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4 FROMi�: r FAX NO. :2099315186 Apr. 22 2003 02:29PM P1 <br /> .. 4 ikdckk ek�1T'lr <br /> TELEFAX <br /> Schenone Specialty C. <br /> ,,art n■*;s+'� 3765 N. Wilcox Road 8 <br /> StDckton, CA 55216 <br /> Phn: (209) 931-5188 .F a . 0 86 <br /> ` Email:Wemakechoc@aol.com <br /> Website:gourmetchocolate.com <br /> f <br /> To: Tim O'Brien, CA Regional Water Board FAX: 1 3t <br /> Date: 15 April 2403 Page: 1 of 4 <br /> Re: Clements — PA-0200428 (SA) <br /> From: Ernie Schenone, Jr. <br /> Tim <br /> In my previous conversation and correspondence I had mentioned the possibility of <br /> adding two future candy cooling tables. These tables are typically 3 x 8 ft. stainless <br /> steel water jacketed tables. Tap water is circulated to cool candy fillings and then <br /> dumped overboard. The table has a '/4" NPT connection to which both hot and cold <br /> water are plumbed with ball valves and a temperature gauge. <br /> Attached is water flow information on the cooling tables from the manufacturer. The <br /> r flow rate listed is from 1.7-2.3 gpm. Please keep in mind that we do not have these <br /> tables, nor do we currently sell the products that would require their use. Therefore the <br /> table(s) would definitely be utilized a very small percentage of the time. <br /> These tables are used for caramel centers that take about 2 hrs to coop dawn. If we <br /> factor in setup and cleanup the most batches we could make in a day would be 3. <br /> Therefore the worst case water consumption if both tables were. utilized 100% of the <br /> time would be; <br /> 2 tables x 2.3 gpm x 3 batches/day x .20 hr/batch x 60 min/hr = 166 gal/day <br /> In reality I estimate these tables would be utilized from 2-206 of the time. I was <br /> proposing that we could dump that water into the storm drain to prevent additional load <br /> I on the septic system. <br /> If you have additional questions please do not hesitate to contact me. I would welcome <br /> the opportunity to how you our current facility and operation se that you can get a feel <br /> for our level of ter usager'and discharge. I appreciate your time. <br /> Best regards <br /> JU <br /> Ernie Schenone J <br /> 1 Attachments:Sa`b'age Brothers Data Sheet 3 pages <br /> Cc; Mike Huggins No Attachments via. (209) -4fig=0138 <br /> i Don Chesney No Attachments fax 20 668-2596 <br /> { <br /> r <br />