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v <br /> (E)400AMP PANEL <br /> Drawn: <br /> EQUIPMENT SCHEDULE ZERTUCHE <br /> DRAFTING & DESIGN <br /> ITEM # ITEM MODEL # REMARKS HORACIO ZERTUCHE1050 N.CARPENTER,SUITE-J <br /> 1 HOOD TBD 8'-0" x 4'-0" TYPE I MODESTO,CA 95351 <br /> (209)507-6036 <br /> 2 OVEN VECTAIRE- DOUBLE DECK horacio@zertuchedrafting.com <br /> 3 RANGE / OVEN WOLF CE6S-2B24GN _ <br /> 4 3 DOOR FREEZER AVANTCO-178SS3FHC <br /> 5 3 DOOR REFRIGERATOR TRAULSEN- <br /> 6 PASS-TRU FREEZER CONTINENTAL- <br /> 7 ICE MACHINE TBD <br /> 8 HAND SINK TBD <br /> 9 3-COMPARTMENT SINK TBD 92"x28" Ln <br /> 10 MOP SINK TBD CD <br /> 11 GREASE TRAP TBD <br /> 12 FLOOR SINK TBD n <br /> 13 WORK TABLE TBD METAL SURFACE l V <br /> 0 IN SC P OF O K 14 EMPLOYEE LOCKERS TBD l J <br /> 15 HOT WATER HEATER TBD TANKLESS 0 <br /> 16 STORAGE SHELVES TBD WIRE SHELVING <br /> 17 MOP RACK/ HANGER TBD �Y1 <br /> 18 DISH WASHER CMA- ` J <br /> 19 COFFEE MAKER GRINDMASTER- <br /> 20 FLOOR MIXER HOBART-LEGACY HL200 MIXER 0 <br /> 21 WORK TOP REF. CONTINENTAL-SW72 <br /> 7 _gl. 22 LOW DRINK REF. BEVERAGE AIR- BB72HC-1 Z <br /> 23 COUNTER TOP MIXER KITCHEN AID-883049 28824 6 a <br /> 24 REF. MERCHANDISER DISP. FEDERAL- <br /> 25 PROOF/HOT CABINET CRESCOR-121-PH-UA-11D <br /> 26 CLEANING SUPP. CABINET <br /> 2 36' 27 SIDE WORK TABLE <br /> 28 ADA SALE COUNTER <br /> 0 0 29 SERVICE COUNTER <br /> 34 25'-10" 3' 7'-2" o �/ �� 30 2 PERSON TABLE <br /> X 31 PICNIC BENCH <br /> (iE) S TR 0 0 N1�i �"� 32 WALL MOUNTED COUNTER <br /> in <br /> (N )HALL 33 WINDOW INTO KITCHEN <br /> 3� 31 0 � ' PORTABLE FIRE TYPE 2A:10-B:C o <br /> 0 33 34 EXTINGUISHER <br /> MOUNTED 3.5'-5' AFF o <br /> O L - - J L \'`/ J PORTABLE FIRE 0 a <br /> 13' 30 35 EXTINGUISHER MOUNTED 3 5A 5S AFF <br /> 34" HIGH MAX. COUNTER DISPLAY 7 L2'-6'1' L4'SCREEN SHALL BE VISIBLE FROM A 13 21 4Q <br /> POINT LOCATED 40" ABOVE THE 7' 3' �o ��--�� Q ~ <br /> CENTER OF THE CLEAR FLOOR SPACE i 0,33 <br /> Lu 0� 2 N <br /> IN FRONT OF THE MACHINE - <br /> (N )OFFICE a, w () LO <br /> 11 �I o� °, S. LL! U 2 U <br /> N KITCHEN jv _ <br /> O U-) <br /> p <br /> I� 30 30 29 8 GN ~ z U) 0 <br /> CA U)z � _j <br /> ' <br /> 3 <br /> Q J <br /> xJ N <br /> 13 13 01) w <br /> ILL <br /> W <br /> (N )SERVICE 16 30 <br /> (N )CUSTOMER r AREA 10 <br /> x AREA 5 <br /> 15' A <br /> 01 W <br /> -- 2> <br /> --- -------- <br /> 26 <br /> 30 30 �US 5 5 7 9 18 00U. <br /> in 2 i ><LlLL�311 i Q <br /> r <br /> 7 ❑ i i o 0 o Q V <br /> 34 ^J <br /> 15'-42" 47' z <br /> 0 Q <br /> 0 <br /> PR <br /> OS P ED FLOOR PLAN R U 0 <br /> 0 <br /> 1 Scale:1/4"-1'-0" UJ <br /> �W <br /> V J �e <br /> 0 Q <br /> 0— <br /> HEALTH DEPARTMENT NOTES: 0 <br /> 20. THE T/P OVERFLOW OF WATER HEATER WILL BE INDIRECTLY DRAINED TO #13 MOP FINISH SCHEDULE <br /> 1. ALL COOKING EQUIPMENT SHALL BE ON CASTERS WITH QUICK DISCONNECT 11. RFP OR EQUIVALENT SHALL BE INSTALLED BEHIND THE RESTROOM SINKS SINK. M <br /> GAS LINE AND RESTRAINING CABLES. FOR THE COUNTER TYPE EQUIPMENT, AT LEAST FOUR FEET FROM THE TOP OF THE COVED BASE. 1..1..1 <br /> THE BASE SHALL BE ON CASTERS 21. PROVIDE QUARRY TILE FLOOR WITH QUARRY TILE COVE BASE IN SERVICE AREA . <br /> 12. THE BASE TO THE KITCHEN AND THE RESTROOM IS A COVE BASE. ROOM FLOOR WALL BASE CEILING REMARKS <br /> 2. ALL REFRIGERATION AND FREEZER UNITS SHALL BE EQUIPPED WITH CASTERS 22. PROVIDE PROPER COVE BASE AT THE FRONT COUNTER TOEKICK IN SERVICE AREA. <br /> 13. PROVIDE PRE-MIXED FAUCET WITH HOT AND COLD WATER AND BACKFLOW w <br /> 3. GAS LINE SHALL BE 24" ABOVE FINISH FLOOR. PREVENTIVE DEVICE FOR #13 MOP SINK. 24. INSTALL MINIMUM 4'-0" HIGH STAINLESS STEEL OR SIMILAR MATERIAL WALL <br /> Lu Lu z <br /> PANELS ONTO WALLS AROUND FLOOR-MOUNTED MOP SINK. w U z_ <br /> 4. FOOD PREPERATION SINK SHALL BE NSF APPROVED AND DRAINS INDIRECTLY 14. PROVIDE LEVER-TYPE FAUCET HANDLES FOR #10 HAND SINK. H z z w <br /> TO THE SEWER. 25. FLOOR IN RESTROOM SHALL BE DURABLE, SMOOTH AND EASILY CLEANABLE, O Lu Q J -a p C7 W o <br /> 15. PROVIDE A LIGHT REFLECTANCE VALUE OF AT LEAST 70% FOR THE WALLS AND THE FLOOR SURFACE SHALL BE CONTINUED UP THE WALLS FOR MINIMUM U O w a w w w z a a <br /> Z -j _jLL <br /> 5. DRAIN LINE FROM THE ICE MACHINE WILL EMPTY TO FLOOR SINK. AND CEILING IN THE FOOD PREPARATION & UTENSILS WASH AREAS 4", FORMING A 1" MIN. RADIUS COVE AS AN INTERGRAL UNIT. } O 0 z U) V) w O Z w Date: <br /> z O to U a � V) CD 0, a U <br /> 6. ALL FLOOR SINKS SHALL BE ISTALLED FLUSHED TO THE FINISH FLOOR. 16. ALL EXPOSED PIPES AND CONDUITS SHALL BE SPACED AT LEAST 1/2" FROM 26. THE GREASE TRAP WILL BE FLUSH WITH FINISH FLOOR. < u 0 O U) LU <br /> Lu O Q <br /> THE WALL. _ 3: Q (D O (D m 2 Revisions: <br /> 7. AN NSF APPROVED WIRE RACK WITH THE CORRESPONDING MOUNTING 27. PROVIDE EXHAUST BLOWER AND MAKE-UP AIR BLOWER THAT WILL GENERATE w J � a w z a g Q Q O w a Q 0 09/01/2019 <br /> BRACKETS SHALL BE INSTALLED ABOVE THE THREE-COMPARTMENT SINK. 17. MAKE-UP AIR DIFFUSERS TO BE MIN. 5'-0" FROM AWAY FROM EXHAUST THE REQUIRED CFM BASED ON THE PERFORMANCE DATA. O = m � m U 1 <br /> VENTILATION HOOD. <br /> 8. PROVIDE QUARRY TILE COVE BASE IN THE KITCHEN AND SERVICE AREA. 28. THE WATER <br /> STAND AND EATER WILL <br /> BE ON WALL ORMINIMUM 6 INCHES LEGS OR 12" - 18" METAL CUSTOMER AREA • • 6" • • A 10/04/2019 <br /> 18. PROVIDE MIN. 4'-0" WALL WAINSCOT (FRP PANEL OR SMOOTH AND <br /> 9. ALL COUNTERS &CABINETS SHALL BE LAMINATED INSIDE AND OUT. WASHABLE WALL TILE) IN RESTROOM. <br /> 29. INSTALL MINIMUM 16" HIGH STAINLESS STEEL PARTITION INSERT TO THE KITCHEN • • 6" • • CONTINUOUS 3/8" RADIUS A311/21/2019 <br /> 10. INSTALLED FIBER GLASS REINFORCED PLASTIC OR EQUIVALENT IN THE 19. THE WALLS ABOVE WAINSCOT IN RESTROOM ARE TO BE RENDERED INTERIOR SIDE OF #4 FRYER. COVED BASE <br /> KITCHEN BEHIND ALL SINKS AND FOOD PREPARATION AREAS. RFP TO BE SMOOTH AND WASHABLE. <br /> INSTALLED 8 FEET HIGH FROM THE TOP OF THE COVED BASE. RESTROOMS • • 6" • • 48' FRP WAINSCOT OR EQUIVALENT <br /> CONTINUOUS 3/8 RADIUS <br /> COVED BASE <br /> SERVICE AREA • • 6" • • 3/8" RADIUS COVED BASE Page No: <br /> OFFICE 0 0 6" 0 0 <br />