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<br /> GENERAL NOTES: I� y _ 24 �4_y6o4Jk60 k60 k60
<br /> 1. PLANS ARE PROVIDED FOR THE PURPOSE OF INDICATING --------- ---------
<br /> FOODSERVICE EQUIPMENT LOCATIONS AND REQUIREMENTS ONLY _-�`,�_ E-105
<br /> AND ARE NOT TO BE CONSTRUED BY THE GENERAL CONTRACTOR - --- sHooa
<br /> OR SUBCONTRACTOR AS TO RELIEVE THEM FROM THEIR BY OWNER a
<br /> RESPONSIBILITY OF COMPLYING WITH ALL APPLICABLE CODES. - - - - EXISTING EXISTING
<br /> REFER TO ARCHITECTURAL DRAWINGS, MECHANICAL, AND
<br /> ELECTRICAL DRAWINGS FOR BALANCE OF WORK NOT IN KITCHEN I I I I I I
<br /> EQUIPMENT CONTRACT. -- MECHANICAL sH ooa = c =
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<br /> 2. IT SHALL BE THE RESPONSIBILITY OF THE OWNER AND/OR ------- - °°Z WATER E066 REVISIONS
<br /> ------- a HEATER SOFTENER WATER 4k6a
<br /> HIS ASSIGNED COORDINATOR TO INSURE THAT THE FOODSERVICE N SH 010
<br /> EQUIPMENT CONTRACTOR RECEIVES COPIES OF ALL ADDENDUM BY OWNER W W J Q z Q w�
<br /> MOP HOLDER WALK-IN FREEZER ii > 0'<0
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<br /> AND CHANGES TO ARCHITECTURAL DOCUMENTS WHICH ARE MADE 'CHEM. RACK -T =, � Q w;m o w zZ
<br /> ® I L= _ BY OWNER EXISTING N o"'a�
<br /> PRIOR TO AND DURING CONSTRUCTION. LOCKERS E046 Q w W owLu
<br /> - - - - - - - - - - - - - - - - - - - � I BY OWNER 0mcna-
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<br /> �I S 017 S 017B S 017A S 032 SH 010 SH 006 w _ __j
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<br /> 3. GENERAL CONTRACTOR SHALL PROVIDE THE NECESSARY I I ____`�'__ _ q z Z �a w
<br /> W.I. COOLER W.I.FREEZER EMPLOYEE w w a � � O
<br /> 61WALL BACKING FOR ALL WALL MOUNTED EQUIPMENT (SHELVING u- - =- > p m w
<br /> i I REMOTE REMOTE I Q m p = ~~ } U
<br /> COMPRESSOR COMPRESSOR --------- _��= 5014 = _ =2148- - �� a a o w U U n p
<br /> POT RACKS, ETC.), AS INDICATED ON FOODSERVICE EQUIPMENT I UNIT UNIT I BY OWNER BY OWNER -=f z w Q Q z U
<br /> DRAWING I IC S 014A a vi J w a
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<br /> S015 S0158 E070 S031 S016 - - �� � =o� aao pz"
<br /> 4. WHERE REQUIRED BY LOCAL DE FLOORS HALL BE E1 0
<br /> QU OC CODES, 00 S S E-045.1A (E-045.2A ���= I I �~ N^z z o�a • �_�
<br /> - - - - - - - - - - - -
<br /> SLOPED TO FLOOR DRAINS TO COMPLY WITH SAID CODES. - - - - - - 1 g s 112 -, pr ��� _ a p U Z
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<br /> REMOTE REFRIG. EQUIP. 1111 IIII II ww� �Qz� oaU)
<br /> 1- ------- - u SII ISI-I1H,I U o o w = w
<br /> 5. PLUMBING, ELECTRICAL, MECHANICAL, AND THE WORK OF Q DO DO °` °"°` BY OWNER >Z J~ Z o = z
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<br /> VERIFY LOCATION WITH ARCH. DWG'S -------- WO T�z D z J�Z z m
<br /> ALL OTHER TRADES INVOLVED SHALL CONFORM TO PRESENT DAY ) - PLATE SHELF/CUTTING BOARD ON EACH UNIT T021 WALK-IN COOLER o J Z o c,o Q o 0 0 0
<br /> CODES. s oto EXISTING ,� 0 0z _j w
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<br /> 6. ALL EQUIPMENT TO BE N.S.F. APPROVED OR EQUIVALENT. u E077 SH 006 0 Q Y= U Z ~a
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<br /> 7. SHALL BE THE CONTRACTORS RESPONSIBILITY TO VERIFY - S-011 o o Q o� ae >_ Q cn >-
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<br /> AND COORDINATE WITH THE FOODSERVICE EQUIPMENT r - - - - - - - - - - - - - - - - - - - - - E-029 E 051 E 052 E-040 E-040.1 S-035 E-051.1 E-030 E-050 E 053 E 039 S-043 E 085 Q a - o m� w
<br /> -- S014 �ocnL,.-j NzM
<br /> CONTRACTOR ANY DISCREPANCY OR OMISSION INCLUDING, BUT I I ------ 1=143 E-076 Q Q m Q o J �, m
<br /> ��= D 5-014A E-057.1 T 022 S-034 E 045 J v} w z m w w o -
<br /> NOT LIMITED TO DIMENSIONAL LAYOUT ON THESE PLANS PRIOR I MAKE-UP AIR UNIT I E-043 S 034 S040 E 074 S-018 E-100 E-083 E-057 E-043 E-Q60 E-034 a Z w Q a W N Z Z Q z Q
<br /> S014 E060 Www �UDzwQUQJ
<br /> TO START OF CONSTRUCTION. ALL TRANSACTIONS SHALL BE IN ® I S-123 rT-� Z z Q w o O - U
<br /> WRITING.
<br /> S-014A S-014
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<br /> E020 loo° UQz� = J�w Q
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<br /> 8. FLOOR DEPRESSIONS & INSULATED FLOORS FOR WALK-INS E-076.3 E-171.1 I I I� 10L �� u u u � s-111 I ' I Q~ p W EC�n o 0= � w
<br /> ARE TO BE PROVIDED BY THE GENERAL CONTRACTOR AND AS I I - u 5.013 - - �� 0 ' --U w
<br /> -I� I � - J I S-013 w �
<br /> DETAILED. I HOOD FAN HOOD FAN I --------- E 069 - - - - N O J<E> z Z � m a
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<br /> J'I Q RECEIVING Q Z V)N N
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<br /> 9. GENERAL CONTRACTOR TO PROVIDE FINISHED CURBS FOR - U = o
<br /> Q E-034.1 6-014A m> o a - >z
<br /> E 059 5-021 E-069 S 022 E 084 E-012 S-028 m o w Q w r p
<br /> - E-060.1 w w w
<br /> WALK-IN REFRIGERATOR/FREEZER COMPRESSOR/CONDENSOR I I - E-044 S 041 E-041 E-041.1 1 129 s-012 U)O >�F- Cr N an d�N
<br /> UNITS (VERIFY LOCATIONS). SLEEVES SHOULD BE PROVIDED I E 076.1 E-076.2 IA 2 Z<00<0l 0 a W4
<br /> = zwwdQOQ0
<br /> ----------- r7
<br /> THROUGH CURBS AND FINISHED BUILDING ROOF FOR
<br /> - - - - - - - - - - - - - - - - - - - - - �
<br /> E-035 SH-007
<br /> REFRIGERATION LINE SETS. SLEEVES AND PENETRATIONS _ s 131 S-0 13A S 031 S 019 S 019A
<br /> KITCHEN VENTILATION EQUIP. � � I, � � S-014A
<br /> THROUGH ROOF OR BUILDING WALLS SHALL BE FURNISHED AND C E N VE N L ON E QU s-o28 S-024 E-010 E-013 E-015 E-012 S-013 T-010
<br /> INSTALLED BY THE GENERAL CONTRACTOR. CONSULT WITH (VERIFY LOCATION WITH ARCH. DWG S) Toto E_ - - - - -
<br /> 1 0-GO W 00
<br /> ARIZONA RESTAURANT SUPPLY, INC. FOR DIAMETER SIZE - - �4
<br /> N �
<br /> SLEEVE(S) REQUIRED. PENETRATIONS THROUGH FIRE RATED COUNTER _ �
<br /> r � � I �, Cq
<br /> WALLS AND FIRE RATED CAULKING SEAL SHALL BE BY THE
<br /> GENERAL CONTRACTOR. J 1 I I Q °'
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<br /> HEALTH DEPARTMENT: 14 1 1 u u 1 1 / / 1� g
<br /> 1. FOOD PREPARATION, DISHWASHING, STORAGE, AND _
<br /> RESTROOM AREAS TO HAVE: A) DURABLE, EASILY CLEANABLE, AND
<br /> PROPER COVED DURABLE, EASILY CLEANABLE, AND PROPER /
<br /> COVED BASE FLOORS. B) SMOOTH, NON-ABSORBENT, AND EASILY
<br /> CLEANABLE SMOOTH, NON-ABSORBENT, AND EASILY CLEANABLE E 104 --- --_1
<br /> LIGHT-COLORED WALLS AND CEILINGS.
<br /> -0- -0- -0- ==c-=
<br /> I I I I I I I I I I
<br /> 2. ICE MACHINE BINS, CONDENSATE LINES, FOOD CRANE CRANE i I
<br /> MACHINE MACHINE ------i
<br /> PREPARATION SINKS, DISHWASHERS, AND WATER/BEVERAGE \
<br /> 4
<br /> DISPENSING SYSTEMS SHALL DRAIN INDIRECTLY INTO A FLOOR
<br /> SINK. q
<br /> �I
<br /> 3. OPERATOR TO OBTAIN FOOD CERTIFICATE PRIOR TO SHEET INDEX J
<br /> OPENING. EQUIPMENT LAYOUT PLAN
<br /> SCALE: 1/4°=1'-O" Layout FS-1 .0 - Foodservice Equipment La t Plan
<br /> 4. A HAND WASHING SINK SHALL BE PROVIDED IN THE FOOD y Q_
<br /> PREPARATION AREA.
<br /> FS-2.0 - Foodservice Equipment Schedule W
<br /> 5. ALL FOOD EQUIPMENT, INCLUDING CUSTOM SINKS AND FS-3.0 - Foodservice Electrical Rou g h-In Plan o
<br /> Y)WORKTABLES, SHALL MEET THE APPROVED ANSI/NSF >
<br /> LL
<br /> 6, U
<br /> (AMERICAN NATIONAL STANDARDS INSTITUTE/NATIONAL FS-4.0 - Foodservice Plumbing Rough-In Plan �, Q Q L N l
<br /> SANITATION FOUNDATION) STANDARD FOR ITS CLASS. v
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<br /> FS-5.0 - Foodservice Refrigeration Plan � o o z
<br /> 6. FLOOR MODEL EQUIPMENT SHALL BE MOUNTED ON A
<br /> MINIMUM OF SIX INCH LEGS, CASTERS, OR BE SEALED TO AN FS-6.0 - Existing Walk-in 0 .4 co ILL. Co
<br /> ELEVATED FOUR INCH HIGH CURB WITH A FOUR INCH HIGH ,, o
<br /> COVE BASE. V. SH/ kJ FS-7.0 - Foodservice Elevations/ FS-7A Utilities w
<br /> �F m w o
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<br /> 7. ENTIRE FACILITY TO BE IN CURRENT COMPLIANCE WITH ,* FS-7.1 - Foodservice Elevations/ FS-7B Utilities N
<br /> ALL COUNTY HEALTH CODES. Na.C_334 7 SHEET NUMBER
<br /> EN:01/31/2 .,
<br /> FA 40¢ FS-8.0 - Exhaust Hood Manufacturer Sheet 1 FS- 1 . O
<br /> Through
<br /> FS-8.7 - Exhaust Hood Manufacturer Sheet 8 DATEOctober13, 2021
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