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Home My WebLink AboutBAMBOO - FOOD L .. �gh o574 sIyann Rd' �+yon�'is •?�` TAW Town of Barnstable BOARD OF HEALTH * John T. Norman Board of Health Donald A.Gaudagnoli, M.D. BAnusr,BUI F.P.(Thomas)Lee,._ M" Daniel Luczkow,M.D. Alt. 39. 200 Main Street, Hyannis, MA 02601 °-"`�a Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 3056, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 353 Issue Date: 01/01/2022 DBA: BAMBOO OWNER: SOUTH SEA VILLAGE INC Location of Establishment: 574 IYANNOUGH ROAD HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 190 OutdoorSeating: 23 Total Seating: 213 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: 1/ � IKE�p Tp� .. Town of Barnstable For OMInitials Date Paid` � Amt I'd$ �> : .�M13LE, : Inspectional Services v� ,KAM Public Health Division Check# Qsq'� Thomas McKean, Director 200 Main Street, Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A F0015 ESTABLISHMENT DATE ?/ L 7-4 NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: r/J MAILING ADDRESS(IF DIFFERENT FROM ABOVE): E-MAIL ADDRESS: /'1 ,r e C-'a ir TELEPHONE NUMBER OF FOOD ESTABLISHMENT: S TOTAL NUMBER OF BATHROOMS- 3 WELL WATER: YES ' NO ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:_/_/_ TO NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING.AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYP&6F ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ...(MONTHLY LAB ANALYSIS REQUIRED) CATERING ...(CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL, MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FormsTOODAPP 2020.doc OWNER INFORMATION: Jw FULL NAME OF APPLICANT �Z SOLE OWNER: YES/NO D.O.B OWNER PHONE # ADDRESS CORPORATE OWNER: CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: List (2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have I Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date j 2. fiS URE OF APPLICANT DATE —L— ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asy. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.3151 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:\Application FomS\FOODAPP REV3-2019.doc Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. ,,; ABM R Paul J.Canniff,D.M.D. MAM 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 30513, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 353 Issue Date: 01/01/2021 DBA: BAMBOO OWNER: SOUTH SEA VILLAGE INC Location of Establishment: 574 IYANNOUGH ROAD HYANNIS„ MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 190 OutdoorSeating: 23 Total Seating: 213 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q/ FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: 7 �I r NKE Offic Use • Initials: ti Town of Barnstable Q' Date Paid MASS. : Inspectional Services n "�' Check# l '639 `0� Public Health Division °rFc►u+" Thomas McKean, Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A F006 ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL(.Z NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: MAILING ADDRESS(IF DIFFERENT FROM ABOVE): `- E-MAIL ADDRESS: -nc� u TELEPHONE NUMBER OF FOOD ESTABLISHMENT: TOTAL NUMBER OF BATHROOMS- WELL WATER:YES NO ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:_/_/_ TO NUMBER OF SEATS: INSIDE: OUTSIDE: Z/f—TOTAL: ?-4 SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? TYP&PI ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED& BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ...(MONTHLY LAB ANALYSIS REQUIRED) CATERING ...(CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FormsTOODAPP 2020.doc i OWNER INFORMATION: FULL NAME OF APPLICANT QlA-Z SOLE OWNER: NO D.O.B OWNER PHONE# ADDRESS CORPORATE OWNER: CORPORATE ADDRESS: Q/77`Fa PERSON IN CHARGE OF DAILY OPERATIONS: List (2) Certified Food Protection Managers AND at least(1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 1. 2. �C/y4� G" �r iPix SIGNATURE O LICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http://www.townofbarnstable.us/healthdivision/applications.asi). OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January I st to Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. 4 Q:\Application FormsTOODAPP REV3-2019.doc Town of Barnstable BOARD OF HEALTH John T.Norman Board OI Health Donald A.Gaudagnoli,M.D. HAABLF, . Paul J.Canniff,D.M.D. MASS 1619. 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate Phone: 508 862-4644 Fax: 508 790-6304 www.townofbarnstable.us Permit to Operate a Food Establishment In accordance with regulations promulgated under authority of 105 CMR 590.000 M.G.L. Chapter 94 Sections 305A, 305B, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 353 Issue Date: 12/10/2019 DBA: BAMBOO OWNER: SOUTH SEA VILLAGE INC Location of Establishment: 574 IYANNOUGH ROAD HYANNIS, MA 02601 Type of Business Permit: FOOD SERVICE Annual: YES Seasonal: IndoorSeating: 190 OutcloorSeating: 23 Total Seating: 213 FEES FOOD SERVICE ESTABLISHMENT: $300.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: �n FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: For Office Initials: "'E'"�ti� Town of Barnstable Date paid � Amt�a$. _ Inspectional Services p anxMsrn. + dQ Public Health Division Thomas McKean, Director 200 Main Street,Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 PLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT . DATE d y I NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: �tV e �� ADDRESS OF FOOD ESTABLISHMENT: C7(4 �� / �d(✓� �� '�'�'—f �� / MAILING ADDRESS(IF DIFFERENT FROM ABOVE): — 0 E-MAIL ADDRESS: TELEPHONE NUMBER OF FOOD ESTABLISHMENT:^ � TOTAL NUMBER OF BATHROOMS: WELL WATER: S NO %/... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION:_/_/ TO NUMBER OF SEATS: INSIDE:j d OUTSIDE: a-) TOTAL: SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? ' IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)?_*_J y TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE RETAIL FOOD-ONLY required for TCS foods(foods requiring refrigeration/freezer) BED&BREAKFAST CONTINENTAL BREAKFAST COTTAGE FOOD INDUSTRY(formerly residential kitchen) MOBILE FOOD FROZEN DAIRY DESSERT MACHINES ... (MONTHLY LAB ANALYSIS REQUIRED) CATERING ... (CATERING NOTICE REQUIRED BEFORE EVENT(SEE PAGE#2) *** SEASONAL,MOBILE & NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV FOR INSPECTION PRIOR TO PERMIT BEING ISSUED PLEASE CALL 508-862-4644 Q:\Application FormsTOODAPP 2020.doc OWNER INFORMATION: FULL NAME OF APPLICANT I'►� �L'"L SOLE OWNER: YES/NO 13.0.13 Ul 11'1, 01 OWNER PHONE# /i ADDRESS in X l )A'& j-E jPMM►JL1 (%"'! CORPORATE OWNER: �a �0 jAgu, C CORPORATE ADDRESS: PERSON IN CHARGE OF DAILY OPERATIONS: W AI List (2) Certified Food Protection Managers AND at least (1)Allergen Awareness Certified Staff All FOOD ESTABLISHMENTS must have 1 Certified Food Protection Manager PER SHIFT. **ATTACH COPIES OF CERTIFICATES** The Health Div. will NOT use past years' records. You must provide new copies and.POST THE CERTIFICATES at your food establishment. Certified Food Managers Expiration Date Allergen Awareness Expiration Date 1. W KL M1 , a-/ ��' 34-vi 1. LixL 1✓6 LAM ''/ 1 z�Z 2. SIGNATURE PPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to opening!! Please call Health Div.at 508-862-4644 to schedule your inspection. Please call at least(7)days in advance. FROZEN DAIRY DESSERTS: Frozen desserts must be tested by a State Certified lab prior to opening and monthly thereafter, with sample results submitted to the Health Div. Failure to do so will result in the suspension or revocation of your Frozen Dessert Permit until the above terms are met. CATERING POLICY: Anyone who caters within the Town of Barnstable must notify theTown by fax or mail prior to catering event. You must complete a catering notice found at http•//www townofbarnstable.us/healthdivision/applications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1 st to Dec.3 1"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. Q:\Application FormsTOODAPP REV3-2019.doc �w^ oF.HE roN TOWN OF BARNSTABLE HEATH INSPECTOR'S Establishment Name: J Date: Page: of �p` 10 OFFICE HOURS PUBLIC HEALTH 3: 0- :3A.A.M. :30-4:30 P.M.BARNSfARLE, 200 MAW STREET Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified a39. �• HYANNIS,MA 02601 soa-s2�saa No Reference R-Red Item . P S PRINT CLEARLY 'EDN1P�p FOOD ESTABLISHMENT INSPECTION REPORT �+ i Name Dat Type of Type of Inspection g Routi Address » Risk oo -Re-'Inspection Level Retail Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP YIN Temporary Suspect Illness Complaint General Com Caterer P Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspect o �S Out: •�� dt Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. (� Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items \I Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ �I�(%/� Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ t 1 FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling % ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding it PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) S ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) �7�, ( >� Corrective Action Required: o ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating ��--++ r within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,t e i ms ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel , . (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than non-critical violations 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If if no critical violations observed,4 too 6 von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than i non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation, to 8non-critical violations=C. 29.Special Requirements (590.009 y p , 30.Other DATE OF RE-INSPECTION: Insp tor' Si na re t: 31.Du ter screened from public view. Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* Additives* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* g * 3-501.16(A) Hot PHFs Maintained At or Above 140°F*° Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 1307-102.11 Common Name-Working Containers* Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation-Storage* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use* 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 16 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eff°"ve 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing Ratites-165°F 15 sec* 3-401.11 C 3 Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By ( )( ) P Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 77 Reheating for Hot Holding practices should be debited under#29-Special 2-401.11 Eating, Requirements. 5 Receiving/Condition g,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* * (Blue Items 23-30) 3-202.15 Package Integrity g g 3-403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* ( ) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1S Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-204.1,1 Location ai Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Accessibility, P Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* I 8-103.12 Conformance with Approved Procedures* S:590Forrnback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. oF.tHE Toy TOWN OF BARNSTABLE HEALTH INSPECTORS Establishment Name: Date: \ 7 I Page: of OFFICE HOURS PUBLIC 2 0 MAN STREEETSION 8:30-4:30 A.M. BARNSfABLE. 3: 0- :3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MAR2• .eg - HYANNIS, MA 02601 MON.-FRI. NO Reference R-Red Item PLEASE PRINT CLEARLY ,erFO MP+s 508-862A644 FOOD ESTABLISHMENT INSPECTION REPORT Name Date 1��1°1 -Type ofInspection / Opera < outdid In Address Risk NqdSery Re-inspection a Level Retail Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP �- In: Other Inspector, Out: Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ J Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ i FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable!Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating CJ ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP i Q ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ' ^,�q 9 (-, �� ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories w 1 Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations U �Q Critical(C)violations marked must be corrected immediately. (blue&red items) 1�3Corrective Action Required: ❑ No JO.Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. oluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ® Embargo ❑ Emergency Closure Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils FC-4 590.005 B=One critical violation and less than 4non-critical violations 9 ( )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27 Physical cility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 28:Poisono __Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to Snon-critical violations=C. w 29.Special equirements (590.009) y p 30.Vthers DATE OF RE-INSPECTION: nspecto Sig 31. ter screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Si ture Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y IN Dumpster Screen? Y N -. ... -.-.-. .r- ram.. � .,. .. .. .w�" _ ,.-- R -. « :- .-- -wiy...r-T. -,. ..-.....•-.m+ro:. __ v -„-+-: .... Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) I - _ FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALT 590.004(F) 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* * 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment 7-102.11 Common Name-Working Containers 3-501.16(A) Roasts Held At or Above 130°F* Storage* - Applicants* 3-302.11(A) Food Protection* 7-201.11 Separation g 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use* 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) I Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rlated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment 5-101.11 Drinking Water from an Approved System* * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* sg cmc 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) I Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* _.--'4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g �' S90.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should he debited under Game and Wild Mushrooms Approved By C a 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 3-401.11 2-301.14 When to Wash* A 1 All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail ( )( )ro) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* Blue Items 23-30) 12 Prevention of Contamination from Hands * Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 13 HandwashingFacilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification* ( ) 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products P 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 3-402. * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 Records,Creation and Retention Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. oFTHE To TOWN OF BARNSTABLE. HEALTH INSPECTOR'S Establishment Name: J Date: I I Page; of �P� ho OFFICE HOURS PUBLIC HEALTH DIVISION 8:0o-9:30A.M. BARNSTABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified a v: `m$ HYANNIS,MA 02601 M-8 -FRI.4644 No Reference R-Red Item "• PLEASE RINT C ARLy �A n 508-862 'FON1P` FOOD ESTABLISHMENTINSP CT ON REPORT_ Name Date Tvpe of Type of Inspection O Routine Address J Risk Rid Service Re-inspection C , Level etail- Previ ns c _ ,. Telephone Residential Kitchen Date "' / Mobile Pre- r i u / Owner HACCP YIN Temporary I Caterer neral Complaint Person in Charge(PIC) Time Bed&Breakfast '►+AGC� fn: Other Inspecto. �T a r Each violation checked requires an explanation on the narrati a ge(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items] Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ 9 FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with In fectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures A)R - ❑ 5.Receiving/Condition ❑ 17.Reheating ) ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling " ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY 1 ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories I I Violations Related to Good Retail Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected,immediately. (blue&red items) I ,� � Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating Lo �- : within 90 days as determined by the Board of Health. ❑ Voluntary Compliance. ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction Order for Correction: Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CM 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more no violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and Cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically if: no hot C=2 critical Violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to 8 non-criticaDviolations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials .FC-7 be in writing and submitted to the Board of Health at the above address ( )(590.008) violation,4 to 8non-critical v latio -,C. - - 29.Special Requirements (590.009) within 10 days of receipt of this order. f 30.Other DATE OF RE-INSPECTION: I s e for ignatur Print: 31.Dumpster screened from public view ~ Permit Posted? - Y N Grease Trap Previous Pumping Date Grease Rendered Y IN #Seats Observed Frozen Dessert Machines: Outside Dining Y N P C's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N / Dumpster Screen? Y N Violations related to Foodborne Illness - Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003 A Assignment of Responsibility* 8 Cross-contamination Law Cooled to 41°F/45°F Within 4 Hours* ( ) g14 Food or Color Additives 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 19 PHF Hot and Cold Holding 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3 3-501.16(A) Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment 7-201.11 Se7-102.11 aration-Storage* -501.16(A) Roasts Held At or Above 130°F* Common Name-Working Containers Applicants* 3-302.11(A) Food Protection* _ P g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables * 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* 590:004(11) Variance Requirements 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* ,,, _ . . REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated ( ) - Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4- ' Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with.Food Law* _ * 3-801.11(D) Raw or Partially Cooked Animal Food and 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations Raw Seed S routs Not Served*. 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and p 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water 1 Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Watei* Concentration and Hardness* 3-401.11A(l)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11-. Drinking Water from an Approved System*. * gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eg cmc innooi .4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 316 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell ShelKsh and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* aces of Equipment* Shellfish* - 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game;Stiffed PHFs SPECIAL REQUIREMENTS a 3-201.15 Molluscan Shellfish from NSSP Listed _ Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing Ratites-165°F 15 sec*3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145'F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* Blue Items 23-30) 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 .3-202.18 Shellstock Identification* 13 Handwashin 9 Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item I Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 * ty, p 3-402.12 Records,Creation and Retention Within 4 Hours* 26. Water Plumbingand Waste FC-5 .008 Cabello of Ingredients* Supplied with Soap and hand Drying Devices 590.004(J) 9 9 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 1 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 1 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. �INC.o TOWN OF BARNSTABLE y HEALTH INSPECTOR'S Establishment Name: Date: �1 Page: of v� OFFICE HOURS �� I PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified HYANNIS,MA 02601 MON.-FRI. No Reference. R-Red Item PLEASE PRINT CLEARLY �prFO MPS° 508-862-4644 FOOD ESTABLISHMENT INSP C119y RaIIIIjAEPO T AI q Name / Date ( T e o In ction O Routine ' Address Risk ood Serrvvl"E pection, Level Retail✓ Pre Iris a ti �'� Telephone V Residential Kitchen Date: Mobile Pre-opeat�i 1 CCC!!l Owner HACCP Y/N Temporary Suspect I es 29 Caterer General Complaint Person in Char a(PIC) Time Bed&Breakfast HACCP `� ( Other p a / O Ins ector J Each violation checked requires an explanation on the nai 4eage(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ 4AA , 71, , Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ % FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands r 1.PIC Assigned/Knowledgeable./eable./Duties \ ❑ 9 9 ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEIrEMPERATURE CONTROLS(Potentially Hazardous Foods) Ry ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures 1 . -/ ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling V C 'p ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control. ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) Ari 41 ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ ❑ 11.Good Hygienic Practices 22.Posting of Consumer Advisories f� Violations Related to Good Retail Practices(Blue items) Total Number of Critical Violations UX Q/ Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,th it ms ❑ Embargo, ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than 4nori-critical violations if no critical violations observed,4 to 6rion-critical violations=B. Seriously Critical Violation=F is scored automatically if:, no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If g p,infestation of rodents or insects,or lack of 27.Physical Facility )( ) aggrieved y y 9 9 q C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up, y ty (FC-6 590.007 a rieved b this order,you have a right to a hearing. Your request must violations observed,7 to 8 non-cri•cal vi lations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address Io a ,4 to 8 non critical violat' ns 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: S ctor's igsat re _,prini _ r 31.Dumpster screened from public view ,X Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N P C's ature �. Pn Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y. N Dumpster Screen? Y N Violations related to Foodborne Illness - Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F 8 Cross-contamination 14 Food or Color Additives a Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12- - Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* * 19 PHF Hot and Cold Holding g 3-302.14 Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101..11 Identifying Information-Original Containers* 590.004(F) * 2 590.003(C) Responsibility of the Person-in-Charge to - _ Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F 7-102.11 Common Name-Working Containers - Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* * _ _ _ 7-201.11 Separation-Storage* Applicants 3-302.11(A) Food Protection* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables *7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) Variance Requirements 590.003(G)- Reporting by Person in-Charge* _ 7-203.11 Toxic Containers-Prohibitions* ' � Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR. 3-306.14(A)(B).Returned Food and Reservice of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and * 4-501.111- - Manual Warewashing-Ho[Water 7.206.12 Rodent Bait Stations 3-201.12 Food in a Hermetically Sealed Container Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Producfs* 4-561.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* . _ Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* - Concentration and Hardness* 3-401.11A(l)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 11A 4-601. ean Utensils and Food Contact Surfaces of * Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System*. ( ) Cl Eggs-Immediate Service 145°F 15 sec Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Effective 11112001 4-602.11 _ Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food - 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* _ 3-401.l l(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContainingFish,Meat,Poultryor ~ 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential ut Clean Condition-Hands an Arms*10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and A Mushrooms Approved By 2-301.11 Cl Cditi Hdd A * Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms_* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices ,_17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition' - - 2-401.11 - Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* _ 3403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When asting 3-403.11 * (Blue Items 23-30) 3-202.15 Package Integrity T * (C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11 Remaining Unsliced Portions of Beef Roasts* (E) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A g 3-202.18 Shellstock Identification ( ) Cooling Cooked PHFs from 140°F to 70°17 Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23.. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs,Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability pp .r 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. AoFT roq TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: \J Date: Page:J of 4c OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. • 200 MAIN STREET 3:3o-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified M639. .•� HYANNIS,MA 02601 MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY �prFD MAC° 508-862-4644 FOOD ESTABLISHMENT INSPEOTION REPORT G Name MAHI Lim Date a of Tyoe of Inspection Address Risk Foo Service e-inspedio Level Previou ection Telephone Residential Kitchen Da e: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP ccie Other Inspector t: O Each violation checked requires an explanation on the narrative pa g (s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Ris Factors(Red Items Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP �J V ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations i Critical(C)violations marked must be corrected immediately. (blue&red items) I �(� Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating f Q within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑.Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. - 25.Equipment and Utensils B=One critical violation and less than 4ron-critical violations 9 (FC 4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If g p,infestation of rodents or insects,or lack of 27.Physical Facility C=2 critical"violations and less than 9"non-critical. If no critical water,sewage back-up,y ty (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to 8 non-critic I viol tions. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address vi 4 to 8ron-critical violati s= 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Ins a is Si ture w P LAN 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Signatur tint: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness- - - Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont) R FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives _ Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* * 19 PHF Hot and Cold.Holding _ 2-103.11 Person-in-Charge Duties - - - - 3-302.14� Protection from Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge-to - Other* * 7- 3-501.16(A) Hat PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment 7-202.11 Common Name-Working Containers 3-501.16(A) Roasts Held At or Above 130°F* * 01.11 Separation-Storage* Applicants 3-302.11(A) Food Protection* 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) ' Responsibility of A Food Employee or An 3-501.19 Time as a Public Health Control* 3-302.15. . .Washing Fruits and Vegetables * Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use _ 590.004 11 Variance Requirements 3-304.11 Food Contact with Equipment and Utensils * ( ) q 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions Contamination from the Consumer 3 590.003(13) Exclusions and Restrictions* 3-306.14(A)(B)Returned Food and Reservice of Food* 7-204.11 Sanitizers,Criteria-Chemicals* _ , REQUIREMENTS FOR 590.003(E) Removal of Exclusions and Disposition of Adulterated or Contaminated Restrictions 7-204.12 Chemicals for Washing Produce,Criteria* R HIGHLY SUSCEPTIBLE POPULATIONS(HSP) -- Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served _ _ _ _ Pe 7-206.13 Tracking Powders,Pest Control and * 3-201.13� Fluid Milk and Milk Products* 4-501.f 12 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* _ _ _ _ Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 18 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* - Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Eggs Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.l l(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef°ti-11112001 4-602.11 - - Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source. _ 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- 3-201.15. Molluscan.Shellfish.from NSSP Listed .Chemical* * - Ratites-165°F 15 sec* in mobile food,temporary and residential Sources g� P aTY 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild'Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* -2-301.12 - Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* Requirements. 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) 12 Prevention of Contamination from Hands Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found-in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 13 Handwashing Facilities 3-202.18 Shellstock Identification* 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3 402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures I 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 1 Hand Drying Provision r 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* - - -- - -- - 8-103.12 Conformance with Approved Procedures* S.590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. �p yIK�E TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name: - Date! Page:.of OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. g. MON.-FRI. 1679• �• 1. HYANNIS, MA 02601 508-862�644 No Reference R-.Red Item PLEASE PRINT CLEARLY. p FOOD ESTABLISHMENT INSP TON REPORT Name Date e o Type of Inspection Address isk Food Se- Re=i`nspectio evel VPreuiees'I spection Telephone Residential Kitchen Date: Mobile Pre-operation c Owner HACCP YIN Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP Other Inspector / p+ . Each violation checked require an explana i non the narrative ge(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and R' k Factors(Red Items) Anti-Choking 590.009(E) ❑ it Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS av ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) AZI , ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling IN V" ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for.HSP ��/' ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating r within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection today,the items checked indicate violations of 105 CMR 590.000/Federal ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results.in an F. 25.Equipment and Utensils 6=One critical violation and less than 4npn-critical violations 9 (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less th n 9non-critical. If no critical ' water,sewage back-up,infestation of rodents or insects,or lack of 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to 8 no critic violations. If 1 critical refrigeration. 29:Special Requirements (590.009) within 10 days of receipt of this order. vio lion,4 to 8 non-critical I latio 30.Other DATE OF RE-INSPECTION: RE-INSPECTION: In ecto's i t e nt: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N IC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N r Dumpster Screen? Y N Violations related to-Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives. � ' Law Cooled to 41°F/45°F Within 4 Hours* * * 3-501.15 Cooling Methods for PHFs 590.003(B) Demonstration of Knowledge 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives { 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties - - Cooked and RTE Foods. 3-30fU. Protection from Unapproved Additives1. Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3 I 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11 A 2 Raw Animal Foods Separated from Each * 590.004(F)• - ( )O P 7-101.11 Identifying Information-Original Containers * 2 590.003(C) l Responsibility of.the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F Require Reporting by Food Employees and Contamination from the Environment 7-202.11 Common Name-Working Containers 3-501.16(A) Roasts Held At or Above 130°F* * 7-201.11 Separation-Storage* Applicants '3-302:11(A) Food Protection* 20 Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use** 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* I - 590.004(1.1) Variance.Requirements 590.003(G) Reporting by Person in Charge* _ 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* ,, ,, ,, _-REQUIREMENTS FOR, ° _ 3.306.14(A)(B)Resumed Food and Reservice of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(1) Removal of Exclusions and Restrictions g ) Disposition of Adulterated or Contaminated - - - Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources - - Criteria* 3-801.11(B) Use of Pasteurized Eggs* 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides, 590.004(A-B) Compliance with Food Law* * 3-801.11(D) Raw or Partially Cooked Animal Food and 4-501.111 Manual Warewashing-Hot Water 7.206.12 Roden[Bait Stations Raw Seed Sprouts Not Served* 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and P 3-201.13 Fluid Milk andMilk Products* 4-501.112 " - Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13_ . - Shell Eggs* _ Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 1 g Proper Cooking Temperatures for PHFs CONSUMER ADVISORY * Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-2 2 F I Drinking - 0 .16 Ice Made From Potable Dn g Water 3-401.11A(1)(2) Eggs-155°F 15 sec Animal Foods That are Raw,Undercooked or 5-101.11 prinking Water from an Approved System*. 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Equipment* Not Otherwise Processed to Eliminate 590.006(A) ' Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* E-d ctsw 11112001 _ 4-6Q2.11, Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source _ _ - - 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4=702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 4-703.1 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 1 Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from_NSSP Listed_ _ _ _ _ Chemical* g g � 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11 C _ t Game and Wild Mushrooms Approved By _ ( )(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under 2=301.11 Clean Condition-Hands and Arms* the appropriate sections above if related to Regulatory Authority 3-401,12 Raw Animal Foods Cooked in a Microwave 3-202.18 Shellstock Identification Present* 2-301.J2 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14' When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 - Receiving/Condition - - - _ 2-401.11, _. Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* Blue Items 23-30) 12. Prevention of Contamination from Hands * Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 3 403.11(E) Remaining Unsliced Portions of Beef Roasts illness interventions and risk factors listed above,can be found in the 8 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 .- 3 402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 - * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplidd with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. yOp THE rok, .-;�:: TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of o OFFICE HOURS BARNSTABLE. PUBLIC 0 MAN ST EET 3:30-4:30 P.M.:30 A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified : 0 b;. �e� HYANNIS,MA 02601 508-862-4"4 No Reference R-Red Item PLEASE PRINT CLEARLY M a FOOD ESTABLISHMENT INSPEICTION REPORT Name Date a of Tvoe of Inspection Routine Address Food Se Re-inspe ion /f 51el, PreviouA'I tip rM Telephone Residential Kitchen Date: p^ 17hJ Mobile Pre-op io Owner HACCP Y/N Temporary e Caterer � en:ral Complain. '' Person in C e(PIC) Time Bed&Breakfast other Irtc Inspector Each violation checked require an explanation on the narrativ ag s)and a citation of specific provisions)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ s Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ - FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned-/KWwledgeable/Duties ❑ 13.Handwash Facilities Ax EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives . ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑ 4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑ 8.Separation 7 Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE PO�ULATIONS(HSP) IVI ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for I �VX`/I ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY `'�J\ .�I �f ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories / � 2J It !J Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC3)(590.004) constitutes an order of the Board'of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4 590.005 B=One critical violation and less than 4non-critical violations g )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical ' water,sewage back-up,infestation of rodents or insects,or lack of violations 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address observed,7 to 8 non- itical violations. If 1 critical refrigeration. Within 10 days of receipt of this order. violation,.4 to 8 non critical viol`tion 29.Special Requirements (590.009 y p 30.Other DATE OF RE-INSPECTION: In p ct 's Sig tur rint 31.Dumpster screened from public view � l Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N r na IC's S' re Print: #Seats Observed Frozen Dessert Machines: Outside Dining Y N 9 Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen o Y N "� Violations related to Foodborne Illness Violation Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 1 q Food or Color Additives _. ' Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs Cooked and RTE Foods.* . -- - __*_ _ _ _ _ ___ 19 P.HF Hot and Cold Holding 2=103.11' Person-in-Charge Duties - ' - - 3-302.14 Protection•fr6rii!U appioved Additives Contamination from Raw Ingredients 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45'F _ 1S_ Poisonous or Toxic Substances EMPLOYEE HEALTH _ 3-302.11(A)(2) Raw Animal Foods Separated from Each s*' I 590.004(F)-- * - P 7-101.11 Identifying Information-Original Containers * Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 2 590:003(C) Responsibility of the Person-in-Charge to- - - - 7-I102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F * - 7-201.11 Separation-Storage* - Applicants 3-302.11(A) Food Protection* * 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use 590.003(F) Responsibility of A Food Employee or An; 3-302.15_. _ .Washin Fruits and Ve etables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* g g 7.202.12 Conditions of Use* 3-304.11 Food Contact with Equipment and Utensils* 590.004(44) - Variance Requirements 590.003(G)-- -Reporting by Person in Charge* -- - - Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) Exclusions and Restrictions* * 7-204.11 Sanitizers,Criteria-Chemicals* u ,.. ° •�REQUIREMENTS FOR 3-306..14(A)(B)Returned Food and Rrated or of Food 7-204.12 Chemicals for Washing Produce,Criteria* - HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions g Disposition of Adulterated or Contaminated - - -- - -Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact;Lubricants* Beverages with Warning Labels* 4 Food and Wafter From Redu/ated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A7B)_Compliance with.Food Law!. _ 4-501.11-1 Manual Warewashin Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* y _ _ _ P 7-206.13 Tracking Powders,Pest Control and * 3-201.13 Fluid Milk and Milk Products* 4-501.112 _ Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell.Eggs* __ _ . _ _ _ __ Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* _ - - Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service Not Otherwise Processed to Eliminate ice 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-.101.11 I Drinking Water from an Approved System* _ * gg Equipment 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* eryanve 11112001 4-602.11 _ Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and.Fish From an Approved.Source _ _ - _ 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* ' Shellfish* _ 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS _. 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15. - Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- * - Ratites-165°F 15 sec* in mobile food,temporary and residential Sources g P ry E. Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By '_ 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding Requirem opractices s ld be debited under#29-Special n 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140°F* (Blue Items 23-30) . Critical and non-critical violations,which do not relate to the foodborne * 12 Prevention of Contamination from Hands 3-403.11E Remaining Unsliced Portions of Beef Roasts* 3-101.11 Food Safe and Unadulterated ( ) g illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F. Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41'F/45'F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients• Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing-Cleanser,Availability 28. Poisonous or Toxic Materials I FC-7 1.008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30: Other 3-502.12 1 Reduced-:Oxygen Packaging Criteria* . 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc `Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. 'Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. Op THE r TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: _ Date: Page: of 'h OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS, MON.-FRI. 167q. �0 - - HYANNIS,MA 02601 sos-862-4644 No Reference R-Red Item PLEASE I CLEARLY �FDN1�'° FOOD ESTABLISHMENT INSPECTION REPORT s Name Date iyi3e o Type of Inspection - Operation(s) Routine _ Address Risk Food Service Re-inspection Level Retail Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other PA i Inspector Out: r Each violation checked requires a explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑112.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives -r ❑ 3.Personnel with Infectious Restricted/Excluded 15. Toxic Chemicals FOOD FROM APPROVED SOURCE /TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding fP OTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control L J 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) �`9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY Cliff ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled. ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations B=One critical violation and less than 4 non-critical violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically if: no hot C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 critical violations= 30.Other DATE OF RE-INSPECTION: Inspector's Signature C. Print: r 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Sign Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N It7� Dumpster Screen? Y N /Z✓d ' ` Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions " Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont) FOOD PROTECTION MANAGEMENT _ PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* _ 8 Cross-contamination _ 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in=Charge Duties- - -- Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives* 19 PHF Hot and Cold Holding Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F - 590.004(F) EMPLOYEE HEALTH 3-302.1 l(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590M03(C) Responsibility of-the Person--in-Charge to -- - - - -- -Other* Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 7-102.11 Common Name- Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* - Applicants* - - - -- _ 3-302711(A) Food Protection* 7-201.11 Separation-Storage*g 20 Time as-a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-501.19 Time as a Public Health Control* _ 3-302.15 _ _Washing Fruits and Vegetables _ * Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* * 590.004(11) Variance Requirements Contamination from the Consumer 590.003(G) Reporting by Person in Charge*- - - - - - 7-203.11 Toxic Containers-Prohibitions 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* -REQUIREMENTS FOR 3-30.6.14(A)(B)Returned Food and Reated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) � Removal of Exclusions and Restrictions g ( ) Disposition of Adulterated or Contaminated - - -- --- - Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 - - - Food ind Water From Regulated Sources"' - y - Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B)_ Compliance with Food Law*- - - - - 4-501..11I-- Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical) Sealed Container* * Raw Seed Sprouts Not Served y Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* - 4-561.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13.-_ . Sbell.Eggs* _ _ _ _ ._ _ _ _ . _ _ Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* - - Concentration and Hardness* 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking-Water from an Approved.System* - __ __ _ - _ __ _ Equipment* gg Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* effecriw inizom _. 4-602.11 _..Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(l3) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source _ _ 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surf i 4-702.11 - Frequency Surfaces aces of Equipment*Sanitization of Utensils and Food 3-401.l l(A)(2) Ratites,Injected Meats-155°F 15 sec*- Shellfish*- - - ' 4-703.11 Methods of Sanitization-Hot Water and 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Stuffing Containing Fish,Meat,Poultry or 3-201.15- Molluscan Shellfish from NSSP Listed . Chemical* g g �' 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- ] * -' Ratites-165°F 15 sec* in mobile food,temporary and residential Sources g• P arY 10 Proper,Adequate Handwashing - - -- -Game and Wild Mushrooms Approved By - -- - - - - 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Regulatory Authority 2-301.11 Clean Condition-Hands and Arms* 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18' Shellstock Identification Prdsefit* - - 2301.12-. _ .Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* * Other 590.009 violations relating to good retail _ _ ___ _ _ _ 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHFs Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3 403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-301.12 Preventing Contamination When Tasting* * (Blue Items 23-30) 3-202.15 Package Integrity* g g 3-403.11(C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F * Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained Within 4 Hours* 23. Management and Personnel FC-2 .003 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements 1.009 3-502.11 Specialized Processing Methods* 30. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. OFTNE ro Y - •,..� TOWN OF BARNSTABLE HEALTH INSPECTOR's Establishment Name: Date: Page:. of. h OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. i BARNSTABLE. = 200 MAIN STREET 3:30-4:30 F.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified mAss. g MON.-FRI. ,E}9• �0 HYANNIS, MA 02601 - so8-asz-4644 No Reference R-Red Item _ PL SE PRINT CLEAT �'EO1A1"' FOOD ESTABLISHMENT INSPECTION REPORT r NamePH Date jyRe o Type of Inspection Operation(s) Routine Address Risk Food Service Re-inspection Level Retail Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other / I Inspector Out: Each violation checked requires a planation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ - Violations marked may pose an imminent health hazard and require immediate.corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands a ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities As- EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures r i ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) 9.F n Food Contact Surfaces Cleaning and Sanitizing 21.Food and Food Preparation for HSP ❑ 9 9 ❑ P ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY 0 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No [].Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils 6=One critical violation and less than 4von-critical violations 9 (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. ' 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If Seriously Critical Violation=F is scored automatically if: no hot 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must C=2 critical violations and less than 9 non-critical. If no critical ' water,sewage back-up,infestation of rodents or insects,or lack of ( )( ) be in writing and submitted to the Board of Health at the above address violations observed;7 to 8 non-critical iolat violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials FC-7 590.008 9 viol •on,4 to 8raon-Critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Ins s In Pr• : 31.Dumps ter screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Si atu Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N l ,� Dumpster Screen? Y N C- - VC__�4Z7y Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions ' Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12. Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties - - Cooked and RTE Foods.* Additives* 19 PHF Hot and Cold.Holding_ ' 1- 3-302.14 Protection from Unapproved Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F 7-102.11 Common Name-Working Containers Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Storage* - Applicants* - - 3-302.11(A) Food Protection* 7-201.11 Separation g 20 Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables * 3-501.19 Time as a Public Health Control* Equipment q P Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with E ui and Utensils* 590.004(11) Variance Requirements 590.003(G) Reporting by-Person in Charge*- - _ 7-203.11 Toxic Containers-Prohibitions* Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* �.-.-- y.. REQUIREMENTS FOR _ 3-306.14(A)(B).Returned Food and Reservice of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated - - Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* ( ) P - -4-501.111- Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11 590.004 A-B Compliance with Food Law* _ _ (D) Raw or Partially Cooked AnimalFood an 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Wazewashing-Hot Water I Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* 3-202.13 Shell Eggs*- _ Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* - Concentration and Hardness* \ 3 401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* gg Not Otherwise Processed to Eliminate Equipment* 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* effe aroe 1112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* 3-302.13 Pasteurized Eggs Substitute for Raw Shell -Shellfish and Fish.From an Approved.Sourc.e _ 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min* Eggs* 4-702.11 Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* - 3-401.11(A)(3) Poultry,Wild Game;Sniffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and Stuffing Containing Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed .Chemical* g g � 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodbome illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 * (Blue Items 23-30) 3-202.15 Package Integrity (C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 1 g Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 13 Handwashin Facilities 3-501.14 A g 3-202.18 Shellstock Identification* g ( ) Cooling Cooked PHFs from 140°F to 70°F Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45*F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 11 008 HACCP Plans 6-301.12 Hand Drying Provision 129. 1 Special Requirements 1.009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria*. _ 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. _ , of oFtHE rq, TOWN OF BARNSTABLEi HEALTH INSPECTOR'S Establishment Name: J Date: Pag e: OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. • 200 MAIN STREET 3:3o-a:3o P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MONmAss e� HYANNIS,MA 02601 8-8 -FRI. No Reference R-Red Item PLEASE PRINT CLEARLY �A a39• � 506-862-4644 rEO Mix" � FOOD ESTABLISHMENT INSP;EGTION REPORT Name Date " Type of Tvoe of Inspection \� q O n s Routine _ 9 Address \ /• o �` ,'ik 4 pod Service Re-inspection p u ° - evel Retail Previous Intsp"gcflo .J "" ''/ \1A1 " Telephone Residential Kitchen Date: "1 K t Mobile Pre-ope atlon Owner HACCP YIN Temporary Suspect Illness Caterer General Complaint i�; I• y �� Person in Charge(PIC) Time Bed&Breakfast HACCP- i� r �ry� pr �_ Irt' Other �� /7 �� l ( (� Inspector ��1 �I�� ° t / �, �- rr tr My • r Y Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ ° C Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ w ;✓ ! + FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands w .. �] ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities / ' Y ! Y EMPLOYEE HEALTH PROTECTION FROM CHEMICALS n I' ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives �r ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals //y1j", ° - ` FOOD FROM APPROVED SOURCE TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) r 1 r W( ,/ ./ / �•✓ ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures e r _ s� .• n ❑ 5.Receiving/Condition ❑ 17.Reheating AA 1 T 'YOTN (C;)_1 ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling v l ` 41 ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding J / a `' PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Controli'� ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating - within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection r�day, e items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4 590.005 6=One critical violation and less than 4npn-critical violations 9 , )( ) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9npn-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must ' 28.Poisonous or Toxic Materials (FC-7)(590.008) g violations observed,7 to 8 non-critical violations. If 1 critical refrigeration. be in writing and submitted to the Board of Health at the above address 29.Special Requirements : within 10 days of receipt of this order. violation,4 to 8npn-critical violations-itG. P q (590.009) Y P � , , 30.Other DATE OF RE-INSPECTION: Inspect is Signature t e Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's SS�,gIn ure )/ Print: / Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen Y N Violations related to Foodborne-Illness - Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* 8 Cross c Law Cooled to 41'F/45'F Within 4 Hours* ontamination 14 Food or Color Additives 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 1 Person-in-Charge-Duties-- -- - - -Cooked and RTE Foods.* 3-302.14 Protection from•Ufmpproved Additives* 19 PHF Hot and Cold Holdin§_ _ Contamination from Raw Ingredients 3-501.16(B) Cold PHFs Maintained At or Below 41*F/45°F _ 5, Poisonous or Toxic Substances EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* ) 590.004(F) * - - 1 2 590.003(C) Responsibility of the Person-in-Charge to - _ Other* 3-501.16A 7-102.11 Common Name-Working Containers* ( ) Hot PHFs Maintained At or Above 140*F Require Reporting by Food Employees and Contamination from the Environment 3-302.11( 3-501.16(A) Roasts Held At or Above 130°F* _ 7-201.11 Separationg-Storage* Applicants* " - - - - - - - A) Food Protection* � 20 - Time as a Public Health Control 7-202.11 Restriction-Presence and Use* 590.003(F) Responsibility of A Food Employee or An _ -.3-302.15 Washing Fruits and Vegetables 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use* - 3-304.11 Food Contact with Equipment and Utensils* - •- i 590.004(11) - Variance Requirements- 590.003(G) Reporting-by Person in Charge*- -- - --- - - - Contamination from the Consumer 7-203.11 Toxic Containers-Prohibitions* _ 3 590.003(D) Exclusions and Restrictions* - -1 204.IA Sanitizers,Criteria-Chemicals* (e REQUIREMENTS-FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition ofAdulterated or Contaminated � ( ) - - Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food-and Water From Regulated Sources 9 - Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law*_ _ - 4-501.11-1 -- Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical] Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served Y P 7-206.13 Tracking Powders,Pest Control and 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water 1 Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served* -3-202.13 _ Shell Eggs*. _ _ _ _ Sanitization Temperatures* TIMEITEMPERATURECONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY *- - - - -- - - Concentration and Hardness* 22 3-603.11 Consumer Advisory Posted for Consumption of 3-202.16 Ice Made From Potable Drinking Water 3-401.11A(1)(2) Eggs- mme is sec Animal Foods That are Raw,Undercooked or * 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145'F 15 sec* 5-101.11 Drinking Water from an Approved System _ _. _ _ _ gg Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef-i-11112001 4-602.11.. __Cleaning Frequency of Utensils and Food Animals-155' 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* F Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell _Shellfish and Fish From an Approved Source _ _ 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* - 4-702:11 - Frequency of Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 1 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* - 3-401.11(A)(3) Poultry,Wild Game,Sniffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15- Molluscan Shellfish fromNSSP Listed -.Chemical*Chemical* g �' S90.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- * - - Ratites-165°F 15 sec* in mobile food,temporary and residential Sources g• P arY 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145'F* kitchen operations should be debited under Game and Wild Mushrooms Approved By-- - 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. * 2-301.14 When to Wash* 3-401.11 A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms ( )( )( ) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco*. 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES 3-202.15 Package Integrity* 3-301.12 Preventing Contamination When Tasting* 3-403.11(C) Commercially Processed RTE Food-140`F* Blue Items 23-30) Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.18 Shellstock Identification ( ) Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70`17 to 41`F/45`F Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3402.11 Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 520511 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* - . Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients` Supplied with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability - 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision n' 29. 1 Special Requirements .009 3-502.11 Specialized Processing Methods* 130. 1 Other 3-502.12 Reduced-Oxygen.Packaging.Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000, `Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. pf THE r ' TOWN OF BARNSTABLE . __ _ HEALTH INSPECTOR'S Establishment Name: Date:----(/* Page: of yi HOURS 0==t- OFFICE PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS.9. `0 HYANNIS, MA 02601 M-8 -FRI. No Reference R-Red Item PLEASE PRINT CLEARLY iDrEO MPS° �, 508-862-4644 FOOD ESTABLISHMENT INS Er TION REPORT a Name Date. Tvoe of f Insnection Routine. Address V' Risk jFoodsen-ice ect' nLevel Previous spe Telephone Residential Kitchen Date: J/!„ Mobile Pre-,per �'C Owner HACCP YIN Temporary Suspect I ess Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP , Other Inspector -122 IN M TWE Each violation checked requires an explanation on the narrativ page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑ 2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives b ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals ' FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ' ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑ 20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) op ❑ 9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP - ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories. Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance _ ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction: Based on an inspection Ath ❑ Embargo ❑ Emergency Closure. ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils B=One critical violation and less than 4non-critical violations 9 (FC-4)(590.005) cited in this report may result in suspension or revocation of the food if no critical violations observed,4 to 6 non-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot 26.water,Plumbing and waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=2 critical violations and less than 9 non-critical. If no critical water,sewage back-up,infestation of rodents or insects,or lack of 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to anon-critical violations. If 1 critical refrigeration. C. 29.Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8non-critics iolatio s= ns ct ' Si natu 0 Print: 30.Other DATE OF RE-INSPECTION: p s g 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Sign Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* F 8 Cross-contamination L 1q Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* * 3-501.15 Cooling Methods for PHFs 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202^1-T'" Additives Cooked and RTE Foods.* * _ 19 PHF Hot and Cold Holding_ 2-103.11 Person-in-Charge Duties 3-302.14 Pro[ectiomfrom Unapproved Additives Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F 590.004(F) EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 2 590.003(C) 4 Responsibility of the Person-in-Charge to, Other* i . g g * 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 7 102.11 Common Name-Working Containers * Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F Applicants* * 7-201.11 Separation-Storage* 20 Time as a Public Health Control 3-302.11(A) Food Protection 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use** 3-501.19 Time as a Public Health Control* Applicant To Report To The Person In Charge* 7.202.12 Conditions of Use 3-304.11 Food Contact with Equipment and Utensils* 590.004(11) - Variance Requirements Contamination from the Consumer 590.003(G) Reporting by Person in Charge* 7-203.11 Toxic Containers-Prohibitions* 3 590.003(D) , Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* �,, „° , REQUIREMENTS FOR 3-306.14(A)(B)Returned Food and Rrated or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 3-801.11(D) Raw or Partially Cooked Animal Food and 4-501.111 Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations* Raw Seed Sprouts Not Served* 3-201.12 Food in a Hermetically Sealed Container* Sanitization Temperatures 7-206.13 Tracking Powders,Pest Control and 3-201.13 y Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* r 3-401.11A(1)(2) Eggs-155°F 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11 A Clean Utensils and Food Contact Surfaces of * Animal Foods That are Raw,Undercooked or 5-101.11 _ Drinking Water from an Approved System* ) Eggs-Immediate Service 145°F 15 sec Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef cri-11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-1 155 F 1 min Eggs* ' 4-702:11- Frequency of Sanitization of Utensils and Food ' - 3-401.11(A)(2) Ratites,Injected Meats-I55° 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* 'Shellfish* - 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* Stuffing Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- _ Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing Ratites-165°F 15 sec*3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18- Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2�01.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* * (Blue Items 23-30) 3-202.15 Package Integrity g g 3-403.11(C) Commercially Processed RTE Food-140°F �'a * Critical and non-critical violations,which do not relate to the foodborne 12 Prevention of Contamination from Hands 3-101.11 Food Safe and Unadulterated* C•~' 3-403.11(E) Remaining Unsliced Portions of Beef Roasts illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 3-202.18 Shellstock Identification* 13 Handwashing Facilities 3-501.14(A) Cooling Cooked PHFs from 140°F to 70°F 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours and From 70°F to 41°F/45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 * 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 3-402.11 Parasite Destruction Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention* 5-205.11 Accessibility,Operation and Maintenance Within 4 Hours* 26. Water,Plumbing and Waste FC-5 .006 590.004(J) Labeling of Ingredients' Supplied wRh Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability - 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 Hand Drying Provision 29. Special Requirements .009 3-502.11 Specialized Processing Methods* 30. 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 1 Conformance with Approved Procedures* S:590Forrnback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000: TOWN OF BARNSTABLE HEALTH INSPECTORS Establishment Name: Date: Page: of v� Y OFFICE HOURS BAR E.O` PUBLIC 0 MAIN STREET 3:30-4:30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 3:30-4:30 P.M. :'a3q: .0 HYANNIS,MA 02601 508-862-4644 No Reference R-Red Item PLEASE PRINT CLEARLY 'EON1P`' FOOD ESTABLISHMENT INSP C ION REPORT Name " Date Tvue of Type of Inspection , Operation(s) Routine Address Risk Food Service Re-inspection Level Retail Previous Inspection Telephone Residential Kitchen Date: Al Mobile Pre-operation - Owner HACCP Y/N Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In: Other Inspector Out: Each violation checked requires a explanation on the narrative page(s)and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ Action as determined by the Board of Health. Allergen Awareness 590.009(G) ❑ FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS ❑2.Reporting of Diseases by Food Employees and PIC ❑ 14.Approved Food or Color Additives ❑ 3.Personnel with Infectious Restricted/Excluded ❑ 15. Toxic Chemicals FOOD FROM APPROVED SOURCE TIME/TEMPERATURE CONTROLS(Potentially Hazardous Foods) ❑4.Food and Water from Approved Source ❑ 16.Cooking Temperatures ❑ 5.Receiving/Condition ❑ 17.Reheating ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control ❑8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY ❑ 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: ❑ No El Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 days as determined by the Board of Health. ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection today,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/Federal Food Code. 23.Management and Personnel (FC-2)(590.003) This report,when signed below by a Board of Health member or its agent A=Zero critical violations and no more than 3 non-critical violations. F=3 or more critical violations.9 or more non-critical violations, 24.Food and Food Preparation (FC-3)(590.004) constitutes an order of the Board of Health. Failure to correct violations regardless of the number of critical,results in an F. 25.Equipment and Utensils (FC-4)(590.005) cited in this report may result in suspension or revocation of the food B-One critical violation and less than o 6 non-critical violations 9 26.Water,Plumbingand Waste if no critical violations observed,4 to 6von-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot (FC-5)(590.006) establishment permit and cessation of food establishment operations. If C=42 critical violations and less than 9. a back-up,non-critical. If no critical ' water,sewage 27.Physical Facility (FC-6)(590.007) aggrieved by this order,you have a right to a hearing. Your request must _=.,<' g p,infestation of rodents or insects,or lack of violations observed,7 to anon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address 29.Special Requirements within 10 days of receipt of this order. violation,4 to 8non-critical violations=C. p q (590.009) y p 30.Other DATE OF RE-INSPECTION: Insrilll Print: 31.Dumpster screened from public view Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's Sig Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted - Y N Dumpster Screen? Y N Violations related to Foodborne Illness Violations Related to Foodborne Illness Interventions Interventions and Risk Factors(Red Items 1-22) and Risk Factors(Red Items 1-22) (Cont.) FOOD PROTECTION MANAGEMENT PROTECTION FROM CONTAMINATION PROTECTION FROM CHEMICALS 3-501.14(C) PHFs Received at Temperatures According to 1 590.003(A) Assignment of Responsibility* _ 8 Cross-contamination 14 Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) Demonstration of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* 3-501.15 Cooling Methods for PHFs 2-103.11 Person-in-Charge Duties Cooked and RTE Foods.* 3-302.14 Protection from Unapproved Additives-* 19 PHF Hot and.Cold.Holding. Contamination from Raw Ingredients 15 Poisonous or Toxic Substances 3-501.16(B) Cold PHFs Maintained At or Below 41°F/45°F EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) * 2 590.003(C) Responsibility of the Person-in-Charge to Other* * 3-501.16(A) Hot PHFs Maintained At or Above 140'F 7-102.11 Common Name-Working Containers Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* Applicants* 3-302.11(A) Food Protection* PStorage* 20 me as a Public Health Control 7-201.11 Separation- Time 590.003(F) Responsibility of A Food Employee or An 3-302.15 Washing Fruits and Vegetables 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control*Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004 11 - Variance Re uirements 590.003(G) Reporting by Person in Charge* 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q Contamination from the Consumer 3 590.003(D) Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* - -REQUIREMENTS-FOR- 15 Returned Food and Reared or of Food* 7-204.12 Chemicals for WashingProduce,Criteria* HIGHLY SUSCEPTIBLE'POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated � ) Food 7.204.14 Drying Agents,Criteria* 21 3-801.11(A) Unpasteurized Pre-Packaged Juices and FOOD FROM APPROVED SOURCE 3-701.11 Discarding or Reconditioning Unsafe Food* 7-205.11 Incidental Food Contact,Lubricants* Beverages with Warning Labels* 4 Food and Water From Regulated Sources . 9 Food Contact Surfaces 7-206.11 Restricted Use Pesticides,Criteria* 3-801.11(B).. Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 Manual Warewashing-Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(D) Raw or Partially Cooked Animal Food and 3-201.12 Food in a Hermetical) Sealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served y P 7-206.13 Tracking Powders,Pest Control and * 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-801.11(C) Unopened Food Package Not Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIMEITEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. 16 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11A(1)(2) Eggs-155`F 15 sec dness* 22 3-603.11 Consumer Advisory Posted for Consumption of Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs-Immediate Service 145°F 15 sec* Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Eg nwe 11112001 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0* Contact Surfaces of Equipment* * 3-302.13 Pasteurized Eggs Substitute for Raw Shell Shellfish and Fish From an Approved Source 3-401.11(B)(1)(2) Pork and Beef Roast-130°F 121 min Eggs* 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) Ratites,Injected Meats-155°F 15 sec* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* Shellfish* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS 4-703.11 Methods of Sanitization-Hot Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g m 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* Sources* ing,mobile food,temporary and residential 10 Proper,Adequate Handwashing 3-401.11(C)(3) Whole-muscle,Intact Beef Steaks 145°F* kitchen operations should be debited under Game and Wild Mushrooms Approved By 2-301.11 Clean Condition-Hands and Arms* Regulatory Authority 3-401.12 Raw Animal Foods Cooked in a Microwave the appropriate sections above if related to 3-202.18 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 590.004(C) Wild Mushrooms* 2-301.14 When to Wash* 3-401.11(A)(1)(b) All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. 5 Receiving/Condition 2-401.11 Eating,Drinking or Using Tobacco* 3-403.11(A)&(D) PHFs 165°F 15 sec* 3-202.11 PHF's Received at Proper Temperatures* 2-401.12 Discharges From the Eyes,Nose and Mouth* 3-403.11(B) Microwave-165°F 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3 403.11 * (Blue Items 23-30) 3-202.15 Package Integrity (C) Commercially Processed RTE Food-140°F Critical and non-critical violations,which do not relate to the foodborne 3-101.11 Food Safe and Unadulterated* 12 Prevention of Contamination from Hands 3-403.11(E) Remaining Unsliced Portions of Beef Roasts* illness interventions and risk factors listed above,can be found in the 6 Tags/Records:Shellstock 590.004(E) Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 3-501.14 A 3-202.18 Shellstock Identification 13 Handwashing Facilities ( ) Cooling Cooked Fr from 140°F to 3-203.12 Shellstock Identification Maintained* Conveniently Located and Accessible Within 2 Hours anndd From 70°F to 41°F/45 45°F Item Good Retail Practices FC 590.000 Tags/Records:Fish Products 5-203.11 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 3-402.11_ Parasite Destruction* 5-204.11 Location and Placement* 3-501.14(B) Cooling PHFs Made from Ambient 24. Food and Food Protection FC-3 .004 * 5-205.11 Accessibility,Operation and Maintenance Temperature Ingredients to 41°F/45°F 25. Equipment and Utensils FC-4 .005 3-402.12 Records,Creation and Retention Within 4 Hours 26. Water,Plumbing and Waste FC-5 .006 5,90.004(J) Labeling of Ingredients* Supplied with Soap and hand Drying Devices 27. Physical Facility.= FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 Handwashing Cleanser,Availability 1), 28. Poisonous or Toxic Ntstenals. FC-7 008 HACCP Plans 6-301.12 Hand Drying Provision '29. 1 Special Requirements;` 1.009 3-502.11 Specialized Processing Methods* 30., 1 Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with Approved Procedures* S:590Formback6-2doc *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. *Denotes critical item in the federal 1999 Food Code or 105 CMR 590.000. TOWN OF BARNSTABLE LOCATION SEWAGE # VILLAGE ,0,vuA f' ` ASSESSOR'S MAP & LOT INSTALLER'S NAME & PHONE NO. i nt- L62-4m S�fr—1 � ggQ_TA1YK CAPACITY LEACHING FACILITY:(type)-��W�w��.w - (size) 'NO. OF BEDROOMS PRIVATE WELL OR PUBLIC WATER BUILDER OR OWNER 20-oA')wsLy e DATE PERMIT ISSUED: DATE COMPLIANCE ISSUED VARIANCE GRANTED: Yes No v� lJ ( Ck Fcn-"�r;f& ngr " /�,S�p Pam' ENTRECS; Tempura - Seafood or vegetable lightly battered and deep-fried = _ F. served with house salad,miso soup and vice N 1. Shrimp _ , 20:95 _ 2. Shrimp and Vegetable Combo - 18.95 _ - 3. Vegetable 16.95 Teriyaki = Seafood or.tender meat grilled with•teriyaki sauce served with hcuse salad,miso soup and rice = - 1. Chicken 18.95' - 2, Sirloin Steak 19.95 - ^ _ 3 Shrimp,Scallop or Combination ' 20.95. 4 Salmon 22.50 - 5 ,Una-1u (Eel) 22.50 Nabe Mono Serried in a hct iron. at and with house salad = e - 1. Chicken Sukiyaki • 19.95 - - Served wi6 vegetables tofu end yam noodles - cooked with sake and soy sauce,served with rice , 2 Beef Sukiyaki 20.95 - - - 3. Empire Yose Nabe 21.95 r = Select seafood,chicken and vegetables x� with udon in c clear broth" - _- 4..Chicken Udon 17.50 - — � 5. Shrimp Tempura Udon - 18:95' 11 !�f ,{' ( 1EN V fj �I IhTERN lassrc banquet,br6pared i11Gthenhc Chinese tradition '� I -- 1it�r 6n r i.}iru 11 i;lii4'ii I I{Irk �t it<li tl i rr = - — suit every,occao1on and taste starting ot,$4000 periperson ;l = ; ,S•ti ' Ei�I I•I(!r i arilI it ;i i Mrn mum ofo guests 1� j� € I,I►'11I1 I t , , II - - i,rivate,functroVoorn a comodgtes up to 80 guests - - - � e !') ,I�i `Its I i - E for personalsor professional events f Use of the space mdudes + - - I 1 UDr9gjpGbon.sCree,1 QRd!OdlUrll I ( I t' I{�t. .i f I — ' }� ' I - _ We:�I�o�cater;spera�events�at�your ocdtronl�withour,sushr�che`� 1�?li f I r�'ll 1i I li t' I 41I� anG staff Please consult our manager for recommended banquet. ,i i� i u ki,•q' it li il,u { � � menus or to pier,your a nl special event:l }I �ERTT - �` AVAILABLE�AT OUR RE CEPTJOWDESdli Kt� iY` i rl�� 1 I!1 ►� .} ��,,l t 1�Ali , ,� { �,, .,�I .APPETIZERS SOUPS :-Shao-Mai 6.50 PTf" QT Steamed egg flour dumplings,stuffed with ground pork,shrimp ond-vegetables Hot and Sour, 9L 3.75 6.95 Crab Rangoon' 795 ,Wonton• 3:75 ' -.6195 I Deep-fried,dumplings stuffed with crab.stick and cream:cheese Miso 3.50 5:95 . Summer_Rolls 5.95 Spinach and Tofu 8:50 Shrimp„cucumber,asparagus,cilantro and - Sizzling Rice with Chicken 9:95; lettuce rolled in rice paper served-chilled Deep Ocean .• 12.50 *;Pan Seared'Edamame Ravioli, 7.25 - Vegetarian ravioli Available as Steamed MOO-SHl Stuffed Pancake with Beef and Scallion 9.95 Moo-Shi 12.50. 1 Vegetable Spring Rolls 4.50 " A.classic Mandarin dish souteed.with'cabboge,, Egg Rolls 4.50 mushrooms,wood ears,dried lily„flowers,scallions With shrimp and ground pork •_ and scrambled egg.Served wrapped with sweet soy paste and pancakes..Choice of chicken,beef,. Boneless Sparerib's 7.95 pork,shrimp,or vegetable Barbecue Spareribs 9.95 . Spicy version is,ovoilob7e .ieL Beijing Ravioli 6.95 `Each additional pancake- .50 Scallion Pancakes 5:95 s Salt and Pepper Soft Shell Crab 13:50 POULTRY. Salt and Pepper,Chicken Wing-;' " ' .12.50 Chicken Lettuce Wraps. 12.95 with hoisin sauce and pine.nuts. Chicken Wings, 8:95 Sweet and Sour Chicken 10.95 Chicken Fingers 8.50 Chicken,with'.Cashew Nuts 12.95 Chicken Skewers - 8.50 Ckickemwith Broccoli 12.50 Beef Skewers(4) 9.95 Shrimp Fantasia (2) 750 Chicken with Asparagus 13.95 A Chicken in Black Bean Sauce,, 12:50^ Additional'serving` 3:00 Tropical Taste Chicken: , 12.50 Bo Bo for Two - . 22.50' Pineapples,and peppers garnished with' Vegetable spring rolls,-chicken fingers,chicken wings a touch of black pepper boneless spareribs,beef skewers,shrimp tempura Sauteed Chicken with Vegetables..' 12:50 ' and crab rangoon. g Additional serving 11.25 -Lemon Chicken 12:95 Lightly battered fried bnd,served with lemon sauce- `APPETIZERS, JAPAWSE General Gau's Chicken 4 .12.95 E&mame 4.50 . " Kung Rao Chicken with Peanuts k 1150 Boiled soybeans with sea salt and lime Chicken with Chinese Eggplant 9L 12.95 ;�r Vegetable Tempura ,6:95 Chicken in Garlic Sauce id. 12.50' Shrimp and"Vegetable Tempura 9.50 x� Orange,Flavored Chicken A 12.95 Mini-Shumai 5.50 N Basil.Treasure 15.95 `.Deep-fried shrimp dump lings;= Chicken,�shrimp and scallops with garlic,.ginger Gyo'za = - 5.50-. and snow pea pods in a'translucent-sauce Pan-fried meat and vegetable ravioli • . Shanghai Boneless Duck 20.50 . Hamachi-Kama 13.50- Roosied duck with snow pea pods,black mushrooms Grilled and lightly salted yellowtail collar, and bamboo shoots in a delicate'brown sauce 'served with ponzu sauce y Hunan Spicy Boneless Duck i$' 20.50 .. Spicy.Baked Scallops, ib. 9.50- Roasted duck with broccoli,snow pea pods,black . With crab stick,mushrooms and,flying fish roe- mushrooms and baby corn in a spicy sauce Grilled Beef Roll 9.50 Beijing Duck -Thin sliced sirloin rolled with asparagus,cheese, Tender duck,marinated in a unique sauce.and . scallions and coated with teriyaki sauce; expertly roasted. The duck is then deboned'and _ skinned.Served with pancakes,scallions and DIETARY RESTRICTIONS - cucumbers topped with hoisin sauce. Before placing your order,please inform.your server• Half - 24.95 Whole.' 43.95 if any person in your party has any.food:allergies. bemboohygpnis:net _ '508.778.8188 . r 5IZZ6NCr. PLATTCRS: LIQG 4TCR fARC Mongolian Beef 15.50 - Perfect forlow-calorie and low-fat diet served with ginger sauce Steamed Chicken = 12.50r. Beef with Scallops 16.95. With mixed vegetables Seafood Festival 21.50 Steamed Shrimp. 16.50 ' With mixed vegetables C - PORK Buddha's Feast 9.50 , Beijing Pork Tenderloin 12.50 Steamed mixed vegetables,broccoli,"baby corn, In a delicate sweet and sour sauce - ' sugar snap.peas,jicomd and bok choy Salt and Pepper Pork Tenderloin, AL 12.50 ;B,` YC CTh ',LC Chun -Kin Pork 11:95� � With napa,peppers and black mushrooms Vegetarian.Delight 9.95 Pork in Garlic Sauce ilL'" 11'.95 Dry cooked String Beans -i(!� 9:95_ With a unique blend of seasonings Sauteed Seasonal Greens ; MARKET. Beef and Mushrooms 13.50 Choice ofShonghoi greens,asparagus,pea pod 'y. With'snow pea pods and jicamo in,an oyster sauce or pea pod stems- Beef with Broccoli or Peppers and Onions 13.50 ,Green-Chow'Mein 13.50 Beef with Asparagus 14.95. Pea pod stems-red onion and bean sprouts' served with dry noodles. iY Spicy Satay Beef 9L 14.95'. Broccoli Sauteed or in Garlic Sauce 9.50 fth pineapple and peppers in a peanut oyster sauce_' ;Crispy.Beefwitli Sesame �., 15:50 Chinese Eggplant in Garlic Sauce iC fl.95 Hunan Spicy Beef i!. `13.50• Chinese Eggplant with Tofu 11.95 c Yuen-Yang Spicy Beef 14.95 . Bamboo Tofu 11:50 In a hot pepper sauce on a bed of string beans Pon fried to golden'brown;topped with sauteed black beans.and black mushrooms Happy Family 16.50 Home Style Tofu rEi. 10.95 Beef,chicken,shrimp and vegetables stir-fried • Deep-fried tofu_wdh vegetables in a brown-sauce in o,delicate brown sauce Sauteed Beef with Vegetables 14.95 Szechwan Tofu' A 10.50 ' Cubed soh tofu in a spicy chili bean peppercorn sauce Kung Pao Beef with Peanuts 14.95 Kimchi Flavored,Beef` 14.95 RICC AND NOODLES OOD fried Rice 8.50. SCA .. f . „ `Choice of chicken,beef,pork,shrimp or vegetable * Shrimp Lettuce.Wraps 1550 Spinach Fried_Rice(White) 9.50 " With hoisiri sauce and pine nuts _ Shrimp with Asparagus 16.95 House Fried Rice(White) 9.95 Tropical Taste'Shrimp 16:95 Rice dishes gvoiloble in Brown rice for additional2.00 Pineapples and peppers garnished with _ a touch of black pepper. Shrimp with Ginger-and Scallions 116.95 White Rice 125 . Sauteed Shrimp'witli Vegetables • 16.50 Brown Rice 1.95 Shrimp in Lobster Sauce 16.50 Sushi.Rice 2.50' Mermaid Shrimp ' b. 17.50 _ Crispy shrimp,sesame seeds,,finely ground roasted Lo Mein 9.95 peanuts-spices and a hint of sweet and sour. Soh egg noodles stir-fried with a choice of beef, � ' chicken,pork shrimp or vegetable Shrimp with Pea.Pod Stems" 16:95 • , Served in a rice wine sauce. House Lo,Mein 10.95 , Shrimp in Garlic Sauce ' � 16:50 . *.,Shanghai Pan-Fried Noodles,. 14.50, Kung Pao Shrimp with Peanuts 1,6.50 Angel hair egg noodles topped with a combination Salt and PepperShrimp 1695. of beef,chicken,shrimp and assorted vegetables Singapore Rice,No'odles,. 11.95 Crystal Scallops 16.50 Curry flavored rice noodles,and scrambled egg'with. With snow pea-pods,carrots and black mushrooms a,choice of beef,chicken,pork,shrimp or vegetables. in,a light garlic'ond ginger sauce _Crispy Pad Thai 11.95 Sc in Garlic Sauce 9L 16.$0 Angel hair egg noodles with a combination of chicken, Imperial Couple 18.50 shrimp,vegetables and crushed peanuts Shrimp and scallops in a Szechuon peppercorn. Classic Pad Thar 11.95 sauce served with broccoli Salt and Pepper Calamari ib. 15.50 Bamboo Signature Dish Hunan Spicy Chilean Sea,Bass' 4 26.50 9L Items are hot,and spiry. -Pan Fried Chilean Sea.Bass 26:50 Ask for mild,medium,orextra spicy. RUI LED:SUSH1 ' �•sSU, H _ BROWN RICE uPON REQUEST - - 1. Avocado or Cucumber Maki 335 - N16IRI SUSHI- 2. Avocado.and Cucumber Maki 4.95. Tivo.pieces of row,or.cooked seafood or rice 3. Idaho Maki : Sweet potato tempura , 4.95 4.,'Vegetable Maki 5.95 L, Tina 'A.(Maguio) 5.75 5. Tuna or Salmon.Maki"A 5.75. 2. Spicy Tuna 0 5.95 6. Spicy Maki A 7.50 3, Tuna Bell A(Toro) MARKET Salmon,tuna,,yellowtail,scallop or crabmeat y ) 7. Yellowtail with scallions Maki 4. Escolar A 5.50 6:50 8. Alaskan Maki; A 6..50 s.;Yellowtail A(Hamachi) 5.95 Salmon,avocado and cucumber. :6. Salmon A(Sake) 5.50 9. Philadelphia Maki 6.95 7: Stoked Salmon 5:95. Smoked salmon,cream,cheese,cucumber g. Stripe Bass A(Suzuki) 4.95 and scallions TO.California Maki 6:951 4: Mackerel A(Saba) -4.95, Crab stick,avocado,cucumber.and flying fish roe 0. Squid A(Ika) 5.25 - l l.'Rainbow Maki - A4.50 11. Scallop A(Hotategai) 5.75 :California maki`topped with a variety of fish.and. 12, Octopus(Tako) 5.25 multi color flying fish roe 12:Eel Maki 8.50 �3. Eel (Unagi) 5.50 Choice of avocadoor.cucumber 14. Crab Stick(Kanikama)' 3.75 13.Caterpillar Maki? 12.95 15. Shrimp (Ebi) 4.50 Eel,-cucumber and flying fish roe topped with 16. Flying Fish Roe.(Totiiko).' 4.95 avocado,rolled in the shape of.o.caterpillor 14.Volcano Maki .0: 14.95 17. Salmon Roe (Ikura) 6.50 Eel,shrimp,avocado,and-cucumber topped with 118. Sea'Urchin A(Uni) MARKET Spicy tuna,flying fish roe and tempura crumb Arry of the above maybe ordered as sashimi 15.Green.Dragon Maki . 13.95, 3 pieces for 2.50 additional Spicy shrimp and mango,topped with avocado 16.Shrimp Tempura Maki 9.50; ' 17.Crary Maki -8.95 Shrimp tempura,avocado,cucumber and flying DIETARY RESTRICTIONS, fish'roe with spicy mayonnaise : Before placing your order, 18.Dragon Maki' 13.95 please inform your server-if any person in your party Shrimp tempura-and crab stick,topped with eel, - has any food allergies. avocado and flying fish roe 19. Red Lion Maki, A, 15795' Shrimp:tempurd topped with,spicy tuna,and A UNDERCOOKED SEAFOOD multi color flying fish roe Consuming raw or undercooked seafood or meat ` 20.Snow Mountain Maki 15.95 may Increase risk of food-borne illness: Shrimp tempura topped with King crab and mayonnaise r " I 21.Godzilla Maki 1-7.9.5 i 1 ' �I �� "IaIG� ��!�•� E i 1 King crab,avocado tempura crumb topped I ! rflin fihre' With eehand multi coIo y g s o 22.Tiger Maki.A 15.50 King crab,avocado,tempura crumb topped with + barn oo yan is,net� torched salmon and multicolor flying fish.'roe I wo I ' I { �I 1I I I I I�x1.1I1 ;;I I�IIIIII(Illa li � I� I 23 Red Sox Maki A 16.50 i I ; Pleas, I,Uisit 0 r Othe 'Re tau a is Spicy King crab and mango topped with tuna.` 24.Celtic Maki 17.50': B'ainb0o B f rd I j Spicy King crab,lobster,mango,asparagus,tempuraii.l�. � I I II i I crumb and flying fish roe rolled in soy paper- i 213 Burlington'Road(�B 25:,Spider Maki 12.95 ! J �� BamboaIDedh�ml� �E,I1 II II n1111 1 Cris soft shell crab;avocado;cucumber and 55 A Iad�e Road IDggd M I 1 flying fish roe with spicy mayonnaise, I�i�i Pdf Bain o Westford �! I { +i i � t lil,�ni� 26. Escolar Maki A 13.50 I ( One1Lion Drive{ Westford,MA Spicy white fish,and asparagus to "ed with Pry , . Pp- (M�an�dlann Milfo�r� torched white fish: t ui1 kl ! n(n ! 1 ` I � i{ 796iEastM in Street Milfo(d MAI i 27.Lobster Maki A 16.95IjI ��'ll�l�i Spicy tuna topped with lobster,avocado and 1 s• '�' ! j��I IvIllandcrin�Re�ading 1, 1 multi color flying fish roe •' 296 Salem:S reetli Reading MAI Ij � I I II 1 Iilllll it�I�{kll��llllil!II Ili I"�� ! ! � " 28.Sweet Lobster Maki i iI MandannlWestborol IIr 1` 1 1 I) IF' Sweet potato tempura topped with lobster,mango •. i � '•#]32 Turn Ike'Road do Route 9� II W estboro MA' avocado,Hying fish The and mayonnaise , :• � ( �� Ir��!� ��I��i��l II�• .I!`�i,!i� �{ !!�, '�±��fl?i��'� 111� i ! � I l UU ffET MONDAY-FRIDAY 11:30 AM To 2:00 PM SATURDAY SUNDAY-,1 1.`30 AM To2:30 PM - . (EXCLUDING HGUDAYS) SPECIALS SERVED DAILY 11:30 ANI To 2:30 PM (EXCLUDING HOLIDAYS Served with a choice of Spring Roll or Chicken Wings and Pork Fried Rice or White Rice A 1. Sweet and SourChicken 8.95' . A 2.' Chicken,with Cashew Nuts 9.50 A 3. Kung Pao Chicken with-Peanuts 9.50' . k A 4. General Gau's Chicken 2L 9.50 AS. Sauteed,Chlcken with Vegetables 9.50 A 6._ Beef with Broccoli 9.95. A 7. Beef with Peppers,and.Onions ' 9.95 A 8. Sauteed Shrimp with Vegetables 11.50 A 9. Shrimp in Lobster Sauce J11.50 w _A10. Vegetariart,Delight ..8.95, " Combo 41 10:50 Spring roll,boneless spareribs and'chicken fingers. Combo#2 12.95 Crab Rangoon,,beef skewers and shrimp tempura.. - No SUBSTITUTIONS PLEASE " Items are hot and spicy" Ask for mild,,medium orextra.spiky p JAPANESE'LUNCH. SPECIALS Served.with House Salad J1. Shrimp&Vegetable Tempura Combo 11.95 With white rice J2. .' Sashimi Tray,A 14.50 Select raw fish'fillet with sushi rice. ' J3. : Sushi,Combo 0 14.50- Five.pieces of nigiri sushi with a choice of either California Maki or'spicy tuna maki J4. Double:Maki .0 14.50 ` Crazy Maki:arid spicy tuno'moki_ J5. Maki.Tray 'A -12.95 Choice of two rolls,one epch'from A and B: A. Tuna,Salmon;Shrimp or-Eel With a choice of cucumber or avocado B. Spicy Tuna,California o.r,Vegetable Maki ` A Sashimi Tray and.Double Maki .24.50. A UNCOOKED SEAFOOD Consuming raw or undercooked,seafood'or meat may increase risk of food-bome"illness '�I�)��) I I��l��i l�i �il�i��l��l�l��ii��l��(�a� (��•��}. ��i SUNDAY� I± 1N°NER�' ET I tI �IiiIIIIII i,�I�;�Ii �IGI�IIIi �EI�I� a I� I IISERVED 5 00 PM P TO S OO PM �ll 11 l;flPi1 tf II 1� 1 ;Includes sou,,, p,Iappet►zers, dim sumo ' It I II n i= t �;u •i , I , ushr,entrees,�fresh frwta dldessert � �� Lamboo.hyannls.net I I` t- :SA'L7k D . 1. House Salad Ginger Dressing. 150 2. Seaweed Salad Sesame=Dressing 5.50 3. Avocado and Crab.Stick Salad 8:50 Mayonnaise Dressing ; 4. Tuna or Salmon,Salad AOnionDressing 14.95 5. Sashimi.Salad A.Spicy Lemon Dressing 13.50, ' SUSHI BAR { 1. Yellowtail -A 12.50 . 1 With chili yuzu sauce, 2. Pepper Tuna A 13:50 With ponzu sauce A 3. SearedAhi.'A 12.50 With mustard sauce 4. ,Escolar.Tataki-A 11.50 Torched white fish'with a spicy onion sauce' 5.."Maguro,Awase A. 11:50 Spicy tuna-with flying fish roe,avocado,seaweed and tempura flake 6. Seared Salmon,A 10.50 ' with wasobi and mayonnaise 7. `Naruto A 10.95-, . Choice of tuno,'solmon,yellowfail:dr crab stick rolled with avocado,thinly sliced cucumber and' flying fish roe. Spi Oersibn is available 8:• Sashimi Summer Roll A ;t 13.50 Salmon;tuna,yellowtail,avocado,asparagus mango and flying fish roe rolled in rice paper, 9: Shellfish Summer Roll . 12.50 Lobster,shrimp,crab stick,avocado,aspdragus, - mango and flying fish roe rolled in rice paper,' 1.0. Spicy Maki Combo A . 18:95 Tuna,salmon and yellowtail 1.1..'Sushi Couple_,Or 21.50 Seven pieces of nigin sushi'and tuna maki . 12.`Sushi Delight A,. 25:50 Ten pieces of nigiri sushi,and,California aiaki 13. Sashim Sampler A 32.50 Select raw fish fillet-with sushi rice 14.E Bamboo Sampler A . 34.95. Chefs choice of assorted sushi,sashimi . and California maki 15. Bamboo Green .A, For Two 64.50, Chefs choice of ossorted,sushi,sashimi andseasonal specials, i 16. Love Boat A, 94.95 Chef's'choice of assorted sushi,sashimi and sensorial specials MISO-Soybean paste,light vinegar ondsweet rice wine, PONZU-Soy'souce,citrus,seaweed and sweet rice-wine, YUZU='Soy sauce;grape oil,citrus and sweet rice wine Bamboo Signature Dish- v 54946.2 +!'1 Lr•: n 3 •. >- � .•a2i.Y iTe..a�` _ - a,P VIINOII� ,n- f,'rw.c ,r: w , o SIZZLIN(r PLATTERS LI(r111E A f A KI E Mongolian Beef 15.50 } Beef with Scallops 16.95 Steamed Chicken 12.50 g:a AMT IZEK$ SOUFf Seafood Festival 21.50 ,PECIALS Steamed shrimp 1&50 Shao Mai 6.50 PT QT t;r y _ seev u air 11 30 Au in 2 30 PM i of rmn) ' P(>KK Ser 1 f r` or vTy�. e Buddhas Feast 9.5E :c+i=c, F e kc-:�r t _. p k, -; C Hot and Sour t 3.75 695 Beijing Pork Tenderloin 12.50 5:.., ..•....e.,v_,e M.,; ,,.c:,baby_,„,, - Crab Rangoon 7.95 Wanton 3.75 6.95 In, s.,c_r. Snap' _.arid f Ck;a;; .:.> - !.. s,ck Miso 3.50 5.95 Salt and Pepper Pork Tenderloin t 12.50 A 1. Sweet and Sour Chicken 8.95 t I Spinach and Tofu 8.50 Chung King Pork aL 11.95 VE(IETA.6 t.f: A 2. Chicken with Cashew Nuts 9.50 ASummer Roll 5.95 -:Jh _,,.;_ter._s c d h„ Vegetarian Delight 9.95 - A 3. Kung Pao Chicken with Peanuts t 9.50 s' r .: r• ' Sizzling Rice with Chicken 9.95 g g Tlledri '''-'"'- - Deep Ocean 1250 Pork in Garlic Sauce t 1195 Dry Cooked String Beans aL 9.95 A 4. General Gau's Chicken t 9.50 A Pan Seared Edamame Ravioli 7.25 - Fl%' ,.•r rips �t s' "5 A 5. Sauteed Chicken with Vegetables 9,50 ced t ;:-Tar 4:" "cr: �'ff, MOO-� hE'Ef Sauteed Seasonal Greens ruRtiR SHI ,_ A5. Beef with Broccoli 9.95 <^r Stuffed Pancake with Beef and Scallion 9.95 Beef and Mushrooms 13.50 ::h i, s.-.; ,.s,F.,i:c4 Moo Shi 12.50 - ,.,, ,�s._,s - A 7. Beef with Peppers and Onions 9.95 Vegetable Spring Rolls 4.50 A i _ -. �:'::s >:,pads, 1., vs.:, -,. - ' :> i - s ? Beef with Broccoli or Peppers and Onions 13.50 _r Green Chow Mein 13.50 A 8. Sauteed Shrimp with Vegetables I i..50. Egg Rolls 4.50 ,,, s , -� pr F n s w,.or.> A 9. Shrimp in Lobster Sauce 1 1.50 >•:r,�� c;,..a,.pa r,-- Beef with Asparagus 14.95 s, r' ' "J `- A10, Vegetarian Delight 8.95 Boneless Spareribs 795 ,.h -4 Spicy Satay Beef �. 14.95 Broccoli Sauteed or in Garlic Sauce t 9.50 g g Barbecue Spareribs 9.95 c-•-, Tr, r`:,. t W h :_..rdt -,__ "evo:..yse'o::ce Combo# 10.50 P' -r-, - Chinese Eggplant in Garlic Sauce t 11.95 "'r.',,- �-`.r;,_ a Beijing Ravioli 5.95 Each additional pancake .50 r Crispy Beef with Sesame 115.50 Chinese Eggplant with Tofu 11 95 -"all. s°°"+•bsandciixer,,:c:. .> Hunan Spicy Beef t 13.50 ggP Combo#2 12.95 Scallion Pancakes 5.95 *Bamboo TDfu 11,50 =,nt:uu u_�'1• r ^ct s,r F c A Salt and Pepper Soft Shell Crab t 13.50 VOULTRY *Yuen Yang Spicy Beef 4 14,95 1„ r r .d_ u u. .r .f - .r Salt and Pepper Chicken wing AL 12.50 Chicken Lettuce wraps 12.95 , e e -:� y years - ; :,.X 'G ki NO SUBSTITUTIONS PLEASE rr,,no , ".uw, Happy Family 16.50 Home Style Tofu t 10.95 Chicken Wings 8.95 P -% c s. a crop;_.s-..-r.ed Sweet and Sour Chicken 10.95 D qf .l eo h-s .:- Chicken Fingers 8,50 `"'"'` .,.: i' Chicken with Cashew Nuts 12.95 Sued Beef with Vegetables 14.95 Szechuan Tofu t 10.50 •,^ r ,.r Chicken with Broccoli 12.50 Kung Pao Beef with Peanuts 14.95 n Chicken Skewers 8.5o (bb „+r,, .,..,,, re..,,pr eT,,s,,;. gskr�•,,.n ::,..;;rx.':,;,y Beef Skewers(4) 9.95 Chicken with Asparagus 13.95 Shrimp Fantasia(2) 750 Kimchi Flavored Beef 14.95 RICE AND NOODI-E-5 JAL 1NC.SC. IUNC I-I. t3PCCIA1.5 t Chicken in Black Bean Sai ce 12.50 Additonal semng 3.00 Fried Rice 8.5E Tropical Taste Chicken 12.50 MCA.FOOD -• r•k:k , i,,R=✓„„„or�.,,y.ctri',,e 11. Shrimp&Vegetable Tem ura Combo 11.95 Do Bo for Two 22.50 ;e I F _cep, s, > .�.::h i` c P g P i fe:•nie =r Shrimp lettuce Wraps 1550 +.Spinach Fried Rice 1 to 9.50 ,v. ,F•_•.. r� � sc,`re 's, a.,a.,.h rv,' ,,,.,,< � b:";t: s s, P {Wli ) `` "✓ "r-' House Fried Rice MJhi•e' 9.95 12. Sashimi Tray:1 14.5E , ,, Sauteed Chicken with vegetables ta.;0 Shrimp with Asparagus 16.95 � 'r c h,a:, Lemon Chicken 12.95 Additional sensing n.25 h. fTropical Taste Shrimp 76.95 ,c .: - ,.rc.r•n,::.t,•adoidJ. 2nn 13. Sushi Combo 9 14.50 ....''.. n-,p �. rs is se4 sir: r s' Jr -�ti o Choice of AI'PCTIZE:KS -.l<tl'ANE-SE, General Gau's Chicken t 12.95 :.;: ,k.•_pv, r._ urlb ,k.;sp,,.f._<, :rani Kung Pao Chicken with Peanuts t 12.50 Shrimp with Ginger and Scallions 16.95 white Rice 1,25 Edamame 4.50 8 P g 14. Double Maki 9 14.50 n„see so i ii>=o"Ifit and"i Chicken with Chinese Eggplant t 12.95 Sauteed Shrimp with Vegetables 16.50 Brown Rice 1.95 v^.r,r t+as oiid y,ry ruuo;'::kr ?�Vegetable Tempura 6.95 Chicken in Garlic Sauce t 12.50 Shrimp in Lobster Sauce 16.50 Sushi Rice 2.50 15. Maki Tray d 12.95 A Shrimp and Vegetable Tempura 9.50 Orange Flavored Chicken t 12.95 Mermaid Shrimp aL 1750 Y�; p rs '-y y s o J.w Lo Mein 9.95 A Tuna Salmon Shrimp or Eel Mini Shumm 5.50 'r Basil T easure 15.95 - rL.L o,tn.e o,ev umber e e-..,mdo C F.:" s:.'_ ,,..r nr•e•r, +J a cs r.. c n s 7 sr -.veer art,sour :u c,. o. hi � d „re:,/;,e_r. ''`r paa sh h 0 M,P:r:..obe B. Spicy Tuna,California or Ve etable Maki Gyoza 5.50 _->xn.r pe.,p„ds r:r,,r„s_cur s�ucc Shrimp with Pea Pod Stems 16.95 " ` - Pry 8 ,R.r„red,.,,., c v �e,: ,.,�:,,; Shanghai Boneless Duck 20.50 """' "...,` ,sauc:_ House Lo Mein 10.95 J6. Sashimi Tray and Double Maki 4 24.50 k asr.r'Juck s a ,.. !. a r„tins Shrimp in Garlic Sauce t 16.50 �r Shanghai Pan Fried Noodles 14.50 liamachi Kama 13.50 - r i g r r A UNCOOKED SEAFOOD (ed ud l r ry- ,..,.� r e I7.;m).. .a,s m a. ,..e...., ..c r Kung Pao Shrimp with Peanuts t 16.50 %4•r'i r er,- c r i :,: . ;,..., orl .,.,k,,.! n nif-,mcerrd sr< .h or ;,dr ,e our"or win n,of r nz O, - Hunan Spicy Boneless Duck t 20.50 A Salt and Pepper Shrimp t 16.95 r mrr,.,rose sk of rr rror e ,,ss Spicy Baked Scallops 4 9.50 Ro e,r s h r r . h„ ,i Singapore Rice Noodles 4 11.95 .u„shroo J c rc spicy Crystal Scallops 1650 0, e _d ik c '. J r.dr "ith Mill crab stick 1 - a y :! :n }r t;rn p Is 0 Je.x c s s �•choke,hr,r- i� � -p r � r 1�; i A Grilled Beef Roll 950 Beijing Duck - - niUNDAY 171N'�C�R{ilJf f'f-T t- 7e'7e'a cS c"� r .,e •d ,a Jr ,i,,.r e ._,.eEl. r_<s N y. �,,ese•. c._ ..'-"c =+Crispy Pad Thai 11.95 LIE-Sere:3T S:Oq Fur m @AO aft s�uil;enso,.,.Dose_ p�k:_..tic_ xpenU [^0 hear t r :Dor rnd Scallops in Garlic Sauce i. 16.50 rt••-.her .f smoned +_I or o --"d rr Imperial Couple t 18.50 sl✓ ;_.,=:,i ie T, o,:_l,ec'p_.,-ufs •: Includes soup,op et dim sum,:< DIETARY RESfRIC1'1ONS cut•:;ne,,..,p,Teu w.0 .c.>k.,,se. sushi,entries,besh fnlit and dessert hrunp J.'fup zerh,rcn pepUerr nn: Classic Pad Thai 11.95 Ill6risr pkC'a,'.i"de,;. a_elni.,..yw,saver Half 24.95 whole 43.95 ._uce er .ir,.=.o,' t try Fdra cur.r°'n s..; ,' ,- Salt and Pepper Calamari t 15,50 .p Par,boo ,nr:,.r;.�.,. bamboohyarirf N Hunan Spicy Chilean Sea Bass i. 26.50 t f- r r, :T bamboohyannis.net !Pan Fried Chilean Sea Bass 26.50 .4sk purr muJ,.,,,_Jr.or errs sF:.iy. 508.778.8188 5ALAI) Kr,n.Lsf�sysiil ��USi 11 U!Y.7SVN:TIC.'UA M,kl.Qi/r5r ;" ......- :.. 1. House Salad Cifitcr 3.50 " r 1. Avocado or Cucumber Maki 3.75 - - - 2. Seaweed Salad .r:am,rs-rig 5.50 NICrIRI SVSH.I ffvTLCE.S - 3. Avocado and Crab Stick Salad 8.50 2. Avocado and Cucumber Maki 4.95 RTro pieces of new o.c.r_ed sediaod 0a n;e Afayonncse L,,eOsing 3. Idaho Maki Si:reetpoto;n te•rou>o 4.95 = > 4. Vegetable Maki 5 a5 Tempura 4. Tuna or Salmon Salad AOrion ;ss rag 14.95 g 1. Tuna A(Maguire) 5.75 A 5. Sashimi Salad A spiry__ ,.,l r:ss.nq 13.50 5. Tuna or Salmon Maki :9 5.75 2. Spicy Tuna A 5.95 .er.J >,.j,.,,,.so:c.r.on., 6. Spicy Maki A -;l 750 3. Tuna Belly A(Toro) MARKET Sa;,:�;,t,,.a ye rc .,: .Icy.:r✓u:.meor 1. Shrimp 20.95 7. Yellowtail with scallions Maki A 6.50 4. Escolar a 5.50 5. Yellowtail A(Hamadii) 5.45 2. Shrimp and Vegetable Combo 18,95 = B. Alaskan Maki 9 6.50 3. Vegetable - 16.95 Sl/SF1.l f30.R Sat-+»n,momdo andnrvmber 6. Salmon A(Sake) 5.50 - 9 Philadelphia Maki 6.95 7. Smoked Salmon 5.95 - - - r.r soh n r tii„c,s_,taco:ter Teriyaki - 1 Yellowtail A 12.50 8. Stripe Bass A(Suzuki) 4.95 - chili vu saline s Ir„a Srt sele - r!^ c o Jrn t irk .c ri 10 California Maki 6.95 9. Mackerel A(Saba) 4.95 seti..J i i l„_.,_sr.:.J, .,e soup 2 Pepper Tuna A13.50 -„p stick o-ocado,a,:;m.. andG shr 10. Squid 1 Ika 5.25 - - ,.,.r-Vann:saJ;.e - y`'_ 9 ( ) ' :} 3 Seared AN a 12.50 11.Rainbow Maki A a 14.50 11. Scallop A(Hotategai) 5.75 1. Chicken 18.95 --- .rm rriusard scuce Ca lcmo mah,tryv"" '�`h a'>ar'ar%af`'S%r and 12. Octopus(Tako) 5.25 2. Sirloin Steak 19.95 - a,:talon fipl 1.h me -'r 4. Escolar Tataki A 11.50 13. Eel(Unagf) 5.50 3. Shrimp,Scallop or Combination 20.95 _ - iciLhed white 6sh:.1h 0 sp.cy ar:,,, wJ_'_ 12.Eel Maki B.50 , r-irur:e Of a,.<�0 u-..,::.:br. 14. Crab Stick(Kanikama) 3.75 4. Salmon 22.50 - ----- 5 MagurO Awase A 11.50 13.Caterpillar Maki 12.95 15. Shrimp(Ebi) 4.50 S. Una-lu (Eel) 22.50 h.r, `e{curum�e>and rr +sr roe!apnea•ntn 76. Flying Fish Roe(Tobikc) 4.95 - Y .^>o:ado,rOtea F ..,Pe Of 0 COterpillar * 6 Seared Salmon A 10.50 17. Salmon Roe(Mural 6.50 Nabe Mono - - -- - 14.Volcano Maki A 14.95 >,h.resat:eid mayarrsise Ed shnmg mood,,,e.d:.,m uber topped wr,h 18. Sea Urchin d(Uni} Rb1.RKET Sened;n a hor iron,poi and"ih house sciod 7 Naruto A 10 95 'A,of the o.b o vc rr,^<..:, ,lv E.01as sashi>;;; Y Shoo. 0 1-ra i. ,; .,„ r ,, Ch-.re n i r J s k 15.Green Dragon Maki 13.95 ! e 1. Chicken Sukiyaki 19.95 d with •ern >. drr h r,� p.ces r' r ry - r nnil uL SJ''y>''nr( i rt r-mil:}:gpr`d.irr-r..r ed rued• tb 7eJ., 5 and yarn ruahe< _ 16. 50.Shrimp Tempura Maki 9. moxe :4th sok_rr ,Fcuc.Served:.itt:r:-;; '+ 8 Sashimi Summer Roll 9 13.50 2. Beef Sukiyaki 20.95 - our a y In� ;- r l..u per bus, 17.Crary Maki 8.95 .,o vnd Hying n,.r roe ra ., me P0. Sr,r;,(e,,puro,atticdc-Na:^ber and Yyr y DIETARY RESDUCTIONS 3. Empire Yose Nabe 21.95 ish!ae with si,ky niaj^r`r„are, �ei2G S'ai i0'!.,CI:;Ck:f.aP.'i e/aFK:S x 9 Shellfish Summer Roll 12.50 Set, - r +r -- -- -- _ .,,th.Jon in o deor orc:e r she P a b s:k Cqwdo,n porog'<. 18.Dragon Maki 13.95 -4,vsc,r .r ry lo,.r perry a and l yrny fish toe o-,a.r rce lmpr Sh>'P tee,p ra r oA steok to ved nit!;::.y > Isom..,.,:1�,_,,,s 4. Chicken Udon 1 Z50 :rvoc,do o:,!Hying sh ro< - 10 Spicy Maki Combo 18.95 5. Shrimp Tempura Udon 18.95 - la-, Inca or r y_tO.:,;! :r 19.Red Lion Maki A I595 „ 1 i. Sushi Couple A 21.50 chomp tW.Pi re topped rrh p,ry tuna and A UNDERCOOKED SEAFOOD SM,en p'ex a of nxyu saki,:^d mna m,k, m-!J cola;fly s r_,rce C^rsu r a.r or e,f s a ood o '._t 'r 20.Snow Mountain Maki 15.95 r a '� '+• r.e! s 12. Sushi Delight A 25.50 `Arum =m Jra!o;>vrd%.;r,Kim Sub cr,Jm,i` -se T - Ten pieces of mgm sash;and Cotifomra n-ki - p r` P' yoar , 13. Sashimi Sampler A 32.50 21.Godzilla Maki 17.95 Kr; ucb,avocado,r-:rcr' ✓-gib,topped r mwfish nla •enws-re' I I � wrth ccl clad nndn cab•," y fish nor 14 Bamboo Sampler A 34.95 22.Ti er Maki A I5.50 'j, I� (3ANLt lE'T - Ir. ui ns urrir!so�.,,sosl;rni g :I� - - a - Kin rib,rnocnda, rr,-uraunnb la r✓`J with Ii! 'ill - cCo,•nvnkma,, 9"" r �r !orrneasclmonaid;„-„miar(hjrg,ishrae ills ;barn 0hyannisnevi II I srbna ratpre '•a i ter P ;es a, ,n r -- --}� 15. Bamboo Green A For Two 64.50 _ .fir& a•v,r -[ n o;,.4 t Jt r .�23.Red Sox Maki A I6.50 I: Please Visit Our Other Restaurants Chr's chnire of assort eU sushi,soshrna - I i1 -- J S••'w Kirta vab grid mm�go,[ov^d:•s!h tuna i ,,,,,.eosa,a!sVr^ak �., .F� lil• .,! 16 Love Boat A 94.95 :r 24.Celtic Maki 17.50 „ ,I .! ,I : ; I - - - ,A Spic`Kmy aab,lobster,m-oo,asporcgus;te>•rpuc� Bamboo Bedford r'' ,}rI m,rtr,tunct6cn - ,_s choice of assaneo Sushi sashm i � t + � = d seamnol specrk y�,:.>rv:d Hyany fish ro=c%-J:r,say Paper I n a 71A _ d r ,,ill II II 25.5 der Maki L 12.95 • '.ill ilii i.,, i fs7 nalYtyi!'E ?:s y s„P shelf h mro a >c cvmbn'nno S u!r i I, I SAl)C_5 7 s vcv•ayannas, 4 a Rr re s au, a:ro r ct rpr but u!:c'( li- -- ----�. �Bamboo Dedham ;;ill Bamboo Westford MISO-Soyl*v:;yws!c.Lehr:^.rclor and s,,er:r:e::;ne 26.Escolar Maki A 13.50 ail i��l @ia n Din t s Urd,�;+A i nr,nB Ftedc, Crs,t,ci, grog i(ar r u,r^,N,_eJt+u r.�.. _. 51,3yzaneuc6�t art!x=:1'A 2&xL su:q•white fish and ospa cgus topped w;Ro-an';: PONZU-Ssy scum,vuury scm:eeJ and swret rice ai»e to,lied nhre ns, I. ..:i_N i Mandarin Milford i li; 19 Ea6:Afo.(N*'F iA.rlfa�lt4 ..ai •''' �� I _ ._-gym-.o. aT!p`SR�: ?ry-": YUZU-Say sauce,9;,pe ori,o�i.>and sr.:._t rice rune ..427.Lobster Maki ,9 16.95 ..,,,.i III its ii illl IiiJ;',I t _ - tp c am tovnr i.:rh lobste,ovocodo curl g _ _0i Colo,flyioy Esh roe ilk „II 1 61IM dd�n Rea�dtnnG ir�U1 II it 111 L� '!�.�I f l ;FL��I f 11�!.AI �i8ftDaStiEt--- :+Bamboo Signature Dish :r 28.Sweet Lobster Maki 15.50 i Mandarin Westboro ;i • AVAILABLE AT QUR PION DESK - - -- Sweet ootaro ternpure Iepnea.r,h Po 51,y,,mango ,i 32'1cr i k6 Ron A oU e q•�ks'na c IA 11 i, II II III ;I I a:omdo,Hying fish roe er:a n,owrnoise II I� i it i _ ii lil a it I ill II .: i - 'II _.If I It; lii lb i Ii ---------'- Bamboo restaurant locations in Massachusetts-Google Search Page 2 of 2 Bamboo Thai Restaurant-Order Food Online- 139 Photos&319... https://www.yelp.com>Restaurants)Thai. Rating:4-319 reviews-Price range:$1 130 (617)734-8192-1616 commonwealth Ave Brighton,MA 02135...Lauren E.Boston,MA.28 friends.... Andrew K.Allston/Brighton,Boston,MA.2 friends:49... Bamboo Restaurant Boston MA,02135—Manta.com www,manta.com)...>Restaurants and Bars>Restaurants)Thai Restaurants. Get information,directions,products,services,phone numbers,and reviews on Bamboo Restaurant in Boston.MA.Discover more Restaurants companies in... Restaurant roundup: Bamboo to open at Uno.site in Hyannis... www.capecodtimes.com/.../restaura nt-roundup-bamboo-to-open-at-uno-site-in-hyann... . Apr 3,2017-Restaurant owner Stephen Wong has other Bamboo locations in the...the popular Boston neighborhood known for its restaurant hot spots. Bamboo Cafe menu-View Our belivery Menu Co www.eat24hours.com/. Enjoy Local Favorites Delivered To Your Doorsteps.Feed Your Hunger Today! Yelp Restaurant Reviews 24.r1 Customer Service Discover New Rostaurants Types:Chinese,Pizza,Thai,Sushi,Indian.Mexican.Burgors Bamboo House Restaurant Locations-Find Business Deals and More 0)www.citypedia.com/Search . Search for Bamboo House Restaurant Locations.Look Up Quick Answers Newl Bamboo Restaurant MA-Top Social Media Results ®www.info.com/. Get Info On Bamboo Restaurant MA From Across The Web. Find the best info Try Info.com-Beyond Search-What does the web say? Smarter search Searches related to Bamboo restaurant locations in Massachusetts bamboo restaurant bedford ma bamboo westford menu bamboo westford buffet price bamboo restaurant hyannis ma bamboo lunch buffet price bamboo buffet price bamboo hyannis bamboo bedford ma 01730 1 2 3 4 5 6 7 8 9 10 Next Hyannis.Barnstable,MA-From your search history-Use precise location-Learn more Help Send feedback Privacy Terms https://www.google.com/ 5/4/2017 r JASMINE BLOSSOM 674 M-132 NYANWB,NA etnl :ncw*.cruwi osp°aw:nn�w'i :ncnw°rt�Cri:wo�mwru°rPi.°r�c n �eo onu .accw°Rgiec°rownm°�'rtn�rni n newrwy.l^wo�exkw ew ...�\ C�Ormiiq�i'J�s.N- eaCaet,�.w.��Mmu V I�3 �) „» w eC—•_ 1' - —� ' J' OquoebC c�ein,LLrtb.m'MM�een. \ ,�- bn mlwpe pceMP.wriN.U illJ U1�.�I oaow.uw,..nw.wnnan + .�; ?Gls mn iziV ! 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(907kg)maximum per stationary unit. -� • Interchangeable: MetroMax Q and MetroMax i'"shelves, posts, and most accessories are compatible on the same unit. Use MetroMax Q shelves MetroMax Q Mobile Unit with MetroMax i"polymer posts for increased corrosion protection. Use MetroMax i'"solid shelves when spill containment is required or as a * bottom shelf to protect supplies from dirt or backsplashes from mops. fkol v" • Easier to clean and maintain: Polymer mats can be easily removed NSF and cleaned in a sink or dish machine. Microban antimicrobial product protection is built into the high contact areas of the shelf including the mats,frames, and posts to protect the product from bacteria, mold, mildew, and fungus that cause odors and product degradation. Microban protection keeps the product"cleaner between cleanings". • Quick to Adjust:Patented corner release allows shelves to be unlocked without tools. Simply flip each corner release, relocate the wedge r �, = a connectors on the posts, and reposition the shelf. Quickly adjust shelves to /1\ reclaim wasted vertical space. �Y • Smooth,Protective Surfaces:Smooth shelf mats protect packaged items _ from unwanted rips, tears, or damage. • Open Grid and Solid Mat Options: MetroMax Q is available with open ' grid mats as standard. Open grid shelves promote air circulation and /w light penetration. i �Y MetroMax i'"solid shelves can be used with MetroMax Q grid shelves on the same unit and are available in 18"and 24" (457 and 610mm)depths. For 21"(530mm)deep MetroMax Q, solid mat overlays are available, • Efficient,Organized Storage:Premium MetroMax iQ' accessories efficiently organize, contain, and compartmentalize all space between shelves. •Quick to Assemble: MetroMax Q assembles easily in minutes,without tools. Shelves can be adjusted at 1"(25mm)increments along the post. Shelf wedges have a window to locate your desired position. MetroMax Q with Accessories and MetoMax i Solid Bottom Shelf MICROBAN®and the MICROBAN°symbol are registered trademarks of the Microban Products Company,Huntersville,NC. • InterMetro Industries Corporation 6 North Washington Street k Wilkes-Barre, PA 18705 EMERSON,., www.metro.com o. METROMAX QTM POLYMER AND STEEL SHELVING Specifications •Shelf frames and posts: Steel with electroplated substrate and highly durable, abrasion-resistant epoxy finish. Epoxy finish has built-in Microban antimicrobial product protection. The adjustable foot is reinforced nylon. •Shelf Mats: Injection molded polypropylene with exclusive built-in Microban°antimicrobial product protection. •Shelf Wedge Connector: Reinforced nylon. •Temperature range: -20°F (-29°C)to 125°F(52°C) continuous use, with intermittent exposure to 200°F(93°C) for cleaning. Standard Interchangeable Shelves • Part number includes shelf with removable mats and one bag of wedges. • MetroMax Q grid shelves, MetroMax ir" grid and solid shelves are all compatible on the same unit. Nominal Nominal MetroMax o Approx. I MetroMax i" Approx. W idth Length Shelf with Grid Mat Pkd.Wt. Shelf with Solid Mat Pkd.Wt. 18 457 30 760--MQ1830G _8.0_3.6 MX1830F 14.5 a �n.) (mm) (in.) (mm) Model No. (Ibs.) (kg) Model No. ([be.) g) 18 457 24 610 MQ1824G_ 6.2 2.8 MX1824F 127 5.8 - - ._. .._._. „ .6 3 18 457 36_914 MQ1836G 9.7 4.4 MX1836F J7.2 7.8 18 457 42 1060 MQ1842G 11.4 5.2 MX1842F 20.1 9.1 L 18 457 48.1220MQ1848G 13.2 6.0MX1848F23.1 10.5 18 457 54 1372 MQ1854G 15.0 6.8 MX1854F 21 5 9.7 1 _M. _n w.4_ _ __ -s - 18 457e 60_1524_ MQ1860G_ 16.7 7.6_-MX18601 �_L_ .2_10 18 457 72 1829 M01872G 20.0 9.1 MX1872F 27.5 12.5 L_21_530_ 24 610_ _._MQ2124G _8.0, _3.6 21 530 30 760 MQ213OG 9.7 4.4 - 21 ,530 36 _914- MQ2136G-!11.45.2 MetroMax O Open Grid Shelf _ 21 530 42 1060 MQ2142G 12.8 5.8 - _21 530: _ 48 1220 , _MQ2148G-__14.5.�6.6 21 530 54 1372 MQ2154G 16.7 7.6 ___ __. - _ . _..__ -_r �_.wT-�-._8.4 21 630_r 60 1524 _ _MQ2160G 18,5�8.4��- 21 530 72 1829 MQ2172G 21.7 9.9 - _24 610 24 610 MQ2424G _ 9.7 _4.4 _ MX2424F 14 2 6.4_�1 �` _._ .w ..�_. _ M. _y _ 24 610 30 760 M02430G 11.4 5.2 MX2430F 15.9 7.21 24"610�. 36�914 _.MQ2436G _13--.1_6.0_ '.MX2436F 19.6 8.9 ' 24 610_ 42 1060 M0244213 14.1 6.4 MX2442F 21.5 9.8 _ F 24 610 48 1220 _ MQ _ 2448G5.-8 7.1 MX2448F 25.3 11:5 .24 610 54 1372 M02454G 18.5 8.4 MX2454F 25.0 11.3- 9 24 610 60 1524 MQ2460G 20.3 9.2 MX2460F 26.8 12.1 '* o 24 610 72 1829 M02472G 23.5 10.7 MX2472F 31.0 14.1 I g Actual Dimensions: L. Width:Add'/e"(10mm)to nominal size. Length:Subtract'/,e'(5mm)from nominal size. MetroMax i'V Solid Shelf Heavy-Duty Dunnage Shelves Solid Mat Overlays • Corrosion proof MetroMax i'" dunnage shelf is • Overlays snap onto the open grid mats to create a compatible with MetroMax Q. solid surface. • Open grid and solid version available. • Available for 21" (530mm) deep MetroMax Q shelves. • Weight capacity per shelf evenly distributed: Fits Shelf Approx. t. 1,200 lbs. (544kg) on shelves up to and including 48" (in.) (mm) Model No. (lbs.) (kg) (1220mm) long; 900 lbs. (408kg) for shelves 21x24� _530x610 Q2124SM 0.35_0.16J - _ 4 60" (1524mm) long. 21x30 530x760 Q2130SM 0.45 0.20 21x36_530x914 s. 02136SM _ __ _0.50_0.23 • Dunnage shelves are recommended for use on units 21x42 530x1060 Q2142SM 0.60 0.27 with our posts. 48 __ O _",� '�® _ . ' p �21x48: a530x1220 _w•_y Q2148SM _ w _�_ _0.70 0.32;1 . Nominal Nominal Shelf with Approx. Shell with Approx. 21 x54 530x1372 Q2154SM 0.80 0.36 Width Length Grid Mat Pkd.Wt. Solid Mat .Pkd.WL -- - m- ..------w----�------- --t (in.) (mm) (in.) (mm) Model No. (lbs.) (kg) Model No. (lbs.) (kg) 21x60. 530x1524_ Q2160SM T_ 0,90 0.41, T._. t_18 457;. 36• 914� MHP1836G a_18_ 8.2 MHP1836F , 22.10.01 21x72 530x1829 02172SM 1.00 0.45 18 457 48 1220 MHP1848G 22 10.0 MHP1848F 26 11.8 18 457 60 1524 MHP1860G 26 11.8 f� HP 18 3013.61 24 610 36 914 MHP2436G 21. 9.5 MHP2436F 25 11.3 24 610 48 1220 MHP2448G 27 12.2 MHP2448F"31 14.1 24 610 60 1524 MHP2460G 33 15.0 MHP2460F 37 16.8 METROMAX QTM o` POLYMER AND STEEL SHELVING IFStandard Interchangeable Posts • MetroMax Q: Epoxy coated steel with Microban antimicrobial 7 product protection. • MetroMax is Polymer with Microban antimicrobial product protection. • Stationary posts include an adjustable leveling foot to compensate .a for uneven floors. Leveling foot can be adjusted 1" (25mm). 441 • When mountinga shelving unit to a doll base, stationary posts b° MetroMax O 9 Y Y p `"' MetroMax i are used. Steel Post • Polymer Post • Special height cut posts are available. Consult your Metro representative. STATIONARY POST WITH LEVELING FOOT Nominal Actual MetroMax 0 Approx. MetroMax i Approx. Height Height' Steel Pkd.Wt. Polymer Pkd.Wt. (In.) (mm) (in.) (mm) Model No. (lbs.) (kg) Model No. (lbs.) (kg) 13 370 143/4 375 .__ _.MQ13PE 1.0 0.5 __ MX13P _ 0.5 0 2,, 27 685 283/4 730 M027PE 2.0 0.9 MX27P 0.9 0.4 Replacement Leveling Foot: r 33 875 _ 343/4 883 _MQ33PE 2.5 1;1 MX33P 1.0 0.5 Model No. RPM3-FOOT. 63 585 . , { _..4 pen _ 54 1370 543/4 1391 MQ54PE 4.0 1.8 MX54P 1.6 0.7 Cap,, "�Steel Post 623/4 1594 MQ63PE 4. 2.0 MX61 �K fl Model No. RPMQS POSTCAP 3 74 1690 743/4 1899 M_074PE 5.5 2.5 MX74P 22 1.0 '3 MX86P 2.5 1.1 ) Replacement Post Cap &Polymer Post:' 86 2195 86/4 2203 MQ86PE 6.5 , 2.9 Model No. RPMXS-POSTCAP POST FOR STEM CASTER Replacement MetroMax,Q Wedges Nominal Actual MetroMax 0 Approx. MetroMax i Approx. Haight Height Steel Pkd.Wt. Polymer Pkd.Wt. Model No.,;MQ9985 �Bag of 4' (in.) (mm) (in.) (mm) Model IN (lbs.) (kg) Model No. (lbs.) (kg) t 13 370 133/4 mm349. MQ13UPE 1.0 0.5 MX13UP 0.5 0.2 27 685 273/4 705 M027UPE 2.0 0.9 MX27UP 0.9 0.4 �` 33�875i333/4_857 _ _MQ33UPE _2.5 j.1 MX33UP 1.0 0.5 54 1370 533/4 1365 MQ54UPE 4.0 1.8 MX54UP 1.6 0.7 Replacement 63 1585�'613/4 1568 MQ63UPE 4.5 2.0 MX63UP 1.8 0.8 J Q MetroMax Q Wedges 70 1778 693/4 1765 M070UPE 5.0 2.3 R" M09985 74 1690_ _7_33/4 1873 MQ74UPE 5.5 5 �MX7_4UP> 2.3 ' 1 0 86 2195 853/4 2178 MQ86UPE 6.5 2.9 MX86UP 2.5 1.4 NOTE:Compatibility with existing Metro polymer mat shelving systems •M09985 wedges are compatible_with original MetroMax Q shelves,and.posts. •The post centers on MetroMax Q,have been changed to allow,interchangeability with MetroMax i'shelves.MetroMax Q shelves manufactured within or after April 2009 are not compatible with Q shelves made priorto April 2009: '' v •MetroMax Q is not compatible with original MetroMax manufactured prior to April 2009i," ,,�'no" •Posts listed in above table(ez;M074PE,MX74PE)can be used,with'original MetroMax Q shelves made,prto April 2009. I Post Clamp Adds stability by joining posts of two separate , units together. With it, each unit is supported by four posts and buttressed by the adjacent unit. Model No.9994X Foot Plate Use to add stability to the shelving unit or to bolt units to the floor, ' t Model No.Zinc 9993Z Model No.Stainless Steel 9993S Stem Casters A variety of stem casters are offered for MetroMax i" mobile applications. Replacement Bumper Stem caster models include bumpers. M9992DBX See Catalog Sheet 11.20 for stem casters. t '¢ 8 Load Rating: 3 x Stem Caster Load Rating, maximum- $' 900 lbs. (363kg) per stem caster cart. Job 0 METROMAX QTM POLYMER AND STEEL SHELVING Starter and Add-On Units • 4- and 5-tier models available. Consult the Metro catalog for models. - - • Starter units: consist of shelves and (4) posts i • Add-on units: consist of shelves, (2) posts, and "S" Hooks (M9995) f IM "S"Hook: Used to "add on" one MetroMax Q` Intermediate S or multiple MetroMax Q' storage "S"Hook: Use when configuring ■� systems while eliminating the cost MetroMax Q Starter and Add-On ' of two posts per unit. Can be used Units at right angles. to join units end-to-end, back-to- Model No.09995Z back, at right angles, etc. Two "S" hooks are required for each shelf. � �r i Cat. No. M9995 , " t t k "•., cn Regular"S"Hook location Intermediate bracket location Post (�> Post not required C END-TO END "S"hook RIGHT ANGLES COMBINATION to "S"Hooks Intermediate"S"Hook Kit Intermediate"S"Hook Kits M9995—qty.2 Q9995Z—qty. 1; M9995—qty. 1 Q9995Z—qty.2;M9995—9ty.2 O EStarter Add-On Add-On Starter Add-On e OStarter a Add-On MetroMax Q'M Carts —- "-- • 4- and 5-tier models • Grid shelf models • Units consist of shelves, (4) posts, (2) swivel, and (2) swivel brake casters. • Consult the Metro catalog for models. All Metro Catalog Sheets are available on our Web Site:www.metro.com 5 InterMetro Industries Corporation Printed in U.S.A. /09Loz 4/09 p Q North Washington Street,Wilkes-Barre, PA 18705 Information and specifications are subject to change Phone: 570-825-2741 without notice.Please confirm at time of order. Fax:570-825-2852 Copyright©2009 InterMetro Industries Corp. For Product Information: Latin America: 1.561.333.3824 Asia/Pacific: +65.6567.8003 U.S. and Canada: 1.800.433.2232 Europe: +31.76.587.7550 Middle East/Africa: +971.4.811.8286 Sales Order 05/03/2017 Since 1913 BOSTON SHOWCASE COMPANY Project: From: Bamboo Hyannis (SOUBAM) - Crystal Pickersgill Shelving Account Executive 774-535-3847 Job Reference Number:3486 Item Qty Description Sell Sell Total REFRIDGERATOR SHELVING 1 20 ea PLASTIC WITH METAL FRAME SHELVING $114.75 $2,295.00 Metro Model No. MQ2472G MetroMax Q7 Shelf, 72"W x 24"D, open grid polymer with Microban® antimicrobial product protection, epoxy coat steel frame, (4) wedge connectors, NSF 16 ea MX74P Polymer trilobal post(compatible with MetroMax i, MetroMax $32.50 $520.00 4, MetroMax Q), 74-3/16"H,for stationary use or with a dolly, adjustable leveling foot, grooved on 1" increments, corrosion proof all polymer construction with built in Microban® antimicrobial product protection 4 units with 5 shelves each ITEM TOTAL: $2,815.00 2 12 ea PLASTIC WITH METAL FRAME SHELVING $67.50 $810.00 Metro Model No. M02436G MetroMax QTM Shelf, 36"W x 24"D, open grid polymer with Microban® antimicrobial product protection, epoxy coat steel frame, (4) wedge connectors, NSF 8 ea MX74P Polymer trilobal post (compatible with MetroMax i, MetroMax $32.50 $260.00 4, MetroMax Q), 74-3/16"H,for stationary use or with a dolly, adjustable leveling foot, grooved on 1" increments, corrosion proof all polymer construction with built in Microban° antimicrobial product protection 4 units with 3 shelves each ITEM TOTAL: $1,070.00 3 8 ea PLASTIC WITH METAL FRAME SHELVING $82.75 $662.00 Metro Model No. MQ2448G MetroMax QTM Shelf,48"W x 24"D, open grid polymer with Microban® IS� antimicrobial product protection, epoxy coat steel frame, (4) wedge connectors, NSF 2 units with 4 shelves ITEM TOTAL: $662.00 Initial: Bamboo Hyannis (SOUBAM)-Shelving Page 1 of 3 0510312017 Item Qty Description Sell Sell Total 4 46 ea S-HOOK $3.25 $149.50 Metro Model No. M1995 r "S" Hook for MetroMax ill orMetroMaxQT", connects add-on units to starter units, used for end-to-end configurations (collar-to-collar connection), (2) required per storage level, also used with , MetroMaxQTm for right angle configurations(Use (1) M9995+(1) Q9995Z) per storage level, NSF, Note: collar plug provided fits MetroMax i only NEED 40 ITEM TOTAL: $149.50 5 10 ea S-HOOK $3.75 $37.50 Metro Model No. Q9995Z 4 MetroMax QTM Intermediate "S" Hook, Note:When connecting a j I MetroMax Q7 add-on unit to a starter unit at a right angle order(1) [� Q9995Z& (1) M9995 per storage level l NEED 8 ITEM TOTAL: $37.50 FREEZER SHELVING-6 UNITS(5 W/5 SHELVES,1 W/3 SHELVES) 6 28 ea WIRE SHELVING $42.00 $1,176.00 Olympic Model No.J2460K Packed 2 ea Shelf, wire, 24 x 60", green epoxy finish with chromate substrate, NSF l 24 ea J74K Post 74", stationary,grooved at 1" intervals, includes leveling bolt $14.50 $348.00 &cap, green epoxy finish with chromate substrate, NSF ITEM TOTAL: $1,524.00 7 1 ea FREIGHT <No Charge> Boston Showcase Model No. QQQ-FRT Freight Merchandise $6,258.00 For more information: Tax 6.25% $391.13 FKARLow mef-foodservices.leaserep.com Total $6,649.13 EQUIPMENT FINANCE /tools/auoter Carole Henry Lease-to-Own Marlin Business Services 1-856-505-4222 24-month term:$315.40* chendryPmarlincorp.com 36-month term:$220.91* 48-month term: $178.35* 60-month term: $152.07* *Lease rates are subject to change and credit approval. Lease option applies to qualifying equipment only. Acceptance: Date: Printed Name: Project Grand Total:$6,649.13 Initial: Bamboo Hyannis(SOUBAM)-Shelving Page 2 of 3 0510312017 Initial: Bamboo Hyannis(SOUBAM)-Shelving Page 3 of 3 Item # Quantity G.S.I. Section 11400 � HOBARTJ LEGACY° _ 701 S Ridge Avenue,Troy,OH 45374 H L 120 MIXER p 1-888-4HOBART•www.hobartcorp.com a STANDARD FEATURES MODEL ■ Heavy-Duty '/2 H.P. Motor ❑ HL120- 12-Cuart AI:1 Purpose Mixer • Gear Transmission Specifications,Details and Dimersions or.Inside and Back. ■ Three Fixed Speeds Plus Stir Speed ■ Shift-on-the-FlyTM Controls ( (' ■ Patented soft start Agitation Technology S (NSF ■ 15-Minute SmartTimerTIA ■ Automatic Time Recall ■ Large, Easy-To-Reach Controls ■ Single Point Bowl Installation ■ Ergonomic Swing-Out Bowl ■ #12 Taper Attachment Hub ■ Open Base ■ Stainless Steel Bowl Guard ■ Metallic Gray Hybrid Powder Coat Finish ACCESSORY PACKAGE -featuring Hobart Quick Releaser"" Agitators ❑ Standard Accessory Package Includes: - 12 Quart Stainless Steel Bowl - 12 Quart "B" Beater - 12 Quart °D" Wire Whip , „k b a m F40092-Legacy®HL120 Mixer Page 1 of 4 LEGACY® H O B A R T HL120 MIXER 701 S Ridge Avenue,Troy,OH 45374 1-888-4HOBART•www.hobartcorp.com SOLUTIONS/BENEFITS HL120 MIXER CAPACITY CHART '/z H.P. Motor Recommended Maximum Capacities - dough capaci- Durability ties based on 70°F. water and 12% flour moisture. ■ Heavy-duty to meet the most demanding operations AGITATORS PRODUCT SUITABLE FOR HL120 Gear Transmission OPERATION Durability, Reliability CAPACITY OF BOWL(QTS.LIQUID) 12 ■ Ensures consistent performance and minimum Egg Whites D 1'A pts. downtime under heavy loads Mashed Potatoes B&C 10 lbs. Three Fixed Speeds plus Stir Speed Mayonnaise(Qts.of Oil) B or C or D 4'/2 qts. Flexibility, Reliability, Consistency Meringue(Qts.of Water) D 3/4 pts. ■ For incorporating, blending, mixing ingredients Waffle or Hot Cake Batter B 5 qts. ■ Supports consistent results and thorough mixing Whipped Cream D or C 2'/2 qts. Shift-on-the-FlyTM Controls Cake,Angel Food Flexibility (8-10 oz.cake) C or 1 7 ■ Allows operator to change speeds while mixer is Cake, Box or Slab B or C 12 lbs. running Cake,Cup B or C 12 lbs. Patented soft start Agitation Technology Cake, Layer B or C 12 lbs. Sanitation Cake, Pound B 12 lbs. ■ Each speed has a soft transition into a higher Cake,Short(Sponge) C or I 8 lbs. speed to reduce the chances of product Cake,Sponge C or 1 61/2 lbs. splash-out Cookies,Sugar B 10 lbs. 15-Minute SmartTimerTM Dough, Bread or Roll Convenience, Ease of Use, Consistency (Lt.-Med.)60%AR § ED 13 Ibs° ■ Supports recipe mixing times Dough, Heavy Bread 55%AR § ED 8 lbs° ■ Provides accurate results and eliminates Dough Pie B&P 11'lbs. overmixing Dough,Thin Pizza 40%AR Automatic Time Recall (max. mix time 5 min.) §$ ED 5 Ibs° Productivity, Consistency Dough, Med. Pizza 50%AR §$ ED 6 Ibs° ■ Remembers the last time set for each speed Dough,Thick Pizza 60%AR §$ ED 11 Ibs° ■ Great for multiple batches Dough, Raised Donut 65%AR ED 4 lbs.* Ergonomic Swing-Out Bowl Dough,Whole Wheat 70%AR ED 11 Ibs° Ease of Use, Convenience Eggs&Sugar for Sponge Cake B&C or 1 5 lbs. ■ Easy loading and unloading of products Icing, Fondant B 7 lbs. ■ Single Point Bowl Installation allows for simple Icing, Marshmallow C or I 11/4 lbs. mounting and removal of bowl Shortening&Sugar,Creamed B 9'/2 lbs. ■ Bowl Interlock ensures mixer bowl is properly in Pasta, Basic Egg Noodle place for mixer to operate (max. mix time 5 min.) ED — Stainless Steel Bowl Guard NOTE: %AR(%Absorption Ratio)-Water weight divided by flour weight. Capacity depends on moisture content of dough. Protection Above capacities based on 12%flour moisture at 70oF water ■ Safety interlock prevents operation when front temperature. portion of guard is out of position ° 1 st Speed Hobart Accessories ` 2nd Speed Durability, Flexibility, Simplicity t 3rd Speed ■ Hobart Quick ReleaseTm agitators allow for sim- § If high gluten flour is used, reduce above dough batch size ple installation and removal from agitator shaft by 10%• ■ Hobart accessories are designed for long-term $ 2nd Speed should never be used on 50%AR or lower usage under heavy-duty conditions products. ■ Large array of accessories provide multiple uses USE OF ICE REQUIRES A 10%REDUCTION IN BATCH SIZE. for recipe and product processing 1 gallon of water weighs 8.33 lbs. NOTE:Attachment hub should not be used while mixing. Page 2 of 4 F40092—Legacy®HL120 Mixer kHOBART/ LEGACY° 701 S Ridge Avenue,Troy,OH 45374 H L120 MIXER 1-888-4HOBART•www.hobartcorp.com SPECIFICATIONS MOTOR: BOWL LIFT: lh H.P. high torque motor. Ergonomic style, hand crank operated, self-locking in 100-120/50/60/1 8.0 Amps top and bottom position. 200-240/50/60/1 5.0 Amps FINISH: ELECTRICAL: Metallic Gray Hybrid Powder Coat finish. 100-120/50/60/1, 200-240/50/60/1 -UL Listed. ATTACHMENT HUB: CONTROLS: Comes with front-mounted Hobart standard #12 Magnetic contactor with thermal overload protec- taper attachment hub for use with #12 size tion. Internally sealed "Start-Stop" push buttons. attachments. A 15-minute SmartTimerTM is standard. SmartTimerTM includes Automatic Time Recall, ATTACHMENTS AND ACCESSORIES: which remembers the last time set for each speed. The following are available at extra cost: Stainless Steel Bowl TRANSMISSION: "B" Flat Beater Gear-driven. Gears are constant mesh heat-treated "C" Wing Whip hardened alloy steel along with anti-friction ball "D" Wire Whip bearings. Grease lubricants furnished to all gears "ED" Dough Hook and shafts. "P" Pastry Knife Bowl Splash Cover SPEEDS: Bowl Scraper Agitator Attachment Ingredient Chute (RPM) (RPM) 9" Vegetable Slicer Stir 59 33 Meat Chopper Attachment Rubber Foot Pads First(Low) 107 61 Attachment Tray Support Second (Intermediate) 198 113 Third (High) 365 207 �N8��4�xps i�t99yyis''r ��'(�1I' yq`i,i rp� ry�w^I - BOWL GUARD: Heavy-duty stainless steel wire front and solid rear Hobart Bowl Scraper portion. Front portion of guard rotates easily to add ingredients and install or remove agitator. " It detaches in seconds for cleaning in dishwasher or sink. Rear portion of guard can be quickly cleaned in position. Guard must be in closed position before r mixer will operate. Bowl support interlock provides further protection. Hobart Ingredient Chute r f Listed by Underwriters Laboratories Inc.and certified by NSF International. F40092-Legacy10 HL120 Mixer Page 3 of 4 AMEAGLE Item No.: • Project No.: Profit from the Eagle Advantage® S.I,S. No.: C CD Specification Sheet Short Form Specifications Worktables with Flat Top and Eagle worktables, Budget series, model Top Stainless Steel Base withCn constructed of heavy gauge type 430 stainless steel with m 1%" roll on front and rear, and sides turned down 900. — Undershelf Bud t Series Undershelf—Budget Se es z Undershelf is adjustable and constructed of heavy gauge type o 430 stainless steel with marine edge. Top reinforced with hat MODELS: channels and sound deadened. Constructed with uni-loke ❑T2424SB ❑T24108SB ❑T3072SB ❑T366OS8 patented gusset system with the gussets recessed into the hat ❑T2430SB ❑T24120SB ❑T3084SB ❑T3672SB channels to reduce lateral movement. Legs are 11/8- O.D. ❑T2436SB ❑T24132SB ❑T3096SB ❑T3684SB stainless steel, with galvanized gussets and 1-stainless steel ❑T2448SB ❑T24144SB ❑T30108SB ❑T3696SB adjustable bullet feet. ❑T2460SB ❑T3030SB ❑T30120SB ❑T36108SB ❑T2472SB ❑T3936SB ❑T30132SB ❑T3612OS8 ❑T2484SB ❑T3948SB ❑T30144SB ❑T36132SB ❑T2496SB ❑T306OS8 ❑T3648SB ❑T36144SB c h t= CD Tabletop ti ' J •Patented uni-loV gusset system (patent#5,165,349): gussetsCD are recessed into hat channel, reducing lateral movement. y •Top reinforced with welded-on hat channel. Sound-deadened between top and channels. o K ' •1'/"(38mm)-diameter 1800 rolled edges on front and rear. J Ends are turned down 900 providing for flush installations when required. CD worktable with flat top Heavy gauge type 430 polished stainless steel. ca and undershelf Adjustable Undershelf •Heavy gauge stainless steel. T, •Gusset welded to each corner. Patented uni-loV System •Heavy duty marine edge design. c (Patent No.5,165,349) Legs-1%-(41 mm)-diameter m waxt�aE '�. •Tables 96"(2438mm) and longer come with six legs or more. a ,�� _ at�a=as,x •Heavy gauge stainless steel. y (ac+o tK+trwag�5:._ WUM � i rwi •1-(25mm)adjustable stainless steel feet. � i2 aup drattkUP cesfz,Ad E:,x etpar gusiet re ,nlb z + 'P�Id 6 st�rbcky cnannarneauc�s CD InwatnvVerilent o H Options/Accessories v� 'bat'cha,,M frame nt ❑ Drawer ❑ Duplex receptacles y 42�aige tluml let jW lea i- (p Is bQU9IF-weldad on oaftp - wak�prn'nt ❑ Lock ❑ Pot rack 1416 a"ohoiatwtlmrmW ❑ Casters ❑ Sink ea0d.3tnu'`"y ❑ Stainless steel bullet feet ❑ Additional undershelf co o� ❑ Overshelves ❑ Stabilizer Bar(for 307- CO) and 36--wide tables) EAGLE GROUP Certifications Approvals 100 Industrial Boulevard, Clayton, DE 19938-8903 USA CL co Phone: 302-653-3000•Fax:302-653-2065 NS f H www.eaglegrp.com CD Foodservice Division: Phone 800-441-8440 MHC/Retail Display Divisions: Phone 800-637-5100 For custom configuration or fabrication needs,contact our SpecFAB®Division. Phone:302-653-3000• Fax:302-653-2065•e-mail:quotes@eaglegrp.com EG10.41A Rev.09/15 Spec sheets availablefor t printing-or-downloading-from our online literature lit grp Eagle Foodservice Equipment,Eagle MHC,SpecFAF,and Retail Display are divisions of Eagle Group. ©2015 by the Eagle Group Atlas Metal Project: I N D U S T R I E S, I N C. Item No.: A wbsldlary of Mercury Alrcraf.Inc 1135 N.W.I 5ft DRIVE,MIAMI,FLORIDA 33169 Quantity. TEL:(305)625-2451 TOLL FREE(800)762-7565 FAX:(305)623-0475 Web Page:www.atlasfoodserv.com E-Mail:sales@atlasfoodserv.com SLIM-LINE DROP-IN SERVING EQUIPMENT • ----�� _. SLIM-LINE ICE CREAM r _ FREEZER EI WDF-L Refrigerated, WDF-L Self Contained SPECIFICATIONS STANDARD FEATURES TOP:Constructed of 18 gauge,type 304 stainless steel, die ■Slim-line configuration-it can install in counters only stamped with a raised perimeter bead.There shall be a solid 16-1/2"wide vinyl gasket under the beaded edge to form a seal to the counter top,thus preventing seepage or marring of the ■ Fully insulated for maximum efficiency and energy counter top. savings ■ Removable S/S hinged lid LINER:The inner liner shall be 18 gauge,type 304 stainless ■ Factory applied gasket-makes installation a snap and steel, one piece construction, all welded,ground and polished seals units to the counter top,thus eliminating to a uniform finish.All corners are coved with a minimum 1/4" seepage radius on the horizontal edges and a minimum 3/4"radius on ■ Ideal for any frozen dessert or use it as a mug or plate the vertical edges.The liner has copper tubing firmly soldered chiller to the exterior sides and bottom.The unit is provided with an all stainless steel, insulated, hinged, lift off lid,with plastic ■ 1-Year Parts&Labor Warranty coated pulls. ■ NSF Certified and UL Recognized INSULATION:The unit is fully insulated with high density ACCESSORIES polystyrene,2-1/2"thick on all sides,and enclosed with a 22 gauge galvanized steel outer liner. ■ 5YW-5-Year Compressor Warranty ■ Hinged Plexiglas Lid REFRIGERATION SYSTEM:The compressor housing shall ■ LLD-Lid Locking Device be fabricated from formed angles and bolted to the base of ■ 2060-1 -Condensate Evaporator the unit.A fully self-contained condensing unit is provided with ■ RS-Remote On/Off Switch for counter mounting a hermetically sealed compressor and a thermostat control. ■ *220 Volt-50 Cycle Compressor The system is fully charged with CFC free refrigerant and ready to operate. NOTE: Proper ventilation must be provided in counter. ELECTRICAL:The unit will be wired for 15 amps., 120 volt, single phase operation,with an on/off thermostat switch and pilot light.A 6'Tong,3-wire cord and plug (NEMA 5-15P)will be provided. Specifications subject to change without notice. F * Units with these accessories are not currently UL listed. DI-43 Atlas Metal INDUSTRIES,INC. COMMERCIAL REFRIGERATOR AND/OR FREEZER LISTED 380P 27-3/4" 16-1/2 0 16 13 1 0-3/4" ° 0 10-3/4" 0 �- -1 4.1/21, 18 13-3/4„ PLAN VIEW ELEVATION END VIEW MODEL SIZE CU.FT. LBS. ELECTRICAL CUT-OUT SHIP WT. W x L x D CAPACITY CAPACITY CHARACTERISTICS REQUIRED (LBS.) WDF-L 22-1/2"X 11-1/4"X 13" 1.9 65 2.4 amps.-120V 26"X 15" 158 (57.2 X 28.6 X 33cm) (29.5kg) 1/5 HP (66 X 38.1 cm) (54kg) REFRIGERATION CHART MODEL HP REF. OZ. LOW HIGH BTU PSIG. PSIG. M10 90A WDF-L 1/5 134A 2:5 min 3 in 129 505 WDF-LX- REFRIGERATED ICE CREAM FREEZER COMPRESSORS FOR REMOTE INSTALLATIONS WITHOUT COMPRESSOR Units include Refrigerated Ice Cream Freezer, 2029- 1/5 HP for WDF-LX Thermostat, Cap Tube&Drier(for hook up in field by others) Atlas Metal Industries 0 1135 NW 159th Dr.Miami,FL 33169 0 (800)762-7565 Fax:(305)623-0475 0 atlasfoodserv.com DI-" 8/13-sc Page 1 of 2 Miorandi, Donna From: Crystal Pickersgill [crystal @boston showcase.com] Sent: Friday, May 05, 2017 11:20 AM To: Miorandi, Donna Cc: mingrx8@hotmail.com Subject: Dipping Cabinet& Dipper Well for Bamboo Hyannis Hi Donna, Per Eric's request at Bamboo Hyannis I am attaching the spec sheet for the dipper well here for you. Below shows the unit with dipper well. Please let me know if you have any questions. 56 1 ea ICE CREAM DIPPING CABINET Atlas Metal Model No. WDF-L Slim-Line Ice Cream Freezer, drop-in type, with self-con refrigeration, 1.9 cu.ft/65 lbs.,capacity, stainless steel ti galvanized outer liner, with hinged lids, on/off thermos light 1 ea 1 year parts & labor warranty standard 1 ea 120v/60/1-ph, 1/5hp, 2.4 amps, NEMA 5-15P, standard 57A 1 ea FMP*Model No. 194-1102 DIPPERWELL (with FAUCET, FW-510) U Thank you, Crystal Crystal Pickersgill I Dealer Sales Rep. 5/5/2017 Page 2 of 2 ISN"DOW, IM ._ COMPANY 0:617-965-1100x248 I C:774-535-3847 1 F:617-965-6326 Facebook I Twitter I Linked In I Google+1 l nstagram From: Crystal Pickersgill Sent:Thursday, May 4, 2017 12:04 PM To: donna.miorandi@town.barnstable.ma.us Subject: Metro_MQ2472G.pdf Shelving for Bamboo Hyannis Hi Donna, I have attached the spec sheet and copy of the shelving order for Bamboo Hyannis. Please do not hesitate to reach out if you have any questions at all. Thank you, Crystal Sent from my Verizon,Samsung Galaxy smartphone 5/5/2017 LEGACY® H O B A R T H L120 MIXER 701 S Ridge Avenue,Troy,OH 45374 1-888-4HOBART•www.hobartcorp.com SPECIFICATIONS ELECTRICAL SPECIFICATIONS: 100-120/50/60/1, WARRANTY: Unit has full one-year warranty on 200-240/50/60/1 - UL Listed. parts, labor and mileage against manufacturer's WEIGHT: 189 lbs. net; 204 lbs. domestic shipping. defects. Service contracts are available. DETAILS AND DIMENSIONS ENTER 22-7/8" GRAVITY f581 29 [741 24-7/8" 163] II-I/2" 1291 15 5/16" 15-1/8" 139) [38J �— 17 118" —� 16-I/2" —� 6-7/8 [451 [421 [171 19-I18" [491 12 OUART STAINLESS BOWL OUTSIDE DIAMETER: 11-7/8" [301 INSIDE DIAMETER: 10-3/4" 1271 /-6 FOOT POWER CORD STANDARD 12 " [301 BOLT DOWN HOLES 2 3/8-16 UNC THREAD 151 4 PLACES 0 23-112" r14-518(601 I R 14-I/4" (361 SWING .. / 10-112" [21] WARNING NOTE . ELECTRICAL AND GROUNDING CONNECTIONS MUST MACHINE WEIGHT (LESS BOWL)-----187 LBS COMPLY WITH THE APPLICABLE PORTIONS OF SHIPPING WEIGHT----------------202 LBS THE NATIONAL ELECTRICAL CODE AND/OR BOWL WEIGHT--------------------7-1/2 LBS OTHER CODES IN FORCE As continued product improvement is a policy of Hobart,specifications are subject to change without notice. Page 4 of 4 F40092-Legacy®HL120 Mixer F40092(REV.01/14) LITHO IN U.S.A.(H-01) 0 Primed On R.,ded Paper MEAE Item No.: � Project No.: Profit from the Eagle Advantage® S.I.S. No.: CD z C_ Worktables with Flat Top and Stainless Steel Base with Undershelf—Budget Series roll�edge "con 38mm Q cn "`For custom sizes-fill in required LENGTH WIDTH CM dimensions in layout provided �— o CZ 1.0 �j 35'/s" F 892mm Plus r 48mm 25mm adl.toot TOP VIEW 11"(25mm)leg adjustment J L i a� FRONT VIEW SIDE VIEW c .r #of width length weight y model# legs in. mm in. mm lbs. kg y 'T2424S8, 4 24s!61024" 42 cc CalT2430SB 4 24" 610 30- 762 45 20.4 F2436SB.., `6103.6. 914' 54 22.7 N T2448SB 4 24" 610 48" 1219 61 27.7 a1 ` T2472SB - _ 4 24" 610 72 � 1829 82 37.2 y y TZ484SB CO) T2496SB 6 24" 610 96" 2438 114 51.7 W ;`724108SB , , : 6 24,.. .;:610 „ y„..E.1.08.. 2743': ., [3'? .....59 4 C T24120SB 6 241. 610 120- 3048 148 67.1 32_-.>. 3353.. ..' u cop) T24144SB 8 24" 610 144 3658 182 82.6 62_.. 30 762. ..49 .^220 c T3036SB 4 30 762 36 914 52 23.6 ev °`T3048SB. ._ s 4._ 30 . 762 . 48..K,.w1219. ,K_,. Q T3060SB 4 30 762 60 1524 79 35.8 o " T3072SB.__. 4 _ 30_.-m 762 72 1829 - E" T3084SB 4 30" 762 84"" 2134 105 47.6 T30108SB 6 30" 762 108- 2743 146 66.2 u. T30120SB.f. 6 ., '_.30....`'.762 ..'''....120... ..3.048.M 1:65.,-�748.M1 T30132SB 8 30 762 132 3353 185 84.0 3 'T3014458 144_ 36$$:. 204 ,,,t T3648SB 4 36" 914 48" 1219 75 34.0 to T366,OS87 -,'.4. .., 36,. .K91.4 _; 60 1524„',.,. 88 T3672SB 4 36"' 914 72" 1829 104 47.2 a J3684,9B 4 36 ..,:�914 84,_..€„ 2f3,4 126 .a#,14 T3696SB 6, 36 914 96 - 2438 , 139 631 1.081�_, 2743s &.. 16;4„ 74�4,';;'. T36120SB 6 36 914 120 3048 188 85.3 y T36144SB 8 36" 914 144" 3658 237 107.5 EAGLE GROUP C 100 Industrial Boulevard, Clayton, DE 19938-8903 USA m Phone: 302-653-3000•Fax:302-653-2065 WWW.eaglegrp.com ` Printed in U.S.A. Foodservice Division: Phone 800-441-8440 ©2015by Eagle Group MHC/Retail Display Divisions: Phone 800-637-5100 Rev.09/15 Spec sheets available for viewing, printing or downloading from our online literature library at www.eaglegrp.com Although every attempt has been made to ensure the accuracy of the information provided,we cannot be held responsible for typographical or printing errors.Information and specifications are subject to change without notice.Please confirm at time of order. Item_ Quantity C,S.I. Section 11400 � HOB A RT HS6/HS6N 701 S Ridge Avenue,Troy,OH 45374 SLICE R 1-888-4HOBART•www.hobartcorp.com O a STANDARD FEATURES MODELS M KNIFE ❑ HS6— Manual Slicer/Burnished Finish with ■ 13" CleanCut" Knife Removable Knife Feature ❑ HS6N — Manual Slicer/Burnished Finish with ■ Removable Ring Guard Cover Non-Removable Knife Feature ■ Zero Knife Exposure ■ Heavy-Gauge Stainless Steel Knife Cover ACCESSORIES ■ Top-Mounted Borazon Stone Sharpener ❑ Full Fence OPERATION ❑ Food Chute ■ 112 H.P. Knife Drive Motor ❑ Debris Deflector INTERLOCKS Specifications,Details and Dimensions on Inside and Back. ■ No-Volt Release HOUSING AND BASE ■ Burnished Aluminum Base NSF..) 0%- us ■ Machined Grooves on Gauge Plate and Knife Intertek Cover ■ Exclusive Tilting, Removable Carriage System ■ Electroless Nickel Plated Single Slide Rod with Reservoir Wick in Transport ■ Double-Action Indexing Cam ■ Spring Kickstand ■ Ergonomic-Style Handle ■ Rear-Mounted, Removable Meat/Vegetable Grip Arm syr r' /lam 4 _ kd94NT F40338—HS6/HS6N Slicer Page 1 of 4 HS6/HS6N H O BA RT SLICER 701 S Ridge Avenue,Troy,OH 45374 1-888-4HOBART•www.hobartcorp.com SOLUTIONS/ BENEFITS PRECISION SLICING EASY TO CLEAN 13"CleanCut-Knife Removable Knife Option*-HS6 ■ Super alloy edge stays sharp longer ■ Knife easily removes with patented removal tool ■ Lasts two to three times longer than carbon coated ■ Area within ring guard is open for faster cleaning or stainless steel knives ■ Knife and tool are warewasher safe for easy cleaning Top Mounted Borazon Stone Sharpener and sanitation ■ Single-action sharpens and hones in just five Removable Ring Guard Cover* seconds ■ Catches product debris around the knife for easy ■ Removable and warewasher safe for easy cleaning removal during cleaning and sanitation-can be used wet or dry ■ Reduces time to `floss'during cleaning ■ Lifetime guaranteed Borazon sharpening stones Exclusive Tilting, Removable Carriage System* provide maximum performance with reduced maintenance costs ■ Tilt design alllows for ease of mid-day cleaning ■ Removable for complete cleaning and sanitation Machined Grooves on Gauge Plate and Knife Cover Rear-Mounted,Removable Meat Grip Arm ■ Reduces drag for smoother slicing motion ■ Opens up front of product tray for unobstructed Double-Action Indexing Cam loading ■The first full revolution of the indexing knob provides ■ Removable meat grip allows for easy cleaning precise control of shaving, chipping and thin slicing ■ The second revolution opens the gauge plate quickly Spring Kickstand for thicker slicing ■ Props machine for easy cleaning underneath slicer ■ Gauge plate holds position for consistent, precision Sanitary Burnished Aluminum Base slicing ■ Limited cracks/crevices or bolt holes where product can lodge and bacteria may grow EASY TO USE ■ Easy clean up and durable finish 1/2 H.P. Knife Drive Motor ■ Reserve power runs at 430 rpm for optimum results *Feature unique to Hobart Electroless Nickel Plated Single Slide Rod with Reservoir Wick in Transport ■ Smooth operation with continous lubrication of carriage rod Zero Knife Exposure* ■ Knife edge is covered when sharpener is both mounted and removed making cleaning easier ■ Gauge plate remains closed during operation of sharpener No Volt Release ■ Slicer must be restarted if power fails or slicer is unplugged Page 2 of 4 F40338-HS6/HS6N Slicer kHOBARTJ HS6/HS6N 701 S Ridge Avenue,Troy,OH 45374 SLICER 1-888-4HOBART•www.hobartcorp.com SPECIFICATIONS KNIFE HOUSING AND BASE 13" CleanCut Knife:The knife is approximately 13 inches, Sanitary Burnished Aluminum Base:One-piece base constructed of 304L stainless steel and high performance has fewer places to harbor soil and is easier to clean. Stellite alloy. Knife cover is retained magnetically, and is Limits holes or crevices in which food can lodge. quickly removed by pulling straight back on the top cover knob. Finish:Stainless steel top cover,anodized aluminum product tray and gauge plate. Removable Knife Option HS6:The patented knife Exclusive Tilting, Removable Carriage System: removal tool covers the knife edge and safely removes knife from gauge plate to allow for thorough cleaning. Aluminum product tray tilts easily for mid-day cleaning and is removable for thorough cleaning and sanitation Removable Ring Guard Cover: Fits on top of ring guard procedures.The carriage has 12.5" manual travel. to catch food debris. When removed, reveals a 0.12 Electroless Nickel Plated Single Slide Rod with space between knife and guard for easier flossing. Ring g guard is made with Zytel`"plastic and can be washed in Reservoir Wick in Transport:Transport slide rod is warewasher or three compartment sink. E-Nickel es plated.Slide rod bearings feature an oil reservoir/oilir/oil wick. Zero Knife Exposure: Knife edge is not exposed during Double-Action Indexing Cam:A solid construction index cleaning or sharpening procedures. knob moves the gauge plate via a barrel cam ensuring Top Mounted Borazon Stone Sharpener:Single action consistent slice thickness across machine and over time. operation utilizing two Borazon stones to sharpen and First revolution of index cam for precision slicing; second hone in five seconds. Removable,top mounted and revolution for thicker slicing selection. warewasher safe.When sharpener is removed for cleaning, knife edge is completely shielded. Borazon stones have a Spring Kickstand:Helps hold slicer in tilted position for cleaning beneath the machine. lifetime guarantee. Ergonomic Style Handle:Specially shaped and MOTOR positioned for ease of use during manual operation. Poly V-Belt Knife Drive System: Knife is driven by Rear Mounted, Removable Meat Grip Arm: Rear a Hobart Poly V belt and runs at 430 rpm for optimal mounted grip is high strength thermoplastic. Swings out performance. of way when not in use. 1/2 H.P. Knife Drive Motor: '/2 H.P. permanently lubricated Electrical Specification: 120/60/1; 5.4 Amps. ball bearings.Single phase capacitor-start, induction run. Switch: Moisture protected push button switch. INTERLOCKS Cord&Plug:6-foot,three-wire power supply cord and No Volt Release: In the event of a power loss, slicer must plug. Plug not furnished on export models. be restarted before operation can continue. Capacity:The carriage will take food up to 51/4" x 101/4" rectangle or 7.5" in diameter. Gauge Plate:Gauge plate is a heavy aluminum extrusion with machined grooves for smooth feeding.Adjustable to cut any thickness of slice up to 1". Warranty:All parts and service coverage for one year including knife. Lifetime guarantee on Borazon stones in the sharpening system. Shipping Weight: 128 lbs. F40338-HS6/HS6N Slicer Page 3 of 4 HS6/IHS6N H O BA RT SLICER 701 S Ridge Avenue,Troy,OH 45374 1-888-4HOBART•www.hobartcorp.com DETAILS AND DIMENSIONS 30-5/16" 0 Cl e 24-5/8" 25-1/2" 0 17-3/8" Q r� - — o 3-3/16" or ° n 22-1/8" 26-3/8" As continued product improvement is a policy of Hobart,specifications are subject to change without notice. Page 4 of 4 F40338-HS6/HS6N Slicer F40338(REV.02/16) LITHO IN U.S.A.(H-01) * Printed On Recycled Paper Item Quan-ty C.S.I. Section 11400 kHOBART/ HS7/HS7N = 701 S Ridge Avenue,Troy,OH 45374 SLICER O 1-888-4HOBART•www.hobartcorp.com a STANDARD FEATURES MODELS KNIFE ❑ HS7- Automati= Slicer/Burnished Finish ■ 13" CleanCuf' Knife ❑ HS7N- Automati= Slicer/Burnished Finish with Non-Removable Knife Feature ■ Removable Ring Guard Cover ■ Zero Knife Exposure ACCESSORIES ■ Heavy-Gauge Stainless Steel Knife Cover ❑ Full Fence ■ Top-Mounted Borazon Stone Sharpener ❑ Food Chute OPERATION ❑ Debris Deflector ■ '/z H.P. Knife Drive Motor Specifications,Details and Dinensions on Inside and Back. ■ Timing Belt for Automatic Drive System ■ Variable Four-Speed Automatic Carriage with Front Mounted Controls CNS ■ Three Stroke Lengths .) c � - us 11� INTERLOCKS Intertek ■ Home-Start Position ■ No-Volt Release HOUSING AND BASE ■ Burnished Aluminum Base ■ Machine Grooves on Gauge Plate and Knife Cover ■ Exclusive Tilting, Removable Carriage System ■ Electroless Nickel Plated Single Slide Rod with Reservoir Wick in Transport ■ Double-Action Indexing Cam ■ Manual Lift Handle ■ Ergonomic-Style Handle ■ Rear-Mounted, Removable Meat/Vegetable Grip y Arm \ { m �o F40334-HS7/HS7N Slicer Page 1 of 4 HS7/HS7N H O BA R T SLICER 701 S Ridge Avenue,Troy,OH 45374 1-888-4HOBART•www.hobartcorp.com SOLUTIONS/ BENEFITS PRECISION SLICING Zero Knife Exposure* 13"CleanCut"Knife ■ Knife edge is covered when sharpener is both ■ Super alloy edge stays sharp longer mounted and removed, making cleaning easier ■ Lasts two to three times longer than carbon coated ■ Gauge plate remains closed during operation of or stainless steel knives sharpener Top Mounted Borazon Stone Sharpener Home Start Position ■ Single-action sharpens and hones in just five ■ Carriage must be in 'home position' before the slicer seconds will start ■ Removable and warewasher safe for easy cleaning No Volt Release and sanitation-can be used wet or dry ■ Slicer must be restarted if power fails or slicer is ■ Lifetime guaranteed Borazon sharpening stones unplugged provide maximum performance with reduced maintenance costs EASY TO CLEAN Machined Grooves on Gauge Plate and Knife Cover Removable Knife Option*-HS7 ■ Reduces drag for smoother slicing motion ■ Knife easily removes with patented removal tool Double-Action Indexing Cam ■ Area within ring guard is open for faster cleaning ■The first full revolution of the indexing knob provides ■ Knife and tool are warewasher safe for easy cleaning precise control of shaving,chipping and thin slicing and sanitation ■ The second revolution opens the gauge plate quickly Removable Ring Guard Cover* for thicker slicing ■ Catches product debris around the knife for easy ■ Gauge plate holds position for consistent, precision removal during cleaning slicing ■ Reduces time to`floss' during cleaning EASY TO USE Exclusive Tilting, Removable Carriage System* ■ Tilt design allows for ease of mid-day cleaning 1/2 H.P.Knife Drive Motor ■ Removable for complete cleaning and sanitation ■ Reserve power runs at 430 rpm for optimum results Rear-Mounted,Removable Meat Grip Arm Timing Belt Automatic Drive System ■ Opens up front of product tray for unobstructed ■ Extends belt life while producing optimum slicing loading results ■ Removable meat grip allows for easy cleaning ■ Quieter operating slicer ■ Four carriage speeds including 28,38,48 and 58 Manual Lift Handle ■ Props machine for easy cleaning underneath slicer strokes per minute Three Stroke Lengths Sanitary Burnished Aluminum Base ■ Three stroke lengths ideal for a variety of products ■ Limited cracks/crevices or bolt holes where product can lodge and bacteria may grow Electroless Nickel Plated Single Slide Rod with ■ Easy clean up and durable finish Reservoir Wick in Transport ■ Smooth operation with continous lubrication of carriage rod 'Feature unique to Hobart Page 2 of 4 F40334-HS7/HS7N Slicer kHOBART/ HS7/HS7N 701 S Ridge Avenue,Troy,OH 45374 SLICER 1-888-4HOBART•www.hobartcorp.com SPECIFICATIONS KNIFE HOUSING AND BASE 13" CleanCut Knife:The knife is approximately 13 inches, Sanitary Burnished Aluminum Base:One-piece base constructed of 304L stainless steel and high performance has fewer places to harbor soil and is easier to clean. Stellite alloy. Knife cover is retained magnetically,and is Limits holes or crevices in which food can lodge. quickly removed by pulling straight back on the top cover knob. Finish:Stainless steel top cover, anodized aluminum product tray and gauge plate. Removable Knife Option HS7:The patented knife removal tool covers the knife edge and safely removes Exclusive Tilting, Removable Carriage System: knife from gauge plate to allow for thorough cleaning. Aluminum product tray tilts easily for mid-day cleaning and is removable for thorough cleaning and sanitation Removable Ring Guard Cover: Fits on top of ring guard procedures.The carriage has 12.5" manual travel. to catch food debris.When removed, reveals a 0.12" space between knife and guard for easier flossing. Ring Electroless Nickel Plated Single Slide Rod with guard is made with Zytel"plastic and can be washed in Reservoir Wick in Transport:Transport slide rod is warewasher or three compartment sink. E-Nickel electroless plated.Slide rod bearings feature an oil reservoir/oil wick. Zero Knife Exposure: Knife edge is not exposed during cleaning or sharpening procedures. Double-Action Indexing Cam:A solid construction index knob moves the gauge plate via a barrel cam ensuring Top Mounted Borazon Stone Sharpener:Single action consistent slice thickness across machine and over time. operation utilizing two Borazon stones to sharpen and First revolution of index cam for precision slicing; second hone in five seconds. Removable,top mounted and revolution for thicker slicing selection. warewasher safe.When sharpener is removed for cleaning, knife edge is completely shielded. Borazon stones have a Manual Lift Lever: Helps hold slicer in tilted position for cleaning beneath the machine. lifetime guarantee. Ergonomic Style Handle:Specially shaped and MOTOR positioned for ease,of use during manual operation. Poly V-Belt Knife Drive System:Knife is driven by Rear Mounted, Removable Meat Grip Arm: Rear a Hobart Poly V belt and runs at 430 rpm for optimal mounted grip is high strength thermoplastic.Swings out of performance. way when not in use. Four Stroke Speeds:Stroke speed can be set to 28, 38, Electrical Specification: 120/60/1; 5.6 Amps. 48 and 58 strokes per minute. Switch: Moisture protected push button switch. 1/2 H.P. Knife Drive Motor:'/2 H.P. permanently lubricated ball bearings. Single phase capacitor-start, induction run. Cord&Plug:6-foot,three-wire power supply cord and plug. Plug not furnished on export models. INTERLOCKS Capacity:The carriage will take food up to 51/4" x 10'/4" Home Start Position:Home-start ensures carriage is in.a rectangle or 7.5" in diameter. convenient position before starting the slicer. Gauge Plate:Gauge plate is a heavy aluminum extrusion No Volt Release:In the event of a power loss,slicer must with machined grooves for smooth feeding.Adjustable to be restarted before operation can continue. cut any thickness of slice up to 1". Warranty:All parts and service coverage for one year including knife. Lifetime guarantee on Borazon stones in the sharpening system. Shipping Weight: 138 lbs. F40334-HS7/HS7N Slicer Page 3 of 4 HS7/HS7N H O BA R T SLICER 701 S Ridge Avenue,Troy,OH 45374 1-888-4HOBART•www.hobartcorp.com DETAILS AND DIMENSIONS 0 0 24-5/8" 30-5/16" ® 27-1/4" 0 19-1/81, Q o 0 5-1/2" m h� 22-5/16" 26-3/8"' As continued product improvement is a policy of Hobart,specifications are subject to change without notice. Page 4 of 4 F40334-HS7/HS7N Slicer F40334(REV.02/16) LITHO IN U.S.A.(H-01) 10 Primed On Recycled Paper X �7 Vv - .��L^, SFr{ � µ�'� •�i �? �~ �a"F�. ;• h C„w �. wn�,•Reyna'dr 3 � s. h < . . � - � � w - � w . a. �6�— 014 \2� ' � 7 \ � c�u prn C i 14 t�ODEL-E ES 14 INSTCILAT.I04HE GH'. Am Ah 45 :T SAI F ATI QN,E _ LP2 tee, 3I. �t K -12 .-- g, t x s g e , 1IV2 41. s — - o - ffi 3 PHANTOM INNOVATIONS FEATURES IN ALL MARS AIR CURTAINS � a Recess mounted in ceiling for invis b e 4 Mahtans consistent interior temperature � g covera oe 4 Minimizes dirt, dust, and fumes pr 4 Durable Juminum construction wl 4 ° Controls flying insects powdEr ccated finish : Allows cr unobstructed views,. c -ihanCing safety 4 Easy to 1 is.tall -� Low rrE-i�tenarce and operational-costs Effective environr7�ental control a Contribu_e to L_EEU paints � Reduced energy consumption _ l; 4 Heating Options—Electric, Hot\Alotcr, and Ste-5 r f 4 Stand' I Color—Pearl Waite - G (Specs ,C-Mars Available, - $ addzr) 800.421.1266 tYlar"SdIY.COrYI m Q r S atmospFtre s eveuythiu h a n to m Sertesic6mmerdaVindustrial aircurtain ta - I Own��►�;y) - : SSS Phantom 10 c ETA us PH10 36 36" 8 10 5.1 2 5/2 5 66 { 60Intertek`, __._.__ ___ _... __. __ _.-:_--Al PH10 42 42" 8'10 5.1 2.5/2 5 66 60 ---- PH10 48 I 48" 8'-10' 5.1 2.5/2.5 66. 65 USA PH10 60 60e 8'-10' 10.2 5.0/5.0 68 100 _ PH10 64-2 64 8-10 10.2 5.0/5.0 68 100 1f PH10 72-2 -10' 10.2 5.0/5.0 68 105 --- - — - 3 j PH10 84-2 84" 8'-10' 10.2 5.0/5.0, 68 125 ' " j PH10 96-2 95" 8'-10' 10.2 5.0/5.0 68 130 PH10 108 3 1 108 8 10 15.3 75/7,5 71 170— j ----..._ _ _. .._ ...... r PH10 120-4 120" 8'-10' 20.4 10.0/10.0 73 200 -- — - PH10 144-4 144' 8 10 20 4 10 0/10 0 73 _... j Phantom 12 �. PH12 42 42' 11 12' 9 5.0/5 0 _ 70 — PH12 48 z8" 10'-12' �i 9 ! 5.0/5.0 70 I- 90 2 � 5 r m. . : _.• __ PH12 60-2 60 10-12 9 5.0/5 0 70 95 i PH12 72 2 2 10 12 18 10 0/10 0 73 155 ' PH12 84-2 ! 84 10 12 18 10 0/10 0 9 73 � 175 - _ PH12 96-2 96' 10-12' 18 10.0/10.0 73 180 PH12 108 3 108 10-12' 18 ' 10 0/10 0 73 185 v PH12 120 4 120 10 12' 18 10 0/10 0 73 190 - ..� .. _., PH12 144-4 144" 10-12' 36 v 20.0/20.0 75 270 r VALUE ADDED ACCESSORIES switch 4 Brar kegs All ac c e sories have been specr"Ic.'ally desigruxi o el-hance 4 Control;l hdC.;ka',jc'S c, In,stalation, operations, and p-erforrnaiice. �•# Filter.- -� Control I'ancls 4 Colas They have been tested t riC1 ire rx)rripat k)le to work with the apprc,Driale f�Aa s tlnfts lc;c;nsttc ti i it c t ,It>ncy arch ds and perfc;r n ic;c,l vc is arc)inet, a a For a c crnpreheisive list of the most cr.,rnrnon!y s ec ified accessories,please domilo our full accessory brochure at:marsair.corn/accessories ' + i . ADDITIONAL INFORMATION , For info on how quickly our units pay for 3 er_eiving themselves in energysaving, visit es:r3ulea << t � g _ � doors °� t COLC� cigar storage marsair.com/RGI customer roorr,s r emp;oyep entran ces outdoor For a demonstration of how air curtains entrances snack shops bars drystorage work see our CFD slides.at' i ] r marsaincom/UlD clean kv _• 1s dust-free rooms food env,ranmentssmall dock - - For help setecUng:he right unit for your Production areas.-` 't � doors application,go to: pool bars v+.'`�' alK m s sfiopninq marsa ncom/con>�igurator _: �, ;, =aotere malls - For submittal information,soecificat;ons, a4stdoar decks entrances walk-in coolers and mantiars,download: painr moms catering marsaincom/techinfo _ - pass-through facr(rtfc3 windows smoking Mrooms For air curtains 101,view: marsaincom/introvideo 8,00 421.1266 marsalr.com m Q rs atmosphere is everything QUARRY TILE TM �l These unglazed quarry tiles are naturally stain- and slip-resistant, and are available with an abrasive grain for even greater traction. Field the IX T ASy J f bar t 4 b} RED BLAZE OQ40(1) BLAZE FLASH OQ41 (2) 2 ; ."� t fit 3�r ?. I •b I A�. EW - F,�A � `x ��a6� Y# +'.•PS ,..t �� qn > P 'amee. a r -s if t1 " � yyyrrr e:+ i�" f0. L �'•�'f ,• .. ARID GRAY OQ42(2) ARID FLASH OQ48(2) (1),(2),(3)Indicate price groups,(1)being the least expensive All colors are available In abrasive grain 6 x 6. Only OQ40 and OQ41 are available in abrasive grain in 4 x S. Double abrasive available on field the in all colors on a special order basis. GREEN e IQUA ED M 13 ,�ERk TIFIED�...J� daHe to PRE CONSUMER MADE IN EXTERIOR RECYCLED MATERIALS THE U.S.A. PRODUCT DESIGN WITH CONFIDENCE" SIZES TRIM SQ.FT. PCS.PER TYPE NUMBER SIZE PCS.PER ► CARTON CARTON CARTON - -- -- ---------------- (6"x 6") Bullnose Q 1485* 4—x 8 50 0 6 z 6 Field Tile (15.2 cm x 15.2 c n) I I.00 44 ✓ - - - - --- - — - — (4"x 8") i Bullnose Corner QCR L 1485`"' 4 x 8 20 ® 4 x 8 Field Tile," .1076 50 ® (10.2 cm x 20.3 cm) � -.... _........ -- -- - - -— ........ — -- Bullnose Q 1665* 6 x 6 44 Available in Red Blaze OQ41 and Red Blaze Flash OQ41 only. _- __...- ..... .. L-] Bullnose Corner QCRL-1665* 6 x 6 44 -..... .........................- _ .... ......--..............................................___..._,...._........ ................. ................_................. --------..... RESIDENTIAL USAGE Q Cove Base" Q 3565• 5 x 6 44 --- ---.� ....... ........................._............. XTER FLOORS WALLS COUNTERTOPS E PATIOSOR EXTEDRIOR POOL ECKS Q Cove Base Corner QCR-L-3565*•m 5 x 6 20 `g Cove Base QB-3565• I x 5 25 56 F W C E P E D _ Inside Corner I� Cove Base QC-3565• I x 5 20 Abrasive grain only. _ Outside Corner - -- *Available in abrasive grain Cove Base trim is intended to coordinate with floor field tile in the COMMERCIAL USAGE standard 90-degree installation position. Available in colors OQ40 and OQ41 only INTERIOR EXTERIOR Not available in Flash colors;use coordinating solid LIGHT •Special Order RESIDENTIAL COMMERCIAL COMMERCIAL RESIDENTIAL COMMERCIAL .._....._........._--....................._._.-_..........................-._-.._._....._. Floors/Patios ✓ ✓ ✓ ✓ ✓'" -- --- - -- — SHADE VARIATION Walls/Backsplashes ✓ ✓ ✓ ✓ ✓ Countertops ✓ ✓ ✓ ✓ ✓ ®� MEDIUM(V2) Pool Decking" ✓ ✓ ✓ ✓ ✓ ® Color variation within each tile. Pool Linings ✓ ✓ ✓ ✓ ✓ Suitable for freezing and non-freezing climates when proper installation methods are followed.Suitable for industrial installations requiring high DYNAMIC C.O.F. (WET) : 2 compressive strength. The higher the racing.the higher the slip resistance. *Abrasive grain only in non-freezing climates. — I <0.42 INSTALLATION ❑2 >_0.4z THICKNESS GROUT JOINT RECOMMENDATION I/2" 3/8" STATIC C.O.F. (WET) : 2 -- --..-.._.-..----....._..... ...--.........._........ - ...- -.. --._........ ---- 1 0.50-0.59 ......... ...I....................... ............ ... ........... ... .............. Q2 >_0.60 NOTES We do not recommend light colored quarry tile in commercial kitchens TEST RESULTS unless properly sealed.It is necessary to follow the proper procedures and recommendations from the grout and maintenance products manufacturers. RESULT RESULT Special care should be taken when grouting with dark pigmented colors.A ASTM# (Non-Abrasive Grain) (Abrasive Grain) groutt release is recommended to prevent finely powdered pigments from ----- -"------ -----' lodging in the pores of the tile surface. Water Absorpt on C373 <3.0% <3.0% Suitable for use on ramps when ordered with abrasive. --"-"-'- --'-- """""----- ---- --- Since there is shade variation in all natural products,the tile and trim supplied for Breaking Strength C648 >350 Ibs >350 Ibs your particular installation may not match these samples.Final selection should — be made from actual tiles and trim and not from tile and trim samples or color Scratch Hardness MOHS 7.0 7.0 reproductions.Manufactured in accordance with ANSI Al37.1 standards. ------------- --...-.......-- ---------......... -------- Water,oil,grease,etc.create slippery conditions.Floor applications with Chemical Resistance C650 Resistant exposure to these conditions require extra caution in product selection. For additional information,refer to"Factors to Consider"at Dynamic C.O.F. Al37.1 >_0.42 >_0.42 http://daltile.com/factors-to-consider.cfm. _—... ...................................-- .__ ......................-........_.._._. .........___ .. . Wet >-0,60 Wet >_0.60 Static C.O.F. 0 1028 Dry:>0.80 Dry:>0.90 _ J Dynamic C.O.F.('Wet)value as measured by the DCOF AcuTesc"helps to assess a product's suitability for a commercial environment. For more Cr information,visit our website at www.daltile.com/DCOF. in 0 0 . U PRE CONSUMER MADE IN EXTERIOR daltile RECYCLED MATERIALS THE U.S.A. PRODUCT 0 All or selected items within this series are made in the USA. 7834 C.F.Hawn Freeway Dallas,TX 75217 1 214,398.1411 800.9337ILE o For more information visit www.daltile.com/Quarry7ile For more information about Daltile products and services,visit our website at dalcile.com O AUTOMATIC B-8263 LAVATORY-MOUNTED B-8263.18 Technical Data FOAM SOAP DISPENSER Specify Model Required: ❑ Model B-8263 Automatic Lavatory-Mounted Soap Dispenser ❑ Model B-8263.18 Starter Kit.Includes B-8263 Soap Dispenser,an 800m] lotion soap refill,4 Alkaline D Cell Batteries 1-7/8" 5-1/2" 50mm 140mm 4" 105mm O I I 2'j 15/16"to 1/1-4" F 24 to 32mm Hole 7.3/4" 50mm 195mm Maximum Mounting o A Thickness J f ° 0 /R3-1 RIM 80 14-7/8" 40mm 0 ✓rr«�x. 5-5/8" 140mm 800ml 74 Lotion Soap Refill (included In B-8263.18 only) 3-1/4" (4 Battery Pack BOmm (4 Alkaline D Cell Batteries included in B-8263.18 only) Dia. MATERIALS: Spout Cover Assembly—Bright Polished chrome plated plastic with LED light indicators.Red blinking LED indicates soap level is low,Yellow blinking LED indicates battery life is low.Equipped with integral plastic shank. Motor Assembly—Water resistant,plastic construction,fits onto bottom of shank and top of soap refill. Battery Pack—Water resistant,plastic material,holds 4 Alkaline"D"Cell Batteries.Batteries are included in Model B-8263.18 Starter Kit only.Average battery life is 90,000 cycles or 2 years. Soap Refill—OneShot(D Soap Refill.Translucent,shatter-resistant polyethylene bottle.Includes new supply tube and pump. mechanism in each refill.Soap refill available in 27-11 oz (800ml) and 5441 oz (1600ml) capacities.One 27-11 oz (800ml) bottle of Lotion Hand Soap with Moisturizers is included in Model B-8263.18 only.OneShoO is a registered trademark of Rubbermaid Commercial Products. Optional Spacer—Plastic spacer is included for mounting dispenser when sink rim is 3/411 (19mm) high or greater. OPERATION: Place hand under soap spout for approximately 2 seconds.Spout will dispense controlled amount(0.8ml) of Lotion Hand Soap with Moisturizers or Free nlClean Soap.27-11 oz(800ml) soap refill provides 1000 hand washes,the 54 fl oz (1600ml) soap refill provides 2000 hand washes.Motor assembly is preset for 27-fl oz (800ml) soap refill (if.54-fl oz (1600m1) is used,a switch under the rubber plug next to red reset button must be moved to 2K).Once a new soap refill is connected,pressing the red reset button automatically resets the low soap indicator LED and primes the new soap refill. continued. .. The illustrations and descriptions herein are applicable to production a's of the date of this Technical Data Sheet. Issued 6/30/15 Printed in U.S.A. The manufacturer reserves the right to,and does from time to time,make changes and improvements in designs and dimensions. ©2015 by Bobrick Washroom Equipment,Inc. INSTALLATION: Unit is designed for installation in 15/16"to 1-1/4" (24 to 32mm) diameter hole in porcelain-enameled steel,cast iron or vitreous-china lavatories,as well as in countertops adjacent to lavatories.Unit may be mounted in unused faucet hole or through special hole requisitioned when lavatory is ordered from manufacturer (specify punching location).Shank accomodates maximum 2" (50mm) mounting thickness.Clearance required for soap refill bottle and motor housing is 5" (125mm)for the 27-fl oz (800m1) soap refill and 5-1/2" (140mm) diameter for 54-fl oz (1600ml) soap refill and 11-5/8" (295mm) minimum depth for height of 2741 oz of soap refill bottle and motor housing and 13-5/8" (345mm) minimum depth for height of 541 oz. (1600m1) soap refill bottle and motor housing.Place 4"D"Cell Batteries (included in Model B-8263.18 only) into battery pack.An optional single 6V AC adapter to replace the battery pack is available,order Part No.826-20. 27-fI oz. 54-fI oz. 800ml 1600ml Diameter of Bottle 5" 5-1/2" and Motor 125mm 140mm Clearance Below 11-5/8" 13-5/8" Counter 295mm 345mm SPECIFICATION: Automatic Lavatory-Mounted Foam Soap Dispenser shall dispense controlled amount(0.8ml) of Lotion Hand Soap with Moisturizers or Free n'Clean Soap or Lotion Hand Soap.Spout cover assembly to be Bright Polished chrome plated plastic. Meets accessible design standards.Unit shall have blinking LED indicators to show low soap level and low battery life.Shank shall accommodate mounting thicknesses up to 2" (50mm).Translucent,shatter-resistant polyethylene soap refill (800ml soap refill included in model B-8263.18 only) shall have capacities of 2741 oz (800m1) or 5441 oz(1600ml). Automatic Lavatory-Mounted Foam Soap Dispenser shall be Model B-8263 of Bobrick Washroom Equipment, Inc., Clifton Park, New York;Jackson,Tennessee; Los Angeles, California; Bobrick Washroom Equipment Company, Scarborough, Ontario; Bobrick Washroom Equipment Pty. Ltd.,Australia; and Bobrick Washroom Equipment Limited, United Kingdom. The illustrations and descriptions herein are applicable to production as of the date of this Technical Data Sheet. B-8263-200 i8/27/10 Printed in U.S.A. The manufacturer reserves the right to,and does from time to time,make changes and improvements in designs and dimensions. ©2015 by Bobrick Washroom Equipment,Inc. %, USG SHEETROC " BRAND LAY®I ACOUSTICAL CEILING PANELS CLIMAPLUST4 PERFORMANCE .�' _ �„ � T -� "y i"� �� + gad• r'"� w y� f< t°�`. � � �y � � �`�, ; sue- `t 01 21 mu VA $, + ry ` C Sh e w f a av trc .i^,yle IYirv,rfhil^�alu xFf rfor USG Donn4 Et nci st 5 flr v �•a —fe ' , - T0ORDER SAMPLES,GO TO USG COM; � x S AI ' € e cif ri i '050 VI 11 F K FEATURES AND BENEFITS # , r + p y • SG Clean!�ooni panels have a inn I-larrunatcd face v��iif�f scaled back and edges for Use In clear'room environments up to Glass 100/1SO>. V�,�a presistant. end gxd �`" sh�. i R l+s+•�" 4# 4*� awk .T f .4�'s�' y maxi ,�' r; • Washable and sauh.�able finish-impact and sCY:atttl w, � w�, �� y w �� 6�, "Algs q a u�,..a �,t + 4E USDA Certified obased Pro-duct.' t *:d anels m el IISDA/FSIS requirements or food pnocessing areas. 41 • Clirna mildew year lifetime S St(.m warranty against visible sag,mold r :t' � ��✓ �� rr� a� �'; �� r y ' ' ' y g ' i APPLICATIONS SUBSTRATE Kitchens and food Gypsum panel ti'w prectaratlor areas Restrooins and Utility areas Locker rooms ow waw °sr Ft aw �.s Yv • Parking garagese Exterior protected Soffits µ' •r } n " USG t a3 ITS YOUR WORLD,BUILD IT. �t c#ate , USG SHEETROCK' BRAND LAY-IN ORDER SAM samiLITERATURE SEELEEDR EPORTTOOL I samp us9.com litsdusg.com fordetailed sustainability ax:666874-2346 nformaSswella ACOUSTICAL CEILING PANELS MOSTUTUP-TO-DATE �, PERFORMANCE TECHNICAL SERVICES TECHNICAL INFORMATION, r LIM,APLUS" , BOO USGAYOU(874-4968) atusgdesignstudio.com YEARAYS YEAR r I A H ANTY Y AVAILABILITY z2,,; USDA CERTIREp _ � •uo V,slblo Sag '1�'/'� BIOBASEp •Mold/Mild-Prole-t on PRODUCr , r ULClasslfled Edge Panel Size Fire Item No. NRC" CAC LR4 Color Abuse Grid Options VOC Recycled Panel Rating' Min. Resistant Emissions Content' Cost — _ USG SHE ETROCK"BRAND` SQ 2'x2'xl/2" 3260 - 35 .77 White A,B,C,D Low 40% E LAY-IN CEILING` PANELVINYL .................... .............. ............. ............. ....,.................................................. 2'x4'x1/2" 3270 - 40 .77 White A,B,C,D Low 40% E USGSHEETROCKs BRAND I SQ 2'x4'xT/2" 3200 - 40 .77 White A,B,C,D Low 40% EE LAY-IN CEILING PANE_CLEAN ROOM'"s ALow Emissions(VOC) ® Firecoclea Low-emitting performance meets CA Specification 01350(CA Dept.of Health Services Standard Practice for the testing of VOC emissions). Certificate of Compliance for Low VOC Emissions also available on usg.com. GRID PROFILE OPTIONS t A B C D USG DX4/DXL'" USG DX LA'" USG ZXLA'" USG CE'"s PHYSICAL DATA/f Product literature Thermal resistance Notes FOOTNOTES Data sheet:SC1820 1/2"=R-0.45 1.For details,see LEED report tool at usgdesignstudio.com. ASTM E1264 classification Maximum backloading 2.Fire-rated items:see UL design details. Type XX,Pattern G See USG 30-Year Limited Warranty Commercial Applications(SC2102). 3.NRC rating is.10.USG does not consider a ceiling panel to be ASTM E84 surface-burning characteristics Maintenance acoustically rated if NRC is less than.50. Class A Can be cleaned easily with a damp sponge.Use mild detergent and q LR values are shown as averages. Vinyl water—do not use acetate,ammonla or high concentration of chlorine. Flame spread:25 bromide or other harsh chemicals. S.Field-cut edges of Clean Room panels must be sealed with while Smoke developed:50 latex paint Clean Room Application considerations Flame spread:25 Product is directional,Install with all manufactured edges parallel and 6.Clean-room-rated applications require a suspension system with Smoke developed 50 in the same direction. gasketed tee flanges such as USG Donn'Brand CE'". Weight U.S.Coast Guard acceptance 7.This product has achieved both BioPreferred initiatives:Federal 1/2"=2.001bs./sq.ft. Approved for use on merchant ships. Procurement Preference and Certified Product Labeling.See the complete listing of all USG ceiling panels on biopreferred.gov website. ) 1 i 1 1 r 1 , t SCIS20i 10-15 Manufactured by The trademarks USG,CE,CLEAN ROOM,CLIMAPLUS,DONN,OX,DXL, Safety First!Follow good safety/industrial hygiene ©2015 USG Cq Doration and/or United States Gypsum Ccmpany DXLA,FIRECODE,SHEETROCK,ZXLA,ITS YOUR WORLD.BUILD IT., practices during installation.Wear appropriate personal �J^� its affiliates.All rights reserved. 550 West Adams Street the USG logo,the design elements and colors,and related marks are protective equipment.Read SOS and literature before Printed in U.S.A.. Chicago.IL 60661 trademarks of USG Corporation or its affiliates. specification and installation. ,j�5�2o l v io� -�� STAINLESS STEEL r y HAND SINKS AIS 0 ADVANCE TABCO KNEE VALVE Cal SMART FASFIOATION" N Qtn t3l #: j � � Model #: SPACE SAVER N Project F , k x FEATURES: 7-PS-62 One piece Deep Deown sink bowl design. rr�r� 7-PS-30 Sink bowl is 16"x 14"x 6". 7-PS-78 Sink bowl is 16"x 20"x 6". 7-PS-62&7-PS-82 Sink bowl is 10"x 14"x 5°. 7-PS-63 Sink bowl is 9"x 9"x 5". `` Keyhole wall mount bracket. f. 7-PS-63 Stainless steel basket drain 1-112" IPS. Knee valve operated faucet provides true hands-free operation. � '- See page A-7 for more All sink bowls have a large liberal radii with a minimum dimension of "2 and are rectangular in design for increased capacity. Space Saver Units 9 g p tY. e Apron conceals plumbing on all three sides. F "Hands Free"splash mounted gooseneck faucet furnished with aerator. �' ry Specific Features: 7-PS-82 has Towel Dispenser with hinged towel box. Unit uses standard C-fold towels. Liquid soap dispenser also included. 7-PS-30 7-PS-63"Hands Free"splash mounted 6""D"Spout faucet furnished with aerator. CONSTRUCTION: All TIG welded. Welded areas blended to match adjacent surfaces and to a satin finish. Die formed Countertop Edge with a 3/8" No-Drip offset. One sheet of stainless steel-No Seams. w I MATERIAL: 4 p Heavy gauge type 304 series stainless steel. Wall mounting bracket is galvanized steel and of offset design. r€ ,,1 All fittings are brass/chrome plated unless otherwise indicated. 7-PS-78 MECHANICAL: Spout supply is 1/2" IPS male thread. Keyhole Bracket fore,.,~'; Knee Valve is barrel type and is activated by pedal. easier installation (Contractor on site must connect faucet to knee operated valves.) and greater stability. s s Standard Faucet conformsI NSF 61 Standard 9. Faucets i AB1953 Lead Free Compliant. f For Replacement Faucets&Upgrades, Drains&Accessories Visit our website at www.advancetabco.com 7-PS-82 Customer Service Available To Assist You 1-800-645-3166 8':3o am.-8:00 pm E.S.T. For Orders&Customer Service For Smart Fabrication'Quotes: ADVANCE TABCO® SM RT.Fa R;CATION^ Email:-customer@advancetabco.com or Fax:631-242-6900 ! Email:smartfab@advancetabco.com or Fax:631-586-2933 www.advancetabco.com REF-B DIMENSIONS and SPECIFICATIONS TOL Overall: ± .500"Interior: ± .250" FITTINGS SUPPLIED AS SHOWN ALL DIMENSIONS ARE TYPICAL ' 7-PS-62 � � 171/4" 171/4" 7-PS-82 2" 151/4"10" 151/4" 10" L IE 14" Soap Dispenser Towel Dispenser 14" Gooseneck s a Faucet p 0 0 Gooseneck Faucet 6" i 30 5/6" 5„ , MIT 5" r €TTa 25 lbs. ® Knee Valve 38 lbs. Knee Valve 7-PS-30 7-PS-63 m 171/4" 1 121/4" 14" 9" 2" 2 T— i 16" 21 1/4' CO) 16" 9:, t "D"Spout Faucet d Gooseneck Faucet I 8" 8" 2 161/8" 2" 17 1/4" ! 5 T— i 33 lbs. Knee Valve Knee Valve 20 lbs. A 7-PS-78 KNEE VALVE DETAIL I-�231/4"-= j 20- ;1 1 Mounting Holes d, Knee Pedal %a 9 ;, Water Outlet To Faucet lj 3/8"IPS Female Hot Water Control Valve Gooseneck Faucet %1 18 7116" i 6" Cold Water Inlet 3/8"IPS Female Hot Water Inlet Knee Pedal ' 3/8" IPS FEMALE 3/8"IPS Female 40 lbs. ADVANCE TABCO is constantly engaged in a program of ADVANCE'TABCOa improving our products.Therefore,we reserve the right to change specifications without prior notice. REF-B 200 Heartland Boulevard,Edgewood,NY 11717-8380 ©ADVANCE TABCO,APRIL 2015 1 � STAINLESS STEEL HAND SINKS ADVANCE TABCO® E ICE OPERATED FAUCETS SMART FABRICATION^ -� '� Keyhole Bracket for N Qtyaneasier installation rModel d greater stability. ;ice, t FEATURES: " One piece Deep Drawn sink bowl design. Sink bowl is 10"x 14"x 5". "Hands Free"Electronic Faucet makes use of infrared tec(inology to sense the user's presence and immediately turn on water:_ x,rye supply that is pre-mixed to desired temp. Standard Electronic gooseneck faucet is splash mounted and comes complete with AC/DC control module, sensor,4'AA"batteries and spout. 7-PS-51 SP' All sink bowls have a large liberal radii with a minimum dimension of 2"and are rectangular in design for increased capacity. Keyhole wall mount bracket. Stainless steel basket drain 1 1/2"IPS. Specific Features: y r 7-PS-51 &7-PS-81 lever operated drain and built-in overflow with plastic overflow tube and spring clamps.P-Trap is 1 1/2". 7-PS-81 towel dispenser with hinged towel box. Unit uses standard C-fold towels. Liquid Soap dispenser 7-PS-61 7-PS-91 pedestal skirt. CONSTRUCTION: All TIG welded. Welded areas blended to match adjacent surfaces and to a satin finish. Die formed Countertop Edge with a 3/8"No-Drip offset. One sheet of stainless steel-No Seams. MATERIAL: r. Heavy gauge type 304 series stainless steel. Electronic Faucet solid brass,chrome plated. cce Wall mounting bracket is stainless steel and of offset design. w.' t 7-PS-81 C. All fittings are brass/chrome plated unless otherwise indicated. MECHANICAL: Electronic faucet is 1/2"male IPS thread. K 175 Replacement Electronic Operated Faucet. Standard Faucet conforms to NSF 61 Standard ' Faucets Are AB1953 Lead Free Compliant. 7-PS-91 For Replacement Faucets&Upgrades, Drains&Accessories visit our website at www.advancetabco.com M Customer Service Available To Assist You 1-800-645-3166 8:30 am-8:00 pm E.S.T. Email Orders To:customer@advancetabco.com.For Smart Fabrication"Quotes,Email To:smartfab@advancetabco.com or Fax To:631-586-2933 ADVANCE TABCOa NEW YORK GEORGIA TEXAS NEVADA BMFlRT FFlBRICFlTON" www.advancetabco.com Fax: (631)242-6900 Fax: (770)775-5625 Fax: (972)932-4795 Fax:(775)972-1578 B-6 � 1 ;; .� ��i �,< ,,�, -�.�- ,: ., �;.•� :. n DIMENSIONS and SPECIFICATIONS TOL Overall: ± .500"Interior: ± .250" FITTINGS SUPPLIED AS SHOWN ALL DIMENSIONS ARE TYPICAL ,,,:,; "" ,fir,n »�i'///H�',G7////,'�✓„=;`9, 9Orx•;,.. �"'..in ,,;., ,u,,,.. ,��7 ..,evn - ,ss,� .r„ ..s„ i � ,.,,.;.,w�s,�2ils„�sk ,✓ `.J >, w;r ,.,., .... 7-PS-51 7-PS-61 Electronic Faucet Electronic Faucet - - - - 8" 13„ 6 151/2" 5" 13" 0 � L 5,, 5" 88 Lever Drain j Basket Drain � 85 I 211bs. P-Trap � $ 191bs. 1 - - Y 7-PS-81 7 PS 91 Electronic Faucet q $ Soap Dispenser Towel Dispenser 8 o � 211 Ct I Electronic Faucet -� i —r 26 1/2" ' 42" 37 1/2" F 13" L" 34" 5" S Lever Drain P--Trap 32 lbs. 41 lbs. Pedestal Base N TOP VIEW for 7-PS-61, TOP VIEW for 7-PS-81 7-PS-81 & 7-PS-91 I- 17 1/4" --{ I 12" } 15 1/4" 15 1/4" L I--- 17 1/4" —I Sink Bowl 10"x 14"x 5" PA ADVANCE TABCO is constantly engaged in a program of ADVANCE TABCO- improving our products.Therefore,we reserve the right to 9^�ATPAaA�ATo� change specifications without prior notice. 13-6a 200 Heartland Boulevard, Edgewood, NY 1 1 71 7-8380 ©ADVANCE TABCO,AUGUST 2013 Project: AIA# } 9'Q Item#: Qty: SIS# ®A family company manufacturing in the USA Model#: Coolers Four, Six and Eight Door y f ur .L v1,s PT -- --- - HC-�� -,. Door Hinge Locationt: Size: (from left to right) FO8 0"Four Door L=Left or R=Right 4"Six Door Top Style. 108"Eight Door N=No finished top Refrig.Compartment: L=Laminated L=Left or R=Right S=Stainless Base Height: Door Style: B=Black vinyl-clad 4 PT60-L1-LLH(LR/RL) 1=1" U=Unlaminated C US 6=6"Legs L=Laminated ca,�o S=Stainless NSF Intertek G=Glass Conforms to ANSI/UL STD 471 X=Stainless Glass Certified to CSA STD Y=Laminated Glass C22.2 No. 120 t Specify a hinge location for each door Standard Features • Self-contained • Automatic defrost timer • All stainless steel interior construction • Stainless steel evaporator housing with separate removable • Foamed-in-place CFC free insulation evaporator drain pan • Galvanized steel sub-top • Automatic condensate evaporator • Black vinyl-clad steel exterior front and sides • Leg sockets recessed into base • Six foot grounded cord and plug(exits at rear) • 1/2"thick ABS plastic threshold scuff plate • Stainless steel die cast handle with lock • 180'swinging doors Specifications Electrical Legs • 120V, 1 phase,60 Hz,7.75 full load amps • 1-5/8 diameter • Dedicated 15 amp circuit is required • Stainless steel bullet feet • Includes a 6 foot NEMA 5-15P grounded cord Materials and plug which exits the back of refrigeration W� • 22 gauge stainless steel parts include:interior floor,walls,ceiling, compartment front of cabinet,and evaporator housing Refrigeration Re ri 5-15P .f g 22 gauge black vinyl-clad parts include:sides,standard doors, • 1/3 HP,R134a refrigerant and compressor compartment housing Operating Range • 22 gauge galvanized steel parts include:exterior sub-top • 34°F(1°C)to 40OF(4°C) • 16 gauge stainless steel parts include:legs Plumbing • 16 gauge galvanized steel parts include:base and compressor • Automatic condensate evaporator.No drain connection compartment base plate required. • 16 gauge zinc plated CR steel parts include:leg sockets Shelving • 12 gauge stainless steel parts include:hinges,hinge brackets,and • Two adjustable coated shelves and one bottom coated rack per lock brackets door included Glastender,Inc.•5400 N Michigan Rd•Saginaw, MI.48604-9780 Approval/Notes: 989.752.4275-800.748.0423•Fax 989.752.4444 www.glastender.com Specifications subject to change without notice.For current specifications please visit our website. Printed in USA 4.10 Rev.08-06-15 Self-Contained Pass-Thru Coolers Dimensional Information PT6060" ADD TO HEIGHT FOR FACTORY INSTALLED TOP TZZF'3IC________CC______`__ I___ Z I I ---_-'Il I I w ,I j�--Ti a1 1/4' as j DOOR 17 3/4" -Ti -1 1/2" i OPENING I 35" EVAPORATOR 11 I I LO 11 1 ---- -HOU_SINO --- I I I I 7YC________CL________I 21_ I Plan View Front Elevation PT84 84" 12"— 69" ADD 1"TO HEIGHT FOR FACTORY INSTALLED TOP F ZI ---------0Z Z 3_/4_"I J _ - 41 1/4" w� :1 13 3/4 I I a� E=1713/4" EVAPORATOR —i 11/2" 1 DOOR 1 35" p. jl }LINE 1 HOUSING 1 i i OPENING �O 11 COVER__-L_______________ I I II 1--7Yr-Z------- L--------rL------------ --21^1 Plan View Front Elevation PT 108 108" 12"� 93" ADD 1*CTORY I O HEIGHTLED TOR FACTORY INSTALLED TOP -__7 _------Sr_-------L1--------SZ___-----I �----- aoW II r7 � 8^ r-1----------------1 ' '_I:-------I_ I-- 411/4" - - -11/2" :293/4" W i 1 1�--�-25 3/4"—_I 1 I I Mir Q 11 LINE COVER 117 3/4" EVAPORATOR 1 I DOOR I 35" 2� I�-f—`------I HOUSING I 1 � OPENING OO� I I T �_______________ I I Plan View Front Elevation Side View All Models Model Capacity: Refrigeration Voltage Amps 12 oz.bottle/ 112 barrels ADD 1'TO HEIGHT FOR 73 1/2" FACTORY INSTALLED TOP --�1 22 3/4" i 28" 22 3/4" PT60 12.83 cases! 1/3 H.P./R134a 120v/ 7.75 _7 2 half barrel 60 Hz/ full 1 phase load Iq 1L- - 1 EVAPORATOR HOUSING 30 3/4" i SWING 22 1/2" SWING PT84 19.25 cases/ 1/3 H.P./R134a 120v/ 7.75 �- �27 1/2^; 35 4 half barrels 60 Hz/ full 91/� .11 [-2 3/8" 1 phase load 25 112" J 4 1/2^71 E E_41/2" PT108 28.58 cases/ 1/3 H.P./R134a 120v/ 7.75 5 half barrels 60 Hz/ full STANDARD CABINET WITH OPTIONAL 6"LEGS 1 phase load Note:Available with compressor left or right.Compressor left model shown.Use Model Number Key to specify location when ordering. Q&X5400 N Michigan Rd•Saginaw,MI.48604-9780 989.752.4275-800.748.0423•Fax 989.752.4444 ® www.glastender.com Printed in USA Self-Contained Pass-Thru Coolers Dimensional Information PT 60 60" 12'� FA INSTALLED 1' HEIGHT FOR FACTORY INSTALLED TO r---- -- ---oW Tl 1I 293/4 w -41 1/4' DOOR 35' x 173/4" OPENING 1/2 EVAPORATOR OO 2_ -------I ' ] Plan View Front Elevation PT84 84" 69' ADD 1'TO HEIGHT FOR FACTORY INSTALLED TOP ____ -----=_=sr=====_ C279 I �-gg---- °" r i "---- ----1 3 3/4"h 7 3/4" EVAPORATOR I "� 1 1/2" E 35" .�,7HOUSING ENINGOp DINE I COVER_ ------_- _- _-_ _7 =__--—TL------ L----- 21- Plan View Front Elevation P 108 108" 12° 93' FACTORY INSTALLEDINSTALLED TOP -LB-------r 41 1/4" —�oz 1 1/2" tl"",j 3/4i—25 3/4"--i 1 LINE COVER 117 3/4" EVAPORATOR I DOORU2 I~'r-------i I HOUSING OPENING 35" _O_O1 __ I -----CT-------- ---7 ------- --------�T ------- Plan ViewView Front Elevation Side View All Models Model Capacity: Refrigeration Voltage Amps 12 oz.bottle/ 1/2 barrels ADD I"TO HEIGHT FOR 73 1/2" FACTORY INSTALLED TO� 22 3/4° - 1 --28"—`r 22 3/4" PT60 12.83 cases/ 1/3 H.P./R134a 120v/ 7.75 I'-28"—'� 2 half barrel 60 Hz/ full _ 1 phase load 1 EVAPORATOR Igo, 180, 30 3/4"I HOUSINGSWING 22 1/2" SWING PT84 19.25 cases/ 1/3 H.P./R134a 120v/ 7.75 P7 /2•i as 4 half barrels 60 Hz/ full �JC L 9 1 1 phase load L— 6• 251/2" 4 1/2" 41/2" PT108 28.58 cases/ 1/3 H.P./R134a 120v/ 7.75 STANDARD CABINET WITH OPTIONAL 6'LEGS 5 half barrels 60 Hz/ full1 phase load Note:Available with compressor left or right.Compressor left model shown.Use Model Number Key to specify location when ordering. &%U5400 N Michigan Rd•Saginaw,MI.48604-9780 989.752.4275-800.748.0423•Fax 989.752.4444 's www.glastender.com Printed in USA L P- LOW SUShi Cold displav sa;+ 77 Ma k -; de in Japan/ OlD-2000 shown. E European • Air Curved glass doorsSliding glass One year warranty on parts / • • F"l Product description NETA showcase glass Compressor s: r+ip Frame/ } Filter Vinyl packing Drain hose Frame Sliding door glass Green mat Operation switch Specifications MARCH Is' 2010 MODEL OHO-1150 45.25" 11.75" 10.9" OHO-1400 55" 11.75" 10.9" OHO-1700 67" 11.75" 10.9" OHO-2000 78.75" 11.75" 10.9" OHO-2350 92.5" 11.75" 10.9" When placing orders,specify right or left customer side.Compressor drawings and measurements to scale required for custom orders,consult with your foodservice dealer. Price subject to change without notice. THE SOLUTION IN RESTAURANT EQUIPMENT � ' WE K f 129 Monte de Uesse St-Laurent(QC) H4T 1T9 Tel:(800)567-3620 Fax(514)382-7837 6355 Danville Road,Unit 8 Mississauga(ON) L5T 2L4 Tel:(888)645-7324 Fax(905)565-5992 V1(wwAstex.CB 9912 Lougheed Highway Bumaby(BC) V3J 1 N3 Tel:(888)655-3620 Fax(604)444-3697 NEW 55MCE BAR AREA NEW KITCHEN EGlJIPNENT MN DESCRIPTION DIMEOONS ITEM DESCRIPTION DIMENSIONS � WxDxH I C7LA55 DER 2'-O"x 2'-2' E32 BROILER 2'-10"X 3'-I" '��v 2 SAKE WARMER l"x 1'-O" 33 BBQ GRILL 2'-e'x; 5�� St AILAY- CTk-�!� 3 ICE CHEST . ! * d'� 34 TABLE 2'-0' 2' X 2'-O•H � ` `l 4 BLENDER STATION P-0"X 1'-10 1/2' S 6 BURNER STOVE 3'-O'X 7-4 1/2' ICA Sp . 5 HAND SINK 11-0"X 1'--1" 36 TABLE °,Di X 3'-1" b MIXER -I'X l" 377 FRYOLATOR I'-&'X 2'-10' l BLENDER P�X l' E36 FRYOLATOR 1'-4"X 2'-10' b WINE COOLER 2'-O"x 2'-2 1/2' 3q SINK I'-b"X I'-b 1/2' q (3)GOMP.SINK 5'-0"x 1'-8" E40 HAND SINK 1'-1'X 1'-3" 10 BEER COOLER(2) 5'-5"x 2'-b' 41 WORK TABLE 1'-3"X 2'-3" 11 6LA-%CHILLER 2'-I'x 2-2 1/2" 42 (5)BURNER WOK STOVE 11'-l"x 2-10" '-A+r 12 IGE MAGHINE (M�y lEo � � �� c srT. "x 2'-2" 43 SOUP STOVE (. '� Z�' 2'-O'X 2'-0" "N v 44 SOUP STOVE TABLE i'-10"X 2'-3'X 2'-8'H II- 1�� 45 (4)BURNER WOK STOVE W-b"X 2'-10' NEW%15f I AREA 4b WORK TABLE 1'-3"x 1'-5. ITEM DESCRIPTION DTMEN510NS 41 SLOP SINK 1'-0'x 1'-b' 1A(> KftH E48 STEAMER 1'-10°X 3'-O' r 13 TOASTER 2'-1/2'X I'-I" 4q :SMOKE HOUSE E V '. -'`- 2'-6"X 2'6' S! L G I COOLER I IN PtlkN- 5'-0 I/2'X 2'-6' E50 MEAT TABLE 3'-b"X 2'-0" 15 11 FAUCET SET pjD �O` T 51 STOVE 1'-b"x 1'-q° 52 SHELVES 5'-0'x I'-b' G1 �S 17 Il 51,911 CASE 5'- ' 53 HIGH 5HEVLE5 V-0°x 1'-b" 54 SALAD UNIT 6'0"x z'-a• 2' crtA� NEW OLFFIFT AREA 54A 5A1=ABWIT o 6'-0"x 2'-&' iZ6. ITEM DESCRIPTION DIMENSIONS 55 PREP TABLE 61-0"X 3'-0' Kd)XH 56 TABLE 1'-l"x I'-fi `1" elk Etr-s ` l X It7" bA 51 HIGH 5HEVLE5 BY OWNER 55 NOT USED 5q RICE WARMER TABLE l'-iI"x I'-b' TEDTEI»� q�51TE5 60 5HELVE5 x I'-b" ( 61 5HELVE5 &'-0"x 1'-6° �aPANS 6� E �Slll4�2 62 WORK TABLE b'-O'x 2'-6" E63 (2)DOOR FREEZER 4'-6"x MAIM, ' 6ERAfEC> IIkIC3 �1 �1/ " 64 STEAM TABLE/SOUP WARMER 4' 'x x 4-0"x 2-0° e Ii4 5 60'LOW BOY 5'-0'. 2 O r SPEC'PtA S41Wp- �� TSE IO /_'°s 66 DI5H WASH TABLE 5'-b - N bl 501LED P15HTAB1-E 5' 'x 2'-6"X 3'-2"X 2'-3" aI C y E68 015H WA5HER 2'-0'x 2'-2" bq GLEAN 015H TABLE T-O"x 2'-3" 10 3 COMP SINK l'-&'x 2'-3' 11 RICE COOKING TABLE 4'-0"x I'-b. 5EWCE CAORR PM AREA E12 MIXER I'-II"X 2'-b° ITEM DESCRIPTION DIMEN51ONS 13 RICE BARREL No K' Li C . L W0xH 14 NOT USED ICE MACHINE 2'-b'X 3'-0" 15 BAG d BOX SYSTEM 2'-3"X P-4' 2q TER FILL I'-b"X 1'-2" {�� r✓? � TEA URN lb SHELVES 8'-0"X I'-b' 2'-10'X I'-b" -n WALK-IN COOLER b'-O"X 10'-0' �1 31 TEA URN TABLE 8'-O'X 2'-I" l8 SHELVES(LIQUOR 5TORA6E) 14'-b"X I'-&" lq NOTU5ED DININ6 2/NICHE E80 WALK-IN COOLER q'-O"x l'-0" ITEM DESCRIPTION DIMff6ON5 81 WALK-IN FREEZER q'-0'x 10'-0' b2 MOP SINK 2'-2"X 2'-0" N 2 8 a13 3l;3 / 53 LOCKER (51-1)I'-O'W X P-b'D Eby TRIPLE SINK WITH DRAIN BOARDS q'-l'X 2'-11" bb FLOUR BARREL 8l NOT USED EQUIPMENT SCHEDULE NEW SERVICE BAR AREA NEW KITC EN EGILAR-ENT M51 DES1621PT10N• DIMEWDIONS InM DF5MIPTION DIMENSIONS WxD�d I I GLASS WASHER 2'-O"x 2'-I° E32 BROILER . 2'-.10'X 3'-I° 2 5AKE HARMER l"x 1,-0, 33 BBO GRILL 2'-0°X 2'-5' 3 ICE CHEST 3'b'x 2-0" 34 TABLE 2'-0"X 2'-b'X 2'-O°H 4 BLENDER STATION 1'-0'X 1'-10 U2" E35 6 BURNER STOVE 3'-0'X 2-4 1/2' 5 HAND SINK 1'-0'X 1'-1" 36 TABLE I'-O"X 3'-1° b MIXER l°X l" 31 FRYOLATOR I'-8°X 2'-10" l BLENDER b'X l' E36 FRYOLATOR I'-4'X 2'-10" b HINE COOLER 2'-0'x 2'-0' 15INK 11-6"X 11-6' q (3)COMP.SINK 5'-0'x I'-8" E40 I HAND SINK I'-I"X 1'-2" '• 10 BEER COOLER(2) 5-4 1/2'x 2-6" 41 HOW TABLE 1'-5'X 2'-3" II GLASS CHILLER 2'-I"x 2'-2 1/2" 42 (5)BURNER HOK STOVE II'-&'x 2'-10' 12 ICE MACHINE 2'-O"x 2'-2" 43 50UP STOVE 2'-0'X 2'-0" 44 SOUP STOVE TABLE I'-10'X 2'3'X 2'-&"H - 45 (4)BURNER HOK STOVE q'-&"X 2'-10", NEN SUSHI AREA 46 WORK TABLE I,-b,x 1'-b" ITEM DESCRIPTION DIMENSIONS 41 SLOP SINK 1'-2" Kd))M E45 STEAMER I'-10"X 4'-0' b 13 TOASTER 2'-0'X I'-1" E4q SMOKE HOUSE 2'-b'X 2'-O" 14 COOLER 5'-0 1/2'X 2'-b" E50 MEAT TABLE 4b"X 2`-0" 15 FAUCET SET 51 LOWBOY 4'-0'x 2'-b" Ib CU5T.5.5.COUNTER W/SINKS Ib'-0'X 2'-b" 52 6 5HELVE5 b'-0'x 1'-4" Il SUSHI CASE 5'-5"X 11-0" 53 HIGH 5HEVLE-5 5,-0'x 1'-b' 54 SALAD UNIT 6'-0"x 2'-b° NEW BUFFET AREA 55 PREP TABLE 4'-b"X 3'-O' • ITEM DESCRIPTION DIMENSIONS 56 TABLE I'-l"x 14. HxDxH 51 H16H 5HEVIE5 15'-0"x 1'-b" 18 DROP-IN HOT FOOD HELL b'-&'X I'-10' (b PAN5) 5b TABLE 2'-1"x 1'-6" Iq DROP-IN HOT FOOD HELL 5'-6'X 1'-10' (5 PANS) 5q RICE HARMER 4'-2"x 2'-0" 20 HEAT LAMPS 250 WATT bO SHELVES 5'-6'x 1'-4 21 DROP IN HEATED PLATE FOR q"m,PLATES 61 SHELVES 5'-6"x.1'-4" DISPENSERS(2) 62 HORK TABLE 6-0"x 1'-10" GOLD PANS: REFRIGERATED,WITH OVERALL:51 1/4'X 24[64 (2)DOOR FREEZER 4'-6"x 2'-6" 22 SELF CONTAINED 51DE COILS. CUT OUT: 55 1/2"X 22 (3 PAN OPENINGS) 1/4" STEAM TABLE 4'-0'x b" COLD PANS: REFRIGERATED,HITH OVERALL: 43 1/2'X24" NOT USED 23 SELF CONTAINED SIDE GOILS. GUT OUT:413/4'X 22 (5 PAN OPENIN65) 1/4" 015H WASH TABLE 4'-0'X 2'-&' 24 DROP IN PLATE DISPENSERS CUT OUT: 10 1/5'" 61 501L.ED P15HTABLE 5'-b'x 2'-6" FOR 8"PLATES(2) FLANGE: 11 1/2°" E68 DI5H HASHER 2'-0"x 2'-2" 25 DROP-IN ICE CREAM FREEZER 2'-2"x 1'-5"R.O. bq GLEAN DISH TABLE 4'-&"x 2'-3' 26 BOt -WELL 1-41 X 10"H X 4'T 10 2 COMP SINK 5'-0"x 2'-8' 2T ICE CREAM SCOOP HELL+FAUCET 10'x b'W/CU5T FLANGE ll RICE COOKING TABLE 4'-0°x I'-8' E 12 MIXER I'-10"X 2'-5' 5ERU CE COMOOR AREA 13 SHELVES Y-O'X I'-b* ITEM DESCRIPTION DIMENSIONS 14 DRY STORAGE 1'-5"X WdDxH 15 BAG d BOX_SYSTEM 2'-&"X 2'-0' 25 ICE MACHINE 4'-0"X 3'-4' 16 SHELVES W-0"X 1'-6" 2q HATER FILL 1'-8'X 1'-2" E I HALK-IN COOLER 8'-a,X 1'-0" 30 TEA URN 2'-10"X I'-b' l8 5HELVE5(LIQUOR STORAGE) 14'-b'X I'-b' 31 TEA URN TABLE &'-0"X 2'-1' lq SHELVES 5'-q"X 2'-0" E80 WALK-IN FREEZER 10'-0"x 1'-0, DININ6 2 /NICHE 81 HALK-IN GOOLER 15'-0"x 10'-0' ITEM DESCRIPTION DIMENSIONS &2 MOP SINK 2'-0'X 2'-0' KvA4 53 LOCKER (5H)I'-0"H X I'-fi"D 84 HOT POT INDUCTION RANGE 12 5/8°x 13 3/8"x 4 3/8 E&5 SINGLE SINK WITH DRAIN BOARD 4'-4°X 2'-1' h GOOLER 2/A-31 123 =TGH L� IS�'� -�-. TT 7� wi, 78 3 76 4T!" ST79 � 51 HOME � � T 42 �T HS t �/ �• DRY STORAFE T 44 4I FRS,' 124 Ib 3 73 74 FRY DRY S G'RAEE 7 FRY 83 83 "O 5 TOI 58 54 SALAD TABLE SALAD TABLE 54 k I27 55 I 57 156I , 37 RY LOCKERS TABLE {} . SY TEM 126 KALK-IN FREEZER R SHELVES 61 S 36 TABLE 10'-0'x T-O'- 7 1IN 3 (b) KITCHEN BUWlf32 HALK-IN COOLER GOA O 130 2 1 STONE . 125 -, 82 ,. ;xsa":' 4t.``.i°:s'�: .a? .,.aa*-. },` A,_b•x T-0' TABLE 62 $ BEG 33 GRILLE O � ell23 O ® FEAT TABU 66 Ii DISH WA5 TABLEFm 3 27 26 25 COLD gT 24 22 S ABLE .._ - _-� _ `� 109 �:. SOILED DISHfABLE - -- BROILER - ------------- x k 67 O (2)DOOR 63 84 ga 00 0-60 V FREEZERO ? i 5ERVICE CORRIDOR . 131 ICE Lj Li ILFE zs &SEATS HOT BLFFET 69 hABIF I 6 —� F IIO µa5HER F 30 4 VIGE k i ....e. VIGE .:,c-� a,r,.::;c.�ata'krz<�:�a-..si w.;�•�,ca� :< .v�:,s.,s�- a 112 s ! - 8 STATION' 'v" �i� fV -� ..'STA WNF O --�---- .....: 84 COOLER 2 84 6_ASS 1 .vE KTI 84 23 -- BAR ICE DINING 2 T`' I ,3 114 ?m 29 SEA 3 22 SEATS DUNS I 84 111 4 10 30 SEATS - --- 84 � v IV - --- ,, t' 14 84 �,, ��: LER 7 O � 17 --- 5 6 =; 84 g Item # i Quantity C.S.I. Section 11400 �. HOBART MG = ` 701 S Ridge Avenue,Troy,OH 45374 G LASS Y Y AS H E R O 1-888888-4HOBART•www.hobartcorp.com STANDARD FEATURES STANDARD VOLTAGES ■ 30 racks per hour ❑ 120/60/1 (LXiGC model only) ■ .74 gallons of water per rack ❑ 120/208-240(3W)/60/1 ■ Hot water or chemical sanitation units available ■ Low chemical alert indicator VOLTAGE OPTIONS AT EXTRA COST ■ Sense-A-Temp`" booster heater capable of ❑ 208-240(2W)/60/1 70' rise, provided on LXiGH models ■ Delime notification with cycle ACCESSORIES ■ Chemical pump "auto-prime" ❑ Power cord kits ■ Service diagnostics ❑ Pressure regulator valve ■ Fresh water rinse ❑ Caster assembly kit ■ 16 gauge stainless steel tank ❑ Trim kit, top cover ■ Microcomputer, top mounted controls with ❑ Rolled top, dish rack holder digital cycle/temperature display ■ Revolving upper u and lower anti-clogging ❑ DWT2 drain water tempering kit wash arms Specifications,Details and Dimensions on Back. ■ Revolving upper and lower rinse arms ■ Removable stainless steel scrap screen ■ Corrosion resistant pump ■ Automatic pumped drain ■ 12" door opening f ■ Automatic fill ■ Labyrinth-type door seal t ■ Electric tank-heat ■ Two dishracks—one peg and one combination- ~ " type :w x ■ Detergent and rinse aid pumps' U n c ®L us NSF ® � � LISTED � F M1t.6E a 'µ F-8367—LXiG Glasswasher Page 1 of 2 LXiG HOBART G LASSWAS H E R 701 S Ridge Avenue,Troy,OH 45374 1-888-4HOBART•www.hobartcorp.com (17 WARNING: REQUIRED FLOWING WATER PRESSURE TO THE GLASSWASHER IS 20 t 5 PSIG.IF PRES- 12-7/8"SURES HIGHER THAN 25 PSIG ARE PRESENT,A PRESSURE REGULATING VALVE MUST BE INSTALLED IN THE WATER LINE TO THE GLASSWASHER(BY OTHERS). - 12" IMPORTANT: THE SODIUM HYPOCHLORITE (LIQUID BLEACH) CONTAINER SHOULD-BE 2" PLACED NO HIGHER THAN 10"ABOVE FLOOR. IF BLEACH CONTAINER IS TO BE PLACED IN CABINET ADJACENT TO GLASSWASHER,A P1 1-5/16" 1/2"DIA.HOLE IS REQUIRED IN THE CABINET TO RUN BLEACH SUPPLY LINE. USE ONLY 6% SODIJM HYPOCHLORITE(LIQUID BLEACH)AS SANITIZING CHEMICAL TO INSURE'PROPER OPERATION OF DISHMACHINE. IF 8.4% IS TO BE UTILIZED, CONTACT HOBART SERVICE TO CHANGE THE SANITIZER PUMP SETTINGS. I I O DO NOT PRE-MIX WETTING AGENT AND SODIUM HYPOCHLORITE(LIQUID BLEACH). �/ I I 13-3/16" CERTAIN MATERIALS INCLUDING SILVER PLATE,ALUMINUM AND PEWTER ARE ATTACKED (J 17 3/16" BY SODIUM HYPOCHLORITE(LIQUID BLEACH).SEE INSTRUCTION MANUAL. NOTES: 0. 1. ALL VERTICAL MACHINE DIMENSIONS TAKEN FROM FLOOR MAYBE INCREASED BY 11. 2. MOIST AIR ESCAPES FROM THE DOOR. I - USE ONLY MOISTURE RESISTANT MATERIALS ADJACENT TO LXiG SIDES AND TOP. I E1 2 P 3, A VENT HOOD IS NOT RECOMMENDED ABOVE THE LXiG UNDERCOUNTER GLASSWASHER I I SINCE IT DOES NOT PRODUCE EXCESSIVE VAPORS 19„ PLUMBING NOTES: MIN. 1. WATER HAMMER ARRESTOR(MEETING ASSE-1010 STANDARD OR EQUIVALENT)TO BE J SUPPLIED(BY OTHERS)IN COMMON WATER SUPPLY LINE AT SERVICE CONNECTION. 2. RECOMMENDED WATER HARDNESS TO BE 4-6 GRAINS FOR BEST RESULTS. 3, MINIMUM WATER CONDUCTIVITY REQUIRED-30 MICRO-MHOS/CM. Q IF DRAIN HOSE IS LOOPED ABOVE A SINK,THE LOOP MUST NOT EXCEED 38"AFF. E1 WARNING CONNECTION INFORMATION P2 _ ELECTRICAL AND GROUNDING CONNECTIONS (AFF=ABOVE FINISHED FLOOR) MUST COMPLY WITH-HE APPLICABLE PORTIONS LEGEND OF THE NATIONAL ELECTRICAL CODE AND/OR P2 OTHER LOCAL ELECTRICAL CODES. Et ELECTRICAL CONNECTION:1-3/8"DIA.HOLE FOR \ PLUMBING CONNECTIONS MUST COMPLY WITH 1"TRADE SIZE CONDUIT;31-3/4"AFF. Pt SINGLE FILL AND RINSE CONNECTION:3/4"FEMALE APPLICABLE SANITARY,SAFETY AND PLUMBING GARDEN HOSE FITTING ON 6'LONG HOSE SUPPLIED CODES.DRAIN AND FILL LINE CONFIGURATIONS WITH MACHINE;140"F WATER MIN.FOR LXiGC,110"F VARY,SOME METHODS ARE SHOWN ON THIS DRAWING. - WATER MIN.FOR LXiGH,1-1/2"AFF. ,• 23-15/16" P2 DRAIN CONNECTION:3/4"MPT FITTING WITH 6'LONG HOSE SUPPLIED WITH MACHINE; _ 3-9/16"AFF. UE1 1-1/2"TRADE SIZE 38-13/16" PIPE MIN.REDUCED — ' 9"MIN. DOWN TO 3/4"FPT I CONTROLS 26-3/4" CONNECTION(BY DRAWER CUSTOMER) I ACCESS 25-5/16" 1 33-3/4" MIN. RECOMMENDED 17" P2 Q I 11-11/16" HOSE _ MAX. CLEARANCE OR LESS FLOOR LINE I LOADING HEIGHT RINSE-AID P2 P1 — CHEMICAL BOTTLES r— — DETERGENT RECOMMENDED'WATER SERVICE 9116' MAY BE LOCATED ON i ROUGH-IN 1/2"TRADE SIZE PIPE 22-13/16"' EITHER SIDE OF MACHINE / MIN._W/SHUTOFF VALVE,LINE CHLORINE STRAINER&3/4'MALE GARDEN SANITIZER HOSE FITTING(BY CUSTOMER) T— LXiGC ONLY MIN SUPPLY MAX 14-3/8" MACHINE TYPE& RATED - - - SPECIFICATION AMPS CKTCONDUCT -PROTECTIVE AMPACITY DEVICES LXiGC(120/60/i) USE90"C STRANDED 15.4 20 20 3-7/8" 15-5/8" COPPER WIRE ONLY. LXiGC(120/208-240(3W)/60/17 LXiGC(208-240/60/1) USE 90"C STRANDED 73.6 20 20 THIS SYSTEM REQUIRES THREE POWER WIRES WHICH INCLUDES COPPER WIRE ONLY. A CURRENT CARRYING NEUTRAL,AN ADDITIONAL FOURTH WIRE LXiGH(120/208.-240(3W1/60/11 MUST BE PROVIDED FOR MACHINE GROUND. LXiGH(208-240/60/1) 37.7 50 USE 90"C STRANDED so. ACCESSORY CORD KITS AVAILABLE FOR ALL MACHINES COPPER WIRE ONLY. ELECTRICAL OPTIONS BELOW ARE NON STANDARD VOLTAGES AVAILABLE SHIPPING WEIGHTS(LEI LXiGC. LXiGH AT EXTRA COST.CONSULT FACTORY FOR PRICING AND LEAD TIME. MODELS: LXiGH 2O8-240/60/3 29.5 35 35 NET WEIGHT OF MACHINE 194Ibs. 214 lbs. LXiGC.LXiGH 480/60/3 14.8 20 20 DOMESTIC SHIPPING WEIGHT 239 lbs. 2591bs. 892881 220-240/50/1 38.1 50 50 380-400/60/3 17.1 25 25 - As continued product improvement is a policy of Hobart,specifications are subject to change without notice. Page 2 of 2 F-8367—LXiG Glasswasher F-8367(REV.10/07) LITHO IN U.S.A:(H-01) Ni—d0.R.ydWPgP, �lv 4 Lon ;I - h�:Fm A, TAIJIT�S K -36OH 1�IARIIIIER OWNER'S MANUAL o,a S J Vr .o jai; TAIJI & CO. LTD. ECIFICATIONS : ClBJECT TO CHANGE PRIOR TO NOTICE. MODEL NUMBER TSK-360H RATING AC:110V-120V, AC:220-240V - 60OW 50/60Hz CAPACITY SAKE TANK-3.6LITER, SAKE WARMING TANK 0.36LITRE TEMPERATURE CONTROL IC TEMPERATURE CONTROL SYSTEM (THERMISTER ELEMENT) SAKE FLOW SYSTEM AUTO-STOP CONTROL WITH ELECTRONIC CONTROL TIMER WEIGHT APPROX. 4.0 KGS. DIMENSION 163Wx302Dx493H M/M ACCESSORY 1 PIECE OF BRUSH FOR AIR-SUPPLY PIPE 1 PIECE OF EXTRA FILTER AFTER-SERVICE SECTION -41ORE CALLING A CUSTOMER SERVICE FOR A REASON AT USERS' SIDE, ASE READ THE OWNER'S. MANUAL CAREFULLY AND MAKE SURE OF THE LOWING INSPECTIONS DONE TROUBLE CHECKING POINTS WHEN SAKE DON'T WARM UP, - CHECK IF PLUGGED FULLY OR FIRMLY IN AN ELECTRICAL OUTLET - CHECK IF HEATER SWITCH POSITIONED "ON" - CHECK IF DIAL SCALE OF SAKE TEMPERATURE CONTROL 1S SET TO GET SAKE PREFERABLY HEATED UP. WHEN SAKE AMOUNT DELIVERD OUT - CHECK IF DIAL FOR SAKE AMOUNT ADJUSTMENT IS NOT ENOUGH, RATHER A LITTLE IS SET TO THE DESIRED LEVEL. PRECAUTIONS "*UNCONDITIONAL THAT DISASSEMBLY OF THE UNIT IS PROFIBITED AT I 'R'S SIDE, BECAUSE THE REPAIRING IS REQUIRED A SPECIFIC TECHNIQUE AND IT IS VERY HAZARDOUS, c_') Item No.: :i� Project No T `©_ I n " S.I.S. No.:- M . 2 d,,x ��_�� cn CD Specification Sheet Short Form Specifications 2200 Series Ice Chests Eagle 2200 Series Ice Chests,model. Top,front, cn backsplash, ice bin and sliding cover to be heavy gauge type 304 MODELS: CD stainless steel. Ice bin to be deep-drawn seamless design, fully ❑B121C-22 ❑B2IC-12D-22 ❑8361C-12D 22 z insulated with 1X-drain. 1%- O.D. galvanized tubular legs with 0812IC-12D-22 ❑82IC-16D-22 ❑B361C-16D-22 0 adjustable bullet feet. ❑8121C-16D-22 ❑828IC-22 ❑B421C-22 08181C-22 ❑B30IC-22 ❑B421C-12D-22 ❑B181C-12D-22 ❑B301C-12D-22 ❑B421C-10-22 0B18IC-10-22 ❑B301C-16D-22 ❑B481C-22 ❑B21C-22 ❑836/C-22 ❑848IC-12D-22 ❑B481C-10-22 N Design and Construction Features o - New bullnose front edge. cn -Stainless steel type 304 ice bin, backsplash, front,and `�' sliding ice cover. y' -Stainless steel ends, galvanized back panel. - 1%"(38mm) drain centered in ice bin front and back, cD - Ice bins are fabricated. �- co - High-impact, corrosion-resistant, fully-adjustable bullet feet. a �. -Standard models include 8••, 12"and 16""(203, 305 and 406mm)-depth units. -Stainless steel all-welded construction with fiberglass insulation. B21C-22 ice chest Options/Accessories ❑ Stainless steel leg kits (see below) ❑ Speed rails Optional Stainless Steel Leg Kits for Ice Chests add suffix# description '�Gr �`�"��'�amfess•stael le fassemblies�' -� °��r `�"'� SLF stainless steel leg assemblies&stainless steel feet - �SLG; ��anless s eelgassembl es��,&�starles�`s steel g`�issef� . � -SLGF stainless steel leg assemblies,stainless steel feet&gussets EAGLE GROUP Certifications/Approvals 100 Industrial Boulevard, Clayton, DE 19938-8903 USA / AUTUQUOTES Phone:302-653-3000- Fax:302-653-2065 �SF www.eaglegrp.com li I KCL Foodservice Division: Phone 800-441-8440 MHC/Retail Display Divisions: Phone 800-637-5100 For custom configuration or fabrication needs,contact our SpecFAB®Division. Phone:302-653-3000- Fax:302-653-3091 -e-mail:specfab@eaglegrp.com EG40.11A Rev.08/09 Eagle Foodservice Equipment,Eagle MHC,SpecFABI,and Retail Display are divisions of Eagle Group. 02009 by the Eagle Group _ Item No..- Project No.: S.I.S. No.: r 2200 Series Ice Chests O #B21C-22 #B281C-22 #B301C-22 #B361C-22 Cz —24`610mm U I �28711mm �30'762mm� 12'305mm 14"356mm 36"914mm� DRAIN C.L. DRAIPI C.L. 15°381 mm 8"457mm V DRAIN C.L. DRAIN C.L. N Q 14'!: 14'!, 362mm 14'/+" 144," DRAIN BRAIN 362mm 362 m >� DRAIN DRAIN O 2t= 2�' cz rm / 610mm 24' 2k' TOP VIEW TOP VIEW TOP VIEW TOP VIEW — r. y 3.811m.1.:. 71m -1S1�5 i" 1 mm 381 mm 381m � 2Ue' 470mm470mm 470mm 470I^m m 26s/u C676mm 32s/aVL29m62km � C.L. m , •� FRONT VIEW FRONT VIEW FRONT VIEW CD FRONT VIEW cn 0 2 i 2°C 51mm 51mm 51mm f 33'li 33z 33'/z' 30'30, 851mm 851mm ' i 9353'li 30' 851mm 1mm 762mm 762:mm 762mm 76 201 20'/s'530m 530m CL. m 20713, C.L. SIDE VIEW SIDE VIEW SIDE VIEW SIDE VIEW ice bin ice ice bin ice width x length weight depth capacity width x length weight depth capacity model# in. mm Ibs kg In mm Ibs kg model# in. mm Ibs kg in, mm Ibs kg s �� c AM, 2-03.r;101�,45 B121C i2D 22 24 x 12 610 x 305 28 12.7 12" 305 37 16.8 B361C-12D 22 24 x 36"" 610 x 914* ski 71 32.2 12 305 151 68.5 B12jG�16D72.r�.;�`� ✓�t�,Y �"�„�1 ��4� a.5 �-� � �� > .F �•k�'�t�]6�"406 20�1 k91 2 B18IC 22 8 203 44 20 0 B421C-22 8 203 120 54 4 6�18/G%2D24X�8�1t04577 �42,ff�1"9"1� 1 �05� 6529�5� �B4 l,C 12D-a22=�+24X;42�' 611�ax„1_g067��97�,,%4"40 _1�2x B181C 16D 22 16 406 87 39 5 B421C 16D 22 16 406 239108 4 B21C 12D 22 24 x 24 610 x 610 59 26.8 12 305 94 42.6 B481C 12D 22 24 x 48 610 x 1219 111 50 3 12 305 2Z614.3 16D22 � . gym 16406125156 78481C a6 `22 ,sb' B281C-22 24"x 28"" 610 x 711 70 21.8 8" 203 150 68 0 B30IC-12D-22 24"x 30"" 610 x 762 62 28.1 12" 305 123 55.8 B3�OIC x16D,?2. :: 6 RN�� EAGLE GROUP 1" Industrial Boulevard, Clayton, DE 19938-8903 USA Phone:302-653-3000• Fax: 302-653-2065 www.eaglegrp.com Foodservice Division: Phone 800-441-8440 Printed in U.S.A. • MHC/Retail Display Divisions: Phone 800-637-5100 @2009 by Eagle Group Rev. 08/09 ti MT M. Although every attempt has been made to ensure the accuracy of the information provided,we cannot be held responsible for typographical or printing errors.Information and specifications are subject to change without notice.Please confirm at time of order. icrowne M Model: Item #: Quantity: Project: Blender/ Dump Sink Flat Top V/ ' ! Sink Bowls: �. 20 gauge 304 series stainless steel 10" x 14" x °x 6" deep with a 1 1/2" drain located in center. s. Backsplash: 7 4 5 • x 22 gauge 304 series stainless steel. Sides: 20 gauge stainless steel. • Back and Bottom: 20 gauge galvaneal. • Legs: 1 5/8" tubular 16 gauge galvanized steel with 1800 or 2100 Series Available grey plastic bullet foot. (see reverse) Shelf: 22 gauge 304 series stainless. Electrical: Duplex outlet located underneath. • Plumbing: 1/2" IPS hot and cold water. 1 1/2" IPS drain connection. • Water Faucet: 4" center splash mount faucet on 1800 models. Accessories 4" center deck mount faucet on 2100 models. ❑ Side Splash. ❑ Perforated Dump Basket. ❑ Towel Ring. ❑Stainless Steel Legs. • Approved By: UMMMe Metal Corporation phone: 800-631-0442 257 Verona Ave. Newark, New Jersey 07104 02/05 www.krowne.com sales@krowne.com FAX. 973-485-1424 4.11 Standard Add On Blender • owne kodel. Item #: Quantity: Project: Sff Series Blender Station Flat Top Model Length 'Left Side Bowl Leg Weight I I Model Length Leg Weight Numbers to Drain Size Location lbs. I I Numbers O Location lbs. rQC1 O @ O 18-12FTR 1'-0" Right 30 18-12BDR 1'-0° 6 10°x 12° Right 30, 18-12FTL 1'-0" 131 30 18-12BDL t'-0' 6° 10'x 12° Left 30 18.5' 1812Fi 1'-0" Four 30 1325' 18-12BD 1'-0' 6' 10°x 12' Four 30 225' 8' 18-18FTR 1'-6° Right 39 4 18-18BDR 1'-6° 9° 110'x 14° Right 39 1&1$FTL 1'6" Left 39 1818BDL 1'-6" 9° 10"x 14" Left 39 1818FT 1'6" Four 39 8' 18-18BD 1'-6' 9° 10"x 14" Four 39 A 16.5' A 22.5' 7 7 --- --r �i---- c 9.5' ---' t 6' ' 9.5' i -T 33' 30' J 33' 30' 22.5' // Series Blender Station Flat Top G Model Length Left Side Bowl Leg Weight Model Length. Leg Weight Numbers to Drain Size Location lbs Numbers ® Location lbs. �---�---� O © O r— -� 21-12FrR I'-T Right 30 21-12BDR 1'-0° 6° ITx 12" Right 30 21-12FTL 1'-0° Left 30 21-12BDL 1'-0° 6" .10"x 12' Left 30 21-12FT 1'-0' Four 30 21-12BD V-V 6" 10'x 12" Four 30 21418FTR 1'-6" F1 ht 39. t3.25' 21-188DR 1'-6° 9° 110"x 14' Right 39 21, 21 18FTL 1'-6° Left 39 4 25' 21-18BDL 1'-6° 9" 10"x 14° Left 39 21 18Fr 1'6" Four 39 21-18BD 1'-6" 9" 10"x 14" Four 39 _T 8' 8' 25'� 6' .b 9.5'11 34.5' 34.5' 3 30' 0' 22.5' 22.5' Mechanical Requirements: 1/2 NPS hot and cold water Approved By: 1 1/2"NPS drain connection Due to our commitment to continued product Improvement, specifications are subject to change without notice. 0" Metal VowneCorporation 257 Verona Ave. Newark, New Jersey 07104 Phone" 800-631-0442 02/0.5 www.krowne.com sales@krome.com FAX.973-485-1424 DECK MOUNTED ADVANCE TABCO. FAUCETS SMGRT 7ABRI CATION •� Lavatory Faucet Drinking Bubbler Single °� g 8 Swing Spout Handle SlimFaucet K 22 K-47 K-48 K 50 3 1/2" Gooseneck 12" Swing Spout Water 8 1/2" Gooseneck Filler Large t... Y Spout p =52 K 53 K 54 K 55 h i Gooseneck with Swing.Spout Extra HEAVY DUTY Wrist Handles wrist with Spray Heavy Pre-Rinse f Handles D Faucet &S , Only °. +tty ) 1 I Gooseneck K 1.15 I � LEAD FREE K11 a RP COMP Replacement ent Spray day IANT \ -56 K-320-LU 68 K 62 Head&Handle 6" Extended Spout Heavy Duty Heavy Duty Eye Wash Attachment • 5-1/2" 9"Swing PV% i Gooseneck Spout K 124 K 132 K 133 K-170 AC/DC powered Metered Faucet 6" Extended Spout Hands-Free Wand Hands-Free with Wrist Handles Gooseneck AC & Battery Operated! K 180 K 190 K 208 K-400 Repair Kit For K 22, K 50, K52 & K59 For Lead Free Compliant Faucets, add -CA 0 after model number (Example: K-50-CA) Repair Kit can only be used on K-03 faucets purchased after 12/03 Customer Service Available To Assist You 1-600-645-31 66 8:30 am-8:00 pm E.S.T. Email Orders To:customer@advancetabco.com.For Smart Fabrication-Quotes,Email To:smartfab@advancetabco.com or Fax To:631-586-2933 --.__....-- -------- _-- ----- _ .._....._ _----.. __...._.._..__..._......._...........__................._......_......... _... _ .. ADVANCE T� NEW YORK --GEORGIA TEXAS NEVADA www.advancetaboo.com Fax:(631)242-690b Fax:(770)775-5625 Fax:(972)932-4795 Fax: (775)972-1578 G-1 DIMENSIONS - -and SPECIFICATIONS VTOL± .125" ALL DIMENSIONS ARE TYPICAL r7_ Swing Spout Faucet Swing Spout Faucet Gooseneck Faucet . 4" O.C. 8" O.C. 4" O.C. StandardFaucet conforms to NSF 61 Standard 9.An "tionalK 170- Eye Wash Detail faucet upgrade is required for compliance to 1: 1953 Standards. . ... PML78, pt P./11f. .. r'FEiiFL"'.H�. For Replacement Faucets&Upgrades, Drains&Accessories P P9 visit our website at www.advancetabco.com f ALL FAUCET AERATORS a t1 CONFORM TO ' a .... ASTM.A112.18.1 M 2.0 GPM/7.56 LPM a € THREAD:55/64-27 FEMALE f.. �n�iirtit-r uria- t K 22 THREAD:15/16-27 MALE YAPM or s3vr� SPOUTLENGTH HEIGHT DECK TO K-03 Repair Kit For K 50,K 52 and K 59 i N/A N/A N/A N/A K-22 Lavatory Faucet 3 1/2" 3" 2" 4"O.C. K-47. Drinking Bubbler 4 1/16" 5 3/4" 3" Single Hole K-48 Single Handle Faucet 8.1/2" 15 3/4" 10" Single Hole K-50 8"Swing Spout Faucet 8" 4 3/4" 2" 4"O.C. K•52 31/2"Gooseneck Faucet 3 1/2' 8" 5" 4"O.C. K-53 12"Swing Spout Faucet 12" 5 1/2" 3 1/2" 4"O.C. K-54 Water Filler Faucet 2 1/2" 9 1/2" 8" Single Hole K-55 8 1/2"Gooseneck Faucet 8 1/2" 14 1/4" 8 1/2" 4'O.C. K-56 Gooseneck Faucet with Wrist Handles 3 1/2" 8" 5" 4"O.C. K-58 Swing Spout Faucet with Spray 8" 3 1/2' 2 3/16" 8"O.C. K-62 Extra Heavy Duty Gooseneck Faucet 3 1/2" 11 7/8" 9 1/4" 4"O.C. K-115 Heavy Duty Pre-Rinse(T&S)Faucet 15" 40" 9" Single Hole K-124 6"Extended Spout Faucet 6" 6" 3 1/4" 4"O.C. K-132 Heavy Duty 5-1/2"Gooseneck Faucet 5 1/2" 10 11/16' 5 5/8" 8"O.C. K-133 Heavy Duty 9"Swing Spout Faucet 9" 8 13/16" 6 1/4" 8"O.C. K-170 Eye Wash Attachment(See Above Detail) N/A N/A N/A N/A K-180 Hands Free AC/DC Operated Faucet. 4 3/8" 10 1/4" 6 3/4" Single Hole 6'Cord.INPUT,100-240VAC 47-6Hz<1 Amp Draw.UL LISTED K-190 Metered Faucet 2 3/4" 5 112" 2" Single Hole K-208 6"Extended Spout Faucet With Wrist Handles 6" 6" 3 1/4" 4"O.C. K-400 Hands Free Wand N/A N/A N/A N/A N/A= Not Applicable To Faucet JA1111=1111 COOL ADVANCE TABCO is constantly engaged in a program of ADVANCE TABCO. €mproving our products.Therefore,we reserve the right to r.�-- _ change specifications without prior notice. G-la 200 Heartland Boulevard,Edgewood,NY 1 1 71 7-8380 ©ADVANCE TABCO,DECEMBER 2009 Standard Hand Sinks Krowne 00" Model: 0 Item #: Quantity: Project: Handsink with Hand/Dump Sink Soap &Towel _ .. • Soap Dispenser: �0 Spout removes from top.for easy filing. 000 Chrome plated spout with plastic soap reser- voir below. r Towel Dispenser: Paper towels easily accessed from below front n r door. Door swings open for refilin . - Sink Bowl: 20 gauge 304.series stainless steel 10"x 14" x 6"deep. 1 1/2" radius on all vertical and hori- zontal corners. Furnished with a 1 1/2"stain- less steel drain. • Front Apron: 1800 or 2100 Series Available 22 gauge 304 series stainless steel. (see reverse) • Backsplash: 22 gauge 304 series stainless steel. �` • Sides: 20 gauge galvaneal. • Back and Bottom: 20 gauge galvaneal. • Legs: 1 5/8"tubular 16 gauge galvanized steel with Accessories grey plastic bullet foot. Stainless steel Splash. Water Faucet: ❑ Perforated Dump Box. 4"center splash mount faucet on 1800 models. ❑ Towel Ring. .4" center deck mount faucet on 2100 models. ❑ Faucet Upgrade. Plumbing: 0 Stainless Steel Legs. 1/2" IPS hot and cold water. 1 1/2" IPS drain connection. Approved By: OW11@ Metal Corporation Phone: 800-631-0442 257 Verona Ave. Newark, New Jersey 07104 FAX; 973-485-1424 ~°ti05 www.krowne.com sales@krowne.com 4.9 Standard ovine • odel: Item#: Quantity: Project: J 1800 Series Handsink with Soap&Towel Hand/Dump Sink Model Length Left Side Weight Model Length Left Side Weight Numbers to Drain Ibs Numbers to Drain tbs. 18' 12. 18-18ST 1'-6' 10"x 14'x 6" 37 18-1 C 1'-0" 61` 25 I I C Above unit with four legs. 16.125 18.5' 1 I 16.�125 18�.5' • �18' 18.5' 12 14'1 10' ' l 1 rr� rA � �-rr-� 33' 33' 9' 30' 30' It Series (77 Handsink with Soap&Towel Hand/Dump Sink Model I Length Left Side. Weight Model Length Left Side Weight Numbers I to Drain Ibs Numbers to Drain lbs. H18,� A 21-18ST 1'6" 9" 44 12, 21-1C .1'-0" 6" 25 2.5 Above unit with four legs. p 16.125 II 16-125 21• • tp �18' 21- 12'. 21' 34V �-rr 9' 30' 34.5' 30' Mechanical Requirements: Approved By: 1/20 IPS hot and cold water 01 1/2"IPS.drain connection Due to our commitment to continued product improvement, specifications are subject to change without notice. tA OVIf 11 a Metal Corporation Phone: 800-631-0442 257 Verona Ave. Newark, New Jersey 071.04 02/05 www.krowne.com sales@krone.com FAX: 973-485-1424 w Drink Mixer H M D200 Mixing the wolfs most—in mashakes since 1911. Click Here To Watch Demo Videol .t 3 Reasons to Buyl Performance 0 Mixes up to twice as fast with more powerful 1/3 Hp motors I 0 Minimized motor vibration-each motor is individually balanced 0 3 speeds plus unique pulse switch for maximum mixing control Durability Heavy-duty,die cast construction Motors are built to last with sealed,permanently lubricated ball bearings ^# Ease of Use y =s 0 2 ways to start&stop mixing action:with pulse switch or cup guide 3 speed switch plus unique 0 Removable cup guides clean up quickly in the dishwasher fingertip-action pulse switch that starts and stops the motor. Great Versatilty for Drinks and Food Prep-Great for everything from mixing ice cream shakes to"flashing"bar drinks and blending eggs,pancake,and waffle batter. Performance-More powerful 1/3 Hp motor mixes up to twice as fast,so customers don't have to wait. Precision Motor-Each motor is individually balanced to minimize vibration.Built to last with sealed,permanently lubricated ball bearings. • ` Motor starts when mixing cup is inserted into the cup Two-Way Motor Activation-Operators can start and stop mixing action by inserting guide and stops when cup the cup into the cup guide,or by using the pulse switch on top of the mixer. is removed.To save time, the cup guide pulls out for easy cleanup in the 2Q' All-Metal,Heavy-Duty Construction-This classic design offers die cast durability in a dishwasher. smooth rounded shape that's easy to clean. Specifications Standard:Unit comes with base,one motor,spindle,solid agitator,and stainless steel cup Controls:3 speed rocker switch and unique pulse switch ,'lJ ,\ forrtdtxm�fma � urC Mot 1/3 H pYerd la or. PNow . Electrical:120 V,60 Hz,300 Watts Weight:14 lbs!6.35 kg Warranty:1 year parts&labor 12 of 5:00040094911011 T P E� 1 � 4 � ON, ........ ..nN a,c IM - � ��►//�� `may � � ��. di �31 WgI, . .......... ! .y.. �x ...is o.._.E�.�a"f'��"�'�" g-�=1�t-�s. s..aa-��"+-'�C �L,6-•�i . .r..•. >. Y 5.. k Yt �oqt Ti` 's•� v 1* .< �' " 'r'a ".e� at�k'-cs,:.•-°� .i. :x. i ..�.14:�:: ' ..*aksa 'y"fie•. ': , v{ xt -�T��,�-'«��.*"� >;'z .,.5` ,.. '"�'�'��.� �t::':yS� ��,�ax�se�'�s:_ w.,_:' �'�"✓v�-x.3c��t�'_.r�'4�,.��..., 4.��#°�`'� � .•, y,.T •+•. J. 41 �. i - i a �S^?'- ru. -C ', y- CJL � v. •c1r'"'"' �..��-�Tv ..c,. 3 -� `2��" r�.Y.macs -..F �' ��-'"`N`� �.�,i � ' LrF s_`2- ]sEcG 4'?T� T.4�.a•`cl s ,l°.7 's. > +. £moo``-- �`�'• °F �� '�g"��,e- ��$�C 4--G i ,��„� � _,f s d'�.,� x4vTe�� +�. .,-��i��-.�,��a,�'a-..^^x. ,Ba+;,y.�1'-•-T s,��`� t- '.. w his Performance S= -� .� a .Y3 "`y.^.v"}ys��•t �',.- �� 3�x�a-.ea�'�#,gs`.,A`r�"`w- 35-li Mom O I i -1. ^i'i'�aG .9 L•a�v� _ -U .)+.' T e� M� a "��.��^ `fir '�'�,.�, �`�`"`• ,.+`."' '��„x�.�.�`` 3 � F z Ease of Use -�� mac•@ _ ..��. War. 's4. I 1 Quart Bar Blenders - BB150, BB150S, BB160 and BB160S � MSF C®t1/111/1E�CBAL. z; a ��111�50S i BSIGO , -:..`�.* .-:_" ..�x-:: � •��-.�'�a-+,gym.,.',:_;_" _,•�«•:.*,. y- rz:�.�,�. .. t 1 Quart Bar Blenders - BB150, BB150S, BB160'and BB160S Ul NSF Features: • Heavy while bl Duty Die-cast Motor Housing- offers maximum motor protection, quiet operation, and stabilityend . • 2-Speed Motor-powerful, commercial motor, and easy,two-speed operation make quick work of perfect fruit smoothies, popular frozen coffee drinks,sauces and more. • Exclusive Patented Blade Design'-sharp 4-blade stainless steel cutting assembly is designed to hold up under continual use. • User-Replaceable Drive Coupling - unique metal-reinforced, vulcanized rubber coupling is designed for maximum.durability and simple, do-it-yourself replacement. No more service calls. Self-aligning collar extends life of bearings. . BB150- Black baked-enamel finish covers the die-cast motor housing. 48-ounce Blending Jar- Clear polycarbonate is scratch resistant, and offers a great view while blending. Dripless pour spout makes serving quick and clean. BB150S- Black baked-enamel finish covers the die-cast motor housing. 32-ounce Stainless Steel Container-includes flexible plastic lid and removable cap for adding ingredients. Durable.stainless steel for longer wear. BB160- Durable Chrome plating covers the die-cast motor housing. 48-ounce Blending Jar- Clear polycarbonate is scratch resistant, and offers a great view while blending. Dripless pour spout makes serving quick and clean. BB160S - Durable Chrome plating covers the die-cast motor housing. 32-ounce Stainless Steel Container- includes flexible plastic lid and removable cap for-adding ingredients. Durable stainless steel for longer wear. Specifications: Item Electrical Listings Dimensions Warranty BB150/BB150S 120 VAC,50/60 Hz UL,NSF IH"xw"x D•1 1 Year Limited BC150P/BC150S 120 VAC,50/60 Hz „ � UL,CSA 16fz x8 x7 B13200P/136200S 220/240 VAC,50/60 Hz UL BB25EP/BB25ES 220/240 VAC,50/60 Hz ULj CE BB160/BB160S 120 VAC,50/60 Hz UL,NSF 1 Year Limited *International customers please check with your distributor for warranty information in your country Ordering Information: 1 Description Catalog # Std Pkg. Ship Wt. Cubic Feet UPC Code Bar blender-2-speed,black BB150 (Lbs.) 1 7 .62 040072990304 baked enamel base,48 oz. BB250P 040072991172 polycarbonate container with BB25EP 02 0400729912 removable blade.assembly BC150P 04007299120 Bar blender-2-speed,black BB150S 1 8 .62 040072990311 baked enamel base,32 oz. BB250S O40072990311 stainless steel container with BB250ES O400729965 11 removable blade assembly BC150S O40072990830 1196 Bar blender-2-speed, BB160 1 8 .62 040072100420 baked chrome base,48 oz. polycarbonate container with removable blade assembly Bar blender-2-speed, B8160S 1 8 .62 040072103117 baked chrome base,32 oz. stainless steel container ® Waring Commercial•314 Ella Grasso Ave.*Torrington•Connecticut 06790 COMME .00)492-7464 Fax(860)496-9008 www.waringproducts.com OOWA23108 PG-10017 REFRIGERATION -rrorassiotvi.• I D EE S•i c N E k Undercounter/Freestanding 24"W..Wine Cellar FIN Dimensions & Specifications DOOR SWING VUWC144 DUWC144 DFUW144 Professional Designer Custom Front See Custom Panels section for more information and additional specifications. 23-7/8" (60.6 cm) 22" (55.9 cm) 2-1/2" ti (6.4 cm) L`� ✓� 47-1/4. 90.0" (120.0 cm) PROFESSIONAL 23-7/8" (60.6 cm) 22" (55.9 cm) 2-1/16" (5.2 cm) 16 47-1/4" 90.0° (120.0 cm) DESIGNER ® PLANNING AND DESIGN GUIDE RELEASED 6/10/08 VIKINGRANGE.COM 1-888-VIKINGI 02007 VRC—INFORMATION SUBJECT TO CHANGE VG REFRIGERATION uorassiox�c � DESIGNER — Undercounter/Freestanding 24��W. Wine Cellar I� ee ILITY Installation Requirements REQUIREMENTS ACCESS REQUIREMENTS GAS - Not applicable . s. r M. iz VU WC144 DUWC144 DFUW144 ELECTRICAL Professional Designer .Custom Front •Three-wire cord with grounded See Custom Panels section for three-prong plug more information and additional attached to specifications. product • 115 VAC/60 Hz; 15 amp dedicated circuit •Maximum amp usage-3.3 i 24" (61.0 cm)* 1 PLUMBING Not applicable c E E E E U U I N r, 01 iV N *24"(61.0 cm)width for cabinet only.If door is recessed between cabinets,cabinet cutout must be 24-1/4"(61.6 cm). All models Cutout width 24"(61.0 cm)* Cutout height 34-1/2"(87.6 cm)min.to 35-1/8"(89.2 an)max. Cutout depth 24"(61.0 cm) ® PLANNING AND DESIGN GUIDE RELEASED 6/10/08 VIKINGRANGE.COM • 1-888-VIKINGI 02007 VRC—INFORMATIONSUBJECTTOCHANGE REFRIGERATION --=rsorsasroarws I D E 5 I G N E P. Undercounter/Freestanding 24��W. Wine Cellar 0 © Installation Notes & Accessories Handle Kits • For use with custom front 24"W.wine cellar • For use on locally supplied custom front panels • Handles allow custom front products to coordinate with other Professional&Designer products • Kit includes one handle and installation hardware Model Description PHK30-SS Professional handle(Stainless Steel) 6(2.7) PHK30-BR Professional handle(Brass) 6(2.7) DHK18-SS Designer handle(Stainless Steel) 5(2.3) DHK18-BR Designer handle(Brass) 5(2.3) Brass Handle Kit • For use with Professional 24"W.wine cellar Model Description Approx-ship wt.lb. (kq) PURHK3G-BR Professional brass handle kit and logo for VUWC 6(2.7) Compliance Information WARRANTY SUMMARY* •Two-year full warranty—complete unit • Six-year full warranty—sealed refrigeration system(includes compressor,condenser, dryer/strainer,evaporator,and connecting tubing) •Twelve-year limited warranty--sealed refrigeration system • Ninety-day limited warranty—cosmetic parts such as glass, painted,and decorative items -For complete warranty see Use&.Care Guide..Warranty valid on Viking products shipped within the United States and Canada. ® PLANNING AND DESIGN GUIDE RELEASED 6/10/08 VIKINGRANGE.COM • 1-868-VIKINGt 02007 V R C—INFORMATION SUBJECT TO CHANGE WK NG REFRIGERATION rtornaa[oxer DESIGNER Undercounter/Freestanding 24"W. Wine Cellar I� © Please.see Dimensions & Specifications •J Installation Notes& PRODUCT DIMENSIONS Accessories for-important information, including handle kits. VUWC144 DUWC144 DFUW144 _. Professional Designer Custom Front See Custom Panels section for more information and additional specifications. I \ 4nl I 30, •0 ppq�� ) 34.1 (�39• to. N, Z9dn) M (559 v l55 9 ) fb0 (y>5 PROFESSIONAL DESIGNER/ CUSTOM FRONT 1_ Overall width 217/8"(60.6 cm) Overall height(from bottom) 34-1/4"min (87.0 cm)to 35"(88.9 an)max. Overall depth(from rear) To front of handle 26-7/8'(63.3 cm) 25-3/8"(64.5 cm) Varies J With door open 47-1/4"(120 0 cm) �•`'* A pro)L ship.weight 140 IL— (63 0 kg) ® PLANNING AND DESIGN GUIDE RELEASED 6/10/08 VIKINGRANGE.COM 1-888-VIKINGI 02007 VRC—INFORMATIONSUEUECTTOCHANGE c-� Item No.: Project No.: Cn S.I.S. No.. 1 CD Specification Sheet Short Form specifications .1800 Series Underbar Sinks 0 Eagle 1800 Series Under Bar Sink, model cn MODELS: Top,sink bowls,front and backsplash to be heavy gauge type CD 304 stainless steel. Sinks to be 10"x 14"x 10"deep with 1'%- a BX-2-18 d85R-18 drains and standpipes.4%-high backsplash with provisions for ❑B3R-2-18 0 85C-18 oz faucet with 10"spout. 1%-O.D. galvanized tubular legs with ❑84C-2-18 ❑W-18 adjustable bullet feet. ❑84L-2-18 ❑86C-4-18 ❑84R-2-18 ❑87C-18 ❑B4L-18 a B7C-4-18 —_ ❑84R-18 0 88C-18 ❑B5L-18 ❑88C-4-18 co Design and Construction Features o •New bullnose front edge. cn •All units are modular,allowing for custom configuration using `D standard components. y •Top,front,and ends are heavy gauge type 304 series c stainless steel construction. CD a •Back.panels are galvanized steel. Cr • 10-x 14-x 10"(254 x 356 x 254mm) bowls. •1Y2-(38mm) drain with removable standpipe on sinks. v? •Splash mount 4-(102mm) center faucet with .10"(254mm).spout. ti model#85C-18 underbar sink •Available in a variety of sizes,from 3"to 8' (914 to 2438mm) length. •Models offered with two-,three-, or four-compartment Options/Accessories sinks, all of which are one-piece and deep-drawn. ❑Stainless steelleg kits (see below) ❑ Leg &faucet kit(see below) a Speed rail Optional Kits for Underbar Sinks add suffix# description -SLF stainless steel le 1 assemblies&stainless steel feet -SLGF stainless steel le assemblies stainless steel feet&gussets Includes#305540 stainless steel legs and#313302 T&S faucet EAGLE GROUP Certifications/Approvals �� aUTOQUOTES 100 Industrial Boulevard, Clayton, DE 19938-8903 USA Phone:302-653-3000•Fax:302-653-2065 uc www.eaglegrp.com n�F Foodservice Division: Phone 800-441-8440 MHC/Retail Display Divisions: Phone 800-637-5100 For custom configuration or fabrication needs,contact our SpecFAB•Division. Phone:302-653-3000• Fax 302-653-3091 •e-mail:specfabgeaglegrp.com EG40.07 Rev.01110 Eagle Foodservice Equipment,Eagle MHC,SpecFABO,and Retail Display are divisions of Eagle Group. ©2010 by the Eagle Group Item No.: Project No.: h) S.I.S. No.: (n 1800 Series Underbar Sinks 20O 3"(914mm) length 36*P1+mm) � c5o8mm) Cz weight model# lbs. kg --_ 14" 10' (365mm) 3t-3l4' C� B3R-2-18 68 30.8 B3L-2-18 B3R-2-18 (292mm1 (254) (806mm) O cz 33-1/2' Co 4" (1219mm) length 30r (800mm) C-) weight - model# Ibs. kg (470mm) B4R-18 74 33.6 = ® ®O ® ® _ H - -hd _l_J L J O 00 side view dimensions of all B4L Z-18 74 33.6 — y 84L-18 84R-18 1800 Series underbarsinks i- ca-nzro� ce-nz�u ce•nz�s� _ (610mm) OtZPdreil (�3,L f67�Maa CO) Eff B4L-2-18 B4C-2-18 B4R-2-18 5"(1524mm) length so N52a�cn) 6Gft52tmrt) �f$26�,_ weight n�eo4u a)a��) w)acm, model# lbs. kgWOM . ==== ffTT ff (IT V nT�J = —== 85R-18 80 36.3 O B5L-18 B5C-18 B5R-18 6" (1829mm) length �tgB55 n(t8� ,a5 �=TP(1829-0 (i70nN R70mn) Memm) f325mn1 weight _ model# lbs. kg =__ WE mown B6C-4-18 86 39.0 B6C-18 B6C-4-18 =_ 7- (2134mm) length (2134mm) <an.� i z25.� niflo mi weight a o5� model# Ibs. kg ® - 0 0 =- =-- _-____ 87C-4-18 90 40.8 B7C-18 B7C-4-18 8"(2438mm) length �3 <'�°' 2(62! ; ) —•245 weight = ---_-- --_—__ ---- model# B8C4-18 104 47.2 B8C-18 B8C-4-18 EAGLE,GROUP 100 Industrial Boulevard, Clayton, DE 19938-8903 USA Phone:302-653-3000 0 Fax:302.653-2065 www.eaglegrp.com Foodservice Division: Phone 800-441-890 Printed in U.S.A. MHC/ etail Display Divisions: Phone 800-637-5100 ©2010by Eagle Group Rev.01/10 Although every attempt has been made to ensure the accuracy of the information provided,we cannot be held'responsible for typographical or printing errors.Information and specifications are subject to change without notice-Please confirm at time of order. TRUE FOOD SERVICE Project Name: arA# - EQUIPMENT, INC. Location: 2001 East Terra Lane•O'Fallon,Missouri 63366 S/S# (636)240-2400•Fax(636)272-2408•(800)325-6152•Intl Fax#(001)636-272-7546 Item #: Qty,• Parts Dept.(800)424-TRUE•Parts Dept.Fax#(636)272-9471 •www.truemfg.com Model#: Model: • - • . ' - • - • TD•65-24 . . .- a �� orkzai��p�tlezoofers ase IS N41 OW, Nl`aver3rzed �s ` assar�s-cblde�ptod�;ct., � ofov6lefree x - , � t��acf�y�turced 'on�r � 'oids33Fto38 F � 'l�e"�l ar��ipl"mYg'�os'r<iveiy guided -� a w �`�1av�gz��r��A��ott~tApfirst t r a .. extenar i r 'r"' � r ! i ��tasfir�g' eavdiY • f -: €.."r - r to �kpox2aa3o�lrmu�ate - EM- 2lg otent�alcofcao�ron t �tru4 2�s oarned4 �� c�u r��ritat�e-/y�ew,mnovaYwe i � 9sdlur�t#aane msulaon a �roaQz�nc ep1efiorapoiential . "� �1lnrarrntng- � thiE rck ares�radePuc 1 �taaers ' � a �c�t6ab'eap�}�ener{sl artd ? { y Specifications subject to change without notice. Chart dimensions rounded up to the nearest Ye"(millimeters rounded up to next whole number). Cabinet Dimensions Cord Crated Capacity (inches) Length Weight 12 oz. 12 oz. Bin (mm) NEMA (total ft.) (lbs.) Model Lids Btls. Cans Dividers L Dt H HP- Voltage Amps Config. (total m) (kg) TD-65-24i 2 22 32.5 4 64s/s 26s/8 333/s 1A 115/60/1 7.3 5-15P 7 300 Cased Cases 1642 677 848 1 ,� . 230-240/50/1 4.2 ♦ 1 2.13 1 137 t Depth does not include 11h"(39 mm)for cap catcher and 1"(26 mm)for rear bumpers. ♦Plug type varies by country. note.12 oz bottles refers to 12 oz longneck bottles. w ue N 5 U APPROVALS. AVAILABLE AT- Printed 0 •� s�® NSA C E . Printed in U.S.A. Model: �. - • . ' - • - • TD-65-24111 p1111111 ►--. ��A v �51GN CABIN ..,, ET CONSTRUCTION OPTIONAL FEATURES/ACCESSORIES True's refrigerated horizontal bottle coolers • Exterior-all stainless steel exterior, Upcharge and lead times ma apply . are designed with enduring quality and countertop and lid(s). O 230-240V/50 Hz. y value. Our commitment to using the • Interior-long lasting,heavy duty El6"(153 mm)standard legs. highest quality materials and oversized galvanized steel. C3 6i(153 mm)seismic/flanged legs. refrigeration assures colder product • Insulation-entire cabinet structure is ❑2/z (64 mm)diameter rail castors. temperatures and years of trouble free foamed-in-place using Ecomate.A new, ❑3"(77 mm)diameter rail castors. service. innovative,high density,polyurethane 0 Ratchet locks and handles. Requires one REFRIGERATION SYSTEM insulation that has zero ozone depletion per lid. • Factory engineered,self-contained, potential(ODP)and zero global warming ❑Low temperature models hold 20"F capillary tube system using potential(GWP). (-6.7'C)for applications with high ambient environmentally friendly(CFC free)134A Welded,heavy duty steel frame rail,black temperatures. Designed for full alcohol refrigerant powder coated for corrosion protection. beverages only[some low alcohol products • Extra large evaporator coil balanced with Removable,bottle cap opener(s)and cap freeze below 32"F(0°C)]. higher horsepower compressor and large catcher(s). ❑Remote cabinets(condensing unit supplied condenser,maintains cabinet temperatures BIN DIVIDERS by others;system comes standard with of 33"F to 38•F(.5°C to 3.30C). Four(4)heavy duty,10 mil thick pure grade 404A expansion valve and requires R404A • Sealed,cast iron,self-lubricating PVC coated adjustable bin dividers to refrigerant). Consult factory technical evaporator fan motor(s)and larger fan maximize storage. service department for BTU information. blades give True bottle coolers a more SHELVING All remote units must be hard wired during efficient low velocity,high volume airflow MODEL FEATURES installation. design.This unique design ensures colder standard temperatures and faster recovery Evaporator is epoxy coated to eliminate the potential of corrosion. in high use situations.Condensing unit accessed from behind • Listed under NSF-7 for the storage and/or • front grill,slides out for easy maintenance. display of packaged or bottled product. •-_Forced-air cooling.Positively guided air ELECTRICAL Ww cools bottles on top first. Evaporator Unit completely pre-wired at factory and .1 virtually runs length of cooler for ready for final connection to a 115/60/1 " ` Balanced temperatures throughout the phase,15 amp dedicated outlet. Cord and abinet. plug set included. 115/60/1 ' NEMA-5-15R woman€ .,. 24. nay 28` triz�a 1T/16'a, 26�/as` 1` (n imp} (675 mmy Rb Trent 64s/a 2 � t23/q` (' (514 teas mm} x Y t Y� R97 dn47 = 3 }�& G Z�7/0- . � _{�1,��5.� S�Si�YYY"'-�� _ _ J -�F$"E:: .M_�'•'"a 3-:kJ:._,•� MM —n °•!J ELEVATION 63./s• 1{1Gff71/IEt+V (16z3,�a80 31. PL4NWEW •�r68 �-07d3�` . TRUE FOOD SERVICE EQUIPMENT 2001 East Terra Lane•07allon,Missouri 63366•(636)240-2400•Fax(636)272-2408•(800)325-6152•Intl.Fax#(001)636-272-7546•www.truemfg.com TRUE FOOD SERVICE Project Name: A/A# iwi► EQUIPMENT, INC. Location: 2001 East Terra Lane•O'Fallon,Missouri 63366 SIS# (636)240-2400•Fax(636)272-2408•(800)325-6152•Intl Fax#(001)636-272-7546 Item #: Qty., Parts Dept.(800)424-TRUE•Parts Dept.Fax#(636)272-9471 •www.truemfg.com Model#: Model: Underbar Refrigeration: T 24-GC-SSolid Slide Lid Stainless Steel Glass and Plate t '�y � ��1� 5 p`la,te cFulle r/ � ��= <<� N rser,tce' r� �- e;Ca ac 'tQ �tenip rlema�,d &WIM z _ 1 posrf elk v W We; €itjer�t - a latae� err YNNMures • .Y y,_ - _ -. �� "_e�es�gn uses fast ; I„ -� y ;�of�� 3�sand plates r .a. E'�fafni�PvSSSteel $ .4 { p s., iraands�des - .Tllatc"�r�-aliirrttrt�,,um3�ack ;�,�' �t=esr«�j�astnrg��aeavy duty i SNOB,. 7 _ -av Specifications subject to change without notice. Chart dimensions rounded up to the nearest Me"(millimeters rounded up to next whole number). et Dimensions Capacity Cabin _ Cord Crated 8 (inches) Length Weight (204 mm) 10 oz. NEMA (total ft.) (lbs.) Model Lids Mugs Steins Shelves L Dt H HP Voltage Amps Config. (total m) (kg) T 24-GC-S 1 90 85 2 243/4 .26s/s 333/s t/4 115/60/1 5.8 5-15P 9 180 .629 677 848 1/3 230-240/50/1 2.7 A 2.74 82 t Depth does not include 1"(26 mm)for rear bumpers. APlug type varies by country. awe iy APPROVALS: AVAILABLE AT- Printed in U.S.A. Model: - • . ' - • - • _,... T 24-GC-SZZ UA •- - • • ME ��IGN CABINET CONSTRUCTION ELECTRICAL True's glass and plate chiller/frosters Exterior-all stainless steel countertop, Unit completely pre-wired at factory and are designed with enduring quality and lids,cabinet front and sides,matching ready for final connection to a 115/60/1 value. Our commitment to using the aluminum back. phase,15 amp dedicated outlet. Cord and highest quality materials and oversized Interior-long lasting,heavy duty plug set included. refrigeration assures colder product galvanized steel. temperatures and years of trouble free Insulation-entire cabinet structure is 115/60/1 service. foamed-in-place using Ecomate.A new, NEMA-5-15R REFRIGERATION SYSTEM innovative,high density,polyurethane • Factory engineered,self-contained, insulation that has zero ozone depletion OPTIONAL FEATUREVACCESSORIES capillary tube system using potential(ODP)and zero global warming Upcharge and lead times may apply. environmentally friendly(CFC free)R404A potential(GWP). ❑230-240V/50 Hz. refrigerant. Welded,heavy duty steel frame rail,black 6"(153 mm)standard legs. • Extra large evaporator coil balanced with powder coated for corrosion protection. O 6"(153 mm)seismic/flanged legs. higher horsepower compressor and large SHELVING ❑21/2"(64 mm)diameter castors. El 3"(77 mm)diameter castors. condenser;maintains cabinet temperatures Two(2)adjustable,heavy duty PVC coated El Ratchet lock and handle. of 0"F(-17.7"C)and below. wire shelves 101/4"L x 19-IA6"D(261 mm ❑Floor racks. • Sealed,cast iron,self-lubricating x 491 mm). Split shelf design allows for ElRemote cabinets(condensing unit supplied evaporator fan motor(s)and larger fan effective rotation of chilled smallware, by others;system comes standard with blades give True chiller/frosters a more Working with already chilled plates and 404A expansion valve and requires R404A efficient low velocity,high volume airflow glasses on one side while chilling dry refrigerant). Consult factory technical design.This unique design ensures fast product on the other side. service department for BTU information. frosting of dry glasses and plates. MODEL FEATURES All remote units must be hard wired during • Automatic defrost system time-initiated, . Evaporator is epoxy coated to eliminate the installation. time-terminated. potential of corrosion. • Condensing unit accessed from behind • Listed under NSF-7 for the storage and/or front grill,slides out for easy maintenance. display of packaged or bottled product. *ircecl-air cooling,positively guided flow provide efficient balanced peratures throughout the cabinet. (2014' ;E—26gi1 1' 2314 --tt '24' (6Kmm1 52314. QSmm) (Tommy (610.m-) I a, .1� �°�N . 279he' s s_ 33378" (/01 mm) ("a mm) 31116"J 221/4' CTa mm) (S66 mm), EtEVA710M RIGHT VIEW PLAN VIEW .i .. A. ..•. � :. _ _ ..-.,_'� .ems-ea+!S •Pi3ti:.....d.,,v-ry .z�"ber mY. :^h: rreeai ' _ y z` ac Mr TRUE FOOD SERVICE EQUIPMENT 2001 East Terra Lane•O'Fallon,Missouri 63366•(636)240-2400•Fax(636)272.2408•(800)325-6152•M.Fax#(001)636.272-7546•www.truemfg.com l� Q-Model Series 400 Undercounter - Flake Ice Machine Manitowoc® F 1 uk ^L'r + Q-Model series 400 Undencounter Flake Ice Machine •Up to 395 lbs.(179 kgs.) •Patented cleaning technology. daily ice production. . Q-Model styling displays a stainless •Only 26" (66.04 cm) steel exterior with the fit and finish wide cabinet. of an appliance. ;'.._ • High efficiency *Warranty bronze evaporator. 2-year parts and labor coverage on ' •Split collar evaporator all components.Additional 3-year support with shaft coupling (5-year totaQ parts coverage on ensures longer water seal ice machine compressor. and bearing fife. . 'so soorz000 •Evaporator drain valve makes ouawsy�m unit easier to clean;improves ceraeed sanitation;and requires less maintenance. America's#1 Selling Ice Machine anitawoe Ice Cube&Flake Machines•Ice Storage Bins •Ice Dispensers I oi2_ Manitowoc Senes 400 Undercounter Flake Ice Machine Space-SavingDesigns QF Series:400 ' Height _ 38.50" 97.8 cm _ Feiaa yes 46WA ` _ --- __ at legs6150'tom). Width 26.00" 66.04 cm _ ps.2a ro n.re are)�l ®1/2'1127 cm)f PT Bin Dram V Depth 26.50" 67.31 Cm_ at 6.00'(15.24 an). ©3I8"(0,95 cm}?. �;pp�i66.04 cm►. �g 00" Bin Storage 60 lbs. 27.2 kgs. • `Weter Inlet Ice production 24 hours Power ©Electrical Entrance Ice Based on Air/Water Temp. kWh/100 lbs. Model shape 70"Alr/50°FWater. 90"Air/70^FWater 90170117 OF-0406A flake 395 lbs. 179 kgs. 300lbs. 136 kgs. 5.32 Neater usage/10b W45.4 kgs.of Ice ' (B2S5 CM) ftble WaW.12 45A caters W foaowmg model mmber ar=fes•10r'COWMSmg W& Test wmrdms ate g0'Fwc*70'FM"C WOW.and 30 i 3 petg water Wet pressure. ke Machine Electric 7.164• (1820cm) 115/60/1.(230/50/1 also available.)115/60/1 ice machines are factory pre-wired with a 6 (180 cm)power cord and NEMA 5-15P-plug configuration.230/50/1 ice B 1 a machines are factory pre-wired with a 6'(180 cm)power cord only,no plug is supplied. / A s Do' Total ampacity:Air-cooled:8.0 amps. (15.25 cm� Maximum fuse size:Air-cooled:15 amps. i6731 im) (345 cm) p 723cm) HACK-type circuit breakers can be used in place of fuses 3 D39'p 72 cm) Specifications Bronze Evaporator BTU Per Hour. Heavy-duty,predsion-machined, Installation Note The CIF Series 400 Undercounter Flake ice machine may 4,000(average)4,C00(peak) bronze evaporator offers superior be built into a cabinet Access to the rear,of the ice machine may be necessary Compressor. heat-transfer capabilities for for service procedures Install with provisions that allow removal of the ice Nominal rating:l/3 HP greater efficiency. = machine without disassembling the cabinet Refrigerant R-404A • Operating Umitsr FrontAccess •/ •Ambient Temperature Range: 45"-110`F�.2`-43.3C Flake ic e _ Is small hard bits •Recommended Range: I O 1__I _ of ice ideally suited for 60'-100'F(16'-3TQ presentation applications. •Water Temperature Range: ON OFF CLEAN 45°-90`F(7.2'-32.2-C) Initiate,ice,off and dean •Recommended Range: operations with simple upfront 55-80`F(13-27-C) selector switch.No need to •Water Pressure Ice Maker remove front panel. Water In: O O �\ Min.20 psi(137.9 kPA) gs farm NSE a BL Max.80 psi(551.1 kPA) Air / Front 1 ® Air in left, Slides out from left air out side front without right,no } tools,easy to dean, side vents. reusable filter protects condenser from lint, grease and dust. Air Flow gm Air Row to ° Mixed Sources i7gilie � �"'Heged '��k,nv►��r wwdxiBw �l�!aysv7eur:�; FSC •, ,s.. "`' Fie6srte SUSN I r t- N ............ tAELT 'N -TOAST BAR-100 120 or 208/240 V ❑ Ideal for melting, warming and toasting `- ❑ One or two shelf snack toasters feature top and bottom infra-red heat - ❑ 15-minute timer for controlled operation ❑ Compact footprint f. ❑ Stainless steel exterior and interior constructiongg ❑ One or two wire racks and crumb tray included ❑ Open-style models furnished with heat-resistant removable rack handles" -- BAR-200 120 or 208/240 V CS, c o x" �. .. RST 127 208/240 v BAR-106/1 120 v IVAR Ir �5 RST-227 208/240 v `= - - BAR-206/1 120 V (� ■ 765 WESTMINSTER STREET PROVIDENCE,RI 02903 TEL:(401)273-3300 FAX:(401)273-3328 E-mail:sales@equipex.com tom: www.equipex.com V �I 18" BAR-200 MELrN TOAST OVENS BAR-206 0V_ S 18" cI C.8AR-100 LMM BAR-106 1711 4yPSStt,�O 121/2" 11 /2" o c UL us ® NSF4 11 /2 ® 241/2" RST 227 241/2" RST 127 -- 181/2" 13" 13' _ 13" ® O S . INSTALLATION CLEARANCE: 2" EACH SIDE, TOP AND BACK MODEL ELECTRICAL DIMENSIONS WORK SHIPPING NEMA •� SURFACE WEIGHT PLUG '-4 BAR 100/1 120V, 1 PH 18"Wx111/2"Dx121/2"H 133/4"x93/4" 24 lbs 5-15 P 1.7KW, 14 Amps BAR 100 208/240V, 1 PH 18"Wx111/2"DX121/2"H 133/4"x93/4" 24 Ibs 6-15 P 2KW, 7/9 Amps BAR 200/1 120V, 1 PH 18"Wx111/2"Dx17"H (2) 28 Ibs 5-15 P 1.7KW, 14 Amps 133/4"X93/4" BAR 200 208/240V, 1 PH 18"Wx111/2"Dx17"H (2) 28 Ibs 6-15 P 3KW, 11/13 Amps 133/4"x93/4" BAR 106/1 120V, 1 PH 18"Wx111/2"Dx121/2"H 133/4"x93/4" 25 Ibs 5-15P 1.1 KW; 10 Amps plus 4"for handle BAR 206/1 120V, 1 PH 18"Wx111/2"Dx17"H (2) 30 lbs 5-15P 1.65KW, 14Amps plus 4"for handle 133/4"x93/4" RST 127 208/240V, 1 PH, 241/2"Wx13"Dx13"H 181/2"x11" 35 Ibs 6-20P 3.5KW, 12/15 Amps RST 227 208/240V, 1 PH, 241./2"Wx13"Dx181/2"H (2) 42 lbs 1.6-30P 5.2KW, 19/22 Amps 181/2"x11" WARRANTY: Limited one year parts and labor 765 WESTMINSTER STREET PROVIDENCE,RI 02903 !(7_'f7 U i Pj TEL:(40i)273-300 FAX:(401)273.3328 E-mail:sales@equipex.com w` www.equipex.com AIA# TRUE FOOD SERVICE Project Name: EQUIPMENT, INC. Location: 2001 East Terra Lane•O'Fallon,Missouri 63366 Item #: Qty: SIS# (636)240-2400•Fax(636)272-2408 9(800)325-6152•Intl Fax#(001)636-272-7546 ,f Parts Dept.(800)424-TRUE•Parts Dept.Fax#(636)272-9471 •www.truemfg.com Model#: �i Model: • - • TUC-72Solid Door Refrigerator ► True's undercounter un(ts; acedesigned with enduring .�.,�quaitty�tfiat protects your �` �� `-termir��restrnent .g es-.q usiilg the highest guafity rnategals and �� -„,� ,-� c-ocnpor�ents to provrde the N user with Colder product;' .a ..,z.. terrlpela UP s,slower utility costs,exceptional food safety r = food service marketplace K � ,�f �� $ � ,�� r.� ► uersized environmentally � a "Al zftendr(134Aa forced alr r d f€ tefrgerat►on system hol s ' tk: ° x,.• =f .,t{. '� z.• , � _ ��,�� r33°FtaJO°F�.5°C to 3 3°C) - �� --� ,�r�� ► All.s�am[ess stee`T front, s �_ top and ends Matching.: aluminum ft he nlsd back. yk 1, rQnt breathii3g 3 ► leavy duty P'�C coated wire -s"l=telyes f ► foamed in place using , 1=cremate_A high density; polyerre#bane insulation:-that...: has zeroozone depletion potential`(©DP)and zero global warrriing potential �Qr L/�j� AT Specifications subject to change without notice. Chart dimensions rounded up to the nearest Me"(millimeters rounded up to next whole number). Cabinet Dimensions Cord Crated (inches) Length Weight (mm) NEMA (total ft.) (Ibs.) Model Doors Shelves L I Dt I H* HP Voltage Amps Config. (total m) (kg) TUC-72 3 6. 723/a 30'/a 293/a t/s 115/60/1 8.5 5-15P 7 375 1839 766 756 1/2 230-240/50/1 6.7 ♦ 1 2.13 1 171 t Depth does not include 1"(26 mm)for rear and'/<"(7 mm)for front bumpers. ♦Plug type varies by country. Height does not include 61/4'(159 mm)for castors or 6"(153 mm)for optional legs. u+o APPROVALS. AVAILABLE AT.' 9/10 Printed in U.S.A. Model: • f TUC-72 • • ,•• •- •- . • pro 'SIGN Insulation-entire cabinet structure and solid ELECTRICAL • True's commitment to using the highest doors are foamed-in-place using Ecomate.A Unit completely pre-wired at factory and ready quality materials and oversized refrigeration high density,polyurethane insulation that has for final connection to a 115/60/1 phase,15 amp systems provides the user with colder product _ zero ozone depletion potential(ODP)and zero dedicated outlet. Cord and plug set included. temperatures,lower utility costs,exceptional global warming potential(GWP). • 115/60/1 food safety and the best value in today's food 5"0 27 mm)diameter stem castors-locks ' NEMA-5-15R service marketplace. provided on front set. 36"(915 mm)work REFRIGERATION SYSTEM surface height. • Factory engineered,self-contained,capillary DOORS OPTIONAL FEATURES/ACCESSORIES tube system using environmentally friendly • Stainless steel exterior with white aluminum LI 230-24 and lead times may apply. z. (CFC free)134A refrigerant. liner to match cabinet interior. ❑6"0-3 m /standard Hd • Oversized,factory balanced refrigeration system • Each door fitted with 12"(305 mm)long 0 6"01 3 mm)standard legs. with guided airflow to provide uniform product recessed handle that is foamed-in-place with 0 21(153 mm)seismic/flanged legs. temperatures. a sheet metal interlock to ensure permanent 0 Barr l to ks( diameter castors. • Extra large evaporator coil balanced with higher attachment. ❑Barrel locks(factory installed). Requires one per horsepower compressor and large condenser; • Positive seal self-closing door(s)with 90°stay door. Cl Single overshelf. maintains cabinet temperatures of 33"F to 38"F open feature. Door(s)swing within cabinet (.5"C to 3.3•C)for the best in food preservation. dimensions. ❑Double overshelf. • Sealed,cast iron,self-lubricating evaporator • Magnetic door gasket(s)of one piece O TUC Stacking collar. fan mbtor(s)and larger fan blades give True construction,removable without tools for ease O 30"(762 mm)deep,l/z"(13 mm)thick,white undercounter units a more efficient,low of cleaning. polyethylene cutting board. Requires"l" velocity,high volume airflow design.This brackets. 9 9 SHELVING ❑30"(762 mm)deep,lh"(13 mm)thick, unique design ensures faster temperature Six(6)adjustable,heavy duty PVC coated wire " recovery and shorter run times in the busiest of shelves 214/6"L x 16"D(548 mm x 591 mm). composite cutting board. Requires"L brackets. 0 Heavy gauge tops. food service environments. Four(4)chrome plated shelf clips included per ec • Condensing unit access in back of cabinet,slides shelf. ❑Exterior rectangular rectaann gular digital temperature display out for easy maintenance. Shelf support pilasters made of same material as (factory installed). O ADA compliant models with 34"(864 mm)work CABINET CONSTRUCTION cabinet interior;shelves are adjustable one/z"03 surface height. Exterior-stainless steel front,top and ends. mm)increments. 0 Low profile models with 317/R"(810 mm)work aatching aluminum finished back. MODEL FEATURES surface height. terior-attractive,NSF approved,white • Evaporator is epoxy coated to eliminate the p Remote cabinets(condensing unit supplied aluminum liner. 300 series stainless steel floor potential of corrosion. by others;system comes standard with 404A .,itf roved r:.)rners. • NSF-7 compliant for open food product. expansion valve and requires R404A refrigerant). Consult factory technical service department for BTU information.All remote units must be hard wired during installation. :_,....- �a.._'�:n�-� ��°.:�'. ..., ',. p..�..,..-..« `r.+'3�+,� r�'vr�.....c � €"�ss�`�'-'a°-`��..,��'�e.::.::r'�".... .,..i!�<•,.�u,�a: � .,�,:,: `Cubic FtJlitersµ 19/538_, Based or ANSUAHAM HRF-1-2004 5217132• (1335 6,04 217/s• 301/1 1• -- 725J}imW � tsss mmt�ace hm,} { (26 m,ts) Ni -- �-: .,.,�.-ram i�i e.'>'L•u : ��,, �..r .ate i.,_.�5, r,: ;�i lie 3 a i x 2.T�•• (F6 mmy f � r �f � G i 35�s/i6• ��_ A 37/6' MOO�� f196mm3 (qy OO itt:a / _ ELEVATION (m31* �l PIGS VIEW aM M.) 1Lr1@€HtV$Igt� RQ[r�EDEII TOE �ne'yyear�uariartty =asats z IRfSfiot�fl�3t{ F. Back rear,vvarratttyaonxornpr�ssor��, T,�C�lTR3D0BJ�E�TO�IA�t�G�EF � ,a. �� .�, Yz,� �� TRUE FOOD SERVICE EQUIPMENT 2001 East Terra Lane•O'Fallon,Missouri 63366•(636)240-2400•Fax(636)272-2408•(800)325-6152•Intl.Fax#(001)636.272-7546•www.truemfg.com �.:-i.,c�to t•t:ti= r�l 74 LG=COYy MANDARIN READIiIG UM TP is j i ( `VSSiiB� m ?a aulm xal ! �9 f ICJ i -�3A E P�,UGY1' T $//;r 8 t/4 C VC j I ` I. Lt9 A�' T AL 52 Ff�ffiLE . mm ` J y Chic y mcw SCM t3n4-- i I\K MIXING' PAUC5 WITH i 2" SWING NOZZLE ' 7 j 29 f 9 �.. c► 5j5i-�t ��c� ;.. ._ _ .. E✓:'ice � ..,��':�� la° IRK a i,..rZ fs N °tom P g V WAS pill mY y r r � � i'' 1 ' c, 1- •�`, x a.a .- -e' a #r � ✓'' }�r�' r` r''w'--x � as > =�'a' � w - . M. qc. ya,.. try-'•+ „� �. 4"ai � � ., n L �c,�- ��".:t+t-- e�Szk'r9�sj.;"e�f `ea ��,� �k.zz-��":my�S7R�f!'.....n". 1 xr1 '� psi r 4 x 4 a 8 a p �' ` ozs'S�"�"`n` ",-fi..er ev..�.. t' t C`ST." y g R >,.".s_.�C.:.ci�� .:. #:C..,iAY W"Mm � � z.s3r. ffirb1'� �"y. 4�-4 P`'�;;,'�',�` �-� 17 { � e�''��5t �`" �"��"t'�a.'?;�.3 f*'"g�mre{ -_,,.� '''+ �' a ^,c _.3't 'at, -�++?frm K *tiH��``.ue. .` �` _ q .-. .,, .F. ,.3.5_ =-?. *,� to u C f ., lot , M ° r z. ' rr: a-t�' n,'' v rrp.» w' a s -c:. � �' 'r ;z. F'a THE FOLLOWING IS/ARE THE BEST IMAGES FROM POOR QUALITY ORIGINALS) m A N- C(�� L DATA 1 TRUE FOOD SERVICE Project Name1. A/A# ® EQUIPMENT, INC. Location: • 2001 East Terra Lane•O'Fallon,Missouri 63366 I SIS# (640 Item Qty: -2400•Fax(636)272,2408•(800)325-6152•Intl Fax#(001)636-272-7546 #: 36)2 f 1 Parts Dept.(800)424-TRUE•Parts Dept.Fax#(636)272-9471 •www.truemfg.com Model#: I �l Model: - TUC-27FSolid Door Freezer 77. i K r u, v, _ - � %` �-- '�� r Ali �kTrue s undercounterunrts are �` designed with enduring quality �f 4 ,3 `�, that protects your long term s r x ��, rnvestmenL , y Y }T using ttie highest G� cjualrty matenals and components � toprovrde theuser with colder �G( , product temperatures lower a��s : �} titrlrtycosts,`�ezcepttonalfood safety encl thebestvalue m l , t 4. 4today'sfood seance marketplace xu � SOversrzed,enutronmentally fiter►dly(1i40 A�torced �err1'liolds ��,� YTM' (-233'C)f Ideurted foro'i f _ �.. ►tAll stemless feel front top X ;f and ends Matchrngaluminum tin rshedback L q Frontbreathrng 5 A ' ^Fleavy duty P1�C coated wire �" A.. shelves �f Automatrcdefrostrystem;trrne i tnmated trm d Foarned.m plece,usrng Ecomate I A hrgh��ensity�potyurethane ` _- � jiA.stt"latron that has zero ozone deplefion potenlJal(ODP)and zero gtobal warming potential r % _ r I } ROUGf1=1N DaTa S ecifications subject to change without notice. Chart dimensions rounded up to the nearestiYs"(rr illimeters rounded up to next whole number). Cabinet Dimensions (inches) Cord Crated (min) Length Weight NEMA .(totalft.) (lbs.) Model Doors Shelves L Dt H* HP Voltage jAmps Config. (total m) (kg) TUC-27F 1 2 27s/s 30t/s 293/4 1/3 115/60/1 8.3 5-15P 7 200 702 766 756 36 1 230-240/50/1 3.4 I ♦ 1. 2.13 97 t Depth does not include 1"(26 mm)for rea-bumpers. j ♦Plug type vanes by country. Height does not include 6Ya'0 59 mm)for castors or 6"(153 mm)for optional legs. i : +`'.,.-.s:.,: r.wen 5 APPROVALS: A AILABLEAT.' 4/10 Printed in U.S.A. l i _ suFFET -� HOT PAN Electrically Heated Single Control ELECTRICAL CHARACTERISTICS MODEL "A' PAN SIZE NEMA REWIIREED trr S��j� MODEL VOLTAGEJt(W/AMPS CONK UG RpJION ❑ WH-2 29-3/4- 19-7/8-X 25-1/2-X 6 22-1/4-X 28- 62 ❑ 120V-13 KW-142 5-20P WH-2 208V-1.7 KW-82 6-15P ❑ WH-3 43-1/2' 19-7/8'X 39-1/4'X 6 22-1/4'X 41-3/4' 85 240V-1.7 KW-7.1 6-15P WH-4 57-1/4' 194/8:X 53'X 6 22-1/4'X 55-1/2' 110 ❑ WH-3 208V-2.55 KW-12.3 1.6-20P WH-5 71' 19-7/8'X 66-3/4'X 6 22-1/4'X 69-1/4' 165 240V-2M KW-10.6 6-15P WH-6 84-3/4' •19-7/8'.X 80-1/2"X 6 22-1/4'X 83' 210 WH-4 208V-3.4 KW-1 L6-30P 240V-3.4 KW-14.2 ' 1.6-20 Note:Numeral following the model letters denotes the 12 x 20 pan capacity. WH-5 208V-4.3 KW-20.4 L6-30P 240V-4.25 KW-17.7 1.6.301' WH-6 208V-5.1 KW-24.5 6-5013 240V-5.1 KW-213 1.6-30P Note:Where changes in electrical are necessary' corrtactfactory. pF:4[t`VL3V S SPECIFICATIONS' i TOR Constncted of 18 gauge, type 304 stainless ELECTRICAL• The unit is provided with individual steel, die.stamped with. a raised_perimeter bead. 850 watt heating 8lements,pre-wi red to a single ther- There shall be a solid vinyl gasket under the beaded mostat control with a pilot light A 6' long, 3-wire edge to form a seal to the counter top,thus prevent: cord and plug is provided,extending from the con- ing seepage or marring of the counter top.Embossed t rc '.box located under the unit, on'operators IefL mounting lugs are provided along the inner surface of Available for single phase power only. the top to hold the removable adapter bars in place. LINER:.The inner liner shall be 18 gauge type 304 Specifications subject to change without notice. stainless steel, one piece construction, all welded ground and polished to a uniform finish.All comers are ACCESSORIES: coved with a minimum 1/4" radius.A 3/4" dia.drain, ❑ Stainless steel adapter bars with strainer,brass nipple,and valve is provided. ❑ Stainless steel adapter plate-specify openings INSULATION:The pan is fully insulated with high (see page SS-29) density fiberglass insulation,1"thick on all sides,2" thick on the bottom and enclosed by a 22 gauge gal- ❑ Ap rkn mounted remote controls,CONTACT ACTORY for opening sizesvanized steel outer liner.The entire unit is removable F without the use of tools. a subsidiary of Mercury Aircraft . �� Metal 11351V111/159 Dr.,Miami,Florida 33169 Tel:(305)625-2451 or(800)762-7565•Fax(305)623-0475 owSS-2 ttvoa-sc i i DROP-IN SERVING EQUIPMENT U HOT PAN Item No. Electrically Heated Quantity Single Control ❑ WH-2 ❑ WH-3 r WHA Lv'WH-5 21�WH-6- `= WH-3 SHOWN . oa DESCRIPTION: FEATURES: The WH series hot pan is a versatile electrically ■ Fully insulated to retain heat-protects heated drop-in serving unit that can be used as fixtures and saves energy an open bain marie or with standard 12"x 20" ■ Open bain marie construction steam table pans.The pan construction enables the unit to be used either wet or dry.Its stainless ■ Thermostaticallycontro I I e d steel inner liner is free of all obstructions for ■ Factory applied gasket-makes installation a ease of cleaning. snap and seals units to the counter top,thus eliminating seepage The pan is fully insulated and provided with a ■ Can be used with standard 12"x 20"pans,or factory applied gasket so that it can be installed fractional size pans with the use of adapter in the finest wood fixtures,without marring the bars counter top. All units are furnished with a 3/4" ■ NSF certified;UL recognized dia. drain and come in five convenient sizes,to accommodate two to six 12" x 20" steam table pans. Adapter bars are available for fractional size pans a subsidary of Mercury Aircraft NW 159 Dr., 169 tl eta( Tel:(305)625-245 or M)612 77565�nFax305)623-0475 IN allSTRI E $,. INC. ��' SS-1 Zo , p. DEIM:Ri4T C NtOdeIS:b VO 5ot3 70Q 725 7st3 767 77s a3oo Dlft 400-500 700'':725 750;'76{) 775,-8Q0 —.. SHADE STYLES 3t D NS Ofs � ttotirk•�nprt+RtarRs�ttgw ttpi0NAN1E nwRe.��p.d rrhe.larap•rintrali�dbe a4thb= is ctKttlus piSo.am ..... Uwov?Dv�u r t°zaie�z,axrrov��.u+a�;: ,n•.m: ti a ant1 � avdlwal:andnoc'okfdti'rr6 r4pfj aooreaAarmudesw6ce.or�dasa �f tturut177+mWaae+mtamhssiidr�c�rixe ' Ir__ HOTE.titrailYGr+WS1 f fr2W jJSV!t�now�,d+s t'2:mmrt+ana f r`ti c -� 1---a• -* F-6+Y•-� 9 4 i vdar+ixrtrodowihanzT nmlaboealhn+tabkiiifxea nouti,n `ff t a; ,+ Ise n•1 rtds:...r t241 A.r ttanSll27mm)m'anarrewta� '. t0[I 700 724 W—Y, ieggp! tmatlenrMh�awerdr� T 1 Wltr�r 1.OV R�OV fr�ort tutodds) `:�++9 .; Q 1)0 QO ' L BtJkf6dr IODUN=Ltmttnatre;25UW. Q + u=r M 375W(UL Uitetl) M" I' LBOW.cIm um. )led clwi.c&wd. 1--r.r .tivs r+�F= s+e 'rr2Y ewt-i 1- orc tza�s:a■+N F-r'. tx»o.at Red Uncnated,.rrrRMCtra(ed L . � In375W::Deazlhxcated,CleaCoated :: Red Uncoaredor Red Cdaed i.:a.t•c..*i(per-400 500=700 �..: . SPECIFICATIONS ,0 75q-775 eou:. c••+,��nw Model• Maadttiwn Vl/att Bulb Yolts Shtppurg Wetg6t uaacpt�alarm Red Bladr Gray (potttteltzdedl (Sramit White Giarete Navji 8fue . OL.(Liiintna, 200 i 20 6r40:ibs l3 6 kg). t luntcr66co per Antigtx top DL,S[aFldatd): . 250 :`: t20 b iU�s(3 G 1�g) Ser om WhIM,:Glearmn F,°id G Cy sy 4, ,O g 375 z_ 120 610:>fis E3 ikg)�: �r?Y:8old,p . RadrantRed`Oampsh myT.8n16airr8lue' pampshade a+y)Clear&ushed Metal'Qampshade only);Sigh: . e. x DePM+ +4 an,cnmpa+mrs Brass•Bright.1600.Brlghi Popper!Anrique;Wid el*Antique .na:fie(dconvt9tible Sugk.phi.s �. . MOUNTING:STYLES,:,, Brass"AntiWe.Braue Moe>iittySttletode R RT,C.CT S,5T P.A 3 con Mad Whrte(cpttm 6 5p 1�entadrtlpperNi r(f)RerttOtp(R cr T (r°m mote to tSudate tsee [E at?ove) )°r Ntone W) + . r s xa, tc Vim !Orerailtl,dt from Cei6r14 to bottom°f warmer lamp sF+@de or-fiam cemer..of shade ia:waa •Stiec!ai Draceu revur+ed Set once lat rot adduanal ptit n+q . Ceioai aMad» tilKarec �tMpt F Mrofpe¢fywixnaderit� • MWKauy,oanooy CardtAotnrtbtodt lttlu>mbtedad ;4.mhieCudrdauR F Sprxlyinaatkngt►i: ad+pt.45paC�r iAgtfftJgtD15 ktracrr:amp�+:3iY]0 Ormru+K .wtdlfDfdtron' Sh7dcCalor :� .. Gam t7 I431nvN oeraAtehtdttar tT ,'Sarr3b V. Wn 33. tamp 4taottmgAyle.: Tracc6afoutmgrh taarytength I,3limaioanrlb+�f,, >(n7Tr6S*1 7t-WWI&i926riBN � {ordCda � �� Wmage � orenrz �, Irtri6aiemm� SWITCH LOCATIONS.. ,oa k eammt�s wo�,.*t p � R Remote•'. " 8TL L Ltiwa■' N Jtgtte!s�pplieti by instaner) .. 8wd+ I>:. tl S6wds on., watt model!` •NOPavaiahie.on a ma+uo�g:sly e tivawiaFie.. . .I n,ou+har �lrptci,csVnZ Wvianps:.a[ttvee3 sw s.ee, bmpsninimwn per+emotewach SNaat SMot4a a«�a+tk.,tw aw 4W:Motrtttovxk' .'. . sc�atywe.t aoa�Csaedy� ►retrmt � rcin;4'10 M„�rGan:,tn,l NgicA4aacmeu+cpr 'or J.souataQnopy p5618(13rrnT (43}tBlArtmt vrei+pNaCs[ Y D /, ('torn hizvortivemir�h b?1(a3218D3mm1 homrtc to bottom . :.:.. ((?t}Stlttmnd alppersWoi► LatarS�Ildi tkewttstritm' ,Kca«m�axe;e..nor; OPTIONS[tdOTWR l eelt3eaa6ubt250N p gner .01MI& led..elaci,f�aYGr�ttewhaeGrar>rthNatyelue, oUnc°atedtftd:suft.15ow kiitter Green At+c+que Golet E]Coatedl>ed8tilh ... 25UAc r >(oisfwshes`Smoa ... Ouricaated(7rarBt 375?R7i128vOLit'rn°dels+i�+hd tsiandmtiJ rt 8ed(t P sttade:oniy)& arx 8kre shade txJyl: E]Coaled Gear d 375W modes mty) acar 8rushc@ MeraFOa�s+p stsa�tx+M ;> O,tlncrrated Rt�d 8u�375W{f70V f7L,+rtx,dels nrtly) p l Iated fiv 3 B►ayhr:Brasx&irk+►YxlA WON t-nPPe►Anww Idrke� :. ll bated Red Hits 37i7J f1:20JCXH rtiade[s of rl; MrrEMBtasiNx,gtre8rtirtzc tJT�bdcMasiBarlSpecdye:4$°c17fi:Ii4143&a?H58mm).track 9O+ and J Whdc{adtBlaCksstandard+{CandA:rsrotu,ts°t+ly) Colat> .nfbfark'txvutr•kxtrackarxfadaGtrort:)Ov+x1Y)itnum .. Ll+tYY�Sa�-1'K�tiItF1Q Q!] 'Ab INItMYDT1 R71:'n'�17ttt�'. . wwsm w a-krg tradd J Addc"TrackbtRafatwnat llAo Ktt.lSoeafYiolorOPt+°noibiaelc 'ACCESS c» �.tr;ftd e>er et,h saw PRQpt(T SPECS T. tamp s!'aA'be rated as: watts xiOs artd tie trKFtes{rralxneteis)+h l I. Del Orsbvefkat LsmP.. rstwi�ilWnr)th It shaA rtxrc+st d a Ix>faaetcearOd:nt+)krss vPnsPd chadr 4 x 7 The lyecaabvrtieat]amp ihaO be a Nalco klodCa';as ntar+ular?uted by the „ S.wttch Itxztrtx+s r a+r be vPper lowrr retnotr.or supplied by t C,rri rcvpOr4tirin sMMraulin-%M 1�1 i4 GA k �+sta8e+BuOr'+PtwJ^s areuRcoatrd ot`coa+Cd clear tx+eel 5t7iv(0!Rxidei5) f A4ttr.4r+Pats and iertrfce s�stan c t15 ana C n>< only):ttx FkipSttve a i?SW�,fi nvidrh) '. NATCO CpRR:ORA?tON PO Hoz 340500;NGiwaukee.WI 53�34 0500 U 5A. ::(800L 558-0647 :_t4t4)671-6350 [�J Fax,(SOq)'543.757t'..(m1 fsxt414):6ti. 3776.-0"hs�cocospt r E-msit equfpsates@fiateoCe�p,com . v:mxaA use ' ,rrt Nn 7t�nei ancet .. .:�:.: : I ', . ...: .....� — . . 1. — --.. ....:-: . , .I. .. . . I . . .. (i�) ..., . : :::, .. I . :.. .... fh ftLMi 13�C4 �If IT t 1 fFS ...-::.0 I.:...-I...O:.....a.-I.I 1.I.....q...,..I*:.I I,...L:...&I...I..I "....1.I..I'l..:...-�L::I...i.':.....:I'.I..II�:..lI 1,.:.L..:II;II....,I.1,.:.:..,..:I&,:..:.:.'1...I L.4L.:�* ..I:....,'.::...I...L..L:1..�I.:1.I L L..,L(.:.��I:.....-.L:......�"L.I...1..'.I.I,..::I .....:.,L.....P..—,-:..�..�::.--.*.I�I.:.:�.....:,�:.:..::..&,,...:.�.�..:I.:1,.��:'�...-'-:.....I..-'.:.*"�(,.'r'.,.;.;.:.'...:....-...:.I.:,......1..�.L..-:..-::.�.'.'::-.:.:.....-:...,,:I..:.:....:�.�:.,,:S....:1.1...�...:.,.:...-.:-';.L..,.-.L.:.'...-:�::....,. .-1-:,.".,L'I:.:.:.,:"...:.��a:..:,:&I..I 1.1 LI j�:-....:...1...��...:..I.:''_:..;.�z..-..,�.,I,�._,L...L.'1,..—..a:-.'..'�-..:'....,&II1--:....X-,.:-.�''.&:..L.1:�..*:..�....:.1.:I.-..I.:..L...--1..1.::.L..-'.,).:�.:.-1..;1:.,.::.�:'.,..,1I..;j-.L -1:T.a.;;;"�d... . ' Models DL-0OC.-= 700, 7 ?% 70.0 775 80Q . Olht-d00 506 ?06, 750 /bQ-775 SOQ ... -J Hato,Oecofatrve Hear Lamps r oil food; warm at l itchen work areas waitress pl[icup . stations orustorner sennngnts while enhanangyour decor:Camp anent your decoc.Mhh the 2D0 watt mawmum Aghting . only option,Match your heat lamps to your 1"nu+eo.5 R customer I�ghzmg needs J�trwarr«;cptw+,ar,.:. ..-&:-.--�..:,...:::-�...1..:I..L.,.:I.:.;,.1.:.:..:.I......;.. . - . WdM'C(SM ,, gbssfu11511, th FlEXI$IlITY m cpiGonal rYttate wntih Tt a Hatco DL seises offers gteat flesUbdity snnth °cam'""'�.t standard and.high watt bu bs or Irghting only .. aOok4ions;RG:t tamp s:''L I styles;e�ght different mqunnng arangernents foue:svnteh ..opfions and'twentycolors to cusromi a your. operation r,F: QtlAtJTY L. ....I j.-:-:.'l:...:,:..-.,,-.-:,_...:..�...."...:.:-..':i,..:.&:.I1.L:::I.:-:..�I:.1.�.I L...C.,.,.�-.......-:.--...:-:.-..:..:...,."*i.:.I'::..::.�........:I.i*..::.L:..a.:'�.I.....:*.�:;,:..:.-I:..-.-,-. The foilomng features assure the finest II petfarmanee:for years.ta come.: Model txaoaou •Siandard and high watt bulbs available; � In aOwW �, Cmr-ft color . i I . Models available it eight lamp shade syles ;Eight different mounting arrangements ro'choose;frorr ... f..oucSwlzelt:opttons t s.'c , l Available rnseven.(aesrgnercolors l Warrn Red`<Black Gray Granite;Wluie Granite Navy Blue;Hunter Green, :_ Model tx.7MAU . Antique Copper i , *91.> Available inseven gloss finishes oargnrrcotor Smooth Wf;rte Gleamr Gold GI n9 ��Tay . Bold BIad4;Radranc Red(lampshade only): �• : m shade:on Clear' B►�Ilranz Blue(fa p iy} Brushed Metal Qamps hade only) .' ' A46ble h!-- plated fnrhes f' Bright Brass Bright Nickel,Bright Copper Itrit;que Brass<Antique Nickel:: G Maeera 1569 Annque'Bronze tn.optkytalDe3gnercolor .` :Available fof food holding and display,. i' l 1 e#1 oElrg'�trng only applications ' �f .I .. .. , r ... . i �' :' �. ,,. : . y f Modet0E1�775 AR ModelDl%SO{L ray �arxl m:aptwnnl.'. . .. .. :..; pia.' titifft' glas{mKh . .. . . .. ,. TX .:. _ '::I .r .. ... .is .. t Moed OC'rn stir;; _. aMh c�titin#. `I pjtea,a.:n _ } 'l 5ee'otrr Drcarvrrtre L�r.V „ j .. - k' -:. C01tf flrRtCi'Ot[fl?!!Jrfr7tto • .. 1. -_s. wtbsrt+e ww houomtp COnt . ;: . . I . HATCQ.CORPORAT{ON PE3 Bax 3405001tAilwaukee,,4Y153Z34-030a IJS.A. SOOT5. O.W*.-f..4167,t-63Sd`.Fax(80t))543T52i lrOl.Fixµ14)67'13976 wr.1....tcocorp cote E-... egtt�tsaksphatc«o'p colt►. pmka,,:,A rofi6 Ak Di Sore sheet:; - R4 A N 2l � PLATE DISPENSERS DROP-IN PD - UNHEATED PDS - SHIELDED • PDH - HEATED DROP-IN Project Name NO# Item NO# Quantity SPECIFICATIONS CONSTRUCTION: The model PD, PDS & PDH shall 'be drop-in self '' leveling design,the basic unit shall be constructed of series 300 stainless steel. The counter top flange has three high impact plastic guide posts to align plates, the unit is self . ` supporting using a formed stainless steel to PP 9 9 P flange welded to vertical channels and bottom disc,,a stainless steel platform will be suspended with extension springs to support the stack of plates to be dispensed. PDS: Same construction with an additional outer stainless steel shield, which cover spring mecha- nism and vertical channel guides. PDH: Same construction with the addition of a MODEL PD-81/8 ❑ PD base mounted heating element-a side mounted ❑ PDS thermostat, pilot light and on-off switch located ❑ PDH in the top flange, a six foot 120V NEMA 5-15P cordset. SELF LEVELING: The spring mechanism is easy FOR HIGH VOLUME PLATE DISPENSING to adjust a combination of extension springs will FOR CAFETERIA AND TRAY MAKE-UP AREA be provided for field adjusting to the required dispensing height. OPTIONS AND ACCESOMES CONSULT THE FACTORY FOR SPECIAL REQUIREMENTS ❑ Special voltage ❑ Special height ❑ Stainless steel trays to convert PD-12 to cup dispenser Her "ALL PRICES AND SPECIFICATIONS SUBJECT TO CHANGE WITHOUT NOTICE" a subsidiary of Mercury Aircraft J 1135 NW 159 Dr.,Miami,Florida 33169 Atlas -Metal Tel:(300 625-2451 or(800)762-7565•Fax(305)623-0475 I X a STK.1F IIKr. 1 2' l � PLATE DISPENSERS DROP-IN PD - UNHEATED PDS - SHIELDED PDH - HEATED DROP-IN STANDARD FEATURES: SELF-LEVELING • FIELD ADJUSTABLE • CAPACITY UP TO (72) PLATES OR(36) BOWLS PLATE DISPENSER *Capacity may vary depending on plate or bowl manufacturer • UNDER COUNTER CLEARANCE, REQUIRES 27-1/2" TO 29" UNHEATED DROP-IN OPEN TUBE ti MAXIMUM OUTSIDE FLANGE CUT-OUT SHIPPING y�' MODEL PLATE SIZE DIAMEM DIAMETER WT.(Ibs.) 1 r+ PM 5" 8-3/8" 7-3/4" 121bs. PD-5-3/4 5-3/4' 9-1/8" 8-1/2" 131bs. I PD-6-1/2 6-1/2" 9-7/8" 9-1/4" 14lbs. -UL— PD-7-1/4 7-1/4" 10-5/8" 10" 16lbs. PD-8-1/8 8-1/8" 11-1/2" 10-7/8" 181bs. " PD-9-1/8 9-1/8" 12-1/2" 11-7/8" 20lbs. i PD-10-1/8 10-1/8" 13-1/2' 12-7/8" 231bs. 1 '{ PD-12 12" 15-3/8" 14-3/4" 25 lbs. PD-14-1/2 14-1/2' 17-7/1" 17-1/4" 371bs. UNHEATED 1 ' f ' SHIELDED TUBE Ina MAXIMUM OUTSIDE FLANGE CUT-OUT SHIPPING MODEL PLATE SIZE DIAMETER DIAMETER WT.(lbs) VO PDS-5 5" 8-3/8" 7-3/4" 171bs. •1 PDS-5-3/4 5-3/4" 9-1/8" 81/2" 19s. PDS-6-1/2 6-1/2" 9-7/8" 9-1/4" 211bs. PDS-7-1/4 7-1/4" 10-5/8" 10" 231bs. PDS-8-1/8 8-1/8" 11-1/2" 10-7/8" 251bs. PDS-9-1/8 9-1/8" 12-1/2" 11-7/8" 27lbs. PDS 10 i/8 10-1/8" 13-1/2" 12-7/8' 31 Ibs. PDS-12 12' 15-3/8" 14-3/4" 36 lbs. . PDS-14-1/2 14-1/2" 17-7/8" 17-1/4" 45 lbs. HEATED DROP-I DROP-IN SHIELDED TUBE _ �w ELEC @ 120V EPH MAXIMUM OUTSIDE FLANGE CUT-OUT SHIPPING MODEL WATTS AMPS PLATE SIZE DIAMETER DIAMETER WT.(lbs.) PDH-5 210 1.8 5" 8-3/8" . 7-3/4" 17 Ibs. PDH-5-3/4 240 2.0 5-3/4" 9-1/8" .8-1/2" 191bs. PDH-6-112 270 2.3 6-1/2' 9-7/8" 9-1/4" 21lbs. PDH-7-1/4 . 300 2.5 7-1/4" 10-5/8' 10" . 23lbs. PDH-8-1/8 330 2.8 8-1/8" 11-1/2" 10-7/8" 25lbs. PDH-9-1/8 380 3.2 9-1/8" 12-1/2" 11-7/8' 271bs. PDH-10-1/8 420 3.5 10-1/8" 13-1/2" 12-7/8" 31 lbs. PDH-12 500 4.2 12" 15-38" 14-3/4" 36 lbs. PDH-14-1/2 550 4.6 14-1/2" 17-7/8" 17-1/4" 45lbs. a subsidiary of Mercury Aircraft 1135 NW 159 Dr.,Miami,Florida 33169 Atla Metal Tel:(305)625-2451 or(800)762-7565•Fax(305)623-0475 IIII�II �G � Elilsl{� 1 � � 10107-SC 2 DROP-IN SERVING EQUIPMENT 001 COLD PAN Item No. Refrigerated, Quantity Standard Depth ❑ WCM/VVCMX-1 Self-Contained ❑ WCM/WCMX-2 or Remote 2 [3 WCM/WCMX-3 These units have not been R' performance tested for use ffWCM/WCMX-4 with potentially hazardous ❑ WCM/WCMX-5 foods, and must be used with ice. ❑ WCM/WCMX-6 NOTE: NSF-C & UL (FOR WCM ONLY) ONR .@ WCM-2 SHOWN DESCRIPTION: FEATURES: The WCM series refrigerated cold pan elimi- ■ Fully insulated for maximum efficiency and nates the mess and expense of ice in your cold energy savings food displays. The drop-in pan can be installed in virtually any counter and can be provided as Factory applied gasket- makes installation a fully self-contained-just plug it in and turn it on snap and seals units to the counter top,thus - or remote, where there's a need to locate the eliminating seepage compressor at a different location. ■ Utilizes standard 12" x 20" pans, or fractional size pans with the use of adapter bars The pan is fully insulated for maximum effi- ■ NSF certified; UL and CSA recognized ciency and energy savings, and is provided with a factory applied gasket so that is can be installed in the finest wood fixtures without marririg the counter top. The pan is provided with a 3/4" stainless steel drain. The cold pan accommodates standard 12"x 20" pans,perfect for any cold food serving application. a subsidiary of Mercury Aircraft 0� 1135 NW 159 Dr.,Miami,Florida 33169 Atlas eta I Tel:(305)625-2451 or(800)762-7565•Fax:(305)623-0475 INI;tU6 T RIE2, € FEED. SS-9 COLD PAN Refrigerated, Standard Depth Self-Contained or Remote ( I MODEL PAN "A" PAN SIZE ELECTRICAL GUT OUT SHIP WT. REMOTE" � OPENINGS CHARACTERISTICS REQUIRED (Ibs.) REFRIGERATION MODEL LESS COMP. ❑ "WCM-1 1 16 19-7/8"X 11-3/4"X 4-5/8" 2.4 amps.-120V115 HP 22 1/4"X 14-1/4" 90 ❑ WCMX-1 55 ❑ WCM-2 2 29-3/4 19-7/13"X 25-1/2"X 4-5/8" 3.9 a 15 HP120V 22-1/4"X 28" 120 ❑ WCMX-2 85 ❑ WCM-3 3 43-1/2 19-7/8"X 39-1/4"X 4-5/8" 3.9 amps. p.-T20V 22.1/4"X 41-3/4" 150 ❑ WCMX-3 115 1/5 HP ❑ WCM-4 4 57-1/4 19-7/8"X 53"X 4-5/8" 6.8 amps' p'-120V 22-1/4"X 55-1/2" 190 ❑ WCMX-4 140 1/4❑ WCM-5 5 71 19-7/8'X 66-3/4"X 4-5/8" 9.8 a 1/3 HP120V 22-1/4"X 69-1/4" 215 ❑ WCMX-5 175 ❑ WCM-6 6 84-3/4 19-7/8"X 80-1/2"X 4-5/8" 9.8 amps. HP120V 22-1/4"X 83" 290 ❑ WCMX-6 225 Drain location on 16"dimension "•Remote refrigeration does not include compressor.Thermostat control,drier,and cap.tube are included. Removable Separator A channel 19 7/8" B C D 6 5/8" 4 5/8" WCM-1 3 7/8" 18" 13 3/4" 12"FWCM-2 5 5/8"21 1/2" 21 5/8" 24" 13" WCM-3 7" 21 1/2" 21 5/8" ' WCM-4 7" 21 1/2" 215/8" B C D WCM-5 7. !21 112" 215/8" Plan View. Elevation End View WCM-6 T' 1/2" 21 5!8" • j SPECIFICATIONS: TOP: Constructed of 18 gauge, type 304 stainless CFC free refrigerant and ready to operate. steel, die stamped with a raised perimeter bead. NOTE:Proper ventilation must be provided in counter. There shall be a solid vinyl gasket under the beaded ELECTRICAL: (WCM series only) The unit will be edge to form a seal to the counter top,thus prevent- wired for 15 amps., 120 volt, single phase operation ing seepage or marring of the counter top, with an on/off thermostat switch and pilot light. A 6' Embossed mounting lugs are provided along the long, 3-wire cord and plug (NEMA 5-15P) will be inner surface of the top to hold the removable provided. adapter bars in place. LINER: The inner liner shall be 18 gauge, type 304 stainless steel, one piece construction, all welded, Specifications subject to change without notice. ground and polished to a uniform finish. All corners ACCESSORIES: ar coved with a minimum 1/4"radius. A 3/4"dia.drain with strainer,4"PVC nipple,and valve is provided. ❑ Remote switch INSULATION: The pan is fully insulated with high ❑ Stainless steel adapter bars density polystyrene, 1"thick on all sides,2'-thick on the bottom and enclosed with a 22 gauge galvanized El 5-year extended compressor warranty steel outer lines. The entire unit is removable with- ❑ Remote compressor(hook-up in field by others) out the use of tools. ❑ 1/5 HP for WCMX-1,2,&3 REFRIGERATION SYSTEM: (WCM series only) ❑ 1/4 HP for WCMX-4 The compressor housing shall be fabricated from 14 ❑ 1/3 HP for WCMX-5&6 gauge galvanized and bolted to the base of the unit. A fully self-contained condensing unit is provided ❑ Condensate evaporator with a hermetically sealed compressor and a ther- mostat control. The system is fully charged with � a subsidiary of Mercury Aircraft Atlas Metal 1135 NW 159 Dr.,Miami,Florida 33169 1NDIJ ETRIlrSr INC. Tel:(305)625-2451 or(800)762-7565•Fax:(305)623-0475 SS-10 oino-sc PLATE DISPENSERS DROP-IN PD - UNHEATED PDS - SHIELDED PDH - HEATED DROP-IN Project Name NO# Item NO# Quantity SPECIFICATIONS �y f K d 4 '.0 rvt tyx k Sval .S 1 CONSTRUCTION: �" `f The model PD, PDS & PDH shall be drop-in self - - leveling design,the basic unit shall be constructed of series 300 stainless steel. A � r r The counter top flange has three high impactx1:. plastic guide posts to align plates, the unit is self supporting using a formed stainless steel top flange welded to vertical channels and bottom disc, a stainless steel platform will be suspended with extension springs to support the stack of plates to be dispensed. PDS: Same construction with an additional outer stainless steel shield, which cover spring mecha- nism and vertical channel guides. PDH: Same construction with the addition of a MODEL PD-81/8 ❑ PD base mounted heating element a side mounted ❑ PDS thermostat, pilot light and on-off switch located ❑ PDH in the top flange, a six foot 120V NEMA 5-15P �► cordset. SELF LEVELING: The spring mechanism is easy . FOR HIGH VOLUME PLATE DISPENSING to adjust a combination of extension springs will FOR CAFETERIA AND TRAY MAKE-UP AREA be provided for field adjusting to the required dispensing height. OPTIONS AND ACCESORIES CONSULT THE FACTORY FOR SPECIAL REQUIREMENTS ❑ Special voltage ❑ Special height ❑ Stainless steel trays to convert PD-12 to cup 1 dispenser "ALL PRICES AND SPECIFICATIONS SUBJECT TO CHANGE WITHOUT NOTICE" (NN • a subsidiaryof Mercury Aircra Mi ft�10S metl 1135 NW 159 Dr.,Miami,Florida 33169 Tel:(305)625-2451 or(800)762-7565•Fax:(305)623-0475 INDUSTRIE UNC6 . 1 �I PLATE DISPENSERS DROP-IN PD - UNHEATED • PDS - SHIELDED PDH HEATED DROP-IN j STANDARD FEATURES: ```✓' SELF-LEVELING • FIELD ADJUSTABLE • CAPACITY UP TO (72) PLATES OR(36) BOWLS PLATE DISPENSER *Capacity may vary depending on plate or bowl manufacturer . • UNDER COUNTER CLEARANCE, REQUIRES 27-1/2" TO 29" UNHEATED DROP-IN OPEN TUBE ti MODEL MGM OUTSIDE FLANGE CUT-OUT SHIPPING 5!' PLATE SIZE DIAMETER DIAMETER WT.abs.) :rti PD-5 5" 8-3/8" 7-3/4" 12lbs. PD-5-3/4 5-3/4" 9-1/8" 8-1/2" 13lbs- I PD-6-1/2 6-1/2" 9-7/8" 9-1/4" 14lbs. 41 I ' PD-7-1/4 7-1/4" 10-5/8" 10" 16lbs. PD-8-1/8 8-1/8" 11-1/2' 10-7/8" 18lbs. PD-9-1/8 9-1/8". 12-1/2" 11-7/8" 20lbs. 1 j PD-10-1/8 10-1/8" 13-1/2" 12-7/8" 23lbs. i "t PD-12 12" 15-3/8" 14-3/4" 25 lbs. PD44-1/2 14-1/2" 17-7/8" 17-1/4" 37lbs. UNHEATED 1 ' I ' SHIELDED TUBE s MAXIMUM OUTSIDE FLANGE CUT-OUT SHIPPING MODEL PLATE SIZE DIAMETER DIAMETER WT.abs.) PDS-5 5" 8-3/8" 7-3/4" 17 tbs. PDS-5-3/4 5-3/4" 9-1/8" 8-1/2" 191bs. Est PDS-6-1/2 6-1/2" 9-7/8" 9-1l4" 211bs. f PDS-7-1/4 7-1/4" 10-5/8" 10" 231bs. PDS-8-1/8 8-1/8" 11-1/2" 10-7/8" 25 tbs. PDS-9-1/8 9-1/8" 12-1/2" 11-7/8" 27lbs. 4 PDS-10-1/8 10-1/8" 13-1/2" 12-7/81 31 tbs. _ PDS-12 12" 154/8" 14-3/4" 36 lbs. PDS-14-1/2 14-1/2" 17-7/8" 17-1/4" 41 lbs. HEATED DROP-IN SHIELDED TUBE El �w ELEC @ 120V IPH MAXIMUM OUTSIDE FLANGE CUT-OUT SHIPPING MODEL WATTS AMPS PLATE SIZE DIAMETER DIAMETER WE pbs.) PDH-5 210 1.8 5" 8-3/8" 7-3/4" 17lbs. PDH-5-3/4 240 2.0. 5-3/4" 9-1/8" 8-1/2" 19lbs. PDH-6-1/2 270 2.3 6-1/2" 9-7/8 9-1/4" 21lbs. PDH-7-1/4 300 2.5 7-1/4" 10-5/8" 10" '23lbs. PDH-8-1/8 330 2.8 8-1/8" 11-1/2" 10-7/8" 25 lbs. PDH-9-1/8 380 3.2 9-1/8" 12-1/2" 11-7/8" 271bs. PDH-10-1/8 420 3.5 10-1/8' 13-1/2" 12-7/8" 311bs. LL PDH-12 500 4.2 12" 15-3/8" 14-3/4" 36 lbs. PDH-14-1/2 550 4.6 14-1/2" 17-7/8" 17-1/4" 45lbs. a subsidiary of Mercury Aircraft 1.Aetal 1135 NW or(800)Miami,Florida 33169 05) q�� Tel:(305)625-2451 or(800)762-7565•Fax(305)623-0475 1110VSTIII 1111 10/07-SC 2 SLIM LINE DROP-INS SLIM-LINE ICE CREAM Item No. FREEZER Quantity El Refrigerated, Self-Contained . WDF-L CY $y Y "�Y T M -Sr WDF-L DESCRIPTION: FEATURES: The WFD-L series slim-line ice cream deep ■ Slim-line configuration - it can install in freeze lets you bring the profitability of reach-in counters only 16-1/2" wide ice cream service to your serving line. Ideal for Fully insulated for maximum efficiency ice cream or any frozen dessert,this drop-in can and energy savings be installed in virtually any counter, as little as 16-1/2" wide!, and is fully self-contained - just � Factory applied gasket- makes installation plug it in and turn it on.. a snap and seals units to the counter tap, thus eliminating seepage The pan is fully insulated for maximum efficien- N Ideal for any frozen dessert or use it as a mug cy and energy savings, and is.provided with a or plate chiller factory applied gasket so that it can be installed ■ NSF certified and UL recognized in the finest wood fixtures without marring the counter top.The interior is constructed of stain- less steel and is provided with a 3/4" stainless steel drain.The deep freeze is also perfect for a beer mug or salad plate chiller and can be speci- fied with a Plexiglass lid. a subsidiary of Mercury Aircraft Atlas Metal Tel:(305)625-2451 or(800)6'2-75651orFax: ax(3 5)623-0475 � pEE UITR. IE2,. SL-7 SLIM-LINE ICE CREAM FREEZER Refrigerated, Self-Contained • MODEL SIZE CU.Ff. LBS. ELECTRICAL CUT-OUT SHIP WE W x L x D CAPACITY CAPACITY CHARACTERISTICS REQUIRED (lbs.) ❑ WDF-L 22-1/2"X 11-1/4"X 13" 2 4 65 2.4 amps.-120V 26"X 15" 115 1/5 HP —�7 3/4" 13 . 16 1/2" 16" 10 3/4" 0 ® 10314 Plan View ❑• o , a I 4 1/2" 18" 13 3/4"---4 Elevation End View SPECIFICATIONS: TOP: Constructed of 18 gauge, =ype 304 stainless REFRIGERATION SYSTEM:The compressor hous- steel, die stamped with a raised perimeter bead. ing shall be fabricated from formed angles and bolted There shall be a solid vinyl gasket under the beaded to the base of the unit. A fully self-contained con- edge to form a seal to the counter top,thus prevent- densing unit is provided with a hermetically sealed ing seepage or marring of the counter top. compressor and a thermostat control.The system is LINER: The inner liner shall be 18 gauge, type 304 fully charged with CFC free refrigerant and ready to stainless steel, one piece construction, all welded, operate. ground and polished to a uniform finish.All corners are NOTE:Proper ventilation must be provided in counter. coved with a minimum 1/4" radius on the horizontal ELECTRICAL: The unit will be wired for 15 amps., edges and a minimum 3/4" radius on the vertical 120 volt,single phase operation,with an on/off ther- edges.The liner has copper tubing firmly soldered to mostat switch and pilot light. A 6' long 3-wire cord the exterior sides and bottom.The unit is provided with and plug (NEMA 5-15P)will be provided. an all stainless steel,insulated,hinged, lift off lid,with plastic coated pulls. Specifications subject to change without notice. . INSULATION: The unit is fully insulated with high density polystyrene, 2-1/2" thick on all sides and ACCESSORIES: enclosed with a 22 gauge galvanized steel outer liner. ❑ 5-year compressor warranty The entire unit is removable without the use of tools. ❑ Hinged Plexiglass lid ❑ Lid locking device a subsidiary of Mercury Aircraft Atlas Metal eta I 1135 N51 or( 00)Miami,Florida 33169 Ii1iTl Tel:(305)625-2451 or(800)762-7565 4 Fax:(305)623-0475 INDU TRIEs" INC. $L-8 10107-SC •i _r..___. ..r L....... . ...... rage 1 OI L 10'"' DEEP DRAWN y ( j Tif6'�+c$�3:t� ftY5 t $ 5SFTf#Git3 : 'dh d UiAddIn flcwors'. Its cream NSFsitmuuSsold I MIS G111�° P SPE r C'fRTIO : R 9.US patent. �. Length:.1 0 Inches [ft:4.26Inches Drdm HOW I-I jq Pinch i arne r l:lJrina frti } !".lneE F i h s1 U.S.FOOD DRUG A-3IRAIS''TRAIION L`'' ----�-- ------ fho E w qmpllosvAth the Al i$' cs..'-SciN1�1ii on ' fl )war�[1s fir .. f 1.. HUM sD WOO! f 3 4K! rq47Q13a mj �r http://www.dipwell.conVdiplOdd.html 4/l/2010 I S-Series 1800 Ice Cube Machine - Ma towocm #t IIW- FS -Series 1800 Ice Machine on B-970 Bin • Up to 1,880 lbs. (853 kgs.) • Hinged front door for easy access �$AMITATION daily ice production • R-404A CFC-free refrigerant We've made it a . Removeable water distribution simple to clean AVINGS tube requires no tools to remove Warranty 5-year parts and 5-year labor The perfect balance of . Food zone designed power and efficiency g coverage on ice machine evaporator OUND with soft rounded corners 5-year parts and 3-year labor Designed to run • Patented cleaning and coverage on ice machine compressor whisper-quiet sanitizing technology ERVICEABILITV 3-year parts4nd-labor coverage • Select components Easy access means compounded on all other ice machine,dispenser, less downtime with AlphaSan®antimicrobial and storage bin;compooents • Patented ice harvest technology tso'sool:2000' reduces energy requirements oual#ysystem Be"med America's#1 Selling Ice Machine anitoIC ice Cube&Flake Machines*lce Storage Bins•lce Qispensers rwd,,,W«c,,m, Manitowoc S-Series 1800 Ice production 24 hours Power 1 H t1�. • Model Cube sae lbs. kgs- kWh/100lbs. AIR-COOLED WATER-COOLED REMOTE SD1802A dice 1,540 699 5.0 UNIT UNIT AIR-COOLED UNIT SD-1803W dice 1,710 .776 4.0 air water air water air !water E�J Sr-teoaA. he-dice 1,540 699 SD temp temp femp temp temp temp SY-18WW half-dice 1 1,710 776 4.0 'F 50° 70' 90' T 50• 70' 90' -F 50, 70' 90' REMOTE AIR-COOLED WITH JC-1395A CONDENSER , ,. - 32' C„, SD-1892N dice 1,610 730 4.7 70' 1,880 1,750 1,610 70' 1,870 1,750 1,530 -20'to 70- 1,800 :1,630 1,540 SY-1894N half-dice 1,610 730 4.7 21' 85ti;,795 732 2d ...BSa 795 695x ;; $ D 21 818 74,1 .700 80 1,770 1,650 1,550 80 1,870 1,730 1,510 90 1 750 1 610 1,52D WatetsagtJJl�ms145.4kgs otke ?:.. `;: 27; 85086 686, 32° 795 732 fi91 actable Water.18 gains,68.1 Iftm•Water-cooled Cmdetsa;155 gallons,586.7 u�rs 90 1 670 1 540 1 450 90 1 860 1 710 1 490 100 1 690 1 630 1 430 Ober a swage bin m'F 'A'or W MDwrg model wrdw ir�es'AY a-Wmer cowmg udl.Ice smage . bin'aro X,1W Sande camaisermst be m%M sepaat*Carma mnote cep mKa afim gW to demos. -...::?.767 :40 To order 3 Cie add'3•sub to model It(SD-WM). tProo icim for Dice and F10 Dice cubm Data G pufted for 60 FR matt e a 50 Fa machr a produce approri 7%less ice. ®Certified inA=dance wIMARI Automatic Commmid jictCube Machines Space-Saving Designs l ' (8fth-Type)Certification Pmgrdm,which is based or.ARI Standard 810 ' ' l Height 79.50" .loft Height mcluda awe bm ..........................2D1.90._cm....`.. lega6.00'm7.00•.15.24td Ice Machine Electric Width 48.00" 17.78 an}se at 6.00'r15.24 12t.92cm °n or y,� ,try 1.3 208-230/60/1 standard.(208-230/60/3 and 230r50/1 also available.) _ Depth 34,00"_.___ r30%)to wive atappmdrrate Min.circuit ampacity:Air-cooled: 23.51 ph 13.4 3ph ............ ............................._86.30 cm......._. w 126g " Water-cooled: 22.1 1ph 12.0 3ph Bin 710 lbs. Remote: 23.1 1 ph 13.0 3ph Storage 322.2 kgs. Max.fuse size:Air-cooled,Water-cooled,Remote:40 amps 1 ph 20 amps 3ph HACK-type circuit breakers can be used in place of Uses. xsmt�sa Specifications Air Flow Top View "V' M. BTU Per Hour. Al 24,000(average)36,000(peak) ro 1 ® ^,ompressor. -.14ominal rating:3 HP « » 1 Cupra-Nickel Condenser. Air-cacled , ! . A � (Water-cooled models) y cQ- Adds protection from corrosive water elements ® - Operating Limits: Automatic Cleaning z •Ambient Temperature Range:Air and water: System purchased E factory installed in (UJ aai a 35°to 110°F(1.67 to 43.3C) the machine or as an Remote: 20'to 120 F(-29 to 45C) •Water Temperatureoption for field retrofit. Range: 357 to 90°F(1.67 to 32.2•C) •Water Pressure Ice Maker 2 Cube Sizes Availableena Water In: 17524nnI Win.20 psi(137.9 kPA) Half dice Max.80 pd(551.1 kPA) 1 r§'x'/a' (.95 x 2.86 x 2.22 cm) •Condenser Inlet Water In: (Water-cooled only Dice A t/f'%ye•%7/6° 31LR'(t870'omf �IIR112[.92eod Min.20 psi(137.9 kPA) (2.22 x 2.22 x 2.22 an Max.150 psi(1,034.2 kPA) " ieterc®d.®.low NSE �,a,Ea CE Ctr731sua1P.PL1�eidogx>e�iniet � l�Erae9leeYC WDpr•as '/25(1;Zl onlfPLlai�Init Drain C ®>l�t ®IsPT water fapfeosmoatf1R Ii ®jAm6Flm}tiasaDrara soetal e *1�coetedmdtr i1;7 f�1� 1 M- � 3JT f cm$ra Dram Installation Note-Minimum installation clearance- Water and remote units-Top/sides:8"(20.32 cm),Back:5'(12.7 cm). Air-cooled units-Top/sides:24"(60.96 cm),Back:12'(30.48 cm). i • 4 .....:::..:.. 1Mf11Y�OVWOt � i 1. APPLICATION DROP-INS TATI O N Item.No. 1 '0 ;cal, with Ice Chest Quantity ❑ WSB-15 ❑ WSB-19 WSB-15 SHOWN UNF1� OEM =S FEATURES: Cation and ice server E Chrome plated, lever action glass filler c ;water service to your s and easily. A ,single Large capacity ice chest-fully insulated to s •�� . punted over a drain hold ice longer t ::r . anti-splash grate. A Factory applied gasket-makes installation s adjacent, provided a snap and seals units to the counter top, t <h : A. It's everything you thus eliminating seepage Sanitary-provided with a drain trough, with anti-splash grate. ited and the entire top NSF certified i. applied gasket so that i. : finest -wood fixtures nter top. The unit is c. . steel and is provided ith the trough and the c=: a subsidiary of Mercury Aircraft las 1135 NW 159 Dr.,Miami,Florida 33169 t l Tel:(305)625-2451 or(800)762-7565•Fax(305)623-0475 RIE9, 1K0. SA-1 'ATION _ ical, with Ice Chest Z� P. c CAPACITY, SHIP WT (Ibs.) (Ibs.) ❑ 40 40 ❑ j 60 40 —114" Water Inlet 27" 4,> 1/4" Water Inlet 3 19" • 15 1/4" WSB-19 Shown WSB-15 Shown S"Opening 11"X 15"Opening Plan View f� J t 1/4" 14 1/4" 0PS Dray. I 1/4"IPS Drain �, P_ L II 12 3/4"-^-i 1"Drain 6 5/8" 1T' 13 1/4" End View Elevation End View SPECIFICATIONS: age, type 304 stainless INSULATION: The pan is fully insulated with high raised perimeter bead. density polystyrene,1"thick on all sides, 1-1/2"thick ,asket under the beaded on the bottom and enclosed with a 24 gauge galva- e( .Y -)unter top.A coved pan nized steel outer liner. and is equipped with a hle anti-splash grate. LID: The ice chest is provided with a double pan, an is a chrome plated,. insulated lid with a rubber,self-insulating hinge.The �e regulator and stream entire lid is removable. Specifications subject to change without notice. w shall be 22 gauge,type -s are coved with a min- ACCESSORIES: is threaded drain fitting is ❑ Pitcher and glass filler a subsidiary of Mercury Aircraft 1135 NW 159 Dr.,Miami,Florida 33169 metal Tel:(305)625-2451 or(800)762-7565•Fax (305)623-0475 U STIIES' IR0. 10108-SC "-' DefflelcfItem o • CSI Section 11400 204 Series Approved Date Un Water And Ice Station Models • 204 Water and ice station with glass filler • 204P Water and ice station with pitcher filler Standard Features (� Top is 18-gauge stainless.steel with raised die stamped opening • Chrome plated wire strainer Glass filler is 95'high • Pitcher filler is 135'high • One-piece 20-gauge stainless steel lift-off cover with handle • Liner of ice bin is high-impact ABS plastic with coved corners ^ • 1"diameter drain plumbed out the t ) .� bottom • High density environmentally friendly;Kyoto Protocol Compliant, U' Non ODP (Ozone Depletion Potential). Non GWP (Global 204 Warming Potential) polyurethane foam throughout unit f' Exterior tank is made of galvanized steel Specifications Top is 18-gauge stainless steel, has 1.37' (3 Exterior body is 24-gauge galvanized steel. cm) overhang all around. Glass filler is 9.5' (24 cm)high,over die-stamped drain opening Cutout dimensions are 21' (53 cm) x 17.75" fitted with chrome-plated wire strainer.Pitcher (45 cm). filler is 135"(34 cm) high, over die-stamped drain opening fitted with chrome-plated wire strainer. Ice bin opening is die-stamped with .19' (5 mm) raised edges, measures 15.12'x 10.5'(38 cm x 27 cm),has one-piece 20-gauge stainless.steel lift-off cover. Liner of ice bin is high-impact ABS plastic, has rounded corners and is pitched to 1' (25 mm) diameter drain. Bin is insulated all around with high-density environmentally friendly, Kyoto Protocol Compliant, Non ODP (Ozone Depletion Potential),Non GWP(Global Warming Potential)polyurethane.Ice bin holds 45 pounds of ice. deft 980 S.Isabella Rd. Phone:800-733-8948 warw.delfleld.com �'d 6dr or984J7}798/ a l l oc Mt.Pleasent,Michigan 48858 pax.ROD-"9.0619 ei1�I� l "-'00"Deffield' f4 4n93' fNtn) aaA f a� m m� f � Plan Vew 204,204P fi �. 39'lDs. ,B.T> `" ) �'rPs. (— (NOW) ,I ml cmaemnr eom.90.1 137 tar ,.oaixs�,,) t u to (J and I.P^bear l ( I t _ ta.ta as.) tP3.0min —1'925em)IDS ot, ea 4r . '� i•(b wa},.P3 o Car- 'x (Be" I Omn CoaceeCm WIT Elmition View Elevation View Side View 2UP 204 204,204P c 0 ar v 'O C � I A i V {JI •A- Specifications, Specifications r V^J Model L D H Cutout Size Cabinet Ship V 1 Capacity Weight 204 24" 21" 22.6" 21'x 17.75' 45lbs 47.5(bs (61 cm) (53 cm) (57 cm) (53 cm x 45 cm) (20kg) (22k9) [-3747 24" 21" 26.35° 21'x 17.75' 45lbs 47.5Ibs (61 cm) (53 cm) (67 cm) (53 cm x 45 cm) L (20kg) j (22kg) Del'neld reserves the dgfit to make changes to the desion or specifications without prior notice 980 S.tsahena Rd. Phonc SM733-8948 or 9W773-7981 Pfi af�rted In USA � O Mt Pl"sam Michigan 48858 ia,c 80DE89-0819 DS204.203P p� �i/6/i7 www.delfleld com 03M I Cecilwar lvlc}uell. ----� .a t✓ -- 3 -r.Y•k c -� .�-- azx ;c- � a' ._ r s f � ,--. �, �1 ::. � - �' � � Oki -•-�•� ss .,.x-� �_ �� .E �. ,�-.F°' 4.,r�. r�� °� .. �,�''c-v t t��' �Ss„ f�z-r __ ��.,'�.� �R'Y -��.�� .�•->,� _e �i�� Wit^ "s; �- ._,.,.at.�..�'_?.�.-v�".-w.:c.,....�•.�:��.�.-..r.-.- .-.-,.-�_... t�:.._. k � % V Automatic Refifl-Automatically ties Urn raUcet with fresh ' to arenas soar as d starts sunning tow giving you pjMg to water txt tom. V Automatic Agffafitm With the W SeOM%sit - "Push and Hold boors`€w any meted Period of time to agitate the coffee. V Etectro 1Ahsrtical Selector Timor- V Accurate'remperature COtftr'Ol-Keeps coffee#tot afl the time. a t/T'OMI NSON flop"'h!o Fasfcet. ,d Dimensions `:pfetdeDing: water l ne iiijWred Speaat Voltage:22OV,38OV.4i0V t prtSult taCtarY for waits 'orris: p _ 3 base•-0 wire. Double servdce with gaugee ' - �ssi.=tee �-.uy`ti`:o," "�`.•.,o^�:r' -.:s, .7^F..�yw,;,,��""�i..e---'•e."" - - _- a .: .,_. ,-_,,4 x,,; � :�:_. ,�,_ ,-• -., .- •" .' Manual Refitl Water Valve ' it a water outlet is available.tnis feature grves You the option tq plum" water e dsrectl Y nto the u .? �'> �_ .r"c-e.�M ?r'.•"r'"`-```'"•c/..'e..srs', ---}'..a..- �C L ,� i- r - .. + rn 1ae� —E% { f -77 •u � . til,t113��''��` ��31�I1f�� _S� _ rl:SO v .lees r ay .„•_ "�'3...a..:.-., t x�'roz�p*f`s`s'•-'{s... 1-'x� ut'...:+-" w/h�.. ;.. - �: ;�r '. '=�'4�'.r- �.-"'�-j'-r-.�.�.°'�:h"xar.�..'.3.�y-.s•c�3�"Y'T.�'^�•"�i''y' :fir .. �s .,,`.•y 1. y .. .1'- S,• _ i i Phase ptlatie t}• fff t s. :.. ,+sue `6 t, I,v Eva tv lot r•. For Gas: Spee4y Nat-pal or L P wilt . 690 3 and MPO 6•IFitdyht MPO 3 and MPO 30's 27 ' MPO 303 and MPO 60E-28' MPO 6 and MPO W 32'' pectrk:ai: 2M24OV.SpOOV r ear or 3 r-hax • -:.:ptumpinq: 'water tme rued - Nectar Bowery Restaurant SupPly Page: 51-2 n . Item No.: _~ Project No.: S.I.S. No.: cCD n' Specification Sheet Worktables with Flat Top and Short Form Specifications Eagle worktables,Spec-Master*series,model Stainless Steel'Bane with C/, Top to be constructed of 14/304 stainless steel,with 1X"roll on Undershelf—Spec-Faster° :Series `D front and rear, and sides tumed down 90°. Undershelf to be CD adjustable and constructed of 18/304 stainless steel with MODELS: o marine edge.Top reinforced with stainless steel hat channels ❑T2424SE ❑T24144SE 0T30132SE ❑T36144SE and sound deadened: Constructed with uni-lok" patented ❑T2430SE 0T3030SE ❑TS0144SE ❑T4848SE gusset system with the gussets recessed into the hat channels 0T2436SE ❑T3036SE ❑T3648SE E]T4860SE to reduce lateral movement. Legs to be 1%-O.D., stainless 0T2448SE 0T3048SE ❑T3660SE 0T4872SE . steel, with stainless steel gussets and 1" stainless steel 0T2460SE ❑T3969SE ❑73672SE ❑T4884SE adjustable bullet feet. 0T2472SE 0T3072SE ❑T3684SE ❑T4896SE ❑T2484SE ❑73984SE 0T3696SE ❑T48108SE ❑T2496SE ❑T3996SE ❑T36108SE ❑T48129SE ❑T24108SE ❑T39108SE ❑736129SE ❑T48132SE co* ❑T24129SE 0739128SE 0T36132SE ❑T48144SE CD ❑T24132SE Tabletop y •Patented uni-loll gusset system (patent#5,165,349):gussets m are recessed into fiat channel, reducing lateral movement. •Top reinforced with welded-on hat channel. cn •Sound-deadened between tap and channels. -° •1'A-(38mm)-diameter 180°rolled edges on front and rear. y Ends are turned down 90'providing for flush installations when required. o worktable with flat top •14 gauge type 304 polished stainless steel. ' and undersheff Adjustable Undershelf c •18 gauge type 304 stainless steel. y •Guesset welded to each corner. Patented uni-lok®System •Heavy duty.madne edge design.. (Patent No.5,165,349) Legs-1%"(41mm)-diameter •24"ta 36"(610 to 914mm)-wide units that are 96"(2438mm) and longer come with six legs or more.48"(1219mm)-wide . . units that are 72"(1829mm)and longer come with six legs _ ; or more. o •Heady gauge stainless steel. W •1"(25mm)adjustable hi-impact plastic feet. Options/Accessories _ ❑ Drawer ❑ Duplex receptacles y ❑ Lock ❑ Pot rack ti ❑ Casters ❑ Sink . ❑ Stainless steel bullet feet ❑ Additional undersheff — ❑ Overshelves ❑ Stabilizer Bar(for 30= . EAGLE GROUP and 36=wide tables) 100 Industrial Boulevard, Clayton, DE 19938-8903 USA C A Certifications Approvals UT00UOTES Phone:302-653-3000 o Fa�c 302-653-2065 � A � www.eaglegrp.com f . Foodservice'Division: Phone 800-441-8440 c m MHC/Retail Display Divisions: Phone 800-637-5100 . For custom configuration or fabrication needs,contact our SpecFAB®Division. t/ Phone:302-653-3000• Fax:302-653-3091 •e-mail:specfab®eaglegrp.com EG10.41C Rev. 03/09 Spec sheets available for viewing. .eaglegrp-com printing or downloading from our online literature library at wriby Eagle Foodserwce Equipment Eagle MHG,SpecFABi°,and Retail Display am dlvfsidns of Eagle Group. ©2009 byfhe Eagle Group 8 s- �b '- %°(A`e ,,,'-'a x ' , _ i i, . ,? .� .,�. '� � ��"' vx�-,✓r � : .�"". .:;��.�34ah�xY a t:s"5 i'!t� ..� `* ? r � z a V v t� ...�� d ,� � � V w+��k x y y k� � rl{,�H-} �. ewh�Yys Grl, � ; Jis�t§'' � rvis �s 4✓, .,fi'S i, =- .„<._"v ou.. =•r,ri�'�_',"^K;y„,v$µ,�' t .t u .'3Y�"'< ., rCr t -� Model # SR-181 A <S$ t� • h i Model # SRC-181 Technical Data Part No.SR 187A Operatmg voltage 110 12Cw Heating Power 1800W Hz 60 Amperage 15 0 Dimensions.12=5/8"x 18 3/8 x 4 3/8 Vlleight;'.$5 tbs ^ Power cord.6 3 prong Approvals FCC ETL ETL to NS4 CETL NEMA P10g:5-15 Accessories & Options Wood Induction Cabinet Model Part No`SRC 181 Operating voltage 110-12Cv Heating Power 1800W Hz 60' Amperage;15 0 Dirnensons,14=1/8 x 201/8 x 6 We,ght`16 Ibs Power,cord 6 3 proruj Approvals:FCC; ETL ETL to NF4,CETL NEMA Plug.S-15 Doubleantluction Wootl Cabinet Motlel Part No:SRC Z 181 Operating voltage 11Q 120v Heating Power 1800W Hz 6p Amperage 15 0 ;Dimensions:29-1/2'x 20 1/8',x 6 Weighi i37 Ibs Power cord:6 3 prong Approvals FCC;ETL`ETL to NSf4,CETL` NEMA Plug 5-15:Each Range Note:Specifications are subject to change without notice,please refer to website for the latest specifications One year warranty on parts and labor. _ A r1n9�USA 127 Amb assador Drive, Suite 147 Naperville, IL 60540=4079 • Phone $ - - _ _00 535 8974 Fax 630 527 8677 www.springusa.com INDUCTION COOKTOP INSTALLATION Cooktop Dimensions : Attention: 1 .3 f� IN 126 1. if the ceramic glass top plate edge or surface is cracked or � broken- do not install the cooktop. 6 A 20 BLACK4.375 WHITE 4.38 2. Silicone must be used to seal the cooktop onto the counter to 11,69 12.4 prevent spilt liquids from leaking through. 3. Counter thickness cannot exceed 1 inch. Control Box Dimensions : 4. Space at the rear of the cooktop must be at least 4 inches. 213 4.86 3.0 .16 5. Space at both sides of cooktop must be at least 7 314 inches. 6 6.48 6. Space beneath cooktop must be at least 7 inches. Control Box Unit Installation 7. SR-181A- This product's electrical specifications are 120v/60z/1800w and each unit must independently use a 15 amp outlet. Absolutely do not use other appliances SR-181 A on the same 15 amp circuit. 268 4A • D AMM ® a 0 mb UlSA ,11X,47 Flat head Wood mount INSTALLATION: Cooktop Installation: 1. Cut hole to specifications illustrated. 2. Install the control box unit before the cooktop hole on the 22cBLAQK counter.Apply silicon to all sides of the cooktop hole on the F 26t1U1F counter surface. 1 .5 22t81 AaK � 3. Gently place the cooktop into the hole and adjust its position 6*I1E 127 such that all sides are evenly flat. b-R 4. Use the provided screws to mount the control box to the �12 Z 1.18 counterside. 5. The control box has a 7.5 ft, cord;extension cords of 4.5 feet •� may be purchased separately- The control box must not be located further than 6 feet from the unit. Unit : Inch LP31 I INFRARE© BROILERS FREE STANDING Used by the Worlds Top Steakhouses! 170(Single Deck); 171 (Single,[deck with o Warming!,Oven),270(Dou 16 Deck) cr I Standard Features - Faster broiling times with 1/3 less time i - Blower delivers fresh,filtered air to prevent smoke and i vapors from affecting broiling efficiency. - 104,000 BTU(NAT or LP)infrared burners fD(per deck) - Stainless steel front and sides o - 90 second preheat with no waiting between loads = i - Rugged grid height adjustment mechanism with four positions i I - Roll-out broiling area is 241/2°wide and 27-1/2°deep, - with a reduced heat holding area in the front 3° - Fully insulated lining and burner boxes - Removable grids with a round pattern for branding 0 - 6°adjustable stainless steel legs = Washable metal mesh air filter 1 I i I s 24/7 NO QUIBBLE Warranty 1 II o Warning Oven I i - Model 171 has a warming oven that is,heated by broiler flue gases(25"wide x 25"deep)., 3,000 watt electric 3 heating element optional. I , STANDARD CONSTRUCTION SPECIFICATIONS I I � g Fxtenninish: Top,,front,and sides are 430 stainless steel Broiler Grid: Rolkout broiler grid is 24-1/2°wide and:28° Aluminized steel back. deep(rollsout to 17-1/4°),with four height positions: Ttie frontfrared broiler(single and double deck). 104,000 3°receive less heal so n be used as a holding areaeck(NAT or LP)broiler burners with separate Legs: Stainless steel 6 j adjustable legs standardonstant-buming.pilot lighters. Equipped with'115le blower for pressurized primary air,filtered by a Warming Oven: 25°wide and 25°deep oven,logted on 9-1/2°x 19-1/2°washable metal mesh air filter. Fully insulated top*of broiler is heated by the broiler flue gases.3,000 vuatt lining and bumer box. electric heating ele►1 enYoptional. II 04� � F Form 170 Rev 2(MardV2010) 'PrintEld in USA I ' l ; Models: I 13170 0171 13270 i i � �✓ (305 M5 mm)above Boor. {mem sit 4.1/4•(1o8) \� !�� Wbm H-- D-x n70 145.5- 83' ss- 1202 au it 618j Ibs (1166) (2108) (1397) (3.40 c,m) (280.!I k9) i 3T n71' �.5' (ir SY 1202 cu ft 693I ft 1 (yam (1156) (2108) I (1397) (3.40 a m) (314.3 kg)! 45.5 ar S5' 1202 as ft 9321bs (1156 j(2108) (1397) (3.40 a?m) (422.7 kg) . Dimensions,shown i Inches and(millimeters)34- p i' 9l ( ) 34-(864) I 34-(864)--I ® !I751/2 i Tr; I ® Ej(1916) (1880) j 72-14- ® ® . i (1842) 63, lr a (1613 ; 60-114* 5 ilr (1530) (1505) 47-3/4• 4s-1/r (1213) (1156) p 34-112' I ) Q (876) i ! is El 3 Mode1170 Mom 171 Ii Model 270 ; i I UTILITY INFORMATION I I .MISCELLANEOUS GAS: Each unit has a 3/4° rear gas GAS MV R) Eximw(Aws) I • connection with a male NPT connector.. 121v �40V -iflcasters are used with flex hose,a restraining device Minimum supply pressure is,7'W.C,for should be used to eliminate undue strain on the flex 170 104,000 104,000 1.0 1 natural gas and 11"W.C.for propane. .hose. An external pressure regulator and shut 171 104,000 104,000 1.0 20 0 -Minimum clearance from noncombustible construction j off valve must be provided. If using a (S° ) is zero.. Minimum clearance from combustible flexible hose gas connection,the I.D.of 270 208.000 208,000 20 construction is 10"on sides and 6"on rear. the hose must not be smaller than the -Install under vented hood. 3 connector on the unit and must comply -C�edC local codes for fire and sanitary jregulations. with ANSI Z21.69,providing an adequate means of restraint to prevent undue strain on I j the gas connection. 3 i? NCTIC,E: ELECTRICITY: All models have a 7-foot power cord with a grounded plug to supply Southbend has a policy of continuous product 60Hz single-phase 120VAC electric power. I research and improvement. We reserve the right to change specifications and product design without NOTEAn optional electric element rated at 3000 waft,2M36V,is available in the warming oven. � notice. Such'revisions do not entitle the ibuyer to A separate electric supply, 20a/236V single phase,20 AMP must be connected to the leads in a I terminal box at the rear,near top of broiler. Installation must conform W&local codes. corresponding changes,improvements,additions or replacements for previously purchased equipment. I ' OPTIONS AND ACCESSORIES ❑Casters-front two asters lock ❑3,000 watt heatJ7 elementlfor warming oven(171 Model only): 1 TT I i El Cable restraint Idt(to restrict'movement when on casters) O Stainless st bads panel INTENDED FOR COMMERCIAL USE ONLY NOT FOR HOUSEHOLD USENO . i 70 Old Honeycutt Road,Fuquay-Varina,NC 27526 3 (919)762-1000 www.southbendnc.com Form 170 Rev 2(March/2010). j 1 f STAR-MAX° LAVA ROCK GA CH' 'R-BROILERS 1 y Models 6015CBD, 6024CBD., 6CBD & 6048CBD Features/Benefits: i • � i * Star-Max Lava Rock Gas Char-Broilers are designed for the most demanding,foodservice applications.Star-Max char-broilers deliver maximum performance and provide years of operation. * Available in 1.5 24",36"and 48"widths to fit many foodservice operation space requirements. * Designed with high performance 40,000 BTU H-style cast iron bumers every,12 of width.Cast iron burners provide excellent - broiling performance,better heat distribution and maximum sectional control.' * Heavy-duty cast iron grates can be individually positioned(flat or slanted)to;accommodate a variety of broiling needs.Grates are reversible;with a thin side for searing and a thick side for more delicate:menu items. ! Model 6036CBD * Natural lava rock briquettes provide superior heat distribution and vaporize drippings. * Stainless steel,2,3/4"high tapered splash guard provides maximum protection against grease and spills. * Large capacity stainless steel water pan for easy clean up. * Cool to the touch stainless steel bull nose front provides knob protection and comfortable work zone., * Gas convertible in the field with conversion kit supplied with each char-broiler.Units are shipped Natural Gas. it * Heavy-duty 4 inch adjustable legs to match the height of other Star-Max equipment in your line.! �I Applications: i Star-Max Lava Rock Char-Broilers are designed for high volume j and reliability.Whether'it's chicken, hamburger,steak,shish kabobs i or any other items;Star's countertop char-broiler will fulfill, menu requirements. . i, Quality Construction: Star-Max line of Lava Rock Char-Broilers feature stainless steel cool to the touch front panel,bull nose,drip pan;splash guard,and j Model 6048CBD grease trough.Char-broilers have heavy-duty.polycarbonate graphic ;I With,Optional Equipment Stand panel.Double waif aluminized steel side panels with cast iron bum- , and Casters ers every 12 inches, adjustable valves and standing pilot are stan- dard.Cooking surface,consists of heavy duty,cast iron grates adjustable to flat or slanted positions.Can be converted to radiant style in the field. it j Warranty: L94 M Star-Max Lava Rode Char-Broilers are covered by Star's one year { parts and labor warranty. B @ A N LM ,;i � ceinRcanor so 9=:2= I I Star Manufacturing International Inc.-10 Sunnen Drive-P.O.Bo 430129-St Louis, MO 63143-3800 Phone:(800)264-7827-FAX:(800)264-6666- ;I star-mi j.com S212/0107 3 4 1 STAR MAX LAVA ROCK GAS. CHAR-BROILERS Models 6015CBD, 6024CBD, 6CBD & W48CBD . 01 t 6 t i t ; 4 j tth.l-LIFT wLEI Ulu 61 L J 716 i I t t3f16�� I l '�� L4.FEi - l9•�l ICI • Dimensions (A) (B) (C) (D) j Weight Model Width Depth Height Leg Widffi Installed Shipping No. Inches Inches Inches Inches :No.Controls BTU rid Area'i Ibs. lbs. (cm) (cm) (cm) (crn) 1 (kg) (kg) 6015CBD 15 29 '15-1/2 12-3/4 1 -40,000 DO sq.in. ! 97 121 (38.1) (65.4) (39.4) (32.39) i935',sq.cm; (44.1) (54.9) 6024CBD 24 29'; 15-1/2 20-3/4 2 `80,000 11,80 sq.in. 1 153 186 (61.0) (65.4) (39.4) (52.71) Q97!sq.cm; (69.5) (84A) 6036CBD 36 29. 15-1/2 32-3/4 3 `120,000 LI45 0sq.in. ! 192 230 91.4 65.4 39.4 83.19 sq.cm 87.2 104.4 6048CBD 48 29 15-1/2 44-5/4 4 160,000 0 sq.in. , 299 350 021.9)(65.4) (39.4) (113.67) 194 sq.txrr (135.7) (158.9) nits operate on Natural or Propane Gas-On propane gas 35,000 BTU/HR for ye 12-(30.5cm)width . Model I I Weight No. Descri tion Shipping LR-SM8 Replacement Lava Rock(One 5 lb.bag needed per every 12' Adth) 5 (2.27) Gas chaz brokers are constructed with stainless steel front panel with black polycarbonate "rn and double wall aluminized steel side panels. Units are 40,000 BTU natural;(35,000 BTU propane)cast iron burner for every 12'(30.5 i of width and are controlled by an adjustable valve. Lava rock briquettes provided for even heat distribution j Cooking surface is heavy-duty ca irongrate-type,and is adjustable in height A stainless steel water pan: provided. Control knobs are protected by a stainlesss steel bull front A standing pilot is provided. Char-broil- ens are supplied with 4'(102:cm)high die cast nickel plated legs with a I-W(3.5 cm)ad ent Gas connection is 3/4'N.P.T.male and a convertible pressure regulator is provided. Units are UL Gas Certified for U.S.and Canad UL sanitation approved.Printed in the UZ! Due to periodic flanges in designs,methods.procedures,policies and regulations,the spedficafiors con in thisIsheet are subject to change witiout notice.While Star Mamrfactururg exercises good,faith efrorts to provide infomation that is accurate,we are not responsible fir . k';or omissiors'1in hhfonnation provided or condusions reached as a resuit of using the spedficafioris.By using the information provi fed.the user assumes all risks in con wdh such use! i Star Manufacturing International Inc.-10 Sunnen Drive-P.O.Box 129-St.Louis,MO 63143-3800 Phone:(800)264-7827-FAX:(800)264-6666 .star-rn corn I I i i 02/15/2010 12:44 15088961962 MAFMARI,IWEST)�UUGH PAGE 01/03 11 I - s. 1 I I • i jl I • I I i j i ITEM#(_ www,americanran e.com Qua mme <.. .. o �� r 36" HEAW DUTY RESTAURANT RANGE {_ The Heavy Duty Restaurant Range Se i nes by American Range was designed for continuous rugged use and perfor, mance. All the latest technology is in corporated to give you the best value for your money. You wanted power! We give it to you with 32,000 BTU per open top burner, and 20,000 BTU per griddle burner. Something you normally see #. with institutional series ranges. All stain', *less steel external body is, a standar� fixture for longevity and easy cleaning1 Quality,dependability and customer sat isfaction make American Range the ul t i m a t e choice. -_ - OWN WITH OPTIONAL CASTERS& �. CONVECTION OVEN BASE . I TD ,4M • All stainless steel front,sides,high s If,. • Sturdy,welded front frame provides stab ity and riser: • to the range. • Heavy gauge welded frame constru on. Ei Pull off stainless door for easy cleaning. • 6"Stainless steel heavy duty landing . Oven dimensions:261l2W x 22-1l21)x 13-1 2H • 12°x 12°sectioned cast iron top gnat •Thermostat control from 150°f to 500°f. • 32,000 BTU/hr.lift off top open bum • (1)Chrome plated oven rack • Porcelainized oven interior. (Additional racks optional). • One chrome plated rack per oven. •;Porcelain enamel finish inside oven bolt m, - s 100%safety oven pilot. sides,back,and door liner. i • 6"chrome plated steel legs.Optional +i Steel bumer rated at 35,000 BTU/hr. Casters available. •. 100%safety gas shut off. i • AGA and CGA design certified and h F + Matchless push button ignition to light a listed. standing pilot. + One year,limited warranty on parts ai le bor. , 36" HEAVY DUTY RESTAURANTU SQ RANA14Ser Standard Oven Base .1610) r-ir FM (ISO WK F 0710. *=ODD: j -- ------ s•�r. ----- �t�l vumn f E 4 957{8. r f4j iti a Convection Oven Base o AR-6 AR12G-46 AR24G-2B- AR4B- FR6 AR-36G AR-3R6 36"Wide Range (26-1/2"Wide Oven) MODEL DESCRIPTION TO BTU KW SHIP. WT. Lbs. Kg. AR-6 b Bumers 22 000 66.52 611 277 �R12G-46 (1) 12T Griddle & 4)$umers 18 0M 53.63 631 286 4G-2B 1 24"Griddle &. 2 Bumers 13 000 4o73 641 290. 36G 1 36"Griddle 9 00 7 662 300 AR413-12RG 4 Bumers & 1 12"Raised Griddle 203,1000 59.49645 292 { AR-3RB 36"Wide Radiant Broiler 125 OW, 36.63 647 293 •Optional Innovection base available: Add Suffix 'NV'. j OPEN BURNERS RAQ!ANT BROILER • Heavy duty sectioned cast iron top grates. • H vy duty,reversible cooking tracks with integral run ers • Two piece lift off top easy clean burners to irect grease to trough.The heavy castings retain Rated at 32,000.BTU/hr.-each. he at to minimize recovery time during peak periods. • One standing pilot for each bumer,for instant ignition. • E cient,top ported bumers rated at 15,000 BTU/hr. Bach • Removable full width drip pan. w' individual pilot and precision brass valves. AV AB RE OPTIONS GRIDDLES � • 6" '152)stub back. • Highly polished thick steel griddle plate. • C tens(set of four). • 3" (76)wide grease drawer. • Chrome Oven Rack. • One steel tube burner every 12"(305),rated at 20,000 BTU/hr.. • C inet base. j • Non clog.S/S pilot for each burner for instant ignib n. • rmostat Control Griddle. • Manual control valve for each burner. • G ved griddle • S/S Spatula width grease trough with landing ledge. • Fi grate(only for radiant broiler). I, • veiC�lon oven. Gas: Manifold pressure is 5.0'W.C.for natural gas or 10.0'W.C.1 for propane gas. 3/4`NPT inlet Specify type of gas and altitude if over 2000 feet. 3/4" NPT Gas inlet. Clearances: For use only on non-combustible floors. Legs or casters are required, or 2' (51) erhang is required when curb mounfed. Clearance.from non-combustible walls is 0. When unit is placed next to combustible walis, clearances must ceed 12 (305)on sides, and 4' (102)from rear. Radiant I bfollers for non-combustible locations only. Ar---rcan Range Corporation is a quality manufacturer of commercial cooking equipmei it. Because of continuing product ( 1ements these specifications are subject to change without prior nofice. ON' I ) j I l 02/1512010 12:44 15088981962 l - -- MANDARIN WEST -I PAGE 02/03 Cl LL i t4 1 Y I v { oject p CL Itm number Jan* odel SG18 j Tube Fired Gas Fryer a' X Y� STANDARD S IlECIFICATIONS CONSTRUCT N .f„ ■ Welded to k with an extra smooth peened finish ensures easy clearg: ...`..... ■ Long-lasti high-temperature alloy stainless steel heat baffles are bounted in the heat exchanger tubes to provide maximum I liating and combustion efficiency. E Standing r lot light design provides a ready flame when heat is required ■ Stainless eel,front,door,side,and splashback. ■ Heavy d 3/16°(.48 cm)door hinge. CONTROLS ■ Millivolt th ostat maintains selected temperature automatia y between 200OF(93°C)and 400OF(190°GCE). ~ ■ Integrated Ias control valve acts as a manual and pilot valve, 1 automatic ilot valve,gas filter, pressure regulator,and automatic min valve. f'.. _. ■ Gas contr valve prevents gas flow to the main bumer until �T pilot is es blished and shuts off all gas flow automatically if the pilot fl e goes out. ■ Tempera limit switch safely shuts off all gas flow if the �jSTANDARD ACCESSORIES fryer tem fature exceeds the upper limit. ■ New Solsti burner/baffle design."'* ■ Choice of basket options -increases cooking production. ❑ Two nickel-plated, oblong,wire mesh baskets -Lowers fl e temperature. ❑ One nickel-plated,square,wire mesh basket -Improves orking environment. ■ One nickel-plated tube rack -Generate ;more production per BTU. ■ One drain extension "'Compaipd to previous models. ■ One drain line clean-out rod ■ Fryer cleaner sample OPERATIONS ■ Rear gas connection ■ Manual gas shutoff ■ Front 1 1/ (3.2 cm)full port drain for quick draining. ■ 1 1W(3.2 cm)full port drain valve ■ 9"(22.9 cn clearance allows for ease of cleaning. ■ Built-in integrated flue deflector ■ Removable basket hanger for easy cleaning ■ 9'(22.9 cm)adjustable legs APPROVALS ■ Cabinet-stainless steel front,door,and sides ■ CSA Ce d ■ Tank-mild steel (AGA, CGCE AVAILABLE OPTIONS&ACCESSORIES ■ NSF List ®" ■ MEA Apo ;ed 0 Stainless steel tank ■ CE Certifi S ❑ Stainless steel back ■ Australian as Assoc. c ❑ 9"(22.9 cm)adjustable casters Certified( GA) L* ❑ Triple baskets Patent Pending ft ❑ Covers Pitco Frialator,Inc., P.O. Box 501, Concord, NH 03302-0501_• 9 Route 3A, Bow NH 03304, USA Phone (603)225-6684•Fax(603)225-84 •www.pitco.com L10-130 Rev 3(02/07) 00 Model SG18 - Tube Fired as Fryer r rn 18(45.7J 1e(as.71 / INCHES[CENTIMETERS) �--- 52 5/16[13Z% �•�- 19 5/8(49.8] 'PrIT-GRA- I 'FLUE DEFLECTOR 34 PA 1-1/4 INCH Cd2 CM)NPi 8 8 FULL PORT DRAIN VALVE GAS CONNECTION 34 INCH NPT.CE AND AUGA MODELS USE VA INCH.BSP 5R11.61 �1 ADAPTERADDING 1 W(3.8CM)TO THE am CONNECTION. 661 1117.4 i 34[MAI em NOK X� I ri 15 7132 1 1 M61 11 2532 151H6[3621 T� NObt J 1 25/32[441 9H6�'� 9 13M6124.s] 24 3I6 162_91 23/d2[1241 6 11/16[4U91 GAS Gas Input Per Hour 140,000 BTUs/40 kW(CE)/145 megajoules AuGA Recommended Minimum 'For other gas types,contact Gas Type* Store Manifold Pressure Burner Manifols Pressure your Dealer/Distributor. Natural Gas T W.C.117.4 mbars/IJ5 kPa 4'W.C./10 mbars 1 kPa Check plumbingigas codes for L.P.Gas 13'W.C./32.4 mbars 13.25 kPa 10'W.C./25mbar 12.5 kPa proper gas supply line sizing. Fryer Sides,Rea 'Bottom to Clearance Information Fryer Front any combustib ;material Fryer Flue Area 6'(15 2 I) Do not block or restrict the flue All Models 30'(76.2 cm)min. gasses from flowing into the Do not Curb oust ventilation system. ELECTRICALOIL CAPACITY Control Type I Voltage/Phase/Frequency Am s 70-9 l pounds Millivolt I Not Wgired 0 (32-41 SHIPPING INFORMATION . . . Shipping Weight I Shipping Cube I Shipping H x W x L ks 120 Ibs(54kg)of fries per hour 216ib 23f}3 451/,4x22kx38y2inLL FryingArea18x18x4-4%in 98 k .65 m3 114.9•x 57.8 x 97.8 cm (47.7 x 45.7 x 10.2--12.1 cm) SHORTORM SPECIFICATION Provide Pitco Model SG18 tube fired gas fryer. Fryer shall have an atmospheric bu er system combined wall five stainless steel heat tubes utilmng high temperature alloy stainless,steel baffles. Fryer shall have eep cool zone;minimum 16%of total oil. TYPICAL APPLICATION capacity to trap burnt particles,crumbs and black specks. Fryer cooking area shall 18'x 18'(45.7 cm x 45.7 cm)with a cooking depth of 4'(10.2 cm)and 4 W(12.1 cm). Heat transfer area shall be a minimum sq.inches(6116 sq.cm). Provide accessories as follows: ^� Frying a wide variety of foods in a limited amount of space. Frying that requires a h h volume production rate. ,.3 ' Pitco Frialator,Inc., P.O. Box 501, Concord, NH 03302 1 • 509 Route 3A, Bow NH 03304, USA Phone(603)225-6684•Fax(603)225-8472•www.pitco. L10-130 Rev 3(02/07) Printed in the USA We reserve the right to change specifications without notice and without incurrfn any obligation for equipment previously or subsequently sold. CL m number uant4 Model SG14 Tube Fired Gas Fryer STANDARD SPECIFICATIONS - CONSTRUCTION ■ Welded k with an extra smooth peened finish ensures easy clea ing. ` ■ Long-la g, high-temperature alloy stainless steel heat baffles ar 'mounted in the heat exchanger tubes to provide -and combustion efficiency. maximum `eating ■ Standing ilot light design provides a ready flame when heat is require ■ Stainless ,eel front, door, side, and splashback. ■ Heavy d 3/16" (.48 cm)door hinge. CONTROLS E Millivolt tt ermostat maintains selected temperature automatically between 200OF(93°C)and 400OF(190°GCE). ■ Integratec gas control valve acts as a manual and pilot valve, r. automati pilot valve, gas filter; pressure regulator, and 'r%1 automat main valve. x r ■ Gas con I valve prevents gas flow to the main burner until pilot is blished and shuts off all gas flow automatically if L — r. the pilot ine goes out ■ Tempera re limit switch safely shuts off all gas flow if the STANDARDACCESSOR(ES fryer tem erature exceeds the upper limit �- ■ New Sol ce bumer/baffle design.— � ■ Choice of basket options Increas cooking production. ❑ Two nickel-plated, oblong, wire mesh baskets -Lowers a temperature. ❑ One nickel-plated, square,wire mesh basket -imp rov ;working environment ■ One nickel-plated tube rack -Generat s more production per BTU. ■ One drain extension `'"`Comp led to previous models. ■ One drain line clean-out rod \ ■ Fryer cleaner sample OPERATION ■ Rear gas connection ■ Manual gas shutoff ■ Front 1 1 (3.2 cm)full port drain for quick draining. ■ 1 v4°(3.2 cm)full port drain valve ■ 9°(22.9 c clearance allows for ease of Leaning. ■ Built-in integrated flue deflector ■ Removable basket hanger for easy cleaning ■ 9° (22.9 cm)adjustable legs APPROVAL ■ Cabinet-stainless steel front, door, and sides ■ Tank-mild steel ■ CSA Cer ill ed (AGA. C ) CE AVAILABLE OPTIONS&ACCESSORIES ■ NSF List J ■ MEA APp ved ❑ Stainless steel tank ■ CE Ce ' ❑ Stainless steel back ■ Australiar Gas Assoc. ❑ 9° (22.9 cm)adjustable casters Certified uGA) ❑ Triple baskets a ❑ Covers Patent Pending �Auockftn n., Pitca Frialator,Inc., P.O. Box 501,Concord, NH 03302-0501 • 509 Route 3A, Bow NH 03304,USA Phone(800)258-3708•,(603)225-6684•Fax(603) 5-8472•www.pitco.com L10-127 Rev 05(04/08) r Model SG14 - Tube Fired Gas Fryer t� �� 135b7 14(35.6J '• ' INCHES[CENTIMETERS) i 48 5116112281 15 5/8 W 7) INTEGRAL FLUE DEFLECTOR 34186.4] 1-1/4 INCH(32 CM)NPT 8 8 FLUPORT DRAI N VALVE GAS CONNECTION 3A INCH NPT.CE ANDAUGAMODELS sm[1.6[ L_ ! usE 3A INCH asp �-' ADAPTERADDING W(8.8CM)TO THE S 461/8 CONNECTION. ' i [117.4 34[86.41 '� f B NOM. tYri__ LZ I I 151/16 11 25/32 E 138-4 NOW i I f i 25132[4-9 1 9M6[4.OJ .- 121116130.61 L 24 3/4(6291 4 23/32[1201 7 13116[19.81 • • REQUIREMENTS Gas Input Per Hour 110,D00 BTUs/33W C /119 m a'oules AUGA Recommended Minimum *For other gas types,contact Gas Type Store Manifold Pressure Burner Manifo ':Pressure our Dealer/Distributor. Natural Gas 7'W.C.117.4 mbars/1.75,kPa 4°W.C./10 mba 1 kPa Check plumbing/gas codes for L.P.Gas 13"W.C./32.4 mbars 13 25 kPa 10'W.C./25 m '12.5 kPa proper as supplyline sizing. Fryer Sides,R ;Bottom to Clearance information Fryer Front an combusti a material Fryer Flue Area 6-(15 2 '' ) Do not block or restrict the flue All Models 30'(76.2 cm)min. Do not CU Mount gasses from flowing into the ventilations)gem. ELECTRICAL OIL CAPACITY l' Control Type I Voltage/Phase/Frequency AMDS il)pounds Millivolt Not[eguired 0. 18—23 kg) SHIPPING INFORMATION PERFORMANCE CH • a Shipping Weight I Shipping Cube I Shipping H x W x L Cooks 88 ibs(40 kg)of fries per hour 190 Ib 19 ft3 45%x 18 k x 38 Vz in Frying Area 14 x 14 x 4 in 86k .64m3 114.9 x 47.6 x 97.8 cm 35.6x35.6x10.2cm) SHORT O. • •. Provide Pitco Model SG14 tube fired gas fryer. Fryer shall have an atmospheric b er system combined with four stainless steel heat tubes utilizing high temperature alloy stainless steel baffles. Fryer shall have seep cool zone;minimum 230A of total oil capacity to trap burnt particles,crumbs and black specks. Fryer cooking area shall 14"x 14"(35.6 cm x 35.6 Cm)with a cooking dgpth of 4" 102 cm). Heat transfer area shall be a minimum of 600 aev.inches 3, 1 s .cm). Provide accessories as follows: TYPICAL APPLICATION Frying a wide variety of foods Ina limited amount of space. Frying that requires a �h volume production rate. Pitco Frialator,Inc., P.O.Box 501,Concord, NH 03302-050 509 Route 3A,Bow NH 03304, USA Phone(800)258-3708•(603)225-6684•Fax(603)226-84 • WWW.PitCO.COM L10-127 Rev 05(04/08) Printed in the USA t. We reserve the right to char s cations without notice and without incu an obligation for equipment previously or subsequently sold. 9 9e P� 9 Y 9 eQ P P Y Q Y Staridard Hand KF owne Model: Item #: Quantity:_ Project: Handsink with Hand/Dump Sink Soap&Towel N - • Soap ispenser: on woo Spou removes from top.for easy filing. Chro e plated spout with plastic soap reser- voir b low. • Towel Dispenser: Pape towels easily accessed from below front - door. 5oor swings open for refiling. 71 Sink owl: 20 ge 304 series stainless steel 10"x 14"x 6" de 1 1/2"radius on all vertical and hod- zonta comers: Fumished with a 1 1/2"stain- less s 'el drain. • Front pron: 1800 or 2100 Ser%es Available 22 ga ge 304 series stainless steel. (�• reverse) Back ' lash: 22 ga ge 304 series stainless steel. • Sides 20 ga ge galvaneal.. • Back i Ind Bottom: 20 gai ge galvaneai. • Legs: 1 5/8" bular 16 gauge galvanized steel with Accessories grey p astic bullet foot. ❑ Stainless steel Splash. Water aucet: ❑ Perforated Dump Box. 4"cen br splash mount faucet on 1800 models. ❑ Towel Ring. .4" cen ar deck mount faucet on 2100 models. ❑ Faucet Upgrade. Plum p* p Stainless Steel Legs. 1/2" IF,3 hot and cold water. 1 1/2" PS drain connection. I . Appr I By: vowneCorporationMetal Phone: 800-631-0442 257 Verona Ave. Newark; New Jersey 07104 FAX:973-48r1424 02M5 www.krowne.com sales@krowne.com i ` 4.9 is Staridard Hand Sinks ovine odel: Item #: Quantity: Project: Q� ,0t Series Handsink with Soap&Towel Hand/Dump Sink mom Length Ldt side Weight Model Length Left side; Weight Numbers to Drain Ibs Numbers to Drain Ibs. t8• 18.18ST 1'-6' 10'x 14°x 6' 37 1?, 18-1C 1'-0' 6' 25 C r ---r Above unit with four legs. 16.125 18.5' It 125 18.5' 18'—+{ 18.5'--{ �12, I ° r i 9.5' o r( 1 l 1 �--p-'� - 33' 33' 9- 30• 30' // Series Handsink with Soap &Towel Hand/Dump Sink Now Length Ldt Sim Weight Model Length Left Side Weight Numbers to Drain Ibs Numbers to Drain lbs. �18'- 21-18ST 1'-6' F 44 21-1C '1'-0' 6' 25 Above unit with four legs. D 16.iI25 21I- (�JD 161 9 21' 10' 14' ni —° J i 9.5' i'`----i l 1 9.5' i------J 345' 34.5' 9' 30' 30' Mechanical Requirements: rov By: J 1/2'IPS hot and cold water �p y 1 112-IPS drain connection Due our commitment to continued product improvement. cations are subject to change without notice. Wo�wMeCorporationMetal Phone: 800-631-0442 257 Verona Ave. Newark, New Jersey 071.04 FAX: 973-485-1424 otios www.krowne.com sales@krowne.com • c7 Item No Project No Cn S.I.S. No CD r Specification Sheet -� Short Form specifications Traditic hal Hand Sinks 0 Eagle Hand Sink, model HSA-10. Constructed of type 304 cn stainless steel, all-welded with deep-drawn positive drain sink MODELS: CD CD bowl, inverted "V" edge to prevent spillage and basket drain. ❑HSA-10 z Unit less faucet. ❑HSA-10-F o Eagle Hand Sink, model HSA-10-F Features the same as sink ❑HSA-10-F #HSA-10, plus splash mounted gooseneck faucet.- ❑HSA-10-F Eagle Hand Sink,model HSA-10-FA.Features the same as sink HSA-10-F — #HSA-10, plus p-trap, tailpiece, and splash mounted ❑USA-10-F _ gooseneck faucet. Eagle Hand Sink, model HSA-10-FAW. Features the same as sink #HSA-10, plus p-trap, tailpiece, and splash mounted gooseneck faucet with wrist handles. Design&Coil struction Features Eagle Hand Sink, model HSA-10-FL. Constructed of type 304 •Heavy gaug type 304 stainless steel all-welded —��- stainless steel, all-welded with deep-drawn positive drain sink construction bowl, inverted "T edge to prevent spillage, polymer lever •Inverted"V edge rim retards spillage. drain, and splash mounted gooseneck faucet. •Unique deep-drawn positive-drain bowl assures Eagle Hand Sink,model HSA-10-FO.Features the same as sink complete drfinage to meet the most stringent health c #HSA-10-FL, plus polymer lever drain includes overflow. code requir ents. CO) •Water inlet: _(13mm) NPT. _• •Drain outlet 1 "(38mm) NPS. H •Six models 3 choose from. Options/Acc Issories ❑ P-trap ❑Tail piece ❑End splas s ❑ Front skirt ❑Side mour wall bracket ❑MICROGA DO* antimicrobial protection For hand sin :#HSA-10,HSA-10-F,HSA-10-FA,and HSA-10-FAW #HSA-10-FO EAGLE GROUP Certificatio /Approvals 100 Industrial Boulevard, Clayton, DE'19938-8903 USA AUTUQUOTES Phone:302-653-3000•Fax.302-653-2065 F. www.eaglegrp.com (I Foodservice Division: Phone 800-441-8440 • MHC/Retail Display Divisions:Phone 800-637-5100 For custom configuration or fabrication needs,contact our SpecFAB®Division. :+ Phone:302-653-3000•Fax:302-653-3091 •e-mail:specfab@eaglegrp.com E1320.40 Rev.06/09 Spec sheets availablefor r printing or downloading r our online literature librarywww.eaglegrp.com Eagle Foodservice Equipment Eagle MHC.SpecFABa,and Retail Display are divisions ii Eagle Group. ©2009 by the Eagle Group _ Item No Project No S.I.S. No 0, C Traditional Hand Sinks a f HSA-10 HSA-10-F HSA-10-FAW U W� 480mm 480mrn 16 7/8• CL 4a0'rvn 9 7/16 14 3/4' 9 7/16' 14 314' 9 7/16'L 14 3/4' 24omm 375mm 240mm 375mm 240mm I 375mm i/' 7i m 9 �� 99 m 99 153mm r -'. ' - -I--4' 8 V4 5 zz 210mm ct, 17�^ ' 17Smm 1��53mm 153mm 101.6rmm — 17 VA' 4mm 162 J 324mm 34' 77 / e64mm 8916' , 217. 24 1/2, y 223mm C C/7 If C S is a HSA-10-FA HSA-IO-FL HSA-IO-FO :r 107Im 0 14 mm'l 240nvn 375 99mm j im 153mm 2(1/4' 4• 172/4min / 3122 243/mm bowl size overall size width x length x depth width x length x height weight model# includes in, mm in. mm lbs. kg HSA-10-F faucet,basket drain 9%"x 13;1"x 6%" 248 x 343 x 3 141e"x 18%"x 12%." 376 x 480 x 324 12 5.2 HSA-10-FAIN faucet w/wrist handles,p-trap, 9-,"x 13V x 6Y.." 248 x 343 x 3 14'/."x 1 W x 12V 376 x 480 x 324 14 6.4 tail piece,basket drain HSA-10-FO faucet,polymer lever drain w/overflow 10-x 14"x 5" 254 x 256 x 7 14-V x 18%"x 12'A" 376 x 480 x 318 13 5.9 7o order hand:sink with no faucet holes,add suffix'-NH'to'model number(example:HSA-IO-NH). EAGLE GROUP 100 Industrial Boulevard, Clayton, DE 19938-8903 USA Phone:302.653-3000•Fax:302-653-2065 www.eaglegrp.com U.S.A. Foodservice Division: Phone 800-441-8440 0200 Printed 9byEag in in Group MHC/Retail Display Divisions:Phone 800-637-5100 Rev. 06/09 Spec sheets available forprinting or downloading from our online literature library ..l 'I I Although every attempt,has been made to ensure the accuracy of the information rovided,we cannot be held responsible for typographical or printing errors.Information and specifications are subject to change Afithout notice.Please confirm at time of order. y y to s i cb o�l L-h L Z N coax mvd Hono6MS3M NRiV(24VW Z96Z86880rst tili:ZT 0ti9Z/91/z;9 -X17' COMBUSTION FLUE ) FOR 2&3 BURNER UNIT • FOR 4de5 BURNER UNIT RIGHT AND LEFT SIDE SHIELDS /2'.WATER UNE CHINESE FAUCET ONE PER BURNER _ OPENING �. D SHIELD SHELF 7 1/2- 31. 1/2" ATER.DRAIN GUTTER n i 1 1/2' GAS LINE II -- --- R USIION PLENUM 3/8' SHUT—OFF VALVE U_ AIR MIXER . 2" OWNES CORNING INSULATION NE CAST IRON SR-26 PROVIDED BErAM BURNER RNERS ON OUTLET FOR J22 GA S/S WATER COVERING 27' 8' URNERS & STEEL. FRAME ACROSS i FRONT OF STOVE i I 1/2' GALV. PIPE LEGS 1 SIDE VIEW ' SCALE 1R'-1'-0' 04 (.1) BURNER UNIT 27" (2) BURNER UNIT W TO 54' (3) BURNER UNIT-80' TO (5) BURNER UNIT 1119- 7'X4 COMBl15ilON FLUE DMENSION VARY 3) 1 S/S TUBE SHELF WITH SIZE OF HOLE do SPACE UMRATION �4 /Y TER LINE FOR CHiN FAULCETS SIDE iIELD #t8 ik S/S TYPE 304 us STOVE TOP `HUT—OFF VALVE � —FI--------�---�---- ------- 11 II II II ii 11 *31 CHAMBER.SIZE AVAILABLE 1Z- DIAMETER TO 22' II ] {( II C ii II C ] II -- ----� ---- —_u. U__— —___u —BDWT.U»�100.000 PER BURNER ON NATURAL GAS —B.T.U.. 80,000 PER BURNER ON LP GAS ER /4' ALUM —3/8- HIGH CARBON STEEL TOP VALVE Tpjp;;pvm TUBING FOR —1 1/4 FRONT MANIFOLD PILOT —S/S BODY, FRONT SHELF. BACK PANEL GLIDER 1/Z' GALV R —kLVANIZED DRIP PANS 3e LEGS PIPE IFC,S FACETS_ INNER CHAMBER RINGS IN COLD ROLL STEEL —TYPE OF BURNERS: REGULAR 3 — RING, JET. COVE 2 FRONT VIEW CH BOWERY RESTAURANT SUPPLY 183 BOWERY NY, NY 10002 Phone (212) 228-2900 MIODEL# 1 . 104, 105, 106, 107 :., Fax .. Bowery Restaurant Supply IlTEM' : 183 Bowery, New York, NY 10002 Tel:212-254-9720/254-8296 Fax:212-254-0126 QTY. WOK RANGE 521, Slop sink with basket on right side (Left side av fable) 2"Drain 43, 511 12 1211 181, 511 1/2"Cooling' ipe Mode N.S -F AGA 10111 X X 102 X X 103 X X - �} 12" 104 X X 4311 5 1 - --- 105 X X 106 11 X X 107 X X Built—in slop sink Model#102 shown above with two different slop sink SPECIFICATIONS 0 TION *Chamber Size Available 12"Diameter to 22"Diameter * 16"Thick S/S Top *B:T.0: 100,000 Per Burner on Natural Gas rith Safety Pilot *B.T.0: 80,000 Per Bumer on L P Gas lith Fire Bricks *3/8"High Carbon Steel Top *V Fith Caster * 1 '/V Front Manifold * S/S Body,Front Shell;Back Panel Gutter *Galvanized Drip Pans&Legs * Swing Facets *Replaceable Inner Chamber Rings in Cold Roll Steel *Type of Burners:Regular 3—Ring,Jet,Cove ight: 150 Lbs Per Chamber All Custom Specifications Are Wi0come T Page: CO2 02/15/2010 12:44 1-5088981962 MAFMARIN WEST -I PILE 02/Oj I Vt i T C) t r - I Win Restaurant Supplies Inc. ilk SOUP STOVE WS Series item # _ r. Model o. WS-10 WS-20 s = ,LxWx 18"X18"X16.5" 360X18"X16.5" BTU / r. 35,000 NAT. 70,000 NAT. BTU / r. 32,000 L.P. 64,000 L.P. Menif d 3/4" I.P.S 3/4" I.P.S M Ship 8.0 Lbs 140 Lbs (Shown:Model WS-10) *ft'sulfa sk ds for regular mode!without UL Sanbtbn Classification 7]( 01 0% FEATURES g • WIN SC UP STOVE is with optional UL Sanitation Classif ed,AGA certified. A • Two bL nor valves for easytemperature control. . 7 40 bU w p Stainie " steel manifold shield for easy cleaning. AWNS Overall lelght 17" is available to place stock pot. Top gra e is completely removable for easy . 7IM# -1, MAC cleanin I . Approximate Dimensions: TOP VIEW FRONTVIEW 2�•� valve valve ^` N V � 2 3/4"Aia.MaDMId - I •- to er1L •318 efts SNY 7 •42-38 N�ortl� m Blvd NLIX,ew YNNYY 1 01 Tel:71e8.433-19N F:O c 18433-0 Website: fittpJ/www.winsuPPty.com - - ---- --. ----------- G3 1 (I m ss ,l -X171 COMBUSTION FLUE ) FOR 2&3 BURNER UNIT % ) FOR Ades BURNER UNIT 'a RIGHT AND LEFT —j SIDE SHIELDS CHINESE FAUCET /17.WATER LINE } ONE PER BURNER OPENING �� D SHIELD SHLEF 7 1/2' 31 1/2- ATER.DRAIN GUTTER ' 1 1/2- GAS LINE (I ---R a USTION PLENUM 3/8' SHUT-OFF VALVE' 11 U_ AIR MIXER - 2. OWNES. CORNING NJSLfLATION NER SR-26 PROVIDED BETWEEN 27'BURNER 8 !URNERS�I OUiLEf FOR #22 GA S/S WATEREa FRUI CC<YERING - t FRONT OF STONE � t II 1/2-GAL.V. PIPE LEGS SIE V DIEW sm 11r=1,-0. (1) BURNER UNIT 27- (2) BURNER UNIT 50- To 54- (3) BURNER UNIT 80- TO Be C5) WRNER 9 LUNIT NIT 1�- 7'X4- ON FLUE ITIZ ON VARY 1- S/S TUBE SHELF WITHH SIZE of HOLE &. SPACE LUTIATION TER LINE MR 'C1n FA LC T5 ODE IELD . J•Y T8 S/S TYPE 304 3/8- Sim SHUT-OFF VALVE STOVE TOP=44— _ II I) it II Ogg am it ll 1I II II -CHAMBER SIZE AVAILABLE 12- DWfiTER TO 22 II tt II C 7 it 11 C 7 II u u—_-- --u u— u —BDWT�U� 7 100,000 PER BURNER ON NATURAL G45 u-- ---- B.T.U:: 80,000 PER BURNER ON LP GAS —OFF BURNER /4 ALUM —3/8- HIGH CARBON STEEL.TOP VALVE PAN TUBING FOR —1 1/4- FROM MANIFOLD PILOT —S/S BODY. FRONT SHELF, BACK PANEL GUTTER 1/Z' GALV —GAL.m DRIP PANS do LEGS SWING FACETS PEE REPLAMBLE INNER CHAMBER RINGS IN COLD ROLL STi>7L, TYPE OF BURNERS: REGULAR 3 - RING, JET. FRONT VIEW COVE 2 SC4B 1 2'-V V CHIV BOWERY RESTAURANT SUPPLY ' 183 BOWERY NY, NY 10D02 Phone (212) 228-2900 MODEL# 101 102 1O3 104, 1os, 1o6, 107 ,. Fax rBowery. Restaurant Supply ITEM 183 Bowery, New York, NY 10002 Tel: 212-254-9720125"296 Fax:212-25"126 FQTY WOK RANGE 5211 Slop sink with basket on right side (Left side ave hble) 2"'Drain I 431 5�� 12" 1211 18" 5�� „ 12 Cooling 'pa l Mode>! N.S.F . AGA 101 lj X X 102 i X X r� 103 X X 12t, 10.4 I X X 1 431t 5" 1 " _ 1$n 5 � 105 X X 1 G-6 X X 107 X X f. �j Built.—in slop sink Model#102 shown above with two different slop sink SPECIFICATIONS O � ION *Chamber Size Available 12"Diameter to 22"Diameter *$` 6"Thick S/S Top *B:T.0: 100,000 Per Burner on Natural Gas * '�ith Safety Pilot *B.T.0: 80,ODO Per Bumer on L P Gas *V1 ith Fire Bricks *3/8"High Carbon Steel Top *NAI ith Caster * 1.%"Front Manifold * S/S Body,Front Shelt Back Panel Gutter *Galvanized Drip Pans&Legs * Swing Facets *Replaceable Inner Chamber Rings in Cold Roll Steel *Type of Burners:Regular 3—Ring,Jet,Cove ._ IN ('ght: 150 Lbs Per Chamber All Custom Specifications Are ©Jerome Page: CO2 1J � l� I - { j 1 rg �1 �7/�711 �e 4rr £0.1Z;0 3wd HXUSO&iS3M NlbVaNGW �I Z96TS6880ST titr:ZT 0T0Z/ST/Z9 . 1 = i ,ZE LI ill • � � � III cIj .7 £0/60 33Gd HSrUdVEUS3M NI8VaNGW il� Z96186880St. tiG:ZT 0L0Z/91/Z0 lil , Standard a owne 7T N Model: ! Item #: I Quantity:. . Project: Handsink with Hand/Dump Sink Soap&Towel I, • Soap,Dispenser: got -_ S pout removes from top.for easy filing. Chrome'Plated spout with plastic soap reser- voir below. _t �y • Towel Dispenser: ' = Paper towels easily accessed from below front t w; = r= door. boor swings open for refiling. Sink Bowl: 220g(ge 304 series stainless steel 10"x 14".x deep. 1 1/2"radius on all vertical and hod- zonta comers: Furnished with a 1 1/2"stain- less steel drain. • Front Apron: 1800 or 2100 Series Available 22 gauge 304 series stainless steel. (see reverse) Backslplash• 22 gauge 304 series stainless steel. • Sides 20 gauge galvaneal.. • Back ind Bottom: 20 ga�i a galvaneal. • Legs: Ili 1 5/8"'�tu, bular 16 gauge galvanized steel with Accessories, grey pl'llastic bullet foot. z ❑ Stainless steel Splash. Water(faucet: ❑ Per Dump Box. 4"centgr splash mount faucet on 1800 models. ❑ Towel Ring. .4"ce=deck mount,faucet on 2100 models. ❑ Faucet Upgrade. Plumbing: 0 Stainless Steel Legs. 1/2" IPS hot and cold water. 1 1/2" I0S drain connection. I! l s Approved'( By: C7 Metal krowne Corporation ,II Phone. 800-631-0442 257 Verona Ave. Newark, New Jersey 07104 HI FAX;973,48r1424 °y05 www.krowne.com sales@krowne.com " 4.9 I;! ii m ' Standard Hand Sinks ovine odel: Item #: Quantity: Project: jll :0E Series Handsink with Soap&Towel !;I Han ump Sink 19 !Model Lw* Leilt side Weight I� Model Length Lefts*t Weight Numbers_ to M* ibs Numbers to Ihae1' Um 12 I 1&18ST 1-6' 1Vx14'x6' 37 i 18-1C 11-W 61 25 C li Above unit with four legs. 16.125 18.5• jL5 185• is, 18.5• f— rJ 33' 33' 9- 3V 3r 2100 Series • III � II� Handsink with Soap&Towel Hand/Dump Sink mom Length Lefts* Weight jll Model Length Lefts* Weight 'Numbers to LlrA on Numbers to DIM Ibs. . i r21-18ST 11-6' r 44 12' 21-1C '1'-V 6' 25 2.5' �q -A � • I� Above unlit with four legs. • jI p M125 21• i.il • 21-1 r21. 1 .� . 14• i 9 5 i ' ------- 34.5' i!34S' V 30' 30' . Mechanical Requirements: Approved By: 1/2'IPS hot and cold water I!I 1 1/2°IPS drain connection pUS to r commitiratt to=tnued pm&&imMvemwt spedfiratims are subject to change without wtce. Metal no Corporation Phone: 800-631-N42 257 Verona Ave. Newark, New Jersey 071.04 FAX:973485-1424 02MwwwJ owne.com saie-43),1Qowne.com r• Page 1 of 1 6-Pan Gaper. i! Stainless Ste I Pressureless iSteam �-' WtGt Gas jj Pressure Bdi I! hi Cabinet Bs HyPerSteam Pressureless St m it rwdel HY Sbart Fenn unit Shd Descripttan !l gasperindew Con*mft IliMAMb 'I a and cabinet base shaft be ad siakdowlbWff Simr Steamer wt sd fwe a ufed !i % *a Ssres*l merner Band are 1iddgaersi�tr it f�e � be kpAabd and provided I' -rE easy-open of doo 'einlaW kd vim door is sbom With pt�dflr Nddm nogndic door WU cuts pmw to and ii d dw low to brat rar,when the door Is .Pan CaNnet itaae Steam Sonr� base Surd partradcs [be �e adws sladand t hoe ga fi e all sh rule� -- w�ow derv- Ex to each,t rrrfoer eta renroirable It sate drab► p ants tie 21.7 'he 2ixl�#ilti � 2V wine cabinst lease dmI have stainless sleet tie de den M ii 9 troilm Unk cflrr slain- PSI rrra�artnun web all steel decK r of f pains daEd el mrdc BTU � feet ae rw anaer haw aie fttabb Met Cap °A I,I ffru • Pan stze ;l Per Total to dWt stea HUM Cabtr " . eha9 � f�r�ti � 12 x Zt[x 1a Ijl 6 12 � is a Ida 4 urn Wb rlxs are stem dai 6ixibd panel face piatei� 12 x 20 x 2 U2"I l 3 S and p 12x2Dx4" Ili 2 4 back inr web ASINE Made,AtiA&QL _ I in d rn�d bo1w 9WI bbe�Cade-� 0rorWAsOess6in and 1`l bW Bound for up to 15 PSL �J &wed Fed Gas boikF ohd to Associatim and unit Is lfl.:-�f�eti (j ouppl itx ovride spray Inswatf Sanitation t rem 9351 ice vin Ur W pipe.cr Unit be domed" named tD be type of it rues W l�t� famed,rn r any i ,heft ftartnient and waur 11/4 free and ,415 P rrraxinoari '6b eyrie 15 AMP e serve,4 Saamer D oaf d9 be mamW on ft ftwA Sim Source lit Adjacent Equipment pawl fer emq or repair and it de a A 1/2"i po se-W vW a he.mod.To separ,AeCN4ff ti c twdhacmMt erne bar mud be pr Iy sized rd=sd fw=hoa*¢lwboi#w9Wbe d m a m of.deaw c av- with a gas ixqW tip,p ON aft FESEI W timandaddhanM' quipme . sWam frapsand -- siai#sw ,to4rr war sxx, way m pr re M ter supply lit irements At boiW are sMW- and "arcs Pertarma=Features Mover to cooWtImM In mod water km We ltrt wig to OR if water fNd Is lair or udt tip too To Minirnize p vbImM a wad SeAod(Red irarch presue:err (s t t' FF"1fw irk is when vR& is d da ramie aer�ri �, to a t,elaw and opt irramiai, after mar has to 17UF waters are: des did �grid t ti iiau d 30 Pft Ems bEach&mw lower �s�a per m�itai,at ll e[ be 7�ar t stern tw4W cMy wd bekw ttri&of Ma wf&we Rem 2 Me IO fa�edp m Bdierd 2DiO� Stl bedded are[m�fir the toad p wed F°°+ er pm mpa*.Tt2 csrr , S ws te. lit http://www.groenkettle.com/groen_174.gif 7/26/2010 .I .�. ._.... rvry ........� .•,. ix.iwLJ\1 -I LI rF7VG' VJ.I G1 it III No l;l III 3p ;I $"DiaAseW,6 i al ,I I � Ili 69-f M iNa 5txe #aiBnrner B.T.U. 1 S , . 24"44"x15 3 4S 000 i 6 30"x24°x'!5 4 60 000 SIvf35 36"Jd/4" IS" 5 75 Ut x3oc75r '1 l oSOeo II - SPECIEgAM— N ;!I QPfiION Ai=hmm Ste-1 txtorior *^SIS Body " 1 n 1.11St11AtlOri 'i'. ' i 1/44 TWok Flo Plate S/S Isiteriar *Protective heat Shields in S/S Ij "`Wh Safety Pilot l; w . *S/S Drip PanA Door *Thermostat Condroi *Thermometer on Door *3/41'Manifold �I a lil W Wt:50 Lbs y III A ~ plop cp • iil il!� I Item IVo.: V S h '• .-• I li; a tt .• ,� ' Project No.: Cn CD ' I a eclfiication I Sheet I li L Worktables with Flat Tap and Shoit Form Specifications lit Stainless Steel Bade ,with tag! W6rkII les,Spec-Jastero series; odes III o o be constructed of 1 /304 stain) tee),wih 1!"roll on CD fr nt and rear, and sidesl.tumed down 90°. Undershelf to be Undershelf—spec MasteiO SeriesCD a�ju 1e 2nd.'construCted of 1$/3�044 stainless steel with MODELS; z o marine edge.Top reinforced with mess steel hat channels ❑T2424SEI 0T24144SE 0TJOI32SE ❑T36144SE arid; soundset deadened. Constructed�wii dni=lok® patented 0T2430SE 0T3030SE ❑T301144SE ❑T4848SE gus system with the gussets recessed into thelbat channels ❑T24=4! ❑T3036SE 07$648SE ❑T4860SE to reduce lateral movement Legs t b 15� O�D., stainless ❑T2448SE; ❑T3048SE ❑T3660SE ❑TOME . - sfeel, :with I stainless steel gussets and 1 stainless steel E372460SE 0T3969SE ❑M672SE ❑T4884SE adjustable bullet j ❑T2472SE; 073072SE 0760,4SE ❑T4896SE ❑T2484SE ❑MUSE . ❑T3WSE ❑T4$108SE ❑T2406SE; ❑73096SE ❑T8IMSE ❑T48120SE . ! ❑T24108SE ❑T30108SE ❑T36120SE ❑TOMSE W ❑T2412OSf 0T30120SE ❑T36132SE ❑T48144SE i 13724132SE Tabletop y •Patented uni-lok®gusset system(patent#5,165,349) gussets are recessed into M channel,redu6ng lateral movement ui -Top.relnforced with-welded-on hat dhartnel. 0 •Sound-deadened between top and dhanhels. =. . •1 f (38mm)-diameter 180'rolled edges on front and rear. CD ! Ends are turned down 9T providing�forfli sh installations I n when required. o worktable wiffi flat top it •14 gauge 304 polished stainless skeet. r ar d undershelf 1 Ili Cr L; Adjustable U ndershelf •18 gauge type 304 stainless steel. H •Guesset welded to each comer. i I •Heavy duty! arine edge design. Patented uni=lok"System: I ((Patent No.5,165,349) Legs-19rr( m4 )-diameter . ! :<,:::. •24"to 36"(610 to 914mm)-wide units tf rat are 96"(2438mm) and longer come with six legs or mare.!48"(1219mm)=wide c units that are 72"(1.829mm)and longer come with sixaegs or more.. j •Heavy gauge stainless steel. I •1"(25mm)adjustable hi-impact plastic feet. � ,: :•-. ail � to r' Options/Accessories_ e� . ' ❑ Drawer I! ❑ buplex receptacles v ' ❑ Lock I ❑ Pot rack W ❑ Casters it ❑ Sink . m ❑ Stainless steel bullet feet ❑ Additional undersheif ❑ Oversheh%es ❑ Stabilizer Bar(foT 30= EAGLE GROUP and 36-wide tattles) m 100 lirdustrial Boulevard, Clayton, DE 1993878903 USA Certificatio'®s/Approvals Phone:302-6534000•Fatc 302-653-2065 ;u -AufoQuo _ WWW eaglegrp.com � r Foodservice'Dhdsion:Phone 800-441=8440 !! i . .:' m MHCStetail Display Divisions: Phone 300-637-5100. For custom configuration or fabrication needs,contact our SpecFAr Division. co Pbone:1302-653-3000•Fax 302-653-3091 •tmaiL spedab@eaglegrp.com ; EG10.41C Rev.03/09 availableSpec sheets downloadinglibrary Eagle Fnodservice Equipmag Eagle MHC,WAB•,and Retail DlspW am dMsidnslofEa9le Group. 02009 by the Eagle Group • lit Bowery Restaurant Supply I EM : - 183 Bowery, New York, NY 10002 Tel: 212-254-97201254-8296 Fax:212-254-0126 18TY,: i DISH CABINETS NSF L" i 1 4, j o .I � i i I 34•, t.J�•' I i i Model No. : OSC Size : L" xD"- xH" j SPECIFICATIONS OPTION *All SIS Constructed 16 ga.Top,22 ga.Body&shelves * 14 ga.Available *One Middle Shelf *With Gas Heat or Electric Heat *Adjustable Bullet Feet *With Sliding Doors *Adjustable shelf s I i i i Weight:35 Lbs Per Sq.Ft. All Custom Specifications Are Welcome Page: C30 I i i i i �# TRUE.FOOD SERVICE Project Name: A/A ® EQUIPMENT, INC. Location: 2001 East Terra Lane•P.O.Box 970.O'Fallon,Missouri 63366 S/S# (636)240-2400•Fax(636)272-2408•(800)325-6152•Intl Fax#(001)636-272-7546 Item #: Qty: Parts Dept(800)424-TRUE•Parts Dept Fax#(636)272=9471 •www.truemfg.com I Model#: Model: Food a: PrepTable: TSSU-72-30M-6-ST Door SandvvlchlSalad Unit `��,-'��ys�a�7sanuct►xmrtsare - �.:�.''�esrgned tifGn?rea�unn9 4�'�Ythat ' �r-��,�toCe�sy!r3��anaestment. erred,eravuo entai[y ;,,-.. � ,z, -�r ., £fnerlc't�r•(i34W1" ted foTCfd-alr' reln eratton in-►olds33°Fta47°F - Cvmpfresvmfiand��isted under A'N -:;,�. ��[ll3tairisteelef`ror�'C top-and-Ends. f t � aC1nnlumfirxshed a back; _ tamfiessteet, raEed foam irisulatealids�noodskeep - `fd 3ock�n`�::•' 'rdttlre e4 n ensa izeco d � �emovab'Fefor �'leanmg mmy ick, -�� I ��aU.xea�gf(rremo abfesuttmg;board 4 � ` c yr►cfv8e3 SanrFaOr,�i►gh deny T1SF ap�r�vecv07W61g�tyeihyleneprovades tr9h�Gepar�5omsurface (� PER 'ri_ /C coated wue5lielves t� rSO ti ramCa"ingcotnate n€w'naorr�tn�e irgh derguic r polyuie7�reinsaha[7onaszero amne�ep) or,�fimai Awn A, royffoba"krmugofe'r -,A trap. s'1 � 3 err 7 4 ,.',.- ._.?.F -i'. � ' �T�-.= :m -� •�-rc--.r.a.��.-. ....- z-1 y. %• - R� �7r7-1 Skifiications subject to change without notice. Chart dimensions rounded up to the nearest%'(rAllimeters rounded upto next whole number). Cabinet Dimensions Cord Crated Capacity (inches) Length Weight (Cu.Ft.) Pans (mm) NEMA; (total ft) (Ibs.) Model Doors (liters) Shelves (top) L I Dt H•' HP voltage Amps Config,: (total m) (kg) TSSU-72-30M-B-ST 3 19 6 30 72-% 32 403A 1h 115/60/1 103 5-15P 7 410 538 1 1 1839 1 867 1026 1k 23(1`240/51/1 6.7 ♦ 2.13 186 t Depth does not include 1-(26 mm)for rear bumpers. I ♦lq°g t)W varies by country. •Height does not include 6Ys'(159 mm)for castors or 6'(153 mm)for optional legs J APPROVALS: :AiA1LA81EAT: Mal ink E Printed in U.S.A. Model: - TSSU-72-30M-6-ST • • •' Tim 1ESIGN • Each door fitted with 12'(305 mm)long recessed ELECTRICAL True's comminnerit to using the highest handle that is foamed-in-place with a sheet metal Unit complet ly pre-wired at factory;and ready quality materials and overs¢ed refrigeration interlock to ensure permanent attachment for final cone ion to a 115/60/1 phase,15 amp systems provides the user with colder product • Positive seal self-closing doors)with 90°stay open dedicated oJeet Cord and plug set included temperatures,lower utility costs,exceptional food feature.Doors)swing within cabinet dimensions. safety and the best value in today's food service • Magnetic door gasket(s)of one piece construction, • 115/60/1 j marketplace. removable without tools for ease of cleaning. ' NEMA-5:15R REFRIGERATION SYSTEM SHELVING • Factory engineered,self-contained,capillary tube • Six(6)adjustable,heavy duty PVC coated wire OPTIONAL FEATURES/ACCESSORIES system using environmentally friendly(CFC free) shelves.Two(2)right and two(2)left door shelf Upcharge and lead times may apply. 134A refrigerant dimensions are 219/w'L x 16"D(548 mm x 407 mm). 0 230-240V/5p Hz. • Oversized,factory balanced refrigeration Two(2)center door shelf dimensions are 23%*L x ❑6'(153 mm)standard legs. system with guided airflow to provide uniform 16'D(597 mm x 407 mm).Four(4)chrome plated ❑6'(153 mm)seismic/flanged legs. temperature in food pans and cabinet interior. shelf dips included per shelf. 0 2%'(64 mm)diameter castors. • Patented forced,alr design holds 33'F to 41°F(5°C Shelf support pilasters made of same material as 0 Barrel locks(factory installed).Requires one per to 5*0 product temperature in food pans and cabinet interior,shelves are adjustable on%*(13 door cabinet interior.Complies with and fisted under mm)increments. ❑Additional shelves. ANSVNSF-7-1997-63. MODEL FEATURES 0 Single overshelf. • Sealed,cast iron,self-lubricating evaporator fan a Evaporator is epoxy coated to eliminate the ❑Double overs6elf. motor(s)and larger fan blades give True sandwich/ peal of corrosion. ❑Flat lid. salad units a more efficient,low velocity,high . 87,k•(226 mm)deep,%'(13 mm)thick,full length 0 Sneezeguard 1 ! volume airflow design. removable cutting board Sanitary;high-density, ❑87h'(226 mm),deep,%"(13 mm)thick,composite • Condensing unit access in back of cabinet,slides NSF approved white polyethylene provides tough cutting board out for easy maintenance preparation surface. 0 Crumb catcheF Requires crumb catcher cutting CABINET CONSTRUCTION Stainless steel,patented,foam insulated lids board for proper installation. • Exterior-stainless steel front,top and ends. and hood keep pan temperatures colder,lock in 0 Pan dividers Matching aluminum finished back. freshness and minimize condensation. Removable 0 Exterior rectangular digital temperature display • Interior-attractive,NSF approved,white aluminum for easy cleaning. (factory instalfekn. liner.300 series stainless steel floor with coved Comes standard with 30(%s¢e)67/s'L x 6i/4 V 0 ADA compl'iarit model with 34'(864 mm)work comers x 4'D(175 mm x 159 mm x 102 mm)dear surface height • Insulation-entire cabinet construction and solid polycarbonate,NSF approved,food pans in 0 Remote cabi 'nets(condensing unit supplied doors are foamed4n-place using Ecomate.A new, countertop prep area.Also accommodates 6'(153 by others,system comes standard with 404A innovative,high density,polyurethane insulation mm)and 8'(204 mm)deep food pans(supplied expansion valve and requires 11404A':0efrigerant). that has zero ozone depletion potential(ODP)and by others). Consult factory technical service department for no global warning potential(GWP). • Countertop pan opening designed to fit varying BTU information All remote units must be hard _f(127 mm)diameter stem castors-locks provided size pan configurations with available pan divider wired during ierstailation. on front set 36'(915 mm)work surface height. bars Varying size pans supplied by others. DOORS • NSF-7 compliant for open food product • Stainless steel exterior with white aluminum liner to match cabinet interior. MEMMI IIE77 te0 j-77�A'- -�G' Y412i 4U.W-- ----_2?Tc l+7wsc �-IRO•ee! '>Bl!!!a!� Wrewt i t 455�8 � c . __WW i - 7��+i 1- u5a vie, � EtR-1A7�thr �1�ih�f 3t�t3r PIisJlA'mb-T I P gn C1ner�tauat�1 o1Tat�s : s1EgitFJOiFFL1T1t' n ;ode1 a evaban RIB Back • Ord a.J bar an'd�n�d'r�otra� �4�� T t „- Sj � � � - � -� Xtw .. T�P000 2001 East Terra Uare•P.O.Box M. O'Faflon,M6ssowl63366•(OW40.2A00•Fax(636M2 2488.00)325-6152•k&Fmk(001j636 M-7546•ww#anwud9xwn I j v"I a a� Item No.: b_b Project No.: D S.I.S. No.: 0 CD Specification Sheet Worktables with. Flat Top and 0 Short Form specifications Stainless Steel Base with Eagle worktables,Spec-Masten series,model Top to be constructed of 14/304 stainless steel,with 1%"roll on Undershelf--Sp.ec Master° Series cD front and rear, and sides turned down 90% Undershelf to be :adjustable and constructed'of 18/304. stainless steel with MODELS: � o marine edge.Top reinforced with stainless steel hat channels ❑T2424SE ❑T24144SE ❑T30132SE ❑T36144SE and sound deadened. Constructed with uni-lok® patented ❑T2430SE ❑T3030SE 0r30144SE ❑T4848SE gusset system with the gussets recessed into the hat channels 0T2436SE 0T3936SE ❑ 3648SE ❑T4860SE — to reduce lateral movement. Legs to be 15A"O.D., stainless ❑T2448SE 073048SE a 660SE ❑T4872SE steel, with stainless steel .gussets and 1" stainless steel 13T2460SE 073060SE PT3672SE QT4884SE adjustable bullet feet. ❑T2472SE 073072SE ❑736ME 0T4896SE ❑T2484SE ❑T30ME U173696SE ❑T48108SE ❑T2496SE ❑T3096SE CA 36198SE ❑T48120SE. 0724108SE ❑730108SE . 0 132SE -CI ❑724120SE ❑T39129SE C3 6132SE 11T49144SE ❑T24132SE C Tabletop w •Patented uni-lok®gusset system(patent#5,165,349):gussets co are recessed into hat channel,reducing lateral movement. •Top reinforced with welded-on hat channel. W CD •Sound-deadened between top and channels. •1'l"(38mm)-diameter 180'rolled edges on front and rear. co Ends are turned down 90°providi g for flush installations c when required. worktable'with flat top •14 gauge type 304 polished stainless steel. and undershelf Adjustable Undershelf ,1 •18 gauge type 304 stainless steel. cc •Guesset welded to each corner. I �. •Heavy duty marine edge design. Patented uni-lor System -„ (Patent No.5,165,349) Legs-1fl0mm)-diameter a� •24"to 36"(610 to 914mm)-wide': nits that are 96"(�438mm) and longer come with six legs or*re.48"(1219mm)-wide � •oa wa units that are 72"(1829mm)and.longer come with six legs or more. c f •Heavy.gauge stainless steel. ti •1"(25mm)adjustable hi-impact plastic feet. 2. Options/Accessories . .. pteenetfiei. .. ❑ Drawer Q.Duplex recep toes y ar:: ❑ Lock Pot rack ❑ Casters P Sink CD ❑ Stainless steel bullet feet U Additional undershelf ❑ Overshelves ❑ Stabilizer Bar(for 30-- and 36=wide tables) y co .EAGLE GROUP 100 Industrial Boulevard, Clayton, DE 19938-8903 USA Certifications/Approvals AUf�QUOTE� Phone:302-653-3000•Fax 302-653 2065 e www.eaglegrp.com j foodservice Division:Phone 800-441-8440 CD MHC/Retall Display Divisions:Phone 800 637.5100Co- For custom configuration or fabrication needs,contact our SpecFAB•Division. EG10.41C.:;Rev.03/09 ~` Phone:302-653-3000•Fax 302-T63 3091 •e-mail:spectab@eaglegrp.com. Eagle FoodseWce Equipmen4 Eagle MHC,BpecFABB and Retail Display are divisions of E091e Group. ©2009 die Eagle Group 1 ' I i Item No.: Project No.: S.I.S. No.. � Worktables with Flat Top and Stainless Steel Base with Undersheif—Spec-Master® Series rolled edge 1'!Z" CZ construction 38mm "For custom sizes-fill in required dimensions in layout provided cp 4— CZ TOP VIEW i FRONT VIEW SIDE VIEW C* #of width length weight C model# legs in. mm in. mm lbs. I kg _ T2430SE. 4 24" 610 30" 762 50 1 22.7 T2448SE 4 24" 610 48" 1219 67 I 30.4 72472SE 4 24" 610 72" 1829 90 1 i 40.8 H T2496SE 6 24" 610 96" 2438 125 I 56.7 WIN m 724120SE 6 24" 610 120 3048 ,. 163 :1 73.9 Y1 T24144SE 8 24" 610 144" 3658 200 :1 90.7 CODT303 4 30" 762 36" 914 5 '7 25.9 QCD T3060SE 4 30" 762 60" 1524 87 .I 39.5 WSW .� T3084SE 4 30" 762 84" 2134 116 : .52.6 .r y 730i08SE 6 30" 762 108" 2743 161 .I 73.0 'a T30132SE 8 30" 762 132 3353 204 192.5 T3648SE 4 36" 914 48" 1219 83 1 37.6 �. T3672SE 4 36" .914 72" 1829 114 1 51.7 S T36ME 6 36" 914 96" 2438 T36120SE 6 36" 914 120" 3048 207 1 93.9 CO) momommamommmomm T36144SE 8 36" 914 144" 3658 261 1118.4 a� T48ME 4 48" 1219 60" 1524 161 1 73.0 T4884SE 8 48" 1219 84" 2134 217 1 98.4 O T48108SE 8 48- 1219 108' 2743 306 ..1138.8 T481ME 8 48" 1219. 132" 3353 388 1176.0 'i. a� ® EAGLE GROUP a' 100 Industrial Boulevard, Clayton, DE 19938-8903 USA ev'a Phone:302-653-3000*Fax:302-653-2065 www.eaglegrp.com Printed in U.SA. Foodservice Division:Phone 800-441-8440 02009byEagleGroup } MHC/Retait Display Divisions:;Phone 800-637-5100 Rev.03/09 Spec sheets availabie for viewing, printing or dournloading from our online literature library at v.,1wweagleg�p,com x' Although every attempt has been made to ensure the accuracy of the information provided,we cannot be responsible for typographical or printing errors.Information and specifications are subject to change without notice.Please confirm at time of order.: Item No.: Project No.: o S.I.S. No.. Cn CD Specification Sheet Short Form specifications Worktables with .Flat Top arrd 0 Eagle,constructed of heavy worktables, Budget series, model .Top Cn Stainless Steel B se with vy gauge type 430 stainless steel with C to be . 1!" roll on front and rear, and sides turned down 90°. Undershelf—Bud et Series Undershelf to be adjustable and constructed of heavy gauge z 0 type 430 stainless steel with marine edge.Top reinforced with MODELS: hat channels and sound deadened. Constructed with uni-lok® ❑T2424SO 0T24108SB 1JIT3072S8 ❑T3660SB patented gusset system with the gussets recessed to reduce ❑72430S8 0T24120SO aT3084S8 ❑T3672SB lateral movement. Legs to be 1%-O.D. stainless steel, with ❑T2436SB ❑T24132SB OT3096SB ❑T3684SO galvanized gussets and 1"hi-impact plastic bullet feet. ❑T2448SO ❑T24144SB ❑T39108SB ❑T3696SB ❑T2460SB ❑T3939SO OT30120SB 0T36108SB ❑T2472SB ❑T3036SO pT39132SB 0T36120SB ❑T2484SO ❑T3U48SB ❑T30144SB ❑T36132SB - 0T2496SB 0T3060SO ❑T3648SO ❑T36144S8 c i ctz co Tgbletbp CA •Patented uni-Iola gusset system(patent#5,165,349):gussets are recessed into hat channel,reducing lateral movement. CD •Top reinforced with welded-on hat Ichannel. •Sound-deadened between top and;channels. o •114"(38mm)-diameter 1'80'rolled edges on front and rear. Ends are turned down 90°providing for flush installations a� when required. •worktable with top Heavy gauge type 430 polished stainless steel. y flat � and undershelf Adjustable Undershelf j •Heavy gauge stainless steel. I -n •Gusset welded to each corner. °« Patented uni-lok®System •Heavy duty marine edge design. � o (Patent No.5,165,349) Legs-15L"(41mm)-diameter , Tables 96"(2438mm)and longer come with six legs or more. CL •Heavy gauge stainless steel. jcoo •1"(25mm)adjustable hi-impact plastic feet. o Options/Accessories y ° ❑ Drawer ❑ Duplex receptacles ❑ Lock Pot rack CD �� . . ❑ Casters U Sink ' ❑ Stainless steel bullet feet [A Additional undershelf ❑ Overshelves 0 Stabilizer Bar(for 30- co and 36=wide tables) EAGLE GROUP Certifications/Approvals A 100 Industrial Boulevard, Clayton, DE 19938-8903 USA �� AUToQUffES co Phone:302-653-3000•Fax a02453-2065 f I wuwu.eaglegrp.com Foodservice Division:Phone 800-441-8440 MHC/Retail Display Divisions:'Phone 800-637-5100 For custom.configuration or fabrication needs,contact our SpecFAr Division. Phone:302-653-3000•Fax:30M53-3091 •e-mail:specfab@mglegrp.com EG10.41A Rev.03/09 �- .i r r r r r r� r.r t � r r .r •r r r .Eagle Foodservice Equipment Eagle MHC,Spec&P and Retail Display are divisions of Eagle Group. @2009 by file Eagle Group i Item No.: Project No,: i� S.I.S. No.: Worktables with Flat Top and Stainless Steel Base Cn with Undershelf�—Budget'Series U oiled edge 1:+ Q construction 138mm cn -For custom sizes-fill in required I o dimensions in layout provided :Z c) TOP VIEW w a FRONT VIEW i SIDE VIEW '3 #of width length weight C model# legs in. mm in. mm Ibs. j kg y M 724306E 4 24" 610 30" 762 45 1 20.4 Co T244856 4 24" 610 48 1219 61 27.7 ✓: T2472SB 4 24" 610 72" 1829 82 137.2 T2496SB 6 24" 61.0 96" 2438 114 1 .51.7 y = 724120S6 6 24" 610 120" 3048 148 :1 67.1 y724144SB 8 24" 610 144" 3658 .182 1 .82.6 'a T3036SB 4 30" 762 36" . 914. 52 23.6 C R tz 73060SB 4 30" 762 60" 1524 79 .1 35.8 H T3084S$ 4 30" 762 84" 2134 105 .47.6 rr R T30108S$ 6 30" 762 108" 2743 146 F662 4� T30132SB __ 8 30" 762 132' 3353 185 I 84.0 MEMO..... MMMMMMM •'� T3648S$. 4 36" 914 48" 1219 75 34.0 y d 73672SB 4 36" 914 72 1829 104 .I 47.2 .tZ to T369&SB 6 36" _914 96" 2438 _ _139 ,I 63.1 p T3612OSS 6 36" 914 120" 3048 188 185.3 CT36144SB 8 36" 914 144" 3658 237 i107.5 2 ,i. i coo — EAGLE GROUP CID .a 100 Industrial Boulevard, Clayton, DE 19938-8903 USA Phone:302-653-3000*Fax:$02-653-2065 °O www.eaglegrp.com Printed in USA. . 00Foodservice Division:Phone 800-441-8440 M09byEagleGroup -, MHC%Retail Display Divisions:.Phone 800-637.5100 Rev.03/09 downloading ,i .i I Atthough every attempt has been made to ensure the accuracy of the irrtormation provided,we cannot beheld responsible for typographical or printing errors.Information and specifications are subject to change without notice.Please confirm at time of order. • i C 5kA y bwr4q . I i I i i i I I I I I I I i i I �, I 5e7 Item No.: Project No,: ��—V, k 2t o S.I.S. No.: Cn Specification Sheet Worktables with Flat Top and o Short Form Specifications Eagle worktable Spec-Masten series,model s, Stainless Steel Base with rn Top to be constructed of 14/304 stainless steel,with 1%"roll on CD Undershelf—Spec-Master° Series CD front and rear, and sides turned down.907: Undershelf to be adjustable and constructed of 18/304 stainless steel with MODELS: o marine edge.Top reinforced with stainless steel hat channels ❑T2424SE ❑T24144SE 4T30132SE ❑T36144SE and sound deadened. Constructed with uni-lok® patented ❑T2439SE ❑T3030SE OT30144SE UT 4848SE gusset system with the gussets recessed into the hat channels ❑T2436SE ❑T3036SE OT3648SE ❑T486USE to reduce lateral movement. Legs to be 1%- O.D., stainless ❑T2446SE ❑T3948SE OT3660SE ❑T4872SE steel, with stainless steel gussets and 1" stainless steel 072460SE ❑T3969SE 0T3672SE ❑T4884SE adjustable bullet feet. ❑T2472SE ❑T3072SE OT3684SE _ ❑T4896SE OT2484SE ❑T3984SE UT3696SE ❑T48108SE ❑T2496SE ❑T3096SE LIT36198SE ❑T48120SE ❑T24108SE 0T39198SE . IJT36129SE 13T48132SE CA ❑T24120SE 13T39129SE [JT36132SE 13T48144SE co ❑T24132SE Tabletop '; •Patented uni-lok®gusset system' patent#5,165,349) gussets o are recessed into hat channel,reducing lateral movement •Top reinforced with welded-on ha t channel. •Sound-deadened between top and channels. CD •114"(38mrr)-diameter 180*rolledl edges on front and'.rear. co Ends are turned down 90'providing for flush.installations when required. o worktable with flat top •14 gauge type 304 polished stainiess steel. ✓ and undershelf l Adjustable Undershelf CD •18 gauge type 304 stainless steel! - Ca •Guesset welded to each corner. Patented uni-lok®System •Heavy duty marine edge design. i T (Patent No.5,165,349) Legs-1%"(41mm)-diameter •24"to 36"(610 to 914mm)-widenits that are96`(2438mm) and longer come with six legs or,more.48"(12,19mm)-wide • units'that are 72"(1829mm)and longer come with six legs _ _•:;; :� ? ;: or more. _ " •Heavy gauge stainless steel. y ;:,: •1"(25mm)adjustable hi-impact plastic feet. 77. Options/Accessories y ❑ Drawer 4 Duplex receptacles W Y' ❑ Lock ❑ Pot rack ❑ Casters O Sink CD ❑ Stainless steel*bullet feet O Additional.undershelf ❑.Overshelves O Stabilizer Bat(for 30= f EAGLE GROUP and 36"-wide tables) 100 Industrial-Boulevard,Clayton; DE 19938-8903 USA Certifications/Approvals Phone:302-653-3000•Fa)c 302-653.2065 0... AuToQuoris www.eaglegrp.com a Foodservice Division:Phone 800-441-8440 c� WC/Retail Display Divisions:Phone 860-637-5100 y For custom configuration or fabrication needs,contact our SpecFAB®Division. 1 C° Phone:3026000• Fax - 3,3.091 •e-mail.spec.fab@eaglegrp.com , EG10.41C Rev.03/09 Spec sheets availableprinting or downloading o ay1egrp.c0m Eagle Foodservtce EquipmerX Eagle MHC,SOAP and Retail Display are dmsions of Eagle Group- ©2009 by Me Eagle Group Item No.: 92 Project No.: S.I.S. No.: Cn CD — ! Specification Sheet Worktables with F11a Top and Short Form Specifications Eagle worktables,Spec-Master series, model Stainless Steel Base with cr, Top to be constructed of 141304 stainless steel,with 1 X-roll on i C. front and rear, and sides turned dawn 90°. Undershelf to be Undershelf-Spet-M'aste'e`series , , adjustable and constructed of 18/304 stainless steel with MODELS: o marine edge.Top reinforced with stainless steel hat channels ❑T2424SE 0T24144SE : 730132SE ❑`T36144SE and sound deadened. Constructed with uni-lok® patented ❑T2430SE ❑T3030SE UT30144SE ❑T4848SE �. gusset system with the gussets recessed into the hat channels ❑T2436SE ❑T3036SE UT3648SE ❑T4860SE.to reduce lateral movement. Legs to be.1V O.D., stainless ❑T2448SE ❑T3048SE OT3660SE ❑T4872SE steel, .with stainless steel gussets and 1" stainless steel 0T2460SE ❑T3060SE 0T36728E ❑T4884SE adjustable bullet feet. ❑T2472SE ❑T3072SE UT3684SE ❑T4896SE 0T2484SE ❑T30ME 4]T3696SE ❑T48108SE ❑T2496SE ❑T3996SE Q T36198SE ❑T48120SE C3WNW ❑730108SE 0T36120SE 0T48132SE 0T24120SE ❑T30129SE ❑T36132SE ❑T48144SE co 0724132SE Tabletop y •Patented uni-lok®gusset systemi(patent#5,165,349):gussets o are recessed into teat channel, relducing lateral movement. •Top reinforced with'weided-on fiat channel. cn •Sound-deadened between top adid channels. CD •114-(38mm)-diameter 180°roiled:edges on front and rear. y Ends are turned down 90°providing for flush installations when required. o worktable with flat top •14 gauge type 304 polished stainless steel. and undershelf Adjustable Undersheif J ; Q •18 gauge type 304 stainless stee): CD •Guesset welded to each corner.:! Patented uni-lor System •Heavy duty marine edge design. (Patent No.5.165,349) Legs—W(41 mm)-diameter ,w •24"to 36 (610 to 914mm)-wide units that are 96":(2438mm) and longer come with six legs o more.48"(1219mm)-wide o units that are 72"(1829mm)and longer come with six legs or more. ,goas�seoeaaeti�o:: •Heavy gauge stainless steel. Q- •1"(25mm)adjustable hi-impact'�plastic feet. , J Options/Accessories )❑ Drawer Duplex receptacles y ❑ Lock ❑ Pot rack cis ❑ Casters Q Sink ❑ Stainless steel bullet feet U Additional undershelf CD ❑ Overshelves U Stabilizer Bar(for 30- EAGLE GROUP and 36"=wide tables) 100 Industrial Boulevard, Clayton, DE 19938-8903 USA Certifications/Approvals Phone:302-653-3000•Fax 302-653-2065 A�AuToQuous � www.eaglegrp.com I Foodservice Division:Phone 80"ll-8440 MHG/Retail Display Divisions:Phone 800-637-5100 For custom configuration or fabrication needs,contact our SpecFAr Division. CD Phone:302-653-3000•Fax 302-653-3091 •e-mail:specfab@eaglegrp.com . . EG10.41 C :Rev.03/09 Spec sheets available f printing or downloading from our online literaturef at tPituw.'.! 'f Eagle Foodservice Equipment Eagle MNC.SpecFAB'O,and Retail Display are divisions of Eagle Group. @2009 l y the Eagle Group J i l- Y tl i RICE WARMER 4S, -F 1�1 01 I. ' � �Cookrng I Model Power r Capaclry 1 R jtea conpimaUon i. ' 'JIn erasion i Supply . i min.— Ct electricity Weig '• r max ) I ...o:.. nmgnt r � SE.r 22�.,G� � ! 1120V160nz for 50 1 51✓21 M' )uv, r people U 7h�I tlul, . 465mm -1 SE =j 120v.60riz i far 40 l t people ;ulv 6 11vg j 420mm ' 465mm i i P � 4 r r I R, i. r - . �OCZ _ - Bowery Restaurant Supply 1' Etdl : 183 Bowery, New York, NY 10002 Tel :212-254-9720/254-8296 Fax : 212 254-0126 f a i i DISH CABINETS NSF ! 4(6;is L f 0 I i a I 60 II Model No. : DSc Ij . Size . t" xD" xH" SPECIFICATIONS OPTION �. *All S/S Constructed 16 ga.Top,22 ga.Body&shelves * 14 ga.Available ! ii *One Middle Shelf *With Gas Heat 1 . -c Heat *Adjustable Bullet Feet *With Sliding D �rs *Adjustable shelf A Weight:35 Lbs I Sq.FL �i t � All Custom Specifications Are Welcome Page: C30 Item No.. !or"D<< ` "�,.� 2 Project No:: -. _ S.I.S. No.. Cn _ I D Specification Sheet52. Worktables with Ot-To( p and Short Form Specifications Eagle worktables,Spec-Master"series, model Stainless Steel Bilie with Cn Top to be constructed of 14/304 stainless steel,with 1%"roll on front and rear, and sides turned down.90': Undershelf to be Undershelf—Spep aster° SeriesCD adjustable and constructed of 18/304 stainless steel with MODELS: o marine edge.Top reinforced with stainless steel hat channels 0T2424SE 0T24144SE I<r39132SE ❑T36144SE and sound deadened. Constructed with uni-lok® patented 0.24393E 0T303USE M 30144SE ❑T4848SE gusset system with the gussets recessed into the hat channels aT2436SE 0T3036SE uf3696SE 648SE 0.48606E to reduce lateral movement. Legs to be 1%-O.D., stainless 0T2448SE ❑T3048SE . G! 6606E ❑T4872SE steel, with stainless steel gussets and 1" stainless steel 0T2460SE ❑T3060SE !� 672SE 0T4884SE adjustable bullet feet. ❑T2472SE ❑W72SE � 684SE ❑T4896SE ❑T2484SE ❑T3984SE ❑T48108SE 0T2496SE 0T3096SE ❑.T48129SE ❑T24198SE UT39198SE li��36108SE 36129SE ❑T48132SE cry 0T24120SE 0T39129SE 132SE 0T48144SE � ❑T24132SE �? Tabletop •Patented uni-lok®gusset system! p atent 15,165,349):gussets are recessed into hat channel,reliu ing lateral movement •Top reinforced with welded-on hk 6hannel. C co •Sound-deadened between top t hannels. = •114"(38mm)-diameter 180°rolledIe Jges on front and rear. co Ends are turned down 90°providin for flush installations when required. o worktable with flat top •14 gauge type 304 polished stair✓ s steel. and undershelf C Adjustable Undersheif I a•18 gauge type 304 stainless steel vCD, •Guesset welded to each corner. j Patented uni4otc8 System •Heavy duty marine edge design. (Paterrt No.5,165,349) Legs-1%'(41mm)-diameter •24"to 36"(610 to 914mm)-widel irilts that are 96"(2438mm) arid longer come with six legs or ire.48"(1219mm)-wide ,00 eaeeu units that are 72" 1829mm and l ger come with six legs or more. o °° !' •Heavy a stainless steel. - Q- ..... . . : vy gauge 9 •1"(25mm)adjustable hi-impact p Iastic feet. mOptions/Accessories I y ❑ Drawer 'J ;Duplex receptacles y ❑ Lock Pot rack W ❑ Casters i)ink ❑ Stainless steel bullet feet Q Additional undershelf. ❑ Overshelves 3ttaabilizer Bar(for 30= EAGLE GROUP nd 36-wide tables) �►. 100 Industrial-Boulevard, Clayton, DE 199<M8-8903 USA Certifications/Approvals i Phone:302-653-3000•Fa)c 302-653-2065 (jjQuon www.eaglegrp.com f Foodservice Division;Phone 800-441-8440 RIM a 0 MHC/Retall Display Divisions: Phone 800-637-5100 For custom configuration or fabrication needs,contact our SpecFAB•Division. co Phone:302-653-3000•Fax302-653=3091 •e-mail specfab@eaglegrp.com EG10.41C .;rev.03/09 ~' Spec sheets availabie for viewing, printing or dovinloading from .r r r r Eagle Foodsemice Equipment Eagle MHC,SOAP and Retail Display are divisions of Eagle Group. @2009 by I.Eagle Group A,A# TRUE FOOD SERVICE Project Name: .. __._ . EQUIPMENT, INC. ! Location: 2001 East Terra Lane O'Fallon,Missouri 63366 Item#: SIS# (636)240-2400•Fax(636)272.2408•(800)325-6152•Intl Fax#(001)636-272-7546 Qty Parts Dept.(800)424-TRUE•Parts Dept.Fax#(636)272-9471 •www.truemfg.com Model#: Model: T=49fDoor-107 Freezer WON,Wil � 4 0- f. _ �rt� .coated- - 7 v as. - SpeIIgifi ations subject to change without notice. Chart dimensions rounded up to the nearest Ye'(milliin ters rounded up tdnext whole number). Cabinet Dimensions 11 (inches) Cord Crated Length Weight (mm) NEMA (total ft.) (Ibs.) Model Doors Shelves L D H* HP Voltage Alit s C-onfig. (total m) (kg) T-49F 2 6 541/s • 291h 783A 3/a 115/b0/1 1 L 5-20P 9 510 1375 750 1991 3/a 230-240/50/1 ♦ 2.74 1 232 "Height does not include 5'(127 mm)for castors or 6'0 53 mm)for optional legs. I : ♦Plug type varies by county. APPROVALS. AVA-lb LBLE AT- _ �®wr �E Printed in U.S.A i ; I . Model: T-49F ink 0 - i iIGN Frame rail fitted with 4°(102 mm)diameterstem True's commitment to using the highest castors-locks provided on front set 115/, ,1 quality materials and oversized refrigeration DOORS ♦ NE 'S-20R systems provides the user with colder.product. Stainless steel exterior with white aluminum temperatures,lower utility costs,exceptional liner to match cabinet interior. Doors extend full food safety and the best value in today's food width of cabinet sheet Door locks standard. OPTIONAL RES/ACCESSORIES service marketplace Lifetime guaranteed recessed door handles. El 230- a an I'ad times may apply. REFRIGERATION SYSTEM Each door fitted with 12'(305 mm)long 0 6"(153 0V/' • Factory engineered,self-contained,capillary recessed handle that is foamed-in-place with 0 6°(153 m n) 'diq legs tube system using environmentally friendly a sheet metal interlock to ensure permanent 0 Alternate min) i urging(&ed legs. (CFC free)R404A refrigerant. attachment ❑Akemateld inging(factory installed). • Extra large evaporator coif balanced with higher • Positive seal self-closing doors.Lifetime 0 Novelty tiasla horsepower compressor and large condenser, guaranteed door hinges and torsion type 0 Additional s es. ❑Half doorlbu y racks.Each holds u maintains-10°F(-23.3°C). Ideally suited for both closure system. p to frozen foods and ice cream. • Magnetic door gasket(s)of one piece eleven-1$°L "D(458 mm x 661 mm)sheet • Sealed,cast iron,self-lubricating evaporator construction,removable without tools for ease ppans(sold se 'a tety)(airflow guards need to fan motor(s)and larger fan blades give True of cleaning. be removed)i . ❑Full door burl racks.Each holds:up to reach-in`s a more efficient low velocity,high SHELVING y P xtwe two 1 ' x 26°D volume airflow design.This unique .esi n MY- (458 mm x'661 mm) q g Six(6)adjustable,hea duty PVC coated wire sheet pans(I'I `separately)(airflowguards ensures faster temperature recovery and shelves 249/�s°L x 223/s�D(624 mm x 569 mm). need to be re ved). shorter run times in the busiest of food service Four(4)chrome plated shelf clips included per 0 Remote cabi' (condensin unitsu lied environments. 9 PP • Bottom mounted condensing unit positioned shelf. by others;sy' comes standard with 404A for easy cleaning.Compressor runs in coolest Shelf support pilasters made of same material as expansion and requires R404A refrigerant). he kitchen. Allows cabinet interior,shelves are adjustable on%"(13 Consultfact echnical service department for and most grease free area oft for storage area on top of unitmm)increments. BTU informaU 01 All remote units must be hard • Automatic defrost system time-initiated, LIGHTING wired during llation. temperature-terminated Saves energy Incandescent interior lighting-safety shielded. consumption and provides shortest possible Lights activated by rocker switch mounted defrost cycle above door(s). CABINET CONSTRUCTION MODEL FEATURES • Exterior-Stainless steel front Anodized quality Exterior temperature display. aluminum ends,back and top. Evaporator is epoxy coated to eliminate the • Interior-attractive,NSF approved,white potential of corrosion. aluminum liner.300 series stainless steel floor Rear airflow guards prevent product from i AMLwith coved comers. blocking optimal airflow. ';ulation-entire cabinet structure and solid NSF-7 compliant for open food product. ors are foamecHn-place using Ecomate.A ELECTRICAL �h density,polyurethane insulation that has Unit completely pre-wired at factory and ready zero ozone depletion potential(ODP)and zero forfinal connection to a 115/60/1 phase,20 amp global warming potential(GWP). dedicated outlet Cord and plug set included. • Welded,heavy duty steel frame rail,black powder coated for corrosion protection. -"cusic�Er ,ayns88 i �D5'ascaw+neiwawnr�zaa . .(t94D.aeat76 he• I i 75 MM) (1990fn - ' r1396 mm} 83sHs• t� HMO. TRUE FOOD SERMKE MUIPFMNT 2001 East Terra Lane•O.Tallon,Missouri 63366•(636)240.2400•Fax(636)272-2408•(800)32S-6152•hrt1.Fax#(001)636-2 •www.truerrrfg.6in 97oi f I I i a . i r BOWERY RESTAURA Tr 8t r! PIO ltwi BawEfp, Y^h"P 10002 2i2.228-M F=212 254-0126 STEAM TABLE—NATURAL GAS AA 1 Bowery Restaurant Supply Model No. BRS-1 MATSUAL CSA and MA approved CO DE#G3-0808-011 Dye No 's rFa SST. �. size-----48")C32")Gi5'. SCALE --, BTU---28,000.+safty pilot APPROVED BY: DAM AO Odom made bms are NO S WON.P_VRPMBL ti �, ► Cd'� Wit. AIA# TRUE FOOD SERVICE Project Name: EQUIPMENT, INC. Location: 2001 East Terra Lane•P.O.Box 970.0`Fallon,Missouri 63366 ' SIS# (636)240-2400•Fax(636)272-2408•(800)325-6152•Intl Fax#(D01)636-272-7546 Item #: I Qty: f Parts Dept.,(800)424-TRUE•Parts Dept Fax#(636)272-9471 •www.truemfg.com Model#: ! Model - TUC-48-LPLow Profile Solid Door • � I _ : s z s tF z r - J ��v yrytf �.. ' •'�� —re�acae' 4 c - 11/2" diameter x �. dual swivel castors :. for"LP" models. 5 cations subject to change without notice. Chart dimensions rounded up to the nearest YE"(m�[i et ers rounded up to next whole number). Cabinet Dimensions Cord Crated Capacity (inches) Length Weight (Cu.Ft.) Counter I NEMA (total ft.) (lbs.) Model Doors (Titers) Shelves L Dt H* Height HP Voltage Amps Config.. (total m) (kg) TUC-48-LP 2 12 4 483/s. 30Ys 293A 317/a Ys 115/60/1 ! �A 5-15P 7 i 270 430 1229 766 756 'A 230-240/50/1 14.9 ♦ 2.13 123 t Depth does not include 1'(26 mm)for rear bumpers. 1 ♦Plug type varies by country. Height does not indude 2%'(54 mm)'for castors. APPROVALS: A ILABLE AT: lIADE IN a IY Printed in U.S A 1 Model: Ai s. TUC-48-LP s.. •- i ` •v�51GN • Insulation-entire cabinet structure and solid' i • True`s undercountees are designed with doors are foamed-in-place using Ecomate.A new, 115/ 1 enduring qualityand value that protectsyour innovative,high density,polyurethane insulation NEM' r15R longterm investment Our commitment that has zero ozone depletion potential(ODP) 0 to using the highest quality materials and and zero global warming potential(GWP). OPTIONAL FEA RES/ACCESSORIES oversized refrigeration ensures exceptional food 1 W(39 mm)diameter dual swivel castors_ Upcharge and I ad times may apply. preservation. permits easy placement 317/s"(810 mm)work 0 230 240V/5(�9z Low.Profile"models are designed to slide easily surface height E3 Barrel locks(111 ! story installed). Requires one per under custom built countertops. DOORS door. �. REFRIGERATION SYSTEM • Stainless steel exterior with white aluminum liner 0 Additional sh vess. • Factory engineered,self-contained,capillary tube to match cabinet interior. ❑30°(762-mm) eep,W thick(13 mm),white system using enviromentally friendly(CFC free) • Each door fitted with 12"(305 mm)long recessed polyethylene'' 'ng board. 134A refrigerant handle that is foamed-in-place with a sheet metal 0 30'(762 mm) ;,J"l h°thick(13 mm),composite • Oversized,factory balanced refrigeration system interlock to ensure permanent attachment cutting boar ; j with guided airflow to provide uniform product • Positive seal self-closing door(s)with 90°stay 0 Heavy duty it gauge tops. temperatures open feature.Door(s)swing within cabinet 13 Exterior recta'gddardigital thermometer(factory • Extra large evaporator coil balanced with higher dimensions. installed). I horsepower compressorand large condenser • Magnetic door gasket(s)of one piece Eli Standard heigttiunits with 5°(127 mm)diameter maintains cabinet temperatures of 33°F to 38°F construction,removable without tools for ease of castors.36'(915;mm)work surface height (5°C to 33'C)for the best in food preservation. cleaning. 0 ADA compliant models with 34"(864 mm)work • Sealed,cast iron,self-lubricating evaporator SHELVING surface heigh fan motors)and larger fan blades give True ..Four(4)adjustable,heavy duty PVC coated wire undercounter units a more efficient low velocity, shelves 219/sL x 16°D(548 mm x 591 mm). Four high volume airflow design.This unique design (4)chrome plated shelf clips included per shelf.. . i ensures faster temperature recovery and Shelf support pilasters made of same material as shorter run times in the busiest of foodservice cabinet interior,shelves are adjustable on�k°(13 environments. mm)increments. • Condensing unit access located in back,slides out for easy maintenance. MODEL FEATURES i • Electric heated condensate pan. • Evaporator is epoxy coated to eliminate the, CABINET CONSTRUCTION potential of corrosion. • Exterior-300 series stainless steel top,front and ' NSF 7 compliant for open food product sides with matching aluminum back ELECTRICAL • tenor-attractive,NSF approved,white Unit completely pre-wired at factory and ready ppminum liner.300 series stainless steel floor for final connection to a 115/60/1 phase,l5 amp ith coved comers. dedicated outlet Cord and plug set included. VV o y � i 537faz' � ' 2.1�5�• 3ftrlrs` I� 48sfr&. E-1. - ' (810 mtnS ! ! ! ! !, il t18" W14TVEW C54=41 • ii j c . .. TRUE FOOD SERVICE EQUIPMENT 2001 East Terra Lane•P.O.Box 970.07allon,Missouri 63366•(636)240-2400•Fax(636)272-2408•(800)325.6152•Intl.Fax#(00 6-272-7546•www.truemfg.com ; I i J t7 WASH TA P;�� Ij I �j i i i i ,I I . J. II I I I II f Item No.. 1 Project No.: S.I.S. No.: I 70 :I I 1 r Specification Sheet 0 Short Form Specifications Soiled Dishtables Cn Eagle Soiled Dish Table with Landing Shelf, model With Landing Shelf CD Top to be 16/430, 16/304, or 14/304 ! CID stainless steel with all seams welded, ground smooth, and MODELS: z polished. Front and ends to have a'3=high upturn with a pSDTLl-66-16/4 ❑SDTLL-78; V OWL -96-1613 0 1%"diameter rolled edge. Stainless steel landing shelf to be ❑SDTLL-66-1613 ❑SDTLR-78,1814 ❑SDTLR-96-1413 12"wide x 60"long. Backsplash is 8"high. 20;�"opening for ❑SDTLL-66-14/3 ❑SDTLR-78-1613 0SDTLE=108-1614 dishwasher, 20"x 20"x 5"deep stainless steel prerinse sink ❑SDTLR-66-16/4 ❑SDTLR-7$.1413 ❑SDTLL-108-1613 — with basket drain, hole for deck mounted prerinse spray, and ❑SD1LR-66-16/3 ❑SD7LL-84 614 ❑SD7LL-108-1413 rubber scrap block provided. Legs to be irk"O.D.`galvanized ❑SDTLR-66-14/3 ❑SDTLL-84;1613 ❑SDTLR-108-1614 tubing with 1-diameter crossbracing and adjustable bullet feet ❑SDTLL-72-16/4 ❑SDTLL-84 4/3 ❑SDTLR-108-1613 (14/304 models come standard with stainless steel hat ❑SDTLL-72-16/3 ❑SDTLR-8F'1614 ❑SDRR-108.1413 channels welded to underside of table, stainless steel ❑SDTLL-72-14/3 ❑SDTLR-8411613 ❑SDTLL-120-1614 co crossbraced legs and adjustable metal feet). ❑SDTLR-72-1614 ❑SDTLR-84-14R ❑SDTLL-120-1613 S. ❑SDTLR-72-1613 ❑SDTLL-961614 ❑SDTLE-120-14/3 cD ❑SDTLR-72-14R ❑SDTLL-9 1613 ❑SM-R-120-1614 n' USDTLL-78-16/4 ❑SDTLL-9 1413 ❑SDTLR-120-16/3 ❑SDTLL-78-16/3 ❑0TLR-96.1614 ❑SDTLR-120-1413 c cD H C C I = Design and Construction Fe tures •14 or 16 gauge stainless steel. •30"(762mm)-wide table fumish d in nine lengths. y •1 _(38mm)raised rolled rim 0 front and end. co •1_(41mm)-diameter galvanize. ':legs with welded i 1"(25mm)-diametercrossbrac left hand model shown .g"(203mm)-high backsplash. e with optional deck-mount prerinse unit (dishwasher not included) •Adjustable non-marking bullet fe t with up to 1"(25mm)adjustment. II •All Spec-Master 114 gauge type 1 04 dishtables come Options/Accessories* standard with stainless steel cr!!a�sbraced legs and gussets, ❑Under shelf ❑Scrap basket complete with adjustable metal f�et. ❑Stainless steel legs ❑Rack runner ❑Stainless steel gussets ❑Prerinse spray ❑Stainless steel feet ❑Preattached double rack ❑ Disposal package ❑ Preattached double-sided ❑Rack-Shelf sorting shelf j See Spec Sheet MOM for to line of options and accessories. 1 i EAGLE GROUP Certifications/Approvals AUTOQUOTES 100 Industrial Boulevard,Clayton,DE 19938-8903 USA Phone:302-653-3000•Fax:302-653-2065 rr www.eaglegrp.comf II Foodsenrice Division:Phone 800-441-890 MHC/Retatl Display Divisions:Phone 800-637-5100 • For custom configuration or fabrication needs,contact our SpecFAB•Division. I EG50.10,, Rev.06109 �. Phone:302-653-3000•Fa:c 302-&53-3091 •e-mail:specfab�eaglegrp.com ` �• .t t t et t. t t t ff" ► , .t ► I . ©2009! `.Eagle Group Fagle Foodservice Equipment Eagle MHC,SpecFAB�,and Retail Display are divisions of Eagle Group 9 f I s � I Item No.: '� Project No.: S.I.S. No.. Soiled ht le Di sables with Landing Shelf Cn oCz i •v Q cn t t� U l ii CD 1 '= TOP VIEW to C _ I R i i J 3 CO) m • I i j FRONT VIEW _ SIDE VIEW left-hand model shown ® Spec-Master- I .0 16 gauge 16 gauge 14 gauge Dimensions y type 430 type 304 type 304 A B weight model# model# model# description in. mm in. mm tbs. kg SDTLR-66-16/4 SDTLR-66-1W3 SDTZ R-66-144 right-hand model 66' 1676 :7- 178 165 j^74.8 SDTLR-72-16/4 SDTLR-72-1613 SDTLR-72-1413 right-hand model 72" 182.9 13- 330 175 79.4 r SDTLR-78-1614 SDTLR-78-1613 SDTLR-78-M3 right-hand model 78- 1981 19- 483 185 83.9 SDTLR-84-1614 SDTLR-84-1613 SDTLR-84-1413 right-hand model 84- 2134 5" 635 195. 88.5 SDTLR-96-1614 SDTLR-96-166133 SDTLR-96-1413 right-hand model 96- 2438 1 : 7- 940 210 95.3 SDTLR-108-1614 SDTLR-108-1613 SMR:108-141 right-hand model 108- 2743 1 9- 1245 M 99.8 RIM V� SDTLR-120-1614 SDTLR-120-1613 SDTLR-120-1413 right-hand model 120- 3048 j 0- 1524 .230 107.3 1� I EAGLE GROUP 100 Industrial Boulevard, Clayton, DE 19938.8903 USA Phone:302-653-3000.•Fax:302-653-2065 www.eaglegrp.com Printed in U.SA. Foodservice Division:Phone 800-441-8440 ©2oo9by Eagle Group MHC/Retail Display Divisions:Phone 800-637.5100 Rev.06109 Spec sheets available-foravailable-for viewing, printing or downloading - .r f r Although every attempt has been made to ensure the accuracy of the information provided,we cannot bel held responsible for typographical or printing errors.Information and specifications are subject to change without notice.Please confirm at time of order. Item# 1 Quantity I i C.S.I.Section 11400 i. -� H O BA RT CAM SELECT 701 S"e Avenue,Troy,OH 45374 DISHWASHER p 14M-4HOSART•www.hobarWorp.com ; STANDARD FEATURES MODEL ■ .74 gallons per rack final rinse water ❑ AM15 ■ 58 racks per hour-hot water sanitizing ■ 65 racks per hour-chemical sanitizing OPTIONS AT EXTRA COST ■ NSF pot and pan listed for 2-,4-&6-minute ❑ Gas heat cycles ❑ Sense-A-Temp" 70OF rise electric booster heater ■ Timed wash cycles for 1,2,4 or 6 minutes i ❑ Single point electrical conlI nection for booster ■ Solid state, integrated controls with digital status equipped.machines(3 4.ase only) indicators i ■ Self-draining,high efficiency stainless steel pump and stainless steel impeller ACCESSORIES Y ■ Stainless steel drawn tank,tank shelf,chamber, ❑ %u pressure regulator vale trim panels,frame and feet ❑ Peg rack ■ Spring counterbalanced chamber with ❑ Combination rack polyethylene guides ❑ Splash shield for comer installations ■ Revolving;interchangeable upper and lower anti- ElFlanged and seismic feet clogging wash arms ❑ End of cycle audible ala#' (field activated) ■ Revolving, interchangeable upper and lower rinse ❑ Delime notification(field'ctivated) • arms ❑ Drain water tempering kit ■ Slanted,self-locating,one-piece scrap screen i J and basket system specifications,Detafls and Dimemionsi oI Inside and Back ■ Automatic fill ■ Door actuated start ■ Automatic drain closure C ■ Vent fan control NSF UL US ■ External booster activation UM ■ Delime cycle ■ Service diagnostics ■ NAFEM Data Protocol capable m ■ Straight-through or comer installation r' 0 Hot water or chemical sanitation rn n VOLTAGE 0 i ❑ 208-240/60/1 Cn ❑ 208-240/60/3 ❑ 480/60/3 ❑ 200-240/50/3' ❑ 380-415/50/3` _ • 'Not submitted for WOUL Listing � m i ; F-40078-AM Select Dishwasher Page 1 of 8 � i it is is _ AM SELECT H O'BA RT DISHWASHER - ELECTRIC 701SRidg6Avenue,Troy,0H45374 --�,� 1-688-4FI0BART•vvww.hobartcorp'.com / I I; n•ur m-t/z• �: \ P7 R6 i• 70.31 MAX HANDLE HEIGHT ® 21• 1 CHAMBER 17• ` 58 DOOR OPENING 52•I12' • 51•Ilt' 40-111•NIN 9� HANDLE HE 161T .'! 66•I/2' t 3e• 2r CLEARANCE FOR SERVICE I LZ L, i 3' iT17T1 i I ; LOOR P3 20'CLEARANCE j FOR SERVICE I 22-1/2' 6-3/4' FALL p6 6• P7 II•UP i P2 9.1f2'NIN CLEARANCE 5'NIN I•II( FOR CONTROL BOX LID CLEARANCE TO WALL 2-if/• I 15-If4' 12• - 1 I I m • II•I11' ——+ — 34• • 5-112, el =— 25.I//• P3 1.1/1' 1 I — I I - r•------24.314. 12.1/2i Page 2 of 8 F-40078=AM Select Dishwasher I H O BA R T AM.SELECT . 701 S -� Fbdge troy,off 4M74 1-388-4HOSaFrr-wwN.hobatoOrp.com DISHWASHER — ELE CTRIC 26' 1 21 _.. iOPENING 75-3/4•MAX DOOR HEIGHT o ' P5 r • e • • e E3 35• E2 0 ES T. .� 23 I/4• EI O O i" 17•v4. CD (0.314, 13-t/4• E4 WARN I N ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE APPLICABLE CODE AND/OR OTHER OF ELOCA�ONAL ELECTRECALiCODES. CONNECTION INFORMATION (eAFF -ABOVE FINISHED FLOOR) PLUMBING CONNECTIONS MUST COMPLY LEGEND(see page 6 for futMer deW19) WITH APPLICABLE S Y,SAFETY, AND PLUMBINGG CODES. EI ELECTRICAL CORRECTION:MOTORS A CONTROLS(INCLUDING ELETRIC HEATI. COD MACHINE 11 OR 314•CONDUIT W. ELECTRICAL E2 1/2'CM0 CONNECTION: ((VVFCiEATVFC2)E.5AMAMPS 0 NAMEPLATE SUPPLY VOLTAGE. ON* AM•IS WITH ELECTRIC HEAT SPECIFICATIONS MINIMUM 208.24016011 E3 ELECTRICAL CONNECTION:RINSE AGENT A SARITIZER FEEDERS. SUPPLY MAXIMUM IRPSIC921I.SANP550 aAIE� E5 AM Sp(.i SOLE ATE SUPPLY VOLTAGE. ELEC. RATED CIRCUIT YERCURREN 208.240/6013 SPECS. AMPS CONDUCiOA PROTECTIVE 4$0/60/3 E4 EL CO%WAL CONNECTION:ELECTRIC BOOSTER. (NOT AVAILABLE WITH GAS NEAT MACHINE) AMPACITY DEVICEME. 208-240/6011 43.0 50 Sp • 200.240150/3 E5 ELECTRICAL CORRECTION: EXTERNAL BOOSTER CONTROL 208-240/60/3 24.6 30 30 , 380-415/5013 1/2'CONDUIT ROLE.IDSTRI'a BSTR2U 0.1 AMPS 0 120 VAC d80/60/3 II.6 IS 114 PI COIOIpi RATES CONNECTION: Iv0 ELECTRIC BOOSTER) ' 25.2 35 35 ' THESE ELECTRICAL (ISCF COMMON WATER CONNECTION: (W10 ELECTRIC BOOSTER) SP CIFICATIONS (12CF WATER Nil.CHEMICAL UNIT1211GI 12.5 15 15 AN NOT SSUBMITTTEp 3/4'FPT. F0f UL OR CUL LISTING P2 COMMON WATER CORRECTION: (VELECTRIC BOOSTER) (IIeF WATER MIN. HOT WATER SARITI21RG)) 314,FPT, BOOSTER i3 GRAIN: 1.1/2•MPT. BOOSTER ANPACITY RATINGS S.SKW ELECTRICAL (NOT AVAILABLE WITH GAS HEAT) SPECIFICATIONS P4 DETERGENT PROBE SENSOR: REMOVE CAP AND STUD ASSEMBLY TO ACCESS 7f0'MOLE. MINIMUM MAXIMUM P5 DETERGENT FEEDER: REMOVE CAP PLUG TO ACCESS ELEC. ATE SUPPLY 208-2/0160/i CIRCUIT RCURREN 208.240/60/3 718•HOLE. SPECS. S• CONDUCTOR PROTECTIVE 480/60/3 P6 RINSE AGENT.FEEDER: u u6 e•WPT,REMOVE •RPt AMPACITT DEVICE PIPE PLUG TO ACCESS TAPPED ROLE. 208-240/60/1 35.4 50 S0 • 200-24015013 P7 SAMITQEp FEEDER: (LOW TEMP NMI I/#'RPT, REMOVE Ila•"MPT 208-240/60/3 20.4 30 30 ' ' 350.41515013 PIPE PLUG TO ACCESS TAPPED ROLE. 48016013 10. IS IS N THESE ELECTRICAL •200.240I50/3 20.4 30 30 SPECIFICATIONS 03 0.41 /50/3 11.8 Z15 15 ARE NOT SUBMITTED FOR UL OR CUL LISTING F-40078—AM Select Dishwasher Page 3 of 8 AM SELECT HOBART DISHWASHER 7M S Ridge Avenue,Troy,OH 4=4 14W-4HOSART•www,hobartcorp com �j ELECTRIC TANK HEAT GAS TANK HEAT PLUMBING NOTES: GAS HEATED DISHWASH RS WATER BANNER ARRESTOR(11Efi1NG ASSE•1010 STANDARD OW EW1YAlENTI TO RE SUPPLIED tBY OTHERS IN FOR NATURAL GAS,.PRESSURE TO THE BURNER (CUSTOMER COMMON RATER SUPPLY LINE AT SERVICE CONNECTION. CONNECTION] SHOULD NOT EXCEED T' B.C. RECaiKIMED RATER HARDNESS TO BE 4-6 GRAINS FOR BEST RESULTS. FOR LIQUIFIED PETROLEUM GAS, PRESSURE TO THE BURNER RECOMMENDED BUILDING FLOWING WATER PRESSURE TO THE DISRUSHER (CUSTOMER CONNECTION) SHOULD NOT EXCEED 11' B.C. IS 15-25 PSI. IF PRESSURES R1611ER TUN 25 PSI ARE PRESENT,A IF GAS PRESSURE IS HIGHER THAN T'(NATURAL GAS) OR PRESSURE REGULATING VALVE WITH INTERNAL THERMAL EXPANSION BY 11'(L.P.) Y.C., A PRESSURE RE6ULA71NG VALVE MUST 8E PASS,MUST BE SUPPLIED teT OTHERS, 1N tME WATER LIME i0 THE INSTALLED(Br OTHERS) IN THE GAS LINE TO THE DISHWASHER. DISHNASHER. GAS HEAT BTU INPUT - 25,000 NATURAL FOR ALLED IEYCf ACRI CLEANING,WATER TAP SHOULD BE 25.000 PROPANE FOR NEAR WICMiRE NIrN HEAVY DVfT ROSE AND . SWEEZE VALVE. PLUMBING NOTES• MISCELLANEOUS NOTES: WATER HAMMER ARRESTOR (MEETING ASSE-1010 STANDARD OURLOECREAASE 1112'DEPENNDDING� LEG IAADDJUUSSTMENTT..'SE 3/4' OR.COMMMONIWATERTSUPPLY LINEPATESERVICE OTHERS) CONNECTIION. ■ET NEIGNT OF MACHINE: 274 LOS.N/0 BOOSTEe RECOMMENDED WATER HARDNESS TO BE 4-6 GRAINS FOR BEST RESULTS. DOMESTIC SHIPPING]EIGHT: 304 LOS.W/O GISTERBOOSTER RECOMMENDED BUILDING FLOWING WATER PRESSURE TO THE DI-SHWASHER NET NEIGXT IP MACHINE: 304 t85.W/BOWSTER IS 15-25 PSI. IF PRESSURES HIGHER THAN 25 PSI ARE PRESENT, A OOMFSi1t SHIPPING(EIGHT: 384 LBS. N/BOOSTER PRESSURE REGULATING VALVE WITH INTERNAL THERMAL EXPANSION BY SIZE OF RAW- 19-314'X 19.3/4' PASS, MUST BE SUPPLIED (BY OTHERS] IN THE WATER LIME TO THE DRAIN LEVER LOCATED INSIDE TANK. DISHWASHER. VENT GOOD(IF REWIRED)TO PROVIDE A MINIIWII 450 CFM EXHAUST DISHWASHER. CONVENIENCE WHEN CLEANING, WATER TAP SHOULD BE INSTALLED (REF INSTALLATION IRICAL ION CONNECTION NEAR MACHINE WITH HEAVY DUTY HOSE AND SQUEEZE,VALVE. SINGLE TE RATED BOOSTER NEAT AVAILABLE OW 3 PH MACHINES ONLY •ITN INTEGRATED BOOSTER HEATER. OPTIONAL AM SELECT SINGLE POINT ELECTRICAL MISCELLANEOUS NOTES, ALL DIMENSIONS TAKEN FROM FLOOR LIME MAY INCREASE 314' SERVICE CONNECTION AS SHOWN BELOW OR DECREASE 1/2' DEPENDING ON LEG ADJUSTMENT. MINIMUM NET WEIGHT OF MACHIME: 306 LBS. SUPPLY MAXIMUM DOMESTIC SHIPPING WEIGHT: 386 LDS. SPECSRA AMPS CONDUCT CONDUCT PROTECTIVE SIZE OF RACKS • 19-3/4' X 19-3/4' 1 OR AMPACITY DRAIN LEVER LOCATED INSIDE TANK. VENT HOOD(IF REOOIRED] TO PROVIDE A MINIMUM 450 CFM EXHAUST 208-240/6013 45.4 60 60 (REF INSTALLATION INSTRUCTIONS]. • 480/60/3. 23.6 30 30 ,200-240/50/ 45.7 60 1 60 1.380-415/50/ 25.2 30 1 30 AM Select Hot Water Chemical Machine Ratings(Mechanical) Sanitizing Sanitfang Racks per Hour(Max.) 58 . 65 Dishes per Hour(Average 25 per rack) 1,450 1,625 Glasses per Hour(Average 45 per rack). 2,610 Z925 Table to Table-Inside Tank at Table Connection(Inches) 251/4' 251 OYeraD Dimensiorm-(H x W x D)(Inches) :66.5'x 27'x 28.5' Wash Motor H.P. 2 2 Wash Tank capacity-Gallons 14 14 Wash Primp Capacity-Gallons per Minute-Weir Test 160 160 Heating Equipmartt-(For keeping power wash water hot) Gas Burner(Regulated)Natu(aULP Gas BTU/Hr. 25,000 25,000 Electric Heating Unit.(Regulated) 5 kw 5 kw Rinse-Minutes operated during hour of capacity operation 9.66 10.83 Seconds of rinse per rack 10 10 Rate of Rinse Flow-Gallons per Minute-at 20 bs.Flow Pressure 4A 4.4 Rinse Conswription-Gallons per Hour-Maximum at 20 lbs.Flow Pressure 42.9 48.1 Rinse Cycle-Gallons per Rack-at 20 PSI'Flow 74-180°F Min. 74-140°F Min. Steam Booster,if used based on 20 PSI steam-20 PSI wate r flowing 130°F entering water raised to 180°F min.(50°F rise)-Lbs.per Hour 40 40 Peak Rate of DrainTlow, Gaflons per Minute(Initial rate with full tank) 38 38 Exhaust RequiremeTtts 450 450 Shipping Weight Crated-Approx.Ibs.-Unit only,with booster 354 w/o Booster 354 384 wBooster Page 6 of 8 F-40078—AM Select Dishwasher �HOBJ*RT AM SELECT 7 OBA TY ww�luT.lrorob r�tco 00m DISHWASHER C�� a U., ri• ISAar s.sw tml,asets P SS THRU INSTALLATION _ I I >a• I A9� NOTE RACK TRACK I REPOSI TI011 FOR CORNER INSTALLED UNITS _L sPaF�KAxa TOP INSIDE VIEW OF MACHINE '� 'ter j �________ CORNER INSTALLATION 4L .ow yn I•IN•ISL », SUGGESTED TABLE DESIGN ra� - +.ry DRILL 0.344 OLE THRU TANK WALL 5/16-18 SST TRUSS HD SCREW. 5/16-18 SST L CKWASHER 5/I6-18 SST'H X HD NUT s. TANK ,•,,, USE SIL I CONE SEALER A NOTCN RUST BE ADDED TO BACKSPLASXES BETWEEN TABLE AND OVER R•HIDN ON CORNER WITH DOOR TO PREVENT INTERFERENCE■ITH DOOR LIP OF TANK TO NECIKANISN. N MACHINE. EXTEND 5' FROM 10 PREVENT LEAKAGE F-40078=AM Select Dishwasher Page 7 of 8 r` M SELEC HOBART SH WASHER 701 S Ridge Avenue,Troy,OH 45374 1-888-4HOSART•www.hobartoorp.com 0)F . The microcomputer-based control system is built into the Y WASH:Hobart revolving stainless steel wash arms with.un- AM Select dishwasher.It is avai able in standard electrical restricted openings above and below provide thorough distri- specfications of 208-240160/1, 08-240/60/3,480/60/3, bution of water jets to all dishware surfaces.Arms are easily 200-240/50/3,380-415/50/3 an is equipped with a reduced removable for cleaning and are interchangeable.Stainless steel voltage pilot circuit transformer. tubing manifold connects upper and.lower spray system. *CAUTION:CERTAIN MATERL kLS,INCLUDING SILVER, RINSE:Rotating rinse arms,both upper and lower,feature 14 ALUMINUM AND PEWTER AR ATTACKED BY SODIUM rinse nozzles.The stainless steel upper and lower rinse arms HYPOCHLORITE(LIQUID BLE LCH)IN THE CHEMICAL are easily removable without tools for inspection and are SANITIZING DISHWASHER M DE OF OPERATION.WATER interchangeable.Diaphragm-type rinse control solenoid valve HARDNESS MUST BE CONTR LLED TO 4-6 GRAINS FOR mounted outside machine.Machine is equipped with special hot BEST RESULTS. water vacuum breaker on downstream side of rinse valve- y' CONSTRUCTION:Drawn tank, ank shelf and feet constructed mounted 6°above uppermost rinse opening.Easy open brass of 16 gauge stainless steel.Was chamber and front trim panel line strainer furnished. above motor compartment are p fished,satin finish.Frame is FILL.•Microcomputer controlled fill valve installed on upstream 12 gauge stainless steel,chamber is 18 gauge,and removable side of rinse vacuum breaker.Ratio fill method is used giving trim panels are 20 gauge. the correct fill at any flowing water pressure.(20 PSIG minimum CHAMBER LIFT:Chamber cou led by stainless steel handle, necessary for proper rinsing.) spring counterbalanced.Chamlx r guided for ease of operation DRAIN AND OVERFLOW:Large bell type automatic overflow and long life. and drain valve controlled from inside of machine.Drain PUMP:With stainless steel pumr and impeller,integral with automatically closed by lowering chamber.Drain seal is large motor assures alignment and qui t operation.Pump shaft seal diameter,high temperature"0"ring.Cover for overflow is with stainless steel parts and a a rbon ceramic sealing interface. integral part of the standpipe. Easily removable impeller housinj 1 permits ease of inspection. STRAINER SYSTEM:Equipped with large,exclusive self-flush- Capacity 160 GPM.Pump is corn 3letely self-draining. ing,easily removable perforated stainless steel,one-piece MOTOR:Built for Hobart,2 H.P.,with inherent thermal strainer and large capacity scrap basket.Submerged scrap AWrotection,grease-packed ball ngs,splash-proof design, basket minimizes frequent removal and cleaning. entilated.Single-phase is capaci or-start,induction-run type. HEATING EQUIPMENT:Standard tank heat is 5KW electric 0,Three-phase is squirrel-cage,indt ction type. . _immersion heatingelement Regulated eg power infrared gas MICROCOMPUTER CONTROL YSTEM:Hobart immersion tube system is optional at extra cost.A solid-state microcomputer controls,assembl within water-resistant igniter board controls the gas valve and provides flame ignition. enclosure,provide built-in perfo iance and reliability. A transformer steps the control circuit voltage down to 24 volts The microcomputer control,relay and contactors are housed to power the igniter board and gas valves. behind a stainless steel enclosure hinged to provide easy Gas Heated Dishwasher.For natural gas,gas pressure access for servicing.The line voltz ge electrical components are (customer connection)not to exceed 7°W.C.For liquefied completely wired with 105*C,600 thermoplastic insulated wire petroleum,gas pressure to bumer.(customer connection)not to with stranded conductors and ro ed through listed electrical exceed 11°W.C.If gas pressure is higher than 70 W.C.natural r conduit.Electrical components ar wired with type ST cord. or 11°W.C.LP,a pressure regulating valve must be supplied Line disconnect switch NOT fumis ied. (by others)in the gas line to the dishwasher.Water:temperature CYCLE OPERATION:The microcomputer-timing program is regulation is controlled by thermistor sensor in combination with started by closing the doors,whict actuates the door cycle microcomputer controls.The tank heat and positive low water switch.The microcomputer energ' es the wash pump motor protection microcomputer circuits are automatically activated contactor during the wash portion f the program.After the when the main power switch is turned"on".If tank is accidental- wash,a dwell permits the upper w h manifold to drain.At the IY drained,low water protection device automatically turns heat end of the dwell,the final rinse so[( old valve is energized.After off.Gas immersion tube is additionally protected by a high limit the final rinse valve closes,Sani-D ell(Hot Water Mode only) device mounted on the surface of the tube.These features are permits sanitization to continue.Th Rinse display remains on standard.with the Hobart Microcomputer Control System. during this period,completing the ogram.If the microcom- OPTIONAL EQUIPMENT AT EXTRA COST-ELECTRIC puter is interrupted during a cycle the door-cycle switch, BOOSTER HEATER:Electric booster with Sense-A-TempTMm the microcomputer is reset to the inning of the program. technology adequately sized to raise 1109F inlet water to 180*F Not Water Sanitizing(58 racks pe houd-57 seconds:38 ' (not available on gas heat machines). Second Wash,2 Second Dwell,10 econd Rinse,7 Second ACCESSORIES:193/4°x 193/<° Sani-Dwell.Chemical Sanitizing( racks per hour)'-50 peg and combination dish racks. Seconds:38 Second Wash,2 d Dwell,10 Second Rinse. Splash shield for comer installations.End of cycle audible alarm Other programs can be pre-select by your Hobart service (field activated).Delime notification(field activated).Desirable technician. functional.accessories can be furnished at added cost.See listed options and accessories on this specification sheet.Write Awanual wash cycle selector also provides selection oft-,4-or . to the factory for special requirements not listed above. minute wash cycles for heavier w shing applications. As continued prc duct improvement is a policy of Hobart,specifications are subject to change without notice, Page 8 of 8 F-40078-AM Select Dishwasher F 40078(REV 07/09) LITHO IN USA(H-01) Fhme Oil aaydWP.W G7 Item No.: CD Project No.: S.I.S. No.: ID "' CD = Specification heet Short Form Specifications Glean Dishtables— 0 Eagle Clean Dishtables, model . Top to be Straight Design Cn 16/430, 16/304, or 14/3 4 stainless steel, with all seams rn welded,ground smooth,and polished. Front and ends to have MODELS: 'D K-high upturn with 1i�=d ameter rolled edge. Galvanized hat CDTL-24-16/4 ❑CDTL-48-16/4 ❑CDR-84-16/4 a channels welded to unde ide. Backsplash is 8=high. 2034' ❑CDTL-24-1613 UCDTL-48-16/3 000TE-84-16/3 standard opening for dishwasher. Legs to.be W O.D. ❑CDTL24-1413 007L-48-1413. ❑CDTL-84-1413 galvanized tubing, 1" diameter crossbracing and adjustable ❑CDTR-24-1614 ❑CDTR 48-16/4 0CDTR-84-16/4 — bullet feet(14/304 models come standard with stainless steel. ❑CDTR 24-16/3 (307R-48-16/3 ❑CDTR-84-16/3 _— hat channels' welded to underside of,table, stainless steel ❑CDTR-24-1413 007R-48-14/3 ❑CDTR-84-1413 crossbraced legs,and adj stable metal feet). 13CDTL-30-1614 [ 071-60-16/4 ❑CDTL-96-16/4 ❑CDTL-30-16R ❑CDTL-60-1613 UCD71-96-16R ❑CDTL-30-1413 ❑071-60-14/3 ❑CDTL-96-14/3 i.:. UCDTR-30-16/4 OCDTR-60-16/4 E3CDTR-96-1614 00TR-30-16/3 L30TR-60-168 00TR-96-16/3 ❑CDTR-30-1413 00TR-60-14/3. ❑CDTR-96-1413 p ❑CDTL-36-1614 ❑07L-72-16/4 UCDTL=128-1614 ❑CDTL-36-16/3 OWL-72-16/3 ❑CDF020-16113 00TR-36-14/3 007L-72-14/3 13CDTL-120-1413 a . 007R-36-16/4 ❑0TR-72-16/4 ❑CDTR-120-1614 y E]MR-36-1612 ❑CDTR-72-1613 007R-120-16/3 U0TR-36-14/3 0CDTR-72-14/3 00TR-120-1413 �? as eo - Design and Construction Features o m 14 or 16 gauge stainless steel. -30"(762mm)-wide table furnished in nine lengths. -1%-(38mm) raised rolled rim on front and end. right-hand model sho with opSonal undershelf• •1%_(41 mm)-diameter galvanized legs with welded (dishwas er not included) 1-(25mm)-diameter crossbracing. •8"(203mm)-high backsplash. Options/Accessories* •Adjustable non-marking bullet feet with up to 1-(25mm) E3 Undershelf adjustment. 13 Stainless steel legs All Spec-Master®14 gauge type 304 dishtables come ❑Stainless steel gussets standard with stainless steel crossbraced legs and gussets, Stainless steel feet complete with metal feet. See Spec Sheet AG50.07 for full fine of options and accessories. EAGLE GROUP Certifications/Approvals 100 Industrial Boulevard, Clayton, DE 19938-8903 USA AOX.,". AuToQuarfs Phone:302-653-3000*Fax 302-653-2065 *F)www.eaglegrp.com Foodservice Division:Pho 800-441-8440 WC/Retail Display Divisio :Phone 800-637-5100 For custom configuration or fa rication needs,contact our SpecFAB*Division. Phone:302-653-3000*Fax:302 3091 *e-mail:specfabftglegrp:com EG50.00, Rev.06/09 Spec sheets available for viewing, printing or downloading ,g Eagle Foodse ce Equipment Eagle MHC,SpeeFABO,and Retail Display are divisions of Eagle Group. @2009 by Me Eagle Group Item No.: Project No.: S.I.S. No.: Clean Dishtables—Straight Design f—2.51 mm U �i� Q 673mm 20 1/2• 30' 521mm 762mm C0 ct3 U TOP VIEW 39mm LENGTH -� _ 8.20�3mm 2 3/a• I 70mm Qf iT c •H L3/'p9mm) LII INTO MACHINE 0 .. 341/2'to 351/2. Qf 976 W 902mm r 1 FRONT VIEW SIDE VIEW Spec-Master" r~. 16 gauge 16 gauge 14 gauge type 430 type 304 type 304 length weight model# model# .model# description .in. mm lbs. kg v CDTR-24-18/4 CDTR 24-16f3 CDTR 24-14/3 right-hand model 24" 610 36 16.3 CDTR-30-16/4 CDTR-30-1W CDTR-30-14/3 right-hand model 30" 762 42 1.9.1 CDTR-36-1614 CDTR-36-16/3 CDTR-36-14(3 right-hand model 36" 914 49 22.2 s CDTR-48-1614 CDTR-48-16& CDTR-48-14/3 right-hand model 48" 1219 63 29.6 Big CDTR-60-16/4 DTR-60-1W CDTR-60-1413 right-hand model 60" 1524 77 34.9 CDTR-72-16/4 DTR-72-1613 CDTR-72-1413 right-hand model 72" 1829 91 41.3 CDTR-84-16/4 DTR-64-16& CDTR-84-1413 right-hand model 84" 2134 105 47.6 COTR-96-16/4 DTR-96-1&3 CDTR-96-1413 right-hand model 96" 2438 119 54.0 CDTR-120-1614 DTR-120-16/3 CDTR-120-14/3 right-hand model 120" 3048 147 66.7 EAGLE GROUP. 100 Industrial Boulevard, Layton, DE 19938-8903 USA Phone:302-653-3000•Fa 302-653-2065 www.eagleorp.com • Foodsenrice Division:PhonePrinled in USA800-441-8440 ©2009by Eagle Group MHC/Retail Display Divisio s:Phone 800-637-5100 ;Rev.06/09. Spec sheets availabie for viewing. printing or downloading from our online literature library at Vim"Vi.ea ylegrpxom Although every att mpt has been made to ensure the accuracy of the information provided,we cannot be held responsible for typographical or printi g errors.Information:and spec'rficabons are subject to change without notice.Please confirm at time of order. Item No.: Project No.: S.I.S. No.: -Cn CD Specification heet Short Form Specification 414 Series Coved Corner 0 Eagle Three-Compartmen Sink, model with Three-Compartment Sinks `n 2--wide"Euro-Style"edgir g on front and sides.Sink bowls are CD heavy gauge type 304 st inless steel, with 13%"water level, MODELS: CD deep.drawn, seamless a id have all comers coved. Top— ❑414-16-3 ❑414-18-3 ❑414.22-3 C1414-24-3 0 including backsplash., anc drainboards (when required)—is 0414-16-3-18 0414-18-3-18 ❑414-22.3-18 ❑414.244-18 heavy gauge type 430 staft iless steel.Drainboards shall be"V" ❑414-16-3-18L ❑414-18-3-18L ❑414-22.3-18L ❑41424-3-18L creased for positive drair age. 9'h" high backsplash with 1" U414-16-3-18R 0414-18-3-188 ❑41422.3-18B ❑41424-3-18R _ upturn and tile edge. Legs to be 1%"O.D. galvanized tubing 0414-16-3-24 0414-18-324 ❑414-22-324 ❑41424-3-24 with front-to-back crossb icing, and 1" high impact plastic ❑414-16-324L 13414-18-324L ❑41422-324L ❑414-24324L adjustable bullet feet. 0414-16-3-24R 0414-18-3-24R E3414-22-3-24R ❑414-24-3-24R Materials -Sink bowls: Heavy gauge type 304 stainless steel. i -Top:Drainboards, backsplash and euro-style edging are .A heavy gauge type 430 stainless steel. Q •Legs:1%"(41mm)-diameter heavy-gauge galvanized tubing = with plated 12-gauge gussets and high-impact corrosion y resistant fully adjustable bullet feet:crossbracigis 0 1"(25mm)-diameter heavy-gauge galvanized tubing. CD Design and Construction Features •All bowls have deep-drawn one-piece seamless o thre-compartment sink construction, using state-of-the-art hydraulic presses. CD with double dminbbards •Sink bowls have generous radius with minimum dimension (fa icet not included) of 3"(76mm)and are rectangular for maximum capacity. New 20"x 16"(508 x 406mm) bowl design,with enhanced CD FEATURING polishing techniques. NEVI!' •13f"(343mm)water level is standard. c •Swirl-away drainage. .2=WIDE •Leg gusset assemblies welded adjacent to sink bowl for a 'EURo-STYLE maximum weight support and stability. 3 •9'%-(241mm)standard backsplash includes 1"(25mm) CID EDGING upturn and tile edge for easy installation and feathering to �. wall/splash surface. y •"V"creased drainboards for positive drainage. Ca Options/Accessories Mechanical: El Stainless steel legs ❑Faucets -Water supply is%-(13mm) IPS for hot and cold lines. ❑Stainless steel bullet feel ❑Sink covers -Faucet holes are 1%-(29mm) punched on 8"(203mm) I3 Lever drains d Waste outlets centers;two sets of faucet holes are punched where indicated ❑Twist handle drains a Sink kits on chart(back page). ❑Twist drain brackets d Overflow hole -Basket-type waste drain included fits sink bowls' 3%"(89mm) opening and features 1%"(38mm)outlet. EAGLE GROUP Certifications/Approvals A 100 Industrial Boulevard, layton, DE 19938-8903 USA AN A tff0 UOTES Phone:302-653-3000 9 Fa :302-653-2065 www.saglegrp.com Foodservice Division: Pho a 800-441-8440 • MHC/Retail Display Divisi ns:Phone 800-637-5100 For custom configuration or fa ricafion needs,contact our SpecFABO Division. Phone:302-653-3000•Fax 302 3091 •e-mail:spedab®eaglegrp.com E620.25 .Rev. 06/09 Spec sheets availableprinting or downloading + our +nline literature librar y at Yiwi.,!v.eag1egrp.com Eagle Foodse ce Equipment,Eagle MHC,SpecFabAe and Retail Display are divisions o1 Eagle Group. @2009 by the Eagle Group _ Item No.: -�D Project No.: S.I.S.No.: 414 Series Co ed Corner Three-Compartment Sinks Cn Overall widths � A� Q 20"x 16" 508 x 406 27'k" 699 7Et3rrri 127mn 2 lam 24"x 18" 610 x 457 31r/ 807 � T FROA:DRS 22 x 22 559 x 559 29Y" 756t24"x 24" 610 x 610 31%" 807 135'Cz mitered corner of445• s euro-style edging eur style edging 1130rrvn (overhead view) ide view) Drain location for rough-in 375. 3 1S• i 953m„ 1oo3mm 20-x 16' 508 x 406 14- 357 y 24"x 18 610 x 457 16' 406 _ 22"x 22" 559 x 559 15' 381 24'x 24" 610 x 610 16" 406 I cc rr C r.r R E O Q* m BOWL DIMENSIONS DRAINBOARD OVERALL DIMENSIONS length Width length width length weight model# in. mm in. mm quantity in. mm in. mm in. mm Ws! C-1 414-16-3-18R or 20' 508 16" 406 1 18" 457 1 2TC 699 743A- 1889 104 47.2 cm v 414-16-3 24R or 4 120- .508 16" 406 1 1 24- 610 1 2TC '699 803A- 2042 1110 49.9 cm 0 414-18-3* 1 1247 610 18' 457 1 0 1 31'Y,- 807 65%- 1664 114 51.7. C.? d 414-•18-3-18-. 24" 610 18" 457 1 2 18- 457 1 31944" 807 96 2438 152 68.9 cn 414-18-3-24* 24- 610 18 457 2 24- 610 313t" 807 108' 2743 164 74.4 414-22-3-18R or 22" 559 22" 559 11 18" 457 1 29Y4" 756 93- 2362 139 63.1 414-22-3-24R or LrI 22- 559 22' 559 1 1 24- 610 -29 " 756 99" 2515 145 65.8 414=24.3* 24- 610 24' 610 1 0 - 31%- 807- 83%- 2121 125 56.7 414-24,?-18* 24" 610 24' 610 2 18" 457 31%- 807 114- 2895 163 73.9 414-24-3-24* 24' 610 24" 610 2 24- 610 31 r4 807 126" 3200 1175 79.4 *Features two sets of faucet holes. EAGLE GROUP 100 Industrial Boulevard, CI yton, DE 19938-8903 USA Phone:302.653-3000*Fa)c 02-653.2065 www.eaglegrp.cam Foodservice Division:Phone 800-441-8440 Printed inU.SA 02009 by Eagle Group MHC/Retail Display Division :Phone 800-637-5100 Rev.06/09 Although every atte pt has been made to ensure the accuracy'of the information provided,we cannot be held responsible for typographical or printing errors.Information and specifications are subject to change without notice.Please confirm at time of order. f \ r - f RM-'55N EJC Asr 55 cup Natural Cas RAC-55P RlCEMASTEl; 55 up Propane � . � F Features p. �a8 C US The RM.55 offers all the feaft res of our economy Omc after time to be svperibr to the liquid, chemi model plus the. improvement; cal or magnet systems of otI er` its, is"retained. NSF and ETL iistini, needed to acFare or pot handles and the strop cr�Vef $ The rice pat and base are handle have been improved. Best of a!g easier to clean, The burners tern construction still shipped rea has been upgraded. A Pressure regulator is. its are PP p ssembJed to prevent burned rice included with this model. Compliance to local due t0 improper placement ' the pot. Riceklaster codes is now possibfe with on a small inCrirase remains foolproof! in cost from the basic unit. y Mexican or Chinese; Cook and Eiotd Remember.to wash rice before cooking to prevent RM-sS iG full approved i sticky rice. Check our Gwner's Manual forinstruc- poeateS a s rongEr wa�m� Featdureold it tions on making plain rice as well I :x maintain the temperature of the rice at the the page and learn how as flavored. ?urn o easy'it is to make Mexican 'egi-%ired temperatures. rice in an RM rice cooker. r0P Quality Capacio Asian 6 oz. cups. Six month iwarr f , =pgrades in the RM-55 have been done without an,y. model e I ing the standard features that have madetvt :'cc ter the rice cooker )PIM`55N S5 cu , NSF/ETL N e of ch ice form � atura(gasne fable bimetalic sensor s s m r v any. M-55--=_��r�F��TL Prop�n2 as Y Proven en 56$53/? 55 cup replacement rice p ????? 59 i 124505428 TOWN A>>E H I Specifications � r-- cook -r--- capacities: s+zes ono. descrl Lion as i ' i _P__ _ g Btu time raw rice 3;oz!Iserti�ings di-a n x height RM-50N 55 cup, economy naturai. 27,000 'R1v4-5bP 55 cup, ec(Lomy propane 21,000 27�000 21 min. 17 ibs: RM 55 cup I , 27 i 1911 -J5N NS /IrTt natural 0 ' 1 ' M-55P 55 cup, NS 1ETL propane 21,000 i (connection liq id capacity carton size cu. ft. �iatkl ship urt I L ya" f PS 24 qts. 21_x_21" x i 7'' 4.4 — — for better rice, allow 1 * additional minutes for rice to cure after cooking Gas RiceMasterT, Stand rd Features: • Reliablle - Bimetallic sensor ecessed into the base of the ride pot most accurately senses terrnperature to stop cooking at JU t the right moment. it is the most reliable and best1sys,em available. • Fast i Place.the rice pot in the jacket, begin cooking and come back in 21 rr>inutes and the rice l c wilt _ be cooked. An a tra 10 minute curing period is recommended. Gook.and Hold Operation The pilot will hot the rice hat for serving when done. ! it 'touch the Button and Walk Away i Push the pilot ignition button to light the pilot. Operator must verify plot as lit by viewing through jacket win dow before attempting to light maim burner: Touch thF cook button to start the cook cycle. When the rice is finished it automatically stops cooking and keeps ride warm. . • Perfect Rice Every Time 'Better cooking con rol.is acheived by the sensor embedded in the cen r 'die rice pot, it detects when thew ter has been absorbed and ends the cook cycle b:fore rice can h«rn. Lift Out Rice Pot Heavy cast aluminum rice pot insures uniform heating and evenly coca Ced kce. It is easily removable for washing rice or cleaning, a Six month warranty I ; Ntaria's Mexican Rice Start rice cdoker and add 3 4 ounces of oil to the*rice t, Oil The rice cooker will shut o . Po should covert a bottom of the rice pot. Manually override the shut ff system to light the burner b resin when one or two grains of r ce fry,when dropped frito the oily. Sau ee he 2 c k k utton.. add rice seven minutes. When the rice starts to-turn yellow, add the vice{.T orice ith the oil for five to _ dry rice. Add two cloves o garlic. Add the juice and'.Pulp offour tomatoes and f.a lemon]! {0r each 2 Ibs of -�ye for about-a minute, A d sufficent chiCkerl StOCk to Cover the rice � � rice in tomato i► pieces of boiled chicke . Add Cilantro and a few s ri ce with ap�rox.rmatelyl" Of liquid. Cj Oran tlf salt, ps of mint. Add twt7green jaldp'en0 ChflIS, Turn down burner to a simm r setting. Rice cooker senS nce is cooked. .or will reset and turn o automatically when Item# 2 Quantity C.S.I. Section 11400 HOB RT LEGACY® Z •; .7018 Ridge Avenue, roy,OH 45374 900 MIXER 1-888-4HOBART• .hobartcorp.com O I I STANDARD FEAT RES MODELS ■ Heavy-Duty%H. Motor ❑ HL300- 30-Quart II P' ose Mixer ❑ HL300C-�30=Quart I P ` qse Mi1Cer with ■ Gear Transmissio i Maximum 8 41,rity Correctional • Three Fixed Spee s Plus Stir Speed I Package ■ Shift-on-the-FlyTM Controls ■ Patented soft starl Agitation Technology OPTIONS J ■ 15-Minute SmartTi erT"^ ❑ SmartP14211" Progra ma, le Recipe Timer ■ Automatic Time Recall i Specifications,Details and Dimensions;on Inside and Back ■ Large, Easy-To-Reach Controls ■ Single Point Bowl Installation ■ Ergonomic Swing- ut Bowl L SF ■ #12 Taper Attachrr ent Hub ■ Open Base .■ Stainless Steel Bo I Guard • ■ Metallic Gray Hybri J Powder Coat Finish ■ Rubber Foot Pads Drovided I ACCESSORY PACI►AGES-featuring Hobart Quick Release''Agitators ❑ Deluxe Accessory ckage Includes: is - 30 Quart Stain[ Steel Bowl - 30 Quart "B" Be iter - 30 Quart"D"Wii a Whip - 30 Quart Bowl S raper f- - 30 Quart Ingredient Chute. m I ^ ❑ Standard Accessoj y Package Includes: ill - 30 Quart Stainle Steel Bowl - 30 Quart"B" Be ter n - 30 Quart"D"Wir D Whip ` O O X m F-40160-Legacy®HL300 Mixer I '� Page 1 of 4 LEGACY® j HbBART HL300 MIXER I , B T• T r,( 45374 I , SOLUTIONS/BENEFITS HL300 MIXER C PACITY CHART %H.P.Motor Recommended "mum Cia)acitles-dough capaci- r Durability ties based on 70'F. water an 12" m flour oisture. I ■ Heavy-duty to meet th most demanding , ACFTATORS operations PRODUCT S6I71ikBLE FOR HL300 Gear Transmission I OPERATIOI, Durability, Reliability CAPACITY OF BOWL(QTS.LIQUID) � 30 ■ Ensures consistent performance and minimum Egg Whites i° j ! D 1'/z qts. downtime under heavy loads Mashed Potatoes ,B&C ; 231bs. Three Fixed Speeds plus Stir Speed Mayonnaise(Qts.Of Oil) B or C or Di 12 qts. Flexibility, Reliability, Con istency Meringue(Qts.of Water) D 1 qt. ■ For incorporating, blending, mixing ingredients Waffle or Hot Cake Oatter B ; 12 qts. ■ Supports consistent.re ulfs and thorough mixing Whipped Cream j p or C 6 qts. Shift-on-the-FlyTm ControlsCake,Angel Food Flexibility (8-10 oz.cake) E or 1 22 ■ Allows operator to char ge speeds while mixer is Cake,Box or Slab ; B orC 130 lbs. running Cake,Cup or.C ! 30 lbs. Patented soft start Agitatic n Technology Cake,Layer I B orC 30 lbs. Sanitation Cake,Pound j ) j B j j 30.Ibs. ■ Each speed has a soft transition into a higher Cake,Short(Sponge) j C or l j 23-lbs. speed to reduce the chances of product Cake,Sponge j C or 1. 18 lbs. splash-out Cookies,Sugar 1, B 23 lbs. 015-Minute SmartTimerTM Dough,Bread or Roll I ;. Convenience, Ease of Use,Consistency (Lt:Med.)60/AR j § I ED i 45 lbs c ■ Supports recipe mixing times Dough,Heavy Bread 55%AR § I IJED i ! 30.lbsP ■ Provides accurate resul s and eliminates(D Dough Pie ; B&P 1 ! 27 lbs. overmixing Dough,Thin Pizza 4b%AR I � Automatic Time Recall (max mix time 5 mir1.) §$ ;I jED 14 lbs Productivity, Consistency Dough,Med.Pizza$0%AR §$ 1 ;IED 201 Ibs° ■ Remembers the last tim set for each speed Dough,Thick Pizza 60%AR §$ 11ED ! 40 lbs.° ■ Great for multiple batches Dough,Raised Donut 65%AR j IJEU j 15 lbs.' Ergonomic Swing-Out Bowi Dough,Whole Wh4 76%AR JED i 40 lbs.° Ease of Use, Convenience Eggs&Sugar for Sponge Cake 1 B$C or I. I j 12 lbs. ■ Easy loading and unloac ing of products Icing,Fondant I I B 18 lbs. ■ Single Point Bowl Installation allows for simple Icing,Marshmallow j C or 1 3 tbs. mounting and removal c f bowl Shortening&Sugar,;Creamed Ij B ! 24.lbs. ■ Bowl Interlock ensures r iixer bowl is properly in Pasta,Basic Egg Noiodle place for mixer to operas (max.mix time 5 min:) I IED 8 tbs. Stainless Steel Bowl Guard NOTE%AR(%Absorption Ratio) lWate'weightldivided by Protection flour weight Capacity):depends on m oisture content iof dough. ■ Safety interlock prevents operation when front Above capacities based on 12%ft,r moisture at 70°F water portion of guard is out o position temperature. Hobart Accessories ° 1st Speed Durability, Flexibility, Simplicity 2nd Speed ■ Hobart Quick ReleaseTM agitators allow for § If high gluten flour is used,reduce abov dough batch size b simple installation and removal from agitator I y 10%. j shaft $ 2nd Speed should never be used bn 50 Y AR or IoWer I r Hobart accessories are designed for long-term products. i usage under heavy-duty conditions USE OF ICE REQUIRES A 10%REDUC ;ON 19 BARCH SIZE. ■ Large array of accessori provide multiple uses 1 gallon of water weighs 8.33 tbs. for recipe and product processing NOTE:Attachment hub should not: e u d while mixing. j Page 2 of 4 ! F-40160,E L acy®HL300 Mixer kH084;RTj ' LEGACY® 701 S Ridge Avenue, roy,OH 46374 ;I HL3061 MIXER 1-888-MOSART•wm.hobartcorp.com SPECIFICATIONS MOTOR: BOWL LIE 3/<H.P. high torque motor. Ergonomics'stye, hand drank operated, self-locking in 100-120/50/60/1 9.5 Amps top and b e ttoli position. 200-240/50/60/1 5.7 Amps FINISH: 200-240/50/60/3 2,8 Amps Metallic G ay hybrid Powder Coatfinish. 380-466/50/60/3 1.4 Amps ELECTRICAL: ATTACHMENT HUB: ,I 100-120/50/60/1,20 -240/50/60/1,200-240/50/60/3 Comes w" h front-mounted Hobart standard#12 and 380-460/50/60/3-UL Listed. taper atta merit hub for use with Hobart#12 size attachme : CONTROLS: i I Magnetic contactor with thermal overload protec- ATTACH ,ENTj 5 AND'iACGESSORIES: The folio ng are available at extra cost: tion. Intemally sealed "Start-Stop"push buttons. I A 15-minute Smart7i erTm is standard. Stainless teel Bowl SmartTimerTM includes Automatic Time Recall, "B" Flat B 'ate ' which remembers the last time set for each speed. "C"Wing'Vhip Optional SmartPlus2l Programmable Recipe "D"Wire V fhi Timer allows operatof s the ability to program up "ED" Dough Hook to 4 recipes with 5 st ps per recipe.SmartPlus2T"' "P" Pastr K e automatically change;speeds and starts timer "I" Heavy Duty+Wire Whip • count-down without operator intervention. Bowl Spl 6h.Glover Bowl Scr er { j ((''�� TRANSMISSION: Ingredient Chute `:G...�' Gear-driven.Gears are constant mesh heat-treated 20 Quart oce'6ories 1 hardened alloy steel a long with anti-friction ball 9" Vegeta le Slicer I bearings.Grease lubri cants furnished to all gears Meat ChopAttachr'ent and shafts. Stainless •;tee1 Foot Pads Bowl Truc ! SPEEDS: Agitator Attachment (RPM) (RPM) i Stir 58 34 Hobart Bowl Scraper First(Low) 94 54 � I Second(Intermediate 174 100 Third(High) 317 183 I BOWL GUARD:. i Heavy-duty stainless teel wire front and solid rear Hob 'Ingredient Chute portion. Front portion f guard rotates easily to I add ingredients and ir stall or remove agitator. It detaches in seconds for cleaning in dishwasher or sink. Rear portion of c uard can be quickly cleaned in position. Guard mu t be in closed position before I mixer will operate. Bo fvl support interlock provides further protection. listed by Underwriters Laboratodes.Inc.and c rtified by NSF Intemational l F-40160-Legacy9 HL 00 Mixer j Page 3 of 4 a i LEGACY kHOBIARTJ H L300 M IXE 701 S Ridge Avenue,Troy,OH 4W74 14188.4HOSART•www•hobwtoorp.com SPECIFICATIONS ELECTRICAL SPECIFICATIONS: 100-120/50/60/1, WARRANTY!Unit has full one-year warranty on 200-240/50/60/1,200-240/5 /60/3 and 380-460/50/60/3 parts, labor aid mileage against manufacturer's -UL Listed. defects.Se ce contracts are available'. WEIGHT:394 lbs.net;411 I s. domestic shipping. i DETAILS AND DIMENS1014S 6 FOOT 11.4 KIM) WLL• NVEN CM$TAM= CSN dl (SINGLE PRUE 14016ES7 DOO NQES . ]16-I6 611G TeeEA05 �PLACES O O ON O i O 214ir 76• 156 CN1 (Tc a) � 0 1 A Is-1/4. SWING fit¢ f y i INIST COMT1d6 W 0L"PLIC 6 CORRECTIONS F THE A nil 19E IVICAL6LE ANDIOR OF � ? OTNEi CDOE 1N1�fMCEICY ODDS IfD/oY HOLE 14diNE NEIGNT(LESS BOWL I---S61 IDS(ITS FOI . !HIPPING NFI®i••••?.-•..••••45T LDS ROM SGII MR WEIGHF••••.•••:••••••••••18 LDS(8.1 NG IN 1•3/72 DI+L.IME(2.N al LADLE FOR ELEOINICLL fONNECTWI- (THREE PHASE IYal1E51 2.1/6• IT al I a i 112600 r [52 tNl na/r ri7 ai (112 QI a x 62•I/4- ic•I/2'i . (106 al �(26 i m OWT STAINLESS STEEL UK DDTSIDE DIAIETEH: 15.1/4-O!a) (TIT 11 I ul a) As cordinued prc duct improvement is a policy of Hobart,specificadom are subject 10 dviTge without notice. 1 ; Page 4 of 4 1=40160-Legacy®IL300 Mixer F-40150(05ro7) i yr to IN u.sk(H-01) >�iri.16d00 Rwyckd Pq" i i f�. i �3 �� ., a J� 1 3 /� i ,� J�(b T �S i i i i i . . i i i �� .- .� ., i i i l s { i I { I I . i I i . I ; i I i I I i I I i , I I . I I i i s �6 S �.qv� P � i i ' i i • �� !' i ir , I I i i I i 1 i �, � I I I i • .� i c _ _� -.< -er _-.�"� yi-c w '�b'rL£,l,Y,. ,,,x. �'-r,..i ., £ v,.rU s�a'�'s*fw.�eY�'e. �mac' o.;Y s ,&�� !'^�>k �...€"..✓n ".c�^c t - -e v -�,.(� � sf,��,!'a,y"'?,�]Yt J '?_, �„r��f,,.�� 1��,"�.w�.ir''gi✓' � #��x �k�.�'� �y}`��i � '� } > s i f NOR-LAKE IN RPORATED 800-955-5253 s• � s e � a v. +r. '727 Second Street 715-386-2323 NORLAKE P.O. Box 248 800-388-5253 PARTS Hudson,Wisconsin 54016 715-386-6149 FAX www.norlake.com FAST-T AK WALK-INS gg "1 G ,.;� i 1, I ', ,. ' _ a.c,i h..� .1'h-a !7 {' ✓ I 1 , L 1. } f 5 G F T' i s i Coolers, Freezers and Combination Cooler/Freezers In St ,` k for 5'DAY SHIPMENT STANDARD FEATURES •Available in unlimited •California slats fisted •Available in widths of .7,8,8',10',11' 12 •Oregon stale bated j •Heights 7 r and 8'r with floor freezers and •USDA accepted less floor coders with foam sealers -Registered by UL to IS• 9001:2000 •Indoor or aubdoor •t yew panel: S ► Remote FRIefthigeffiraRDMn •18 rnonth tabor warren •Temperatures: 38•F,3 -10•F •One year parts •Full 4'thick panels fos red4N)Iaw with HFC-134a i polyurethane insuistior which is CFC and HCFC free •28 gauge corrosion rei istafft.stucco embossed temper j passed coated steel all surhum except interior floor. OPTIONAL FEATURES •Smooth aluminum Ints ior floor(on models with floor) -Outdoor membrane roc systems Fkxutess models suppPed w h NSF fated vinyl sealers -Door min hoods •26',3V or M wide, being doors with •Interior and/or exterior MT I*p amirdess steel door Fast-Tram frame kick plates •Deadboft loddng with independent key/padlock -Exterior ramp for floor ,odeis feature and'urside release •interior ramps(30•& , wide)for floor model •Two heavy duty hinges per door,top hinge field •Leak defectodalarrn( be a requirement some areas) a*tstable with locking set screw •Extra vapor-proof Fight X�pped loose) 1 •Spring actuated door Sense Guard]'Lock security bddrrg system -Magnetic tl •Strip curtains(shipped ) II •€igital thermometer •Norreldd floor strips( loose) •Floor double sweep n9 systems •Perimeter door heater Mrs 1-W. Ills and grout so ew for •Vapor-proof light ftoortess app5cationsUL ® _ -Switch and pool fight •NSF,ULilame spread 25 an at panels;UL and CSA • elect on sew for-Lake,Inc. •IUL and CSA electrical isting on refrigeration systems �{ to LSO 90Q1:2fl00 •City of New York fisted •Crty of Houston listed le No.A3-L04 ` •.LA Copy fisted SPECIRCAna i GUIDE ✓:n- .� � �'v .,rr'_:'"s 'i- '� s:� _.o��,`-''�^'..y.,rr?x.J^.,,,a�,-r"s�"j +v'",3�'3"7��Y fix" J•wit 6._ �s y'. s x ,s: x --�:�'�� .r-1 arm- .,,� .. ,r�s r- r � '�'�� fi°•.i. :?-r' � k Afi ^� `x'�"�';,�*. � ,,.`�.1.'a,+,�..'.r<�+v'1w��-"'�.z�d'y-'sY d '�7 ,3 i 3- y X r _ 9yb� f ,�. .r �' "�� :•.a�#'E„ s` d �s•"'��f cx� �.F .f !2 y, �y...c .�'�Y ,.,.r- �jC.[ST�t•Dd V M.°d' FAST—TRAW' WAL --INS T� � �• REMOTE REFRIGERATION: SYSTEMS 5 DAY SHIPME T y . • Balanced Remc to Refrigeration Systems •. In stock for 5 6 y shipment May be orderec uncharged for field installation or... • Pre-charged w pre-charged line lengths from 5'to 50' • Pre-charged ems include quick connect fittings for easy ins ation • All condensing nits are assembled on a heavy duty platform • Systems indl an all weather hood and outdoor controls for-2 °F ambient installations Fast--Hrak:* Remote Refrigeration Systems (Field Piped & Field Charged) -•^'.. .s/ 5= 7'lS:R+ K^!5' cxp Tom,_ +Cb �`S' 7 1}++5' }SH+n, c`''?yr..t'�" � "`3'-.•'''ac�Y-r Z cy s+'"'°, r �� t'. T�._. ""'"Y_y'�'?s..,•a. .� r Series Model No. Voltage Refrigerant Condensing unit !Evaporator coil MCA MCA .•g. �A--nl''- iit�c.r�v ° t Option. Pre-charged line sets from 5'to 50' `System sizes Ilmitec to models listed above NOR-LAKE,INCORPORATED 727 Second Street Hudson,Wisconsin 54016 800-955-5253 jO 715,386-23 S i\`�1 � 800-15-W6-6 PARTS s " 715-386-61.49 FAX ®2005 Nor-Lake Inc. • • • �� 1 www.norlake.com f 10/05 101627 i _18 r ;� CL( Q�DYL S�Y�� I, .�� d . r j •H 3 A T N Y Y- ci NOR-LAKE INCADIRPORATED 800-955-5253 z e 727 Second Street 715-386-2323 ~ P.O. Box 248 800-388-5253 PARTS Hudson,Wiscon to 54016 715-386-6149 FAX -- k b www.nodake.com - -A T k P S x y FAST-T AK' WALK-INS r r i i 1 i � a + r z s 5 > � ��. Coolers, Free rs and Combination Coder/Freezers In Stock for 5 DAY SHIPMENT STANDAR FEATURES •Avaffable in angths •California State fisted •Available in widths of ,,r,81,91,101,11'&12' •oregon State fisted •'Heights 7'7'and 8 omn"naton with floor freezers and •USDA accepted less floor coolers with 4 aW foam sealers •Registered by UL to Ic,O 9001:2000 •Indoor or outdoor MO Ids Meen Ym tanet •Remote PAtirkiefation Systems 18 month tabor •Temperatures: 38•F, ,-1t3 F •One year parts wa •Fun 4•thick panels in-place with HFG134a polyurethane irsulatK I which is CFC and HCFC free •26 gauge corrosion stucco embossed temper O P T I O N A FEATURES passed ooated steel all surfaces except interior floor •Smooth aluminum i floor(on models with floor) •outdoor membrane rc 31 systems •Floodess models SUP fied with NSF listed vinyl sealers •Door rain hoods •w,3(r or 36-wide, doors with •interior and/or exkm W high st wAess steel door Fast-Trek"frame lock pWw •Deadboit looting han He with independent key/padlock •Exterior ramp for floor models feature and inside sa sty release •Interior ramps(3V& wide)for floor models •Two heavy duty cam fit hinges per door,top hinge field •Leak detector/alarm( be a requirement in some areas) addable wilt • set screw •Extra,vapor-proof fig (shipped loose) •Spring achrated door closer Secure Guard"Lock security locang system •magnetc9asket Ship curtains(sh- loose) Digital thermometer •Non-sikid floor strips{ loose) •Floor doutdte sweep t asW Shelvingsystems •Perimeter door heat wire •1-W tie and grout for U� •Vapor-proof fight fkhorless applications Switch and plot tight •NSF,UL flame sprea 125 on an pansy UL and CSA @leChlCdl fisting On di or SeCLOr1S 3 . wa , •UL and CSA decift I listing on refrigeration systertu Nor-Lake,Inc. •City of New York(tul )listed to 1SO 9M,20M File No.A3204 •City of Houston •,LA County listed SPECIRCATIC GUIDI l �4 . ......... .. L i FAST-TRAKT' WALK-INS EM T O E REFRIGERATI SYSTEMS 5 DAY SHIPMENT • Balanced Re to Refrigeration Systems • In stock for 5 y shipment • May be order uncharged for field installation or... • Pre-charged w th pre-charged line lengths from 5'to 50' • Pre-charged systems include quick connect fittings for easy irr,tallation • All condensing units are assembled on a heavy duty platform • Systems inclu a an all weather hood and outdoor controls for 0°F ambient installations Series Mode I No. Voltage Refrigerant Condensing unit Evaporator coil MCA MCA ' a� i : Option: Pre-charged line sets from 5'to 50' 'System sizes limitec to models listed above NOR-LAKE,INCORPORATED • S-, 727 Second Street Hudson,Wisconsin 54016 800-955-5253 NORLAKE 715-386-2323 800-3885253 PARTS ° 715-386-6149 FAX • • • �� ©2005 Nor-Lake Inc. As-Wft www.noriake.ow • • • • • • F=dSmwe.. 10/05 101627 _ 7 wt; - -:>Y,:✓testvs- s�, ..�.:Y2�"':k'S' -',.< ma's-:<^ ,r'.. ti,.' ,s%is ry'....31 �SF,r��T,k.E y�. ice..^'- :e;�..; .y..e::`'�{ys `T ^., 1' 3l ''` ...•fir S .5-yr 3 A 2 "✓ :st Y"k-C'Ly.�;'. Yam'�i.i'fti a� NOR-LAKE INCORPORATED 800-955-5253 M F 727 Second S met 715-386-2323 � %3 P.O. Box 248 800-388-5253 PARTS _ ` Hudson,Wisconsin 54016 715-386-6149 FAX www.norlake.com FAST' RAKE WALK-INS X S'4Si'+j't<' A EE > y - z.,-.tJ:?%,-� ✓. 4 4 �. Y i n j. ,1 Y,, I �i'i ,r t,-2 y.. t S� , I it !) fl'S � 4 �a Y -�L 3. 1a'.� f 3.-azt •i 3 -�' { J ,�x, �. 17I � Coolers, Free ters and Combination Cooler/Freezers in St Xk for 5 DAY SHIPMENT STANDARD FEATURES •Available in lengths •Caldomia State listed •Available in widths 6',7,8'.9,IV,11'&12 •Dragon State fisted •Heights 7 7"and 817 combination will It=freezers and -USDAaccepted less.floor coders 4-W toam sealers •Registered by UL to 11,0 9001:2000 •Indoor or outdoor .men year pand w nwdy ► •Remote Refrigetaft Sys •f8 month labor •Temperatures: 3rR -10•F •one year pars •Fulf 4'thick panels with HFC-134a polyurem4ane t which is CFC and HCFC free •26 gauge corrosion all surfaces e stucco embossed temper flr. OPTIONAL. FEATURES •Smooth aluminum' floor(on models with fb(r) •outdoor membrane ro A systems •Floodess models w1h WF listed vlrgrl sealers •Door rain hoods •28-,31P or W wide, doors wfth •krtarier and/or high stainless suet door Fast Tmk'frame kick Oates •Deadboht locking han ile with independent key/padlock •E)derior ramp for floor %all=and Inside sa sty release •Interior ramps(30'.& wide)for floor models •Two heavy duty _ Binges per door,top hinge field •Leak detector/mill n( be a requirement in some areas) 8djstable with locking set screw •Extra vapor-proof l (shipped fie) •.Spring aduafed door low :Secure Guard'hock secu*loddng system •Magnetic>1 •Strip curtains 04ped Nose) •CNgftW thermanater .N-1--skid floor strips(a lipped loose) •Floor double sweep systems wfre •I-W file and grout for Nfv--Pf d fhoo'tess appf'ca6°"s •Perimeter door ®UL . •Switch and pilot raght •NSF,UL flame sprew 25 on all panels;UL and GSA - 1 elechical fisting ondo sections •UL area CSA eliscilical listing on retigervtion systems Nfw-1 aft,Ina . •City of New York(MFj q listed Re&t�to ISO-SM:2000 •City of Houston linked File No.A3204 •.hA County listed _ sPEaRCATia GUIDE "f §- � ,:",;3':�•1,iKt. ��iw k ,..r 'r -:r{,.�;.,:,cc. -oT...:ry„•s - - _ pf, To....... k-� s tr &' ^� - Y .�-iY": - .t4x S�_. z -x i-e:�4 -�' •; _.: 1. T ..,_,,.•s '/ s } tii 3 _ 1 FAST-TRAK' WALK-INS REMOTEREFRIGERATION SYSTEMS 5 DAY SHIPME T • Balanced Remote Refrigeration Systems •, In stock for 5 dcy shipment May be ordered uncharged for field installation or... • Pre-charged w' pre-charged line lengths from 5'to 50' • Pre-charged sr.tems include quick connect fittings for easy installation • All condensinare assembled on a heavy duty platform • • Systems inciudc an all weather hood and outdoor controls for- OF ambient installations I ast-Trak Re]—'Cote Refingeration Svstems (Field Piped & Field Charged) ' "rQ'�fd` R�s4 g r „G'!•. - -4�'•-h� y'�""E' "'t- "£, '� •'�•x" ..:As m•._.;,a _ _C, K S uS...- x ..-.....t„.. rn�t.y... +c. _.3ra 4. a Series Model No. Voltage Refrigerant Condensing unit Evaporator coil ' MCA MCA r— — HE Ems M. gla -- - - ` v ,y F-"..r.� .t '.ar�• -a'Y c,,� ,.� -En,,iF2/ a �.' ',,�' �z t.b t`�' "" � 13 3 _ -r......-. ..v, . sz .. ,.. ._tea.., a...,,>-•+`a.,: ..:.-F.. _..,.c.._�.... rn • Option: Pre-charged sets from 5'to 50' 'System sizes limited models fisted above NOR-LAKE,INCORPORATED 727 Second Street Hudson,Wisconsin 54016 800-655-5253 715-386- 800-388-5253 PARTS � 715-386-6149 FAX • • • �„/1 ®2005 Nor-Lake Inc. www.no4ake.com • • • • • • 10/05 101627 r y Mn �[! . - l�llTR� N7�t C16t1Cjd r k. wl tggd � IP "PP of- MIRaAt 4 gwn P t f. D. E. a - � �e�tEc�ac�ied�- era�€sese�at#ortaaximr FAST-TT AKA WALK-INS AvAILABL5 IN BOTH SINGLE ' r COMPARTtv�ENT WALK-INS OR C' Fas c� a zg a t COOLER/FRdEZER COMBINATIONS X:' 11 , � 3 •-o" Peat Boxes AVai�ble to UnNmibd Lengttls jaw tN1 aM FOOt 61C7r/110f1" oif dtx �L37mif j r -0 . go 3.4 5 j $ OD is arm faar a#-u rimer over v etc. a - •iapped to age f' C3pS rd ( m 5 Note:The Walk-in Door Can Be Located On Any Wa<f: f Panel t rer a exEec�r M40, etr ete �eEr s - GOOIER A0011 FFEEZER ROOM i�tx1t3C3J:lt'1tEiit�t`�QE Ic �L �L pfa e' 3'.W,5'. 36,¢8,5'� e rcoA vv�xrx ar�d 6'etc.Ll r, Note: The Partition DowlMust Open Into The 35 Deg Compartment y �a z. t r 5 i r DOORS FEATURE a S3EFPi=i ftrtQctsanc #aii ) PROFILE DESIGN J ! .,perfor: r T a ,/i i'' f ?J '6 4p .''.� >y1 t 1 .4'•+' Alter- as,M t i[fi�i er9.y C711� TLd`k w3��C�ia 4AI��pClfleflt.lS or 36" I' x 6 . _ � The �osy� dcs��g. flusti rraa�tntec3, eo`i�ast�r��te. to mcx r= -}?reaker ; s"#sera 4Oared-m-ptae� VAPOR PROOF LIGHT XTURE D stele af�de taua cam, to ... urges, op #fiednfocg sel screw,:: ....._g *Sket- ' swe 9aslce; i i g= Ia1J12[� ux pefident' e adtcck feaW W.1nsr a safety. e ,l �torrs preng Ott a #our< W with co OWN i i 34 S CFCRd Yfiill,'. # oirtete rid::: DEADBOLT LOCIQNG HANDLE ee door NL 9800 deadboft locking handle with � �� independent key/padlock feature and 0°� "tlr €rare + Vi e: inside safety release. r �. N`ianc�dooc�a��ourt�to 1/2" Each: drsewiaeatry 9auge SPRING ACTUATED DOOR CLOSER ti f .Panels �am simian in co€ rcte pars except they FLOORLESS MODELS ARE tee' SUPPLIED WITH A PATENTEDo i padds pee squa' VINYL FLOOR SEALER. floes trfetai is stn ail . �d'u sew rxductnr;at i .� latex s flat on.. 401-0� �p sttoukfer of tte: k Sa 1 r Z. V YJ Item NO.: �. 2 Project No.:1co —1 S.I.S. No. , -� CD Specification Sheet Short Form S ecification 11110 Sid P 'v, A o 0 Eagle Floor Mounted Mo Sink, model F1916. Constructed of cn type 304 stainless steel, th 8""deep-drawn coved comer sink MODELS: m with drain and flat straine plate. ❑F1916 m z o 'Sink Bowl _ •Heavy gauge iyype 304 stainless steel. •Deep-drawn (ne piece seamless construction, using state-of-the-aft hydraulic presses. . •Generous radius with a minimum dimension of 3"j76mm), rectangular fot maximum capacity. c •Drain is 2"(51 mm) NPS nickel-plated cast bronze body, 'a with removable snap-on stainless steel flat strainer plate. y •8""(203mm)water level,8%"(222mm)flood level. Top •16 gauge type;304 stainless steel. •Exclusive anti 1splash double-offset'V"edge prevents spillage. Skirt mop sink •Heavy gauge type 304 stainless steel. •Stud-bolted to'underside of top in a concealed manner, providing a clean visual appearance. •Full skirt allows for tight sanitary seal. Options/Accessories Design and Construction Features 3-Pole mop holder o A superior floor sink designed for'institutional use as well ations which require quality and durability. 0 Hose and bracket ❑Service faucet •Entire top assembly is fused,welded,and planished, providing a one-piece seamless floor sink. •Welded areas are high-speed belt blended to match adjacent surfaces with 6ontinuity of satin finish. •Water supply is 34."(13mm) IPS for hot and cold lines. •Wall-mount faucets are available as options. J EAGLE GROUP Certifications/Approvals AuT04" mfS 100 Industrial Boulevard,Clayton, DE 19938-8903 USA Phone:302-653-3000•Fax:302-653-2065 � www.eaglegrp.com FoAdservice Division:Phony 800-441-8440 MHCIRetail Display Divisio s:Phone 800-637-5100 For custom configuration or fab ication needs,contact our Spec•FAB•Division. Phone:302-653-3000•Fa:cc 302-E3-3091 •e-mail:specfabftglegrp.com j EG20.01 Rev.07/08 .1ME Fgle Foodservi Equipmenx Cagle MNC,SpecFAB°and Roil Display are divisions of Eagle Group. ©2008 by the Eagle.Group I i • I Item No.: Project No.: S:I.S. No.: Map Sink U 241W 662255 Cl Q 2r506mm WALL J O ,c Cz 16" C-3 rthq'n OA TOP VIEW ht co FRONT VIEW SIDE VIEW C= bowl size overall size width x length x depth width z length weight model I in. mm in. , mm lbs. kg i i Optional Accessories for Mop.Sink 3-Pole Mop Holder weight t model# description I lbs. kg - ,�r' ._ .. 3-pole 4-Pole Mop Holder weight hose& i mop holder model# description lbs. kg bracket-- {P; service s, faucet Hose & bracket weight model# description lbs. kg Service faucet weight model# description tbs. k Boomn, EAGLE GROUP 100 Industrial Boulevard, Clayton, DE 19938-8903 USA Phone:302-653-3000 9 Fax:302-653-2065 www.eagidgrp.com Printed in USA Division:PhonF 800-441-8440 ©2008by Eagle Gmup MHC/Retail Display Divisions: Phone 800-637-5100 Rev.07/08 0 if Pat] Although every at.�mpt has been made to ensure the accuracy of the information prdvided,we cannot be held responsible for typographical or printing errors.Information and specifications are subject to change w out notice.Please confirm at time of order. i AMERICANLOCKER !n begrafed Teehnoidgy hor Gneawr secudW- -------------------------------------------------------------------------------------------------- �\ MATERIAL: Cold rolled steel doors,'frames, panels with powder coat paint finish; OPTIONS' stainless steel hardware. SLOPINOTOP LOCKS:Two electronic solenoid driven lock powered b a nine volt battery with- power source mounted on a PC board. I I I '•' I I I DOOR FABRICATION: _.__—_.F ---------L------------------------------ -----—_booth steel,self-closing louveriess, 180 degree swing. 1 I -Channel box formed with reinforced turned ends. I. -Two stainless steel spring loaded hinges per door 14 Gauge. --1 -- END PANEL -Stainless steel door closure and handle. I I i x I I I FRAME FABRICATION: I I I -Welded overlapping construction. I I I -Channel formed with double thickness lock and cash receptacle housing. I I -Channel formed and interlocked intermediate cross members. I I ——1-—— BODY FABRICATION:Flanged, reinforced and back ventilated. ( i OPTIONAL RECESSED BASE FINISH:Powder coat in beige,grey, black, blue,dark green, medium blue,warm beige,light green,.mist grey,medium green, charcoal grey, grey blue,dresden blue, sandalwood, marine blue,cadet blue, burgundy,corn. LOCK HOUSING: Located in channel upright portion of frames to the right of each column of locker openings. COIN HOUSING: Located.at bottom of lock channel upright;cash door with four pry preventative flanges. Ke_yless-EVidence -,_,.6der o�Dimensions Inches=-(rrmj- __ ...� -.-:--........,,__ ._.__.......,_, -: GAUGES: Model'-- Tiers -- �H -D W1 W2 ^W3 Door Size(in.)' -Top: 20 -Shelves- 20 _.__...__....__._.__.._._.__.._............_..........._._........._............._......_...._.._........_...._...__._._._...._..._.........._________._.-_... ____-_ •__-.--_ -. _ s. -Doors:Frame: - - -Sides: 24 -Front Fr 16 W x D X H Back 24 D 16 STE6-121812 6 72 (1829) 18 (457) 12 (305) 24 (610) 36 (914) 12 x 18 x 12 ASSEMBLY: Factory assembled by welding frames and doors to the fully •---•�8� assembled body module,three frames or less in width. STE4-121818 4 72 (1829) 18 (457) 12 (305) 24 (610) 36 (914) 12 x 18 x 18 OPTIONS: STE4-151818 4 72 (9829) 18 (457)- 15 (381) 30 (762)- WA ~15 x 18 x18, -Locks:key Only, coin,token,coin/token refund. I �... 4"high recessed CRS bases painted black. Finished end panels. STE2-121836 2 72 (1829) 18 (457) 12 (305) 24 (610) 36 (914) 12 x 18 x 36 STE1-121872 - 1 72 (1529) 18 (457j 12 (305) 24 (610) 36 (914) 12 x 18 x 72 Keyless Evidence MODEL American Locker Security Systems DWON: SCALE: 815 S. Main St., Grapevine, TX 76051 Tel: (800) 828-9118 www.americanlocker.com DATE: 9�a�07 By. Si A 1 x i Elf) i i i i i i i i i I I i i I I i i I I i I i i i l I i jE-ilem �b Item No.: CAA.-- )AA Project No.: — ''-I X �" °� o ---j S.I.S. No.: Specification SheetCD Short Form Specifications 414 Series Coved Corner Eagle Two-Compartment, Sink, model , with TWo-Colnparttrlent SInkS � 2=wide"Euro-Style"edging on front and sides.Sink bowls are m heavy gauge type 304 stainless steel, with 1334"water level, MODELS: 2. deep drawn, seamless and have all comers coved. Top— ❑414-16-2 U414-182 ❑41422-2 ❑41424-2 z including backsplash, an6 drainboards (when required)—is 0414-16-2-18 0414-182-18 ❑414-222-18 ❑414242-18 heavy gauge type 430 stainless steel:Drainboards shall be"V" I)414-16-2-18L 0414-18-2-18L ❑414222-18L ❑414242-18L creased for positive drainage. 934'high backsplash with 1" 0414-16-2-18R 0414-182-18R ❑41422-2-18R ❑414242-18R _ upturn and tile edge. Legs to be 1%-O.D. galvanized tubing ❑414-16-224 ;U414-18-224 ❑41422-224 ❑414-24-224 with front-to-back crossb�racing, and 1- high impact plastic ❑414-16-224L 041448-224L 0'414-22-224L 041424224L adjustable bullet feet. 0414-16-2-24R 0 414-18 2 24R ❑41422-2-24R 041424224R Materials •Sink bowls:Heavy gauge type 304 stainless steel. 49A •Top: Drainboards, backsplash and-euro-style edging are heavy gauge type 430 stainless steel: vs •Legs:1%-(41mm)-diameter heavy-gauge galvanized tubing with plated 12=gauge gussets and high-impact corrosion co H resistant fully adjustable bullet feet-crossbracing is 1"(25mm)-diameter heavy-gauge galvanized tubing. ec Design and'Construction Features •All bowls have deep-drawn one-piece seamless o aWo-compartment- construction, using state-of-the-art hydraulic presses. sink 4vrlfi:double . •Sink bowls have generous radius with minimum dimension drainboards of 3" 76mm and are rectangular for maximum( ) g capacity. •New 20"x 16-(508 x 406mm) bowl design,with enhanced c FEATURING polishing techniques. NEW -13X-(343mm)'water level is standard. 3 •Swirl-away drainage. r.-WIDE •Leg gusset assemblies welded adjacent to sink bowl for EURG_STYLE maximum weight support and stability. �. EDGING •9%-(241mm)standard backsplash includes 1"(25mm)upturn and tile edge for easy installation and feathering to y waIVsplash surface. a' •"V"creased drainboards for positive drainage. y i Options/Accessories Mechanical: ❑Stainless steel legs a Faucets •Water supply is 34"(13mm) IPS for hot and cold lines. ❑Stainless steel bullet feet ❑Sink covers •Faucet holes are 1%-(29mm)punched on 8"(203mm) ❑Lever drains . ❑Waste outlets centers. ❑Twist handle drains ❑Sink kits •Basket-type waste drain included-fits sink bowls' ❑Twist drain brackets ❑Overflow hole 3X"(89mm)opening and features 1%-(38mm) outlet. I EAGLE GROUP.100 Industrial Boulevard, Clayton, DE 19938-8903 USA Certifications/'Approvals ��AUTOQUQTES Phone:302-653-3000•Falc 302-653-2065 www.eagleg.rp.com F <C Foodservice Division:Phone 800-441-8440 MHC/Retail Display Divisions: Phone 800-637-5100 For custom configuration or fabrication needs,contact our SpecFAB Division. Phone:302-653-3000• Fax:302-653-3091 •e-mail:specfab@eaglegrp.com EG20.24 Rev.06/09 41111 urnim, •I / ! Eagle Foodservtce Equipment Eagle MHC,SpecFab,and Retail Display are divisions of Eagle Group. ©2009 by the Eagle Group 1 _ Item No.: Project No.: S.I.S. No.. 414 Series Coved Corner Two-Compartment.Sinks Overall widthsA v 3' I 5' 2' 76mm _ i a 20"x f6" 508 x 406 2iii 699 127mm 24 em 24"x 18- 610 x 457 31 r 807 O 1 5' €, 22-x 22- 559 x 559 293i' 756 oz mitered corner of i— � 24"x 24" 610 x 610 31%" 807. . 1� ,443- cc euro-style edging euro-style edging I i (overhead view) (side view) Drain location for rough-in L ass" . 1a03MM 20"x 16" 508 x 406 14" 357 24"x 18" 610 x 457 16" 406 Y 22"x 22" 559 x 559 15' 381 0' ! - 24"x 24" 610 x 616 16" 406 2154mn CA C C� rr i 15 C O O BOWL DIMENSIONS DRAINBOARD OVERALL DIMENSIONS width length length width length weight model# in. mm in. mm quantity in. mm in mm in. mm lbs. kg RIM W_ am Isom 414-16-2-18R or L 20" 508 16" 406 1 18" 457 27%- 699 56%- 1438 83 37.6 m v 414-t6-2 24R or L 1207 508 16" 406 1 24" 610 2T,.r4" 699 625A" 1591 89 40.4 co ' D 414-18-2 I 24" 610 18" 457 0 - 31%' 807 45!" 1156 75 33.8 i G! � 414-18-2-18 1. 24" 610 18" 457 2 18" '457 3 1 V 807 . 76" 1930 113 51.3 et 414-18 2 24 1 . 24" 610 18" 457 2 24" 610 31.%" 807 88" 2235 125 56.7 414-22.2-18R or 22" 559 22" 559 1 1 18" 457 1 29%" 756 69" 1753 99 44.9 414-22 2 24R or L 22" 559 22" 559.1 1 24" 610 293/<" 756 75" 1905 105 47.6 414-24-2 j 24" 610 24" 610 0 - 31 807 57%" 1461. 90 40.8 414-24-2-18 I 24" 610 24" 610 1 2 18" 457 1 31'/." 807 88" .2235 128 58.1 414-24-2 24 1 124- 610 24" 610 2 24" 610 3f-/<" 807 100" 2540 1140 63.5 i EAGLE GROUP 100 Industrial Boulevard, Clayton, DE 19938-8903 USA Phone:302-653-3000•Fax302-653-2065 www.eaglegrp.com Printed in USA! Foodservice Division:Phone 800-441-8440 @2009 by E2918 Group ' MHCIRetail Display Divisions:Phone 800-07-5100 Rev.06109 printingSpec sheets available for viewing, or douinloading from our online literature library 0 Although every attempt has been made to ensure the accuracy of the information provided,we cannot be held responsible for typographical or printing errors.Information and specifications are subject to change without notice.Please confirm at time of order. x i