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1) Kitchen equipment spec sheets. We need to make sure that the equipment <br />is ANSUNSF certified. Attached <br />Gas Range - Cooking Performance Group S36 -N Natural Gas 6 Burner 36" Range with <br />Standard Oven - 210.000 BTU <br />Sink - Regency 88" 16 -Gauge Stainless Steel Three Compartment <br />Commercial Sink with Galvanized Steel Legs and 2 Drainboards - <br />16" x 20" x 12" Bowls. (attached). <br />Prep Sink - <br />Steelton 38 3/4" 18 -Gauge Stainless Steel One Compartment Commercial Sink with 1 <br />Drainboard - 18" x 18" x 12" Bowl <br />Gas Cooktop- Cooking Performance Group HP636 6 Burner Gas Countertop Range / Hot <br />Plate - 132.000 BTU <br />2) Plans state an epoxy flooring. Material specifications? Concrete <br />Will this flooring have a 3/8" minimum radius base cove? See Appendix D. <br />3/8" rounded. <br />3) Specs/size of hot water heater? Page 3 of Plans. 85 Gallon 300,000 BTU. <br />4) There is a prep sink listed on page 10 (equipment list). Location? Page 1 <br />of plans. Prep sink on the right front wall outside of refrigerator/ <br />freezer space. <br />5) Walls and ceilings finishes state stucco. This is not an approved surface. <br />The finish shall be smooth, cleanable, durable and nonabsorbent. Walls <br />finished per requirements based upon the Health Department <br />requirements and guidance. Walls are currently finished in a <br />smooth nonabsorbent paint (photos attached). <br />6) Will you be providing any shelving for the storage of cold and dry storage? <br />Movable racks on wheels for storage. <br />7) Will the 3 -comp sink and 1 -comp prep sink waste drain into a floor sink? <br />The plans state an existing floor drain, but it will need to indirectly <br />drain into a floor sink. Floor sink Page 3 of plans. Near the hand <br />wash sink and near the water heater with hot and cold water lines. <br />