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<br />NOTE:
<br />16038
<br />EQUIPMENT SCHEDULE
<br />i
<br />VERIFY ALL EQUIPMENT WITH OWNER
<br />1
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<br />ICAL
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<br />A COPYRIGHT 2017
<br />REVISIONS
<br />THIS DOCUMENT, AND THE IDEAS AND DESIGNS
<br />INCORPORATED HEREIN, AS AN INSTRUMENT OF
<br />PROFESSIONAL SERVICE, IS THE PROPERTY OF
<br />"api' AND IS NOTTO BE USED, IN WHOLE OR IN
<br />PART, FOR ANY OTHER PROJECT WITHOUT
<br />WRITTEN AUTHORIZATION.
<br />PLANNING ■ ■
<br />ARCHITECTURE
<br />api
<br />ARCHITECTURE PLUS INC.
<br />4335-B NORTH STAR WAY
<br />MODESTO, CA 95356
<br />ph. 209.577.4661
<br />fx. 209.577.0213
<br />www.apiarc.com
<br />z
<br />¢
<br />CL
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<br />Lu2
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<br />FRANK C. BOOTS
<br />JOSEPH L. SMITH
<br />RODNEY C. ALONZO
<br />A RC HITECTS
<br />rr\s�
<br />AAn S
<br />Q
<br />V
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<br />a-
<br />72 72
<br />DATE' MARCH 2017
<br />NOTE:
<br />16038
<br />EQUIPMENT SCHEDULE
<br />R. HUTCHINSON
<br />VERIFY ALL EQUIPMENT WITH OWNER
<br />J. SMITH
<br />MINIMUM ENVIRONMENTAL MANAGEMENT REQUIREMENTS:
<br />TEM
<br />QTY
<br />DESCRIPTION
<br />VOLT AMPS PH
<br />HP
<br />HW CW
<br />DRAIN
<br />AS
<br />PIPE
<br />BTU REMARKS
<br />1
<br />2
<br />DROP-IN HAND SINK 10"X 14"
<br />SPACE ALLOWANCES.
<br />3.
<br />PROVIDE FIBER REINFORCED PLASTIC (FRP PANELS BEHIND ANDTOTHE SIDE OF ALL
<br />1/2" 1/2"
<br />1-1/2"
<br />START OF WORK,
<br />4.
<br />-
<br />2
<br />2
<br />DROP-IN ICE BIN 27W X 20"d
<br />CAN BE MADE WITHOUT INTERUPTION TO THE BUILDING SYSTEM OR
<br />SURFACE PAINTED A LIGHT COLOR,
<br />EQUIPMENT OPERATION.
<br />6.
<br />1/2"
<br />4. VERIFY ALL EQUIPMENT REQUIREMENTS.
<br />7,
<br />_
<br />3
<br />2
<br />ICE BIN WI COLD PLATE 24" W/ 2 TIER WELL RACK, SODA GUN,
<br />GLASS RINSER, WALL MOUNTED FAUCET W/ HW & CW
<br />9.
<br />FOOD SHALL BE STORED A MINIMUM OF 6" A.F.F. SHELVES SHALL BE SMOOTH, EASILY
<br />1/2"
<br />10,
<br />ALL HANDSINKS SHALL BE SUPPLIED WITH SOAP AND TOWEL DISPENSERS AND WASTE
<br />4
<br />1
<br />UNDERCOUNTER GLASS WASHER
<br />208
<br />33 1
<br />1
<br />1/2"
<br />1
<br />PREPARATION EQUIPMENT, COOKING UTENSILS, OR SINGLE SERVICE ARTICLES.
<br />5
<br />1
<br />HAND SINK 12'
<br />PERSONAL ITEMS SHIALL NOT BE STORED IN FOOD PREPARATION AREAS,
<br />1/2" 1/2"
<br />13.
<br />1-1/7'
<br />14.
<br />MINIMUM 144 SQUARE FEET OF FOOD STORAGE SHELVING SHALL BE PROVIDED. SEE
<br />6
<br />2
<br />U/C REF GLASS DOOR
<br />115
<br />3.9 1
<br />116
<br />FIXTURES
<br />NATIUNDEONAL SAN ETATION DS ATIO), (NSF), AMERICAN GAS AS APPROVED BY THE AUTHORITY HAVING
<br />OR
<br />RWRTER SILABORATOR (UL
<br />JURISDICTION.
<br />7
<br />1
<br />U/C KEG DISPENSER
<br />115
<br />3.9 1
<br />1/5
<br />OR DIRECTLY TO SEWER.
<br />18,
<br />ALL FLOOR SINKS SHALL. BE INSTALLED ONE-HALF EXPOSED AND BE EASILY ACCESSIBLE
<br />8
<br />NOT USED
<br />9
<br />TBD
<br />WIRE SHELVING
<br />10
<br />1
<br />CLEAN DISIHTABILE 5'
<br />II
<br />I
<br />HI -TEMP DISHWASHER -TALL MACHINE
<br />115
<br />16 1
<br />1
<br />1/2"
<br />2"
<br />12
<br />1
<br />3 COMPARTMENT SINK 24" X 24" BOWL W/ 2 30" DRAINBOARDS
<br />1/2"
<br />1 /2'
<br />3-5/8"
<br />3
<br />I
<br />HAND SINK -WALL MOUNT
<br />1/7'
<br />1/2"
<br />1-1/2"
<br />14
<br />1
<br />WORK TABLE 96'X 24" W/ BACKSPLASH
<br />15
<br />1
<br />COOK AND HOLD 3UW (STACKED UNIT)
<br />208
<br />10.8 1
<br />-
<br />16
<br />1
<br />ICE MAKER - (2) 600# / 1,325# ICE BIN (1 BIN)
<br />208
<br />11,7 1
<br />1.3
<br />1
<br />3I8
<br />1 3/4"
<br />117
<br />3/4"
<br />17
<br />1
<br />2 COM PARMENT PREP SINK 18"X 18" BOWL W/ DRAINBOARD
<br />1/2"
<br />1/2"
<br />1-1/2'
<br />18
<br />2
<br />STEAM PAN -2 WELLS
<br />120
<br />8.5 I
<br />DWICH PREP TABLE 72" W/ DRAWERS
<br />115
<br />5.1 1
<br />1/3RK
<br />TABLE 30"d X 48w W/CROSS BRACE
<br />E
<br />ERS TAIBLE 24"d X 48'W
<br />A PREF"TABLE90"W/ DOORS
<br />115
<br />5.1 1
<br />1/3OD
<br />FIRE PIZZA OVEN
<br />URNER
<br />_
<br />3/4''
<br />320,000
<br />25
<br />1
<br />REFR CHEF BASE 60" W/ DRAWERS (FOR #24)
<br />115
<br />4.4 1
<br />1/4
<br />26
<br />1
<br />PASTA COOKER 18"
<br />_
<br />3/4"
<br />105,000
<br />1
<br />GRIDbLE36"
<br />115
<br />5.1 1
<br />1/5
<br />3/4"
<br />90,000
<br />28
<br />2
<br />FRYERS 18"'
<br />3/4"
<br />70,000
<br />29
<br />1
<br />STOCK PGT 18"
<br />3/4"
<br />90,000
<br />30
<br />1
<br />CONVECTION OVEN DOUBLE - IMPERIAL
<br />120
<br />5.1 1
<br />1/2
<br />3/4"
<br />100,000
<br />31
<br />1
<br />CHARBROILER 36"
<br />314"
<br />120,000
<br />32
<br />1
<br />HOT PLATE 6 BURNER6
<br />_
<br />3/4"
<br />192,000
<br />33
<br />1
<br />REFRI CHEF BASE 72" (FOR # 31 & 32)
<br />115
<br />4.4 1
<br />114
<br />34
<br />1
<br />FREEZER / DROP-IN
<br />120
<br />1
<br />1/6
<br />35
<br />1
<br />WALK-IN COMBO FREEZER & REFRIGERATOR
<br />36
<br />T3D
<br />WALK-IN SHELVING
<br />37
<br />1
<br />MOP SINK
<br />1/2"
<br />1/2"
<br />3-5/8"
<br />SEE PLUMBING DRAWINGS
<br />38
<br />1
<br />AVANTCO MIXER 60 QT
<br />00-24
<br />3
<br />39
<br />1
<br />30'W UNDlERCOUNTERREFRIGERATOR
<br />115
<br />4.1 1
<br />1/5
<br />40
<br />6
<br />HEAT LAMPS
<br />120
<br />1
<br />41
<br />1
<br />PASTA MACHINE
<br />110
<br />1
<br />42
<br />2
<br />WORK TABLE 24"d X 48:W
<br />43
<br />1
<br />24'W UNDERCOUNTER REFRIGERATOR (BAR)
<br />44
<br />2
<br />SALAMANDER 36"
<br />3/4"
<br />40,000
<br />45
<br />1
<br />BUS TABLE 24"d X 36W
<br />1/2"
<br />1/7'
<br />3-1 /7'
<br />46
<br />1
<br />SPRAY SINK WIDRAINBOARD
<br />112"
<br />1/2"
<br />3-1/2"
<br />47
<br />1
<br />FAUCET
<br />1/2"
<br />1/2"
<br />48
<br />2
<br />5' WOOD TABLE
<br />49
<br />2
<br />U/C BREAD DRAWERS
<br />120
<br />7.5
<br />5C
<br />1
<br />2 GROUP SIMOLELLI ESPRESSO
<br />220
<br />14 1
<br />3/8"
<br />51
<br />1
<br />COFFEE/ ICE TEA
<br />120
<br />12.5 1
<br />52
<br />--
<br />NOT USED
<br />53
<br />1
<br />24"' OT FALLER FAUCET
<br />54
<br />2
<br />GLASS RINSER W/ DRAIN BOARD
<br />55
<br />TBD
<br />OPEN SH IELVING ABOVE
<br />56
<br />NOT USED
<br />57
<br />NOT USED
<br />58
<br />2
<br />WATER FILLER
<br />318"
<br />3/4"
<br />59
<br />2
<br />SODA GUN
<br />60
<br />1
<br />COLD PASS
<br />61
<br />2
<br />20" UNDERCOUNTER FRIGE
<br />62
<br />TBD
<br />WATER SOFTENER SYSTEM
<br />SEE PLUMBING DRAWINGS
<br />63
<br />TBD
<br />WATER HEATER
<br />SEE PLUMBING DRAWINGS
<br />64
<br />NOT USED
<br />65
<br />NOT USED
<br />A COPYRIGHT 2017
<br />REVISIONS
<br />THIS DOCUMENT, AND THE IDEAS AND DESIGNS
<br />INCORPORATED HEREIN, AS AN INSTRUMENT OF
<br />PROFESSIONAL SERVICE, IS THE PROPERTY OF
<br />"api' AND IS NOTTO BE USED, IN WHOLE OR IN
<br />PART, FOR ANY OTHER PROJECT WITHOUT
<br />WRITTEN AUTHORIZATION.
<br />PLANNING ■ ■
<br />ARCHITECTURE
<br />api
<br />ARCHITECTURE PLUS INC.
<br />4335-B NORTH STAR WAY
<br />MODESTO, CA 95356
<br />ph. 209.577.4661
<br />fx. 209.577.0213
<br />www.apiarc.com
<br />z
<br />¢
<br />CL
<br />Z
<br />Lu2
<br />U
<br />w
<br />0
<br />or
<br />Z
<br />Lu
<br />FRANK C. BOOTS
<br />JOSEPH L. SMITH
<br />RODNEY C. ALONZO
<br />A RC HITECTS
<br />rr\s�
<br />AAn S
<br />Q
<br />V
<br />Z
<br />O
<br />a-
<br />72 72
<br />DATE' MARCH 2017
<br />NOTE:
<br />16038
<br />DRAWN:
<br />R. HUTCHINSON
<br />VERIFY ALL EQUIPMENT WITH OWNER
<br />J. SMITH
<br />MINIMUM ENVIRONMENTAL MANAGEMENT REQUIREMENTS:
<br />GENERAL NOTES:
<br />1.
<br />ALL FLOORS IN FOOD PREPARATION AND SERVICE AREAS SHALL BE NON-ABSORBANT.
<br />1. ELECTRICAL AND PLUMBING CONNECTIONS SHOWN ON THE EQUIPMENT
<br />EQUIPMENT SCHEDULE ARE BASED UPON THE EQUIPMENT
<br />2.
<br />FLOOR SURFACES SHALL BE COVED AT THE JUNCTURE OF THE FLOOR AND WALL WITH
<br />A 3/8 INCH MINIMUM RADIUS COVING AND SHALL EXTEND UP THE WALL AT LEAST 4
<br />SPECIFICATIONS PROVIDED. IF ANY CHANGES IN EQUIPMENT OCCUR
<br />THE CONTRACTOR SHALL VERIFY THE REQUIRED CONNECTIONS AND
<br />INCHES
<br />SPACE ALLOWANCES.
<br />3.
<br />PROVIDE FIBER REINFORCED PLASTIC (FRP PANELS BEHIND ANDTOTHE SIDE OF ALL
<br />2. CONTRACTOR SHALL VERIFY ALL ROUGH -INS WITH OWNER PRIORTOTHE
<br />SINKS / WET AREAS TO A MINIMUM OF 6-0 HIGH.
<br />START OF WORK,
<br />4.
<br />PROVIDE FULL HEIGHT STAINLESS STEEL WALL FINISH BEHIND ALL COOKING EQUIPMENT.
<br />3. GATE OR CONTROL VALVES SHALL BE PROVIDED AT EACH PIECE OF
<br />EQUIPMENT AND LOCATED SO THAT MAINTENANCE OR REPLACEMENT
<br />5.
<br />ALL WALLS IN FOOD PREP AREAS WITHOUT A WAINSCOT SHALL BE A WASHABLE
<br />CAN BE MADE WITHOUT INTERUPTION TO THE BUILDING SYSTEM OR
<br />SURFACE PAINTED A LIGHT COLOR,
<br />EQUIPMENT OPERATION.
<br />6.
<br />ALL CEILINGS IN FOOD PREPARATION AREAS SHALL BE A WASHABLE SURFACE.
<br />4. VERIFY ALL EQUIPMENT REQUIREMENTS.
<br />7,
<br />LIGHT FIXTURES IN FOOD PREPARATION AREAS SHALL HAVE SHATTFR-PROOF LENS.
<br />8.
<br />MINIMUM LIGHT LEVEL AT WORK SURFACES SHALL BE 50 FOOT CANDLE,
<br />9.
<br />FOOD SHALL BE STORED A MINIMUM OF 6" A.F.F. SHELVES SHALL BE SMOOTH, EASILY
<br />CLEANABLE AND IMPERVIOUS, NO BARE / UNFINISHED WOOD SHELVES SHALL BE USED.
<br />10,
<br />ALL HANDSINKS SHALL BE SUPPLIED WITH SOAP AND TOWEL DISPENSERS AND WASTE
<br />DISPOSAL.
<br />11.
<br />CLEANING EQUIPMENT SHALL BE STORED IN AN ORDERLY MANNER. CHEMICALS /
<br />CLEANING PRODUCTS SHALL NOT BE STORED ABOVE OR INTERMINGLED WITH FOODS,
<br />PREPARATION EQUIPMENT, COOKING UTENSILS, OR SINGLE SERVICE ARTICLES.
<br />12.
<br />PERSONAL CLOTHING / AFFECTS SHALL BE STORED IN EMPLOYEE LOCKERS ONLY.
<br />PERSONAL ITEMS SHIALL NOT BE STORED IN FOOD PREPARATION AREAS,
<br />13.
<br />POST "NON SMOKING AREA" SIGNS THROUGHOUT EMPLOYEE AREAS.
<br />14.
<br />MINIMUM 144 SQUARE FEET OF FOOD STORAGE SHELVING SHALL BE PROVIDED. SEE
<br />EQUIPMENT SCHEDULE FOR AREA OF SHELVING PROVIDED.
<br />15.
<br />ALL FOOD SERVICE EQUIPMENT AND INSTALLED SHALL BE APPROVED BY THE
<br />FIXTURES
<br />NATIUNDEONAL SAN ETATION DS ATIO), (NSF), AMERICAN GAS AS APPROVED BY THE AUTHORITY HAVING
<br />OR
<br />RWRTER SILABORATOR (UL
<br />JURISDICTION.
<br />16.
<br />ALL EXTERIOR DOORS AND DOORS TO RESTROOMS SHALL BE SELF-CLOSING.
<br />17.
<br />ALL FLOOR SINKS AND DRAINS SHALL BE LABELED TO SHOW WHICH DRAIN INDIRECTLY
<br />OR DIRECTLY TO SEWER.
<br />18,
<br />ALL FLOOR SINKS SHALL. BE INSTALLED ONE-HALF EXPOSED AND BE EASILY ACCESSIBLE
<br />FOR CLEANING.
<br />A COPYRIGHT 2017
<br />REVISIONS
<br />THIS DOCUMENT, AND THE IDEAS AND DESIGNS
<br />INCORPORATED HEREIN, AS AN INSTRUMENT OF
<br />PROFESSIONAL SERVICE, IS THE PROPERTY OF
<br />"api' AND IS NOTTO BE USED, IN WHOLE OR IN
<br />PART, FOR ANY OTHER PROJECT WITHOUT
<br />WRITTEN AUTHORIZATION.
<br />PLANNING ■ ■
<br />ARCHITECTURE
<br />api
<br />ARCHITECTURE PLUS INC.
<br />4335-B NORTH STAR WAY
<br />MODESTO, CA 95356
<br />ph. 209.577.4661
<br />fx. 209.577.0213
<br />www.apiarc.com
<br />z
<br />¢
<br />CL
<br />Z
<br />Lu2
<br />U
<br />w
<br />0
<br />or
<br />Z
<br />Lu
<br />FRANK C. BOOTS
<br />JOSEPH L. SMITH
<br />RODNEY C. ALONZO
<br />A RC HITECTS
<br />rr\s�
<br />AAn S
<br />Q
<br />V
<br />Z
<br />O
<br />a-
<br />72 72
<br />DATE' MARCH 2017
<br />JOB NO.:
<br />16038
<br />DRAWN:
<br />R. HUTCHINSON
<br />CHECKED:
<br />J. SMITH
<br />SHEET:
<br />A2,93
<br />
|