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Miscellaneous - 69 MAIN STREET 4/30/2018 (2)
i CIL _ J&M Subs , Seafood & Pizza -- -- - -- - — - - �._ - PLANS I ; r y \ t, MAIN �? s - ASH woad$ Garden Salad 3.50 Greek Salad Meta cheese) 4.00 Salad/Tuna 4.75 Salad/Crabmeat 4.75 Salad/Chicken 4.75 Salad/Spicy Chicken 4.75 Antipasto (Ham,Turkey, Salami, Provolone Cheese) 4.75 All salads come with pita bread and dressing Extra Dressing .25 Extra Pita Bread .25 Blue Cheese Dressing (extra) .50 5 L i Garden Salad $25.00 Greek Salad (feta cheese) $30.00 Antipasto Salad (ham, turkey, salami, provolone cheese) $35.00 SUMS Z P 0/ —A— Potato Potato Salad $20.00 Pasta Salad S20.00 Meatballs (40 meatballs in sauce) $30.00 Sausages (40 sausages in sauce) $30.00 Chicken Fingers (60 pc) $35.00 7 DAYS Spicy Chicken Fingers (60 pc) $40.00 ' J&M Honey BBQ Wings (60 pc homemade) $40.00 MON./TUES./WED. 10 A.M. to 9 P.M. Wing Dings (60 pc) $35.00 FRI. 10 A.M. TO 10 P.M. Sausage Pepper & Onion Tray $40.00 THURS./SAT. 10 A.M. TO 9 P.M. Stuffed Shells (stuffed w/ricotta cheese) $40.00 SUN 1 1A.M. TO 9 P.M. Cold Cut & Cheese Platter $3.50 per person Finger Roll Sandwiches $ 12.00 per dozen FOR FASTER SERVICE CALL : - J&1W Homemade - - J&PA Subs (cold) = J&M Pasta - Small Lar a Spaghetti/Ziti w/Sauce 3.50 PIZZA MENU - Regular 3.25 3.75 S a hetti/Ziti w/Meatballs 4.75 Imported Ham 3.50 4.00 P g Small 10- Large 16" *Italian 3.50 4.00 Spaghetti/Ziti w/Veal Cutlet 4.75 Turkey 3.75 4.50 Spaghetti/Ziti w/Sausage 4.75 Plain Pizza 4.00 7.00 Tuna 3.75 4.50 Spaghetti/Zlti w/ Chicken 5.00 Onion 4.50 7.50 Crab Meat 3.75 4.50 Cheese on any of above .25 Pepper Roast Beef 3.75 4.50 PP 4.50 7.50 *Chicken Salad 3.75 4.50 - J&M Dinner Plates - Pepper & Onion 4.50 7.75 Vegetarian 3.50 4.00 Clam Plate 11 .75 Pepperoni 4.75 8.00 _ J&M Subs (hot) - Strip Plate 6.50 Meatball 4.75 8.00 Small Large Com atlOn Plate (scallops, clams, shrimp, had ck) 10.50 Sausage 4.75 8.00 Meatball 3.50 4.00 Shrimp n 9.50 g Sausage 3.50 4.0 Scallop Plate V 9.50 Ham 4.75 8.00 M atball & Sausage 3.50 4 0 Haddock Plate 7.00 Bacon 4.75 8.00 Be Burger V 0 3.00 .75 Chicken Plate 6.50 Che e urger 3.50 4.00 Chicken Wing Plate 6.50 Salami 4.75 8.00 Veal tler 3.50 4.00 Anchovie 4.75 8.00 B.L.T. 3.50 4.00 Above plate erved with french fn core slaw&roll Fried Sa ge & Peppers 3.50 4.00 Cheeseburger to 5.00 Mushroom 4.75 8.00 Pastrami 3.75 4.50 Ha �Dolate ate 4.75 Eggplant 4.75 8.00 Eggplant 3.7 4.50 Hot 4.75 Hawaiian 4.75 8.00 rl ed Chlcke 3. 4.50 FirPlate (roastbeef) 5.50 Chicken Finger 3. 5 4.50 Above plates served with french fries&onion rings Special 5.50 10.00 Haddock .75 4.50 Meatlovers 6.00 1 1 .00 Plain Steak 3.75 4.50 Extra Charge for Substitutions Meatlovers:Sausage, Hamburg, Bacon, Pepperoni Pepper Steak 3.75 4.50 - _ 2-wayCombo 5.00 8.50 Onion Steak 3.75 4.50 J&M Side Orders Mushroom Steak 3.75 4.50 3-way Combo 5.25 9.00 *Cheese Steak 3.75 4.50 S M L Extra On Any Item .75 1 .25 Steak Bomb 4.00 4.75 French Fries 1 .25 2.00 2.75 Italian Bomb 4.00 4.75 *Onion ings 1 .75 .50 3.00 Ham Bomb 4.00 4.75 Scallops ne size) IV 8.00 *Chicken Kabob et,Tom, Feta, Dress) 00 4.75 Shrimp (o size) Q 8.00 *Beef Kabob (Le om, Feta, Dress) 4. 0 4.75 Clams (ones e) 1 0 BUY ANY THREE LARGE PIZZAS *Spicy Chicke (Let,Tom, Blue Cheese) 4. 4.75 Clam Strip .75 8.50 Western 4.0 4.75 Chicken Fingers 4.75 8.50 GET ONE SMALL Pepper & gg 3.50 4.00 Chicken Win s 4.50 8.50 Ham & qq 3.50 4.00 9 YOUR CHOICE FLEE!! Sausa &-Egg 3.50 4.00 *Spicy Chicken Finger 4.75 8.75 Baco & Egq 3.50 4.00 Mozzarella Sticks 4.00 8.00 Mu room & Egg 3.50 4.00 Pizza Roll 1 .50 C eese & Egg 3.50 4.00 Meat Pie 3.50 teak & Egg 3.75 4.75Spinach Pie 50 Gyro 25 Beef Bur ion Bulkie Roll) 5 Homemade Calizones Are �i Lenny Special 4.00 4.75 Cheese rger (on Bulkie Roll) 2. Small Lg (Grilled chicken, w/peppers, onions, mushrooms, BBQ sauce and cheese) Clam OII On Hot DO ROI( 4.2 5.75 6.75 Cunningham Special 3.50 4.00 ( g ) (Grilled mushrooms, peppers, onions and cheese) Sca p Roll (on Hot Dog ROTI) 3.755.25 6.25 Available Hot Dog 1 .00 2.00 Sh p Roll on Hot Dog Roll) 3.75 5.25 6.25 CHEESE ON ANY SUB ..25 Combo SeaTOod/ Sub Roll 6.75 7.75 Mayo, Mustard, Oil BBQ Sauce, Tomatoes, Pickles, Onion, Lettuce Mass Meal Tax 5% Not Included and Hot Peppers are available for all subs Soups (Sept - April) UPON REQUEST *Call for Soup of Day Extra Cheese .50 ALL SUBS ARE AVAILABLE ON SYRIAN BREAD UPON REQUEST * Denotes long time customer favorites II ! Martins Training Center,LLC -Nursing Assistant &Food Safety Training Programs Page 1 of 2 MArft ! INSlow TRAINING GC3VTER, LLC. IBM Registration Form � 2010 '°" 's Food Safety-ServSafeC Program Traininga Schedule food ft" CLICK HERE Healthcare Register for Cbas Individual Rate: $285.00 per person (two six hour sessions unless Taxtimoffilials otherwise noted). Includes bilingual study guide, exam preparation class Links and exam. Re-Test: $65.00 per person. Includes bilingual study guide, aw ara se;ax:4a erg If you have five or more people interested in a class and we have not listed a location and time that works for you, please call and we can V 41 discuss a corporate training event. First name: (Rsctuired} haat name: urred Nuf Ya.) do 1�} rm 6e 6a- -fr rld ci& Organisation name: 0 ' ?)i� U`-�y Strestaddresa:(Required)._ -- - Town lCity:�Re_ulnad) State/Province: (Required) -ur�h t�nrer )f _ PostailZlpcod®: (ReyuFed) Country:(Required) MA USA Email address:S !V!Tdj.._..._._....._ _......... NOV+h a-R&vf-c e avj �; 5mrro©� msn corn Daytime phone number. Re ui Evening phone number. I Payment Method: 1 Clsaayou would like totake.: (Required) t am interested in taking the following class Y (Provide Name of class, Date and city): c�.�Mail your Payme to:; P �, + s ,�1 Please print nt this form, make your payment to: N Martins Training Center, LLc and mal the form to: 81 Main St. Peabody, MA 01960 97S. v ey, q,LI Cancellation Poltey:: http://www.xnartinstraining.com/Register for Class.html 2/5/2010 Z 'd XU3 13Cd3SU-1 dH Wd6S :al 0102 ST qa3 I • Manager Certification Training ARG Associates, LLC • Food Establishment Inspections Food Safety Services • Employee Training Programs • HACCP Plans and Services 11 Heard Drive � Ipswich, MA 01938 Food Service Industry Consulting Plan Review Package To: Brian Lagrasse From: Allen Gromko Date: October 15,2003 Establishment Name: J&M Part One: The Narrative 1. (no plan review questionnaire section submitted) This is a major problem I can't begin to do a plan review without it. 2. Current take-out menu offers hamburgers but has no Consumer Advisory. He needs to review current and proposed menus in this regard. Part Two: The Drawing and Equipment 1. Incomplete; Leaves too many questions unanswered: • Where is shelving for cleaned pots pans,utensils? • Where is storage of paper supplies ,dry goods,chemicals and cleaning supplies? • What are the rooms on the drawing: employee restrooms? Offices? Storage areas? 2. Is question of sink(s)resolved. Are they now all NSF approved? 3. The refrigerated sandwich units and pizza tables must be able to meet new food safety standards of holding"top rail"food items below 41 F even with the top open. 4. Does the conveyor pizza oven have a fire suppression system? 5. Is the Ice cream cabinet for hand dipped ice cream?If so it needs a dipper well. Part Three: Other questions/observations 1. Brian,I am unsure of the town's requirements for grease traps for new establishments. Do you require an external pump-able system? Y Y' OPERATOR'S APPLICATION DOCUMENT �y L�A.,,__I�tzc Health Authority L-?D 94 14 c v c✓ /1114 FOOD ESTABLISHMENT PLAN REVIEW APPLICATION New Remodel' Conversion Name of Establishment 7 c//—/-/ 1 Address: Phone(if available): Name of Owner. Mailing Address: Z7 Z. �GO,�S S'� E --p Telephone: – _ 32 �3 Applicant's Name: /G1i9 �/AGd Mailing Address: Telephone: Title(owner,manager,architect,etc.): I have submitted plans/applications to the following: (Please note date of submittal on application line.) Mayor/ManagerBoard of Selectmen Plumbing Zoning Electric Planning J Police Building Fire Conservation Other[ ] E-5 t Hours of O7peration: / Sunday Thursday Monday Friday Tuesday Saturday Wednesday Number of Seats: t D ~ t Number of Staff: (maximum per shift) Total Square Feet of Facility: Maximum Meals to be Served: (approximate number) Breakfast Lunch if Dinner Projected Date for Start of Construction: G Projected Date for Completion of Project: Type of Service:(check all that apply) `( Sit Down Meals Take Out Caterer Itinerant Vendor Other Please enclose the following documents: Proposed menu Manufacturer specification sheets for each piece of equipment shown on the plan Site plan showing location of business in building,location of building on site including alleys, streets,and location of any outside facility(dumpsters,walk-ins,etc.) Plan drawn to scale of facility showing location of equipment,plumbing,electrical services,and mechanical ventilation 1 CONTENTS AND FORMAT OF PLANS AND SPECIFICATIONS 1. The plans shall be a minimum of 11 x 14 inches in size and the layout of the floor plan accurately drawn �W a minimum scale of 1/4 inch= 1 foot.This is to allow for ease in reading plans. 2. nformation accompanying the plan shall include:the proposed menu,seating capacity,projected daily volume for food service operations. 3. The Ian shall show the location and when requested elevated drawings of all food service equipment. Each *ece of equipment shall be clearly labeled on the plan with its common name. 4. Adequate rapid cooling,including ice baths and refrigeration,and hot-holding facilities for potentially hazardous foods shall be clearly designated on the plan. 5. When menu dictates,separate food preparation sinks shall be labeled and located to preclude contamination and cross-contamination of raw and ready-to-eat foods. 6. Adequate handwashing facilities used for no other purpose shall be designated for each toilet facility and in the immediate area of food preparation. 7. The plan layout shall contain room size,aisle space,space between and behind equipment,and the placement of the equipment on the floor. 8. Auxiliary areas such as storage rooms,garbage rooms,toilets,basements and/or cellars used for storage or food preparation shall be represented on the plan and all features of these rooms shown as required by these standards. 9. The plan and specifications shall also include: i a) Entrances,exits,loading/unloading areas and docks; b) Complete finish schedules for each room to include floors,walls,ceilings and coved juncture bases; c) Plumbing schedule to include location of floor drains,floor sinks and water supply 1 lines overhead waste waterlines,hot water generating e4uipment with capacity and recovery rate,backflow prevention,wastewater line connections; d) Lighting schedule with protectors; Food contact surfaces=50 foot candles(540 lux) All other areas=20 foot candles(220 lux) During periods of cleaning= 10 foot candles(110 lux) e) Equipment schedule to include make and model numbers and National Sanitation Foundation(NSF) or equivalent listing(when applicable)of all food service equipment; f) Source of water supply and method of sewage disposal.The location of these facilities shall be shown and evidence submitted that state and local regulations are to be complied with; g) A color coded flow chart demonstrating flow patterns for: • food(receiving,storage,preparation,service) • food and dishes(portioning,transport,service) • dishes(clean,soiled,cleaning,storage) • utensil(storage,use,cleaning) • trash and garbage(service area,holding,storage) )r7 0 h) Ventilation schedule for each room; i) A mop sink with facilities for hanging wet mops; J) Garbage can washing area/facility; k) Cabinets for storing toxic chemicals; 1) Dressing rooms,locker areas,employee rest areas,and/or coat rack as required; m) Completed checklist; n) Site plan(plot plan) f E-8 FOOD PREPARATION REVIEW Check categories of Potentially Hazardous Foods(PHF's)to be handled,prepared and served. Category [yes] [no] 1. Thin meats,poultry,fish,eggs 2. Thick meats,whole poultry [ ] [ ] 3. Cold processed foods(salads,sandwiches,vegetables) [ 4. Hot processed foods(soups,stews,chowders,casseroles) [ 5. Bakery goods(pies,custards,creams) [ ] [ ] 6. Other PLEASE CIRCLE/ANSWER THE FOLLOWING QUESTIONS Food Supplies Are all food supplies from inspected and approved sources? Yes No Cold Storage 1. Is adequate and approved freezer and refrigeration availabl .to store frozen food at 0°F and below,and refrigerated foods at 41°F(5°C)and below? res No Provide the method used to calculate cold storage requirements. 2. Will raw meats,poultry and seafood be stored in the sam r-fri erators and freezers with cooked/ready-to- eat 1� >ry � y eat foods? es No If yes,how will cross-contamination be prevented? 3. Does each refrigerator/freezer have a thermometer? Yes No Number of refrigeration units: Number of freezer units: 4. Is there a bulk ice machine available? Yes No E-9 Tha 'fig Please in te'by checking the appropriate boxes how potentially hazardous foods(PHF's)in each category will be thaw .More than one method may apply. THICK THIN COLD HOT BAKED MEATS MEATS FOODS FOODS GOODS Refrigeration [ ] [ ] [ ] [ ] [ ] Running water less than 70°F [ ] [ ) [ ] [ ) [ ] (21°C) Microwave(as Part [ ] [ l [ ] [ ) [ l of cooking process) Cooked frozen [ ] [ l [ l [ ] [ ] (indicate wt.) Other [ ] [ ] [ ] [ ] [ ] (describe) Cooking 1. Will food product thermometers(0-212°F)be used to measure final,cooking/reheating temperatures of PHF's? Yes No Minimum cooling time and temperatures of product utilizing convection and conduction heating equipment: beef roasts 130°F (121 min) seafood 145°F (15 sec) pork 155°F (15 sec) eggs 145°F (15 sec) comminuted meats 155°F (15 sec) poultry 165°F (15 sec) other PHF's 145°F (15 sec) *reheated PHF's 165°F (15 sec) 2. List types of cooking equipment. E-10 / Hot/Cold Holding 1. How will hot PHF's be maintained at 140°F(60°C)and above during holding for service?Indicate type and number of hot holding units. 2. How will cold PHF's be maintained at 41 OF(5°C)and below during holding for service?Indicate type and number of cold holding units. 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). THICK THIN COLD HOT BAKED MEATS MEATS FOODS FOODS GOODS Shallow Pans [ ] [ ] [ ] [ ] [ ] Ice Baths [ l [ ] [ ] [ ] [ l ` Reduce volume [ ] [ ] [ ] [ ] [ ] Rapid Chill [ ] [ ] [ ] [ ] [ ] Other [ ] [ l [ ] [ ] [ ] (describe) Preparation 1. Please list categories of food prepared more than 12 hours in advance of service. �V p 2. Will employees be trained in good food sanitation practi mousing a certified food service sanitation course? Yes No Name of course 3. Will disposable gloves and/or utensils and/or food grade paper be used tom handling of ready-to- eat foods? Yes No 4. Is there an established policy to exclude or restrict food workers who are sick or have infected cuts and lesions? Yes No Please describe briefly. E-11 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: Test Kit: Yes No 6. How will ingredients for cold ready-to-eat foods such as tuna,mayonnaise and eggs for salads and sandwiches be pre-chilled before mixed and/or assembled? 7. Will all produce be washed prior to use? Yes No Is there an approved location used for washing produce? Yes No 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. ovide a HACCP plan for each category of vacuum packaged food item. r..,. i 1x-12 A. Finish Schedule Applicant must fill in materials(i.e.quarry tile,stainless steel,4"plastic coved molding,etc.) FLOOR COVING WALLS CEILING Kitchen Bar Food Storage V Other Storage t-�c Toilet Rooms Dressing Rooms Garbage&Refuse Storage Mop Service Basin Area Other B. Insect and Harborage APPLICANT:Please check appropriate boxes. YES NO N/A 1. Are all outside doors self-closing with rodent proof flashing? [ ] [ ] [ ] 2. Are screen doors provided on all outside entrances? [ ] [ ] [ ] 3. Do all openable windows have a minimum#16 mesh screening? [ ] [ ] [ ] 4. Are all pipes&electrical conduit chases sealed;ventilation systems exhaust and intakes protected? [ ] [ ] [ ] 5. Is area around building clear of unnecessary brush,litter,boxes and other harborage? [ ] [ ] [ ] 6. Are air curtains used? [ ] [ ] [ ] If yes,where? 1-13 C. Garbage and Refuse Inside 4 7. Do all containers have lids? 8. Will refuse be stored inside? [ [ [ If so,where? 9. Is there a can cleaning sink or area? [ ] [ [ Outside 10. Will a dumpster be used? [ [ [ Number Size Frequency of pickup Contractor 11. Will a compactor be used? Number Size Frequency of pick up Contractor 12. Will cans be stored outside? [ [ [ 13. Describe surface and location where dumpster/compactor/cans are to be stored. 14. Type and location of grease storage receptacle. 15. Is there an area to store recycled containers? y co tamers. Describe. 1 E--14 �M D. Plumbing AIR AIR "P" VACUUM CONDENSATE GAP BREAK TRAP TRAP BREAKER PUMP 16. Water closets [ ] [ ] [ ] [ ] [ ] [ ] 17. Urinals [ J [ ] [ J [ ] [ ] [ l 18. Dishwasher. [ ] [ ] [ ] [ ] [ ] [ ] 19. Garbage grinder [ ] [ ] [ ] [ ] [ ] ( ] 20. Ice machines [ ] [ J [ J [ ] [ ] [ ] 21. Ice storage bin [ ] [ ] [ ] [ [ ] [ ] 22. Sinks [ J [ l [ l [ ] [ l [ ] a) Mop [ J [ ] [ J [ ] [ ] [ ] b) Janitor [ J [ J [ l [ l [ J [ J c) Handwash [ ] [ ] [f J [ J [ l [ ) d) compartment [ ] [ ] [ ] [ ] [ ] [ ] e) compartment [ ] [ ] [ ] [ ] [ ] [ ] f) compartment [ ] [ ] [ ] [ ] [ ] [ ] g) Lavatory e h) Water station [ ] ] [ l [ J [ J [ J 23. Steam tables [ l [ ] [ J [ [ J [ J 24. Dipper wells [ ] [ l [ l [ l [ ] [ ] 25. Refrigeration condensate/ [ ] [ ] [ ] [ ] [ ] [ ] drain lines 26. Hose connection [ ] [ J [ l [ J [ ] [ l 27. Potato peeler [ ] [ l [ ] [ J [ l [ J 28. Other [ l [ ] [ l [ l [ ] [ l Are floor drains provided?If so,indicate location: E-15 E. Water supply 29. Is water supply public ]Zor private[ ] ? YES NO 30. If private,has source been approved? [ ] [ ] Pending Please attach copy of written approval and/or permit 31. Is ice made onremises p [ ]or purchased commercially If made on premises,are specifications of machine provided? [ ] [ ] Describe provision for ice scoop storage: F. Sewage Disposal 32. Is building connected to a municipal sewer? [ ] 33. If no,is private disposal system approved? [ ] [ ] Pending Please attach copy of written approval and/or permit G. Dressing Rooms 34. Are separate dressing rooms provided? [ ] [ ] 35. Describe storage facilities for employees'personal belongings(i.e.purse,coats,boots,umbrellas,etc.) H. General 36. Are insecticides stored separately from cleaning and sanitizing agents? [ ] [ ] Indicate location: 37. Are all toxics for use on premise and retail sale including personal medications stored away from food preparation and storage areas? [ ) [ ] 38. Are all containers of toxics including sanitizing spray bottles clearly labeled? [ ] [ ] 39. Are laundry facilities located on premises? [ ] [ ] If yes,what will be laundered? 40. Is a laundry dryer available? [ ] [ ] 41. Location of clean linen storage: 42. Location of dirty linen storage: E-16 (✓_ 43. Are food grade containers being used to store bulk food products? [ ] [ ] t. Indicate type: 44. Indicate all areas where exhaust hoods are installed: FILTERS AND/OR AIR LOCATION EXTRAC-AON SQ FT FIRECAPACITY MAKEUP DEVICES PROTEC CFM CFM I. Sinks 45. Is a separate mop sink present? [ [ ] If no,please describe facility for cleaning of mops and other equipment. r 46. If the menu dictates,is a separate food preparation sink present? [ ] [ ] l J. Dishwashing Facilities 47. Will sinks or a dishwasher be used for warewashing? [ ] [ ] Dishwasher [ ] Two compartment sink [ J Three compartment sink 48. Dishwasher. Type of sanitization used: Hot water(temp.provided) Booster heater Chemical type Is ventilation provided? [ ] [ ] Do all dish machines have templates with operating instructions? [ ] [ ] \'5 .�Do all dish machines have temperature/pressure gauges,as required, that are accurately working? [ ] [ J 51. Is hot water generator sufficient for the needs of the establishment? [ ] ( ] 52. Does the largest pot and pan fit into each compartment of the pot sink? [ [ ] 53. Are there drain boards on both ends of the pot sink? [ ] [ ] li 1-17 54. What type of sanitizer is used? Chlorine [ ] Iodine [ ] Quaternary ammonium [ ] Hot water [ ] Other [ ] 55. Are test papers and/or kits available for checking sanitizer concentration?[ ] [ ] K. Handwashing/Toilet Facilities 56. Is there a handwashing sink in each food preparation and warewashing area? [ ] [ l 57. Do all handwashing sinks,including those in the restrooms,have a mixing valve or combination faucet? [ ] [ ] 58. Do self-closing metering faucets provide a flow of water for at least 15 seconds without the need to reactivate the faucet? [ ] [ ] 59. Are soap dispensers(wall mounted,individual free standing pump dispensers)available at all handwashing sinks? [ ] [ ] 60. Are fingernail scrub brushes available at all handwashing sinks? [ ] [ ] 61. Are hand drying facilities(paper towels,air blower,etc.)available ^ at all handwashing sinks? [ ] [ ] 62. Are covered waste receptacles available in each restroom? [ ] [ ] 63. Is hot and cold running water under pressure available at each handwashing sink? [ ] [ ] 64. Are all toilet room doors self-closing? [ ] [ ] 65. Are all toilet rooms equipped with adequate ventilation? [ ] [ ] 66. If required,is a handwashing sign posted in each employee restroom? [ ] [ ] L. Dry Goods Storage 67. Is the projected frequency of deliveries specified? [ ] [ ] 68. Is appropriate dry goods storage space provided for based upon menu, meals and frequency of deliveries? [ ] [ ] E-18 M. Small Equipment Requirements 69. Please specify the number and types of each of the following: Slicers Cutting boards Can openers I/ Mixers Floor mats 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 may nullify this approval. Signature(s): owner(s)or responsible representatives Date: / 7 d Approval of these plans and specifications by this Health 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 pre-opening inspection of the establishment with equipment will be necessary to determine if it complies with the local and state laws governing food service establishments. 1-19 0 REGULATORY HEALTH AUTHORITY COMPLIANCE REVIEW CHECKLIST Insufficient Satisfactory Unsatisfactory N/A Information 1. Finish Schedule [ ] [ ] [ ] [ ) Kitchen ( ] [ ] [ ) [ ] Warewashing [ ] [ ] [ ] [ ] Food Storage [ ] [ ] [ ] [ ] Other Storage [ l [ l [ ] [ ] Toilet Rooms [ ] [ ] [ ] [ ] Dressing Rooms [ ] [ ] [ ] [ ] Mop Service Area [ ] [ ] [ ] [ ] 2. Insect&Rodent Harborage [ ] [ ] [ ] [ ] 3. Garbage and Refuse [ ] [ ] [ ] [ ] 4. .Plumbing [ ] [ l [ l [ ] 5. Water Supply [ ] [ ] [ ] [ ] 6. Sewage Disposal [ ] [ l [ ] [ l 7. Dressing Rooms 8. Separate Toxic Storage [ ] [ ] [ ] [ ) 9. Laundry Facilities [ ] [ ] [ ] [ ] 10. Linen Storage [ ] [ ] [ ] ( ] 11. Exhaust Hoods [ ) [ ] [ ) [ l 12. Hand Sinks [ ] [ ] [ ) [ ] 13. Dishwashing&Pot Sinks [ ) [ ] [ ] [ ) 14. Lighting [ ] [ ] [ ] [ ] 15. Ventilation [ ] [ ] [ ) ( ] 16. Grease Traps [ ] [ ] [ ] [ ] 17. Employee Restrooms Location [ ] [ ] [ ] [ ] Number Soap Hand Drying [ ] [ ] [ l [ ) E-20 I Lavatories [ ) [ ) [ ) [ ] (� Water Closets [ ] [ ] [ ] [ ] l Urinals [ ) [ ] [ ) [ ] Waste Receptacles [ l [ ] [ ] [ J 18. Patron Restrooms Location [ ] [ l [ ] [ ] Number Soap [ ) [ ] [ ] [ ] Hand Drying [ ] [ ) ( ] [ ] Lavatories [ ] [ ] [ ] [ ] Water Closets [ ] [ J [ ) [ ] Urinals [ ] [ l [ ] [ ] Waste Receptacles [ ] [ l [ l [ ] 19. Kitchen Equipment Space between units or wall closed or adequate space for easy cleaning [ ] [ ] [ ] L l Aisles sufficient [ ] [ ] [ ] [ ] Storage 6'off floor [ ] [ ] [ l [ ] Countertops&cutting boards of suitable material [ ] [ ] [ ] [ ] Self serve food area adequately protected [ ] [ J [ ] [ ] Built-in external temperature gauges or provision for separate internal thermometers noted for each piece of refrigerated equipment [ ] [ ] [ ] [ ] Utensil&Kitchen Storage Clean [ ] [ l [ l [ ] Soiled [ ] [ ] [ l [ ] Counter mounted equipment [ ] [ ] [ ] [ ] Floor mounted equipment [ ] ( ] [ ] ( ] Vacuum packaging equipment [ ] [ ] [ ] [ ] Bulk food [ l [ ] [ J [ ] Self service Salad [ ] [ ] [ l [ ] Hot/Cold Buffet [ ] [ ] [ ] [ ] E-21 20. Food Preparation Review [ ] [ ] [ ] [ ] Raw food prep table(s) [ l [ l [ ] [ ] (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 l B-22 N COMA ENTS: (Explain why any item was noted"Unsatisfactory.') 1 Reviewer Signature Date Reviewer Title C . APPROVAL: DATE: DISAPPROVAL: DATE: REASONS FOR DISAPPROVAL: E-23 FOOD ESTABLISHMENT GUIDE FOR DESIGN, INSTALLATION, AND CONSTRUCTION RECOMMENDATIONS {� STATEMENT OF PURPOSE This technical reference is intended to provide guidance and assistance in complying with nationally recognized food safety standards.It includes design, installation, and construction recommendations regarding food equipment and facilities. This document can be used by both the Regulatory Health Authority and food establishment applicant. The goal is to promote the uniform design and construction of food facilities, which are not only conducive to safe food handling and sanitary facility maintenance, but which encourage both. Section 1 —Facilities.to Maintain Product Temperature Sufficient hot-holding and cold-holding facilities shall comply with the standards of NSF or equivalent,and shall be designed,constructed and installed in conformance with the requirements of these standards. Refrigeration Facilities Sizing and Design Refrigeration facilities shall be adequate to provide for the proper storage,transportation,display,and service of potentially hazardous foods.Specific refrigeration needs will be based upon the menu,number of meals, frequency of delivery,preparation in advance of service. If potentially hazardous foods are prepared a day or more in advance of service,a rapid cooling device(s) capable of cooling potentially hazardous foods from 140°F to 41OF within 6 hours should be provided(140°F to 70°F in 2 hours&7(rF to 41OF in 4 hours).The capacity of the rapid cooling facilities must be sufficient to accommodate the volume of food required to be cooled to 41°F within 6 hours. Point-of-use refrigerators should be provided at work stations for operations requiring preparation and handling of potentially hazardous foods.Refrigeration units,unless designed for such use,should not be located directly adjacent to cooking equipment or other high heat producing equipment which may tax the cooling system's operation. Sizing Consideration for Calculating Total Refrigerated Storage Needs Including Walk-Ins To plan reserve storage,the following need to be considered:menu,type of service,number of meals per day, number of deliveries per week,adequate air ventilation in the area where refrigeration system will be located. B--24 �JI l �r�' plyCo Inc. Easternfl S 145 North Washington Street Boston, MA. 02114 SP 617-742-0223 9 Fax # 617-723-8835 Marse— To rse F To.............. Company..... e From........... Al Eastman Subject...... j �. -t CA— Al ?�olgt If Checked. T 'd SERB 62L L T 9 03 A1ddf1S S83NUO Wb31Sd3 e00:0 T CO TO 100 catalog sheet ® CLEO t Profit from the Eagle Advantage'" Item 4: Model#: 414 Sinks Project : SIS#: Deep-Drawn Coved Corner Three-Compartment 01 , ��• Stainless steel le s Stainless steel bullet feet Lever drain _,R Faucets ' Sirk covers whsle ounet Sink kits Vii;. •14"(356mm)water levet is standard. •Heavy gauge stainless steel construction- - r bowls are type 304;drainboards and three-compartment sink backsplash are type 430. iroith double drainboards N •Deep-drawn seamless coved comer bowls. a (Faucet not included) ' •Swirl-away drainage. •Legs welded adjacent to sink bowls for BOWL SIZES ACCOMMODATE maximum weight support and stability. •10`"(254mm)standard backsplash includes (25mm) upturn and the edge for easy installation and feathering to wall/splash . surface. •Adjustable non-corrosive bullet feet. •Die-stamped creased drainboards for A WIDE RANGE OF POTS positive drainage. Sink Kits for 414 Series Sinks Kits inniude stainless �t inless steel crossbraced legs,sta€nless steel Ous-sets and stainless steel feet as listed below. Kit A Kit B Kit C - _ add.suffiiz description add suffix description - a dd suffix IncAMes crossbraced.legs, "CLF" Includes crossbraced legs, "CLFD" -Includes crossbraced legs, "CLFOQ" gussets,feet,and gussets,feet,T&S faucet', gussets,feet,T&S faucet', T&S faucet' and lever drain and lever drain with overflow •T&S faucet#313293 Foodservice Division:(800)441-8440 For custom configuration or fabrication needs, . . MHC/Retail Display Divisions:(800�837-5100 contact S ecFAB Division. Pfa tfmnMeEVleAdmn&9d` FAX:(302)653-2065 or 653-3036 Phone:(302)653-3000. FAX:(302)65MOO-1_ 10D Industrial Ballevald•Clayton,DE 199313-6903 USA•(302)553-3000•www-eagtegrp.cam E-mail:spectab0caglegrp corn Eagle foodservice Equipment,Eagle hW,SpecFab,and Rel2d Display ate divisions of Eagle Group. 021x!2 by the Eagle Group EG26_23 Rev.1.2102 Z -d SEee CaL LIS 03 Alddf1S S83NUU NN31SU3 e00:01I CO TO 100 ® - - AR90M®RMOMWIFA Profit from the Eagle Advantage'" � 414 Series Coved Corner Three-Compartment Sinks NSF-approved installations: "� pp Drain location for rough-ia All EAGLE sinks bearing the NSF Certification Mark are bowl size <Y=. ':'Dimensiorril _ ^ °' - 48M �V 'Ire:° r '=.r:- mm; saes bulk in oomptiartce with the Natior�I Sanitation _=. F Foundation Standard Number 2. - is• 489 x 4Ds�•1s�'- 343-- Foundation 17Y" 495 x 445 14%' 365 ills, 1 w EAGLE is also listed to manufacture custom-built sinks in 24-x 18- 610 x 457 16',6" 422 WM compliance with the National Sanitation Foundation 22-x 22- 559 x 559 15- 381 T 39Y Standard Number 2. 24'x 24" 610 x 610 16' 406 } j Material: o Sh*Boon-Heavy gauge type 304 stainless steel. 2 _ Top-Drainboards,backsplash and rotted rims 1 are heavy gauge type 430 sWudess steel. i _ L- t---L--I h-L---t t L---t� Legs-1 5 -(41 mrn-dameter heavy-gauge T o 0 0 0 0 0 0 0 0 0 0 0 1 � galvanized tubing with pMed 12-gauge w1 gussets and highAmpact corrosion resistant fully adjustable bullet feet- -- 'etie.' Eli!-,, tlin is 1" 25mm-diametery: - -crossturac g { ) t itlidthxlest the�>- �O�afs:lent3g!„_ i�t9t1 9 heavy gauge gaManized tubing. t�lgi drbds frr atlie! iba.#:k9 _ . >:;: rriodet j +�rx`. Optional stainkess steel legs utilne 1&304 tubing. 0 nra 85 38-6 26'x 57 660 x 1448 414-16-3 1 18- 457 104 47.2 26-x 7374- 660 x 1867 414-16-3-18 R or L ! 2 18- 457 123 55.8 26-x 90- 660 x 2286 414-16.3.18 Design and Construction Features: 19-x 16- 1 24' 610 110 49.9 26-x 793' 660 x 2019 414-16-3-24 R or L -All bowls have deep-drawn one-piece seamless (483 x 406"1111) 2 24' 610 135 61.2 26-x 102- 660 x 2591 414-16.3-24 1 30" 762 115 52.2 26"x 8574- 660 x 2172 414-16.3-30 R or L construction using state-of-the-art hydraulic presses. 2 30" 762 146 65.8 26-x t14- 660 x 2896 414-16-3-30 -Orainboards,when provided,are integrally welded. 1 36- 914 120 54.4 26-x 9114- 660 x 2324 414.16-3.36 R or L All sink bawls have a generous nodous with a minimum 2 36 912 155 70.3 26-x 126" 660 x 3200 414-16336 • 9 0 nla SO 40.8 27A x S1' 705 x 1562 41417.5 3 dimension of 3"(76mm)and are rectangular for 1 18' 457 109 49.4 27K-x 78- 705 x 1981 414-17.5-3-18 R or L maximum capacity. 2 18" 457 126 56.1 27%_x 9444" 705 x 2400 414-17.5-3.18 -Leg locations are adjacent to sink bowls,providing 193,x 17Y 1 24' 610 115 52.2 27'd'x 84- 705 x 2134 414.17.5.3-24 R or L increased stabil a1�maximum weight support 4495 x 44 ) 2 24' 610 140 63.5 2 rC x 106%-705 x 2705 414-17.5.3.24 stability x3 P 1 30" 762 120 54A 27'd-x 90' 705 x 2286 414-17.5-3.30 R or L where needed. 2 30' 762 150 68.0 2-PC x 1185'M x 3010 414-17.5.3-30 -Leg gussets welded to a die-cut heavy-gauge 1 36- 914 125 56.7 2714-x 96" 705 x 2438 414-17.5-3-36 R or L reinforce late. 2 36- 914 160 72.6 27Y-x 13014"705 x 3315 414-17.5-3-36 ng P 0 nla 114 51.7 32T x 63- 819 x 1600 414-18-3 -Entire assembly is fuse-welded and planished 1 18- 457 133 60.3 32%-x 794- 819 x 2019 414-18-3-18 R or L providing a one-piece seamless sink unit 2 18' 457 152 68.9 324:x 96' 819 x 2438 414-183.18 -Welded areas are high-speed belt blended to match 24-X 18' 1 24- 610 139 63.1 32%"x 8574- 819 x 2172 414-18.3.24 R or L satin$r11St1 (610 x 457mm) 2 24- 610 164 74.4 329-x 108- 819 x 2743 414-18.3-24 adj surfaces with continuity 1 30' 762 144 65.3 3211'x 9174" 819 x 2324 414-18-3.30 R or L •10"(248mm)-high full length standard badtssplash 2 30- 762 174 78.9 32Y,'x 120" 819 x 3048 414-18.3-30 features 1"(25mm)upturn and tile edge for easy 1 36" 914 149 67.6 32%-x 97Y- 819 x 2477 414-18-3-36 R or L installation and feathering to waWsplash surface. 2 36- 914. 184 83.5 3246 x 132" Bts z 3353 414.18-3 36 -All outside comers of sink assembly are bultrtOsed r 0 rJa 129 54.4 29-x 75737 x 1925 414.22.3 rn 1 18' 610 139 63.1 29-x 9144' 787 z 2324 414.22-3-18 R or L to provide sad,clean edges. 2 18" 610 158 71.6 29-x t08• 787 x 2743 414-22-3-18 -14"(356mm)water leve I-17"(432mm)flood level. 22"x 22' 1 24- 610 145 65.8 29-x 9774- 737 x 2477 414-22-3-24 R or L (559 x 559mm) 2 24- 610 170 77.1 29-x 120' 737 x 3048 414-22-3-24 1 30" 762 150 68.0 29'x 1033" 737 x 2629 414-22-3-30 R or L Mechanical: 2 30- 762 180 81.6 29-x 132' 737 x 3353 414.22-330 •Water supply is lb-(13m)IPS for hot and 1 36- 914 155 70.3 29-x 10974- 737 x 2781 414.22-3-36 R or L 2 36- 914 190 86.2 29'x 144- 737 x3658 414-22-3.36 cold lines. 0 n!a 125 56.7 31 8i" 787 x 205T 414-24-3 -Faucet holes are 1 Ma"(29mm)punched on 1 fa- 610 144 65.3 31-x 97%- 787 x2477 414-24-3-18 R or L sets of faucet fides are * 2 18- 610 163 73.9 31-x 114- 787 x 2896 414-24-3-18 $"(203mm)centers;two s 24-x 24- 1 24- 610 150 68.0 31'x 103Y- 787 x2629 414.24-3-24 R or L punched where indicated et schedule. (610 x 610mm) 2 24 610 175 79.5 31-x 126- 787 x 3200 414-24-3-24 -f=aucets are available as options. 1 30- 762 155 70.3 31'x 109h- 787 x 2781 414-24330 R or L -Basket-type waste drains included fit sink bowls' 2 30' 762 185 83.9 31-x 138" 787 x 3505 414.243.30 31h"(89rnm)opening and feature 11h"(38mm)outlet. t 36- 914 160 72-6 3,'x 11574" 787 x 29.34 41424.3-36 R or L 2 36- 914 195 88.5 31-x 150" 787x3810 414-243-36 ' t Units with these bowl sizes feature two sets of faucets. rrr t r :it 1 WIM11 . It wx t. i •. i t Although every attempt has been made to ensure the accuracy of the information provided,we cannot be held responsible for typographical or printing errors-Information and specifications are subject to change without notice.Please confirm at time of order. E -d SCSO CaL /_T9 03 A-lddns S83AUG Wa31SH3 eOO :0 T CO To 400 4 J&M Subs and Pizza 39 Main St. N. Andover, MA. 0180 May 16, 1990 RE: Plan Review Mr. John and Matthew Xenakis: After, reviewing your kitchen' s plans for the sub and pizza shop, the following requests must be met : 011 f1lor dr4im, lighting, vantilation and back flow prevention devices must by acknowledged ( 103 CMR 590. 016v . 023, . Oa4j . 017) -Bocauao the bathroom opens directly into the kitchen, there must be a vent to the outside ( 105 CMR 590. 018) . -A hand wash sink is needed in the food preparation area ( 105 CMR 590. 019) . -A utility mop sink in needed for waste water disposal ( 103 CMR 590. 022k) -Where is the dumpstot area located compared to the kitchen. ( 1 CSS CMR 590. 020) -Do you have the proper fire suppression system. (check with Fire Dept. ) Please have the appropriate people complete the attached checklist and return to the N. Andover Health Dept. I can be reached at (682-6483) so that we can set UP an appointment for you to discuss the revised plans. Sincerely, Stoph anie A L. Foley N. Andover Health Dept. A.h,: Model: T-72F Item# 1 �.. AIA# Project Name: ® Location: TRUE FOOD SERVICE EQUIPMENT, INC. SIS# St.Charles Industrial Center•P.O.Box 970•O'Fallon,Missouri 63366 Item #: Qty: (636)240-2400•FAX(636)272-2408• (800)325-6152•www.truemfg.com Model #: T-Series Reach-In Freezers Solid Door Reach-In Freezers (two & three door models) *$, O T-35F, D T-49F, T-72F SPECIFICATIONS/FEATURES I DOORS: 300 series stainless steel exterior with white aluminum interior to match cabinet liner. Doors extend full width of cabinet shell. Door gaskets of one piece construction. t Lifetime guaranteed adjustable torsion spring mechanism with aluminum block supports. The face of each door fitted with a 12" longrecessed handle with sheetmetal interlock. Handles are foamed- in-place to insure permanent attachment. �° P INSULATION: i Entire cabinet structure and doors insulated using foamed-in-place ;< CFC free polyurethane foam. SHELVING: r Adjustable vinyl coated wire shelves(3 per section). Shelves capable of supporting u lbs. PP g P to 25 0 • Full height shelf support pilasters,with double oblong holes on 1/2" centers. Pilasters made of the same material as cabinet interior. Four (4)chrome plated,stainless steel shelf clips to be included for each shelf. i LIGHTING: • Incandescent interior lighting. Light(s)activated by rocker switch mounted above door(s). r„ REFRIGERATION SYSTEM: T-49F • Refrigeration system factory balanced using CFC free R404A refrigerant. • Bottom mounted condensing unit-easy access for maintenance. TRUE,rated the#1 brand in America. • Factory pre-engineered capillary tube system with oversized condenser and evaporator to reduce product pull down time and to consistently SPECIFICATIONS/FEATURES maintain-10°F interior cabinet temperature.(non-adjustable capillary tube system superior to problematic expansion valve) C CABINET CONSTRUCTION: Defrost system time initiated,temperature terminated. • 300 series stainless steel front grill,shroud and doors. Anodized quality aluminum exterior ends and back. Automatic evaporator fan motor delay during defrost cycle. • NSF approved,white vinyl coated aluminum and 300 series stainless floor with coved corners. . Large evaporator and coil heater permit short defrost cycle. • Rear wall airflow guard and floor rack prevent frozen product from Evaporator-epoxy coated at the time of manufacture to eliminate blocking optimal airflow. the potential of corrosion. • Barrel lock standard for each door. Locks keyed alike. Dial exterior ELECTRICAL CHARACTERISTICS: mounted temperature monitor. Unit completely pre-wired at factory,and ready for final connection to appropriate outlet(see diagram below and NEMA listing next page. • Cabinet mounted on a welded,galvanized frame rail,painted for A cord and plug set to be included. additional corrosion protection. Frame rail fitted with 4"diameter A sole use circuit is required. castors,front castors include brakes. Also available: • Single Door Reach-In Freezers • Top Mounts • Glass Door Models • Half Door Models T-35F T-72F • Refrigerators T-49F • All Stainless Steel In/Out • Dual Temperature Models Specifications subject to change without notice. Printed in NSF S A© UL APPROVALS: U.S.A. 5 I 5/1/02 Exceptions: J+M Pizza Eastern Bakers Supply Co, Inc. Page: 1-1 Lie Model: T-72F Item# 1 4- T-Series-:"Two and Three Solid Door Reach-In Freeze'rs It— 391h"—►I I 54"—►I I 78"----------------0.1 L'D71905= 0 an L - 137 cm } L - 198 cm cm D- 75 cm I D-75 cm 9 cm H- 199 cm H- 201 cm 29'/:" Door 29'/2" Door 291/x-46 an l Swing-65 cin Swing-65 an T 473/4" 55'/4" L 55'/<„ 1 1 r 4 I I r 4 I\ 1 18/1" I 1 // \\ 1 25;/4" i \\ I \\ ; A 25//" 93/8" 91/e 93/e 0- O 54'/4" 78'/4" 78'/4" 54'/4" 54'/4" $ 79'/4" f] L 83'/4" 83'/4" 113/4" 5" 5" +r/8" T-35F t + T-49F T-72F t Rough In Data Dimensions Cord Capacity #of inches NEMA Length Crated Model Doors Cu.Ft Shelves L D I Ht HP Volts PH Ams Confi feet Wei ht T-35F 2 35 6 391/2 291/2 781/4 3/4 115 1 15.0 5-20 9 425 T-49F(1,2) 2 49 6 54 29 1/2 78 1/4 3/4 115 1 13.2 5-20 9 464 --7T-72F* (2) 3 72 9 78 29 1/2 79 1/4 1 115/208 1 10.5 14-20 9 620 (1) Available with full glass doors Specifications subject to change without notice. (2) Available with solid half doors * Requires 115/208-230/60 Hz,3 pole,4 wire. t Height does not include 5"for castors or 6"for optional legs. Standard Features • 300 series stainless steel doors&front. • Standard backguard and floor rack • Automatic evaporator fan motor delay • Interior-NSF approved,white vinyl improve airflow, during defrost cycle. coated aluminum sides and top,stainless • Incandescent interior lighting(fluorescent • 1 year parts&labor warranty(USA). steel floor with coved corners. interior lighting for glass door models). • 5 year compressor warranty. • Anodized quality aluminum top,sides • 4" swivel castors standard equipment- and back. locking castors provided for front set. Optional Accessories • Oversized and balanced,environmentally • Slide out compressor can be serviced easily P friendly refrigeration system holds-1WE and accessed by a single repairman. O Available with 6"stainless steel legs. • Recessed handles(lifetime guaranteed). • Environmentally friendly R404A O Additional shelves available. • Exterior mounted thermometer. refrigerant. O Remote available for T-49F&T-72E • Door locks. • Large evaporator and coil heater permit O T-49F available with dual right or dual left hinges-no charge. • Magnetic door gaskets. short defrost cycle. O T-72F available with three right or three • Adjustable vinyl coated wire shelves. • Defrost system time initiated,temperature left hinges-no charge. • Epoxy coated evaporator. terminated. Clearance Required For Coolers(USA) Model Front Right Plan 3D SidesTop Rear C T-35F TFEY04E TFEY04S TFEY04P TFEY043 Inches/mm Inches/mm Inches/mm T-49F TFEY02E TFEY02S TFEY02P TFEY023 2/50 6/152 2/50 T-72F TFF.YOlE TFEYOIS TFEYOIP TFEY013 YEAR TRUE FOOD SERVICE EQUIPMENT St.Charles Industrial Center•P.O.Box 970•O'Fallon,Missouri 63366• (636)240-2400•FAX(636)272-2408• (800)325-6152•www.truernfg.coin Printed in U.S.A. J+M Pizza Eastern Bakers Supply Co, Inc. Page: 1-2 Eagle Model: 2154-3-16/4 Item# 2 -EAGLE catalog sheet • ' EG20.13 Profit from the Eagle Advantage- Foodservice ooi 1 . Item#: Qty,; Model#: Pr Ct#: Optional , Model Faucet Detachable drainboar Lever waste Ar Util Sinks Lever waste w/ov ow S/S legs S/S feet square orner construc n �� vv ♦,these functional sinks provide the user �. 3 •' with a basic unit for numerous-- j applications when NSF construction is not required72 -� 61 gauge stainless steel ♦ series or 430 series construction av ble Wyk;, ♦ availa with detachable or welded drainbo ♦ adjustable let feet t. c Foodservice Division: (800)441-8440 MEAGLE For custom configuration or fabrication needs, MHC/Retail Display Divisions: (800) 637-5100 contact our SpecFAB Division. Profit from the Eagle Advantage- FAX: (302)653-2065 or 653-3036 Phone: (302)653-3000. FAX: (302)653-3091. 100 Industrial Boulevard - Clayton,DE 19938 USA • (302)653-3000 •www.eaglegrp.com E-mail:specfab@eaglegrp.com Eagle Foodservice Equipment,Eagle MHC,Spectab,and Retail Display are divisions of Eagle Group. 02000 by the Eagle Group EG20.13 Rev.10/00 J+M Pizza Eastern Bakers Supply Co, Inc. Page: 2-1 i Eagle Model: 2154-3-16/4 Item# 2 square corner utility sinks 16 gauge stainless steel construction design features e ♦ a basic sink designed for numerous applications when NSf approval is not required ♦ all partitions have%"-wide rollp top edge � — - P<,:P ♦ leg locations fall directly under "nk bowls providing increased stability and maximum weight support where neede construction features ♦ entire assembly is fused,welded a lanished providing a one-piece seamless sink unit ♦ welded areas are high-speed belt ble - d to match adjacent surfaces with continuity of satin finish ♦ leg gussets are welded to a die-cut hea -gauge reinforcing channel ♦ all outside corners of sink assembly are nosed to provide safe,clean edges mechanical ♦ water supply is Ih- IPS for hot and cold lines ♦ faucet holes are punched on 8"centers;two set faucet holes are required where indicate n schedule ♦ faucet's are available as options ♦ basket-type waste drains are 1'A" IPS and included material sink- 16 gauge type 304 or 430 stainless steel legs- 1 V-diameter heavy-gauge galvanized tubing with plat 12-gauge guss F and high-impact corrosion-resistant full adjust- able d u - able bullet feet y � st One Compa nt Imo—L—�I one compartment bowl #of drbd W L model# shippin W x L drbds length in. mm in, mm lbs. " O w 18"X 18" 0 - 21:4" 546 21" 533 1818-1 53 4.0 18"x 24" 0 - 21:4" 546 27" 686 1824-1 ` 25.4 1 21"X 18" 0 - 24X" 622 21" 533 2118-1 IA6 25.4 21"X 24" 0 - 24:4" 622 27" 686 2124- 59 26.8 2 18" 24X" 622 63" 1600 2124- 8 99 45.0 ~1 21"X 36" 0 - 24X- 622 39" 991 21.;, -1 65 29.5 24"X 24" 0 - 27X" 699 27" 6864-1 58 26.3 O T 2 24" 27X" 699 75" 1905 24-1-24 108 49.0 w 24"X 36" 0 - 27X" 699 39" 991 2436-1 68 30.1 Two Compartment two cP; artment I' L bowl #of drbd L model# shipping T W x L drbds length mm in. mm lbs. kg. O O w 18"X 18' 0 - 1X" 546 39" 991 1836-2 75 34.0 18"x 24" 0 - 21X" 546 51" 1295 1848-2 80 36.3 21"X 18" 0 24X" 622 39" 991 2136-2 80 36.3 2 1 24X" 622 75" 1905 2136-2-18 120 54.4 21"X 24" 0 - 24X" 622 51" 1295 2148-2 85 38.6 L 24"X 24" 0 - 27X" 699 51" 1295 2448-2 89 40.4 2 24" 27X" 699 99" 2515 2448-2-24 139 63.1 T 24"X 30" 0 - 27X- 699 63" 1600 2460-2 95 431 Q Q w 1 J+M Pizza Eastern Bakers Supply Co, Inc. Page: 2-2 Ea le Model: 2154-3-16/4 16/4 Item# 2 square corner utility sinks 16 gauge stainless steel construction ♦ 16 gauge construction ♦ 304 Series and 430 Series construction available ♦ 8-splash—2"return to wall on 45°angle with 1-turn-up ♦ faucet holes 1'A"on 8"centers for sinks up to 54"long; 2 sets of holes on longer models ♦ 14"-deep com rtments ♦ 1'h"rolled rim— nt and ends ♦ 1%-galvanized leg ♦ adjustable bullet feet ♦ 34'h-to 351h"working i ht ♦crumb cup strainer standa equipment(3'h diameter hole) ♦ available with detachable or -lded drainboards ♦ legs have 1"adjustment Three Compartment three compartment bowl #of drbd W L del# shipping --�` W x L drbds length in. mm in. mm lbs. kg. 18"X 12" 0 - 21'1 546 39" 991 183 79 35.8 L � 18"x 16' 0 - 21X" 546 51" 1295 1848-31f, 90 40.8 Iff 18"X 18" 0 - 21%" 622 57' 1448 1854-3 7 44.0 O O O w 21"X 12" 0 - 24X" 622 39" 991 2136-3 38. 2 18" 24X' 622 75" 1905 2136-3-18 12 56 21"X 16' 0 - 24' 622 51' 991 2148-3 87 5 2 18" 27X- 699 87" 2210 2148-3-18 127 .—�. 21"X 18" 0 - 24'1" 622 57" 1448 2154-3 1 V45AV 2 18" 24X- 622 93' 2362 2154-3-18 63.5 21"X 20" 0 - 24%" 622 63" 1600 2160-3' 110 50.0 24-X 16" 0 - 27'1 699 51' 1295 2448-3 92 41.7 O O O 24"X 20" 0 - 27X 699 63" 1600 2460- 115 32.2 24'X 24" 0 - 27!" 699 75" 1905 2472 125 52.2 2 24" 27X" 699 123"3124 2472- =24' 175 79.4 *require two sets of faucet holeO,' Four Compartment L four comp ment O O O O W bowl #of drbd W L model# shipping W x L drbds length in. m in mmm lbs. kg. 18"X 18" 0 - 21;4' 546 75" 1905 1872-4 110 50.0 21"X 18" 0 - 24%' 622 75" 1905 2172-4 115 52.2 I L , 24'X 18" 0 - 27'1" 699 75" 1905 2472-4 125 56.7 *all four-compartment sinks are provided with two sets of O O O O faucet holes J+M Pizza Eastern Bakers Supply Co, Inc. Page: 2-3 i y + Eagle Model: 2154-3-16/4 Item# 2 EAGLE Details & Specifications Profit from the Eagle Advantage, the best selection of sizes in the industry r�. .rrolled rim/detacherainboards front to backshipping in. mmpe) lbs. kg. DB 19 8.6 18" 457DB 23 10.4 DB 27 12.2 21 x 18 RRDEDB 20 9.1 21" 53J 21 x 24 RRDEDB 24 10.9 21 x 30 RRDEDB 28 12.7 24 x 18 RRDEDB 21 9.5 24" -10 24 x 24 RRDEDB 25 11.3 24 x 30 RRDEDB 29 13.2 Unique die-stamped rolled-rim construction is fully reversible j —can be used for"lefts"or"rights." When ordering EACLE square corner utili- Features easy clip-on installation with two support brackets ty sinks please note the following: that bolt to sink gussets. Available in heavy-gauge 430 or 304 series stainless steel. type stainless Steel — 16 gauge 30404 Series Drainboards 30"long are furnished with legs. Or drainboard ordering information 16 gauge 430 Series size:first dimension indicates front to back; second dimension indicates left to right constr ting a model number --{ 2" mm front-to-back n er of bowls5(4=!430 e of steel bowl size or 3=304) fau t 1854 - - 16 / 4 1X-38 mm T L left-to-right bowl sizel uge of steel 14- 356 mm 38:4"to 39:4" 978 to 1003mm drain location for rough-in 17 bowl size A in. mm 20X"to 21 X" drai 18" 11 279 521 to 546 mm 21" 1254 318 24" 14" 356 30" 17" 432 off Although every attempt has been made to ensure the accuracy of the information provided,we cannot be held responsible for typographical or printing errors.Information and specifications are subject to change without notice.Please confirm at time of order. J+M Pizza Eastern Bakers Supply Co, Inc. Page: 2-4 TO Model: B-0133 Item# 2.1 odeodel No. T&S BRASS AND BRONZE WORKS, INC. 0g-0133 2 SADDLEBACK COVE / P.O. BOX 1088 TRAVELERS REST, SC 29690 em o.: PHONE 800-416-4103 FAX 864- 834-3518 REG.rA2801 ISO /8002 Job Name: Architect Engineer Approval: Notes: AEON- [1117mm] j DIM. B. r/ SPRING44 I 15t 1' � [381mm] I I I •BB FLEX. I S/9 HOSE w/ RUBBER 34 f 1' I IHTERIOR [884mm] B-109 WALL BRACKET (ORDERED SEPARATELY) 3/Oro PIPE (10�] FINGER HOOK A/ SCREW 121/2' MAX. 130L FAUCET IS FULLY 8-107 OPEN IN LESS THAN SPRAY r�--2 /2 TURN OF HANDLE [127mm] UNIT 9 9/4' (95mm] SPRII3NG CHECBASE K S /8' BUILT—IN TVENT I I Omm] (80mm) CROSS—FLOW RATE L-8•C/C I [203mm] 1 1/4 3 1/4' [57mm] 82mm 1/2' FEMALE NPT INLETS HOT COL D ADJUSTABLE FROM 7 3/4 TO 8 1/4• C/C 1197mm to 210mm] NOTE: ALSO AVAILABLE WITH 1/2 NPT MALE INLETS AND LACKNUTS ON FAUCETS IN PLACE OF FEMALE INIETS. STANDARD HOSE LENGTH-4C OTHER HOSE LENGTHS AVAILABLE Hroduct Description: Drawn: Uhecked Scale: MCW MW 1 .5" =1 ' PRE—RINSE UNIT Approveda e: CA 10/2/95 J+M Pizza Eastern Bakers Supply Co, Inc. Page: 2.1-1 T&S Model: B-0156 Item# 2.2 ' o e o. T&S BRASS AND BRONZE WORKS, INC. It IV, 2 SADDLEBACK COVE / P.O. BOX 1088 / TRAVELERS REST, SC 29690 B-01 5 6 PHONE 800-416-4103 FAX 864- 834-3518 Rm.= em o.: IN ,{�ooz Job Name: Architect Engineer Approval: Notes: RISER PIPE OF PRE-RINSE UNIT it C [305mm) 2 1/16° [52mm] i 2 1/9' [63mm] LESS TIP IS MALE THREAD FOR AERATOR iI Ii 3/8" NPT FEMALE ! ; I FAUCET IS FULLY 714 OPEN IN LESS THAN ' (184mm) 1/2 TURN OF HANDLE 4 1/2" 11 14mml 3/8° NPT MALE 3 3/4' [92mm] h du � SINK TOP s B-113 BASE FAUCET SPRING CHECKS BUILT-IN TO PREVENT CROSS-FLOW OF HATER NOTES: 1. THE ADD-ON FAUCET IS AN ADDITION TO PRE-RINSE UNITS AND IS INSTALLED IN OUTLETS OF BASE MIXING FAUCETS OF UNITS BEFORE FITTING RISER PIPE, AS SHOWN. 2. LEVER HANDLE CONTROLS WATER ON-OFF THRU NOZZLE ONLY; PRESSURE IS ALWAYS "ON" IN RISER PIPE. (CONTROLLED BY BASE FAUCET). Hroduct Description: rawn: necked bcole: MCW MW 3" =1 ' ADD—ON FAUCET -Tp-proveda e: CA 10/12/95 J+M Pizza Eastern Bakers Supply Co, Inc. Page: 2.2-1 Eagle Model: 2424-1-16/4 Item# 4 EAGLE catalog sheet • OEG20.13 Profit from the Eagle Advantage- Foodservice Handling, Cleanroom Display Item#: Qty.: Model#: Project#: Optional Accessories Model Faucet Detachable drainboard Lever waste Utility Sinks Lever waste w/overflow S/S legs square corner S/S feet construction � , , a;, �� �� ♦ these functional sinks provide the user unit f r with a basic u t numrous o,_ e P� pplicatons.wheln�NSF construction is —�� not required — ♦ 16 gauge stainless steel £ ♦ 304 series or 430 series construction ,� h` .y available ♦ available with detachable or welded +: x5 drainboards �' ♦ adjustable bullet feet Spec sheets available for viewing, printing or downloading MEAGLFoodservice Division: (800) 441-8440 For custom configuration or fabrication needs, MHC/Retail Display Divisions: (800) 637-5100 contact our SpecFAB Division. Profit from the Eagle Advantage- FAX: (302)653-2065 or 653-3036 Phone: (302)653-3000. FAX: (302)653-3091. 100 Industrial Boulevard • Clayton,DE 19938 USA • (302)653-3000• www.eaglegrp.com E-mail:specfab@eaglegrp.com Eagle Foodservice Equipment,Eagle MHC,SpecFab,and Retail Display are divisions of Eagle Group. 02000 by the Eagle Group EG20.13 Rev.10/00 J+M Pizza Eastern Bakers Supply Co, Inc. Page: 4-1 Eagle Model: 2424-1-16/4 Item# 4 square corner utilitysinks 16 gauge stainless steel construction desi n features ♦ a basic sink designed for numerous applications when'NSF approval is not required ♦ all partitions have%"-wide rolled top edge – - ♦ leg locations fall directly under sink bowls providing increased stability and maximum weight support where needed construction features ♦ entire assembly is fused,welded and planished providing a one-piece seamless sink unit ♦ welded areas are high-speed belt blended to match adjacent surfaces with continuity of satin finish ♦ leg gussets are welded to a die-cut heavy-gauge reinforcing channel ♦ all outside corners of sink assembly are bullnosed to provide-safe, clean edges mechanical ♦ water supply is'h-IPS for hot and cold lines ♦ faucet holes are punched on 8"centers;two sets of faucet holes are required where indicated on schedule ♦ faucet's are available as options ♦ basket-type waste drains are 1'h"IPS and included material sink– 16 gauge type 304 or 430 stainless steel legs– 1%"-diameter heavy-gauge galvanized tubing with plated 12-gauge gussets and high-impact corrosion-resistant fully adjust- able bullet feet One Compartment one compartment bowl #of drbd W L model# shipping W x L drbds length in. mm in. mm lbs. kg. O w 18"X 18" 0 - 21'1" 546 21" 533 1818-1 53 24.0 18"x 24" 0 - 21!" 546 27" 686 1824-1 56 25.4 21"X 18" 0 - 241 622 21" 533 2118-1 56 25.4 21"X 24" 0 - 24X" 622 27" 686 2124-1 59 26.8 2 18" 24'1 622 63" 1600 2124-1-18 99 45.0 r L � 21"X 36" 0 - 24!" 622 39" 991 2136-1 65 29.5 "^ 24"X 24" 0 - 27'1" 699 27" 686 2424-1 58 26.3 O w 2 24" 27X" 699 75" 1905 2424-1-24 108 49.0 24"X 36" 0 - 27'1 699 39" 991 2436-1 68 30.1 Two Compartment two compartment —L � bowl #of drbd W L model# shipping W x L drbds length in. mm in. mm lbs. kg. O O w 18"X 18- 0 - 21X- 546 39" 991 1836-2 75 34.0 18"x 24" 0 - 21X" 546 51" 1295 1848-2 80 36.3 21"X 18" 0 - 20" 622 39" 991 2136-2 80 36.3 2 18" 24%" 622 75" 1905 2136-2-18 120 54.4 21"X 24" 0 - 24X- 622 51" 1295 2148-2 85 38.6 L 24"X 24" 0 - 27!" 699 51" 1295 2448-2 89 40.4 2 24" 27!" 699 99" 2515 2448-2-24 139 63.1 24"X 30" 0 - 27'1 699 63- 1600 2460-2 95 431 O O 1 J+M Pizza Eastern Bakers Supply Co, Inc. Page: 4-2 Eagle Model: 2424-1-16/4 Item# 4 square corner utilitysinks 16 gauge stainless steel construction ♦ 16 gauge construction ♦ 304 Series and 430 Series construction available ♦ 8"splash—2""return to wall on 45° angle with 1-turn-up ♦ faucet holes—114"on 8"centers for sinks up to 54"long;2 sets of holes on longer models ♦ 14"-deep compartments ♦ 11h"rolled rim—front and ends i ♦ 1%"galvanized legs ♦ adjustable bullet feet ♦ 34'h"to 351h""working height ♦crumb cup strainer standard equipment(3'h"-diameter hole) ♦ available with detachable or welded drainboards ♦ legs have 1"adjustment Three Compartment three compartment bowl #of drbd W L model`# shipping W x L drbds length in. mm in. mm lbs. kg. 18"X 12" 0 - 2114- 546 39" 991 1836-3 79 35.8 18"x 16" 0 - 21X" 546 51" 1295 1848-3 90 40.8 18-X 18" 0 - 21X" 622 57" 1448 1854-3 97 44.0 O w 21"X 12" 0 - 24X" 622 39' 991 2136-3 85 38.6 2 18" 24X" 622 75" 1905 2136-3-18 125 56.7 21"X 16" 0 - 24X" 622 51" 991 2148-3 87 39.5 2 18" 27X"" 699 87" 2210 2148-3-18 127 57.6 21"X 18" 0 - 24X- 622 57- 1448 2154-3 100 45.4 L 2 18" 24X" 622 93- 2362 2154-3-18 140 63.5 21-X 20" 0 - 24X" 622 63" 1600 2160-3* 110 50.0 24"X 16" 0 - 27X" 699 51" 1295 2448-3 92 41.7 O O O 24"X 20- 0 - 27X" 699 63" 1600 2460-3* 115 32.2 24"X 24" 0 - 27X" 699 75" 1905 2472-3* 125 52.2 2 24" 27X" 699 123-3124 2472-3-24* 175 79.4 *require two sets of faucet holes Four Compartment L four compartment O O O O w bowl #of drbd W L model# shipping W x L drbds length in. mm in. mm lbs. kg. 1 18"X 18- 0 - 213" 546 75' 1905 1872-4 110 50.0 21"X 18" 0 - 24X" 622 75" 1905 2172-4 115 52.2 i L 24"X 18" 0 - 27X" 699 75" 1905 2472-4 125 56.7 *all four-compartment sinks are provided with two sets of O O O O w faucet holes J+M Pizza Eastern Bakers Supply Co, Inc. Page: 4-3 I Eagle Model: 2424-1-16/4 Item# 4 iEAGLE M . 4 . Details : Specifications Profit from the Eagle Advantage, the best selection of sizes in the industry F = v- rolled rim detachable drainboards t front to back model# shipping in. mm (include steel type) lbs. kg. 18 x 18 RRDEDB 19 8.6 18" 457 18 x 24 RRDEDB 23 10.4 18 x 30 RRDEDB 27 12.2 21 x 18 RRDEDB 20 9.1 21" 533 21 x 24 RRDEDB 24 10.9 21 x 30 RRDEDB 28 12.7 24 x 18 RRDEDB 21 9.5 �7r 24" 610 24 x 24 RRDEDB 25 11.3 " I 24 x 30 RRDEDB 29 13.2 i I Unique die-stamped rolled-rim construction is fully reversible —can be used for"lefts"or'rights." When ordering EAGLE square corner utili- Features easy clip-on installation with two support brackets t Sinks lease note the following: that bolt to sink gussets. y p g Available in heavy-gauge 430 or 304 series stainless steel. type Of stainless Steel – Drainboards 30"long are furnished with legs. 16 gauge 30404 Series or drainboard ordering information 16 gauge 430 Series size:first dimension indicates front to back; second dimension indicates left to right constructing a model number 2"51 mm front-to-back number of bowlsF(44'30 e of steel bowl size or 3=304) faucet 1X-38 mm 1854 - 3 - 16 / 4 left-to-right bowl size gauge of steel T 356 mm A 38X"to 39X" 978 to 1003mm drain location for rough-in 7 bowl sizeA in. mm 20:x"to 21'x" drain 18" 11" 279 521 to 546 mm 21" 12fir 318 24" 14" 356 30" 17" 432 Foodservice 1 :11 1 - MHC/Retail Display 1 :11 637-5100 1 653-2065 Although every attempt has been made to ensure the accuracy of the information provided,we cannot be held responsible for typographical or printing errors.Information and specifications are subject to change without notice.Please confirm at time of order. J+M Pizza Eastern Bakers Supply Co, Inc. Page: 4-4 T&S Model: B-0231 Item# 4.1 odeodel No. T&S BRASS AND BRONZE WORKS, INC. 0B-0231 2 SADDLEBACK COVE / P.O. BOX 1088 / TRAVELERS REST, SC 29690 em o.: PHONE 800-416-4103 FAX 864- 834-3518 RE190 1w 2 ISO �9�z Job Nome: Architect/Engineer Approval: Notes: 12" C/C [305mm] 12 1/2" [318mm] LESS TIP IS MALE MAX. THRD. FOR AERATOR 2 3/8" 2 1/4„ [60mm] [57mm] 4" [102mm] WALL OR SINK BACK 3 5/8" 92mm I i I [ l1 [51mm] �---- 8" C/C [203mm] ADJUSTABLE FROM B-230 BASE FAUCET 7 3/4" TO 8 1/4" C/C [197mm] [210mm] NOTES 1. ALSO AVAILABLE WITH B-WH-4" OR B-WH-6" WRIST ACTION BLADE HANDLES. 2. ALSO AVAILABLE WITH MODEL #B-SD SOAP DISH 3. NOZZLE SWINGS 369 4. ALSO AVAILABLE WITH B-199-1 NON-SPLASH AERATOR. 5. NSF STANDARD 61 SECTION 9 CERTIFIED �I Product escrip ion: rown: Checked Scale: SINK MIXING FAUCET MCW SCM 3" = 1 ' WITH 12" SWING NOZZLE pprove Date: CA 7/28/95 J+M Pizza Eastern Bakers Supply Co, Inc. Page: 4.1-1 Eagle Model: T3060B Item# 5 NEVI GLS catalog sheet GROUPEG10.40. Profit from the Eagle Advantage- Foodservice Cleanroom Retail Display Item#: Qty.: Model#: Project#: Optional Accessories Model Worktables Drawer Lock Casters with Flat Top and Galvanized Base S/S bullet feet Overshelves with Undershelf Duplex receptacle Pot rack Sink w< (NSF ♦ Budget, Deluxe, and Spec-Master worktable wire flat top and undersnerf Series feature front & rear with rolled down edges and sides turned down 90'. ♦ Spec-Master® Marine Series feature a patented marine counter edge on all four sides. uf1i�lol(® ♦ Three grades of steel to choose from. system ♦ Wide selection of sizes and styles. ♦ Full range of options and accessories. woridwA top sound-deadening � ♦ Easy assembly. tape betweenand table tap channel and top ,,. ere welded 12-geopabadmp legallw ♦ Unsurpassed strength and performance. Wmant raceaeed mta plate adds ttlebllhy diamel prevente lateral mavemmtt Tet'channel hams 12-gaugegussetfari%'lap Indketea Is dotba welded on bedaip weld pdrd plate and dtannel hems for added etablay availableSpec sheets printing or downloading e online Foodservice Division: (800) 441-8440 For custom configuration or fabrication needs, �EAGLE MHC/Retail Display Divisions: (800) 637-5100 contact our S ecFA6 Division. P Y . e p aro6tfrom deEagle AdwntagP FAX:(302)653-2065 or 653-3036 Phone:(302)653-3000. FAX: (302)653-3091, 100 Industrial Boulevard • Clayton,DE 19938-8903 USA • (302)653-3000•www.eaglegrp.com E-mail:s ecfab@ea ler .com Eagle Foodservice Equipment,Eagle MHC,SpecFab,and Retail Display are divisions of Eagle Group. 02007 by the Eagle Group EG 10.40 Rev.02/01. J+M Pizza Eastern Bakers Supply Co, Inc. Page: 5-1 ! Eagle Model: T3060B Item# 5 ,EAGLE111101179711`117W I Details & Specifications Profit from the Eagle Advantage- Worktables with Flat Top and Galvanized Base with Undershelf On Budget, Deluxe and LENGTH�� �-WIDTH Spec-Master®Series F 2�1'I2" rolled edge 1'h" 3 ,12" 38mm �I'/„ construction 38mm 876mm 876mm Plus t' r Plus P 25mm 25mm On Spec-Master'°Marine aai,roa eai.roof Series 112" L14--l'(25mm)leg adjustment 38mm marine counter edge 2'/16" 52mm construction For custom sizes-fill in required Materials dimensions in layout provided SPEC•MASTER° � BUDGET DELUXE SPEC•MASTER° MARINE tabletop 16 oauqe tvpe 430 SIS 16 gauge type 304 SIS 14 gauqe tvpe 304 SIS 14 gauge type 304 SIS undershelf heavy gauge galv.steel heavy gauge galv.steel heavy gauge galv.steel heavy gauge galv.steel 1518"(41mm)O.D.tubular 1518"(41mm)O.D.tubular 1518"(41mm)O.D.tubular 1518"(41mm)O.D.tubular legs heavy gauge galv.steel, heavy gauge galv.steel, heavy gauge galv.steel, heavy gauge galv.steel, galv.gussets,1'(25mm) galv.gussets,1-(25mm) galv.gussets,1-(25mm) galv.gussets,1-(25mm) Design Features adj.hi-impact plastic feet adj.hi-impact plastic feet adj.hi-impact plastic feet adj.hi-impact plastic feet •steeHeavy gauge polished stainless Dimensions and weights ♦Top reinforced with welded-on **SPEC-MASTER° hat channel *width x length #of weight BUDGET DELUXE **SPEC-MASTER® MARINE ♦Sound-deadened between top in. mm legs lbs. kg. model# model# model# model# and channels. 24-x 24" 610 x 610 4 40 18.1 T2424B T2424EB T2424E T2424EM ♦Budget,Deluxe,and Spec-Master® 24"x 30" 610 x 762 4 45 20.4 T2430B T2430EB T2430E T2430EM worktables feature 1 X"(38mm)- 24'x 36" 610 x 914 4 50 22.7 T2436B T2436EB T2436E T2436EM diameter 180°rolled edges on front 24"x 48" 610 x 1219 4 60 27.2 T2448B T2448EB T2448E T2448EM g 24-x 60" 610 x 1524 4 70 31.8 T2460B T2460EB T2460E T2460EM and rear.Ends are turned down 90° 24-x 72" 610 x 1829 4 80 36.3 T2472B T2472EB T2472E T2472EM providing for flush installations 24"x 84" 610 x 2134 4 90 40.8 T2484B T2484EB T2484E T2484EM when required. 24"x 96" 610 x 2438 6 100 45.4 T2496B T2496EB T2496E T2496EM ♦Spec-Master®Marine worktables 24-x 108' 610 x 2743 6 110 49.9 T24108B T24108EB T24108E T24108EM feature a marine counter edge on 24'x 120" 610 x 3048 6 120 54.4 T24120B T24120EB T24120E T24120EM all four sides. 24"x 132" 610 x 3353 8 130 59.0 T24132B T24132EB T24132E T24132EM 24'x 144" 610 x 3658 8 140 63.5 T24144B T24144EB T24144E T24144EM ♦Units 96"to 120"(2438 to 3048mm) 30'x 30" 762 x 762 4 46 20.9 T3030B T3030EB T3030E T3030EM long come with six legs. 30"x 36" 762 x 914 4 52 23.6 T3036B T3036EB T3036E T3036EM 132"and 144"(3353 and 3658mm) 30-x 48" 762 x 1219 4 64 29.0 T3048B T3048EB T3048E T3048EM long tables come with eight legs. --•iP'30"x 60" 762 x 1524 4 76 34.5.$ 3060 T3060EB T3060E T3060EM ♦"Strength by design"patented 30"x 72" 762 x 1829 4 84 38.1 T3072B T3072EB T3072E T3072EM uni-lok®gusset system is recessed 30"x 84" 762 x 2134 4 96 43.6 T3084B T3084EB T3084E T3084EM into channel,reducing lateral 30"x 96" 762 x 2438 6 108 49.0 T3096B T3096EB T3096E T3096EM g 30"x 108" 762 x 2743 6 120 54.4 T30108B T30108EB T30108E T30108EM movement. 30'x 120" 762 x 3048 6 132 59.9 T30120B T30120EB T30120E T30120EM ♦Heavy gauge undershelf. 30'x 137' 762 x 3353 8 144 65.3 T30132B T30132EB T30132E T30132EM 30"x 144" 762 x 3658 8 156 70.8 T30144B T30144EB T30144E T30144EM Optional Accessories 36'x 48" 914 x 1219 4 70 31.8 T3648B T3648EB T3648E T3648EM ♦Stainless steel coved drawer on 36"x 60" 914 x 1524 4 82 37.2 T3660B T3660EB T3660E T3660EM 36'x 77' 914 x 1829 4 96 43.6 T3672B T3672EB T3672E T3672EM roller slides. 36"x 84" 914 x 2134 4 108 49.0 T3684B T3684EB T3684E T3684EM ♦4"or 5"(102 or 127mm)-diameter 36'x 96" 914 x 2438 6 120 54.4 T3696B T3696EB T3696E T3696EM casters with or without brakes. 36'x 108" 914 x 2743 6 132 59.9 T36108B T36108EB T36108E T36108EM ♦Stainless steel bullet feet. 36'x 120" 914 x 3048 6 144 65.3 T36120B T36120EB T36120E T36120EM ♦Stainless steel gussets. 36'x 144" 914 x 3658 8 168 76.2 T36144B T36144EB T36144E T36144EM ♦Adjustable undershelf. *Also available in 48"(914mm)widths. ♦Overshelves,pot racks,sinks, ** o duplex receptacle. On Spec-Master®and Spec-Master®Marine Series tables,increase stated weight by 10%. Foodservice 1 :11 441-8440 Display Division: :11 11 1 653-2065 i Although every attempt has been made to ensure the accuracy of the information provided,we cannot be held responsible for typographical or printing errors.Information and specifications are subject to change without notice.Please confirm at time of order. J+M Pizza Eastern Bakers Supply Co, Inc. Page: 5-2 Globe Model: 3600 Item# 6 4Manual Slicer MAmok Item# Project Stainless Steel Construction Globe's EXCLUSIVE ONE-PIECE I STAINLESS STEEL base, with seamless construction and radiused corners, cleans up faster than any other. Unlike cast aluminum bases, rolled stainless steel is free from unsanitary pits, voids, and dents , that can harbor food bacteria.That is why stainless steel is the preferred food ' preparation surface. Gear Driven Knife Motor b Globe's rugged GEAR DRIVE system, pro- � vides years of maintenance free reliability without the "down time" of tightening and replacing belts. Powerful 1/2 HP motor assures peak performance when slicing they toughest products. Precise Slice Thickness Adjustment Globe's unique dual-gear design eliminates slop, play, and broken plastic cams found on Safe Knife Cleaning other slicers. Only Globe holds precise All Globe heavy-duty slicers are equipped with a thickness adjustments from tissue-thin to slices up to 1 1/4"thick. permanently attached knife ring guard and an interlock knife cover.These features help protect Permanently Mounted the operator from contacting the blade's edge t while cleaning. Knife Sharpener Globe's signature sharpening system allows Award Winning you to quickly return a razor sharp edge to A prestigious panel of chefs from the American your knife.The Globe sharpener will never Culinary Institute awarded Globe with the Best of get lost, damaged, or misaligned because it Show and Gold Medal awards for the slicer is permanently attached. category. Longest Slicer Warranty Hollow Ground Knife Globe offers the best warranty: limited 15- Hollow ground knife is made of a hardened steel years on the drive gears combined with a alloy which holds a razor sharp edge for high yield two-year parts and one-year labor warranty. slicing. J+M Pizza Eastern Bakers Supply Co, Inc. Page: 6-1 Globe Model: 3600 Item# 6 ® t 3600 Manual Slicer i SPECIFICATIONS MOTOR: Powerful 1/2 HP 115-60-1:7 KNIFE DRIVE: Cross axis helical gear CLEANING BRACE:A metal brace AMP,air cooled, permanently lubricated drive design.This positive drive design under the slicer drops into position,tilting sealed ball bearings.Solid state start assures non-slip,trouble free operation. the slicer to facilitate countertop cleaning. relay. KNIFE RING GUARD: Permanently NO VOLTAGE RELEASE: Prevents inad- ON/OFF TAB:Moisture protected toggle mounted knife ring guard protects the vertent reactivation of slicer in the event type,operated by a push-pull rod. non-slicing portion of the knife.Slicer of power or interlock interruption. table protects leading edge of knife when Operator must restart slicer. RED INDICATOR LIGHT:A readily visi- completely closed. ble light illuminates when knife is rotating. FACTORY INSTALLED OPTIONS: KNIFE COVER INTERLOCK:Slicer will •Various 60&50 cycle motors CORD&PLUG:Attached 7 foot flexible 3 not operate with knife cover removed. • End weight with prongs wire cord and plug fits a grounded • 17"food chute in lieu of 12" receptacle. FULL GRAVITY FEED:Full 450 angle •Stainless steel knife feed requires less mechanical pressure. • Front mounted endweight on 12"chute FINISH: EXCLUSIVE ONE PIECE#304 Equipped with a 3 Ib.STAINLESS STEEL •3"extensions legs STAINLESS STEEL base with radiused end weight to minimize waste and hold •Aluminum Food Chute corners improves sanitation and durabili- product.The end weight swings away for ty.Other stainless steel parts include the storage behind chute.The food chute OPTIONAL ACCESSORIES: food chute,slicer table,end weight,and handle is ergonomically designed. •Vegetable Hopper knife cover. • Bagel Chipping Attachment CAPACITY: Holds round pieces up to 7- •Adjustable Stainless Steel Food Fences HOLLOW GROUND KNIFE: Nominal 12" 1/2"(19 cm)in diameter and flat pieces •Portion Scale diameter special hardened steel alloy up to 12"(30 cm)in width. •Slicer Cover with stain resistant finish and sanitary hub. SLICE THICKNESS: Precision gear DIMENSIONS: adjustment holds thickness setting for FOOT PRINT=13 3/4"x 21 1/4" TOP MOUNTED SHARPENER: consistent cuts and allows hot or cold (35 cm x 54 cm) Sharpener is made of all metal and is foods to be sliced from tissue thin up to OVERALL LENGTH=25"(64 cm) permanently mounted on the slicer.A sin- 1-1/4"thick. OVERALL WIDTH= 22"(56 cm) gle lever activates the large grinding and OVERALL HEIGHT w/FEET=21"(53 cm) honing stones. Freight Class:77.5 Net Weight: 103 lbs.(47 kg) Made in the USAF Shipping Weight: 135 lbs.(61 kg) ® Box Dimensions:33W x 26D x 30H 22" 21" •o 13314- 22" 171/4" I 25" GLOBE FOOD EQUIPMENT CO. Specifications are subject to change without notice P.O. BOX 3209 DAYTON, OH 45401-3209 PHONE:937/299-5493 1-800-347-5423 E-MAIL:globeinfo@globeslicers.com FAX:937/299-4147 Visit our Web Site:www.globeslicers.com J+M Pizza Eastern Bakers Supply Co, Inc. Page: 6-2 No Lake Model: 6X10X7-4 Item# 7 NOR-LAKE INCORPORATED 800-955-5253 + + 727 second street 715-386-2323 NO[�LAKE * * * * « + + P.O. Box 248 800-388-5253 PARTS Hudson, Wisconsin 54016 715-386-6149 FAX + www,norlake.com + * + + * * + + + + * + FAST-TRAKTM WALK-INS , rsr Coolers, Freezers and Combination Cooler/Freezers In Stock for 5 DAY SHIPMENT STANDARD FEATURES Available in Unlimited lengths California State listed Available in widths of 6',7',8',9',10',11'&12' Oregon State listed Heights 77 and 8'7"with floor;7'4"and 8'4"floorless USDA accepted Indoor or outdoor models Registered by UL to ISO 9001 Remote Refrigeration Systems Fifteen year panel warranty ► Temperatures: 38"F,35"F,-10"F Ninety day labor warranty Full 4"thick panels foamed-in-place with HFC-134a One year parts warranty polyurethane insulation which is CFC and HCFC free 26 gauge embossed galvanized with aluminum coating on all surfaces except interior floor OPTIONAL FEATURES Smooth aluminum interior floor(on models with floor) Floorless models supplied with NSF listed vinyl sealers Outdoor membrane roof systems 26",30"or 36"wide,self-closing doors with Fast-Trak- Door rain hoods frame Interior and/or exterior 30"high stainless steel door Deadbolt locking handle with independent key/padlock kick plates feature and inside safety release Exterior ramp for floor models Two heavy duty cam-lift hinges per door Digital thermometer in lieu of standard dial Posi-close door closer thermometer Magnetic gasket Leak detector/alarm(may be a requirement in some areas) Dial thermometer Extra vapor-proof lights(shipped loose) Floor double sweep gasket Secure Guard-Lock high security locking system Perimeter door heater wire Strip curtains(shipped loose) Vapor-proof light with constant burning night light feature Non-skid floor strips(shipped loose) Switch and pilot light Shelving systems NSF,UL flame spread 25 on all panels;UL and CSA Q L electrical listing on door sections UL and CSA electrical listing on refrigeration systems City of New York(MEA)listed Nor-Lake, Inc. City of Houston listed • LA County listed Registered to ISO 9001 i File No.A3204 SPECIFICATION GUIDE J+M Pizza Eastern Bakers Supply Co, Inc. Page. 7-1 f NorLake Model: 6X10X7-4 Item# 7 a WALK-IN SPECIFICATIONS Fanelsraand ae insulated with foamed-in- place modular walk-ins are built of H p oamed=in s place HFC-134a polyurethane insulation I ° �y 9 '�ft- 57 whichi&CFC and HCFCfree.Each panel is designed to ensure ease of installation, long term reliability and high insulating effi- A. B. C. ciency. A. All panels are manufactured with male and female mating rails to ensure proper align- ment during lign mentduring installation. The polyurethane insulation wraps around the return bent) metal seems on bothsections to create a } lightweight panel of exceptional strength z ` and durability. All panels are a full four (4) inches thick and provide a superior insulat- ing value. ._ D. E. F. B. The foamed-in-place cam locking fasteners ensure an;airtight seal for maximum energy FAST-TRAKTM WALK-INS efficiency. AVAILABLE IN BOTH SINGLE COMPARTMENT WALK-INS OR C. Fast Trak" panel gaskets around the outer COOLER/FREEZER COMBINATIONS perimeter of the panel are continuous,with- out cuts or breaks at corners. The Nor- Lake patented gasket design provides a Boxes Available In Unlimited Lengths foamed-in-place gasket as an integral part lin one root Incrwnemsy of the panel. Gasketscannot fall off or pull N off during shipment or installation. r iai � I D. Panels lock together tightly,to assure an . energy efficient efficient walk-in. 3 O 9y ' �L � Os E. Edge caps.for ends of floor and ceiling pan- r els are foamed--in-place rather than over- 3'4,5 Q 6 etc. lapped or mechanically fastened. Edge l n caps cannot come loose, and they stay in 1 ip place through the life of the walk-in. Note:The Walk-in Door Can Be Located On Any Wall. F. Panel Finishes: Interior and.exterior complete to be 26 gauge embossed galvanized with alu- minum coating. Models supplied with a COOLER ROOM FREEZER ROOM floor will include a smooth aluminum interi- or floor surface. Insulation �L �L Panels to be foul (4) inches thick, metal clad and foamed in-place with HFC-134a 3'.4',5', 34,4.5, polyurethane insulation which is CFC and 6' etc. 6' etc. WCFG free. Note: The Partition Door Must Open Into The 35 Deg Compartment J+M Pizza Eastern Bakers Supply Co, Inc. Page: 7-2 NorLake Model: 6X10X7-4 Item# 7 DOOR DOORS FEATURE A STEPPED Door sections manufactured at Nor-Lake are PROFILE DESIGN factory tested to assure proper fit, perfor- mance and alignment. All doors feature.a a stepped profile design that serves as a bar ' ,'�, ries to airflow,which results in an energy effi� cient.door"system. Each Fast-Trak" walk-in compartment is equipped with a 267, 30" or 36" wide x 78" �•. "" ' �' trig "h door. The door is, self-closing, flush L, g mounted, infitting and constructed to incor- porate heavy-duty, molded ABS breaker which is permanently foamed-in place. Doors are available with right or left side VAPOR PROOF LIGHT FIXTURE �. hinges and include two cam-lift hinges,mag- netic gasket, double sweep gasket, Posi- close door closer, NL 9800 deadbolt locking handle with independent key/padlock feature and inside safety,release. The doors are prehung in a Four foot wide frame" panel which is equipped with replaceable perime- ter heater wire,magnetic stainless steel'trim,. 2-1/2'dial thermometer,vapor-proof light fix M ture with constant burning interior night light, _ and switch with exterior pilot indicator light. The door section is completely pre-wired within concealed conduit inside the door DEADBOLT LOCKING HANDLE frame panel. 115/60/1 electrical is field wired to a junction box which is surface NL 9800 deadbolt locking handle with mounted on the interior 'frame above the _ independent key/padlock feature and vapor prooflight fixture. inside safety release. #; Hinges and door handle are mounted to 1/2" v synthetic insulated ,tapping plates. Each door section is complete with:a.heavy gauge` galvanized steel heated,, hreshold. POST-CLOSE DOOR CLOSER FLOOR CONSTRUCTION Floor panels (when supplied) are similar`in construction to the, wall.panels except they are made to withstand.uniformly distributed FLOORLESS MODELS ARE floor loads of up to-600-pounds per square SUPPLIED WITH A PATENTED foot. The interior floor,metal is smooth alu- minum. lu- i minum. VINYL FLOOR SEALER. Floorless models,are supplied with a patent- ed vinyl floor sealer,to.stop conductivity at �. Y floor level. This unique sealer sits flat on F existing floors and fits tightly against the inte- rior/exterior wall panels. The walk-in wall panel is supported on the shoulder of the sealer.so the foam edge is free of com pressing weight. The vinyl floor sealer is NSF listed. f1 a x 4 g� J+M Pizza Eastern Bakers Supply Co, Inc. Page: 7-3 { NcAake Model: 6X10X7-4 Item# 7 FAST-TRAKTM WALK-INS REMOTE REFRIGERATION SYSTEMS 5 DAY SHIPMENT 4 � � Remote Refrigeration Systems* e i z • Balanced Remote Refrigeration Systems i • In stock for 5 day shipment • May be ordered uncharged for field installation or... • Pre-charged with pre-charged line lengths from 5'to 50' • Pre-charged systems include quick connect fittings for easy installation • All condensing units are assembled on a heavy duty rack • Systems include an all weather hood and outdoor controls for-20°F ambient installations Fast-Trak" Remote Refrigeration Systems (Field Piped & Field Charged) 38°F & 35°F Operation Series Model No. Voltage Refrigerant Condensing unit Evaporator coil MCA MCA 50 NAWA50RLO-WB 115/60/1 R-22 11.9 2.1 75 NAWA75RL4-WB 115/208/230/60/1 R-22 10.0 2.1 ....... ................. -- ...... _ --- ......_._ .----- - ......--_.. —.. - - �............ 100 NAWA100RL4-WB 115/208/230/60/1 R-22 7.0 4.2 _. _ ..__. - _ _......__...._ ... - ...,... -----. . ...... ------_. _. 1501-1 NAWA150RL4-WB 115/208/230/60/1 R-22 14.5 4.2 ....... -- -._ ._ _. --- ... _ _�_.. _...._ . _._.__.__. ....... .-------__-_- 200 NAWA200RL4-WB 115/208/230/60/1 R-22 13.2 6.3 -10°F Operation 75 LAWD75RL4-WB 208/230/60/1 R-404A 14.2 4.35 100 LAW D100RL4-WB 208/230/60/1 R 4 0 4 A 18.6 4.35 _._._.._. - --. ... .......-----._._. 150 LAWD150RL4-WB 208/230/60/1 R-404A 26.2 6.96 200 LAWD200RL4-WB 208/230/60/1 R-404A 23.1 6.96 Option: Pre-charged line sets from 5'to 50' `System sizes limited to models listed above SMALL BUSINESS&WOMAN OWNED NOR-LAKE, INCORPORATED 727 Second Street Hudson,Wisconsin 54016 N O"KE 800-955-5253 715-386-2323 800-388-5253 PARTS • • • f� 715-386-6149 FAX www.norlake.com • • • • • • 12/99 101627 J+M Pizza Eastern Bakers Supply Co, Inc. Page: 7-4 ti NorLake Model: 6X10X7-4 Item# 7 NOR-LAKE, INCORPORATED 800-955-5253 727 Second Street 715-386-2323 NO�LAKE P.O. BOX 248 800-388-5253 PARTS ,. e • • « Hudson, Wisconsin 54016 715-386-4291 FAX • • •/-` • • • • . . o « , www.norlake.com 9 • . , • NOR-LAKE SHELVING SYSTEMS STRONG, VERSATILE, ASSEMBLES IN MINUTES • STANDARD FEATURES SHELVING KITS Shelving kits specifically designed for each walk- in configuration are offered as an optional extra. » ' These kits are shipped with the walk-in so that all necessary components are at your location promptly when you need them. The shelving sets are coded to correspond to the walk-in con- figuration ordered and are offered in either three or four tier. Two Types of Shelving Systems Are Available From Nor-Lake. A. Green Kote" Shelving-Green epoxy coated shelves. 15 year guarantee against corrosion. B. Nor-Lake Standard Chrome Kote- 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. Special clips are utilized to gain the maximum square footage of storage space for each model. 14", 18"and 24" wide shelves are used as required for maximum storage capacity in each set. This wire shelving is ideal for storage of all refrigerated or frozen products as well as non-refrigerated storage. UOL Nor-Lake, Inc. i Registered to ISO 9001 File No.A3204 SPECIFICATION 'Most options are available two weeks from receipt of order. Please contact us for specific questions. GUIDE 1 1IDE J+M Pizza Eastern Bakers Supply Co, Inc. Page: 7-5 t NorLake Model: 6X10X7-4 Item# 7 ................................................................................................................................................. Typical Shelving System Layouts for Use in Nor-Lake Walk-ins. ......................................................................................................................................................... e'o• 6'-0' 3-1 iBUO'SHELF w I8*X 4•SHELF J x = SHELVING CUP rn rn (4 PER TIER) 4'-0' 6'-0• 24k24'SHELF SHEWNG CLI (4 PER TIER) 64•SHELF10 18'260•SHELF POST (4-REQ D) POSTS(S-RE(Y0) .............................................................................. Specifications E 6r� �B'-(r10-0' SHELVES: Shelves to have#9(.148")gauge crosswires spaced 3/4" on centers with crossbraces W z4�ss•sHELF W x4xBo•sHELF 24x4B•sHELF 1/4" (.192") minimum of 4-3/4"on center. L Shelf Frames > T (1/PEAIIER] Channel to be 9/16"x 1"x.075"thick. PEReo- Shelf Collars (12 X-M A round tapered 1-5/16" high steel collar to be welded at each corner. m PK=M 24'x4rSHELF h4=) 241(42•sHELF FINISHES A. Green Kote-: Electrostatically applied green baked epoxy over zinc steel and brite basic wire. Thickness: 4-7 mill. ................................<......,.,...,....................,........... B. Chrome Kote-: Plated quality wire and steel. Surface nickel chrome plated. 10•-0• -�{ I POSTS Posts to be.062"thick 1" O.D. round tubing 24-X60'SHELF OS�HEL�Fnotched every 2"on each corner of the post. 24'Y60'SHELF POST LEVELER J 8HEIVMCLJP Installed on the bottom of each post is nylon W (8 PER ilE1p B'o• = housing for a steel leveler 3/8"-16 x 1-3/4". m FINISHES N pis("RE°°' A. Green Kote-: Electrostatically applied green baked epoxy over green zinc steel 24*40'SHELF 24'(48•SHELF and brite basic wire. Thickness: 2-3 mill. B. Chrome Kote": Plated quality wire and steel. Surface nickel chrome plated. SMALL BUSINESS&WOMAN OWNED Nor-Lake,Incorporated 727 Second Street _— Hudson,Wisconsin 54016 800-955-5253 NO L/� 715-386-2323 (�\ /' KE 1r\L �- - 800-388-5253 PARTS 715-386-4291 FAX • • • f1 www.norlake.com Registered to ISO 9001 Part No. 121229 • • • • • • File No.A3204 2/02 J+M Pizza Eastern Bakers Supply Co, Inc. Page: 7-6 { i NOR-LAKE INCORPORATED 800-955.5253 ' ORLA 727 Second Street 715-386-2323 P.O. Box 2.48 800-388-5253 PARTS • • , « • Hudson,Wisconsin 54016 715-386-6149 FAX www.norla'ke.com RACK MOUNTED REMOTE REFRIGERATION SYSTEMS +rs�srk€�;I t gxlF¢r. r a r$s ` r I -Ill SPECIFICATIONS FOR: REMOTE REFRIGERATION SYSTEMS" STANARD FEATURES AVAILABLE OPTIONAL FEATURES OR COMPONENTS CONDENSING UNIT $ • Crankcase heater • Galvanized steel rack • Outdoor ambient controls • Accessible hermetic or welded hermetic • Protective coatings for evaporator coils(high compressor temperature applications) R-22 medium&high temperature • Copper fins on evaporator coil • R-404A tow temperature • Thermo Flow`hot gas defrost system • Initial oil charge • Standard prafire evaporator coil • Suction service valves on all units • Vlbrasvrber on suction line • Discharge seance valves on semi-hermetic units" •Vibrasvrtier on liquid line • High and low pressure controls • Electric defrost tot normal temperature • Liquid line receiver with fusible plug,liquid shutofl systems valve&charging part. P g q • Timed defrost for normal temperature systems • Rippled aluminum firs with staggered capper tubes • Precharged system with quick connect for high efficiency precharged lines • Aluminum,direct drive;propeller fan blades. • Crankcase pressure regulating valve - Pressure relief valve EVAPORATOR + Prepiped(includes liquid line drier.sight glass Installed on rack) • Rippled aluminum fins with staggered copper tubes • Prewired(requires condensing unitiunit cooler • Aluminum,direct'drive.propeller tan blades Fuse irGng) • Electric defrost heater(low temperature systems) ' Fused disconnect Low profile ceiling mount for minimum loss of •All weather hoods working space •All voltages •"water cooled condensing ut units STANDARD COMPONENTS OIilI SUPPLIED , Special temperature application • Liquid fine filter drier • 22015(1/1 Nor4A% •ice. • Sight glass Reared to ISO SIM Expansion valve 1419 Nay A3204 • Electric defrost timer(low temperature systems) SPECIFICAnON ' All refrigeration sized to customer specified product load requirements. "Scroll compressors used on Certain tterrrtetic applications GUIDE "Consult factory for compressor style available on specific systems. J+M Pizza Eastern Bakers Supply Co, Inc. Page: 7-7 Remote Retrigeraitlon Reck +, Dimension"X" Dimension Ir Dimension°T' Rack"AR 22"High 26-1/4"Wide 33314"Deep '�'-- Rack V 29"High 36-1!8"Wide 47-112.'Deep Avow T Rack"C" 3T High 46-3/$"Wide 47-318"Deep .X, Rack"CC" M.High 31-718"Wide 844/8"Deep - Rack"D" 44"High 66-5/8"'Wide 84-118"Deep 5' Rack"E" 41-1/4"Hgh 42-1/4"Wide 58-1/6"Deep Poflvew 't TOP V" XTE REFi4iGERAMN MCK Air Cooled, Welded Hermetic Refrigeration Systems 35° F Operating Temperature--90°F Ambient Temperature Condensing Unit/Unit Cooler Balance 16 hour Run Time Condensing Unit _ Unit Coaler to s• to .. MODEL COMP OOND C,U. RACK ,MODEL SIZE COIL COB. ww4um AVOW R 0 SYMN sYSM NUMBER FLA L"T MAX S1ZF- NUMBER MCA MAX MOW FT IMM ACA VAx. MCA FUSE FUSE _ FJSE_ NAWASORW 8.6 1 L9 15 A AD7(3101.1 291 x 160%15FI 2,/ t b 3,958 9x288 R23 �4.020NAWASOFOA S Z 15 A ADT040AJ 29Lx15Dxt5H 21 13 3.958 3.786 R22 NAWA75R80 14.3 19.9 3fl A ADT062AJ 29L x 150'x ISH 21 15 8,027 6;185 R22 22:030 NAWA75RL4 7.1 10 15 A ADT052AJ 29L x 160 x 154 7 i i& 8,027 6386 R22 12.1 1':5 NAWAIIXlRUi 7 9.9TffA AOTU70AJ 41Lx1SOx15H 4.2 i5 8,237 8:852 R12d 14.i 20 NAWA100RL3 4.7 7 AM"AJ 41 L x 150 x 15H 4.2 16 8.237 6852 F122 11.2 15 NAWA150t114 10.8 18.4 2fl 8 A0T1OW 49L X 16O X 154 4.2 16 11,729 %344 F= ,20.8 30 NAWA150RL3 9.3 14.5 20 8 ADT104AJ 491 X ISO X 16H 4 2 15 11,729 10,344 Ft22 18.7 20 NAW41200 41413:4 t$.t 30 8 ADT156A1 89L x 150 x 1SH 8.3 15 18,693 14,615 R122 25.4 35 NAWA20OHL3 8.7 132 1S H ADTISBAJ 69E x150xISH S.3 16 18,093 11,015 R 2 19:5 25_ NAWA250R14 15 3 21.4 30 8 ADT156AJ NL x 150 x 15H 8 9 16 17610 15,6,93 R22 [2:7: 35 NAWA250i8 S 10.8 16 8 20 8 ADT188A 1 i60-x 154 6.3 15 17610 15:533 R22 25 NAWA30ORL4 ?2 5 33.8�34 - ADT20M 89114L X 860 X 15H' 6.4 16 � 23;738 20,988 1� � 623 50 NAWA80flRL3 14 3_ 29.7 ADT208AJ 89.1141 X ISD,X 184 8:4 16 E8,798. 20,969 f#x1 321 35 NAWA350RL4 ' 23.8. 35.7 1:SII i 8 ADT280AJ 100114L X 160 X 1544 10.6 15 26.731 23,289 Ri222 { 46 2 60 NAWA3SOW ` 15.3 21.9 30 8 I.A0T468AJ_ 1091741 X'150 X 1bH 1fl.5 16 26.751 23289 R22 ! 35.4 4Q NAWAi00AL4 ; 30,7 41.9 86 C ADT312A! 179114L X'160 X 18H 12.6 16 35,702 31,64T ' R122�385 :4'0 NAlAlA400A13 17.9 25.9 40 C ADT312AJ 1129114LXIWX15"1 12.6 15 35.702 31;547 R22 1_NAAWAWORL411134, 3 46A 70 C ADTMBJ '129114LX150X1SH 12:6 1S 41,545 37390 R22 59 70 NAWA50WiL3 21.4 30.3_ 45 C AC7370BJ 129114L X 1!�X 181! 12:6 t 5 +11,546 37.3D0 R22 42 9 45 to USE MCA AND M" FUSE VALiIEB F0R_2 PT EI.ECTtiICAL_-coffmacir"s I logo J+M Pizza Eastern Bakers Supply Co, Inc. Page: 7-8 Remote Refrigeration Rack BACDimension"K Dimension"Y" Qimg6Mqa Z Rack"A" 22"High 26-114"Wide 33-3/4"Deep *Yw Rack"B" 29"High 36-II8"Wide 47-1/2"Deep AM POW Y Rack"C' 36"High 46-3f8"Wide 47-318"Deep Rack CC" 38"High 31-7/8"Wide 54-7/8"Deep "XI Rack"D" 44"High 66-5/8"Wide 54-1.18' Deep Rack"E' 41-1/4"High 42-1/4"Wide %118"Deep EWVEW u*vmw REMOTE REFRIGERATION RACK Air Cooled, Welded Hermetic Refrigeration Systems -109 F Operating Temperature --900 F Ambient Temperature Condensing Unit/Electric Defrost Unit Cooler Balance 20 Hour Run Time Condensing Unit Electric Detrost Unit Cooler MODEL COMP GOND C.U. RACK MODEL SUE OOIL COIL Aft*oW MIN" FffW VMIM SYSUM NUMBER FAA UNrr MAX SIZE NUMBER MCA MAX =I"= OTUINOW MCA WX MCA FUSE "TRB FUSE L4 11 14,2 20 A LET04 OBJ 29L x 160 It 16H 435 15 3,592 2,910 A-404A 15.3 25 LAW 07SAL3 7 9.9 15 A -LET04013J 29L x 16D x 15H 4A5 is 3,692 4910 R-404A 102 15 LAWO100RL4 12.4 18.6 25 9 LET04M M,ISO,16H 4.W 15 6,167 4.4$5 A-404A 191 30 LAWDI00RL3 0.1 14.3 20 9 LET04M 29L x 15D x ISH 4.36 15 5,167 4.4e5 R-4o4A 15.4 20 LAWD16ORLI 18.6 262 40 04`11.X 160 X 1514 $;Ve Is 8.882SS86 F14W 28.4 40 LAWDINRL3 11.4 7P1 1 .2 25 0 � Stsj 141L X 10 X ISM 6.98 15 6,862 5.368 R-404A 19.4 25 LAW0240R11 16A 23.1 35 a LETOM 49L X 160 X 16H 8.70 116 0.238 7,873 IR 404A 25.3 35 4 LAW020ORL3 8 141 20 1 42L X ISO X ISH, j_&70 Is 9.238 7,873 RAKA 16.9 20 LASO260RL4 22A 3,5 13 LCTOM 49L X ISO X 15H 8.70 is 10,748 0,384 jR-404A 25,0 L31 L [16.41 '0 '0 1`1A 1&2 20 B LETOMW 40L X 160 X 15H %70 16 JO.'YAA 9,W IP4 WtAI8.4 20 PJA 207 28.2 46 8 LETI X 16,01 X ISH 13.04 16 13,164 11,107 IR-404A� 31.5 1 45 I is 19.3 0 0 160 X ISH J&04 IS 13,164 11,107 R4W 22,6 30 LASD900RL3 13* 3 X I LASO4360FIL4 264. 39.3 60 0 LETIOM 99L X ISO x Is" 17.39 20 16,961 13,232 43.7 60 LAS03SORL3 16 24.6 30 a LET16OW 89L X 160 X ISH 17-39 20 16.961 13,232 R-404A 29.0 35 LASD400AL4 31.8 45.5 70 1 0 LET16M 89L X ISO X ISH 17.39 20 10,490 16,961 JR4Wj 49.9 70 LASD400RL3 46 0 LET1600J 69L X 160 X 15H_ 17,30 '20 10,690 16011 $7.0 45 LASD600RL3 23.9 35*6 7 so a LET200CJ I09L X ISO x Ism 21.74 25 22A88 18,776 R-404A 41.2 50 LASD500RL7 0.3 14 21.74 25 MISS 18,776 R41WAI 20.3 25 1. 20 i I 9 LET20DCJ 109LX ISD X 15H I " USE MGA AND MAX FUSE VALUES FOR 2 PT ZLECTRtCAL CONNECTIONS J+M Pizza Eastern Bakers Supply Co, Inc. Page: 7-9 Remote Refrigeration Rack ems+ R& Dimension"X". Qimemidn'T Q1m i. otiasa Rack"A" 22"High 26-1/4"Wide 33-314".Deep Rack"B" 29"High 36-3/a"Wide 47-112"Deep AM FLOW Rack"C" 36"High 46-3/8"Wide 47-318"Deep 1x• Rack TG' 38"High 31-7/8"Wide 54-778"Deep Rack"D" 44"High 66-518"Wide 54-1/8"Deep Rack T' 41-114"High 42-1/4"Wide 58-1/8"Deep DOM" -twww .Air Cooled, Accessible Hermetic Refrigeration Systems -10' F Operating Temperature-- 900 F Ambient Temperature Condensing Unit/Unit Cooler Balancer 20 Hour Run Time Condensing Unit Electric Detrost Unit Coder to to I to MODEL DUMP CON D G.U. RAMC MODEL Sin 001L 0011. Avw o F4IEFiti SYSTEM SYSTEM NUMBER FAA UNrT MAX SIZE NUMBER MGA MAX STUrrkw 1<t 1"w MCA MAX MGA FUSE HTRS FUSE ta19I LAAU75RW S:60 820 15 A LET0406J 29L x 16D x.1%f 4,36 15 3;824 3,142 R-404A 9.3 15 LAA075RL3 220 9.30 1'S A LET0409J 291 x 150 x 16H 4.36 16 3;824 3,142 R-404A'' 6.3 15 LAAD100R14 8:80 10.80 tb A LET0408! 291.x 16D x 16H 4.36 15 4,438, 3,754 R-404A 11.7 20 LAA0100RL3 4.60 9.46 1b A LET0401iJ 20L x 15D x 16H 4.35 15_ 4AN %764, R-+iO4A 1055 15 _ - LAAD160RL4 9.90 14:70 20 a LET086B;! 41L,i60x 16H 6:96 16 8,680 6,2$4 Pe484A 16.9 25 LAAD160RL3 6:60 10:80 16 B LET881B1 41L x 160 x 16H SAG 1S 8,880 1.284 R-404A 12.8 15 LAAMURL44 14.70fi525L20 B LETMW 49L x 16D x 1w 6.70 15 8,300 TM IWO, " 22.9 30 7. B LET0M 40L x 160 x 16H 8.74 tb 9;300 7.935R�444A17.45 20LAA0280L3 40 LUDS00RL1 16.70 20.00 46 B LET1208;! j'ftLx1WXi6H 1304 20 13,946 11.898 I R-404A 33.2 40 L kADS00RL3 112.80121.80 1 26 B L T1208J 09L x 160 x16H 1344 20 13,946 11.898 R404A 25.3 30 LAA0400RL3 16.80 25:40 36. G c 1E11808J 891 x i50x 15H 1739 30 19.012 18283 R4WA 29.8 40 LAAD400FIL7 8.10 12,68 1 b G G LET1888J 89L x 16Dsx f 6H 17.39 30 19.012 1 am R404A 16.9 20 L4ADb00RL3 28:30 57:30 50 C C LET2008J 189E x 360 x'1641 21.74 36 23.406 19.997 R-40M 42.8 fro LAA0100RL7 10.20 15.28 20 C G LET2208J 109L x 150 x 15H 21:74 36 23.408 19,997 R 4d4A 20.7 25 LAAOb00RL3 26x60 40,40 i 60 cc LET24ON 129L x 160 x 16H 29.09 45 27.182 23,488 JR-464A 47.0 60 LAA08QORL7 10.20 16:20 20 I CZ LET2409J 129L x.15D x 15H 28.09 45 37.662 33,488 R-iO4A 21:8 25 LADD760RL3 41.00 43:80 70 E 260 LET1808J 89L:x 150 x15 17:3968 3&w38,269 U796 11 R-404A 52=76 70 LAD075ORL T 120.00 22:60 35 E 26a W1808J' 89L x 16D x 16H 17.396a, 3666 35,213 32:791 R-404A 31.46 35 " USE MGA AND'MAX FUSE VALUES FOR 2 PT EL4!CTRICAt 4"OHh1l1CMtiB S1t40POint t96 fleta J+M Pizza Eastern Bakers Supply Co, Inc. Page: 7-10 � F Remote Ref oeratl+on Rack epimension"X" Dimension"Y" pmensi©n Rack"A" 22"High 26.114".Wide 33-314"peep Rack"E3" 29"High 36-118"Wide 47.112":Deep I " 'z" rack"C" 36"High 46-318"Wide 47-3/8"Deep . Rack"CG" 38"High 31-7/8"Wide 54-718"Deep _ Rack Ni}" 44"High 66.5/8"Wide 547118"Deep 5 Rack"E" 41-114"High 42.1/4"Wide 58-11W Deep DOWN T Two iew REMOTE REFRIGERATION PACK Air Cooled, Welded Hermetic Refrigeration Systems -20° F Operating Temperature-900 F Ambient Temperature Condensing Unit/Unit Cooler Balancer 20 Hour Run Time Condensing Unit Electric DebxW Unit Cooler MODEL COMP COND C U. RACK MODEL SIZE COIL CALL O AVWW* FUM SYSTEM SYSTEM f NUMBER R.A UNI'T MAX SIZE NUMBER MCA MAX SM/14w�am/"= MCA MU MGA FUSE HTRS FUSE FUSE. XAWDMRL4 16.4 23.1 36 8 LET0659J 41L X 150 X 15H 6.84 t5 6.372 5.079 R-4NA 25.3 35 MW02WRL3 8 14.7 20 8 LETOVBJ 41L X i5D X 15H 6.86 15 6,372 5.379 R404A 16:9 20' XAW25ORLA 16.4 22:6 35 B LET0908J 49L X 16D X IBM 8.70 15 te, 7,440 !R-404A 25.0 35 XASD250RL;3 11,1 1e:2 20 8 LET0908J. 49L 16D X 15H 8.70 16 7.440 iR-404A 16:4 20 XAMWRL4 20.7 28:2 46 8 LU1908J 69L X-1151)X 15H 13.04 20 10,603 8.756 JR-WA 31.5 45 XA80800AL8 13 6 19.3 80 8 LET12OW GOL X 150 X 15H 13.00 10;443 8755 R-41WA 22:6 30 XASD350RL4 26.8 39.3 60 8 i L.Er1205J 69L X 150 X 1511 13.04 30 12,133 � 10,066 R-404A 42.6 60 XASD850RL8 115 24.t3 30 8 LETIMI&I 69L X 1.60 X 15H 18.04 30 12.133 i 10,468 R-404A 27.9 30 XASO400RL4 81;8. 46:6 70 8 L:ET1608J 98L-X 1350 X 15H 17.39 30 15,23712.508 R-404A 4919 70 XASO40oRL3 21.4 32.6 45 3 0 LET190BJ 991.X 160 X 16H 17.39 30 15237 mwe R-4o4A 37.0 45 XASD500RL3 23.9 36,7 60 j 8 LETISM 99L X 16D X 16H 17.38 25 16.143 14,791 R-404 40.1 50 XAS0500RL7 9.3 14.9 20 8 LETIWW 691.X160 X 15H 17.39 i 26 16,143 14,731 R-404A 19.2 25 "USE MCA AND MO FUSE VALUES FOR .2 PT ELECTRICAL CONNECTIONS �� L40"POW Eler4etcw Qm 3 J+M Pizza Eastern Bakers Supply Co, Inc. Page: 7-11 Remote Refrigeratlon Rack t--V 60110sue -RaQk Umentm.X Dimosion"Y" Dimension"T Rack"A" 22"High 26-1/4!*Wide 33-3/4"Deep Rack"ff' 29"High 36-1/8"Wide 47-1/2"Deep Rack"C 36"High 46-3/8"'Wide 47-30 Deep x. Riack"CC" 38"High 31-7/6'Wide. 54-7/8"Deep Rack T" 44"High 66-518"Wide 54-1/8"Deep 5. Rack"E" 41-114"nigh 42-114"Wide 58.1/8"Deep MV0 T Tcpm REMOTE RMOMTON RACK Air Cooled', Accessible Hermetic Refrigeration Systems -20° IF Operating Temperature-- 900 F Ambient Temperature Condensing Unit/Unit Cooler Balancer 20 Hour Run Time Condensing Unit Electric Deftet Unit Cooler MODEL COMP COND C.U. RACK MODEL SUE COIL COIL Um*xMd AVOWN WM SYSTEM SYSWA NUMBER FAA UNIT MAX WE NUMBER MCA MAX SIU HOW Mftr &VA #W r MCA FUSE HTAB FUSE FM XMID75RL4- 5:60 6,20 Is A LEr040BJ 29Lx15Dx1SH 4,36 is 3,058 2,373 R4104A 93 15 2.20 15 A LET0405J 29Lx1SDx16H 416 16 - 2,973 R4w 4.4 15 XAAD7SRL3 3,0sS XAAD100RL4 6,90 10.80 15 A LETOM 29L x 159)x 15H 4.36 15 35" Zen 20 XAAD100RL3 COD 0:45 i 5' A LET0408J 29L it ISD x I SH 4.36 Is 3,644 2.662 is XkAD160MA 9.00 14.70 20 11 LETOSM 41L x 15D.1SH 6.96 15 5,297 4.001 R404A 16.9 26 XMD160RL3 6.80 10.80 IS B WOM 4iL x ISD x ISH 6.96 1s 16,207 4-xi R-484A 12.8 15 XM0=RL4 114.70 2010 30 t3 LETOOM 41Lx16Dx16H 6.06 IS 8,874 6,678 JR-04A 22.9 30 XAA02DORL3 1.40 1625 20 8 LET0668J 41L ISD x 15H 6.96 15 8,871 5,578 R404A 17.4 20 JR404AI M1 45 IF03 LETOM 40L x IRx 15H 8,70 i5 63 8,689 R-404A 30 XAA030ORLA 18.-M 1 90.00 49 a LETOWBJ 40L x 150 x 1SH 8.70 16 0.958 8.669 24.0 XAA0300FIL3 12.00 21.80 26 9.9 LETIGM, SSLXISD XISH 17.39 so, 14, IZ1191: 29.8 -1NO�1 2,' LE'"608J, 80Lx1SDx1w4 17'.." 30 XA0040OP4.7 06 14Z 112.119 R�t.A 16.9 2D 10 XADC►SOORL3 26 30 37.30 50 cc tuiom ex x i sDx i sH 17.30 30 17.647 14.9118 R-404AJ 411 1 50 XADDfA 20 90 CC LU1606J SOL X ISD XISH 17.39 30 ":� I A404A 19.6 25 1 17="71 4,9 1 XADMOMU gam 40.4060 cc 1 LM40CJ 121L:10:194 2&0 46 21.05 17ASI 60 MJ XADDS010.20 20 CC LET2400J 120L ISD 19' 96,09 46 91 17�W 25 XADD750RL3 4100 43so 70 LFTtWBJ SOL x 160 x It 30'" mow 1 52:6 70 (2) XADD?1 .50 1 .36 1 E C21 LE"M BOLXISD XII 30.641 [M083 31.3 '2r- USE KCA AMD MAX FUSE VALUES FOR 2 PT ELECTRICAL COMECWNS Skq6P01RM60kMDft___ I J+M Pizza Eastern Bakers Supply Co, Inc. Page: 7-12 nemote Refrigeration Rack aee„ BA99 Dimension'T Di�inension"Y" Dimension"Z" wrecnp.s�sao Rack"A" 22"High 26-1/4"Wide 33-3/4"Deep Rack'T 29"High 36-1/8"Wide 47-112"Deep RADW 1 "z` Rack'V 36"High 46-3/8"Wide 47-318"Deep ,k. Rack"CC" 38"High 31-7/8"Wide 54-7/8"Deep Hack"D" 44"High 66-5/8"Wide 54-1/8"Deep Rack"E" 41-1/4"High 42-1/4"Wide 58.1/8"Deep Blpv T 10av1€w RE►+iCiTE RURIGERATON RACK Air Cooled, Accessible Hermetic Refrigeration Systems 350 F operating Temperature--90°F Ambient Temperature Condensing UnittUnit Cooler Balance 16 hour Run Time Condensing Unit Unit Cooler 00 MODEL COMP GOND C.U. RACK MODAL SIZE COIL COIL unto mw Av&uw its SYSTEM svvroA NUMBER RLA UNrT MAX SIZE NUMBER MCA MAX BTUIMM BTU!Flour MCA WX I MCA FUSE FUSE F NAAAs0RL0 8.6 - t f:9 13 A A01040AJ 29L x 456!x 16H 2.1 is 4,083 3.390 R22 14.0 20 HAAA80RL4 4 6 T i 6 A ADT040AJ 29L x 161)x 1614 2.1 16 4.063 3390 R22 7.8 45 NAAA50RL3 2.4 3 7 16 A ADT040AJ 29L x 1S x 15H 2.1 16 4,M 8.890 R22 5,8 15 NAAA7sRL4 s.i 6 6 15 A AOT062Ad I( 29L x 150 x 1sH' 2.1 I 16 6,876 6,186 F�22 10.8 15 NAAA7sRL8 8.s &S 16 A ADT062M t 29L x 1!�x ISH 21 1_6 6.978 6,185 R22 7.6 15 NAAA10011RL4 7.4 10.4 1s A ADT070AJ 41LxI16H 44 15 7,913 8,528 R22 14.6 20 NAAAt00RL3 , 4.3 6:s is A ADT070AJ 41Lx 16Dx Il 66H 4.2 18 7.913 III;= I= 10.7 ' 15 -- ._ ... ......- -..-. ...-. __...,._. i NAAA1504iL4 9.e 14.2 20 6 ADT104M 494 X 15D X 16H 4,2 is 11,OW 9.685 R2218.4 25 NAAA160RL3 6.s 9.2 Is 8 ADT104AJ 40L.X 15D X 16H 4 2 1 s 1 t.a6o 9,886 I= 13.4 f 5 NNAA2MU2 1 10.4 16.3 24 MM i ADTYs6A.! 89t x'ISD x 16H 619 is 16;037 12,969 21.6 30 NAAA200RL3 8.6 We is 8 ADT156AJ bpi.x 15D x 15H 6.8 15 16.087 12.959 F= 16.9 20 NAAA9MU 17 25.7 35 CC ADT250AJ 109111E X 15D X 15H 10.6 16 26.816 23,152 R22 36.2 45 N6AA90ORL3 11.7 19 25 CC AD?260A9 109114L X 150 X 15H 10.6 1$ 26.8t6 23.162 R22 29.5 35 NAAA600RL3 34.3 47.3 80 CC ADT3708J 129114L X 1sD X 16H 12.8 I 16 41.312 37.166 R22 53.9 80 NAAASWRLT 1 19.2 28.4 46 CC ADT3706J 129 i14L X_16D X 16H 12:8 ' 15 41.312 37.156 R22 35.0 40 NADA76ORL3 32 , 46.7 70 E (2107312AJ£129114L X 16D X 15H 12.80 168a 66.403 57:098 Fit 70.8 80 NADA760RL7 14.1 20.8 30 E ( ADT'3t2AJ 129 114E X 1sD X 1sH 12.60 15411 66,408 s7,093 I R22 45:8 50 �• U8E MCA AND MU FUSE VALUES FOR 2 PT ELECTI ICAL CONMG?tl!Fi8 P4intENblrfaldDNx J+M Pizza Eastern Bakers Supply Co, Inc. Page: 7-13 ? 4 REMOTE REFRIGERATION MODEL NUMBER NOMENCLATURE N A W A 100 R L 3 AddmTemparanrns •.®• ffsre _ '.:.:. P- 8`F L,•t0"F x+-20'F OPTIONS W o AD Weather Hood Jlthislrt _.. A s Air rooted A-( F d up ACon1i�PGI W.Willer coded B-0°F to-20"F Aunbient Gortttot t{it Condem ng Unit-Body C--20°F to-45°F A-Accessible Hemet Ambient Control MS W-Welded Hetmalic _ E-EtectrfcDefroston D me 01scus Normal Temperature S=Scroll m v m vi[irasorber(Suction Refrigerant Line) A n R 27" T=Timer Defrost on d R 404A Normal Temperatiam System — i. S'Pradaareed Lines MIr 2 d to Precharged Ike$ 75 Series 3=IV Precharged Lines 4 20'Ptecnargod Lines 100 Series 150 Seas 5=25 Precharged Lines 200 Series 6=3(r Prechattged Linea 250 Series 7 3V Precharged Lines 300 Series 8=4VPrechargedLines 350 Series 8=45 Prechargatl Linos 4W Selies 0=5a Precharged Lines 5 00 S00 Series eries R a Crord�e Pressure 700 series Relief VWvQ 750 Series X=Pressure Retie}value 1000 Series Y- ude I6 fuld ltntdder,aigght gum 0and Valve R-Remote.System kiatatied on rack) OC Quik Pak"ceiling P.Prewired(ca +g OW=Quik Pak°'Wall urtiVurtltobder inter- wined) Z Q Fused Disconnect Evaporator Cali Type L w Low Profile S .Stairi<!aM Profile - LV' Low VeWcity Not all syStBm sixes are available in 811 LO-Low Pfofda Witt+Therfno Flod-Not rias Defrost ctmdan uftg unit bodies. Consult Factory for specific availabiiitles. Condensing obit voltage +Thermo Flow"m hot gas defrost includes 0=tl5tia l=23tX1A60 CPR valve and suction acoutnutaror. - 2u20BA/60 includes suction vibrasorber on seml- au� hermetic systems. 5rr7�'011150 6r11B 2fTn0 7.4t 6dit General: Application Quik teak",Remote&Component Kits Refrigeration Only. Condensing ols shag beaok eesiiab hermetic or welded hermetic with air coded or optional water cooled condenser, Refrigerant shall be R-22 for high temperature applications and 8-404A for low temperature applications.Condensing units shag he factory assembled and UL listed. Evapkuators shall tae fon t air type dnsiansd far eaigng instaastion, Air discharge shall be paraigat to the walk-in calling: Fan motors,quails.multi-fin and tubo-type colt shall be howM- In heavygauge aluminum riming,Unit shat have drain purr with suitable drain pipe connection..Freezeraysparalas shall have an autamatic eiectric de!roid System IncWng beaters;time dock,dalmst and-and tan delay controland"hoatod drain pan.Defrost shall be time initiated and temperature tonntnmed•with buitt-in fail-sato control. Evaporators shall be U.L.listed and be available in Lo Profile design.These basic components shag be suppiied byNoat ace as one of,"foaovmg aystnms. Rack Mounted Remote Systems: Rack mounted systems shad be lumisnad for remote condensing unit installations using the basic compononts described under ftui rectal section,Condensing unit shall be lad"mounted to a galvanized stets rack.Rack it to Include a control box 011009irtg ectpry pre-Wired pressure controls and contactor ton three phase units. optional condensing unit housing andlow ambient controls for ft specific application and be factory Instailad:Liquid Sine liner dr+or,sight glass,ovapaator mounting kit,expansion valve alio lemperatute control shag"be provlded loose,for kid installation.A defrost time clock(rot freezers)housed In an enclosure shall bit prinAded loose;for flak!lnstallaNan:If pumpdomft is required,a Gould line solenoid'Yal"Ahatl be pnovtdod,for field instr ltatioi.The systems shag bo dasignied to icquhe no evaporetorloondensaig ung Inter-wilting. Fieid"prWdad two point electrical connection andrehigetant piping shall be required.optional pre-charged systems and Line sets shall be available up to 300 Series and up 10 50 h:maximum length using quick conned'rah7gamM firm fittings. SpWticti kris sttbiM to challo wghoul nolko, SMALL BUSINESS&WOMAN OWNED NOR=LAKE,INCORPORATED 727 Second Sit t3 Hudson,Wisconsin 540166 V tJ1N 715 3 PART3 800-36$-5253_PARTS 715-3$6-6149 FAX www.nodake.com Part No.01,500 a • s 0 e • 6100 J+M Pizza Eastern Bakers Supply Co, Inc. Page: 7-14 ' Hobart Model: H600+BUILDUP Item# 8 Item# Quantity C.S.I. Section 11400 VWO B A R T H-600 = FOOD EQUIPMENT MIXER O a STANDARD FEATURES MODELS ■ 2 H.P. Hobart Designed Fixed Speed Motor JH-600— 60-Quart All Purpose Mixer 9 P 60-Quart All Purpose Mixer ❑ H-600C — Q p ■ Gear-Driven Transmission with Maximum Security ■ 15 Minute Timer Correctional Package ■ Four Fixed Speeds (200-230/60/3 and 460/60/3 only) ■ Open Base ■ Large, Easy-To-Reach Controls OPTIONS ■ #12 Taper Attachment Hub ❑ Electronic Timer (Not available in 115/60/1 and ■ Stainless Steel Bowl Guard 460/60/3) CJ Power Bowl Lift (230/60/1 and 200-230/60/3 ■ Manual Bowl Lift only) ■ 60-Quart Stainless Steel Bowl, "B" Flat Beater, ❑ Deluxe Finish "D" Wire Whip, "ED" Dough Hook Specifications,Details and Dimensions on Inside and Back. ACCESSORIES Stainless Steel Bowl NSF. ❑ "B" Flat Beater ❑ Stainless Steel "B" Beater ❑ "C" Wing Whip t. ❑ "D" Wire Whip ❑ "E" Dough Hook , ED" Dough Hook i ❑ °P" Pastry Knife ❑ "I" Heavy Duty Wire Whip ❑ Bowl Extension Ring r a ❑ Bowl Splash Cover ❑ Bowl Scraper ❑ Bowl Adapter ❑ Bowl Truck and Bowl Truck Adapter ❑ 40 and 30 Quart Accessories ❑ 6" Attachment Tray Support ❑ 9" Attachment Tray Support v Q k9 O I ❑ Ingredient Chute ❑ 9" Vegetable Slicer ❑ Meat Chopper Attachment )( M ao 701 S Ridge Avenue,Troy, OH 45374.937-332-3000. 1-800-333-7447 J+M Pizza Eastern Bakers Supply Co, Inc. Page: 8-1 { Hob`art Model: H600+BUILDUP Item# 8 H-600 H O B A R T MIXERFOOD EQUIPMENT SOLUTIONS/BENEFITS H-600 MIXER CAPACITY CHART 2 H.P. Hobart Designed Motor Recommended Maximum Capacities - dough capaci- Durability ties based on 70°F. water and 12%flour moisture. ■ Heavy-duty to meet the most demanding AGITATORS operations PRODUCT SUITABLE FOR H-600 OPERATION 15-Minute Electric Timer CAPACITY OF BOWL QTS.LIQUID 60 Convenience, Ease of Use, Consistency Egg Whites D 2 qts. ■ Supports recipe mixing times Mashed Potatoes B&C 40 lbs. ■ Simplifies operation Mayonnaise(Qts.of Oil) B or C or D 18 qts. ■ Provides accurate results and eliminates Meringue(Qts.of Water) D 11/2qts. overmixing Waffle or Hot Cake Batter B 24 qts. Four Fixed Speeds Whipped Cream D or C 12 qts. Flexibility, Reliability, Consistency Cake,Angel Food (8-10 oz.cake) C or I 45 ■ For incorporating, blending, mixing ingredients Cake,Box or Slab B or C 50 lbs. ■ Supports consistent results and thorough Cake,Cup B or C 60 lbs. mixing Cake,Layer B or C 60 lbs. Bowl Guard Cake,Pound B 55 lbs. Protection Cake,Short(Sponge) C or I 45 lbs. ■ Safety interlock prevents operation when front Cake,Sponge C or I 36 lbs. portion of guard is out of position Cookies,Sugar B 40 lbs. Dough,Bread or Roll Gear-Driven Transmission (Lt.-Med.)60%AR § ED 80 lbs.' Durability, Reliability Dough,Heavy Bread 55%AR § ED 60 lbs." ■ Ensures consistent performance and minimum Dough Pie B&P 50 lbs. downtime with positive drive under heavy loads Dough,Thin Pizza 40%AR (max.mix time 5 min.) §$ ED 40 lbs.1 Hobart Attachments Dough,Med.Pizza 50%AR §$ ED 70 lbs.11 ED 70 lbs.` Dough,Thick Pizza 60%AR §$ Durability, Flexibility g ■ Hobart manufactured accessories are designed Dough,Raised Donut 65%AR ED 30 Ibs.t for long-term usage under heavy-duty Dough,Whole Wheat 70%AR ED 70 lbs. conditions Eggs&Sugar for Sponge Cake B&C or I 24 lbs. ■ Large array of attachments provide multiple Icing,Fondant B 36 lbs. uses for recipe and product processing Icing,Marshmallow C or I 5 lbs. Shortening&Sugar,Creamed B 48 lbs. Pasta,Basic Egg Noodle (max,mix time 5 min.) ED 30 lbs. NOTE:%AR(%Absorption Ratio)-Water weight divided by flour weight.Capacity depends on moisture content of dough. Above capacities based on 12%flour moisture at 70°F water temperature. 1 st Speed 2nd Speed t 3rd Speed § If high gluten flour is used,reduce above dough batch size by 10%. $ 2nd Speed should never be used on 50%AR or lower products. USE OF ICE REQUIRES A 10%REDUCTION IN BATCH SIZE. 1 gallon of water weighs 8.33 lbs. NOTE:Attachment hub should not be used while mixing. J+M Pizza Eastern Bakers Supply Co, Inc. Page: 8-2 f Hobart Model: H600+BUILDUP Item# 8 • �HOBARTJ H-600 FOOD EQUIPMENT MIXES ■ SPECIFICATIONS MOTOR: BOWL LIFT: 2 H.P., Hobart designed, high torque ball bearing, Hand operated, self-locking in any position. ventilated within mixer enclosure. Single-phase is capacitor-start, induction-run type. Three-phase is POWER BOWL LIFT OPTION: polyphase squirrel cage, induction-run type. Powered by a'/3 H.P. motor,the bowl may be raised or lowered by fingertip control through the conveniently Single Phase 115V 19.0 Amps located switch. Bowl will remain in position until switch is 200V 10.9 Amps activated. Available on mixers with the following electrical 230V 9.5 Amps specifications: 230/60/1 and 200-230/60/3. Three Phase 200-230V 5.8 Amps FINISH: I 460V 2.5 Amps Standard Metallic Gray finish, Polyurethane Enamel. ELECTRICAL: Deluxe finish has nickel-chrome plating on transmission 115/60/1, 200/60/1, 230/60/1, 200-230/60/3 and case, bowl support, pedestal, and base. 460/60/3–U L Listed. Also available in 220/50/1, STANDARD EQUIPMENT: 200-220/50/3 and 380-415/50/3–not submitted for Consists of the mixer unit with one (1)60-quart stainless i U L Listing. steel bowl,one (1) "B"flat beater, one (1)"D"wire whip, CONTROLS: one(1) "ED"dough hook and stainless steel bowl guard. Magnetic contactor with automatic resetting bimetallic ATTACHMENT HUB: thermal overload protection internally mounted. "Start- Comes with front-mounted Hobart standard #12 taper Stop"push buttons protected by rubber caps. Reduced attachment hub for use with#12 size attachments. voltage pilot circuit transformer is supplied for 460/60/3 machines.A 15-minute electric timer is standard. NOTE: Use of attachment hub during mixing operation Electronic timer control is available at extra cost(not may result in a negative impact on performance and available in 115/60/1 and 460/60/3) longevity of mixer. TRANSMISSION: ATTACHMENTS AND ACCESSORIES: Gear-driven. Gears are constant mesh heat-treated alloy The following are available at extra cost: steel. Anti-friction ball or roller bearings.A hardened steel Stainless Steel Bowl Bowl Scraper worm and alloy bronze worm gear transmit power from "B" Flat Beater Bowl Adapter motor to transmission.All shafts are mounted in ball or Stainless Steel "B"Beater Bowl Truck and Bowl Truck roller bearings. Circulating oil lubricant furnished to all "C"Wing Whip Adapter gears. Visual type transmission oil level gauge. "D"Wire Whip 40 and 30 Quart Accessories SPEEDS: "E"Dough Hook 6"Attachment Tray Support Four positive speeds- "ED" Dough Hook 9"Attachment Tray Support "P" Pastry Knife Ingredient Chute Agitator Attachment "I"Heavy Duty Wire Whip 9"Vegetable Slicer (RPM) (RPM) Bowl Extension Ring Meat Chopper Attachment Bowl Splash Cover 1. First 71 79 P 2. Second 123 139 Hobart Bowl Scraper 3. Third 206 231 —i 4. Fourth 362 407 BOWL GUARD: Heavy-duty stainless steel wire front and solid stainless steel rear portion. Front portion of guard rotates easily to add ingredients and install or remove agitator. It detaches in seconds for cleaning in dishwasher or sink. Rear portion Hobart Ingredient Chute of guard can be quickly cleaned in position. Guard must be in closed position before mixer will operate.The bowl support lock prevents the bowl from being lowered while LISTED BY: Underwriters Laboratories, Inc.and the National mixer is running. Bowl support interlock provides further Sanitation Foundation.Certified by the Baking Industry protection. Sanitation Standard Committee. J+M Pizza Eastern Bakers Supply Co, Inc. Page: 8-3 + Hobart Model: H600+BUILDUP Item# 8 H-600 VH�(O BA RT MIXERFOOD EQUIPMENT SPECIFICATIONS ELECTRICAL SPECIFICATIONS: 115/60/1, WARRANTY: Unit has full one-year warranty on 200/60/1, 230/60/1, 200-230/60/3 and 460/60/3 — parts, labor and mileage against manufacturer's U L Listed. Also available in 220/50/1, 200-220/50/3 defects. Service contracts are available. and 380-415/50/3— not submitted for U L Listing. WEIGHT: 718 lbs. net; 722 lbs. domestic shipping. DETAILS AND DIMENSIONS 9-1/16" 23.0 CM • 27 3 CM �78-3/ N 2-1/8• I ®— II-5/8' N 29.5 CM 17.8 CM 7 t 23-1/4" 18-1/8" 59.0 CM 4 �d 48-11/4" 2-1/8" 122.6 CM 5.4 CM 45" -- 114.3 CM 55-7/8• 141.9 CM DIA 19-3/16' 48.7 CM 42.2 CM I 27-1/2" 69.8 CM n II 39-1/4" 13-3/4" 99.7 CM 34.9 CM R 27-1/2" DENOTES 1-1/16" HOLE FOR 69.8 CM ELECTRICAL CONNECTION NOTE: WARNING BOLTING TO FLOOR ELECTRICAL AND GROUNDING UNNECESSARY CONNECTIONS MUST COMPLY WITH THE APPLICABLE PORTIONS OF EXCEPT ON SHIPBOARD THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL ELECTRICAL CODES. As continued product improvement is a policy of Hobart,specifications are subject to change without notice. 701 S Ridge Avenue,Troy, OH 45374.937-332-3000. 1-800-333-7447 F-7599(RFV AIM) I ITWn IN II S G (W.01) A Pr an R P J+M Pizza Eastern Bakers Supply Co, Inc. PageI d: 8-4 + Hobart Model: H600+BUILDUP Item# 8 Item# Quantity _ C.S.I. Section 11400 �HOBAR" MIXER = FOOD EQUIPMENT ATTACHMENTS p MIXER AGITATOR/APPLICATION ATTACHMENT APPLICATION FOOD PRODUCTS RECOMMENDATIONS "B"FLAT BEATER • Multi purpose agitator •Mashing potatoes •Use 1st speed for starting •Mixing cakes •Medium speed for finishing •Icings "D"WIRE WHIP • Maximum blending of air •Whipping cream •2nd&3rd speeds for 3 into light products •Beating egg whites speed mixers •3rd&4th speeds for 4 :I speed mixers "E"DOUGH ARM • Mixing •Breads • 1st&2nd speeds for 2&3 • Folding •Pizza dough speed mixers • Stretching dough in • 1st,2nd,3rd speeds for 5-40 qt.mixers 4 speed mixers rj' DOUGH ARM • Mixing •Breads • 1st&2nd speeds for 2&3 • Folding •Pizza dough speed mixers • Stretching dough in • 1st,2nd,3rd speeds for 20-140 qt. mixers 4 speed mixers "C"WING WHIP • Heavy whipping •Potatoes • 1st&2nd speeds •Butter I •Mayonnaise •Light icing �1 fill X "I"HEAVY DUTY • Heavy whipping •Sponge cakes m WIRE WHIP applications •Light marshmallow a "P"PASTRY KNIFE • Cutting action for •Pastry dough •For stirring use low 0 combining ingredients •Pie dough speeds •For cutting use medium Z speeds M Z c 701 S Ridge Avenue, Troy, OH 45374.937-332-3000 . 1-800-333-7447 • J+M Pizza Eastern Bakers Supply Co, Inc. Page: 8-5 Hbbart Model: H600+BUILDUP Item# 8 MIXER �H-(O B A R T ATTACHMENTSFOOD EQUIPMENT i HOBART MIXER ATTACHMENTS ATTACHMENT APPLICATION FOOD PRODUCTS RECOMMENDATIONS VS9 VEGETABLE SLICER Hub attachment for food • Vegetables&cheeses • Adjustable settings for processing.Adjustable • Chilled pepperoni when approximately W to wafer 6 slicer plate is standard using tubular front thin with the VS9 VS9 GRATER PLATE Grating Natural hard cheeses • Should only operate in 2nd • Hard vegetables &3rd speeds on Hobart Spices Planetary Mixers .. .' Bread crumbs VS9 3/32 SHREDDER Fine shredding • Cheeses • Should only operate in 2nd PLATE Vegetables for quick or 3rd speeds on Hobart cooking Planetary Mixers VS9 3/16 SHREDDER Medium shredding • Cheeses • Should only operate in 2nd PLATE • Salad vegetables or 3rd speeds on Hobart • Quick cooking vegetables Planetary Mixers VS9 5/16 SHREDDER Medium shredding • Cheeses • Should only operate in 2nd PLATE • Salad vegetables or 3rd speeds on Hobart •. • Quick cooking vegetables Planetary Mixers o : VS9 1/2 SHREDDER Course shredding • Coleslaw • Should only operate in 2nd PLATE • Soup stock or 3rd speeds on Hobart • Hash browns Planetary Mixers D MEAT CHOPPER Chops and combines • Sausage mixing • 1st or 2nd speeds ATTACHMENT ingredients with meat • Sandwich spreads N50-mixers products • Cheese spreads • 2nd or 3rd speeds A120-1-800 • 2nd speed only M802& V1401 ` i I I As continued product improvement is a policy of Hobart,specifications are subject to change without notice. 701 S Ridge Avenue,Troy, OH 45374.937-332-3000. 1-800-333-7447 F-39777 lRFV 7/011 1 1—IN 11 S A lH-011 Prim�ort i dre J+M Pizza Eastern Bakers Supply Co, Inc. Page: 8-6 � 4 • Univex Model: VS91-1 Item# 8.1 vti9 VS9 H SLICING GRATING SHREDDING 1 - t UNIVEX I VEGETABLE PREPARATION ATTACHMENTS r a ti V .a 1 Both the VS9 and VS9-H s . attachments are designed to perform much of your volume preparation of vegetables, fruits and cheeses. They can be quickly mounted and used on your Univex mixers or with our separate power drive unit. (See Univex Model PM91 PREP- MATE). Either way these labor saving attachments are portable and easily dismantled for cleaning. ni 1 948 J+M Pizza Eastern Bakers Supply Co, Inc. Page: 8.1-1 r � r r SPECIFICATIONSa Y 9 Y+ 9-H S CINE GRATING SHREDDING a o� o� X40 A d e OQ Q4a tfa000a a f OOsoo 4 Addiuusleblo'S KraloAss[mrbly Om Hub and �Y(Hh St I 3(t6 Shrodit P1810 i STANDARD EQUIPMENT STANDARD EQUIPMENT -Satin finish anodized aluminum housing with -Satin finish anodized aluminum ho ing with hinged feed chute door,latch and deed pusher hinged feed chute door,latch a teed pusher -Adjustable"S"knife assembly with hardened st alumin ith stainless steel shaft stainless steel knife and#12 rear hub and#12 rear hub and stainless locking pins THE VERSATILE VS9 IS USED FOR SLICING: OPTIONAL:SHREDDER AND GRATER PLATES -LETTUCE -CABBAGE ANUTYPICAL USAGES -CUCUMBERS -PEPPERS —CARROTS HOME FRMS 112" 5116" 311611 3132" f13MMt (Tinny (4mr# r yin) uFViYI_ -CELERY -CHINESE VEGETABLES FOOD "MER SNRMER Srf R 5HREWER GRATER PRODUCT PLATE PLATE PLATE PLATE PLATE. MUSHROOMS -ONIONS Lao a a 7 14 -RADISHES -ZUCHINI COLE SLAW Approximate shipping weight-20 lbs.(c Kq) E31REALa CRUMOS CHEESE: SOFT PHEEEESE CARROTS FOR COLORING CHEESE R r COS HARD CHEESE ATTENTION: DEALER/DISTRIBUTORS IF YOUR • !# ALL Vegetable SHREDGRATE ORDER H &S Hub and Shaft platesYour choice of i (N�S�. unv ® SIMICE 1948 3 ad Rockingham Road,Salem,NH O3079-2140 Telephone 1 93#3191 Fax 1 93-1249 TOLL FREE ORDERING FAX 1-500.35E-5614 www.univexcorp.com J+M Pizza Eastern Bakers Supply Co, Inc. Page: 8.1-2 ' Ea` le Model: T3060B Item# 10 .:EAGLE catalog sheet EG10.40. Profit from the Eagle Advantage- Foodservice Equipment - Material Handling, Healthcare & ooRetail Display Item#: Qty.: Model#: Proiect#: Optional AccessoriesModel Worktables Drawer Lock Casters with Flat Top and Galvanized Base S/S bullet feet Overshelves with Undershelf Duplex receptacle Pot rack Sink NSF i Q "' M ♦ Budget, Deluxe, and Spec-Master® Series feature front & rear with rolled worktable with flat top and undershelf down edges and sides turned down 90'. ♦ Spec-Master® Marine Series feature a patented marine counter edge on all four sides. uni-lok® ♦ Three grades of steel to choose from. system ♦ Wide selection of sizes and styles. ♦ Full range of options and accessories. wwldable top— - sounaeeedenlao hat ♦ Easy assembly. ...a.P�. am w elded atabled ahannelmid top 12-gmWbackW togWw ♦ Unsurpassed strength and performance. gussat recessed M plate adds srabuhy ohamel prevents lateral mwement `..:........,"""."".... 'hat'channel traume 12yauyegusset for IVleg _ Irdlcates Is do blewelded on bedap weld pdM pieta and dwnel trema for added stability 0l_14 t 1 l 1 1 11 1 1 1 1 Foodservice Division: (800) 441-8440 For custom configuration or fabrication needs, MHC/Retail Display Divisions: (800) 637-5100 contact our SpecFAB Division. vrofithomdie EagkAdvarltage- FAX: (302)653-2065 or 653-3036 Phone: (302)653-3000. FAX: (302)653-3091. 100 Industrial Boulevard • Clayton,DE 19938-8903 USA • (302)653-3000-www.eaglegrp.com E-mail:s ecfab@ea ler ,corn Eagle Foodservice Equipment,Eagle MHC,SpecFab,and Retail Display are divisions of Eagle Group. 02001 by the Eagle Group EG10.40 Rev.02101. J+M Pizza Eastern Bakers Supply Co, Inc. Page: 10-1 { Eagle Model: T3060B Item# 10 . .:EAGLE I Details ; Specifications Profit from the Eagle Advantage" Worktables with Flat Top and Galvanized Base with Undershelf On Budget, Deluxe and LENGTH �.-WIDTH Spec-Master Series rolled edge 1 th 38mm7_ construction 38mm 34'h" 34'!2" 876 MITI 876mm P1asPia'. 25mm 25mm On Spec-Master Marine adj.foot adj.fool X1'/2" Ly Series LJ,1_ "(25mm)leg adjustment 38mm marine counter edge E52/m��:m 2116 construction For custom sizes-fill in required Materials dimensions in layout provided SPEC•MASTER° BUDGET DELUXE SPEC-MASTER® MARINE tabletop 16 qauqe type 430 SIS 16 gauge type 304 SIS 14 qauqe type 304 SIS 14 qauqe type 304 SIS undershelf heavy gauge galv.steel heavy gauge qalv.steel heavy gauge alv.steel heavy gauge galv.steel 1518"(41mm)O.D.tubular 1518-(41mm)O.D.tubular 1518-(41mm)O.D.tubular 1518-(41mm)O.D.tubular legs heavy gauge galv.steel, heavy gauge galv.steel, heavy gauge galv.steel, heavy gauge galv.steel, galv.gussets,1-(25mm) galv.gussets,1-(25mm) galv.gussets,1"(25mm) galv.gussets,1"(25mm) Design Features adj.hi-impact plastic feet adj.hi-impact plastic feet adj.hi-impact plastic feet adj.hi-impact plastic feet #Heavy gauge polished stainless steel top. Dimensions and weights #Top reinforced with welded-on *'SPEC-MASTER° hat channel. *width x length #of weight BUDGET DELUXE **SPEC-MASTER" MARINE #Sound-deadened between top in. mm legs; lbs. kg. model# model# model model# and channels. 24"x 24" 610 x 610 4 40 18.1 T2424B T2424EB T2424E T2424EM #Budget,Deluxe,and Spec-Master® 24-x 30" 610 x 762 4 45 20.4 T2430B T2430EB T2430E T2430EM worktables feature 1 X"(38mm)- 24"x 36" 610 x 914 4 50 22.7 T2436B T2436EB T2436E T2436EM diameter 180°rolled edges on front 24"x 48" 610 x 1219 4 60 27.2 T2448B T2448EB 72448E T2448EM 9 24"x 60" 610 x 1524 4 70 31.8 T2460B T2460EB T2460E T2460EM and rear.Ends are turned down 90° 24-x 77' 610 x 1829 4 80 36.3 T2472B T2472EB T2472E T2472EM providing for flush installations 24-x 84" 610 x 2134 4 90 40.8 T2484B T2484EB T2484E T2484EM when required. 24-x 96" 610 x 2438 6 100 45.4 T2496B T2496EB T2496E T2496EM #Spec-Master Marine worktables 24"x 108" 610 x 2743 6 110 49.9 T24108B T2410BEB T24108E T24108EM feature a marine counter edge on 24"x 120" 610 x 3048 6 120 54.4 T24120B T24120EB T24120E T24120EM 24"x 137' 610 x 3353 8 130 59.0 T24132B T24132EB T24132E T24132EM all four sides. 24"x 144" 610 x 3658 8 1 140 63.5 T24144B T24144EB T24144E T24144EM #Units 96"to 120"(2438 to 3048mm) 30"x 30" 762 x 762 4 46 20.9 T3030B T3030EB T3030E T3030EM long come with six legs. 30"x 36" 762 x 914 4 52 23.6 T3036B T3036EB T3036E T3036EM 132"and 144"(3353 and 3658mm) 30"x 48" 762 x 1219 4 64 29.0 T3048B T3048EB T3048E T3048EM long tables come with eight legs. - ji;30-x 60" 762 x 1524 4 76 34.5O6 T3060EB T3060E T3060EM #"Strength by design"patented 30"x 72" 762 x 1829 4 84 38.1 T3072B T3072EB T3072E T3072EM uni-lok®gusset system is recessed 30"x 84" 762 x 2134 4 96 43.6 T3084B T3084EB T3084E T3084EM lateral 30"x 96" 762 x 2438 6 108 49.0 T3096B T3096EB T3096E T3096EM into channel,reducing 30'x 108" 762 x 2743 6 120 54.4 T30108B T30108EB T30108E T30108EM movement. 30"x 120' 762 x 3048 6 132 59.9 T30120B T30120EB T30120E T30120EM #Heavy gauge undershelf. 30"x 132" 762 x 3353 8 144 65.3 T30132B T30132EB T30132E T30132EM 30-x 144" 762 x 3658 8 156 70.8 T30144B T30144EB T30144E T30144EM Optional Accessories 36"x 48" 914 x 1219 4 70 31.8 T3648B T3648EB T3648E T3648EM P 36"x 60" 914 x 1524 4 82 37.2 T3660B T3660EB T3660E T3660EM #Stainless steel coved drawer on 36"x 77' 914 x 1829 4 96 43.6 T3672B T3672EB T3672E T3672EM roller slides. 36"x 84" 914 x 2134 4 108 49.0 T3684B T3684EB T3684E T3684EM #4-or 5"(102 or 127mm)-diameter 36-x 96" 914 x 2438 6 120 54.4 T3696B T3696EB T3696E T3696EM casters with or without brakes. 36"x 108" 914 x 2743 6 132 59.9 T36108B T36108EB T36108E T36108EM #Stainless steel bullet feet. 36"x 120- 914 x 3048 6 144 65.3 T36120B T36120EB T36120E T36120EM #Stainless steel gussets. 36-x 132" 914 x 3353 8 156 70.8 T36132B T36132EB T36132E T36132EM #Adjustable undershelf. 36"x 144" 914 x 3658 1 8 168 76.2 T36144B T36144EB T36144E T36144EM #Overshelves, pot racks,sinks, *Also available in 48"(914mm)widths. **On Spec-Master and Spec-Master Marine Series tables,increase stated weight by 10%. duplex receptacle. Although every attempt has been made to ensure the accuracy of the information provided,we cannot be held responsible for typographical or printing errors.Information and specifications are subject to change without notice.Please confirm at time of order. J+M Pizza Eastern Bakers Supply Co, Inc. Page: 10-2 ' True Model: TSSU-27-12M-B Item# 11 AIA## P16,ow, Project Name: ® Location: TRUE FOOD SERVICE EQUIPMENT, INC. SIS# St.Charles Industrial Center•P.O.Box 970•O'Fallon,Missouri 63366 Item#: Qty: (636)240-2400•FAX(636)272-2408• (800)325-6152•www.truemfg.com Model#: Mega Top Mega Top Sandwich / Salad Units Sandwich / Salad Units ■,,,,,.,.,��, ., SSU-27-12-M-B & C, O TSSU-36-12M-B, Ir O TSSU-48-12M-B, -15M-B, -18M-B " O TSSU-60-24M-B, O TSSU-72-30M-B SPECIFICATIONS/FEATURES DOORS: Stainless steel exterior with white aluminum interior to match cabinet - liner. Doors extend full width of cabinet shell. Door gaskets of one piece construction,and removable for ease in cleaning. Doors include 12"long horizontal recessed handle with sheetmetal interlock. INSULATION: 1, Entire cabinet structure and doors insulated using foamed-in-place CFC free polyurethane foam. SHELVING: • Adjustable vinyl coated wire shelves(2 per door). Shelves capable of supporting up to 250 lbs. Full height shelf support pilasters,with double oblong holes on 1/2" centers. Pilasters made of the same material as cabinet interior. Four(4)chrome plated,stainless steel shelf clips to be included for 4 each shelf. TSSU-27-12M- REFRIGERATION SYSTEM. • Refrigeration system factory balanced using CFC free R134A refrigerant. �True's series features a patented airflow i s stem and patented roll back,insulated hood Factory pre-engineered capillary tube system with oversized condenser y p and evaporator to reduce product pull down time and to consistently stable that ensures colder pan temperatures. maintain 33°F to 41°F interior cabinet temperature. (non-adSystem includes 'u capillary tube system superior to problematic expansion vake) dipatented rec ed at pansinsurep to sure oper p system duct temperatures tor is re SPECIFICATIONS/FEATURES maintained. CABINET CONSTRUCTION: Evaporator-epoxy coated at the time of manufacture to eliminate • Stainless steel front,top and ends. Aluminum finished back. the potential of corrosion. • Patented,removable, stainless steel foam insulated cover. ELECTRICAL CHARACTERISTICS: • Unit completely pre-wired at factory,and ready for final connection • White,vinyl coated aluminum interior cabinet liner with 300 series to a 115/60/1 phase-15 amp dedicated outlet. A cord and plug set stainless steel floor with coved corners. Construction of liner in to be included. accordance with NSF standards. • A sole use circuit is required. • 5" diameter stem castors(optional 6"adjustable stainless steel legs available). 115/60/1 • • 8 7/8"full length removable cutting board. • Full set of 1/6th clear polycarbonate insert pans(three 1/9th pans included for the TSSU-27-12M-B). Also available: • Standard Top models M,�,,SSUUAs of April 1,1998 these model are in • Dual Sided Models compliance • Overshelf option and listed under • Sneezeguard option ANSI/NSF-7-1997-6.3 Specifications subject to change without notice. Printed in &J*JCU.S.A. ® u` APPROVALS: 5/1/02 Exceptions: J+M Pizza Eastern Bakers Supply Co, Inc. Page: 11-1 True Model: TSSU-27-12M-B Item# 11 • . • . • Salad• ® ' --r—r-r- --r-rr—• I Pan Layout Pan Layout Top View Top Vlew Layout 27-12 TSSU-27 12M C TSSU-36-12M-B 6011 TSSU-60-24M-B 36"/16" 20/," 1s�'� 1 r---'--'}7 1 �SIr�101/e" '-------!�-------' 1 �5'1--t.� 7/e—•I a F'—27/7"- l '6" 11/, 34^ N--54'/,"—1 s'h" 22'/," 34` 10/2' g 101/z" ——— r��---} -rT— ' T �96'/a" �I L.96rm461/e" I 1 1 t ts3om 961/a„ 1 U:86- 27°/It"I U 88<m 27'/,a"I D-efi rm I 11 117- 36" 1 111 117- 36" 1 o-1utm 36" 1 mq 53.1 1 Swing-29 cm �; Swing-58 cm L�---d �l 5.,.- i Um18e I I . 5ghmm.,t� r ...Y.'_� $Pate M•:Y Y • 7'y,,. ' --------------- TSSU-M1R-12M TSSU-48-I8M Top View TSSU-48-18M-B TSSU-72-30M-B 72'1,° r"r-+ -, 66'/,�, 513/16 13/4,,' " 34 � 34 T' --- 101/2' ` 101b" TSSU-48-15M I`, 1 ' I 1 �., t-183 cm 4614" 1 -111 tm 46/8 D-86 cm i D 86cm I Irl 17 tm 7 H-I17 rm 1 27/a"1 Door 36/," 1 Swln 4241 tm 36" 1 Swing-45[m 8' Rough-In Data j Dimensions Cord Capacity #of inches NEMA Length Crated Model Doors Cu.Ft Shelves L D* H HP Volts PH Ams Confi feet Weight TSSU-27-12M-B 1 6.5 2 271/2 34 461/8 1/5 115 1 4.6 5-15 7 182 TSSU-27-12M-C 1 6.5 2 271/2 34 461/8 1/5 115 1 4.6 5-15 7 182 TSSU-36-12M-B 2 8.5 4 365/16 34 46 1/8 1/3 115 1 8.3 5-15 7 231 TSSU-48-12M-B,-15M-B,-18M-B 2 12.0 4 481/4 34 461/8 1/3 115 1 8.6 5-15 7 270 TSSU-60-24M-B 2 15.5 4 601/4 34 461/8 1/3 115 1 7.8 5-15 7 318 TSSU-72-30M-B 3 1 19.0 6 721/4 34 461/8 1/2 1 115 1 1 10.5 5-15 7 1 394 * Depth dimension includes cutting board. Specifications subject to change without notice. Standard Features • Stainless steel front,top and sides. • Stainless steel patented foam insulated • Rear bumpers. • Interior-NSF approved,white vinyl coated cover. • Door swings within cabinet dimensions. aluminum sides and top,coved corners . 8 7/8" full length removable cutting board. • 5" castors standard equipment. and stainless steel floor. • Slide out compressor can be serviced easily • 1 year parts&labor warranty(USA) • Oversized and balanced,environmentally and accessed by a single repairman. 5 year compressor warranty friendly(134A)refrigeration system-holds . Self-contained system. 33°F to 41T • Removable back hood and lid. • Front breathing • Standard(1/6)4" deep clear polycarbonate • Work surface 36" high. insert pans. Optional Accessories • Adjustable vinyl coated wire shelves. (TSSU-27-12M-B has combination nine 1/6 0 Sneezeguard • Epoxy coated evaporator and three 1/9 pans) 0 6" legs • Aluminum finished back • Foamed-in-place high density polyurethane 0 Crumb catchers • Recessed handles. insulation(CFC free). (unavailable for TSSU 36-12M-B) Model Front Right Plan 3D Clearance Required For gn TSSU-27-12M-B TFN040E TFNY40S TFNY4IP TFNY403 Coolers USA TSSU-36-12M-B TFN021E TFNY21S TFNY21P TFNY213 Sides Rear lnches/mdesin IncRestrinn ar TSSU-48-12M-B TFN042E TFNY42S TFNY42P TFNY423 0/0 2/50 TSSU-60-24M-B TFN034E TFNY34S TFNY34P TFNY343 TSSU-72-30M-13 TFN046G TFNY46S TFNY46P TFNY463 TRUE FOOD SERVICE EQUIPMENT SC Charles Industrial Center•P.O.Box 970•O'Fallon,Missouri 63366• (636)240-2400• FAX(636)272-2408• (800)325-6152•w"vw.truem.fg.com Printed in U.S.A. J+M Pizza Eastern Bakers Supply Co, Inc. Page: 11-2 I Ma strBlt Model: DD-46 USED Item# 16 ITEM NO. PROJECT DATE Deluxe Ice Cream Dipping/Display - Merchandisers STANDARD CURVED GLASS p, MODELS MODELS ❑ DD-26 ❑ DD-26CG DD-46 ❑DD-46CG DD-66 ❑ DD-66CG - ❑DD-88 ❑ DD-88CG LOW PROFILE LOW PROFILE MODELS CURVED GLASS ❑ DD-26L ❑ DD-26LCG ❑ DD-46L ❑ DD-46LCG ❑DD-66L ❑ DD-66LCG ❑DD-88L ❑ DD-88LCG OPTIONS ❑ Custom colors ACCESSORIES ❑ Removable can holders with white overnight can covers ❑ Dipper wells ❑ Removable frost shields ❑ Legs or casters ❑ Lid locks ❑ Flavor identification tabs CONSTRUCTION •Heavy-duty epoxy-coated wire can REFRIGERATION support racks • Cold wall evaporator Attractive,contemporary design P •Rear air intake and discharge •9 ft.long cord with molded plug . Refrigerant: eliminates front grille and allows •2'/4'foamed-in-place"low ODP" DD-26/26CG/26L/26LCG, DD- full front of cabinet for graphics urethane insulation 46/46CG/46L/46LCG • Independent on/off compressor • Number and length of interior . R-134a ................................................. and light switch light fixtures: DD-66/66CG/66L/66LCG,DD- Stainless steel top and DD-26/CG/L/LCG..............(1) 18" 88/88CG/88L/88LCG attached superstructure DD-46/CG/L/LCG..............(1) 36" R-404A ................................................. •24 gauge white painted galvanized DD-66/L......... ...(1) 18", (1) 3611 •Temperature range: DD-66CG/LCG....................(2) 18 5°to-5°F -15°to-21°C steel interior and exterior ( ) •Tempered plate glass viewing win- DD-88/CG/L/LCG..............(2) 36" . R-factor (insulation efficiency rat- dow FINISH ing): 19.40 • Drain with garden hose connector . Sparkling white enamel interior WARRANTY for ease of cleaning and exterior • Brilliant, interior fluorescent light- • Standard limited four year ex- Brilliant, tended compressor and one ing •Stainless steel serving deck • Hinged, high-tensile,transparent year limited parts and labor •Top and side lid wiper gaskets acrylic dipping compartment lids with full length handle MI[MASTER-BILT° 908 Highway 15 North•New Albany,Mississippi 38652 PHONE 662 534-9061•TOLL FREE 1-800-647-1284•FAX(662) 534-6049 efrigeration Solutions E-MAIL sales@master-biltcom•WEBSITE www.master-bilt.com D ED StnIldex -F�`ence J+M Pizza Eastern Bakers Supply Co, Inc. Page: 16-1 } Ma strBlt Model: DD-46 USED Item# 16 M�BMASTER-BILTO I I I I I I I ISERIES CREAM I IrrIPI MERCHANDISERS g- • • • • • DIMENSIONS DIMENSIONSCANCAP"* SHIP (in inches) (in millimeters) UNIT DISPLAY/ SHIP WT. MODEL L D H L D H VOLTS AMPS H.P. STORAGE CU. FT. LB/KG DD-26/26CG/26L/26LCG 261/2 273/4 * 673 705 * 115 7.4 1/3 4/0 38.0 240/109 DD-46/46CG/46L/46LCG 471/4 273/4 * 1213 705 * 115 7.5 1/2 8/4 54.0 370/168 DD-66/66CG/66L/66LCG 691/4 273/4 * 1759 705 * 115 9.7 1/2 12/8 76.0 495/225 DD-88/88CG/88L/88LCG 903/4 273/4 * 2305 705 * 115 1 11.5 3/4 16/12 97.0 600/273 *Height of standard models:50" (1270mm),curved glass models:52"(1321 mm),low profile models:46" (1168mm),low profile curved glass models-48"(1219mm). **Capacities in 91/2'diameter,3 gallon cans STANDARD AND CURVED GLASS MODELS DD-26-26.112" DD-06-47-314" "28-3/4" 27-3/4" 27-3/4" DD-66.69.114' DD-88-90-314" DRAIN – '4-1/2" T DD-26-22-1/8' 518"ON DD 46-43" STANDARD OD-66-64-3/8" MODELS 27-3/4" DD-88-85-7/8" 1 I I 1 r 6-3I8"ON 50 318" 52" -WE LOAD LEVEL-— — — — I 22-3/8" - –I 0N400.26.22.1/e OMIT STORAGE PROFILE 33-1/4"I COMPARTMENT 36-318' MODELS 'DISTANCES ARE STANDARD I (�-2$-112"-;�DP46.19-IT 1 ON ALL MODELS I I I DD-M 4b718'-- r-23" r--23" 10.7/8"1 1)M8-62JB' I – - – - -1 I- – - - - -1 J_ —I- – -- LOW PROFILE AND LOW PROFILE CURVED GLASS MODELS 27-314' 27-3/4" 1511116'— i 18-3/S" i 18-3/8" 46 29-1/4"! 48" 32-318" j 29-1/4"i 32-3/8" - --------L ----23'� ---23�------- _ L PLAN VIEW SIDE VIEW SIDE VIEW ELEVATION VIEW Ing window and interior fluorescent lighting. 46CG/4 6L/46LCG will use R-134a refrigeranterant Item no. DD- In addition,cabinet is to have rear air intake while DD-66/66CG/66L/66LCG and DD-88/ Provide ( ) Deluxe Ice and discharge. Hanging frost shields with 88CG/88L/88LCG will use R-404A refriger- Cream Dipping/Display Merchandiser(s), mounting screws offered as an accessory ant.The temperature range will be 5°to-5°F Master-Bilt model no. DD- (consult your Master-Bilt representative for (-150 to-21•C). Cabinet to have independent on/off compres- additional accessories). Cabinet to have standard limited four year sor and light switch.Cabinet to be provided Cabinet will be provided with 9 foot cord extended compressor warranty and one year with drain connection,stainless steel top and and molded plug. limited parts and labor warranty.Cabinet to superstructure,tempered plated glass view- DD-26/26CG/26L/26LCG and DD-46/ be UL,C-UL and NSF listed. NOTE: for r to withoutchange • MI[MASTER-BILT0 908 Highway 15 North•New Albany,Mississippi 38652 PHONE(662) 534-9061•TOLL FREE 1-800-647-1284•FAX(662) 534-6049 efrigeration Solutions E-MAIL sales@master-biltcom•WEBSITE www.master-biltcom .C7 274-4/02-aq ■[1,Standex ®Master-Bilt Products Printed in U.SA Fwd -m J+M Pizza Eastern Bakers Supply Co, Inc. Page: 16-2 ' True Model: GDM-35 Item# 18 P16*mw AIA# Project Name: ® Location: TRUE FOOD SERVICE EQUIPMENT, INC. SIS# St.Charles Industrial Center•P.O.Box 970•O'Fallon,Missouri 63366 Item#: Qty: (636)240-2400•FAX(636)272-2408• (800)325-6152 •www.truemfg.com I Model#: GDM Series - Glass Door Reach-In Refrigerators Glass Door Merchandisers (swing door models) (swing door models) 0 GDM-12, O GDM-19, O GDM-23, O GDM-26, GDM-35, O GDM-49, O GDM-72 SPECIFICATIONS/FEATURES CABINET CONSTRUCTION. i Durable and permanent non-peel or chip white vinyl exterior. I s f White,vinyl coated aluminum interior cabinet liner with 300 series stainless steel floor. Construction of liner in accordance with NSF standards. Cabinet mounted on a welded,galvanized frame rail,painted for additional corrosion protection. Safety shielded fluorescent interior lighting. Integrated door light standard (except GDM-12). DOORS: `. • Triple pane thermal insulated glass. Doors extend for full view of product. t Door gaskets of one piece construction. • Adjustable,self closing,torsion spring mechanism. The face of each door - fitted with a 12" long handle. 4 INSULATION: Entire cabinet structure insulated using foamed-in-place CFC free polyurethane foam. SHELVING: GDM-49 4 adjustable vinyl coated wire shelves per door(GDM-12 includes 3 shelves). Shelves capable of supporting up to 250 lbs. • Full height shelf supportpilasters,with double oblong holes on 1/2" TRUE is the world's largest manufacturer of centers. Pilasters made of the same material as cabinet interior. Four(4) glass door merchandisers.r chrome plated,stainless steel shelf clips to be included for each shelf. REFRIGERATION SYSTEM: • Refrigeration system factory balanced using CFC free 134A refrigerant. • Bottom mounted condensing unit-easy access for maintenance. • Factory pre-engineered capillary tube system with oversized condenser and evaporator to reduce product pull down time and to consistently maintain 32°F to 38°F interior cabinet temperature. (non-adjustable capillary tube system superior to problematic expansion valve) Also available: • Slide Door Models • Evaporator-epoxy coated at the time of manufacture to eliminate the potential of corrosion. • Freezer Models ELECTRICAL CHARACTERISTICS: • Wine Merchandiser • Unit completely pre-wired at factory,and ready for final connection to • Rear Load Models a 115/60/1 phase- 15 amp dedicated outlet. A cord and plug set to be • Ice Merchandisers included. • Glass End Merchandisers • A sole use circuit is required. • Convenience Store Coolers • Counter-Top Merchandisers • 115/60/1 Floral Merchandisers • Radius Front Merchandisers Specifications subject to change without notice. Printed in &J* S AUAPPROVALS: U.S.A. 5/1/02 Exceptions: J+M Pizza Eastern Bakers Supply Co, Inc. Page: 18-1 True Model: GDM-35 Item# 18 • O GD-M Series: 1 •6 - • • • • R GDM-12 GDM-19 GDM-23 GDM--26 1.—GDM-35 1127"-►1 r 27"-11- 30"— I 1 39'/2"— L69 clp L -69 cm 6 100 cm D.•58 cm D 61 cm D-75 cm: D-75 cm D 75c D©or158cm. 23'/4° H 189 cm 24'/2° H 199 an 291/2" H-199 cm 29'/2" H 199 an 291/2° Swin 59 cm DoorDoor Door Door 461/2" Swine-64 cm 493/4" Swing-64tm 54'/2" Swing-72 cm 1 Swing-45an 47" i 1 i 57/2" 123'/x" �� 25'/4' 1\ I 1 4 17'/2" � I 91/d — 91/4" 9'/4' 78'/4' 78'/4" 60'/6" 74'/2" 545/16" 54`/16" 545/16" 625/16" 12 12 12 23/16" 9 V4" 1~—54"_0 r 78'/4" L -137 on L -199 cm D-75 4B / D-75c H-199 cm 29'/2" / / H-201 cm Door Door Swing-64 em :%ving-62 an 79'/4 I " 59'/z•, 781/d 153'/2„ �n` 1 25^ 595/16" I i� 545116" I I I i I i 29" 1 i ♦ I I /� 12" 113" GDM-49 GDM-72 Rough In Data Dimensions Cord Capacity #of inches NEMA Length Crated Model Doors (Cu.Ft) Shelves L D H HP Volts PH Ams Confi feet Weight GDM-12t 1 12 3 24 13/16 23 625/16 1/5 115 1 5.0 5-15 6 233 GDM-19 1 19 4 27 241/2 741/2 1/3 115 1 5.0 5-15 9 265 GDM-23t 1 23 4 27 291/2 781/4 1/3 115 1 7.5 5-15 9 312 GDM-26 1 26 4 30 291/2 781/4 1/3 115 1 7.5 5-15 9 321 GDM-35 2 35 8 391/2 291/2 781/4 1/2 115 1 9.2 5-15 9 413 GDM-49* 2 49 8 54 291/2 781/4 1/2 115 1 10.6 5-15 9 472 GDM-72t 1 3 1 72 1 12 1 781/4 1 291/2 791/4 1 1/2 1 115 1 1 1 12.0 5-15 9 660 * Available in Rear Load model Specifications subject to change without notice. T Available in Glass End model Standard Features - White laminated vinyl exterior - Bottom mount compressor. Optional Accessories (rosewood,walnut and black vinyl also - Positive seal torsion spring,self-closing doors. O Gravity-feed TrueTrace shelving. available). - Slide out compressor can be serviced easily p Wine racks. • White,vinyl coated aluminum interior and accessed by a single repairman. O Novelty Baskets. and stainless steel bottom (NSF - Adjustable vinyl coated wire shelves. O Additional shelves available. approved). Epoxy coated evaporator. O GDM-49 available as a rear load model pp - p � p • Oversized and balanced,environmentally - Fluorescent interior lighting. (GDM-49RL). friendly 134A refrigeration system-holds - Triple pane thermal insulated glass. o Barrel locks available. 32°F to 38°F. 1 year parts&labor warranty(USA). O Castors and legs available for most models. O Remote available for GDM-23,49,-72). - Integrated door light(except GDM-12). - 5 year compressor warranty. O A variety of sign panels available. Clearance Required For Coolers(USA) GUM-12 TFAY55E TFAY55S I TFAY55P TFAY553 I GDM-35 TFAYI7E TFAYI7S TFAY17P TFAY173 Sides Top Rear C CDM-19 TFAYI9E TFAYI9S TFAYI9P TFAY193 CDM-49 TFAY03E TFAY03S TFAY03P TFAY033 Inches/mm Inches/mm Inches/mm CDM-23 TFAZ03E TFAY03S 7'FAZ03P TFAZ033 GDM-72 TFAYOIE TFAYOIS TFAYOIP TFAY013 2/50 6/152 2150 GDM-26 TFAY09E TFAY09S TFAY09P TFAY093 YEAR" I\VI+ TRUE FOOD SERVICE EQUIPMENT St.Charles Industrial Center•P.O.Box 970-O'Fallon,Missouri 63366• (636)240-2400-FAX(636)272-2408- (800)325-6152-www.truemfg.com Printed in U.S.A. J+M Pizza Eastern Bakers Supply Co, Inc. Page: 18-2 ' Trine Model: TSSU-60-24M-B Item# 20 AIA# Project Name: ® Location: TRUE FOOD SERVICE EQUIPMENT, INC. SIS# St.Charles Industrial Center•P.O.Box 970•OTallon,Missouri 63366 Item #: Qty: (636)240-2400•FAX(636)272-2408 • (800)325-6152 •www.truemfg.com Model#: Mega Top Mega Top Sandwich / Salad Units Sandwich / Salad Units O TSSU-27-12-M-B & C, O TSSU-36-12M-B, O TSSU-48-12M-B, -15M-B, -18M-B %gLTSSU-60-24M-B, O TSSU-72-30M-B ,q SPECIFICATIONS/FEATURES DOORS: • Stainless steel exterior with white aluminum interior to match cabinet - liner. Doors extend full width of cabinet shell. Door gaskets of one piece construction,and removable for ease in cleaning. • Doors include 12"long horizontal recessed handle with sheetmetal interlock. INSULATION: • Entire cabinet structure and doors insulated using foamed-in-place CFC free polyurethane foam. SHELVING: • Adjustable vinyl coated wire shelves(2 per door). Shelves capable of supporting up to 250 lbs. • Full height shelf support pilasters,with double oblong holes on 1/2" centers. Pilasters made of the same material as cabinet interior. .. Four(4)chrome plated,stainless steel shelf clips to be included for each shelf. TSSU-27-12M-B REFRIGERATION SYSTEM: • Refrigeration system factory balanced using CFC free R134A True's TSSU series features a patented airflow refrigerant. system and patented roll back,insulated hood • Factory pre-engineered capillary tube stem with oversized condenser and evaporator to reduce product pull down time and to consistently that ensures colder pan temperatures. maintain 331 to 41°F interior cabinet temperature. (non-ad'ustable capillary tube system superior to problematic expansion va�ve) S stem includes patented airflow system-air from evaporator is SPECIFICATIONS/FEATURES directed at pans to insure proper product temperatures are maintained. CABINET CONSTRUCTION: Evaporator-epoxy coated at the time of manufacture to eliminate • Stainless steel front,top and ends. Aluminum finished back. the potential of corrosion. • Patented,removable, stainless steel foam insulated cover. ELECTRICAL CHARACTERISTICS: • Unit completely pre-wired at factory,and ready for final connection • White,vinyl coated aluminum interior cabinet liner with 300 series to a 115/60/1 phase-15 amp dedicated outlet. A cord and plug set stainless steel floor with coved corners. Construction of liner in to be included. accordance with NSF standards. • A sole use circuit is required. • 5"diameter stem castors(optional 6"adjustable stainless steel legs available). 115/60/1 • • 8 7/8"full length removable cutting board. • Full set of 1/6th clear polycarbonate insert pans(three 1/9th pans included for the TSSU-27-12M-B). Also available: • Standard Top models As of April 1, 1998 • Dual Sided Models these model are in compliance • Overshelf option and listed under • Sneezeguard option 0144 ANSI/NSF-7-1997-6.3 Specifications subject to change without notice. Printed in AJ* ��U.S.A. © u` APPROVALS: 5/1/02 Exceptions: J+M Pizza Eastern Bakers Supply Co, Inc. Page: 20-1 True Model: TSSU-60-24M-B Item# 20 o tell&= . . � R Top View Top View Pan Layout Pan layout TSSU-27-12M-B TSSU-27-12M-CTSSU-36-12M-B 60'/�" TSSU-60-24M-B 36'/IR" 20'h"' 34" f~27'/2"—I7'/," u'/ 34"—+i I'--54'h"—1 s'/�' 22'h" 34"---►I �—27'/z"--I r 1--t I -------------------- j— , I ----- 11"3 ]0'/z" --- IS'/l .10'/2' ---- IS'/," , 7L q r� to, 46/n" (I�1 I L.7ocm ' TI L.9A cm I46'/e Imo"1 1 I L ISS un �46'/P" 1 D-RF cm p7s/e•I U 86 em n-n7tm 36' H-u7 m 36' zY/"' D'A67n 36" Door Swing-SStm ji L� ——— Dwj g.29 nn 1� Swlog-58 c�ti 1 sr,' S'/," 5'/a" i TSSU 48 12M.....-_.. TSSU-48-ISM Top View TSSU-48-18M-B TSSU-72-30M-B 72'/," 1-1 s ff-s Is'/a" 66'/9" 5"/I6" 17'/4" 15 34"101h," 101h" IWh 34' T$$U48-15M I'. -..-,.1 D-86cm46'/e" T—I 9 86 03- 46% m96'/9" I II•.117 rm 271/ : H Ill tin D. 36 A I SaI 36/t swing.sz nn I swing-t5 tin I S/, 5'/,° Rough-In Data Dimensions Cord Capacity #of inches NEMA Length Crated Model Doors Cu.Ft Shelves L D* H HP Volts PH Ams Confi feet Weight TSSU-27-12M-B 1 6.5 2 271/2 34 461/8 1/5 115 1 4.6 5-15 7 182 TSSU-27-12M-C 1 6.5 2 271/2 34 461/8 1/5 115 1 4.6 5-15 7 182 TSSU-36-12M-B 2 8.5 4 36 5/16 34 46 1/8 1/3 115 1 8.3 5-15 7 231 TSSU-48-12M-B,-15M-B,-18M-B 2 12.0 4 481/4 34 461/8 1/3 115 1 8.6 5-15 7 270 �-7 TSSU-60-24M-B 2 15.5 4 60 1/4 34 461/8 1/3 115 1 7.8 5-15 7 318 TSSU-72-30M-B 3 19.0 6 721/4 34 461/8 1/2 115 1 10.5 5-15 7 394 * Depth dimension includes cutting board. Specifications subject to change without notice. Standard Features • Stainless steel front,top and sides. • Stainless steel patented foam insulated • Rear bumpers. • Interior-NSF approved,white vinyl coated cover. • Door swings within cabinet dimensions. aluminum sides and top,coved corners . 8 7/8"full length removable cutting board. 5" castors standard equipment. and stainless steel floor. • Slide out compressor can be serviced easily 1 year parts&labor warranty(USA) • Oversized and balanced,environmentally and accessed by a single repairman. 5 year compressor warranty friendly(134A)refrigeration system-holds . Self-contained system. 33°F to 41T • Removable back hood and lid. • Front breathing • Standard(1/6)4" deep clear polycarbonate • Work surface 36" high, insert pans. Optional Accessories • Adjustable vinyl coated wire shelves. (TSSU-27-12M-B has combination nine 1/6 o Sneezeguard • Epoxy coated evaporator and three 1/9 pans) O 6"legs • Aluminum finished back • Foamed-in-place high density polyurethane 11 Crumb catchers • Recessed handles. insulation(CFC free). (unavailable for TSSU-36-12M-B) Model Front Right Plan 3D Clearance Required For TSSU-27-12M-B TFN040E TFNY40S TFNY41P TFNY403 Coolers USA TSSU-36-12M-B TFN021E TFNY2IS TFNY2IP TFNY213 Sides Rear G' Inches/mm Inches/mm TSSU-48-12M-B TFN042E TFNY42S TFNY42P TFNY423 010 2/50 TSSU-60-24M-B TFN034E TFNY34S TFNY34P TFNY343 TSSU-72-30M-B TFN046E TFNY46S TFNY46P TFNY463 gEan GO o U�TRUE FOOD SERVICE E UIPMENT 0ONSEQ O St..Charles Industrial Center•P.O.Box 970•O'Fallon,Missouri 63366• (636)240-2400•FAX(636)272-2408• (800)325-6152•w\vw.truemfg.com Printed in U.S.A. J+M Pizza Eastern Bakers Supply Co, Inc. Page: 20-2 Eagle Model: T2436B Item# 21 MEA O%s JEW catalog sheet • offaimmw EG10.40. Profit from the Eagle Advantage- Foodservice Cleanroom Display Item#: Qty.: Model#: Project#: Optional Worktables Drawer Lock Casters with Flat Top and Galvanized Base S/S bullet feet Overshelves with Undershelf Duplex receptacle Pot rack Sink r � NSF® ♦ Bud Budget, Deluxe,luxe and worktable with flat top and undershelf Series feature front & rear with rolled down edges and sides turned down 90'. ♦ Spec-Master® Marine Series feature a patented marine counter edge on all four sides. uf1i-lolC® ♦ Three grades of steel to choose from. system ♦ Wide selection of sizes and styles. woAdable top ♦ Full range of options and accessories. sound<leaftning ichannlable mp ♦ Easy assembly. "betweenchannel and top - .��.,.«.M,.�,... aro welded �� ♦ Unsurpassed strength and performance. Wisest recessed lntD channel prrafrts WOW movement __.,.. I 'het'channel kerne l2-9auge gusset lw l%'Ie0 Indkatea Is dorble-welded on bWwp weW print plate and channel frame for added etal llty 4 9b�lq 4br4P � A Foodservice Division: (800)441-8440 For custom configuration or fabrication needs, AMjggjjjjj20SVjW MHC/Retail Display Divisions: (800) 637-5100 contact our SpecFAB Division. FAditftr,&aEagle&WntW FAX:(302)653-2065 or 653-3036 Phone: (302)653-3000. FAX: (302)653-3091. 100 Industrial Boulevard - Clayton,DE 19938-8903 USA - (302)653-3000 - www.eaglegrp.com E-mail:specfab@eaglegrp.com Eagle Foodservice Equipment,Eagle MHC,SpecFab,and Retail Display are divisions of Eagle Group. 02001 by the Eagle Group EG 10.40 Rev.02101. J+M Pizza Eastern Bakers Supply Co, Inc. Page: 21-1 Ea,le Model: T2436B Item# 21 . CLESpecifications Profit from the Eagle Advantage" Worktables with Flat Top and Galvanized Base with Undershelf On Budget, Deluxe and LENGTH r----WIDTH Spec-Master's Series _t1'/z" rolled edge 1 Vz" 38mmT 38mm 34'/2" W/2" construction 876mm r876mm P101- NO' On Spec-MasterO Marine 25mm 25mm adj.loot adj,foot t1,/2" Series * i"(25mm)leg adjustment v 38mm marine counter edge 2'/,s" 52mm construction For custom sizes-fill in required Materials G dimensions in layout provided SPEC-MASTER® �- -� BUDGET DELUXE SPEC•MASTER® MARINE tabletop 16 gauge type 430 SIS 16 gauge type 304 SIS 14 gauge type 304 SIS 14 gauge type 304 SIS undershelf heavy gauge galv.steel heavy gauge galv.steel heavy gauge galv.steel heavy gauge galv.steel J, 151a(41 mm)O.D.tubular 1518"(41mm)O.D.tubular 1518"(41mm)O.D.tubular 1518"(41 mm)O.D.tubular 1- legs heavy gauge galv.steel, heavy gauge gals,steel, heavy gauge galv.steel, heavy gauge galv.steel, galv.gussets,1"(25mm) galv.gussets,1-(25mm) galv.gussets,1-(25mm) galv.gussets,1"(25mm) Design Features adj.hi-impact plastic feet adj.hi-impact plastic feet adj.hi-impact plastic feet adj.hi-impact plastic feet ♦Heavy gauge polished stainless steel top. Dimensions and weights ♦Top reinforced with welded-on **SPEC•MASTER° hat channel. *width x'length #of weight BUDGET DELUXE **SPEC-MASTER° MARINE ♦Sound-deadened between top in. mm legs '.lbs. kg. model# model# model# model# and channels. 24"x 24" 610 x 610 4 40 18.1 T2424B T2424EB T2424E T2424EM ♦Budget, Deluxe,and Spec-Master® 24"x 30" 610 x 762 4 45 20.4 T2430B T2430EB T2430E T2430EM worktables feature 1�"(38mm) ,.--324"x 36" 610 x 914 4 50 22.7 CT2T436b T2436EB T2436E T2436EM< diameter 180°rolled " 8m front 24"x 48" 610 x 1219 4 60 27.2 8B T2448EB T2448E T2448EM edges24-x 60" 610 x 1524 4 70 31.8 T2460B T2460EB T2460E T2460EM and rear.Ends are turned down 90• 24"x 72' 610 x 1829 4 80 36.3 T2472B T2472EB T2472E T2472EM providing for flush installations 24"x 84" 610 x 2134 4 90 40.8 T2484B T2484EB T2484E T2484EM when required. 24-x 96" 610 x 2438 6 100 45.4 T2496B T2496EB T2496E T2496EM ♦Spec-Master®Marine worktables 24'x 108- 610 x 2743 6 110 49.9 T24108B T2410BEB T24108E T24108EM feature a marine counter edge on 24'x 120" 610 x 3048 6 120 54.4 T24120B T24120EB T24120E T24120EM 24-x 132' 610 x 3353 8 130 59.0 T24132B T24132EB T24132E T24132EM all four sides. 24"x 144" 610 x 3658 8 1 140 63.5 T24144B T24144EB T24144E T24144EM ♦Units 96"to 120"(2438 to 3048mm) 30"x 30" 762 x 762 4 46 20.9 T3030B T3030EB T3030E T3030EM long come with six legs. 30"x 36" 762 x 914 4 52 23.6 T3036B T3036EB T3036E T3036EM 132"and 144"(3353 and 3658mm) 30"x 48" 762 x 1219 4 64 29.0 T3048B T3048EB T3048E T3048EM long tables come with eight legs. 30"x 60" 762 x 1524 4 76 34.5 T3060B T3060EB T3060E T3060EM ♦"Strength by design"patented 30"x 72' 762 x 1829 4 84 38.1 T3072B T3072EB T3072E T3072EM uni-lok®gusset system is recessed 30"x 84" 762 x 2134 4 96 43.6 T3084B T3084EB T3084E T3084EM 30-x 96" 762 x 2438 6 108 49.0 T3096B T3096EB T3096E T3096EM into channel,reducing lateral 30-x 108" 762 x 2743 6 120 54.4 T30108B T30108EB T30108E T30108EM movement. 30"x 120" 762 x 3048 6 132 59.9 T30120B T30120EB T30120E T30120EM ♦Heavy gauge undershelf. 30-x 132' 762 x 3353 8 144 65.3 T30132B T30132EB T30132E T30132EM 30"x 144" 762 x 3658 8 1 156 70.8 T30144B T30144EB T30144E T30144EM Optional Accessories 36"x 48" 914 x 1219 4 70 31.8 T3648B T3648EB T3648E T3648EM P 36-x 60" 914 x 1524 4 82 37.2 T3660B T3660EB T3660E T3660EM ♦Stainless steel coved drawer on 36-x 72' 914 x 1829 4 96 43.6 T3672B T3672EB T3672E T3672EM roller slides. 36'x 84" 914 x 2134 4 108 49.0 T3684B T3684EB T3684E T3684EM ♦4-or 5"(102 or 127mm)-diameter 36-x 96- 914 x 2438 6 120 54.4 T3696B T3696EB T3696E T3696EM casters with or without brakes. 36"x 108" 914 x 2743 6 132 59.9 T36108B T36108EB T36108E T36108EM ♦Stainless steel bullet feet. 36"x 120" 914 x 3048 6 144 65.3 T36120B T36120EB T36120E T36120EM ♦Stainless steel gussets. 36-x 132' 914 x 3353 8 156 70.8 T36132B T36132EB T36132E T36132EM ♦Adjustable undershelf. 36"x 144" 914 x 3658 1 8 168 76.2 T36144B T36144EB T36144E T36144EM i ♦Overshelves,pot racks,sinks, `Also available in 48"(914mm)widths. **On Spec-Master®and Spec-Master®Marine Series tables,increase stated weight by 10%. duplex receptacle. ` ��� 1 � :11 �� :��1 •. 1 f 1 t' :11 � 11 1 � 1. •.� •� � � Although every attempt has been made to ensure the accuracy of the information provided,we cannot be held responsible for typographical or printing errors.Information and specifications are subject to change without notice.Please confirm at time of order. J+M Pizza Eastern Bakers Supply Co, Inc. Page: 21-2 € True Model: TPP-67 Item# 24 AIA# • Project Name: ® Location: TRUE FOOD SERVICE EQUIPMENT, INC. SIS# h St.Charles Industrial Center•P.O.Box 970•O'Fallon,Missouri 63366 Item#: Qty: (636)240-2400•FAX(636)272-2408• (800)325-6152 •www.truemfg.com Model #: Pizza Prep Series (one & two door models) �-- Pizza Prep Tables (one & two door models) O TPP-44, 0 TPP-60, ' TPP-67 True's TPP series offers the industry's coldest P temperature possible directed across and under ingredient pans for dependable freshness. a: 1 - s TPP-67 SPECIFICATIONS/FEATURES CABINET CONSTRUCTION: INSULATION. • Stainless steel front,top and ends. Aluminum finished back. Entire cabinet structure and doors insulated using foamed-in-place CFC free polyurethane foam. • Patented,removable, stainless steel foam insulated cover. SHELVING: • White,vinyl coated aluminum interior cabinet liner with 300 series • Adjustable vinyl coated wire shelves(2 per door). Shelves capable stainless steel floor with coved corners. Construction of liner in of supporting up to 250 lbs. (not included in drawered models) accordance with NSF standards. • Full height shelf support pilasters,with double oblong holes on 1/2" • 5"diameter stem castors,front castors include brakes. (optional centers. Pilasters made of the same material as cabinet interior. 6"stainless steel legs available) Four(4)chrome plated,stainless steel shelf clips to be included for each shelf. • Full set of 6" deep clear polycarbonate insert pans. REFRIGERATION SYSTEM: • 19 1/2"full length removable cutting board standard. • Refrigeration system factory balanced using CFC free R134A refrigerant. DOORS: • Stainless steel exterior with white aluminum interior to match • Factory pre-engineered capillary tube system with oversized condenser cabinet liner. Door gaskets of one piece construction,and removable and evaporator to reduce product pull down time and to consistently for ease in cleaning maintain 33°F to.41°F interior cabinet temperature. (non-adjustable capillary tube system superior to problematic expansion valve). • Doors include 12"long horizontal recessed handle with sheetmetal S stem includes patented airflow system-air from evaporator is interlock. Handles foamed-in-place to insure permanent attachment. directed at pans to insure proper product temperatures are maintained. • Evaporator-epoxy coated at the time of manufacture to eliminate As of April 1, 1998 the potential of corrosion. wail. these model are in ELECTRICAL CHARACTERISTICS: compliance Unit completely pre-wired at factory,and ready for final connection EJand listed under to a 115/60/1 phase-15 amp dedicated outlet. A cord and plug set ANSI/NSF-7-1997-6.3 to be included. • A sole use circuit is required. Also available: • Drawered Models • Drawer/Door Combinations Models 115/60/1 • Overshelf Option ' • Garnish Rack Option Specifications subject to change without notice. Printed in APPROVALS: U.S.A. ��� NSA S�® U� 5/1/02 Exceptions: i J+M Pizza Eastern Bakers Supply Co, Inc. Page: 24-1 ® Project 111• • , Item No. W- k 00 Quantity (A Ul MODEL MT3855G Blodgett conveyor oven with 38"(965mm)wide belt and 55"(1397mm) 0 Gas Conveyor Oven baking zone length. Single,double or triple stack models are available. All data is shown per oven section, unless otherwise indicated. EXTERIOR CONSTRUCTION ■ Stainless steel front, top and sides ■ Aluminized steel back and bottom rrr ■ Side loading glass door and stainless steel handle ■ 2"(51mm)Vitreous fiber insulation at top,back and sides ■ 1"(25mm)Ceramic fiber insulation top,bottom,front,back and sides INTERIOR CONSTRUCTION ■ Aluminized steel nozzles and bottom surface ■ Aluminized steel air flow plates at top ■ 38"(965mm)stainless steel wire mesh conveyor belt Shown cairn optional raise front ■ Three single inlet blowers above the combustion area for air circulation OPTIONS AND ACCESSORIES OPERATION (AT ADDITIONAL CHARGE) ■ Heat transferred through forced convection(impingement) ■ Open vented baking compartment ■ Legslcasters: ■ Electronic spark ignition control system El 17-114"( ) black legs with casters ■ Gas power type burner has mixer with adjustable shutter and sight window El 23-114".(591 mm91mm) black legs with casters ■ Internal gas pressure regulator ❑ Triple stack base with casters ■ Remote microprocessor based controls with solid state 600°F(315.5°C)maxi- C3 Shelf extension: mum thermostat and belt speed control with digital display ❑ 6" m) ■ Three blower motors(113 HP minimum)with thermal overload protectors C3 10"(254254mm) ■ Conveyor belt configurations: ■ Cbntrifugal cooling fan ❑ Twin belt-two 19"(483mm)belts STANDARD FEATURES ❑ Split belt-one 8"(203mm)and one ■ Computerized remote control 29"(737mm)belt ■ Folding conveyor ■ Flexible gas hose with quick disconnect and ■ Belt direction:(must specify) restraining device: ❑ left to right ❑ right to left ❑ 36"(914mm) ■ Product stops ❑ 48"(1219mm) ■ Oven start-up Note: Two 48"(1219mm)and one 36"(914mm)hose ■ One year parts&labor warranty" on triple model ❑ 10'(3.OM)cord with receptacle For all international markets, contact your local distributor. ❑ Stacking rail ❑ One year additional extended warranty* OESICR =w spCPNSF _ �fRTIfIEO C US 1"B AWh011011 '. Gof AeeotWXan BLODGETT OVEN COMPANY www.blodgettcorp.com 50 Lakeside Avenue, Burlington,VT 05402 Toll Free:(800)331-5842-Phone: (802)860-3700-Fax:(802)864-0183 r ■ LUJ MODEL- MT3855G APPROVALISTAMP 91"(2310mm)— 18' 55*(1395mm)—rl (455mm) 314"NPT 2.8"(70mm) GAS PUT PRODUCT CLEARANCE GAS- INPUT AS INPUT 1 58.2" (1475mm) 48"(1219 mm) 39" or 36"(914mm) (990mm) Flexible Gas Hose Available END VIEW TOP VIEW 22"(55mm) 60'(1524mm)with false front 64.5'(1638mm) 72"(1829mm) ® —62.5"(1588mm) 47"(1194mm) ® —55"(1397mm) 48.5"(1232mm) ® —37.5"(953mm) 41"(1041 mm) lid —39"(991mm) 23.5"(595mm) jo —31.5"(800mm) 25"(635mm) 17.5"(445min) 0 —15.5"(394mm) 0 0 1.5"(38mm) SIDE VIEWu SIDE VIEW SIDE VIEW SHORT FORM SPECIFICATIONS Provide Blodgett Conveyor Oven model MT3855G conveyor oven.Unit shall be.gas fired and shall cook by means of forced,heated air(impingement).Unit shall be(single/double/triple) deck supported by(specify stand type from options list).Each deck shall be fully independent,of stainless steel construction,and fully insulated on all sides.Provide with electronic spark ignition gas fired baking compartment with three blowers to evenly distribute heat across baking zone.Conveyor belt shall be 38"(965mm)wide and constructed of stainless steel wire mesh;baking zone length shall be 55"(1395mm).Unit shall be provided with glassl side loading door.Remote control panel shall be solid state with 600°F(315.5°C)maximum thermostat and digital display of adjustable belt speed.Provide start-up inspection service by a factory authorized service agent.Provide options and accessories as indicated. DIMENSIONS: POWER SUPPLY: Floor space 58.2"(1475mm)W x 91"(231 Omm) L Domestic Model: Product clearance 2.75"(70mm) 120/208-240 VAC, 1 Phase,60 Hz.,9 amp, 3 wire with Ground Combustible wall clearance 0"(Omm) Export Model: Belt width 240 VAC, 1 phase,50 Hz.,7 amp, 2 wire with Ground Standard belt 38"(965mm) Twin belt Two 18-1/2"(470mm) MINIMUM ENTRY CLEARANCE: Split belt One 8"(203mm)and one 29"(737mm) Uncrated 24"(610mm) Baking zone length 55"(1395mm) Crated 30"(762mm) GAS SUPPLY: (specify) Natural Propane SHIPPING INFORMATION: Single 314"NPT 3/4"NPT Approx.Weight: Crated Uncrated Double stack 1"NPT 1"NPT Single 1200 lbs. (545 kg) 1060 lbs. (482 kg) Triple stack 1-1/4"NPT 1"NPT Double 2400 lbs. (1091 kg) 2012 lbs.(915 kg) MAXIMUM INPUT: Triple 3600 lbs. (1636 kg) 2968 lbs.(1349 kg) Single 150,000 BTU/hr Crate sizes: Double 300,000 BTU/hr 29-1/2"(749mm)x 72"( 1829mm)x 93"(2362mm) Triple 450,000 BTU/hr Minimum Gas Pressure: 4,5'W.C.for natural gas NOTE: The company reserves the right to make substitutions 11.0"W.C.for propane gas of components without prior notice Maximum Gas Pressure: 10.5"W.C.for natural gas 13"W.C.for propane gas BLODGETT OVEN COMPANY www.blodgettcorp.com 50 Lakeside Avenue, Burlington,VT 05402 Toll Free:(800)331-5842•Phone:(802)860-3700-Fax:(802)864-0183 Printed in U.S.A. NOTE:FOR COMMERCIAL USE ONLY P/N M9995 Rev F(6/01) i Tr6e Model: TPP-67 Item# 24 TPP-Series: Pizza Prep Tables (one & two door)R raooanm eaooNoms Pan Opening Ii x34=P° bl=h°xz=1° 11X403/x" TT.I-n—T- 1 1 1 1 1 I I I I 1 I I • I TPP-60 II " ' TPP-44 Top View 591h,' Top View 62'/2" ---------------- 35'/4" 22'/," ----------- 35'/4" 27'/4" 32" 32" I-----601/4"—� 91/2„ 1—441h"-----i9'a —yl 51 . . L - 153cm I I 51 L'- 113,cm f „ H.,.905 m I I 41'/z" D-90cm I 36° 91/z I I H- 105 cm 136" IWA"x zi'Lc" z'/r x 27'h, Swing .56 cin I I zs"X 277e" I Door 6 g 6 Swing-69cm — — — — ' Pan Opening Pan Opening 113/4 X 403/4' 113/4"X 19% —1— ' 1 1 1 I I I I 1 TPP-67 Top View 621/2" ---------- ------- 35'/4" 27'/4" 32" I--- 67'/," 91/2" 9 51° F L.- 171rm. — - - - -I D-90 an oor Dsize H- 105 cm I 36" zr=Ir x zr=ir Door Swing-69 cm 6" Rough In Data Dimensions Cord Capacity #of inches NEMA Length Crated Model Doors Cu.Ft Shelves L D H HP Volts PH Ams Confi , feet Wei ht TPP-44(1) 1 11.4 2 44 1/21 35 1/4 41 1/2 1/3 115 1 8.6 5-15 7 272 TPP-60(2) 2 15.9 4 601/4 35 1/4 41 1/2 1/3 115 1 7.9 5-15 7 325 -_-� TPP-67(1,2) 2 20.6 4 611/4 35 1/4 41 1/2 1/3 115 1 8.6 5-15 7 390 (1) Available in drawered model Specifications subject to change without notice. (2) Available in combination drawer/door model Standard Features • Stainless steel front,top and sides. - 6" deep clear polycarbonate insert pans • Slide out compressor can be serviced • Aluminum finished back included. easily and accessed by a single repairman. • Interior-NSF approved,white vinyl • 5" swivel castors standard equipment. • Self-contained system. coated aluminum sides and top,coved • Extra-deep 19 1/2"full length removable • Rear bumpers. corners and stainless steel floor. cutting board included,height from floor, - 1 year parts&labor warranty(USA) • Stainless steel patented foam insulated 36". • 5 year compressor warranty cover. • Adjustable vinyl coated wire shelves(door • Foamed-in-place high density models only). Optional Accessories polyurethane insulation(CFC free). • Door swings within cabinet dimensions. p Available with 6"stainless steel legs, • Oversized and balanced,environmentally • Front breathing Bun tray racks friendly(134A)refrigeration system with • Recessed handles. O Garnish rack airflow directed at pans to hold 33'F to - Epoxy coated evaporator o Service shelf 410F. Clearance Required For Coolers USA Model Front Right Plan 3D Sides Rear C TPP-44 TFQYlOE TFQY10S TFQY10P TFQY103 Inches/mm Inches/mm TPP-60 TFQ071E TFQY7IS TFQY7IP TFQY713 0!0 2150 TPP-67 TFQYI IE TFQYlOS TFQYI IP TFQY113 YEAR TRUE FOOD SERVICE EQUIPMENT St.Charles Industrial Center• R0.Box 970•O'Fallon,Missouri 63366• (636)240-2400•FAX(636)272-2408• (800)325-6152•www.truemfg.coin Printed in U.S.A. J+M Pizza Eastern Bakers Supply Co, Inc. Page: 24-2 gagle Model: HSA-10-FA Item# 25 EAGLE catalog sheet EG20.40 Profit from the Eagle Advantage- Foodservice Handling, Healthcare & CleanroomDisplay Item#: Qty.: Model#: Project#: Optional1 11 P-trap 300789 Traditional Tail piece 300791 Ends lashes Hand Sinks Front skirt 606215 Side mount wall bracket 606396396 � I i r NSF. 2� 4 ♦ heavy gauge type 304 stainless steel all-welded construction � ♦ inverted "T edge rim retards spillage ♦ unique deep-drawn positive-drain bowl I i assures complete drainage to meet the ' most stringent health code requirements ♦ 6 models to choose from i a� Y Y ry i i Spec sheets available1 1 printing or downloading 1 our online literature librarywww.eaglegrp.com Foodservice Division: (800)441-8440 For custom configuration or fabrication needs, -EAGLE MHC/Retail Display Divisions: (800)637-5100 contact our SpecFAB Division. Profit from the Eagle advantage- FAX: (302)653-2065 or 653-3036 Phone: (302)653-3000. FAX:(302)653-3091. 100 Industrial Boulevard - Clayton,DE 19938 USA - (302)653-3000- www.eaglegrp.com E-mail:specfab@eaglegrp.com Eagle Foodservice Equipment Co.Inc.,Eagle MHC,SpecFab,and Retail Display are divisions of Eagle Group. 02000 by the Eagle Group EG20.40 Rev.08/00 J+M Pizza Eastern Bakers Supply Co, Inc. Page: 25-1 Eagle Model: HSA-10-FA Item# 25 EAGLEDetails & Specifications . , . Profit from the Eagle Advantage~ HSA-10 HSA-10-F NSF. 18 7/8" 979.4 m 9 7/16"-- {..-14 3/4• ,� 239.8mm I 374.7mm 712 I 4 /B' 190.Smm 123.8mm , 18 788" x-14 3/4' 171.Smm 17.5mm 479.4mm 3747m '� 4. 9 7816• Ale 101.6mm Z39.8mn 34• .6mm I� Witw 8 916' 217.5mm L3/�V /2 81/4• 4 7B' 241/2" 192091/4" 123/8' 622.3mm _____________ ____________ 14 1/4 6 362mm 17 Includes basket drain.Does not include faucet. Includes splash mount gooseneck faucet and basket drain. I I HSAD-10-F HS 0-FA r } 78 778' 479.4mm +•^- 9 816•I_ 17 3/4• 2397.8mm 4.7 4' e T 7 In 8 1/T 4 7/8• 190.Smm 209.6mm--- 123.8mm .................. ......... 14 V4' 18 7/8" —161/2" s -- 479.4mm� 419.1 mm— tit 5— 36 mm 71T 6 190.5mm --_ 14 362mmmm 6 3/4" 171 5mm Includes deck mounted gooseneck faucet and basket drain. des sp mounted faucet, basket drain, p-trap a piece. HSA-10-FL HSA-10-FO 4�9.4mm 14 3/4" t,=. 19 7/8• 9 374.7mm /16,479 m 239.8mm 5` 9 .816' 14 3/4T 127mm 239.8m 374.7m 8�" 4 7/8" d I 711/2" 09.6mm -� 8114" 4 7/8" .«y123.mm 7172" 209.6mm 23.8mm 190.1 mm I 121/2„ 190.5mm 5 .................. .......... . _ 317.mm `,° ................. ____ 121/2" 127mm — 5 317.1 127mm Includes splash mounted faucet and lever drain. Includes splash mount gooseneck faucet, lever drain and overflow. note:water inlet::"(12.7mm) NPT;drain outlet: 1'2"(38.1mm) NPS Foodservice 1 :11 :111 - MIHIC/Retail Display 1 :11 11 1 14 www.eaglegrp.com Although every attempt has been made to ensure the accuracy of the information provided,we cannot be held responsible for typographical or printing errors.Information and specifications are subject to change without notice.Please confirm at time of order. J+M Pizza Eastern Bakers Supply Co, Inc. Page: 25-2 FDA/CFP: Food Establishment Plan Review Guide-,Sections I Page 1 of 19 Food and Drug Administration and Conference for Food Protection FOOD ESTABLISHMENT PLAN REVIEW GUIDE 2000 SECTION I FOOD ESTABLISHMENT PLAN REVIEW APPLICATION TO BE COMPLETED BY THE OPERATOR AND SUBMITTED TO THE REGULATORY AUTHORITY RECEIVE® Regulatory Authority AUG 2 9 2007 TOWN OF NORTH ANDOVER HEALTH DEPARTMENT Date: FOOD ESTABLISHMENT PLAN REVIEW APPLICATION NEW REMODEL CONVERSION Name of Establishment: 41 5'ti,5. SeerVOQ S-oitza. Category: Restaurant 1/ , Institution , Daycare , Retail Market , Other Address: P14 41,1 Y-q, r/n DoyPd Mid Phone if available: q1700- 4 002' /q 00l Name of Owner: S I'Fcc,6o 60r4 Mailing Address: jea.j/4&X_ ,4k e kl, Telephone: Applicant's Name: �i/!I'lS��a�tlr {/dSf�,POu /OS Title (owner, manager, architect, etc.): &e 5/di.1" Mailing Address: Saw 45 ,m✓e Telephone: http://www.cfsan.fda.gov/—dms/Prev-l.html 8/27/2007 FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 2 of 19 I have submitted plans/applications to the following authorities on the,following dates: Governing Board of Council Plumbing Zoning Electric Planning Police Building Fire Conservation Other ( ) Hours of Operation: Sun ��s 4 S Thurs " Mon i " Fri Tues" Sat " Wed ', e Number of Seats: /6 Number of Staff: / y (Maximum per shift) Total Square Feet of Facility: SO Number of Floors on which operations are conducted Maximum Meals to be Served: Breakfast �— (approximate number) Lunch 7 5 Dinner 7S Projected Date for Start of Project: Projected Date for Completion of Project: Type of Service: Sit Down Meals (check all that apply) Take Out o/ Caterer I Mobile Vendor Other 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 i Site plan showing location of business in building; location of building on site including alleys, streets; and location of any outside equipment(dumpsters, well, septic system - if applicable) I I http://www.cfsan.fda.gov/–dms/prev-1.html 8/27/2007 i FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 3 of 19 Plan drawn to scale of food establishment showing location of equipment,plumbing, electrical services and mechanical ventilation Equipment schedule CONTENTS AND FORMAT OF PLANS AND SPECIFICATIONS 1. Provide plans that are a minimum of 11 x 14 inches in size including the layout of the floor plan accurately drawn to a minimum scale of 1/4 inch= 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 and when requested, elevated drawings of all food equipment. Each piece of equipment must be clearly labeled on the plan with its common name. Submit drawings of self-service hot and cold holding units with sneeze guards. 4. Designate clearly on the plan equipment for adequate rapid cooling, including ice baths and refrigeration, and for hot-holding potentially hazardous foods. 5. Label and locate separate food preparation sinks when the menu dictates to preclude contamination p and cross-contamination of raw and ready-to-eat foods. 6. Clearly designate adequate handwashing lavatories for each toilet fixture and in the immediate area of food preparation. 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 as required by this guidance manual. 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; 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; http://www.cfsan.fda.gov/—dms/Prev-l.html 8/27/2007 FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 4 of 19 (2) At least 220 lux (20 foot candles): (a) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (b) Inside equipment such as reach-in and under-counter refrigerators; (c) At a distance of 75 cm (A 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 ( ) ( ) g 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). f. Source of water supply and method of sewage disposal. Provide the location of these facilities PP Y g p and submit evidence that state and local regulations are complied with; g. A color coded flow chart demonstrating flow patterns for: -food (receiving, storage, preparation, service); -food and dishes (portioning, transport, service); -dishes (clean, soiled, cleaning, storage); -utensil (storage, use, cleaning); -trash and garbage (service area, holding, storage); h. Ventilation schedule for each room; i. A mop sink or curbed cleaning facility with facilities for hanging wet mops; j. Garbage can washing area/facility; k. Cabinets for storing toxic chemicals; 1. Dressing rooms, locker areas, employee rest areas, and/or coat rack as required; in. Completed Section 1; n. Site plan (plot plan) FOOD PREPARATION REVIEW Check categories of Potentially Hazardous Foods (PHF's)to be handled, prepared and served. CATEGORY* (Y ) (NO) 1. Thin meats, poultry, fish, eggs (hamburger; sliced meats; fillets) ( ( ) I http://www.cfsan.fda.gov/—dms/prev-l.html 8/27/2007 E FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 5 of 19 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) ( ) 5. Bakery goods (pies, custards, cream fillings & toppings) ( ) 6. Other * A generic HACCP plan for each category of food may be available from the regulatory authority for reference. PLEASE CIRCLE/ANSWER THE FOLLOWING QUESTIONS FOOD SUPPLIES: I 1. Are all food supplies from inspected and approved sources. YES /NO 2. What are the projected frequencies of deliveries for Frozen foods Refrigerated foods jf L4t4* and Dry goods J_p�.,� WVJt- 3. Provide information on the amount of space (in cubic feet) allocated for: Dry storage 1rilk , Refrigerated Storage , and Frozen storage 4. How will dry goods be stored off the floor? COLD STORAGE: 1. Is adequate and approved freezer and refrigepkop available to store frozen foods frozen, and refrigerated foods at 41°F (5°C) and below? ES /NO i Provide the method used to calculate cold storage requirements. rwion1Lf 2. Will raw meats, poultry andVieakood be stored in the same refrigerators and freezers with cooked/ready-to-eat foods. YES NO If yes, how will cross-contamination be prevented? CuC X00 �r�/ Be 014 M S�x r4i t 5e m led Cant Ar v S p of 4W,( F o'0s S rtnl 916Qq.,41 It&-e is In At ft f=✓16C «>�^- ��arw G���t cn Xo4a-P, AR!6. o- -ea Aber-e) C4-G 3. Does each refrigerator/freezer have a thermometer? ES /NO Number of refrigeration units: —5- Number Number of freezer units: 4. Is there a bulk ice machine available? YES NO http://www.cfsan.fda.gov/—dms/prev-l.html 8/27/2007 FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 6 of 19 THAWING FROZEN POTENTIALLY HAZARDOUS FOOD: Please indicate by checking the appropriate boxes how frozen potentially hazardous foods (PHF's) in each category will be thawed. More than one method may apply. Also, indicate where thawing will take place. Thawing Method *THICK FROZEN FOODS *THIN FROZEN FOODS Refrigeration Running Water Less than 70°F (21°C) Microwave (as part of cooking process) Cooked from Frozen state o� Other (describe) *Frozen foods: approximately one inch or less =thin, and more than an inch=thick. COOKING: 1 ill food product thermometers be used to measure final cooking/reheating temperatures of PHF's? t CYE /NO What type of temperature measuring device: Minimum cooking time and temperatures of product utilizing convection and conduction heating equipment: beef roasts 30�F (121 { solid seafood pieces 145°F(15 sec) other PHF's 145°F (15 sec) eggs: Immediate service 145'F (15 sec) pooled* 155°F (15 sec) (*pasteurized eggs must be served to a highly susceptible population) ` pork 145°F (15 sec) comminuted meats/fish 155°F (15 sec) poultry 165°F (15 sec) reheated PHF's 165°F (15 sec) http://www.cfsan.fda.gov/—dms/prev-l.html 8/27/2007 FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 7 of 19 2. List types of cooking equipment. 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. 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. 17e- ��s 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. COOLING THICK THIN THIN THICK RICE/ METHOD MEATS MEATS SOUPS/ SOUPS/ NOODLES GRAVY GRAVY i Shallow Pans t/ Pik Ice Baths Reduce Volume or Size Rapid Chill http://www.cfsan.fda.gov/—dms/prev-l.html 8/27/2007 FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 8 of 19 Other (describe) 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. A/Z Z-A eV-gKs �� ) 2. How will reheating food to 165°F for hot holding be done rapidly and within 2 hours? 1/27OL 5 (2,) PREPARATION: 1. Please list categories of foods prepared more than 12 hours in advance of service. ed/'0 Cu-/S 2. Will food employees be trained in good food sanitation practices. YES /NO Method of training: ljAf�d 800 - , �d�os ,An C114 5-s--e.$ 1a5_2 A✓l Number(s) of employees: y Dates of completion: 14a P Ak /S ,Sep 1 Z/ 2 ea 7 3. Will dispos gloves and/or utensils and/or food grade paper be used to prevent handling of ready- to-eat foods?QESj NO 4. Is there a wr Rpolicy to exclude.or restrict food workers who are sick or have infected cuts and lesions? YES N Please describe briefly: http://www.cfsan.fda.gov/—dms/prev-l.html 8/27/2007 FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 9 of 19 leave? YES N Will employees have paid sick 1 S 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? 1 Chemical Type: broLt (Ofa Concentration: 2 S- /00 6014 p4V0"d1aa 0-It W'R-k�- r104? Test Kit:(@/NO NO �,�,,��/ ,fie previ014 6. Will ingredients for cold ready-to-eat foods such as tuna, mayonn 'se and eggs for salads and sandwiches be pre-chilled before being mixed and/or assembled? ES O If not, how will ready-to-eat foods be cooled to 41'F? i 7. Will all produce be washed on-site prior to use? ES NO Is there a planned location used for washing produce? YES NO Describe S n k r-04t tc 1,0 11 Be Gva5 ham- &POL1,9 UlAki- Awvee &O girl- a a d o H4,- 6M Ag M i'qa ti �t Fvr Pv�prvti. t oZ•� �rPp Su�rr.�cPiL wf l/ Azo- Oe. Clear Ara 5,0ni1-'ized. If not, describe the procedure for cleaning and sanitizing multiple use sinks between uses. 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. S'dylQllei' �pl��tdN-S tc.///� ,� oYiGt� G�� '►tic �1rKe .�,�r��� rvviln�rv�rzi� gnu Brod 164 http://www.cfsan.fda.gov/-dms/prev-l.html 8/27/2007 FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 10 of 19 9. Provide a HACCP plan for specialized processing methods such as vacuum packaged food items prepared on-site or otherwise required by the regulatory authority. 10. Will the facility be serving food to a highly susceptible population? YES NO If yes, how will the temperature of foods be maintained while being transferred between the kitchen and service area? A. FINISH SCHEDULE Applicant must indicate which materials (quarry tile, stainless steel, 4" plastic coved molding, etc.) will be used in the following areas. Kitchen FLOOR COVING WALLS CEILING Bar Food Storage Other Storage Toilet Rooms Dressing Rooms http://www.cfsan.fda.gov/—dms/prev-l.html 8/27/2007 FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 11 of 19 Garbage & Refuse Storage Mop Service Basin Area Warewashing Area Walk-in Refrigerators and Freezers B. INSECT AND RODENT CONTROL APPLICANT: Please check appropriate boxes. YES NO NA 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? ( ) ( ) 4. Is the placement of electrocution devices identified on the plan? 5. Will all pipes & electrical conduit chases be sealed; ventilation systems exhaust and (v� 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? ( ) ( ) C. GARBAGE AND REFUSE Inside 8. Do all containers have lids? 9. Will refuse be stored inside? If so, where? 10. Is there an area designated for garbage can or floor mat cleaning? (►�O ( ) http://www.cfsan.fda.gov/—dms/prev-l.html 8/27/2007 FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 12 of 19 Outside 11. Will a dumpster be used? (►�( ) ( ) Number Size 7 Frequency of pickup perr 0&,& Contractor /lJoir 5/ � 12. Will a compactor be used? Number Size Frequency of pick up Contractor 13. Will garbage cans be stored outside? O O 14. Describe surface and location where dumpster/compactor/garbage cans are to be stored poi rk/! -;, 15. Describe location of grease storage receptacle t BACk rkfLtv /o / o--pt De+ /K-c M114 16. Is there an area to store recycled containers? ( ) ( ) Indicate what materials are required to be recycled; O Glass ( ) Metal ( ) Paper ( ) Cardboard ( ) Plastic 17. Is there any area to store returnable damaged goods? ( ) ( ) D R ma cul I-4 P�- !�✓itt ge Sc� ,gAG/ a4 l O F 0,21 e http://www.cfsan.fda.gov/—dms/Prev-l.html 8/27/2007 FDA/CFP: Food Establishment Plan Review Guide- Sections I Page 13 of 19 D. PLUMBING CONNECTIONS AIR AIR *INTEGRAL *"P" VACUUM CONDENSATE GAP BREAK TRAP TRAP BREAKER PUMP 18. Toilet 19. Urinals 20. Dishwasher 21. Garbage Grinder 22. Ice machines 23. Ice storage bin 24. Sinks a. Mop b. Janitor c. Handwash d. 3 Compartment e. 2 Compartment E1 Compartment g. Water Station 25. Steam tables 26. Dipper wells http://www.cfsan.fda.gov/—dms/prev-l.html 8/27/2007 FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 14 of 19 27. Refrigeration condensate/ drain lines 28. Hose connection 29. Potato peeler 30. Beverage Dispenser w/carbonator 31. Other * TRAP: A fitting or device which provides a liquid seal to prevent the emission of sewer gases without materially affecting the flow of sewage or waste water through it. An integral trap is one that is built directly into the fixture, e.g., a toilet fixture. A ?P?trap is a fixture trap that provides a liquid seal in the shape of the letter?P.? Full ?S? traps are prohibited. 32. Are floor drains provided& easily cleanable, if so, indicate location: E. WATER SUPPLY 33. Is water supply public (Vr private ( ) ? 34. If private, has source been approved? YES ( )NO ( )PENDING ( ) Please attach copy of written approval and/or permit. 35. Is ice made on premises ( ) or purchased commercially ( ) ? If made on premise, are specifications for the ice machine provided? YES ( )NO ( ) http://www.cfsan.fda.gov/—dms/prev-l.htmi 8/27/2007 FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 15 of 19 Describe provision for ice scoop storage: Provide location of ice maker or bagging operation 36. What is the capacity of the hot water generator? Alegi Lellll F/hd Oa f 37. Is the hot water generator sufficient for the needs of the establishment? Provide calculations for necessary hot water(see Part 5 & Part 9 Under Section III in this manual) tia / SKr 38. Is there a water treatment device? YES ( )NO ( ) ,p /-S+�re If yes, how will the device be inspected& serviced? 39. How are backflow prevention devices inspected& serviced? .t,r/el F. SEWAGE DISPOSAL 40. Is building connected to a municipal sewer? YES (V(NO ( ) 41. If no, is private disposal system approved? YES ( )NO ( ) PENDING ( ) Please attach copy of written approval and/or permit. 42. Are grease traps provided? YES (vNO ( ) If so, where? 4044& 3 Provide schedule for cleaning & maintenance _;r i2eSanve. .o�(u .,vobu //1 1akM �ISQIie✓t ��S oncc � G. DRESSING ROOMS 43. Are dressing rooms provided? YES O NO (V)/- 44. Describe storage facilities for employees' personal belongings (i.e., purse, coats, boots, umbrellas,etc.) http://www.cfsan.fda.gov/—dms/prev-l.html 8/27/2007 FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 16 of 19 H. GENERAL 45. Are insecticides/rodenticides stored separately from cleaning& sanitizing agents? YES ( )NO O _4114 Indicate location: V,4 ��r1 Sec 19('/We,, SXWz-lt o-*t PLem ts�.S GrJ//� ��✓�G 46. Are all toxics for use on the premise or for retail sale his includes personal medications), stored away from food preparation and storage areas? YES (VINO ( ) 47. Are all containers of toxics including sanitizing spray bottles clearly labeled? YES(v) O O 48. Will linens be laundered on site? YES ( )NO If yes, what will be laundered and where? If no, how will linens be cleaned? Z j4Qp;erV/Le 49. Is a laundry dryer available? YES O NO 50. Location of clean linen storage: 51. Location of dirty linen storage: Se W Pt 52. Are containers constructed of safe materials to store bulk food products? YES (0/0( ) Indicate type: X25 01I-AA �nP ,-S 1„iijj 5�IoL.1,6,f/e Coit vs 53. Indicate all areas where exhaust hoods are installed: LOCATION FILTERS SQUARE FIRE AIR AIR &/OR FEET PROTECTION CAPACITY MAKEUP EXTRACTION CFM CFM DEVICES GrI Ail 1✓1141/4 ACK-5 http://www.cfsan.fda.gov/—dms/prev-l.html 8/27/2007 FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 17 of 19 54. How is each listed ventilation hood system cleaned? 6e ?rel r4SOW?q6,, `�P�� I. SINKS O 55. Is a mop sink present? YES ( /NO ( ) If no, please describe facility for cleaning of mops and other equipment: I 56. If the menu dictates, is a food preparation sink present? YES ( )NO (`) 1/� J. DISHWASHING FACILITIES 57. Will sinks or a dishwasher be used for warewashing? Ye S Dishwasher( ) Two compartment sink ( ) Three compartment sink(io 58. Dishwasher Type of sanitization used: Hot water (temp. provided) Booster heater Chemical type Is ventilation provided? YES ( )NO http://www.cfsan.fda.gov/—dms/prev-l.html 8/27/2007 FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 18 of 19 59. Do all dish machines have templates with operating instructions? YES ( )NO ( ) 60. Do all dish machines have temperature/pressure gauges as required that are accurately working? YES ( )NO ( 61. Does the largest pot and pan fit into each compartment of the pot sink? YES (/NO ( ) If no, what is the procedure for manual cleaning and sanitizing? 62. Are there drain boards on both ends of the pot sink? YES ( )NO (VK atlIg o tu Sick 63. What type of sanitizer is used? Chlorine (J� Iodine ( ) Quaternary ammonium ( ) Hot Water Other ( ) 64. Are test papers and/or kits available for checking sanitizer concentration? YES (VNO ( ) K. HANDWASHING/TOILET FACILITIES 65. Is there a handwashing sink in each food preparation and warewashing area? YES (,<NO ( ) 66. Do all hand Shing sinks, including those in the restrooms, have a mixing valve or combination faucet? YES ( O ( ) 67. Do self-closing metering faucets provide a flow of water for at least 15 seconds without the need to reactivate the faucet? YES ( )NO ( ) i✓lf1 68. Is hand cleanser available at all handwashing sinks? YES ( W<O O 69/. Are hand drying facilities (paper towels, air blowers, etc.) available at all handwashing sinks? YES (,,4 NO ( ) 70. Are covered waste receptacles available in each restroom? YES (/O ( ) 71. Is hot and cold running water under pressure available at each handwashing sink? YES (qNO ( ) 72. Are all toilet room doors self-closing? YES ( )NO (J� 73. Are all toilet rooms equipped with adequate ventilation? YES (VNO ( ) http://www.cfsan.fda.gov/—dms/prev-l.html 8/27/2007 FDA/CFP: Food Establishment Plan Review Guide - Sections I Page 19 of 19 74. If required, is a handwashing sign posted in each employee restroom? YES MINO ( ) L. SMALL EQUIPMENT REQUIREMENTS 75. Please specify the number, location, and types of each of the following: Slicers GPrKQrd 5Z .DQ/I ,S'1IGRV klLel,14, if►�iQ) Cutting boards Can openers / m a n u At oW401-- Mixers (4WrO( 10are0S4 (a L10✓ Floor mats M gyp'oo- 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) owner(s) or responsible representative(s) Date: 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 preopening inspection of the establishment with equipment in place & operational will be necessary to determine if it complies with the local and state laws governing food service establishments. Home I Plan Review: Table of Contents Hypertext updated by dms/ces 2000-MAR-30 http://www.cfsan.fda.gov/—dms/prev-l.html 8/27/2007