .0 W= oW oa a y 0 N bA v `W rL CL ea Q+ GG Q+ w�=aCL a°L) Q+ GG v� U L �,3 CIO3 U3 � AW y Aw iri Aw i. 3 � cdon h � O y L7 3 N W w w z Vi 8 Ey C� a b+ O O > Q O > Q Z O o'er a Q� �-� (ia E2W jzj b C tu C F A = F O w° =U F W C C1 A A U N 0 0 0 0) Q E2 N .j J N 0 N U) 2 0 GN 0 0 0 N N U N 0 0 0 0) Q E2 N .j J N 0 N U) 2 0 GN 0 NG CHEFS If Griffing Chefs Co. www.gdIIingcheIs.co www.chefsoftheoldworld.com office: 143 Jackson St~ Methuen, Mass. 01844 978-465-5100 * 978-685-0652 Year Round BBQ Specialists -Home -Office -Beach -Backyard -Hall -Trade Shows Weddings -Anniversaries -Clambakes -Cookouts -Sport Banquets -Outings "You Clear .the Spot and We Will BBQ" Grilling, Sizzling, Outdoor Picnic Menu Self Serve Menu.- Pricing includes set-up all necessary paper products and serving utensils. A $1.50 per person smrharge for 10-25 guests "Before place your order, please inform us if you or any of your arrests has a food allergy" *Hot Dog Picnic* All Beef Hot Dogs and Hot Dog Buns Dijon and yellow mustards, ketchup, and BBQ sauce Chopped red and white onions, sweet relish, and spicy relish Sliced pickles and potato chips $7.75 per person Add $1.25 per person for hot cheese sauce, chili and sauerkraut *Children's Picnic Buffet* Minimum 25 children- 12 years and under only All Beef Hot Dogs Buns and condiments Macaroni and cheese, Watermelon wedges, sliced pickles and potato chips $6.75 per person *Hot Dog and Hamburger Picnic* All Beef Hot Dogs and % oz. All Beef Hamburger Hot Dog and Hamburger Buns, Dijon and yellow mustards, ketchup, mayonnaise and BBQ sauce Homemade potato salad, Relish Platter (Lettuce leaves, sliced tomato, sliced and chopped onions, cheese and pickles) Potato chips and Watermelon wedge $8.95 per person *Hot Dog, Hamburger and Chicken Picnic* AllBeefHot Dog, % oz. All Beef Hamburger and BBQ Boneless Chicken Quarter Hot Dog and Hamburger Buns, Dijon and yellow mustards, ketchup, mayonnaise, hot and mild BBQ sauces Homemade potato salad, Creamy coleslaw, Boston baked beans, Relish Platter (Let, Tom, Onion, Cheese and Pickles) Watermelon wedges and Cookies Lemonade and Ice Tea $9.50 per person *Chicken, Brats and Burger Picnic* German Style Bratwurst, Boneless Chicken Quarter, % oz All Beef Hamburger, Fresh Sub Rolls and Hamburger Buns, Sauerkraut, Spicy mustard, saut6ed onions and peppers, and condiments German potato salad, Chilled Green bean salad, Relish Platter (Let, Tom, Onion, Cheese and Pickles) Fresh Fruit Salad, Lemonade and Ice Tea $9.95 per person *Sausage, Chicken and Hot Dog Picnic* Sweet Italian Sausage Peppers and Onions, Boneless Chicken Quarter, Natural Casing Hot Dog Fresh Sub Rolls and Hot Dog Buns, mustard, ketchup, mayonnaise, BBQ sauce, relish and condiments Sweet and Spicy Baked Beans, Homemade potato salad, Macaroni Salad Fresh Fruit Salad, Lemonade and Ice Tea $9.75 per person *Design Your Own Cookout Buffet* Design Your Own Cookout Buffets- Pricing includes set-up with disposable tablecloth and chafing dishes, all necessary paper products, serving utensils, lemonade and Ice tea. Minimum 25 guests apply on all Design Your Own Cookouts *Economy Cookout Buffet 1 Entr6e Choices with 3 Side Dishes- $5.95 p.p. *Standard Cookout Buffet, 2 Entrke Choices with 3 Side Dishes- $9.95 p.p. *Deluxe Cookout Buffet 3 Entrke Choices with 3 Side Dishes- $10.95 p.p. *imperial Cookout Buffet 3 Entr6e Choices with 5 Side Dishes- $11.95 p.p, Just an Entree- No Sides Drop Off Onlv- Items Delivered Fully Cooked Reshledons Annty 1 Entree- $5.50 p.p. 2 Entrees- $6.75 p.p. 3 Entrees- $7.95 p.p. 4 Entrees- $9.25 p.p. *Entree Choices* All Beef Hot Dogs with Rolls, Natural Casing Hot Dogs with Rolls, Quarter pound All Beef Hamburger with Rolls, Sweet or Hot Italian Sausage .Peppers and Onions with 6 in. Rolls, German Style Bratwurst with 6 in. Rolls* BBQ Chicken Breast (Lightly seasoned with BBQ Sauce on the side), BBQ Chicken Leg Quarters (Lightly seasoned, long slow cook with BBQ sauce on the side), Boneless Chicken Breast Boneless Chicken Thighs* Marinated Boneless Pork Chops or Pork Tips *Grilled 8 oz. Flat Iron Steak (Add $1.50 per person), Grilled 12 oz. New York Strip Steak (Add $2.50 per person), Grilled Salmon Fillets (Add $2.00 per person), Grilled Portabella Mushrooms, Grilled Vegetable Medley (Drizzled with balsamic vinegar) �J w *Side Dishes* Side Dishes Also Sold By the Pound or Tray- Call for Daily Pricin8 All American Potato Salad, Redskin Potato Salad, Sour Cream and Dill Potato Salad Au Gratin Potatoes, Scalloped Potatoes, German Potato Salad Baked Potato (Sour cream, butter and chives on the side) Boston Baked Beans, Five Bean Salad, Creamy Cole Slaw, Confetti Cole Slaw (Cider vinegar dressing) Sweet and Spicy Oriental Cabbage Salad, Garden Salad, Caesars Salad Sweet and Sour Broccoli Salad with Cheddar and Bacon Mediterranean Orzo Salad, Italian Pasta and Vegetable Salad Elbow Macaroni Salad, Corn on the Cob Macaroni and Cheese Fruit Salad with Citrus Mint Dressing Rice Pilaf Watermelon Wedges "Before placing your order, please inform us if you or any of your guests has a food allergy" *Theme Cookouts* Check out some Theme Cookouts we have put together for other events The prices are based on a minimum of 25 guests. Prices include set up, grill on site, all the disposable wares needed to eat the great food we prepare, disposable table cloth and chafing dishes to keep the food hot. *Island Feast* Jamaican Jerk Boneless Chicken, Mojo Cuban Pork Butt Lime and Cilantro Marinated Swordfish, Black Beans and Rice Grilled Vegetable Medley Papaya, Pineapple and Island Melon Platter Rolls and Butter $17.95 per person *St Louis BBQ* St Louis Style BBQ Pork Ribs, BBQ Chicken Pieces, BBQ Baked Beans Creamy Cole Slaw, American Potato Salad, Corn on the Cob Fresh Fruit Salad Rolls and Butter $18.95 per person *Tahitian Picnic* Grilled Salmon with Pineapple Salsa, Curry Style Pork Loin, Spicy Chicken Quarters Coconut and Pineapple Rice Tahitian Potato and Vegetable Salad with Cilantro Vinaigrette Agave Seasoned Fruit Salad Rolls and butter $19.95 per person Qy The choices below can only be cooked and presented on site. Price is inclusive to cook on site. we set up, cook, present the food, serve and clean up for approximately four hours. Price includes staff to cook, serve and help pick up as needed. It also includes paper goods, buffet tablecloths chafers and serving utensils. *New England Clambake* Authentic New ]England clam chowder (Onions and clams with potatoes and evaporated milk) 11/4 pound Lobster (Non fish eaters can substitute a 14 oz Sirloin Steak or % Chicken) Steamers or Mussels with Broth and Butter, Boiled Potatoes and Corn on the Cob Cole Slaw, Watermelon Wedge Lemonade with Rolls and Butter $29.95 per person (prices may vary per season) *Chefs Extreme BBQ* All You Can Eat for 2 Hours- No Take Home .All Beef or Natural Casing Hot Dogs, Quarter Pound Hamburgers and Cheese Burgers, Grilled Boneless Chicken Pieces, Sweet or Hot Italian Sausages with Peppers and Onions, Sirloin Steak Tips, Grilled Marinated Vegetables, Macaroni and Cheese Chefs Sea of Salads to include: Tossed Salad, Potato Salad, Tri Color Rotini Salad, Green Bean Salad Marinated Mushrooms, Balsamic Marinated Roasted Red Peppers, Lemon Mint Marinated Artichoke Hearts Pickles and Olives All necessary condiments Cookies, brownies and fresh fruit and watermelon platter Lemonade, Pita bread, Rolls, Sub rolls and Butter $31.00 per person Prices are subject to change. Please add 6.25% mass tax and 18% gratuity to all events where our service is required Any events that are smaller than the minimum are subject to a surcharge. Grilling Chefs Co. is a division of Chefs of the Old World Caterers. We are able to provide the following services; Meeting'and Event planners, Custom designed menus, Buffet to formal services Event management, Rental service management, China or disposable wares Dial 978-465-5100 or contact chefabbyna,comcast.net "Before placing your order, please inform us if you or any of ypur guests has a food allergy Chefs of the Old World Caterers office. 143 Jackson St. Methuen, Mass. 01844 978-465-5100 * 978-685-0652 "We Prepare and Serve Healthy Food Options. We Bake, Steam, Braise, Broil and Oven Roast Our Products. We Never Deep Fat Fry!" "The Taste of Excellence Served the Old World Way" "Before placing your order, please inform us if you or any of your guests has a food allergy" *Appetizers and Hors D' oeuvres ---2 Dozen Minimum of each kind- priced per dozen *Mini Chicken Skewers* Honey Mustard- Lightly seasoned Chicken, grilled and served with honey mustard sauce Oriental Satay- Marinated Chicken in far eastern spices, grilled and served with peanut dipping sauce on side Island of Cyprus Chicken- Lemon, Garlic and Spice Marinated Chicken, grilled and served with Tzatziki Sauce Orange Teriyaki- Soy, Garlic, Shallots and Orange Zest Marinated Chicken, grilled and served with dipping sauce Pincho Loco- Caribbean Mojo Marinated Chicken with heat, grilled and served with homemade Salsa and Mole $18.00 per dozen *Mini Beef Skewers* *Montreal Seasoned- Sirloin Strips with dry rubbed spices, grilled and served with light BBQ Sauce *Oriental Satay- Thin Sliced Sirloin, marinated in far eastern spices, grilled and served with peanut dipping sauce on side *Casa Blanca- Cumin, mint and lemon marinated Sirloin mini tips, grilled and served with Yogurt dipping sauce $19.00 per dozen *Mini Lamb Kebobs- Tender Lamb cubes marinated in lemon, mint and garlic, grilled and served with cucumber sauce $20.00 per dozen *Fresh Mozzarella and Tomato Skewer- Fresh Mozzarella and Pear Tomatoes drizzled with zesty balsamic dressing $15.00 per dozen *Beef Empanadas- Caribbean spiced Beef filling, baked to a golden brown and served with fresh tomato salsa $15.00 per dozen *Spanikopita Triangles- Greek seasoned Spinach and Feta cheese filling, baked to a golden brown $15.00 per dozen *Stuffed Jumbo Mushroom Caps* Spinach, Asiago Cheese and Walnut Filled- Sauteed Baby Spinach, Asiago Cheese and Toasted Walnuts $13.00 per dozen Bread Filled - Crumbled Artisan Bread with sauteed sweet onions and minced celery, topped with melted cheese $12.00 per dozen Crabmeat- Sweet crabmeat sauteed in garlic butter, minced shallots and celery with Panko crumb and cheese topping $16.00 per dozen *Assorted Mini Quiche- Assortment may include two to four different mini quiche baked to a golden brown $12.00 per dozen * Kafta Skewers- Grilled chopped sirloin with cumin, mint, parsley, onion. Served with Chopped Vegetable Salsa $18.00 per dozen *Chicken Fite Selections* *Italian Chicken Bites- Chicken bites rolled in Italian seasoned bread crumbs, baked and served with Marinara Sauce $16.00 per dozen *Sesame Chicken Bites- Sesame seed covered Chicken bites, baked and served with Sundried Tomato Coulis $16.00 per dozen *Chicken Saltimbocca Bites- Chicken bites wrapped in Parma Ham, baked and served with fresh Tomato Basil sauce $16.00 per dozen *Tenderloin on Baguette- Thin sliced Tenderloin on fresh baguette with dollop of Horseradish cream and parsley $23.00 per dozen *Seafood Selections* *Sea Scallops Wrapped in Bacon- Large Atlantic Scallops hand wrapped in maple bacon, baked to a crispy golden brown $22.00 per dozen *Mini Crab cakes- Maryland style Crab cakes saut6ed to a golden brown and served with Dill Remoulade sauce $19.00 per dozen *Crab Salad Caps- Sweet crab salad with a hint of dill and lemon presented and garnished in a mini phyllo cup $22.00 per dozen *Jumbo Shrimp Cocktail- Jumbo Shrimp steamed in Old Bay Seasoning, chilled and served with fresh cocktail sauce $22.00 per dozen *Coconut Shrimp- Coconut Breaded Large Shrimp Oven Roasted to a golden brown, served with Chipotle Ginger Dip $23.00 per dozen *Fruit and Vegetable Selections* *Melon Wrapped in Prosciutto- Vine ripened melon wrapped in thinly sliced prosciutto $17.00 per dozen *Fresh Fruit Kabobs- Fresh fruit skewers served on Pineapple Tree with Yogurt Dip Large 6" Skewer -$28.00 per dozen Mini 3"Skewer- $20.00 per dozen *Prosciutto Wrapped Asparagus- Tender Asparagus wrapped with thinly sliced prosciutto drizzled with balsamic vinegar $19.00 per dozen *Assorted Crostini- Filling to include grilled vegetables, goat cheese, tomato and mozzarella, mushrooms are just a few options to choose from. Made to order at events, or packed separately to be assembled as close to consumption as possible. This helps prevent a soggy product! $21.00 per dozen f :a Planning For a Successful Reception? We suggest the following guidelines. Dors D'oeuvre *For a Reception Preceding Dinner- 30 to 60 minutes 3-5 Pieces per guest *For a Reception without Dinner- 30-60 minutes 5-8 Pieces per guest *For a Reception without Dinner- 60-90 minutes 8-13 pieces per guest *Specialty Flatters and Trays* *Cheese and Cracker Platter- Cheddar, Pepper jack, Swiss, Muenster with assorted crackers *Cheese and Fresh Fruit Platter- Red and Green Grapes, Strawberries, Swiss, Cheddar, Dill Havarti, Gouda Cheeses *Craadite Platter- Baby carrots, broccoli, celery sticks, tri color peppers, grape tomatoes, cucumbers with Ranch Dip *Fruit Platter- Pineapple, honeydew, cantaloupe, seedless grapes, watermelon and kiwi, served with Cream Cheese Dip * Bread Bowl and Dip Platter- Round Rye or Wheat Bread Bowl filled with Spinach or Roasted Vegetable Dip surrounded by bread cubes, pita chips and fresh vegetables. Above Platters can be custom made for ten guests or more. $1.95 per person *Antipasto Tray- Genoa Salami, Imported Ham, Capicola, Provolone, Fresh Mozzarella, Fire Roasted Zucchini and Peppers, Marinated Mushrooms, enhanced with Crusty Italian Bread Slices Serves 15- $75.00 per platter *Tuscany Tray- Grilled Walnut and Garlic Stuffed Eggplant, Marinated Mushroom Medley, Grilled Artichoke Hearts, Roasted Red Peppers, Marsala Sun Dried Tomatoes enhanced with Artisan Rolls and Olive Oil Serves 12-15- $65.00 per platter *Mediterranean Trio Dip Tray- Homemade Roasted Red Pepper Hummus, Traditional Hummus and Baba Ghanouj (Roasted Eggplant Dip) garnished with Green and Red Onions and surrounded by Homemade Pita Chips Serves 15-1& $40.00 per tray *Tapenade Trio Tray- Kalamatta Olive, Artichoke and Red Pepper, Eggplant and Tomato homemade tapenades served with fresh toasted herb crostini Serves 12-15- $ 45.00 per tray "Before placing your order, please inform us if you or any of your guests has a food allergy" *Salad, Meat and Sandwich. Selections* *Garden Salad- A mix of iceberg and romaine lettuce with garden vegetables, Italian Dressing Serves 10.12-$30.00 *Orzo Pasta Salad, Tricolor Pasta Salad, Potato Salad, Red Skin Potato Salad and more are also available* Ask us about what is fresh that day!!! *Caesars Salad- Romaine lettuce, homemade croutons, Parmesan cheese and Creamy Caesar dressing Serves 10-12-$30.00 a "%a O u uawaaur, Serves 10-12- $38.00 per bowl *Caprese Salad Tray- Red Ripe tomato slices, fresh mozzarella slices, fresh julienne basil, presented on a tray and drizzled with balsamic vinegar and olive oil enhanced with crusty Italian Bread Serves 12- $40.00 per tray * Meat and Cheese Tray- Honey Roasted Turkey breast, Baked Virginia Ham, Roast Beef, Cheddar, Swiss and Provolone Cheeses with a bowl of mixed pickle garnish, mustard and mayonnaise Serves 15-18- $45.00 per tray *Italian Meat and Cheese Tray- Imported Rosemary Ham, Hot Capicola, Genoa Salami, Mortadella, Mozzarella and Provolone Cheese garnished with a bowl of Marinated Mushrooms Serves 15-18- $60.00 per tray Contact us if you need any combination of the above selections We can custom make an3tWa. Prices will vary *Sandwiches- Full-size Fresh Rolls filled with choice of Roasted Turkey Breast, Virginia ham, Rare Roast Beef, Vegetable and Cheese, Chicken or Seafood Salad, lettuce and tomato with mustard and mayonnaise on the side. All rolls can be cut in half. Full-size sandwiches vary in price $3.75 ea to $5.50 ea *Custom Made Mibi Sandwich Trays* *Mini Croissant, Finger Sandwiches, Pita Wraps, Artisan Mini Rolls- Your choice of fresh cold cuts or homemade salads of the day. Vegetarian fillings available! Add lettuce and tomatoes and garnish with a bowl of pickles. Mustard and mayonnaise on the side Trays made to Order Choose Fillings and Amounts Order by the Dozen- $18.00 per dozen *Jumbo Chicken Wings* ALWAYS SLOW ROASTED IN THE OVEN Choose the type of wings from the following selections: Baked- BBQ (Homemade Sauce), Marmalade Soy (Orange Marmalade Soy Sauce), Buffalo Style, West Coast (Worcestershire Sauce, Pineapple and Honey Sauce), or your own favorite blends!!!!! 50 pieces- $38.00*** 100 pieces- $69.00*** 150 pieces- $90.00*** 200 pieces- $120.00*** 250 pieces -$150.00 300 pieces. $175.00 Sold in increments of 50 only COMBINE the WINGS with OUR FAMOUS OMEN ROASTED POTATO WEDGES ADD $1.00 p.p. based on orders for 50 guests or more How about HOMEMADE COLE SLAW to FINISH THE MEAL? *cringer Chicken- Oriental Chicken Stir fried with peppers, onions, mushrooms and broccoli over low mien noodles and orange ginger sauce Serves 12- $30.00 *Sesame Beef and Vegetable- Thin sliced sirloin of beef, stir fried with vegetables, garlic, ginger and seasonings, presented over low mien and topped with toasted sesame seeds Serves 12- $36.00 *Portuguese Fried Steak- Seasoned fried flat iron steaks, caramelized onions and pan gravy with a hint of wine 12 pieces- $36.00 *Pot Roasted Beef and Vegetables- Slow cooked beef and root vegetables sliced and presented with pan dripping Serves 15- $38.00 *Fruited Turkey Breast- Boneless Sliced Turkey breast in fruit compote reduction with cranberry sauce on the side Serves 15- $38.00 *Grilled Steak Tips- Sirloin Tips flame broiled and topped with mushrooms and onions, drizzled with au jus Serves 12- $38.00 *Turkey Tips Benny- Turkey tips marinated in Benny sauce, grilled and tossed with red skin potatoes in casserole Serves 12- $35.00 *Seafood Selections "Before placing your order, please inform us if you or any of your guests has a food allergy" Shrimp, Brocolli and Penne- Sixty large shrimp, steamed broccoli and Penne pasta tossed with garlic aioli and cheese Serves 12- $52.00 *Seafood Stuffed Sole- Shrimp, crabmeat, scallops and corn bread are the base of the Dover sole stuffing 12-4 oz. pieces - $48.00 *Sole Florentine- Dover sole stuffed with baby spinach and herb fresh bread stuffing. Brushed with Lemon Dill butter 12-4 oz. pieces - $42.00 *Atlantic Stuffed Haddock- Fresh Haddock topped with cracker crumb butter topping, baked in lemon wine butter 124 oz. pieces - $48.00 *Lobster Pie- Fresh tail and claw lobster meat, celery, shallots and a hint of fresh dill sauteed in butter and sherry wine topped with a cracker crumb mix. 1.25 pounds of lobster meat (Larger and smaller pies available) Serves 2-4 Adults- $100.00 *Design Your Own 10 inch Quiche Band rolled flaky crust filled with your choice of the following combinations. Can be cut into 4, 6, or 8 Pieces Baked to perfection in disposable pie plates Roasted Vegetables, Spinach and Bacon, Broccoli and Cheese, Ham and Swiss Each pie- $11.00 Lobster, Crabmeat, Salmon with Cheese- Any combination of fresh seafood with cheese or vegetables Each pie- $14.00 Prices subject to changes without notice. A delivery fee may apply. All food subject to Mass Meals Tax (6.25%) "Before placing your order, please inform us if you or any of your guests has a food allergy" T BE Standard Features - ENERGY STAR® qualified (standard depth only) - Patented, high efficiency, non -clog Jet Stream burners - 90,000 BTU (NAT or LP) per oven cavity - Available standard and bakery depths - Double deck convection oven is 66-1/2" in height - Patented "plug-in, plug -out" control panel - easy to service - Stainless Steel front, sides and top - Stainless steel rear jacket - Dependent doors with windows - Coved, fastener -free, porcelain interior - 'Heavy duty, cool touch, stainless steel door handle = Soft Air, two speed, 1/2 hp, fan motor - 11 -position rack guides and 5 plated oven racks - Electronic ignition with solid state temperature controls - Forced cool down fan mode - Oven "ready" light -cycles with burners - Interior oven lights Available Controls SC -Standard Controls 140°F to 500°F solid state thermostat and 60 minute mechanical cook timer. CCH -Cycle / Cook & Hold Control 150'F to 500°F temperature controller with 140°F to 200'F "Hold" thermostat Dual digital display shows time and temperature. A fan cycle timer pulses the fan. 61.eC, CONVECTION QVE_N MARATHON,Ek GOLIJ GAS, DOU$'LfvD"ECK -� WSSSC, IGS/25CCH, GB/25SC, GB/25CCH 30 alto 1W. ve, 04 - &5/2�65L (GSl25SC shown with optional casters) STANDARD CONSTRUCTION SPECIFICATIONS Exterior Finish: Stainless steel fro at, sides, top and rear jacket. x .. Doors: Dependent doors with Vvndows. Stainless steel construction, heavy-duty welded steel4frame and 5/8" diameter full-length hinge pin. Oven Interior: Porcelain enamel finish, coved, fastener free. Rack and Rack Guides: Heavy-duty removable wire rack guides spaced on 1-5/8" centers offer 11 different rack positions. 5 wire racks provided with each oven. Blower Fan and Motor. 1/2hp, 2 -speed motor, 1725/1140 r.p.m Legs: 6" stainless steel legs standard. Oven Heating: 90,000 BTU (NAT or LP). Oven heating is regulated by an adjustable solid state thermostat control. Jet Stream style burners direct flame towards rear of combustion chamber. Combustion products are drawn into oven interior and recirculated prior to venting. Electronic Ignition: Hot surface ignitor with flame safety device. Control Panel: Located of front, at right side of oven, away from heat zone. Removable panel opens downward for easy servicing. Interior Lights: Two 40 watt high temperature recessed lamps located within the oven cavity. Note: Oven cannot be operated without fan in operation. " fNERGY,STAR From G/25 Rev 6 (May/2010) Printed in USA r ILiCrls: ❑GS/25SC ❑GB/25SC ❑GS/25CCH 01313/25CCH "I I 29' (737) 2.5 4'(102) (1627) 38'(965) Zr (137) 2.5'(64) 1.25'(32) 6'(153) 9.5'(241) Note: With stacking option, crated height is 69" (1753 mm) UTILITY INFORMATION GAS: • Standard and Bakery Depth: 90,000 BTU (NAT or LP) per oven cavity • One 3/4" male connection • Required minimum inlet pressure: Natural gas r W C Propane gas 11" W.C. ELECTRIC: Standard: 120/60/1 phase, furnished with 6' cord w/3- prong plug (1 plug/deck). NEMA #5-15p. Total maximum amps 7.9. Optional: 208/60/1 (190-219 volts). Supply must be wired to junction box with terminal block located at rear. Total maximum amps 4.3 per deck. Optional: 240/60/1 (220-240 volts). Supply must be wired to junction box with terminal block located at rear. Total maximum amps 3.8 per deck. Optional: 240/50/1 (208-240 volts). Supply must be wired to junction box with terminal block located at rear. Total maximum amps 6.0 per deck ❑ Stainless Steel oven interior ❑ Stainless Steel exterior bottom ❑ 208/240V 50/60 cycle (for use on single phase only) ❑ Bolt -down flanged legs From G/25 Rev 6 (May/2010) MISCELLANEOUS • If using flex hose connector, the LD should not be smaller than 3/4" and must comply with ANSI Z 21.69. • If casters are used with flex hose, a restraining device should be used to eliminate undue strain on the flex hose. • Clearances from combustibles: Top -0", bottom -0", right side -0" and left -3" • Recommend - install under vented hood • Check local codes for fire and sanitary regulations • If the unit is connected directly to the outside flue, an A.G.A approved down draft diverter must be installed at the flue outlet of the oven • Oven cannot be operated without fan in operation Notice: Southbend reserves the right to change specifica- tions and product design without notice. Such revisions do not entitle the buyer to corresponding changes, improve- ments, additions, or replacements for previously purchased OPTIONS AND ACCESSORIES ❑ Swivel Caster - front with locks ❑ Down draft diverter for direct flue ❑ Knocked down packaging ❑ 3/4" quick disconnect with flexible hose ❑ Export Crating (specify length: 3ft, 4ft, or 5ft) Li Extra oven racks Ll 2" air insulation panel ( stainless steel only) INTENDED FOR COMMERCIAL USE ONLY. NOT FOR HOUSEHOLD USE. 4 1100 Old Honeycutt Road, Fuquay-Varina, NC 27526 (919) 762-1000 www.southbendnc.com DEPTH OVEN INTERIOR RACK CLEARANCE SHIPPING CRATE MODEL A B C WIDTH DEPTH HEIGHT WIDTH DEPTH WIDTH VOLUME WEIGHT GS/25 39.75" 30" 34.38" 29` 22.5" 20" 28.25" 22" 48" dDEPTHHEIGHT 69" 118 cu. ft. 1040 lbs (1010) (763) (873) (737) (572) (508) (718) (559) (1220) (1753) (3.34 cu. m.) (471.7 kg.) GB/25 46.75" 36.38` 40.75" 29' 28' 20" 28.25" 27.25" 48" 57" 69" 118 cu. ft. 1180 lbs (1187) (924) (1035) (737) (711) (508) (718) (692) (1220) (1448) (1753) (3.34 cu. m.) (523.2 kg.) Note: With stacking option, crated height is 69" (1753 mm) UTILITY INFORMATION GAS: • Standard and Bakery Depth: 90,000 BTU (NAT or LP) per oven cavity • One 3/4" male connection • Required minimum inlet pressure: Natural gas r W C Propane gas 11" W.C. ELECTRIC: Standard: 120/60/1 phase, furnished with 6' cord w/3- prong plug (1 plug/deck). NEMA #5-15p. Total maximum amps 7.9. Optional: 208/60/1 (190-219 volts). Supply must be wired to junction box with terminal block located at rear. Total maximum amps 4.3 per deck. Optional: 240/60/1 (220-240 volts). Supply must be wired to junction box with terminal block located at rear. Total maximum amps 3.8 per deck. Optional: 240/50/1 (208-240 volts). Supply must be wired to junction box with terminal block located at rear. Total maximum amps 6.0 per deck ❑ Stainless Steel oven interior ❑ Stainless Steel exterior bottom ❑ 208/240V 50/60 cycle (for use on single phase only) ❑ Bolt -down flanged legs From G/25 Rev 6 (May/2010) MISCELLANEOUS • If using flex hose connector, the LD should not be smaller than 3/4" and must comply with ANSI Z 21.69. • If casters are used with flex hose, a restraining device should be used to eliminate undue strain on the flex hose. • Clearances from combustibles: Top -0", bottom -0", right side -0" and left -3" • Recommend - install under vented hood • Check local codes for fire and sanitary regulations • If the unit is connected directly to the outside flue, an A.G.A approved down draft diverter must be installed at the flue outlet of the oven • Oven cannot be operated without fan in operation Notice: Southbend reserves the right to change specifica- tions and product design without notice. Such revisions do not entitle the buyer to corresponding changes, improve- ments, additions, or replacements for previously purchased OPTIONS AND ACCESSORIES ❑ Swivel Caster - front with locks ❑ Down draft diverter for direct flue ❑ Knocked down packaging ❑ 3/4" quick disconnect with flexible hose ❑ Export Crating (specify length: 3ft, 4ft, or 5ft) Li Extra oven racks Ll 2" air insulation panel ( stainless steel only) INTENDED FOR COMMERCIAL USE ONLY. NOT FOR HOUSEHOLD USE. 4 1100 Old Honeycutt Road, Fuquay-Varina, NC 27526 (919) 762-1000 www.southbendnc.com www. americanrange. com The American Range heavy duty Char Rock Broiler is designed to provide reliable, solid performance for many years. Self-cleaning, long lasting, natural volcanic char rock is used to give the authentic ef- fect and true flavor of Char Broiling. The juices from the meat drip down onto the rocks, resulting in sear- ing flames and smoke that enhances flavor. Innovative design features heavy duty cast iron top. grates which are pitched with a cast in grease trough in each blade for fat run off; this minimizes "flare- up" - Individually controlled 35,000 BTU/hr burners are located every nine inches designed to provide com- plete coverage of a large cooking area, while pro- viding flexibility to operate chosen burners as needed, thus saving energy. All our quality counter appliances come standard with a stainless steel exterior and the best warranty in the business. Look to American Range for inno- vation, reliable performance, quality and attention to your equipment needs and delivery, now and in the future. fR.• AE DTH C3' 1400L,)) �n096L,, 4EC 0 -zY SHOWN WITH OPTIONAL STAIN- LESS STEEL LANDING LEDGE • Individually controlled cast Iron "H" burners placed every 9". • Providing maximum output, even heat distribution, flexibility and low maintenance. • Manual gas control valve for each burner. • Standing pilots for instant ignition for each burner. • Sectioned top grates individually removable for easy cleaning. • Heavy Duty cast iron top grates are angled to control "Flare-up". • 14 GA. all welded heavy duty reinforced fire box. • Stainless steel polished front and trim for easy cleaning, with fully insulated double layered steel chassis. • Full length grease!trough drains the run off into a removable pan for easy cleaning. HEAVY DUTY CHAR ROCK BROILER AECB er O 314 GAS INLET 4 1 24 (61 51) HEAVY DUTY CHAR ROCK BROILER 14", 24 34". 44", 54", 64',74- (356,610,864,111 8,137Z 1626,1880) 4",74"(356,610,864,1118,1372,1626,1880) j 134 • (337) GASINLET 4"(1101) MODELWIDTH DEPTH HEIGHT BURNERS TOTAL BTU KW SHIP. WT. Lbs. Kg. AECB-14 ;4242 14" 24" 24" 24" 13" 1/4 13" '/4 1 2 35,000 70,000 10.26 20.51 90- 165 41 11, 75 1 _ AECB-34 34" _ �24" 13"'/4 3 105,000_ 30.77 _ 240 109 j _ AECB-44 44" 24" 13" 1/4 4 140,000 30.77 315 143 _ _ i AECB-54 _ 54" 24" 13" 1/4 5 175,000 41.03 390 176 AECB-64 64" 24" 13" 1/4 .6 210,000 61.54 465 210 AECB-74 _ 74" 24" 13" 1/4 7 245,000 71.80 _ 540 244 I AECB-84 84" 24" 13" 1/4 8 280,000 82.00 615 278 SALIENT FEATURES • True Charbroiled flavor with natural volcanic char rock. Juices drip onto the rocks resulting in searing flames and smoke that enhance the flavor of the food. • Individually controlled cast iron "H" shaped burners, 35,000 BTU/hr. spaced for even heat distribution. • Heavy duty cast iron top grates, 5" (127) x 21" (533), reversible, with grease runners to direct the run off to the removable grease trough. Provides markings on the food. Top grates can be positioned flat or sloped. • AGA and CGA design certified. NSF listed. AVAILABLE OPTIONS • S/S Landing ledge available in b" (152),8" (203),10" (254) depth. 0 -MR 1 0($- Is Gas: Manifold pressure is 5.0" W.C. for natural gas or 10.0" W.C. for propane gas. Manifold size: 3/4" (19) NPT. Specify type of gas and altitude if over 2000 feet. Clearances: For use in non combustible locations only, Clearance to non combustible construction 0". Amedcan Range Corporation is a quality manufacturer of commercial cooking equipment. Because of continuing product improvements these specifications are subject to change without prior notice. Tel: 818-897-0808 Fax:818-897-1670 1111 Lyle 1 / ; MANUAL CONTROL GRIDDLE American Range ARMG series PO Q� manual* griddles are design engineered to provide the ulti- mate in performance and du- rability. As with all of our heavy duty countertop equipment, they are built to the highest commercial standards to en- sure years of trouble free ser- vice, featuring superior frame construction and stainless steel exterior for easy maintenance. Combine all of this and our af- fordable prices and you have the best value for your budget. *see our ARTG-series for thermostatically controlled models. www. americanran /MGF • Stainless steel front and sides. • Heavy gauge chassis. • Compact design for counter top use. • Heavy, highly polished steel griddle plate. • Available in 3/4" (standard) or 1" (optional) thickness. • 30,000 BTU/hr steel "U" burners. • S/S non clog pilots for instant ignition for each burner. • Durable die cast, chrome plated control knobs. • Optional 4" legs or equipment stands available. • AGA and CGA design certified, NSF listed. • One year limited warranty, parts and labor. ARMG HEAVY DUTY MANUAL GRIDDLES ARMG Series 24, x;,48, 60, 72 r (610,914,1220,1524,1829) HEAVY DUTY MANUAL GRIDDLES: Highly polished 3/4" thick plates 1 (357) L 34-1/2 (876) E to 20.112 36" (501) (9 4) {) 22F (559) 30'(762) 1°(25) MODEL WIDTH DEPTH HEIGHT BURNERS TOTAL BTU KW SHIP. WT. Lbs. Kg. j ARMG-24 24" 30" 10" 2 60,000 _17.58 J203 92 ARMG-36 36" _ 30" 10" 3 90,000 26.37 310 140 ARMG-48 48" 30" 10" 30" 120,000 35.16 365 165 ARMG-60 _ 60" _ 30" 10" _4 5 150,000 43.96 421 _ 191 ARMG-72 72" 30" 10° 6 180,000 52.75 498 225 ! HEAVY DUTY MANUAL GRIDDLES: Highly polished 1 " thick plates j MODEL WIDTH -DEPTH HEIGHT BURNERS TOTAL BTU - KW _- SHIP.- WT. Lbs._ Kg. I ARMG-124 24" 30" 10" 2 60,000 17.58 325 147 r ARMG-136 36" 30" 10" 3 --- 90,000 26.37 435 197 j ARMG-148 48" 30" 10" 4 120,000 35.16 635 288 j ARMG 160 60" 30" 10" 5 150,000 43.96 _ 755 342 ARMG-172 72" 30" 10" 6 180,000 52.75 895 406 STANDARD FEATURES • Highly polished steel griddle plate, 3/4" (19) thick. (Optional 1 " (25.4) thick plate available). • "U" shape burners, 30,000 BTU/hr. for every 12" (305) of griddle surface. • Manual control for each burner. • Available with open burners: Easy cleaning, removable cast iron two piece burner heads, allow high gas output of 32,000 BTU, highest in the industry. • AGA and CGA design certified. NSF listed • One year limited warranty, parts and labor. OPTIONS • 4" (102) legs adjustable • Equipment stand • Partial grooving • Open burner combinations • Saute and wok burner heads(open burner). • S/S wok ring (open burner). • Easy cleaning, removable cast iron two piece burner heads, allow high gas output of 32,000 BTU, highest in the industry. Gas: 5.0"W.C.Natural, 10.0"W.C.Propane. Specify type of gas and altitude if over 2000 feet. 3/4" NPT Gas inlet. Clearances: From non-combustible walls, 0". When unit is placed next to combustible wails, clearances must exceed 12" (305) on sides, and 7" (179) from rear. American Range Corporation is a quality manufacturer of commercial cooidng equipment. Because of continuing product improvements these specifications are subject to change without prior notice. 0%- C(Mus www, americanran it 01 PT� 1�09 _D) Mop EL A �)4 P / �2 — American Range ARHP series is de- sign -engineered with safety, durabil- ity and convenience in mind, with heavy duty construction and uniquely designed top grates. These products will provide years of trouble free per- formance in the most demanding ser- vice operation. Uncompromising quality, performance and service at an affordable price. - P-1-, a_ RNP t- 0 IT21 V i Mo, A BE 0 9 tz S, 4 M, D R a 05 o Stainless steel front and sides. • Heavy gauge chassis. • Two piece lift off burners, rated at 32,000 BTU/hr each. • Individual S/S non clog pilots for instant ignition for each burner. • 12"x12" sectional cast Iron top grates. • Manual gas control valve for each burner. a Optional 4" legs or equipment stands available. a Removable drip pan for easy cleaning. • Compact design for counter top use. • AGA and CGA design certified, NSF Listed. • One year limited warranty, parts and labor. HEAVY DUTY HOT PLATE ARNP / SUHPerie5 12, 24, 36, 48 (305,610,914,1220) F_ 30'(762) - 14" (357) 20-1/2 (521) to 22" (559) i 12, 24, 36, 48 (305,610,914,1220) 14" (357) 1/2 (876) (8t 6) 36" 20-112 (914) (521) 22° (559) 32) MODEL WIDTH DEPTH HEIGHT BURNERS TOTAL BTU KW SHIP. WT. Lbs. Kg_ j ARHP12-1� 12" 18" 10" 1 32,000 9.37 51 23 _ I ARHP12-2 12" 30" 10" 2 64,000 18.75 85 38 I ARHP24-2 24" 18" 10" 2 64,000 18.75 _ 85 38 _ ARHP24-4 24" 30" 10" 4 128,000 37.51 140 63 ARHP36-3 36" 18" _10" 3 _ 96,000 28.13_ 115 52 ARHP36-6 36" 30" 10" 6 192,000 56.27 210 95 ARHP48-4 48" 18" 10" 4 128,000 37.75 140 63 FARHP48-8 _ 48" 30" 10" _ 8 _ 256,000 75.02 _ 270 _ 122 ' ARHP60-10 60" 30" 10" 10 320,000 93.78 325 147 STEP-UP HOT PLATES MODEL WIDTH DEPTH HEIGHT BURNERS TOTAL BTU KW SHIP. WT. Lbs. Kg. SUHP12-2 12" 30" 14" 2 32,000 9.37 85 38 �rSUHP24-4 SUHP36-6 _ _ 24" 36" 30" __14" 30" _ _ 14" 4 6 128,000 192,000 18.75 18.75 _ 140 210 63 95 SUHP48-8 48" 30" _ 14" 8 256,000 37.51 270 122 j STANDARD FEATURES • Easy cleaning removable lift of cast iron burner heads. • 32,000 BTU/hr., highest in the industry. • Heavy Stainless Steel Front and Sides. • AGA and CGA Design Certified, NSF Listed. (step-up is NSF Listed only) • Heavy Gauge Chassis. •One year limited warranty, parts and labor. • Heavy duty 12" (305) x 12" (305) cast iron top grates, easily removable. • Manual gas control valve for each burner, • Stainless steel non -clog pilots for instant ignition on each burner. OPTIONS • Full width removable crumb tray for easy cleaning. • Saute and wok burners heads. • Die Cast, chrome plated control knobs. • S/S Wok ring available. Gas: 5.0" W.C.Natural, 10.0"W.C.Propane. Specify type of gas and attitude If over 2000 feet. 3/4" NPT Gas inlet. Clearances: From non-combustible walls, 0". When unit is placed next to combustible walls, clearances must exceed 12" (305) on sides, and 7" (179) from rear. American Range Corporation is a quality manufacturer of commercial cooking equipment. Because of continuing product improvements these specifications are subject to change without prior notice. c�.ou 'NOR4AKE, INCORPORATED 800-955-5253 727 Second Street 715-386-2323 P.O. Box 248 866-961-5253 Parts m Hudson, Wisconsin 54016 800-388-5253 Service 715-386-4290 FAX www.nodake.com KOLD LOCKERTM WALK-INS �/t.©cle-1 Standard Model Coolers, Freezers and Combination Cooler/Freezers In Stock for SAME DAY SHIPMENT STANDARD FEATURES - a STANDARD MODELS SHIP THE SAME DAY* a USDA accepted III Coolers, freezers and combination cooler / freezers a Fifteen year panel warranty a Sizes from 3'6" x 6' to 8'x 20' a 18 months parts & labor warranty n Three heights: 67" & 77" with floor, 7'4" floorless a Registered by UL to ISO 9001:2008 III Indoor or outdoor models III Three temperatures: +35°F., -10"F., -20"F( -20"F 10 day INDOOR MODELS: ship). s Hot gas condensate vaporizer a Capsule PakTm refrigeration system (ceiling or wall mount) a Air-cooled condensing unit (wall mount 10 day ship) OUTDOOR MODELS: a Automatic condensate vaporizer. No drain line required on a White membrane roof and trim indoor units ■ Refrigeration hood a Time clock provided for automatic defrost on both coolers a Door hood (optional) and freezers. o -20°Fahrenheit ambient controls a 26 gauge corrosion resistant stucco embossed coated steel on all surfaces except interior floor III Smooth aluminum interior floor (on models with floor) OPTIONAL" FEATURES" III Floodess models supplied with NSF listed vinyl sealers Is Full 4" thick panels foamed -in-place with HFC -134a n U-shaped shelving system polyurethane insulation which is CFC and HCFC free a Alarm/light management system. ■ 26" wide, self closing door a Floor tread plate kit e Heavy duty adjustable cam -lift hinges a Exterior ramp a Spring actuated door closer a Condensing unit air deflector kit a Deadbolt locking handle with independent key/pad ■ Heater kit for cooler located outdoors in below lock feature and inside safety release 32°F ambient a Magnetic gasket ■ Leak detector / alarm (may be a requirement in some a Digital thermometer and light switch areas) a Floor double sweep gasket a Three phase electrical o Perimeter heater wire a Remote Capsule Pak"m refrigeration systems a Vapor -proof light ■ Five year compressor warranty a NSF, UL flame spread 25 on all panels; UL and CSA a 5" thick panel models available - - additional lead electrical listing on door sections time required a UL, C -UL listing on complete Capsule PakTm refrigeration a 220/50/1 electrical systems a Heights: 87" with floor, 8'4" without floor III City of New York (MEA) listed a Electric vaporizer (for Remote Ut a City of Houston listed Capsule Pak"m applications) III City of Los Angeles listed N Inc. a California State listed Registered to ISO 9001:2008 R 0 to IS a CN UL flame spread approval RL- No. 10001816 a Oregon State listed — Most options are available two weeks from receipt of order. Please contact us for specific questions. Some models ship in 5 or 10 days SPECIFICATION GUIDE Kold LockerTM' walk-ins are built of -modular sul panels, and are inated'with f6atmd' l -in-place HFC -134a polyurethane 'insulation which is CFC and HCFC free Each panel is designed to ensure ease of instailation,'long term -reliability and high insulating>efficiericy. A. All panels are manufactured with :male, and female mating rails to ensure proper -alignment during installation. The polyurethane insulation wraps around the 'retum'bend metal seams on both section to create a lightweight panel of exceptional strength and durability .rAll panels are a full four (4). inches thick and:pcovide :a superior insulating value; 7rhe foamad in-place cam locking fasteners ensure an airtight seal for maximum energy efficiency: B. The foamed -,in-place cam locking fasteners ensure an airtight seal :for maximum energy efficiency: C. Kold LockerTm panel :gaskets_ around the outer perimeter of the panel 'are continuous, without cuts or breaks atcomers. -lite Nor -Lake patented gasket design ;provides a foamed -in= placegasket- as. an integral part of the panel. Gaskets cannot fall oft or pull off.during`ship- mentor -installation. 9 I D. E. Kold Locker TM Single Room Coolers or Freezers D. Panels lock together tightly to assure an energy effiaent walk-in. Floor Plan Layouts C. I E. Edge caps for ends of floor and ceiling pan- CA els are foamed -in-place rather than overlapped 35x6 3.5x7 4.5 4x6416 or mechanically fastened. 'Edge caps cannot s6 i6 s6 i7 4s (� (I come loose, and they stay .in place through the L� �J LLL ��JJ LL�� 6x8 6x10 life of the walk=6x12in: p��I1� _ I' 68 II 881 682 683 610 81 D1 6102 6103 B12 8121 6122 6127 6124 6125 F. Panel Finishes: Interior. and exterior com- plete to be 26 ,gauge corrosion resistant stucco embossed coated steel: Models supplied with a floor will include a smooth aluminum interior 6x,a floor surface: - 614 6141 6142 6143 6144 6145 6146 6147 Insulation: Panels to be four (4) inches thick, metal dad and foamed -in= place :with. HFC - 134a, polyurethane insulation which 4s CFC andLi L L L L HCFC free. 6x6 ex,o Mini Kold LockerT`m Walk-ins 31 x `6'0" .x 617; :6" 'and 3'6".x 7'0" 1'607" Similar Boor space as 3 door reach='in. Modular easy to ,get into existing building' through doors and hallways.. 2©%-3A :more capacity :than 3 door reach= n. Expanded Kold Locker m. Gaolers: Now three larger coolers are in stock for Same Day Shipment: Wk 8' x Il 2% 8' x 14' Single Ogrnpaio"G at 661 � filo elm 61oz a1o3 fibs 61os B12 8121 8122 8123 6124 8125 8128 8127 6x14 814 8141 8142 8143 8144 8145 8146 8147 8148 8149 — — — — — — I— L L __ L * 5 Day Ship tv D. E. Kold Locker TM Single Room Coolers or Freezers D. Panels lock together tightly to assure an energy effiaent walk-in. Floor Plan Layouts C. I E. Edge caps for ends of floor and ceiling pan- CA els are foamed -in-place rather than overlapped 35x6 3.5x7 4.5 4x6416 or mechanically fastened. 'Edge caps cannot s6 i6 s6 i7 4s (� (I come loose, and they stay .in place through the L� �J LLL ��JJ LL�� 6x8 6x10 life of the walk=6x12in: p��I1� _ I' 68 II 881 682 683 610 81 D1 6102 6103 B12 8121 6122 6127 6124 6125 F. Panel Finishes: Interior. and exterior com- plete to be 26 ,gauge corrosion resistant stucco embossed coated steel: Models supplied with a floor will include a smooth aluminum interior 6x,a floor surface: - 614 6141 6142 6143 6144 6145 6146 6147 Insulation: Panels to be four (4) inches thick, metal dad and foamed -in= place :with. HFC - 134a, polyurethane insulation which 4s CFC andLi L L L L HCFC free. 6x6 ex,o Mini Kold LockerT`m Walk-ins 31 x `6'0" .x 617; :6" 'and 3'6".x 7'0" 1'607" Similar Boor space as 3 door reach='in. Modular easy to ,get into existing building' through doors and hallways.. 2©%-3A :more capacity :than 3 door reach= n. Expanded Kold Locker m. Gaolers: Now three larger coolers are in stock for Same Day Shipment: Wk 8' x Il 2% 8' x 14' Single Ogrnpaio"G at 661 � filo elm 61oz a1o3 fibs 61os B12 8121 8122 8123 6124 8125 8128 8127 6x14 814 8141 8142 8143 8144 8145 8146 8147 8148 8149 — — — — — — I— L L __ L * 5 Day Ship Door sections_ manufactured :at Nor- . Lake ,are factory tested to assure proper ff; peiformcince and alignment: AN doors .feature a .:stepped' .profile . design that serves as a bamer to air flow which results in an energy efficient door system. Each KoldLockerTm walk-in compartment as equipped with a- 266 wide .door. The height of the door opening varies with the serves of Kold Locker`rm ` Walk -ib ordered. Ther 46 Series has a 59" high door, the Standard Series (6 - high) has a 66" high door and the 74 and 77 Series Kold Locker;"' walk Inshave a 78" high door. The door Is self-closing flush:_ in-place. Doors are available. with right or left side hinges and include two earn -lift hinges, top hinge field adjustable with docking set screw, spring- actuated door closer, NL 9800 deadbolt locking: handle with. independent 'keylpadlock, feature and inside safety release. The doors are pre -hung in. a four foot wide frame panel which is equipped with ronlnr•cnhlc i%arimotiar ,hcntcr Wino : magnetic stainless steel trim;: digital thermometer, vapor -proof. light Abjure and switch with exterior pilot indicator light:: . The door section iscompletely pre- Wired within concealed conduit inside the door frame panel. 115/6011 electrical isfield, field wired to a .junction box which is surface <rnounted on ;the interior frame above the vapor proof, light fixture: Hinges and door, handle are mounted to 112" synthetic insulated tapping plates. Each door section is cornplete. with a fiberglass reinforced plastic heated threshold. 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. The 74 Series; floodess models, are supplied . with a patented vinyl floor sealer, to stop conductivity at floor level. This uniseale que r 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 to the foam edge is free of compressing weight. The vinyl floor sealer is NSF listed. VAPOR PROOF LIGHT FIXTURE DOORS FEATURE A STEPPED PROFILE DESIGN DEADBOLT LOCKING HANDLE NL 9800 Deadbolt locking handle with independent key/padlock feature and inside safety release. SPRING ACTUATED DOOR CLOSER DIGITAL THERMOMETER/ LIGHT SWITCH FLOORLESS MODELS ARE SUPPLIED WITH A PATENTED VINYL FLOOR SEALER �z FLOORLESS MODELS ARE SUPPLIED WITH A PATENTED VINYL FLOOR SEALER Jill 1\VIV LWvnGI YY utl\ IIIV 11 outdoors include a weather protection kit consisting of One piece, 35 mill,. white membrane roof material which requires 6'0" (45 Series) no seamingor,gluing to the top of the Kold 6.7" (STD Series) LockerTM walk-in ceiling panels. 735 �7(is ) nes) Metal trim for flashing ,the membrane roof material #o the side, .,o the fold LockerTA°. walk-in wall pal eire included. Trirn .is' secured to the Kold-Lockers"" wall 'r' H anels with self drillin and, self to ` ` unit interior Cubaae panels g ppin9- KL45 (6'0" High) 77 TEK screws.' In application � :where the KL46 105 Kold LockerTM walk-in is install8d -next to KL66. 238. a buoding, the tnm can tie used to secure KL610 295 the turned up ;membrane roof material to KL612 357 the building watt, with fasteners supplied.. KL614 420 KL11 318 Door. rain hoods are an Option and should KL810 404 be included on installations where the KL812 490 door panels_ are exposed to the outdoor KL814 576 Weather. Kold Locker WF -36T 38°F -WF APPROVALS; Model Ceiling Wall 7'4" HIGH & 77" HIGH poor Opening Size Unit Interior Cubaae W ji Model KL7745 100 26" 59" 45 Series KL7746 123 26" 66" STD Series KL7766 196 26" 78" 74 Series KL7768 270 26" 78" 77 Series KL77610 344 150 KL66 050 KL77612 418 075 100 100 KL77614 490 050 050 100 KL7788 372 150 .. KL610 KL612 KL77810 473 100 150 100 150 150 150 KL77812 574 KL614 100 N/A KL77814 675 N/A N/A 100 -10° -10" -20° _20= Ceiling Wali Ceiling Wall Kold LockerTM walk-in construction is approved by- .the :National Sanitation Foundation and shall have the N:S.'F. seal on the door section, UVaik-ih-panels shall have a U.L. flame spread rating of 25. The door section -is U.L. and C.=U.L. listed for electrical safety.` as Registered by UL to ISO.9001 o City of New York (MEA) listed ci City of Houston listed Q LA County listed • California State listed ra Oregon State listed n USDA accepted ra CEG b 'NSF Certified c ON uL flame spread` Nor -Lake, Inc. Registered to ISO 9001:2008 File No. 10001816 KL7746 KL45 050 050 - 060 060 N/A N/A - KL366 050 050 050 060 N/A N/A 050 KL367 050 050 050 060 N/A NIA 100 KL46 050 050 060 060 100 100 150 KL66 050 050 075 075 100 100 ' oo' -•., .{ - KL68 050 050 100 100 150 150 .. KL610 KL612 050 075 050 075 100 150 100 150 150 150 150 150 KL77810 KL614 100 N/A N/A NIA N/A N/A 100 KL88 050 050 100 100 150 150 'N/A KL610 075 075 150 150 150 150 N/A KL812 100 N/A N/A N/A N/A N/A - KL814 100 N/A N/A N/A NIA NIA Kold LockerTM walk-in construction is approved by- .the :National Sanitation Foundation and shall have the N:S.'F. seal on the door section, UVaik-ih-panels shall have a U.L. flame spread rating of 25. The door section -is U.L. and C.=U.L. listed for electrical safety.` as Registered by UL to ISO.9001 o City of New York (MEA) listed ci City of Houston listed Q LA County listed • California State listed ra Oregon State listed n USDA accepted ra CEG b 'NSF Certified c ON uL flame spread` Nor -Lake, Inc. Registered to ISO 9001:2008 File No. 10001816 KL7746 050 050 075 075 NIA N/A KL7748 050 N/A 100 N/A WA N/A KL7766 050 050 100 100 150 150 KL7768 050 050 100 100 150 150 KL77610 075 075 150 150 150 150 KL77612 075 075 150 150 151 150 KL77614 100 N/A WA N/A N/A N/A KL7788 075 075 150 150 150 150 KL77810 075 075 150 150 151 150 KL77812 100 N/A NIA N/A WA N/A KL77814 100 'N/A N/A N/A N/A N/A KL7446 050 050 N/A N/A N/A NIA KL7466 050 050 WA N/A N/A N/A KL7468 075 075 N/A N/A N/A N/A KL74610 075 075 N/A N/A N/A N/A KL74612 075 075 N/A N/A N/A N/A KL74614 100 N/A N/A N/A N/A N/A KL7488 075 075 N/A N/A N/A NIA KL74810 075 075 N/A NIA N/A N/A KL74812 100 N/A NIA NIA N/A WA KL74814 100 N/A N/A NIA N/A N/A KOD45 050 050 060 060 N/A N/A KOD46 050 050 075 075 N/A WA KOD66 050 050 100 100 NIA WA KOD68 075 - 075 100 100 N/A NIA KOD610 075 075 150 150 NIA N/A KOD612 075 075 150 150 N/A WA KOD614 100 N/A N/A N/A N/A NIA KOD88 075 075 150 150 NIA WA KOD810 075 075 150 150 WA N/A KOD812 100 WA WA N/A N/A N/A KOD814 100 N/A N/A N/A WA N/A KOD7746 075 050 075 075 N/A N/A KOD7766 075 075 100 100 N/A N/A KOD7768 075 075 150 150 WA N/A KODT7610 075 075 150 150 N/A N/A KOD77612 075 075 150 150 WA N/A KOD77614 100 N/A WA N/A N/A N/A KOD7788 075 075 150 150 N/A NIA KOD77810 075 075 151 151 WA WA KOD77812 100 N/A WA N/A NIA N/A KOD778 100 N/A N/A N/A WA N/A ' Consideration must be given to accessibdity for service 8 free condenser air flow. Corrsult Factory. Subject to change without notice ]KOLL L{3GKERTm �VALK IWS#SES . 4MLABLE Single Com,parkr�en# Sizes Shelving :kits specifically :designed for each Kold Locker"" walk-in ,configuration are offered as. an optional extra. These kitsareshipped with the Kold LockerTm walk-in and "CapsuWPak"'.refrigeration system so that all necessarycomponents are at your location promptly when you -need them. The shelving sets are,podedto correspond to the:Kold Lock erTm walk-in configuration ordered and are offered in either three or four tier. ` Ub. TYPES oF; SHE .VING SYSTEMS A -RE AVAILASt.E V .NOR=LAKE. A. Green Koid-- "Shelving: Green epoxy coated shelves. 15 year;guarantee agairs# corrosion. B. Nor=LakeStandardChromeKote" ".Shelving: Shelving system construction is .identical. Select the shelving FINISH. of 'your choice. Shelving posts are engineered ' for maximum strength. Shelves are adjustable on 2" centers. All shelves are N S:F listed and are zinccoated with a heavy layer of Protoxy for a maximum life span under humid storage,. conditions. Special clips. are utilized to gain the maximum square footage of storage space for each Kold-Locker'"' model. 14", 18" and 24" wide shelves are used as required for maximum storage capacity h each set. This wire Shelving is ideal for storage of all refrigerated or frozen products.. SHELVES Shelves to have #9 (.148") gauge crosswires spaced 314" on centers with .crossbraces. 1/4" (:192") minimum of 43W, oni center. Shelf Frames Channel to be 9/16"x 1" x .075" thick. Shelf Collars Aroundtapered 1-5116" high steel collar to be. Welded at each corner. POSTS Posts to be .062" thick 1" ©.D. round tubing notched every 2" on each comer of the post. POST'LEVELERS 'installed on the bottom of each post is nylon housing for a steel leveler 3/8"-16 x 1-3%4". FINISHES' A. Green Kot eTM Electrostatically applied green baked epoxy over zinc steel and'brite basic wire. Thickness: 2-3 mill. B. Chrome KoteT"A.: Plated quality wire and steel. Surface nickel chrome.plated. 6' t S 4'- NOR -LAKE, INCORPORATED 727 Second Street Hudson, Wisconsin 54016 800-955-5253 715-386-2323 800-961-5253 Parts 800-388-5253 Service 715-386-4290 FAX www.norlake.com e" POST J REq'D) IS09001:20,08 Registered to ISO 9001:2008 - File No. 10001816 12 .0 Standen Food Service Equipment Group N®r��� ©2010 Nor -Lake, Inc. Printed in the U.S.A. Part Number: 079297 Revision Date: 1/10 �Fo� REFE2ErvCC1 i EATZ EQUIPMENT SCHEDULE ITEM MODEL # NSF Certified A. Blodgett Convection Oven GZL-10 YES B. U.S. Range -6 Burner stove S-6-26 YES C. Anvil Charbroiler Grill CBL9021 YES D. Superior Fryer FF10-120 YES E. Rankin- Deluxe Griddle 1848-2 YES F. True Deli Unit T850-5 YES G. Shelving N/A YES H. Prep Table N/A YES 1. Manitowac 150 YES J. Beverage Air Fridge BB48 YES K. American Food Mach. Slicer 300E YES L. True Refrigerator GDM -23 YES M. Bev -Air Double reach -in. NT -45 YES N. 3- Bay Dish Sink ? ? O. Grease Trap ? ? P. Prep table w/ Prep Sink ? ? Q. Coffee To Go Station N/A N/A R. Artic Air Freezer YES S. Hobart Dish Machine LX -30 YES T.Utility Sink ? ? U. Advance Handsink ? YES V. Squat Coke Merchandiser Fridge ? ? 55 CR — ------ L_J ---------- ------ 7 I - ----'- - - ---- -- .. ....... .. L ---------- - L _J . q yy A4, ---------- TI 7' 71; V1 7a d '74 1.04 010, zo I 1 1 i f ; � I I I .�. � � ' i. --- ------- Pklp L----------- --- — ------ �71 -------- --- -4-4- -L._ P" io Jlr� z ; 14! ....... . . .. _77 *_ tP L _—A • O o U � O N O 0 O O 1: O co� a ;' sem. ti •� x ow � � o y � a c fi R ❑ Q °p 4. W o �' ❑ JI, ti U F a H U O co� a ;' sem. ti •� x ow y � a c O p 00 o ct s � 3 % y G V W o-1 A N Id ° N 3 0 u a s £ N e0 M O .fl Y `o .-r C.) =o E o a o �0 vi v v' W Y o �o 0 n' ^ � c o R �° 2°3 j2 (7) 2 O Q 0 10 o 0 0 > O � j,,,r � N c0 O❑ .__ 33 H O u rA U d G U A U 09 U. JI, ti U F a H