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HomeMy WebLinkAboutSTOP & SHOP - FOOD . 1 STOP &SHOP 425 Attucks Lane HYAUMS-�4�1•DU8.8Da IKE Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. QARNSTABLL 2 F.P.(Thomas)Lee,. a 9 ,® 200 Main Street, Hyannis, MA 02601 Daniel Luczkow M.D. Alt. 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, 305B, 146, 189 and 189A; Chapter 111,Sections 5 and 127A, a permit is hereby granted to: Permit No: 982 Issue Date: 01/01/2022 DBA: SUPER STOP & SHOP #406 OWNER: STOP &SHOP SUPERMARKET CO. LLC Location of Establishment: 425 ATTUCKS LANE BARNSTABLE„ MA 02630 Type of Business Permit: .SUPERMARKET Annual: YES Seasonal: IndoorSeating: 0 OutdoorSeating: 0 Total Seating: 0 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2022 RETAIL FOOD: $285.00 COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: - - MOBILE- FOOD: MOBILE- ICE CREAM: G�� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: For Office-Vic-Only- Initials: Town of Barnstable Date PaidL4MLU$V N� `s9ASMAMZ 's Inspectional Servicesg�s�2 Pg :. %639. � Public Health Division Check Thomas McKean,Director 200 Main Street, HyAnnis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE , NEW OWNERSHIP RENEWAL„ ' NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: nQ- vl! MAILING ADDRESS(IF DIFFERENT FROM ABOVE): L"i 1 ),' ?5 1b1) b QoIY1q MA E-MAIL ADDRESS: TELEPHONE NUMBER OF FOOD ESTABLISHMENT: .' TOTAL NUMBER OF BATHROOMS: WELL WATER:YES NO (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: ✓ SEASONAL: DATES OF OPERATION:_l_t: TO / a� 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)' TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) FOOD SERVICE TAIL 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_1Application Forms�F00DAPP REVS-2049:,doc f OWNER INFORMATION: (' FULL NAME OF APPLICANT SOLE OWNER YES' N: OWNER PHONE#, �' ADDRESS G. MA Oalb CORPORATE.a�ER: DATE' `I3fI I H:� CORPO ADDRESS• PERSON IN CHARGE OF DAILY OPERATIONS: , 1606 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 a� 0V.i SIGNATURE OF APPLICANT 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 508-8624644 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 httn:ltsvww.townofbarnstable.uslhealthdivision/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 Ist to Dec.3151 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC ist. Q\Application FormsTOODAPP REV3-2019,doc Retail Business Services IF YOU HAVE ANY QUESTIONS OR CONCERNS REGARDING THIS PAYMENT PLEASE CONTACT: Suzanne Kester-Coordinator I, Licensing (617)770-8709 Suzanne.kester@retaiIbusinessservices.com or Susan Fox— Coordinator I, Licensing (617) 770-6010 susan.fox@retailbusinessservices.com FAX:717-960-1932 PLEASE FORWARD ANY CORRESPONDENCE& LICENSES/PERMITS TO THE FOLLOWING ADDRESS: RETAIL BUSINESS SERVICES, LLC An Ahold Delhaize Company LICENSING DEPARTMENT 1385 Hancock Street Quincy, MA 02169 cc • Town of Barnstable Inspectional Services y snRxsrnBM M^S& , Public Health Division i639• �� '°lFn tom" Thomas McKean, Director 200 Main Street, Hyannis MA 02601 Office: 508-862-4644 Fax: 508-790-6304 September 29,2021 STOP&SHOP SUPERMARKET CO.LLC SUPER STOP&SHOP#406 425 ATTUCKS LANE BARNSTABLE, MA 02630 ATTENTION Your food service/retail permit(s)will be invalid after December 31, 2021 ESTABLISHMENTS FEE Food Service. . . . . . . . . . . . . . . . . .. . . $250.00 Retail Food. . . . . . . . . . . . . . . . . . . . . . . $285.00 Frozen Dessert . . . . . . . . . . . . . . . .. . Mobile Food . . . . . . . . . . . . . . . . . . . .. I Mobile Ice Cream. . . . . . . . . . . . . . . . . Cottage Food Operation. . . . . . . . .. . . Continental Breakfast. . . . . . . . . . . . . B+B-Full Breakfast. . . . . . . . . . . . . . TOTAL DUE $535.00 5_4 5- Food establishment inspections are ongoing by our Health Inspectors. Therefore, it is not necessary to make an appointment with the Health Division. However, if your establishment is not opera during normal working hours(8:30 a.m.—4:30 p.m.), please call 508-862-4644 during these hours to schedule an inspection. Enclosed is a food permit application form. Please complete and sign the form. Mail form, along with the required payment, on or before December 31, 2021 to the Town of Barnstable, addressed to the Public Health Division, 200 Main Street, Hyannis,MA 02601. Upon satisfactory compliance, receipt of you payi—rent and Two copies of current ServSafe Food Manager certificates and One Allergen Awareness certificate,you will be mailed your food/retail permit(s)for Calendar Year: 2022 Important: If you are on a Private Well for Drinking Water(no public water service available), be sure to have your well test completed prior to our inspection. Reminder to All: 1) Maintain your logs. 2) Establishments with 25+seats are required to have a person trained in anti-choking procedures on premise while food is being served and to have insurance covering person with training. Failure to renew permit on or before January 15, 2022 will result in a late charge. If you have any questions, please call 508-862-4644. Q:dbfiles/inspeetn.mdb reports Rest Total Fees Annual letter Town of Barnstable BOARD OF HEALTH � John T.Norman Board of Health Donald A.Gaudagnoli,M.D. sau�iaee� *` Paul J.Canniff,D.M.D. 16 � 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, 3056, 146, 189 and 189A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 982 Issue Date: 01/01/2021 DBA: SUPER STOP & SHOP OWNER: STOP &SHOP SUPERMARKET CO. LLC Location of Establishment: 425 ATTUCKS LANE BARNSTABLE„ MA 02630 Type of Business Permit: SUPERMARKET Annual: YES Seasonal: IndoorSeating: 0 OutdoorSeating: 0 Total Seating: 0 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2021 RETAIL FOOD: $285.00 COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: �r �1HE Town of Barnstable� For Office Use Only: Initials:do � ����, Date Paid l 115 1`!�I Amt I'd ' Inspectional Services -''T- v.n MAM.[s,$ Check#bog�{0�7 g� 163 ♦0 Public Health Division Thomas McKean,Director 200 Main Street,Hyannis,N A 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE i l "'D•ZD NEW OWNERSHIP RENEWAL / NAME OF FOOD ESTABLISHMENT: 'S+0 ADDRESS OF FOOD ESTABLISHMENT: 4 51.5- A4(AGkS Lkyi c.IaYl.1b(S MAILING ADDRESS(IF DIFFERENT FROM ABOVE): b Cf Sj n_Ql ��SSS f-1C »raGt�ST D /�_ 1 E-MAIL ADDRESS: USQXI eec� t bus)► &Ssse_J-VI ce3_Lom TELEPHONE NUMBER OF FOOD ESTABLISHMENT: J`( o9)7-71 - 0-7 C�9 TOTAL NUMBER OF BATHROOMS: WELL WATER: YES NO /..(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: V SEASONAL: DATES OF OPERATION:_/_/ TO NUMBER OF SEATS: INSIDE: 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)? TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) OOD 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 J� ,OWNER INFORMATION..� S( t,�s G,Y1 051- FULL NAME OF APPLICANT V��S�(J°t�- �� 1'1�1� L)C,t��yyy}Q C O• j--�—� SOLE OWNER: YES NO D.O.B OWNER PHONE# (D 7- 770 - to 0(O ADDRESS_ ?i85 tJ(An e,0Gk 5 iT adk n CiA l-n A D a l CORPORATE OWNER: sa yn f 0QS 0-�Dd V f CORPORATE ADDRESS: 50-m"2 as CO3Oy-P— 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 I , :, L - 0� 2. SIGNATURE OF APPLICANT 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 1st to Dec.3151 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 y Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. aAnNWAUM Paul J.Canniff,D.M.D. 6 200 Main Street, Hyannis, MA 02601 F.P. Thomas Lee Alternate % ` �o, ' 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: 982 Issue Date: 12/10/2019 DBA: SUPER STOP & SHOP OWNER: STOP &SHOP SUPERMARKET CO. LLC Location of Establishment: 425 ATTUCKS LANE BARNSTABLE, MA 02630 Type of Business Permit: SUPERMARKET Annual: YES Seasonal: IndoorSeating: 0 OutdoorSeating: 0 Total Seating: 0 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2020 RETAIL FOOD: $285.00 COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: GQ,� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: oFtr t For Office Use • Initials: � Town of Barnstable Date Paid 1�` 7 AII1LPd$ MASS. ; Inspectional Services oONIBS�,- p „gp 16 9 `1a �C .63q. .� Public Health Division check# Thomas McKean, Director `-7 tct 200 Main Street, Hyannis, MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: J-t"D p 4I-S-'k ab (o ADDRESS OF FOOD ESTABLISHMENT: LO•.%Re. ['iUat I)-i S MAILING ADDRESS(IF DIFFERENT FROM ABOVE): LiC'e►'Strya f.&5 "o„►zcc c=_1- S6 Qj„�in Wl,� E-MAIL ADDRESS: vim- 'n' T Ev `w ('e�0. k Y�llS f h LS S'�S PX V 1 C��SyGOY1') TELEPHONE NUMBER OF FOOD ESTABLISHMENT: (✓� 71 - 1770 TOTAL NUMBER OF BATHROOMS: WELL WATER: YES_NO ✓ ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: I/ SEASONAL: DATES OF OPERATION:_/_/ TO NUMBER OF SEATS: INSIDE: D OUTSIDE: O TOTAL: O 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)? 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 w OWNER INFORMATION: ( FULL NAME OF APPLICANT`�e St O 4-(S116Q S u-n enr(bar ke-. CD L L-C SOLE OWNER:CYE'S)/NO D.O.B OWNER PHONE # l 7' > 7Cj (o U/ U ADDRESS_ IL59!5 tja,nCOC,k- Sr Da / 61 CORPORATE OWNER: S0.t`t\e G.S a bn y--2 CORPORATE ADDRESS: S om 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 #I (G I. Ze-Lmep o me 01 / J-/ �dj0oZ3 1. �e No v/� /a av SIGNATURE OF APPLICANT 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/ai)plications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. NOTICE: Permits run annually from January 1st to Dec. 3151 each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1st. I Q\Application FormsTOODAPP REV3-2019.doc d The Stop & Shop Supermarket Company LLC Officers and Managers Title Name President Gordon Reid Secretary Mark Messier Assistant Secretary Maria Silvestri Managers• Steven Kienzle Manager Gordon Reid Manager Stacy Wiggins Manager Robert Yager Manager I x BOARD OF HEALTH Town of Barnstable Paul J Canniff,D.M.D. Board of Health Donald A.Gaudagnoli,M.D. +' rARMMaaLL John T.Norman MAS& F.P. Thomas Lee Alternate sg.. 200 Main Street, Hyannis, MA 02601 as 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: 982 Issue Date: 12/20/18 DBA: SUPER STOP & SHOP OWNER: STOP & SHOP SUPERMARKET. LLC; DEPT Location of Establishment: 425 ATTUCKS LANE BARNSTABLE MA 02630 Type of Business Permit: SUPERMARKET Annual: YES Seasonal: IndoorSeating: 0 OutdoorSeating: 0 Total Seating: 0 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR: 2019 RETAIL FOOD: $285.00 COTTAGE FOOD OPERATION: Permit Expires: 12/31/2019 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: - ------- ------ - MOBILE-FOOD: MOBILE-ICE CREAM: CA FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: i PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: ` �oFtHE ro�yti Town of Barnstable For Office Use Only: Initials: o„ Date Paid Amt Pd$ C l 9 MAS& Inspectional Services 163 g6 Public Health Division Check# Thomas McKean Director -CO 0 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APP�LjICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE D NEW OWNERSHIP RENEWAL X NAME OF FOOD ESTABLISHMENT:vyb *Z,S�010 ADDRESS OF FOOD ESTABLISHMENT: LA15 c� [J O-Oct S l�(aYL� N u �� LI Le h fl >1 MAILING ADDRESS(IF DIFFERENT FROM ABOVE):13 b J 6 Jam"' � /"r�/L)�I �J° E-MAIL ADDRESS: Sw S D `_ �� co YYl TELEPHONE NUMBER OF FOOD ESTABLISHMENT: 9) TOTAL NUMBER OF BATHROOMS: WELL WATER: YES NO " \ ... (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: '\ SEASONAL: DATES OF OPERATIONC-P(\/ TO NUMBER OF SEATS: INSIDE: 0 OUTSIDE: 0 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. n I IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? 1 V IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? I V k 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) TOBACCO SALES ... (ANNUAL TOBACCO SALES APPLICATION REQUIRED) *** SEASONAL, MOBILE &NEW FOOD ONLY*** REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED Q:Wpplication FormsT00DAPPREV2018.doc PLEASE CALL 508-862-4644 OWNER INFORMATION: FULL NAME OF APPLICANT SOLE OWNER: YES NO D.O.B OAR PHONE#_ I 0 ADDRESS_t&S�S H-OL/hGOCL S f w'1i�4 AAVt 62461 b(tlyL.�l \Ne,/0t_ , / , CORPORATE OWNER: FEDERAL ID NO. : � b l/ - 36� I `� `�/ 7 CORPORATE ADDRESS: �� 15 J kahcocl_ _Sf Lu')Vl Nt VC` U ZJ 1 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 r en Awareness Expiration Date V/ 1. 16) / CZ21 C7Wiq 1. ay:� l� srf ay l l 2. 2-�`� n e P o �m�S 0 /l j4�/ "oo: J SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE:All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to openinE!! 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/ai)plications.asp. OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. TOBACCO ESTABLISHMENTS: All tobacco establishments must complete an Application for Tobacco Sales Permit and Employee Signature Form. NOTICE: Permits run annually from January 1st to Dec.3 1"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE COMPLETED APPLICATION(S)AND REQUIRED FEES BY DEC 1 st. Q:\Application FormsTOODAPPREV2018.doc oFtKWE roh TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of ti OFFICE HOURS : BARN E.o. PUBL 0 IC HEN SH DIVISION 8:00-9:30 A.M. 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified Marv; `0� HYANNIS,MA02601 MON.-FRI. 5oa-862-464a No Reference R-Red Item PLEASE PRINT CLEARLY �p'EDN FOOD ESTABLISHMENT INSP C ION REPORT Name Date 1� Tyne of sec 'o ration R utine Address - j, a Risk e-InspePrevious Inspection Level et 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) C a Anti-Choking 590.009(E) ❑ _ �rt Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ �� \\ 9 v�Q r Action as determined by the Board of Health. Allergen Awareness 590.009(G) FOOD PROTECTION MANAGEMENT ❑ 12.Prevention of Contamination from Hands y �' ❑ 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 r\ ❑6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling 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 r ❑ 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:Overall Rating ❑ No IN Yes Non-critical(N)violations must be corrected immediately or 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. 3.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. 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. p,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 . If critical water,sewage back-up, 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. 1 critical refrigeration. within 10 days of receipt of this order. violation,4 to 8non-critical violations=C. 29.Special Requirements (590.009) y p 30.Other DATE OF RE-INSPECTION: nspe or i na 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 PIC's Signature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N � Dumpster Screen? Y N AiA 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'ColorAdditives 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 EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Information-Original Containers* 590.004(F) 590.003(C) Responsibility of the Person-in-Charge to P g * Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 2 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 ofAFood 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 3-306.14(A)(B)Returned Food and Reated 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* 3-801.1](B) Use of Pasteurized Eggs* 590.004(A-B) Compliance with Food Law* 4-501.111 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* 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 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 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 aiv 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* 3-201.14 Fish and Recreationally Caught Molluscan Contact Surfaces of Equipment* 4-702.11 Frequency Sanitization of Utensils and Food 3-401.11(A)(2) I Ratites,Injected Meats-]55°F 15 sec* 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 temporary and a ide in cater- * Ratites-165°F 15 sec* in mobile food,[em or and residential Sources 10 - Proper,Adequate Handwashing g' P 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 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 929-Special 2-401.11 Eating,Drinking or Using Tobacco* * Requirements. 5 Receiving/Condition 8. g g 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 C * (Blue Items 23-30) 3-202.15 Package Integrity ( ) Commercially Processed RTE Food-140°F 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 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 13 Handwashing Facilities 3-202.18 Shellstock Identification* 3-501.14(A) Cooling Cooked and From 70°F to 41°F/45°F Fr from 140°F to Conveniently Located and Accessible Within 2 Hours and Item Good Retail Practices FC 590.000 3-203.12 Shellstock Identification Maintained* 45 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 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 1 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. oFo+E r TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name: Date: J / 1 A$ge: of 1 OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARNSTABLE. • 200 MAIN STREET 3:30-a:3o P.M. Item Code C-Critical Item -_-DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified A 39:a 0� HYANNIS,MA 02601 M-8 -FRI.62-4644 6 508 No Reference R-Red Item - PLEASE PRINT CLEARLY FOOD , rED Ma+ ESTABLISHMENT INSPECTION REPORT .� Name Date Q impe o sec ion O rati Routin v S � Address Risk o i � Re-inspection .� Level Retail Previous Inspection !P .- Telephone esidential Kitchen Date: Mobile Pre-operation Owner HACCP YIN Temporary Suspect Illness Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP In- Other Inspector Out: 1 ' 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) ❑ 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 TIMErrEMPERATURE CONTROLS(Potentially Hazardous Foods) C � ❑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) 5 M 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,t 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 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 infestation of rodents or insects, f: lack of 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, 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,4 to 8 non critical violations=C. 29.Special Requirements (590.009) Y P 30.Other DATE OF RE-INSPECTION: Inspec s a re P' t: J 31.Dumpster screened from public view U Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N Tt ign re rint 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.* 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 590.004F) 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* P tY7-102.11 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* 7-202.11 Restriction-Presence and Use 20 Time as a Public Health Control 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* 590.004(11) Variance Requirements 590.003(G) Reporting by Person in Charge * 3-304.11 Food Contact with Equipment and Utensils 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 Rted of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS(HSP) 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or 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 Warewashin Hot Water 7.206.12 Rodent Bait Stations* 3-801.11(1-)) Raw or Partially Cooked Animal Food and 3-201.12 Food in a HermeticallySealed Container* Sanitization Temperatures* Raw Seed Sprouts Not Served* 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. 1g 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-155°F 15 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* mme ery Not Otherwise Processed to Eliminate Equipment* ( )( ) Pathogens*590.006(A) Bottled Drinking Water* 3-401.11 A 2 Comminuted Fish,Meats&Game 8 * Effective ro/zoo/ 4-602.11 Cleaning Frequency of Utensils and Food Animals-155°F 15 sec* 590.0068) 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 3AOl.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-Ql.l l(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* 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 Shellstock Identification Present* 2-301.12 Cleaning Procedure* 165°F* foodborne illness interventions and risk factors. 3-202.18 3-202.18 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(C) Commercially Processed RTE Food-140'F* (Blue Items 23-30) 3-202.15 Package Integrity 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 3-202.18 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 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 .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. °p 114 TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Of Date: G P 1 'L�Q Page: of OFFICE HOURS v PUBLIC HEALTH DIVISION D� 00-9:30A.M. RARE. 200 MAIN STREET O :30-4.30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified HYANNIS,MA 02601 /,/{�'/n) M- -FRI. 5088 62-4644 NO Reference R-Red Item PEASE PRINT.CLEARLY F,pOD ESTABLISHMENT INSPETI ON REPORT !FO MPS ' Name I LV Date of Type of Inspection90 s o Address \ Risk Fo Seivic Level to vJo Telephone I, VResidential Kitchen Date: Mobile Pre-opr�t Owner HACCP Y/N Temporary Suspect III ss �j Caterer General Complaint Person in Charge(PIC) Time Bed&Breakfast HACCP T Other Inspector{ Each violation checked requir s an explanation on the narra ive age(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) ❑ Violationsmarked may pose an imminent health hazard and require immediate corrective y p q 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 11 EMPLOYEE HEALTH PROTECTION FROM CHEMICALS i ❑ 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 TemperaturesAh y ❑ 5.Receiving/Condition ❑ 17.Reheating A ❑ 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( SP) ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑ 21.Food and Food Preparation for HSP Q ❑ 10.Proper Adequate Handwashing CONSUMER ADVISORY -�/ ❑ 117.Good Hygienic Practices ❑22.Posting of Consumer Advisories ✓ 1 Violations Related to Good Retail Practices(Blue Items) Total Number of Critical Violations O Critical(C)violations marked must be corrected immediately. (blue&red items) Corrective Action Required: I ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating 1 jj within 90 days as determined by the Board of Health. V 1 �Iiz 4theit ❑ Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled. ❑ Emergency Suspension C N Official Order for Correction:Based on ItLon tod , Embar o checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ g Emergency Closure ❑ Voluntary Disposal ❑ Other: 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 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 within 10 days of receipt of this order. violation,4 to 8non-critical violaf ns= 29.Special Requirements (590.009) Y P 30.Other DATE OF RE-INSPECTION: I p r Signature a rint: 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 C s Signature Pri t / Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Dumpster Screen o 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 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* * Other* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 2 590.003(C) Responsibility of the Person-in-Charge to 7-102.11 Common Name-Working Containers* Require Reporting by Food Employees and Contamination from the Environment g 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Separation-Storage* Applicants* 3-302.11(A) Food Protection* P20 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* 590.004 11 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 590.003(G) Reporting by Person in Charge* 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 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* q Food and Water From Regulated Sources g 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 3-801.11(C) Unopened Food Package Not Re-Served* 3-201.13 Fluid Milk and Milk Products* 4-501.112 Mechanical Warewashing-Hot Water Monitoring* 3-202.13 Shell Eggs* Sanitization Temperatures* TIME/TEMPERATURE CONTROLS 3-202.14 1 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* 163-401.1 IA(l)(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* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef 1-1/112001 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- Sources* _ Ratites-165°F 15 sec* 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. $ 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 C CommerciallyProcessed RTE Food-140°F* Blue Items 23-30) 3-202.15 Package Integrity ( ) 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 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 * 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 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 w th Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures/ 6-301.11 1Handwashing Cleanser,Availability 28. Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 1 Hand Drying Provision 29. Special Requirements 009 3-502.11 Specialized Processing Methods* 130. Other 3-502.12 Reduced-Oxygen Packaging Criteria* 8-103.12 Conformance with ApprovedProcedures* 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. N. 114E r TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date:, . Page: �of of OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARE. 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified �A 1639.n e� HYANNIS,MA 02601 8-8 -46FRI4 No Reference R-Red Item PLEASE PRINT CLEARLY tF0 MP'� 508-862-4644 FO D ESTABLISHMENT INSP TI N REPORT Name Date ' e of Type of Inspection p Ro -12 Address Risk d Service Re-inspectEpection Leve I 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 2-4 In: Other i( Inspector Out: Each violation checked requires n 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) ❑ _1114L'V� i WE P/T-) /r-e Z!, 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 P ❑ 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 All 67 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 81 red items) Corrective Action Required: ❑ No ❑ Yes Non-critical(N)violations must be corrected immediately or Overall Rating within 90 daysa I Restriction/Exclusion Re-inspection Scheduled Emergency Suspension s determined by the Board of Health. Voluntary Compliance ❑ Employee Restrictlo ❑ p ❑ g y p C N Official Order for Correction: Based on an inspection today,the items ❑ 90 Voluntary Disposal ❑ Other:Embargo checked indicate violations of 105 CMR 590.000/Federal Food Code. Emergency Closure ❑ 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 9 ardless,of the number of critical, results in an F. 25.Equipmen 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 re if no critical violations observed,4 too 6 von-critical violations=B. Seriously Critical Violation=F is scored automaticallyif: 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 p violations observed,7 to 8 non-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 /rIUMt' ,4 to 8on-5 t'Cal violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: In ctor's ig t 're / 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 IC's Si ature / Pri 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 L14 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 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 Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130 Common Name-Working Containers* Applicants*ts* 3-302.11(A) Food Protection* 7-201.11 Separation-Stora e* 7-202.11 Restriction-Presence and Use* 3-501.19 Time as a Public Health Control QQ Time as a Public Health Control 590.003(F) Responsibility of A Food Employee or An 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 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* 7-206.13 Tracking Powders,Pest Control and Raw Seed Sprouts Not Served* 3-201.13 Fluid Milk and Milk Products* 4-501.1.12 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. LiL Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.I IA(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-nve uuzow 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 r f 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- 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 fod,t 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. * 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 * 3-301.12 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 12 Prevention of Contamination from Hands ( ) g illness interventions and risk factors listed above,can be found in the 3-101.11 Food Safe and Unadulterated* 3-403.11E Remaining Unsliced Portions of Beef Roasts* 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 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 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 * 5-20 .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 1 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 1.008 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. `:�40f F. r r• TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: Date: Page: of p`o ° OFFICE HOURS RAR E.O` PUBLIC 0 MAN STREEETSION - 3: - :30A.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified 3:30 0-4:30 P.M. HYANNIS,MA 02601 MON.-FRI. NO Reference R-Red I PLEASE PRINT CLEAR Y �A .o7q.ewe 508-862-4644 'FOM�` FOOD ES BLISHMENT INSPE TI N REPORT Name bate De of Tvoe of Insuection g Routine AddressARMS RN HK Risk ood Servic Re-'rispectign Level Previous13e o Telephone, Residential Kitchen Date: Mobile Pre- Owner HACCP Y/N Temporary Suspe i Caterer era o Person in Charge(PIC) Time Bed&Breakfast *Ft- g' OtherInspectorEach violation checked require an explanation on the narr and a citation of specific provision(s)violated. Violations Related to Foodborne Illness Interventions and Risk Factors(Red Items) Anti-Choking 690.009(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 AdditivesI A ❑ 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 Ilyzz ❑ 6.Tags/Records/Accuracy of Ingredient Statements ❑ 18.Cooling ?�JA ❑ 7.Conformance with Approved Procedures/HACCP Plans ❑ 19.Hot and Cold Holding PROTECTION FROM CONTAMINATION ❑20.Time As a Public Health Control i ❑ 8.Separation/Segregation/Protection REQUIREMENTS FOR HIGHLY SUSCEPTIBLE POPULATIONS(HSP) ?i ❑9.Food Contact Surfaces Cleaning and Sanitizing ❑21.Food and Food Preparation for HSP V 10.Proper Adequate Handwashing CONSUMER ADVISORY 401� 11.Good Hygienic Practices ❑ 22.Posting of Consumer Advisories "lations Related to Good Retail Practices(Blue Items) Total Number of Critical Violation Critical(C)violations marked must be corrected immediately. (blue$red items) Corrective Action Required: ❑ No ❑ es 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 jk N Official Orderfor-Correction:Based on an in pecti n oday,Fth o checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 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 4 non-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 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 TC-6)(590'. 07) aggrieved by this order,you have a right to a hearing. Your request must violations observed,7 to 8uon-critical violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.0 ) be in writing and submitted to the Board of Health at the above address violation,4 to 8 non-critic violatio s=C. 29.'Spec ial Requirements (590.009 within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: ns ecto 's ignature Prin. 31.Dumpster screened from public view Ps Permit Posted? Y N Grease Trap Previous P mping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N IC's Signat a Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N y � Dumpster Screen? Y N Violations related to-FoodborneIllness 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.* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Adilitives*. 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* 590.003(C) Responsibility of the Person-in-Charge to Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F 2 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-Stara e 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* 590.004 11 Variance Re uirements 3-304.11 Food Contact with Equipment and Utensils 7-203.11 Toxic Containers-Prohibitions* ( ) q 590.003(G) Reporting by Person in Charge* Contamination from the Consumer 3 590.003(D) I Exclusions and Restrictions* 7-204.11 Sanitizers,Criteria-Chemicals* REQUIREMENTS FOR 3-306.14(A)(B)Resumed Food and 1erated or of Food* 7-204.12 Chemicals for Washing Produce,Criteria* HIGHLY SUSCEPTIBLE POPULATIONS HSP 590.003(E) Removal of Exclusions and Restrictions Disposition of Adulterated or Contaminated g 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' g 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 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 Monitoring* 3-801.11(C) Unopened Food Package No[Re-Served 3-202.13 Shell Eggs* Sanitization Temperatures* TIME(rEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. LL6 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 Equipment* Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* Ef die 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 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* _ Stu g Containing Fish,Meat,Poultry or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Proper,Adequate Handwashing Ratites-165°F 15 sec* Sources* 10 ing,mobile food,temporary and residential 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 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 2-401.11- Eating,Drinking or Using Tobacco* * Requirements. $ Receiving/Condition g, g g 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 * 12 Prevention of Contamination from Hands 3-403.11 E 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 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 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 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 129. 1 Special Requirements 1.0og 3-502.11 Specialized Processing Methods* 130. 1 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. U °ptNE Tp TOWN OF BARNSTAB.LE ._HEALTH.wsPECTOR�s Establishment Name: Ud' / 11 Date: Page: .of OFFICE HOURS ° PUBLIC HEALTH DIVISION 8:00-9:30 A.M. 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified BARNSrABLE. ` MON.-FRI. No Reference R-Red Item PLEASE PRINT CLEARLY � mAss. HYANNIS,MA 02601 prFD MAy pie � �' � 508-662-4644 FOOD ESTABLISHMENT INSPE T N REPORT. r Name Date a of Tvoe of Inspection 11TODeration(S) Routine Address Risk Food Service Re-inspection Or 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 requ es a xplanation 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 Li 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 7 ❑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) A Al ❑ 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 - AM fZZ20 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 within 90 days as determined b the Board of Health. Overall Rating Voluntary Compliance y y ❑ ry p ❑ 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 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 equest must 28.Poisonous or Toxic Materials (FC-7)(59o.008) be in writing and submitted to the Board of Health at the above address violations observed,7 to.8non-critical violations. If 1 critical refrigeration. 29.Special Requirements- (590.009) within 10 days of receipt of this order. viol to 8 nbn-critical violations=C. 30.Other DATE OF RE-INSPECTION: Ins e s t fe Print: 31.Dumpster screened from public view f G� Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N I " #Seats Observed Frozen DessertM.achines: 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 3-501.4(F) Cold PHFs Maintained At or Below 41°F/45°F At EMPLOYEE HEALTH 3-302.11 A 2 Raw Animal Foods Separated from EachIdentifying * 590.004(F) ( )O P 7-101.11 Identi in Information-Original Containers * g g 3-501.16 A Hot PHFs Maintained At or Above 140'F* 2 590.003(C) Responsibility of the Person-in-Charge to Other 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* 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* 3-304.11 Food Contact with Equipment and Utensils* 7.202.12 Conditions of Use* 590.00411) 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 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 1Food 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 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. 18 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-155°F 15 sec 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* Effective 1/I2001 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 temporary and - ide in cater- Sources* Ratites-165°F 15 sec* 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 C Commercial] Processed RTE Food-140°F* (Blue Items 23.30) 3-202.15 Package Integrity ( ) Y 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 * 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 5-20411 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(l) 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 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. FT„r ro �• TOWN OF BARNSTABLE HEALTH INSPECTORS Establishment Name: Date: Page: . of OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARN51'ABLE. • 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 CLEA LY �p ,a39• �e 508-862-4644 'FON1P'' FOOD ESTABLISHMENT INSPECTION REPORT Name Date Type of Tvue of Inspection - Operation(s) Routine A Address Risk Food Service 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 1 2P 1-1 MC#�A 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 TIMEITEMPERATURE CONTROLS(Potentially Hazardous Foods) i ❑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 ❑ 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 checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 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. 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 violations observed,7 to Snon-critical violations. If 1 critical refrigeration. 8.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address violation 4 to 8 non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: Inspe cto 's Sign t 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 Signatur Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N Cis' 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 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 41 590.004(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* 7-102.11 Common Name-Working Containers* * 3-501.16(A) Hot PHFs Maintained At or Above 140°F P g 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 Restriction-Presence and Use*its 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* 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) I 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 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 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 ( ) P 4-501.111 Manual Wazewashin Hot Water 7.206.12 Rodent Bait Stations 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.I IA(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* Ef crave 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 r f ces of qui 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* P 3-40L11(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 temporary and a ide in cater- Sources* Ratites-165°F 15 sec* ing,mobile food,temporary and residential 1p 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. 2-30114 When to Wash* A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail 590.004(C) Wild Mushrooms* . 3-401.11( )( )( ) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under#29-Special Requirements. $ 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 C Commercial] Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) Y Critical and non-critical violations,which do not relate to the foodbome 3-101.11 Food Safe and Unadulterated* 12P5-203.11 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 Preventing Contamination from Employees* 18 Proper Cooling of PHFs following sections of the Food Code and 105 CMR 590.000 * 13Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-203.12 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 Numbers and Capacities* Within 4 Hours* 23. Management and Personnel FC-2 .003 . 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 with Soap and hand Drying Devices 27. Physical Facility FC-6 .007 7 Conformance with Approved Procedures 1 6-301.11 Handwashing Cleanser,Availability 28. 1 Poisonous or Toxic Materials FC-7 1.008 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 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. °FIMEr f. TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name: D . Page: of � P. ° 'OFFICE HOURS 7x BAR e. PUBL 0HENST RETSION 8:00-9:30 A.M. _ 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. MON.-FRI. �p ,439,a m� HYANNIS,MA 02601 508-862-4644 No Reference R-Red Item PI_ E PRINT LEARLY rFD MPS FOOD ESTABLISHMENT INSP CTI N REPORT l Name e, IDate T e o Type of Ins ep ction g Routine Address Risk Food Servi Re-inspecti n Previo Telephone ) Level Residential Kitchen Date: ®. Mobile Pre-op rate Owner HACCP Y/N Temporary Caterer Generaal Com_plaint-' <: Person in Charge(PIC) Time Bed&Breakfast (y Irt Other Inspector It i Each violation checked requir s an explanation on the narrative pad(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 ed may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ G Action:i�dZtermined by the Board of Health. Allergen Awareness 590.009(G) ❑FOOD PION MANAGEMENT ❑ 12.Prevention of Contamination from Hands ❑ 1.PIC Assigned/Knowledgeable/Duties ❑ 13.Handwash Facilities EMPLOYEE HEALTH PROTECTION FROM CHEMICALS `5 ❑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 Q' ❑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 today,t I ems checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: 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.E- Equipment and Utensils (FC-4 590.005 B=One critical violation and less than 4Aon-critical violations g q P )( ) 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. Serious) Critical Violation=F is scored automaticall If no hot 26.Water,Plumbing and Waste (FC-5)(590.006) establishment permit and cessation of food establishment operations. If y y 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 C=2 critical violations and less than 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. 29�Special Requirements (590.009) within 10 days of receipt of this order. violation,4 to 8Aon-critical vio lions-30.Other DATE OF RE-INSPECTION: spe to's S' Vure t: 31.Dumpster screened from public view r Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N P C' I atu Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y NY() Dump ster Screen? Y N Violations related to Foodborne Illness - - Violations Related to Foodborne Illness Interventions '-Yo 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 1q 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-Uiiappioved Additives _I - -' - " Contamination from Raw Ingredients F 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* Other* g3-501.16(A) Hot PHFs Maintained At or Above 140°F*-- 2 590.003(C) Responsibility of the Person-in-Charge to 17-102.11 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- 7-202.11 Restriction-Presence and Use* _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* 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(D) Exclusions and Restrictions* -- 7-204.11 Sanitizers,Criteria-Chemicals* I, _ .REQUIREMENTS FOR . . .. 3-306.1-4(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 t 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 ( P - - 4-501.1-11 - Manual Wazewashin Hot Water 7.206.12 Rodent Bait Stations 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 1 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`17 15 sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145F 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* effe crive uuzooi 4-602.11. Cleaning Frequency of Utensils and Food _- _ Animals-155'F 15 sec* 590.006(B) Water Meets Standards in 310 CMR 22.0i' 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 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* 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* A 1 b All Other PHFs-145°F 15 sec* Other 590.009 violations relating to good retail _ 3-401.11( )( )( ) 3-201.17 Game Animals* 11 Good Hygienic Practices 17 Reheating for Hot Holding practices should be debited under 4t29-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-165'17 2 Minute Standing Time* VIOLATIONS RELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* _ - 3-403.11 C Commercial) Processed RTE Food-140'F* (Blue Items 23-30) 3-102.11 Package Integrity ( ) Y 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 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 Handwashing Facilities 3-202.18 Shellstock Identification* 13 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 1.003 5-20411 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 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. 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. p THE r l- TOWN OF BARNSTABLE _ HEATH INSPECTOR-s Establishment Name: Date: ; / Page: of �1 'OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30A.M. BARNSTABLE. ` 200 MAIN STREET 3:MON.-o 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 508-862-4644 FOOD ESTABLISHMENT INSP C REPORT Name Date dfly6e of Tvoe of Inspection ' Routine / Address Risk �F.o�dse�r Re-inspection Lavr- Level < Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP YIN Temporary Caterer FOther mplai , Person in Charge(PIC) 114'IV Time Bed&Breakfast I In: Inspector f Out: Each violation ecked 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 ❑ 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 checked indicate violations of 105 CMR 590.000/Federal Food Code. Embargo ❑ Emergency Closure Voluntary Disposal ❑ Other: 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 t F is scored automatically o la 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 1c critical l 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 violations. If 1 critical refrigeration. 28.Poisonous or Toxic Materials (FC-7)(590.008) 9 violation,4 t non-critical violations=C. 29.Special Requirements (590.009) within 10 days of receipt of this order. 30.Other DATE OF RE-INSPECTION: I s " or's 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) [Demonstration gnment of Responsibility* 8 Cross-contamination 1 q Food or Color Additives Law Cooled to 41°F/45°F Within 4 Hours* 590.003(B) of Knowledge* 3-302.11(A)(1) Raw Animal Foods Separated from 3-202.12 Additives* t 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* 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-]02.11 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 r 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 590.004 11 - Variance Requirements 3-304.11 Food Contact with Equipment and Utensils * ( ) 9 590.003(G) i 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 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 Water From Regulated Sourd7 Ty 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 Laves _ * 3-801.11(D) Raw or Partially Cooked Animal Food and ( ) P - - - - - - - - 4-501.11-1 - Manual Wazewashing-Hot Water 7.206.12 Rodent Bait Stations 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. 18 Proper Cooking Temperatures for PHFs CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3-401.11 A(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"r-inrzooi 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* 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* 3-401.11(A)(3) Poultry,Wild Game,Stuffed PHFs SPECIAL REQUIREMENTS Shellfish* 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 Chenucal* Ratites-165°F 15 sec* Sources* 10 Proper,Adequate Handwashing ing,mobile food,temporary and residential 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 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* p., 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 R 2 Minute Standing Time* VIOLATIONS ELATED TO GOOD RETAIL PRACTICES * 3-301.12 Preventing Contamination When Tasting* 3-403.11 C Commercial] Processed RTE Food-140'F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) Y Critical and non-critical,violations,which do not relate to the foodbome * 12 Prevention of Contamination from Hands 3-403.11 Remaining 3-101:11 Food Safe and Unadulterated (E) g 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 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 with Soap and hand Drying Devices 27. Physical Facility Ft-6 .007 7 Conformance with Approved Procedures/ 6-301.11 1 Handwashing Cleanser,Availability - 28. 1 Poisonous or Toxic Materials FC-7 .008 HACCP Plans 6-301.12 1 Hand Drying Provision 1 c, .r 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* ,'*ter 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. I BOARD OF HEALTH Town of Barnstable John T.Norman Board of Health Donald A.Gaudagnoli,M.D. ¢ARNS ABM F.P.(Thomas)Lee, MAS& Daniel Luczkow M.D. Alt. 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.towndbarnstablems 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: 863 Issue Date: 01/01/2022 DBA: SUPER STOP & SHOP / HISSHO SUSHI OWNER: LWIN FAMILY CO. LLC Location of Establishment: 425 ATTUCKS LANE BARNSTABLE„ MA 02630 Type of Business Permit: SUPERMARKET Annual: YES Seasonal: IndoorSeating: 0 OutcloorSeating: 0 Total Seating: 0 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2022 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2022 B&B- FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: G A FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: i IME For Offi Initials:r ti Town of Barnstable y�-- Date Paid Aint Pd$OM 's pp MAS& : Inspectional Services 7 MASS' 8' �prE039. `0 Public Health Division' Check Thomas McKean, Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERNTIT TO,OPERATE A FOOD ESTABLISHMENT DATE A• ^-4•2V1q NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: 14ti5 bO 5 U FZ shop©yQb ADDRESS OF FOOD ESTABLISHMENT: L4 Z 5 AfrucA b L.-n , fiy nn 15 - h A 02(o 0- , MAILING ADDRESS(IF DIFFERENT FROM ABOVE): 4 4 q Ll CY 61 @a h4 , 6 CAa4klTe > Are z8z�-3 E-MAIL ADDRESS: C6 44cu- 1Ce e ` ' G�1 N� < TELEPHONE NUMBER OF FOOD ESTABLISHMENT: j oil) C1 Zb- Z®O TOTAL NUMBER OF BATHROOMS: WELL WATER:YES_NO y...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: C/ SEASONAL: DATES OF OPERATION: / / TO NUMBER OF SEATS: INSIDE: — OUTSIDE: -- TOTAL: _ t 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? - IB-A-N-AIR-C-UR-T-AIN-•PRUVIDE, ITN', STA S-ER-NLIGE DOOR(S)2 TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) W 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 Fomis1F00DAPP 2020.doc OWNER INFORMATION: FULL NAME OF APPLICANT f � SOLE OWNER: YES� D.O.B 05I 13 dqf OWNER PHONE# 40gc)2&2-2 00 i ) ADDRESS A q Ll a C-iT eAe VWt 124:1. lam/ a ,I O�� -,N C Z 8 Z- CORPORATE OWNER: L w i n Fa m►h (:�D • LLC- CORPORATE ADDRESS: -5 ne- OL,3 aola"Calm 0 PERSON IN CHARGE OF DAILY OPERATIONS: QD I'd 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 i._P( yid d� 0(1 /Z*? /-2-012. 1. n�o� ®cl / Z5 /262,y 2. Pia k�auk, 49 i o3 i2-02.3 CAW SIGNATURE OF APPLICANT 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:/hvww.townofbarnstable.us/healtlidivision/,Ipplications.asp. OUTDOOR COOKING: Outdoor cooking,pre..paration,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 APPLICATIONS)AND REQUIRED FEES BY DEC 1st. Q:1Application FormsTOODAPP REV3-2019.doc Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. BAMS8'ABLE : Paul J.Canniff,D.M.D. MAn F.P. Thomas Lee Alternate 200 Main Street, Hyannis, MA 02601 Phone: (508) 862-4644 Fax: (508)790-6304 www.townofbarnstablems 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: 863 Issue Date: 01/01/2021 DBA: SUPER STOP & SHOP / HISSHO SUSHI OWNER: LWIN FAMILY CO. LLC Location of Establishment: 425 ATTUCKS LANE BARNSTABLE„ MA 02630 Type of Business Permit: SUPERMARKET Annual: YES Seasonal: IndoorSeating: 0 OutdoorSeating: 0 Total Seating: 0 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2021 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2021 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, IRS, CHO, Health Agent FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: r: OPINE r f- • Initials: � Town of Barnstable Date Paid � p Amt Pd$� Y BARNSfABLE, : Ins.pectional Services " Check# 42957 5(03 Public Health Division ArFD MAC A Thomas McKean, Director 200 Main Street,Hyannis,MA 02601 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT DATE-4-04.04-1 ' NEW OWN+E�RSS�HIP^^ � � �RENEWAL-�✓ NAME OF FOOD ESTABLISHMENT: ADDRESS OF FOOD ESTABLISHMENT: 92-� yA p �j� Yi l--'7 )I A tqloa MAILING ADDRESS(IF DIFFERENT FROM ABOVE): JAcfgq �57�C, Oak td dodo-rre-- Z 43 E-MAIL ADDRESS: �,)pIja� e I FLocjuGh�. Gal TELEPHONE NUMBER OF FOOD ESTABLISHMENT: aq )"�-D TOTAL NUMBER OF BATHROOMS: WELL WATER: YES NO,�, ...(ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: _ SEASONAL: DATES OF OPERATION: �? /0 /'M TO NUMBER OF SEATS: INSIDE: OUTSIDE: TOTAL: SEATING: MUST OBTAIN A COMMON VICTUAL ER'S LICENSE FROM LICENSING DIV. ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSI_DE DINING REQUIREMENTS. IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? Lv T tii3-LISHMENT:" (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 FortnsTOODAPP 2020.doc I OWNER INFORMATION: ,^^`` FULL NAME OF APPLICANT T)U I Ua Ca V ``'o 7,0yeo SOLE OWNER: YES/NO D.O.B 05120 OWNER PHONE# �O •01Z(O ZZOo ADDRESS .iI/►G'7—� 6 �e WIX Ck)QA,( f sC_ CORPORATE OWNER CORPORATE ADDRESS: ,.4)clq ' OTp"'e 60Jr.k ?4, OVA�-rE I ►`I- 28 2��3 PERSON IN CHARGE OF DAILY OPERATIONS: 120 °6^ /w 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. 'V d ko to / 2-8 / 2-Z- 1. -boVd kO Oq /.p-5 /.2 4 2. Y1 K aUk C9 /oS /K3 6v, SIGNATURE OF APPLICANT DATE ***FOOD POLICY INFORMATION*** SEASONAL FOOD SERVICE: All seasonal food establishments,including mobile trucks must be inspected by the Health Div. prior to openinc!! 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/apl)lications.asp. 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.3151 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 v Town of Barnstable BOARD OF HEALTH John T.Norman Board of Health Donald A.Gaudagnoli,M.D. sARNSTAU Paul J.Canniff,D.M.D. a 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: 863 Issue Date: 12/10/2019 DBA: SUPER STOP & SHOP / HISSHO SUSHI OWNER: LWIN FAMILY CO. LLC Location of Establishment: 425 ATTUCKS LANE BARNSTABLE, MA 02630 Type of Business Permit: SUPERMARKET Annual: YES Seasonal: IndoorSeating: 0 OutdoorSeating: 0 Total Seating: 0 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR. 2020 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2020 B&B-FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE-FOOD: MOBILE-ICE CREAM: C,iA 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: �`tH8 BOARD OF HEALTH Town of Barnstable ,. ay � John T. Norman Board of Health Donald A.Gaudagnoli,M.D. ��"i+az' T•+��E- . Paul J.Canniff,D.M.D. .9' N¢74•-:'��' 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 189.A; Chapter 111, Sections 5 and 127A, a permit is hereby granted to: Permit No: 863 Issue Date: 11/01/2019 DBA: SUPER STOP & SHOP / HISSHO SUSHI OWNER: LWIN FAMILY CO. LLC Location of Establishment: 425 ATTUCKS LANE BARNSTABLE, MA 02630 Type of Business Permit: SUPERMARKET Annual: YES Seasonal: IndoorSeating: 0 OutdoorSeating: 0 Total Seating: 0 FEES FOOD SERVICE ESTABLISHMENT: $250.00 YEAR: 2019 RETAIL FOOD: COTTAGE FOOD OPERATION: Permit Expires: 12/31/2019 B&B- FULL BREAKFAST: CONTINENTAL BREAKFAST: MOBILE- FOOD: MOBILE- ICE CREAM: Q� FROZEN DESSERT: Thomas A. McKean, RS, CHO, Health Agent TOBACCO SALES: FOR ESTABLISHMENTS WITH SEATING: PERMIT IS NOT VALID UNLESS ISSUED IN CONJUNCTION WITH A COMMON VICTUALER LICENSE Restrictions: i a o_t �0_FSHE rp� For Office Use Only: Initials: Town of Barnstable -1--- j Date Paid Amt PdA$/ BMNSTABL£, : Inspectional Services 9� Ass. P �3c alEOMAta` Public Health Division Check# Thomas McKean,Director gW o?P/,C� P 200 Main Street, Hyannis,MA 02601 l 6 I21 f Office: 508-862-4644 Fax: 508-790-6304 I APPLICATION FOR PERMIT TO OPERATE A FOOD ESTABLISHMENT n C DATE NEW OWNERSHIP RENEWAL NAME OF FOOD ESTABLISHMENT: thqgop e. aup law U ADDRESS OF FOOD ESTABLISHMENT:49, t5 f6j J<s N 1 -1'1 fflmnI.S f CA MAILING ADDRESS(IF DIFFERENT FROM ABOVE): \"Ao� azkt no- E-MAIL ADDRESS: TELEPHONE NUMBER OF FOOD ESTABLISHMENT: v TOTAL NUMBER OF BATHROOMS:�_ I WELL WATER:YES NO (ANNUAL WATER ANALYSIS REQUIRED) ANNUAL: SEASONAL: DATES OF OPERATION: / / TO ! /_ NUMBER OF SEATS: INSIDE: C) OUTSIDE: O TOTAL: 0 a SEATING: MUST OBTAIN A COMMON VICTUALLER'S LICENSE FROM LICENSING DIV. u z ***OUTSIDE DINING REMINDER*** OUTSIDE DINING MUST BE APPROVED BY THE HEALTH DIV.AND LICENSING,AND MEET OUTSIDE DINING N REQUIREMENTS. iE IS WAIT STAFF PROVIDED FOR OUTSIDE DINING? IS AN AIR CURTAIN PROVIDED AT WAITSTAFF SERVICE DOOR(S)? I TYPE OF ESTABLISHMENT: (PLEASE CHECK ALL THAT APPLY BELOW) `Y 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) TOBACCO SALES ... (ANNUAL TOBACCO SALES APPLICATION REQUIRED) *** SEASONAL,MOBILE &NEW FOOD ONLY*** m REQUIRED TO CALL HEALTH DIV.FOR INSPECTION PRIOR TO PERMIT BEING ISSUED Q:1Application Forms\FOODAPPRLV2018.doc k 3 r s PLEASE CALL 508-862-4644 OWNER INFORMATION: ; FULL NAME OF APPLICANT SOLE OWNER: YES NO D.O.B OWNER PHONE# �-QqU -0qp0 n`^ r1`nry1Q, r ADDRESS kp . CORPORATE OWNER:LWVA iW Col1L FEDERAL ID NO. : i 1 CORPORATE ADDRESS: \P�EA YX0-E;a=t3 1 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 LLLAyyy��w]]]a/reness Expiration Date I.MM%Y 2. 1 OrRE OF APPLICANT 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 508-8624644 to schedule your inspection. Please call at least(7)days in advance, r f 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 y event. You must complete a catering notice found at http://www.townofbarnstable.us/liealtlidivision/applications.ast). ; OUTDOOR COOKING: Outdoor cooking,preparation,or display of any food product by a food establishment is prohibited. TOBACCO ESTABLISHMENTS: All tobacco establishments must complete an Application for Tobacco Sales Permit and Employee Signature Form. NOTICE: Permits run annually from January I st to Dec.31"each calendar year. IT IS YOUR RESPONSIBILITY TO RETURN THE CONTLETED APPLICATIONS)AND REQUIRED FEES BY DEC 1 st. W Q:1Application FormsTOODAPPREV2018.doc s y F� r TOWN OF BARNSTABLE HEALTH INSPECTOR,s Establishment Name: �)V Date: I 3� Page: of OFFICE HOURS PUBLIC HEALTH DIVISION 8:00-9:30 A.M. BARN57'ABLE. • 200 MAIN STREET 3:30-4:30 P.M. Item Code C-Critical Item DESCRIPTION OF VIOLATION/PLAN OF CORRECTION Date Verified MASS. g HYANNIS,MA 02601 MON.-FRI. NO Reference R-Red Item PLEASE PRINT CLEAR ItY 059• .e 508-862-4644 . �FON1P'p FOOD ESTABLIkHMENT INSPJECTION REPORT Name ) - ,� 1 Date, . T e o Iyag3Qnspection ;Ml�g 51006 me Address /C�) v�1 Risk ood Se Previous Insp on Level Retail Previous Inspection Telephone Residential Kitchen Date: Mobile Pre-operation Owner HACCP Y/N Temporary Suspect Illness 9 �- 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) ❑ 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 LO \ ❑ 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) O(O aO Corrective Action Required: I❑ 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 checked indicate violations of 105 CMR 590.000/Federal Food Code. ❑ Embargo Emergency Closure ❑ Voluntary Disposal ❑ Other: 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 t F is scored automaticallytion of rodents or insects,or lack of 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 non-critical. If no critical water,sewage back-up,infestation 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,4 to 8 non critical violations=C. 29.Special Requirements (590.009) y p 30.Other DATE OF RE-INSPECTION: flnslprnure IIZZ nn. 31.Dumpster screened from public view - �C Permit Posted Y N Grease Trap Previous Pumping Date Grease Rendered Y N #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC's ature Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y- Nllbt tV Dumpster Screen? Y N gt F/ 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 EMPLOYEE HEALTH 3-302.11(A)(2) Raw Animal Foods Separated from Each 7-101.11 Identifying Inform 590.004(F) ation-Original Containers* 2 590.003(C) Responsibility of the Person-in-Charge to Other* 3-501.16A) 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* P20 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 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-Ho[Water 7.206.12 Roden[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 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 1 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 4-601.11(A) Clean Utensils and Food Contact Surfaces of Eggs s-Immediate Service 145°F 15 sec* Equipment Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* * Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meals&Game Pathogens* sg crlvc iitnoot 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 3-40 1.1 l(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 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g g or 590.009(A)-(D) Violations of Section 590.009(A)-(D)in cater- Ratites-165°F 15 sec* in mobile food,tern and residential Sources* 10 Proper,Adequate Handwashing g' temporary 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 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 2-401.11 Eating,Drinking or Using Tobacco* * Requirements. $ Receiving/Condition g, g g 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 PreventingContamination When Tasting* * (Blue Items 23-30) 3-202.15 Package Integrity* g 3-403.11(C) Commercially Processed RTE Food-140°F 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* 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 * 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* 5-20411 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 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* 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. OF INEr TOWN OF BARNSTABLE HEALTH INSPECTOR'S Establishment Name: � I�`^ Date: : / &) Page: _ of Y OFFICE HOURS P ° PUBLIC HEALTH DIVISION 8:00-9:30 A.M. i 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. 94, t67q,p�0 r HYANNIS,MA 02601 soa as2 asaa No Reference R-Red Item PLEASE P INT CLEARLY 'EDM � `�Sh FOOD ESTABLISHMENT INSPECTION REPORT �U ) Date T e of s_�kectiorr Name 5 1 Sh G'( - Routine C>� do s Address J !1 Risk ood Service e-inspection Level Retai Previous Inspection Telephone Residential Kitchen Date: Mobile re-operatio Owner HACCP Y/N Temporary spect Hess 'Qom' (� Caterer General Complaint o Person in arge(PIC) Time Bed&Breakfast HACCP O Other Q� i `P\ Inspector Out: *C5 � Each violation checked requires an explanation on the narrative page(s)and a citation of specific provision(s)violated. �^ O Violations Related to Foodborne Illness Interventions and Risk Factors Red Items) �� L 1 ` a ( Anti-Choking 590.009(E) ❑ Violations marked may pose an imminent health hazard and require immediate corrective Tobacco 590.009(F) ❑ 11 ✓�' Action as determined by the Board of Health. Allergen Awareness 590.009(G) ti 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 �M 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 V� ❑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) D 7 - �Q ❑ 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 J 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 p within 90 days as determined by the Board of Health. �• ,p Voluntary Compliance ❑ Employee Restriction/Exclusion ❑ Re-inspection Scheduled ❑ Emergency Suspension C N Official Order for Correction:Based on an inspection tod ,the items ❑ Embargo ❑ Emergency Closure ❑ Voluntary Disposal ❑ Other: checked indicate violations of 105 CMR 590.000/FederffloFonti 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 4 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 to 6Hon-critical violations=B. Seriously Critical Violation=F is scored automatically if: no hot C=2 critical violations and less than 9 non-critical. . f 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-cri 28.Poisonous or Toxic Materials (FC-7)(590.008) be in writing and submitted to the Board of Health at the above address non-critical violations. If 1 critical refrigeration. 29.Special Requirements (590.009) within 10 days of receipt of this order. ation,4 to on-critical violations=C. 30.Other DATE OF RE-INSPECTION: AlnsZi: r ig Pnn. 31.Dumpster screened from public view �.� Permit Posted? Y N Grease Trap Previous Pumping Date Grease Rendered Y N 0 #Seats Observed Frozen Dessert Machines: Outside Dining Y N PIC Sin _ Print: Self Service Wait Service Provided Grease Trap Size Variance Letter Posted Y N /-7 L� 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.* 19 PHF Hot and Cold Holding 2-103.11 Person-in-Charge Duties 3-302.14 Protection from Unapproved Additives* Contamination from Raw Ingredients 15 590.004(F) 590.003(C) Responsibility of the Person-in-Charge to 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* Other* 7-102.11 Common Name-Working Containers* 3-501.16(A) Hot PHFs Maintained At or Above 140°F* 2 Require Reporting by Food Employees and Contamination from the Environment 3-501.16(A) Roasts Held At or Above 130°F* 7-201.11 Se aration-Storage* 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* 590.003(G) Reporting by Person in Charge* Applicant To Report To The Person In Charge* * 7.202.12 Conditions of Use* 590.004(11) Variance Re uirements 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 3-306.14(A)(B)Returned Food and Rrated orce,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 r9 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* TIME/TEMPERATURE CONTROLS 3-202.14 Eggs and Milk Products,Pasteurized* 4-501.114 Chemical Sanitization-Temp.,pH. LL6 Proper Cooking Temperatures for PHFs - CONSUMER ADVISORY 3-202.16 Ice Made From Potable Drinking Water* Concentration and Hardness* 3 401.11 A(1)(2) Eggs-155°F IS sec 22 3-603.11 Consumer Advisory Posted for Consumption of 4-601.11(A) Clean Utensils and Food Contact Surfaces of E s-Immediate Service 145°F 15 sec* Animal Foods That are Raw,Undercooked or 5-101.11 Drinking Water from an Approved System* Equipment* Eggs Not Otherwise Processed to Eliminate 590.006(A) Bottled Drinking Water* 3-401.11(A)(2) Comminuted Fish,Meats&Game Pathogens* ery crive uuzom 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-Hat Water and StuffingContaining Fish,Meat,Poultry or 3-201.15 Molluscan Shellfish from NSSP Listed Chemical* g 590.009(A)-(D) Violations of Section temporary and - ide in cater- Sources* Ratites-165°F 15 sec* 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 3401.12 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 C Commercially Processed RTE Food-140°F* (Blue Items 23-30) 3-202.15 Package Integrity ( ) Y 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 Handwashing Facilities 3-501.14 A CoolingCooked PHFs from 140°F to 70°F 3-202.12 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 5-204.11 Location and Placement* 3-501.14(B) Cooting 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 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 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. Party Platters � A=�' No matter the occasion,Hissho Sushi can make f s LivingColor Roll f your next party a success with our delicious and beautiful sushi party platters. iss Ask our sushi chef for detaiis.Please give chef 48 hours advance notice. t� r �, SUSHI Appetizer Platter" 220-240 cal. Spring Polls,Salod.Edomome E- uno Poke Hissho Crunchy Lover 200 cal. s ' Crunchy Shrimp Rol!.Sri!acha Party.Wasobi Crunch.Krispy Krab S Tempuro Shrimp Roll _ Honolulu Queen 110-120 cal. ° ` MENU California Roll.Vec;e ROIL PhiWe!phia Roll 5 Hissho Helmee Ra!I ' �., - -. r Kyoto Majesty* 200-230 cal. ;k ti California Roll Sunset Roll.Wosab C unch.Sriracho Party. '^ Kr isoy Ki ob.Rising g. . Sun ka ti Mrr. Osaka Monarchy' 160-200 cal. r " r. Ca i:`ornio Roll Nippon Favorite.Hissho Heithee Rol!. Dynamite Roll.Outer Banks Rol!&Nigu Sazanka" 200-230ca1. Snrocho Party,Philadelphia Roll&Niciri `I .^r• :r Yokohama Dynasty" 170-200 cal. TNT Ternpura Shrimp Roll.Living Co!er Ro!I. Outer Banks,Roll 6 Nigir, k These items contain or may contour rtAra or undercooked"ngr ed ants Consuming raw rya .. w 44 or;no .ed meats,pouitry,seafood,shel�fish.or eggs may increase your ns4.of _ i ,`, `- `�"o Q foodbarne illness. � _ Not I;tans available at all Sce store for deta!s. Nutritional Values Include A Serving Size a'Ginger.Waso.'o'and Soy Sauce. 2.000 Ca ores A Day Is Used For General Nutrition Advice But Calorie Needs Vary. iAdditional Nutritional info AvailoGle Upon Request. u r `.� n .r. �° 4�3 [' ,y�,.ybpt• v ft Rir v� - .arin - Fr - 4,. r} !y• "-P^j lk; r/' yy'' y Gila "paw R i : rrOsaka Monarchy , 6 e rs '' 1 Il�c�Ja � O © 4 v1 S r aC3 .Far 'f a I, swam0 C> gam,® Starters Maki Sushi Specialty Items Baby Octopus Salad 170 cal. Blazing California Roll 400 cal. Caterpillar Roll 350 cal. Spicy Imitation Crab.Avocado 6 Cucumber Grilled Eel 8 Imitation Crab Poll lopped wth.Avocado Slices 6 Edamame 280 cal. California Roll 210-230 cal. Jcloonese BBO Sauce Gyoza•Dui^p:og 230-310 cal. Imitation Crob.Avocado 6 Cucumber Crunchy Shrimp Roll 350 cal. Shrimp Salad&Cucumber Topped with Tempura Flakes, Chicken/vegetablei Park F pF Temp um Roll* 300-380 cal. Japorese BBO Sauce B spicy Mayo Inari-Fried Tcfu 270 cal. Spicy(Cooked Shrimp/Tuno/Solmon/Yellowtall). Irritation Crab&Avocado Dazzling Dragon Roll 510 cal. Mini Nagano*•N rl 130-230 cal. Blnrng California Poi:Topped with Tuna Slow Tericuro Eel/Shrimp/l'uno/Solr-.on/Yellowtail Eel Roll 200 cal. Crunch,Joloperio,Spicy& Mayo Grilled Eel 6 Cucumber Topped with Japanese BBO Ocean Spring Roll* 390-430 cal. Sauce Krispy Krab 410 cal. Tuno and/or Salmon.Lettuce,Cucumber,Carrot E Spicy Imitation Crab.Cucumber 8 Avaccdo Topped wl:h. Avocado Hissho Helthee Roll 250-370 cal. Sesame Seeds,Spicy Mayo.Joponese BBO Sauce 6 Fried Carrot,Cucumber.Avocado&/or Imitation Crab Onions Seaweed Salad 120 cal. Nippon Favorite* 270-360 cal. Living Color Roll` 240-360 cal. Spicy Inari* 410-450 cal. Grilled Eel.Cooked Shrimp,Tuna or Salmon California Roll looped with Fish Slices,GrIled Eel&/or Cooked Fried Tofu with Spiry Shrimp/Tuna/Sa!inon Shrimp Philadelphia Roll 320 cal. Imitation Gob.Avocado,6 Cream Cheese Man o 290 cal. o Tan Spring Roll 300-530 cal. g g Mango,Irnitnticn Crab,Avocado 8 Cur_Umber Toped with Lettuce.Cucumber.Carrot.Avocado.Cooked Shrimp 6 . 3 Imitation Cron Snow Crab Roll 230 cal Shrimp,'/Vasabi Maya 8 Diced Mango Real Crab.Avocado&Cucumber Squid Salad 160 cal. Outer Banks Roll* 450-470 cal. Spicy Roll* 230-320 cal. Tuna,Salmon.`(ellowtoil 6 Avocado Topped v ich Sriracho Chili Tuna Poke* 290 cal. Spicy(Cooked Shrimp/'6Jno/Salmon/Yellowtail) Sauce&Spicy Mayo p e Oil Topped 6 Cucumber Seaweed Salad.Spicy i�+Tuna Cubes,Ses�m with SGUIIianS Rising Sun Roll 470-650 ea{. - * , Sushieado 230-300 cal. Tempuro Shrimp Roll Topped With S;:icy(Shrimp/lunci 44.. (Cooked Shrimp/lin m o/Salon)ri Avocado Sairnan/Y f'owtoil)6 Jalopeio COm�JO$ Veggie Roll 200-220 cal. Salmon Lover* 590 cal. Avocado,Carrot 6 Cucumber Spicy Salmoi Avocado&Cream Cheese To pped Jl:::er,1 with Salmon Slices,Scallions 6 Mayo Hissho Spicy Combo* 580-650 cal. Southern Charm Roll* 390-440 cal. Snracha Party.Southern Charm Roll 8 TNT Spicy(Cooked Shri Crab).Cururncer 6, Maui Bento* 480-900 cal. Avoca,a Tope d v,>h Sesame Sue p.y Moyo.Jopo,lese BBO Sauce 6 Fced Onions Chefs Choice Sushi Sampler Lunr�t Box wilt:Seaweed California Roll Solod 6 Nigiri(Shrimp.Tuna.Sarno,or eb^wto,l) Sriracho Party* 380 Cal. 4 Nagano Special* 370-730 ea{. j Spicy Turd Im tation Crab 6 Cucurnoer Topped with Srira_hd Nip:iri(Shrimp,Tuna.Salmon,or 21Eawtni) Y - „' Peas,Japanese BBO Sauce&Spicy MQyo Sashimi* 50-410 cal. * " ... 0 Sunset^� l* 420 cal. +, +� t� t Rol Slice,-Fish " k,A Spicy Imitatior Croo.Cucumber 6 Avocodo 7oppe_I w th. 5 r Diced Salmon&T,;na,Scafans.Moscsc Spicy Mova Special Cooked Combo 520-620 cal. Sesame Oil&Hissho Chili Oil Knspy Krob,Crunchy Shrimp Roll,lempuro Shnrnp Roll ar !-vcsab crunch �, Tempura Shrimp Roll 490-500 cal. .r Tempura Shrimp,Avocado.Cucumber or Ccp4n Roe Sushi Lover Combo* 480-690 cal. TNT* 390-470 cal. Sunset Roll.Living Color Roil 6 Non ,r i,.;_ fi ? -(;, Dynamite Roll Topped with Spicy(Shrimp/Tuno%Salmon/ Yells*.oil) �Ir These it contain di rndy con!oin row or underrookcd irgredlents Consuming raw 41 Wasab{Crunch 290 Ca{. or undercooked rn ears,poultry.seafood,shellfish or eggs may increose your nsk of foodborne illness ,r p Wosc of Shrimp,Avocado 6 Cucumber Topped with`fJociabi ' Peos o''Wasobi Mayo Not all items available at all locations See store fcr details. _ tr. (` '•�`- _ v -- NctntLonol Vo'ues Induce A Serving Size of G.nger Na obi,and Soy Sake. 2 W)Colones A Day Is Used For General Nutntion Advice But Calorie Needs Vary. Additional Nub itional Information.Available Up or,Request •V a*'. + 1 # Tom,. 'i. i ®EXTECH USER GUIDE INSTRUMENTS ExStik TM pH Water roof Meters p Models PH100 and PH110 Patent Pending EXTECH' _INSTRUMENTS ppm pH mvMV/ Lot.6 8.8 (DO to BAT HOLD RENEW .F 8.8.8:', pH Meter MODE HOLD CAL RECALL ON OFF PH100 ExStik= CE Introduction Thank you for selecting the Extech Model PH100 and/or the model PH110 (refillable) meter. This instrument is designed for high accuracy pH testing. This device is shipped fully tested and calibrated and, with proper use,will provide years of reliable service. Please visit our website (www.extech.com) to check for the latest version of this User Guide, Product Updates, Product Registration, and Customer Support. 2 PH 100/PH 110-en-GB_v3.1 3/15 ExStikTm Description Front Panel Controls 1. Battery compartment cap exrcy' 2. LCD Display 3. MODE/HOLD button 000.s 2 4. CAL/RECALL button p" qdu 5. ON/OFF button X�E 3 6. Electrode collar 4 7. Electrode (refillable) 5 (Electrode cap is not shown) EX&O4 6 7 Display 1. Bargraph reading 2. Measurement reading 3. BAT (low battery) and 5 F pH 12 HOLD (data hold) indicators 6 n .�4. Temperature display " " ie 2 5. Bargraph scale designations IMMIX U ' 6. Units of measure k O @ BAT HOLD 3 7. Calibration indicators 8. RENEW and CAL indicators $ RENEW a °F CAL I�. I�. I0 4 CAUTIONS • This device is not a toy and must not reach children's hands. It contains hazardous objects as well as small parts that the children could swallow. In case a child swallows any of them, please contact a physician immediately • Do not leave batteries and packing material lying around unattended; they can be dangerous for children if they use them as toys • In case the device is going to be unused for an extended period of time, remove the batteries to prevent them from draining • Expired or damaged batteries can cause cauterization on contact with the skin. Always, use suitable hand gloves in such cases • See that the batteries are not short-circuited. Do not throw batteries into the fire. 3 PH 100/PH 110-en-GB_v3.1 3/15 Overview pH Overview pH is a unit of measure (ranging from 0 to 14pH) indicating the degree of acidity or alkalinity of a solution. pH tests are the most commonly performed measurements in water analysis and reports the negative log of the hydrogen ion activity of a solution which is an indicator of acidity or alkalinity. Solutions with a pH less than 7 are considered acidic, solutions with a pH higher than 7 are known as bases, and solutions with a pH of exactly 7 are neutral. The pH scale is logarithmic so, for example, if sample A is 1 pH less than Sample B, this means that Sample A is 10 times more acidic then Sample B. A difference of 1 pH represents a ten-fold difference in acidity. Getting Started • For new meters, remove the battery cap and then remove the battery insulating strip. • Remove the cap from the bottom of the ExStikTm to expose the electrode glass surface and reference junction • Before first use or after extended storage, soak the electrode (with its cap removed) in a pH 4 solution for about 10 minutes • White KCL crystals may be present in the cap. These crystals will dissolve in the soak or they can be simply rinsed with tap water • Always calibrate close to the expected measurement value • A sponge is located in the electrode protective cap. Keep this sponge soaked with a pH 4 solution to preserve Electrode life during storage Replacing Electrodes The ExStikTM is shipped with an electrode attached. Electrode life is limited and is dependent on (among other factors)frequency of use and care. If the electrode needs to be replaced, follow these steps for removing and connecting electrodes. Note that the PH110 has a refillable electrode. 1. To remove an electrode, unscrew and completely remove the electrode retaining collar. 2. Gently rock the electrode from side to side, pulling it away from the meter, until it disconnects. 3. To attach an electrode, carefully plug the electrode into the meter socket(note that the electrode connector is keyed, ensuring proper connection). 4. Secure the electrode in place by tightly turning the collar in place. (a rubber gasket seals the electrode with the meter). Automatic Electrode Recognition When the ExStikTm is turned on, it recognizes the type of electrode that is connected and displays the appropriate unit of measure. Attach electrode before turning the ExStikTm on. Powering the ExStikTM If the batteries are weak, the 'BAT' indicator appears on the LCD. Press the ON/OFF key to turn the ExStikTm on or off. The auto power off feature shuts the ExStiO off automatically after 10 minutes of inactivity to preserve battery life. 4 PH 100/PH 110-en-GB_v3.1 3/15 Operation Overview When the electrode is placed in a solution, the main display and bargraph indicate the pH reading while the lower display reads temperature (readings flash until they have stabilized). The bargraph is 'center zero', i.e. at pH 7 there is no display. As the pH rises, the bar moves from the center to the right. If the pH drops, the bar moves from the center to the left. pH Calibration (1, 2, or 3 points) A two point calibration with a buffer of 7 plus 4 or 10 (whichever is nearest to the expected sample value) is always recommended. A one point calibration (choose the value closest to the expected sample value) is also valid. For best accuracy, always calibrate at the sample temperature. 1. Place the electrode into a buffer solution (4, 7, or 10) and momentarily press the CAL key. pH 7 should be calibrated first, then 4 and/or 10 pH. 2. The ExStikTm automatically recognizes the solution and calibrates itself to that value. Note: If the solution is more than 1 pH off from the 4, 7, or 10pH standard, the ExStikTM will assume an error and abort the calibration. CAL and END will be displayed. 3. During calibration, the pH reading flashes on the main display. 4. When calibration is complete, the ExStikrm automatically displays 'END' and returns to normal operation mode. 5. The appropriate circled indicator® ,OO , or 0 will appear on the LCD when a calibration has been completed. The calibration data is stored until a new calibration is performed. 6. For a two or three point calibration, repeat steps 1-4. Note: Always turn the meter off and then on before calibrating to allow sufficient time to complete the calibrations during one power cycle. If the meter auto powers off during calibration the calibrations remain valid, but new calibrations will turn the circled indicators off. Note: The Automatic Temperature Compensation (ATC) circuit is not active during calibration. To ensure a more accurate calibration, make sure that the calibration buffers are at 25°C (77°F). RESET If the meter will not calibrate or displays a-1, reset the meter and attempt to re-calibrate. 1. Turn off the meter. 2. Remove the battery cartridge from the top of the meter. 3. Press the On/Off button for 10 seconds to bleed off all charges within the meter. 4. Re-insert the batteries and power on the meter. 5. Attempt to re-calibrate the meter. Changing the Displayed Temperature Units Press and hold the CAL button for approx. 3 seconds. The°C or OF icon will change first and the numerical temperature value will change after the button is released. If the Calibration mode is accidentally accessed 'CAL' appears on the LCD. Simply turn the ExStikTm off and start again. Data Hold Momentarily press the MODE button to freeze the current reading. The HOLD display icon will appear along with the held reading. The held reading will also be stored in memory. Momentarily press the MODE key to return to normal operation. 5 PH 100/PH 110-en-GB_v3.1 3/15 15-Storing Readings into Memory 1. Momentarily press the MODE button to store a reading. The LCD will briefly display the memory location number and then the value stored (Data Hold will `° p" " activate). 10.04 2. Momentarilyr MODE i return press O E again to etu to normal oo® ►„� operation. 18.5-F 3. Repeat step 1 to store the next reading and so on. - 4. After 15 readings are stored the ExStikTM will return to memory location 1 and start overwriting existing data with newly stored data. Recalling Stored Readings Note: Check that the HOLD symbol is not displayed. If it is, exit the HOLD function by momentarily pressing the MODE button. 1. Momentarily press the CAL button and then press the MODE button immediately after CAL is displayed; the storage location number(1 through 15)will flash. If the CAL mode is accidentally accessed (display flashing), press the CAL button again to exit. 2. The last reading stored will be displayed first. To advance through the stored readings, momentarily press the MODE button. The location number is displayed first, followed by the reading stored in that location. 3. To exit the recall mode, momentarily press the CAL button and the ExStikTm will return to normal operation. CAL Reminder Display When the ExStikTM is turned on in the pH mode for the 15th time without recalibration, the 'CAL' icon appears on the LCD indicating that the ExStikTM may require calibration. Some applications may require recalibration of the electrode more frequently than others. The CAL display is simply a reminder and will turn off when the pH electrode is recalibrated. RENEW Display A flashing 'RENEW warning indicates that the probe may be nearing the end of its useful life. If cleaning or recalibration does not cause the RENEW icon to disappear, replace the electrode. The RENEW display appears when the output of the pH electrode fails a diagnostic test. Considerations • If the unit appears to be locked (display frozen) it is possible that the Data Hold mode has been inadvertently accessed by pressing the MODE button. Simply press the MODE button again or turn the meter off and restart if the display appears frozen. • If the meter does latch up and no button presses revive it, remove the batteries, push the ON button for 10 seconds and then reinsert the batteries. • Note that if the batteries are removed, any stored readings will be discarded. Also, the user calibration data for pH will be cleared. New user pH calibration data is required. Factory calibration data for all models will be retained, however. 6 PH 100/PH 110-en-GB_v3.1 3/15 Battery Replacement 1. Twist off the battery compartment cap +III—III+ 2. Replace the four(4) 2032 batteries observing polarity. 3. Replace the battery compartment cap O=: Never dispose of used batteries or rechargeable batteries in household waste. As consumers, users are legally required to take used batteries to appropriate collection sites, the retail store where the batteries were purchased, or wherever batteries are sold. Disposal: Do not dispose of this instrument in household waste. The user is obligated to take end-of- life devices to a designated collection point for the disposal of electrical and electronic equipment. Other Battery Safety Reminders o Never dispose of batteries in a fire. Batteries may explode or leak. o Never mix battery types. Always install new batteries of the same type. pH Electrode Refilling (pH110/115 refillable electrode only) The refillable electrode does not need to be detached from the body of the ExStikTm in order to perform the refilling procedure. Refillable electrodes Refillable (PH115) have a removable reference junction (slotted) and the word pH Module REFILLABLE on the side of the electrode housing. Removing the Reference Junction The removal tool supplied with the PH113 Refill Kit is used to remove the reference junction from the sensing surface of the J= 0 electrode. If the reference junction does not have slots for the `teeth' of the removal tool to Junction removal tool lock onto, the electrode is NOT refillable. Holding the electrode upside down, unscrew Refe ence junction and remove the reference junction using the removal tool. Filling the Electrode 1. Once the reference junction EE)� is removed, fill the cavity with the refill solution supplied in the Refill Kit. 2. Replace the reference junction using the removal/installation tool. (Spare junctions are provided if needed). Filling Solution The supplied container includes 15ml of filling solution. There is enough solution for 4 to 5 refills. Use only the supplied solution for refilling the electrode. 7 PH 100/PH 110-en-GB_v3.1 3/15 Specifications Display Multifunction LCD with Bargraph Operating conditions 32 to 1220F (0 to 50°C)/ < 80% RH Range and Accuracy 0.00 to 14.00/± 0.01 pH typical Temp. Compensation Automatic from 32 to 1940F (0 to 90°C) Temperature Range 23 to 1940F (-5 to 90°C) Temperature Resolution 0.10 up to 99.9 then 10 thereafter Temperature Accuracy ± 1°C/1.80F [from -5 to 500C (23 to 1220F)] ± 30C/5.40F [from 50 to 900C (122 to 1940F)] Measurement storage 15 tagged (numbered) readings Power Four(4) CR2032 button batteries Low battery indication `BAT' appears on the LCD Auto power off After 10 minutes of inactivity Dimensions 1.4x6.8x1.6"(35.6x172.7x40.6mm); 3.85oz (110g) Optional Accessories • Tripak buffers with 4, 7 & 10 pH capsules (6 each) plus two rinsing solutions (Part Number: PH103) • pH 4.01 buffer, pint, (Part Number PH4-P) • pH 7.00 buffer, pint, (Part Number PH7-P) • pH 10.00 buffer, pint, (Part Number PH10-P) • Spare pH Electrode—non-refillable (Part Number: PH105) • Spare pH Electrode- refillable (Part number PH115) • Electrode Refill solution (Part number PH113) • Spare ORP electrode (Part Number: RE305) • Spare Chlorine electrode (Part Number: CL205) • Weighted base with 5 solution cups (Part Number: EX006) Note: If the unit is to be converted for ORP or Chlorine use by attaching the proper electrode, please visit www.extech.com to download the proper User Guide Copyright © 2014-2015 FUR Systems, Inc. All rights reserved including the right of reproduction in whole or in part in any form ISO-9001 Certified www.extech.com 8 PH 1001PH 110-en-GB_v3.1 3115 1/26/2018 Thunder Group Inc.-30 CUP RICE COOKERNVARMER(SEJ50000) Tot(Free: 1-86fi o T� ND VPo i TARHONG ERGj 2s+ua�► Your Value tSdded One Stop Supplier Home About Us * FAQ „ Order Status Contact Us p WORKTABLES Home ; Products ( GAS&ELECTRIC UNITS GAS E& ELECTRIC UNITS 19 TANKLESS WATER HEATER 30 CUP RICE COOKERlWARMER .p ASIAN COOKWARE Item#: SEJ50000 12 ASIAN TABLEWARE Inner Box: 1 p BAKEWARE&SUPPLIES ' '"' " ""' Master Box: 1 12 BAR SUPPLIES 12 CATERING&BUFFETWARE G.W(lbs): 20 Q FOOD PREPARATION Master Pack Cuft: 2.06 Q GAS&ELECTRIC UNITS View price or place order?Click here register or sign In. JANITORIAL d KITCHEN UTENSILS la MELAMINE,ASIAN �r MELAMINE,WESTERN �I W RAMEKINS [�)LEHLAR6E IMAGE(Image mayvaxy) LADLES AND SPOONS PROFESSIONAL a COOKWARE SHELVING Thunder Group 30 cup/60 bowls rice cooker/warmer.This rice cooker cooks 30 cups of rice with ease and also keeps the rice warm SIGNAGE automatically after cooking.With two functions in one,this is the ideal rice cooker for all settings. Package in color box. NSF and UL listed. TABLE TOP SERVICES This NSF safe and UL approved appliance cooks and warms 30 cups or 60 bowls of rice in 30 minutes!It®s one of the leading most FLATWARE reliable rice cookers in the food service industry.Cook rice hassle-free and automatically switch to warm.Unit is ideal for buffets, restaurants,catering,parties,weddings and banquets.It comes with a free rice spatula. SECURITY CAGE • Serve up to 30 cups 160 bowls of rice • Cooks 30 cups of rice in 30 minutes • Cooks and also keeps rice warm • Durable white powder coated finish body • Bright polished finished stainless steel top cover • Heavy grade aluminum inner cook pot • Easy to open stainless steel lid with durable handles and sturdy legs • Includes free rice spatula and 5 cups measuring cup Easy to clean • Energy efficient • NSF approved,UL approved • Easy one touch lever operation that automatically switch from cook mode to warm mode • Ideal for buffet,brunch,catering,party,wedding banquet and kitchen area • Dimensions:17"D x 14'H(include top cover and side handles) • Model:SEJ50000 • Voltage:11OV-120V • Wattage:1780W 60 Hz AC • Ideal for commercial use Home • Products • Job Opportunity • Terms and Conditions • Privacy Policy - TradeShows Copyright O 2018 Thunder Group Inc.All rights reserved. y 2I`" zuctnttlunwunlos 4+ IN http://www.thundergroup.com/app/stx.productdetaii.asp?did=2364 1/1 Waterproof Pen Style Model #: DPP40OW This waterproof digital thermometer is NSF certified and has automatic shut-off. Designed with anti-microbial additive to avoid bacteria growth and reduced stainless steel tip for a quick response time. Product Specifications Warranty Lifetime F/C Switchable Yes Auto Off After 10 minutes of non use Certifications NSF, CE, RoHS, WEEE Temperature Range -400 to 3927(40°to 200°C) Temperature Accuracy f2°F (1°C) from 14' to 212OF (-100 to 100°C)f3°F(1.5°C) all other ranges Ambient Temperature 320 to 120OF (00 to 49°C) Range Resolution 0.1 OF from-40 - 199°F, 1 OF from 200 - 392°F, 0.1°C throughout the entire range LCD Height .25" Waterproof Rating IPX7 Waterproof Rated Housing Material ABS plastic w/antimicrobial additive Sensor Type Thermistor Response Time Reducted tip for<6 second response time Shaft Length 2.75" (69.9mm), .75" (19mm)tip Shaft Diameter 0.046" (1.19 mm) at Sensor Battery Type 1.5v#LR44 battery Battery Life 500 hrs Weight 0.9 oz Dimensions 3/4" x 5/8" x 6.0" (19 mm x 15.8 mm x 152.4 mm) (w/sheath) *Sh M h MASSACHUSSETTS 2019 SSOP/HACCP Sanitation Standard Operating Procedure/Hazard Analysis Critical Control Points (DO NOT REMOVE FROM FOOD RETAIL UNIT) Owned and Operated By Lwin Family Co. 11949 Steele Creek Road Charlotte,NC 28273 Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019 Confidential Property of Hissho Sushi Paged 2 Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019 January 1, 2019 This letter certifies that all information contained in the nutrient analysis is complete and accurate. All information was determined utilizing the nutritional software, Genesis R&D. Sincerely, Brian Kiel Vice President of Operations,Lwin Family Co.LLC compliance&,,hisshosushi.com 704-926-2200 www.hisshosushi.com 11949 Steele Creek Road•Charlotte,North Carolina•28273.704.926.2200•Fax 704.926.2201 January 1, 2019 The parent company, Lwin Family Co. LLC,has taken reasonable steps to ensure that the method of preparation and amount of a standard item offered for sale adhere to the factors on which the nutrient values were determined. Sincerely, Brian Kiel Vice President of Operations,Lwin Family Co. LLC compliance(ab,hisshosushi.com 704-926-2200 www.hisshosushi.com 11949 Steele Creek Road•Charlotte,North Carolina•28273.704.926.2200•Fax 704.926.2201 Confidential Property of Hissho Sushi Page 1 3 Table of Contents 1. Employee Health.................:..................................................................................................................4 Grooming.........................................................................................................................................4 Attire................................................................................................................................................4 Hair Restrains and Jewelry...............................................................................................................4 Smoking, Eating, Drinking, and Gum-Chewing................................................................................4 Operations Hours, Breaks,and Meals.............................................................................................4 PersonalItems.................................................................................................................................4 TastingMethod................................................................................................................................5 Handwashing....................................................................................................................................5 GloveUse.........................................................................................................................................5 Illness...............................................................................................................................................6 Sneezing/Coughing..........................................................................................................................6 Cuts, Burns, and Abrasions..............................................................................................................7 2. Cleaning and Sanitizing...........................................................................................................................7 3. Pest Control............................................................................................................................................7 4. Flow of Food...........................................................................................................................................8 Receiving..........................................................................................................................................9 FoodStorage....................................................................................................................................9 Preparation....................................................................................................................................10 Cooling...........................................................................................................................................10 Delivery..........................................................................................................................................11 Display............................................................................................................................................11 Labeling..........................................................................................................................................11 DatingProducts..............................................................................................................................12 5. Preparation of Sushi Rice.....................................................................................................................15 6. Recipes..................................................................................................................................................25 7. Food Safety Hazards.............................................................................................................................25 8. HACCP Plan...........................................................................................................................................26 9. Thermometer Calibration................................................................:....................................................31 Dial Thermometer Calibration.......................................................................................................31 Thermo Works Digital Probe Calibration.......................................................................................31 10. pH Meter Calibration............................................................................................................................31 11. Logs.......................................................................................................................................................33 12. Laboratory Analysis of Sushi Rice.........................................................................................................38 13. Employee HACCP Training Procedure..................................................................................................39 14. Company Illness Reporting Agreement................................................................................................40 Foodborne Illness Complain Procedure.........................................................................................41 15. Cleaning and Disinfecting Procedure...................................................................................................43 16. Taking Calls from the Media.................................................................................................................44 17. Parasite Destruction Letters..................................................................................................................45 Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019 Confidential Property of Hissho Sushi Pagel 4 1. EMPLOYEE HEALTH GROOMING • Arrive at work clean-clean hair,teeth brushed,and bathed with deodorant used daily. • Maintain short,clean,and polish-free fingernails.Artificial nails are not permitted. • False eyelashes are not permitted. ATTIRE • Wear clean uniform with clean sleeves. • Wear socks and clean non-skid,close-toed and closed-backs work shoes that are made of leather or similar impermeable material.Shoes should be comfortable for standing and working on floors that can be slippery. HAIR RESTRAINTS AND JEWELRY • Wear the Hissho Sushi Chef hat that completely covers hair. • Keep beards and mustaches neat and trimmed.Beard restraints are required in any food production or service areas. • Jewelry is not permitted. o Only a plain wedding band is permitted. o No necklaces,bracelets,or dangling jewelry are permitted. o No earrings or piercing that can be removed are permitted. o No watches. SMOKING, EATING, DRINKING, AND GUM-CHEWING • No smoking or chewing tobacco may occur inside Hissho Sushi locations • Eat and drink in designated break areas only. • A closed beverage container may be used in production areas provided it is stored in an area clearly reserved to store the drinking cups. This area must be labeled and completely separated from food preparation areas, surfaces and supplies. • Chewing gum or eating candy is prohibited. OPERATIONS HOURS, BREAKS AND MEALS • Fulltime chefs are assigned to be at the sushi bar from 7am to 7pm daily. • Take breaks and meals in a designated area away from production and service areas. • Wash hands before returning to work. PERSONAL ITEMS • Must be stored completely separate from food and food contact surfaces.Ideally they should be stored in lockers • If an employee must refrigerate medication while working,she/he must place it inside a covered, leak-proof container that is clearly labeled.In the refrigerator,store the container away from food product and food contact surfaces. Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019 Confidential Property of Hissho Sushi Page 5 TASTING METHOD • Place a small amount of food into a separate container. • Step away from exposed food and food contact surfaces. • Use a spoon to taste the food.Remove the used spoon and container to appropriate location(i.e.,the dishroom) • Never reuse a spoon that has already been used for tasting. HANDWASHING • Wash hands(including under the fingernails)and forearms vigorously and thoroughly with soap and warm water(water temperature should be at least 100°F)for a period of 20 seconds. • Wet hands with water.Wash hands using soap from a soap dispenser. Lather for 20 seconds. • Wash between fingers thoroughly. • Rinse thoroughly under warm running water for 5-10 seconds. • Use designated sinks for handwashing purposes. Do not use food preparation, utility and dishwashing sinks for handwashing. • Dry hands with single use towels or a mechanical hot dryer. • Turn off faucets using a paper towel in order to prevent recontamination of clean hands if foot pedals are not available. • Use paper towel to open door when exiting the restroom. • Wash hands: o When entering the facility before work begins. o Immediately before preparing food or handling equipment. o As often as necessary during food preparation when contamination occurs. o In the restroom after toilet use,and when you return to your work station. o When switching between working with raw foods and working with ready-to-eat or cooked foods. o After touching face,nose,hair,or any other body part,and after sneezing or coughing. o After cleaning prep tables or any cleaning duty. o After touching door knobs or handles. o Between each task performed and before wearing disposable gloves. o After smoking,eating,or drinking. o Any other time an unsanitary task has been performed-i.e. taking out garbage, sweeping, handling cleaning chemicals,wiping tables,picking up a dropped food item,etc. • Follow FDA recommendations when using hand sanitizers.These recommendations are as follows: o Use hand sanitizers only after hands have been properly washed and dried. o Use only hand sanitizers that comply with the current food codes. o Use hand sanitizers in the manner specified by the manufacturer. GLOVE USE • Bare hand contact with ready-to-eat food is prohibited. • Prior to putting on gloves and when gloves are changed,wash hands thoroughly. • Change gloves when: o Beginning each new task. o They become soiled or torn. Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019 Confidential Property of Hissho Sushi Page 6 o They are in continual use for one hour. • Cover cuts and sores on hands,including fingernails,with clean bandages. If hands are bandaged, clean gloves or finger cots(protective coverings)should be worn at all times to protect the bandage and to prevent it from falling into food. ILLNESS • The local regulatory requires the following for employee illness reporting: a. Food employees are prohibited from working when the employee has diarrhea or vomiting. b. Food employees cannot return to work until at least 24 hours after diarrhea or vomiting symptoms have completely disappeared. c. Food employees must report any of the following to the manager or person-in-charge: i. Any incident of diarrhea,vomiting,orjaundice(yellow skin or eye color),regardless of the cause of the symptoms within the last 24 hours; ii. An open,infected wound on the hands or exposed portions of arms; iii. Any of the following infections when diagnosed: • Enterohemorrhagic or shiga toxin-producing Escherichia coli; • Hepatitis A; • Norovirus; • Salmonella spp.; • Salmonella Typhi;Non-Typhoid Salmonella • Shigella; Food managers or person-in-charge must do the following: iv. Exclude (send home) an ill food employee who has, or has had in the last 24 hours, any diarrhea or vomiting; V. Restrict an employee from working with food or clean equipment and utensils if the person is infected with:E.coli 0157:H7,Salmonella,Shigella,Norovirus or Hepatitis A; vi. Keep a written record of all employee reports of diarrhea or vomiting; vii. Notify the local regulatory of any of the following: • An employee infected with any of the six (6) disease-causing organisms listed in 1.c.(iii) above; • A complaint from a customer who reports becoming ill with diarrhea or vomiting after eating or drinking at your establishment; • A complaint from a customer who tests positive for E.coli 0157:H7, Salmonella, Norovirus,Shigella,or Hepatitis A after eating at your establishment. viii. A medical release is required after diagnosis from a physician prior to returning to work. SNEEZING/COUGHING • Step away from food and food contact surfaces. • Cover your mouth.The preferred method to cover your mouth is to extend the arm so that the inner-fold of the elbow- area covers the lips allowing your hands not to be contaminated. • Promptly dispose of tissues used to cough/blow nose. • Wash hands before returning to work. Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019 Confidential Property of Hissho Sushi Paged 7 CUTS, BURNS, AND ABRASIONS • Immediately treat and bandage any cut,abrasion,or burn that has broken the skin. • Cover a lesion containing pus with a bandage. • When hands are bandaged,cover bandages with an impermeable cover such as gloves and finger cots. • Chefs with infected wounds will be excluded from the sushi bar. 2. CLEANING AND SANITIZING • Wash,rinse and sanitize food contact surfaces of sinks,tables,equipment,utensils,thermometers,carts and equipment: o After each use. o Any time you begin working with another type of fish,vegetable,or pre-cooked food o If in constant use,clean and sanitize at four-hour intervals. o Anytime there is an interruption during a task and the tools and items may have been contaminated. o Any time contamination occurs or is suspected. • Wash,rinse and sanitize food contact surfaces of sinks,tables,equipment,utensils,thermometers, carts and equipment using the following procedure: o Wash surface with soap solution. o Rinse surface with clean water. o Sanitize surface using a sanitizing solution mixed at a concentration of 100ppm for Chlorine, 200ppm for quaternary ammonium,or as specified on the manufacturer's label. o Place wet items in a manner to allow air drying. o Store clean food containers in an inverted position. o In between uses,keep towel inside the sanitizing solution. 3. PEST CONTROL • Pest control is performed by a licensed pest control operator who is hired by: o The area and all associated records are available on request from the management. OR o The sushi bar and all associated records should be appended to the back of this SSOP Manual. Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019 Confidential Property of Hissho Sushi Page S 4. FLOW OF FOOD Receiving Food Storage Preparation (CCP) Cooling (CCP) Display Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019 Confidential Property of Hissho Sushi Page 1 9 RECEIVING All foods are obtained from Hissho Sushi and/or a source approved by Hissho Sushi. Ingredients may be purchased as needed in between deliveries. Hissho Sushi and its approved seafood suppliers provide fish,shellfish,crustaceans,eggs(roe)and surimi that come from sources operating under a HACCP plan.Letters indicating compliance with parasite destruction requirements are updated annually and are kept at the sushi bar at all times. All potentially hazardous foods are delivered at or below 417(5°C)or solidly frozen. A calibrated thermometer is used to monitor the internal and/or surface temperature of the incoming foods before acceptance.The thermometers provided byHisshoSushi are end-point sensor thermometers. Chefs inspect all incoming products for product condition, temperature as necessary, integrity of packaging, and proper label information. Do not receive products that are damaged or show signs of temperature abuse.This is reported to your supervisor and logistics. Damaged and/or temperature abused product is not to be used. FOOD STORAGE All foods is protected from contamination and stored in a manner to reduce or prevent bacterial growth that could promote spoilage or potential food safety problems. Food storage includes items that are held at room temperature or in refrigeration or freezers.These items may require further preparation or they could be ready-to-eat as raw or previously cooked foods. The storage unit(s)are clean and orderly. • Products are contained and/or covered for protection. • Containers of sushi products or ingredients that are removed from the original (identified) packages are relabeled,marked for identification and dated. • Ready-to-eat items and items ready-for-display are segregated from products that require further handling or processing. • Products are not stacked without adequate support and means to prevent any leakage between products. • Drippage is prevented in or on packaged products due to condensation,cooler pan leaks or other wet sources. • Products are stored above the floor(approx.6 inches)and away from walls and the ceiling. • Storage includes containers,shelves,supports,pallets or other materials that do not absorb water and can be easily cleaned. • The schedule for product rotation follows the'First-in First-out'rule(FIFO). Display counters are not storage units and cannot be used to store raw ingredients. Display counters for sushi are maintained at or below 41°F(5°C). Refrigeration unit(s)are operating to assure the food can be maintained at or below 41°F(5°C). Frozen storage unit(s)are operating to assure the frozen foods are solidly frozen.All unacceptable temperature abused,off- color, off-odor,off-condition,out-of-date or otherwise suspect product are discarded. Frozen products are thawed under refrigeration at or below 41°F (5°C). Thawing must also be done in a manner Mthat prevents cross-contamination with other refrigerated foods. Open vacuum packaged seafood products and removed the product from the package. Place it in an NSF container with a drain shelf and shelf life label. If more rapid thawing is necessary, unpackaged products can be placed in clean flowing water no warmer than 707(21°C)only until Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019 Confidential Property of Hissho Sushi Page 110 thawing is complete. Once the unpackaged product is thawed and before exceeding 41°F(5°C),the product is processed or returned to proper refrigerated storage.Thawing cannot be conducted in standing water,at room temperature or in running water warmer than 70°F(21°C). PREPARATION Sushi operations may share the work area and facilities with other food preparation units. If it is necessary to share work space with others,the Chef works with the person in charge to schedule operations, personnel traffic, product traffic, and cleaning to prevent potential cross-contamination of the ready-to-eat sushi products. Standard Operating Procedures for basic sanitation and food safety are used and documented daily on the Daily Sanitation/ Operation Log. Bamboo and plastic mats are lined with plastic film and rewrapped within 4 hours of continuous use and between contact with different sushi products. All mats are cleaned and sanitized daily. The prep schedule is arranged to minimize the exposure of potentially hazardous foods to temperatures outside of refrigeration. Each roll takes approximately 2 minutes to prepare. Fruits and vegetables are washed at the prep sink before cutting for use in sushi. Also, any cutting surface is cleaned to avoid cross-contamination before proceeding with further processing of sushi. Special care is taken in preparation of the sushi rice to prevent potential bacterial growth while assuring the rice can still be formed into balls and rolls. Contact with gloved hands is minimized to prevent cross-contamination of the ready-to-eat product. Heat during the cooking of rice can activate certain bacterial spores that can grow and release toxins unless the rice is preserved or refrigerated. Refrigerated rice is more difficult to form for sushi.For this reason,sushi rice should be carefully protected during handling without refrigeration. Proper acidification of cooked rice with Hissho Sushi's Sushi Seasoning helps preserve the rice for temporary handling at temperatures above 417(5°C), but the acid level, measured by pH,should be carefully monitored for each batch. The rice is acidified when it is warm to assure better mixing and penetration of the acid solution.The production time and final acid level (pH) is recorded for each batch of sushi rice. Acidified rice has an initial measurable,targeted pH of 4.1 and should be thoroughly mixed to assure the rice does not exceed an equilibrium pH of 4.1. A range of 3.8 -4.1 is acceptable.Properly acidified rice should not be considered a time/temperature control for safety food. COOLING Excessive time for the cooling of potentially hazardous foods has been consistently identified as one of the factors contributing to foodborne illness.Foods that are held at improper temperatures provide an excellent environment for the growth of disease causing microorganisms(spore-formers). Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP MA Version: MA 01 04 2019 Confidential Property of Hissho Sushi Page i11 For all foods: • Display units cannot be used to cool sushi or other foods • Make sure there is adequate air circulation around containers. • Do not cover until food is cooled,then cover. If your local regulators require all foods to be covered,then cover with plastic wrap and poke multiple holes to all allow the heat to escape. • Do not overload the capacity of refrigeration units/freezers. • Use a clean and calibrated thermometer to check the temperature at the center of the food.Make sure that it reaches 41°F within 4 hours. • Food not cooled to<_417(5"C)in 4hrs.will be thrown away • Finished sushi packages should be cooled in a cooler,freezer,or blast chiller until temperature is to_<41°F. Cooling time should not exceed 4 hours. DELIVERY Finished products that are transported to satellite(delivery only) locations require proper equipment and planning. The quantity of packages will determine the needed quantity of coolers and ice blankets. All finished products are only transported in pre- chilled coolers utilizing the "1-2" method (1 ice blanket layer -2 layers of finished product—1 ice blanket layer until the cooler is full). A"delivery log"is completed for each delivered location. • The internal temperature of finished product must be 41°F (5°C) or less prior to loading in the cooler and unloading at the delivered location. The temperature and time are recorded in their respective columns on the delivery log when loading and unloading. • The coolers and ice blankets are stored in the walk in freezer overnight for the next day's deliveries. Ice Blanket TOP LAYER Sushi packages Sushi packages Cooler Box Ice Blanket Diagram Sushi packages Sushi packages Ice Blanket j BOTTOM LAYER DISPLAY Display involves holding the finished products in temperature control units for a specified duration and condition for public sale. Originally, preparation of sushi was for immediate consumption. Retail preparation and display introduces more prolonged holding that is controlled and monitored to assure product safety before consumption. • The display unit(s)maintain the sushi products at or below 41°F(5°C). • Packaged product is labeled and has a shelf life of one day(24hrs.)before discarding. • Packaged products are arranged and organized based on the type of display case and planogram. Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019 Confidential Property of Hissho Sushi Page112 LABELING PRODUCTS You must correctly label every item you produce and put in the display case. Correct labeling and marking is important to show all the ingredients and any allergens that might be contained in the package.The labels for the packaged products have consumer advisory. It is also important so that customers can easily choose the product they want. • Never write on product labels packages with a marker. • Mark all of the correct ingredients on the label that are used. • Place label along the bottom of the container. DATING PRODUCTS You are required to date all the products properly. Be aware of the shelf life of products. Products are dated with a "Use By"date. On the date of expiration,discard items immediately upon arrival to the sushi bar.The specific time of preparation of an ingredient may be included on the label,as a reference for the specific time of disposal. Ingredient Hold Time Ingredient Hold Time Avocado 12 Hours Snowcrab 2 Days Carrots 3 Days Squid 2 Days Cucumber 2 Days Tempura Shrimp 2 Days Lettuce 3 Days Tuna 2 Days Sushi package 24 Hours Yellowtail 2 Days Sushi Rice(cooked) 24 Hours Cream Cheese 5 Days Spring Roll 1 Day Gyoza 3 Days Eel 2 Days Inari 5 Days Chicken 2 Days Sauces 5 Days Kani Stick 2 Days Seaweed Medley 5 Days Masago/Tobiko 2 Days Seaweed Salad 5 Days Octopus 2 Days Squid Salad 5 Days Salmon 2 Days Tamago 5 Days Shrimp 2 Days Wasabi 5 Days Brown Rice 48 Hours Ginger 5 Days Mango 2 Days Jalapeno Crunch 5 Days Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019 L Confidential Property of Hissho Sushi Page 113 Refrigerator/Dry Items. Shelf Life in Cooler/Dry(unopened) Shelf Life(Opened) Natural Mayonnaise 6 Months(Refer to BBD on Package) 21 Days Sriracha Mayonnaise(spicy sauce)/ Combined onsite 5 Days Wasabi Mayonnaise Sushi Ginger 12 Months(Refer to BBD on Package) 30 Days Cream Cheese 120 Days(Refer to BBD on Package) 5 Days Hissho Vinegar 12 Months (Refer to BBD on Package) 30 Days Fried Onion 9 Months(Refer to BBD on Package) 30 Days Roasted Seaweed/Nori 12 Months (Refer to BBD on Package) 60 Days Soy Paper 12 Months (Refer to BBD on Package) 60 Days Rice Paper 12 Months(Refer to BBD on Package) 60 Days Wasabi Pea 12 Months(Refer to BBD on Package) 60 Days Sriracha Pea 12 Months(Refer to BBD on Package) 60 Days Lite Soy Sauce Packet 24 Months(Refer to BBD on Package) N/A Hissho Soy Sauce Packet 24 Months (Refer to BBD on Package) N/A Spring Roll Sauce Gallon Size 12 Months (Refer to BBD on Package) 21 Days Natural Wasabi 12 Months (Refer to BBD on Package) 12 Months Black Sesame Seeds (12 Packs/Case) 12 Months(Refer to BBD on Package) 60 Days Sesame Seeds(5 Ib/pk—8pk/cs) 12 Months(Refer to BBD on Package) 60 Days Hissho Natural Sushi (Eel)Sauce (6 12 Months(Refer to BBD on Package) 30 Days bottles/case) Sriracha Chili Sauce 12 Months (Refer to BBD on Package) 30 Days Chili Oil (1 gal/jar;4 jar/case) 24 Months (Refer to BBD on Package) 90 Days Tempura (puffed rice) 12 Months 30 Days Uncooked Rice 12 Months(Cool,dry area&free of 60 Days pest contamination) Jalapeno Crunch 12 Months(Refer to BBD on Package) 5 Days Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019 Confidential Property of Hissho Sushi Page 114 ALLERGENS (FISH, CRAB,SHRIMP,SOY, MILK, EGG,WHEAT Finished product labels must declare the presence of wheat, the type of shellfish, soy, egg, milk and the type of fish. Do not scratch out or write in ingredients on the label. Prepare foods which contain known allergens after all other products have been produced (spring rolls 4 cooked rolls -> raw rolls). Follow the sequence to prevent cross-contact. Wash hands thoroughly after handling known allergens. Do not change the recipe as this will not reflect what is listed on the ingredient label. • Do not use spicy mayo (egg) or sesame oil (sesame)to coat gloves for rolling sushi as these are allergens. • Use clean and closed containers for storing allergen ingredients (such as Spicy Mayo,Japanese BBQ Sauce, Crab, Shrimp and Types of Fish). Do not store different ingredients in the same container. Use a different container for each type of fish(Salmon,Tuna,Yellowtail, Eel,etc.) • Use the appropriate dispenser(pastry bag, squeeze bottle, shaker)to prevent cross contact of non-allergen ingredients). Do not reach into a bin of Wasabi or Sriracha Pea. Use the pastry bag or shake the product into your hand and sprinkle on the sushi roll. • Use the designated bamboo mat for rolling sushi rolls to prevent cross contact.They are identified with a"V", "C"and "R"(Veggie,Cooked and Raw). • Conduct a thorough cleaning and sanitizing immediately after processing foods that contain allergens on cutting boards, equipment and knives. Sanitizer is not effective on allergens. They are removed by vigorously scrubbing the surface with hot, soapy water, followed by rinsing, sanitizing and air drying. • Do not put food on surfaces that have touched allergens. • In the event of offering samples,ensure the sampling card with allergen information is provided adjacent and in clear view of the samples. Do not offer samples with no allergens in the same container with samples that contain allergens. , • Made-to-Order rolls may be prepared upon customer request after following these steps: o Ensure all ingredient containing-allergens are removed from work surface. o Vigorously wash in-use cutting board and sushi knife with hot, soapy water, rinse with warm water,sanitize. o While items are air drying,wash hands with warm,soapy water and change gloves. o Use designated bamboo mat and prepare sushi roll, package and verify label. • Upon completion, vigorously wash cutting board, used equipment and sushi knife with hot soapy water, rinse with clean water, sanitize and air dry. Obtain designated bamboo mat and resume previous processing. Rewrap bamboo mat in the event that cross-contact occurs between allergens or allergens and non-allergen ingredients. • In the event of ingredient cross-contact, discard the ingredient that made contact with the allergen. • In the event of equipment cross-contact, vigorously wash the equipment in hot, soapy water, rinse with clean water, sanitize and air dry. Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019 Confidential Property of Hissho Sushi Page 115 5. PREPARATION OF SUSHI RICE Materials Needed Rice Cooker Rice Paddle Scoop Manufacturer:THUNDER GROUP INC Model:SEI-50000T i n. Sy r Large Bin Container Measuring Cup pH Meter and 2-2 oz.cups ;. Scale Rice Hissho Sushi Seasoning (models vary based on market) 2.5%acidity ` sM777 Distilled Tap Water Water Document:Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019 Confidential Property of Hissho Sushi Page 116 Step 1 n Verify rice cooker pot Is clean and in good repair ` Key Points : ,• ;Rice Cooker � t *Clean *Good Condition Why .. Dirty or damaged equipment can harbor bacteria and lead to foodbome illness Step 2 P1 �• f Add 7lbs.Rice to pot �• .„ '' '� Key Points - " 1.Place pot on scale 2.Add 7lbs.Rice to pot from clean undamaged container Why Weight is used instead of volume for a - ..n more accurate recipe Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019 Confidential Property of Hissho Sushi Page 117 Step 3 e� Wash rice three times t Key Points x 1. Visually inspect rice for physical ,. contaminants 2. Agitate with clean gloved hands 3. Partially fill pot each time 4. Agitate with clean gloved hands S. Drain Water Why? -- P To visually inspect rice and remove any debris that may be present . r Step 4 Add 8lbs.Water" .° "Take into account the water added during the washing process Key Points 1.Place pot on scale gym' 2.Add 8lbs. From a potable water source r� taking into account the water added #� during the washing process } 3.The total weight of rice and water is 15l bs. Why Weight is used instead of volume for a X more accurate recipe Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019 Confidential Property of Hissho Sushi Page 118 Step 5 Cook Rice for approximately 30 minutes 7- Pir a Key Points w - = 1. Depress button to begin cooking 2. Do not lift lid during cooking process 3. When rice is cooked the "Keep Warm"light will be on. My? t Cooking helps kill any bacteria that may ,R be present in the rice Step 6 Verify rice container is clean and in good repair Key Points Rice Container *Clean *Good Condition Why? Dirty or damaged equipment can harbor bacteria and lead to foodbome illness e Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019 Confidential Property of Hissho Sushi Page 119 Step 7 Place cooked rice in container Key Points 1, Use rice paddle to empty rice cooker y 2. Layer of rice in container can not be : - - greater than 2 inches in depth. - - Why . #' Placing rice in a larger container speeds the cooling process and makes it easier to mix the sushi seasoning into the rice Step 8 t -•- Add 32oz.Hissho Sushi Seasoning J. f (2.5%acidity) Key Points � j 1. Measure 32oz.Sushi Seasoning 2. Pour Seasoning evenly across rice a t; ''a ' Why i` 32oz.Of Seasoning is added to acidify the • rice and add flavor. More seasoning may tom; be added if target pH(54.1)is not reached. Document:Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019 Confidential Property of Hissho Sushi Page 120 Step 9 xx h Mix rice with Seasoning ti Key Points 1. Mix rice with rice paddle 2. Make sure all rice is evenly coated in seasoning 3.Measure pH within 30 minutes of mixing. x ., e Y c Evenly coating rice with seasoning ensures that all rice reaches the appropriate pH(54.1) i„ 1 Step 10 Pour approximately 2oz.Distilled water `" - into container this will be repeated one L p€. additional time Key Points J W- . Pour distilled water into one of two containers that are 2 • r oz. in size c� r* Why? e } I .,. Distilled water is used to avoid pH f . fluctuations associated with local water PP su lies Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019 Confidential Property of Hissho Sushi Page121 Step 11 Fill the other 2 oz.container with five small rice samples from different areas of the container i ' Key Points *- 1. Take five small samples,each comer . _.; and the center of the rice container 2. As you take the samples place them into the other identical container Why ,•4 � .�_' .'t♦ fig. e+ Five samples are taken from different areas to make up a representative sample ." f or a more accurate pH reading. Step 12 s Mix two parts distilled water with one part rice **The Health De rtment may re l?a. y require q you to use a blender., If you are unsure whether you should use a blender,Please Contatct Your RC1RM** Key Points 1. Mix distilled water and rice into slurry_ with chopsticks or other clean utensil l Why? } v two parts'of distilled water and one part rice 'are mixed together in order to get a liquid so that we can test the pH Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019 Confidential Property of Hissho Sushi Page122 Step 13 ` Pour the mixture into a container Key Points t.It helps remove most of the vinegar from inside the rice. ®A 2.It helps cool the mixture. Ni Why � BAN n' For an accurate reading the product needs to have its pH reading taken roughly at room temperature. It also helps guarntee that the proper pH controls are being met. .x Step 14 Please calibrate the pH meter(see page 31). -.. Place the pH meter,that is in calibration,into i the cup. rr� t ao4n, -,. Key Points 1. Turn on pH meter 2. Place calibrated pH meter into the cup 3. Record reading once the stability icon ' 4^ is displayed at the top left of the display � � 4 `, 4. Verify reading is between pH 54.1 " _ 5. if reading is above the required range add more Sushi Seasoning and repeat f* steps 10-14. Record the reading in the corrective action portion of the Sushi Rice H Lo ,. W h ? " *Critical Control Point* A pH of 4.1 or below is used to control bacteria and must be strictly followed or someone may become sick from our product Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019 Confidential Property of Hissho Sushi Page123 Step 15 Sushi Rice is ready for the next step Key Points 1. pH must be 54.1 before proceeding to the next step A. 2. Layer of rice in container can not be r greater than 2 inches in depth. Why? ., pH was verified and now rice can proceed to the next step Step 16 Sushi Rice has a 24 hour shelf life s Key Points 1. Once the rice is acidified, it is then considered shelf stable. 2. Discard the acidified rice after 24 hours. ®®o not use sushi rice that is>4:1 ' r —If pH remains >4:1 after adding —8=172 more oz. of sushi seasoning, discard. � u Why A 24 hour shelf life of sushi rice is used to ensure quality. Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019 Confidential Property of Hissho Sushi Page 124 5A. PREPARATION OF BROWN SUSHI RICE -TIME &TEMPERATURE CONTROLLED 1. Weigh and place 4 lbs.of brown rice in an empty rice pot. 2. Wash and scrub the rice cold water at the food preparation sink for at least 3 minutes.The rice must be scrubbed to scratch the outer coat of the grains. 3. Weigh and add 8 lbs.of water to the rice pot. 4. Cook the rice in the rice cooker for 1 hour and 30 minutes. 5. After the rice is finished cooking,transfer the rice into an NSF®shallow container.The rice may not be stored any more than 2 inches high inside the container.Spread the rice into a flat even layer. 6. Pour 16 oz.of vinegar evenly across onto the rice and thoroughly mix the rice and vinegar with the rice paddle to evenly coat. 7. DO NOT COVER! 8. Mix the rice every 10 minutes until the rice reaches an internal temperature of 1357. 9. Using a calibrated thermometer,measure and record the time the rice reaches 135°F. 10. After the rice cools to 135°F,place the container of rice into cooling equipment such as a cooler or freezer • Do not cover the container!The lid must remain off in order for the rice to properly cool. • For locations that require for all food to be covered regardless of whether it's cooling or not: Place plastic wrap on top of the container of cooling food and poke enough holes all over the top of the plastic to allow the steam to escape and for proper airflow.Do not place a solid plastic lid over the container. 11. Using a calibrated thermometer, measure and record the time when the rice reaches 707,it should be 2 hours or less from the time that the rice reached 135°F. 12. Using a calibrated thermometer,measure and record the time when the rice reaches 41°F or below,it should be 4 hours or less from the time the rice reached 707.You may use the rice or place a lid onto the container after it reaches 41°F or below and place it into cooling equipment. 13. The cooling process must be monitored the entire time.You may not prepare rice in the evening and leave it in the cooler to cool overnight,this is not monitoring. 14. Label the container with the rice pot#,product name and use by date and time.Your rice must be used up or discarded within 48 hours from the time the rice reached 417. 15. Brown sushi rice is controlled by temperature;so only bring out enough rice necessary for preparation. Each roll takes 2 minutes to prepare. Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019 6. RECIPES Confidential Property of Hissho Sushi Page125 Half Pot White Rice • Rice—3.5 Ibs • Water—4lbs • Cooking time—45minutes • Vinegar—16 oz(2 cups) • Acidity for sushi rice:154.1 Brown Rice • Brown Rice—4lbs • Water—81bs • Cooking time—1 Hour and 30 minutes • Vinegar—16 oz After mixing the rice with vinegar,the rice needs to cool down below 70°F in the first two hours.Then,it needs to be below 40OF in four hours. Multi-grain Rice • Multi-grain Rice—1 Ibs • White Rice—2lbs • Water—4.5lbs • Cooking time—1 Hour and 30 minutes • Vinegar—12oz After mixing the rice with vinegar,the rice needs to cool down below 70°F in the first two hours.Then,it needs to be below 40OF in four hours. 7. FOOD SAFETY HAZARDS Sushi becomes unsafe when it is contaminated by harmful substances or microorganisms.There are three main types of food safety hazards. • Biological:Bacteria,viruses,parasites and fungi. • Chemical:Pesticides,cleaning supplies or toxics that get into food. • Physical:Foreign matter like hair,dirt,bandages,metal staples,or broken glass,etc.that gets into food. Sushi can also become unsafe through cross-contamination; the transfer of harmful substances or micro-organisms from one source to another. An example would be when raw fish is stored above a ready to eat product and fluid drips from the fish onto the other product. Your product can also become contaminated when you do not do a good job of cleaning and sanitizing food contact areas.These are food contact surfaces such as cutting boards.These surfaces must be cleaned (free of visible soil) and sanitized(free of harmful levels of contamination),when changing from raw to cooked items,after using seafood, or every 4 hours or when needed. Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019 Confidential Property of Hissho Sushi Page126 8. HACCP PLAN Hissho Sushi's 2018 HACCP plan was reviewed and validated on January 4, 2019 by the below members to ensure accuracy of the plan. This plan will be reviewed annually. HACCP Team Title Signature Qualification Member . Kritika Shakya Food Safety Field Seafood HACCP Inspector Certified Soe Nain K i Director of �,,.. Seafood HACCP g y Operations-West ! Certified Hsiao Wen Director of Seafood HACCP Procurement Certified Director of Yuan Edna Wang Corporate Seafood HACCP Development and Certified Strategy Sushi Bar Location: Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019 Confidential Property of Hissho Sushi Page 127 Flow Chart Receive Receive Receive Dry Refrigerated Frozen Goods IF IF Place Place in Place in in Refrigerated Frozen Dry Storage Storage Prepare Gather Thaw Sushi* Utensils Frozen and Critical Limit:pH of :54.1 Seepage 9 Prepare Sushi Hold Sushi Rice Package Sushi Cool Sushi* Display *Critical Control Point Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019 v O A C CD r-h to HACCP Members: Toinette Waldon Vivian Huang c �^ Yuan Wang Soe Naing Kvi HACCP Plan:Prepare and Distribute Sushi Process HACCP vNi Product Description 0 O Describe Product: Raw and/or pre-cooked seafood,with or without raw vegetables,with or without sauces,with acidified rice,with or without wrapper Q N M i Describe Packaging: Sushi rolls are placed in plastic tray and covered with an oxygen permeable lid 3 n rt 0 Shelf Life,at What Temperature: 24 HR.Shelf life at 41°F or less -a — �• Product Characteristics: Short shelf life:fresh,raw and/or cooked ingredients A Labeling Characteristics: See sample label in supporting documents 0 rD N Ingredients/Raw Material: See label ingredients in supporting documents O 7 Special Flavorings and Toppings: Depends on variety*see label ingredients in supporting documents c 90 _ Distribution Controls: Directly to general public in refrigerated display case or non-refrigerated vehicles with coolers and non- 0 D ~' l7 toxic ice blankets n _ DIntended Use S 0 Product Use: Sushi Rolls are prepared products(ready-to-eat)to be consumed raw to C Intended Consumer: General Public rD �+ Method Sold: Retail out of display case in covered plastic trays O Consumer Expectations: Fresh raw and/or cooked ingredients.with acidified rice D O o � ao N m O — I--� N lG 00 f O c 3 ro .-r N C S W Hazard Analysis Worksheet HACCP Plan: Process and Distribute Sushi Process Last Reviewed:01/04/2019 ell N O O Product Description: Sushi,sold at retail for consumption to the general public �, CL M 3 OProcess Step Potential Hazards Are any of the Justify the decision What control measure(s)can be applied Is this step a Critical -* 3 potential food safety to prevent significant hazards Control Point? °1 a �• hazards significant? Receiving Physical:Rocks, No Shipments inspected upon receipt o M Insects,Wood l^ Food Storage Physical:Insects No Regular cleaning performed ru Ln O and Rodents a Food Storage Biological: No Fish kept refrigerated 9-0 Histamine Toxin O 2 y Preparation Physical:Insects No Regular cleaning performed and rice nand Rodents inspected prior to cooking _? i Preparation Biological: Yes Serious illness could occur if the rice is not Acidify Rice within 30 minutes Yes N Z Bacillus cereus acidified D Preparation Physical:Plastic No Rolls inspected during packaging portion of o and Paper the preparation process N Preparation Biological: No Preparation time is brief rCD Histamine Toxin s Cooling Biological: Yes Pathogens can grow under temperature Product rapidly cooled to 41°F or less YesLA —' O Pathogen Growth abuse conditions and cause illness within 4 hours 3 Display Biological: No Rolls kept refrigerated Z Histamine Toxin, D Pathogen Growth O O v N !D O I-, N to O v 0 A C fDD HACCP Plan Form Firm Name:7* Hissho Sushi Product Description:Prepare and distribute sushi process . Method of Storage&Distribution Stored and distributed refrigerated in oxygen permeable packages S Intended use&Consumer Prepared product ready-to-eat;to be consumed by general public. Critical Control Significant Critical Units for each Monitoring corrective Action Verification Records N Point(CCP) Hmrd(s) Control A Ln Measure what Hour Frequency Who o Rice Pathogenic pH of rice pH meter Each batch after Trained pH meter Sanitation- 3 Acidification bacteria growth pH of rice is 4.1 or less after moving acidification Sushi Chef If the pH is not 4.1 or less,then add more vinegar and re- calibrated for Operation ~ temperature with vinegar or Employee check the pH.Evaluate rice acidification formula to each batch Log/ t2 Ln abuse.(Bacillus prevent future recurrences. daily and fp cereus) recorded on the Lab 3 O Sanitation- validation rt Operation Log. updated The pH will be annuany or recorded in the when — we d pH log section recipe A by sushi chef modified/ CD and reviewed N monthly by in Hissho Mgmt. Doling Pathogenir.. Internal temperature of Product temperature Probe-type Every batch Sushi Chef if product temperature is>41"F15`C after 4 hours,discard. Cooling Log Sanitation! ry bacteria growth 41°F/5*C or less within 4 themtometer section of Operation L 90 -temperature hours Sanitation- Log = abuse. Operation Log D reviewed ~' (7 monthly by _ n Hissho Mgmt. —. / N D s 0 < fD s O 7 D O N O v A UR N O t� W lD O I Confidential Property of Hissho Sushi Page131 9. THERMOMETER CALIBRATION DIAL THERMOMETER CALIBRATION • You will need a 50/50 mix of ice and water. • Place your thermometer into the ice water. • Take the reading once the dial/reading stays put. • If it reads 32 degrees F it is calibrated. • If it doesn't read 32 degrees F adjust the hex nut under the dial to get a 32 degree F reading. • Make note on the temperature log every time you calibrate,because calibration is a corrective action. THERMOWORKS DIGITAL PROBE CALIBRATION (END-POINT SENSOR THERMOMETER) • You will need a 50/50 mix of ice and water. • Place your thermometer into the ice water. • Take the reading once the reading stays put. • If it reads 32 degrees F it is calibrated. • If it doesn't read 32 degrees F then remove the Phillips head screw on the front panel. • Place a suitable flat head screw driver onto the screw hole and adjust the potentiometer to display 32 degrees F. • Make note on the temperature log every time you calibrate,because calibration is a corrective action. 10. PH METER CALIBRATION (HANNA HI 98127 WATERPROOF PH METER) • pH meter calibration must be done every day. • Please make sure the expiration dates of the pH buffer solutions must be checked before using for calibration of the pH meter. • Pour each pH 7 and pH 4 buffer solution into separate 2 oz.cups and label. • For normal measuring mode,press and hold the MODE button until OFF on the secondary LCD is replaced by CAL. iL • Release the button.The LCD enters the calibration mode displaying"pH •, + 7.01 USE". •• After 1 second the meter activates the automatic buffer recognition feature. • If a valid buffer is detected then its value is shown on the primary display and REC appears on the secondary LCD. • If no valid buffer is detected,the meter keeps the USE indication active for 12 seconds,and then it replaces it with WRNG,indicating the sample being measured is not a valid buffer. • Place the electrode in pH 7.01 buffer. After the first calibration point has been accepted, the "pH 4.01 USE" message appears. • The message is held for 12 seconds, unless a valid buffer is recognized. If no valid buffer is recognized,then the WRNG message is shown. • If a valid buffer is detected,then the metercompletes the calibration procedure.When the buffer is accepted,the LCD shows the accepted value with the "OK 2" message, and then the meter returns to the normal measuring mode. *Ph buffer solutions must be marked with the manufacturer's expiration date. Check expiration date before using buffer solution for calibration. • When not in use,rinse the electrode with water to minimize contamination and store it with a few drops of storage (HI 70300)or pH 7(HI 7007)solution in the protective cap after use. Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019 Confidential Property of Hissho Sushi Page132 10 A. PH METER - EXTECH PH100 METER EXSTIK 1. For new meters,remove the battery cap then remove the battery insulating strip. 2. Remove the cap from the bottom of the ExStiklm meter to expose the electrode probe. 3. Before first use or after extended storage,soak the electrode(with its cap removed)in the pH 4.0 buffer solution for about 10 minutes. 4. White crystals may be present in the cap.These crystals will dissolve in 4.0 buffer or it can be simply rinsed with distilled water. 5. A sponge is located in the electrode protective cap. Keep this sponge soaked with a pH 4.0 solution to preserve electrode life during storage. HOW TO CALIBRATE: 1. pH meter calibration must be done every day. 2. Please make sure the expiration dates of the pH butter solutions must be checked before for calibration of the pH meter. 3. Pour each pH 7 and pH 4 buffer solution into separate 2 oz.cups. Q 4. Pour distilled water into a 2 oz.cup and place in between of the buffers. 5. Turn on pH meter. Place the electrode into a pH buffer 7.0 solution and press the"CAL"button. 6. The ExStik'" automatically recognizes the solution and calibrates itself to that value. 7. During the calibration,the pH reading flashes on the main display. 8. When calibration is complete,the ExStikTm automatically displays "END"and 0will appear on the display.It then returns to normal operating mode. 9. Rinse the electrode by dipping the electrode in the 2 oz.of distilled water. 10. Place the electrode in pH buffer 4.0 solution and press the"CAL"button. 11. The ExStikT"automatically recognizes the solution and calibrates itself to that value. 12. During the calibration,the pH reading flashes on the main display. 13. When calibration is completed, the ExStikTm automatically displays "END" and O will appear on the display. It then returns to normal operation mode. 14. The pH meter is now ready to measure. 15. Place electrode in sushi rice slurry.Document reading in log book. Reset: If the meter will not calibrate or displays a-1,reset the meter and attempt to re-calibrate. 1. Turn off meter. 2. Remove the battery cartridge from the top of the meter. 3. Press the On/Off button for 10 seconds 4. Re-insert the batteries,power on the meter and attempt to re-calibrate the meter. Ph buffer solutions must be marked with the manufacturer's expiration date. Check expiration date before using buffer solution for calibration Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019 Confidential Property of Hissho Sushi Page133 11. LOGS Logs are used to monitor opening and closing procedures, pH of sushi rice,temperature, receiving and delivery (at select locations). The logs are completed daily by the Sushi Chef and will be maintained at the sushi bar, and held for at least 30 days for monthly verification by the Regional Coordinator,as part of the HACCP monitoring plan. VERIFICATION Verification means the monitoring and corrective actions were complete. • Logs are reviewed and signed by the person in charge. • A verifier(a Hissho Sushi Field Representative)will verify your logs during a routine inspection. RECORD KEEPING At least one year worth of food temperature and pH logs must be available for review at the sushi bar.Logs must be stored in chronological order in a neat and order manner. It is highly recommended that you keep at least 2 years'worth of logs at home. Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019 v O 0 c Daily:Sanitation/Operation Log Date: =1 Start Each Shift With: CD O 1. Hands Washed&A fully supplied hand washing station White Rice pH Measurement rt 2. Sanitizer bucket with 200 ppm of sanitizer 3. Calibrated thermometer,pH meter&available log n Time p Time p p eter Ime Initial eJing of_Rice Measured Calibrated: Rice Is All if pH i 4. Bamboo mats wrapped in plastic _. Cooked 7.0/4.0 Used d Insert TIME in top column&INITIAL after each task is completed Batch 1 LADaily Cleaning Batch 2 n Equipment Start Time: 4 Hours: 4 Hours: End Time: Batch 3 AM AM PM PM w Batch 4 Orderly:Clean and sanitize tables, Q N countertops,sinks.Clean all work surfaces Batch 5 m / All utensils,cutting boards,bamboo mats, 3 pans properly cleaned&sanitized;proper Record time rice is cooked.Rile pH is measured within 30 minutes after mixing&must be between 3:8-4.1 'y, O • If pH>4.1,add 8-12 oz.of vinegar,retake pH and record in the"2"d Reading"column concentration • Rarnni times rice is nswd tin or discarded 0) -� Personal health,hand washing practices, glove use,proper hair covering,no jewelry, clean and maintained outer garments Brown/Quinoa/Multi-Grain Rice Cooling � z n All food dated,protected and labeled Type of Time Rice Time Rice Time Rice Rice Discarded Initial O rD properly Rice Time 135"F Reaches 70"F Reaches 417 Yes/No 'D Ln Proper storage and labeling of chemicals Batch'1 M Ln :and cleaning items z 0 Shelves,display cases,refrigerators and Batch 2 < 90 freezers clean,orderly&operating properly Step 1:DO NOT COVER WITH LID.Record the time rice cools to 135°F D = Clean floor,drains&trash can, Step 2:Record the time rice cools from 135°F to 70°F(must cool in 2 hours or less) D remove trash. Step 3:Record the time rice cools from 70°F to 41°F(must cool in4 hours or less) n Calibrate Thermometer.Daily(32*F) *Rice is discarded if cooling times in Steps 2 and 3 are not met _ (and if dropped or mishandled) Time: Initial: Packaged Sushi Cooling(cool within hours) D #,of'Packages Time Start Time End Out Temp Discard Initial � Internal Temperature of Temp./Time Temp/Time Temp/Time Yes/No O Food Morning Afternoon Evening "F N 'F N Sushi Display Case of of "F "F' to S % Cold Top/Prep Cooler "F "F 'F "F — O Reach-in Cooler `F "F "F `F Walk-in Cooler `F T "F "F Freezer °F 'F •F D Initial: Corrective Action:_ � Supervisor Signature: Date: � N O — F_ W l0 A Confidential Property of Hissho Sushi Page 135 Store Name/Number: Hissho DPR Sunday Monday I Tuesday Wednesday Thursday Friday Saturday Item Day E-L M-L Day E-L NI-L Day E-L M-L Day E-L NI-L Day E-L AI-L Day E-L bl-L Day E-L M-L Ocean Spring Spring Roll Mini Nagano Tuna Poke Spicy Inari Blazing Cali California Roll California(Br) Dynamite Roll Eel Roll Hissho Healthy Healthy(Br) H Nippon Favorite Nippon(Br) Y Philadelphia Roll 0 Snow Crab Roll Spicy Roll Sushicado Sushicado(Br) Spicy Roll Spicy Roll(Br) ,Veggie Roll Ve gie Roll(Br) Southern Charm Crunchy Shrimp Crispy Crab Caterpillar RoB Living Color Roll Mango Tango Outer Banks a Rising Sun Roll cSalmon Lover Qn Sashimi Sriracha Party Tempura Shrimp TNT Wasabi Crunch y Hissho Spicy d Special Cooked 0 Sushi Lover Nagano Special o Sashimi U Maui Bento $4.99 u $5.99 vai $6.99 w _ $7.99 U $11.99 Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019 Confidential Property of Hissho Sushi Page 136 Lwin Family Co.dba Hissho Sushi Chad Steele Creek Rd. Il��n Charlotte,NC 28273 l�J Y oiE Receiving Log Description and ThnefTemperature: Accept? Date Referigerated!<41T Initials Check if Corrective Action Invoice# Frozen<0T Yes El ❑El ❑ II ❑ Form:FS-REC-1 SAFood Science\Forms\FS-REC-1 Version:01-2011 Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019 Confidential Property of Hissho Sushi Page 137 Version:3/15/2015 Delivery Log Date Delivery Location Loading Time Adequate Delivery rime Initial Delivered to Corrective Action Ice Signature Blankets? Y/N Temp°F Temp°F • The internal temperature of finished product must be 41°F(5*Q or less prior to loading in the cooler and when delivered to. location • Record the time and temperature in"Loading"and"Delivery"columns • Use"1-2"method when loading cooler:1 ice blanket—2 rows of packaging—1 ice blanket • Store coolers and ice blankets in walk in freezer for next day's deliveries Verified: Date: Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019 Confidential Property of Hissho Sushi Page 138 12. LABORATORY ANALYSIS OF SUSHI RICE 1% Page 1 of 1 MAO UOm 0 31-B Foodmart Road•Boston,.MA 021.18 Tel:617-269-6424.617-268-0971 •Fax: 617-268-1635 Certificate of Analysis January 14,2019 HISSHO SUSHI 11949 Steele Creek Road Report#17895 Charlotte,NC 2 8 2 7 3 Samples Received: January 8,2019 Attn: Ryan Kang Drop off Time: 11:00 AM AFL# Sample Description Test Procedure(s): TEST DATE: Ambient TIME: pH Temperature 42682-1 11812019 20°C-25°C 12.:00 Noon 3.98 42682-2 118,12019 200C-250C 1:OO PM 4.01 42682-3 11812019 20°C-25°C 2:OO PM 4.02 42682-4 11812019 200C-.250C 3:OOPM 4.04 42682-5 11812619 200C-250C 4:OOPM 4.00 42682-6 11812019 200C-250C 5:OO PM 4.01 42682-7 11812019 20°C-250C 6:00 PM 4.02 42682-8 11812019 20°C-250C 7r00PM 3.99 42682-9 11812019 20°C-250C 9.00 PM 4.03 42682-10 SUSHI(White Rice) 11812019 20°C-25°C 10:00 PM 4.00 42682-11 Prepared in.Boston 11812019 20°C-250C 11:00 PM 4.01 42682-12 11812019 200C-250C 12:00" 4.00 42682-13 11912019 200C-250C 1:00AM 4.04 42682-14 11912019 200C-250C 7:00AM 4.00 42682-15 11912019 200C-250C 8:00AM 3.98 42682-16 11912019 200C-250C 9:OOAM 4.03 42682-17 11912019 20°C-250C 10:00AM 4.01 42682-18 11912019 209C-250C 11:00AM 4.03 42682-19 11912019 20°C-25.°C 12:00 Noon 4.00 42682-20 11912019 20°C-250C 1:00 PM 4.00 Method: AOAC 981.12 7e, Ag-uilary Anal st Advanced Food Labs maintains accreditation in accordance to 150/IEC 17025:200S for the specific tests listed in PJtA Certificate tJ L16-474. The data and other information contained on this document represent only the samples analyzed and are rendered upon the condition that they are not to be reproduced wholly or in part for advertising or other purposes without written permission from the laboratory. Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019 Confidential Property of Hissho Sushi Page139 13. EMPLOYEE HACCP TRAINING PROCEDURE All employees receive HACCP training at Hissho Sushi's corporate headquarters in Charlotte,NC prior to beginning employment and annually after that. Chefs are trained on identification of processes that are critical control points, how these processes are to be monitored,and what corrective actions must be taken when critical controls are violated. The approved HACCP plan will be available in the sushi bar at all times. Employees also receive training on Hissho Sushi's SSOP's which include important practices such as employee health,hand washing procedures,proper cleaning and sanitizing,pest control,proper flow of food,food safety hazards,use and calibration of a meter stem thermometer and pH meter. Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019 Confidential Property of Hissho Sushi Page 140 14. COMPANY ILLNESS REPORTING AGREEMENT Food Employee Reporting Agreement Preventing Transmission of Diseases through Food by Infected Food Employees The purpose of this agreement is to ensure that Food Employees and Applicants who have received a conditional offer of employment notify the Person in Charge when they experience any of the conditions listed so that the Person in Charge can take appropriate steps to preclude the transmission of foodbome illness. I AGREE TO REPORT TO THE PERSON IN CHARGE: SYMPTOMS 1. Diarrhea 2. Fever 3. Vomiting 4. Jaundice 5. Sore throat with fever 6. Lesions containing pus on the hand,wrist,or an exposed body part (such as boils and infected wounds,however small) MEDICAL DIAGNOSIS Whenever diagnosed as being ill with Norovirus,Salmonella Typhi(typhoid fever),Shigella spp. (shigellosis),Escherichia coli 0157:H7,hepatitis A virus,Entamoeba histolytica,Campylobacter spp., Vibrio cholera spp.,Cryptosporidium parvum,Giardia lamblia,Hemolytic Uremic Syndrome,Salmonella spp.(non-typhi),Yersinia enterocolitica,Cyclospora cayetanensis orany other disease transmissible through food so designated by 905 CMR300.000 as reportable. PAST MEDICAL DIAGNOSIS Have you ever been diagnosed as being ill with one of the diseases listed above? If you have,what was the date of the diagnosis? HIGH-RISK CONDITIONS 1. Exposure to or suspicion of causing an confirmed outbreak of typhoid fever,shigellosis,E.coli P P 9 Y YP 9 0157:H7 infection,or hepatitis A 2. A household member diagnosed with typhoid fever,shigellosis,illness due to E.coli 0157:H7, norovirus or hepatitis A 3. A household member attending or working in a setting experiencing a confirmed outbreak of typhoid fever,shigellosis,E.coli 0157:H7 infection,or hepatitis A I have read(or had explained to me)and understand the requirements concerning my responsibilities under 106 CMR 590/1999 Food Code and this agreement to comply with the reporting requirements specified above involving symptoms,diagnoses,and high-risk conditions specified. I also understand that should I experience one of the above symptoms or high-risk conditions,or should I be diagnosed with one of the above illnesses, I may be asked to change my job or to stop working altogether until such symptoms or illnesses have resolved. I understand that failure to comply with the terms of this agreement could lead to action by the food establishment or the food regulatory authority that may jeopardize my employment and may involve legal action against me. Applicant or Food Employee Name(please print) Signature of Applicant or Food Employee Date Signature of Permit Holder or Representative Date This is a model form created b MA Dept.of Public Health which is offered as a tool for industry to use to aid in compliance with 105 CMR Y P ry P 590.003(C)and Food Code 2-201.11 The use of this form is voluntary and is not required by state regulation. Revised:5/8/2001 Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019 Confidential Property of Hissho Sushi Page 141 RESPONDING TO A FOOD-BORNE ILLNESS COMPLAINT Policy:The sushi chef will respond to a complaint of a foodborne illness promptly and will show concern for the individual making the complaint.The complaint is referred to their regional manager/supervisor for further investigation. Procedure:When a complaint is received related to a foodborne illness,sushi chef/franchisee and/or helpers will take the following steps. 1. Indicate concern for the individual and let that person know that the complaint will be investigated and referred accordingly. 2. Talk with the individual making the complaint.Get basic information required to complete a written report (name,contact information, product consumed, illness experienced). 3. Refer information to your regional manager/supervisor. 4. Regional manager/supervisor will forward information to their Hissho Sushi corporate supervisor, Directors' team and store manager. Headquarters office will obtain additional information from complainant(date of consumption,onset of illness, physician visit,etc.).The complaint is logged and reviewed by headquarters to determine if other complaints have been received The regional manager/supervisor will visit the location to: 1. Determine if co-workers/employees and immediate family have experienced illness(vomiting, diarrhea, jaundice,sore throat). 2. Verify refrigeration practices and equipment are functioning properly. Discuss with store management of recent power outages and submitted maintenance requests. 3. Review logs to ensure pH measurements and temperatures are compliant. 4. Evaluate receiving practices (time frame of receipt and working the palette). 5. Assess delivery practices if location is a"delivery location"only. 6. Review and verify all ingredient sources are from or approved by Hissho Sushi. This is done by reviewing all invoices, ingredient containers and shipment dates. Evaluate date marking procedures of food ingredients. 7. Evaluate chef/franchisee practices are minimizing cross contamination. The health and hygiene of all chefs/franchisees is extremely important in ensuring that Hissho Sushi is the best sushi bar in every region. Below is a basic guideline in dealing with the health of all chefs/franchisee as it relates to diseases that are transmissible through food. All chefs/franchisees are to notify their regional manager/supervisor and the Hissho Sushi Compliance team if they have been directly or indirectly exposed to a reportable illness. If a chef/franchisee family member has been diagnosed with any of the following reportable illnesses, he or she will be excluded from work and will need a written medical release from a physician to return to work.All new hire chef/franchisee must notify the Compliance team and Hissho Sushi Corporate Headquarters if they have ever been diagnosed with or exposed to a reportable illness prior to starting work. Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019 Confidential Property of Hissho Sushi Page 142 Illness Symptoms Prevention Illness Symptoms Prevention Norovirus Proper hand washing,good Vomiting,diarrhea,abdominal hygiene, no bare hand contacting cramps,nausea,low grade fever ready-to-eat food Hepatitis A Fever,nausea,vomiting, Proper hand washing,good abdominal, pain,fatigue,swelling hygiene,properly handle raw of liver,jaundice seafood Shigella spp. Diarrhea,fever,abdominal Proper hand washing,good cramps,dehydration hygiene, properly cook foods Shiga-toxin producing Proper hand washing,good Escherichia coli Bloody diarrhea,kidney failure hygiene, properly hand&cook foods Salmonella Typhi Nausea,fever,vomiting, Properly cook food,avoid cross abdominal cramps,diarrhea contamination A chef/franchisee that reports an intestinal illness,flu-like symptoms or lesion (open and draining) may be excluded from work or assigned to restricted activities that do not involve contact with food. In addition, the chef/franchisee reporting these conditions must not handle food or have contact with clean equipment, utensils, linens,or single-service items. Intestinal illness or flu-like symptoms include the following conditions: Nausea *Sore throat/coughing with a fever*Vomiting *Diarrhea *Jaundice The guidelines mentioned above are not intended to be all inclusive of communicable diseases, but rather a list of illnesses that are known to be transmissible through food. If you have questions, please call the Hissho Sushi Compliance Team at(704)926-2293. Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019 it Confidential Property of Hissho Sushi Page 143 15. CLEANING &DISINFECTING PROCEDURE Cleaning and Disinfecting Procedures Resulting from Vomiting and Diarrheal Events Due to the highly infectious nature of Norovirus;cleaning and disinfecting procedures in accordance with Clean-up of Vomiting and Diarrheal Events are as follows. Supplies: Personal protective equipment(PPE) Cleaning supplies 2 pairs of disposable,non-latex gloves 1 sealable,plastic bag or biohazard bag 1 face mask with twist tie 1 disposable apron 1 scoop/scraper 1 disposable hair cover Disposable paper towels or absorbent 1 pair of shoe covers powder/solidifier Disinfectant Procedures for cleaning and disinfecting: 1. Remove sick individual(s)from establishment. 2. Restrict access to the area with items such as cones or caution tape,only allowing access by designated employee. 3. The designated employee must put on PPE and gather cleaning supplies. 4. Cover the spill with absorbent material to soak up all fluid. 5. Scoop materials into sealable bag. 6. Apply disinfectant to surface(food and non-food contact)using a disposable towel or spray bottle and allow a contact time of at least 5 minutes.If used on food contact surface,wash,rinse and sanitize surface after disinfectant has dried to remove any residue. T Discard any food products and single-service items possibly exposed to the airborne droplets from body fluid,as far as 25 feet from the incident. 8. Disinfect any tools used in cleaning of event like mops or buckets. 9. Consider repeating the disinfection process to ensure removal of Norovirus particles. 10. Remove PPE prior to leaving area and dispose of in sealable bag. 11. Properly wash hands,and if possible,shower and change clothing. You must keep an clean-up kit in stock at all times.In the event that the clean-up kit is used,please reorder a new kit as soon as possible. Ver.519/17 Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019 Confidential Property of Hissho Sushi Page144 16. GUIDE TO TAKING CALLS FROM THE MEDIA C� Cuido to Taking Calls From the Media k1ju Stay Calm Ask Questions Grab a pen and paper,and ask.this''information: 'i. Reporter's name "ii. Media outlet(TV station;newspaper, radio) ii1. Phone number and email address i�. Deadline(when do they need,the information by?) IMPORTANT Take Your Time Don't answer"q.u,estions right away. Take the reporter's •• information and someone from HQ will contact them. • Please take their name, media outlet and phone number. • Y Contact • 'Call Hissho Sushi Corporate Headquarters • ••- at 704-926-2200 to give them the info Y .......................2 that you gathered. Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019 i Confidential Property of Hissho Sushi Page145 17. PARASITE DESTRUCTION LETTERS Document: Sushi Bar SSOP S:\Compliance\SSOP & HACCP\MA Version: MA 01/04/2019 AMERICAN EEL DEPOT CORP. 405 MINNISINK ROAD TOTOWA, NJ 07512 ® TEL: 973-890-8888 FAX:973-890-8880 WWW.EELDEPOT.COM r" GUARANTEE LETTER J Jan.1,2019 The Valid Date: Dec.31,2019 h To: Hissho Sushi Dear Sir or Madam: This is to certify that all the fish and fishery products including unagi(eels)products we supply to you have been inspected, and have been approved for the food safety, and for human consumption by the U.S. Food and Drug Administration. The products have been stored at-18"degrees Fahrenheit or lower for more than 30 days aggregately. We also certify that our suppliers including our own factory,Changle Pacific Food Co., Ltd.operate in accordance with all applicable food regulations, such as, the U.S.Food and Drug Administration(USFDA) regulations addressing "Procedures for the.Safe and Sanitary Processing and Importing of Fish and Fishery Products(21 CFR Parts 123 and 1240), Requirements for Food Safety Management Systems(ISO 220002005), the guidelines of National Advisory Committee for Microbiological Criteria for Foods, and Codex Alimentarius,the European Union. We assure you that all the products we supply to you are kept well within the temperature requirement specified upon Hazard Analysis Critical Control Point(HACCP)through out the entire chain of supply. We guarantee our Unagi products are"fully cooked"and"ready-to-eat". We really appreciate your interest on our products. We look forward to hearing from you. Please feel free to call us or e-mail us should you have any questions. Sincerely yours, A* Ricky Huang CEO American Eel Depot Corp. FDA Registration Number: 18006557182 t foals 6104? 01/01/2019 Dear Hisso Sushi: Re: Parasite Destruction Compliance Letter for, •Yellowfin Tuna (Thunnus albacares)Saku •Tuna (Thunnus albacares)Ground TS/CO treated ' •Tuna(Thunnus albacares) Loins TS/CO treated Please be advised that Western United Fish Company Dba Annasea Foods Group operates under FDA's Seafood HACCP regulations for all fresh and frozen seafood products,and steps have been taken to ensure our processes and procedures are compliant with FDA's HACCP regulations 21 CFR Part 117 and 123. Parasite in fish possesses human health hazard if consumed uncooked, undercooked,or unfrozen.As a reassurance to our customers,Western United Fish Company Dba Annasea Foods Group has implemented the following treatments guidelines to effectively control and destroy parasites in our frozen products,as well as reduce the numbers of potential parasites in our fresh products: 1.Belly flaps are trimmed off to reduce the number of parasites; 2. Freeze and store products at-4°F(•20°C)or below for a minimum of 7 days; 3. Freeze at-31`F(-35"C)or below until solid and store products at-4°F(-20°C)or below for 24 hours. As the intended use by our customers cannot be known,Western United Fish Company Dba Annasea Foods Group has developed a HACCP Plan with the assumption that all of our raw products sold would be consumed raw,as well as cooked. If the product is intended for raw consumption, please refer to the treatmentguidelines 1-3 above to insure the parasites are destroyed. Please keep this compliance letter on file for 2019 should your customers or health officials request it. Please feel free to contact me if you have any questions at iwicks(c@annasea.com or at 425.558.7809. Sincerely, John Wicks Operations Manager � r N"NAS- EA Certificate of Compliance 01/01/2019 Dear Hisso Sushi, This document certifies that Western United Fish Company DBA Annasea Foods Group procures, processes and ships fresh and frozen raw to-be-cooked or ready-to-eat seafood products in accordance with FDA,WSDA,USDC's guidelines for food safety and quality.We assure that we have taken necessary steps to produce our products in compliance with FDA's 21 CFR 123 Seafood HACCP,21 CFR 117 Current Good Manufacturing Practice, Hazard Analysis,And Risk-Based Preventive Controls For Human Food, and Food Safety Modernization Act(FSMA)Preventative Controls regulations. We are dedicated to continuous improvement of our process and have been accredited to SQF Level certification.We have conducted Hazard Analysis and implemented HACCP plan for every line of item,which is reviewed and validated annually. We operate under the following Pre-requisite Programs: • Good Manufacturing Practices •Allergen Control Program that includes labelling declaration of presence of any allergens(Food Allergen Labeling and Consumer Protection Act of 2004(FALCPA)) • Sanitation Standard Operating Procedures • Pest Control Program • Foreign Material Control Policy • Employee Training Program • Recall and Traceability Program We are registered with the FDA under the Bioterrorism Act of 2002 and our registration number is XXX-XXX-47868. Please retain this document as a guarantee to our quality and food safety for the year of 2019. Sincer y, John Wicks Operations Manager I Azuma Foods International Inc., U.S.A. 20201 Mack Street, Hayward, CA 94545 HACCP COMPLIANCE LETTER January 03,2019 To:Hissho Sushi, In compliance with the U.S.Department of Health and Human Services Food and Drug Administration,21 CFR Parts 100—Parts 123,we provide this letter to certify that Azuma Foods International Inc.,USA has taken appropriate steps, including those outlined below to comply with the FDA's HACCP regulations. The HACCP(Hazard Analysis and Critical Control Points)programs,system and documentation implemented at Azuma Foods International Inc.,USA are based on risk assessment and are in substantial compliance with the principles and guidelines. Biological,physical and chemical hazards have been evaluated for each process.Identified hazards are evaluated for likelihood of occurrence and severity. Significant hazards are controlled by pre-prerequisite programs, preventive controls,or critical control points unless otherwise stated in product specifications. Products provided to Hissho Sushi: 11723 Ajitsuke Inari(Tawara)Gluten Free 50324 Ebi Tempura Bulk(M) 82335 Goma Wakame"Delight" 82543 Calamari Salad"Gluten Free"ECO 82632 Calamari Salad 82649 Masago"Delight"ECO Our HACCP program is monitored and verified regularly. Validation of these programs is conducted by qualified individuals trained by third party consultants using current guidelines. This validation occurs annually or more frequently based on internally defined events. The compliance to these guidelines is audited by third party auditor annually. We guarantee the products that are produced have food safety controls in place to ensure the product provided is in good condition,not adulterated in any manner,and are manufactured in a clean and sanitary environment. • AFI have implemented food safety controls and HACCP program in place • AFI maintain a record keeping system to monitor our products • AFI follow Good Manufacturing Practices • AFI have HACCP certified personnel • Parasites are controlled by freezing and storing at an ambient temperature of-4°F(-20°C)7 days or longer for all our frozen products • Factory FDA Registration Number#XXXXXXX5990 • NY Distribution Branch FDA Registration Number:XXXXXXX4066 If you have any questions or require assistance,please contact us. Please receive this document a u, om 2 ter to be included as part of your HACCP file. �o tNCORP�RAI�� �� La rence Sat Q ality Assurance Manager: 7 JUIY 2:199� uma Foods International I c. CALIFORN`P E-mail: general@azumafoods.com Website: www.azumafoods.com BEAVER STREET FISHERIES, INC. ❑; SEA BEST SEAFOOD MEATS • IMPORTER • EXPORTER • PRODUCER • WHOLESALER TM I QunLITYsix 79 1741 West Beaver Street,Jacksonville,Florida 32209 P0.Box 41430 Jacksonville,Florida 32203-1430 904.354.5661 1800.874.6426 1 Fax:904.633,7271 January 1, 2019 To: Hissho Sushi Re: FDA registration#16372232336 and letter of compliance with HACCP regulations. To whom it may concern: With the HACCP Regulations having become mandatory for all seafood facilities on the date of December 18, 1997, it is important that we notify our customers that Beaver Street Fisheries, Inc., is in full compliance with the federally mandated requirements. In addition as a food producer, importer,and distributor,we have taken the necessary steps to ensure the compliance of both our domestic and international suppliers with all current regulations listed under the Food Safety Modernization Ace(FSMA), and specifically Foreign Supplier Verification Program (FSVP) as it pertains to imported seafood. Our HACCP program is based on the Fish and Fishery Products Hazards and Control Guidance-Fourth Edition of April 2011,Title 21 CFR Part 123—Fish and Fishery Products and Good Manufacturing Practices part 110. I In September of 1994,our company applied to the U.S.D.A.for inclusion in the European Union Certificate Program. At that time we began assembling a HACCP team and educating ourselves on the criteria for writing and implementing a HACCP plan. We were accepted into this program in December of 1994. Our fully operational HACCP plan is in place,and is periodically monitored by the U.S.F.D.A. Our company has been contracted with the National Marine Fisheries Service under type 1 inspection p Y Yp p service since 1990. The N.M.F.S. inspection and training branches were instrumental in assisting us in developing our HACCP plan. In fact,we have over sixty employees that have received HACCP training through the N.M.F.S.training branch. I trust this letter has answered any questions you may have, however if I can be of further assistance in any way, please feel free to contact me. Item sold to Hissho Sushi:Cooked Salad Shrimp Sincerely, Nathan A.Spiritas Beaver Street Fisheries, Inc. 1741 West Beaver Street Jacksonville, FL 32209 Black Pearl Seafood, LLC 690 Canton Street, Suite 300 r Westwood, MA 02090 Hissho Sushi, Inc. January 1, 2019 11949 Steele Creek Road Charlotte, NC 28273 CERTIFICATE OF COMPLIANCE This document certifies that as of December 18'", 1997; Martin International Corporation/Black Pearl Seafood, LLC has been and currently is operating in full compliance with all Federal mandated HACCP(NOAA certificate#040897)regulations under FDA(title 21 of CFR part 123). Martin International Corporation/Black Pearl Seafood, LLC have conducted a hazard analysis for all fishery products and implemented standard operating procedures based upon good manufacturing practices as outlined by the U.S. Food and Drug administration. In addition to HACCP compliance, all salmon products packed under the Black Pearl trademark or distributed by Martin International Corporation/Black Pearl Seafood, LLC are raised in net pens in the open sea; free of antibiotics, free of any antifungal residues, do not contain nitrites and have never received or been administered any banned aquaculture drugs or therapeutic agents.. All farm raised products (including farm raised Salmon, Artic Charr, Halibut,Trout and Cod)are raised solely upon palletized feed that does not contain any fish waste of any kind and all products are free of internal and external parasites and do not contain any banned substances. The processing plant that packs all product we ship to you is registered with the US FDA under number:#13518991074. All frozen processed and packed under the Black Pearl or Sustainable Harvest trademark have been frozen for a minimum of seven (7)days prior to delivery and maintained at a maximum (- 20°C)during storage and transit. Please include this HACCP document as part of your HACCP file. If you have any further questions, please call me at your convenience. 'ncerel Richard C. Martin Jr. President 4-13�4 ? Phone:781.375.2125 Fax: 781.375.2158 • Mobile:617.966,8707 www.blackpeariseafood.com 4% DNI GROUP January 2, 2019 Prepared For: Hissho Sushi HACCP Guarantee and Parasite Destruction Letter This letter guarantees that the products supplied by DNI Group, LLC comply with the United States Department of Agriculture(USDA),and United States Food and Drug Administration(FDA) Hazard Analysis Critical Control Point(HACCP) regulations.Our records reveal that all DNI Group, LLC products purchased by your company meet our quality specifications,and are free of non-permitted aquaculture drugs,additives and environmental chemicals.This commitment is for a period of twelve months and will be renewed upon expiration. Products: Passport Cuisine®Gyoza are produced under guidance and inspection by USDA,and are frozen to-15°F or colder for at least 45 minutes and stored and distributed at 0°F or below. Crane Bay® Frozen Atlantic Salmon fillets are treated by freezing at an ambient temperature of-31F° (- 35°C)or below until solid and stored at-31F°(-35°C)or below for a minimum of 15 hours.Our Atlantic Salmon is farm-raised and fed by a diet made entirely by extruded pellet. • Item#20004—Passport Cuisine® Premium Vegetable Gyoza is fully cooked • Item#28511—Passport Cuisine® Pork Gyoza is fully cooked • Item#28512—Passport Cuisine®Wakadori Chicken Gyoza is fully cooked • Item#6101—Crane Bay Frozen Atlantic Salmon Fillet,Trim C Premium • Item#6102—Crane Bay Frozen Atlantic Salmon Fillet,Trim E Premium Company: DNI Group, LLC Address: 250 Bel Marin Keys Blvd, Bldg. G, 2"d Floor; Novato,CA 94949 FDA Registration Numbers: 11463761526-Los Angeles,CA 15147280584-Newark, NJ 10423288688-Miami, FL Best regards, Min C o Vice Presiden 256,6e1.Mann Keys Blvd,Bid' G,2nd Flow Novato,.CA,94944 d.m Phone;(4 t5)30 9499 r4'%QI'Fre'e 1A88)364 4766�k Fax(4]5)382. 0 s� e,r, RARODS 00-9, Certificate of Compliance Dear Hissho Sushi, This is to certify that the seafood we supply to your company has been produced in a facility that complies with Good Manufacturing Practices, operates under'a program of proper Sanitation Standard Operation Procedures, and follows the United States Food and Drug Administration(FDA)guidelines for Hazard Analysis Critical Control Point (HACCP). Specifically, our products are processed in accordance with the requirements of the US Food and Drug Administration Regulation 21 CFR Part 123. We understand that this is a continuing guarantee that we will renew with your company once every twelve months. Executed by Supplier this I"day of January, 2019 valid until December 31St, 2019. Our FDA Bioterrorism Registration number is: 15589635542 Products supplied to Hissho Sushi by Fisher King Seafoods Limited: - Peeled and Cooked Shrimp - Rock Crab Combo Meat Sincerely, Chris Redmond Director, Supply Chain Fisher King Seafoods Limited. t I Af1Ze!"ll'Inc. 2�2 E. -kintiz791an D��ive, S'rrlte'212, Arc tttlicr; Cfl. 91016 Telex ho ne •(G?G) 359-8878 C'cra (6 0) 359-l,,G. 1 i I ,AftxiS.ydney::fIeatori; � Hissho Sushi' [1949 Steele Ueek-Road, Charlotte,JNC 2g273 926-3.991 Date: January 01, 2019 Re: Letter of Guartutee his.Ie'tter is to assure,you that al seafood sold to yo.ur;.compa'ny From A nerin ].no. has be n processed and.-produced under a fun,ctiont.ag 141 zard.Annlysts Ci it.tcal :Contro:l Voint (HACCP)'Plan and Sanitary Standard O_p rating PIan (.SSOP)Using,Good �Vt' anuMe'Wrina ;Practice(GMP). Wd'also guarantee that`fhe selfobd N�e'selt'to,your company does'n- `use sulfites in our rarv�and cooked silrililps pf.ocessili(. To ensur.e,our product's freshness; p1dase in iintain producf frozen at=13C. °For cooked Shrimp parasite destruetioti: frozen aria stored at,u temperature of- 20 C(-=1T)or-bel'oxv fo'r a minimum of 168 hoiers('7 days) in a freezer. The Prod tet A.m.men i Inc, supply to Rissh,o Sushi tare lis.tctl in the follo�yin : Iter :code 204'1 'Sushi Ebi 3)L(cooked shrimp)' ltem code 20441-L Sushi`E,4L(cooked shrimp) Please keep this lettc r as;clocumentatian in case�ro:u necci`to:compljr Na=ith Hf1 CP procedures;as well as"a.guatantee.letter that our products:are sulfite free. Our FDA.Registration number: .1.2'71,8349?04 ]'lease feel.fre`e to contaci cis:i(vou have any.furt her-qucstions., Sincerely', i Bett ;Ha Bashi II _y ) HILO FISH COMPANY, INC. ^HILOFISH 55 Holomua St. -� Hilo,Hawaii 96720Phone: (808)961-0877 -- Fax: (808) 934-8783 Email: hfc@hilofish.com -- Internet: www.hilofish.com ooi AN"usvc11 Updated December 31, 2018 Hissho Sushi 11949 Steele Creek Road Charlotte,NC 28273 Valid: January 1, 2019 - December 31, 2019 This letter certifies that Hilo Fish Company,Inc. is operating in full compliance with the United States FDA mandated HACCP program illustrated in regulation 21 CRF Part 123 and 1240. Hilo Fish is also in compliance with all Federal and State"Fair Packaging and Labeling Act" Hilo Fish Company,Inc. has conducted a hazard analysis for all products and has implemented the necessary procedures to prevent hazards from occurring. Hilo Fish Company,Inc, has established Standard Sanitation Operating Procedures in accordance with Good Manufacturing Practice in manufacturing,packing or holding human food. Any questions may be directed in writing to Sabrina Vaughn,Corporate HACCP Coordinator,via e- mail at sabring@hilofish.com or fax at (808}934-8783. FDA REGISTRATION NO: 10310363706 PRODUCT LIST: Frozen CO and TS Tuna Saku,Tuna loins,Tuna Steaks,Tuna Chunks, Tuna Nakaochi,and Tuna Cubes. Frozen CO and TS Snappers Fillets/Portions, Frozen CO and T5 Groupers Fillets/Portions, Frozen Escolar,and Frozen Seaweed Salad. 8 Regards, V bring Vaughn orporate HACCP Coordinator Hilo Fish Company,Inc, { R� Ior .s©oN• --".. HILO FISH COMPANY, INC. �� �� 55 Holomua St. -- Hilo,Hawaii 96720 Phone: (808)961-0877 - Fax: (808) 934-8783 HaM O�ISN Email: hfc®hilofish.com Internet: www.hilofish.com caMP�INT HAwAR HAwAU Updated:December 31,2018 Hissho Sushi 11949 Steele Creek Road Charlotte,NC 28273 Valid:January 1,2019—December 31,2019 Freezing 3-402.11 Parasite Destruction (A) Except as specified in I(B)of this section,before service or sale in READY-TO-EAT form,raw,raw-marinated;partially cooked;or marinated-partially cooked FISH other than MOLLUSCAN SHELLFISH shall be: (1) Frozen and stored at a temperature of-20°C(-4*F)or below for 168 hours(7 days)in a freezer;or (2) Frozen at-35°C(-31°F)or below until solid and stored at-35°C(-31T)for 15 hours. (B) If the fish are tuna of the species Thunnus alalunga,Thunnus albacares(Yellowfin tuna), Thunnus atlanticus,Thunnus maccoyii(Bluefin tuna,Southern),Thunnus obesus (Bigeye tuna),or Thunnus thynnus(Bluefin tuna,Northern),and Snapper species (Pristipomoides spp.) the FISH may be served or sold in a raw,raw-marinated,or partially cooked READY-TO-EAT form without freezing as specified under (A)of this section. This information was obtained from the"FDA Food Code—Chapter 3:Food". R%ImON s _ cAroos HILO FISH COMPANY, INC. ^COMPANY 55HolomuaSt. -- Hilo,Hawaii 96720 �- Phone: (808) 961-0877 Fax: (808)934-8783 fILO Email: hfcQhofsh.com Interne#;www.hilofish.com HaMO5H HAWAII HAWAII All frozen tuna and snapper products sold by Hilo Fish Company, Inc. are from the species listed above, which according to FDA can be served or sold without being frozen as to the specification under 11 (A)mentioned above. Regardless of this our products are either blast frozen,nitrogen frozen or brine frozen(a liquid freezer)where temperatures are ranging from-40OF down to-50°F. Furthermore, our products are harvested and processed in South East Asia from where shipping to the US usually takes 4-5 weeks. Temperature inside the containers used to ship product to the US are set at 0°F or below (DeltaTrak temperature recorders are retrieved from each container to confirm this by a Hilo Fish employee). After product arrives into the US it will be stored at public cold storages that maintain temperatures of 0°F or below. In regards to the information listed above Hilo Fish's frozen tuna products surpass FDA's Food Code for Parasite Destruction in Fish. FDA REGISTRATION NO:10310363706 PRODUCT LIST: Frozen CO and TS Tuna Saku,Tuna Loins,Tuna Steaks,Tuna Chunks,Tuna Nakaochi, and Tuna Cubes. Frozen CO and TS Snappers Fillets/Portions, S' cerely, V Sabrina Vaughn Corporate HACCP Coordinator Hilo Fish Company,Inc. JR. 0 January 8,2019 Inland Seafood Hissho Sushi To Whom It May Concern: Inland Fresh Seafood Corporation of America currently supplies Hissho Sushi with the following products: 120430 LILT Tuna Tristan International is our vendor of choice for the ULT Tuna. Tristan International meets the requirements of Code- 511-6-1-.04 Food (5) Pathogen Destruction(d) Parasite Destruction.Sushi or Sashimi grade products have undergone freezing and storing at an ambient temperature of-760F(-60°C)or below for a minimum of 168 hours (7 days),which is sufficient to kill parasites. Tristan International is HACCP certified. As a part of our Vendor Management Program, Inland Seafood maintains a copy of their current FDA Registration Number,Certificate of Compliance, HACCP Plan,and current Third Party Audits. Our commitment to safety and quality involves our vendors. We are proud to supply you with safe,quality products from Tristan International. Inland Seafood Corporation is registered with the United States Food and Drug Administration under registration number XXXXXXX1178,and is in full compliance with the Bioterrorism Preparedness and Response Act of 2012. Best Regards, Anya L. Ford, Quality Assurance Manager Corporate Office: 1651 Montreal Circle 2700 Avenue D 3725 N. Davidson Street P.O. Box 172 2527 Perdido Sweet Atlanta, GA 30084 Birmingham,U M218 Charlotte, NC 28205 Millbridge, ME 04658 New Orleans, LA 7011.9 404-350-5850 205-2.52-0344 704-332-3474 207-546-3333 504-821-4500 HEAD OFFICE 1N7ERNA770NAL. INC 7101 EAST SLAUSON AVENUE,LOS ANGELES,CA 90040-3622 P.O.BOX 875349 TERMINAL ANNEX,LOS ANGELES,CA 90087-0449 TEL.(323)721-6100 FAX.(323)721-6133 January 1,2019 Hissho Sushi 11949 Steele Creek Rd Charlotte,NC 28273 Dear Hissho Sushi, Frozen seafood products that have had parasite destruction were stored at —4° F or lower, for more than seven consecutive days or were fully cooked at the vendor's processing plant prior to JFC receipt. Item# Description FDA Registration Number 11924 1 WP LIZUSHIO IKA 9-12P WLD THAI 2/12/16 OZ xxxxxxx6276 JFC International Atlanta Branch: FDA Registration number xxxxxxx7252 We further certify that we, and our suppliers, operate in accordance with the United States Food and Drug Administration Regulation,HACCP(Hazard Analysis Critical Control Point),21 CFR Part 123. Parasite destruction seafood products (amongst the purchased items) will be listed on the last page of our sales invoice. If you have any further questions,please call us at 1800-633-1004 Sincerely, Toshiyuki 0gawa General Manager Merchandising Department Marketing Planning Division SAN FRANCISCO LOS ANGELES• HOUSTON CHICAGO NEW YORK BALTIMORE ATLANTA MIAMI SEATTLE DENVER HAWAII do Where layalty Matters 100 Raskulinecz Road,Carteret,NJ 07008 January 2nd,2019 To: Hissho Sushi Re: HACCP Letter This letter certifies that LM Foods,LLC, supplier of Hissho Sushi for the following products: • 12006 Natural Sushi Stick 10x1.5# • 12027 Dyna Sea Kosher Stick 12xl# Is operating in full compliance with the United States FDA mandated Hazard Analysis Critical Control Point(HACCP)program illustrated in regulation 21 CFR Part 123.9 LM Foods, LLC has written and implemented Standardized Operating Procedures (SSOP's), conducted a Hazard Analysis of all its seafood operations, identified its Critical Control Points, and developed an HACCP plan in accordance with FDA guidelines. Our freezing process runs for 90 minutes and temperature of the product is below 20°F. Please file this as part of,your HACCP record. LM Foods, LLC. look forward to serving your seafood needs and supplying you with the best HACCP protected seafood available. If you have any questions or need any further information,please feel free to contact me at(732)- 855-9500 or via e-mail at heidi.duverge@aquamar.net FDA FACILITY REGISTRATION NO: 15544074536 01/02/2019 Heidi Duverge/QA M ager Tel: 732-855-9500• Fax:732-855-7474 LUCKY UNION FOODS CO.,LTD. 1/74-75SUMUTSAKORN INDUSTRIAL ESTATE,RAMA II ROAD,M002, THASAI,MUANG.SAMUTSAKORN 74000,THAILAND TEL:(")490-009-12,490330-4 FAX(")490M1 MARKETING FAX(66,3)4M13 Website:www.sudmiproducts.o= Date:January 1, 2019 Subject: Certificate of compliance Issue to: Hissho Sushi Address: 11949 Steele Creck Rd. Charlotte, NC 28273 Phone:704.926.2200 We, Lucky Union Foods(USFDA Registration no: 10051631960), hereby certify that surimi products as the table below are fully cooked (Ready to eat). Both products are manufactured by Lucky Union Foods Co., Ltd. and processed under freezing temperature,core temperature at lower than-18 °C for 30 minutes. Furthermore, under the global food safety standard, ISO, HACCP,GMP, we confirm that these products are manufactured and handled in a clean &sanitary manner as to ensure its safety. Item Manufacture code Packing Type Surimi Crab Sticks LU-US-027EFV-9 10 PICK x 2.5 LBS. Vacuum Surimi Crab Shredded LU-US-028EFV-9 10 PCK x 2.5 LBS. Vacuum Valid thru December 31,2019 Yours Faithfully, (Mr.Chakkawat Chantarasuwan), R&D Manager On behalf of Lucky Union Foods Co.,Ltd. MEGA'BLUE CORPORATION : 1250 OAKMEAD PARKWAY SUITE 210 SUNNYVALE CA 94085 TEL..(408)823-2877 EMAIL:MEGABLUECORP@ia GMAIL.COM 'Certificate of Compliance Date: 01/01/2019 'Dear Hissho Sushi, ;;•';': �f'. As:''an .importer of seafood we are required to comply with Title 21 Code of ..}y'fir.;:,;i�.�•''�:�' �.`'.i'':i' :• . ogbhitions Part 123 Section 123.12 Special requirements for imported `pr"'d c:ts: This :section.states that we must maintain and implement written verification .urei3: 6r'ensu.ring'that the fish and fishery products that we•offer for import into the ;- :riitt} States:'vuere'processed in accordance with.the requirements of Part 123. Iti 'cdmpliance'°wifih ahis" requirement we°hare Product specifications that were :::� >;:,; : -�prp't$re •ar>Id'preser�teil;tA.oui•suppliers to:ensure that the product we impart from them ' ' I' the mandates of the .Fogd Drug and Cosmetic Act including. ...:,...p. .. f�.'ar�.: cr rrip�atice' with g ,. ; seafood'.:under the seafood HACCP regulation (Title 21 Code of Federal Regulations Part 123). '. . :.ln Wdition,as required by the HACCP regulation we have an affirmative step that . consists .of. obtaining, either a continuing or lot- by-lot certificate-from an appropriate . t,S$'�,;,--.foreign:,government;inspection:aU>haht ..Or.:C'mpetEvnt-thikl,party that certifies the fish or fshery:.product we imported is or was processed in accordance with the requirements ' 'Code of Federal Regulations Part 123. 7his letter covers these products supply to Hissho Sushi: YeAowfi_n tuna 9.a 31ue Corporation FDA.Biaterrorisn Registration number is 17686371206. theseproducts-are. ke : g storage under-16 d roein.HACCP re lated freez or, 'a Ion t.l ast!2 ars. Ths valid date of this certificate letter is on .20:19. I:ucs,:.DA.cT : 01 1/2019 MING HONG INTERNATIONAL MING HONG 14730 DON JULIAN ROAD,CITY OF INDUSTRY,CA 91746 USA TEL:(626)820-9888 FAX:(626)820-9088 January 1",2019 Hissho Sushi 11949 Steele Creek Rd Charlotte NC 28273 This letter serves as a continuous guarantee that the frozen Hamachi fillet/loin/collar,frozen Atlantic salmon fillet,frozen steelhead fillet or slice,frozen izumidai,frozen hokki gai(arctic surf clam),frozen roasted eel(unagi)or slice,frozen tuna saku,loin,cube,ground or slice,frozen escolar,frozen anago(conger eel),frozen octopus(madako),frozen squid salad, frozen soft shell crab,frozen smoked salmon,frozen edamame,frozen tamago,sushi ebi,nobashi ebi, spot prawn, frozen masago,frozen tobiko,frozen veg. spring rolls,frozen oyster,frozen marinated mackerel, frozen scallop,frozen albacore tuna,frozen snow crab meat,frozen kanikama,sushi ginger that we carry are produced in a facility that complies with the HACCP Regulation 21 Code of Federal Regulations Parts 123 and 1240. "Procedures for the Safe Processing and Importing of Fish and Fishery Products".These regulations require the application of Hazard Analysis and Critical Control Point(HACCP) evaluation principles to the processing of all domestic and imported seafood produced after Dec. 18, 1997.The Principles include: 1. Conducting a hazard analysis of the seafood processing to determine if there is a significant likelihood that a food safety hazard may occur. 2. Writing and implementing a HACCP plan if a significant hazard is identified. 3. Monitoring eight key areas of sanitation regardless of whether a HACCP plan is necessary in order that conditions and practices confirm with Good Manufacturing Practices(GMP). Ming Hong International imports products only from facilities that provide documents to verify their compliance with the aforementioned regulations.It will also source products from U.S. suppliers who can demonstrate that they have taken steps to comply with the HACCP regulations. Further more,we certify that the raw fish in Ready-To-Eat form such as frozen Hamachi fillet/loin/collar,frozen atlantic salmon fillet, frozen steelhead fillet and slice,frozen tuna saku,tuna loin,tuna ground,tuna cube,tuna slice,frozen escolar,frozen cooked octopus,frozen cuttlefish fillet, frozen squid salad,frozen tilapia,frozen smoked salmon,frozen unagi roasted eel,frozen masago,frozen tobiko,frozen half shell oyster,frozen marinated mackerel, frozen scallop,frozen albacore tuna,frozen snow crab meat,frozen sushi ebi,frozen spot prawn, kanikama,mongo ika,supplied to your company are processed in a refrigerated room,where they are filleted,portioned and vacuum packed. After that they are quick frozen at-35 degrees C. (- 31 degrees F.)and they have been maintained at-20 degrees C. (-4 degrees F.) or below in freezer or during transportation at least for 7 days to ensure elimination of parasites. Our FDA registration#is 16470918166 If you have any questions,please don't hesitate to call me at(626) 820-9888. Sincerely yours, tM44 aen Randy Chen General Manager III Muldexport Foods Nourishing the future TO: Hissho Sushi FROM: Jason Paine DATE: Monday,January 71h,2019 SUBJECT: 2019 Certificate of Compliance/Written Verification This letter is to guarantee that the seafood that Multiexport Foods supplies to your company has been handled in the US in compliance with the US FDA HACCP regulations as set forth in 21 CFR 123.This certificate applies to all products provided to Hissho Sushi, including: • Frozen fillets: o Frozen salmon fillet 3-4 Ib,Trim E,skin-off, IVP o Frozen salmon fillet 3-4 Ib,Trim D,skin-ON, IVP o Frozen salmon fillet 3-4 lb,Trim C,skin-on,IQF • Cold Smoked Products: o Coldl Smoked 2-3 lb,skin-off, unsliced. For all our imported products, we have implemented our verification procedure according to 21 CFR 123.12 to ensure product is not adulterated under section 402 of the Federal Food, Drug and Cosmetic Act:Our trained personnel are monitoring and recording all activities required, including product specifications, keeping on file a copy of the producers HACCP plan, and a written Certificate of Compliance from our parent company Salmones Multiexport (Atlantic salmon and trout from Chile). We also maintain an annual certificate from the National Fisheries Service of Chile, Sernapesca. These records are kept on file at our facility. Salmones Multiexport,our parent company, is the primary supplier to Multiexport Foods, Inc. of our farm-raised,Atlantic salmon from Chile.Their production facility is registered with the FDA under registration no. 15785317938. Our company understands that this is a continuing guarantee and will be re-issued on a yearly basis. Company Official. Date: January 7 ., 2019 Print: Jason Paine General Manager Title: Gen ere g Company Official: ~ = Date: January 7th, 2019 Print:'Juan c Titl rations Manager—USA 703 Waterford Way• Suite 510 • Miami, Florida 33126•Phone: (305)364-0009• Fax: (305) 364-0154•www.muttiexportfoods-usa.com Muldexport Foods CL 076-07012019 Puerto Montt, January 07th 2019 QUALITY STATEMENT This statement covers the HISSHO SUSHI products produced in smoked and fresh and frozen processing lines of the factory for species Atlantic Salmon(Salmo salar). The Atlantic Salmon are grown in a land-based hatcheries the first half of their life and grown out in floating cage system for the final stage.The feed of Salmon in every stage is performed with extruded pellet. The products produced in the fresh and frozen processing line are: • Frozen Fillets: - Frozen Salmon Fillet 2-3 Lb, Trim E, Skin-off, IVP - Frozen Salmon Fillet 3-4 Lb, Trim E, Skin-off, IVP - Frozen Salmon Fillet 3-4 Lb, Trim D,Skin-On, IVP • Cold Smoked Products - Cold Smoked 2-3 Lb,skin-off,unsliced These products are processing under strict quality norms and according to HACCP regulations 21 CFR part 123 and Good Manufacturing Practices CFR 110. The HACCP plan has considered in your risk evaluation the "Presence of Parasites", this evaluation indicate that Parasites is a control point and defined the preventive measures that are: - Control of raw material for every cage that entering to the process, this control is performs by quality control people that have been trained to detect parasites. The control considered a 5 sample of fillet that is cut and put on the table with light,the light allows identify the presence of parasites. - Monitoring every 15 days in laboratory the finished product is analyzed to identify of different type of parasites through light.This analysis is performed by people has been trained to detect parasites. Avda.Cardonal N°2501—Puerto Montt —Chile.Fono(56 65)2483 880 Fax(56 65)2483 801 www.multiexportfoods.com Multiexport Foods Alimentos Multiexport S.A. has applied the freezing method of parasite control by following the HACCP regulation of Freezing and Storing at-40F(•200C)or below for 7 days(total time)and over The monitoring we do on raw material and finished product and have shown that parasites are not a risk. Note: This document is valid until December 31th, 2019. Marcela Castillo Aranda Quality Assurance Manager Alimentos Multiexport S.A. Avda.Cardonal N°2501—Puerto Montt —Chile.Fono(56 65)2483 880 Fax(56 65)2483 801 www.multiexportfoods.com I (7� Ocean Blue 668 S.Alameda St. Ste B. Los Angeles, CA 90021 n Products, Inc. Tel: 213-688-0133 Fax: 213-688-0137 CERTIFICATE OF COMPLIANCE Date:January 1, 2019 Hissho Sushi 11949 Steele Creek Road Charlotte, NC 28273 Dear Hissho Sushi, The Food and Drug Administration has developed, with support of United States seafood industry members, HACCP (Hazard Analysis Critical Control Points) regulations that were effective since December 18, 1997. This letter is to notify you that Ocean Blue Products, Inc. is not required to have a HACCP plan of our commercial situation.This situation is as follows: 1. We do not process any fishery products 2. We use only public cold storage facilities for our products 3. We use only public common carriers for the transport of our products We have on file the following as required by the FDA seafood HACCP regulation: 1. HACCP documents from our foreign suppliers 2. Cold Storage operation protocol from our public cold storage If you have any questions, please do not hesitate to call our office. Warmest Regards, Susan Young Operations Manager FDA Registration No: 15608727810 Ocean Blue 668 S. Alameda St. Ste B. Los Angeles, CA 90021 Products, Inc. Tel: 213-688-0133 Fax: 213-688-0137 Parasite Control Certificate Date:January 1, 2019 Hissho Sushi 11949 Steele Creek Road Charlotte, NC 28273 Dear Hissho Sushi, Ocean Blue Products, Inc. is a leader in providing the highest quality products to our customers and as such is constantly assuring that our products meet the requirements of the United States Food and Drug Administrations HACCP and FSMA Guidelines. This letter affirms that all of our sushi products including: cooked octopus(madako tako), BBQ eel, pickled mackerel (shime saba), soft shell crab, cooked seasoned baby octopus salad, seaweed salad (wakame), sushi grade tilapia fillet (izumidai), seasoned capelin roe (masago), flying fish roe (tobiko), soybeans (edamame), yellowtail (hamachi), yellowfin tuna and escolar are frozen for a minimum of 7 days at or below-40F (-20°C)for parasite control, in accordance with HACCP requirements. This letter confirms that in accordance with FDA requirements, any fish species (including above mentioned) determined to have parasite hazard and distributed by Ocean Blue Products, Inc. are stored at a temperature of-40F (-20°C) or below for a minimum of 7 days (total time), and/or has been fully cooked by the supplier as recommend by HACCP guidelines. If you have any questions, please do not hesitate to call our office. Warmest Regards, Susan Young Operations Manager FDA Registration No: 15608727810 PLATINA SEA f00D Miami,January 1,2019 Dear Hissho Sushi: Th e seafood HACCP Regulations of the United g States Food&Drug Administration,21 CFR Parts 123 and 1240,became effective on December 18, 1997. Part 123. 12(a)(2)(i)requires that seafood importers have an implement written product specifications to ensure that the product is not adulterated under section 402 of the Federal Food,Drug and cosmetic Act. Each processor and supplier of fresh and frozen salmon,steelhead and cod of Platina Seafood has conducted a hazard analysis to determine whether there are food safety hazards that are reasonably likely to occur.Any potential hazards were controlled by preventive measures specified in a HACCP Plan, The Frozen salmon,cod and steelhead products are processed in accordance with the above guidelines and frozen at-20 degrees Celsius and kept frozen at this temperature since time of processing. The product is kept frozen for a minimum of 7 days(168 hours)at-20 degrees Celsius before shipping to ensure parasite destruction. The product we provide Hissho Sushi is farm raised Frozen Atlantic Salmon from Chile.Color is added through feed(Astaxsanthin). This document certifies that Platina Seafood and its suppliers operate under federally mandated HACCP regulations. Please include this document as our Certificate of Compliance as part of your HACCP file. Birgitte gelssen Godoe Compliance Manager Platina Seafood Inc. Platina Seafood Inc. Tel(786)431-1404 31 SE 5th Street Suite 214 Miami, FL 33131 Fax(786)431-1554 ti'. ,rod' k•4 — Sea Delight, LLC HACCP & Parasite Destruction ' Certificate of Compliance. Hissho Sushi .. , January 1, 2019 This document guarantees that facilities that produce product, supplied by _Y Sea Delight,LLC,do so while operating under and implementing verification procedures as outlined by the federally mandated HACCP (Hazard Analysis Critical Control Point)program and that we have reviewed the current HACCP Plans as set forth in 21 CFR 123. .: , Furthermore,we guarantee that all aspects of GMP (Good Manufacturing ' Practices) are being followed and we are monitoring and recording applicable sanitation activities in the Standard Sanitary Operating Procedures (SSOP) as set forth in 21 CFR Part 110. All frozen products sold by Sea Delight, LLC are either blast-frozen, nitrogen frozen or brine frozen(a liquid freezing agent)at-35°C (-31°F) or - below until solid and stored at-20°C (-4°F)or below for a minimum of 24 hours. Furthermore,our products are harvested and processed in South w East Asia or South America from where shipping to the US usually takes 2 ILI 7.1 g or more weeks. Temperature inside shipping containers are set at 0°F or below(time,temperature recorders are used in containers to confirm compliance during voyage). After the product arrives in the US it will be t stored at public cold storages which maintain temperatures of 0°F or below. Items: Tuna Saku CO AAA 12— 16oz 1/10# Tuna Loins CO AAA 3/5# 1l30# .a Ground Tuna Meat CO 15/1# Sea Delight, LLC is also registered with the U.S. Food and Drug 00C Administration under Title III of the Bio-terrorism and Response Act of r' 2002. Our FDA registration number is 12023808366. Please keep this letter on file as the documentation you need to comply C -"��, ,, with HACCP and FDA requirements. If you have any questions,please do h December 31,not hesitate to contact us. This certificate is valid throe �. g 2019. Sincere , :e 'y '¢$A, Randy Brown �K Director of Quality Assurance 8195 NW 6r Street,Miami,Florida 33166 1 305.594.9797 1 Toll-free 1.888.FISH.199 1 info@sea-delight.com �''• www.sea-delight.com r 0DOO9 ppd Q::1OL:D�:�OC:a��nnoanoo�' January 8, 2019 Hissho Sushi I Purchasing Coordinator 11949 Steele Creek Road, Charlotte, NC 28273 Re: Letter of Assurance of HACCP Compliance 2019 Dear Quality Assurance Manager, This letter is to certify that frozen fish products that Seafood Imports, Inc. supplies to your company have been produced, imported and stored in a facility which is in compliance with USFDA guidelines for Seafood Hazard Analysis Critical Control Points (HACCP)Reg. 21 CFR Part 123 and Good Manufacturing Procedures (GMP). The Principles include: 1. Conducting a hazard analysis of the seafood processing to determine if there is significant likelihood that a food safety hazard may occur. 2. Writing and implementing a HACCP plan if a significant hazard is identified. 3. Monitoring eight key areas of sanitation regardless of whether a HACCP plan is necessary in order that conditions and practices conform to Good Manufacturing Practices(GMP). Seafood Imports' frozen fish products are: ➢ JAVA@ Brand, Frozen Tuna 3/51bs Loins -Thunnus Species Please keep this letter on file as the documentation you need to comply with HACCP procedures. This Certificate of Compliance will be renewed every 12 months, as HACCP is an ongoing program. Please free to contact us if you have any questions. Sincerely, Seafood Imports, Inc. US FDA REG.# 11950585096 Seafood Imports,Inc.•10505 Sorrento Valley Road•San Diego,CA92121 -P:201-266-0531-F:646-434-1379-info@seafoodimports.com I Z O PP O a000a' Exam fat,> L�DCrO'imnor—o�0 January 8, 2019 Hissho Sushi I Purchasing Coordinator 11949 Steele Creek Road, Charlotte, NC 28273 Re: Parasite Destruction Freezing Method 2019 Dear Quality Assurance Manager, This letter is to certify that Frozen Fish products that Seafood Imports, Inc. supplies to your company have been frozen prior to shipping according to the time and temperature parameters given by FDA as follow: Freezing and storing at-4'F(-20'C) or below for 7 days (total time), or Freezing at -31°F (-35°C) or below until solid and storing at-31°F(-35°C) or below for 15 hours, or Freezing at-31°F(-35°C) or below until solid and storing at-4°F(-20°C) or below for 24 hours is sufficient to kill the naturally occurring parasites in fish. Seafood Imports' frozen fish products are: JAVA@ Brand, Frozen Tuna 3/5 lbs Loins-Thunnus Species Above products are frozen immediately after processing to a temperature of -31°F (-35°C) or below and then stored at-4°F (-20°C) or below for at least 45 days before being put into distribution. Please free to contact us if you have any questions. Sincerely, Seafood Imports, Inc. P � Seafood Imports,Inc.•10505 Sorrento Valley Road-San Diego,CA92121 •P:201-266-0531•F:646-434-1379•infoCseafoodimports.com Shining0cean, Inc, Trusted Since 1985 CERTIFICATE OF COMPLIANCE & PARASITE DESTRUCTION LETTER FOR HISSHO SUSHI Shining Ocean Inc. hereby guarantees that the surimi-based products purchased from us by Hissho Sushi are fully heat pasteurized in the package for a minimum of 10 minutes at 90 C. This pasteurization process is designed to eliminate all vegetative food pathogens including E Coli, Staph Aureus, Listeria Monocytogenes, Salmonella, and Clostridium Botulinum Type E and non-proteolytic types B and F,and excluding Clostridium Botulinum Type A and Proteolytic Types B and F; hence the need to hold the unopened chilled product packages under refrigeration.This pasteurization process is effective in producing safe products as long as the temperature of the product in unopened vacuum packages is maintained throughout distribution, and until the package is opened,at 0 F(-17.8 C)or below. Products are frozen at a temperature of-4°C for>ten minutes.These processes are consistent with those recommended by the NFPA in their letter to all surimi analog producers dated, August 3, 2001 and those listed in the FDA Fish and Fishery Products Hazard and Control Guidance, 4th Edition. Shining Ocean, Inc. maintains all HACCP records for a minimum of3 years per policy requirements. Shining Ocean supplies Hissho Sushi with the following products: NQ27-T2-MSC Natural Skinny 7" 14/2 Lb. Furthermore,this process reduces over bacteria counts significantly.The figures that follow referenced counts commonly found in the product on the next day after thaw: Aerobic Plate Count < 500 cfu/g Coliform <20 cfu/g Our pasteurization processes have been reviewed and verified byPhF Specialists,an FDA recognized Process Authority. Shining Ocean's FDA registration number is: 10594024808 This statement is valid through: December 31St 2019 By: 1�1 if Jimmy Wilson Quality Assurance Supervisor Shining Ocean, Inc. 1515 Puyallup Street,Sumner,WA 98390 Phone:(253)826-3700 1 Fax:(253)891-2148 1 www.kanimi.com Ver 2 i r , AP INTERNATIONAL.SEAFOOD EXPORTERS 64 Airport Road, St. John's, Newfoundland and Labrador, Canada A1A 4Y3 Tel.: (709) 739-6668 Fax: (709) 739-6620 Hissho Sushi 11949 Steele Creek Rd, Charlotte NC 28273 January 1, 2019 Please be advised that fully cooked and peeled shrimp supplied to your company by Whitecap International Seafood Exporters are processed in facilities that operate under approved HACCP plans. These HACCP plans are compliant with the USFDA HACCP Regulations (21 CFR part 123 and part 110) and Canadian Food Inspection Regulations. As a part of our ongoing commitment to supply safe, top quality products to our customers, we only source product from suppliers operating under approved HACCP programs. In Canada, all processing facilities that supply Whitecap International Seafood Exporters have Implemented Quality Management Programs that include HACCP, and these programs are approved and audited by the Canadian Food Inspection Agency. This product is cooked to an internal temperature of 70°C for 2 minutes or equivalent to achieve a 6 log reduction and frozen to -18°C post cook and peel. Whitecap Seafoods FDA#: 10632930284 Products Supplied: cooked and peeled shrimp Frozen at -35°C (-31°F) or below until solid and stored at-20°C (-4°F) or below for a minimum of 24 hours. Regards, Brian Cuff Director, Quality and Technical Services HISSH® SUSHI 425 Attucks Lne HYAIuNIs a7L4- oog 3c� S M EA®® KEkPING YOU ORGANIZED No. 12134 2453M AS :MmamE cc a �,a POSTS samaao WIDE W rJSA WORGANIZEDATSb1EA MU i '�.n.evn.L:.i.�r.31Yt,L_�.4uLe .t-a�.a.le :..v.-a_xkMn.�:zn..�.._ �.i1LHt.Y Iwo. r..�u�..✓e�.a�:tALL' _ .. � ... �Ni.Jau61n'u'W.Sia'.iMieF.�:r1.�.wi:WWS.sG;��.'�u'i_ineu.LLinM.:.v,...1.�su..__.�.... ...r.....,,n.aY.�...w..ul•_aw.m.A-i"dw:S�.:wuWx>,:w.,.o��./n.�:..rn ,,..... .a...__ .. ,,..u..,..s INE TOh1 Town of Barnstable Office:508-862-4644 Public Health Division Fax:508-790-6304 9 BARMAN,';- 200 Main Street• Hyannis, MA 02601 059. �'0'EOMP+a`0 TOXIC AND HAZARDOUS MATERIALS INSPECTION REPORT Business Name: S. Date: Location/Mailing Address: 40 Contact Name/Phone: ,56$_- qlg ill Inventory Total Amount: �,�� MSDS: License#: Tier II :- NO Labelina: 2 Spill Plan: Lh Oil/WaterSeparator: AVA ( Floor Drains: Ili o Emergency Numbers: Storage Areas/Tanks: Emergency/Containment E ui m t: ��i CkkMd2&ff Waste Generator ID: /`n C Waste Product: Date&Amount of Last Shipment/Frequency: Yr10 Licensed Waste Hauler&Destination: iC S Other Waste Disposal Methods: LIST OF TOXIC AND HAZARDOUS MATERIALS no jo% in ino byv� NOTE: Under the provisions of Ch. 111, Section 31, of the Geral Laws of MA, h&ardous material use, storage and disposal of 111 gallons or more requires a license from the Public Health Division. Antifreeze Dry cleaning fluids Automatic transmission fluid Other cleaning solvents&spot removers Engine and radiator flushes Bug and tar removers Hydraulic fluid (including brake fluid) Windshield wash Motor oils Miscellaneous Corrosives Gasoline,jet fuel, aviation gas Cesspool cleaners Diesel fuel, kerosene, #2 heating oil Disinfectants Miscellaneous petroleum products: Road salts grease, lubricants, gear oil Refrigerants Degreasers for engines&garages Pesticides: Caulk/Grout insecticides, herbicides, rodenticides Battery acid (electrolyte)/batteries Photochemicals(Fixers) Rustproofers Photochemicals(Developer) Car wash detergents Printing ink Car waxes and polishes Wood preservatives(creosote) Asphalt&roofing tar Swimming pool chlorine Paints, varnishes, stains, dyes Lye or caustic soda Lacquer thinners Miscellaneous Combustible Paint&varnish removers, deglossers Leather dyes Miscellaneous Flammables Fertilizers Floor&furniture strippers PCB's Metal polishes Other chlorinated hydrocarbons Laundry soil &stain removers (including carbon tetrachloride) (including bleach) Any other products with "poison labels" (including chloroform, formaldehyde, hydrochloric acid, other acids) VIOLATIONS: ORDERS: INFORMATION/RECOMMENDATIONS: e Inspecto Facility Representative: WHITE COPY-HEALTH DEPARTMENT/CANARY COPY-BUSINESS u Number Fee 1252 THE COMMONWEALTH OF MASSACHUSETTS $150.00 Town of Barnstable Board of Health This is to Certify that Stop & Shop Store #406 425 Attucks Lane, Hyannis, MA Is Hereby Granted a License For: Storing or Handling 500 gallons or more of Hazardous Materials. --- ----------- -----------------------------------------------------------------------------------_.------------------------------------------- ------- This license is granted in conformity with the Statutes and ordinances relating there to,and and expires 06/30/2020 unless sooner suspended or revoked. ---------------------------------------- PAUL J.CANNIFF,D.M.D,CHAIRMAN DONALD A.G_UADA_G_NOLI,M.D. 07/01/2019 JUNICHI SAWAYANAGI THOMAS A.MCKEAN, R.S.,CHO Director of Public Health Town of Barnstable Inspectional Services BAMSTABLE Public Health Division w�.°"""5 3 2014 " • �� 9BARNSTABLE,$ Thomas McKean, Director 200 Main Street, Hyannis,MA 02601 ' -o Office: 508-862-4644 Fax: 508-790-6304 a-" APPLICATION FOR PERMIT TO STORE AND/OR UTILIZE �N HAZARDOUS MATERIALS IN ACCORDANCE WITH THE TOWN OF BARNSTABLE GENERAL ORDINANCE,CHAPTER 108, HAZARDOUS MATERIALS,ALL BUSINESSES THAT HANDLE OR STORE HAZARDOUS MATERIALS GREATER THAN HOUSEHOLD QUANTITIES ARE REQUIRED TO OBTAIN AN ANNUAL PERMIT(RUNS JULY 1 st-JUNE 3 Oth). APPLICATION FEES CATEGORY 1 PERMIT 26— 110 Gallons: $ 50.00 ❑ CATEGORY 2 PERMIT 111 —499 Gallons: $125.00 ❑ CATEGORY 3 PERMIT 500 or more Gallons: $150.00 x vgr *A late charge of$10.00 will be assessed if payment is not received by Jules Pet aw� 1. ASSESSOR'S MAP AND PARCEL NO. �: y 009 P�6n 2. IS THIS A PERMIT RENEWAL? YES_NO. IF YES, SKIP QUESTION 3. 3. FOR ALL NEW PERMIT APPLICATIONS,INDICATE WHETHER BUSINESS HAS ZONING/BUILDING APPROVAL FOR HAZARDOUS MATERIALS STORAGE/USE OF GREATER THAN HOUSEHOLD QUANTITIES (25 GALLONS)? YES NO. 4. FULL NAME OF APPLICANT. f Co L-►—C 5. NAME OF ESTABLISHMENT: T 6. ADDRESS OF ESTABLISHMENT: 7. MAILING ADDRESS (II+DIFFERENT FROM ABOVE: The Stop&Shop Supermarket Company LLC Attn: Susan Fox-License Coordinator 8. TELEPHONE NUMBER OF ESTABLISHMENT: 1385 Hancock Street Quincy,MA 02169 — Phone: 617-770-6010 9. EMAIL ADDRESS: Email: Susan.fox@retailbusinessservices.com 10. SOLEOWNER: X, YES NO IF NO,NAME OF PARTNER: 11. FULL NAME,HOME ADDRESS,AND TELEP ON #OF: CORPORATION NAME j9 PRESIDENT TREASURER CLERK 12. IF PREPARED BY OUTSIDE PARTY: NAME: TELEPHONE#: COMPANY ADDRESS EMAIL: • SIGNATURE OF APPLICANT A)o DATE �a l QAApplication Forms\Haz Mat App Revised 09-10-18.docx r The Stop & Shop Supermarket Company LLC Officers and Managers 4ke Name President Mark J. McGowan Treasurer Derk-Jan Terhorst Secretar y --=--- - ------.M-a rk_Mess ie r------- -- ----- ------ Assistant Secretary Maria Silvestri Kt '� Mark J. McGowan Steven Kienzle rk-Jan Terhorst Lacy Wiggins Robert Yager All Officers & Managers of The Stop & Shop Supermarket Company LLC have the following business address: Stop & Shop Supermarket Company 1385 Hancock Street Quincy, MA 02169 617-770-8708 i Number fee 1252 THE COMMONWEALTH OF MASSACHUSETTS $150.00 Town of Barnstable Board of Health This is to Certify that Stop & Shop Store#406 425 Attucks Lane, Hyannis, MA Is Hereby Granted a License For: Storing or Handling 500 gallons or more of Hazardous Materials. �h ------------------------------------------------------------ ---------------------------------------------------------------- -------------------- - ------------------------------------------------------------------------------------- -------------------------- -------------------------- \ This license is granted in conformity with the Statutes and ordinances relating there to,and and expires 06/30/2018 unless sooner suspended or revoked. -------------------------------- PAUL J.CANNIFF,D.M.D,CHAIRMAN DONALD A.GUADAGNOLI,M.D. 07/01/2017 JUNICHI SAWAYANAGI THOMAS A.MCKEAN,R.S.,CHO Director of Public Health �i 0 of Unstable Kegi%atoervices Richard V. Scah,Director i SHE Public Health Division BARNSTABLE 11 BPRN51n6LE•_FNLERYILLE•Cmn•X1'M1:15 BARNSCABLE, r Thomas McKean, Director uRs W5lus i 39 2014H.Sr B4 n5Tenrc 1639. 39. 200 Main Street, Hyannis, MA 02601 575 95 Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO STORE AND/OR UTILIZE 4i) HAZARDOUS MATERIALS 1N ACCORDANCE WITH THE TOWN OF BARNSTABLE GENERAL ORDINANCE, CHAPTER 108, HAZARDOUS MATERIALS,ALL BUSINESSES THAT HANDLE OR STORE HAZARDOUS MATERIALS GREATER THAN HOUSEHOLD QUANTITIES ARE REQUIRED TO OBTAIN AN ANNUAL PERMIT(RUNS JULY 1 st—JUNE 3 Oth). APPLICATION FEES CATEGORY 1 PERMIT 26— 110 Gallons: $ 50.00 ❑ CATEGORY 2 PERMIT 111 —499 Gallons: $125.00 ❑/ CATEGORY 3 PERMIT 500 or more Gallons: $150.00 L�l,S. *A late charge of$10.00 will be assessed if payment is not received by 1st. 1. ASSESSOR'S MAP AND PARCEL NO. 2. IS THIS A PERMIT RENEWAL? YES_NO. IF YES, SKIP QUESTION 3. 3. FOR ALL NEW PERMIT APPLICATIONS,INDICATE WHETHER BUSINESS HAS • ZONINGBUII,DING APPROVAL FOR HAZARDOUS MATERIALS STORAGE/USE OF GREATER THAN HOUSEHOLD QUANTITIES (25 GALLONS)? YES NO. 4. FULL NAME OF APPLICANT: 6 [ t�&Vyw / G 5. NAME OF ESTABLISHMENT: S(1y ,A-vJ(b -6-0 To S° 6. ADDRESS OF ESTABLISHMENT: 42E 6TTVCX-S' Llt V Y-i&8,^,-JS Oo260 7. MAILING ADDRESS (IF DIFFERENT FROM ABOVE: q 8. TELEPHONE NUMBER OF ESTABLISHMENT: D "P T7 1 —G 2 0 9. EMAIL ADDRESS: �/c � � 10. SOLEOWNER: YES�NO IF NO,NAME OF PARTNER: aqb/ 11. FULL NAME,HOME ADDRESS,AND TELEPHONE#OF: CORPORATION NAME She If)v) SDI PRESIDENT TREASURER CLERK 12. IF PREPARED BY OUTSIDE PARTY: NAME: TELEPHONE#: COMPANY ADDRESS EMAIL: SIGNATURE OF APPLICANT DATE 61,( /`' Q:Wpplication FormsViAZMAT APP 2017 REVISED.docx � G������ � ��� �""�� 91�,a�,g4��� Town of Barnstable Inspectional Services BARNSTABLE Public Health Division P4RY5Tn9 E•R�639-014 •Fv4M15 � . fMi5RX14 Y't15.OS'ER�'llt2•':1'.Si B?gtlST48LF 1639-I014 RAMWA M Thomas McKean, Director i039' ►`� 200 Main Street� Hyannis,MA 02601 RFD� Office: 508-862-4644 Fax: 508-790-6304 APPLICATION FOR PERMIT TO STORE AND/OR UTILIZE HAZARDOUS MATERIALS IN ACCORDANCE WITH THE TOWN OF BARNSTABLE GENERAL ORDINANCE,CHAPTER 108, HAZARDOUS MATERIALS,ALL BUSINESSES THAT HANDLE OR STORE HAZARDOUS MATERIALS GREATER THAN HOUSEHOLD QUANTITIES ARE REQUIRED TO OBTAIN AN ANNUAL PERMIT(RUNS JULY 1 st-JUNE 30th). APPLICATION FEES CATEGORY 1 PERMIT 26— 110 Gallons: $ 50.00 ❑ CATEGORY 2 PERMIT 111 —499 Gallons: $125.00 ❑ CATEGORY 3 PERMIT 500 or more Gallons: $150.00 vV"31 *A late charge of$10.00 will be assessed if payment is not received by July 1st. 1. ASSESSOR'S MAP AND PARCEL NO. 2. IS THIS A PERMIT RENEWAL?_ZYES_NO. IF YES,SKIP QUESTION 3. 3. FOR ALL NEW PERMIT APPLICATIONS,INDICATE WHETHER BUSINESS HAS ZONING/BUILDING APPROVAL FOR HAZARDOUS MATERIALS STORAGE/USE OF GREATER THAN HOUSEHOLD QUANTITIES(25 GALLONS)? YES NO. • 4. FULL NAME OF APPLICANT: APO (R, ,0 mr),w_4- b , L_1, - 5. NAME OF ESTABLISHMENT: S D (,, 6. ADDRESS OF ESTABLISHMENT: 4A,,1j_ i iC kS 1 1 ntt 1`)ki G V)rN, I 'S 7. MAILING ADDRESS(IF DIFFERENT FROM ABOVE: The Stop&Shop Supermarket Company LLC Attn: Susan Fox-License Coordinator 1385 Hancock Street 8. TELEPHONE NUMBER OF ESTABLISHMENT: Quincy,MA 02169 -- Phone: 617-770-6010 9. EMAIL ADDRESS: Email: Susan.fox@retailbusinessservices.com — 10. SOLEOWNER: Y YES NO IF NO,NAME OF PARTNER: 11. FULL NAME,HOME ADDRESS,AND TELEPHONE# OF- CORPORATION NAME � "� 2 PRESIDENT TREASURER CLERK 12. IF PREPARED BY OUTSIDE PARTY: NAME: TELEPHONE#: COMPANY ADDRESS EMAIL: SIGNATURE OF APPLICANT DATE Q:1Application Forms\Haz Mat Appli Draft Jan2019.docx The Stop & Shop Supermarket Company LLC Officers: Title - Name President Gordon Reid Treasurer Mary Lynn Phillips Secretary Mark Messier Assistant Secretary Maria Silvestri Mana ers: Gordon Reid Mary Lynn Phillips Mark Messier Robert Yager Rudolph Thomas DiPietro III Stacy Wiggins • All Officers & Managers of The Stop & Shop Supermarket Company LLC have the following business address: Stop & Shop Supermarket Company 1385 Hancock Street Quincy, MA 02169 617-770-8708 • The Commonwealth of Massachusetts Department of,industrial Accidents Office of Investigations wi 600 Washington Street Boston,MA 02111 www.»lass-gov/dia Workers' Compensation Insurance Affidavit: General Businesses Applicant Information Please Print Legibly Business/Organization Name: The Stop &Shop Supermarket Company LLC Address: 1385 Hancock St City/State/Zip Quincy MA 02169 _ _z_ _ Phone#: 800-288-8415 Are you an employer?Check the appropriate box: Business Type(required): 1.® I am a employer with employees(full and/ 5. ®Retail of part-time).' 6. ❑Restaurant/Bar/Eating Establishment 2.❑ 1 am a sole proprietor or partnership and have no y, Office and/or Sales(incl-real estate,auto,etc.) employees working for me in any capacity. [No workers'comp.insurance required] g- ❑Non-profit 3.❑ We are a corporation and its officers have exercised 9. ❑Entertainment their right of exemption per c. 152, §1(4),and we have 10.0 Manufacturing no employees.(No workers'comp.insurance requiredl*4 I ITI Health Care 4.❑ We are a non-profit organization,staffed by volunteers, with no employees.[No workers'comp.insurance req.] 12.(l Other __ •My applicant that checks box Hl must also fill out the section below showing their workers'compensation policy information. •'If the corporate officers have examptad themselves,but the corporation has other employees,a workers'compensation policy is required and sueb an orgsnizstion should chock box fl. lam an employer that isproviding workers'compensation insurance for my employees. Below is the policy information. • Insurance Company Name: Ahold Delhaize America Holding,Inc. and its subsidiaries Insurer's Address: 1385 Hancock St City/State/Zip: Quincy MA 02169 Policy#or Self-ins.Lic.# 576 Expiration Date: Attach a copy of the workers'compensation policy declaration page(showing the policy number and expiration date). Failure to secure coverage as required under Section 25A of MGL c. 152 can lead to the imposition of criminal penalties of a fine up to$1,500.00 and/or one-year imprisonment,as well as civil penalties in the form of a STOP WORK ORDER and a fine of up to$250.00 a day against the violator. Be advised that a copy of this statement may be forwarded to the Office of Investigations of the DIA for insurance coverage verification. I do hereby T us 4er the pains and penah'ies of perjury that the information provided above is true and correct t Iq lo #' Z— Official use only. Do not write in this area,to be completed by city or town offieiaL City or Town: PermitfUcense# Issuing Authority(circle one): 1. Board of Health 2.Building Department 3, City/Town Clerk 4.Licensing Board 5.Selectmen's Office 6. Other Contact Person: Phone#: www.mass.go% dia • I Retail Business Services i IF YOU HAVE ANY QUESTIONS OR CONCERNS REGARDING THIS PAYMENT PLEASE CONTACT: Suzanne Kester - Coordinator I, Licensing (617) 770-8708 suzanne.kester@retailbusinessservices.com or • PLEASE FORWARD ANY CORRESPONDENCE & LICENSES/PERMITS TO THE FOLLOWING ADDRESS: RETAIL BUSINESS SERVICES, LLC An Ahold Delhaize Company LICENSING DEPARTMENT 1385 Hancock Street Quincy, MA 02169 • C � S M E A D® KEEPING YOU ORGANIZED No.10334 2-153L MAMwUSA GET ORGANIZED AT SMEAD.COM I stopashor Store #0406 Hyannis, MA Cut S Owner: The Stop and Shop Supermarket Company,LLC 1385 Hancock Street Quincy,MA 02169 PM: Mike Russo DIR: Arthur"AJ"Joubert The Project is:: Stop and Shop Store#0406 Iyannough Rd(Rt. 132)&Attucks Lane Hyannis, MA 02668 S I OF StOP&Sh'OP' ­ Giant Refrigeration Equipment Spec. Book January 2010 co M� .1 4 F — F(bZ A 5 7Z - ZsCo,.t I � _ - ICA x w � , � � ' e I ,� _ , .. ., - e � f � ,. f �_ F r Multi-deck, 4 Display Levels impact Excel B4X-E Dimensions shown as inches and(mm). Bulk Convertible REFRIGERATION DATA Note:This data is based on store temperature and. humidity that does not exceed 75'F and 55%R.H. 3 In.(77 mm) B4X-E DAIRY/DELI/PRODUCE$ B4X-E Required UNLIT LIT Air Gap Discharge Air OF 32 30 42 1/4 j Evaporator OF 26 24 tt (1073) _ Unit Sizing OF 24 22 I $For red meat application,lower evaporator 7 1/4(184) A temperature and unit sizing 3°F.increase Btu 5%. � L Btu/hr/ft B4X-E DAIRY/DELI/PRODUCE Parallel Conventional I UNLIT$$ 1105 1245 I t i $$Add 20 Btu/hr/ft for each row of flourescen[ shelves. 53% #Add 10 Btu/hr/ft for each row of LED shelves. (1356) i. a DEFROST DATA B4X-E 81 3/4 Frequency(hr) 6 (2077) Defrost Water(lb/ft/day) 7.5 II + I (±15%based on case configuration and , product loading. C OFFTIME B4X-E 341/8 Temp Term OF 48 — C. (867} L j Failsafe Minutes 40 I —— --—� E'LECTRdC OR GAS Not Recommended 31 (7s7) .. FAN .. Standard Defrost Thermostat . Ret q9r tiori. 0 Close on rise: close 48o F — open 33 F _._..-- 26 3/4 (279) / CONVENTIONAL,CONTROLS i Low Pressure Backup Control Cl/CO* Electrical , 21 1/8 (536) —7 —121/4(311) B4X-E DAIRY/DELI/PRODUCEt case to Case-- 4 I 4 3/4(122) Temp(°F) 17°F/7°F Connections --- 31 1/2 (800) Indoor Unit Only,Pressure Defrost -'--- 341/8 (867) --" - Termination* 48°F 35 5/8 (905) — *Use a Temperature Pressure Chart to determine PSIG. — 37%(950) — — tFor conversions. For red meat application,reduce low pressure 46 3/4(1188) backup control by YR Estimated Charge(lbs)** B4X-E 4 ft 1.4 6 ft 1.9 ` 8 ft 2.7 NSF Certification loft 3.2 This merchandiser model is manufactured to meet ANSI/NSF 12 ft 3.9 (National Sanitation Foundation)Standard#7 requirements for **This is an average for all refrigerant types. Actual refrigerant charge may vary by construction, materials&cleanability. approximately half a pound. P/N 0501013_A HUSSMANN CORPORATION•BRIDGETON,MO 63044-2483 U.S.A.•WWW.HUSSMANN.COM 3 of 9 l I Multi-deck, 5 Display Levels, Low Front ltr,pat:t Excel C5X-LE All REFRIGERATION DATA Dimensions Shown as in.and(mm). rote:This data is based on store temperature and humidity that does not exceed 75'F and 55%R.H. 42 3 In.(77 mm) C5X-LE Meat Produce Dairy C5X-LE� (1064) Required Discharge Air(°F) 29 31 31 Air Gap Evaporator('F) 21 24 24 71/4(183) Unit Sizing('F) 19 22 22 Btu/hr/,/t C5X-LE Parallel 1795 1730 1670 Conventional 1900 1830 1770 DEFROST DATA 561/2 C5X-LE (1335) 61 Frequency Hrs 6 (1549) Defrost Water(lb/ft/day) 10.50 81 3/4 (t 15%based on case configuration and product i (2077) loading). OFFTIME C5X-LE Temp Term'F 48 30 1/4 _ Failsafe Minutes 30 (769) ELECTRIC oR GAS Not Recommended Standard Defrost Thermostat 19 1/4 5 1/2 1/4 (138)5 1/2 (485) (140) 3 Close on rise: close 48°F — open 33°F t F/�1 (84) 17 "�' CONVENTIONAL CONTROLS (431) HIn Low Pressure Backup Control I CVCO* C5X-LE 21/8 Meat Produce Dairy Electrical 1 (54) Case to Case i 14'F/4°F 17'17/7°F 17°F/7°F Connections 171/8 i (436) 4 3/4 120 Indoor Unit Only,Pressure Defrost i ( ) Termination* 48'F `— 26 1/4(665) *Use a Temperature Pressure Chart to determine 30 1/4 (767) PSIG conversions. i I 31 5/8(804) PHYSICAL DATA j 1 33 1/2(851) Merchandiser Drip Pipe(in.) 1 114 42(1064) Merchandiser Liquid Line(in.) 3/8 Merchandiser Suction Line(in.) 7/8 Estimated Charge(lb)** C5X-LE NSF Certification 4 ft 1.6 6 ft 2.2 These merchandisers are manufactured to meet ANSI/National Sanitation 8 ft 3.1 Foundation(NSF®)Standard#7 requirements. loft 3.8 12 ft 4.5 "This is an average for all refrigerant types. Actual refrigerant charge may vary by approximately half a pound. P/N 0473382D HUSSMANN CORPORATION•BRIDGETON,MO 63044-2483 U.S.A.•WWW.HUSSMANN.COM 3 of 6 r Engineering Plan Views Convertible Dimensions shown as In.and(mm). 09-2005 C5X A D 3 In. B 8(203) Required 41 1!2 43 7/e 41 1!2 41/2(115) Air Gap (1054) (1114) (1054) - 4 1/4(108) - 4 3/4(120) Electrical 1 Refrigeration r� Stub Up Area (; Outlet Ir' 26 1/4 31 5/8 42 24 r 6 x 6 r r Z 4 3/4(120) r r r (665) (804) (1064) (612) I I (152x152) I I I I I I 1 I I I I l i waste Outlet 1 1 30 /4 331/2 c i t i (767) i Electrical �; Waste Outlet �; L; (851) Field _ --_-----_ Connection Raceway: 26 1/2 Splashguard 121/8(307) j (673) C I f NOTE:Case-to-Case Electrical Connections � are made IN FRONT OF SPLASHGUARD. FRONT } ----- - ----- -- ---- ----------- ---— -- - ------- - —..-—-- - --— I j I O ft 6R i S ft lo ft 12ft_ i I General i (A) Case Length I without ends or partitions) 48 3/8(1229) 72 /s 2448) 120 3/s(3058) 144'L(3670)/ (Each end and insulated partition adds l rg in.(38 mm)to ruse line up.) Maximum O/S dimension of case back to Front nr(adesbumprrl 42 0064) 42 0064) 42(1064) 42 H064) 42 0064) Back of case to front of splashguard 33'/2(851) 33'h(851) 33'L (851) i 33'/2 (851) 33'h (851) Back of case to O/S edge of front leg 301/4 (767) 301/4 (767) 30 U- (767) 301/4 (767) 30'/4 (767) Distance between edges of external legs and center legs i NA 29'/2 (750) 1 41 1/2 (1054) 30 3/4 (781) 41 1/2(1054) Distance between edges of center legs NA NA NA 45(1143) 43'/e (I 1 14) Distance between front legs and splashguard 2 3/4(.70) 2 lb(70) 2 314(70) ! 2 3/4(70) 2 3/4(70) I i Electrical Service (Electrical Field Wiring connection point) (B) RH End of case to center of stub up area 361/4 (921) 601/4(1530) 1 84'/4 (2140) 1 1081/4(2750) 132 3/a (3363) Back of case to center of stub up area 24 (612) 24(612) 24(612) I 24(612) I 24 (612) j Length of electrical raceway 26'/2(673) 261h (673) 261/2 (673) 261/2 (673) 261/2 (673) (C) RH End of case to LH end of raceway 421/8(1070) 11 661/8(1680) 1: 901/8 (2289) 1141/4 (2092) 138 t/4 (3511) j Waste Outlets (One each end) i (D) RH End of case w the center of LH waste outlet 361/4(921) 601/4 (1530) 84 V: (2140) 109114 (2750) i 132?/a(3363) RH End of case to the center of RH waste outlet 12i/y(307) 12'/t(307) 12'/x(307) 12'/n(307) i 121!8(307) Back O/S of case to center of waste outlets 31'/w (804) I 31'/s (804) 31 `/s (804) 31 s/s (.804) 315/e(844) Schedule 40 PVC drip pipe 1 1/4 1 1/4 1 1/4 1 1/4 1 1/4 i Refrigeration Outlet i Back of case to center of refrigeration outlet 26 lb (665) 261/4 (665) 261/4(665) 26'/4(665) 261/4 (665) RH end of case to center of refrigeration outlet 8 (203) I 8 (20-1) 8 (203) 8 (203) 8.(203) . --._.... .........------------------ — —.._.. ..—......-._..............-...... _ 2 of 6 HUSSMANN CORPORATION,Bridgeton:MO 63044-2483 U.S.A. CA-LE Technical Data Sheet Multideck, 3 Display Levels �_ C-� Impact C2LE Dimensions shown in inches&(mm). 19 Meat (483) --- 3 3/4(ss) � REFRIGERATION DATA (Note*) C2LE 12 Discharge Air*F 27 C21-E ) Evaporator°F 21 (Note,) 30y8 Unit Sizing V 19 18 (75� 48 Bru/aR/Foorxe C2LE ( (1219) Parallel 1185 (Note• Conventional 1250 **For all refrigeration equipment other than 3012 Hn-.sunann use conventional BTU values. -(Not=,)�--- (7M -- ---- -- DEFROST DATA ----- ------ C2LE AN Frequency Hrs 6 19 ELECTRrC (4" Not Recommended REVERSE A7R Not Recommended �---27"/is(703) 53/8(136) Not Recommended 21s) 29t/4 (743) 3 0 5/8 (778) OFF77ME C2LE- 3 411/16("1) Temp Terri*F 48 _ 3 8 Is(M) Failsafe Min 30 46 ti2(ttq CONVENnONAL CONTROLS Low Pressure Backup Control (Note.-Optional Accessory Iterm) Cl/CO(PSIG) C2LE 37127 Note: Elevation kits change all base dimensions! 4A 48/38 R-507 51/41 . C2 96 aye(24" R-134a 14.5/8.5 88 sre(2245) R-402A 52/40 72im(iaw) 24va(ela) Indoor Unit Only, Pressure Defrost Termination(MG) 29 R-22 80 R-134A 43 1 Hum �: 27 ttn6 , v4 C3E5.COSH 1 i feet) i� Fes) ��! (744 30 N aar�s R404A 100 R-402A 105 CXEA I (ne) c c2taLr ao P110461R R-507 105 (1182) PHYSICAL DATA ————— — Merchandiser lees note•) �� Drip Pipe(in.) 1 1/2 Liquid Line(in.) 3/8 Suction Line(in.) 7/8 (ae7o)1441l2 4 to Co Estimated Charge Obs)*** 7219 72 W C2LE -- - --" _ --- -- (toad----- 8 ft - 3.3 12 ft 3.3 = -- 1 1 -- —� ,r —i ***This is an average for all refrigerant types 34 i vi� 2711ne i (743 3l)58 actual refrigerant charge may vary by C2E-12,CKE-12, ' 861 1 (703) ' ( ) -*�9111 p7e)38 71B approximately half a pound. C2LE-12,C2LE-12Ci i 1Fxraral 8 1�IjSte Outlet i I '--� — (88 8)46 V2 C2UtE 72,C2L7CE-12G r— -- (1182) Length Added to Lineup by Each End(in.) 1 1/2 ————— see noteq——`—————————— Each Insulated Partition(in.) 1 1/2 uussmunn® . 980330 Impact' C2 LE Meat Electrical Data 8Ft 12Ft Number of Fans — 6W 2 3 Amperes Watts , Merchandiser 8Ft 12Ft 8Ft 12Ft Fans Standard 1.2 1.8 85 128 , Energy Efficient 0.44• 0.66 22 33 ReverseAir NA Export:230V 50hz 0.8 1.2 114. 172 , Constant on Anti-sweat Heaters NA Cycling Anti-sweat Heaters NA , Min.Circuit Ampacity With StandardFans 1.40 2.00 With Energy Efficient Fans 0.64 0.86 With Reverse Air Fans NA , Export:230V 50hz 1.0 1.4 Max.Over Current Protection 20 20 , Supplemental Gas Heaters NA 208V 10 Electric Defrost NA 120V 14D Supplemental Rev.Air NA , Standard Lighting 1 Row Canopy 0.51 0.77 - 59 85 , Optional Lighting. 1 Row Canopy and 1 Row Rail 1.02 1.54 118 170 , 2 Rows Canopy 1.02 1.54 118 170 2 Rows Canopy and 1 Row Rail 1.53 2.31 177 255 1 Row of Ledge lights 0.51 0.77 59 85 Optional Shelf Lighting 1 Row of Shelves 0.51 0.77 59 85 _ 2 Rows of Shelves 1.02 1.54 118 170 , 980330 HUSSMANN CORPORATION RRIOGETON.MO M044-94M PRINTEn IN U.S.A. � . 3- 0t ��' C.2SLE Multideck, 3 Display Levels �QE� /. "'�S Impact Dimensions shown in inches&(rim). 19 Meat0elicatessen/Dairy (483) Precut& Packaged Produce 3 3/4r(95) REFRIGERATION DATA (Nola-) C2LE 12 Discharge Air°F 27 ME (305) Evaporator°F . 21 (Nola*) Unit Sizing°F 19 h BTOINR/FOOr** C2LE 45 Via Parallel 1185 (Noce• Conventional 1250 "for all refrigeration equipment other than 30V2 Husssmann,use conventional BTU values. (Note,) VM DEFROST-DATA = ---=_ ------ -- ME Frequency Hrs 6 9 ELECTRIC (483) Not Recommended REVERSE AIR Not Recommended L _— 11/1 03 Gas f 29 V4(743) ) 5%(136) Not Recommended 2t9) � 3 0 �a 5 frre) OFFTIME ME---- ------3 4114(881) Temp Term"F 48 M1. 3 8 7/e(966) Failsafe Min 30 ' 402(1184 CONVENTIONAL CONTROLS Low Pressure Backup Control (Note:'Opl'ional Accessory Verna) CT/CO(PSIG) C2LE R-22 37/27 Note: Elevation kits change all base dimensions! R464A 48M " R-507 51/41 C2 96 3/d(aaae) R-134a 14.5/8S 88 318(22" R-402A 52/40 721/4(iM 24 va(613) Indoor Unit Only, Pressure fi _—___ _ — —__- Defrost Termination(PSIG) 3411n6 1 271vte 2914 R-22 80 R-134A 43 C2E-%C2X a j; (66 pr8)38�Je 1) p� i' (71"3066 R404A 100 R-402A 105 c2t to e,rat E sa 1 �.,, _ (98 6)46 w R-507 105 C2LXE8,C2LXE-8G _ —_---i t— 112 1 (1182) PHYSICAL DATA Merchandiser Drip Pipe(in.) 1 12 Liquid Line(in.) 3/8 Suction Line(in.) 7/8 14412(367o) 136 in(3467 Estimated Charge(Ibs)*** 721r4 72 im CZLE (ia3p (1er) 8 ft 2.3 .12 ft 3.3 *This is an average for all refrigerant types 3411/16 2711116 i I ; 1129114 30 S8 actual refrigerant charge may vary by ME-12.CM-12. i (861) ' (703) , (43) ME-12.C21-E-12G , t , _J91)16 (n8)36 zs approximately half a pound. C2LXE42,C2LXE-12G -; E"t01i�Base—14aste Outlet I(2 1 (96 6)461a -- ---r�-------------- (1182) Length Added to Lineup by - Each End(in.) 1 12 _————(see note•)——————————— Each Insulated Partition On.) 1 12 - Hus m S Ann® 980330 Impact C2LE Meat/Delicatessen/Dairy Precut&Packaged Produce Electrical Data , 8Ft 12Ft'i Number of Fans--6W 2 3 , Amperes watts Merchandiser 8Ft 12Ft $Ft 12Ft Fans , Standard 1.2 1.8 85 128 Energy Efficient 0.44 6.66 22 33 Reverse Air NA , Export:230V 50hz 0.8 1.2 114 172 Constant on Anti-sweat Heaters NA Cycling Anti-sweat Heaters NA , Min.Circuit Ampacity With Standard Fans 1.40 2.00 With Energy Efficient Fans 0.64 0.86 , With Reverse Air Fans NA Export:230V 50hz 1.0 1.4 Max.Over Current Protection 20 20 , Supplemental Gas Heaters NA 208V 10 Electric Defrost NA , 120V 14D Supplemental Rev.Air NA Standard Lighting I , 1 Row Canopy 0.51 0.77 59 85 Optional Lighting , 1 Row Canopy and 1-Row Rail 1.02 1.54 118 170 2 Rows Canopy 1.02 1.54 118 170 2 Rows Canopy and 1 Row Rail 1.53 2.31- 177 255 1 Row of Ledge Lights 0.51 0.77 59 85 , Optional Shelf Lighting _ 1 Row of Shelves 0.51 0.77 59 85 , 2 Rows of Shelves 1.02 1.54 118 170 980330 HUSSMANN CORPORATION RRICrETON.MO 6.1044-948I•PRINTEC IN U.S.A.. lmpaot C4E Dimensions shoxm ps In. (mm). Meat/0elloatesseNDalry 451� Precut&Packaged Produce .. � C4E• (t1� ..— REFRIGERATION DATA 7 /Z Note:* This data is based on store V 1) ®0 temperature and humidity that does not --I— exceed 75(°17 and 55%R.H. . ME Meat Produce Dairy Discharge Air(°F) 29 31 31 Evaporator(*F) 21 24 24 Unit Sizing(°F) 19 22 22. Bta/hr/ft** ME Parallel 163S 1600 1485 5111a 53 314 811/ Conventlonal 1730 1700 1570 (1 ) (1549) (2064) **For all refrigeration equipment other than Husssmann,use conventional Btu values. DEFROST DATA ME Frequency(hr) 6 Defrost Water 8 lb/ft/day (t 1S%basal on case configuration and product loading). OFFnME ME 6112(165 Temp Term(°F) 48" Failsafe(min) 30 CONVENIIONALCONMOLS Low Pressure Backup Control 3^ w8 Cl/CO(Temp*F)", C4LE Meat Produce Dairy Temp(°F) 14°/4° 17*17° 17°/7° i 125i ( ') Indoor Unit Only, Pressure Defrost Termination(Temp°F)••® Temp M 48* 43ie (11t) ***Use a Temperature Pressure Chart 2711/16(703) to determine PSIG conversions. Ii 291/2(749) 301/2 M PHYSICAL DATA r• 32112(an) Merchandiser Drip Pipe('m.) 1 1/2 351/4(e9� Liquid Line(in.) 3/8 46 5ts(1164) Suction Line(in.) 718 Estimated Charge Ob)****' ME 8 ft 3.2 12 ft 4.5 Note: The bumpers are 4 in.wide.The center of the top bumper is 21 1/2 in. ****This is an average for all refrigerant from the floor and the center of the lower bumper is 12 112 in.from the floor. types actual refrigerant charge may vary by approximately half a pound. Length Added to Lineup by Each End/Partition(in.) 1 112 P/N 407950A H U s s m n n n 3 of 6 Impact NE , MeaWelicatessenMairy - Precut&Packaged Produce Electrical Data 8 ft 12 ft Number of Fans--9W 4 6 Number of Fans--9W(Export) 4 6 (Export:230V 50 hz shown) Amperes Watts Merchandiser 8 ft 12 ft 8 ft 12 ft , Fans Standard 2.8 4.2 200 236 PSC(Energ'y.Efficient) 1.32 1.98 157 236 , ECM(Energy Efficient) 1.2 1.8 68 102 - Export:230V 50 hz 1.32 1.98 208 342 Cycling Anti-sweat Heaters NA , Min.Circuit Anipacity With Standard Fans 3.0 4.4 With PSC(Energy Efficient) 1.52 2.18 , With ECM(Energy Efficient) 1A... 2.0 Export:230V 50 hz 1.52 2.18 Max.Over Current Protection 20 20 Supplemental Gas Heaters NA 208V 10 Electric Defrost NA , 120V 10 Supplemental Rev.Air NA Standard Lighting , 1 Row Canopy 0.51 0.77 59 85 Optional Lighting 1 Row Canopy and i Row Rail. 1.02 1.54 118 170 2 Rows Canopy 1.02 1.54 118. 170 2 Rows Canopy*and 1 Row Rail 1.53 2.31 177 •255 , 1 Row Ledge Lights 0.51 0.77 59 85 Optional Shelf Lighting 1 Row of Shelves 0.51 0.77 59 85 , 2 Rows of Shelves 1.02 1.54 118 170 3 Rows of Shelves 1.53 2.31 177 255 , 4 Rows of Shelves 2.04 3.08 236 340 i 4 of 6 C4LE Data Sheet Set y it f Multideck, 5 Display Levels impact C1 LE Dimensions showna0m 3(mm). p Meat/Delicatessen/Dalry 451/2, Precut&Packaged Produce C5LE (1155) REFRIGERATION•DATA (191j 1 ' z77 Note:* This data is based on store ®® temperature and humidity that does not exceed 75(*)and 55%R.H. CSLE: Meat Produce Dairy ® Discharge Air(*F) 29 31 31 Evaporator(*F) 21 24 ' 24. . n,. Unit Sizing(°l) 19 22 22 (559) Btu/hr/ft** CSLE. Parallel 1795 1730 1670: . 1 ® Conventional 1900 1830 1770 . 56 / a (1429) 61 81 s/1s *"F or all refri geraton«t�equipment nt other � (1549) (20W than Husssmann,use conventional Btu values. DEFROST DATA • CSLE . ® siw it Frequency(hr) t l Defrost Water 10.5 lbllWday.. (t 15%based on case configuration and product loading). OFFTIME CSLE ® Hemp Term(°F) 48° FAsafe(min) 30:. 301/2 QONVFTPITONAL(70NTROLS (775) Low Pressure Badrup Control Cl/CO(Temp°F)••° CSLE 2�/4(7®) Meat Produce Dairy Temp(°F) 140/4* 17°/7* 170/7° 19 (483 Indoor Unit Only,Pressure Defrost Termination(Temp 5 °F)— 3 Temp(°F) 480 /4 046) ***Use a Temperature Pressure Chart:•, ' 43/8 to determine PSIG conversions. (178 (111) ' i �— . 27 (t;99) PHYSICAL DATA 2911z(749) Merchandiser 1 1/2 Drip Pipe(in) . 1.0 30%(ne) Liquid Line(in.) 3/8 35%(m) Suction Line(in) 7/8 38 3/4(984) Estimated Charge(lb)****- CSLE 46%(118q) 8 ft 3.2 12 ft 4s Note:The bumpers are 4 in.wide.The center of the top bumper is 14 1/8 in. """*This is an average for all refrigerant types actual refrigerant charge may vary from the floor and the center of the lower bumper is 6 1/8 in.from the floor. by approximately half a pound. Length Added to Lineup by Each End/Partition(in.) 1 112 PIN44.7832A HUssmnnnO 3of6 Impact CSLE , Meat/Del Icatessen/Dalry Precut&Packaged Produce Electrical Data 8 ft 12 ft , Number of Fans-9W 4 6 Number of Fans--9W(Export) 4 6 (Export:230V 50 hz shown) Amperes Watts Merchandiser 8 ft 12 ft 8 ft 12 ft , Fans Standard 2.8 4.2 200 300 PSC(Energy Efficient) 1.32 1.98 157 236 , ECM(Energy Efficient) 1.2 1.8 68 102 - Export:230V 50 hz 1.32 1.98 208 342 Cycling Anti-sweat Heaters NA " Min.Circuit Ampacity With Standard Fans 3.0 4.4 With PSC(Energy Efficient) 1.52 2.18 With ECM(Energy Efficient) 1.4 2.0 Export:230V 50 hz 1.52 2.18 Max.Over Current Protection 20 20 Supplemental Gas Heaters NA 208V 10 Electric Defrost NA 120V 10 Supplemental Rev.Air NA Standard Lighting I Row Canopy 0.51 0.77 - 59 85 Optional Lighting I Row Canopy and I Row Rail 1.02 1.54. 118 170 2.:Rows Canopy 1.02 1.54 1a8.. 170 2 Rows Canopy and*1 Row Rail I.53 2.31 177 255 1 Row Ledge Lights 0.51 0.77 59 85 Optional Shelf Lighting 1 Row of Shelves 0.51 0.77 59 85 , 2 Rows of Shelves 1.02 1.54 118 170 3 Rows of Shelves 1.53 2.31• 177 255 4 Rows of Shelves 2.04 3.08 236 340 4 of 6 CSLE Data Sheet Set Multide&, 5 Display Levels Impact DJr 455h Dairy — mssi 3' REFRIGERATION DATA 7�h DS DSE.. Discharge Air V 31 32 Evaporator V 21 24 . Unit Sizing V 19 22 Bru/mffoor** DS DSE LIT&UNLIT et 3t,s Parallel 1410 1355 arse) 414 (1850 Conventional 1500 1440 flow .PEG Parallel 1530 1475 Conventional 1620 1560 "For all reLigeration equipment other than H»sastnaaa,use conventional BTU value's. In Q DEFROST DATA t� Frequency Hrs 6 6 -7 as51 EaUcrlrtc s34 11711 Not Recommended Not Recommended GAS 41/4 ' 63/+ Not Recommended - 110 n+a + O DS DSE 7 +nazi n 1/2 tom! ittrl Temp Term 'F 48 48 tt7'I 291h(14t4 FaflsafeMin 30 35 46 t/p11174) en CONVFNIlONALCONIROLS tt7rl -Low Pressure backup Control Cl/CO(PSIG) DS WE 96 3A(24481 R-22 3727. 4050. 80 3A 2245) R404A 48/38 S2/42 n va Ue l as t/e 51/2 paa) R-507 51/41 55145 13/8(t13q R-134a _ 14.5/4.5 16S/6.5 � i.�j114, T 21 tQ �� 9at1111s1 29in Indoor Unit Only, Pressure r r p99) r I 40 JM.. I t I v4�11 Dd ost Termination(PSIG) I n —'I n I (991) R 22 80 R-134a 43 R404A 100 Elec 7n78) Waste Outlet— ) �( R-S07 105 Water Baal PHYSICAL DATA Merchandiser 1441/2(3670) Drip Pipe(in.) 1 1/2 72 U4(16351 721/4(1835) 136 to t3a811 Liquid Line(in.) 3/8 I 51)2(1401 Suction Line(in.) 7/8 -.I '•-4118 005) ' IU35) Estimated Charge(lbs)*** 41R(11 DS DSE I I I I I I 3a5/e i I 8 Ft 2.3 2.7 353/8 I 271/2 I 1 t 291R 12 Ft 3.3 3.9 I I r (8991 1 (778) 11 p49J .. (8991L 'This is an average for all refrigerant types 41 1 40 W I I 44 I I 40 5/8 1z�1 �`� actual refrigerant charge tnay vary by 1 1032—� 1--11118) r`—pQ321 I 1 approximately half a pound. Waste Outlet Elec. \&Z 14(1021 71178) 40174 Length Added to Lineup by ——————_�Areter — 41 Each End(in.) 1 1/2 Refr. Each Insulated Partition(in.) 1 1/2 HUSSmAnn° 950315 Impact M Dairy , Electrical Data 8Ft 12Ft - Number of Fans—9W 2 3 , Amperes Watts Merchandiser 8Ft 12Ft 8Ft 12Ft Fans Standard 1.4 2.1' 100 150 Energy Efficient 0.5 0.75. 36 54 , Reverse Alf NA - Constant on Anti-sweat Heaters NA Cycling Anti-sweat Heaters NA Min.Circuit Ampacity . With Standard Fans 1.6 2.3 With Energy Efficient Fans 0.6 0.9 , With Reverse Ali Fans NA Max.Over Current Protection 20 20' , Supplemental Gas Heaters NA 208V 14D Electric Defrost NA 120V 10 Supplemental Rev.Air NA Standard Lighting 1 Row Canopy 0.51 0.77 59 85 , Optional Lighting 1 Row Canopy and 1 Row Rail 1.02 1.54 - 118 170 , 2 Rows Canopy 1.02 .1.54 118 170 2 Rows Canopy and 1 Row Rail . 1.53 2.31 177 255 , Optional Shelf Lighting 1 Row of Shelves 0.51 0.17 59 85 2 Rows of Shelves 1.02 1.54 118 170 , 3 Rows of Shelves 1.53 2.31 .177 255' , 4 Rows of Shelves 2.04 3.08 236 340 ;L •', 950315 HUSSMANN CORPORATION BRIDGETON,MO 63044 2483-PRINTED IN U.S.A. , Multideck, 5 Display Levels /1��4T/- 49&%-Z Impact D5L 4554 3 Dairy pt591 ' REFRIGERATION DATA aw DSL DSLE �— Discharge Air OF 31 32- Evaporator OF 21 24. Unit Sizing OF 19 22 Bra1HR/Foor** DL5 DSLE 81 y,s LIT&UNLIT 56114 61 120601 Parallel 1495 1425 "� ltsat Conventional 1580 1515 PEG Parallel 1615 1545 Conventional 1760 1635 53% **For all refrigeration equipment other than" (t760) Husssmann,use conventional BTU values. DEFROST DATA - Frequency His 6 6. t� Er.EcrBrc 2,r�1s1aJ Not Recommended 9 REVERSEAm 440) Not Recommended GAS /4 5 a/4 Not Recommended fa (140 4 pan • O>FrrnrE : DSL DSLE'' 7 27112 wn Temp Term OF 48 48 oral 291tgms) Fallsafe Min 30 35' 38 S/elsstt 461/4111?41 CONVENHONALCONMOIS Low Pressure Backup Control . Cl/CO(PSIG) DSL DSLE 963J8124481 R-22 37/27 40130 8830JU45) R404A 48l38 S2/42 721/4pM) 241/6(6 51/2040) R-507 51/41 55/45 a in pos) 13)a IM5) R-134a 14.5/4.S 16.5/6.5 . T �114) I 271R 91/18 221/2 Indoor Unit Only, Pressure 3 I (0) 3DW 1pao1 17491j Defrost Termination(PSIG) - I 4oy8 I *" 1 I R-22 80 R-134a 43 1 —'I petit ( �1961) R404A 100 Elec. Waste thttlet 46/4 R-507 105 71176) ) 111741 'PHYSICAL DATA Merchandiser 144 19 DUO) Drip Pipe(in.) 1 1/2 1361/2 rA7) Liquid Line(m.) 3/8 721/4083S) 721/4(184 Suction Line(in.) 7/8 51/2 11401 a 1/8 po51 13/81035) Esttmated Charge pbs)*** -'I DL5 DSLE 4112011 8 Ft 2.3 2.7 I I I I 271/2 I I 30-W 1 1 29 12 12 Ft 3.3 3.9 I 35V i I 1699) I I 1778) 91/1 1749) ***17tis is an average for all refrigerant types 16991 I I 40In ( ( 44 I I 40 5A [230) 38 y6 actual refrigerant charge may vary by I po32)--I I-0116) f~—(I082) i � 19611 approximately half apound wane ottnec —TT46 v4 Length Added to Lineup by Qec \ 4 tto21 71178) (1174) Each Endan.) 1 1/2 Each Insulated Partition(in.) 1 1/2 Hussmann® 950315. Impact D5 L , Dairy Electrical Data , 8Ft 12Ft Number of Fans—9W 2 3. , Amperes Watts Merchandiser 8Ft 12Ft 8Ft 12Ft , Fans Standard 1.40 2.10. 100 150 Energy Efficient 0.5 0.75 36 54 , Reverse Air NA Constant on Anti-sweat Heaters NA Cycling Anti-sweat Heaters NA Min.Circuit Ampacity . With Standard Fans 1.6 ' 2.3 With Energy Efficient Fans 0.80 1.10 , With Reverse Air Fans NA Max.Over Current Protection 20 20 Supplemental Gas Heaters NA , 208V 10 Electric Defrost NA 120V 10 Supplemental Rev.Air NA Standard Lighting 1 Row Canopy 0.51 0.77 59 85 , Optional Lighting 1 Row Canopy and 1 Row Rail 1.02 1.54 118-- 170 2 Rows Canopy 1.02 1.54 _ 118 170 , 2 Rows Canopy and 1 Row Rail 1.53 2.31 177 255 , Optional Shelf Lighting 1 Row of Shelves 0.51 0.77 59 85 2 Rows of Shelves 1.02 1.54 118 170 , 3 Rows of Shelves 1.53 2.31 177 255 4 Rows of Shelves 2.04 3.08 236 340 , 950315 HUSSMANN CORPORATION BRIDGETON,MO 63044-2483•PRINTED IN U.S.A. , Multi-deck,5 Display Levels Impact D5LEPLUS Dairy&Delicatessen Dimensions shown as in.and(mm). REFRIGERATION DATA Note:This data is based on store temperature 45 3t and humidity that does not exceed 75°F and D5L 0159) 55%R.H. 7 t�/ DSLEPLUS (152) ® Discharge Air V 32 �— Evaporator V 27.5 Unit Sizing*F 25.5 BtWhr/f.* DSLEPLUS UNLIT SHELVES Parallel 1300 613/8 Conventional 1365 *For all refrigeration equipment other than 56'14 61 Hussmann,use conventional Btu values. (1429) (1549) DEFROST DATA Frequency Hrs 12 '. Defrost Water Ob/ft/day) 10.5 (t 15%based on case configuration and product loading). 53% OFFr7nrs DSLEPLUS (1 ) Temp Term°F 48 Failsafe Minutes 40 ELECTRIC oR GAs Not Recommended Standard Defrost Thermostat " � Close on rise: close 48*F — open 33°F 2 314 0 CONVENTIONAL CONTROLS Low Pressure Backup Control T10" Cl/CO** DSLEPLUS 20°F/10°F 41/4 53/4 Indoor Unit Only,Pressure Deftost (146) termination** 48°17 . 4(102) 4 th **Use a Temperature Pressure Chart to ' 27 rh(W) (114), determine PSIG conversions. (1711) 29'12(749) PHYSICAL DATA 38%(981) Merchandiser Drip Pipe(in.) 11/2 461/a(1174) Merchandiser Liquid Line(in.) 3/s Merchandiser Suction Line(in.) 7/s NOTE: The bumpers are 4 in.(102 mm)wide.The center of the top bumper is Estimated Charge Ub)*** 141/8 in.(359 mm)from the floor and the center of the lower bumper DSLEPLUS is 61/8 in.(155 mm)from the floor. lift 3.2 12 ft - -4.5 ***This is an average for all refrigerant types. Actual refrigerant charge way vary by approximately half a pound- NSF Certification These merchandisers are manufactured to meet ANSI/National Length Added . Lineup by Each End On.)) 11/2 Sanitation Foundation(NSF®)Standard#7 requirements. Each Insulated Partition rn.) 11/2 P/N 0445920 HUSSMANN CORPORATION,Bridgeton,MO 63044-2483 U.S.A. 3 of 6 impact D5LEPLUS Engineering [Wry&Dell en Plan Views DImendone;shovin as tm and(mm). Eiecfticd Data A Dairy 8i Delicatessen B x®3beratFana Sit Daft (low C —s+h(t4oD R�igeration-9W 2 3 05-2003 n--1 I—s+ra(10a> 1 1t � Export-9W 2 3 t 1I4111 I 35 127+11 t Amperes Watts i I (sss) I I 0") SO ws �I 20+/a Merc>iandiser lift, U ft 8 ft 12 ft I 40 ale_ 1 40 eb t�el t 1 (149) Few ation) ham) (lam I 130% Stendard(120V 60Hz) 1.40 2.10 105 160 (M) t9sceled W.-owet — �de+l4 BnergyEl$oient(120V6pBz) 0.76 1.14 50 7s 7(t7th t d(t (Hit) Export(230VSShcz) 0.76 1.14 114 171 ----.---- � ouau Constant OnanSenreatBlesters NA NA NA NA Ram CyellogAntW"Reatera NA NA NA NA 8a 128t General t Minteserm Ctrrnit ASP (A)Case Length(without ends orpartitiam) 96 3/9(2448) 144 th(3670) 230.1 Fenn 60 With Standard Maximum O/S dimemslon of ease beak to front ruwh ea b ms,4 46 t/4(1174) 46 eb(1174) With Emergy Fens Fans .60 134 Back of case to from of splashguard 38 Sit(981) 38 S/s(981) Back of case to O/S edge off ant elddned 29 th(749) 29 th(749) With Export Fans(230V 50Hz) 096 134 Width ofskid rat? 4 rh(114) 4 th(114) RH end of ease to outside edge of external support 5+h(140) 5112(140) Maximum Over Current Protection 1xv 20 20 I Distance between edges of athiaal support and censer support 40 S/a(1032) 40 S/s(1032) Export(230 V SOHz) is 1s `, Distance between edges of center supports NA 44(1118) Stub-up area between tenet drid rail and splashguard 7(178) 7(178) Electric Debrost Heaters(208V 16) NA NA NA NA I Electrical Servlca (SlecMcal Field R3fiigmnnedlon poGu) Gas Defrost Heaters(208V) NA NA NA NA (B)RH End of case to canter of f rdiest lmodrout 88 3/s C224S) 136 th(3467) ! Back ofcaseto center oflmodtout 353/s(S99) 353/s(899) Standard Jghtiug 8ft 12ft 8ft 1211 Leugthofelectdcalraceway 343/s(878) 34S/8(878) 1 Row Canopy 0.51 0.77 59 85 Waste OuOd Q Optional lrJgLtlmg (C)RH End of ease to the centerof waste outlet 24 t/s(613) 721/4(1835) 1 Raw Canopy and I Row Rail 1.02 1.54 118 170 LH End of case to the center of waste outlet 72 1/4(1835) 72 n/4(1835) 2 Rows Canopy 1.02 154 118 170 Back O/S of case to center of westo oud t 27 N3(699) 27+h(699) 2 Rowe Campy and I Row Rail 153 231 177 355 Water Seal ShdjGjghtbig not reco m ern" Edge of water seal to center of waste oath 4(102) 4(102) Outside diameter of the drip Dupe. 1 t/r(38) 1+h(38) NOTE:lYaterseal outlet must cieerjmnt skid mil; water seal maaion rnjorward dhantion only due to low bass Eddileretion Outlet Back of case to center of refcigemtion outlet 30 S/s(778) 30 S/s CM) (D)RH and of ease to center ad'refrigaetion outlet 9(230) 9(230) 4 of 6 HUSSMANN CORPORATION,Bridgeton,MO 63044-2483 U.SA D5LEPLUS Data Sheet 2 of 6 HUSSMANN CORPORATION,Odd8eton,MO 63044.2483 U.SA D5LEPLUS Data Sheet . . i Mulli-deck,5 Display Levels . Impact D5NLE Dimensions shown as In.and(mm). Dalry&Delicatessen 38 t/a 3116 DSNLE _ (969) i (79) REFRIGERATION DATA Note:This data is based on store temperature 7'12 and humidity that does not exceed 757 and (190) 55%R.H. D5NLE (Optlonal Discharge Air OF 32 Row Lights) Evaporator OF 24 Unit Sizing 7 22 Btwhr/ft*'- D5NLE LIT&UNLIT SHELVES 61 81% Parallel 1530 (1549) (2067) Conventional 1625 56114 HUMANN PEG SHELVES(DEU ONLY) (1429) Parallel 1565 Conventional 1660 "For all refrigeration equipment other than Hussman,use conventional Btu values. DEFROST DATA Frequency Hrs 6 6. Defrost Water pb/ft/day) 10.50 (t 15%based on case configuration and (Optlonal 1a product loading). Shelves) OFFTIME D5NLE Temp Term°F 48 24 1/2 Failsafe Minutes 35 (Optlonal (623) ELECTRIC old GAS Not Recommended. a Light) 3 3/4(95) Standard Defrost Thermostat Close on rise: close 48OF — open 33°F 19 FAN ( _ CONVENIMNALCONTROIS (483) H Dr q Y p� Low Pressure Backup Control u Cl/CO** D5NLE IrF/7°F 41/4 Indoor Unit Only,Pressure Defrost (108) Termination** 48°F s **Use a Temperature Pressure Chart to (see Note} 143 25 t/2( ) determine PSIG conversions. Y7(686) I� 1.41 --27 1/2(699) PHYSICAL DATA ?�----29 1/a(739) Merchandiser Drip Pipe(in.) 1 1/2. 33(NO) Merchandiser Liquid Line(in.) 3/g 40 a/a(1030) Merchandiser Suction Line(in.) 7/8 Estimated Charge(lb)*** NOTE: The bumpers are 4 in.(102 mm)wide.The center of the top D5NLE bumper is 141/2 in..(368 mm)from the floor and the center of 8 ft 2.7 the lower bumper is 61/8 in.(155 mm)from the floor. 12 ft 3.9 ***This is an average for all refrigerant types. Actual re&igetant charge may vary by NSF Certification approximately half a pound. These merchandisers are manufactured to meet ANSI 1 National Sanitation Length Foundation(NSF O)Standard#7 requirements. Each End d to Lineup by (in.) 1 1/2 Each Insulated Partition(in.) 1 1/2 P/N 0397284B HUSSMANN CORPORATION,Bridgeton,MO 63044-2483 U.S.A. 3 of 6. ill Engineering impact D5NLE Plan Views DabyS,Dellcateasen Dintanalau N1e1ai1 as In. a11111). - I` ,,a� TM , 1 L1leddeal DataNarrow . NuotberdFans an un DBNCatf6baS58fl 72114naus D 0 �{ 54atNa RefYigeraden-9W 2 3 —'� F-4t6nae I�"�' tahpm zgwt-9w 2 3 04 2003 4112n1q Amperes 'VPetut —f 111 Merebandiser 8 n >Z n 8 n >Z n I as 118 I 27 zr+h I I row) Fans(Bmigerauen.) 40 A----I 40511' D 1 �3314ea/a Staadard(12OV 6DHz) lAO 2.10; 055 1li2 Warn Ex (1 6oHz) 6 )144 s9 79 tamr,t - Export pert(M230V 5OHz) 0.70.76 1.14 114 171 OnAnd sweat Heaters NA NA NA NA Trent CycliogAnd-sweetHeaters NA NA NA NA 8n 12fl Minimum Circuit Ampe ty General With Standard Few(120V60Hz) 1.60 230 (A)Case Lang&(wrthode ends or parrhiow) 96 r/s(2449) 1441/2(3670) With Enew Efficient Fens(120V 60Hz) 0.96 L Mm®um O/S dimaosion of cafe back to front 0wh da 40 s/s(1030) 40%(1030) With Export Fens(230V 501z) 096 1.34 Bach ofcase to flout of splashguard 33(840) 33(840) Back of case to O/S edge of font sMil zai. 251/2(648) 251/2(648) Maximma Over Current Ftoteedon 120V 20 ' 20 Widthofshidteil 41h(114) 41/2(114) Export C23UV50Hz) IS l5 RH and ofcase to outside edge of estaotat awport 51/2(140) 51/2(140) Distance between edges of ottemal support and enter support 40 s/s(1032). 40 5/8(1032) Electric;Delked Heaters(208V 1-0) NA NA NA NA Distance bd*dm edges ofcentssapports NA 44(1118) Stub-up area behveen font clad rail and splashguard 5 s/8(143) 5 s/s(143) Gas Ddrost Heaters pun) NA NA NA NA Elect ical Sert4ce (Electrical R.W W.,*,g c..d.j ine) (B)RH End ofcese to center of furriest kaocbout 88 o/s(2245) 1361/2(3467) Standard LlgbNog an 12 ff; 8 R 12 n Bal*ofcaseto center oftmoclmut 291/9(739) 291/s(739) 1 Row Canopy 0s1 0.77 59 85 fragtir of el chicat raceway 34 s/a(878) 34 s/s('878) Optlo Mauna Waste Obtiat @ 1 Row Canopy and 1 Raw Rail 1.02 1s4 11a 170 (C)RH End of case to The center of waste outlet 241/s(613) 72 t/4(1835) LH End ofcase to the center ofwasts outlet 721/4(1835) 721/4(1835) - 2 Rows Canopy 1.02 1.54 118 170 Back O/S of case to center of waste outlet 27(686) 27(6.86) Z Rows Canopy and 1 Row Rail 1s3 231 177 255 Water seal A Edge ofwater seal to center ofwaste outlet 4(102) - 4(102) 3 Rows Canopy 1.53 231 177 255 Outside diameter of the drip pipe 1 1/2(38) 1112(38) 3 Rows Canopy and 1 Row Rain 2.04 3.08 236 340 NOTE:Watersed outlet araat clearfront skid ru0: wamrseal rutaffon htforward dbecdon only due to low base Refrgeiatlon outlet Back of case to center of refdgemdon outlet 271/2(699) 271/2(699) (D)RH end ofcaseto center ofrelrigeratimoutlet 9(230) 9(230) 2 of 6 HU%MANN CORPORMON,Bfid9d0n,MO 63044-2483 USA D5NLE Data Sheet, 4 of 6 HUSSMANN CORPORATION,BridgetonrMO 630442483 USA DSM E Data Sheet 4 ` Multideck, 3 Display Levels Impact F6 Dimensions are shownas Inches$(mm). Multi-Deck Frozen Food 45 5/8 REFRIGERATION DATA (1159) F6 Note: This data is based on store temperature and humidity that does not exceed 75*F and 55%R.H. 71/2(191) F6 F6* �— Discharge Air M —8 3 Evaporator(*F) 16 -9 Unit Sizing(°F) 19 —12 Bt"r/ft** F6 F6* Parallel 1490 1410 Conventional 1570 1485 22 45 5/8 (559) *a Non-0 Return Code (1159) **For all refrigeration equipment other than 55 5/16 Hussman,use conventional Btu values. (1405) 53 DEFROST DATA a (1346) 813/16 F6 (2062)- Frequency(hr) 12 Defrost Water(Ib/ft/day) 8.15 ` (:k 15%based on case configuration and product loading). 14 pss7 ElucnucRzFEmsAre DsFRosT 16(4os) Temp Term(*F) 60° 18(4r1 FaOsafe(min) 30 GAS RuFgw 7 25% Hemp Term(OF) NA 1 GF_(657) Failsafe(min) • 22 27 OFFTWE . NA (686) Refrigeration CONVENHIONALCONTROLS Low Pressure Backup Control F6 'CUCO(IhmpOF)— 200/-39° 51 39)( Indoor Unit Only, Pressure]Defrost Termination(Tamp OF) •*¢480 (5 1 194) 401: ***Use a Temperature Pressure Chart to �-- 271/2(699) determine PSIG conversions. 291/2(749) PHYSICAL DATA I Merchandiser �-- 30 5/8(778) 10 Drip Pipe(in.) 11/2 �— 35 3/8(899) 10 Liquid Line(in.) 3/8 'Suction Line(in.) 1 1/8 38 5/e(981) Emoted Charge pb)**** F6 461/4(1175) 4 ft 1.75 6 ft 233 Note:The bumpers are 4 in.wide.The center of the top bumper is 221/8 in.from 8 ft 3.51 the floor,and the center of the lower bumper is 6 in.from the floor. 12 It S.07 ****This is an average for all refrigerant types.Actual refrigerant charge may vary NSF Certification: These merchandisers are manufactured to meet by approximately half a pound. ANSI/National Sanitation Foundation(NSF®)Standard#7 requirements. Length Added to Lineup by: Each End/Pardtion(in.) 1 1/2 4 U 15 HUSSMANN CORPORATION,Bridgeton,MO 63044-2483 U.S.A. F6/F6L Data Sheet Set ltltpaot F6L impact F6 @hill O*RUM Feed Nu#04U&FrCMM Food Electrical Data(Continued) Electrical Data ]2efa�t N®ber of Few per 120V/60hz System Standard 4 R 68 8 6t 12 ft Mainl2haddeidPalcl L4Q 2A 224 3A 81 I& 16Z 2SQ Main-9W 2 4 4 6 NbnRzW=rzIad=Q OM LM Ltd! .L84 44 M in 12A Non-Refirigarate�-9W 1 2 2 3 6tn6tan1 Ma8mfilaal 2M An 93S UM 21 46 4fi tit Amblent-f5W 1 2 2 3 141a1i ivindard. 2.14 AM 4M SDI 146 283 222 432 Merchandiser Ener�FdfidaattR341 Amperes Watts D4alnlS Pe1e1 = IM L44 1.M S4 1Q8 M 162 Fans 4 it 6& 8 ft 12 ft 4 it 6 ft 80 12 S O= Q•24 2M .OA OM 22 4Q 4Q IQ akQ=k8 nIF-91 0.12 = LU = 21 4fi Ad .49 E1 Defind 2>�IEs E!§c1+�s 1 M L82 in 2M 22 JIM 124 311 Standard Main(ShadedPale) 1`AO 2.90 2.80 3.60. 83 167 167 250 EbsrexEffisie�J Ml Non-RaOfguanl(PSC) 031 0.62 OM 093 30 60 W 90 main Ealthdcffis) JIM LM 1211 lift 34 6H a 142 Ambient(lb"IcMEW Few) 0.19 038 039 0.57 23 46 46 69 iRcm=MWmal Q.3Q Q.SQ JIM La n 34 H IL TatalStandard 190 3" &W 510 136 273 273 409 9mM alatdofmfaasl 4.14 Ul LM = 21 M M 44 MjtAEnM=Rfat1=1O W La 2a =a 3.52 a M 148 2ffi Energy3�ateat�8G7 blain(ShadedPole) 0S2 1.04 1.04 1.56 54 109 108 162 Non Rahignated(PSC) 031 0.62 0.62 OM 30 60 60 90. Antl-sweat Heaters Ambient(lbm-poleMu mPeas) 0.19 038 0.38• 0.57 23 46 46 69.• Constant On Andsweat Neaten Total En-a Efficient(PSQ L02 2.04 2A4 3A6 107 214 214 32t Edin.CiaeaitAmpacity(AdainDivider) 0.75 1.13 ISO 230 90 l35 180 270 Min.CirailtAmpacity(Remm Gro 0.83 125 1.60 2S0 100 150 200 300 Hey g Cycling Aml•sweatBoaters Notappumwe Me=Miaded Palo Motors) 0.60 120 1.20 1.30 34 68 •68 102 TotalAng-sweatHeatera IM ,23g 310 4.80 190 288 390 570 Non-Re*j"CRsumaeMotora) 031 0.62 0.62 093• 30 60 60 90 Amhiamt(AvaVlobfidriPaos) 0.19 038 038 OM 23 46 .49 6.9' Min.CircaitAmpaclty ..7btalFmetgylr,E8elmtQr 140 2.20 .2.20 330: .87 174 174' 261 Standard Fans&And-sweat Heaters 3A8 6.18 &90 990 MOB.ChviiitAmpacity . Standard Few&Anfiwweat Heaters 3M' 6.79 7.59 .IOS9 Man.Over Chvialt Protection 120V 20 20 20 20 120V 10 supploraculd()wHestets Notapplieable 120V10SupplmnentelRevewc Air Neaten Not applicable 220V 10 Electric Defrost &02 13.65 16.01 24.03 1668 2839 333O. 49.98. T-Blighting 4 ft 6 ft 8 ft 12 ft 41t 6 ft 8 ft 12 ft Standard I Raw Canopy&.1 Row Front Rail 0.74 1.11 . 1.66 2.50 38 57. 86 130 Optional 2 Rows Campy&L Row Front Rail 1.11 1.66 2.50 MS 58 87 130 195 P/N 0420603C HUSSMIANN CORPORATION,Rridgdon,MO 6i044-2483 USA." 7 of IS 6 of 15. NUSSMANN CORPORATION,OddOM.MO W44-240 U-SA F6/F6L Data Sheet Set Engineering Dimensions shown as inches&(mm):.... Plan Views 48 114(1226) 40114(1o22 F6/F6L •-24116(613 F6-4 35 318 i Front Ba 26 )2 i 2 4 j230 5/8 I Rail Ip�1/1 (778)385/8 F6L-4 (899) —; ate O etl 21 (981) 1682) 7 518 - -094Y Pter Sear note) Front i72114(im) 64114(1632) 481I8(1222) 2411E(613) FFT ----------- —7 -7 1 271/2 i 29112 35 3/8 i Front Base (699) (T49)30 5/8 F" (899) /Ralf Z 10 (778)3088 j46112 F6L-6 —r ---�` — -- — (1182) I 1 751800 /8 — — �(194y (see note]—70W—— Front - 96 318(2448) 88 318(2245) 721/4(1835) 24116(613 271/2 ! 29112 F6-8 I 35 3/8 I I (749)30 5/8 Front B elI (699) F6L-8 (899) Ralf (n8)385/8 I I I see note) Front 2 of 15 HUSSMANN CORPORATION,Bridgeton,MO 63044-2483 U.S.A. F6/F6L Data Sheet Set I! Engineering , Plan Views Dimensions shown as inches&(mm): F6 & F6L , 144112(3670 , 1361/2(3468) 721/4(1835) 721/4(ism) ------ ------ ----- — — ---- -------- 271/2 1i (749) ' 30 5/8 F6-12 I i 35 3/8 —+ ---- --Fron!Base,, --------- -------+i--------------- �I 8)F -12 �Ral 3 85 1/16 , /8I 2j0) - i — _ �(981) 46112 (1182) ---_-- (see note) —�------- Front , Length of Case:4 Ft—481/4; 6 Ft—721/4 Waste Outlet and Water Seal 8 Ft—96 3/s; 12 Ft—144 1/2 Right end of case to center , of waste outlet: Maximum O/S dimensions of case back to front 4 Ft—241/s; 6 Ft—24 1/8; (includes bumper)—461/2 8 Ft—241/8; 12 Ft—721/4 Back of case to front of splashguard—38 7/8 , Back of case to O/S edge of front skidrail—291/4 Left end of case to center of waste outlet: 4 Ft—24.1/8; 6 Ft—481/s; Width of skidrail—4 1/2 8 Ft—721/4; 12 Ft—721/4 , Back O/S of case to center of Stub-up area between front skidrail waste outlet— 271/2 and splashguard—8 Edge of water seal to center of , waste outlet—4 Electrical Service O/S diamater of drip pipe lines—11/2 Right end of case to center of farthest knockout: Note: Water seal outlet must clear front- 4 Ft—401/4; 6 Ft—641/4; skid rail.F6 & F6L water seal , 8 Ft—88 3/8; 12 Ft—138 7/s rotation in forward direction only, due to low base. _ Back O/S of case to center of knockout— 35 318 Refrigeration Outlet ❑ , Right end of case to center of refrigeration outlet—91/16 Back O/S of case to center of , refrigeration outlet—30 5/8 �4 0 HU SSMANN CORPORATION Bridgeton,MO 63044-2483 U.S.A. 3 of 15 1'/N 0 206 3C g �6aQ�/�eE •��Z/ Light ' ° 51t/16" 0 S;•ivied Cc'c'„ l?�n ='y _ IMear Fi;lu 36ST Co Lo 'co (Y) T \_ o o o T O O O O O 10'/2 T 3015/16" 2 3/16 435/8' ESC Service Scale= 112" SINGLE DECK SERVICE HUSSMANN CHINO CASE sPEcIFIcATIoN$4/97 7NOUIRIES4 Teehnleal(WO) X2T33 gervice 395= paw and Wananty Infamiatlon MODEL NUMBER OTY A AM T-STATI TTr! FA+FILE DEFROST till. er.e • mme E RER'D ETA►rtOD Odt Tfw cur DI MAKE NYNRER j E I FAN$� �`Z AIR AIR 20SWOT CASE LENGTH ra FT. . TMr TMT ®RM $ETnN6$ ETAr.toLL OF MofOR$ DURATION Rom` SWEEP SWEEP DEFROST (ORIONAE) Fus WA-= uENTs WAS FANS �NftlEftl NEATER 4- Deft 575 15° 35° 28° IZ 28° LRC 8"x 10° 60min. 33 .6 .3 .7 &0 21 IS 21 200 I ube I _ Meat/Rsh Sn 15° 35° 260 150• 260 LRC rx l0° 60mh 33 .6 .3 1 .7 5.0 21 !3 21 6' Dell 575 IS° 35° 28° I 1 SO• 28° LRC rx10° 60m1n 33 _ 6 S IA S.0 21 IS 21 Meat/Fish 575 150 350 26° lz 260 1LRC 8"x10, 60min 33 .6 S 1.0 5A 21 rS 21 200 I I 8' Del 575 15° 350 280 ISO. 28° LRC 8"x10° 60min. 33 .6 .7 1.4 5.0 42 20 21 sTUW Meat/Fish 575 15° 35° 26° 150 26° ILRC 8"x 10° 60mh 33 A .7 IA 5.0 .42 20 21 . ,12'- Oe8 575 • 15° 35° 28° 150- 280 ILRCe .8 x10° 60fm mirl 66 12 .9 21 5.0 63 3.1 42 - Meat/Fsh 573 15° 35° 26° LSO. 26° ILRC e 8"x 10° 60 min 66 12 .9 21 5.0 63 3.1 42 200 18Tube • f i DBP-03 Island Produce Display Page 1 of 2 M�nnmwnnR pact FAO husememf.-O Select Model or Select Classification or �• Hussmann Site Internet DBP-03 Download/View: Island Produce Display 8�cAlt IANW ton We 1 Cu_M Plan Views Applications •Fresh Produce Standard - • Low center divider •Green epoxy flat wire racks • Painted exterior •Urethane-coated interior, • Plastic product dividers every 24 • Price tag wire with chrome posts • 1"black vinyl cart bumper •Insulated Interior deck (Refrige • 1 1/2"dralnline fitting w/P-Trap (Refrigerated) • Package-type forced air refrigera •Solar digital thermometer (Refr •Expansion valve Installed (Refri •Liquid indicator(Self Contained) •Thermostat(Self Contained) •Dryer(Self Contained) •Defrost timeclock(Self Contalnec •Condensing unit with temperatur control(Self Contained) The DBP-03(Dry)and DBRP-03(Refrigerated)are members of our Island Produce Display •Choice of Hussmann colors family,which Is actually based on the straight middle section of our DBP-01,Available in a •UL Listed,CSA Listed number of lengths and heights. Options* NOTE: Does not hold processed produce or juice temperatures. •Green epoxy step wire racks Witt product dividers every 24" •Additional product dividers •Refrigerated high center divider • High center divider(24,30, 38') •Scale hangers(Single/double) • Price tag molding •Lighted shelves(Dividers every I • Bag racks •Solid urethane-coated fixed step! •Thermostat(Refrigerated) •Energy efficient fan motors (Refrigerated) Standard Lengths 8'through 32'In even increments http://www.hussmmm.com/Products/custom/case_pages/DBP_03.html 3/25/2005 �4. Sf i f NO M P, r r �1Y , 1'#"' % B LB aM $ +F" DOP-03 DORP-03 , Sfnndwd Saffon Pfodim SihaM WIM 1 frra#�rJ��iaF • ° . .. R1�e',tt Lf,QJ�+ed dSVael�i�s . '. . - a + • t ft Drabm 1 D ' PIM WSW NOTE Mwfti cat Sh&UP Amu wN t aty wNh dze d case ®LCIASIE •:.,g NetlrtAehikii AvardAo "4 seh.Atr "7: CSIITy�t>t 'A!1., 4. . . e " 'je .. .. . .:.:.yb....:. ...Speed hinge .0.(!n`8;: Jrpy;:•yg.:�HQni. . E d 4T 36- 50-loo op B"x1o• E1.60o 5p 0. 18' 91• 38' 50-1D0 0 tlonal FoteedAlt 8'x10' T 90 ' 36' 601p0Forced Atr B'x10' � 3 D 4 so 4,29 100041• 38• 60-100 O nal Forced AA 8°x 10' 9 604 1T pop 18• 41' 36• 50-100 O Forced Air 8'x UP 50 231 4 13 13500 18' 41' 36• 50-100 al Forced Atr 8'x 10° so 3 .80750 15000 18' 41• 36' 60-100 O al Forrsd AO 8•x10' 3 2 40 6 00 18' W 36' 60-1p0 O I ForcedAtr 8•x10° 3 .9 e 18 OD 18' 41' 38• 60-1p0 0 Uonel Forced Atr B'%1P 0 5o 3 6 d 19.500 18' 41' 38' 50-1D0 0 onei Forced Mr 8'x 10' 3 20 76 T1000 18' 41• 31E S0-10D O ai Forced Air 8°%10° 2 3 BD 25 �, 2T 18' 41• 31. 60-100 O nel Forced Alr 8'x 10• 3 , . ZU00 18' 11' 38' 50-100 0 nal Forced AV 8"z 10• 14 50 3 4.6 8.0 �an 07 03 02:51p David Wright 1-860-657-2453 p.4 Suspended,Rail-in Rear Load Impact D5 R R IS Dairy Dimensions shown as inches A(mmj. REFRIGERATION DATA QSRRIS 49 a/a Note: This data is based on store t+" 4 temperature and humidity that does not 113/4 8 Jim nacb exceed 75°P and 55%R.H. tie') CrM DSItRIS - .DlachugsAlr M • 32 Evaporatorm 21 9112 Ra+i Unit Sizing M" 19 . Important Note:Btu numbers are for the D5RR1 when installed to a cooler operating at a W T air temperature.71m unit cooler cola must be sized for an additional load of $00]BUvbt t orVSRM case installed to the cooler Prellmina »lS abwa paw tent, Conventional 1200 54 7/a *Tor all refrigeration"nipment other than t+aest 7g 3/4 Hussmedn,use 00"M"onal BIu values. 1xoo+) DEFROST DATA D5RRI5 01 1/4 Frequency(hr) 6 OUR Defrost Water(!h/t't/day) 6 (:t 151%based on case coniigvr5don and productloadinp). ®FFnMB D5RNM TImeTierminated(minates) 50 dFor 'sw 7pic 0R CUS Not Recommended t4es1 CIOMMS ONALCONXIM S 14 Ila Low Pressure Backup Control 318 t 1 D1414 e C YCO(Tbtap-0 - 14/A t+ Indoor Unit Only, Pressers Defrost 33 2) Taminstlon(hemp M** NA 43 47716 lion — Sal (+zer) **Use a Umperature Prrseure Mart.to ttaea) determine PSFG comersiom PHYSICAL DATA_ Merchandiser Drip Pipe 00 5/8 NOTE:- The bumper is 4 in.(102 mm)wide.The center of the top bumper is Merchandiser LiquidLiao (in. 718 :.14114 in.(362 mm)from the floor and the center of the bottom bumper MerctuutdiserSuction Und(in.) 7!B is 6 in.(152 mm)from the floor. Estimated qt,%,pb)*** a fe 2.7 120 3.9 . NSF Certification °**This is an average for all refrigerant These merchandisers are manufactured to meet ANSI/National tyke.Actual refaigcrant charge may vary . by approximately half a pound. Sanitation Foundation(NSF Standard*7 requirements. Lengtb 0:0 added to Lineup byr - Sacti End or Insulated Partition 1 112 P/N 0435044 HUSSMMIN CORPORATION,Bridgeton,MO 63D44-2483 U.S.A. 3 of 6 610-1 Zl0/600'd 091-1 l911r86Zt16 9N1833N19N3 NNYYISS(1N sd adl4�l0 EOOZ-l0-t0 empoot D5RRiS 1"0e0$mOnffi� Engineering ° '°"'•"°"•�wd�..a/mo ."ry Plan Views Naa: TAM jaiaws Ds modett wa I== r Dear =.kd& au dt+dn lotcmdon for*0 DS muse ba mwmd Sxward 2MS kebes Electrical Data M M*to anew soars w sue,. SUapandtid aft 12 R RelMn Rene Load Number of Bans . Oatry . Dbdmmp—VW 4 6 84 Rstarn—lltiN 4 6 . A 9 Dt<era6aa�diser at 128 Sa il�bs 12lt aaao< Hwa fie) . Sty ZR 3b 200 900 ....... S 8� 7'N/b- 8nowE83dmt NA NA NA NANow FamO� .M RN(dpata010n �hfed 22 4.2 200 300 Bm�rH�eient NA NA NA NA4744 ' t tCm Q Ca�OaAall•swmt8eotees NA NA NA NA NA NA NA NAMID IVlbdm®CleadtAmpmdty ._._... .. - -- - to"a }_ wimStaedeodPioas(60hr� $A SO •�•�-ZfufinDer�- wahl3nmaTli®de�Paas NA NA Ar+i�e bfwdmmm Over Clreott P"bm dm 120V 20 20 teat/lmt®aetrlNamNat NA Generat %rK7A4eD 144thp670)(A) C—I • SlaadaeaI htlag'"' ate rsfle as liftldasimistt atamssionatmNbdcatloid •• 53th(1349) s3tutp34a) . I Row Compy 051 0.77 s9 as B(e 4=01a�eorimulwgps 4816p260 487h(12fi) op ommd[ �Ottag SapkofeapetohomofwmbStstd 44(IIIa) 44(IU S) IRovCanepy and l Saw It n L02 3.54 I38 1110 ; •FtchEoda�7m�ilatedPyttkimaddsithbLOa.eoWtotlmbnBhorlkeUmop 2Rws.0 mpy .1.02 1.54 Ila 170 num olaetllto«ffieedodId wfdngCeamofleaPdnt � 228 midlRowVAA IM 231 177 255 (8) see&of*m(watptoosa-of4xWENobWbox 73hCm 7ftum atLWong WafNmetoeeu of4s4s2131Nd&dba 21Ame 2 oil M 2Raws • WattsOofld ' (C) Bad ofetteto die canwofwzds98d IthCM ISACm jt. �Qg R outd&A meterofmsddp*s 3A 04 3Ia p� P�BiC�i�ffi ofe m(wa0)toNentetotasaiaswtieloo" ® 63/4 071) 6114 a7t) (D) 1$endof CmN t**oatRNfteWzmdomdtOet •3 Ua(m 3 th(%. Ontsidsdiamderotawltgald8oe 3h(10) aA(10) caw&#1am<, ofinesoedonsm 7h ?A CEO 4'of6 HUSSMANNC,ORPOPA=N,Bddgdot AAO 63044,7AS3 UAk D2WM DNA Sheet Set 2ofd' HU68IINNOORPORA7101I,Bltttpalao,18063Q(412483 USA. DSBRiSDataS6e>otisek It" =10/al0'd 8i1-1 192r86t1ir� Jali�lll'�3�PAI>S i` �t�10 Eppa�O�tS 610� t10/IGI'd 191r1 t9ifBl=►l! SYI8 Yt91H 1pl i 10 t10�11.10 Self-Contained HGL Vertical Glass Door Merchandisers HUSSmAisne HGL-1T5, HGL-2TS, HGL-3T5Top Mount Low Temperature for Frozen Food and Ice Cream Standard Features 1�n'-- •Contemporary styling of the Accent Series places maximum, attention on merchandising.All Accent Series merchandisers have Condensing unit the same access panel design for commonality between merchandisers. •Product visibility is improved with 60'long vertical T f3 light'ng HGL-1,-2 Evaporator and electronic ballasts.Merchandise is evenly illuminated throughout display area.More lights per merchandiser with two lights in single-door,three-lights in two-door and four lights in O re~ 1 slit.. �'� three-door models. 0 0 64314~ 84114" •White powder coated exterior and interior finish. •CFC-Free refrigerant R-404A and CFC-Free foamed-in-place - NEMA 6-15P 62 Vir urethane insulation. �1 *Top mounted unit directs heat and noise upward and away HGL-3 from customers. �1z •Doors can be locked open for stocking. •Each door section includes four adjustable cantilever-type shelves o and a bottom rack.All shelves and racks have a white epoxy O coated finish.Shelves may be slanted for special displays and are g. r. interchangeable in all models. NEMA 6.20P 2" •Full use of the shelf upright posts is avallable for positioning the shelves.Shelf bracket profiles have been slimmed down to better facilitate product merchandising under and across the shelves. Optional Accessories •Low temperature HGL models are equipped with a single 230-volt •Variety of Exterior Colors •Peg Bar and Hooks power cord attached(see diagram). •Three Tier Ste Rack •End Windows •Balanced refrigeration system provides maximum efficiency.and P energy savings.Includes thermostat-controlled automatic defrost. •Price Tag Moulding •Lighted Sign •Each cabinet furnished with 6"adjustable legs. •Baskets •Shelf Product Stops •Ea"-read digital solar powered thermometer.Electronic •Door Guard •Additional Display Shelves temperature control insures consistent product temperature. •Skirt Kit Matching Medium Temperature Models For a matching side-by-side display of dairy,deli,beverages and HGL-TS _ wine,be sure to see the companion HGM TS series of medium i temperature 1-,2-and 3-door models. Optional � � Cr r... Lighted Warranty Y:'= Sign w}' Five years against insulation failure or leaks in insulated area.Five years against failure of compressor.One year against defective materials or faulty workmanship,including labor. NOTE: For optimum performance,these models are designed for use in air-conddioned stores where temperature and humidity are maintained at MF and 65%R.H.Locate can r away from directsunlight,rapid air currents and extreme temperature ahanges. e C e We reserve the right to change or revise specifications and product design in connection with any feature of our products Such changes do not entitle the buyer to corresponding No changes,improvements,additions,or replacements for equprnert previously sold or shipped Dimensions(Inches) Electrical Outside Inside Cu.Ft. Unit Fuse Power NEMA Sfiip Model Cep. Boom L W' H L W I H H.P. HIJPH Volts Size Cord Plug Nos. Wt. HGLITS ZZ.2 1 287/8" 361/8" 841/$" Z4" 271/2" 523/4" 3/4 60/1 20BA30 15 amp Yes 615P 607 HGL•21rS 44.3 2 52" 361/8" 841/4" 48" 271/2" 62 3/" 1 60/I 20 /230 15 amp Yes 6- 5P 1876 HGL3TS 55.1 3 1 75 ZW 36118" 841/4" 11114" 271/r" 62 3/4" 11J2 6011 Z08P130 1 20 amp Yes 6-20P 11146 'Exclusfue of door handles. All use R-404A Refrlgerant. Web Site:www.lussmann.com 1-S10-971-1919 CIP Priam nt1SA =11061ogesoMendCompevq RetOM 050S-074-531% �! l�+ri(liiimlagreS �TA+o �S, �orr•+t w,.2a—.��e.1Cs �✓/ 70* .noG p tnae. Single Dedc, 1 Display Level REFRIGERATION DATA Ml ME Discharge Air 27 28• ° Evaporator'F 18 21 �n ra Unit Sizing-F 16 19 Brv/ax/Foor** M1 ME Parallel 420 405 f 'I �04% conventional 460 440 �16r3j Tnr.urd'dgcaum►«�ipnmt«heru�an ° Mamma.use ooavmdonalST Ivalum `3 ° 3 DEFROST DATA ,� a Frequency Hrs 6 6 t 1 1 ELwrmc q 4 Not Recommended REvERwAIR Not Recommended - GAS q � Not Recommended20 II OA1Pr►a�E MI M1E 1h0�f Temp Term'F 43 43 Fallsafe Min 35. 35 46.44(117q CONVOMONALCONMOLS': was Low Pressure Backup Control Cl/CO(PSIG) M1 MIE ati�ar� Impq atad R 22 34/24 •37t27 . R404A 45135 408 -•$ 6'-au4t9 �� R-507 47/37 51/41 4ta0141 R-134a 12.5/2.S .14,5/40 . vna o R-502 4202 45/35 Me wu ms4 as a Indoor Unit Only, Pressure j I d�_� A lam) Defrost Termination(PSIG) asui R 22 80. R-134a 43 4 R404A 100 R-502 94- I� — OvtMt R-507 105 Elsa. IL Or PHYSICAL DATA. Merchandiser 1441@PGI'0) Drip Pipe(ins) 11/2 uera Liquid Line(Ins) 3/8 rtv4il 7214p00 51/1(140) Suction Line(his) 518 a�(t� 11Fr 36M Esthnated Charge Ms)*** - M1 MBE 41a111 8 Ft - 1S 1.7 �T 14 12 Ft 2.0 2.3 auto i a a ••aTWzisanaverageforall-fteraut�� emayvaryby a4 4034 481K app�nawy half a pound. 1j �waata Length Added to Lineup byEach End(ins) I Else. (so* nwo) R.Ir. Each Insulated Pardtion(Ins) 11/2 Nussmann ® Revised.3-15-95 Impact T� .MeatlDel Icatessen ._. Electrical Data , 8Ft 12Ft Number of Fans—4W 2 3 , ,:Merchandiser 8Ft Amperes 12Ft , Of:watts 12Ft Fans ; Standard 0.52 0.78 36 54 Eaergy Efficient NA ReverseAir NA Constant on Anti swag Heaters NA Cycling And-sweat Heaters NA r Min.CircuitAmpacity With Standard Fans 0.6 0.9 , With Energy Etlielent Fans NA With Reverse Air Fans NA Max.Over Current Protection 20 20 Supplemental.Cras Heaters NA 208V 10 Electric Deft on NA , IOV-10 Supplemental-Rev.Air NA Standard Lighting . , None Optional Lighting I , None Optional Shelf Lighting , None Revised.3-15-95 , HUSSMANN CORPORATION • BRIDGETON, MO 63044 Single Level Intermediate Island Display Impact Ll Dimensions Shown In inches&(mm). • Frozen Food FM 1.5 in. REFRIGERATION DATA FF IC ENeave 04N3198 Discharge Air*F .12 -22 Evaporator*F -20 -30 14 3/4 Unit Sizing T. -23 -33 44 Bru1nR1Foar** FF IC 35 1/2 (1118) Parallel 460 47.0 Conventional 475 485 "For all refrigeration equipment other thaw Hussman,use conventional BTU values. DEFROST DATA 5 (17e Frequency Ilrs 24 24 ELECTRIC FF IG Temp Term*F 48 48 44(11111) FalWe Min 60 60 11-4 44 3/4(11 REVMsEAIR r 47 are(1203 Not Recommended 60112(1262) GAS 52%(1 Duration Min 15 . 18 56 3/4(144o) OFF77MJ"s Not Recommended NOTE: The bumpers are 4 inches wide. The center of the top bumper is 30 inches CONVRMONALCONTROLS Low Pressure Backup Control from the floor and the center of the bottom bumper is 81/4 inches from the floor. Cl/CO(PSIG). FF •IC R-22 7/0 7. R404A 12to 8/6 R-507 1310 9/0 96vc R402A 13/0 910 i son Indoor Unit Only, Pressure lgwm Defrost Termination(PSIG) Not Recommended 4 44' PHYSICAL DATA ----------Y rr----_— —�-- 44a47a Mu Merchandiser t I!8G i �ae� Ot9 _ ln5 6214 warm Drip Plpe.(in.) 1 1/4 � Liquid Line(in.) 3/8 Suction Line(in.) 518 Fffi w.trrs.r 2m Estimated Charge(lbs)*** Mel 8 ft 2.2 12 Ct 33 144 to 027l --17iis is an average for all rdigerant types t" 13e n actual refrigerant charge may vary by ( ) �� approximately half a pound. (n2ti Length Added to Lineup by 44----____ _ - ---- --� 44as� Each Solid End•(in.) 1 U2 _- _- LI-12 t! --- 311M i� a SDu Each Contoured End(in.) 5 Li-12G 1 ae.e.r i wsasct u.t I IIr73� H.t1p outlititMl �� —� A� 5ns i - � - ---- wws.d HUSSmnnn 98.0430 impact U Frozen Food Electrical Data 8ft 12ft Number of Fans—4W 2 3 Number of Fans-9W.(Export) 2 3 (Export:230V 50 hz shown) Number of Fans-2W(ECM) 2 3 , (Energy Efficient fan motors not available for End or End-compartment models) Amperes Watts , Merchandiser 8 ft 12 ft 8 ft 12 ft Fans Standard 0.52 0.78 36 54 Energy Efficient 0.24 0.36 6.8 10.2 Export:230V 50hz 0.60 0.90. 96 144 Anti-sweat Heaters(on fan circuit) , Nosing Anti-sweat Heaters 0.93 1.40 112 168 Export:230V 50hz 0.49 0.73 112 168 Cycling Anti-sweat Heaters , Cycling Anti-sweat Heaters NA Export:230V 50hz NA Min.Circuit Ampacity , With Standard Fans 1.65 2.38 With Energy Efficient Fans 1.37 1.96 Export:230V 50hz 1.29 1.83 Max.Over Current Protection 20 20 Export:230V 50hz 15 15 208V 10 Electric Dekost 9.2 13.8 1910 2865 Export:230V 50bz Electric Defrost 10.2 15.2 2340 3500 Standard Lighting. , None 980430 HUSSMANN CORPORATION BRIDGETON,MO 63044-2483-PRINTED IN U.S'A , Single level Wide Island Display Impact LW Frozen Food Dimensions shown in inches&(cm). REFRIGERATION DATA FF IC ;ram: Discharge Air eF .12 -22 Evaporator OF -20 -30 g= Unit Sizing OF -23 -33 A C C BTUIMRIFOOT** FF IC Front Parallel 655 670 of Case I. Conventional 675 690 4•i, t�,` eeFcr all refrigaation equipment other than Hussmann,use conventional BTU values. DEFROST DATA Frequency Hrs 24 24 -►� D ELECTRrC FF IC E Temp Urm OF 48 48 F Failsafe Min 60 60 G RRVRBSR Ant Fi I Not Recommended GAS Dimensions Duration Min 15 18 A I B I C I D I E I F I G I H I I I J I K I L I OFFTBN LW 34 14 3/4 321/ 11/4 33/4 7 18112112 1/21 69 811 31t2 — Not Recommended (CM) E84 1 95 819 1 32 1 sG 1-M I Z4 1 318 1 170 1 ZVO I 83 I — CONVEMONALCONIZtOLS Low Pressure Bachnp Control Cl/CO(PSIG} FF Ir R-22 710 NOTE: The bumpers 96114(2446) R404A 17!0 8%0 are 4 inches wide. The r 883MSa4e) sa R-507 13/0 9/0 I.. lr4(1a7in center of the top bumper 4 38(s68) R402A 13/0 910 is 281/2 inches from the ------- "— +4,L_ Indoor Unit Only, Pressure -=1===� ) Defrost Termination(PSIG) floor and the center of --- —I Rettig.owlet± I - Not Recommended the bottom bumper is l �; 1 6 3/4 inches from the LW_8 _------ _____-- l j PHYSICAL,DATA LW-SG -----T-- ---�— Merchandiser floor. ""� I to7s n4lr Drip Pipe(in.) 1 114 )I Waste outlet!'- e) Reldg.owl t I Liquid Line(in.) 3/8 F G Suction Line(in.) 7/8 Water sea 27 Estimated Charge Ohs)*** (s..Not.'•) Electrical 0 (sea Net.-) pi7) lift. 3.5 144 31&(39ee) 12 ft 5.3 138 715(3327) ekaTNs is an average for all refrigerant types i ---------- le----76+n(+ges) actual refrigerant te charge pot vary by 67 7D1(1773) ' approximstelyhalf a potind. ' Length Added to Lineup by LW-12 � - ---t�--- -i� —---Re(riD•Outlet I i j Each End(in.) 1 1/2. LW-1 2G I Each Insulated I J Partition(in.) 1 1/2 , (77D)� (141) �� I Skid Axler�01 aria F Wssia1 6u1lal Reldg.owl t t I / � , 1G G Water naafi e e') 2 77 (sss Note--) (seeNo Note') (ga) , s '(17 H U S S m A n ne . 970903 Impact LW Frozen Food Electrical Data 8ft 12ft , Number of Fans—4W \ 4 6 Number of Fans—9WOport) 4 6 (Export:230V 50 hz shown) , Amperes Watts Merchandiser 8 ft 124 . 8 ft 12 ft Fans Standard 1.04 1.56 72 108' Energy Efficient 0.48 0.72 13.6 20.4 , Export:230V 50hz 120 1.80 192 288 - Nosing Anti-sweat Heaters(on fan circuit) 1.86 2.80 224 336 Export:230V 50hz. 0.98 1.46 224 336 , Cycling Anti-sweat Heaters NA Export:230V 50hz NA Min.Circuit Ampacity , With Standard Fans 3.10 4.56 With Energy Efficient Fans 2.54 3.72 Export:230V 50b.z 2.83 3.46 , Max.Over Current Protection 20 20 208V 10 Electric Defrost. 16.10 24.10 3340 5010 , Export:230V 50hz Electric Defrost 17.7 26.7 4080 6130 Standard Lighting None 970903 HUSSMANN CORPORATION BRIDGETON,MO 63044-2483•PRINTEWN U. , Single level Free Standing End Island Display Impact LW E Frozen Food Dimensions shown in inches&(ch* REFRIGERATION DATA- FF IC Discharge Air OF -12 -22 Evaporator OF -20 -30 4 3/4 Unit Sizing OF -23 -33 (375) 32 15/16 BTUIRR/CASS" FF Ic 34 (882) Parallel 1960 2005. (864) "` Conventional 2025 2070 For all refdgeralion equipment other than Russmana,use conventional BTU values. DEFROST DATA �xr:ati k Frequency Hrs 24 24 ELZCMC FF IC 3 112 Temp Term OF - 48 48 1/ I Failsafe Min 60 60 REvmtszAiR I I��—_25(635) NotRecommended 30(762) GAs 5/8(603) Duration Min 15 18 ! 331/8(843) OFFMAN 341/2(8T6) Not Recommended 401/4(1021) CONVENITONALCOMMOLS Low Pressure Backup Control 43(1o92) Cl/CO(PSIG) FF Ic R-22 7/0 7' NOTE: The bumpeis are 4 inches wide. The center of the top bumper is 281/2 inches 'R404A 12/0 81, from the floor and the center of the bottom bumper is 6 3/4 inches from the floor. R-507 1310 9/0 R402A 1310 910 43 Indoor Unit Only, Pressure (1092) Defrost'Termination TSIG) 12 3/8 Not Recommended (314) PHYSICAL DATA 9 7/8 Merchandiser ( ) Drip Plpe(in.) 1 1/4 _ Liquid Line(in.) 3/8 Suction Line(in.) 518 Electdcal 25 43 Estimated(.7tstrge(lbs)*** (See Note") (635) (1092) End Case 1.1 6 3/4 69 '•'Phis is an average for all refrigerant types LWE,LWEG (170) I (1753) actual refrigerant charge may vary by _ -- 81112 •approximately half a pound. (2071) Length Added.to Lineup by Each End On.) 1 112 9 7/8 Waste Each Insulated � Outlet (249) I Partition(in.) 1 112 Refrig. Y;-I _Outlet _ :. 6 1/2 •a~•'4 214)6 1/41 1/2 (159)(318) Front Hussmnnn® 970903 Impact LWE Frozen Food Electrical Data End Number of Fans—4W 1 , Number of Fans—9W(Export) 1 (Export:230V 50 hz shown) , Amperes Watts Merchandiser End End Fans Standard 0.26 18 Energy Efficient 0,12,. 3A Export:230V 50hz 0.30 48 Nosing Anti-sweat Heaters(on fan circuit) 0.95 114 Export:230V 50hz 0.49 114 Cycling Anti-sweat Heaters NA �. Export:2�OV 50hz NA Min.Circuit Ampacity With Standard Fans 1.41 With Energy Efficient Fans 1.27 Export:230V 50hz 0.99 Max.Over Current Protection 20 , 208V 10 Electric Defrost 4.6 955 . Export:230V 50hz Electric Defrost 5.1 1170 Standard Lighting None. A •9 OV03 HUSSMANN CORPORATION BRIDGETON,MO 63044-2483•PRINTED IN U.S.A. , Single Level Wide Island Display, End and Center Unitized Impact L_ p W U ,. Dimensions shown In Inches&'(mm). Frozen Food LWU REFRIGERATION DATA FIT IC Discharge Air°F -12 -22 Evaporator°F -20 -30 A C C Unit Sizing°F -23 -33 Bru/na/C.sss** FT IC Parallel 90 in. 4570 4685 138 in. 7185 7360 M Conventional 90 in. 4720 4835 E ELEVATED 1.5 in. 138 in. 7415 7595 Effective 003/98 "For all refrigeiation equipment other than G Huumann,use conventional BTU values. H I DEFROST DATA- Frequency Hrs 24 24 Fac2RIC Dimensions Temp Term°F 48 48 A 1 B C D E F Q H I I J I KI L M Failsafe Min 60 60 LWU 136t21141m 132v 111A 1 33m _ 81a 112121 69 181in 5 7 REvmSBADt M4 I SM s>s ets 1 32 1 ss 1 1 4t4 f its 1 IM I =0 I 127 I — M Not Recommended GAS NOTE: The bumpers are 4 inches wide. The center of the top bumper is 30 inches Duration Min 15 1s from the floor and the center of the bottom bumper is 81/4 inches from the floor. OFFI MJB s• Not Recommended CONVENTIONAL CONTROLS Low Pressure Backup Control �—42eapoml Font ot391'"o leye CI1CO(PSIG) FF IC I caso M R-22 7/0 7/0 — -- — ---' 1404 R404A 1210 8/0 -- _ R-507 13/0 9/0 �q ow„yet ooarteta t R402A 13/0 9/0 t l Indoor Unit Only, Pressure LWLLNG �-- —�_-- _ _—, Defrost Termination(PSIG) o„ overt if t 5a,e Not Recommended a•ne 1 i ''1 l tit peq wa ' l PHYSICAL DATA . -- a Merchandiser l-• wp � 0 H Drip Pipe(in.) 1114 ram cum w Liquid Line(m.) 3/8 137 w paq Suction Line(in.). 7/8 Estimated Charge(lbs)*** .-- 88vp40 90 in. 2.8 ' F i 051 I I coo 138 in. 4.6 o _-- —- 11aa peel s**1 his is an average for all refrigerant types actual refrigerant charge may vary by EIodA vi t t ;..T_ H approximately half apound. omtot ,! . LWLL138 I t I i i l LWU-138G € — --------- -- ----- � Length Added to Lineup by saY Wasto '- ------ - --- -- ---- tint Otriift j - BawR�p I i'�vr pep�;l Each Solid End(in.) 1 1/2 t tY� � " t� t Each Contoured End(in.) 5 -- a Rahlg.outtot aWS t HussmAnn® 980616 Impact LW U Frdzen Food , Electrical Data 90 in. 138 in. Number of Fans—4W 3 5 Number of Fans-9W(Export) 3 5 (Export:230V 50 hz shown) , Number of Fans—2W(EcM 2 4. (Energy Efficient fan motors not available for End or End-compartment models) Amperes Watts Merchandiser 90 in. 138,.in. 90 in. 138 in. Fans - Standard 0.78 130 54 90 Energy Efficient 0.50 0.74 25 32 Export:230V 50hz 0.90 1.50 144 240. , Anti-sweat Heaters(on fan circuit) Nosing Anti-sweat Heaters 1.89 2.81 226 338 Export:230V 50hz 0.98 1.47 226 338 , Cycling Anti-sweat Heaters NA Export:230V 50hz NA Mn.-Circuit Ampacity , With Standard Fans 2.87 4.31 With Energy Efficient Fans 2.59 3.75 Export:230V 50hz.. 2.08 3.17 Max.Over Current Protection 20 20 Export:230V 50bz 15 15 - , 209V 10 Electric Defrost 12.6 20.6 2625 4295 Export:230V 5lbhz Electric Defrost 14.0 22.8 3210 5250 Standard Lighting None 980616 NUSSMANN CORPORATION BRIDGETON,MO 63044-2483•PRINTED IN U.S.A. , I Single Deck, 1 Display Level,and Front Glass Impact Meat/Dellcatessen < REFRIGERATION DATA i M1G MIGE ��..� Discharge Air'F 26 26 Evaporator'F 18 21 . 2974 �]CJr Unit Sbdng'F• 16 _i9�_ •• ( "[iI BrulaxIFoor+• M1G MIGE Parallel 290 2�75_ Vm) Conventional 315 1 300 ,•ForallzCfi% d=egaipmeatathetthan 3 L $ussamann.use comxntiewllift)Values. DEFROST DATA �� .r,, � °• Frequency Ilrs 6 6 Eiscriac 4 6 Not Recommended.. REVE=AfR • Not Recommended Gas 4 A. Not Recommended . 7 % hti9 OFFnMS MIG M1GE Pq Temp Term°F 43 43 Fallsate Min 35 40 �th CONVFNHONALCOWROIS 46ti4p174)� Law Presswe.Backup Control CVCO(PSIG) M1G MIGE easepae► R22 34/24 - 37/27 aeaetz — R404A 458S 48135 slap" R-507 41137' 51141 ono" R-134a 12.5t2.5 145/4.5 at2(tta; R-502 42l32 45/35 1 -7 Indoor Unit Only, Pressure I so I wm tns Defrost Termination(PSIG) ta7� _� iosre �e R 22 ' 80 R-134a 43 aos® 400 R 04A 100 R-S02 94 IN R-507 105 —_ a r°Q) Wss*°ice PHYSICAL DATA Elea. w.';' Merchandiser Drip Pipe(ins) 1 112 WIMP" Liquid Line(ins) - 3/8 ustapasr► Suction Line(Ins) 518 721N0fin— st2d�% Estimated Charge(lbS)**s tsepx� MIG MIGE 8 Ft . 1.5 1.7 s�2pta 12 Ft -2.0 13 *owrbis is an average for all refrigerant types I I I I actual refrigerant da%e may vary by i27g appmxbiu wy half a pound I apse µ 40" OW) i 1M Length Added to Lineup by rt ) Each Ead(ins) — 1 we.c. a tin Each Insulated El so. _ ———Wsur Seal ———— —— — Partition(Ins) (see note) 1 1/2 8slr. H V S S m n n n.0 Revised 3-15=95 Impact M1 G MeatMelicatemn Electrical Data SM 12Ft , Number of Fans--4W 2' 3 Amperes Watts , Merchandiser 8Ft 12Ft 8Ft 12Ft Fans Standard 0.52 0.78 36 54 , Energy Efficient NA Reverse Air NA Constant on Anti-sweat Heaters NA , Cycling Anti sweat Heaters NA Min.Circuit Ampacity With Standard Fans 0.6 0.9 , With Energy Efficient Fans NA With Reverse AirFans NA Maw Over Corrent Protection 20 20 , Supplemental Gas Heaters NA 208V IO Electric Def ost NA , 120V WSupplemental Rev.Air NA Standard.Lighting , None . Optional Lighting None Optional Shelf Lighting None Revised 3-15-95 HUSSMANN CORPORATION • BRIDGETON, MO 63044 MOWN*, 4 Display Levels impm M4 71% h REFRIGERATION DATA 0 • 0 M4 ME Discharge Air OF 28 29 Evaporator OF 18 21., Unit Sizing OF -16 19 M+§ Brvlgx/Foor** M4 WE 013% p Parallel 1325 1270_ Conventional 1405 1350 Ac. -Fas.nrcmgaaeoa egn3prtana etherthan Ho:s WW4unawyadenalBTUvdna. DEFROST DATA M4' WE Frequency Hrs 6 6 e LLBcntrc Not Recommended 30 RsvERwAix { Not Recommended 9 GAS Not Recominended 4 rml OFF. M4 ME e V%pm a94Temp Term OF 48 48 "0e 29%M FallsateMin ' 25'.• 30- 96+ +s n COM71111ONALCON'IROIS Low Pressare Backup Control wwam% Cl/CO(PSIG) M4 ME eessa R 22 3024 . 37R7 n'Kpe +n�� atan+q R404A 4513S 4813E tWon R 507 47/37 51/41 I R-134a 12.5n-5 14.514.5 *tap'�q R 502 42132- ' 45AS. 1 -7 the IS Indoor Unit Only, Pressure t�ta ass. s Def wtTermination(PSIG) I 44— d —� I I R-22 80 R-134a 43 ht R404A 100 R 502 94 *t1 aet w..te oa • R587 105 e�.o.— PHYSICALDATA a.(. a.u) Merchandiser 144120M Drip Pipe'(ins) 1 1/2 t9etap� Liquid Line(ins) .318 ntyh nwp� Suction Line(ins) 7/8 at se ESdmated Charge(lbs)"t M4 M4E <tapt 8 Ft 23 2.7 12 Ft _3,3 3.9 Qg +� a**Mh<an average for anredgawAtypes I I sq to i I V I I tm 1 6 apualre5dgeraut chugs may vary by I ' 40ltA VI6 (Bi1) app=hTlatdy hdf a pound. n� µ 1oae ,stet Ot 4 Length Added to Lineup by w..a -1 Each End(ins) 1 Ntur s..t ——— ———— Each Insulated (we nay Reif. Pardtion(ins) 11/2 H u s s m n n n ® Revised 3-15-95 Impact M4 Mt:�tWellcatessen , Electrical Data 8Ft 12Ft , Number of Fans—9W 4 6 Amperes Watts Merchandiser 8Ft 12Ft 8Ft 12Ft Fans Standard •2.8 4.2 200 300 , Energy-Efficient 1.0 1.5 .72 108 Reverse Air NA Constant on Anti-sweat Heaters NA , Cycling Anti-sweat Heaters NA - Min.Circuit Ampacity With Standard Fans 3.0 5.1 With Energy EMdent Fans 1.1 1.6 With Reverse Aii Fans NA Max.Over Current Protection 20 20 Supplemental On Heaters NA 208V 10 Electria Defmst, NA , 120V 10 Supplemental Rev.Air NA Standard Lighting 1 Row Canopy . 0.51 0.77 59 85 Optional Lighting 1 Row Canopy and l Row Rail 1.02 . 1.54 _ 118 170 , 2 Rows Campy 1.02 1.54 118 170 2 Rows Canopy and I Row Rail 1.53 2.31 177 255 , Optional Shelf Lighting 1 Row of Shelves 0.51 0.77 59 85 2 Rows of Shelves 1.02 1.54 118 170 , 3 Rows of Shelves 1.53 2.31 177 255 Revised 3-15-95 HUSSMANN CORPORATION • BRIDGETON, MO 63044 Muhide&, 4 Display Levels • Impact M4 39% Meat ON sa>� REFRIGERATION DATA th {.{. WIN", M4 ME.Z. :r.•.S.2•:?.tri.z. ;• o a% .` ,�,`.a°; Discharge'Air F 28 29 >{;cs Evaporator°F 18 21 { Unit Sizing°F 16 19 ; r Dru/11R/F00242r • M4 ME Parallel 1325 1270 441h 464 3 %4_ Conventional 1405 1350 >.:�3 (1130t p1811 •'•','�"�'.: c «For aq mfrigetatioa equipment other tbaa 731% Husssmann,the conventional BTU values.. s 0870 DEFROST DATA M4 ME y 2 Frequency 1 rn 6 6 . ' ? EU TRIC 30% Not Recommended t• { `{;: 4O�i R 5 4 8V6RSsAIR 6 ne% (tad Not Recommended GAR 26140 •� '� { c,„'�, • -' • '<: Not Reconznended }y� ;a ? �,; OFFnms M4 ME s p Term°F 48 48 1294 (sts) FailWe Min 25 30 CONVFNnONALCONIROIS 4 tia 4% Low Pressure Backup Control 2711200 014► C1/CO(PSIG) . M4 •: ME ltoZ1 29%CF49) R-22 34/24 37/227 3rtys�ytl R404A 45/35 48/38 461140m) R-507 47/37 .51/41 R-134a 125/2.5 145/4.5 Indoor Unit Only, Pressure —.asp* "eq a�4o� DefMtTerminatl6n(PSIG) tm� R-22- 80 R-134a . 43 R404A 100 _T R-507 105 j a4, I VU was G" v� PHYSICAL DATA, Merchandiser dp Drip Pipe(in.) 11/2 --- n�_W01001" _ Liquid Line(in.) 3/9 wrw s«T Sudfon Line(in.) 7/8 prong Estimated Charge(lbs)*** M4 ME lamp" 8 Ft 23 2.7 asnpes�l xw awiaal 12Ft _ 3.3 3-9 Sao" ***This is as average for all reftigawl types r e tA( i 'a0 actual reftfgeraot charge may vary by 4ninq approximately half apound I I I I I ( I I T m,R Length Added to Lineup by I arc LI Each End(in) 4114 I I N I I ON ' Each Insulated I w ��inq Partition www" ` H u s s M a n n® 950315 i Impact W , Meat Electrical Data �{ 8Ft 12Ft Number of Fans—9W 4 6 , Amperes Watts Merchandiser 8Ft 12Ft 8Ft 12Ft , Fans Standard 2.8 4.2 200 300 Energy Efficient 1.0 1.5 72 108 , Reverse Air- NA Constant on Anti-sweat Heaters NA Cycling Anti-sweat Heaters NA , Min.Circuit Ampacity With Standard Fans 3.0 .5.1 With Energy Efficient Fans 1.1 1.6 With Reverse Air Fans NA- Max.Over Cuurentprotection 20 20 Supplemental Gas Heaters NA , 208V 10 Electric Defrost NA 120V 10 Supplemental Rev.Air NA Standard Lighting 1 Row Canopy 0.51 0.77 59 85 Optional Lighting , 1 Row Canopy and 1 Row hail 1.02 1.54 118 170 2 Rows-Canopy 1.02 1.54 _ 118 170 , 2 Rows Canopy and 1 Row Rail 1.53 2.31 177 255 Optional Shelf Lighting 1 Row of Shelves 0.51 0.77 59 85 2 Rows of Shelves 1.02 1.54- 118 170 , 3 Rows of Shelves 1.53 2.31 177' 255 950315 HUSSMANN CORPORATION BRIDGETON,MO 63044-2483•PRINTED IN U.SA. Muitkieck, 5 Display Levels y' Impact M5 .. Wow UHCWMan REFRIGERATION DATA rse MS MSE Discharge Alr'F 28 29 Evaporator'F 18 21 77% Unit Sizing'F 16 19 ( Brulgr¢lFoor** MS MSE Parallel 1525 1465 Conventional 1640 1575 "For sU reft9gmation egp4 mad other d= Husasnunn,the oom emienat MV vdoes. DEFROST DATA t1 Frequency His 6 6 ELWMC Not Recommended r REvE=AYR ?2rk� 3 w �, Not Recommended • ,.�. v r S. << GAS s µ ' Y Not Recommended OFFMW MG MSE 4 Temp Term'F 48 48 2rv,�of Failsafe Min 30• :. 30to _ eS 1 oRq4@ CONVEMIONALCONMOLS w+ypnq Low Pressure Backup Control- CVCO(PSIG) MS MSE Ooyela R-22 3qU 37t27 mss R404A 46AS . 48/38 �atwne�al ue�� a9ap� R-507 47)37 51/41 1.36p" R-134a 12 MS. 14.514.5 s�ary�a� R-502 42132 . 45/35 Indoor Unit Only, Pressure IRS Defrost Termination(PKG) VM am nose R-22 80 R-134a 43 I n, ___j i PT R404A 100 R-SO2 94 n�q R 509 105 4(+M WS' o PHYSICAL DATA• SQ -� — e1eo. not. r. Merchandiser Drip Pipe(ins) 1 112 tNmps>r� Liquid Line(ins) 3/8 . Suction Line(ins) 7/8 r1u�p nv~pem Estimated Charge Ohs)*** spar MS MSE 8 Ft 2.7 3.2 •rapt+ 12 Ft 3.9 4.5 "nus is in avenge foi ill xcfsigcmt types to actual tefrigmd chugs may vary by I I 301a I I 7l a I ' ( I f (r $ approxima 4y half a pound. I fr+s1 403e 44 4056 inn W Length Added to Lineup by (10 4 414 Each End(ins) 11/2 wan otni ♦pal Each Insulated Eiea. `— w+u► ——— ————— Pardtion(ins) (era trole) Ra f r. H U S 3 m A n M Revised 3-15-95 Wpm M5 MentlDelleateMn Elect meal Data 8Ft 12Ft Number of Fans—9W 4 6 , Amperes Watts , Merchandiser 8Ft 12Ft 8Ft 12Ft Fans Standard 2.8 4.2 200 300 , Energy Efficient 1.0 1.5 72 168 Reverse Air NA Constant on Anti-sweat Heaters NA Cycling '-sweat Heaters NA 1�n ' Ampwty Wi Standard Fans 3.0 5.1 , With Energy Efficient Fans 1.1 1.6 With Reverse Air Fans NA Max.Over Current Protection _ 20 20 , Supplemental Gas Heaters NA 209V Ids Electric Defrost NA 120V 116 Supplemental Rev.Air NA Standard Lighting 1 Row Canopy 0.51 0.77 59 85. , Optional Lighting 1 Row Canopy and 1 Row Rail 1.02 1.54 - 118 170 , 2 Rows Canopy 1.02 1.54 118 170 2 Rows Canopy and 1 Row Rail 1.53 2.31 177 255 , Optional Shelf Lighting , 1 Row of Shelves 0.51 0.77 59 85 2 Rows of Shelves 1.02 1.54 118 170 . , 3 Rows of Shelves 1.53' 231 177 255 4 Rows of Shelves 2.04 3.08 236 340 , Revised 3-15-95 , HUSSMANN CORPORATION • BRIDGETON, MO 63044 , Multfcteck, 5 Display Levels Impact M5 MeaMelicatessen REFRIGERATION DATA MS MSE Discharge Air'F 28 29 1/8 Evaporator'F 18 21 3118 Unit Sizing'F 16 19 �"— Bru1HR/Foos** M5 MSE 71/2 Parallel 1525 1465 (15?) Conventional 1640 1575 ••For all rofrigcastioo cquipmern aha than '.{< Huss muk use oonventicnd MU values. DEFROST DATA Fre4uency Hrs 6 6 EaecrRlc i'k { Not Recommended 7715116 ftwe E AtR Not Recommended GAS 51 3/4 Not Recommended (1295) 03W OFFTIMB MG MSE: Temp Term'F 48 48 Fallsde Min 30 . 30 CONVFNTIONALCONTROLS Low Pressure Backup Control - Cl/CO(PSIG) M5 MSE R-22 34124 37/27 53 9/16 R404A 45135 48138 (1360) R-507 47/37 .51141 R-134a 12.5/2.5 14.5/4.5 R-502 42/32 45)35 C Indoor Unit Only, Pressure Q - Defrost Termination(PSIG) 1/8 ( R-22 . 80 R-134a 43 o' (765) L R404A 100 R-502 94 R-507 105 S 61/2(1.ss3 PHYSICAL DATA O Merchandiser" L 15/16 FAN Drip Pipe(ins) 1 1/2 (�) Liquid Line(Ins) 3/8 Suction Line(ins) 7/8 Estimated Charge(lbs)*** --� 9 3/16 M5 M5E (233) 8 Ft 2.7 3.2 12 Ft 3.9 4.5 •-M is is an average for all refrigerant types 4 (1� 41/ actual refrigerant charge may vary by 11 approximately half a pound. 4 27112(0) ( 4) Length Added to Lineup by (1� 291/2(749) Each End(ins) 1 1/2 14 3r 1/16(891) Each Insulated Partition(ins) 1112 461/4(1174) Hussmnnn � P/N 378421 B 3 of 6 e�1.a.e, hggpaa M5 Plan Views 72 � 10�"t s (s4ol NleatlDelieatessen —I 1"4"(10B �� 1 Electrical Vats •,2(1N) apt I2Ft Meat and Produce 4 6 I 1 —j Number of Fans—9W 011iel•• I I 40 I I ata �� +nit Q4s) . I Cns1 lose I 1 lose 1r,0 I 1 361 1 an wmpaes Mt got w�12Ft (lam 4ew Merchandiser it L (1174) Fans '200 300 �(Ia� w•sc.oata Standard 28 4.2 -------iva•'a•a rttua-- f�emPffieient IJI EI•e. (s••n•t•) R r' Reverse Air NA Constant on Anti-sweat Heaters NA I"112is.7a) Cycling And-sweal,Heaters NA a to(tttt,0 71 v4 q03) Min.Circuit Ampacky s+n(+m) 3.0 5.1 With Standard Fans t.a ee(t" With Eneergy Efficient Fans 1.1 1.6 1I with Reverse Air Fans NA .,an,41 I I 1 1 I I se ( 1 7 a 1n Max.Over Ctutoot Protection 20 20 ( I Mtn I I a ( 1 (ne) 1 1 �4 3s1 a Supplemental Gas Heaters NA ( I oral 4oae 40se tits (�+) 20gY 14ti Electric Defrost NA ham) „a �((+t4j 120Y im Suppk mantel Rev.Air NA wow*oust• f mt.) e peol— Standard Lighting ----------- --- — --� 85 Mac. Oft � I Raw Canopy OSt 0.77 59 (see nob R•Ir. Optional Lighting 1 l8 170 I Row Canopy and 1 Row Rail !A2 1S4 Length of Case.-4 Foot-96 3/8; 12 Foot-144 112 Electrical Service Cep 1.02 1.54 118 170 Maximum O/S dimensions of case back to front Right end of ease to center 2 Rows dopy (•mcludeg bumper)----46 114 of[aithc4 knockout-4 Foot-gg 318; 12 Foot-13611Z 2 Rows Campy and I Row Rail 1-53 2.31 177 255 Back of ease to front of spladrguud---3S 1/16 Back O/S of case to center of knockout----30 1/2 Back of case to O/S edge of from skidrail----29112 Waste Outlet O Optional Shelf Wghting 59 85 Right end of case to canter 1 Row of Shelve 0.51 0.77 Width of skidmil---4 1/2 of waste outlet--8 Foot 24 1/9; 12 Foot 72 1/4- Right end of case to OIS edge Lsft end of case to center of waste oudet----72 114 1.02 1.54 I la 170 of external support---5 L2 Back O/S of case to center of waste outlet---27 112 2 Rows of Sitelvos Distance between inside edgge 3 Rows of Shelve 1.53 2.31 177 255 otextctnal suppon-..40 S/8,44,40 SIB Water Seal Edge of water seal to center of waste outlet----4 � 236 340 Width of external suppon--41/8 O/S diamater of drip pipe lines•--11/2 4 Rows of Shelves Note'Water seal outlet must clear front skid rail. Stub-up area between front skidrail M5&M50 water seal rotation in forward and splashguard--4 direc►ton only,due to low base. Right edge of case(excludingend) Refrigeration Outlet ❑ to US edge of external support--13/8 Right end of case to center of refrigeration outlet-•--9 1/16 Back O/S of case to center of refrigeration outlet-••-30 S/8 2 of 6 M5 Data Sheet Set 4 of 6 M5 Data Sheet See { r Double Curved Hinged Glass,3 Display Levels 4f � IMPACT Modified y° Dimensions shown in inches&(mm). �h NEBCH (305) Delicatessen REFRIGERATION DATA NEBCH NEBCH R29• 19% DischargeAir °F 29 12 (See measumnent location point on drawing). Evaporator T 21 32 r/4 14 Unit Sizing 'F 19 (356) Ie20) Btu1kR1Foor*e NEBCH . Parallel 385 31 V4 Satellite NA tom! it Conventional 415 5 o/ "For all refrigeration equiprnent other than 301 Husssmann,use conventional BTU values. DEFROST DATA _ 21 319 Frequency firs 12 (W) 16 1/4 — _ T ELE TRIO W13) 9% 10% Not Recommended M1 at 5 Chi REVERSEAIR Not Recommended 1 its 3% GAS (0°) 3017/a(s7,q (� Not Recommended t 34 7/u(tip OFFrlME NEBCH" 36(314) Temp Term OF NA 44(me) Duration Min .60 Y CONVEMIONALCONTROIS Low Pressure Backup Control Cl/CO(PSIG) NEBCH ' (1222) 4po2►- 9 R-22 -37/27 . R404A 48/39 - R-507 51/41 R-134a 14.5/4.5 t4EBCt1•ti 102)---- — — --}--e��/a 30"0 a . NEG " t' f ) 3(446 36 I$ (014) 44 Indoor Unit Only, Pressure (EGCHS,g -_--�skld/Ercternal Defrost Termination(PSIG) ----=ea:.�____ - _- —____- �- It-22 76. R-134s 43 Flans R404A 100 R-507 105 waste outlet PHYSICAL DATA 144 to Merchandiser (3 70) 140 in Drip Pipe(in.) (ases) 72 in Liquid Line(in.) 3/8 I f` (1e35) 4((q' (seariaey Suction Line(in.) 5/8 Estimated Charge Obs)*** ar Rerrig,Outlet----------+'_ ---_---_!--__ NEBCH NEBQi-12 t I 20yi ��;e 347/16 36 8 ft 1.1 (630 PEGCt'i•12 � (ass) (ata) t44 12 ft 1.6 t4EGdiS12 sk/d/Extarna/Basa —�— ( ) ***This is an avenge for all refrigerant types =_� _�____ — _—____ 1 l actual refrigerantimte yh rge half pound. vary d. — — Watersoet approximately half a pound. Front r—ma°M Length Added to Lineup by asteoutlet Each End(in.) 1 1/2 Each Insulated Partition(in.) 1 1/2 Hussmnnn•° 980616 impAcr NEBCH Delicatessen Electrical Data , SFt 12Ft Number of Fans 2 3 Amperes Watts , Merchandiser 8Ft 12Ft 8Ft 12Ft Fans , Standard 0.84 1.26 80 120 Energy Efficient NA Constant on Anti-sweat Heaters NA , Cycling Anti-sweat Heaters NA Min.Circuit Ampacity With Standard Fans 1.04 1.46 , With Energy Efficient Fans NA Max.Over Current Protection 20 20 Supplemental Gas Heaters NA , 208V 10 Electric Defrost NA 120V 10 Supplemental.Rev.Air NA , Standard Lighting 1 Row.Front Canopy 0.57 0.75 64 88 , 1 Rows.Rear Canopy 0.57 0.75 64 _ 88 1 Row Rail 0.57 0.75 - 64 88 , Optional Lighting 1 Row Ledge Light 0.57 0.75 64 88 Optional Shelf Lighting 1 Row of Shelves 0.57 0.75 64 88 , 2 Rows of Shelves 1.14 1.50 128 176 980616 , HUSSMANN CORPORATION BRIDGETON,MO 63044.2483.PRINTED IN U.$A. Wide Island, 1 Display Level Impact Pw • Produce 7411116 flow) 51nch optional kit REFRIGERATION DATA 3711 -- _ for additional height /- Pw 6,8,12 6,8,12E Discharge Air OF 34 34 15 f? Evaporator OF 21 24 Unit Sizing OF 19 22 BTU/XR/FOOT** Pw- PW- s 6,8,12 6,8,12E. 67iarl >;'x:,<'r: <^ 414Parallel 1230 1090 Conventional 1355 1205 . r' ::... �:•....�lM1 4. tlttel �ti.::.•::'•F':y:•nw,::::•?.S:^•:�Sl�?$,.;,..•.,..,,�5;.,> :..r':•,•: ,���7!.:.,::'.::,,•�':s?`'•.>:`:: •�:r;:e: •' r�Of all! lr3lleL NEat 0111Q Q18II v: •>. >•;:,.,:.. .:::NYn.,;t.: <•;;a.> .r'N;...:. <. '.: £ s 30 fi Hiussmw4 use conveauoaal BN valves. ::.f::..:•'•f�.,:. .v:.<::..:..•,..< ::., : :�.�. :::. 's'x::;x::�• : DEFROST DATA '' 163hfi Frequency Hrs 8 8 (104 :` 51�p141 142t1 ELECTRIC Not Recommended t:^: :i:?:v�Y.:'.'Y''•Y.'.'ti}}..x4'+?�?.Y: t\Tit`iviti:Y.3GY{>':vyAjnr'.ti:v/.:'Y.n>. REvEmAIR 409/1611MD)� Not Recommended . ai1 GAS ��lfih3tal Not Recommended Orma Pw- Pw- 6,8,12 6,8,12E tom Itaal 72o/„rust Hemp Term OF N/A N/A . Fallsafe Min 45 45, CONVffMONAI.CONI'ROIS. -- ---- --- Low Pressure Backup Cohtrol " 1ma Cl/CO(PSIG) PW- P- spa 6,8,12 6,8,12E 21 , 21?/w R-22 37/27 40/30 000 6J. 0 tsW 9%,04 R404A 48138 52/42 R-507 51/41 55/45 a R-134a 14/4 1616 - Indoor limit Only, Pressure °"°° m� Defrost Termination(PSIG) x $pia.e R 22 80 R-134a 43 - ' ------- s1,4uw1 R404A 100 R-507 105 74 Oyu PHYSICAL DATA tua Merchandiser 52% -- — s Drip Pipe(in.) 1 1/2 "s'1 7D 2 a Liquid Line(in.) 3/8 40% inn -%meat---- p1 _ 39,cwd Suction Line(in.) 7/8 Estimated Charge(lbs)*** wn aa1 ar 04t1-_ 'bc Pw PWE 6 Ft 13 2.3 1m,jaro 8 1t 2.4 2.8 1x$aan 12 Ft 3.7 4.3 n'cua tt';am rrr1L'ts is an average for all refrigerant tapes - Winn, -- actual refrigerant dwge tray vary by ---------=-- ------- approximately half apound. 74"/,c Length Added to Lineup by 11°q Each End(in.) 1 1/2 529a ------ ----- — a Each Insulated t'm 4o9,c xsmo.gr x,/� 21 Partition(in.) 1 1/2 Poo ------ - -----="'-'---- -. 9�Iowa nussmann® 950801 Impact PW Produce ElectricaI Data • 6Ft 8Ft 12Ft Number of Fans 9W 1 2 3 , Amperes Watts Merchandiser 6Ft 8Ft 12Ft 6Ft 8Ft 12Ft , Fans Standard 0.60 1.20 1.80 50 100 150 Energy Efficient(PSC) 0.33 0.66 0.99 38 76 114. Reverse Air NA Constant on Anti-sweat Heaters NA Cycling Anti-sweat Heaters NA , Min.CircuitAmpacity _ With Standard Fans 0.80 1.40 2.00 With Energy Efficient Fans(PSC) 0.53 0.86 1.19 With Reverse Air Fans NA Max.Over Cuurent protection 20 20 20 Supplemental Gas Heaters NA , 208V 10 Electric Defrost. NA 120V 10 Supplemental Rev.Air NA Standard Lighting Optional Lighting Optional Shelf Lighting , Nome None None 950801 HUSSMANN CORPORATION BRIDGETON,MO 63044.2483•PRINTED IN U.S.A. , Wide Island End.1 Display Level impact PWE Produce REFRIGERATION DATA. 16 PWE PWEE' (406) N Discharge Air OF 32 32. 243/4 Evaporator OF 21 24 (629) Unit Sizing OF 19 22 44 Bru1HR1!9AW* PWE PWEE v o0.. (1118) Parallel 2860 2475 COIL Conventional 3155 2730 ` **For all reftlgeration egnipmeat other than lhssssmam use conventional BTU values. 30 5/16 DEFROST DATA (770) 16 9/1 s Frequency 13rs 8 - 8 4 (421) EfZc MC 02) Not Recommended REVERSOMR } Not Recommended ` PWE t61/4(1131 41/2(114) GAS 20%(518) Not Recommended 23 3/4(603) OFF77ME PWE PWEE 261/g(670) Temp Term OF NA NA Failsafe Min 45• •45'`- 37%Isis) CON VENIIONAL Q ONiROI S Low Pressure Backup Control x. C11CO(MG) PWE PWEE R-22 37/27 40/30 M04A 48/M8 SV42 R-507 51/41 55/45 3711132 R-134a 1414 1616 (948) — — Indoor Unit Only, Pressure Defrost Termination(PSIG) 3 R-2B 80 R-134a 43 11 /16 I 41/ (105) R404A 100 R-507 105 (284) PHYSICAL DATA —�-' —® Merchandiser 7411/16 Drip Pipe(in.) 11/2 (1896) I Liquid Line(m.) 3/8 52 6/16 — — — — - Suction Line(in.) 518 (1329) I $ — — — _ Estimated Charge(lbs)**x PWE 1.0 40 9/1s pq 1.1 (1030) I ***mds is an average for an refrigerant types actual refrigerant dwge mayvary by —— approximately half a pound. 15 -1 13/16 Length Added to Lineup by (381) (682) Each End(in.) 1 1/2 i I Each Insulated. —131/2 Partition(in) 1 1/2 (343) Hussmann® 950801 Impact PW E , Produce Electrical Data ;< End Case Number of Fans—9W 1 , Amperes Watts Merchandiser End Case End.Case Fans Standard 0.60 50 Energy Efficient(PSC). 0.33 38 , Reverse Air NA NA Constant on Anti-sweat Heaters NA Cycling Anti-sweat Heaters NA , Min.Circuit'Ampacity With Standard Fans 0.8 With Energy Efficient Fans(PSC) 0.53 , With Reverse Aid Fans NA Max.Over Current Protection 20 Supplemental Gas Heaters NA 208V 10 Electric Defrost NA 120V 10 Supplemental Rev.Air NA , Standard Lighting Optional Lighting Optional Shelf Lighting None None None 950801 HUSSMANN CORPORATION BRIDGETON,MO 63044-2483•PRINTED IN U.S.A. , Wide Island, 1 Display Level Impact P rY 1Ir Produce REFRIGERATION DATA eo,o�ioN9L Sir Note: This data is based on store EXTW"/eN Dimensions are shown as in.&(mm). temperature and humidity that does not exceed 75°F and 55%ILK PWW 4,6,8,12E Optional Discharge Air(°F) 34 i Rack Evaporator(OF) 24 K( c Positions Unit Sizing(°F) 22 If C C BaAAr{/?* PWW A p 4,6,8,12E 1 F N ® Parallel 1200 Front of COIL COIL Conventional 1325 Case *For all refrigeration equipment other 6 than Hussmanri,use conventional Btu i values. DEFROST DATA L PWW 4,6,8,12E E Frequency(hr) 6 Defrost Water 81b/ft/day (f 15%based on case configuration and H I product loading). . OFFTIME PW W 4,6,8,12E Temp Term(°F) N/A Dimensions Fa(lsafe(min) 45 A B I C I D E I F I G I H I A I J I K I L I M I CONVEIMONALCONTROLS IN. 44 30 ae 33314 6 5 718 312 312 17 6912 8612 15 12318 51/2 Lode Pressure Backup Control (MM) ills 772 857 11521 149 1 89 1 89 432 1765 2197 381 314 114 PWW 4,6,8,12E Cl/CO(Temp°F)** 170/7° Indoor Unit Only,Pressure Defrost Note:The bumpers are 4 in.wide.The center of the top bumper is 25 1/2 in. Termination(Temp°F)** 480 from the floor and the center of the lower bumper is 17 3/8 in.from the floor. **Use a Temperature Pressure Chart to determine PSIG conversions. PHYSICAL DATA Merchandiser Drip Pipe(in) 1 1/2 Liquid Line(in) 3/8 Suction Line(in.) 7/8 Estimated Charge(lb)*** PW W . - A,6,8,12E 411 1.4 6ft 2.3 8 ft 2.8 12 ft 43 ***This is an average for all refrigerant types.Actual refrigerant charge may vary by approximately half a pound Length Added to Lineup by Each End/Partition(In.) 1 1/2 P/N 40990 HuSSI'1rIR11n 3 of 4 I Impact PWW Produce , Electrical Data , 4 ft 6 ft 8 ft 12 ft Number of Fans—9W 1 1 2 1 Number of Fans—9W(Export) 1 1 2 3 (Export:230V 50 Hz shown) Amperes Watts , Merchandiser 4 ft 6 ft 8 ft 12 ft 4 ft . 6 ft 8 ft 12 ft Fans Standard 0.60 0.60 1.20 1.80 50 50 100 150 PSC(Energy Efficient) 0.33 0.33 0.66 0.99 38 38 76 114 Export:230V 50 Hz 0.25 0.25 0.50 0.75 40 40 80 120 Cycling Anti-sweat Heaters` NA NA NA NA Min.Circuit Ampacity With Standard Fans 0.80 0.80 1.40 2.00 With PSC(Energy Efficient) 0.53 0.53 0.86 1.19 , Export:230V 50 Hz 0.45 0.45 0.70 0.95 Max.Over Current Protection 20 20 20 20 Supplemental Gas Heaters NA NA NA NA , 208V 1 Ph Electric Defrost NA NA NA NA Standard Lighting Optional Lighting Optional Shelf Lighting , None None None Fan Wiring ®fftime Defrost 1,2 & 3 Fans 120V NEUTRAL , Fts O BROWN BAND 120V POWER i � BROWN RAW .4ft,6ft 8ft 12 ft , WARNING , All components must have a mechanical ground,and the merchandiser must be grounded. CIRCLED NUMBERS-PARTS LIST ITEM NUMBERS , = 120V PowER O= 120V NFuTRAL i 4 of 4 PWW Data Sheet Set Produce Wide Island End, 1 Display Level Impact PWWEE Produce C K7Ls7►�s iei✓ Dimensions are shown as In.B(mm). REFRIGERATION DATA v "! Note: This data is based on store 1 � temperature and humidity that does not exceed 75OF and 55%RH. PWWEE Optional Discharge Air(9?) 32 Rack Evaporator(OF) 24 Positions K ' PWWEE Unit Sizing(°F) 22 C Btu/hr/Jt* PWWEE o Parallel 2725 _ D Conventional 3005 O FAN *For all refrigeration equipment other A COIL than Hussmann,use conventional Btu values. B DEFROST DATA PWWEE _ -- = — Frequelucy(hr) 6 Defrost Water 8 lb/ft/day M (f 15%based on case configuration and L i product loading). OFF77ME PWWEE_ Temp Term(°F) N/A Failsafe(min) 45 E ' CONVENt ZONAL CONTROILS F Low Pressure Backup Control H I Cl/CO(Temp OF)- 170/7° J Indoor Unit Only,Pressure Defrost Termination(Temp°F)** 480 Dimensions **Use a Temperature Pressure Chart to determine PSIG conversions. A B C D E F G H I J K L M IN. 44 303/8 3012 6 57/8 83/8 — 17 Z63/e 433I8 15 123i8 16ft PHYSICAL DATA Merchandiser (MM) 1118 772 775 152 149 213 — 432 670 1101 381 314 422 Drip Pipe(in.) 1 1/2 Liquid Line(in.) 3/8 Suction Line(in.) 7/8 Estimated Charge Ob)*** 1.1 Note: The bumpers are 4 in.wide.The center of the top bumper is 251/2 in. ***This is an average for all refrigerant from the floor and the center of the lower bumper is 17 318 in.from the floor. types. Actual refrigerant charge may vary by approximately half a pound. Length Added to Lineup by . Each End/Partition(in.) 1 1/2 P/N 417991 Hussmnnn® 3of4 Impact PWWEE , Produce Electrical Data PWWEE Number of Fans—9W Number of Fans--9W(Export) 1 (Export:230V 50 Hz shown) Amperes Watts , Merchandiser PWWEE PWWEE Fans Standard 0.60 50 , PSC(Energy Efficient) 0.33 40 Export:230V 50 Hz 0.60 50 Cycling Anti-sweat Heaters NA Min.Circuit Ampacity With Standard Fans 0.80 With PSC(Energy Efficient) 0.53 , Export:230V 50 Hz 0.53 Max.Over Current Protection 20 Supplemental Gas Heaters NA 208V i Ph Electric Defrost NA Standard Lighting Optional Lighting Optional Shelf Lighting None None None Fan Wiring 1 Fan ®fftime Defrost 120V N uMAL BteM BAND 1 120V Pow= Fan O t I BAM WARNING All components must have a mechanical ground,and the merchandiser must be grounded. CIRCLED NUMBERS=PARTS LIST nXM NUMBERS , 0 = 120V PowER 0= 120V NEUTRAL T1L1:. I)Y I I I �GZ I ���✓�C GEN. fool FsR CONTRACTOR I I �I �t/SOFFI7 ssi+l.A�i✓ i2G� 1 �5 PROVIDE CALM BALLASTS FASCIA. TO 8E TILED At JOB SITE NOTCH END PANEL. BACK 1" {3)SMdLVES �•4 80 7/8 f cKNMTERTO 1---- 13 1/2 REP CES S FOR R11F J I ROLL H�.E)ER '�' •'I (2) REVO sa DRY COUNTER (ToIN 005 Q -- a2 ------•! ® ar sit ACcr ss r � � . STOP & SHO CUT V1 E W RGD W/CUSTOM COUNTER SCALE t" -= f'-0 RE111SEo 11-11-98 DG 9fi35-�TP.DWG UPRIGHT SELF SERVICE HUSSMANH CHINO case SPECIFICATIONS 4197 INQUIRIES?Technlcal 3954229 X2133 SmAca 3954M P&M and W Infamuticn MODEL NUMBER eta Afire Ort�tt2le WTAM r`t rAN "M !Kurrl 132cmKI U&I I=2 AM AR Mt{1R tasaser• CASE LENGTH R uvIIM VEX CNN &C pf s Eewu sta IrFar- twx exits s oallosr mom (e►noMW cols wAluted tM.MIR >110E pus MFATB Wn pW Murat ° GD 3-T&4 IS00 20° 36. 30°7W 34• IAC 8'x30° 20mh 66 9 29Lh11Vroedeltebes - - I6Tube 1 - 1.1 s1ldMes . 6' ISM 2V 36° 30° 300 34° LRC lrxW 20mh .99 12 36UdVroeddWm 16R& IA2udftdmE g ISOO V 36° 30° 300 34° LRC 8'x3V 20mh M 1.8 - sgun roed"m . Omha IY I500 20° 36° 30° 300 34° LRC 8'x30° 20mh l.98 2.4 :{tU111V1oedsiteMes I ube 273 shebes IpXidELS REFRIGERATED DOME TOP CANOPY LIGHT 1�w ° REFRIGERATED $ REAR STORAGE ti 1 166-1 n � i I 10 71ir 2'-7 5 G' r • •J '•sir s F06D SERVICE I FOOD PRE HUSSMANN CHINO CASE SPECIFICATIONS 4197 I INotmumTaolatret s9s 922s x4133 SwvWPq3S0W Pa s ad w Informoonom X2131 MODEL NUMBER to D e taat► ni ! 1 O U U AR a CASE LENGTH �n taiv tw tin Bnl1 s ew oa< erMoroa oelmoe m tads wuuuat wn =A wee 1m "mmw 12m9,00 uo K+• 101 C 00 IV 360 3V 175 Optimal LAC Irx20° 46mh 33 .6 - .92 - - 18rube In m 8 650 IV 36° 30° 175 Opftw LRC- Ir'x2S° 46mh 33 A .92 . I=Tibe I - - - - IT 650 IF 36° 30. In Opftw LRC fr'x 20° 46mh A 12 1.=4 I=rubn Wedge 4POd 1950 15° 36° 30° 175 LRC =°x10° 46mh 33 6 7 - =Tube ,6 90'CIe6 _ 3900 IV 30° 175 xl5° 46 mh 33 ] ILAC 8°=rube I Y_ I* � MAM%041AY MNMK • •�� QV�f�Gx symcc Ou�bGT ' I I • I 1 • I 1 13 3/8 D-0 0 42 1/8 �T- 24 f Co W3i,VIL/-7o.✓ S672Vi<E- Sell•Semce Case front 6112" G13ss Opening. 28• Surface Winner Hedaces Not ave.": O \ Ugh1/ food Poycar6onale DDOrs Warmer / 2!r Hot Welf r;DPAW IrX PAiB Edtsiu f 9- - - - I — — — — CASE FRONT (variablea lengths RGSHL 7/6" 1211i' 1 28" 'WATER AND DRAIN ON 44 Sle HOT SERVICE CASE ONLY RGSHL(-SS) Hot Foods f-e- J1 EQJI�G ��5� h 5 HOT CASES HUSSMANN CHINO CASE SPECIFICATIONS M97 NOW TedmW 0M 385•>=)M193 Sersloe Ie0M 3952320 Peru and Warranty hdonnatlo"(80018951n29%2191 GRCUITSI TOTALAMPS I TOTALA14PS s DF /OF AOF VOLTS LpRLi L7 LI�RLt� L1 � MODEL LENGTH WELLS WARMERS TERMINAL8LOf9lS ra ESH-COMB 6$ 7.) 2 -- 1 Uede,Web 208 182 17.4 17.4 �6 Weer°"oMdnodtESHS-COMB A wwwars 240 19A 202'202 — — —RGSHL-COMB r-r 3 2' 1 Wells 208 203 23A 22.4 — Llghes BWells on ona clrout s Warmers240 21.9 n2 26.0U;htsI uedkWds 208 2S.4 21.9 8 Wells onne dreut r i Wammers 240 29A 24A 28.8 — — — Ugho B Wens on one draft V 4 3 — I L13ht; US 71A 292 28A r r — WeIlrWamxrs 240 343 3.7 734 10'•2" S I 2 Llns 208 I58 11] 1-02Q1 192 192 TWO Clra+flaRtred Mu / r WeKW nun 240 17A I5.1 16.7 272 223 223 12'-2" (6 3 — 2 UAtz 208 149 16.9 16.9 242 242 20.1 Two Clmen Required ' WeOs Warmers 240 18.6 18.6 18.6 28.1 2%1 212 OISULATED PANELS '/ RE►R[nGERATION ACCESS ZOOL-) 32.788 e NatcN w osL 10.377 tv,11 ty GRAIN 6 VALK INCOLER SUSPENDED 0 7d959 RL DF N i 83.I37 J7\ 69.350 INi'ACT i ' 29557----� _ 6580 Q-969 4U80 CASE VEIGHT. 0 FT.CASE - 550 lb 12►T.CASE - 800 lb I /r �AZy r ��Zy H y3G� RATINGS BTUH / FT. 1300 x PLUS BOO/FT OF SUCTION TEMPERATURE +15• CASE ADDED TO DISCHARGE TEMPERATURE +Z86 WALK IN BOX LOAD. H/O CANOPY LIGHTS (2 ROWS) 1.90 AMPS 1 2.10 AMPS STANDARD FANS (115V) 7.62 AMPS 1 10.88 AMPS ENERGY EFFICIENT FANS (115V) 5.19 AMPS 1 7.37 AMPS OFFTIME DEFROST 40 MIN. 4/DAY ELECTRIC DEFROST HTR (208V) 1 5.2 AMPS 1 6.9 AMPS OPTIONAL REM. ENO 1 DRAIN LOCATION — DOWN THE BACK OF THE CASE J� ELECTRICAL ACCESS THROUGH TOP/BACK OF CASE 8.223 28.405 10.270 45.199 ---- --------------------- --- - ---- -- --- -------------- -- 6L I SOO 144.375 — 12 FT. CASE 96.250 — 8 FT. CA E Reach-in 2,3,4 and 5 Door Models Impact. RL Dimensions shown In Inches&(mm). Ice Cream !, 40 3r4 REFRIGERATION DATA RURMIRF I (1035) FF IC 2(52) Discharge Air OF -5 •42 Evaporator OF -11 -19 Unit Sizing OF -14 -22 BruhzpJDooR** FF IC Parallel 1560 1650 Conventional 1600 1690 '**For all refdgerstion equipment other than Mamma,use conventional BTU values. 62 1n DEFROST DATA 67 (1588) 82 Frequency His 24 24 (1700) (2083) Frame ELscTR7C FF IC Tilmp Tkan OF 48 48 Failsafe Ivan 40 40 RsvrsRSBAtR NotAvailable Gas 22 he 59)a Duration Min 20 20 . 0"TtMB Not Available 7 W(pot) CONVENTIONAL CONTROLS ration outlet ,. Low Pressure Backup Control Coll Cl/CO(PSIG) FF IC g Fan R-22 11/1 7/0 13 R404A 18/8 13/3 (332) LL R-507 19/9 14/4 314 R-134a NA MA. Elearkal I Elearical Stubs area R-502 17/7 12/2 2 518 Field Wiring;eta I3� s'(� 34 5l3s2(8 )) (67) Indoor Unit Only, Pressure Defrost Termination(MG) Is at Tenrft 39 3r8(999) - R 22 91 R-134a NA � �-- 41 snti(loss) R404A 113 R-502 105 •—---- 43 314(1110) R-507 117 PHYSICAL DATA Merchandiser Drip Pipe(in.) 1 1/4 A Liquid Line(in) 3/8 g Suction Line(in.) 7/8 C Estimated Cha%e(Ibs)*** 2Dr 1.8 32 Or 2.7 I I I F I 1 1 (162 I I I I Or 3.6 I 41 eila I I I I 14a I I I I I I 39ss Or 4.6 (lose) SkAlsd�eme/seso (1219) I I 5 .t I (ass) o—his is an average Tor all refrigerant I I I i ^t._ I Boaom Frt __ 141 may ray—'f r —I—waste outlet __r I supyat r 'LI �1 types actual refrlgeran charge b� —— approtmawy p __ R�efAp. OWlet_ 43 3I4 ---�- (11q Length Added to Lineup by 4 Each End(in.) 1 1/2 . I Front % t�a 11 (+� i «(0 Each Insulated pit Partition(in.) 1 1/2 . voo•e,g �i & C +� T Hussmann ® Z G2� y z3Yy 970801 3 FIE $y !y, y 17-2Xs Y� ;ry Impact RL Ice Cream Electrical Data 2Dr 3Dr 4Dr 5Dr Number of Fans-9W 2 3 4 5 , Number of Fans-9W(Export) 2 3 4 5 , (Export 220V 50 hz shown) Amperes Watts- Merchandiser 2Dr 3Dr 4Dr SDr 2Dr 3Dr 4Dr 5Dr Fans , Standard 1.4 2.1 2.8 3.5 100 150 200 250 Energy Efficient 0.8 1.22 1.6 .0 44 66 88 110 Reverse Air NA (Export: 220V 50 hz) 0.8 1.2 1.6 2.0 122 183 244 305 Constant on Anti-sweat Heaters Raceway 0.69 1.01 1.30 1.71 83 121 156 205 (Export:220V 50 hz) 0.37 0.55 0.75 0.89' 81 122 165 196 , Cycling Anti-sweat Heaters Doors 2.06 3.08 4.11 5.15 247 370 493 618 , (Export:220V 50 hz) 1.12 1.68 2.24 2.8 247 370 493 617 Frames 1.39 2.02 2.62 3.23 167 . 242 314 388 (Export:220V 50 hz) 0.76 1.08 1.43 1.75 167 238 314 385 , Min.Circuit Ampacity With Standard Fans 5.67 8.33 10.95 13.73 With Energy Efficient Fans 5.07 7.43 9.75 12.33 , With Reverse Au Fans NA (Export:220V 50 hz) 3.16 4.6 6.04 7.46 Max.Over Current Protection 20 20 20 20 , (Export:220V 50 hz) 20 20 20 20 Drain Heaters(120V) 0.63 1.25 2.0 2.5 75 150 240 300 , 208V 10 Electric Defrost 82 13.0 18.0 22.8 1706 2720 3734 4750 120V 10 Supplemental Rev.Air NA (Export;220V 50 hz) 8.7 13.8 19 242 1804 2877 3949 5024 , Standard Vertical Lighting 2Dr 3Dr 4Dr 5Dr 2Dr 3Dr 4Dr 5Dr Anthony Doors(12oV) 1.57 2.10 2.62 (3.15; , (Export:220V 50 hz) 0.81 1.08 1.35 1.62 Ardco Doors(i20V) 1.2 1.5 1.90 2.3 (Export;230V 50 hz) 0.77 .1.04 1.29 1.56 , 970801 NUSSMANN CORPORATION RRIDCETON.MO 63044-94A3•PRIMED IN U.S.A. , Reach-in 2, 3, 4 and 5 Door Models Impact R L rDimensions shown in inches&(mm). With INNOVATOR Doors Frozen Food &Ice Cream 40 3/4 RURM/RF (1035) REFRIGERATION DATA (Vote: This data is based on store 2 52 temperature and humidity that does not- exceed 75°F and 55%R.H. FF IC Discharge Air(°F) -5 -12 Evaporator(°F) -11 -19 Unit Sizing(°F) -14 . -22 . Btuthr/Door* FF IC Parallel 1300 1370 82 Conventional 1325 1400 62112 (2083) *For all refrigeration equipment other 67 (1588) than Hussman,use conventional Btu (1700) values. Frame DEFROST DATA FF IC Frequency(hr) 24 24 Defrost Water(Ib/Dr/day)1.2 1.2 (t 15%based on.case configuration and product loading). ELEcTiuc FF IC- 22 Shelf Temp Term(°F) 480 480 . (559) Failsafe(min) 40. 40 GAs Duration(min) 20 20 OFFrimE oR REVERSE AIR 27 5/8(702) - Not Recommended Rehigeratlon Outlet CONVIIM®NAL COAPTROLS Low Pressure Backup Control Coil FF dC Fan 13 g CUCO(°Temp°F)** -1>l°/-34°-2ti%45° (332) Indoor Unit Only, Pressure Defrost 4 314 Termination(Temp°F)** (121) t Not Recommended Electrical 1 Decnlcal Stub up Area **Use a Temperature Pressure Chart to 3 13/161 1/2 2 518 determine PSIG conversions. (97) (38)Reid Wiring +---32(813) �) Connecdon I 34 5/8(879 ( PHYSICAL DATA is at Terminal. 39 3/8(999) Drip Pipe(in.) 1 1/4 Liquid Line(in.) 3/8 41 9/16(1056) Suction Line(in.) 7/8 43 3/4(1110) Estimated Charge(Ib)*** 2Dr 1.8 NOTE: The bumpers are 4 inches wide. The center of the top 3Dr 2.7 . FM bumper is 81 inches from the floor and the center of the bottom 4Dr 3•6 bumper is 5 1/2 inches from the floor. 5Dr 4.6 ***This is an average for all refrigcrun NSF Certification types.Actual refrigerant charge may vary These merchandisers arc manufactured to meet ANSI/National by approximately half a pound. Sanitation Foundation(NSF®)Standard#7 requirements. length Added to Lineup by: Each End/Partition(in.) 1 1/2 P/N 425644A HUssmF n'O 3 of 6 + I Impact RL Engineering With INNOVATOR Doors Plan Views Frozen Food&lee cream Reach-in's Electrical Data 2,3.4.•&5 Door 210r 3Dr 4Dr SDr 0&2000 RL-RM-RF Plan View Number of Fans-9W 2 3 4 5 A Number of Fans-9W(Export) 2 3 4 5 (Export:220V 50 hz shown) B Amperes Watts C Merchandiser 21or 31or 4Dr SDr 21or 31or 41or SDr Fags Standard 1.40 2.10 2.80 3.50 100 I50 200 250 I Energy Efficient 0.90 1.20 1.60 2.00 as 66 88 Ito I I I I I I I I a I I I 34 we Reverse Air NA NA NA NA NA NA NA NA 41 arts I ( I 148 I 1 i' I I I I (cry)39 eta (Export:220V SO hz) 0.80 1.20 1.60 2.00 122 183 244 305 1 pose) I I SwmE.gewte/9aae taro) 1 I�I soeomA,rt1 it 2 53MI I (��al�1055)43ar� r rWas�e i5uifet I --1 �' Anti-sweat Heaters '-�- - -- --- --� -- Roltffi.-I- into) - -� Doors 134 2.31 3.08 3.86 185 278 370 463 (Export;220V 50 hz) 0.80 1.60 2.40 3,20 177 266 354 443 Frames 0.79 1.18 1.57. 1.97 94 141 188 236 �i+o»r3L Front ��-7 �LOOCWM 111102 ( now') (Export:220V 50 hz) 0.43 0.64 US 1.07 94 141 188 236 Pal (ie)) Dimension A 8 C Min,CireultAmpacity With Standard Fans 3.92 5.79 7.65 9.53 2 Door 62 58 23 3/4 With Energy Efficient Fans 3.32 4.29 6AS 6.0.1 3 Door 921/2 88 t/2 54114 With Reverse Air Fans NA NA NA NA 4 Door 122 718 118 718 481/4 (Export:220V 50 hz) 2.23 3.64 5.05 6.47 5 Door 153 5M8 149 sne 76 We Max.Over Current Protection 20 M 20 20 (Export:220V So hz) 20 20 20 20 Length of Casc•-2 Door•62.3 Door-92 1/2: Waste Outlet Q Defrost 4 Door•122 718:S Door•153 S/16: Right end of case to center Drain Heaters(120V) 0.63 1.25 2.00 2.57 75 150 240 300 Maximum O/S dimensions crease back tofront ofwasteoutlet--2 Door-23314;3000r-S41/4: (Export:220V50hz) 0.34 0.76 1.22 1.53 84 169 269 336 (meludes bumper) 43 3/4 4 Door•461/4:S Door.76 s/8: Back O/S of ease to center of waste outlet-34 SIB Bark of ease to rear of splashguard--'..39 318 + 208V 10 Electric Defrost 9.20 13.0 18.0 22.8 1706 2720 3734 4750 Width of sk)drail•-••41/2 Water Seal -- 120V 10 Supplemental Rev.Air NA NA NA NA Width of bottom from support....6 Edge of water seat to center of waste outlet-11 PP O/Sdismaterofdrippipelines--11/4 (Export:220V 50 hz) 8.70 13.8 19.0 242 1909 3043 4177 5314 area Stub-up between from skidwit Note**:Field)n water seal outlet,tees.and connmor$, and splashguard--.6 3/8 are shipped with case• Standard Vertical Lighting 21or 3Dr 4Dr SDr 2113r 31or 4Dr SDr Electrical Service NIIIIIIIiIIIIIII Refrigeration Outlet ❑ Right end of case to center of nearest knockout...4 Right end of ease to center of R.H.refrigeration outlets-5 318: Innovator Doors(120V) 1.65 2.20 2..75 3.30 Right end of case to center of L.H.kM&Out-- Back O/S of core to center of refrigeration outlet--•-32 (Expo:220V 50 hz) 1.65 2.20 2.7S 3.30 2 Door•Sit:3 Door-991/2A Door-118 7/8; 5 Door•149 5116. Bade O/S areau to center of knockout-•-419116 Note•:Electrical Field Wiring Connection Paint is at terminal 2 of 6 RL With.Innovator Doors Dula Sheet Set 4 o(6 RL With Innovator Doors Data Sheet Set (Y wr- Narrow Reach-in 2, 3,4 and 5 Door Models INNOVATOR Doors Standard �� Impact RLN With INNOVATOR Doors Dimensions shown as in.&(mm). Lk Frozen Food&Ice Cream REFRIGERATION DATA RLN 36% (935) ote:This data is based on store temperature RMN 9 34%(873) ---►I and humidity that does not exceed 75*F and 55%R.H. 2(52 FF IC Discharge Air OF) 5 —12 Evaporator Of) —11 —19 Unit Sizing(OF) —14 —22 Btu/hr/Door* FF IC Parallel 1300 1370 . Conventional 1325 1400 *For all refrigeration equipment other than 62 1/2 Hussmann,use conventional Btu values. (1588) 82 DEFROST DATA (2083) FF IC Frequency(hr) 24 24 67 Defrost Water(lb/Dr/day) 1.2 1.2 (1700) (t 15%based on camconfiguration and Frame ', . product loading.) Etscrmc FF IC Temp Term VF) 480 480 Failsafe(minutes) 45 45 GAS Duration(minutes) 20 20 22 Shelf �— (569) OFFrrME Not Recommended CONVENMNALCONTROIS 24(610) _ Low Pressure Backup Control Refrigeration MOW FY IC Cl/CO(Temp OF)** —18°/-W-2601 45 1 Coll Indoor Unit Only,Pressure Defrost t �; Fall Termination(Temp*F)** Not Recommended (332) **Use a Temperature Pressure Chart to 5 1/2 4 314 determine PSIG conversions. (14) (121) PHYSICAL DATA Electrica/Stub-up Area g Drip Pipe(in.) 1 t/4 Electrical i 3 718 112. 2518 Field Ming (97) (38) I (67) Liquid Line(in.) 7/8 Connection 28 (711) Suction Line(in.) !s is at Terminal 05__ 35 818 (778) Estimated Charge(lb)*** - - Imo---- 37 518 (954) Dr 2.7 39 314 (1010) all 3.6 5Dr 4.6 ***This is an average for all refrigerant types. Actual refrigerant charge may vary by NSF Certification: These merchandisers are manufactured to meet approximately half a pound. ANSI/National Sanitation Foundation(NSF®)Standard#7 requirements. Length Added to Lineup by each ( Standard End(in.) _ 2 Optional End with Window(in.) 1 1/2. Optional Partition(in.) 1 t/2 i PIN 0435490D HUSSMANN CORPORATION,Bridgeton,MO 63044-2483 U.S.A. 3 of 6 IEngineering 01-2003 impart RLN N1lssmanfl recommends against frame deafer tldlg etith pan Views with IMOVATOR Doom 1t1mDv2tordoms to prevent door seals from keering to the Frozen Food&fee Cream frames and towing. Reach 4n Narrow RLN&RMN olmendons shown as In.&(Inns). 2,3,4,&5 boor Plan View '=00'Electrical Data 2Dr 3Dr 4Dr SDr A "�- Number of Fans 2 3 4 5 ` C -i D AmPett� watts 1 Merchandiser 2Dr 3Dr 4Dr Mr 211r 3Dr 4Dr SDr I I 375/e I I I III I -- P38 m1 39 Orsa/a)i 48 (a0Fans 52) 1 1 6311 11 30 ele (9re 1.40 2.10 110 165 220 275 -1non t 142 I.Lj 54) Stndard rr EneW Effieiant M76 1.14 152 1.90 50 75 100 125 _ abcporr 220V 50 hz) 0.76 1.14 1.52 1.90 108 162 216 270 -_ • Rettig;outlet Affi4aweal Heeteea Werer Seal(see note) 3"9't ~ I (see note h . Doom 1.54 231 3.08 3.96 185 278 370 463 I--4"°y 4.. II- Mxpow.22OV 50 hz) 0.84 1.27 1.69 2.10 196 279 372 465 4 RStock Lorss� Front y Flames 0.78 .1.18 1.57 1.97 94 141 188 236 5-Door Shown M%port:220V 50 hz) 0.43 0.64 0.85 1.07 94 141 188 236 2 Dr 3Dr 4 Dr' SDr General �., M1°i°°3nm Oh+�AmPaalt9 (A) Case Length(without ends or partitions) 62(1575) 92 1/2(2350) 122%(3121) 153 3/s(3896) With Standard Fang 3.90 5.77 7.63 9.51 Maximum US dimension of case back to hunt 39 3/4(1010) 39 3/4(1010) 39 314(I010) 39 3/4(1010) WrmEaergyEffrcientFans 3.18 4.73 6.27 7.83 (IncludesbwW,) I - Back of case to rear of splashguard 35 3/a(899) 35 3/s(899) 35 3/s(899) 35 3/s(899) Maximum Over Cam=Protection 20 20 20 20 Width ofSiddrail 4-112(114) 41h(114) 41h(114) 41h(114) (Export 220V So hz) 20 20 20 20 Width of Bottom Front Support 6(152) 6(152) 6(152) '6(152) Smb-W area between front akSdrail and splashguard 6 3/a(1000) 6%(1000) 61/a(l000) 6 3/8(1000) Defrost Dal,Hearers(120V) 0.63 US 2.00 2.57 75 150 240 300 Electrical Sarvke (Export:220V 50 hz) 0.34 0.76 1.22 1.53 84 168 269 336 RH and of case to the center of nearest knockout 4(IO2) 4(102) 4(102) 4(102) (B) RH and of case to the center of LH knockout 58(1473) 88 th(2248) 118?/s(3019) 149 3/s(3794) 208V 14D Mearic Defrost 6.72 10.08 13A6 I(b.82/ 1400 2100 2800 3500 Back O/S of case to,center of knockout 37 5/a(956) 37 3/s(956) 37 5/e(956) 37 5/s(956) (`Export 220V 50 hz) 7.11 10.66 14.21 11.r9 1S& 2345 3133 3914 •NOTE:Electrical Field Wiring Connection pow is ar rennioaL Waste Outlet O Smadard Ver4wl 2Dr 3Dr 4Dr SDr 2Dr 3Dr 4Dr SDr (C) Right end of case to center of waste outlet 23 3/4(603) 541/4(1378) 461/4(1175) 76 5/e(1946) Back O/S of case to center of we=outlet 34 5/s(379) 34 5/a(879) 34 5/s(879) 34 5/s(979) Innovatm•Dom(1201) 1.50 2,00 2,5 3.00 180 240 300 36p Water Said __r= Mxpott:220V 50 hz) OM L12 L40 L68 195 246 308 370 Edge of water seal to center of waste outlet 11(279) 11(279) 11(279) 11(279) •Itswvator or InnovatorQ NO Outside diameter of drip piping 1 1/4(32) 1 1/4(32) 1 1A(3 2) 1 1/4(32) ••NOTE.Field installed water seal ostlers,rest,and eomrecmrs are shipped with can efligeradan Outlet RH end of case to center of RH refrigeration outlet 5 3/8(137) 531,(137) 5 3/s(137) 5 3/a(137) Bach O/S of case to center of refrigeration outlet 28(711) 28 C711) 28(711) 28(711) (D) Outside bottom front supports from and of case 6 3/4(170) 6 3/4(170) 6 3/4(170) 6 3/4(170) Center bottom front support from Centerline 24(610) 24(610) 24(610) 24(610) Distance between Center and Outside supporrr will vary 4 of 6 HUSSMANN CORPORATION,Bridgeton,MO 63044-2483 U.S.A.' RLN with Innovator Doors Data Sheet 2 of 6 HUSSMANN CORPORATION,Bridgeton,MO 63044.2483 U.SA. RLN with Innovator Doors Data Sheet 1 ' 1 /V2—S6 11 :49 PROM:BRIDGETON .CUSTON PRODUCTS ID:3142966415 PACE 3/3 07/95 � IMPACT WEDGES24 24 24 22.50 W e�Ssal 46.231 22.50 46.231 \ 43.231 43.231 Wife'Oudet a ar Seal Waste Outlet 30. 45° �.--2C516411.31 14.22 46378 30.804 Case Front 57.087 Case Front 30 OS 45 OS 24 16 60.202 46.231 43.231 Waste utiet 43.231 Wafer 5ea1 22.50 90e. }•--- s1.859 ----►� 85.138 Case Front 90 OS OUTSIDE WEDGES -96 11 :09 FROMiSRIDGETOM CUSTOM PRODUCTS ID,3142966415 PAG ,07/95 or IMPACT WEDGES � - o � 26.371 37.082 22.50 a 22.50 , 30 45° . t Water Soal Water Seal 46.231 Wasie outlet Wasto'Out at 43.231 43.230 46.231 Ill 1 4.00—'1 tom' 4.Q0--►I Case Front Case Front 30 IS 45 IS 65.141 35.810� 22.50 V , 90° titer seal , • 14aste Gullet 43X .231 /> , 46.231 4.004 �.— - Case Front 90 IS INSIDE WEDGES { 4� t RE ....�a......,.�.. .. ` ® 1 In , _ . <-�3 _ t � A3 �' c ��e 5f� '.. -5��3 'Rk -, Y •)' f ....9. 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P.,^f;,.yp :;ice% -® ��� s/,,6'Ibsf S ri 5 r /�c.,"�':"✓� / rr/' g^9/�r^rj �`% 'i'•�f Hsfyi/"S, Jf"'"""'.t.✓r�'a M".,7/�% S'� r�r/ i ///t � � r> i`.. rf ..f r� /v7,n r �,ac nia , ofi// i/i ii�i�y.�-/.:�i✓�,✓.r�/G!,✓,.;L✓�///,;�,1iv�i.�.i✓y�.��/.,u�.�.��/_l,.,��.��fYlrio�/>,f /�?-��s t/,.��f�,:v�3 �/1/yl�� cf %Il �r//�j SYw)//%, /r Ufa Zak 5/1151f`r rir�✓✓i�f5�/ i�� ;�. �//ii �r�-.r..F//i)�'/J"� (,yn✓7��4x7�nrryr ry�^y^g> � C�y;yifd ,0 '",,l., i^�>>/ry��%�a^� $$%%v'rr. .f..A �� c>fi.:0�na.�.l�.:�k.:�l���bzi�a,.,'?3?;„��.�^'/w.,nan/.2rer�%r!.✓..:�i%/a�Zrr6n���jj✓%Lri.ii/nla�M.,/ii//.,�///ir,,,:rlD'/ vs S.�I�iv�✓ . C'�s�/4 c�s� �•4a�cs : A6� ea�sw 21 7/g• 7 Ve 32 sle' 5 4° iv IRV 291 38 /s 0 RAOMI FROM FRONT INSIDE EDGE 30°OUTSIDE WEDGE 45•INSIDE WEDGE ONSIDE WEDGE 900 OUTSIDE WEDGE 90°OUTSIDE WEDGE , • Point Back 1 � r, f 'CD t- 1 I ®IP %®®® P"COAFM � • OOVFN ••r ' 5 1116 in[12.9 cm] 6"RAISED CENTER SILL HEIGHT (OPTIONAL) STANDARD CENTER SILL HEIGHT 3 1/2"LOWER CENTER SILL HEIGHT (OPTIONAL) 51 1/16 in [129.7 cm] FLAT DISCHARGE SILL HEIGHT (OPTIONAL) 45 1/1 in [11114 31 112 in[79.9 cm] .5 c cm] 41 9/161n [105.6 cm] PLENUM COIL COIL PLENUM .. 26 1/2 In 27 1/4 in (67.3 cm) 23 in (69.1 cm] [58.5 cm] 14 3/4 in 43 718 in[111.4 cm]* [37.5 cm] ,.-21 15/16 in[55.7 cm] �•--24 1/2 in[62.2 cm] 3915/16 in[101.5 cm] 79 7/8 in(202.9 cm) ` 18 in 45.7 41 7/8 in[106.3 cm] REFRIGERATION 15 7/16 in[39.39.2 cm] r_________ _________________ v I I II FrnII (52.5 cmi] I r- 1 6.8 c I I {8'CASE) 43 7/8 in -I I I [111.4 cm]" I I I I 117 5!8 in I I [298.8 cm] I I (12'CASE)' 1 [55.7 cm] 11 I I 11 II I I ELECTRICt I (47.2 cm] W 24 1/2 in I I[62.2 cm] __________ _____ _____3915/15 in ----------- ----------- 0. [101.4 cm] C JUNCTION BOX 0 79 7/8 in (STANDARD) N [202.9 cm] 1 1/2"PVC DRAIN I 19 1/4 in[48.9 cm] CONNECTION I �^-5213/16 in[134.1 cm](8'CASE] 7613/16 in[195.1 cm](12'CASE) 105 5/8 in[26B.3cm)(8'CASE) 153 5/8 in[390.2 cm)(12'CASE) NOTES: • STUB-UP AREA •SUCTION LINE-7/8",LIQUID LINE-3/8" N( SF) �ULus 03/08 277 r Wide Island Bulk Produce Merchandiser OIP - 8' & 12' wide island double wraparound end OIPB - 6', 8', 10' & 12' wide island single wraparound end OIPBB - 8' & 12' wide island double joint Electrical Data High Efficiency Anti-Condensate Standard Fans Fans Heaters Defrost Heaters Fans per 120 Volts 120 Volts 120 Volts 208 Volts 240 Volts Model Case Amps Watts Amps Watts Amps Watts Amps Watts Amps Watts --- --- -'- - a+1 OIP 8' 6 2.04 102 0.90 66 0.23 28 --- 12' 8 2.72 136 1.20 88 0.55 66 tea OIPB 6' 4 1,36 76 0,60 44 0,31 37 8' 6 2.04 102 0.90 66 0.46 55 -_- -__ -_ _ 10, 6 2.04 102 0.90 66 0.66 79 12'1 8 2.72 136 1.20 88 0.78 94 --- --- --- --- OlPBB 8 6 2.04 102 0.90 66 0.84 101 - - -- - 12 8 2.72 136 1.20 88 1.26 151 - -- - - MM-2 MM -3, xi� auk NOTE: ---not an option on this case model. Lighting Data Typical per Maximum Light Row Lighting 120 Volts 120 Volts Model Amps Watts Amps Watts OIP 8' NAB NA 3.78 454 12' NA NA 5.04 605 q9. OIPB 6' NA NA 1.89 227 8' NA NA 3.15 378 10' NA NA --- --- 12' NA NA 4.41 529 OIPBB 8' NA NA 2.52 302 12' NA NA 3.78 454 2 Not applicable. Guidelines & Control Settings ��,°,r,x .lid.�Zt7, e. i�.-.r,�mk�I�s:�a�w �w�„�,. �>� Y. Evaporator Superheat Set Point Discharge Air Return Air Discharge Air Velocity° Model BTUH/ft3 (°F) Bulb(°F) (°� (°F) (FPM) OIP/OIPB/OIPBB 6505 22 6-8 34 48 140 )r 3-BTUHs/ft listed are for parallel operation Conventional ratings may be approximated by multiplying listed rating by 1.04. C Average discharge air velocity at peak of defrost. 5 OR+600 BTUH per wraparound end. Defrost Controls - FM Electric Defrost Timed Off Defrost Hot Gas Defrost Reverse Air Defrost Defrosts Run-Off Fail-safe Termination Fail-safe Termination Fail-safe Termination Fail-safe Termination t odel Per Day Time(min) (min) Temp.(°F) (min) Temp.(°F) (min) Temp.(°F) (min) Temp ( F) OIP/OIPB/OIPBB 3 6 8 -- - 44 38 - --- ....,. ,:�. FW7'�" J .. .Fes, > e" ate, i., .,. M Medium Temperature Defrost Schedule All measurements are taken per ARI 1200-2002 specifications. No Per Day Hours 1 12 midnight 2 12 am-12 pm 3 6 am-2 pm-10 pm BVULus 4 12-6am-12-6pm COMPONENT 276 03/08 ®IPB ®®o F X C E N G F • OOVEB uvo•v 5 1/16 in[12.9 cm) 6"RAISED CENTER SILL HEIGHT f(OPTIONAL) STANDARD CENTER SILL HEIGHT 31/2"LOWER CENTER SILL HEIGHT (OPTIONAL) 51 1/16 1n [129.7 cm] FLAT DISCHARGE SILL HEIGHT (OPTIONAL) 45 1 In 31 1/2 in[79.9 cm) [11114.5.5 cm] 41 9/16 in [105.8 cm] COIL COIL z PLENUM PLENUM ti � 261/2 in 271/4 in [67.3 cm] 23 in [69.1 cm] [58.5 cm] 14 3/4 in 43 7/8 in[111 .4 cm]' (37.5 cm] 21 15/16 in[55.7 cm]- �+-24 1/2 In[62.2 cm] 39 15/16 in[101.5 cm] 79 7/8 in[202.9 cm) 18 in[45.7 cm] 371/16 in[94.1 cm REFRIGERATION 1 15 in 1 in(cm)cm] } e ffi ------------ ------- --------- I 5 II I I 2011/16 in 58 13/16 in 049.4 cm)16'CASE) I [52.5:mJ { 82 13/16 in[210.3 cm)(8'CASE) I 106 13/16 in[332.3 cmJ(12'CASE)' cm](10'CASE) 43 in I I 130 13/ in[33CASE)' (111.4 4 cmJ, I I a I I 21 15/16 in I I 155.7 cm] I >: I I 18 9/18 in ELECTRICAL i I [47.2 cm] 24 1/2 in I [62.2 cm] I I 3915/16 in 1' --------------- -------------- (101.4 cm] BOX 797/81n JUNCTION [202.9 cm] 1 1/2"PVC DRAIN (STANDARD)) CONNECTION 1 1/2 in[3.8 cm){END) 19 1/4 in[48.9 cm] 361n[91.4 cm] (6'CASE)-I`-"4013/16 in 1103.7 cm)16'CASE) 48 in[121.9 cm]18'CASE) 5213/16 in[134.1 cm](8'CASE) 60 in(152.4 cm](10'CASE) 64 1116 in[164.6 cm){10'CASE) 72 in[182.9 cm](12'CASE) 76 13/16 in[195.1 cm]{12'CASE} 76/3/16 in I195.1 cm](6'CASE) 10013/16 in[256.1 cm][8'CASE) 12413/16 in[317.0 cm)(10'CASE) NOTES: 148 13/16 in[378.0 cm]112'CASE) ' STU AREA •SUCTION LINE-7/8",LIQUID LINE-3/8" NSF Ul us com-Ew 278 03/08 OIPBB f oovEe'c .r 5 1/16 in[12.9 cm] 6"RAISED CENTER SILL HEIGHT f(OPTIONAL) STANDARD CENTER SILL HEIGHT 31/2"LOWER CENTER SILL HEIGHT (OPTIONAL) 51 1/16 in [129,7 cm] FLAT DISCHARGE SILL HEIGHT (OPTIONAL) 45 1/16 in 31 1/2 in[79.9 cm] [114.5 cm] 41 9/18 in 105.6 cm [ ] PLENUM COIL COIL PLENUM 261/2 in ` � 271/4 in [67.3 cm] 23 in 169.1 cm] [58.5 cm] 14 3/4 in 43 7/8 in 1111.4 cm]* [37.5 cm] t 21 15/16 in 155.7 cm] �--24 1/2 in 162.2 cm] �'----39 15/16 in[101.5 cm] 79 7/8 in[202.9 cm] 37 1/16 in[94.1 cm] REFRIGERATION y s ------------- — —————————— 9 _____________ ____;. a 20 11/16 in = 152.5 cm] � 43 7/8 in � 21 15/16 in 4 �J [55.7 cm] 18 9/.2(4 i Ql ELECTRICAL c cm]] C 24 162.2 3915/16 in "< --------------- —————————————— -- — d [101.4 cm] 9 JUNCTION BOX CD 79 7/8 in 1 1/2"PVC DRAIN (STANDARD) [202.9 cm] CONNECTION 1 1/2 in[3.8 cm](END) I 14 7M6 in[36.7 cm] 48 in[121.9 cml{8'CASE}— 72 in[182.9 cm]{12'CASE) 96 in (243.8 cm](8'CASE) 144 in[365.8 cm](12'CASE) NOTES: • STUB-UPAREA •SUCTION LINE-7/8",LIQUID LINE-3/8" NSF c*ULus GOMGONEM 03/08 279 I� - - i rl ii _—.... LOAD LIMIT ,II i 11 ail LINE I dII. 101. COIL — i I i I — , I I I , ---1 End panel 'i Hi/i PH06N/X Conceptual Drawing: y ` ` �' O N N 3 U-48" Tall I I X - 1925 RUFEIN MILL ROAD --- Customer Appra - OOVER..- 'r'I7" COLONIAL HEIGHTS,VA 23834 '-- I Drawln Date Rev# Customer Name: j val_ _ ® 9 I DRAWING WAS BASED ON FLOORPLAN: — j � PH{8041 526-4455 ____ _ _._ _ .. ... _..--____— ___ ._... ...._ .._ —_ _.. _ .. �07/16/09_ 01 Stop&Shop 17'-2 1/2- 03.5UM-10' 03.5EM 03.5EM END CAP END CAP 7'-3 3/4" 03.5UM-10' MO1727 pGz70CffMae le x N �• *Conceptual Drawing* 1925 RUFFlN MILL ROAD ®� 03 .5UM- 10' / �03 O .5EM ISLAND STOP N SHOP OLA HEIGHTS, - CNIAL HTS, VA 23834 p'1106 j06 PH:(804) 526-4455 (%_3/4•on Or goon) 26 1/8 in [66.4 cm \U4 in [10.2 cm] 23 1/8 in [M7 cm 17 1/2 i 15 3/4 in 5/8 [ 4 e [40.0 cm] 172.7 ci] 44 •• 8 5/8 I [72.7 e ] 43 1/4In 1 1 3P 9 16 In. [109.9 cm] 62.8 cm] ' 1 1/2 in [3.8 cm] WOMO-TO-UAY }END} 11/16 in [22.1 cm] �rtm��iaoN�r aeM FRW OF CASE 120 in [304.8 cm NOTTES: • STUB—UP AREA •• RECOMMENDED STUB—UP CENTERLINE FOR ELECTRICAL AND HUB DRAINS ENDS*ADD APPROXIMATELY 1 INCH TO CASE HEIGHT A 2" MINIMUM AIR GAP IS REQUIRED BETWEEN THE REAR OF THE CASE AND A WALL BACK PANELS ADD APPROXIMATELY 1"TO THE REAR OF THE CASE SUCTION LINE — 7/8", LIQUID LINE — 1/2- AVAILABLE SHELF SIZES: 10", 12", 14% 16- & 18- STANDARD LIGHTED REAR SILL 2" 6" 30 1/2' 59 16" 2 1/4- 27 1 16'° 22 1 /16" 1 " 28 3/8" 9 15/16" 2 9/16" 3 1/4" E O3 •`T Tl► /(� O� *Conceptual Drawing* 1925 RUFFIN MILL ROAD m mm SST J �l�l STOP N SHOP COLONIAL HEIGHTS, VA 23834 (11" BASE•FRAME) 8-11-06 PH:(804) 526�4455 _ m 10 11/16 in [27.1 cm 22 in �` [55.9 rn ] I 2 3/4 In I 8 3/4 in [63.5 alb [73.0 cm] (73.02 16 in 43.1/4 in [109.9 cm] [82.6 cm] taN W 4010 8N,LAW MY 6 m] ,+�rlo o.la (SFµOM) 14 1/16 in [35.7 cm] FROM OF CASE 87 3/4 in [222.9 'cm !!Gm • Sme-UP AREA SUMON LONE—7/81 LIQUID LINE— 1/2- 4 2" „ 31 /811 6" 60 1 16" 2 1/4.1 1 PLNilNUN 22 1 /16"27 1/16" 1 ; t-28 3/8"* 29 15/16" 2 9/16" 3 1/411 DD DD p 7 0 E m Q E L L E N O E® *Conceptual Drawing* 1925 RUFIIN MILL ROAD m�' O 3 .5 EM END CAP STOP N SHOP COLONIAL HEIGHTS, VA 23834 p PH:(804) 526-4455 0-11-06 9'-2 1/2" 03.5UM-12' 03.5EM 03.5EM END CAP END CAP 7'-3 3/4" 03.5UM-12' DOMO 7 LDL9OL�L�9L7� B X C � L L F N a e *Conceptual Drawing* 1925 RUFFW MILL ROAD m 03 .5UM®12' / 03.5EM ISLAND STOP N SHOP A 2 PH 804) 526 4455 3a3a p-11-06 WAR REFF40EUTM 26 1/8 in [66.4 cm in [10.2 cm] 23 1/8 in [58.7 cm] 17 1/2 r 15 3/4 in 28 5/8 In [44.4 c [40 0 em] [72 7 cm] L 28 5/8 to [72.7 cm] 43 1/4 in 32 9 16 In [109.9 cm] [82.6 cm] 1 1/2 in [3.5 cm] I 11rcm MAN� L 43 11/16 in [22.1 cm] or usq rrAwaCAM 144 In [365.8 cm NOTES: • STUB—UP AREA •• RECOMMENDED STUB—UP CENTERLINE FOR ELECTRICAL AND HUB DRAINS ENDS ADD APPROXIMATELY 1 INCH TO CASE HEIGHT A 2' MINIMUM AIR GAP IS REQUIRED BETWEEN THE REAR OF THE CASE AND A WALL BACK PANELS ADD APPROXIMATELY 1" TO THE REAR OF THE CASE SUCTION LINE — 7/8'. UQUID LINE — 1/2" AVAILABLE SHELF SIZES: 10% 12'. 14. 16' & 18' STANDARD UGHTED REAR SILL 2" 6" 30 /2" 8" 59 16" 2 1/4" 27 1 16" COL an•� 22 1 /16" 1 " 28 3/8"* 29 15/16" 2 9/16" 3 1/4" L,Lj7mnn GAG LaLN `gg= e x 0 a s. F N ' a 60 03"5 � /�—1^ *Conceptual Drawing* 1925 RUFFIN MILL ROAD m'®aammmv 1 lJ 1V1 L STOP N SHOP PH:(80 IL HEIGHTS, VA 23834 (1 111 EASEFRAME) 8-11-06 PH:(804) 526-4455 10 11/16 in [27.1 cm 22 in i 455.9 ] I i 3/4 in I 8 3/4 in 4a 11[63.5 c [73.0 cm] I [73' 2cw 16 in 43 1/4 in [109.9 cm [82.6 cm] ItE}7tI0ERAliON InmNtt TO mum mAr 6 m] ,� 14 1/16 in [35.7 cm) (STANaARe) FRONT OF CASE 7 3/4 in [222.9 cm Norm, • :STUB-LIP ARE4 SUCTION LINE-7/1171 LIQUID LINE- 11r 2n 4" 31 6" 60 1 16" 2 1/4" CDL PmUm 22 1 /16"27 1/16" 1 rr t-28 3/8"* 29 15/16" 2 9/16" 3 1/4- 0 X o 6 L L B " c 60 *Conceptual Drawing* 1925 RUFFIN MILL ROAD m !TNWMO 3.5 EM END CAP STOOP N7 SHOP PH 804) 526-4455 A 23834 8-1 l—06 ONN3U Ni//PHOEN/x® E X O E L L E N O E 1315116 in 3 91161n 135.4 cm]-+ [9.0 cm] 10" 225116i] (THH 28 3/16 In emROAT) [71.6 cm] 13 13/16 in 48112In 10" [35.1 cm] [123.2 cm] z [5 COIL z [54.4 cm116 em) d 8 718 in [Z2.6 cm] 191/4 in [48.9 cm] 21 SM6In [54.1 cm] 251/2 in [64.7 cm] 26118 in [B6A cm] REFRIGERATION - 915YI6 in 17 tinELECTRICAL 11 11116 in [25.2 cm] [44. [29.6 cm] 20112 in [52.1 cm] 261/8 in 251/2 in (66.4 cm] [64.6 cm] ----- -------- --------- -- -- 1 1/2 in[3.8 cm] JUNCTION BO67A cm] ; (END) (STANDARD) 291116 In[73.8 cm] 1 112"PVC DRAIN 613/16 In[17.3 cm] ' CONNECTION FRONT OF CASE 481n[121.9 cm](4'case) 72 in[182.9 cm](6'case) 96 In[243.8 cm](8'case) 144 in[365.8 cm](12'case) NOTES: STUB-UP AREA ** RECOMMENDED STUB-UP CENTERLINE FOR ELECTRICAL AND HUB DRAINS .ENDS ADD APPROXIMATELY 1 INCH TO CASE HEIGHT .SUCTION LINE-7/8",LIQUID LINE-1/2" .AVAILABLE SHELF SIZES: 8",10"&12" a oOYER �MVAwr 8/08 Narrow Multi-Deck Deli Merchandiser ONN3U - 4', 61, 81 & 12' Electrical Data High Efficiency Anti-Condensate Standard Fans Fans Heaters Defrost Heaters s per 120 Volts 120 Volts 120 Volts 208 Volts 240 Volts FT12' ase Amps Watts Amps Watts Amps Watts Amps Watts Amps Watts 3 1.02 51 0.45 33 �1 1.92 40 22.22 532 4 1.36 68 0.60 44 2.88 600 3.33 798 4 1.36 68 0.60 44 --- --- 3.85 800 4.44 1065 6 2.04 102 0.90 66 --- --- 5.77 1200 6.67 1600 t NOTE: ---not an option on this case model. Lighting Data 9 9 Typical per Maximum Bulbs Light Row Lighting per Bulb 120 Volts 120 Volts Model Row `Length Amps Watts Amps Watts ONN3U 4' 1 4' 0.23 28 0.69 83 RMW 6' 2 3' 0.37 44 1.11 133 8' 2 4' 0.47 56 1.41 169 12' 3 4' 0.70 84 2.10 252 Guidelines & Control Settings 9 IBM Evaporator Superheat Set Discharge Air Return Air Discharge Air Velocity3 Model BTUH/ft2 CF) Point @ Bulb VF) CF) CF) (FPM) ONN3U 665 22 6-8 35 43 275 2 STUH's/tt listed are for parallel operation. Conventional ratings may be approximated by multiplying listed rating by 1.04. 3 Average discharge air velocity at peak of defrost. Defrost Controls Electric Defrost Timed Off Defrost Hot Gas Defrost Reverse Air Defrost Defrosts Run-Off Fail-safe Termination Fail-safe Termination Fail-safe Termination Fail-safe Termination Model Per Day Time(min) (min) Temp.(OF) (min) Temp.rF) (min) Temp.(OF) (min) Temp.(OF) 0NN3U 4 6-8 35 47 45 47 26 45 --- ... Medium Temperature Defrost Schedule No.Per Day Hours 1 12 midnight 2 12am-12pm _ 3 6 am-2 pm-10 pm OHQENIX 4 12-Sam-12-epm • DDYER MI1PNIr1I All measurements are taken per CRMA specifications 8/06 ON31M H://PHOIEN/X® E X U E L L G N U Ei 2011/161n [52.6 cm] 8° 8° 7 4'VERTICAL 26 31161n PLEXIGLAS 10" 10' (66.5 cm] FRONT 53 31161n 1135.2 cm] 51.4 in [51.4 cm] COIL COILF6cm) 16In PLENUM PLENUM 221n [55.9 cm] 281116 In[71.3 cm]• 141n[35,6 cm] 16 9/16 In 142.1 cm) I ,«-321/81n 181.6 cm] i 641/4 in[163.2 cm] WIRING-TO AY (STANDARD) w-36 5/8In[93.0 cm] 4013116 In[103.7 cm] 34 5/8 in[67.9 cm) REFRIGERATION ------- ------ � ELECTRICAL 113116 In [28A cm] 1 1213/16 In 1 1 1 7/8 in -- --- [32.51em] I 281n ; [2.3cm] -----_---� J I I [71.temj �----- � � 1 11 141n 16 9/16 1n L35 6 cm) I j 6711/16 In(171.9 cm)(W case)• [42.1 cm] I I -- -- -115 5/8 in[293.6 cm](12_case)+I i 321/16In ---------------------- [61.4 cm] 841/8 In [162 9 cm] 1 1/4"PVC DRAIN 151/2 in[39.4 cm) v CONNECTION , 18 in[45.7 cm] I.-51 13116 in 1131.6 cm)(V case) 7513/161n[792.6 cm](12'case) y I .103 5/6 In[263.2 cm](8'case) 151 5/8 In[386.1 cm)(12'case) NOTES: STUB-UP AREA .FRONT AND CENTER SILL HEIGHTSVARY WITH BASEFRAME HEIGHT .SUCTION LINE-7/8",LIQUID LINE-3/8' NSF CShUS .AVAILABLE SHELF SIZES: 6",10"&12" a DOYER CosvnNr COMPONENT 4/07 303 Narrow Island Multi-Deck Deli/Meat Merchandiser ON31M - 8' & 121 double wraparound end Electrical Data High Efficiency Ant-Condensate ? Standard Fans Fans Heaters Defrost Heaters Fans per 120 Volts 120 Volts 120 Volts 208 Volts 240 Volts Model Case Amps: Watts Amps WattsLAmps Watts Amps Watts Amps Watts ON31M 8' 6 3.00 180 0.46 27.6 80 7.70 1600 8.88 2130 4.00 240 0.62 36.8 127 11.54 2400 13.32 3200 Lighting Data Typical per7LMghqtlng Light Row120 VoltsModel Amps WattsON31M 8' NA+ NA 12' NA j NA 5.69 683 t Not applicable. Guidelines & Control Settings Coil Evaporator Superheat Set Discharge Air Return Air Discharge Air Velocity" Model Application BTUH/ft2 Type (°F) Point @ Bulb(°F) (OF) (°F) (FPM) ON31M Meat 1283 Enh. 17 6-8 26 38 270 Deli 1179 Enh, 22 6-8 30 40 270 2 STUHs/ft fisted are for parallel operation. Conventional ratings may be approximated by multiplying listed rating by 1.04. - a High efficiency fans reduce refrigeration load by 96 STUNs/fan. 4 Average discharge air velocity at peak of defrost Defrost Controls Electric Defrost Timed Off Defrost Hot Gas Defrost Reverse Air Defrost Defrosts Run-Off Fail-safe Termination Fail-safe Termination Fail-safe Termination Fail-safe Termination Model Per Day Time(min) (min) Temp.(OF) (min) Temp.(OF) (min) Temp.(OF) (min) Temp.(OF) 1[ 1 ; a 1 ON31M 4 6-8 30 47 455 455 26 45 - e 5 Only recommended with the high efficiency coil at a 22"F evaporator. 6 NOTE: ---not an option on this case model. Medlum Temperature Defrost Schedule No.Per Day Hours 1 12 midnight 2 12 atn.12 pm 3 6am-2pm-10pm 4 12.6 am-12-6 pm Hi//PHOEN/X� �f SUSL L! X C IFL L Y E N CAll measurements are taken per ARI 1200-2002 specifications. BUS A DeYEB wMPAW COMPONENT 1302 4/07 r ONRIZH y:ii Ptro>sivix� E X O G L L E N O E 67 31161n 1170.6 cm) 081n 1172.7;cm] (Frame Height) 631n t 116o a cm] 66 3/81n 851/16 in 1168.6 cm] 1216.0 crr+} (Door Height) 8116In [221.1 cm] 231/4 in 112 BUMPER OPTION r_[59.1 cm] d PLENUM PLENUM 81n COIL COIL [20.3em] 161141n 1004 [41.4 cm] 6111161n O _r I 07/�/��! [17.1 cm] 8 in t/ 21 13/16 in 120.3 cm] 155.6 cm] J1 i 3013/16 in[78.3 cm] 5 34 5118In[87.1 cm] J , el& 68 5!8 in[174.2 cm] ------------------------------- L[49.8 WIRING-TO-TOP WIRING-TO-TOP - ----- AL) c 691141n (OPTIONAL) REFRIGERATION - ELECTRICAL 0. _ 7 [175.9 cm] 813118 In. O 6 9H6 In 122.4 cm) [16.7 cm] v Q _. ELECTRICAL(2 DOOR ONLY)22118 in[56.2 cm] ELECTRICAL 269/161n[67.5 cm] 13116 in 3013116 in 5.4 cm] n L267/8in tD ----- ------- [68.3cm] 34 518 in '00[8T.9 em] ------ ------------= ERATION JUNCTION BOX I { . cm) � � (STANDARD)11 11116 in[2A4 cm] i 1 1l2"PVC DRAIN 141116 in[35.6 cmJ 811116 in[22.1 cm] 291/2In[74.9 cm] CONNECTION • 32 In 181.3 cm] \V 60 In[152.4 cm]{2 Door} I ` 901 [ cm]{3 Door} O �•7 120 I 1304.n[304.8 cm]{4 Door} M NOTES: 160 In[381'.0 em]{5 Door} i 100 In[457.2 cm]{6 Door} STUB-UP AREA "RECOMMENDED STUB-UP CENTERLINE FOR ELECTRICAL AND HUB DRAINS .ENDS ADD APPROXIMATELY 1 INCH TO CASE HEIGHT .WIRING-TO-THE-TOP-ADDS APPROXIMATELY 1 INCHTO CASE HEIGHT .SUCTION LINE(20R&3DR)518",SUCTION LINE(4DR,5DR&6DR)718" .LIQUID LINE(ALL LENGTHS)-3/8",LIQUID LINE wl HOT GAS DEFROST(ALL LENGTHS)-1/2" .AVAILABLE SHELF SIZES:WIRE SHELVES 16",18",20"&22" 11 SOLID SHELVES 18",20"&22" NS 0 ®L OS SHELF AND 4 22TSHELVES BELOW TOP SH-OR SHORTER. ELF) MENDED CONFIGURATION IS 20" p Bar WMPOMEW . 249 vo7 I High Narrow Glass Door Reach in Back-to-Back Frozen Food/ice Cream Merchandiser ONRIZH - 29 3, 4, 5 & 6-door Electrical Data High Efficiency Anti-Condensate Anti-Condensate Standard Fans Fans Heaters Heaters(ELIM)t Defrost Heaters Doors Fans per per 120 Volts 120 Volts 120 Volts 120 Volts 208 Volts 240 Volts Model Case Case Amps I Watts Amps Watts Amps Watts Amps Watts Amps Watts Amps Watts ONRIZH 2-dr 4 4 2.00 120 0.61 36.8 6.88 826 3.66 427 15.222 5484 17.542 7290 3-dr 6 6 3.00 180 0.92 55.2 10.60 1200 5.24 629 17.182 6192 19782 8220 4-dr 8 8 4.00 240 1.22 73.6 12.84 1541 6.90 828 22.562 8130 26.162 10878 5-dr 10 10 5.00 300 1.53 92.0 15.90 1908 8.66 1 1039 27.562 9930 1 31.762 13206 6-dr 12 12 6.00 360 1.84 110.4 1 18.98 2278 10.34 1240 32 562 11730 37.362 15534 1 Anti-condensate heater bad for cases with Eliminator Doors. 2 Notes 3 phase load. Figure given Is maximum amps per phase. Lighting Data Fluorescent LEDs T9BTUH Lighting Lighting Cr 120 Volts 120 Volts Model Amps Watts Amps Watts ONRIZH 2-door 3.60 360 1.52 112 3-door 3.80 456 2.28 274 4-door 4.80 576 3.03 364 723 5-door 5.80 696 3.78 454 826 6-door 6.80 816 4.56 546 922 NDIENUM� a LED fighting values based on GE Gelcore LEDs Guidelines & Control Settings 1111011 Coil Evaporator Superheat Set Point Discharge Air Return Air Discharge Air Velocity" Model BTUH/door8 Type eF) @ Bulb eF) (°F) (°F) (FPM) ONRIZH-F° 11627 Enh. -11 3-5 -3 0 460 ONRIZH-C° 12341 Enh. -17 3-5 -8 -5 460 ONRIZH-F EUM5 10627 Enh. -11 3-5 -3 _ 0 460 ONRIZH-C EUMS 10791 Enh. 460 A F=Frozen food,C=Ice cream. 5 Data given for cases with Eliminator Doors. e HrUHs/door listed are for parallel operation. Conventional ratings may be approximated by multiplying listed rating by 1.04. z High afficlency farm reduce refrigeration load by 98 STUHs/fam 8 Average discharge air velocity at peak of defrost .Defrost Controls Electric Defrost Timed Off nefrost Hot Gas Defrost Reverse Dno)n Defrosts Run-Off Fail-safe Termination Fail-safe Termination Fail-safe Termination Fail-safe Model Per Day Time(min) (min) Temp.(°F) (min) Temp.rF) (min) Temp.CF) (min) ONRIZH 1 13-16 46 73s ---70 --- 24 7311 --- e The recommended location is in the center of the toll on the second pass. If using a discharge air temperature to terminate defrost,utilize a 55°F termination temp. 10 NOTE: ---not an option on this case model. 11 The recommended location is on the dump fine. If using a discharge air temperature to terminate defrost,utilize a 55°F termination temp. IN Low Temperature Defrost Schedule No.Per Day Hours Hi//P_ HOEN/X� 1 lOpm E 2 5am-10pm- Or Immediately after store closing hour c SUR u$ A EmOVER r.O PANT All measurements are taken per ARI 1200-2002 specifications. COoc 248 1/07 Multi-Deck Frozen Food Merchandiser 05Z - 6'1181 & 12' Electrical Data High Efficiency Anti-Condensate Standard Fans Fans Heaters Defrost Heaters Fans per Case 120 Volts 120 Volts 120 Volts 208 Volts . 240 Volts Model Pri? Sec. Amb. Total Amps Watts Amps Watts Amps Watts Amps Watts Amps Watts 05Z 6' 4 2 2 8 4.56 280 2.04 187 2.252 270 9.993 3600 11.533 4794 8' 5 3 2 10 5.70 352 2.55 233 3.102 344 13.323 4800 15.373 6390 12, 7 4 3 14 7.98 490 3.57 327 4.682 562 20.003 7200 23.063 9585 'Pri.=Primary,Sec.=Secondary,Amb.=Ambient 'Cases equipped with windowed ends add 1.85 amps per end. 3 3 phase load. Figure given Is maximum amps per phase. Lighting Data t Typical per Maximum Bulbs light Row Lighting pei Bulb 120 Volts 120 Volts E05ZD= Row Length Amps Watts Amps Watts 6' 2 3' 0.37 44 1.10 132 8' 2 4' 0.47 56 1.40 168 12' 3 4' 0.70 84 2. 00 262 i Guidelines & Control Settings IffiffiaMEMMME Evaporator Superheat Set Discharge Air Return Air Discharge Air VelocityE(FPM])Model ErrUH/ft° eF) Point @ Bulb(°F) CF) (°F) Pri. Sec.05Z 1840 -17 3-5 -5 0 650 425 - °BTUHafft listed are for parallel operation. Conventional ratings may be approximated by multiplying listed rating by 1.04. °Average discharge air velocity at peak of defrost. Defrost Controls Electric Defrost Timed Off Defrost Hot Gas Defrost Reverse Air Defrost LModel rosts Run-Off Fail-safe Termination Fail-safe Termination Fail-safe Termination Fail-safe Termination Day Time(min) (min) Temp.(°F) (min) Temp.(°F) (min) Temp.ff) (min) Temp.CF)3 13-15 34 50 ---° --- 24 60 --- --- °NOTE: --- not an option on this case model Low Temperature Defrost Schedule No.Per Day Hours 1 10 pm 2 ti am-10 pm- Hiff PHOEMOM Or immediately after store Clearing hour E x c e e. L e H a e 1 NS c UL us A Eo�W_P , All measurements are taken per ARI 1200-2002 specifications. CouponM 138 6/07 /WOO Ai;* & /e ezeev9 /y!C-t7iw1�► .o Tyler Refrigeration Tyler Refrigeration P5FGN Narrow Glass Door Ft"Platform Merchandisers PSNGN Narrow Glass Door Medium p Platform Merchandisers tm OtNtr.' CAGE CABS MCR IOOTEIDIW DNGIAtEiBA 0.R6. RMtI•iStIOnDeta:CIASE _ AYTLRffMODEL LENDtII NSAGE DOORIYPB PAR I'F) �PFI O IAMSItI II6ASE 'DOOIITiP6 pARAtlELC01+ei1RNAL EYAPPRATOR tAn10 D P ALL Fg0�1 ANINONYf01 1 -1 1 0.t12"'P6 FROZEN ANRp11T61A1. 1 •10 1 292- LL 1AEDlt]Yp AI4I110NY 101 886'P N F'RO2Q1 H ICE CREAM Ytot 1Qt .8 SeeCWslyAd)o�od■babe+ICE CREAM ARngNT EIM. .0 •8 ICE CREAM F1 H t ADOWNIftapor dbrmeAue een�nme■ NOTES:•EwerA/d■1■8■bdbtarraewwlOrECYMmeron■M T�ebabadowNM 8VAM04WO Ll�b■Mdd nn I-.IdlMma � ra0a■NeYMedenme■■tlnb•pe■•eeY■ea1•are■r W bev■►YrbeaOpet•e■t6 "•laYb eneeerpere4lweaandtap PerdoaMwdalRmedR401ANDtar■etiv1• tteoe�edgr Ad)etteenb bd■et FOR SPECIFIC OtNAPRE880RSOW ANWR LINE SIZING IN ORNATION,REFERTOW•GOLW AND,OR'BUFFe SECTI" . ADD oo eaOYDr breuw tuba Wad■Nbn moeoia INTHE TYLER SPECIFICATIONSUIDE. ADD 6110OM papiw endfarAi■•n bOdarke4m ue C0 M '• EVaper■forteeepw■a•e Ybwd ee M■e■beoeM V-WA-beelK"Wesee. ENe61oRl Oa1C •'•7bbb■e wenpenhbaetloecLspoperdeerbseedm R97adR ..........e. F811•andT6 LkMnMa WM EI90L10Wa SsUMM Ym Vo AMHON FOR SPECIFIC COMPRESSOR SONG ANDIOR LINE SING INFORMATION,REFER TO THE YtOLD'ANOM'BUFF SECTIONS 1N THE TYLER SPECIFICILTION GUIDE ALPNI 70TALmomgF YFAIIOALTa NOi.OP FAN8/ meotdlmlDaw YAM DOORS an AD8 WATTS M" WATW an Wane Fates and T-81.1ohUnawMIEleftonla BeBast; 120 VON)ANTFIO TtRALPoR TOTKFOn tI®t11CA1.Ta ON 2 2 t t7 STANDARD"" ECMFAIR' 9 1 1 8 29AA mm" 1 R0.0F FANG, PSIAMg O zm NODF7. DOORS CASE A.S. WATTS AWS WAM AWS WATTS Haden(120 V011)(ANTHONY) P6FSN 2 2 A8 90.0 OA4 S40 t 1760 P6FGN 3 3 a9 140.0 OAB to .B4 AMISNEATNEAT®19p1sW PEPSIN 4 1 212 192.0 1.28 1 W-U I 2A2 Y80.0 ANIIIOM PSFSN 8 5 1 2M 1 240.0 1.00 1 86.0 1 2.91 3"A MANROOE LOP 'The Imme aid,OFFwllaneudmb he■ureydeeOK M0.0F . Hoaten 120 and 208 Volt(ANTHONY) MODM MM AWS IYATIS ADS WAVE AMEBWFJITNEATEA9(WIll DEFR08FIMA1618p avj* DMWp M PSWN0.6 0 MA9IFRAlE A lop ANTHONY E2 CM. CRAWPAN �T� 3 44A 26.0 4 TMLOF - 6 70.0 O MODEL DOOAB AW8 A.A S AMPS WAT18 AMPS WATTS AWSJWATI18AMPS WATTSP6FSN 2 1.31 767 1 74 0.61 0.84P6FSN 3 202 2T2 21 2r2 0. M 1.281. .0 PSFG14 4 2. W1 A9 2D 7 8687 IlA7 O DTI• a • 4 f • T • • 10 11 to to U U PSFSN' 3A7 418 .2B t vr I LITI srela• I elf 7nr 1 71C 7W W 7W W7W 7Wr O*deor■IAaMelbMteD anCYd•bY• -The dnbr pan t-tere7desOFFetm Netm gdOCK nex0LTUORWOW4 (f 0 Dam: . 1tRe a a • s s 7 • o ton 1• to a to Ot 8I8 gAlAiTaN ERAFE0 • MR= IBMMTM I13 WAI& WAM WAD 02 aetemaeedwbnp r DBROET7YPE POOAY TEps W9p. � ps/gUDN 1pN 7Od0 72.2m TdL0bW 812 06 3PH WA WA WA WA as TO TW 4jA 41.5 T04{ TWAA T Te" T0410 •BdEFRYpAvWYpneewedermw CASE.T0•CASESUCRONLWESUBffWMIUCIILONE SM CABEC81CIR1Et TObewn@dueaeepfrtotaoVehaNlorfene,eydend ealaree0t Thsadea■etllatAteOtporermbdh OuaN�■aa0ta► FF r it401A S 70 1. W W Dr 1118' 1 MY 1 Dr 1 l/r 11/r 1 tAt' 11/6' 1 alb' cyde0bbe■Ina R40eA 6l0' VV 7A7' 'Iff W t IAT 1 IV I I I/W L,Ur I yr 1 ff 1 yr 1 alr liar IC Fen BaacWtlaW nDd1MM hWdntlrodM�Oen hede4 WOdlbonalNwhenih f ne ue dte Oawaltl�adlYedepowertodbW pgoy'de9�b The rIempetebtte wwolmod■WmAptomM em ub*lee&d epe■bWapemWree,eNd1 WWN ple&MftMMV. ULBIWTMION epp wMl In ae■anbrce%ft ANSMF-7. ULBAWTA7tON epprwedtne■oa4neeeMtAtUWNBF-7. CI1Ma7011 REGUUU•IFN1S■o a■lenlde0b pmaieerapn WM*V.MaWW ftW&* rWePw Wneabe kftrWm opemft emelem tJdIEBTUN R60U8I®IEMaeredaModYpmdioeepOmdnDIdYMLdbdN�MWOUronp■�taeflA■DoeONawlnoanapoMg"dw anlbalWF415510N aem,arePawtel The Y RIl ene teen dutvro bellween endb OnpypaDone lleAlp! atl�61r an w en tw pwetno tl epplb dtlt�e�pmaib68PEDI,F 4;alOF1WB ME6UBlE TO MCIWJaEWa W N■oMTIC1E tmmeuhe oDWliva«da�rpee MrouneeMmuphme oenelmnhien■nddRBbmmtatlaisdueoueaWba VO euad.weeerolauwms YNptar aaA obsNedardenrpe■Mundaewdlau eppD�bnsdm.debP..nDa bvecDlaATnxeAaEau ' rroaMNaewmaurN'oicE Page 8. May,2005 Page 10 May,2005 :i ' C Installation & Service Manual A' CS , g¢NaN CROSS SECTION , r--- 35-1/2" sntraiae 22" Shelves 65" y _ r 67" 63-3/4"(Frong 6311(Rear) 82-1/2" , Overall Height 249P ,r eoGomsnelrstol3/8 yDe� W Front of Tray to Floor , 30r �-28-9/161s r 7rs 3rr 40-9/16" 6®�3/o 6" , Overall Depth Bumper to Floor FWgR PLAN A 3"FACE between the NO of this case and the store wall,is pr wnh the oase structure to mhh*e pombe candeneaflon problems 1"for FORMVE41MN may be necessary In some snwllons FPcich ated 2 DR=61.5/16° 3 DR=97 q fion 4 DR- 122-5/8" 5 DR= 153.5/16" t•1I2" 1-3/16"�of Cage End ease 3"xS"7 AxessArea 40.9/16" 33.15/16 frlgerailon '1-BetBwee Bottom Optlonal Front pd 8.9/16 OA. Access of Drain Pipe LI-112"PIVC pipe Arxeee Area Bpse , 37.WI 6° and Floor Waste outlet Elect --------- —- ease 6.3/4" ; 7-5/8" Front of Case � 23" 12p r'— NOTE:Optional factory Installed Ro►L ied top P , Is ava9abte In top dpht tea►comer of case. l May, 2005 Page 11 O`v'. '.a.xc.. "011 PH0EI1//Xa H X Q H L L 6 N C 6 REAR SLIDING DOORS 171n 1432 cm] 2513116 In [85.8 cm) 4813116 In (124 0 cm] 5518ln 114.3 cm] 32 31181n [81.8 cm] 29 718 In tD pS.B cm] COIL PLENUM O 19 7118 In - 0 149.3 cm] n' 11 In 14 518 In [27.9 cm] 137.1 cm] 2813116 in 173.2 cm]• � 5 9118 in[14.1 cm]— . 35 718 In 191.1 cm] 38 318 in[97.4 cm] 49 5181n 1126.1 cm] 26118In 168A cm] 23118 in[58.7 cm] 5 9116 In 114.1 cm] ------------------4-------------------- 23 V41n 21 7M6 in 159.1 cm) ELECTRICAL [54.5 cm] _ 34 9N 61n IL 187J cm] ® 38 318 in (97A cm] 49 SIB In [1281 cm] --- ----- ------ -------------- 1,PLE)UGLAS REFRIGERATION. 1 1/2 In 13.8 cm) I In[2.5 cm] {STANDARD END) END) 1 1l2"PVC DRAIN CONNECTION 613I16In(17.3 cm3 WIRING-TO-TRAY (STANDARD) _. (Connections must be flexible to font of case) FRONT OF CASE 96 in 1243.8 cm](8'case) 144 In[365.8 cm](12'case) NOTES: • STUB-UPAREA "RECOMMENDED STUB-UP CENTERLINE FOR ELECTRICAL AND HUB DRAINS FRONT,REAR AND TOP SILL HEIGHTSVARYWtiH BASEFRAME HEIGHT ENDS ADD APPROXIMATELY 1 INCH TO CASE HEIGHT p ! COMPANV .SUCTION LINE-718",LIQUID LINE-112" COMYONlNf ' International Stale Service Deli/Meat/Seafood Merchandiser 02SI - 8' & 12' , Electrical Data , High Etficlencyr Anti-Condensate Standard Fans Fans Heaters Defrost:Amps s , Fans per 120 Volts 120 Volts 120 Volts 208 Volts0 Volts Model Case Amps Watts. Amps Watts Amps Watts Amps Watts Watts0281 8' 3 1.02 51 0.46 33 0.99 119 3.85 BOO 106512' 4 1.36 68 0.60 44 1.49 179 6.77 1200 1600 , Lighting Data typical per MqVofts , Light Row 120 Its 1Model Amps Watts Am02SI 8' 0.57 68 1.412' 0.77 92 P-3 Guidelines & Control-Settings Evaporator Superheat Set Discharge Air Return Air Discharge Air Velocity2 EO2SIB BTUH/ttt (OF) Point @ Bulb VF) (OF) (OF) (FPM). 508 17 6-8 24 35 540 , t BTUH'afft listed are for parallel operation.Conventional ratings may be approximated by multiplying listed rating by 1.04. - 9 Average discharge air velocity at peel.of defrost 3 Humidification system required on this case when used for Fresh Meat application Defrost ControlsOEM , Electric Defrost Timed Off Defrost Hot Gas Defrost Reverse Air Defrost Defrosts Run-Off Fail-safe Termination Fail-safe Termination Fail-safe Termination Fail-safe Termination [:ModelPer Day Time(min) (min) Temp.(°F) (min) Temp.(°F) (min) Temp.CF) (min) Temp.CF) 3 6-8 30 47 604 474 26 45 ---a --- 4 Not recommended on this model due to long defrost time. s NOTE ---not an option on this case model. Molum Temperature Defrost Schedule No.Per Day Hours 1 12 midnight 2 12am-12pm 3 6 am-2 pm-10 pro y�//PHOENIX 4 12-6am-12-0pm e x c e r. L e NS VULgs A BBVER emxPWTAll measurements ere taken per CRMA speGficatiors COMPonan 308 3103 , S"zf'- �'a2✓�at'� 02UM MX Ci//PJ6#e:p 6 6 L L Q N O 6 (11" BASEFRAME) E FEaDED MKOARD FROM 12-INTERNATIONAL DELI rIN7Efna UAL S7YlP FRORT (for additional rear sill options refer to the Merchandisers Accessories Guide) LIGHTED REAR SILL 30 In 31718 In cm (OPTIONAL) Ve cm] Leto cm) 24191a N O crrl] STANDARD 25131181 14 314 in 14 314 In FRONT [65.5 cm) 137.5 cm] (37S cm] 17518In PeoIIDFRONT k e'Pu3MMMAS woNr . .... [44.7 an] 4611t In 321141n[81 9 em] a (118.2 cm] 46 12 in 315118 InN2M21 16 in1118.2cm) COIL PLENUM 271116In J7.5cm] an] n ] 12213116In 2213H61n 3116 IS W11 in [58.0em [27.9 em] I58.0 em] v 281141n V1.0 cn]• (D 2915H6 in[78.0 cm] 32 9118In[82.6em] CD 31141n 1109.0 cm] 9, CA v.QNid/1� w��e 1D - CI CIL REAR REFRIGERATION (19 314"off o1 floor) 261/8 in["Acm 23118 in[58.7 am) ELECTRICAL 4 in[10Z cm] 17112 In 1613116 In #2214In ' 144.4 em] [40.2 cm] REFRIGERATION cm] L (4'case only) 1 28 5l8 in 32 9/16 In [M.7 am] [82.8 cm] 431/4 In -- ------- ------ —�__—___---_--[109.9an] FRIGERATION ',8',12'eases)11127 PVC DRAIN 1n 13.6 cm] IMRING-TO TRAY CONNECTION (END) (STANDARD) (6',8,12'eases) 1 1I1"PVC DRAIN 811H8 in[221 am] (Connection must be „ CONNECTION 12 In 136.5 am] flexible to front of case) (�7i (4'case only) FRONT OF CASE 48 In(121.9 cm](4'case) 72 In[782.9 m](6'case) _ 98 in[243.8 am]{8'ease} 144 In[365.8 an](1Y case) NOTES: • STUMP AREA •'RECOMMENDED STUB-UP CENTERLINE FOR ELECTRICAL AND HUB DRAINS .FRONT AND REAR SILL HEIGHTSVARYWTTH BASEFRAME HEIGHT .ENDS ADD APPROXIMATELY 1 INCH TO CASE HEIGHT .A 2"MINIMUM AIR GAP IS REQUIRED BETWEEN THE REAR OF THE CASE AND A WALL .SUCTION LINE-710".LIQUID LINE-1/2" VUR AVAILABLE SHELF SIZES:10",12",14",16"8a 1s" 6us A DDVER eoMPAr. COYPOMarT 1/05 46 Multi-Deck Produce/Da➢rv/Deli/Meat/Seafood Merchandiser 02UM - 419 61, 81 & 121 Electrical Data High Efficlency Anti-Condensate Standard Fans Fans Heaters Defrost Heaters Fans per 120 Volts 120 Volts 120 Volts 208 Volts 240 Volts , Model Case Amps Watts Amps Watts Amps Watts Amps Watts Amps Watts 02UM 4' 2 1.00 60 0.16 9.2 0.141 17 1.92 400 2.22 532 6' 2 1.00 60 0.16 !9.2 0.201 24 2.88 600 3.33 798 8' 3 1.60 90 0.23 13.8 0.251 30 3.85 800 4.44 1065 12' 4 „ 2.100 120 0.31 18.4 0.381 46 5,77 1200 6.87. 1600 1 Anti-condensate heater data for unlighted rear sill.For Rghted rear all),double the values - Lighting Data lyptcal per Maximum Bulbs Light Row Lighting per Bulb 120 Volts 120 Volts Model Row Length Amps, Watts Amps Watts , 02UM 4' 1 4' 0.23 28 0.70 im 6' 2 3' 0.37 44 1.10 132 8' •2 -4-' 0.47 56 1.40 ' '168 •.. 12' 3 4' 0.70 84 2.10 252 , Guidelines & Control.Settings g Coil Evaporator Superheat Set Discharge Air Retum Air Discharge Air Velocity5 Model- BTUHffta Type (*F) Point @ Bulb eF) ('F) (IF) (FPM) 02UM L 10004 Enh. 22 6-8 27 40 340 2 Model 02UM only avallable for meat application with a tiremropane glass front or a curved pkwJgtas front. 3 ITTUHs/ft listed are for parallel operation.Conventional ratings may be approximated by muWWng Rated rating by 1.04. 4 High efliclency fans reduce refrigeration road by 96 ff Waften, B Average discharge air velocity at peak of defrost. Defrost Controls Electric Defrost Tmed Off Defrost Hot Gas Defrost Pavers Air Defrost , Defrosts Run-Off Fail-safe Termination Fall-safe Termination Fall-safe Termination Fall-safe Termination Model Per Day Time(min) (min) Temp.(°� ;min) Temp.CF) (min) Temp.CF) (min) Temp.CF) 02UM 3 6-8 40 47 45 45 26 45 45 45 Medium Temperature Defrost Schedule , No.Per Day Hours 1 12midnight Hi//PHOENIX 2 12am-12pm a x a a c c a N c e® , 3 eam-2pm-10pm 4 12-6am-12-0pm. NS C SUR Cti a EiOYER eampwrt coaraxewr All measurements are taken per AN 1200-2002 specifications. , 44 1/05 02.SUM- (5 5/32n SAS ffRAME 14 11 11/16 x ,h2 0 20 9/te 32 7/72 ... . 2s 3/6 44 i/16 6 3t/$ O O O IS" 1 O 20 O O e 26119 In.166A cm) 231/8 In.[BB.T Cm.J REAR REFRIGERATION 201/8 In.151.1 em.] (131SMS'OFF OF FLOOR) 41n.no.a cm) 17 118 In.[4&5 an.] ELECTRICAL c 16 n. [4141.9 txn. � 26314In. 311942 In, 34 In. rvm ern.] [80.2 CRJ [BSA cm.].e 33 21/32In. P"Cali 361SW IlL [82.6 c"Ll 431141n. ----- - 40, LineCn.J REFRIGERATION 161/2In. 11/2In. 141.9 cm.JD)] WIRING-TO-TRAY RIGHT OR (Connectionud Be LEFT 8 S118 In.121.1 CIL) FkWbleTo Front t 0 Case) t - 11/2-PVC DRAIN CONNECTION NOTES: FRONT OF CASE • STU"P AREA ••RECOMMENDED STUD-UP CENTERLINE FOR ELECTRICAL AND HUB DRAINS -ENDS ADD APPROXIMATELY 1 INCH TO CASE HEIGHT .A 20 MINIMUM AM GAP IS REQUIRED BETWEEN THE REAR OFTHE CASE AND A WALL .BACK PANELS ADD APPROXIMATELY P TOTHE REAR OFTHE CASE -SUCTION LINE-T/8 AMID LIKE-6W 32 02.5UM REFRIGERATED BOX APPLICATION go 1/32'FROM CASTOR m TOTOP OF PLEXIGLAS iQ OPTIONAL OROPdN PANS OPTIONAL PIZZA SERVICE REAR SILL OPTIONAL 1 ° REAR COOLER BOX (AVAILABLE IN 8'ONLY) OPTIONAL 24" REAR COOLER BOX 6'PLEXIGLAS FRONT (AVAILABLE IN 8'ONLY) VARIABLE 6'THERNOPAN NTE P SOLID FRONT GLASS FRO 461/321n 14 In.[3S.6 cm] [1169em] 44 In. 16 In.140.6 cm.] 1111.8 an 321l41m[e1.9 crs.] 34=IlL 20/µIn 2611/32 In. 26 5921n. [117.9 Cm.] 1s tro [514 em.] s4t12 em 1 [66.9 cm.] [66 a cm] � z tn. - [40.8 Cm.l 5 tro In. 31 19132In. [13.0 an.] [80s an] 4 In.[10.2 cm.] t 2411116 In.161 an.] 3616142 IlL Me 1e 3/4 In.[47.6 em.] 43114Im 1109.9 an. 2118 Ua[6 an.] 23 1ro In.[683 em.] 24"REAR COOLER BOX(OPTIONAL)(V ONLY) e.7 20118 Im[51.1 cm] 16•REAR COOLER BOX(OPTIONAL)(V ONLY) 1718 In.[43.5 em.] 241h6 in. Is Ila In. 161.1 cm.l [46.0 ten.] 5ro In.11.6 em.] 961f21n ELECTRICAL [419em] $119g 34 In.2 in. 2b 3/41n. [��] {Js.O sin] (66A em.]" 83 21/32 In. 36 If 02 In (85 6 un] I= ---- -_—_- _--- 43114In. [1)9.9 em l ------- —�------- -------- REFRIGERATION is 112 in. 1 V21n. WIRING•70•TRAY �(41.9 an.] Lfs [3 8 em] (STANDARD) RIGHT AND] (Connection Mud Be ORFkidbleTo Front LEFT18h6In.117J Cm.l Of Case) 11,12"PVC DRAIN CONNECTION NOTES: FRONT OF CASE • STUB-UP AREA RECOMMENDED STUB-UP CENTERLINE FOR ELECTRICAL AND HUB DRAINS .ENDS ADD APPROXIMATELY 1 INCH TO CASE HEIGHT .A2•MINIMUM AIR GAP IS REQUIRED BETWEEN THE REAR OFTHE CASE AND AWALL .BACK PANELS ADD APPROXIMATELY I'TO THE REAR OF THE CASE ..SUCTION LINE•710",LIQUID LINE•518" 33 Multi-Deck Utility/Meat Merchandisers.......:............................:...........................:............ , OUM - 6', 8' & 12' utility/meat Electrical Data High Efficiency Anti-Condensate Standard Fans Fans Heaters+ Defrost Heaters , Fars per 120 Volts 120 Its 120 Volts 208 its 240 Volts Model Case Amps Watts .Amps Watts Amps WattsL2.88 Watts Amps Watts OUM 6' 2 1.00 60 0.60 45 0.20 24 600 3.33 7988' 3 1.50 90 0.90 68 0.26 30 EMMMEMMMOMMEMIARIM I, I I 800 4.44 106550 12' 4 2.00 120 120 90 0.38 46 1200 6.67 1600 1 Anti-condensate heater data for unlighted mar s116 For lighted rear sl ll.double the vaMm Lighting Data , Standard Typical per Maximum Standard Typical per Maximum Ughting Ught now Ughting Ughting Ught Row Ughting 120 Volts 120 its 120 Volts 120 Volts 120 Volts 120 Volts Model Amps Watts Amps Watts Amps Watts Model Amps Watts Amps Watts Amps Watts 02UM 6' NA2 NA 0.48 58 1.44 174 03.5UM 6' NA NA 0.48 58 2.36 282. 8' NA NA 0.48 68 1.44 174 8' NA NA 0.48 58 2.36 282 , 12' NA NA 0.70 83 2.10 249 12' NA NA 0.70 83 3.50 415 .02.5UM 6' N NA 0.48 58 1.92 232 04UM 6' NA NA OAS 58 2.36 .282 8' NA NA OAS 58 1.92 232 8' NA NA 0.48 68 L36 282 12' NA NA 0.70 83 2.84 340 12' NA NA 0.70 83 3.60 415 03UM 6' NA NA 'OAS 58 2.36 282 05UM 6' NA NA 0.48 68 2.76 336 8' NA NA OAS 68 2.36 282 8' NA NA 0.48 68 276 336 12' NA 1 0.70 83 3.b0 415 12' NA NA 0.70 83 4.10 496 2 Not applicable. , Guidelines & Control Settings Front SRI Evaporator Discharge Air Return Air Discharge Air Velocitys Models Heights BTUWfta (°F) (°F) (°F) (FPM) 02UM 27",31",33" 1000 17 27 43 300 OVUM 27"9 31",33" 1020 17 27 45 925 , 03UM 27",31",33" 1030 17 27 45 225 03.5UM 27",31",33" 1300 17 30 45 360 04UM 33" 1460 17 30 45 300 06UMa 33" 1490 17 30 45 300 a M OUM models only w4flable for meat apppeaUan with 331 fiord a WMHa/R Hated we for parallel operation.Corwentlonai rafts may be approximated by multiplying listed rating by 1.04. I a Average discharge air velodlyat peak of defrost. a 05Ir101 oft available for theme appikmdon.Not available for meat Defrost ControlsMEN , Electric Defrost Timed Oft Defrost Not Gas Defrost Reverse AiBroM Defrosts Fail-safe Termination Fall-safe Termination Fail-safe Termination Fall-sate T Model Per Day (min) Temp.(OF) (min) Temp.(OF) (min) Temp;(OF) (min) , DUN! 3/47 60 55 •--a ... 28 39 60 y 4 Mitosis per day for 04UM and 05UM cases,Dell/c ieess appllcallon. It NOTE,---not an option on this case model. , Modlurrr Tempemhso Defrost schedule Na per oay Hosea 2 12em-12pm 3 Own-2 pm-10 p a AN measuamxda am taken per CRMA speoHicatlona. 4 12-dam-12-Opm 28 , 031C l (14 3/4" BASEFRAME) STANDARD HEIGHT / 17 21132 In. 6'LOWER CENTER SILL(OPTIONAL) - (44.8 cm.l 121n.(30S em J 8.75'CURVED PLEXIGLAS FRONT 16 In.[40.6 cml 3117132 In.180.1 cm] 551/B in. - . p4o o an l a 118 In. [119.7 cm.) PIFN011 PLENUm e0a coa 345H6In. 3513H6In. 231/32 in. 187.1 CM) I90 9 cm.] [ cal 14 3/4 In. - 43 7/8In.(111.4 Gn.]' (37.5 cm.] 2115MG hu [55 7 an] t 241#2In. [622 em.] 3915Hs In.[1015 em. • 79 7M In.(2M on.] is le.[45.7 em.l 41 2=2Im 1106.3 cm.] REFRIGERATION 15 7116 In.[39.2 an] 3915H6 In. - 1101A cm] 20111I61n. 24 V2 In. [52S un] 6s S/81n [62.2 cm.] [778.E an.] 43 718 ImqT (135 8r32 in. �. 124.0 cm.] .4 em.] 2115H6 In [55.7 C"Ll ELECTRICAL 11/4'PVC DRAIN CONNECTION 1919 In.[48.9 cm.] . 20 5181n.[52.4 an]. • \BALLASTTRAY NOTE: 9213H6In.[134.1 cm.](8'CASE) STUD-UP AREA 7613t16 Im[195.1 cm](12'CASE) ' 67 Wide,Island,3-Deck Cheese/Dell Merchandisers,,,,,,,,,,,,,,,,,,,,,, , 031C - 8' & 121 wide Island double wraparound end 031C(B) - 8' & 121 wide island single joint end , Electrical Data , High Efflciemcy Anti-Condensate Standard Fans Fans Heaters Defrost Heaters , Fans per 120 Volts 120 its 120 Voles 208 Volts 240 Volts Model CaSe --Amps -Watts -Amps Watts• Amps• Watts Amps Watts Amps Watts O3lC 8' 6 2.04 117 0.90 98 0.82 98 4.30 902 5.00 1200 , 12' 8 2.72 166 1.20 130 1.OB 130 722 1502 8.33 j O31C(B) 8' 6 2.04 117 0.90 98 0.75 90 4.30 002 5.00 12' 8 2.72 156 1.20 130 1.17 140 7M 1502 8.33 • Lighting Data Standard typical per Maximum lJghting Ught Row Ughting 120 Its 120 Volts 120 Voks Model Amps Watts Amps Watts Amps Watts , O31C 8' NAI NA 2.42 198 8.38 600 12' NA NA 2.05 192 9.38 684 O31C(B) 8' NA NA 1.73 179 6.14 483 , 12' NA NA 1.85 185 7.64 567 Not opplawe. Guidelines & Contr®i Settings , g XNARAWANN Evaporator Discharge Air Return Air Discharge Air Velocky 3 , Model l3TUH/tP (OF) M (FPM) 030OW-P) 1150e 17 29 48 160 , s stunaat Neted eye for paraN opaaftL Conventional rdbgs may►be apprmdmacd by nNitIpIft ilded raft by 1 A4. . �AWyraOe diedrvpe atrvslooHy st peak of detroet. a 0M add 700 MN per Wraparound end Defrost Controls Electric Defrost Timed Off Defrost Hot Gas Defrost Reverse Air Defrost , Dt:irosts Fail-safe Termination Fail-sate Termination Fail-safe Termination Fail-safe Termination ECOMIC/031C(B) Per Day (min) Temp.(°F) (min) Temp.CF) (mir) Temp.(IF) (min) Temp.C..E)_ 4 30 55 44 47 26 55 a NOTe---not an option on But ease model Madl int Tampersh"DeUost Schedule , No.Per Day Hom 1 12 aftkm 9 12am-12pm 3 0 prn 1 12-SainSam-12-0pm ' AN mea>saanente we Wcon per CRMA specifkatiorm 56 , 031C(B) (14 3/4" BASEFRAME) ell, hg° 0 172`142 h STANDARD HEIGHT ! ("Semi « LOWER CENTER SILL(OPTIONAL) 12 In.(38.5 an.] 8.75'CURVED PLEXIGLAS FRONT 551/8 In. 16 In.[4U cm.] 31 17/32 In.180.1 cm) [740.0 an.) ' 47 Ve in. full a.7em.]�-rr-- p« — FLOM I WA. to0. 34 Ma In, 95131161n. 231rd2 in. t87.1 em j T ' l Is"em.] 14 3141n. ? 437,181n.[111.41 em.l• [375 em l 211sn6 try. [55.7 em] W .. 241n In. 39 tans m.[tots an.] 79 718 In.1202.9 eml 18 In.145.7 cm.] 371/32 In.[94.1 an.] REFRIGERATION 157n6In.[39.2 an.] 391GASIn. _________ ___________ em) 11 20 tins in. I I 241p i. [52.S an.] 8213n61n. , I I (szx an.] 1219.4 em.]• 1 n 43 7/81n. I i1 a 7n cm. L 124.0 cm.) 21151161n. . � ] 1 ---- ------- --- ----------- ------ .� ELECTRICAL 1 JW PVC DRAIN CONNECTION Is 114 In.[48.9 an.] 481n.(121.9 an.](8'CAS" 72In.[182.9 an.)(12'CASE) 20 518 In.(W em.l ALLASTTRAY NOTE: 52/3n61n.[i34.1 an.](8'CASE) • STUB-UP AREA '1613n6 In.[195.1 cm](t2'CASE) 59 Wide,Island,3-Deck,Cheese/Deli,Merchandisers,,,,,,,,,, , 0310 - 8' & 121 wide island double wraparound end 031C(B) - 8' & 121 wide island single joint end , Electrical Data , High Efficiency And-Condensate Standard Fans Fans Heaters Defrost Heaters , Fans per 120 its 120 Voks 120 Volts 208 Volts 240 Volts E Case Amps Watts Amps Watts Amps Watts Amps Watts Amps Watts 8' 6 2.04 117 0.90 98 0.82 98 4.30 902 5.00 1200 12' 8 2.72 156 1.20 130 1.08 130 7.22 1602 8.33 j , 8' 6 2.04 117 0.90 98 0.75 90 4.30 902 5.00 12' 8 272 158 1.20 130 1.fl 140 7.22 1502 8.33 Lighting Data Standard Typical per Maximum , Lighting Light Row Lighting 120 Volts 120 Its 120 Volts LMododi Amps Watts Amps Watts Amps Watts , 8' NA+ NA 2.42 198 8.38 6002' NA NA 2.05 192 9.38 684 8' NA NA 1.73 179 0.14 483 2' NA NA 1.65 165 7.64 667 , Nd sPPi wMe. Guidelines & Control Settings , Evaporator Discharge Air Return Air Discharge Air Velocitya , Model BTUH/fts (-F) (°F) (-F) (FPM) 03(C/03IC(B) 11504 17 29 48 160 r B=v t listed—for pmaW ems—Conrerdiond rdbW may be apw-kWed by mAppiykrp Bated mft by 1Aa , s Awaps dladmge ik vMoc*/at peek of defteL a=0 add 7N MH per wraparound end Defrost Controls Electric Defrost Timed Off Defrost Hot Gas Defrost Reverse Air Defrost , Defrosts Fail-safe Termination Fail-safe Termination Fail-sate Termination Fail-sate Termination EModel,,) Per Day (min) Temp.(-F) (min) Temp.(-F) (min) Temp.(-F) (min) Temp.(IF)4 30 55 44 47 26 55 ...e --- , a NOTE---not an opdan on this case model t&1=Temperahns Dehost Sdwdub , No.Per Day Haas 1 12 mktripht 2 12am-12pm 8 Gam-2pm-loprn 12-Sam-12-epm , AN arsaaranada are taken per CRMA spedf atlom. 56 f 3 00 ZS„ JL 23 1/16 o - O 0 0 10 11/16 0 03UM REOOMMENDED STU"P CENTERLINE . -------- ----- ----------- '--- -------- --�—�-- ---- so vr sr Cn'A In'NI STUS.UP MM 191k' - - � - - - - - I10 --- 1 2'DRIP PIPE-- ' ----_ ---------- - - ----------- -- --- -- ------------------ - - - - -- --- "i f1EFRIQERATION E iS/t8" 1 ur e- � 11rr (s°'I PUM rr[l" NONt,LEPT Ise, WPIA41 144-PG&761 rrnez� FROM'O#CASE ' 18 Multi-Deck Produce/Dairy/Deli/Meat/Seafood Merchandiser , 03UM - 41, G', 81 & 121 Electrical Data High Efficiency Anti-Condensate Standard Fans Fans Heaters Defrost-Heaters Fans per 120 Volts 120 Volts 120 Volts 208 Volts 240 Volts Model Case Amps Watts Amps Watts Amps Watts Amps Watts Amps Watts 03UM 4' 2 1.00 60 0.16 9.2 0.141 17 1.92 400 2.22 532 6' 2 1.00 60 0.16 9.2 0.201 24 2.88 600 3.33 798 8' 3 1.50 90 0.23 13.8 1 0.251 30 &85 800 ,'4A4 1085 12' 4 2.00 1 120 1 0.31 1&4 0.381 1 46 5.77 1 1200 8.67 1600 , 1 Anti-condensate heater date for unlighted rear sill. For lighted rem sill,double the values. Lighting Data E03UM4' al per Maximum Row Lighting Volts 120 Votts Watts Amps Watts , 68 1.7 2205 68 2.41 289 68 2.41289 92 4.02 482 , Guidelines & Control Settings , CoiO Evaporator Superheat Set Discharge Air Retum Air Discharge Air Velocitys , Modelz BTUH/ft3 Type (IF) Point®Bulb(F) (OF) CF) (FPM) mffmmmmmlmmm 03UM 1030 Std. 17 6-8 27 45 225 1030 Enh. 22 6-8 27 45 225 2 Model 03UM only ay to for meat application with a thermopan a glass front or a curved plexwas front 3 BTUH%M fisted are for parallel operatiom conventional ratings may be approximated by multiplying listed rating by 1.04. 4 call Type Is either standard Effiolency PW4 or Enhanced Efficiency(EntQ. 9 Average discharge air velocity at peak of defrost. Defrost Controls Electric Defrost Timed Off Defrost Hot Gas Defrost Reverse Air Defrost , Defrosts Run-Off Fail-safe Termination Fail-safe Termination Fail-safe Termination Fail-safe Termination Model Per Day Time(min) (min) Temp.CF) (min) Temp.(IF) (min) Temp.ff) (min) Temp.CF) 03UM 3 6-8 40 47 45 45 26 45 45 '45 , Medium Temperature Defrost Schedule , No.Per Day Hours 1 12midnight Hi//P"Co r. r. e[M j � 2 12am-12pm B x c e n a e 3 Sam-2pm-10pm VUOL4 12•Sam-t2.6pmus a D011ER eoWneT , All measurements are taken per CRMA specifications, 60 1104 I 03UM (5- BASEFRAME) e x o L L 6 N 6® Sjf/�►Ap w�Q.Jyf �/��� . EIIiENDED OTANDARD FROM tY BTYLfi F 1NiOWDEY e'IMERNATRn4LLOEtr YLEFROM arTLE FROM' (for additional rear sill options refer to the Merchandisers Accessories Guide) LIGHTED REAR SILL E150.7 8 in 201116 In (OPTIONAL) an] [�1�] 1815/6 fn [48.1 eSTANDARDFRON 81511s1n alddla6, 1L cm1 �1 25 In 163.1cm] lsouDFRONr e'THERNORAMB:FRONT 9-FLEFOIASFRONT 40116In 481H61 [122.1 em] [1221 Gnp 1141n[81.9 am]—, 2711s In C143.2 RS In 27 3/161n COIL 21 5116 In cm] 169.3 an] [68.9 cm] [SS. cm] 171n 17In 1 in L [43 em] [43.2.1 (432 cm] S i/s Inj 4 In(102 cm [19.1,em] 31 9116 In[802 an] �36 7116 In 09Z8 cm] 43114 In[109.8 em REAR REFRIGERATION (1315M8"off of floor) 261111 In[66A cm \.m4 2311E IJ161n 8 ern) ELECTRICAL in[102 cm] 22 314 In 167.8an] 33 91161n REFRIGERATION31 I 2—1 y) 28 518 In (4'ease onl [72.7gnl [80.36 7N8 in 33 91161n PLO-1 43114in --------------- -------------1109.8 em] GERATION (6',8',12'cases) WIRING-TO• 111?'PVC DRAIN 11f2"PVC DRAIN 1 112 in 13J an] (STANDARD) CONNECTION CONNECTION �D) (Connection must be le'.8,1?cases) (4'ease only) 811M 6 In1 cm]flexmle to front of ease) ' 12 in[30 FRONT OF CASE S cm] 48In 1121A cm]{4'case) 72 In[182.9 em]{6'case) 96 In[245.8 cm](8'case) 1441n[385.8 cm](77 ease) NOTES: STUB•UPAREA "RECOMMENDED STU"P CENTERLINE FOR ELECTRICAL AND HUB DRAINS .FRONT AND REAR SILL HEIGHTSVARYWITH BASEFRAME HEIGHT .ENDS ADD APPROWATELY 1 INCH TO CASE HEIGHT .A r MINIMUM AIR GAP IS REQUIRED BEf WEEN THE REAR OF THE CASE AND A WALL •SUCTION LINE•7W,LIQUID LINE•112" .AVAILABLE SHELF SIZES: NS a �L us A DDY®t CWPAW 72 1/os Multi-Deck Produce/Dalry/Dell/Meat/Seafood Merchandiser 03UM - 4% 61, 8' & 12' Electrical Data High Efficiency Anti-Condensate , Standard Fans Fans Heaters jDafrostjHeaters Fans per 120 Volts 120 Volts 120 Volts 208 40 Volts Model Case Amps• Watts Amps Watts Amps Watts Ampsps Watts 03UM 4' 2 1.00 60 0.15 9.2 0.141 17 1.922 532 6' 2 1.00 80 0.15 9.2 0.201 24 2.88 7988' 3 1.50 90 0.23 13.8 0.251 30 3.864 1065 12' 4 2.00 120 0.31 18.4 0.381 46 6.77 7 1600 IRWIN 1 Ant-condensate heater data for unlighted rear sl L For 09hted rear sill,double the values , Lighting Data , Typical per Maximum Light Row Lighting , 120 Volts 120 Volts [Elh Amps Watts Amps Watts 0.23 28 0.93 112 0.37 44 1.47 176 0.47 56 1.87 224 0.70 84 2.80 336 Guidelines & Control Settings Su erheat Set i r Return Air Discharge Air Veloci• , Coll Evaporator Point @ Bulb(°F) ®�(�®Al (°Fl r(FPM) � EMgdelP2DT1JH/fV Type (F)10304 Etch. 22 6-8 27 45 225 , 2 Model CMIM only available for meat appocatton with athemwpme 91aw butt or a curved OW9169 fiont a aTUHafB Ilded are for parallel operetlom Convardlonal ramp may be apprwdrrrated by mumplyin9 Usted to"by 1.04. . 4 High at0eWncy fans redurre mftWo a0an load by 99 RM&IML , a Average dicharge air velocity at peak of dahobt . Defrost Controls , EModeElectric Defrost 71med Off Defrost Hot Gas Defrost Reverse Air Defrost l En Fail-safe Termination Fall-safe Termination Fail-safe Termination Fail-safe Termination , (min) Temp.(°F) (min) Temp.(°F) (mlr) Temp.(°F) (min) Temp.(°F)40, 47 45 45 26 45 45 45 Medium Temperature Defrest Schedule No.Per Day Hours 1 12 mldnlght Hii/PHOENIX® , 2 12arn-12pro Tr x o a c c a N o e 5 9atn-2pm-10pm r'4 12-6 ear•12=e pm NS 8 ®� US a EDaYE640~ caewsarr , Ali measurements are taken per AR1120D-2002 speciflcaUons 70 1/06 03.5UM>. taxcw /49"0. 0 1"71 I 1S 74 j I 57 1 17 7/a , o O 20 40/32 0 O O . e o C a REAR REFRIGERATION (19 314"oft of floor) 26118 in i66.4 cm] 23118In 150.7 cm] ELECTRICAL 4 in[10.2 cm] 17112 in 1613116 In §22141n [44A cm] [402 cm] REFRIGERATION/ L (4°case Dory} 283f4 in. 329/16in [73.0 cm] 43 V41n -- -------------11099 cm] FRIGERATION ,8•,17 cases) 1 lir PVC DRAIN in 13.8 cm] WIRING TO-TRAY CONNECTION i (END) (8',8',12 eases) 613116 In[17.3 cm] (STANDARD) 1 if2"PVC DRAIN (Connection must be CONNECTION 12 In 130.5 cm[ flexible to front of case) (4'case only) FRONT OF CASE , 49 in 1121.9 cm](4'case) 72In[782.8 cm](V case) 96 in[243.8 cm](8'case) I"In 1365.8 cm]112'case) NOTES: • STUB-UP AREA "RECOMMENDED STUB-UP CENTERLINE FOR ELECTRICAL AND HUB DRAINS .FRONT AND REAR SILL HEIGHTSVARY WITH BASEFRAME HEIGHT .ENDS ADD APPROXIMATELY 1 INCH M CASE HEIGHT •A 2"MINIMUM AIR GAP IS REQUIRED BETWEEN THE REAR OF THE CASE AND A WALL n SUCTION LINE-718",LIQUID LINE-1@" O CVUUS• •AVAILABLE SHELF SIZES:10",12",l r,16"8,18" A DOVER WMVANIf covoo�r 79 3/03 Multi-Deck Produce/Dairy/Deli/Meat/Seafood Merchandiser 03.5UM - 4% Ott 81 & 12' , Electrical Data , High Efficiency Anti-Condensate Standard Fans Fat1s Heaters Defrost He]' 532 Fans per 120 Volts 120 Volts 120 Volts 208 Volts , Model Case Amps Watts Amps Watts Amps Watts Amps Watts A 03.5UM 4' 2 1.00 60 0.60 40 0.141 17 1.92 400 6' 2 1.00 60 0.60 40 0.201 24 2.88 600 8' 3 1.60 90 0.90 60 0.26' 30 3.85 800 12' 4 2.00 120 1.20 80 0.381 46 5.77 1200 t And-condensate heater data for unlighted mar sill. For lighted rear sill,double the values - Lighting Data , IWIcal per ]4.62W Light Row 120 Volts Model Amps Watts ts 03.5UM 4' 0.67 68 6' 0.57 68 8' 0.57 88 , 12' 0.77 92 4 Guidelines & Control Settings C0114 Evaporator Superheat Set Discharge Air Return Alr Discharge Air Velocltyb , Models BTUH/fta Type M Point @ Bulb(+I (OF) (°F) _ (FPM) 03.6UM 1300 Std. 17 6-8 30 45 300 1300 Enh. 22 6-8 30 45 300 Y Model OLGUM only available for meat aWcallon with a themrepane gless front or a curved plexiglas font. , a nTUH's/R listed are for parallel operation.conventional ratings may be appmximeted by mul0plying listed rating by 1.04. 4 Coll Type IS eflher Standard EfHdency(Stda or Enhanced tJllclency{Enh.). s Average discharge air velocity at peak of defrost. , Defrost Controls Electric Defrost Timed Off Defrost Hot Gas Defrost Reverse Deo)n , Fail-safe Termination Fail-safe Termination Fall-safe Termination Fail-safe[:En (min) Temp.rF) (min) Temp.CF) (min) Temp.CF) (min)40 47 45 45 26 45 45 , Medium Temperature Defrost Schedule No.Per Day Hours , 1 12 midnight 2 12am-12pm 12.6 am m-to Pm 4 12.8am HI//PHOE/1//Xm 4 -12-Bpm e e L e N e a All measurements are taken per CRMA specifications. NS D SUOLus a DRYER e[IMvaxy , • caarosExr 78 3/09 , m O'-2 1/2' 03.5UM-12' ~ ' 03.5EM 03.5EM END CAP END CAP 7'-3 3/4' 03.5UM-12' N i D a n � v DOME PMOG nMO� e x o e & c AV w Cr ge *Conceptual Drawing* COLS RUFFlN MILL ROAD 03.5UM-12' / 03.5EM ISLAND STOP N SHOP COI" DNIAI HflGH15,VA 23834 PHO04) 526-4455 8-11-06 201/e 11�"" %1102 23 1/9 m 147 F.L� 1[amaamn] paY I B L 28 Da/1. 32 a 6 h a°"Lre a+0 +sAr a.e.At :N M(J63S S0.®-W AREA - +raZOMMDIDPD SrJB-UV CDOMNE FOR ELE'CIRM MD MDB ORM , ENDS ADD APPI=VgW 1 OM TO OAS8 IDMW A r M MM An OAP IS tmD,m®RVKM WE REAR Of 1NE QU AND A RAIL WM DANE18 ADD ZRDIOW M 1'101NE MR W me CASE 51OM tDE-Vr.UDIRD 1DIE-t/r AVAU M OW— tD.,r.11r.,r a tr FSrAMMD ORSU uct o , r r 30 I. 6" 59 18* _ 1 4 aa "y 27 16- 22 1/18' , 1 " 83 �• 18/16' `9/16" , a- o . *Conceptual Drawing* ters ROAM NU ROW a=MRS==v OS.SUM—IZ STOPNSHOP 23&M (IP BASEFRAME) 8-11-06 , 10 1v1e In 127.1 m in V- 2MB1374 m a 3/4 m A3 1/4[i [100.8 euo m Dwx qq ® to 1/16 In[SAY cm) , fmWWLis . 3/4 In[4R2.S 61� a vW-W mix . DMm1 ua-7M umD OM<-Vr 4� 31 /8" 6• 60 1 16" • 21 ao< Rana. 22 1 If B 3/B 8 15/16" 2 8/18" , 095,919 rP *Conceptual Drawing* NE, RM m�o� STOP N SHOP , 6„�MA4155 03.5EM END CAP 8_11-o6 r-2 1/Y 03.SUM-10' O3.5EM 03'504 END CAP END CAP T-3 3/4" 03.5UM-10' J N, � u G���t7 P10GMO� *Conceptual Drawing's E X C E L L E N EO 1825 RUFFlN MILL ROAD mom" 03.5UM-10' / 03.5EM ISLAND STOP SOP 1925 AL IN MILL,VA 23834 PW(5O4) 525-"55 y 1/0 b ID67 ,.I,aR.4 1D {b 8R li [aa ant 7 L a1 1/1'In fiss N b�P and Dan) aou IEND) �Vr ne 1f/iD 6[77L1 em] �aa1 AtDN s m 120 m[70t.0 6�S _ , i REOORY[,OED SRIB-YP CERETWt7E MR QECiWGI ARU MIR dGWB , ERGS ADD APV MMMM t DIG 1D M 1=9 'A 7&OWN A"U`B'B RfO M eh1%=%M FM O/Da On AND A NAL M=KIM ADD AWRmmWFd 1.1D nif PM OI M G46 tA+Dm m-7 . -UGDm URE ,/Y STANDARDLIGMED R , eARSiu � 30 /2 69 16- _ 1 4- 27 16- m war 22//18- , 3/ 15/18' 9/18' -43 1/4- M600 �OL�G�ID.F3 • A._�.'� 0 3.5 T7►R-1 OI *Conceptual Drawing* ton,-- tnL RaiD ®,- ► V 1V1 1 STOP N SHOP ]" ��) (I I"BASEFRA'NE) DDca��n�rn In 43 �b3 11 El/ I [87.8 em] e ma R L Dm O a2 MIS- 1 a10-W AM aomN w-7M Um ma-yr /8- 60 1 16- B- - 2 1/4- COL PW" 22 1 /16.27 1 16- 1 - 8 3/B^► 15/16- , 2 a/18- 1/4-" *Conceptual Drawing* & 43.SENI END CAP STOP N SHOP , rx:roa)DZR-«sD 8-11-06 S 4A;. j 03.5UM ""FIN Pt+oEivix® (11" BASEFRAME) e x o 6 < < 6 N p 6 (for additional rear sill options refer to the Merchandisers Accessories Guide) LIGHTED REAR SILL (OPTIONAL) o EXTENDED STANDARD FRONT STANDARD 5"PLEXIGLAS 30 121n FRONT FRONT [77A cm] 6"THERMOPANE GLASS FRONT 4"SOLID FRONT CL 59 7116 In 321141n[81.9 cmj , 59 7116 in [150.9 cm] [150 9 cm] COIL 271110 In 315116 in 3316 In 3215/161n 30 in l' PLENUM [68.7em] [79.5 cm) [842 cm] [83.7 cmj p82 cm 111n ISM 2513116In , [27.9 cm] [6&0 cm] [85 S cm] 261141n 171.0 cm]' 2916/16 in 17U cm) 32 91161n[62.6cm , 43114In 1109.8 cml ((DD C ,Q REAR REFRIGERATION (19 914"off of floor) , 26118 in 166.4 cm] 231181n 156.7 cm] ELECTRICAL 4In 110.2 cm] 17112 in 1513116 in 22 314 In , [44A em] 140.2 cm] REFRIGERATION" [57.8 cm] •• (4'ease only) L 28 4in 32 9116 in [73.0 cmj [82.8 em] , -- -------------- --------------- 431/4In it-09.9 cm] REFRIGERATION (8•,8•,12'cases) , 1 112"PVC DRAIN 1 112 In[3.8 cm] WIRING-TO-TRAY CONNECTION {END} (STANDARD) (6',8',12'crease) 613116 in[17.3 cm] (Conneetbn must be 1 1 CONNECTION flex8de to front of case) (y (4'ease only) 121n[30.5 cm] , FRONT OF CASE 48 in 182. cm]{4'case)1 - - , 72 in 182.0 cm]{6'ease} 96In[243.8 cm]{8'case} 1441n 136S.8 cm]{1 Y case} NOTES: • STUB-UP AREA " RECOMMENDED STUB-UP CENTERLINE FOR ELECTRICAL AND HUB DRAINS .FRONT AND REAR SILL HEIGHTS VARY WITH BASEFRAME HEIGHT .ENDS ADD APPROXIMATELY 1 INCHTO CASE HEIGHT .A 2"MINIMUM AIR GAP IS REQUIRED BETWEEN THE REAR OF THE CASE AND A WALL .SUCTION LINE-718",LIQUID LINE-V2" , rtS C SULU8. •AVAILABLE SHELF SIZES:10",12",14",is-&1e" a DOVES eaatvnxr C01tP01iFNr . 79 3103 , 04UM Hi//PHOEN/X® (11" BASEFRAM E) E JC C E L L E N C 6 LIGHTED REAR SILL (for additional rear sill options refer to the (OPTIONAL) Merchandisers Accessories Guide) EXTENDED STANDARD FRONT 12'INTERNATIONAL DELI 3'INTERNATIONAL DELI STYLE FRONT O 30 inF143/4in /8 in [76.2 cm] cm] 2413/16 in 12" [63.0 cm] STANDARD 2513116 in ?[37.5 4 314 in FRONT [65.5 cm]16" 37 5/8 in cm] [95.5 cm] r32 8" 4"SOLID FRONT 6"THERMOPANE FRONT 6"PLEXIGLAS FRONT 66 9/16 in [169.0 cm] TY 66 9/16 in in[81.9 cm] IK221.3/ O [169.0 cm] Q' 31 5/16 in 331/8 in16 in COIL PLENUM 271/16 inL22V [79.5 cm] I84.2 cm] cm] [68.7cm] v 11 in 22 13M 6 in /16 in 2213/161n Q127.9 em] [58.0 cm] 0 cmJ [58.0 cm] 12 v 281/4 in[71.0 cmj' m 2915/16 in[76.0 cmj 32 9/16 in[82.6cm] 431/4 in[109.8 cm] REAR REFRIGERATION 261/8 in 166.4 cmJ (19 3/4"off of floor) 231/8 in[58.7 cmJ 191/8 in 148.6 cm] ELECTRICAL 4 in 110.2 cm] 16118 in[41.0 cm] 16 in 1513/16 in 22 314 in 140.6 cm] [40.2 cm] REFRIGERATION (57.8 cm] �• (4'case only) L 28 5/8 in 72.7 cm] po [82 9/16 in ELECTRICAL [ (4'ONLY) 43114 in 1109.9 cm] REFRIGERATION (6',8%12'cases) 31 1 1/2"PVC DRAIN 1 1/2 in[3.8 cm] WIRING TO-TRAY CONNECTION i (END) (STANDARD) (6',8',12'cases) 1 1/2"PVC DRAIN 811l16 in[22.1 cm] (Connection must be CONNECTION 12 in[30.5 cm] flexible to front of case) (4'case only) FRONT OF CASE 48 in 1121.9 cm](4'case) 72 in[182.9 cm](6'case) 96 in[243.8 cm](8'case) NOTES: 144 in[365.8 cm](12'case) • STUB-UP AREA aim RECOMMENDED STUB-UP CENTERLINE FOR ELECTRICAL AND HUB DRAINS .FRONT AND REAR SILL HEIGHTS VARY WITH BASEFRAME HEIGHT .ENDS ADD APPROXIMATELY 1 INCH TO CASE HEIGHT .A 2"MINIMUM AIR GAP IS REQUIRED BETWEEN THE REAR OF THE CASE AND A WALL .SUCTION LINE(4'&6)-S/8",SUCTION LINE(8'&121-7/8%LIQUID LINE(ALL LENGTHS)-3/8" R .AVAILABLE SHELF SIZES: 101,12",14",16"&18" .PRODUCT ON TOP SHELF SHOULD BE 3"BELOW DISCHARGE Nc C us .RECOMMENDED SHELF CONFIGURATION IN ROWS:142",1-16"&148" a uorEw CMPMT COMM ENT .. . 5/06 93 Multi-Deck Produce/Dairy/Deli Merchandiser 04UM - 4', 6', 8' & 12' Electrical Data High Efficiency Anti-Condensate Standard Fans Fans Heaters Defrost Heaters Fans per 120 Volts 120 Volts 120 Volts 208 Volts 240]1798 Ic Model Case Amps Watts Amps Watts Amps Watts Amps Watts Amps 04UM 4' 2 1.00 60 0.39 23.4 0.141 17 1.92 400 2.22 6' 2 1.00 60 0.39 23.4 0.201 24 2.88 600 3.338' 3 1.50 90 0.59 35.1 0.251 30 3.85 800 4.44 12' 4 2.00 120 0.78 46.8 0.381 46 5.77 1200 6.67 Anti-condensate heater date for unlighted rear sill. For lighted roar sill,double the values. Lighting Data IC Typical per Maximum Bulbs Light Row Lighting per Bulb 120 Volts 120 Volts Ic Model Row Length Amps Watts Amps Watts 04UM 4' 1 4' 0.23 28 1.67 140 10 6' 2 3' 0.37 44 1.83 220 8' 2 4' 0.41 56 2.33 280 12' 3 4' 0.70 84 3.50 420 NEEM Guidelines & Control Settings Coil Evaporator Superheat Set Discharge Air Return Air Discharge Air Velocity5 Mode12 BTUH/ft3 Type (°F) Point @ Bulb(°F) (°F) (°F) (FPM) 04UM 14604 Enh. 22 6-8 30 43 300 2 Model 04UM only available for deli application with a thermopane glass front or a curved plexiglas front. 3 BTUHs/ft listed are for parallel operation. Conventional ratings may be approximated by multiplying listed rating by 1.04. 4 High efficiency fans reduce refrigeration toad by 96 BTUHs/fan. 5 Average discharge air velocity at peak of defrost. Defrost Controls IC Electric Defrost Timed Off Defrost Hot Gas Defrost :ReverseDefrosts Run-Off Fail-safe Termination Fail-safe Termination Fail-safe TerminationModel Per Day Time(min) (min) Temp.(°F) (min) Temp.(°F) (min) Temp.(°F)04UM 4 6-8 40 47 45 45 26 45 Medium Temperature Defrost Schedule No.Per Day Hours It 1 12 midnight 2 12am-12pm 3 6 am-2 pm-10 pm /"//// PhIOEiV/X 4 12-6ant-12-6pm ', All measurements are taken per ARI 1200.2002 specifications. es 1 us A 5DDYEB COMPANY COMPONENT 92 s/06 S/lt/Jb �� Fi✓Ot LIGHTED REAR SILL (OPTIONAL) STANDARD 301i21n FRONT [77.4 cm] :�•:=2i IF. 59 7116 In 32114 in 181.9 cm] 59 7/16 in [150.9 cm] . [150.9 cm] COIL 271116 In _ • PLENUTA [68.7cm] 11 in 2213/161n [27.9 cm] cm] W c 281141n(71.0 cm]" 2915M6 In[76.0 cm] 'I CCL `. 32 9116 In[82.6cm] 431/4 In[109.8 cm] 1011116 in [27.1 cm] I - I I i 22 in I I [55.9 cm] I ELECTRICAL 28314in I t � " 2 in t [63.5 cm] I I t I 32 9/16 in I i [82.6 cm] 431l4 in I 1109.9cm] ------ ------- ------------ REFRIGERATION 2611116 in[67.8 cm] 1411161n[35.7 cm] WIRING-TO-TRAY � 1 1f2"PVC DRAIN (STANDARD) CONNECTION - FRONT OF CASE 87 314 in[222.9 cm] NOTES: • STUB-UP AREA NS o �L US . A ROVER eon+PAnr car .SUCTION LINE-718",LIQUID LINE-1!2" 165 Multi-Deck Produce/Dalry/Deli/Meat/Seafood Merchandiser 03.5UM - 4', 69989 & 12' Electrical Data High Efficiency Anti-Condensate Standard Fans Fans Heaters Defrost Heaters Fans per 120 Volts 120 Volts 120 Volts 208 Volts 240 Volts , Model Case Amps Watts Amps Watts Amps Watts Amps Watts Amps Watts 03.5UM 4' 2 1.00 60 0.60 40 0.14' 17 1.92 400 2.22 532 6' 2 1.00 60 0.60 40 0.20' 24 2.88 600 3.33 798 8' 3 1.60 90 0.90 60 1 0.251 30 3.85 800 4.44 1065 , 12' 4 2.00 1 120 1 1.20 80 1 0M1 1 48 1 6.77 1200 1 6.67 1600 t Anti-condensate heater data for unlighted rear sill. For lighted rear sill,double the values Lighting Data Typical per Maximum Light Row Lighting 120 Its 1 120 Volts Model .Amps Watts Amps Watts , 03.5UM 4' 0.57 68 1.34 229 6' 0.57 68 3.03 1 364 8' 0.57 68 3.03 364 12' 0.77 92 4.62 654 , Guidelines &Control SettingsElam offamo=M , KEnh. 22 Superheat Set Discharge Air Retum Air Discharge Air Velocitys Modell BTUH/ftsPoint @ Bulb ff) (OF) (°F) (FPM) I O3.5UM 1300 6-8 30 45 300 1300 6-8 30 45 300 8 Model 03AUM only available for meet appllmdon with a thermopene glass front or a curved plaxiglas front. , 3 BitJH's/R fisted are for parallel operation.Conventional ratings may be approximated by multiplying IWW rating by 1.04. 4 Cofi Jypa is either Standard Efficiency(SWJ or Enhanced Edflciency(Enh.►. a Average d1scharge air velocity at peas of defrost Defrost ControlsI own , Electric Defrost Timed Off Defrost Hot Gas Defrost Reverse Alr Defrost , Defrosts Run-Oft Fail-safe Termination Fail-safe Termination Fail-safe Termination Fail-safe Termination EModelPer Day' Time'.(min) (min) Temp.rF) (min) Temp.(IF) (min) Temp.VF) (min) Temp.ff) 3 6-8 40 47 45 45 28 45 45 45 , Medium Temperature Defrost Scheduts No.Per Day Hours , 1 12 midnight 2 12 am.12 pm a e am-2 pm-to pm Hi//PHOJicN/X� 4 12-eam-12-6pm e x o e r- L e m o e All measurements are taken per CRMA epeclfications • Q UL US A gevER f OOMPART COiPON00 78 301 a b13 In p0.2 em] �s G/f 7✓0 , 8.75"CURVED PLE OOLAS FRONT 34 7+1181n d9+u1S in 196.1 28 In 111.1 em] 311v16 m PLENUM COIL COIL PLENUM (sown] 191n 421141n 1107.3 e.W 71n P8•3—1 I [tt.e cm] 2+1/81n � 1 I--24 7/1S In[SZ1 cn4 —39 7181n[10/.3 cm] 79 314In[202.6 em] 39131161n 1101.1 em] 37 93116 In[96.0 em VARING•TO-TRAY (STANDARD) 39 7181n [ r---®---------- I I 6 U41n 24 7+61n REFRIGERATION j j 115.9 em] [82.1 and 1 1^83 uS In[1S em] 1 ( 1 (S'CASE)E} 21 91S In 1 ( 11+18 In[2S2A am] 3 In p.S em] 1 t (1r CASE) I I .._ ._.. ..� ._ 1LELECTRICAL, 211181n 42WIn I 1 661161n [SS.7 cnQ I 1 [107.3 coo 1 � 113A am] U7116In 1 1 1 1 1101.3 em] 79 41n (MS cm] 2s sre in _ - [ssz em] a 3/4In EMS em]{8'CA8 1114-PVC ORA111 r76 314 in 1194.9 em](1r CASE) CONNECTION i • 05 SM In[468.0cm](8'CAS +53112 In(389.9 em](Y1'CASE) NOTES: • STUB•UPAREA .SUCTION LINE•7/8",LIQUID LINE-112- 4 .AVAILABLE SHELF SIZES:101,12"A 14" 8✓02 , , Wide Island Multi-Deck Deli Merchandiser 041D - 8' & 12' double wraparound end 041DS - 6', 8' & 12' single wraparound end 041DBO - 8' double joint end Electrical Data High Efficiency AnM-Condensate Standard Fans Fans Heaters Defrost Heaters Fans per 120 Volts 120 Volts 120 Volts 208 Volts 240 Volts , Model Case Amps Watts Amps Watts Amps Watts Xpe Watts Amps Watts 041D 8' 6 3.00 180 1.80 120 0.67 80 7.70 1600 8.88 2130 12' 8 4.00 240 2.40 160 1.06 127 11.64 2400 13.32 3200 , 041DS 6'1 4 2.00 120 1.20 80 0.63 76 5.77 1200 6.66 1596 8'1 6 3.00 180 1 1.80 120 •0.88 106 7.70 1600 8.88 2130 12'1 8 1 4.00 1 240 1 2.40 1 160 1.24 149 1 11.64 2400 13.32 3200 041DBB 811 6 1 3.o0 180 1 1.80 1 120 0.91 109 1 7.70 1600 8.88 2130 Lighting Data Typical per Maximum Ught Row lighting , 120 Its 120 Volts Model Amps Watts Amps Watts 041D 8' NA, NA 3 90 468 12' NA NA 6.06 727 041DB 6' NA NA 3.07 368 8' NA NA 3.79 455 , 12'1 NA I NA 6.53 664 041D68 8' NA I IN 4.00 480 +Not applicable. , Guidelines & Control Settings Coil3 Evaporator Superheat Set Discharge Air Retum Alr Discharge Air Velocity° Model BTUH/ft2 Type (OF) Point @ Bulb(+I (°F) (°F) (FPM) , 041D 2450 Std. 12 6-8 28 43 130 2450 Enh. 17 6-8 28 43 130 041DS 2484 Std. 12 6-8 28 43 130 , 2484 Enh. 17 6-8 28 43 130 041DOB 2110 Std. 12 6-8 28 43 130 2110 Enh 17 6-8 28 43 130 , 2 9TUH'eAt fisted are for parallel operettas Conventional ratings may be approximated by mulfiplying listed rating by 1.04. 3 cal Type is el tim Stmroerd Efficiency(Sid.)or Enhanced EffiderW(Enl+) 4 Average dlscherge air velocity at peak of dehost Defrost Controls , Electric Defrost Timed Off Defrost Hot Gas Defrost :everse Air Defrost_ ,Fail-safe Termination Fail-safe Termination Fail-safe Terminationafe Termination EMode]lftr (min) Temp.(°F) (min) Temp.(°F) (min) Temp.(°F) n) Temp.(°F)30 47 ---g - 26 46 - --- e NOTE: ---not an option on this case model. , Medium Temperature Defrost schedule All measurements are taken per CRMA specifications. Hi//P"op pAw J e No.Per Day Hours e x o e c e e c , 1 12 midnight SUR 2 12am-12pm Bus A�Coaa'ANT 3 6arn-2pm-10pm 4 12-G am-12-6 pm waroxrxr 242 4/03 0410B 04IDBB y�i_�ro�iv 1 tnmry�aa) 1ulbbno,.t ._-... amtmnae tnSm n., 1Ltem(o60 ++n r-W,namnae IeG110ARD) t pM Y81lR8.70dRAY n0l.banl - RLR [a77ANaAR�1 b m nR+.aam anOmnN.1 wSR as [C7.+w1 — a m� �1� 16 W. >o SNbmpmtaNlr OA7� 11 reM o wanSbpasac][1rGM ' (SL7 wl � >h m --- i Pl TTI: yj 1073.4 (18A- 3flm KWN NN6t4m I 1 1 ESUC-4 n07iaO nbAw1 ba SM A"aN -------- ----- --------- -1 -_�----- n0 44 bb7am -- - "Wi. Wa@t0.7O• 11N•PVO ORA01 n aU D>t7.am9 We" CONNE0170x 70 4i 11p•PFC DNAM n=16-1 OOISIECRDx k. tammleu I fneN[a+.+an] r: u7nNleabap ! zl ansM�b.e wl �—mm�stiaA(s I asNn+waato wuamno4A®fm i .bmna,oaAnwsGe4� 72SV41Rmneu�r� remne7sae7nr usq g j•, 78 W mnawaN[r 5� 1aouempbasA cAaq bmQauanl[s NOTES, lab 7p Np77Bm8(tr I:ASEt NOBS[ •STUD41PAREA a7Ua4NAREA .FRON7ANO GNAER exlNMQMVARYV TI BASEFRAUG xErAff ® O UL .AVAIL NIJNa•7fl,IMl(r.Na•16' a�xNRevr O OL :S�NLUM-7pm•UMPLOiOW..,w�mwm+SASEFnn103xmxF A�c1wRF.avauautsxEva 1a•.1rau- .AtIAItABL88iElF8t&S 1r,traw 2" arm apb ?AB f 05DM MEIN PMOEN/X® SrzF:Se�Cvee' .r7�Z' �,rr... 3911118In(100.7 cm)-+ r 6"EXTENDED FRONT 712"EXTENDED FRONT �M6419aEk19M'f� WINOSELIOHT 3rd ROW LIGHT 5013116In 1129.0 cmITHROAT 48 S/76 In 1122.7 cm]THROAT (OPTIONAL) 9.75"MIRROR (OPTIONAL) 13"MIRROR 23 11/18 In 26 WIG In 83 5/8 In (88.8 cm) [212.4 emj (OPTIONAL) 5513M6 In (80Z cm] 1141.7 em] 1912 In 22 In THROAT 149.0 cm] 155.9 cm] 819118In [207.2 cm] 591n 1149.9 cm] STANDARD 212"EXTENDED FRONT 5"EXTENDED FRONT DAIRY FRONT 53$1161n[135.4 cm]THROAT 5013116 in(129.0 am1 THROAT • 32 in[81.3 cm] 1811116In 1E17 16In 2311l18 in COIL 147.5 cm] cm] [60.2 cm] 14112 In 19112 In 138.9 cm] I49.1 cm] O a 5 i (n 613/16 In[77.2 em]" d 113.1 cm] 31 9110In[801 cm] ��Q4;�+C' Zv L °•2oI✓/- C 39114In 199.7 cm] p p) 431l4 in 1709.9 cm] (OPTIONAL) REAR REFRIGERATION 12 3/4 in(32.4 cm] (13151ir off of floor) 81n 120.3 cfn1 WIRING-TO-THE-TOP (OPTIONAL) 3 3181n[9.6 cm] 101n 31 9116In Cy�[25.4 cm] 351n 22 3141n 180.2 cm] (88.9 cm] 4 in 110.2 cm] 157.8 cm] ~ REFRIGERATION cm] (4,-e orry) 7 18 In [89 A cm] (72.7 cm] 39114 in ELECTRICAL 199.7 cm] 33 9[85.3 cm 43114In ----------- ------- - ----------- - 1 1109.9 cm] - -------__ ...--- -----------�--- - - -- REFRIGERATION(6',8',12'cases) 00, 281121n 172.4 cm) 1 1/2"PVC DRAIN 1 1/2 In[3.8 cm] 31 to 178.7 cm] i CONNECTION (END)JUNCTION BOX (V case only) 811/18 In 122.1 cm] (STANDARD) 1 111"PVC DRAIN j � CONNECTION FRONT OF CASE 121n[30.5 cm] (8',8',17 cases) 481n[121.9 cm](4'case) 72 In 1182.9 cm](8'case) 98 In 1243.6 cm](V case) - NOTES: 144 In(385A cm](12'case) STUB-UP AREA " RECOMMENDED STUB-UP CENTERLINE FOR ELECTRICAL AND HUB DRAINS .FRONT SILL HEIGHT AND OVERALL CASE HEIGHT VARYS WITH BASEFRAME HEIGHT .ENDS ADD APPROXIMATELY 1 INCH TO CASE HEIGHT .WIRING-TO-THE-TOP ADDS APPROXIMATELY 1 INCH TO CASE HEIGHT .A 2"MINIMUM AIR GAP IS REQUIRED BETWEEN THE REAR OF THE CASE AND A WALL VUL SUCTION LINE(4'&6')-518",SUCTION LINE(V&1Y)-718",LIQUID LINE(ALL LENGTHS)•318" U8 •AVAILABLE SHELF SIZES: 10",12",14",18",18",20",22"&24" a Do11EB taSeF,r,r 129 5/06 Multi-Deck Produce/Dairy/Deli Merchandiser 05DM - 41, 69, 89 & 129 , Electrical Data High Efficiency Anti-Condensate Standard Fan Fans Heaters Defrost Heaters , Fans per 120 Its 120 Volts 120 its 208 Volts 240 Volts Model Case Amps Watts Amps Watts Amps Watts Amps Watts Amps Watts 05DM 4' 2 1.00 60 0.47 28 ' ---1 ... 1.92 400 2.22 532 6' 2 1.00 60 0.47 28 ... --- 2.88 600 3.33 798 , 8' 3 1.50 90 0.70 42 --- --- 3.85 800 4.44 1065 12' 4 2.00 120 0.93 56 --- --- 5.77 1200 6.67 1600 t NOTE---not an option on this case model. Lighting Data Typical per Maxij1n , Bulbs Light Row Ligh per Bulb 120 Volts 120 Model Row Length Amps Watts Amps 05DM V 1 4' 0.23 28 2.106' 2 3' 0.37 44 3.30 8' 2 4' 0.47 5B 4.�12' 3 4' 0.70 84- 6.30 Guidelines & Control Settingsnommmom , Front Sill Coil Evaporator Superheat Set Discharge Air Return Air Discharge Air Velocity4 Model Heights BTUH/ftz 'Type CF) Point 0 Bulb(OF) (OF) (OF) (FPM) 05DM 2.5"Ext. 15703 Enh. 22 8-8 30 44 270 , wi shen Dell 5"Ext. 15303 Enh 22 6-8 30 44 270 7.5"Ext. 15003 Enh. 22 6-8 30 44 270 O5DM Std. Dairy 14703 Enh. 26 6-8 34 47 270 cutDWoduce 2.5"Ext. 14313 Enh. 26 6-8 34 47 270 , w/Shelf Lights 5"Ext. 14013 Enh. 26 6-8 34 47 270 7.5"Ext. 13703 Enh. 26 6-8 34 47 270 05DM Std. Dai 14903 Enh. 29 6-8 36 52 270 B uk Pem�uce 2.5"9 L13903 Enh. 29 6-8 36 52 270 w/o Shell Lights 5"Ext. Enh. 29 6-8 36 52 270 , 7.5"Ext. Enh. 29 6-8 36 52 270 2 BTUHa/ft Sated are for parallel operation.Conventional ratings may be approximated by multiplying listed rating by 1.04. 9 High effleterwy fans reduce refrigeration load by 90 BTUIIe/fan. , 4 Average discharge air velocity at peak of defrost Defrost Controls , Electric Defrost Timed Off Defrost Hot Ga:Defrost Reverse Air DefrostDefrosts Run-Off Fail-safe Termination Fall-safe Termination Fail-safe Fail-safe TerminationModel Per Day Time(min) (min) Temp.(OF) (min) Temp.(OF) (min) (min) Temp.(OF)05DM 4 6-8 32 47 42 47 2642 45 Medium Temperature Defrost Schedule , Na Per Day Hours 1 12midnight Hi//AVPMCP Xa 2 12am-72pm e x c e i ti e w c e 3 Sam-2pm-10pm 4 12-6am-12-Spm Q SUCLU8 a�campmy , All measurements are taken per ARI 1200-2092 specifications. eoavoeeer 128 5/06 I f OV (CURVED FRONT.PANEL) 10-THERMOPANE 6-THERMOPANE GLASS FRONT 4-THERMOPANE GLASSFRONT GLASS FRONT 32114In. 491n. (81.9 em.] . . [101i 2 l PLENUM 271132 In 36 7/81n. 451I.121n. III l6v un] 3[79 b 6] 38 5132 in. 193.6 em.] cm 1 84.2 cm.] 1114A em.] 22 2702 In, L I L_ La [58.0 ctn.] 11 kL [27.9 eml 14N 6 In. [4.0 cm.] 28 3/8 kL t [T2 0 ens.]' 3217132 hu [82.6 em.] 43114 In.[109.9 cmj WIRING-TO-TRAY (OPTIONAL) T* Must Be FkAbt FkxlbloTb Front OI Case)' REAR REFRIGERATION 26 27132 in (19 3/4.OFF OF FLOOR) 168.2 cm l JUNCTION BOX ELECTRICAL 4Im 110.2 cm.] 113/e In. 28 3H In. (28 9 cm.) 2°PdC - (73.0 cm.) 29 25132 In. DRAIN 26 In. 301116 In. [73.1 em] CONNECTION [GSA�l°° 17&4 cm.] 3217132Im [82.6 cml JUNCTION BOX (STANDARD) 431)4 In. 47RACEWAY REFRIGERATION j109.9 cm'] RACEWAY ELECTRICAL (OPTIDNAW 17 kL[4&1 cm l 6 in. 1112 kL 22I&=kL07.3cm] CRI HT] [ eml 2612 In.176.4 cm) RIGHT (END) 30 3/32 In.[76,4 em.] I LEFT 613/16 in.117.3 cm] 33 2Tf31 Im[85.9 A etn.] 115H 61n.[28,7 ern.] 15111E In,[38.2 cm.] 22 9/16 In.167.3 cm.) NOTES: FRONT OF CASE • STUB-UP AREA "RECOMMENDED STUB-OP CENTERLINE FOR ELECTRICAL AND HUB DRAINS .ENDS ADD APPROXIMATELY 1 INCHTO CASE HEIGHT .A r MINIMUM AIR GAP 15 REQUIRED BETWEEN THE REAR OFTHE CASE AND A WALL -SUCTION LINE-7/8'.LIQUID LINE SIB" 42 Single Deck Cheese Merchandisers , . ................ . . ............................................ ....... .. .... OC - 61, 8' & 12' cheese Electrical Data , High Efficiency Anti-Condensate Standard Fans Fans Heaters Defrost Heaters Fans per 12O Volts 120 Voles 120 Volts 208 Volts 240 Volts Model Case Amps Watts Amps Watts Amps Watts Amps Watts Amps Watts OC L6" 2 1.00 50 0.60 38 ---� --- 2.88 600 3.33 798 2 1.00 50 0.60 38 --- ..- 3.85 800 4.44 1066 --- --- III3 1.50 7b 0.90 b7 b.78 1200 . - 8.67 1600 11MIJAISM'I t NOTE---not an option on this case model Lighting Datamom - Standard Typical per Maximum , Ughting Ught Row Ughting + 120 its 120 Volts 120 Volts hModelAmps Watts Amps Watts Amps Watts NA, NA 0.48 58 OA8 58 NA NA 0.48 58 OA8 68 NA NA 0.70 83 0.70 83 2 Not appneable. Guidelines & Control Settings Front Sill Evaporator Discharge Air Return Air Discharge Air Veloc' Model Heights UTUH/fta (°F) (°F) (°F) (FPM) OC 27" 410 17 26 39 240 , 31"&33" 300 1 17 26 39 240 0=HsM listed are for parallel operation.C mmdional ratings may be epproximaded by muld*bg listed raft by 1.04. a AV_p d_harga ek va%dV at peek or defrmt. .,Defrost Controls Electric Defrost Timed Off Defrost Hot Gas Defrost Reverse AiEDeftost Defrosts Fall-safe Termination Fail-safe Termination Fail-safe Termination Fall-safe TonModel Per Day (min) Temp.(°F) (min) Temp.(°F) (min) Temp.(°F) (min) F)OC 2 40 49 --- ••- 26 63 --- Med tm Temperature Defrost Schedule No.Per Day Hours , 1 12 midnight 2 12am-12pm 3 6sm-2pm-10pm 4 12-Dam-12-0pm All measurements are taken per CRMA specifications. , 40 , OHM (CURVED FRONT PANEL) ta•MIRROR (OPTIONAL) r MIRROR 34"M In.147 an,] (OPTIONAL) . 0 lain, ROWLIGHT' 140.E—1� (OPTIONAL) Is 35 71321n. 140A1u8.] 43202In, 4111421n. [9c2cm j [ass cm) [1109 cm.] 1105.490L) 6• 201n, 4- THERMOPANE 7517/32In, A c" GLAS n i7A n e1.9 em) t� 1 SOLID FRONT 32114In. , . [61J1 an.] _ . COIL PLENUM 271132Im 33 6;2 K 166.7 an,] 31202 In, ts42 an,) 11 In. 22271321n.• ` Q 1911a h,. . 29 318 Im [no—1. 1217B21n,[8L6 cml 43 IA In t109.3 cm-1 WIRING-TO-THE-TRAY (OPTIONAL (Connection IWmt Be FieodbleTo Front Cassy REAR REFRIGERATION a&22 in.[20.7 cm.] (I0 314•OFF OF FLOOR) a 114 In,[1a.8 gar,.] WIRING-TO-THE-TOP JOPTIONAQ PIPINGAff`-THE-dtEAR BOX 26 27132 In.ta82 cm.]w\� (OPTIONAL) 3 In.17J�l a I^'tAj crn,] JUNCTION BOX ELECTRICAL "1 1P21n.[3 8 con,] 113�hLjjL�C_aGRAN t28 9 ze In. CONNECTION 286 u C-1 •>O, �,a.. ao lie In C�sA—] t76.4 un.] 20 25132 h 3217M in. 178.t em.] [�un,1 JUNCTION BOX 43 1/4 In. (STANDARD) 1109.9 crq RACEWAY RACEWAY REFRIGERATION (OPTIONAL) ELECTRICAL Sim 1112 In. 17 K 143.1 em.] rA3—1 (3-8—3 2219f321n.tS7J an j RIGHT (END} 1121n.172A an] I LEFT 8 SH6 In.121.1 an.] —30 3R2 In.I784 cm.] , 116118 In.[28.7 an.] 1 In(7L7 cm. 151/181n.[38.2 em.] 33 271 In.IeAs m] 22 SAG In.[57.3 an.] NOS: FRONT OF CASE • STUB-UP AREA "RECOMMENDED STUB-UP CENTERLINE FOR ELECTRICAL AND NUB DRAINS .ENDS ADD APPROXIMATELY 1 WCHTO CASE HEIGHT -WIRING -THE•7OP-ADDS APPROXIMATELY i INCHTO CASE HEIGHT .A 2•MININUM AIR GAP IS REQUIRED BETWEENTHE REAR OFTHE CASE AND A WALL (NMEN1'HE CASE IS PIPEOTOTHE REAR A 3•TO 4•GAP MAYBE REQUIRED) BACK PANELS ADD APPROXOMATELY 1'TOTHE REAR OFTNE CASE :SUCTION LINE 719•,LIQUID LINE-518• 14 Multi-Deck Meat Merchandisers , ........................................................................................................................................................................ OHM - 61, 81 & 121 high meat Electrical Data , High EtWency Anti-Condensate Standard Fans Fans Heaters Defrost Heaters Fans per 120 its 120 Volts 120 its 208 Volts 240 Volts Model Case Amps—' Watts Amps Watts Amps Watts Amps Watts Amps Watts OHM 6' 2 1.00 60 0.64 28 0.60 61 2.88 600 3.33 798 8' 3 1.50 90 0.96 42 0.57 69 3.85 800 4A4 1065 , 12' 4 2.00 120 128 56 0.83 100 5.78 1200 8.67 1600 Lighting Data , Standard Typical perELIghting UghWlg U ht Row120 Volts 120 VoltsModelAmps Watts Am s WattsOHM 6' 0.48 58 0.48 588' 0.48 58 0.48 5812' 0.70 83 0.70 83 Guidelines & Control Settings , LFront Sill Evaporator Discharge Air Return Air Discharge Air Velocky2 MowdedHeights STUHMi CF) CF) CF) (FPM)27" 1450 17 28 40 350 31"&33" 1350 17 28 40 350 t NTUHsNt listed are Oar parallel operallom CamvengwW ndhgs may be eppraxkWed by muldpiying Meted mting by 1,04. , 8 Average dkreharge alr veIAWV at peak of defrost. " Defrost Controls , Electric Defrost Timed Off Defrost Hot Gas Defrost Reverse Air7:�F) Defrosts Fail-safe_ Termination Fall-sate Termination Fall-safe Termination Fail-sate Teon Model Per Day (min) Temp.(OF) (min) Temp.(°F) (min) Temp. °F) (min) T OHM 3 32 47 44 42 26 39 60 55 Medium Temperahae Defrost Schedule No.Per Day Hours 1 12 mldNght 2 rr ar -12 pm — , 9 Own-2pm-10pm 4 12-Gam-12-Opm All measurements are taken per CRMA speWcatlons. , r 12 OHMH Hi/l PHOEN/X ' BASEFRAME) F x o e a N P 7 34 T/5 In 188.5 cm] 31d ROW LIGHT (OPTIONAL) 9.75"MIRROR 4813fill to 42881n 4041n 40 7 In 47/81n (OPTIONAL) [718.9 cm] 11081 Cln] 1103.5 cm) [103.8 cm) [111 4 cm] 13•MIRROR � (OPTIONAL) 541121n 6"THERMOPANE 6"PLE70GLAS EXTENDED III In [138A cm) STANDARD 4"SOLID GLASS FRONTS FRONT STANDARD 7 9 [2058cmJ FRONT FRONT / FRONT � 321/4 In 1210.6 cm] [81.9em] , COIL 2 In 315H8 to 331181n 321 18 in 301n PLENUM 6&7 cm] [79.5 om] [w om] 183.T cm] [76.2 cm] r 2�81'f61n 25131161n N n [279 cmj [S&0 em] [68. cm) W 29114 in[71.7 am]* 29 15116 1n[76.0 cm] 32 9110 In(82.6 cm) 431141n(109.9 cm] PIPING•TO-TOP (OPTIONAL) WIRING-TO-THE-TOP [(OPTIONAL) REAR REFRIGERATION (19 3/4"oft of Soon 8 in 120.3 Gn] 12 N41n[32.4 cm) 3 318 in[8.6 cm) 101n (25.4 em] 1513/16In 4 in[102 cm] 22 3141n 140.2 cm] [67.8 cm) 28$18 In 2819/16 in REFRIGERATION [72.7 cm] 173.1 Cm] � (4'case only) ELECTRICAL 329161n 431/41n 1109.9cm) _ _______------- REFRIGERATION --------------/ 2i 1&8 cases} 259/16In 64.9cm I 11121n D)cm] ( (END) JUNCTION BOX 2811181n(71.3 cm] (STANDARD) 1 112"PVC DRAIN 81 ill 5In 122.1 an] 1 112"PVC DRAIN CONNECTION CONNECTION (4'case only) 12 In[30.5 un] W.8"1 Y eases) FRONT OF CASE 48 in(121.9 cm](4'case n( .8 cm](6•case)90 I _ NOTES: 98 n[243365. cm](8"ease} 144 In[365.8 cm](12'case) STUBJUP AREA •'RECOMMENDED STUB4IP CENTERLINE FOR ELECTRICAL AND HUB DRAINS .FRONT SILL HEIGHT AND OVERALL CASE HEIGHTVARYS WITH BASEFRAME HEIGHT .ENDS ADD APPROXIMATELY 11NCH TO CASE HEIGHT .WIRING-TO-THE•TOP ADDS APPROXIMATELY I INCH TO CASE HEIGHT •A 2"MINIMUM AIR GAP IS REQUIRED BETWEEN THE REAR OF THE CASE AND A WALL •SUCTION LINE(4'&01•Sir.SUCTION LINE(8'&121-718",LIQUID LINE(ALL LENGTHS)-318" (� VUSL AVAILABLE SHELF SIZES:10",12",14",16".18"&20" 6us A DBVEB COMPANT Comigaln - 153 10/06 . Hich Multi-Deck Dell/Meat Merchandiser OHMH- 4', 61, 8' & 12' , Electrical Data , High Efficiency Anti-Condensate Standard Fans Fans Heaters Defrost Heaters Fans per 120 Volts 120 Volts 120 Vohs 208 Volts 240 Volts , Model Case Am Watts Amps Watts Amps Watts Amps Watts Am s Watts OHMH 4' 2 1.00 60 OA7 28 ...' ... 1.92 400 2.22 532 8' 3 1.50 90 0.70 42 ... --- 2.88 600 3.33 798 W 4 2.00 120 0.93 56 --- --- 3.85 800 4 444 1066 , 12' 5 2.50 160 1.17 70 --- --- 5.77 1200 6.67 1600 'NO7E: --- not an option on this case model. Lighting Data Typical per Maximum , Bulbs Light Row Lighting per Bulb 120 Volts 120 Volts Model Row Length Amps Watts Amps Watts OHMH 4' 1 4' 0.23 28 1.87 224 , 6' 2 3' 0.37 44 2.93 352 8' 2 4' 0.47 56 3.73 448 12' 3 4' 0.70 84 5.60 672 Guidelines & Control Settings , MOUNMEMUMMMUN Front Sill Coil Evaporator Superheat Set Discharge Air Return Air Discharge Air Velocity4 Model Heights BTUH/ft2 Type rF) Point @ Bulb(OF) (OF) (OF) (FPM) OHMH Standard 14343 Enh. 22 6-8 29 41 330 All Others 13403 Enh. 22 6-8 29 38 330 E wwmm 2 eTUHslft listed are for parallel operation.Conventional ratings may be approximated by multiplying listed rating by 1.04. 3 Hlgh efficiency fans reduce refrigeration load by ea 111TUIleffen. 4 Average discharge air velocity at peak of detros1. Defrost Controls Electric Defrost Timed Off Defrost Hot Gas Defrost :ReverseEDefifflost DefrostsRun-Off Fail-safe Termination Fail-safe Ternlnatlon Fail-safe TerminationModel PerDay Time(min) (min) Temp.rF) (min) Temp.CF) (min) Temp.rF)OHMH 4 6-8 35 47 45 47 26 45 Medium Temperature Defrost Schedule No.per Day Hours 1 12 midnight , 2 12 am-12pm a 1i e--1i-1 eppnt Ni//PHOEN/X� C All measurements are taken per AR11200.2002 spectgoatior VUL08 A COfe7,llrr , eaaraxsxr . 152 10/06 w+ . OHP (CURVED FRONT PANEL) 2942In.188.7 em.] 13'NIRROR (OPTIONAL) S'MIRROR ° (OPTIONAL) 3ed ROW LIGHT OPTIONAL SHELVING 31'MIRROR 121n (OPTIONAL) FOR MIRRORS (OPTIONAL) 4111132In. 43 21M2In. 11os.0 em] ,61n p10.8em] 78Im 75 31132In. r[40.6 em] [188.1 em.] 1193 o em] 32114In. (81.9 am.] PLeIUII 271Id2In. coa �i.11 tr 22 27/32 In. [27.9 em.] [58 0 an] O ,91161n. [4.0 em.] 28 3181n.(72.0 cm.] 3217/32 In.[82.6 em.] 43114 In.[109.9 cm.] M IGTO-ThEmTRAY (Commmon Nwat Be-\ I -FlwM"To Front REAR REFRIGERATION B 5r32 pt[20 7 a:o] of es") (10 314.OFF OF FLOOR) 61/4 hL[1549 Cm.] WIRING-TO•THE-TOP (OPTIONAL) 4 In.[10.2 em.] PIPING-UP-THE-REAR BOX 2627141A6[6112-4 (OPTIONAL) 3In.[7d5 an] 81n.[70.3 an] JUNCTION BOX ELECTRICAL 1 1P2In. em IRV 11q-,-, 2•PAC IDRAG! 28 914In.CONNECTION 26 In.I66.0 emd~ ���] [2B4 un) ' 2B 25= a2171a2Is. JUNCTION BOX 43114 1n: (STANDARD) I [7 p9 8 an] RACEWAY RACEWAY REFRIGkRATION (OPTIONAL) ELECTRICAL 171n.143.1 an.] ' [sRIGHT �] 1 M In.[��] 2219M In.WA an] � {END] 281/2 In]72 4 em] I OR LEFT 5 SH61n.[21.1 30 31321n.[76.4 em.] 11 SII6 In.[23.7 Cm.] 311n.(78.7 am.] � 1511161n.[36.2 Cm] 93 27l42,In(65 0 an.] 22 0/16 In.167.3 em] Nam: FRONT OF CASE • STUBdIP AREA ••RECOMMENDED STUB-UP CENTERLINE FOR ELECTRICAL AND HUB DRAINS .ENDS ADD APPROXIMATELY 11NCH TO CASE HEIGHT .WIRING•70•THE-TOP-ADDS APPROXIMATELY 1 INCH TO CASE HEIGHT A 2'MINIMUM AIR GAP IS REQUIRED BETWEEN THE REAR OFTHE CASE AND A WALL (WHENTHE CASE IS PIPED TOTHE REAR A 3'70 4'GAP MAYBE REQUIRED) .BACK PANELS ADD APPROXIMATELY 11 TO THE REAR OFTHE CASE .SUCTION UN67/3',LIOUID LINE•&%' 22 Multi-Deck Produce Merchandisers , ........................................................................................................................................................................ OHP - 6', 8' & 12' high produce Electrical Data High Efficiency Anti-Condensate Standard Fans Fans Heaters' Defrost Heaters Fans per 120 its 120 Volts 120 its 208 Volts 240 Volts Model Case Amps Watts Amps Watts Amps Watts Amps Watts Amps Watts OHP 6' 2 1.00 60 0.64 28 0.50 61 2.88 600 3.33 798 8' 3 1.50 90 0.96 42 0.67 69 3.86 800 4.44 1065 12 4 2.00 120 1.28 56 0.83 100 5.78 1200 6.67 1600 , IA uced(cvt produce)temperahre option a* Lighting Data Standard Typical per Maximum Ughting Ught Row Ughting , 120 Volts 120 Volts 120 Volts [Model] Amps Watts Amps Watts Amps Watts0.48 -58 0.48 68 3.66 4460.48 58 OAS 58 3.66 4460.70 83 0.70 83 5.60 662 Guidelines & Control Settings Front Sill Evaporator Discharge Air Return Air Discharge Air Vefocftr Model Heights BTUH/fts (OF) CF) CF) (FPM) , Sta dani HPemp 27" 856 27 36 48 250 Rod e�p 27" 1215 22 31 45 440 2 BTUHSM Meted we for parallel opa dkwL conventional ratings may be approximated by multiplying nsted rating try 1.04. a average emharge atr velody at peak Of dehosL Defrost Controls , Electric Defrost Timed Off Defrost Hot Gas Defrost Reverse Air Defrost , Defrosts Fad-safe Termination. Fall-safe Termination Fall-safe Termination Fall-safe Termination Model Per Day (rain) Temp.rF) (min) Temp.(OF) (min) Temp.(OF) (min) Temp.(F) stsrOOrHdP7>rnp 2 ---4 --- 56 40 ... --- 56 40 OHP 3 24 48 30 48 20 48 30 48 , Reduced Temp. 4 NOTE---not an option on this case modeL - Med um Temperature Defrost Schedule No.Per Day Hours 2 12am-12pm 3 aam-2pm-10pm 4 1 12-6am-12-6pm Apr meaauramarda are taken per CRMA apes lcatiorn. 20 I OIZ Ni//PA6#ep ® s x o s < < e N o e 31/16 In (33.2 em) FRONT OF CASE 35112 in 46118 in(117.1 cm 190.1 cm] 26 9!116 in COIL [67:5 cm] 613116 in(17.3 cm]• 1.15 314 in[40.0 cmJ —23 7116 In[59.6 cm] —28 7/16 in p2.2 cm) j 56 718 In[144.5 cm) In ---------------------------------- 567/8in ---------------------------------- 237116In [144.5 cm] e (59. cm] 153/41n 287/16In ELECTRICAL [72.2 cm) [40.0 cm) cn . 29 7116 in 15 3 •[59.5 cm] ('�0 1913M6 in 1815/16 in 181 16In 1815l76 in148.Mcm] [48A cm] [48.1 cm] 28.2 6 In cm][72 2 cm] 0REFRIGERATIONCL 1112 In[3.8 c WIRING-TO-RACEWAY 311N6 In[9.4 cm) {FLAT END) (SOLID WRAP END) (STANDARD) I 1 1/2"PVC DRAIN 61n(1S.2 cmJ CONNECTION 6 7116 In 116.3 cm) 9 In 122.9 cm] FRONT OF CASE 96 in(243.8 cm]($'case) 144 In[365.8 cm](12'case) NOTES: ' STUMP AREA " RECOMMENDED STUMP CENTERLINE FOR ELECTRICAL AND HUB DRAINS NS 0 VUSL06 SUCTION LINE-7/8",LIQUID LINE-318" A 061IER eoenvam corra,Enr 5ro6 281 Island Frozen Food Merchandiser OIZ - 8' & 12' , Electrical Data , High Efficiency Anti-Condensate ]Heaters Standard Fans Fans Heaters Defrost Heaters Fans per 120 Volts 120 Volts 120 Volts 208 Volts 240 Volts 1Model Case Amps Watts Amps Watts Amps WattsAmps Watts Amps Watts AmOIZ 8' 3 1.02 51 0.45 33 3.14 377 7.69 1600 8.88 2130 0.11.36 68 0.60 44 3.97 476 11.54 2400 13.31 3196 0.1 , Lighting Data - , E12 Typical per MaximumLight Row Lighting 120 Volts 120 Volts Amps Ws Amps Watts __. ... .. t NOTE:---not an optlon on this case model. Guidelines & Control Settings , Evaporator Superheat Set Discharge Air Return Air Discharge Air Velocitya Model BTUH/ftz (°F) Point®Bulb(°F) (°F) (°F) (FPM) OIZ4 520 -22 3-5 -12 -4 200 , 2 BTUHslk listed are for parallel operation. Convartional ratings may be approximated by multiplying listed rating by 1.04. a Average discharge air velocity at peak of defrost 4 Not Intended for Frozen Juice application , Defrost Controls , Electric Defrost Timed Off Defrost Hot Gas Defrost Reverse Air:DefrostDefrosts Run-Off Fail-safe Termination Fail-safe Termination Fail-safe Termination Fail-safe TetionModel. Per Day Time(min) (min) Temp.rF) (min) Temp.(°F) (min) Temp.(°F) (min) T °F)OIZ 1 13-16 45 47 --- --- 20 • 60Low Temperature Defrost Schedule , No.Per Day Hours 1 10 pm 2 6am-10pm•' -'Orim nodletely after store closing hour , Hw//PNOEN/X� 6• X Q IF L L a N O E All measurements are taken per ARI 1200-2002 specifications. , IiS C UL OY a oov�a coMPaxr eoaroNM 280 woe OM (CURVED FRONT PANEL) 3711421n.[94.0 cm j s SUPERSTRUCTURE (OPTIONAL) 771121n. SLIDING DOORS n98,9 aa] (Op710NAL WRH 6•THERMOPANE SUPERSTRUCTURE) GLASS FRONT 6•PLEXIGLAS FRONT 4'SOLID FRONT . 7515/32 h 32114 In. [191.7 an.] 39 In. [819 an.] COLL PLENUM 2711321n. 3151181n. 335/321n. 3291p2In. 41 1/92 M. I68 7 COMM) I an.] [84.2 Cm] I83.T an.] nos pn] 22 27132 In. [58,0 cm] !1 In '211e In'ISA an.] I27.9 Cm.] 1 Me In. I4.0dn.] 263 an.] 1] 0 an.]' �:3217132 In. [82.6 an] 43 114 In.[100.9 aa] WIRING-TO-TRAY (OPTIONAL) \ ' (Confection(Bust Be FlexibleTo Front OP Case) REAR REFRIGERATION (19 3/4.OFF OF FLOOR) 26 27132 In [68.2 cm.] JUNCTION BOX ELECTRICAL 11 3181n. 12&9 an.] 28 3i4 In. 21 PVC I79.0 em] 28 2S=In. DRAIN [66A Cm 1•• 301/1S In. T ] CONNECTION I [7"can] L 8217M Im I, JUNCTION BOX 431/4Im (STANDARD) RACEWAY REFRIGERATION [109.9 ttn] RACEWAY ELECTRICAL (OPTIONAL) 17 In.[43.1 Cm.] 8 in. 1112 In. 221202 In.167.3 cm.] � I IRI Cm.] �.-[3.8 cm.] RIGHT 28112 In.[72,4cm] a OR (END] 30 31321n.[76A Cm.] I LEFT 613MG In.[17.3 cm.] - 31 In,[78.7 em] 11 SH6 In.(20.7 Cm.] 33 27132 In.I85.9 an.] 151116 In.[38.2 tnul I22 OAS In.[57.3 can.] NHS: FRONT OF CASE • STUBAIP AREA " RECOMMENDED STUB-UP CENTERLINE FOR ELECTRICAL AND HUB DRAINS .ENDS ADD APPROXIMATELY 1 INCH TO CASE HEIGHT .A 2'MINIMUM AIR GAP IS REQUIRED BETWEEN THE REAR OFTHE CASE AND A WALL .SUCTION LINE,718•,LIQUID LINE,Sill" 46 Single Deck Meat Merchandisers , ......................................................................................................................................................................... OM - 6', 8' & 121meat , Electrical Data High Efficiency Anti-Condensate Standard Fans Fans Heaters Defrost Heaters Fans per 120 Volts 120 Volts 120 Volts 208 Volts 240 Volts , Model Case Amps Watts Amps Watts Amps Watts Amps Watts Amps Watts OM 6' 2 1.00 50 0.60 38 020 24 2.88 600 3.33 798 8' 2 1.00 50 0.60 38 025 30 3.85 800 4.44 1065 12' 3 1.50 75 0.90 57 0.38 46 5.78 1200 _.6.67 1600 , Lighting Data , Standard Typical per Maximum Ughting Ught Row Ughting 12O Volts 120 Its 120 Volts , FMcodelAmps Watts Amps Watts Amps Watts OM 6' NA1 •NA 0.48 58 228 274 8' NA NA 0.48 58 228 274 , 11, 12' NA NA 0.70 83 3.36 399 1 NatapplkabbkL Guidelines & Control Settings LFront Sill Evaporator Discharge Air Return Air- Discharge Air Velocity3 , eights l3TUH/ft2 CF) CFl (OF) (FPM) 27" 380 17 26 39 240 "&33" 265 17 -26 39 240 2 BTUHaM listed are for par"operatiom Conventional rattraps may be approxbnated by muMpMng listed eating by 1.04, - a Average died mge air vekaity at peak of defrost Defrost Controls , eewWc Defrost Timed Off Defrost Hot Gas Defrost Reverse Air Defrost ZDefmsts Fail-safe Termination Faii-sate Termination Fall-sate Temtination Fail-safe Termination , Mode (min) Temp.(OF) (min) Temp.(OF) (frdn) Temp.CF) (min) Temp.(OF)OM 40 49 --a --- 26 63 --- --- a NOTE:---not an option on this case modal Medium Temperature Defrost Schedule No.Per Day Hour 1 12 midnight 2 12am-12pm 3 6am-2pm-10pm 4 12-6am-12-0pm , All measurements we taken per CRMA speciticatimm 44 , 26 1/2" LIGHTED CANOPY ADJUSTABLE c LIGHTED SHELVES 24 1 /16" 5" oo� ma naww FLOM 5 1 8" 6 /8 7 ""� 9 /8" O 5/16" 74 7/8" SPIN ADO C�10lGJO�� ON3UM-12'E X O B L L B N Q B 1925 Ruffin Will Road m D� *Conceptual Drawing* Richmond.526-4455 VA 23834 (BACK TO BACK/5" Base frame/OSI Front) S-S-05 PH:(804) 0N3UM //41F�N���/Xe Narrow Multi-Deck Produce/Dairo/Deli/Meat/Seafood Merchandiser (5N BASEFRAME) - - �- - - 0N3UM-4'r 6';8'&12' Electrical Data areumranwonrrP trrwmm armr r ror lOgtl HBdeKy *04or dem ate Standard Fans Few Heaters Dafroet Neaers Na tew-A..M n.rW1APHaa n4amua rhur.AamwM auul - Fam per 120 VOfre 120 Volta 120 Volts' 208 Volts 1 240 floss Model can Amps Wells Amps Watt Amps I WaftsMWO Walls Amps Waft Ycll[ED RtuRSRL m atnam 0N3UM W 2 1.00 80 0.15 82 0.14+ 17 tA2 4W 222 G12 ,OPitDNAy Ia,Aanl lea,aP] tet m 8' 2 1.00 ell0.15 a2 M20+ 24 2A8 600 3.39 Millp2.t a"7 8' 3 1.50 so 0.7d its 0.W 90 3.65 WO I 4A4 INSto, em t2a7aW e1 12' 4 200 120 0.97 1SA Ow 48 an1200 887 Ism FRONT .. ffim +AMl.eaidmobmvd4Wtauapld.4n.Y.t1.Porkt�m4rartl4 aaeastlwWu.a ]e2A en) a st. 4ev,em u,snem t+�+-so 11 ta"GF4 Lighting Data 21anem 2alnem 2r em ir,rom 9518-0 Cm7 COL 471. Yyplael per e2a7dn,urrl Ps2 ea7 + m t In to guys MRaw u tatiart mo P22rm1 per B,db 120 Yolte 120 Vo8e ewmPat and am]taaN7• Model Raw Leng0, Amps I Wefts I Amps Weft "ONSUM 4' 1 4' 023 28 1 0.93 1.1 - 2a2nemttwan] 8' 2 S' O.S7 44 1A7 178 m 31a m Pu & 2 4' OA7 56 1.87 27A . 2sfanemro,a na 12' 9 4' 0.70 B4 280 338 mteeA ReARaErRIaERaT,DR - Guidelines&Control Settings tramteu ,tivranwanan +o ens m t2ea rfinompasan] Ca Evaporator Superheat Set DIa MMOAir RetumAfr Oleeharge Air Yelodgr maw BTUWep type rn point®Bulb('F) m PF) Om W— S 4m m OMM a4r Erd 22 G8 211 35 230 Poi.m] Wat.m] 2e2nsm Pie aanjate alem as1 ------ •— _'--_ _ Poe-1 ;�awr M.dry l Por wf+t fm�mt,.. —_—_- -----�--- �_�_____._—_.RaNtY1uDefrost Controls Q'P VC DRAIN I allnem D2l rm) OMANDARD) CO NNECnON - - E wMc Defrost Tined Off Debost Hot Gas Defrost Reverse Air Defrost DaOsat ftn-M Fa0•safe Tetminaflon F0.le T r6allon Fail-sate Tem2natlon Fe0mafe Tem*mdm F,roNroFCASE Model Par DW Time(min) (min) Temp.CF) lmin) Tmmp.PF) (mlrr) Temp.rF) Wn) Temp.P� AS I.112,A em7R 0N3UM 3 8-8 40 47 45 45 28 45 45 45 TimPR.2aNRra.) sent pass ae7RrrW NOES +Mt?PeeaW]1T our) •STU"PARFA ' —MWOM0NIMM)STMVPCE MRUNE FOR UNWRICAL AND NOWLQNa YWlrnbmyaaMDm.psaNeu. Na Pa Dry Nan .FRONT AND REAR O L NfMMVAMfVaM SASEPRAME NFR1Nf t tlnid , .ENDS Ago APAiMUN1A1ElY I MCNTe CASE HEIOHT 2 t2an-taan .ArUWANr AM OAP ar REQUIRED ONTWIeNTNE REAR WINE CASE AND AWALL 2 een•2pn•10 Pm .suC11ONIW8.IAP,Ltp,aDtQie.,13' 4 ti•sam•,2.apn /'1t7//PN0iff"ArX . �z� oi✓3vy!-i o 72" C/, ON/✓ 3 U 6.NAO 733/16' C/, SOvP &7V4c:;p w/NOSE BUMPER 169, 49' 8 15/16" 8 15/16" 24" 12Y' F 24' jf poc� 118 MYOTTTr RdWd08564 brlcatn/s 609.758 6995 fax609.7SB-7944 DE 0 HIM ED IN THIS RAWBIG LT THE sore PROPERTY OF ON3UM-CU B-SO U P SPECALTY FABRICATORS.ANY REPRODUCTION IN PART OR AS A WHOLE WITHOUT THE WRITTEN PERMISSION OF SPECIALTY FABRICATORS 5 PROH®RED. SHEET 4 OF S SOLIDWORKS ONN3U H:ii P�1ioEivix® 6 X O E L L 6 N O 6 1315/18 in 3 9/16 in .—[35.4 emj� [9.0 cm] 19" 22 5/181n 28 161n [56.7 cm] [71,8 cm] (THROAT) 13 13/161n 481/2 In 10" 135.1 cm] (123.2 cm) 217/16 in COIL [54.4 cmJ 8 718 In .6c [22 cm] i 19114 in [48.9 cm] 21 116 In [54.1 ern ] 25112 in [64.7 cmj 26 116 In 4cm [66.4 cm] REFRIGERATION - T12 17 518 in ELECTRICAL 1111116 In [44.7 cm] 129.6 cm] 2 In n cm] 261/81n25 1/2 in [66.4 cm] [64.8 cm] ------ ------ 8 cm] JUNCTION BOX 26 9116 in 167.4 cm] {END} (STANDARD) 291/%in[73.8 cmj 1 1/2"PVC DRAIN 613116 in[17.3.cm] CONNECTION FRONT OF CASE 48 In(121.9 cm)(4'case} 72 in[182.9 cm](6'case) 96 in 1243,8 cm](8'case) 144 in[365.8 cm](12'case) NOTES: • STUB-UP AREA " RECOMMENDED STUB-UP CENTERLINE FOR ELECTRICAL AND HUB DRAINS .ENDS ADD APPROXIMATELY 1 INCH TO CASE HEIGHT .SUCTION LINE-7/8",LIQUID LINE-1/2" .AVAILABLE SHELF SIZES: 811,10"&12" 0 2iiV96MVAKT 8/OB Narrow Multi-Deck Deli Merchandiser ONN3U - 4', Gill 81 & 121 , Electrical Data High Efficiency Anti-Condensate , Standard Fans Fans Heaters Defrost Heaters Fans per 120 Volts 120 Volts 120 Volts 208 Its 240 Volts Model Case Amps Watts Amps Watts Amps Watts Amps Watts Amps Watts , ONN3U 4' 3 1.02 51 0.45 33 ---t ... 1.92 400 2.22 532 6' 4 1.36 68 0.60 44 --- ... 2.86 600 3.33 7 8' 4 1.36 68 0.60 44 ... ... 3.85 800 4.44 id 12' 6 2.04 102 0.90 66 --- --- 5.77 1200 6.67 I NOTi:---not an option an this case model Lighting Data Typical per Maximum , Bltlbs Light Row Lighting p@r Bulb 120 Volts 120 Volts Model Row Length Amps I Watts Amps Watts , ONN3U 4' 1 4' 0.23 28 0.69 83 6' 2 3' 0.37 44 1.11 133 8' 2 4' 0.47 56 1.41 169 12' 3 4' 0.70 84 2.10 252 M , Guidelines & Control Settings , Evaporator Superheat Set Discharge Air Return Air Discharge Air Velocity3 Model BTUH/ft2 CF) Point 0 Bulb ff) CF) VF) (FPM) , ONN3U 666 22 6-8 35 43 276 2 STUH's/ft listed are for parallel operation.Conventional ratings may be approximated by multiplying listed rating by 1.04. 3 Average discharge air velocity at peak of defrost. Defrost Controls , Electric Defrost Timed Off Defrost Hot Gas Defrost Reverse Air Defrost Defrosts Run-Off Fail-safe Termination Fail-safe Termination Fail-safe Termination Fail-safe Termination , Model Per Day Time(min) (min) Temp.CF) (min) Temp.rF) (min) Temp.CF) (min) Temp.CF) ONN3U 4 6-8 35 47 45 47 26 45 --- ... Medium Temperature Defrost schedule No.Per Day Hours 1 12 midnight , 2 12em-12pm 8 6am-2pm-10pm Hi/N f ff4Q /X 4 12.6am-12-6pm a x c es a. N c ir`s n DDYER eomtmxr , All measurements are taken per CRNIA specifications. 8/06 1 z i 1 000 41R { SOUP WELLS, 7 Cyr . ... ,.. - SECRM&A APW MODE,,-: SM—0-7 AMPS: I IA E ` WIN , WELLS }MODEL: SS-8 VDL.TS; 240V 3 vMafi�lwn NIowl �i��m u enoiea «�a.w.aa' �.�nor. e.wia•a _ ...._....... _._.... _ „_,.in.ep 000�ieu�p. s0116tt�6Cn� • 7 3/4 La 1$• 1/2 � • 7,. 3/4 20 1/2 303/8 52 7/8, 9 3/4 • .4 1/4 25 4 _ Zo 8 7/8 28 7/16 • 4 13 36 5/8 TOP LINER t UPPER SHELF , 3 LOVER SHELF SERVING DECK 5 601, C04 4 , TOOL PPNEL 8 e N 9 0 i ea 6000 DECK EL = e w Ig ND 1 e m 15 w QUAa ° SR U It r 1 7 00. 6 w � A S = 1 1 ELEMENT HEATING 600w B 120voc ee0a'.is1ri n �Es =iz `'� { R� "°o z 2 L�A1 o��10ETYI1e3 os 6 CAND.LI7,E a 1�90ir L{/RS LitFCCIRWIT NO2 SM/LCNITENi5n o@12�v1CCVQC rcrAl_ LOAD=4"NW— 5 L�MP p OT' 160vac , V31M SHALL 30 W/140v VW QC NIINAAI.i GROUND b 1mfi1 Lo 6 D MMER�0ow 120vac CIRCU[T No.1 lWv 1 2,1921 62 0%MAX FUSE 1 7 SWITCH ROCKER R 150 @11122p�00VLC INV eico. eao a NAX t'usE g BLOCK&TERMINAL1SING�E2PHASE CIIiCU1T No, 9 Nor USED 3 6LE PHASE 10 LUG GROUND CRxm 1A13WRna er SAVE = HP4MDILW ai OQi EE00(g) saes 0101 PMK AVENUE ON3 W-4' Will MOINM IOMA 00321 P"513) US-1001 FNC(515) 208-2= Multi-Deck Deli-in-line Warmer 4-23-03 I TLIP 'LINER i UPPER SHELF 3 ! s f I - LOWER SHELF 1 !� i I t Ini SERVING DECK SERVING DECK I � i 6 7 ' 5 � 4 MqTROL PPNEL 8 9 0 ea. �6ov s 3W,3Oa L t ciRC t NN�O 2 �I EATING Ow a 120vac ie Co. 11 1, q a LL f L s - e • sML p L . t�4INCANDESCENT A TZ150w120nca s. nca u = edo: Cirajs.� o�aS LWITCH INIF1 o EN19a0�20vacva[ TOTAL LOAD=`S p rr VIRM 3HAU ID 120/21ovZom Warm avac [ e�eTRrL,ea.1 w Ntee Uw 6 D ER 0 8 12ppvnC cracurr Nn 1 iew enow Mom 0w MAX FUSE 7 CH LCL��CE��R 9 a 120vat CrRcurT Na a few a oo. 7.sa 0m NAx FUSE 9 O K&T gINAL iSINGL�PFIASE clRCUrr Na 3 1e0V CA80W 19An Oa MAX FUSE 10 LUG GROUND 93REW 11MIXI +ev onfia SAVE = HP6MDILW QQZ7 CGi70GM0� 6101 PAFK AVENUE ON3W-6' 0Es MOINES, 10m=21 PH(515)21311-1001 FAX0115,213e-2522 Multi-Deck Deli-in-line Warmer 4-23-03 TOP LINER TOP LINER , UPPER SHELF UPPER SHELF ? 3 LOWER SHELF LOWER SHELF SERVING DECK SERVING DECK 4 g MP TROL RANEL 6 (7 Ara R to 9 0 ea, ea = r C 1 ELEMENT HEATING 600N @ 120vac a ov or TES . N LA 1 e 1�Ovac a eo oM �� r D i SJT 6 w@ 120vac p e. 6Dr p is - U T' F IT 15a @120vac B m. Bar pUA L S OOr L C , e aow ppp LIT aor L K L P 1`` rr 120Y c B �M► �s a rL 1 D E 600w @ 11. 7 SWITCH ROCKER 15a a 120vac 3 ova 0. : s Nt B r o s a p E & O DER 15a@120 ac 'UlT NO 1 T,F� AL SINGLE P�IASE9 CA ON C a - .LEFT C 9 uryTOTAL LOADlOL GRO HRgG 571LL1]D IEW240YLMAVQIEi'rld NFAirAL bone tC Hum L07 a 1RCiJITI ray Dr S ON CwwT Frlsm ID1 rr arr[pe CR a ,00• A• e $ SAVE = HP8MDILW G�oOD G�QC�JMD.F� , B101 PARK AVD,LJE. m ON3W-8' DES MOINFS IDNA 50321 ?K 010)20-1C01 FA 010)25e-2*ZZ Multi-Deck Deli-in-line Warmer 4-23-03 ON5DMH !'/AI 09 PNOEN/SIC e x o 32 7/18 in[82.4 cm] 5•EXTENDED FRONT 7Ire EXTENDED FRONT 3rd ROW LIGHT W/NOSE LIGHT W/NOSE LIGHT (OPTIONAL) 93VMIRROR MINIS In 11392 cm]THROAT 525HBInIMScm]THROAT (OPTIONAL) 13"MIRROR 263116 In 85 9/10 in (OPTIONAL) 2911 61n [88.6 cm] 1217A an] 160.2 cm) 5913H8 In 1151.9 cm] 181121n 221n 631n THROAT 149. cm] j5S.9 em] 1180.1 cm] B7 6l8 In [2Z2.5 cm] STANDARD 211r EXTENDED FRONT 6•EXTENDED FRONT DAIRY FRONT W/NOSE LIGHT 24 5181n 57 5/161n 1145J cm]THROAT 6413118In 1139.2 cm)THROAT [62.5 an] PLENUM 1811118 InE143.72 161nE[49.6 116 In COIL [47.S cm] em] cm] 14112 In [36.9 cm] 1131161n a 117.3011. C 5118 In [13.1 cm] 24 3116 In n r(61.4 3i 718 In 181.0 cm] AT 3513116 In[90.9cm] PIPING TO-TOP (OPTIONAL) REAR REFRIGERATION WIRING-TO-THE-TOP 12 314 in(32.4 cm] (12114"off of floor) 8 Ijcm] W (OPTIONAL) 3 318 In 15.0 cm) If �Iu 231/41n 24 3/181n cm] 159"cm] 8 In 181.4 cm] ELECTRICAL 27 91161n 4 in 23 SELECTRICAL po.o cm] 1102 e"'] 26. cm [59. ONLY) [68.2 cm] 917/81n ------ --- ----- -- ------------ -- [81.Ocm] 3[ 1.0 c in _-- REFRIGERATION m] JUNCTION BOX 1 112 in 13.8 cm] (STANDARD) 1 112"PVC DRAIN (END) 91181n 123 2 cm] CONNECTION 811118In(ZLI cm) 11 618 in[28 8 an] 2413116 in[63.0 cm L 2613116In 166.1 an] FRONT OF CASE 48 In[121.9 em](4'case 72 In[182.9 an]16'case) 96 In 1Y43.8 cm)(8'case) NOTES: 144 In 1365.0 cm](12'case) ` P AREA RECOMMENDED - ••RECOMMENDED STUB-UP CENTERLINE FOR ELECTRICAL AND.HUB DRAINS .FRONT SILL HEIGHT AND OVERALL CASE HEIGHTVARYS WITH BASEFRAME HEIGHT .ENDS ADD APPROXIMATELY 1 INCH TO CASE HEIGHT .WIRING•TO-THETOPADDS APPROXIMATELY I INCH TO CASE HEIGHT .A.2•MINIMUM AIR GAP IS REQUIRED BETWEEN THE REAR OF THE CASE AND A WALL .SUCTION LINE(4'&8')-5/8",SUCTION LINE(8'&121-718",LIQUID LINE(ALL LENGTHS)-318" .AVAILABLE SHELF SIZES: 10",12",14",16"&IV (TOP SHELF MUST BE IV OR SHORTER RECOMMENDED CONFIGURATION IS 16" SHELF AND 3 OR 418"SHELVES BELOWTOP SHELF) 6VOS Y DO11ER 60MPGRT 127 5/O6 High Narrow Multi-Deck Produce/Dairy Merchandiser ON5DMH - 4', 6', 8' & 12' Electrical Data High Efficiency Antl-Condensate , Standard Fans Fans Heaters Defrost Heaters Fans per 120 Volts 120 Volts 120 Vohs 208 Volts 240 Volts Model Case Amps Watts Amps Watts Amps Watts Amps Watts Amps Watts , ON6DMH 4' 2 1.00 60 0.47 28 ---' --- 1.92 400 2.22 532 6' 3 1.50 90 0.70 42 -- -- 2.88 600 3.33 798 8' 4 2.00 120 0.93 56 --- --- 3.85 800 4.44 1065 12' 5 2.50 150 1.17 70 --- --- 5.77 1200 6.67 1600 , 'NOTE. --- not an option on this case model. Lighting Data Typical per Maximum Bulbs Ught Row Lighting , per Bulb 120 Volts 120 Vohs Model Row Length Amps Watts Amps Watts ON5DMH L4' 1 4' 0.23 28 2.10 252 6' 1 2 3' 0.37 44 3.30 396 8' 2 4' 0.47 56 4.20 504 12' 3 4' 0.70 84 6.30 756 Guidelines & Control Settings , Front Sill Coil Evaporator Superheat Set Discharge Air Return Air Discharge Air Veioeity6 Model Heights BTUH/11:2 Type (°F) Point®Bulb eF) CF) (°F) (FPM) ON5DMH Std. Dairy 18W Enh. 22 6-8 33 48 215 Cut duce 2.6"Ext. 17953 Enh. 22 6-8 33 45 216 5"Ext. 17793 Enh. 1 22 6-8 32 1 41 215 7.5"Ext. 17003 Enh. 22 6-8 32 1 41 215 ON5DMH Std. Dairy 17OW Enh. 29 6-8 37 54 215 Beverage Bulk Produce 2 5"Ext. 16403 Enh. 29 6-8 37 53 215 5"Ext. 16083 Enh. 29 6-8 36 52 215 7.5"Ext. 1595a Enh. 29 6-8 36 52 1 215 z BTUHaNt listed are for paralld operatiom conventional ratings may be approximated by multiplying listed rating by 1.04. e High of clettoy farm reduce rehige►eNon load by 98 STUHs/bm. , 4 Average discharge air velocity at peak of defrost Defrost Controls , Electric Defrost Timed Off Defrost Hot Gas Defrost EReverse,Air Defrost EMode =V Run-OH Fail-safe Termination Fail-safe Termination Fail-safe Termination Termination Time(min) (min) Temp.(°F) (min) Temp.(°F� (min) Temp.(°F) Temp.{°F) 6-8 32 47 42 47 26 45 45 Medium Temperature Defrost Schedule , No.Per Day Hours 1 12 midnight Hi//PHOEmoic 2 12am-12pm - e x c e e N c e 3 6am-2 pm,-10pm 4 12-6am-12-6pm •�cotavaltr All measurements are taken per ARI 1200.2002 specification& 126 Bros ONN35U> HiII PHOBN/X® H X O H L L 8 N O H 47 3116 In[121.5 cm] 41318 In[105.2 cm] S7 SIB In 1146A em] in [80.80.9 cm] 13 9N 6 In COIL COIL 221116In _ [58.1 cm] !7 SHB in [44.0 cm] LI 23$116 in 2151161n —[59-2 cm][54.1 !«241/8 in[61.2 cm] 48 3/18 in[122.4 cm] --------------------------m__-- 48 3116 In 1122.4 cm] 9 15116 in [26.2 cm] �- REFRIGERATION 1351181n ELECTRICAL — -------'y 24118 in 17 Will In 133.8 mn] [61.2 cm] [44.6 cm] ., 20 23 5/181n [51.9 c cm] 159.2 cm] 26 91181n �Npy [67.4 em] i JUNCTION BOX 1!/2"PVC DRAM 613M6 in (STANDARD) 291116 in CONNECTION [17.3 cm] [73.8 cm 96 in[243.8 cm][8'case] 144 In[365.8 cm]{12'case] NOTES: •'STUB-UP AREA " RECOMMENDED STUB-UP CENTERLINE FOR ELECTRICAL AND HUB DRAINS .ENDS ADD APPROXIMATELY 1 INCH TO CASE HEIGHT .SUCTION LINE-718",LIQUID LINE-112" a oOVER T caMvarn .AVAILABLE SHELF SIZES: 10"&12" 11/03 i Narrow Multi-Deck Back-to-Back Deli Merchandiser , ONN351J - 8' & 121 , Electrical Data , High Efficiency Anti-Condensate Standard Fans Fans Heaters Defrost Heaters Fans per 120 Its 120 Volts 120 Volts 208 Volts 240 Volts Model Case Amps Watts Amps Watts Amps Watts Amps Watts Amps Watts ONN35U 8' 6 1.02 51 0.45 33 ---� --- 3.86 800 4.44 1065 12' 8 1.36 1 68 0.60 44 --- --- wn 1200 6.67 1600 , f NOTE --•not an option on this one model. Lighting Data Typical per M , bight Row U 120 Its 1 [M:to)delAmps Watts Am 0.57 68 4.0 0.77 92 6.1)6g Guidelines & Control Settings , Evaporator SuPerheat Set Discharge Air Retum AIr Discharge Air Velocitya Model BTUH/fta (°F) Point @ Bulb eF) (°F) (°F) (FPM) ONN35U 1400 22 6-8 35 45 275 I 2 aTWeIlt listed we for parallel operation. Comrentional ratings may be approximated by multiplying listed rating by 1.04. a Average discharge air velocity at peek of defrost , Defrost Controls , Electric Defrost Timed Off Defrost Hot Gas Defrost Reverse Air Defrost Defrosts Run-Off Fail-safe Termination Fail-safe Termination Fall-safe Termination Fail-safe Termination , Model Per Day 71me(min) (min) Temp.(°F) (min) Temp.(IF) (min) Temp.(OF) (min) Temp.CF) ONN35U 4 6-8 35 47 45 47 26 46 --- --- Medium Temperature Defrost Schedule No.Per Day Hours , 1 12 mldnlght 2 12am-12pm 3 G am-2 pm-10 pm HiII Ph/OE/1I/X� 4 12-Gam-12-6pm e x o e c c a c e n DDt1t 11 cotNPANY All measurements are taken per CRMA specifications , Due to our commitment to continuous improvement all specifications are subject to change without notice. 11/03 ONN35U-4' Mi'//PHOENIX® H X O H C L @ N C E 23 16/ in 1B [60.8 cm] 201tB in 152.6 cm] n �7 ov WON 31 7l8In 575/8In [80.9cm] (146.4 cm] 13112 in[34.3 cm] - s COIL 22 1/16 In [56.1 cm] 17 S/16 In �• i+ 144.0 cm] ` 21 SM S In [54.1 cm]• 23 S/16 In t [59.2 cm] ,.—,l/8 in 161.2 cm] i 91r16 In 122.9 cm] 6 9/161n[16.6 cm] REFRIGERATION 17 S/16 In 13 5116 In 915/16 In [44.6 cm] (33.8 cm] [25.2 cm] H 23 5✓16 In 201/2 In [59.2 cm] [52.0 cm] ei2 in [61.2 cm] ------ —_� 11P2In[3.8cm] (END) ELECTRICAL I JUNCTION BOX —613M6 In I [17.3 cm] (STANDARD) I � vi 1/2"PVC DRAIN CONNECTION FRONT OF CASE - - 48 in[121.9 cm](4'case) NOTES: STUB-UP AREA •' RECOMMENDED STUB-UP CENTERLINE FOR ELECTRICAL AND HUB DRAINS .ENDS ADD APPROXIMATELY 1 INCH TO CASE HEIGHT .SUCTION LINE-7/8",LIQUID LINE-1/2" a oOVEs cosmamr .AVAILABLE SHELF SIZES: 10'&12" 2!04 Narrow Multi-Deck Deli Merchandiser , ONN35U - 4' Electrical Data , High Efficiency Anti-Condensate Standard Fans Fans Heaters Defrost Heaters Fans per 120 Volts 120 Volts 120 Volts 208 Volts 240 Volts , Model Case Amps Watts Amps Watts Amps Watts Amps Watts Amps Watts ONN35U 1 4'1 2 0.68 34 0.30 22 ---+ --- 1.92 400 2.22 632 +NDTE ---not an option on this case model. , Lighting Data . Typical per q34 , �Ught Row 120 Volts Model Amps Watts A NNN35U 4' 67 67 68 1 Guidelines & Control Settings , monsemisum Evaporator Superheat Set Discharge Alr Retum Air Discharge Air Velocity3 EOMNON35U l STUH/ftz (°F) Point(�3 Bulb(°F) (°F) (°F) (FPM) , mom 700 22 6-8 35 . 45 275 8 aTUH's/A listed are for parallel operation. conventional ratings may be approximated by multiplying listed rating by 1.04. s Average discharge air velocity at peak of defrost Defrost Controls , Electric Defrost Timed Off Defrost Hot Gas Defrost ReverseEDofroist Defrosts Run-Off Fail-safe Termination Fail-safe Termination Fail-safe Termination Fail-ssafe Model Per Day Time(min) (min) Temp.(F) (min) Temp.(°F) (min) Temp.CF) (min)ONN35U 4 6-8 35 47 45 47 26 45 --- Medium Temperature Defrost Schedule No.Per Day Hours , 1 12 midnight 3 e am 21pr 10 pm Hi//PHOEN/X 4 12-6am-12.6pm e x c e L. c e H V. e� -' - A DOYER1 COMVAMY , All measurements are taken per CRMA specifications Due to our commitment to continuous improvement all specifications are subject to change without notice. 2/04 ONN5U Hsi//PNOEN/Xm H x O H L L H N O E (BACK BAR CONFIGURATION) 94 718 In[88.6 cm] �+ lit 31161n 10 811n [732 8 cmJ U■ I20A7 am]3 ,�B►" "inCUTOUIIFOR V 108cm] 12112m CUTOUTFOR 1,8� DELITiSSUE BOX 171116 in 143.3 em] 10112In r 12LT cm] u lin COIL � 181.3 am] c i 20 V2 In 12 in I62.1 am) 130.5 anJ 26 3141n(68A cmr 2711161n[69.7 cm] 29 31161n I74.1 cmJ 34 3181n[07.3 cm] WIRING-TO-TRAY (STANDARD) (Connection must he flexible to rear of case) 14 3116In 1613t16 in I36.0 cmJ 18 3B In (41.1 an) (42 7 cm] J 21 1141n 271116 in I94 0 cm] [68.7 cm] 34 318In ELECTRICAL [87.3 cm] — REFRIGERATION [3• ] 8 3141n[Z2 3 em] 1 1!2"PVC DRAIN 112 I(END) em 113/41n[29.9 cm] i CONNECTION 613H6In 117.9 cm) FRONT OF CASE In[121.9 cm]( case}72 _ - 72In[1829 cm](W case) 96 In[249.8 am](r ease) 144In[365.8 cm)(Ir case) NOTES: • STUB-UP AREA RECOMMENDED "RECOMMENDED STUB-UP CENTERLINE FOR ELECTRICAL AND HUB DRAINS .ENDS ADD APPROXIMATELY 1 INCH TO CASE HEIGHT .SUCTION LINE-718",LIQUID LINE-319" ', .AVAILABLE SHELF SIZES.10",12"514" NS c ®L Us • DovER W ++N• �oa�oR 7/06 ' Multi-Deck Utility Deli Merchandiser ONN51J - 4', 6', 8' & 12' Electrical Data High Efficiency Anti-Condensate Standard Fans Fans -Heaters Defrost Heaters Fans per 120 Volts 120 Volts 120 Volts 208 Volts 240 Volts , Model Case Amps Watts Amps Waits. . Amps Vyatts Amps.. Watts Amps Watts., ONNSU 4' 2 1.00 60 0.39 2 4 ---t --- 1.92 400 2.22' 602 6' 2 1.00 60 0.39 23:A ... --- 2.88 600 3.3W798' 3 1.60 90 0.69 35.1 --- --- 3.85 800 4.412' 4 200 120 0.78 46.8 --- --- 5.77 1200 6.6 1 NOTE:..-not an option on this case model Lighting Data typical per Maximum , Bulbs Light Row Lighting per Bulb 120 Volts 120 Vohs Model Row Length Amps Watts Amps Watts , ONNSU 4' 1 4' 0.23 28 1.40 168 8' 2 3' 0.37 44 2.20 204 8' 2 4' 0.47 56 2.80 338 12' 3 4' 1 0.70 84 1 4.20 504 , Guidelines & Control Settings , Evaporator Superheat Set Discharge Air Return Air Discharge Air Velocitys LONNSU BTUH/it2 (°F) Paint Bulb rF) (°� (°F) (FPM) , 990 20 6-8 33 44 246 2 eTUHs/R listed ere for parallel operation.Conventional ratings may be approximated by multiplying listed rating by 1.04. 8 Average discharge air velocity at peak of defrost , Defrost Controls , Electric Defrost Timed Off Defrost Hot Gas Defrost ReveE Defrosts Run-Off Fail-safe Termination Fail-safe Termination Fall-safe Termination Fail-sModel Per Day Tlme(min) (min) Temp.(°F) (min) Temp.rF) (min) Temp.r� (minONN5U 4 6-8 35 47 45 47 --- Medium Temperature Defrost Schedule No,Per Day Hours 1 12 midnight 2 lam-2prnm Hi//PHOENIX 3 6am-a p e o e c o 4 12-gam-12- m -12.6pm e N c e N5 c PULus . �WMPAW All measurements are taken per AM 1200.2002 speclncatiaia 7106 UNRZ Hill PH4t�EN/X • R p • L • ,y p • e414 11% gem: (r .N.mhn t,40.0pet eottnek a306I WA an J I15e.4 mIS (Done lMiehq ex ttne ilL 1210A aR) xS t!4 G0. 1 cnl. Doll 1S it opt e q► to BUMPER z4 tarax ul S 6Nx ql CONFIGURATION N t1a 1 pe] I�a1 uHe,loN OPTIONAL 3 725=kL Uu—1' O O as the k l"0eey m m xp ht>axa Cm.t 7112 M► n ze [1A1 om) W OT WIRINO-TO-THE.TCP(OPTIONAL) 3 YARINO FLUSH TO IOP(oP11ONA1) WRING-TO-THE-TRAY( uud 1FB To Fgwd of one) REAR REFRIGERATION x7s r.tee xae t (t7,6l,6'oFFOF FLOOR) tt x!a r+.(xu crai fr - ®a�semo em.) a a emg ,:I�c9o.s ems) tL pie sue) 3In tb tev as 1 to1%(U an-) PO'INGd1P 7IIE-iIEAW BOX (OPTIONAL) 33mW.tu 21 WIGi► eu4lRpseemt te4se+a1 I emkLPL7as) aa,xrUk mA� teze�a sotenzkL 3e34k 7;ems) [8 1 ----- to:tn 47MOhL 2e011ele t4,.94 tnln taeoret pta1 RIGHT �y�ORLEFT-j SOIL em]ti DOOr+I ' tzltn.tao4ae�y(44Xoow . te61Rtle,.e an.](e-DOGw NOTES FRONTOFCASE • STUB-UP AREA •'RECOMMENDED STUB-UP CENTERLINE FOR ELECTRICAL AND HUB DRAINS .ENDS ADD APPROXIMATELY t INCHTO CASE HEIINT .MIIRINO-TO-THE•TOP-ADDS APPROXIMATELY 1 INCHTO CASE HEIONT .A r MROMUM AIR GAP IS REQUIRED BETWEENTHE REAR OFTHE CASE AND A WALL (WHENTHE CASE TS PIPEDTOTHE REAR A S-TO 4'GAP MAY BE REQUIRED) .SUCTION LINE 7le',LIQUID LINE•54' A BOXIER elr[eslfo 89 Narrow Glass Door,Reach-in ,Frozen Food/Ice,Cream,Merchandisers,,,,, , , . .... ... . reach.in.freezer........ ................ ................................... ONRZ - 21 3, 4, & 5-door narrow Electrical Data , High Efficiency Anti-Condensate Standard Fans Fans Heaters Defrost Heaters Fans per 120 Voles 120 Volts 120 Volts 208 Volts 240 VJIO , Case Amps' Watts Amps Watts Amps Watts Amps' Watts Amps' ONRZ 2-door 2 1.00 60 0.64 27 3.82 458 7.61 2742 8.77 3-door 3 1.50 90 0.96 40 5.31 637 8.59 3096 9.89 , 4-door 4 2.00 120 1.28 54 6.93 832 11.28 4065 13.08 5- Oor b 2.50 150 1.60 67 8.66 1027 13.78 496E 16.88 f Note:3 phase bad. Figure given Is maxhm-amps per phase. Lighting Data Standard I�pkaf per Maximum • Lighting Light Row Lighting 120 Volts 120 Volts 120 Volts , Amps Watts Amps Watt Amps Watts ONRZ 2-door NAs NA NA NA 1A5 174 3-door NA NA NA NA 1.94 233 , 4-door NA NA NA NA 2.42 290 5-door NA NA NA NA 2.91 349 2 Not applicable. , Guidelines & Control Settings" , Evaporator Discharge Air Average Product Return Air Discharge Air Velocity, FONRZ-F9 BTUH/DOOR' M f F) M C� (FPM) 1500 -13 -2 0 2 460 1600 .23 -12 -10 -8 460 ,o AA data gated b tar an ONRZ oordlatsed wkh Zg'ahetvea. 4 F-Fiometl feed,C.lee eresrn . s MUH4/doer i bd ara for paralbl operation ComrerMonal ratings msy be approAmated by mnfthkig Uded raft by 1.04. •Average d mhape sk vdodly at peak of dehost: , Defrost Controls Electric Defrost? Timed Off Defrost Hot Gas Defrost Reverse Air Defrost , Defrosts Fall-safe 1 Termination Fail-safe Termination Fail-safe Termination Fail-safe Termnation Model Per Day (min) Temp.rF) (min) Temp.(•F) (min) Temp.rF) (rgin) Temp.(OF) ONRZ 1 46 73 ---e --- 24 73 --- , ?For eases equipped wllh CPC rise eontrdlem use bl-metallic dehest controls w16 a sem a of 73e F. $NOTE'---rot an option on this case model. Low Temperature Defrost Eldledule , Na Per Day Hours 1 to pm Hi//PHOEN__ X 2 Sam-lopre � x rt i i r nr o r �piranedldrt)rtllrretore rbrYa re>tr ' � •. OOfrElt allraaarflta"WANT All mesuremerds we taken per CRMA swIlleatior 88 e r ONRBH 34 5181n[88.0 cm] 'In (172.7 cm) (Frame Helght) SO 318 In W In 1168.6 cm] 851118In [180.0cm] (Door Height) 1210.067 cmJ e 1181n [22221.1 cm] 23 I 4 In cm[59 m] k 112 BUMPER OPTION . LENUM 71/21n COIL 18 /4 In [19.1 cm] [41.3 cm] h O ]613110 in[17.3 cm• 8 In0.3 Cm 51/81n 113.1cm] 243M6In161Acm ] 31710 in 81.0 cm]3 1 9S 181n 89.8 cm] PIPING-TO-TOP (OPTIONAL) REAR REFRIGERATION 112114"oft of floor) WIRING-TO-TOP 12 314 in(32.4 cm) 8 In[20.3 cm] (OPTIONAL) 3 3/8 In[8.6 cm] W 10 in jlnb31l4 In 6 c in [25.4 cm] 8.1 cm] (88A cm] 27 8/16 in 24 3/18 In [70.0 cm] [t8 in[61A wn] cm]ELECTRICAL 31718 in [89.0 cm------- ----------Es----------------- [89.8cm) -- ---- --- REFRIGERATION JUNCflON BOX112 in[3.8 cm] (STANDARD) i (END) 161116 In[40.8 cm] i 1 112"PVC DRAIN 011116 in[22.1 cm] 18 9110In 147.1 cm] CONNECTION FRONT OF CASE 60 In[152.4 cm](2 Door) 90 In[228.6 cm](3 Door) 120 in(304.8 cm](4 Dow) NOTES: 150 In[381.0 cm](5 Door) • STUB-UPAREA " RECOMMENDED STUB-UP CENTERLINE FOR ELECTRICAL AND HUB DRAINS .ENDS ADD APPROXIMATELY 1 INCH TO CASE HEIGHT .WIRING•TO-THE-TOP•ADDS APPROXIMATELY 1 INCH TO CASE HEIGHT .A 2"MINIMUM AIR GAP 13 REQUIRED BETWEEN THE REAR OF THE CASE AND A WALL .SUCTION LINE(ALL LENGTHS)fir .LIQUID LINE(ALL LENGTHS)-3/r,LIQUID LINE W1 HOT GAS DEFROST(ALL LENGTHS)-1/2" I , SUR AVAILABLE SHELF SIZES:WIRE SHELVES IIV,18",20"$22"CUS SOLID SHELVES 181,20"d 22" A DOPER coMva�+ wrroxsxr (TOP SHELF MUST BE 20"OR SHORTER RECOMMENDED CONFIGURATION IS 20` SHELF AND 422"SHELVES BELOW TOP SHELF) 5ro6 231 High Narrow Glass Door Reach-in Beverage Merchandiser ONRBH - 2, 3, 4 & 5-door , Electrical Data , High Efficiency Anti-Condensate Standard Fans Fans Heaters Defrost Heaters Fans per 120 Vohs 120 Volts 120 Volts 208 Volts 240 Volts , [ONRBH Case Amps Wattsn0.3118.4 Amps Watts Amps Watts Amps Watts 2-doar 2 1.00 601.06 127 4.39 914 5.06 1216 3-door 3 1.50 901.55 186 4.96 1032 6.71 13704-door 4 2.00 1202.07 248 6.51 1365 7.66 18135-door2.54 305 7.96 1655 8.17 2201 Lighting Data - lyplcal per Maxiq , Light Row Ugh 120 Volts 120 Model Amps Watts AmpsONRBH 2-door NAt NA 1.503-door NA NA 1.90 , 4-door NA NA 2.40 288 5-door NA NA 2.90 348 1 Not applicable. , Guidelines & Control Settings , Coll Evaporator Superheat Set Discharge Air Return Air Discharge Air Velocitys Model BTUH/doore Type rF) Point 0 Bulb VF) (°F) ('F) (FPM) ONRBH2-DHUDairy 830, Enh. 32 6-8 36 38 405 , ONRBH2-Beverage 8004 Enh. 34 6-8 38 40 _ 405 2 All data listed is for an ONRBH configured with 20"shelves 3 STUHs/door listed are for parallel operation. conventional ratings may be approximated by multiplying listed rating by 1.04. , A High efficiency fans reduce refrigeration load by 90 aTUHslfan. 5 Average discharge air velocity at peak of defrost Defrost Controls , Electric Defrost Timed Off Defrost Hot Gas Defrost Reverse Air Defrost Defrosts Run-Off Fail-safe Termination Fail-safe Termination Fail-safe Termination Fail-safe Termination , Model Per Day Time(min) (min) Temp.(F) (min) Temp.(IF) (min) Temp.CF) (min) Temp.ff) ONRBH 4e 6-8 30 47 30 40 24 47 ---f --- 6 If timed off defrost is utilized. If electric or hot ges defrost Is utilized case only requires 1 defrost per day. , r NOTE:---not an option on this case model. Medium Temperature Defrost Schedule , No.Per Day Hours 1 12 midnight HAT/i PHOENIX 2 12am-12pm 3 6am-2pm-10pm 4 12-6am-12-6pm , NS O UL OH A�COMPAfIy All measurements are taken per ARI 1200-2002 specifications °0"eOOENT 230 6/06 ONRZH HiII PHOENIX s N 0 B 34 5M In 188.0 em] 68 In [172.7 cm] (Frame Height) . a 66 3/81n In [168.6 851118 in (180.0 cm] (Door Haig19M) [218.0 em] 671M61n 1221.1 23114 In 159A cm] 112 BUMPER OPTION LENUM ML 712 In COIL 18 1 N In 9.1 cm] j41.3 un] .. c O 5118 in 81311 81n6 In[77.3 em]• [20.3 cm] [13.1 cm) 24 3H8In[81A cm 31718 in(81.0 ern) 35 3/8 in 169.8 cm] PIPING-TO-TOP (OPTIONAL) REAR REFRIGERATION WIRING TO TOP 12 314 In 132A cm) /f(12 114'off of floor) 8 in[20.3 em] (OPTIONAL) 3 3/8 In[8.6 em] 10 lo 231 In 27 5/16 In [25A cm] j1n [59.1-1 N[69A cm] 27 9115 in 11I24 3M81n [70.0 emJ [728 7l8 in [58.3 cm] [61.4 cm] ELECTRICAL 317/8 in CD 35 3/8 In Q [89.8cm] a.. REFRIGERATION JUNCTION BOX 1 112 to[3.8[3JI cm] (STANDARD) 161116 in(40.8 em] i 1 I.-PVC DRAIN 811Mfi in[22.1 emJ 18 9110 in[47.1 em] CONNECTION FROM OF CASE 60 In[152.4 cm](2 Door) 90 In j226.6 cm)(3 Door) 120 In(304.8 cm)(4 Door) 150 in 1381.0 cm](5 Door) — NOTES: 180 In(457.2 cm)(6 Door) • STU" AREA RECOMMENDED STUB-UP CENTERLINE FOR ELECTRICAL AND HUB DRAINS .ENDS ADD APPROXIMATELY 1 INCHTO CASE HEIGHT .WIRING-TO-THE-TOP.ADDS APPROXIMATELY 1 INCH TO CASE HEIGHT .A 2"MINIMUM AIR GAP IS REQUIRED BETWEENTHE REAR OF THE CASE AND A WALL .SUCTION LINE(20R&3DR)518",SUCTION LINE(4DR,$DR&6DR)718" .LIQUID LINE(ALL LENGTHS)•318",LIQUID LINE wl HOT GAS DEFROST(ALL LENGTHS)•1l2" VUL AVAILABLE SHELF SIZES:WIRE SHELVES 16",18",20"&22" GDMKW (TOP SHELF MUST BE 20"OR SHORTER.SOLIDSRECOMME ND CONFIGURATION IS 20" • oOYER CCMYCNEW SHELF AND 4 22"SHELVES BELOW TOP SHELF) eras 241 High Narrow Glass Door Reach-in Frozen Food/Ice Cream Merchandiser ONRZH - 2, S, 4, 5 & 6-door , Electrical Data High Efficiency Anti-Condensate Anti-Condensate 8 pN9 , Fans Standard Fans Fans Heaters Heaters(ELIM)I Defrost Hea ers per 120 Volts 120 Volts 120 Volts 120 Volts 208 Volts 240 Volts Model Case Amps Watts Amps Watts Amps Watts Amps Watts Amps Watts Amps Watts ONRZH 2-door 2 1.00 60 0.31 18.4 3A4 413 1.78 214 7.612 2742 8.772 3646 , 3-door 3 1.50 90 0.46 27.6 6.00 600 2.62 314 8.592 3096 9.892 4110 4-door 4 2.00 120 0.61 36.8 6.42 770 3.46 414 11.282 4065 13.082 6439 5-door 6 2.60 150 0.77 46.0 7.95• 964 4.33 520 13.782 4966 15.882 6603 , 6-door 6 3.00 180 0.92 66.2 9.49 1139 6.17 620 16.28?. 5865 18.682 7767 1 Ami-Condensate halter bad for cases with Eliminator Doors. 2 Note:9 phase load. Rgure given is maximum amps per phase. Lighting Data - Typical per Maximum Light Row Lighting , 120 Its 120 Volts Model Amps Watts Amps Watts ONRZH 2-door NAa NA 1.5o 180 3-door NA NA 1.90 228 , 4-door NA NA 2.40 288 5-door NA NA 2.90 348 6-door NA NA 3.40 408 ��rfism 8 Not applicable. Guidelines & Control Settings Coil Evaporator Superheat Set Point Discharge Air Return Air Discharge Air Velocity6 , FONRZH- BTUH/door6 Type (°F) @ Bulb eF) VF) eF) (FPM) 13457 Enh. -11 3.5 -3 0 406 14057 Enh. -17 3-6 -8 -5 406 , 11917 Enh. .11 3-5 -3 _ 0 1 405 ONRZH-C ELIM6 1229' Enh -17 3-5 -8 -5 406 4 F-Frozen food,C e Ice cream. 5 Data given for cases with Eliminator Doors. 6 f3rUHaldoor listed are for parallel operation.Conventional ratings may be approximated by multiplying listed rating by 1.04. 7 High efficiency fans reduce refrigeration load by 99 BTUHalfan. a Average discharge air velocity at peak of defrom , Defrost Controls Electric Defrost Timed Off Defrost Hot Gas Defrost Reverse Air Defrost , Defrosts Run-Off Fail-safe Termination FaEU-safe Termination Fail-safe Termination Fail-safe Termination Model Per Day Time(min) (min) Thmp.(eF) (min) Temp.(°F) (min) Temp.ff) (min) Temp.(°F) ONRZH 1 1 13-15 46 73- ---10 --- 24 7311 --- --- _ 6 The recommended location is in the center of the toll on the second pass.0 using a discharge air temperature to terminate defrost,utilize a 55'T termination temp. , 16 NOTE: ---not an option on this case model It The recommended location!son the dump Una. N using a discharge air temperature to terminate defrost,utilize a 55°F termination temp. ' Low Temperature Defrost Schedule , No.Per Day Hours Hi//Aw"410 X� 1 lopm - e x o e c c e H e e 2 9am-10pm- Or immediately after store dosN9 tour C S U1 A OOYER'AslsPAllr Ali measurements are taken psi APo 1200.2002 specifications. COWOreer 240 5/06 ORDR-8' frrrr Pr�ro��rnrc 4514 h (1150 aa] REAR R"RRIEIARON COOLER WALL ir0 ROW uoeT ELECTRICAL RAA:EIMAY o N h DEFROST DRIP PRE so Yls Y► sa e116 h [214laR] (tlnu call 72"kL or in h s lieu CITLI rMCtM peso an] 32 iN h' (e22-4 ELECIRRCM. RACEWAY _r 13 13 Re h (76.1 aR] _ . 423/le h(f0Y3 arl) s 491f4 h(112d mtlt.] 48 M. [M'8 eml HOLES FOR CEIRER RACh1RRAY SUSPENSION REOtERED sh 6A SIR �►i 8 Yh (0 REmm REFRI8EM7OH (w�e( 4*KMCOOMWAU s h (s.1� 834 PU DTDRR(11 --------------------k----------------- - I ' 1nh �,sp� A o01n:0 nrrsslrs'fauPA1RY �� 106 Roll-in„Rear Load Dail.Merchanaiser.........:................:.................................................... , ORDR - 8' & 121 dairy Electrical Data High Efficiency Anti-Condensate , Standard Fans Fans Heater Defrost Heaters Fans per Case 120 Vpttsi .. 120 Volts 120 Volts 208 Volts 240 Volts Model Discharge Return Amps Watts Amps Watts Amps Watts Amps Watts Ames Watts , ORDR 8' 3 4 2.95 157 129 104 --- -- 3.85 000 4.44 1066 12' 4 S 4.18 �20 1.82 147 --- -- b.77 1200 6.67 1600 NOTE---not an option on file wee model. , Lighting Data _ Typical per Maximum Light Row Lighting , 120 its 120 Volts FORDR Mips Watts Amps Watts Ut 68 3.90 468 0.77 92 b.84 701 , Guidelines & Control Settings Front Sill Evaporator Superheat Set Discharge Air Average Product Return Air Discharge Air Velocitys , [OFRIDR4 del Heights B UHW CF) Point H Bulb eF) (°Fl CF) CF) (FPM) 1313/16' 730 17 6-8 28 40 44 310 �amtalt�R feted ere fa parallel apendlan.Corrrerrtrorrat ntYpe may��P b'P�YtiO H+ted ea1Nr0 by 1-� _ , S/lVNW dbdmrpa*vsbclV at peak or dehost a eedr+W 0ok wM aeapwky of iM OTUHAt at a euc& temperabn cf 2*V neat b@ wed far esch wee to rsi pu va area bunedmo r b"W ow www to a depth at 1Q:Oria cooler is karper tlw�ffio ORDN Ika+ip and deeprtlrtn ta°.otlar wW aro needed to rMYfpenEe tloa batenoa of tfia woler area. Eadr aodloy , cot alrorid De oenterad on aaofi ew aerd eat badr a dbhnoa of 8 to i'hom the had[of the OmDm Defrost Controls , Electric Defrost Tined Off Defrost Hot Gas Defrost Reverse Air Defrost Defrosts Rrrn-Off Fall-safe Termination Fail-safe Termination Fail-safe Termination Fall-sate Termination Model Per Day Time(min) (min) Temp.CF) (mi) Temp.rF)• (min) Temp.CF) (miN Temp.(1) ORDR 4 6-8 30 47 30 47 28 45 -- 6 osm Tanperaun Dehoet sd►e" No.Par Day Hours 1 12ht , 2 12wnam-12pm 2 Own-2pm-10PU 4 12-Oars-l2.Opm Hir//PHOENIX MI nraMeeenarh are taken per CRW OpedOa IML a fa0ltEa arraaeeroaar►nar► 104 1100 , ORDR-12' NrixpN►oEiurr�r ssN2K BEAR WIN0EM110N COOIERWLLL srd ROW LNOH7 ElLMI ICAL RIICEMIAY ,y O d K DEFROST DRIP PIPE 90 7M K 12LI aml and 00 LIs K 122es and p K (t10.e an] 726MK s7 Ida 1n grt+sand [=2ay 71llfiiK na.I and 22MK PucN NNACE1N/tY a Isms K EM-4 aSllsh[107.Say • INM KlIIL4anJ Id8 h [olu—1 HfaLo anH HOLES FOR CENTER INISPEMMOV s K RACEWAY *-n+2=4 HOLES FORGMENNON n=KKay "W�� oEFRosrowP m�oEnAIwN i*WW CDDMWML tK s1NK 41MK a�m►1 E07M11L nuemi alm s2 Sid K [tons tae l slay tl"A nl — 25 K 1+LI�+-1 aK _ s V2 K • (21.say 1N K h7sA an)- . A �O11E1! NrEEMFFA(:ssm►ASY 00 I�00 Roll-in Rear Load ftlt�/ Merchandiser , ORDR - 8' & 12? dairy - Electrical Data High EfBclency Anti-Condensate , Standard Fans Fans Heater, Defrost Heaters Fans per CaseLAfnpsI 120 Volts 120 Voles 208 Volts 240 Volts EM,oddDischarge Retum Amps Watts Amps Watts Amps Watts Amps Watts 3 4 1.29 104 ---' 3.85 800 4.44 1066 4 6 1.82 147 --- ... 5.77 1200 6.87 1600 NORE---not an opd an onrhls ease model. , Lighting Data F -IVWWlwWw per Maximum Ught Row Ughtfng ! 120 Volts 120 Volts o el Amps Watts Amps Watts R [1j210.77 0.57 68 3.90 468 1 92 6.84 701 , Guidelines & Control Settings Front Sill Evaporator Supefieat Set Discharge Air Average product Return Air Discharge Air VelodW Model Heights STUMP r� point!Bulb(BF) rF) ri? rF) (FPM) ORDR4 1313/16' 739 17 6.8 28 40 . 44 310 g B7lartftt h6ed w for pardld apaatiat Ooowitlod rdirps mar�OpP�n�br�Y�p hEed ea8np�1�Di._ , 2 Aw sps O dmrpa*wlw ty st peak or dekost. a sedmV coat wa a capadg orlea0 aiU ft st a suction bmpraen o4 2t+eF mart ba used tar each ease is reftw is to ww Mndfs6ey behind tlw*w.*J0 a dmb of ir.slM eodr M la4r9m2w CM hm-W mW dseprlhan IV.o6w cob we rws I, ft afilprats the bakwo d9w codramc Each aodtlry ! eadwAd be errbwd on eahew and aatbadradhhsioa•aBa'tsV*wsw bm**f1w 0MR Defrost Controls , Electdo Defrost Tkned ODD Defrost Hot Go Defrost Reverse ar Defrost Defrosts Run-Off Fall-safe Termination Fail-safe Termination Fail-safe Termination Fail-safe Ternirtation , Model Per Day Tkne(min) (m" Temp.CF) (min) Temp.rF) (min) Temp.(T) (min) Temp.rFl ORDR 4 6-8 30 47 30 47 26 45 --- --- �11 Me*jm Tanpaakas Dehost 6dw kft Na per Day Naas 1 12 midrJyhr , 2 12am-12pm s Oam-2 -tOpm 4 12-Os12.6pm HOEN r IX- ., it n Nmratar<natb w Wan prCfiMA� i a0rE0 staansrrtaat�aait/w>r 104 OSA 7" 'BASEFRAME 10 she In [26.1 cm] REAR SLIDING DOORS O 21 112 in [54.6 anJ 50 S/16 in [127.8 cm] 30112 In (77.5 an] 26 518 in f 32 3H6 in[81,8 cm [72 B cm] 22 SA in PLENUM COIL 167.6an1 17 7/8 In 145.4 cm] 7 In 117A cm 4 in[102 anj• 513/18 In[14.7 cm) 37 9116 in 195.4 cm] 42 7116 in 1107.8 anJ 491/16 in 1124.6 cm] 5 2S/32 In. - [14.7 cm.] 351/16 Im 341=2In. 189,1 as j [87.7 an.] s97/161n. 39112In. 371=2 In. 1 ELECTRICAL 1100.3 ens.]" [95.4 em.l 421342Im 49 Vie In. [107.7 an,] 1124.E em.] -- -- --------- ---- REFRIGERATION 16112In. 1 V21n, 17 In.[43.1 cm) 141.9 an.] I-13.0 em.] RIGHT (ENDS) 281/2 In.V2A an,j OR 31 in.178.7 cm.] LEFT 613116 In.117.3 an.] I� • 1 IW PVC DRAIN CONNECTION NOTES: FRONT OF CASE • STUBVP AREA "RECOMMENDED MIKIP CENTERLINE FOR ELECTRICAL AND HUB GRAINS 86 American Style Deli/Seafood Merchandisers , OSA - 61, 8' & 121 american style full service Electrical Data High Efficiency Anti-Condensate Standard Fans Fans Heaters Defrost!3.32 ers Fans per 120 Its 120 its 120 Volts 208 Volts 40 Volts Model case Amps Watts Amps Watts Amps Watts Amps Watts ps Watts OSA 6' 2 0.68 35 0.30 25 0.31 37 2.88 599 707 8' 3 "' 1.02 53 0.45 38 0.97 115 3.85 800 4 106512' 4 1.36 70 0.60 50 1.50 179 5.77 1200 6 1600EM= , Lighting Data , Standard Typical per MaximOM um lighting light Row Lighting 120 Volts 120 Volts 120 Volts , Model Amps Watts Amps Watts Amps Watts OSA 6' 6.48 58 0.48 58 228 278 8' 0.48 58 0.48 58 228 278 , 1211 0.70 83 0.70 83 3.50 �415 Guidelines & Control Settings Evaporator Discharge Air Return Air Discharge Air Velocity (°F) (°F) (°F) (FPM) [MEode1BTUWft1 22 24 39 235 22 24 39 235 t BIWa rt listed are for pwallel operatlorL Conventional ratings may be approximated by multiplying lided rating by 1.04.- , a Averege discharge air velocity at peak of dehost Defrost Controls , [ModeElectric Defrost Timed Off Defrost Hot Gas Defrost Reverse Air Defrost Fail-safe Termination Fail-safe Termination Fail-safe Termination Fail-safe Termination ljD:e:fFwsts (min) Temp.(°F) (min) Temp.(°F) (min) Temp.(°F) (min) Temp.(°9 35 50 ._a ... ... ... .... --- s NOTE---not an option on this case model. , Medium Temiwahn Defrsat Schedule No.Per Day Haas , 1 12 mldnlght 2 12em-12pm a 6am-2pn-10pn 4 12.8em-12-8pm li measrraments are taken per CRMA specllieatiora. , 94 , osi 47 5/8 ti Z/ %sL 0 8 9� 2.13/16 �4n 43 9/16 0 o 0 0 0 331/32 00000000 o 0 00000000 26118 In.[66.4 cm.] 23 1N In.[56.7 a J ELECTRICAL 20IN IrL 151.1 cm.] S 21Id41n. 114.4an] -- ------ -------- 93 (mW.i tn, an.] S5 K 3417132In. 3611m In. EWA an.] 400ft n2e.1 ate] _ r REFRIGERATION• v In. O) WIRING-TO TRAY I1 [2 5 an.] C (STANDARD) + RIGHT {ENDS} - (CONNECTIONS MUST BE I LEFTFLE)UBLE O FRONT ' S 13AS In. O OFCASE) 117J an.1 O a 2'PVC DRAIN CONNECTION I NOTES: FROM OF CASE • 57US-UP AREA '•RECOMMENDED STUB-UP CENTERLINE FOR ELECTRICAL AND HUB DRAINS .ENDS ADD APPROXIMATELY 1 INCH TO CASE HEIGHT 107 International.. ..Style Deli/Seafood..Merchandisers........................................................ ............................... ........... .............................. .................................. OSI - 4 ly 8' & 121 International style full service Electrical Data High Efficiency Anti-Condensate Standard Fans Fans Heaters Defrost He2Vokfts , Fans per 120 Volts 120 Volts 120 Volts 208 Volts Model Case Amps Watts Amps Watts Amps Watts Amps Watts AOSI 4' 2 0.68 36 0.30 26 0.67 68 192 400 8' 3 1.02 53 0.45 38 1.22 148 3.86 800 12' 4 1.38 70 0.60 50 1.88 225' 6.77 1200 Lighting Data, Standard Yypical per Maximum lighting light Row Lighting 120 Volts 120 Volts 120 Volts Model Amps Watts Amps Watts Amps Watts OSI 0.48 .' 58 0.32 37 0.80 961?4' ' Q.$O 110 0.48 68 1.38 168 ' 1.40 166 0.70 83 2.10 249 Guidelines & Control Settings Evaporator Discharge Air Return Air Discharge Air Velocitya , Model BTUH/fV rF) rF) rF) (FPM) OSI 350 22 31 38 176 I aTUHsAR listed am for parallel operation ConvenewW rafts may be approximated by nadtipOv Rated rating by 1.04.. , 2 Average dledwge avvebft at peaty of defrost. Defrost Controls -.. Electric Defrost Timed Off Defrost I Not Gas Defrost Reverse Air Defrost Defrosts Fag-safe Termination Fail-safe Termination Fail-safe Termination Fail-safe Termination , Model Per Day (min) Temp.rn (min) Temp.rF) (min) Temp.rF) (min) Temp.(OF) WAMUM Ralsom 7 NUM---not an epton an this ease mode4 , Madan Temperahse Defrost Schedule Na Per Day Hours 1 12 mldlntgM 2 12 srn-12 pm "3 Own-2pm-10pm 4 12-6am-12.0pm AN measvemerds are taken per CRMA speOcatiorm 106 , i� S�ski ��/•per' �%�. "SIR PHOENIX® B X O 6 L L 6 N O � ryw f S1Xf1f is LID tD oil A It 1 ]I ( i] 1 1 m CL 0 0 9:; o a 31 l •i I H ♦. 01 e • f no 7 7 _ 1.1•� d/ 26118 in 66.4 cm] 23118 in 158.7 cm] 5 9116 in(14.1 cm) --------- ------- ------------------------ 23114 in 21 7/16 in 28 51161n 159.1 cm] ELECTRICAL [54.5 cm] [71.9 Cm] REFRIGERATION jL (4'case only) 34 9H 6 in [87.7 can] 38 318 in [97.4 cm] 495181n -- ----- — ---------------- 1126.1 em] --- ------ — -- _ _ REFRIGERATION (6', 12'cases) 1 1121n 13.8 cm] 1 In 12.5 cm] (STANDARD END) 1 112"PVC DRAIN {PLt7CIGLA3 END) 1 112"PVC DRAIN J CONNECTION CONNECTION 613H6In[17.3 cm] (W.S',12'cases) (4'case only) WIRING TO•TRAY 121n[30.5 cm] (STANDARD) (Connections must be _ flexible to front of case) FRONT OF CASE 48 In[121.9 cm](4'case) 72 in[182.2 cm](6'case) 96 In[243.8 cm](8'case} NOTES: 144 In[365.8 cm](12'case) STUB-UP AREA " RECOMMENDED STUB-UP CENTERLINE FOR ELECTRICAL AND HUB DRAINS .FRONT AND REAR SILL HEIGHTS VARY WITH BASEFRAME HEIGHT NS C VUOLUS •ENDS ADD APPROXIMATELY 1 INCH TO CASE HEIGHT A o6veR ��PA� .SUCTION LINE•7/8",LIQUID LINE•1/2" eoNFOxon 3/03 25 International Style Single Deck Deli/Meat/Seafood Merchandiser OSIO - 41, 6', 89 & 129 , ,Electrical Data High Efficiency Anti-Condensate , 9 Y Standard Fans Fans Heaters Defrost Heaters Fans per 120 Volts 120 Volts 120 Volts 208 Volts 240 Volts , Model Case Amps Watts Amps Watts Amps Watts Amps Watts Amps Watts Oslo 4' 2 0.68 34 0.30 22 0.55 66 1.92 400 222 532 6' 2 0.68 34 0.30 22 1.03 124 2.88 600 3.33 798 8' 3 1.02 51 0.45 33 0.99 119 3.85 800 4A4 .1065 , 12' 4 1 1.36 68 1 0.60 44 1.49 179 5.77 1200 6:67 1600 Lighting Data E al per Maximum Row lighting , Volts 120 Volts Watts Amps Wafts 66 6 57 68 , 68 0.57 61 68 0.57 68 92 0.77 92 Guidelines & Control settingsswommusim , Evaporator Superheat Set Discharge Air Retum Air Discharge Air Velocity [:Model' BTUH/ft' VF) Point r21 Bulb eF) (OF) (OF) (FPM) 695 17 6-8 24 33 480 t B111H'sM listed are for parallel operation.Conventional rdUngs may be approximated by multiplying listed rating by 1.04. , 2 Averege discharge air velocity at peak of defrost Defrost Controls Electric Defrost Timed Off Defrost Hot Gas Defrost Reverse DDefrostDefrosts Run-off Fail-safe Termination Fall-safe Termination Fail-safe Termination Fail-safe Model Per Day Ttme(min) (min) Temp.CF) (min) Temp.rF) (min) Temp.rF) (min)Oslo 3 6-8 35 47 55 47 26 45 S NOTE. ---not an option on this ca:e model. , Medium Temperature Defrost Schedule , No.Per Day Hours 1 12 midnight Hi//PHOEN/X 2 12 am-12 pm e x c e e N c e® Own 4 12-6am 12-U6p I' , 4 12-D etn-12-6 pm, _ NS C ®� U8 A DDVER FohmANt ' All measurements are taken per CRMA specifications. 24 3/03 , 4a I" �.� ELEClfmrn 3/8l�OCESS � S ^ a— EIECTRMJ�--MESS n � i ♦ ♦ ♦ GOAN OWN • FRONT OF CASE • 79 17/32 ITEMS VOLTS PHASE HERTZ AMPS HEAT ELEMENTS. SINGLE 208 3 60 3.9 LIGHTS (3 WELL UNIT) 120 1 . 60 0.7 UGHTS (4 WELL UNIT) 120 1 60 0,9 > UPPER HEAT ELEMENTS (3 WELL) 220 1 s0 3.7 UPPER HEAT ELEMENTS (4 WELL) 220 1 60 4.8 ALL w HEAT ELEMENTS (3 Wfl.L) 208 3 60 11.7 Q� wa o�avra aip�. y HEAT ELEMENTS (4 WELL) 1 20$ 3 60 15.6 .m saac•� 0sw Ss/SER+nCE HEAT ELEMENTS (7 1Y^ccl) 208 3 60 27.3 )WpppjgjkW 1 1/2 Mato. 1 Moto LIGHTS. ZCx, I 1 DV, 3&4WELL 120 1 60 1.4 REV OSiVY HOT CASE w.4lA ist•.�. W)mMY7! ' SNEE1: TV, International Style Self Service Hot Foods Merchandiser OSIWO - 1 m, 1.25m, 1.5m, 2m, 2.25m & 2.5m Electrical Data Three Phase ber of 208 Volts [jNun Wells Amps Watts Breaker 3 18.7 6729 26 3 18.7 6729 25 4 24.6 8852 35 6 30.3 10903 40 6 30.3 10903 40 7 1 36.3 113062150 REARBLIDINti DOORS 17 6181n I cull ' 13 6/8In [34.8 cm] Ze 3118 to (74,1-1 44 3/181n 29 50 In 2511 1B In 176.2 cm] [65.1 cm] 1A- 18 In I3R.4 unl 281/2 In 172.4 cmr' 4151961n 112.8 em � 35 in 189.0 em] 371116In 194.1 cm] 48 7/8 to[1242 cm] 415H6 In 31n 5112In 415/16 In 3 in 5112In [12 5 em] 17.11 em] [14 0 em) [12 5 Cm) V.6 em] 114.0 em] jem] 23131181n ELECTRICAL 371%Bin 160.5em] ELECTRICAL 371/16In. [94.1 cm] (941 cm] 48 48 7181n I124 _— —1------- 1124.2em] ---1 In(2.5 em] 1 In[2.5 cm)I IIr {END} 1112"PVC DRAINC j+ CONNECTION (� FRONT OF CASE FRONT OF CASE 39 318 in 1100.1 em] 49114 in(125.1 cmj (1 meter case) (1.25 metercase) Hi/1 PHO,E'N/X® s x o e c S. e N c e A DOYEB comPAR1 336 3/03 OSIWO "Off P"CO 10X® E X O E f. L E N O E 415116In 3 In 5112 In419118In 31n 51121n [72 5 am] p.5 cm] • [74.0 cm] [728 emJ (T.5 em] [14,0 am] -------------- — _--______— — 2313M6 to --- 2313M6 to I [60.5 cm] ELECTRICAL (60.5 cm] ELECTRICAL 3711161n 371M8In 48 718 In —_ O 46 7/8 M "* [1242em] -------- ---------- [120.2em] ---------- ---- -- Q vva , V1 1In 2.5cm] 11P2"PVC DRAIN 1 I{END}�1 1 112"PVC DRAIN {END} CONNECTION CONNECTION FRONT OF CASE FRONT OF CASE 591M61n i[150.0 am] 72 in[162.9 cm] {1.5 meter case} {2 meter case} 26116M[107Scn 416116 m 51121n 31n 5112 in [12 5 cm] 014.0 am] 17-6 em] 114.0 am) , 2313M8 in j60.5em1 ELECTRICAL ELECTRICAL 371M6M , JP4.1 cm] � 48 7!B in 1124.2 cm) — -- —————— ————— 2"PVC DRAIN NNECTION 11t2"PVC DRAIN (N cm] 1911116In 1911116 M {END} , CONNECTION [50.0 rm] 150.0 cm] FRONT OF CASE 78 31426 m for case) e)] , {225 meter ease} 621n 1157.6 ern 4 Will in 51l2 M 31n 5112In 2.5 , [1 cm] [74 0 cm] 17.5 cm] l"LO cml 2313H B in , 160.5 cm] ELECTRICAL ELECTRICAL 3711161n [941 em] 48 7161n 1 112"PVC DRAIN CONNECTION 1 112"PVC DRAIN 19111161n 1 In 12.5 cml , CONNECTION 150.0 cm] [760. ] {END} c am] 39 318 In 1100.1 cm] FRONT OF CASE 98 71161n 1260.0 cm] a5—!OVER csmrmn , {2.5 meter case} 30 337 OWEZ Hi//PMOEN/X SOLID FRONT 13"THERMOPANE GLASS FRONT 12 I'm 81 1413116In [8ot 1A cm] [37.8 cm] 36,M In 35112 In 35 c 3391101 n [90 2 cm] [90.2 cm] [88.9 cm] COIL 28 9/10 In 18 318 In PLENU [67.5 cm] [46.6 cm] Ill 91121n I24.1 cmp E 114 in[69.3 em] 11/16 In[96.8 cm] 314 in[108.6 cm] REAR REFRIGEATION FOR PIPING TO OWIZ cn (14112"off of floor) REAR REFRIGEATION 78 3/4 in[200.0 cm] FOR PIPING TO OWIZ (14112"off of floor) 1213116 in 132.5 cm] 9 718 in[25.1 cm] 1 112 In 13.8 cm] 61/8 In[13.0 cm] ; I zzi M {FLAT END} m I 1 19 7/6 in I i i 27114 in i I I I i- [50.5 cm] [69.5 cm] I I ELECTRICAL I I I ELECTRICAL 2911110 in 9 /' WIRING-TO-RACEWAY I I 158.1 cm] [75.4 cm] I 000/// j (STANDARD) • 3711M6 in t o I I 341/41n a [95.8 cm] 1 167.1 cm] 423141. 0 [108.6 cm] —————— ----- ----------- — I p. REFRIGERATION 2 I A. 713/16 In[19.8 cm] 01 1013116 in[27.5 cm] n 1 114"METAL DRAIN CONNECTION i 3 FRONT OF CASE 77 9116 In[196.9 cm] NOTES: • STUB-UP AREA "RECOMMENDED STUB-UP CENTERLINE FOR ELECTRICAL AND HUB DRAINS NS 6 u& US .SUCTION UNE-718",LIQUID LINE-318" • pp9Ep eomvax► 5/06 285 Wide Island End Cap Frozen Food/Ice Cream Merchandiser OWEZ , Electrical Data , High Efficiency Drain Standard Fan Fans Defrost Heaters Heaters , EModelcase per 120 Volts 120 Volts 208 Volts 240 Its 120 Volts Amps Watts Amps Watts Amps Watts Amps Watts Amps Watts 0.66 34 0.30 22 6X 1200 6.65 1596 0.19 15 0.68 lIltg�34 0.30 22 8.65 1800 0.98 2394 0.13 15 , 1 F a From food,D-Ice cream m OEM Lighting Data Anti-Condensate Heater Data MIN Typical per Maximum Solid Glass Glass' Light Row Lighting Front Front Cap 120 Volts 120 Volts 20 Volts 120 Volts 120 Volts Model Amps acts Amps Watts [M:odelArly,ps Watts Amps Wefts Amps Watts , OWEZ ---a --- -_- --- 6 187 1.96 235 0.51 81 MINIM 2 NOTE:---not an option on this case model 3 Glass cap heater for stainless steel glass cap option only. - Guidelines & Control Settings , Coil Evaporator Superheat Set Discharge Air Return Air Discj(`F Air Velocity$ El 3TlJH/cs° type (°F) Point ®ulb(°F) (°F) (°F) PM)2855 Enh. -12 3-5 -6 A 2003490 Enh. -22 3-5 -16 -10 200 4 tTTUHslcase listed are for parallel operation.Conventional ratings may be approximated by multiplying listed rating by 1.04. , 5 Average discharge air velocity at peak of defrost Defrost Controls Electric Defrost Timed Off Defrost Hot Gas Defrost E(mln) Air Defrost , Defrosts Run-Off Fail-safe Termination Fail-safe Termination Fail-safe Termination Termination FM:odelPer Day Time(min) (min) Temp.(°F) (min) Temp.rF) (min) Temp.(°F) Temp.(°F) 1 13-15 60 49 --- --- 20 60 --- Low Temperature Defrost Schedule Na Per Day Hours , 1 10pm 2 S.am-low* "Or lmmsdlatov aw store closing hour VUL Ali measurements are taken per ARI 1200-2002 specifications. SUS. A ReYER coatvAm , eoeroxart 284 s/os OWIZ Ni//PHOEN/x@ s x c e < < s N o s SUPERSTRUCTURE (OPTIONAL) SECOND SHELF FOR 60" SUPERSTRUCTURE OPTION ONLY 63 0116 In 13"THERMOPANE 1161.8 am] SOLID FRONT k28 T (60.0 ON) 551 118 in [14l A am](52"OPTION) 151n [38.1 em] 351/2 In12 in 5111116 in 3013116 In[78.2 cm] 190.2 cm] cm] [131.3IOENUM COIL COIL PLENUM(48"OPTION) 289118in(67.4 am] 6 7116 In(16.3 cm]* 51n[72 7 an] ]•-26 In[88.0 cm) -3311116In[85.5 em] Hil 314 in(98.5 em 77 9116 in(196.9 am) REFRIGERATION in - - --------------- -------------- -O- 9 an] ELECTRICAL 391 116 In - 77 91161n [85.6 cm] (196.9 cm] 26In [66.0 am] ch Ir iz 26 in [66.0 cm] 291141n (74.9 cm] C 3D 112 in 251121n 301121n �] [64.8 cm] ELECTRICAL 33 LS in 18IIn 38 314 in 5[98. cm] --- ---------------_ - REFRIGERATION-- 1112 in[3.8 am] I 311116 in 19.4 cm) 1D (FLAT END) WIRING TO-RACEWAY (SOLID WRAP END) 6 in 115.2 cm] (STANDARD) 6114 in(15.9 cm] 9 in(22.9 cm) I (GLASS WRAP END) 1 114"METAL DRAIN 6112 In[16.5 cm] CONNECTION 96 in[243.8 cm](8'case) 144 In[365.8 am)(12'case) NOTES. • STUBIIP AREA VUA RECOMMENDED STUB-UP CENTERLINE FOR ELECTRICAL AND HUB DRAINS CUC .AVAILABLE SHELF SIZES•1D0",12",LINE-IC,&16` • B�wmimff 5106 283 Wide Island Frozen Foodlice_ Cream Merchandiser OWIZ - 8' & 12' Electrical Data High Efficiency Drain , Standard Fan Fans Defrost Heaters Heaters Fans per 120 Its 120 Volts 208 Volts 240 Its 120 Volts Model Case Amps Watts Amps Watts Amps Watts Amps Watts Amps Watts OWIZ F-81t 4 1.36 68 0.60 44 .7.692 1600 8.882 2130 0.26 30 F-12' 6 2.04 102 0.90 66 11.542 2400 13.312 3195 0.26 30 C-8' 4 1.36 68 0.60 44 11.542 2400 13.312 3195 0.26 30 C-12' 8 2 04 102 0.90 66 17.312 3600 19.982 4795 0.26 30 , t F d frozen food,C-Ice cream. 2 Defrost data for one side of one ants Lighting Data' Anti-Condensate Heater Data g 9 Typical per Maximum Solids Glass Glass' Glass Wrap? Super Light Row Lightin Front Front Cap End Structure , 120 Volts 120 Volts 120 Volts 120 Volts 120 Volts 120 Volts 120 Vohs [model Amps Watts Amps Wafts Model Amps Watts Amps Watts Amps Watts Amps Watts Amps Watts8' NA4 NA 5.20 624 OWIZ-8' 2.62 314 3.02 362 0.50 60 0.68 82 0.50 6012' NA NA 7.48 898 OWIZ-12' 3.96 475 4.38 528 0.74 89 0.68 82 0.76 91 a Lighting is for cases with superstructures 'Solid wrap-around ends have no anti-condensate heaters _ 4 Not applicable. 'Glass cap heater for stainless steel glass cap option only. r Data given for one glass wrap-around end Guidelines & Control Settings , Coil Evaporator Superheat Set Discharge Air Retum Alr Discharge Air Veloc6ty' [Model: BTUH/fts Type (OF) Point @ Bulb(eF) (OF) CF) (FPM)636 Enh. -12 3-5 -6 0 180 740 Enh. .22 3-5 -16 -10 - 180 e BTUHs/ft listed are for parallel operation. Conventional ratings may be approximated by muftiply rig listed rating by 1.04. STUHe/R listed are for both sides of the case , 9 Average discharge air velocity at peak of defrost. Defrost Controls Electric Defrost Timed Off Defrost Hot Gas Defrost :(mlln) Air Defrost Defrosts Run-Off Fail-safe Termination Fail-safe Termination Fail-safe Termination Termination Model Per Day Time(min) (min) Temp.rF) (min) Temp.CF) (min) Temp.(OF) Temp.rF) OWIZ 1 13-15 60 49 ---1e --- 20 60 --- I— Elm 10 NOTE: ---not an option on this case model. Low Temperature Defrost Schedule , No.Per Day Hours 1 lopm Hi//PHOE'N 2 Sam-10pm" E x c E r. 1 e N c s Or immediately aaerstare dosing hour NS a SUOLsal a,��Mt All measurements are taken per ARI 1900-2002 specifications. CO�ONpR 282 5/os PSGF H: rff-AP I® Y�o�Xa PSGF-WEDGE Md1�I PNOENIX� REMOTE&SEWSELF-CONTAINED - REMOTE&SEMI-SELF-CONTAINED - - FLAT PANELS FLAT PANELS REARSUCING 126I6In DOORS (64AN f6 al6 in [42.2-1 ADJUSTABLE SECONDARY -COOLANTRAN8 of N P0.7eW 63 M , Jlauamj 3612016In 291121. l9fAcmJ poAam] ... �, 241,N6N 4 aN N[12A u+Q 26 toll.("A • a66Naln N4.2 nn 76 WE In[91.9 and a1N16.8 an] 61rs 1.(9.9-1(4•awe) •. ,t 1rs m 1292 and lrwwy 137N61n]7B3pn1 1671IS N(69JIdW(tYeeen) almts» _ ----------- —Haan— ------- 4Laem(�a, pppletrsw � 9 I �• • 2671"I9fn PLT` b to InQ- [ 1 26619 in 1t1 A (SIX S 3011810 (H aeml ammamuRR 49 m Utfie wG � 'mwm011n.9 ., ` CHILLER U6ll7 SLECTMLL �� In (Gvmlb".apipID99P .i and v atr4aa7 uMertbl9 men) A DEFROST UNIT 11rs•PJCDRNN REFRIGERA7N)N `+� In (D-91ning Piping 9P CONNECNON LB In 11,0 ND) OSFROST UNp (END) (Do neltraNv .. aNaagr anew tbleem) 34 1n 191Aeml le—.1 24m1HAean)(D•ws9> abeetl7 mnrrUft69 enw 36m191A—I(W--o 39ln(96A ant l9.ww) 46 In 11219 ant N'67 In(170.7—1(1r am4)I 77In(196A—1 Or FRONT OF CASE tuwr Im 46b1p2tAanI N'�w4 �� •!� N70FCAa8 7am11am-1N'ew) ll -[ 441n(246.6 A.](112- 12t fA 41[776.Tanj �y NOTES} 1411n 1ae9A emj(tr eano} tDRFA/OR94•NRERSAWFAOE �'� ��� •STUB•UP CA ... •�291N0 NS a VL U9 '•RECOMMENDED STUBAIP CENTEALIRG FOR ELECTRICAL ANO HUD DRAINe SIa6 eau ' Secondary,Coolant Flat Glass Gravity Coil Meat Merchandiser PSGF - 4', 61, Sol 12'9 145 & E90 Electrical Data , Air Defrost Secondary+ Anti-Condensate Fan/000 Coolant Pump Heaters 116 Volts 120 Volts 120 Volts , Model Amps Watts Amps Watts Amps Watts PSGF 4' 2.10 242 1.40 168 0.65 66 6' 2.10 242 1.40 168 1.03 124 8' 2.10 242 1.40 168 1.03 124 12' 2.10 242 1.40 168 1.60 192 1451 210 242 1.40 168 1.03 124 E90 2.10 242 1.40 168 1.60 192 t Air defrost tan and secondary coolant pump are only'applicable to the sernkeH•eentained version. Lighting Data Typical per Maximum Bulbs Light Row Lighting per Bulb 120 Volts 120 Volts , Model Row Length Amps Watts Amps Watts Guidelines &Control Settings - Remote Secondary PSGF 4' 1 1 4' 0.23 28 0.23 28 6' 2 1 3' 0.37 44 0.37 44 8' 2 4' 0.47 56 0.47 66 Supply Flow RateLChargje 12' 3 4' 0.70 84 0.70 84 LModelBTUH/ft Temp.CF) GPM/ft 145 2 3' 0.37 44 0.37 44 400 20 0.38 E90 3 3' 0.66 66 0.55 68 , Guidelines & Control Settings - semi-self-Contained Supply Chiller Flow Rate Charge° Max.Working Max.Static LModelBTUH/ft2 Temp.VF) Temp.CF) GPM/ft, GAUft Pressure(PSIG) Pressure(PSIG)480 . 20 15 0.38 0.50 50 70 2 OMHa&listed are for parallel operation.Conventional ratings may be approAmated by multiplying Rated rating by 1.04. a Minimum flow rate. , 4 For semi-self-contakred cases add 1 gallon of Uukl for the chiller to the total charge. e when calculating charge 145 wedges are equvalent to an V case and Ego wedges are equivalent to an 12'case. Defrost Controls Top Coll Pan Run-Off Electric Defrost Timed Off Defrost Warm Fluid Reverse Air Defrost Defrosts Defrosts Time Fail-safe Termination Fail-safe Termination Fail-safe Termination Fail-safe Termination , NNUMEMMEAUM Model Per Day Per Day (min) (min) Temp.rF) (min) Temp.ff) (min) Temp.(°F) (min) Temp.(°F) PSGF-SSC 24 2 1 -5 ---� --- --- -- 7 40 --- --- PSGF-Remote 4-6e 2 1 -5 --- --- 60 40 --- --- --- --- I e Dependent on condition of secondary coolant supplied to case.cooler liquid and higher inlet pressure require more frequent defrosts. NOTE: •-•not an option on this case model. L L 0 N C C - VUL @ X C H N 0US A DOYEa i coWANT All measurements are taken per ARI 1200-2002 specifications. C0 gP01a"' 360 3/06 , 300 Curved Case MISS PHO sIV7X 83116In WIAINQ-TO-TOP 83116In WIRING-TO-TOP [20.8 cm] (OPTIONAL ON [20.8 am] (OPTIONAL ON MULTI-DECK CASES) I MULTI-DECK CASES) 29 2015MB in 176-0 8] 17.2 em) 178.0 cm] 293/161n D&0 cm] p4 2 emJ (742 om3 31 9/161n 367/181n 32 9/18 In cm] [92 6 cm] [82 7 cm] 43 318 In [110.2 On] ' 43 n I i 1110.2 am] ELECTRICAL ELECTRICAL "T 3 5/16 in 11/2"PVC DRAIN 3 EMS in 1 112"PVC DRAIN 18A cm] ; CONNECTION 18A ern] ) CONNECTION FRONT OF CASE FRONT OF CASE CASE FRONT 3e 300 OUTSIDE 300 OUTSIDE (11"BASEFRAW (5" BASEFRAME) 0' _ WIRING-TTO-T0P 3 WIRING-TO TOP 30° (OPTIONAL ON (OPTIONAL ON MULTI-DECK CASES) MULTI-DECK CASES) 29 7/16 in 29 7/16 In 316181n em] 31 in [74.8 cm] 18D.3 cm) [BD.3 ctn] 43 318In I 32 WIG 1n 43 3/8 in 31 9/16 in (110.2 cm] [82 7 cm] 1110.2 ani] C"11 38 7116 in 2 9H6 in 2 2116 in [92 8 Cm] 5 9116 in 16.0 cm] 11/2"PVC DRAIN 5 9116 In [8.6 cm] CONNECTION [14.1 cm) � 114.1 cm] 1 1/2"PVC DRAIN ELECTRICAL CONNECTION ELECTRICAL FRONT OF CASE FRONT OF CASE' 300 INSIDE 300 INSIDE (11" BASEFRAME) (5" BASEFRAME) A 00 Cd&W r NOTE: Curved case cross-sections are the same as the standard mode{ 424 1106 450 Curved Case Hi//Aw"o j -If s , e Me In WIRING-TO-Top $Mein WIRINQ•TO•TOP [20.8 cm) [90.8 cm] (OPTIONAL ON (OPTIONAL ON MULTI-DECK CASES) MULTFDECKCASES) 367/16In (Me cm] 293116In 293116In 30 3/8 In , 174.2 m] 30 3/81n I P4.2 M3 [77.1 c1n] I 32 Me in P7.1 cm) � 319/16 In [82.7 cm] 180.2 cm] 43 3/8 In 43 We In ' 1110.2 cm] 1110.2 cm] 1 12°PVC DRAIN ' 1 1/2"PVC DRAIN ELECTRICAL CONNECTION ELECTRICAL CONNECTION 6 314 In 6 3(41n , [77.t cm] 117.1 am] FRONT OF CASE FRONT OF CASE 45° 45° 450 OUTSIDE 450 OUTSIDE , (11"BASEFRAME) (5" BASEPPAME) WIRING-TO-TOP 45° WIRING-TO-TOP 45°--,� (OPTIONAL ON (OPTIONAL ON MULTI-DECK CASES) , MULTI-DECK CASES) ' 20 7/16 in 29 7/16 in 31 3/8 in 8 c I P4 m] 31 in 3/8 P4.6 cm] P9.7 call i [78 7 call i 319 6 In , [80.2 call 433181n 8M6t 43318In 1 1110.2 cm) 32 32 7 am o [110.2 cm] � � 36 7/16 in 41/8In 1 41181n 1 [10.4 cal] 11121 PVC DRAIN 110A cm] CONNECTION ELECTRICAL 1 1/2°PVC DRAIN__ _ CONNECTION , 5 W161n 5 9/16 in ELECTRICAL 114.1 cm] FRONT OF CASE 114.1 cm] FRONT OF CASE 450 INSIDE 450 INSIDE , (11" BASEFRAME) (5" BASEFRAME) A DOV 960MPANT NOTE: Curved case cross-sections are the same as the standard model 1/05 425 , 6011 Curved Case "firs PNOEM/X 6 X O 6 L L. E N O B WIRINGTO-TOP VARING•70-TOP 8 3R 81n (OPTIONAL ON 8 3/18 in (OPTIONAL ON MULTI-DECK CASES) [20 8 cm] MULTFDECK CASES) ! I 36 7110 In 2931181n 293H61n [92.eam) ] [742cm) 32 SRO 1n [77.1 p4.2cm) 819/18 In 43 3/81n [-7 om) 43 3/81n [SU am] 1110.2 am] [110.2 cm] I � 611/16In '� 611/161n [17.0 cm) [17.0 am] i 1 1W PVC DRAIN i 1 12'PVC DRAIN EL&7RICAL CONNECTION ELECTRICAL CONNECTION FRONT OF CASE FRONT OF CASE 60° 6C 600 OUTSIDE 60° OUTSIDE (1 V BASEFRAME) On BASEFRAME) 60° 60° WIRING-TO-TOP WIRING-TO-TOP OPTIONAL ON MULTI--DECK (DECK AL ON CASES) MULTI-DECK CASES) � 1411161n 141/161n 297/16In 10.3 am] 29 7/181n '10 3 cm) 174.8 am] 91 In aml ' 4 31318 in 3/8 I7� [78.7 [79.7—1 319/18In 493/81n 1 I82.7 cm] [110C m] —t 387/181n [110.2 cm) 192.6 am] ELECTRICAL 1 1/2'PVC DRAIN ELECTRICAL CONNECTION q 1 1l2°PVC DRAIN 5 SAO In 5 9116In CONNECTION [14.1 cm] FRONT OF CASE (14,1 am] FRONT OF CASE 600 INSIDE 600 INSIDE (11" BASEFRAME) (5" BASEFRAME) n DOVES 6a@pmy NOTE: Curved case cross-sections are the same as the standard model ' 426 1/05 900 Curved Case "Aff Aw"Cp X E X O E A. A. WIRING-TO-TOP WIRING-TO-TOP (OPTIONAL ON. (OPTIONAL ON MULTI-DECK CASES) 8 31161n MULTI-DECK CASES) 0 3/161n [20 8 Cn5] .120.6 cm] 36 7/161n [9L6 cm] n ] 32 ens In 30 318 n I r/ cm] 31 9/16 in 43 3l8 in n7.1 em [82.7 cm] VTJ cm) I 180.2 ern] 43 WS In p1 cm] [11 .2e1n] 611n61n ` i .' 611n61n 117.0cm] ���� ��' 117.0em] ELECTRICAL 1112"PVC DRAIN ELECTRICAL 11121 PVC DRAIN , CONNECTION CONNECTION FRONT OF CASE FRONT OF CASE , 90" 90" 900 OUTSIDE 900 OUTSIDE , (11" BASEFRAME) (5" BASEFRAMB) WIRING-TO-TOP WIRING-TO-10P (OPTIONAL ON 90° (OPTIONAL ON 90" , MULTI-DECK CASES) MULTI-DECK CASES) I I I 41/16 to 41/161n i , 3/3181n [102 cm] ELECTRICAL [10.3 cm] ELECTRICAL 29 7/161n 3134 1n 29 7H8 in [79.7 ern] [74.8 cm] [79.7 cm] ` (74.8 cm] 43 3181n 32 9116 In 43 3/S in �+ 319116 In 36 7/161n [110.2 cm] 182.7 cm) [110.2 cm] 160.2 cm] 192.6 cm] 1 1/2"PVC DRAIN 5 9/16 in CONNECTION 5 9/16 in , 114.1 cm] 114.1 cm] 1 1/2"PVC DRAIN FRONT OF CASE FRONT OF CASE CONNECTION 900 INSIDE 900 INSIDE (11" BASEFRAME) (5" BASEFRAME) • � IY A DOVER COMPANY N01'8: Curved case cross-sections are the same as the standard model 1/05 427 , Curved Case Merchandisers l,tr�ii Pfiv�rv�x, Curved Case Merchandisers "REN Pt►1ri�Mf-T 30•,4r,6(',&W Inside and Outside 30e,'45°,60e,&90e Inside and Outside High EiSt lency AMI-Condensate Mmdmum High Elflobnoy AnOCondansate Mmdmum Standard Fans Fens Heaws Ughtlrt9 Standard Finis Fans Heaters Lighting Case Wedge Yulume Sucfl n Fmro par 120 Volts 120 Volta 120 Volts 120 Volts Case Wedge Volume Suction Fans per 120 Yalta 12D Volts 120 Volta 12D Vohs Model Model (lt') �H' TeMP6 Plrl Case Amps Watts Ampa Wells Amps Walla Atltpa Watt Model Model ( MHI Tang CF) Case Watts Amps Watts Watts Amps Watt 02UM 30p U8 7.9 1350 22 1 OAD 53 o38 98 0.152N47 1.66 J342 04UM 3D-US 12.1 20401 22 1 020 53 0.a8 a6 GAP 18 3.15 378 45.VS 11.7 2030 22 1 0.80 63 038 a8 021s1.55 45-US 18.2 3060 22 1 080 S3 0.38 36 0.21� 25 3.16 378 W US 16.6 2700 22 1 020 6a o36 a8 02611A0 60"US 24.3 4080 22 1 0.80 53 0.36 .36 ow 31 3.20 384 SO-VS 2&4 4050 22 .2 1.00 107 0.72 71 a99° 285 90dVS 36.4 0120 22 2 1.60 107 0.72 71 0.39t 47 8A6 728 XFO/S 8.6 1130 22 1 080 53 038 9e OA411.65 30°0/3 9.4 15BO 22 1 Ob0 53 sm a8 0.04s 5 3.15 378 4PO/8 98 logo 22 1 0.00 53 036 36 0.091.55 45°O/S 14.0 238D 22 1 0.80 fi3 038 98 OAN 6 316 978 60,O/S 13.0 2280 22 1 080 58 036 38 OABr18O 80°O/S 1&7 3I60 ZZ 1 080 63 036 98 O.5 10 320 384 90oO/3 198 8960 22 a 780 107 0.72 71 0.1012.85 90-018 28.1 4720 22 2 1.60 107 0.72 71 0.10= 12 SAS 728 High ESklency ASO Condensate Mmdmom High EPFotency Anti-Condensate Maldmum Standard Fans Fans Heater; Lim Ung Standard Farm Fans he tam Lighting Oss. Wedge Volume Suction Farm par 120 Wit 120 Volt 120 Volts 120 Volts. Casa Wedge YoWme Suction Fens per 120 Vohs 120 Vohs 120 Votte 120 Volta Model Mader @') HNHI Tamp.CF) Cme Amps Wade Amps Walla Amps Watt Amps Welt Model Model ig SwH+ Temp.CF) Case Ames Walla Amps Watt; Amps Watt Ames Watt 025UM 30P US 8A 1450 22 7 0.e0 69 0.36 as 0.160 18 236 262 05UM so-US 13.2 2090 22 1 0.80 63 038 36 0.16r 16 385 474 4P US 1L7 2170 22 1 080 53 0.38 98 O.M. 26 235 282 461 VS 19.8 3130 22 1 0.80 53 us 36 o21. 25 3.95 474 do-US /8A 2890 22 1 CAD 53 030 36 02w 31 285 Soo 60°VS 26.3 4170 22 1 OAD 53 038 38 ow 31 385 462 SO`US 25.3 4340 22 2 1.80 107 0.72 71 o391 47 4A6 634 so-US 39.5 6260 22 2 1.80 107 0.72 71 0" 47 785 918 901 O/8 ate 1190 22 1 0.80 63 036 se oA4' 5 235 282 30p 01a 10.1 1600 22 1 0.80 53 0.38 96 0.00 8 US 474 45.01 10.4 1780 22 1 0.80 69 0.36 s6 0.05, 6 2.35 262 45-0/S 16.1 2390 22 1 us 63 o.36 36 0.0st 6 3.95 474 .,O/S 1ii 2370 22 1 080 53 030 38 0.01P 10 2A6 908 60-0/3 20.1 3190 22 T 0.e0 63 038 98 0.08° 10 385 462 100,0181 20.7 300 22 2 1.80 107 0.72 71 0.10- 12 4A5 694 80°O/s 302 4780 22 2 1. 107 0.72 71 SAW 1 12 7.65 918 High EHiebnry Ant6Condensate MsArnum High Eftlency Anti-Condensate Maldmum Standard Fans Fans He Ll9trtln9 Standard Farm FIRM Heaters Ugtmrlg �g jQS olume Suction Ferro per 120 VoltPI!20Volta 12D Volts 120 Vohs - Gass Wedge Volume Diction Fans PST 120 Volts 120 Volt 120 Vdto 120 Volt Model On STW Temp.CF) C8ae Amps Watt Watt Amps Watt Amps Watt Model Model (R9 BIUH' 7§mR Cn Case Amps Wads Amps Watt Amps Watts Amps Watts 03UM 9.3 1610 22 1 0.80 '69 a6 0.16+ 18 2115 282 050M 30"US 21.3 2020 22 1 0.80 53 036 30 6.00 Goo 14.0 2260 22 1 080 63 36 o21y 26 235 282 o.s 46°IIS 920 30a0 22 1 0.80 53 •030 96 - - 6.00 800.19.7 SM 22 1 080 63 38 0.26+ al 2.55 308BO°VS 42.8 4030 22 7 080 fig 038 a8 626 B90 2B.0 4520 22 2 1.80 107 71 0391 47 4A8 834 SO^U9 04.0 6050 22 2 1.60 107 072 rl 10.00 1200 7.6 1220 22 1 080 53 36 0.04- 5 246 202 W O/S 20.5 1940 22 1 080 as o38 98 BAD Goo 11.3 78;70 22 1 OAD 63 0.3 3a6 0.05' a 236 292 48°O/S 90.8' 2910 22 1 0.B0 69 038 98 BAO BOD 1&1 2440 22 1 0.80 63 o38 36 (Lop 10 2.66 906 ST O/S 41.0 3880 22 1 L0.60 53 036 30 525 630 22.8 9850 22 4 180 107 0.72 77 0.1W 1a 4A5 634 90^O!8 618 6820 ffi 2 1.80 107 0.72 TI 10.00 1200 Hig h EBlcleney Am4)ondensate Madmum High,%--cq Anti-Condensato izw Standard Fain Fain Heaters ugmng Standard Fans Fans Heaters ushtlna Case Wedge Volume Suction Fans per 120 Ydte 120 Volt 120 Vohs 120 Volt Case Wedge Yotrmre Suction Fens per 120 Volt 120 Volt 120 Volt 120 Volts Model Mudd pl'1 CHI Temp.CF) Casa Amps Watt Amps WadeJAFRP. Watt Amps Watt Model Model (h9 81UM Temp.CF) Cam Walla Ames Watt Amps Watt Ames Watt C0.611U1 aP VS 10A 1880 22 1 SAO 53 03H 30 18 3.15 978 05DM 30°VS 21.3 1890 26 1 SAN 89 036 38 - 5.00 800 49 US 18.7 2820 22 1 080 53 us 36 25 3.16 378 o.try 46°US 32.0 2540 20 1 0.80 53 Sm 39 - - SAO Soo 60r113 208 3780 22 1 0.00 53 M30 a8 31 320 384 SOUS 42.6 3780 28 1 0.80 63 036 36 - 6.25 630 9DI t/S 91.3 S84o 22 2 1.60 107 0.72 71 47 6.06 726 W US 64.0 SM 28 2 1.60 107 0.72 7t 10.00 12bo 30-0/S 82 1480 22 1 080 63 0a8 36 6 3.15 378 3w0/s 20.6 low 28 1 0.80 53 o86 36 6.00 60D46.0/8 12.3 2210 22 1 080 53 o.38 36 a 3.15 376 4P 0/S 30.8 2790 28 1 0.80 63 038 38 - 5.00 600 �'O/S 181 0.80 69 086 36 t0 320 a" 6010/S 41.0 3040 28 1 080 69 030 36 62S 89090r 0/S 2" aaxo n 2 1.60 107 072 7l 12 am 72t1 90°O/8 etas 8480 26 2 1.60 107 0.72 71 t0.00 taco I enaft"a mrws"opwWm CmnndmA ttlaB I anae Oomaen/x Pm0w W-0m ammmomemop mow M epPm"w .Y wpvft 0-d-mvw1A •MeNtlrmblrwlrr dd•hrwftwe drvaL Fw RpMd-%dm&m m•wiler• lAntlbmWrwlp MMwddm br mrmmee nudL Por Naaldrm dR dpuDis OmvaMs. • slur;awprwr • Deem eeem•ar f/0.t 421 422 1/05 Curved Case Merchandisers rioiN PN06Ntr4a Cured Case Merchandisers Nrii P15IOENixe 300,45%60%&90e Inside and Outside 30%45%60%&90e inside and Outside Htlnh gedenoy AtdFCgtdarmets i idmdmlrrte High Mt}•Condensate Maximum Standard Fans Fens Hooters Standard Fans Faro Maoist Ughtir+g CasejU& Volmection Farm per 120 Volts 120Vo0s 12D VOHS 120 Volts Gas. Wedge Volume auction Fans Per 120 Vohs 120 Wits 120 Volta 120 Volts Model (0.') BTUH Temp.fFl Case Artpe Walt Vdafts AOps Watt Amps Worts Model Model 11� �H' Temp•PF) Case Ampa Wafts Amps Wawa Amps Watts Aspa WattOC 7.5 560 22 1 0.80 63 0.36 38 0.15 18 . OHM w US 17.3 1980 22 1 0.80 53 038 39 0.04 6 39b 474 11.3 820 22 1 0.80 53 0.98 38 OM 25 -- 45•US 28A 2660 22 1 OAO 53 0.36 36 0.10 12 Sao 474 .1&1 1W0 22 1 0.80 63 0.36 36 028 37 - 60^VS .34.6 3560 22 1 0.80 53 0." 36 034 41 4.10 492 228 7830 22. 2 1.80 107 0.M 71 03g 47 620 5920 22 2 1.80 107 0.72 71 0.32 38 7A0 948 6.5 480 22 1 0.80 53 0.36 36 OA4 6 W O/S 16.2 1660 22 1 0.80 63 0.38 38 0.1012 3.96 474 93 710 22 1 OBO 53 038 36 OA5 848°O/3 242 2480 22 1 0.80 69 0.36 38 0.14 17 996 474 13.1 950 22 1 OAO 63 0.88 36 OAS 10 - 80°O/S323 991022 1 0.80 53 0.38 36 0.18 22 4.10 492 19.6 1420 22 2 1.60 107 0.M 71 0.10 12 - 80^O/S 4&5 4980 22 2 1.80 107 0.M ?t 02B 34 7.90 948 High EHjelency Mtl•Condensato Maximum High Fluency Antl•Condensete Maximum Standard Fans Farm Heaters tl Stt+dem!Fans Faro Heatma Lighting Wtume 9uctlon Farm Per 12D Volts 120 Volta 120 Wit 120 Vdts FCawWedgee Volume nq Suctlon Farm Per 1201 Volts 120 Vott 120 Volts 120 Vas Modal M Cue del (1� �H+ '�Suction (n � Amps Watm Amps Wafts Amps Watt Amps Wells , (11'') BTUH+ 75mP•(°F) Caw Amps Watt Amps Wells Ames Wafts Amps Watt OHtdH 30•VS 183 /880 22 1 0.80 63 038 36 0.0B 10 4.75 670 a's 670 .22 1 OA0 63 0.36 36 0.15 16 0.76 90 9.9 850 22 1 0.80 S3 DM 36 021 25 0.76 90 41P VS 27.4 2070 22 1 UO 53 036 36 0.20 24 4.75 570 8 133 1140 22 1 0.80 53 0.38 36 028 31 1.50 180 60•VS 36.6 396D 22 1 Mao 53 03e 36 0.69 82 4.75 570 91" 1700 22 2 1.60 107 0.M 71 OM 47 1.60 ISO SO°US 64.9 6940 22 2 1.60 107 0.72 71 0.64 77 9.50 1140 3 6.1 630 22 1 030 53 028 36 0.04 6 0.75 90 30.O/S 15.9 1730 22 1 0.80 53 6.30 38 0.20 24 4.75 670, 92 780 22 1 0.80 63 036 38 OAb 8 0.., 9045.0/S 23.9 2590 Y2 1 030 63 O38 38 028 34 4.76 670 /8 122 1050 22 0.30 63 0.36 38 0.08 10 1.60 180 80 O/S 91. 2A50 1 030 63 0.a 38 0.98 44 d.76 570 /3 18.3 1570 22 2 1.80 107 0.72 71 Q70 12 1.60 180 90�O/S 47.8 6170 22 2 1.60 107 0.M 71 0.56 88 9.60 1140 Ease High Efficiency MOQondermate Maximum High EfBclency M64wdensate Maximq414 Standen!Fens Faro Hastens Standard Fans Fens Heaters h Ydlsne Suoticn Fans Per 120 WOs 120 Volt 120 Volts 120 Wit Caw Wedge WAot+e Suction Faro per 12D Volt 12D Volt 12D Volt 120 Yo M� Mddel afUH+ Temp.(°F7 Caw Artps Walt Amps Watt Amps Watts Amps Wefts Mudd Model UPI aNH' Temp.PF) Caw 'Amps Walt Amps Watt Amps Watt Amps OP 30•US 6.1 410 29 1 0.80 53' 036 36 --- - --- •-- OHP 30.1/5 17.2 1650 28 1 0.80 53 0.36 36 --- ---3r amaa 46"US 82 820 29 1 'QBO 63 038 98 •-• --- --- --- 45°US 253 2A70 28 1 0.80 &9 -a 36 •-- --- 3.95 60•I/S 122 820 29 1 0.80 53 Oze 30 --- -•- •-- --- 66-US 34M 33D0 26 1 0.80 63 036 36 --- --- 4.10 90•US 18A 1230 29 2 1.90 707 0.M 71 •.. 90-V8 51.6 4940 28 2 1.60 107 0.72 71 --- --- 7.00 - .._ 80°O/S SA sea 29 1 0.60 53 0.38 36 --- ... ... ... 30-O/8 16.1 1550 26 1 0.80 53 0.36 38 ... ••• 3.95 J47446'O/S &1 540 29 1 0.80 53 0.36 36 --- •-• ..• •-• 45°O/S 2U 2320 26 1 0.80 53 036 38 --- .•. 395 60.0/8 10.8 72D 29 1 Olio 69 0.98 9B --- ••- •-• --- 60°O/9 92.3 3090 1 0.80 63 036 .-- 4.10 90.0lS 1&1 1080 29 2 1.eD 107 0.72 71 -•- •-- -•• •-- 80.OB 48A . 4640 26 2 1.60 1W 0.M 71 --- --- 7.90 ' High Et6dmtey AnS-Cowie nssba Maximum High FJfideney Anti-Condensate Maximum Standard Fans Fans Heaters U htin Standard Fans Fans Heaters Ughdng [CawiWedgeVehtme auction Fans per 120 Volt 120 Volts 12 D Volt 120Wlt Caw Wedge Volume. Suellen Faro per 120Volt 120 Volt 120 Volts 120 Volt(tN) 13111H+ Temp•(" Case Amps Welt Ar+tpa Wafts Amps Wart Amps Watt Model Model 00 BT1111+ TemP.CF) Caw Amps Watt Amps Watt Amps Wafts Amps7A • 680 29 1 OAO 53 OAS 3B --- OHPH 30•US 1&3 1860 26 1 0.80 63 036 38 O.04 5 L7510.5 860 28 1 0.80 53 O38 38 45'VS 27A 2790 26 1 0.60 53 0.36 36 0.10 12 4.75 3714.0 1150 29 1 0.80 63 0.36 3B 60°YS 38.7 3720 28 1 0.80 63 036 36 0.34 41 4.7621.0 1720 29 2 1.60 107 0.M 71. MUS 6SA Sao 28 2 1.60 107 0.72 71 am 38 SAO 11 6A 400 29 1 0.90 63 036 3g 30^O/S 1LS 1610 26 1 0.80 63 026 38 0.10 12 4.75 670 8.7 720 29 1 GAO 53 0.36 38 46'0/S 2&7 2410 26 1 090 53 0.36 36 0.14 17 4.75 5M 11.6850 '� t 0.8038 60°O/S 31.6 3210 26 1 O.BO 6338 0.16 22 4.76 570 17A 1450 29 2 1b0 107 0.72 71 -- - - 90.0/S 47A 4810 26 2 1.60 107 0.72 71 028 34 1 9.60 1140 +91UWR dxulwpexbtapaa Oanad-d r�pa rgg0expp�mbmxta4 b, tam aru4r�gtq 1Al.. +BNWW"e•tWpa•hl epamlen,eomWknal rep m•apD�ma+ob4b/m�PONO WtW+m1�V to1a4 ' s�taa+rav e�rarxn 42D vos tas 423 2005 DIRECT EXPANSION CASE REFRIGERATION REQUIREMENTS TABLE Hit/ PHO INN/JIB �� A DOYEft coMnA�rr 6 X C 6 I- I- 6 N C E® 01U.GIN :i MULTI-DECK MERCHANDISERS SUPERHEAT DEFROST AIR SETPOINT RUN-OFF Electric Timed OH Hot Gas Reverse Air FRONT SILL STUHM(9 TEMPERATURE M VELOCITY Rr a BULB TIME d DEF. Fag Safe Temp. Fail Safe Temp. FOR Safe Temp. Fag Safe TI CASE MODEL TYPE or BTUH/Door EVAP. DISC.AIR RET.AIR FPM (MINUTES) (Minutes (Minutes) (Minutes) (149nutes BB Standard SIB1290 17 32 45 325 0-8 6-8 • 4 30 47 45 47 - 45 ONN35U StandardONN 1400 22'. 35 45 275 6-8 6-8 4 35 47 45 47 26 45ONNSU StandardONNSU 990 20' 33 44 246 6-8 6-8 4 35 47 45 47 --- ---ONSDM Dairy Standard lDai 1811 22 32 47 215 6-8 6-8 4 32 47 42 47 28 45 42 Cut Produce 2.5"Extended. 1766 22 31 44 215 __ 6-8 6-8 4 32 47 42 47 28 45 42 ' 5"Extended 1739 22 31 40 216 6-8 6-8 4 32 47 1 42 47 26 45 42 45 7.S Extended 1681 22 31 40 215 6-8 6-8 4 32 47 1 42 47 26 45 42 45 ONSDM Beverage Standard Dairy 1670 29 37 53 215 6-8 6-8 4 32 47 1 42 47 26 45 42 45 Bugs Produce 2.5"Extended 1628 29 36 52 216 6-8 6-8 4 32 47 42 47 25 45 42 45 6"Extended 1576 29 38 62 215 6-8 6-8 4 32 47 42 47 26 45 42 45 7.5'Extended 1550 29 36 52 215 6-8 6-8 4 32 47 42 47 26 45 42 45 ONSOMH Dairy Standard Dairy 1840 22 33 48 215 8-8 6-8 4 32 47 42 47 1 26 45 42 45 Cut Produce ZS'Extended 1795 22 33 45 215 6-8 6-8 4 32 47 42 47 26 45 1 42 45 61Extended 1779 22 32 41 215 6-8 6-8 4 32 47 42 47 26 45 1 42 46 7.7 Extended 1700 22 32 41 215 6-8 6-8 4 32 1 47 42 47 26 45 42 45 ONSDMH Beverage Standard Da 1700 29 37 54 215 6.8 6-8 4 32 47 42 47 26 45 42 45 Bulk Produce 2.5"Extended 1640 29 37 53 215 8-8 6-8 4 32 47 42 47 26 45 42 45 S"Extended 1608 29 38 52 215 6-8 6.8 4 32 47 42 47 28 45 42 45 7.5"Extended 1695 29 36 52 215 6-8 6-8 4 32 47 42 47 26 46 42 45 O5DM Deg 25'Extended 1670 22 30 44 270 6.8 6-8 4 32 47 42 47 26 45 42 45 5'Extended 1630 22 30 44 270 6-8 6-8 4 32 47 42 47 26 45 42 45 wf Shelf Lights 7.5"Extended 1500 .22 30 44 270 6-8 6-8 4 32 47 42 47 26 45 42 45 05DM Dairy Standard Dairy 1470 26 34 47 270 6-8 6-8 4 32 47 42 47 1 26 •45 42 45 Out Produce 2.5"Extended 1431 26 34 47 270 6.8 6-8 4 32 47 42 47 26 45 42 45 5"Extended 1401 26 34 47 270 6-8 6-8. 4 32 47 42 47 28 45 42 45 w/Shelf Lights 7.5'Extended. 1370 26 34 47 270 6-8 6-8 4 32 47 42 47 26 45. 42 45 05DM Beverage Standard Dairy 1490 29 36 52 270 6-8 6-8 4 32 47 42 47 26 45 42 45 Bulk Produce 25'Extended 1450 29 36 52 270 6-8 6-8 4 32 47 42 47 26 45 42 45 5"Extended 142D 29 36 52 270 6.8 6-8 4 32 47 42 47 26 • 45 42 45 /o Shelf LI" 7.5'Extended 1390 29 36 52 270 6.8 6-8 4 32 47 42 47 26 45 42 45 OSDMH Deli 2.5'Extended 1620 22 31 43 250 6-8 6-8 4 32 47 42 47 26 45 42 45 5"Extended 1570 22 31 43 25D 8.8 6-8 4 32 47 42 47 26 45 42 45 w/shelf Lights 7.5'Extended 1540 22 31 43 250 6.8 6-8 4 32 47 42 47 26 45 42 45 OSDMH Dairy Standard Dairy 1555 26 35 47 265 6.8 6-8 4 32 47 42 47 26 45 42 1 45 Cut Produce 2.5'Extended 150D 26 35 47 266 6-8 6-6 4 32 47 42 47 28 1 45 42 45 5"6dended 1470 26 35 47 255 6-8 6.8 4 32 47 42 47 28 45 42 45 /Shelf Lights 7.5'Extended 1440 26 35 47 265 6-8 6-8 4 32 47 42 47 26 45 42 45 OSDMH Beverage Standard Dairy 1495 29 37 52 270 1 6-8 6-8 4 32 47 42 47 28 45 42 45 Bulk Produce 2.S"Extended 1455 29 3B 53 270 6-8 6-8 4 32 47 42 47 26 45 42 45 5'E�derded 1426 29 36 52 270 6-8 6-6 1 4 32 47 1 42 47 28 45 42 45 w/o Shelf Lights 7.5"Extended 1397 29 36 52 270 '6-8 6-8 4 32 47 42 47 26 45 42 45 Requirements comply with.CRMA conditions. Page-2 of 6 Due to Our Commitment to Continuous improvement All Spectfications are Subject to Change Without Notice. January-2005 ABX5010 2005 DIRECT EXPANSION CASE REFRIGERATION REQUIREMENTS TABLE H HOjE'N�Jllr® ORIGIN2. TN- a�nol�t soMaaelr E X C E L. L E N C E SINGLE DECK MERCHANDISERS SUPERHEAT DEFROST AIR SETPOINT RUN-OFF Elewc, Timad Off Not Gas Rovewe Air FRONT BILL STUHIR m TEMPERATURE Irn VELOCITY M @ BULB TIME 0 DEF. Fall Sate Tamp. Fall Safe Temp. FOR Safe Temp. Fall Sale Temp. CASE MODEL TYPE or BTUHIDoor EVAP. DISC.A1R'RET.AIR FPM •F NUTES nuts nutes w1nutes) (On UPC Standard MPC 617 22 30 42 163 6-8 6-8 3 40 49 W 47 --- --- --- --- cc Standard 480 22 26 39 305 6-8, 6-8 3 40 49 70 47 26 45 40 .45 AD Other Fronts 415 22 26 35 305 6-S 6-8 3 40 49 70 47 26 45 40 45 OM Standard 480 22 26 39 305 6-8 6-8 3 40 49 70 47 26 45 40 45 All Other Fronts 415 22 26 35 305 6-8 6-8 3 40 49 70' 47 26 45 40 45 ONMZ 6"Them ane 430 0 12 25 220 3-5 13-15 4 45 47 _-- 20 60 --- --- OMZ 6"The a 550 -T2 -10 0 22D 3-5 13-15 4 45 47 --- --- 20 60 ' --- --- OMM Frozen Food 11"Thermo a 456 -17 -8 2 240 3-5 13-15 1 45 48 --- --- 2D. 60 --- ... Ice Cream 11"Them re 476 ,27 -18 -8 240 3-5 13-15 1 45 48 --- --- 20 60 --- --- OP Cut Produce 39" SDI 288 26 31 42 180 6-8 6.8 2 40 49 60 47 26 45 40 45 43' ear 401 20 30 45 210 6-8 6-8 2 40 49 60 47 26 45 40 45- OP Bulk Produce 39" ear 230 29 36 44 180 6-8 6-8 2 40 49 60 47 26 45 40 45 43"(RearSM 374 29 35 47 210 6-8 6-8 2 40 49 60 47 26 45 40 45 OINP Cut Produce 3V S 377 26 31 42 180 6-8 6-8 2 40 1 49 60 47 26 1 45 40 45 43• SM) 525 26 30 45 210 6-8 6-8 2' 40 49 60 47 26 45 40 45 OWP Bulk Produce 39" Rear SI11 301 29 36 44 180 6-8 6-8 2 40 49 60 47 26 45 40 45 43• Sift 490 29 35 47 210 8-B 6-8 2 40 49 60 47 28 45 40 45 UP Std.international 600 22 32 42 276 6-B 6-8 3 40 45 45 45 --_ --- --- - UTILITY tr ONUMD AD Fronts 1390 . 22 29 40 1 250 1 6-8 1 6-8 3 40 47 50 45 26 45' ONUM AN Fronts 530 22 28 35 280 6.8 6-8 3 40 47 45 45 26 45 45 45 OUM All Fronts 810 22 27 40 340 6-8 6-8 3 40 47 45 45 26 45 45 45 ON2UM AD Fronts 657 22 28 35 280 6-8 6-8 3 40 47 45 45 26 45 45 45 02UM All Fronts 1000 22 27 40 340 8-8 6-8 3 40 47 45 45 26 45 45 45 OW2UM All Fronts 1236 22 27 40 340 6-8 6-8 3 40 47 45 45 26 45 46 45 ON2SUM AN Fronts 811 22 28 135 284 6-8 6-8 3 40 47 45 45 26 45 45 45 02.5UM All Fronts 1020 22 27 46 225 6-8 6-8 3 .40 47 45 45 26 45 45 45 w/Plexiglas Dorm All Fronts 1350 22 32 46 305 6-8 6-8 3 40 47 45 .45 26 45 45 45 02.75UM AD Fronts 1025 22 27 45 226 6-8 6-8 3 40 47 45 45 26 45 45 45 ON3UM All Fronts 824 22 28 35 230 6-8 6-8 3 40 47 45 45 26 46 45 45 03UM AD Fronts 1030 22 27 45 225 6-8 6-8 3 40 47 45 45 26 45 45 45 OW3UM AD Fronts 1349 22 27 45 225 6-8 6-8 3 40 47 45 45 26 45 45 45 03UO Standard Dairy 1030 22 30 45 225 6-8 6-8 3 40 47 45 45 26 45 45 45 ON3SUM All Fronts 1019 22 28 35 204 6-8 6-8 3 40 47 45 45 26 45 45 45 03.6UM AD Fronts 1300 22 30 45 300 6-8 6-8 3 40 47 45 45 26 45 45 45 03.SUD Standard Dairy 1300 22 30 45 300 6-8 6-8 3 40 47 45 45 26 45 45 45 ON4UM All Fronts 1135 22 31 33 203 6-8 6.8 4 40 47 45 45 26 45 45 46 04UM All Fronts 1460 22 30 43 300 6-8 6-8 4 40 47 45 45 26 45 45 45 OSUM All Fronts 1490 22 30 42 300 6-8 6-8_ 4 40 47 26 45 45 45 ONSUM All Fronts 1092 22 28 40 300 6-6 6-8 4 35 48 .._ __. 28 06UM Ati runts 1405 22 29 41 300 6-8 6-8 4 35 48 --- -•- 26 45 --- --- Requirements comply with CRMA conditions. ' P88e-1 of 6 Due to Our Commitment to Continuous Improvement All Specifications are Subject to Change Without Notice. Janes-200 nsnsoto 2005 DIRECT EXPANSIONVASE REFRIGERATION REQUIREMENTS TABLE Hi// PHOENIX 0IIN2. TMCMPAMY A END CAP MERCHANDISERS vr�' SUPERHEAT DEFROST AIR SETPOINT RUN-OFF Electric Timed Off Hot Gas Reverse Air FRONT SILL BTUHR a1 TEMPERATURE °F) VELOCITY to @ BULB TIME S DEF. Fad Sate Temp. Fall Safe Tamp. Fall Sale Tamp. Fall Sate Temp. CASE MODEL TYPE or BTUHiDoor EVAP. DISC..AIR RET.AIR FPM MINUTES s (Minutes (Minutes) nutes ONEMZ 8-Thermopane, 1800 IT 0 11 22 120 3-5 13-15 2 45 47 --- --- 20 60 --- --- OEM 6-Thermoparte, 2918 re 22 29 37 232 6-8 6-8 2 40 49 70 47. 26 45 ON3EM Standard 60011 22 33 45 275 6-8 8-8 4 40 47 45 45 --- --- --- --- 03EM Standard 6900 22 33 45 275 6-8 6-8 4 40 47 45 46 --- --- --- --- ONE-BEM Standard 7100 22 33 45 275 6-8 6-8 4 40 47 46 45 --- --- ---V 036EM Standard 8709 22 33 45 2756-8 6-8 4 40 47 46 46 - OEP Standard 2244(9 29 35 47 210 8-8 8-8 2 40 49 80 47 28 46 03EP Standard 2917 r 29 1 36 47 200 6-8 8-8 2 40 49 601 47 1 26 1 45 tree- s • • --- --- 24 73 --- .•_ KRZH Frozen Food Standard KRZH 1850 -12 -8 � 420 3-5 13-15 1 60 73 lea Cream Standard KRZH 2200 22 -12 -7 420 3-6 13-15 1 60 73 --- --- 24 73 --- --- ONRB fn Sid.12 Bum 900 22 32 35 460 6-8. 6-8 1 30 47 45 47 24 45 - ONRBH m Std.12 Bumper 900 22 32 36 405 6-8 6-8 1 30 47 45 47 24. 45 ORB Sid.12 Bumper 900 22 27 30 380 6-8 6-8 1 30 47 46 47 24 45 e ORBR Sid.12 Bumper 1150 22 27 30 380 6-8 8-8 1 90 47 45 47 24 45 ORBH 2, 4&5 dr Std.12 Bumper 900 22 27 30 280 6-8 6-8 1 30 47 45 47 24 45 - ORSH W&12' Sid.1/2 Bumper 1080 22 27 30 280 6-8 6-8 1 30 47 45 47 24 45 --- -�' 24 73 -•- --- ONRZm Frozen Food Sid.126 '1345 -11 3 0 480 3-6 13-15 1 46 73 --• � � -•• --- . Ice Cream Sid.1/2 Bumper 1405 -17 -8 -5 460 3-6 13-15 1 46 73 ONRZ Frozen Food Sid.1/2 1181 -11 3 0 460 3-6 13-16 1 48 73 ... _.. 24 73 --- --- . EUMDRS Ice Cream Sid.128 1229 -17 .8 -5 460 3-5 13-15 1 48 73 --- --- 24 73 --- --- 46 73 --- --- 24 73 --_ .._ ONRZHm Frozen Food Std.128 r 1345 -11 3 0 405 3-5 13-15 1 --- --- .-- --- Ice Cream Sid.12Bumper 1405 -17 -8 -5 405 3-5 13-16 1 46 73 --- -__ 24 73 --- --- 1 24 73 ONRZH m Frozen Food Sid.12 Bumper 1191 -11 3 0 405 3-5 13-15 1 46 73 ELIMORS Ice Cream Sid.128 er 1229 -17 3 -Ci 405 3-5 13-16 1 46 73 --- --- 24 73 --- --- ORZ Frozen Food Sid,12 Bumper 1345 -11 3 0 380 3-5 13-15 1 46 73 _:_ ... 24 73- --- --- Ice Cream Sid.12 Bumper 1405 -17 -8 %-5 380 3-5 13-16 1 46 73 ... .-. 24 73 ___ .•- ORZ Frozen Food Sid.12 Bumper 1191 -11 3 0 380 3-5 13-15 1 46 73 --- --- 24' 73 --- --- ' ELJM ORS Ice Cream Std.12 Bumper 1229 -17 -8 -5 380 3-5 13-15' 1 46 73 ... --- 24 73 --- -�- ORZH Frozen Food Sid.12Bum 1346 -11 3 0 405 3-5' 13-15 1 46 73 --- =-- 24 73 ---Me Cream Cream Sid.12 B 1405 47 -8 -5 405 3-5 13-15 1 46 73 24 73 ORZH Frozen Food Sid.12 Bumper 1191 41 3 0 405 3-6 13-15 1 46 73 - - - 24 73 - ELIM ORB Ice Cream Sid.1/2 Bumper 1229 -17 -8 .8 406 3.5 13-15 1 46 73 24 •73 ONRQ to Frozen Food Sid.1/2 Bumper 1162 -11 3 0 460 3-5 13-15 1 46 73 24 73 - - Ice Cream Std.12 Bumper 1234 47 -8 -5 460 3-5 13-16 1 46 73 --- --- 24 73 --- ONRIZm Frozen Food Sid.112 Bumper 1062 -11 3 0 460 3-5 13-15 1 46 73 --- --- 24 73 --- --- ELIM ORB Ice Cream Sid.12 Bumper 1079 -17 -8 -5 460 3-5 13-15 1 46 73 __. _.. 24 73 -•- --- ONRIZFt Fromm Food Std.12 Bumper 1162 41 3 0 460 3.5 13. 1 48 73 •-_ 24' 73 ••_ __• Ice Cream Sid.12Bum er 1234 -17 3 -5 1234 3-5 13-15 1 46 73 --- --- 24 73 --- --- ONRIZH Frozen Food Sid.1/2 Bumper 1062 -11 -3 0 4� a-5 13-15 1 46 73 ••• ••• 24 73 --• --A. EUM DRS Ice Cream Std.1 Bumper 1079 -17 -8 3 460 375 13-16 1 48 73 _•_ --- 24 --- Requirements comply with CRMA conditions. Page-4 of 6 Due to Our Comrrdtment to Continuous Improvement All Specifications are Subject to Change Without Notice. January-2005 as�to , 2005 DIRECT EXPANSION CASE REFRIGERATION REQUIREMENTS TABLE Hi// PHOBN/SIC OFJ-GIN 2. TU E® A D� °�Mp W i MULTI-DECK MERCHANDISERS(Continued) SUPERHEAT DEFROST AIR SETPOINT RUN-OFF Electric Timed ON HotQes Reverse Air FRONT SILL SrTUHHt ro TEMPERATURE VELOCITY(4 @ BULB TIME 8 DEF. Fall Safe Temp. Fail Safe Temp. Fall Sake Temp..Fail Safe Temp. CASE MODEL TYPE or SMHlDoor EVAP. DISC.AIR RET.AIR FPM ° MINUTES (Minutes) Minutes OSDR Standard Dal 1502 22 32 47 275 6-8 6-8 4 32 47 45 47 26 45 42 45 2 W Extended 1502 22 32 46 275 6-8 6-8 4 32 47 45 47 26 45 42 45 5"Extended 1463 22 32 42 '275 6-8 6-8 4 32 47 45 47 26 45 42 45 7.S Extended 1425 22 32 42 275 6-8 6-8 4 32 47 45 47 26 45 42 45 OSOR Dairy 2.5'Extended 1422 26 35 48 275 6-8 6-8 4 32 47 45 47 26 45 42 45 6'Extended 1389 26 35 47 275 6-8 6-8 4 32 47 45 47 26 45 42 45 05ORH Dairy Standard Dairy 1543 22 32 47 275 6-8 6-8 4 32 47 45 47 26 45 42 45 2.5'Extended 1543 22 32 46 275 6-8 6-8 4 32. 47 45 47 25 45 42 45 5'Extended 1493 22 32 42 275 6-8 6-8 4 32' 47 45 47 26 45 42 45 7.5'Extended 1464 22 32 42 275 6-8 6-8 4 32 47 45 47 26 45 42 45 - 051DRH Dairy 2S`Extended 1461 26 35 48 275 6-8 6-8 4 32 47 45 47 26 45 42 45 5'Extended 1427 25 35 47 275 6-8 6-8 4 32- 47 45 47 28 45 42 45 05M 6'Thermotrane 1760 17 26 38 225 6-8 6-8 6 40 4.7 45 45 26 45 45 45 05AIR 6"Thennoparte 1667 17 31 41 275 6-8 6-8 6 40 47 1 45 45 1 26 45 - 45 45 05z Standard 05Z 1840 -17 -6 0 r4r 3-5 13-15 3 34 50 24 60 50 50 ONHM Standard 1440 22. 30 41 340 6-8 6-8 4 35 47 45 47 26 45 45 45 All Other Fronts 1340 22 30 41 340 6-8 6-8 4 35 47 45 47 26 45 45 45 ONHMH Standard 1440 22 30 41 340 6-8 6-8 4 35 47 45 47 26 45 45 45 All Other Fronts 1340 22 29 40 340 6-8 6-8 4 3S 47 45 47 26 45 45 1 45 OHM Standard 1385 22 28 38 360 6-8 6-8 4 35 47 45 47 26 45 45 1 45 AD Other Fronts 1341 22 28 37 350 6-8 6-8 4 35 47 46 47 26 45 45 45 OHMH Standard 1434 22 29 41 330 6-8 6-8 4 35 47 45 47 26 •45 45 45 AD Other Fronts 1340 22 29 38 330 6-8 6-8 4 35 47 1 45 47 1 25 45 46 45 ONHP Cut Produce Standard 1310 28 32 45 360 6-6 6-8 3 35 47 45 47 45 45 Bulk Produce Standard 930 29 36 48 360 6-8 6-8 3 35 47 45 47 45 45 ONHPH Cut Produce Standard 1330 26 34 46 360 6-8 6-8 3 35 47 45 47 - 45 45 BulkPnxk= Standard 945 29 37 47 360 6-8 6-8 3' 35 47 45 47 45 45 OHP Cut Produce Standard 1215 26 31 45 440 6-8 6-8 3 35 1 47 45 47 26 45 30 45 Bulk Produce Standard 855 29 36 48 260 6-8 6-8 3 35 1 47 45 47 26 46 30 45 OHPH Cud Produce Standard 1460 26 30 45 315 6-8 6-8 3 35 47 45 47 26 45 50 45 Bulk Produce Standard 1216 29 31 45 440 6-8 6-8 3 35 47 45 47 1 26 45 50 45 OWHP Cut Produce Standard 1592 26 31 45 440 6-8 6-8 3 35 47 45 47 28 45 ST 46 Bulk Produce Standard 1120 29 36 48 250 6-8 6-8 3 35 47 45 47 26 45 50 45 OWHPH Cut Produce Standard 1913 26 30 45 315 6-8 6-8 3 35 47 45 47 26 45 60 45- Bulk Produce Standard 1592 29 31 45 '440 6-8 6-8 3 35 47 45 47 26 45 50 - 45 OHM Standard 4220 22 31 43 275 6-8 6-8 4-6 35 47 40 47 25 45 ONU 2.5"Extended 1450 17 30 40 310 6-8 8-e 35 47 45 47 25 45 ORORt® Standard OROR 739 17 28 44 310 1 6-8 6-8 1 4 30 47 30 47 . 2& 45 Requirements comply with CRMA conditions. ' Page3 of 6 Due to Our Commitment to Continuous Improvement All Specifications are Subject to Change Without.Notice. January-2005 As+ W 2005 DIRECT EXPANSION CASE REFRIGERATION REQUIREMENTS TABLE HG11 PHOENIJIC BTU E X CrE L L 13" N C E® 01UG"IN26 p DY■F� COMPANY SINGLE DECK ISLAND MERCHANDISERS SUPERHEAT DEFROST AIR SETPOINT RUN-OFF ElecMc Timed OH Hot Gas RwreasAlr FRONT SILL BTUHIIt I'i TEMPERATURE(°F) VELOCITY Iz Q BULB TIME 0 DEF. Fail Safe Temp. Fall Safe Temp. Fail Safe Temp. Fab Sate Temp. CASE MODEL TYPE or BTUH/Door EVAP. DISC.AIRI RET.AIR FPM MINUTES Minutes nutes mutes Minutes ONIM mom T Thenriapane 885 re 12 25 34 180 6-8 6-8 3 35 47 45 47 28 45 Dail T Thermcpane 86000 17 28 37 180 6-8 8-8 3 35 47 45 47 26 45 OIM most r TheFmopans 770n 12 28 31 140 6-8 6-8 3 40 47 45 47 26 46 --- Dail T Thermopane 560 nv 17 28 33 140 6-8 6-8 3 40 47 45 47 26 45 OIP Bulk Produce• Standard 650 n4 22 34 48 140 6-8 6-8 3 _.. R4438 .__ -._ ._. ... ONZ From Food 4'Solid 440 -12 -2 7 393 3-5 13-15 2 35 47 --- 20 6D ... --- Ice Cream 4'Solid 500 ,22 -13 3 400 3-5 13-15 2 35 47 --- 20 60ONIZ Fromm Foad 4'So11d 440 -12 -2 7 393 3-5 13-15 1 35 47 _-. 20 60leecream 4'Solid 500 -22 -13 3 400 3-5 13-15 1 35 47 --- 20 60 --- --- OR Frozen Food 4'Solid 520 -22 -12 -4 200 3-5 13-16 1 45 47 20 80 OWIZ Frozen Food 4'Solid 600 6 -17 -12 0 180 3-5 13-15 1 60 49 Ice Cream 4'Sow 700 N 32 20 -12 180 3-5 13-15 1 --- OWEZ Frozen Food 4°Solid 2700 -17 42 0 200 3-5 Ice Cream rSolid 3300t 32 -22 -12 200 ISLAND MERCHANDISERS 031M 6'Thermopane 1527 22 28 38 270 6-9 6-8 3 M47 --. 28 45 ._. ... 031M8 6'Therrnopane 1548 22 28 38 270 6-8 6-8 3 ... 28 46 --- --- i 031MB13 6'Thefm a 1316 22 28 38 270 6-8 6-8 3 .--. 26 45 --- --- 031P Standard 1060d6 22 34 48 160 6-8 6-8 4 38 --- --- ------ 26 45041D 6Theanopane 2450 17 28 43 130 6-8 � 8-8 4 .-- � �041DB 6'Thermopane 2484 17 28 43 130 6-8 6-8 4 04IDBE 6'Therrnopane 2110 17 28 43 130 6-8 6-8 4 26 45 -- 'SERVICE MERCHANDISERS OSA w!Shen L W Sid.American 320 22 30 39 235 6-8 6.8 2 35 50 75 n8 50 20 45 w/o Shen Ughts Std.American 290 22 30 39 235 6-8 6-8 2 35 60 75 1°1 50 20 45 --- OSAG an Std.'American 270 15 2139 8 125 6-8 6-8 2 -- --- 65 46 26 45 --- --- OSM Sid.American 320 22 30 39 235 6-8 6-8 2 35 50 75 50 20 45 OGM 041 Std.American 226 17 no a0 na na 6-8 6-8 2 --. .-. 65 46 20 45 --- --- OSIO Std.International 695 17 24 33 180 6-8 6-8 3 35 47 55 47 26 45 - OWSIO Sid.international 795 17 24 ' 33 180 6-8 6-8" 3 35 47 55 47 26 45 0810P Meat Sid.International 475U1724 36 200 6-8 6-8 2 40 47 --- ;--. --- --- --- --- Deli Sid.International 425 36 200 6.8 6-8 2 40 47 --- --- --- --- --- --• OSIOZ Std.lntema*mal 560 -10 220 6-8 6-8 2 47 45 --- --- --- --- --- --- 081 r Std.International 350 38 176 6-8 6-8 3 30 47 60 ne 47 26 45 OWSI Sid.International 450 38 175 6-8 6-8 3 30 47 60f 6 47 26 46 02SI rya Std.International 508 35 540 6-8 6-8 3 30 47 60 a 47 26 45 - OSIF Std.International 350 38 176 6.8 6-8 3 3047 60 ® 4T 280261E Std.International 508 35 540 6-8 6-8 3 30 47 60 4 47 26 45 - OLF Standard OLF 431 17 .27 34 235 6-8 6.8 2 35 47 r 60 47 20 - OLFG�n Standard OLF 2Z5 15 31 38 125 6:8 6-8 2 35. 47 65 47 20 45 Requirements comply with CRMA conditions. Paget of 6 Due to Our Commitment to Continuous Improvement All Specifications are Subject to Change Without Notice. January-2005• ASH5010 2005 DIRECT EXPANSION CASE REFRIGERATION REQUIREMENTS TA13LE HiII/ PHO EN/X 2, TOMS) TU E X C E L L E N C E® OWGIN A� CONVAM Y SUPERHEAT DtO ROSY AIR SETPOINT RUN-OFF Electric Timed OR Hot Gas. Reverse Atr FRONT SILL BTUHM nt TEMPERATURE VELOCITY M @ BULB TIME N DEF. Fag Safe.Temp. Fall Safe Temp. Fall Sate Temp. Fall Safe Temp. CASE MODEL TYPE or MHIDoor EVAP, DISC.AIR RET.AIR FPM MINUTES (Minutes) utes OB Standard Bakery 212 27 32 39 338 6-8 6-8 3 35 47 45 47 26 45 45 45 OBO Standard Bakery 530 22 34 41 305 6.8 6-'8 3 35 47 45 47 26 45 45 A46OBOL BakeryStandardB50927 33 40 305 6-8 B'-8• 3 35 47 45 47 26 45 45 Dell Slenderd Bake 534 22 30 37 305 8-8 8-8 3 35 47 45 47 26 45 45 Standard Bake 300 27 29-M till-02 210-240 6-8 6-8 4 35 47 40 (0 BTUHsHI fisted are for the parallel operation. Conventional ratings maybe approximated by multiplying fisted rating by 1.04. (a Average discharge air velocity at peak of defrost. 0 For cases with rear refrigerated boxes add 110 STUK* 0 Primary-6W,Secondary-425.Ambient-276. (4 UrUH's Gated are per case. ka Backup calls with a capacity of 1666 STUHift at a suction tempershue of 20'F must be used for each case to refrigerate the area immediately behind the fine-up to a depth of 10% tithe coder Is longer than the ORDR line-up and deeper than MY,other cogs are needed to refrigerate the balance of the cooler area. Each auxiliary coil should be centered on each case and set back a distance of 3'to 5' from tie back of the ORDR. f!7 AN data listed is for cases configured with a 2(r top shelf and 4-22'shelves below top shelf. ref ONIM(meat):+400 BTUH per wrap-around end RI ONIM(defix +260 BTUH per wraparound end. nN OIM(meatg +400 BTUH per wrap-around and. n'I OIM(deli):+250 BTUH per wrap-around end. n4 01P: +600 BTUH per wrap-around and. r10 Not intended for Frozen Juba application. nv BTUH'st t fisted are for both sides of the case. na ONP:+650 BTUH per wrapround end. na Not recommended an this model due to long defrost time. If the case is piped to a suction header lower than 10°F an EPR with a auction stop solenoid Is required. If a suction stop solenoid is not provided at the rack a suction stop solenoid Is required at the case. ' A liquid fine solenoid alone will not allow the case to cycle property and Is not recomirnehlded Tor control of this case. The thermostat probe should be located on the inlet of the top coil.The cut out point should be set to I VF and the kart In point should be set so that rekigeradon starts as anon as the top coil fee starts to chip. aw If the case Is piped to a suction header tower than 1b°F an EPR with a suction stop solenoid is required. t a suction stop solenoid is not provided at the rack a auction stop solenoid Is required at the cam A liquid fine solenoid alone will not allow the case to cycle property and Is not recommended for control or this case. The thermostat probe should be located on the Not of the top call.The cut out point should be set to irF and the sit in point should be set so that refrigeration starts as soon as the top coil ice starts to drip. t+e Humidification system required on this ease when used for Fresh Meat application. Not Appiicable i Requirements comply with CRMA conditions. ' ftse-6 of 6 Due t0 Our Commitment to Continuous Improvement All Specifications are Subject to Change Without Notice. January-2005 Ashsoro 2005 CASE REFRIGERATION EFFECTS TABLE ® ORI -G,i'I � A o� ��� E X C E L L E N C E All data given Is for 7rF dry bulb temperature and 56%relative humidity SINGLE DECK MERCHANDISERS FRONT S&L BTUHNt f9 EVAP. Wattal t or Electrical Input Latent Heat Ssnslble Heat Retrtgeretton Credits CASE MODEL TYPE orBTUHN)oor TEMPERATURE WattslDoor BTUIiIRorBTUH/Door BTUHIftorISTUN/Door BTUH1RorSTUNIDoor BTUHfRor8TUHID0W MPC Standard MPC 617 22 14 48 142 427 266 PC Standard 480 22 11 38 111 332 199 Ad Other Fronts 415 22 11 38 94 283 170 OM Standard 480 22 35 120 90 270 162 A0 Other Fronts 415 22 35 120 74 222 133 ONMZ 6'Thennopane 430 0 28 89 85 256 154 OMZ 6"Thermopene, 550 22 26 89 115 346 208 OM2D Frozen Food 11'Thermo 456 -17 39 133 81 242 145 Ice Cream 11'Thermopens 476 -27 39 133 as 267 164 OP Gat Produce 39"Otear SIB 288 26 11 38 50 200 120 43' ear Stg 401 26 11 38 73 291 174 OP Bulk Produce 39' Rear Si 230 29 11 38 38 154 92 4W ear" ' 374 29 11 38 67 269 161 OWP Cut Produce 39' ear 377 26 11 38 Be 272 163 43' Rear U 525 28 11 36 97 390 234 OVYP Bulk Produce 39' Rear SN 301 29 11 38 53 211 126 43' r SN 490 29 11 38 90 382 217 uP Sid.International 600 22 34 118 97 363 218 UTILITY MERCHANDISERS ONUMD A8 Fronts 1390 22 40 137 376 877 528 ONUM All Fronts 630 22 35 120 164 248 148 0UM A0 Fronts BID 22 35 120 276 414 249 ON2UM A8 Fronts 657 22 41 140 207 310 186 02UM A0 Fronts 1000 22 41 140 3" 518 310 OW2UM All Fronts 1238 22 41 140 43B 858 395 ON2.SUM A8 Fronts 811 22 60 171 2589 384 230 02.5UM All Fronts 1020 22 SO 171 340 510 308 w/Plexiglas Dome All Fronts 1380 22 37 126 501 762 451 02.75UM A0 Fronts 1025 22 50. 171 342 513 308 ON3UM At Fronts 824 22 50 171 261 392 235 03UM An Fronts 1030 22 50 171 344 518 309 OW3UM All Fronts 1349 22 50 171 471 707 424 03110• Standard 1030 22 37 128 361 542 325 ON3.511M All Fronts 1300 22 56 191 444 665 399 03.SUM All Fronts 1300 22 56 191 444 665 399 03.51.11D Standard Dairy 1300 22 46 154 459 688 413 OWUM A9 Fronds 1136 22 .66 191 378 6B6 340 04UM A9 Fronts 1460 22 58 191 508 761 457 OSUM A0 Fronds 1490 22 61 208 513 769 461 ONSUM A0 Fronta 1092 22 57 196 369 538 323 OSUM Alt Fronts 1405 22 57 195 484 726 436 Requirements comply with CRMA conditions. Pape-1 of 8 Due to Our Commitment to Continuous Improvement All Specifications are Subject to Change Without Notice. January-2006 as+soro 2005 CASE REFRIGERATION EFFECTS TABLE Hi// PHOEN/�X A nova coeeP M L L E N C E ORIG�2. All data given is for 76"F dry bulb temperature and 65%relative humidll r — MULTI-DECK FRONT SILL BTUH t tv EVAP. WattsHt or Electrical input Latent Heat Sensible Meat Refrigeration Credits CASE MODEL TYPE orUMH/Door TEMPERATUREM Watts/Door BTUWRorSTUWDoor BTUW12or8TUWDoar B7UWftarWUWDoor E7UWRorWUHIDoor BB Standard BB 1290 17 64 219 321 750 450 ONNmU Standard ONN 700 22 37 128 172 402 241 ONNSU Standard ONNSU 990 20 52 178 244 569 341 ONSOM Dairy Standard Dairy 1811 22 76 260 465 loss 652 2b"Extended 1766 22 83 283 445 1038 623 5"Extended 1739 22 83 283 437 1019 611 7.5"Extended 1681 22 83 283 419 976 697 10114151131111111 Beverage Standard Dairy 1670 29 76 260 423 987 592 Produce 25"Extended 1.626 29 83 283 403 941 565 5"Extended 1576 29 83 283 388 905 543 7.5'Extended 1550 29 83 283 380 887• 632 ONSDMH Dairy Standard Daby 1840 22 76 260 474 1106 664 25"Extended 1796 22 83 283 453 1058 635 5"Extended 1779 22 83 283 449 1047 628 7.W Extended 1700 22 83 283 425 992 595 ONSOMH Beverage Standard Dairy 1700 29 76 260 432 1008 605 Produce 25"Extended 1640 29 83 283 407 050 670 6"Extended 1608 29 83 283 397 927 658 7.5"Extended 1695 29 83 283 393 918 651 O5DM Deli 25"Extended 1670 22 81 277 388 905 643 S Extended 1530 22 81 277 378 877 526 /Shelf Lights 75'Extended 1500 22 81 277 397 856 514 OSDM Dairy Standard Dairy 1470 26 73 249 366 854 513 Cut Produce 2.5"Extended 1431 26 81 277 346 808 485 5"Extended 1401 26 81 277 337 797 472 w/Shea Ughts 7.5"Extended 1370 26% 81 277 328 765 459 050M Beverage Standard Dairy 1490 29 40 137 406 947 568 Bulk Produce 2.5"Extended 1450 29 48 164 366 900 540 5"Extended 1420 29 48 164. 377 Big 525 o Shelf Ughts 7.5"Extended 1390 29 48 164 368 $58 615 O5DMH Deli 2.W Extended 1620 22 86 294 398 928 657 5"Extended 1570 22 86 294 383 893 we ShelfUghts 7.5'Extended 1540 22 86 294 374 872 623 05DMH Dalry Standard Dairy 1555 26 79 270 386 900 540 Cut Produce 2.5"Extended 1600 26 86 294 362 844 507 5"Extended 1470 26 86 294 353 823 494 /Shalt Ughts 7.5'Extended 1440 26 66 294 3" 802 481 O5DMH Beverage Standard Dalry 1495 29 40 137 408 ' 951 571 Bulk Produce 2S"Extended 1455 29 48 164 397 904 542 5"Extended 1426 29 48 164 379 883 530 /o Shelf Lights 7 5'Extended 1397 29 48 164 370 863 518 Requirements campy with CRMA conditions. Page"2 of 8 Due t0 Our Comtnliment to Continuous Impmemerd All Speeiflsatlons are Subject to Change Wlthout.Notice. January-2005 ASHm10 2005 CASE REFRIGERATION EFFECTS TABLE Ham// P"4130 ICA COMPANY E X C E L L E N C E 01UG.' v All date given Is for 7rF dry bulb temperature and 569E retatka humidify MULTI-DECK ■ FRONT SILL BTUHIR n) EVAP. Watta/R or Electrical input latent Heat Sensible Heat Refrigeration Credits CASE MODEL TYPE or STUHAMor TEMPERATURE Watts/Door STU WR or BTUHIDoor BTU WR or BTUHIDoor BTUWR or WUHIDoor BTUHIR or BTUH/Door OSDR Dal Standard Dal 1502 22 76 260 373 870 542 2.5"Extended 1502 22 83 283 368 853 512 5"Extended 1453 22 83 283 351 819 491 7b"Fxtended 1425 22 83 283 342 799 479 OSDR Dairy 2.5"Extended 1422 26 40 137 386 900 540 W Extended 1389 26 48 164 368 856 515 05DRH Dairy Standard Dairy 1543 22 76 260 385 898 539 2.5"Extended 1543 22 83 283 378 882 529 5"Extended 1493 22 83 283 383 847 W8 7.W Extended 1464 22 83 283 354 828 496 OSDRH Dai 2Z"Extended 1481 26 40 137 397 927 556 5"Extended 1427 26 48 164 379 884 530 05M 6"Themnapane, 1760 17 40 137 487 1136 682 05MR 0'Thermopane 1667 17 SO 171 449• 1047 626 O6Z Standard 05Z 1840 -17 111 379 436 1023 614 ONHM Standard 1440 22 68 232 483 725 435 AN Other Fronts 1340 22 68 232 443• 665 399 ONHMH Standard 1440 22 76 260 472 703 425 All Other Fronts 1340 22 76 260 432 648 389 OHM Standard 1385 22 74 253 453 679 406 Ali Other Fronts 1341 22 74 253 435 663 392 OHMH Standard 1434 22 92 3% 448 672 403 AN Other Fronts 1340 22 92 314 410 615 369 ONHP Cut Produce Standard 1310 26 68 225 293 792 475' Bulk Produce Standard 930 29 66 225 190 S • 309 ONHPH Cut Produce Standard 1330 26 76 260 289 761 469 Bulk Produce Standard 945 29 ' 76 260 185 600 300 OHP Cut Produce Standard 1215 26 66 225 267 722 433 Bulk Produce Standard 855 29 74 253 163 440 284 OHPH Cut Produce Standard 1460 26 92 314 309 836 sm Bulk Produce Standard 1215 29 92 314 243 658 395 OWHP Cut Produce Standard 1592 26 66 225 369 998 599 Bulk Produce Standard 1120 29 74 253 234 633 380 OWHPH Cut Produce Standard 1913 26 92' 314 432 1167 700 Bulk Produce Standard 1592 29 92 314. 345 933 560 ONN Standard 4220 22 19 65 1247 29M 1745 ONU 2.W Extended 1450 17 93 318 340 793. 476 ORDR ro Standard ORDR 739 17 90 307 129 302 181 EJ Requirements comply with CRMA conditions. P8994 of 6 Due to Our Commitment to Continuous Improvement AN Specifications are Subject to Change Without NoUoe. January-2005 Aerrsols 2006 CASE REFRIGERATION EFFECTS TABLE H/// PHOEN/X � 2� a DOIIFR t�,�,► . E X C E L A- E N C E ORI G' Alt data given Is for 76'F dry bulb temperature and 55%relative humidity. END CAP MERCHANDISERS FRONT SILL BTUHM to EVAP. Watts/R or FJecWrg Input Latent Heat Sensible Heat Refrigeration Credits CASE MODEL TYPE or B7UWDoor TEMPERATURE Watts/Door STUHlft or BTUHfDoor BTUWB or BTUNIDco► BTUHIft or M UHRkmr OMHIR or WMHIDoor. ONEMZ 6"Thermapane 1800 0 102 348 438 1016 610 OEM 61Therm a 2918 17 102 348 771 1799 1079 ONSEM Standard 6000 M W 424 1448 1366 3186 1912 03EM Standard 6900 M .17 424 1448 1635 3816 2290 ONI SEM Standard 7100 to 22 467 1561 1662 3878 2327 03.6EM Standard 8900 M 17 448 1530 2211 1 5159 3095 OEP Standard 2244 27 60 206 612 1 1427 856 03EP I Standard 2917 rf 1 27 60 1 205 814 1 1898 1139 GLASS DOOR MERCHANDISERS KRZH Frown Food Standard KRZFi 1850 -12 592 2022 39 ,132 S9 Ice Cream Standard KRZH 2200 -22 592 2022 41 137 62 ONRB Sid.112 Bumper 900 22 227 775 29 95 43 ONRBH(4) Sid.1/2 Bumper 900 22 230 785 26 88 40 ORB Std.12 Bumper 900 22 227 775 29 .96 43 ORBR Std.112 Bumper 1150 22 81 277 201 673 303 ORSH 2,3,4&5 dr Sid.12 Bumper goo 22 230 785. 26 86 40 ORSH V&12' Sid.12 Bumper 1060 1 22 78 266 187 626 282 ONRZ(4 From Food Sid.'12 Bumper 1600 -11 305 1042 105 353 169 Ice Cream Std.12 Bum 1600 -17 305 1042 128 430 193 ONRZ 10 Frozen Food Std.12 Bumper 1191 -11 218 744 103 344 156 EUM DRS Ice Cream Sid.112 Bumper 1229 -17 218 744 111 373 168 ONRZH 4) Frown Food SW.112 Bumper 1500 -11 307 1048 104 348 156 Ice Cream Sid.12 Bumper 1600 -17 307 1048 IV 426 191 OHM 4/ Frozen Food Sid.12 Bumper 1191 Al 220 751 101 339 162 EUM DRS Ice Cream SW.12 Bumper 1229 -17 220 751 110 368 166 ORZ Frown Food Std.12 Bumper 1400 41 305 1042 82 276 124 tq Cream Std.12 Bumper 1600 -17 305 1042 128 430 193 ORZ Frown Food Std.12 Bumper 1191 -11 218 744 103 '344 165 EUM DRS Ice Cream Std.12 Bumper 1229 -17 218 744 111 373 168 ORZH Frozen Food Std.12 Bumper 1500 -11 307 1048 104 348 158 Ice Cream SW.Ill Bumper 1600 -17 307 1048 127 426 191 ORZ11 Frozen Fvcd SW.12 Bumper 1191 -11 220 751 101 339 152 ELIM ORS too Cream Std.12 Bumper 1229 -17 220 751 110 368 166 ONRIZ t4r Frown Food Std.V2 BumW 1210 -11 610 2083 201 -672 303 Ice Cream Sid.12 Bump2L 1405 47 610 2083 -156 -622 _MS ONRIZ MY Frozen Food Sid.12 Bumper 1052 -11 436 1489 -98 329 -148 EUM ORS Ice Cream Sid.12 B 1079 -17 436 1489 -94 318 -142 ONRUH f4 Frozen Food Std.12 B 1210 -11' 614 2097 -204 383 30T Ice Cream Std.12 Bu 1405 -17 614 E97 459 .533 -240 ONR12H(U Frozen Food Std.12 Bum 1062 -11 440 1503 -101 339 -153 EUM DRS Ice Cream Sid.12 B er 1079 -17 440 1503 -97 328 -147 Requirements comply with CRMA conditions. POP 4 of 6 Due to Our Commitment to Continuous ImprovemeM Al Specifications are Subject to Change Without Notice. January-2005 ASHsmo 2005 CASE REFRIGERATION EFFECTS TABLE "oss P'NOEjW f Af OPJGIN 2� a DOYEN COMM E X C E L L E N C E • All data given is for 75"F dry bulb temperature and 55%relative humidity SINGLE DECK ISLAND MERCHANDISERS FRONT SILL Bmwit m EVAP. Wattslft or Electrical Input Latent Heat Sensible Had Rahigeration Credits CASE MODEL TYPE or BTUHIDoor TEMPERATURE(° WattalDoor STUHIR or STUHIDoor BTUHfR or BTUHIDoor BTUWR or BTUHIDoor BTUHlB or t3'YUtUDoor ONIM Meat 7Thermcpane 8850 12 22 76 324 486 292 Deli 7'Thermopane 88010 17 22 75 314 471 283 01M Meat T Thermcpane 770 m 12 22 76 278 417 250 Deg r Thermopane 6WN 17 22 75 194 291 175 OIP Bulk Produce Standard 650 tat 22 17 58 237 355 213 ONZ Frozen Food 4"Solid 369 -22 31 106 66 197 118 lee Cream 4"Solid 412 32 31 106 77 230 138 ONIZ Frozen Food 4'Solid 369 -22 45 154 64 161 97 Ice Cream 4"Solid 412 32 45 164 65 194 116 OIZ I' Frozen Food 4"Soid 520 -22 45 164 92 275 165 OWIZ Frozen Food 4"Solid 600n -17 89 304 74 222 133 Ice Cream 4'Sold 700 32 89 304 99 297 178 OWEZ Frozen Food 4"Solid 2700(4 .17 329 1124 394 1182 709 Ice Cream 4-Solid 3300 32 329 1124 644 1632 979 031M •61Therm ne 1527 17 88 301 491 736 442 031MB G'Thermopane 1648 17 64 219 532 798 479 031MBO 6"Thermcpane 1315 17 85 290 410 615 369 03tP Standard 1050 22 87 297 301 462 271 041D W Thermo 2450 12 91 311 856 1284 770 041DB 8'Thernopane 2484 12 88 301 873 1310 786 04108E 6"Therm ane 2110 12 96 328 713 1069 1 642 MERCHANDISERSSERVICE OSA w1 Shelf U9hte Std.American 320 22 74 253 20 47 124 w/o ShaUUghts Std.American 290 22 58 198 28 64 32 OSAG na Std.American 270 15 74 253 5 12 6 OSM Std.American 320 22 74 263 20 47 24 OGM ne Std.American 226 17 81 277 -15 35 -18 OSIO Std.International 695 17 21 72 153 458 275 OWSIO Std.International 705 17 21 72 178 533 320 OSIOP Meat Std.International 475 12 42 143 6ry 249' 149 Den Std.International 425 17 42 143 56 211 127 OSIOZ Std.International 560 32 42 143 83 312 187 OSI05) Std.International 350 22 44 150 60 140 70 OWSI t+® Std.International 450 22 44 150 90 210 105 (=In61 Std.lnterrotional 508 17 44 160 107 250 125 IOSIF Std.international 360 22 44 160 60 140 70 0231E SW.International 508 17 44 150 107 250 125 OLF Standard OLF 431 17 155 529 -29 .69 34 OLFG fra I Standard OLF 275 15 155 529 -76 -178 $e Requirements comply with CRMA conditions. rage-6 of a Due to Our Commitment to Continuous Improvement Aft Specifications are Subod to Change Without Notice. January-2005 ASHWO , =05 CASE REFRIGERATION EFFECTS TABLE Hi// PHOE/�/X 2 A novaeCOMPANY ORIG All data given is for VF dry bulb temperature and S5%relative humidity SERVICE MERCHANDISERS(C011tirMed) Mal FRONT SILL STUHfB 17; EVAP. Watts/R or Electrical Input Lob"Heat Sensible Heat Refitperation Credits CASE MODEL TYPE or BTUHIDoor TEMPERATURE WattsiDoor STUHIft or BTUHIDo'or STUFtlR or BTTMHIDoor BTUit18 er BTtIHIDoor WWWR or STUHIDoor 08 Standard Bakery 212 27 85 280 .20 -69 -29 080 Standard Baltery 530 22 43 147 96 287 172 OBOL Standard 509 27 29 99 102 90T 184 t�eri Standard B 534 22 29 99 109 328 196 OBIF I StandardBakery 1 300 1 27 1 43 1 147 38 116 57 M BTUHs/ft listed are for the parallel operation.'Conventional ratings may be approximated by multiplying Ibted rating by 1.04. r4 Back-up crofts with a capacity of 1666 STUHI t at a suction temperature of 20"F must be used for each case to reMlerate the area immediately behind the One-up to a depth of 10. If the cooler Is longer then the ORDR One-up and deeper than 10'.other cols are needed to refrigerate the balance of the cooler area.Each auxiliary,coil should be centered on each ease and setback a distance of 3'to 6'from the back of the ORDR. re STUH's listed are per case. to All data listed is for cases configured with a 20"top shelf and 4-22'shelves below top shelf. w ONIM(meat): +400 BTUH per wrapemund end. to ONIM(deli): +250 BTUH per wrap-around end. to DIM(meat): +400 STUN per wrap-around end. to OIM(dell): +250 BTUH per wrap-around end. ro OIP:+800 BTUH per wraparound end. na Not intended for Frozen Juice application. trtl BTUH'slft fisted are for both sides of the case. nay O31P: +650 BTUH per wraparound end. tray if the case is piped to a suction header lower than 10°F an EPR with a suction stop solenod is required.A liquid fine solenoid alone does not slow the case to eyde properly. The thermostat probe should be located on the Inlet of the top cog. The cut out point should be set to 12'F and the cut in point should be set so that refrlgeration starts as soon as the top coil ice starts to drip. tie If the case is piped to a suction header lower than 16"F an EPR with a suction stop solenod is required.A liquid One solenoid atone does not allow the ease to cycle property. The thermostat probe should be located on the iNet of the top cog. The cut out point should be set to 17"F and the cut In point should be set so(hat refrfgeretion starts as soon as the top call ice starts to drip. t18t Humidification system required on this case when used for Fresh Meat application. Note: The following factors are used for calculating case credits a. 0.60 for open cases b. 0.45 for machans c.0.60 for service cases For all cases the sensible BTUHIR"m the table above is used for calculating the net credit r Requirements comply with CRMA conditions. P4904 of 6 Due to Our Commitment to Continuous Improvement AD Specifications are Subject to Change Without Nofios. January 2005 AsMte i �. c� � . �_ �� ,n ;� ,� � co ,'' � � ' , r 6 1 1 1 1 1 1 1 1 aa'5PEGIFIGATION5"' �••14OW PA 3PJC.ATWH'•• uurmarronpNR■MCTmQWTft%W .pogo MIN 8 MAMMAL A69eGlo aN o■n■I6.TMeslle[ro R'vMeulQJ W LOWOVER REFRI6ERATED WM yl u.mt AM corem ml Vann.care mm e.wm PAN(POD-6) ""�memCam'sn'om""Lr°n6>m o� ••�SNEEM GUARD SPEVFIGITIMS— T-6 LIOWM6 MITI BA=WWx MUM lLAa6 ro BE W 3 T6■9®M■I rQuo P9 Eomm emmm Loom.WTALLm M O Aam armw ram, R 1 W 571.11E 67Aatl06■a14 MITI W MRO MTOWAL 2d CNM OP OMM I IO'as pN.YAOL W ■■a MATERIAL 5614E37ULE" •' YV TEMPERED HATEMAL- Ma+ c Ta - ' W a 55-I — a z W _ a BB-I - m N_ 2 FL-1 O rn ■■■SPEGIAL NOTE was TR PDMW n MLT W NAMOL M 057M CAME OIetJ N 6TANOARO.A lawt g.GIIm W pMOn■S AR L Il37Mi.TB W ■R NAS®ITeasl.tElm O'f McRO rr Is TMN.eRnA MATMIMLLY ImGOO®.�A�WOVALA FUM"CO 2 ■e90Bnlll'T TO as q'MCO a APWm1 WAW LOCAL COW O IR Ale A mot"'I'OO/111T SaLVL Pimm CAME +1�+ /mitmBMO g?OM:R n W WMG71/®- T.6Itl{UM n MLT M pMRJM12 MM M INflOML SAWMTNMI G Pa.OAT1M■aTP)�1a 1 MR a aw9wa oMRON BLr N c W1N2 MM IB STNONW RL R Is M MMgn .�aeeunTO LOCAL IWAI09PAROeRAMgOJAL6 W 110R m 1s no AOVW wmzo or AW gSaAL LOCAL CAM . M9 BeFew R is"Aboverulm GB-I ■■■RE SIONS■aa OA7! M:1A RLWIW O O rhi ••• SUBMITTAL ••• T.6 ORM■W KW W!lWW AM WnPOW AIQn MIN ANaren Z ro ALL sO.RAL Ml ro AMgVIM O M.aenlm nc.P■MANro 5W 150METRIG guts rT olovemI"IM%vslw*"apirmO ay.■16 z ■.oLes Tws wrru.eee NM.IRV0.9 Au A6PGTJ OF ORM■nD aavo.n6�ewepr.aM1ATM■LplmrwTmALa � I■LItY.fK Pa'peO.9�GOlPO■PRrotAf/IL NMALTN. NOT TO SGALE r�lnl■I.:IY71 r�M!A10 n A.PYOVm o OOR5 TO BE MOUNTED 0AMPpop OW-ToWr ❑A^�70"�AO ��AsnTtorAL o WITH LIFT-OFF HINGES AND GHROME WIRE PULL-5 STOP&SHOP s y DOUBLE SIDED COLD BAR aa•REMOTE REFRIGERATION a■' asa FLEGTRIGAL aa■ CUSTOMER DRAWING s w •■■ NSF STANDARD Sonuur TO BE RIM Br REMM GOWIMBSOR Al-L.BLLTRWAL GCWVN M KtLL BE S FPUM ITN INONM7UAL J-BOMI S AM MR TO r.. •■os. n.M..ar. Isr 8 OFMATM EVAPORATOR MCMC N TEW.APPROX 31• Pam SITGB AocammE pica 611 woo at BASE.tl6IOlHt TO MAID To"m■e W..'m 2 Au RAN OPBIATINB EVAFORAMM VMC*VRSE TB'P.APRWX 2W GOMELTION FROM B.EGTRIGAL SPAME TO Ot7NmWGJ-00OWS Of FMV Mr WAURM NIA SPPm — 0 O S.MAO9 Am amsm Mar im SW--4W AIR TBPE"MAU-- BEG"OOVa1 . O�Ma m P..s ■.■ LN■IATts at p a"m Pet �ecM�r•ATlws, ALL PANS TO EE F"'MV MUl TB�ATMM SENeOrts AT EALN WT. arc IIA■PAGum Itel "mXL. Vc LM" MWS u L2 JWE W-AAE0039A I 1WW7 1 0 1 of 3 W a" Ma' "Com. 9W E� EM WXAL � co GO alwAmtokco W N O Z US aMM■IO�aOOYI■TI.00am RR>fAMm■A�■.a■aM O COMPONENT igm CdWm.e.M ni J GOc i vE' AQ".17,v AAA SPECIRCAT10NS— O -WDOD FABRICATION"' ^^O UWT BOGY mBE 00a41181CTm OPOp'PLYMbOC6COYFA®IM�X w WTEBW�98PEL�ECONOB11WBlalOFHI58 mBE F1BIBG7® v WITN iBFATm UYB°I NIBCOV6t40'MIIIVIfMCOVEBhBE 9/ i OOO IBNIPPBD LaosE�MaW010Ad@BIVB•B/SDLLEDaiBA.1 •10 PAN(SLOPED SHOWN) / \• 1S"SQUARE ACCESS CUTOUT IN BASE O ALLCUTW,B roeEBEUEOORNNPLEOGtO OEPEMOWGON ,� APPlIGT10NAND LOCA710N. ORAIN '�'ELEGINICAL" , ..- ------ ---_--__ _---- ---•--- --..------•----•---- r-.Imumne AUBLFtTauamuvamirvAurswuiBBvwwBffOroAw -�--- eLEe,wG�Laovw�eLwnNsnuaPOwEaraBoorrc�wa -- ---- ----'- oo+�wFalDBrtaiBrwatuwraBOvmEnwnNsvmaus '� DRESSINGTEMPIATE =LIGAPPUGBL8m W1iONENTS PNOVDEa DE,;LIg1T9,AEmtGEpAnDTLeTW NMI �I SPACE LOAD PANEL flg t s1 I PANELTTPE• . t8 I 1 TMTM LUGMAW IyTjAERpBJIRAI Q' t ° I /rye RRERAMONT EzPliTENEF1itGENATION t. m blow UNITTO SEBUM BY BEMOTECOMPRESSM - 0PER4TING S VAPORATGR WC1G0NN TE%V.AfiRDR tP nnPCKaRSS. �. ®iYW eaTFYP6iA71R1E QNOP/IJ BRig�MO -- ------------ -- ---_ _.—.------------ IkIRB roBEWYETxv(SOtH10�GVN.K81ADREWIRPD O6T/Wl� A11 PANS mas gT1EDTBMTEApPJG7,FEGUAGEB dIREOD.PEtPAN. P -- — - PLUMBING- Q D „��• TOPTOBE:SANSUNG'STARONPEBBLECOPPErUMSI SOLO SURFACENATERIAL p}a111®CUPDRNM7 ta'B+9CaEtmWN PLAN VIEW g TBTPEREDU AUWAM 011 GLASS TO BE 114'CLEARTEIPEED WITH POLISHED EDGES.(CORNERS RADNSED 2'9 A + StEEZEGUARD HOUSING TO BE STAINLESS STEEL FINISH(TS UGHTDIG) , NI t �10 t TO t t ay S - i. S+/N 78 L ,urmuARCB,MnnuvmcxrcuPPaBIB +� P 1 1 , i + I L BASEToeEiFaFDBULmotaNICAIT DOLUQ W_ x_ oED ACCESS DOORS®wa —,ENpVIEW SE O DROPmO MUCLI fill""tPO CARAME 015B'OSDEDGLAZE' BACNCUTBOTTONPULLSABALLCATCNS -tom�isi�- ' BUMPERTO BE:NUCUE OtOP'YDHT CARAMEL' S �. OM SUP-247342-M MwtrusrwM 1wc. i NmUPIS'8�5693ld�5656lT I *** SPECIFICATIONS WOOD FABRICATION"'* i UNIT BODY•TO'BE CONSTRUCTED OF•3J4"PLYWOOD E COVERED WITH MATERIAL AS SPECIFIED ON DRAWING.TOEBASE TO BE FABRICATED 1 , ' WITH TREATED LUMBER AND COVERED WITH VINYL COVE BASE (SVIPPED LOOSE-INCLUDING ADHESIVE-INSTALLED IN FIELD.) ALL CUTOUTS TO BE SEALED OR VINYL EDGED DEPENDING ON , APPLICATION AND LOCATION. q *** ELECTRICAL*** ALL ELECTRICAL COMPONENT PARTS WILL BE PRE-WIRED TO AN t ELECTRICAL LOAD PANEL WITH FINAL POWER FEED CONNECTION DONE IN FIELD 13Y CUSTOMER.UNIT PROVIDED WITH SWITCHES IN BASE APPLICABLE TO COMPONENTS PROVIDED. (I.E.:LIGHTS, REFRIGERATION,ETC.) r • ELECTRICAL SCHEDULE Ismail , 17g=MANUFACTMIER onl P r1RPALTWHIAWS15ATOTAN TOTAL I 132mf PANEL TYPE- CUTLER HAMMER 120/240 VOLT 1 PHASE 3 WIRE , WITH LUG MAIN 81NSULATEWBONDABLE NEUTRAL *** REMOTE REFRIGERATION *** REFRIGERATION TYPE: PER ORDER STU'S REQUIRED 1048 , UNIT TO BE RUN BY REMOTE COMPRESSOR OPERATING EVAPORATOR SUCTION TEMP:APPROX 27® DISCHARGE " " 36® , Qa 33'4CP AIR TEMPERATURE(R-404-REFRIGERANT) UNITS TO BE HAVE TXV(SOLENOID VALVES)AD REQUIRED INSTALLED ALL PANS TO BE FITTED WITH TEMPERATURE GUAGES(1)REOD. PER PAN. PLUMBING*** , (2}CRUMB CUP DRAIN 1 1/2"IPS CONNECTION 1. _ w w ' urr mx ae mmnme s law mm au>ooWm�e,Xd slcsEu w ora�>w ac e'oeev�seaera ma vaoueena .w FI®II�IL w . lppapm�wt �•w,t A /XOIMpI1'6/AI' (` oX.ttaGT.Oi.l1A10v FN ME011 RRANEA"BAR o o e o 0 0 MEMERRANEAN 0 0 0 A� YR A R lerl!I AI01[�11111 • . •.9•tl A lopg9YR(�"� 1rPrm�,d1O1rrOOPtO,1m W gYYlw• c m Mr T deW AI eX1M 1 I/C A mrRml MeeWW CIIIOeffplaCHemeIloOWa a MOOvEi veXia•uvEaiopvr a i � WINGS � • '�7�� rrsla ouwavaroavew ueeoaMLU ovaXa coXlxoieroxwun�aemeexoumonaveaXaeavemow t 1. uuammmme�Xeu + nP autelwea�raxu vewunl�m atraao + 1 .rat 9 vm q L+ �aYis o FGSd ® e e 1 maumvrw s IMLO Ev s wvunaxmuarteorwwawroar. raw Fat mrm�ammawaw>eau � >•� • muamevsawaxwrtovxlr �• �j �r•1 wemazuWxeeeoemxvaewwrnruao•.xrteuewme r , e' o earwmoE»�o.moeuwaXnmsnXoaiaeXel mavmem®uXow®enXlmXpuXrenwao,uw.uvne uarnl ota ZA&GOOm wovum RELD JODT REDUIRED IN UNIT 1T DE®REDESS DN EI1CNSp1E i 11'eCAYE6ACCt71 CYlaafAMY { •7•016 T 4. VOUAATH7114OT + ._..� i • e� WARLLERS i J I E RANEAN I IEDRE 'AtR 0 00 BAR 00 0 0 i00' 00 • I _ i 1 'a CM111e1r WOCAAM i UVAl OOM limmm COMIMy�M 1 �, MuorAOGAYo „`- _ 4 ir fi L....... SALAD f SALAD *� 4 .., ' •w 0 0 01_®AA1"D 0 C 0 ® 0 0 0�.BAR 0 0 0 ' o :. �_--- Oau Kea r eta" '/ `?J ✓�' I---•N C"MI'MITFORLN9 LANIRIATED RECESS TO ACCEPT FULL 8�PAN OR DtT10NNAlO7N9 THEREOF. DIALA-CUP IWO CUP MGFB SER li it II li 11 II i ACCEBe000ae r—i SIDE VIEW '5 1•—t• SEE SHEET 04A FOR OTHER VIEWS,FINISHES&SPECS. SrMIP AM AHREJMAM BA ^ a.r.aa • t1RAwt to Ale •AC DWGj9YR4381 03-06 INDUSTRI IN@. a saAtc 1 1 187s s. OL CdunWe.Ohb 81 NDiaK 81 stEe7 t a' + S0. ale�sas tlenu/aeWnn of Dua Ploduets for the Fooa,Meeks aM ➢a vEa1r a to aa101r s to elr�A a Inaem r Immm. 1 SPECIFICATIONS �++ •••WOOD FABRICATION sTa see ELECMCAL ra UMT BODY TO BE COKWTRUCRO OF 3 A'PLYWOOD&COVERED ALL ELECTRICAL COMPONENT NT PAWS WUL BE RM-W ED TD AN WITH N MATER AS SPECMED ON TlRA TOEBASE TO BE ELECIRIGL LOAD PANEL WON ROUL POWER FEES CON NECT101M FABRIUTED WIIMM TREAITO)L{WBER.AN0 COVO7 TWIN DOME 01 RTEID OY CUSIONER-UNIT PINONOED WRN W11*1F5 • AALLmCUT�OUTS TO BE BASE tE OAR ARM EOGF.O OEaPE�WO ON ( O IN 94M MUrABLE RUNGERAT�E�S) PRWIDEp, APPUCATpN AND LOCATION. �e •" REMOTE REFRIGERATION ••• ••• ELECTRICAL SCNEDM REFRICERATONTTPER$ ETTB REQUIRED z"m ON PERM "it i Him UMT TO SE RUN By REMOTE COMPREWOR OPERAIDIO EWPCRATOR SECTION TEMP.APPROE 27• O SUED AIR TEMPERATURE(R-22-REFRIGERANT) PROYD690AU IElVALVOONENOVALWARI1001Ot=FOREAQIPAN •" PLUMBING'•' PANEL TYPE- CURER HAMM no/2AO VOLT 1 PtvsE]WUE CRUMB CUP DUN 1 1/2•IPS CONNECTION WON LUG YAW @ WSaATEp/BOM/DABLE NEUOML pRR TPECNL NUR RRRR M.LS PTENOERmaLAE6NWPDNNMI it rr �. �r r INRFACnV T' OUNRQ•eAi® TORIP I �mrmonom . n I 1 i / wARNNwEFam6wn8 O(D O T�. i i i' wN�mira�mM• eAt c:)OO .\• 1. M . PIANOIWOm �-�RMARYFULfpY! I N AOOEiE000I06RBAfAEO IwEpImPEDaosq EIUm1EF000W0WOP .. M SGIE 1•�1 COMANDUUUETCATOEF. ��J scALE r.r ANGLED SALAD DRESSING TEMPLATE � R•s"•N > ORAIYM BY SWG o DWG$SEIP42889-0606A INDYS71A1 qiR 1675 S.MOh SL Ce mb^OAk(6to2f6AQ%dmF. an" mimm NonufacWrere d Products for the food 1ERIkeB VM IIAt EAWWP W IIW RIWmI or YG r O m r wmem I AeWmm r DEEP RECESSON EACH SIDE FffW JOV4RW=DAUWR KNOWALtnlorMa rsouUMAG"c rraffm"e zse%• 7 atyo P o �4. � • �! o r MEDITE NEA I ! >E AIERRMUM WAR1ffR8 0 0 8 �—�o o! o ® o 0 o MEMB I o o � aW ADAME MG mounwalow ""10 SAID �1 ® 0 o a ® ___�0 o f o ® o 0 o s^R�o lI o24 O'e i RA O r.• :.OR AMJ L Ir DEEP M t _p�PLAN Vi�EW CORPARrUWFORLDSWDNAi®RECESSTM o".. r -�5 rL r FULL$29 PAN ORODWAMMONS7HEtEOL DULL44UPADC40 CUP OLVENSER i � li ii !i fi II i! AS' �Oerv00aRR SIDE NEW sew r�i SEE SHEET 03A FOR OTHER VIEWS,FINISHES&SPECS. SMr UTE z OWG#8YP.28614D Os INDWr79t1 ANC 167E S.NO SL Caumbur.0mo(Sr Fax(6u)µ7-reo7 �M i a t S0. mm Monufaetumm el OURA Produete for trm Foed Ind na piano a er:woan o ae e m r:omwnn�� •" SPECIMCAMONS •" Pa WOOD FABRICATION a° w pLECIR(r,AL as UNR BODY TO BE CONSTRUCTED OF 3•-PLYWOOD g COVERED ALL ELECTRICµ COMPONENT PARTS RILL BE PRE-MIRED TO AN FAW"TEED WITH TREAOEO LLUMBER COVERED WMI ova Do VC BT LOW PCUSTOMER WBC PROVDVO WON SWRCMS NNYL COVE 80.5E(gNIPPED 1DDSE-116.=M iiElD.)) IN BASE APPLICABLE TO OOMPONENTS PRONDEO. ALL CU1011T5 70 RE SEMED CR NUM EDGED OEPEIIWNC ON GE:LWAM Rummy om.ETC.) APPLICATION AND LOCATION. *H REMOTE REFRIGERATION •a ... R JMV.RAVMNTYFBRdZ FWRE=EEDBL0l BTBPPANR UNN TO HE RUN BY REMOTE COMPRESSOR 11 OPERIJWC NAPOMTOR SUCDON TEMP.APPROS 27• OISCKAAGE M 0 33-40 AIR TEMPERATURE(R-22-RETRCCRANWh PRpyNBBDMBMVNVBINANOVµVF.ON000m WRFORW=PMl PLUMBING-00 PANEL TtK- CUTLER HAMMER 120/240 VW I PRISE 3 WIRE CRUMB CUP DOM 1 1/2-M CONNEC tON WON LUC W&I N NSIMTED/BOMOABLE NEWPAL IunA wrem Mom QN° �.m d lO0mnam Amnm 77' i s rr ' r toAFAutaP ComAmW[o NNWploun _ �Omammunlo / IVADIoO/WOIMAPLE O O t�' ii I ii "wow O IRITOIAVO� I®swAID 'SAW O O O "A T 9NOORmRR ilk., CDL i 3 wAeolDlrOo vwR.00vs AC=000TOWNIACTWT B61f L0°� r�END NEW MMm1Em0om1m1aF EW r—�SECTION VI . 3BOLLE 1'-1' OomwAROBUUEECAOme. �1•.Y ANGLED SALAD DRESSWGTT WLATE • �— ® e N.x. '°'°'�>S�.'e. Y�. DRAWN BY It o Ae DWG#SUPIM1-004" �i INDUSi'RI INC. 1675 S. 06 Obb(BI dNDFm 614 3 07 SHEET 1 aF T S.O. 88388 act—a1 PladuclA feT tlm Pooa Ndu m se.c s x YIYm1 s Aw e m s lo1�m•mmm I aecrucu,mron FlEIA JOINT REQUIRED INUNR 0 16'DEEP RECESS ON EACH a OMneArsraecu'MMUM VYi :. ztYa•' r ttya` t7/ I VOIARATH7 w OT + ._._. I ae 1 wrooaes>Hm rmrtmwur WARMERS 81S ADAP7E11 ® o MUMM) 0 0 MED gpR� 0 0 0 ® 0 0 0 MED BAI2 0 0 i 0 •, O® , GMIRMiaana aammeeaft 3 i Y4. tcmaoeH.MMruM + PArMerm - u ,Is 3 $ABL�AD S� i a.aauaom 0 oa —_ oo a o 00 ar uw ao i o +•i__._ ..���•-• ��=��r.�_ _�_mac„`=«_ —�_—�.__ DRAINJ 34YIa • o•DEEP RECESS ASOMI yt t� Eyr ws1PAR7eNENr FOR TIDE NA7®RECE6S TOacCEY1 PLAN All RIIJ.aDEPAN OA DExOamunoxsTNEREOF. DU1LhCUP zo CUP DISPENSER � it 11 ii it II ii li li /• •\ ii j •\+� �' -FWJOM -- - ACCEteoomm ` SIDES EW SEE SHEET 02A FOR OTHER VIEWS,FINISHES&SPECS. HOP ISLAND BA ww_.J�F-� OWN" ow WonuwE er• euv-xtaa$o0 os I� WDUSTAI INC. 1675 S. St.Co m6 m,Ohio 61 Far 614 MJ-�8D7 9MIST t w 1 S•D• anafacturen at uch tar tlr Fooa Natkatl ne aarm r os woimr ar ac rr n m�.oueto r me�m SPECIFICATIONS ++' 'N WDOD FABRICATION N• 'M ELECTRICAL UWT BODY TO BE CONSTRUCTED OF 3/4•PLYWOOD h COVERED ALL ELECTRICAL COMPONENT PARTS WILL BE PRE-WIRED TO AN WITW MATERAL AS SPECMW ON DRAWNG.TOEWE TO K ELECYRKAL LOAD WTH FINAL POWER FEED CORRECTION FABRId1ED-WTH TREATED L COVERED WON DONE IN FIELD BYPANEL CUSTOMER.UNR PROVDED WRIT SWITCHES HINTS COVE am(SHIPPED LOOSE-INSTALLED IN i1E1D.)) IN BASE APPLICABLE TO COMPONENTS PROVIDED. ALL CUTOUTS TO BE SEALED OR VRTTL EDGED DFDFlNR1G ON (.E.:LIGHTS.REFRa.EUnCN.ETC.) APPLICATION AND LOCAT$0N. 4" REMME REFRIGERATION p+ DECrRiCAL 9pEDUlE R6WGEAIUIONTE 94n smwAum ROBIUPB11el Hill >'a.wi UM TO BE RUN By ROWTE COMPR`SM OPERATDW EVAPFATOR SUCRON TEMP."IO2 2T Mmml • 066MRGE• 36 O 33-AO AIR TEMPERATURE(R-22-REFRICERART) PROWDEEpAYEgNVALVB11WpVAL1RW LITGIID UYE WREAW PAY PLUMBING a' CurPANEL TAPE Htmb� BLE �CRUMB CUP DRAW T I/2 PS DDNNECTDN WILUOO MAN ONOANEU ..P ERCTAL Nmt P.RAI TEYPfNPetAWaRADTLumI TY' 8• T3• "+ DE 1 T r 841WADBTIP EMMSIOMPFUW ���RW 1 O wLx u*aax O T y 000 11/ • l .Y'T ve.'4 YIIEaWFIiNi •ANRWENTW aIt TBy� 1 I T O--j V ' O Lw vuNDlewm "' END AGLIRDWNWBACNNf OA�YITFFmIDmq T NAA9LEOeI6OTTTW W 5..�s ION N 4�J sGSc r.T ppIRp NlpallNE7wCIEE SCAtE�i T• ANGLED SALAD DRESSING TEMPLATE ZZ-A 28!STOP AND SHOP ISLAND ®� M QAM;;A .emus 1 IIRATRI BY CNA AC,, ••,.���1��.i.�C��a AmtdmMDUSYAIES INC. ' 16'TO S. Sl CQWMbw.ONa(e1 f- ei4 sCA� o r T S.0. ocODo MpmNPeMen[Of uPli Preduels TPr Uls Poed NarkeUn Ind m M P tK my s At Ao O na APArIR I Fmnaa • 1 r DEEP RECESS ON EACH$OE Fl Im JOWREQUM DI UNIT ea:emeKw.osxm .rawumeocrnamlrt�aw NO' , --=�r_a:_-s ea:c_ :.:=c_ .,-.,___.__ — -o:s:.rs::aee:c:=xan�—_:;.—.es.._..::s:.-r.::::s.:_ _ :sa`.x-.s:.c.:_ssaa.=auass:.:.a.:=..mar..:aess�xrxaeauaos.:ces..--a�ces-�•___- �-a=-__,= ._.._. ,�• vouRAtxTwQr I o r I °p i WARMERS 0 I 0 0 �� BAR 0 0 0 0 0 0 EAN MED gAR 0 0 vawstma 0 ® ADAPrERRuIQ S61/d• awor�autaeo •1• fp 0 Iota® �e >� ramr.clumxo SALAD SALAD 0 j 0 0 BAR 0 0 0 ® 0 0 0 BAR 0 0 0 x' ` PIAN —`III %• Al7 POEEP SGt6 1. COHPAR7YQITFOR LIDSl0*0 DRECE8870AOCEPi FULLBRE PAN ORDENOHOUITRINB THEREOF. I � DUILJ4CIWiRiC•0(A1P 01SPENSER ii It i� �i ii - !i Frewicwr�'i! t; Kmetme sI EW_�rxcr-1 T s L SHEET O1A FOR OTHER VIEWS,FINISHES&SPECS. _ ®�„ 8wrwa °'1�Sg *, mGYa BY au AC owc@ suP,zmoaw IND115Fp Inc.' 1978 S If SI.Calum6ue.Ohio(81 Fax 814 4 SIEET 1 OF I s.o. sow al Wap Wvduols tar tl�e Food Indm m ae.rr r a wwn s s xo r ro�emrw r eoxnm • • SPECIFICATIONS ••• r ••• WOOD FABRICATION 0" ••• ELECTRICAL••• UNIT BODT TO 6E CONSTRUCTED Of 31V PLYWOOD 4 COVERED ALL ELECTRICAL COMPONENT PARES WILL RE PRE-WRED TO AN WITH MA70M AS SPECKED ON ORAWNC.TO[atm TO BE ELECTRICAL LOAD PANEL WM fINAL POWER MID CONNEL7fON FABRICATED WON TREATED LUMBER.AND COVERED WITH DOME w PTEW Of CUSTOMER.UHR PRW GEE WON 31011CTES VMYL COVE BASE(SHAPED LOO$-wSTALLEO w Mbl IN BASE APPUfj1ELE TO COMPONEMS PROVIDED. ALL CUTOUTS TO BE-S EX ED OR VINYL EDGED DEPDIDIM ON (LE:LIGHTS.RURIDEIA-MK ETC.) APPLICATION AND LOCADON. •n REMOTE REFRIGERATION '� ELEMRIAL SCHEDULE REFRIGPJUTIONTTPE WU BIDBREWOOD TAtDD8r0 P9LNR . UNIT to BE RUN BY REMOVE COUPRE SOR OPERADNG EVAPORATOR SUCTION TEMP.APF RM 27' =CHARGE 36 O 33-4O AIR TEMPERATURE(R-22-REFIRGERMJT) PROVOT WAN ONVALWIK4WVALVEWLKWLRERORGtl— •+•PLUMBING•„ PANEL TYPE- HAMMERCUTLER 2 PHASE awe CUP DRAM f f/z'us CONNECTION WTH MATH ULATWDMONIMENUTRAL • Tuu SPECUI HUM.... n NrVswi� K/O�VSPo TOPEROaMTPURAWFLM r2' i I Vt IRMIAME T I I-T' I r CORWG O T I i I I I+ Wo EDD I1 %O.E YWOTmW WMOTWAE I 11 . 206GINIER OOO SOT/• i i I I Emf,ff,LalQr TmTWP O O O li �• •� li EREOME.ATOt4 tV• •y� YA J' C 'ANUMEWYRP 19, Lam• j� T T ��� BYELaab[) APWABam16WTMc1O.'Ur END VIEW xwaa3eanufor S3 ''! SCA{E t'.1 TNgREAIOEULLETCATCNtA SGIE t'.1• ANGLE VIM DRESSING TEMPLATE oRAwt RT aM At o DWG/3YP-2761'00-01A r.f INOU INC.' feTs S.watT st CdRIMIo,OAb of DRiDfil afs sR>:T f of T S.O.#382A5 C01rofi of Quaw Products TN Un fOod MixeRA 61d m mwo.K i AG.P/A i Amio I AN0m10 � I u I �:a:•r:•. •eta.:in a:•,.ri.a- :Jt:::.• J, low � loll -- .....� _w--r.'h.fubfbres d.:1� • ..o.Jo[ic{G;•.r;t:AS■•::..r:r[rt•..f•t_A�r r .JLai' Pit 16FAMS" .. ., .. ..■... ;�� r «or�..�a.+....>.+ra eso oarsai.o ■'-^-._Y'e•�'.7.^�'.'S� C_.[..�...'1':'r.. _Z.�"'C'4:-i-�=l'JL�:L•S�T7S7"1."'.�3T_':`_" TOP TO 8E 1/2` 'CAMEO WHITE' CORIAN ICAL LOAD CENTER (2) 3 '1 j2' CC DRAT 2e SQUARE CUTOUT IN BASE 16 ' 12r 10 ' ` RADIUS CORNERS TIP. Ilk )/-7 IT op R 1/2" CAMEO WHITE CORUW TOP SURFACE LOVER PAN WITH FULL SIZE PAN OPENINGS (SEE OMW4AL DETAIL) PACKAGE RECESS AREA L+4IAlNANED WV/ AMBER MAPiE PROVIDE (8)4 -VOLL,RATH #99710 SILVERWARE OMUNDERS f- 4ssTT_�... INSTALLED IN S/S ZEMPLATE 1� CHROME 1NLAID...ACCEHT STRIP I w 1 .1. 31 ' ■ . .- C 0OUBLE LIGHT FDCTURES a I • l 20' 1 SF LWE_j 1/8' �r Y S • ■ r 6 PITCHED PAN TO EACH SIDE ACCESS DOORS TYPICAL BOTH ENDS E-EVATION "gam sEGnoN via i 1 *** SPEOIFIuATIONS *** WOOD FABRICATION *** ° UNIT TO BE CONSTRUCTED OF 3/4" PLYWOOD & COVERED WITH H.P.L. AS DIRECTED BY CUSTOMER. ALL. OAK TRIM WILL RECEIVE A CLEAR LACQUER FINISH UNLESS OTHER. j,g -WISE DIRECTED. ALL EXPOSED CUTOUTS WILL BE SEALED *** ELECTRICAL ALL ELECTRICAL COMPONENT PARTS WILL BE PRE-WIRED TO r AN ELECTRICAL LOAD PANEL WITH MAIN POWER FEED CONNECTION I rI. 1 VAq DONE IN FIELD BY CUSTOMER. ELECTRICAL REQUIREMENTS FOR EACH UNIT ARE AS FOLLOWS: ELECTRICAL. SCHEDULE QT7 I MMELCr ITEH I MM# L-TS/PHIAMMM TQTAL FLUORESENT LIGHTING FIXTURE TO BE T-8 W/ ELECTRONIC BALLASTS. LIGHT BULBS TO RECIEVE PROTECTIVE SAFETY TUBES AND END CAPS. *** REFRIGERATION TYPE R-22 *** ** UNIT TO BE RUN BY REMOTE COMPRESSOR / BTU REQUIREMENTS 17053 PER HOUR OPERATING EVAPORATOR SUCTION TEMP. APPROX 27' q DISCHARGE " 30 38' 0 3e AIR TEMPERATURE (R-22 REFRIGERANT) *** PLUMBING *** (2)- 1 1/2" IPS CONNECTION GRUMP CUP DRAIN WITH EXTENSION AND PVC P TRAP INSTALLED IN FIELD. (FLOWOVER PAN) ' WIE3i* SPECIAL. NqX 31M)K* I=rhmit>s Ralf To mum:n.FstRtR bwxj�. Im F1xrim a��p,,,T�1 e�,�HtcE WITH VAlOAM WO AL O.JcCM&L C000MM AREL U2CM 1flC•W►T7CIIILL.tANLTNA mmwv7c i can =a e Cr Tw CUM TOntI�aT:GP a F77c! It M 1fi fflR a Cus:TDT BUT�t e TOT ]im 7£ATEETI at L1SZE13 w m-m ILw.m un*x I�EILIHcc v[iH+isf StJ1�fL1R8 NATRlIi LT Nn=oa=QoTIaSk7I37 m les, w=111!- ITUTWAVOCRIMMOM IT 'IO LDIM CAY�i At�]CY.tt tt i!C Xima vcwam= TY m m im MAL WOLIN UPARTM30 APPMA Z I M wcAi APYRdVAL arm xtT+rRCs F�AF lTt Txt:nm ADYSiE m Ldt Arm A'DV;iE AKTflO�'A uF Ai[!W=IL ��ItlT7�r'✓� 8/ Model 101=Series (Replaces Models 100 and 1201) Full-Size COOLER/ FREEZER DOORS - Reversible CATALOG SIZE: 30 x 75 DOOR SIZE: 297W x 731he" (759 x 1856 mm) NET OPENING HEIGHT 76" (1702 mm) 101 101 101 See Service Manual for Electrical Specifications Cooler Energy-Free Freezer See Page 101/26 for Shipping Weights Doors Cooler Doors Doors No. Continuous Metric No. Frame No.Lights- NetOpening Net Opening LISTPRICE LISTPRICE LISTPRICE Doors Sections Std: /"ELS": Width: Width(mm). (Crated): (Crated): (Crated): 1 1 2 2 2' 713/1e" 808 $ 1,280.00 $ 1,358.00 $ 1,631.00 2 1 3 3 5' 21/4" 1581 2,360.00 2,501.00 3,188.00 3 1 4 4 7' 811h6" 2354 3,565.00 3,778.00 4,781.00 4 1. 5 5 10' 31/e" 3127 4,733.00 5,018.00 6,354.00 5 1 6 6 12' 99he" 3901 5,902.00 6,256.00 7,967.00 6 '2 7 8 15' 51/a" 4702 7,088.00 7,514.00 9,475.00_, . 7 2 8 .9 17' 119/1e" 5475 8,262.00 8,758.00 11,060.00 8 2 9 10 20' 6" 6248 9,437.00 10,003.00 12,653.00 9 2 10 11 23' '/1a" 7022 10,611.00 11,248.00 14,194.00 ' 10 2 11 12 25' 67/9" 7795 11,792.00 12,499.00 15,813.00 11 3 12 14 28' 27he" 8596 12,955.00 13,732.00 17,380.00 12 3 13 15 30' 87/9" 9369 14,140.00 14,990.00 18,968.00 13 3 14 16 33' 35/1a" 10,143 15,332.00 16,253.00 20,562.00 14 3 15 17 36' 93/4" 10,916 16,508.00 17,498.00 22,152.00 15 3 16 18 38' 43he" 11,689 17,682.00 18,743.00 23,743.00 16 4 17 20 40' 113/4" 12,490 18,845.00 19,975.00 25,338.00 17 4 18 21 43' 63/1e" 13,264 20,028.00 2t,230.00 26,935.00 18 4 19 22 46' S/a" 14,037 21,197.00 22,470.00 28,520.00 19 4 20 23 48' 71ha" 14,810 22,376.00 23,717.00 30,110.00 20 4 21 24 51' 11/2" 15,583 23,543.00 24,955.00 31,7.01.00 . Prices include tempered safetyglass;perimeterframe heaters,five 27'deep white epoxycoated shelves perdoor with price tag molding,posts&brackets;and standard pre-wired 800ma(N7)or 1500ma(L )light fixtures with.72"lamps. rELS"fighting is available as an add-on option.) All doors available with wide(13/411)ornarrow(15h5")door rail. Specify when ordering. STANDARD FEATURES: 101 Cooler Doors- 2-Pane non-heated glass,with door heaters 101 Energy-free Cooler Doors- 2-Pane non-heated reflective glass,no door heaters 101 Freezer Doors-3-Pane heated reflective glass,with door heaters SEE FOLLOWING PAGE FOR OPTIONS. NOTE: New net opening sizes shown are for"Continuous Lineups":frame sections of 6 doors or more are joined without flanges or divider boards,making the opening smaller than previous opening widths. Please.check your net openings sizes when orderingl PRICES PERTAIN TO COMPLETE ASSEMBLY ORDERS ONLY. Prices subject to change without notice. 8/96 Anthony Mfg.Co. 101/17 Model 1500 sL,a••✓� �om,�s Sliding Glass Cooler (Floral Display) Doors . T O wff a 47E/J: See Service Manual for Electrical Specifications (This door height is not stock item) No. Net Metric Approx.Shipping 6'1"-7'(1854-2134 mm) No. Frame Opening N.O. Weight: Not Opening Height Doors Sections Width: Width: (Ibs / kgs) LIST PRICE: 2 1 6' 1829 mm 272 123 $3051-,.00 2 1 7' 2134 mm 311 141 .3,501.00 2 1 8' 2438 mm 350 159 3,945.00 2 1 9' 2743 mm 390 177 4,386.00 2 1 10, 3048 mm 429 195 4,812.00 4 2 11' 3353 mm 499 226 5,632.00 4 2 12' 7/s" 3680 mm 538 445 6,237.00 4 2 13' 3962 mm 579 263 6,734.00 4 2 14' 7/9" 4289 mm 618 280 7,016:00 4 2 15, 4572 mm 657 298 7,661.00 4 2 16' 7/8" 4899 mm 696 316 7,603.00 4 2 17' 5182 mm 736 334 8,512.00 4 2 18' 7/6" 5509 mm 776 3s2 ,79Q.QQ....-..._.__ ....__. 4 2 19' 5791 mm 814 369 9,383.00 4 2 20' Ve" 6118 mm 853 367 9,640.00 6 3 21'1 9/a" 6445 mm 924 419 10,533.00 6 3 22' 6706 mm 963 437 11,143.00 6 3 23' lot 0 mm 1002 455 11,586.00 6 3 24'11/4" 7360 mm 1041 472 11,865.00 Prices include 2-pane non-heated tempered safety glass,decorator handles,door and frame heaters. (See page 1100/17 for optional remote light fixtures.) - ADD-ON OPTIONS: LIST PRICE: Glass: 3-Pane non-heated glass ..................................................................:................................. (per door) $ 55.00 For Mirror glass,add the following in addition to 3-pane glass upcharge: Mirror (on center of 3-pane door-specify facing in or out) ................................................. (per sq.ft.) 23.00 . One-way Mirror(on center pane-specify facing in or out) ................................................. (per sq.ft.) 37.00 Lock......................................................................................................................................(per 2-door set) 49.00 Self-Closing Device(see page 1100/2 for size limits)......................................................... (per 2-door set) 104.00 (NOTE:7'width x 6'1"height is maximum net opening size on this page for self-closers.) REPLACEMENT DOOR List Price= 70%of list price for set shown above;divided by number of doors. REPLACEMENT FRAME List Price=30%of list price for set shown above. Prices subject to change without notice. 1100/20 M . - E7d Cain Express Stv & Sho 3' Two-Tier End Cap Hot Packaged � .0 Food Merchandiser , IP#ECE2-36. Cross Section 36"L x 36"D x 64"T Y Fixed rear minors 1 i i • 4 Y i Deck and heat NEMA#5- lamp controls 50P cord& behind front plug access doors :. ... Internal Desff4won Dimensions Voltage Amps Chicken Atlantic Food Bars p�# 1 Ph cap ac 'Toll Free ggg432-5765 ECE2.36 Y Two Tier Hot Packaged 3'-0"L x 36"D x W I$ 120 31.5 23 W W W.adanticfoodbars,com Food Merchandiser I DAIRY FEATURES �. Standard Finishes White Black Almond Teak wood grain laminate' g4 _ • Illuminated oi°solid wood laminated cornice 81 • Standard siikscreens s • Modular constwction Shelving . Choice.of three shelves: 300 angled-basket shelf Peg rack shelf 10", 12", 14", 16"or 18" 4d adjustable metal shelves 35 Refrigeration System • Self-contained Copelameticcompressor DAIRY SPECIFICATIONS Hot.gas defrost Copper tube coils - • Remote Self-Contained Thermostat Solenoid Dimensions Compressor Electrical Weight Expansion valve(specify Model pnches) (HP) Requirements' crated refrigerant) W-35 35 X 43 X 81 3/4 120 V/30 A 675# S47-35 35 X 47 X 81 3/4 120 V/30 A 750# Options S55-35 35 X 55-1/2 X 81 1 120 V/30 A 770# p S68-35 35 X 68 X 81 1.6 208 V/20 A .880# • Choice of any current color S92-35 35 X 92 X 81 1.5 208 V/20 A* 1300# laminate from Wilsonart,Formica, Nevamar, Pionite or Micarta Remote • Additional shelves • Under-shelf lights Dimensions BTUH Reqmt . Electrical Weight Model (Inches) 22•Evap Requirements Gated • Glass inserts on ends • Full side mirrors S43-35R 35 X 43 X 81 6,800 120 V/15 A 550# • Color accent band S47-35R- 35 X 47 X 81 6,800 120 V/15 A 625# • Special lettered cornice sign S65-35R 35 X 55-1/2 X 81' 8,400 120 V/15 A 645# • Boston Metal cart bumpers S68-35R 35 X 68 X 81 13,600 120 W15 A 750# • Special case height S92-35R 35 X 92 X 81 13,600 120 V/15 A 1100# . • Extended compressor warranty *Shelf lighting for S92-35 on a separate 120 V/15 A circuit. NOTE:Engineered only for air- Barker Company - P O.Box 478 conditioned stores-not to exceed 750 ambient nor 50% relative Keosauqua,Iowa 52565 humidity. .1-319-293.3777/FAX:1-319-293-3776 r 10 L f "' 27-3/e' 27 2— (O' ., "�y.�.;AAari✓ens - BLOWER Upff 77 - '� nN"`NfM REFRIGEPAT'OR : .... ... Fcr_ 0 .. `: ,` '��T�'fia_rrAa�/PEpP�Gf4Jj�a4, � r.• 000.,, . � ? '• � AN2�:..��'�arcE:!3-rs%!T - -CLBTON STAINLESS AU`LESS Sre7.� 6 �7 Project neifieid Item MERIDIAN SERIES® �a f51 Section 11400 v Solid Door Roll-In Refrigerators 41 MODELS: A7 ❑MRRII-S Single section ❑MRR12-S Two section ❑MRRI3-S Three section 0 Full height door Full height doors Full height doors ❑MRRII R-S Remote ❑MRR12R-S Remote ❑MRR13R-S Remote ❑MRRI1-SH Single section ❑MRRI2-SH Two section ❑MRRI3-SH Three section !'17 Half height door Half height doors Half height doors ❑MRRII R-SH Remote ❑MRR12R-SH Remote ❑MRR13R-SH Remote v . STANDARD FEATURES � • OPTIONS AND ACCESSORIES •Stainless steel backs •laminate on doors&ends •Remote refrigeration 0 it III"' v v 0 • o �v NSF REFLECTS REF ONLY O SPECIFICATIONS r EXTERIOR/INTERIOR Mechanical controls shall be located behind a removable DUAL VOLTAGE MODELS ONLY Cabinet exterior sides,from,and shroud fall be 22 gauge shroud facing. eectrical connections shall he 1 l i/ZOB 230 volt,60 Z stainless steel.Faring of shroud shall be easily removable heri4 single phase,and must be hard-wired to the without the use of took. REFRIGERATORS ONLY junction box located on top of the unit. •� Cabinet interior shall be anodized aluminum.Bottom&top Refrigeration system shall use R404A refrigerant.System PI'f of liner shall be die-stamped to provide radius comers and shall be completely outside food zone to maximize internal NOTES:Bottom to be reinforced with 14 gauge W" a recessed bottom.ease shall be fully insulated with high- storage space.System shall i nilite a dual diversion high channels.Al units to be supplied with easily—attachable density foamed in place polyurethane. flow air distribution system,and shall be a high capacity 16 gauge stainless steel ramps,one per door opening. ri design.Evaporator coils shall be coated to prevent corrosion. Wiper gasket shall be provided on bottom of door for DOORS Cabinet shall maintain 34eF to 40eF WC to 4eC)internal seal to ramp. M Solid doors shall have a 22-gauge stainless steel exterior temperature. &anodized aluminum interior liner.Doors shall be fully insulated with high density foamed in place polyurethane. SINGLE VOLTAGE MODELS Each door shall have two self-dosing,cam-lift style hinges. Electrical connections shall be 115 volt,60 hertz,single O Doors shall be easily removable without use of tools.Door phase,with an eight ft.(2Am)long electrical cord&plug as gaskets shall be magnetic snap4nn style to allow,simple shown on reference chart.Cord&plug shall be wired to the H replacement.Door handles shall be recessed. junction box on top of the unit. •Please specify right or left hand hinging at time of order 980 S.Isabella Road Phone:800-733-8948 Approval Delf ell Mt.Pleasant,MI 48858 lax:000-669-0619 Date www.delfield.com Email:infai0delfield.com �1 Model# , L/Delfield (SI SecHen ' ' ® o Roll-In Refrigerators Meridian Se>r�es Solid Door g w 66• 98• e646w — 1616a� 14e47cm -1 s � e 94'I � �•I e6. 66.96i 66.3 PLAN VIEW MRRII-S PLAN VIEW MRR12-S PLAN VIEW MRRI3-S e E3 o B o e3o >drs• 8 114DTao _ 776.ehm a 161w _ 6Y _ 94• , FRONT ELEVATION MRRII-S FRONT ELEVATION MRRI2•S FRONT ELEVATION MRRI3•S 74• END/SECTION VIEW ALL MODUS 1 6. 1 1935' 776.0dca \ 1536m \ 32.25' 81.92(m ,824 ` PERSPECTIVE ur VIEW DOOR CLEARANCE DETAIL 1s��ALL MODELS usm ALL MODELS MECHANICAL DATA SHELVES NO RACK UNIT BTU/NA CAB BTU/HR SNIP NEAIA MODEL VOLTAGE AMPS STORAGE Sa.FT. SHELVES CAP. H.P. LOAD . SYSTEM CAP WEIGHT PLUG REMERNAMRS NMO1 S 115 IDS36.15 NA RA 1 1/3 1207 2354 456 S-1SP MRRII-SH 115 )05 36.15 NA NA 1 13 1207 2354 456 S. P MRR12-S 115 12.0 7432 HA NA 2 1/2 2221 36Y 676 515? MRAI2-SH I1S 12.0 7432 NA NA 2 1/2 2221 36V 676 5.15P MRRI3-S 115 14.0 113.28 NA NA 3 314 1 3229 6744 960 14.20F MRR13-SH Us 14.0 11328 NA RA 3 3/41 3229 6744 960 1420P REMOTE SHELVES NO RACK UNIT BTU/HRCAR BTU/HR' SHIP HEMA , MODEL VOLTAGE AMPS STORAGE S0.FL SHELVES CAP. H.P. LOAD SYSTEM CAP WEIGHT PLUG REFRIGERATORS MRRI1R-S 115 105 36.1S RA RA 1 1/3 1207 2354 456 549 MRRIIR-SH IIS 10.5 36.15 NA NA 1 1 12U 2354 456 5.15F , MRR12R4 115 12.0 7432 NA NA 2 1/2 2221 36V 676 5.15P MRR12R•SH 115 12.0 7412 NA HA 2 1/2 2221 3631 676 5.19 MRRI3R-S 115 1 14.9 113,74 KA KA 3 314 3729 1 6744 760 14-HP MRR13R-SH 1 115 1 14.0 1 113.28 RA HA 3 4 3229 1 6744 960 14.20P , n 980 S.Isabella Road Phone:800.733.8948 Printed in the USA. Delfield Mt.Pleasant,MI 48858 Fax:800-669.0619 07/03 www.demold.com Email:info®delfield.com DSMRI_R it ao 5 5/8' O O 5 5/8' O O 36 1/8' — 22 1/2' �-- 36 1/8' ALUMINUM ALUMINUM / O O SLATWALL SLATWALL W GLASS SHELF :L ALUMINUM SLATWALL 16' GLASS SHELF 51 3/4' 16' GLASS SHELF 44 3/4' 36 11/ 54 1/41 61 1/4' 16•m.Ass SHELF 88 1/2't 46 1/16' / 81 1/2't 70 1/8't STEP STEP DISPLAYS DISPLAYS STEP DISPLAYS 7' 22' 22' T- 17 �� 22' COIL 15/16' F COIL 17 15/16' F COIL 17 15/16'tPLENU AN PLENUM °�° PLENUM U) in N N r----- 46 1/4' � 45' 45' SECTI❑N FD 70' HIGH SECTI❑N FD 81-1/2' HIGH SECTI❑N FD 88-1/2' HIGH AM FD CASES 3/3/08 FD SECT 70 81 88 V.5-94 TUE . 1.5a19- NortheastarnRefrl-oCcrw 2169420129 P.62 a i 26 -M-11 ior oai 701/4 12 BESra-uCTMAL Z CASE TWE OV7lET 1♦f y iiQ fNOYrUNR •1111� JI ORIIN.Sflf!-W tUGHf HMID ' CORNER UNIT INDARD FEATURES -- � v Exchanger BBQis YiN'U f Ye FOR WllM11.8 - 99 . SO MANMOUL 112 Multiple case Pne-ups factory pre-aligned Flyu rethane foamed in place Insulation NUMBEROFUASES: NAIgFOLD 33 ItDIMAAIfOtR 44 32-tube copper call mounted In bottom of case for _ .. _..... .. .. . . . Cng ease ARflMTWATiAGI N/A r case air return ... .. . .. . ..... ... . . . ..- NUMBER OF FUS 2 @ 1.2 AMPS/120 VOLTS wide black lower bumper . U6RTAMPE•E4 ,11111 1.5 AMPS Ito antl-sweat heaters required FY IPONE STYLE LISTED BELOW WATER SUPPLY VALM 3.0 AMP/115 VOLT/3 PH. MANIFOLDS: REQUIRED DEFROSTS 2 @ 30 MINUTES EACH ACTIVE WITH 1 4"TOP SHELF CTIVE MANIFOLDS SUC110MTEMFEI�ITURE +25 ?SHELF NOT AVAILABLE - RTII AEQUtBEMENTB .8,000 f70ldhN t�/fY Products Pala. F• � r �---- 42 5V ---—1, FLORALWALL" MODEL SPC , SPECIFICATIONS EFFEQNE MAY i. i 990 , FLORAL TUBES —PIVOT i BRACKETS ro . bre-� 144 3113* IX 1 � � .. BRACKET 2 2�• 25�" fr 2�• fr CASE MSTE OUTLET 1 14' �1 T FAN COIL , 1 -a---s = 31 ELECTRIG STUB UP REfPoGERA7o ik STUB•UP ALTTcRNJ1TE FLOOR DRAIN LOCATIONS • . . FEATURES CASE DATA SPC12 SPCI6 ® 'Heat exchanger GROSS CAPACITY" 315 414 ® mint pie case line ups-factory NUMBER OF VASES 69 102 prealigned ANTI SWEAT WATTAGE N/A N/A • Polytuethane foamed in place , Insulation NUMBER OF FANS 3/193W 4/258W • 324ube copper coil mounted LIGHT WATTAGE-ONE ROW N/A In bottom of case for cleaning Two ROWS 276W 360W ease , • Ringed fan plenum for ease WATER SUPPLY VALVES 3.0 amp 115/10 5.0 AMP 1 I5/143 of cleaning NUMBER OF 2-30 min. • Under case air return DEFROSTS REQUIRED . • lower bumper 3'wide black , • No anti-sweat heaters re- SUCTION TEMPERATURE +25 • Wred BTU REQUIREMENTS I S.500 20.000 ■ Oouble row of SP-35 lamps • Bannister oak finish(7806-13( NOTE.. r •Number of floral bouquets per case Q 3 bouquets per vase. Temperature control-suction stop-thermometer or sorlt. Case operating • Mirror backwall-12'high glass temperature®360-381i. • Mirror ends-plexiglass • Wilson Art laminates Minimum of 35 PSI water pressure needed for flush and fill systems; • lower bumper special colors water supply above fixture. ki ! Flarallne Display Products = 38274 Western Pkwy. ■ Willoughby,.OH. 44094 Phone 216/975-9449 • Facslmite 216/942-0129 lei ..pT61�Oc 4 O �.r. 72.5 2-1/40' COLD WATER SUPPLY �*-24"--i-6 24a--4 18' ABOVE FLOOR 1p, �os� 9 W a �D�P O CASE WASTE - 3 45 OUTLET ti O �.. 8.5 a ELECT. ' TOE KICK G��JC STUB OUT I I ALTERNATE FLOOR DRAIN I , STUB LOUT LOCATIONS 6--1/20 7„ FLORALINE DISPLAY PRODUCTS CORP. =0 Wesr�aM Mr. LIGHTS 3.0 AMP VLUM .at 44094 FANS 1.0 AMP , 115V i PH 60 HZ MP6/45 WEDGE/ MP6. KO TRANSFORMER 1.5 AMP MAX a BTU'S 0+25 8480 1 R-22 STANDARD P645 r ....... . . 3e16i�IN VPdcLw.li4ld w4fi i; 7ATOW '. MP - - N 6 6b 6' SECJIi3 z, 5 ROW • wuk } • 1/15/0 4 6• - MP 606sect eeosom of C 013 27 SEP 2005. D 061 2D FEB 006 ' E 174 J14 AUG 2005 50 1/2 a 1 1/4 •, t31s®®M/89 10 SHELF 12 SHELF 52 V 1/2 77 21 .QG 15 ELEVATION J 47 3/4 4 �--31-----� 48 1/2 36 N01E 1)CAPACIM.30 as 0 DOIB OR EQIWXW y FFA x-PosmON r�osrnoN E1FvnnoN SFOPPUiG W APPROX [1BC1RIGiL CONNECBON 47 7 4 3)ELE9014CAL OONNBONON YAr BE MUM 206/120YAC OR 240/120VAC(SEE UVBIE)HAYING A SINGLE PHASE;50/60 HZ. lGL OPENING IN20 2 3 +-WIRE SUPPLY(2-HOT.1-NEu K 1-GROUNJ)EQUIPPED WIM A 2-POLE CIRCUIT MWERL 4)UPPER LE&MOM 12 ME AND 6 HEM ZO=LOWER 1Ea COMM 12 BUM AND 9 HEATED ZONES. 0DI OIY PART OBA016 m—m 5)REAR DOORS ARE NOT SHOMM FOR CLARITY ur�s�wo� raaw_ �- . �naemoswe■ ns�- eeouwo�_ SUPPLY VOLEYm ComliaKO11 PEAK POW COIRUI WN RDCON107IDED BREAKER PER POLE Indies mwm ALL 100 WATT LAMPS SW WATIS 25 AMPS sneMW 90 IN—LINE ZONE 4 — SPECIRCATIONS 206/120 YAC 100&15N Lan 4447 WAT15 25 AMPS llpm �11/8 �a AQ1Q — o � 99-3423 . 240/120 VAC a 10D WATT WVS 40 WAM 25 MPS Om 27 SEP 2005 : I.-ISr m B am 1 1 1oaE&tsar uws 42M WATTS 30 IOMPs a q• HARDT EQUIPMENT MANUFACTURING INC. wrmw ev w nloww w vr4 w w� Ililow 11GH15-MT T0P(6 BULBS 15ow imp 161 UNS-WGHf TOP (6 BLABS-15OW YAK) AAw 27 OCT.2005. 00000 000o BOM WJAH2W3 C 1=8 06 FEB 2006 fElQEtt-NP(6 ZONES) 1 D 4 14 AUG 2006. NOTE-- NO ~ 1)SUPPLY LOAD MLST BE SINGLE(SPLIT)PHASE.W,X RED AND BUCK ARE HOT.WHDE 5 NEL[Rml I13 AND GM 5 GROUND.121 uGHIS-RIGIBf-80Tf0Y UROS-LW-Wmm(6 BULBS-low YAK) (6 BlRffi-10OW MAX) SUPPLY VOLTAGE OONFkN1RADON PEAR POWER CONSUMPRON RECOMMENDED FUSE HEATER-BOTf01F(9 ZONES) 2081120 VAC ALL 100 WATT LAMPS 3547 WATTS 25 AMPS I 100W A 15OW LAMPS 4447 WATTS 25 AMPS 208/120 VAC ALL 1DD WATT LAMPS 4325 WARS 25 AMPS 10OW&15OW LAMPS 4925 WATTS 30 AMPS I i _ J � d1 ®� 17 24 11103 - LK4BT BULB IOD WAIT 120V YM N WATED n s .mob s n 16 24 11005 - CO MtC LIGHT SDCKET 14 15 a v 15 1 11010 - CH PANE m 14 1 11253 - CABLE AS581BLY YABJBOARD 10 DISPLAY 120VAC/12VAC 13 15 11014 - RW BLOW RISE ASSEMBLY r UNS 4 AMP I stigC :� !n 12 45 11003 _ D RESM 150 30W 11C 15 11237 1kiERY05TAT NORMALLY CLOSED (2107) Mrypa 8 9 10 11B 15 11238 - 1HERMOSTAT NORMALLY CLOSED 9YC 7 11 15 11002 - THERMOSTAT NORMALLY CLOSED 90'C OWn 6 101 1 1111711 - MAIN DOARD D EPROM INCLUDED 5 3V PA 5 9 11111671 - BATTERY KWIC CR-2025 OR EB�IAVALENT 8 1 VARIES - EPROM CUMER M 7 i 11001 - TRANSFORMER 1 12VAC 20VA F1 # F2 6 5 4 3 2 1 11008 - COINING FAN 115YAC 80mm x 80mm x 25mfn 2 11364 RISE CLASS K5 20AMP 25INAC REDS _ _ _ _ e BLK" 1 11363 - FUSE SIM CLASS HN 2-POLE _ — — 4 1/2 SWO 1 11009 ORBULKIN MU NAL BL=4x12-POLE 25AMP 4 tWO — — — — — — — 1 11362 - MAIN BREAKER SWITCH 2-POLE r 3 1 1 11141 - tN,RY YERIAIIAL BLOCK 4-POIE G 01110 mORAMiG �ItlN ' axasat�aeer� - - 1 L&=MAE& aa�_ ®oaware_ ao IN-LINE ZONE 4 - ELECTRICAL SCHEMATIC It I ' Lxl®YD3 fE �trma- O11 BEP HBLMANN °99i IR $ L-, OMM.2- xt - 99-4060 _� 1 m a- °0E 27 0CT 2005 94E - mam 8 == 1 OF 2 s"" U"�° Wffisumwwcr=now �— HARDT EQUIPMENT MANUFACTURING INC. !•rProR 11f6iMOxltA®L4a[1F�6 Z � tsrm��rrraum■ Mm _ amsr[wxcr®eatn rQa�OWmmi o<�ero�ro seWpor� m m E 13 27 SEP 2005 1 20 FEB 2006 l ' 73 1/2 71 1 1/4 a® 10 SHELL 52 12 SHELF 37 1/2 21 �o0 15 ELEVATION t 3 1/2 4�---31---� 72 38 L X NOTE ' I 1)GPA791Y:�/0 QM DOMES OR EQIINNfM Y.�.J 2)SHIPM WEIGHS:APIM 850 LDS 3)EUXrRr O,SUPPLY MAY BE EID0?N 208/IMK OR 240/120K(SEE TABLE)HIVING A%W PHASE 50/60 HZ. 4-W0RE SUPPLY(2-K 1-NEUIRAI,1-GROUND)MUFFED WBH A 2-POLE CIRCUIT BREAKER 4)UPPER LEVEL CONTA0IS 16 OMAND 6 HEM ZONE%LOWER LEVEL CONDVIS 16 BULBS AND 18 HEAT®ZONES �ON X-P09fI0N Y-POSItIDN QEVA710N 5)15OW BUL11S MAY ONLY BE USED ON THE UPPER LEA FIECIWfAL O ELRM OPENING B CONNECTION N BASE 17 2D 7 2 3 4 6)REAR DOORS NOT SHOWN FOR amRilY SUPPLY VOLTAGE CONK AMON PEAK POWER COMMON MMYENOED BREAIWR PER POLE Mimi Pxrt I ors ALL 60 WATT LAMPS 4237 WATTS 25 AMPS MML- "ft- 206/120 VAC ALL 100 WATT LAMPS 5517 WATTS 35 AMPS ace r AWm _ Odin muwm low&15OW LAMPS 6317 WAM 35 AM � IN—UNE ZONE 6 — SPECIRCATIONS ALL 60 WATT LAMPS 50M WATTS 30 AMPS wwois t1/8 °w"w P HOLMANN q o mom.e 240/120 VAC AIL too WATT LAMPS 02 WATTS 35 AMPS m.wss- X"n - 99-3101 100W t tsow LAMPS 7aB2 wAns 40 AMa- - 27 SEP 20M 'w'� 1.17 "°gam OF .�:'®' ® �- IHARDY EQUIPMENT MANUFACTURING INC. ,..�••®`eE1O� ••'O®•� .on - ams�r.w. OUI a EN a mam«� ao aelapa�ms 'ONI DJNIsniovinM 1N3WdIM 1OSVH -� HfOtalli�WAf®I®flfOAA �. 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Item# Projects Q •natoc.ti iccL •.� ,�'� & ,mat'" � � "s e''.x!"�� as� ` 9106 Item#13133 ER CUBE T DIMENSIONS• W x D x H i eaoo moo F-450MAH Air-Cooled Shown on an optional B-300 F-450MAH-C 41 IN Air-Cooled eaoo B�eoo { _c .1 �gi F-450MAH 411s • Up to 476 lbs.of ice production per 24 hours B-00 F-450MAH-C Up to 426 lbs.of ice production per 24 hours F-450MAH&F-4SOMAH-C Also evallable on Large Bins: • Durable stainless steel exterior 8.1160SS BB-l30OSS • CleanCycle1211 Design e-lasoss • IS minute flush cycle every"12hours • Removes sediment • Cleaner ice • Longer life and easy maintenance R@movable air filters(Air-cooled model only) • R-404A refrigerant Warranty 0 �E ® VaN in United States,Canada,Puerto RlcA&U&Twrltories.Contact factory for warranty in other countries. 7WoYear-Pares&Labor on entire machine. IRYeYear-Parts on Compressor,air-cooled condenser coil. 1 ®HOSHIZAKI AMERICA,INC. 618 Hwy.74 3.,Peac htee City,GA 30269 TEL 1.SOM38-WV FAX 1.800-345.1325 www.hoshizaW.00m 450MAW) FLAKER/CUBELE E MAC E , n� SLIM INE SE w ,2 42 H -Al oled- r Ice Ina •AI oled-, let is achine -• :? ....... i� lw fi g Wit, .b - t 8 ...... AIR-COOLED/ F-450MAH 22" (580mm) , ,• 476 456 435 a® 416 397 379 362 330 , N AIR-COOLED /F-450MAH•C € 426 407 387 215/8• 27 W 368 350 333 (somm 696mm 6...b' t 317 r 287 . FRONT VIEW SIDE VIEW , UTILITY CONSUMPTION AN 915 858 6.2 4.3 12.0 Cq r v ,, "' 956 880 7.4 5.0 12.0 1 Ice Discharge Hole SPECIFICATIONS 6-1/4"Dia (134mmDia.) , atr: "Y • _ a§. PS��_R (21 mm) " Air-Cooled 11.0 20 1 175 lbs. F. J.r Air-Cooled 11.0 20 175lbs. ICE DROP ZONE , STORAGE BINS Ice Maker , Electrical Supppply Water inlet f 300 lbs. w 260lbs. 29/32"Dia(23mmDia. ning 1/2"FPT 500lbs. 360lbs. 7001bs. 5501bs. 5.1/8• -112 , 1 m) (84mm ` 800lbs. 600lbs. 900lbs. 660lbs. "u)_ b 1150lbs. N/A E , . , : 1275 lbs. NIA Dr in Outlet 1490 lbs. NIA 314"FPT B: w MINOR 1605lbs. NIA (36,19l1m - 159/1m (41mm) , AIR-COOLED UNIT ELECTRICAL&PLUMBING/F-450MAH(C) OPERATING LIMITS SERVICE , I ISV/60fl •Ambient Temp Range 45-100'F •Panels easily removed and all components 20 amp Max FusefHACR Breaker She -Water Temp Range 45-90'F accessible for service. 3J8"ODcopper or equivalent trdependentwcter supply -Water Pressure 10-113psig -Removable/cleanable air filter , 3/4"FPT independent drain connection -Voltage Range 104-127V (AIr-Cooled model only) oO NSE �L S ®HOSHIZAKI AMERICA,INC. d 618 Hwy.74 S.,Peachtree City,GA 30269 TEL 1.800AM-6087 FAX 1.800.345-1325 I www.hoshizakl.com Printed in U.S.A. , t 11 • r. � V • 414, r 1 -rt ��YG.y�.�,��,d�"1�L j,3.�k��d.�.l•4 4's7��. All of of tj ..rax:irFtY _ '.,ft,��}'. �j$' �''p l�,F`:�✓ ]}�''e��-'�yry�`t fir'' PF/SF S ICE STORAG BIN SES •U Off'- f fciee, r B. PF/ •U 60 f Ic , 13- •U 3601 f Ic "7 " •U 5501 f IcZ ` OPF/S F •U 6001 f ic 6Q61 c -A�" a.. rx43 ICE STORAGE BIN APPLICATION T '+ 30-- 4 250 lbs. 230 Ibs. 30"x 32'x'x 33Y°° 130 IbS. 2 15}: 300 lbs. 260 IDs. 22°x 32"'x 46 135 Ibs. 5001bs. 360 Ibs. 30•x 321x'x 46" 165 lbs.. 1�. e •�' 32%, ' 700 IDS. 550 Ibs. 44'x 3210 x Alr 200 Ibs. legs B-250PF 3!4•FPT Orals + 800 Ibs. 600 Ibs. 48"x 321"x W 210 Ibs. 22 x 32to x 33= WxDxH 900 Ibs. 660 Ibs. 52'x 321Q°x 46- 220 Ibs. . •height Includes 6"adl,lep ICE MACHINE MODEt'L APPLICATION •.. ;`, r ;, 1,r i ,` Bd0FPF18F W . 1;Yp 67ONSF M 48 T Bd00"Imm 46' 3� yA.y::� •"y, C 31v2 h�SIFp. ..dry No 6 Top 10 Needed F32,n ..rwy,sn�aa� mriPro No Need Top Kit HS 2033 Needed , 1• :l;L2�v •• Sitn►Llae No Need Need Top Kit HS 2035 HS-2D34 Needed Need NeedNo ` HS-$035 HS-&034 HS-033 Need NeeVJt ded HS 2032 HS-2032 8.300PFISF 0-50OPF/SF 8-700PF/SF , 22 x 32v2 x 46 30 x 12 x 46 44 x 321a x 46 WxDxH WxDxH WxDxH Need K HS-2035 Need Need Need 8 HS-2035 HS-2033 HS-2032 HS-2033 , •KMD Top Kit-Call Factory fB•BOOPF/SF B-900PFISF 46 x 32v2 x 46 52x 32%x 46AM , WxDxH WxDxH 1 ► ®HOSHIZAKI AMERICA,INC. 618 Huey.74 S.,Peachtree City.GA 30269 TEL 1-800-438.6087 FAX 1-800345.132B www.hoshizaki.com Printed in U.S.A. , 6' MINIMUM FOR SERVICE CONNECTIONS SIZE INCHES MODEL SUCTION LIOUiD WATEF NO• I NLE' OD IIE 1-1/8 112 16E 3/8 /7 c��� ��v/• V 1-3/8 5/8 21E u H 6-1 Jr' :1ST o 0 e o a a HOWE e CLtz , Lv ,> BASE 3� � s �S �� z 3ale-o To - ICE BIN E 1 L z HEAT EXCHANGER -MOtMING KXE SUCTION ACCUMULATOR I USE 1 SUCTION G I.IaJIO w O a VATER SUMP J MOUNTING HOLE P/WE1_ O I N .. Z MODEL DIMENSIONS NO. A B C E F G H J L W INCHES IIE 23 11-1/4 14 '33-1/2 10-1/2 19 39 1-1/2 45 31 16E 23 11-1/4 14 33-1/2 10-1/2 19 44 1-1/2 45 31 j__LlE 24-1/4 13-1/4 18 37 12-1/2 21, 44 1-1/2 48 35 HOWE CORPORATION TITLE cHICAGO.ILLINDIS GENERAL D I MENS.I ONS FOR lr•N BY cHK D 8Y DATE OR/1VING N0. 1 iE. 16E 21E ICE FLAKERS o A.K.A. 2-15-91 ILS-18B I 2286 - mm 31' 60' 1--787mm--I f'—'1524mm I t H" , 'r H•• H = T y Front View-1 Cart System Front View-2 Cart System Front View-3 Cart System 40" 1016mm - , Transport Cart— All Models • 177 25.75' Ice Removal Tote Accessory , 654mm 39• All Models 24.625' 991mm 825rtun F 34.125- F. rr 867mm , 4425" r !- 1124mat 28.125" r , L 714mm � ,ss2s• J L80rt"' 3'r 3.25' , 48'7. Or83mm 1219mm Front View Cart Side View Cart Front View Tote Side View Tote Side View-All Models , U.S.Patens 5,211,030 Model Bin Bin Depth Height(H) No.of Maximum. Max.Total Cap. Shipping Number Width Depth with Door wA Legs" Carts Bin Cap.* (with carts)° Weight" i1's70431 31'(787mm) 40•(1016mm) 48'(1219mm) 74'(1880mm) 1 700 lbs.(318 kg) 940 tbs.(426 kg) 580 lbs.(263 kg) rf51390.60 60'(1524mm) 40'(1016mm) 48'(1219mm) 74-(1880mm) 2 1350 tbs.(612 kg) 1830 tbs.(830 kg) 830 lbs.(376 kg) ffS2=.60 60'(1524mm) 40'(1016mm) 48'(1219mm) 100-(2540mm) 2 2250 lbs.(1021 kg) 2730 tbs.(1238 kg) 1010 lbs.(458 kg) R53250,90 90"(2286mm) 40'(1016mm) 48'(1219mm) 96"(2438mrn) 3 3250 lbs.(1474 kg) 3970 ft.(1801 kg) 14W lbs.(662 kg) • On cepaddes are computed on cubic capacity of bin and do not reflect voids that can occur due to pyramiding of the ice. -'Add 3'(76mm)to height dimerrsion(H)and 81 lbs.(37 kg)to shipping weight when insulated top and drain pan is used. , Specifications toe storage and transport system,manufactured by Follett Corporation,Easton,PA,to be(choose one) „_model ITS700-31-31"(787mm)wide elevated bin,storing approximately 700 tbs.(318 kg)of Ice,and one cart,storing 240 lbs.(109 kg)of ice ___)Ilodci ITS135060-60'(1524mm)wide elevated bin,storing approximately 1350 lbs.(612 kg)of ice,and two carts,each storing 240 lbs.(109 kg)of ice , __)Aodel fTS2250-60-60'(1524mm)wide elevated bin,storing approximately 2250 lbs.(1021 kg)of Ice,and two carts,each storing 240 lbs.(109 kg)of ice Model r=50-90-90•(2286mm)wide elevated bin,storing approximately 3250 tbs.(1474 kg)of toe,and three carts.each storing 240 lbs.(109 kg)of Ice Exterior of elevated bin section to be(choose one) beige baked enamel.over primed galvanized steel,or polished stainless steel with stainless steel rior finish back Elevated bin to be of single section construction.Bin liner to be of stainless steel.Bin hopper to be of durable polyethylene to promote ice flow through hopper opening. Exterior finish of heavy-duty base to be polished stainless steel regardless of bin finish.Bin section and base section to be insulated with foamed--In-place non-CFC , polyurethane.Base section to contain built-in drain system for bin and carts.Drain troughs•shutter door assembly,and shutter door drain pan to be insulated with dosed cell polyethylene foam insulation to minimize condensation. Bin to be equipped with extra large hopper opening to facilitate flow of Ice into cart and allow easy access for bin cleaning.Carl(s)to be equipped with durable ASS'vacuum formed lid that stores in side bracket when not in use,four heavy-duty casters(two swivel with one step-On lock and two non-sviven and angled upright handle for easy cart maneuvering.Cart(a)to drain into bin drain system when positioned In bay.Bin to be equipped with bracket for storing paddle accessory included with system.Bin top to be of stainless steel regardless of exterior finish and to be custom cut for specific icemaker(s)to be used.Angled access door assembiy(ies)to consist of outer Wit door with stainless front,non-CFC polyurethane foam insulation,and fully replaceable gasket.Upper inspection window to be of double panel acrylic to minimize meltage and condensation. Ice removal tote accessory to be of rotcdolded polyethylene with stainless steel handle.Handle to be equipped with plastic grip bar for easy lifting and convenient emptying. Follett reserves the tight to change specifications at any time , ��O .,� j' 801 Church Lane•P.O.Box D,Easton,PA 18044 ration 19 Toll-free in USA(800)523-9361 �S� o FaiedForm#9410 411 ff"WoOvIRROYRA (610)252-7301 -FAX(610)250-0696 -12-3/4 48 I1•IJ8 5� -32-7J8 -�--^—� -52 -23 . i It -22.114 t ' -42-3/8 MAN BRAIN CM 01-1/8 -X 18-3J4 �d l I 24 ELECT. CORRD EiiT 3-1/4 �+ -53-1/8 SPECIFICATIONS: ELECTRICAL: 120 VAC 20A 60 Hz. fir/ . UNt= L.o�fS7z;� WATER CAPACITY: 160 GALLONS aoX tar:. Map Cam fins t WEIGHT bF SYSTEM / r � LESS WATER: 575.L85 I WE 16NT OF SYSTEM IN a ,am"10e HILL MEAN$MID BW2 SHIPPING CRATE: 725 LBS /� s'�p r.raglEs iatuet j C1114-I N/A F+a'/6. L r 9 o e�p ,�J�/ �f f� oo ror suu auiro wut:.ato �of t 7nwoo Sao - �/S0 -12-3/4 48 -l3-3/4 5e 32-718 -52 -23 II -22-1/4 �+----42-316 - 9S1-112 • FOAM GRAIN IS-5/8 D EL£CT. .COROIESIT 24 3-114 cm cm �•►----53-1/8 SPECIFICATIONS: ELECTRICAL- 120 VAC 15A 60 R2. WATER CAPACITY: C.✓ sLt 160 GALLONS Nis"W wioA AREi°M�r r MUM ar � � WEIGHT OF SYSTEM t�.Jf , /3i o c..�� L�Z� o am All suu LESS WATER: $75 LBS < aa�tt �M106 HILL PSGF/SNS CGSo sm WEIGHT OF SATEM IN ` APPSWAa I out SHIPPING CRATE: 725 LOS Cta//�7V% SPtz.J .�.toRt[i renrroe cIII�-I N/A 00 wr soul am a a" rorto Ismr 1 of r -53-1/8 -13 17/32 - • -II-3/8 13 11/32 -18-I/8 :5e -51.29/32 -47-9/16 -23 -22-114 r------7=11 II �� -3 40-13/32 25-1/4 QSDII/16 3 FOAM DRAIN . 10 0I-112 13-3/4 cm ELECT. CORD EXIT. SPECIFICATIONS : 2 " ELECTRICAL: 120 VAC 15A 60 Hz. WATER CAPACITY: 75 GALLONS wTss�'�� THIS ORAWIIG AND WEIGHT OF OF SYSTEM CATIONS AIEIRE AM PHOPERIiOT RINELANDCommercialAguaPlurm �� THE AQUARIA CIDUP AND SNALL A DMSION OFTHE AS2tb1 6 P LESS WATER: �' ,Qo L /J NOT DE REPRODUCED OH USED 250 LBS �$ UNLESS AUTNORucD IN RIT,NU ON INE AOHARIA one HILL PSGF/SNS CG2S 8VV1 WEIGHT OF SYSTEM IN APPROVALS DATE....:TORAES Ionaros SHIPPING CRATE: 400 LBS. !!- C1113-I N/A DO NOT SCALE DRAWING SCALE:NOTED HNEET I OF I u q'u 44" 2 . dD t ' 1 I - 48- /r 1 J MONT - 40" FLOOR PLAN VIEW 6Fk�) Tr Yu $2 T 34-1/2" SIDE PROFILE SPECIFICATIONS ELECTRICAL: 120VAC 20A 60Hz WATER CAPAGTY: 136 GALLONS S7S lbs. = WEIGHT OF SYSTEM LESS WATER FRONT• 3/4 •VIEW 72S lbs. = WEIGHT OF SYSTEM IN SHIPPING CRATE d S4 ON nat� INSTALLATION'DRAWING: t ® CGSOHIOSAM . . 4 C I A L mAwlk R.KEESING smE- 1120 oaawc�00. COMMERCIAL— AG1UARlUMS _ A Orcis;m of AQUARIA, lace Moarper CA 9302t t 497 soo-3z�-t266 _ FAx sos -3o30 OATS.,. .-91 of-1 L :;=i:%. .`F.•..'. n` y�.:::' .i•i Z:•s`c. 4• kxtri+1i•:c •F::w:gF'.'." ... . .. .. .... ....s'r - 'i•'?.^.Y^.••�.:z{i?ctYL•"iisl':r:' _ .. .. .1.' ...... .. .-, tA:•.fs7. .;„ °,a'r:wfc?;'e':.v:• 0 a N 'I SUMP DRAIN 01-11 �-%r ` o ELECTRICAL CORD ix 17 FOAM DRAIN 1 39" o MAIN TANK DRAIN i 4„ o I 52-1/4" 41_�___ S FRONT 3/4 VIEW i ---� lb„ 1023 48" 49-1/8" ENDS) FLOOR PLAN coca RCAI luS . ELECTRICAL: 14_7/V' 120VAC 20A 601fr WATER CAPACITY: Ion 39" 160 GALLONS 3„ SIDE PROFILE WEIGHT Of SYSTEM LESS WATER:57S Ibt. MARINELAND7cG�o Bw(2) HILL 02siA-4 WEIGHT OF SISTER (tF SNIPPING CRATE:125 Ibs. COMMERCIAL AOUARIUMSOIIes v a 51wisi...e M■MI'm 1®c.awtiwb,CU!)411W-W-i:Is rv.145 sta»31 -02 KII.- I OF I ENCORE PRODUCT FEATURE SHEET Stop& Shop Self-Service Refrigerated Model HB9638R.3502 96 L x 40 D x 35 5/8 H .. Bakery Bump-Out W/Supplies Organizer • wlthout end panels 4 �+-- 19ti/ 47 3/4" 29" 61 1/81, St'RDClURAL CONCEPTS®888 Porter Rd.Muskegon,MI 49441 Phone:231.798.8868 Fax:231.798.4960 www.structuralconcepts.com REV:3122I2004 p ® E A!vCORT TECHNICAL INFORMATION SHEET ENCQW TECHNICAL INFORMATION SHEET Stop&Shop Self-Service Refrigerated Bake Bump-Out W/Supplies Organizer HB963SR.3502 Model H89638R 3502 98"L'x 40"D x 35 5/8"H mhippbg Weight� , P N �nemladenovmlote (BmedaaateMerdaetedrnodeQ PLAN Iritended Use of DlWIsy Area:Packaged rehdgeratsd products 98" Integrated Product Temperature(IPn: 41"F Intended FaMmranent Designed to operate in ambient conditions of 75"F 155%relative humidity. 251/4' 251/4" I ELECTRICAL 6" 1 R INOO Y« G AMP MAX W T7 Rwn b r , 120/tm 2 1.It in 134 Lde Remote Fens 12WIM 2 t2 13B leads RemdeMlFSemete I 12WIM 1 1 0.70 19S «Oper2a8 range for 120 vo0rltrp Is 110.120 voila:epem*q Iarlge for22D vdtraft Is Xe=Votb. 24 3/8" LK3MW - t LAMP Q ODUAdLqwm Lummw 1 F327e L rj 171 Stmxbm no 3 P25 78 48 3/4' REFRIGERATED SYSTEM 61 1/8" SYSTEM REF ERANr I OISPLAYVOL I FROAe S No 2e I CO OL C -REM SUPERHEAT' s i t SH SH 8+10'R OST SETTING Ink e�een eenoetm m oehoetomeumt dd CONTRO- O - REMOTE Wge,erlml D( aP REGULATO ROVAL3 UL 11"MAemrdende NSFSfd7RemafeOn UUcMLbftdPAnwftOrJv SIDE SECTION VIEW 47 3/4' NOTE:ALL DIMENSIONSAPPROXIMATE ®ELECTRICAL JUNCTION BOX . (SUPPLIED WTTH('LEAD%OR POWER CORD) 53/4' LOCATION OF CONDENSATE DRAIN TUBE 51I4' (SUPPLIED WITH Ve OR t 1tr PVC DRAIN TUBE) ®PREFEu=LocAnoNF0R8FAVICEENTRY 61 611l8" Onowimenmo •tee 888PbrtWRCL tudmgmLMk40441 PhMC231798dgBGROC231.".MG80vmwAkudurW=reeptscOm 181r "MI)C eM Musks MB9,19141 Phala:231.7B8.S UFmc23lJUAS80 ran,o Iav o i , EE® SPECIAL STOP & SHOP I�r NCOR TECHNICAL DATA SHEET CDR 2852A SERIES SELF-SERVICE REFRIGERATED BAKERY MERCHANDISER r4" ne• 691/4" 41W IF 4" 13 3/4" _ 261/4" 22" 38114" 4 FRONT OF TOE KICK y` y FRONT OF CASE 75 3/4" PLAN VIEW 4,s" NOTE: ALL DIMENSIONS APPROXIMATE ELECTRICAL JUNCTION BOX - ® (SUPPLIED WITH W LEADS OR POWER CORD) LOCATION OF CONDENSATE DRAIN TUBE (SUPPLIED WITH 3/4'OR 1 1/2'PVC DRAM TUBE) 7 1/2" 5" ® PREFERRED LOCATION FOR SERVICE ENTRY 40" Alft SIDE SECTION VIEW srAucru�n�cuMMO 8 $Porter Rd..Muskegon,MI 49441 Phone:231.798.8888 Fax:231.798.4980 www.structuraiconcepts com . v TECHNICAL DATA SHIP WT: 950# , CDR 2852A, Model HV74RSS 74"L*x 40"D x 48"H "W/thout 314"end panels INTENDED USE OF DISPLAY AREA: Refrigerated Bakery Products INTEGRATED PRODUCT TEMPERATURE(IPT): 41° F , ELECTRICAL RATINGS *Remote cases are provided with separate ciroults. , Min.Circuit Amps Am RLA Watts Hook-up CDR2852A Incoming Supply M p ps p REMOTE 120/1/60 Leads , Lights 2 A 122 A 146 Anti-Sweats 2 A 0.54 A 65 Fans(Coil) 2 A 120 A 144 LIGHTING , CDR2852A Lamp my Lamp Type 4 F40T8 , REFRIGERATION CDR2852A Compressor Refrigerant Capacity(Fe ) STUH aQ 20° Condensate Evap. , REMOTE WA R404A 27 7,400 WA REFRIGERATION CONTROL SETTINGS Based on ambient conditlons of 750F/55%RH VARIABLE REMOTE , Thermostat Set Point Supply Air 35OF Thermostat Hysteresis 60F _ Defrost interval 4 hour(6 per day) Defrost Cycle Duration 25 min. Defrost Termination Temperature WA Defrost Heater Termination Temperature WA Condenser Cut-Out Temperature/psig N/A , Condenser Cut-In Temperature/psig WA - Evaporator Cut-Out Temperature/psig WA Evaporator Cut-In Temperature/psig WA , Differential WA Evaporator Coil Temperature/pso WA . Low Charge Temp. N/A , Low Charge Cycle Time WA Thermostat Hight Limit Set Point WA Thermostat Low Limit Set Point WA Compressor Anti-Cycling Time WA , Superheat 8-10OF REGULATORY APPROVALS U.L/C.U.L. , CRMA Remote and self-contained cases are UL Classified in accordance with NSF-7 . r Rev: Tuesday,January 22,2002 ORE® SPECIAL STOP & SHOP NCTECHNICAL DATA SHEET CDR 2613A SERIES SELF-SERVICE REFRIGERATED BAKERY MERCHANDISER 96" 7/8" 91 1/4* 4112" 4' 13 314" 261/4' 22' 38114• 40' FRONT OF TOE KICK Iy FRONT OF CASE r 97 3/4r - PLAN VIEW �. 48" NOTE: ALL DIMENSIONS APPROXIMATE ® ELECTRICAL JUNCTION BOX - (SUPPLIED WITH 6'LEADS OR POWER CORD) LOCATION OF CONDENSATE DRAIN TUBE (SUPPLIED WITH 3/4"OR 1 1/x PVC DRAIN TUBE) 7 1/L„ 5" PREFERRED LOCATION FOR SERVICE ENTRY 40" SIDE SECTION VIEW ►r1 sIAMEN UNCIPM 888 Porter Rd. Muskegon,MI 49441 Phone:231.798.8888 Fax:231.798.4960 wwwxbm&*raleoncePts eom TECHNICAL DATA SHIP WT: 1000# CDR 2613A, Model HV96RSS 96"L*x 40"D x 48"H •WlthoutU"end panels. , INTENDED USE OF DISPLAY AREA: Packaged Refrigerated Bakery Products INTEGRATED PRODUCT TEMPERATURE(IPT): 41° F ELECTRICAL RATINGS *Remote cases are provided with separate circuits. , CDR 2613A Incoming Supply Min.Circuit Amps Amps RLA watts Hook-up REMOTE 120/1/60 Leads Lights 3 A 2.24 A 269 , Anti-Sweats 3 A 0.70 A -84 Fans Coil 2 A 1.2 A J 144 LIGHTING , CDR2613A Lamp Qty Lamp Type - 8 F25T8 REFRIGERATION , CDR2613A Compressor Refrigerant Capacity(F ) BTUH Q 20* Condensate Evap. REMOTE WA R404A 1 36 9,860 N/A REFRIGERATION CONTROL SETTINGS Based on ambient condd/ons of 757155%RH , VARIABLE S/CONTAINED REMOTE Thermostat Set Point WA Supply Air 35*F , Thermostat Hysteresis WA WIF Defrost interval N/A 4 hour(6 per day) Defrost Cycle Duration WA 25 minutes Defrost Termination Temperature N/A N/A , Defrost Heater Termination Temperature N/A N/A Condenser Cut-Out Temperature/psig N/A WA Condenser Cut-In Temperatun§/psig WA N/A , Evaporator Cut-Out Temperature/psig WA _ N/A Evaporator Cut-in Temperature/psig WA NIA Differential NIA WA Evaporator Coil Temperature/psig WA WA , Low Charge Temp. N/A WA Low Charge Cycle Time WA WA Thermostat Hight Limit Set Point NIA WA , Thermostat Low Limit Set Point WA WA Compressor Anti-Cycling Time WA WA Superheat N/A 8-10*F REGULATORY APPROVALS , U.L./C.U.L.Listed. CRMA. Remote cases UL Classified In Accordance with NSF 7. , Rev. January Is,na Im"ENCORE9COR3273 SERIES SPECIAL STOP & SHOP TECHNICAL DATA SHEET SERVICE/SELF-SERVICE REFRIGERATED BAKERY MERCHANDISER 74" 1" 691/4" 4.1/2" 4" 3g" 341/2" 5012" 521/4" FRONT OF TOE KICK FRONT OF CASE 76" PLAN VIEW 501/2. . NOTE: ALL DIMENSIONS APPROXIMATE ELECTRICAL JUNCTION BOX ® (SUPPLIED WITH V LEADS OR POWER CORD) - LOCATION OF CONDENSATE DRAIN TUBE " (SUPPLIED WITH We OR 1 11Z PVC DRAIN TUBE) ® PREFERRED LOCATION FOR SERVICE ENTRY 5010 521/4" ,..' SIDE SECTION VIEW ►,� srRucruuAt eoivcEPrs° 8N Porter Rd. Muskegon,MI 45441 Phone.231.798.8888 Fax:231.798.4880 www.sfruchualconeepts,eom TECHNICAL DATA ISHIPWT: 1175# CDR 3273, Model HVOU74RSS 7411V x 521/4"D x 501/2"H *Wthout 1"end panels. WENDED USE OF DISPLAY AREA: 'Packaged/Unpackaged Refrigerated Bakery Products s INTEGRATED PRODUCT TEMPERATURE QPT): 41° F , ELECTRICAL RATINGS , CDR3273 Incoming Supply Min.Circuit Amps Amps RLA Watts Hook-up S/CONTAINED N/A WA N/A N/A N/A REMOTE 120/1/60 7A 5.94A 713W Leads , LIGHTING CDR3273 Lamp City Lamp Type Amps 216 F32T8/F25T8 2.12A , REFRIGERATION CDR3273 compressor Refrigerant Capacity F ) STUH @ 20° Condensate Eva * , REMOTE WA R404A Service:15 2750 N/A Self-Service:27.5 6090 Rear Storage:I U.3 1280 , REFRIGERATION CONTROL SETTINGS Based on ambient condltlons of 75OF155%RH VARIABLE WCONTAINED REMOTE Thermostat Set Point N/A Supply Air 32OF , Thermostat Hysteresis N/A 5°F Defrost Interval N/A 6 per day Defrost Cycle Duration N/A 25 minutes , Defrost Termination Temperature N/A WA Defrost Heater Termination Temperature N/A N/A- Condenser Cut-Out Temperature/psig N/A NIA Condenser Cut-in Temperature/psig N/A NIA , Evaporator Cutout Temperature/psig WA N/A Evaporator Cut-in Temperature/psig N/A WA Differential WA WA , Evaporator Coil Temperature/psig WA NIA Low Charge Temp. N/A WA Low Charge Cycle Time WA WA Thermostat High Limit Set Point WA WA , Thermostat Low Umit Set Point WA WA Compressor And-Cycling Time N/A WA Superheat N/A 6-80F , REGULATORY APPROVALS U.L/C.U.L CRMA , U.L.Classified in Accordance with NSF-7 in process Re .. January A 2002 f ENCORE® DRAFT G'vV00,Tv� e-AL Cum/ TECHNICAL INFORMATION SHEET Self-Service Ice Cream Cake Freezer(Hood style) HV5096FH PLAN VIEW 98" �+-17/8" 41/2' 'T 61/2° 26 318' 287180 42" FRONT OF KICK FRONT OF CASE 3" A SIDE SECTION VIEW 51 1/4" NOTE: ALL DIMENSIONSAPPROXIMATE ® ELECTRICAL JUNCTION BOX _ _ (SUPPLIED WITH 6°LEADS OR POWER CORD) 9n 8 5/8 " IZ LOCATION OF CONDENSIUE DRAIN TUBE (SUPPLIED WITH 314°OR 1 Ur PVC DRAIN TUBE) I ® PREFERRED LOCATION FOR SERVICE ENTRY I 28 7/8n _I 4Z' NSIRICTERAI CONCEPTS 888 Porter Rd.Muskegon,MI 49441 Phone.231.798.8888 Fax:231.798.4960 www.structumiconcepts.com REV-A Nco ZE D' ENCORE® DRAFT TECHNICAL.INFORMATION SHEEP TECHNICAL INFORMATION.SHE Model HV5096FH 96V x 42"D x 61 1/4"H shipping weight:ok Model I�V5076FH 72'L'x 42"D x 61 1/4'H ship wetgdrt 1100f1 . .. 'WINma1Tl8"andpnroW. Gaonabndnedaaeodmodel) 'VYNlmtt7lJradO� (BaesdmatsodentdaoMmodeq Intended Use of D Area Packaged fromnl�cream cake products Intended Use of Area:Paclyed trozeel►c9 cream calve product Integrated Product 7emperatun(IPT) -15'F Integratd PtOduG lam=IPT): -117F Intended Environment Designed to operate In ambient conditions of 7WF/66%relative humidity. Intended Ernrllonrrlerlt to operet in ambient conditions of76'F/6596 retgva humkfdy. ELECTRICAL' TRICAL CIRCUIT INW ING .AMP WA O Y A Rataab 120MO Jvt2 L72 1a4 Leads .. 12WIM 2 1.12 184 Lamb RemomFeu 120HI80 2 1.2 144 Leeds Ralaota Fels 120r1180 1 0.8 aB leads Ramtselacmusu= I 2GA 18a 2a92 Leeds RAnumememoefrad 2mmim18A 10 1 27a9 I lamb RernalsAnd,Swams 120n/80 1 4 8.a1 397 leads Remoes AAV-8x to I 1201U0 4 1 a= 302 Leffi LIGHTING LIGHTING ST N8 Ty BTAN NS LAMP Z F2G'I$ 8Wnd= h 2 F16T8 REFRIGERATED REFRI ED SYSTE SYSTEMD BTm sor OVA SST lRarnis 938 Remo/e An 22-Zf9 6778 .% X*RR0hdffCMICAL-REMOTE CO O T La=1Ts/Q ETri a SH 481. 4� HOT GAarF SETWO alarm QAs Oermat Of 23 RdWV4mnWflfmmbmbmmdeft41nha f wwftr ,mlMaend T a fia'F Teed Me 8SF FLECTLOCOMPOST 8 Q Q StrT9iG calmer delgl9M 46 bB U um elf 8 O del oeRost admvsl Ia dl 8 e 4rF LTaniftan Tempelawle REGU T PP VALS REGULATORYAPPROVALS ul ease CRMAsm ULkULLbftd in e . ��/QYI4lYD112.�OIrI1Ql�s e8a Pa1erR4 Mus On.M14B/41 Pha�s:211.798.9a8a FmC2a1.Ta8A880 waw.ohwRaatmneaPtdmm _•"�/YO(li�eYiTl�a 88a PCdWRCL AsbWLl049141 FMWZMY9aSMFoc ZnlUAMWWKUU*e bmcophm RMA roa:o i Project Quantity .. :. Item# Model Specified: CSI Section 11400 G-Series Reach-in Freezers/ One,Two&Three Section Models,3Z'Deep Self-Contained Traulsen's G-Serles product line includes one,two and three section rachdn refrigerator and freezer models,available with either full or Equipped with an SERIEe half length doors and the convenience of a variety of different door easy to use ce hingings t0 choose from. These products are designed to address mtntroll saw stysma several Important issues concerning the foodservice operator of control) yrontaoaor(c) P g Pe today. Such critical issues of concern as: Food Safety,Energy Efficiency and Reliability are all important features of the G-Series overall design philosophy. Built with durable exteriors, reliable controls,balanced,efficient-refrigeration systems and a variety of user-friendly features,these products are the right It for nerdy any application. They are designed and built to the highest standards, and epitomize the quality Traulsen is known for. AVAILABLE MODELS - Single Section Two Section Three Section TowdyModdGLT132#11T) . (Pa 1*N1oN6LT232NUT) FconedyModalGLT332MIT) Modelf! RM Hinging Model )loot: Hinging Model B JW1 Hlnaina G12000 Half Right G22000 Half Left-Right G31300 Half Left-Right-Right Model G22010 G12001 Half Left G22001 Half Right-Left 031301 Hall raft-Left-Right G12010 Full Right G22002 Half Right-Right G31302 Half Rlght-Right-Right G12011 Full Left G22003 Half Left-Left G31303 Half Left-Lefl-Left G22010 Full Left-Right G31310 Full Left-Right-Right G22011 Full Right-Left G3131.1 R0 Left-Left-Right Model G31310 Model G12010 G22012 Fuli Right-Right G31312 Fun Right-Wight-Right G22013 Full Left-Left G31313 Full Left-Left-Left Standard Product Features Optional Accessory Kits • High Quality Stainless Steel Exterior Front and Door(s) • Set of Three(3)Additional Epoxy Coated Shelves With • Corrosion Resistant Anodized Aluminum One-Piece Sides Shelf Pins • Durable Anodized Aluminum Interior • TK1 Kt:Four(4)Pairs of No.1 Type Tray Slides To • Microprocessor Control With LED Temperature Readout Accommodate either:(1) 18"x 26"or(2)14"x 18"Sheet • Top-Mounted,Balanced,Self-Contained Refrigeration System Pans,Adjustable To 2"O.C. Large High.-Humidity Evaporator Coil Outside The Food Zone • TK2 Kit:Two(2)Pairs of No.4 Type Tray Slides To • Full or Half Length Stainless Steel Doors With Locks Accommodate(1)18"x 26"Sheet Pans(equips one full • Self-Closing Doors With Stay Open Feature At 120 Degrees section) • Guaranteed For Life Cam-Lift Hinges • TK4 Kit:Four(4)Pairs of Universal Type Tray Slides To Guaranteed For Life Horizontal Work Flow Door Handle(s) Accommodate Either(1)18"x 26"or(2)14"x 18"Sheet. • Automatically Activated Incandescent Lights Pans,or(2)12"x 20"Steam Table Pans,Adjustable To • Damage Resistant Stainless Steel Breaker Caps 4"O.C. • Three(3)Adjustable Epoxy Coated Shelves Per Section, • Set of Three(3)Chrome Plated Shelves With Shelf Pins. Supported On Shelf Pins(installed at the factory) • LK1 Kit:Set of Four(4)6"High Adjustable Legs • Energy Saving Automatic Non-Electric Condensate Evaporator • Two Year Service/Labor Warranty Available • Magnetic Snap-In Door Gaskets • Gasket Protecting Anodized Aluminum Door Liner NOTE: All optional accessory kits are shipped separately for • Anti-Condensate Door Perimeter Heaters later installation by others at the jobsite. • Thermostatic Expansion Valve Metering Device Provides Quick Refrigeration Recovery Times • Stainless Steel One-Piece Louver Assembly All Traulsen solid door • 9'Cord&Plug Attached G-Series models are • Set of Four(4)6"High Casters With Locks • One Year Parts And Labor Warranty ENERGY STAR®listed/ • Five Year Compressor Warranty YY rr Listed by Underwriters Laboratories Inc.,to C US J. L U.S.and Canadian safety standards and Listed by NSF International. Appfdt t u5iE0 TRAULSEN 4401 BLUE MOUND 'terWORTH, 1. SECTION j � PHONE 1(800) 1 1 Project Quantity Item# Model Specified: CSI Section 11400 Specifications Constttictidn,Hardware.and Insulation Refrigeration System to mounted, eB-contain •balanced refrigeration s tem usin R-404A Cabinet exterior front,louver assembly and doors are constructed of 20 gauge A p me ,s ed, system g , stainless steel.Cabinet sides(including returns),interior and door liners are refrigerant Is conveniently located behind the one piece louver assembly..It features constructed of anodized aluminum.The exterior cabinet top,back and bottom are an easy to clean front facing condenser,diemlostedc expansion valve,air-cooled, constructed of heavy gauge aluminized steel.A set of four(4)6°high casters are hermetic compressor,large,high humidity evaporator Coll located outside,the food , Included. zone and a top mounted non-electric condensate evaporator.A 9'cord and plug Is Doors are equipped with a gasket protecting metal door pan,removable plug provided. Standard operating temperature Is 0 to 5°F. cylinder locks and guaranteed for[He cam-IK gravity action,self-closing metal,glide Controller hinges with stay open feature at 120 degrees.Hinges Include a concealed switch to The easy to use water resistant microprocessor control system Is supplied standard. automatically activate the Interior Incandescent lighting.Guaranteed for No,work It includes a 3-DI9111 LED Display,and a Fahrenheit or Celsius Temperature Scale , flow door handles are mounted horizontally over recess In door which limits Display Capability. protrusion from door face into sisleways. Interior Easily removable for cleaning,vinyl magnetic door gasket assures tight door seal. Standard Interior arrangements include throe(3)epoxy coated wire shelves per And condensate heaters are located behind each door opening. section,vaunted on shelf pins,installed at the factory. Shelves are full-width,and Both the cabinet and doors)are insulated with an average of 2'thick high density, do not have any large gaps between them requiring the use of-tirldge-or Junior , nonCFC,foamed In place polyurethane. shelves.- Recommended food limit per shelf should not exceed 2251be. Warranties DIMENSIONAL DATA 1Sectlon Models 24ection Modals 3S Both aacdon Models ne a one.year parts and Ioborwarranly and a flue year compressorwarrenty(self- Net capacity cu.ft. 24.2(686 cu I) 46.0(1303 cu 0 69.1(1958 cu I) contained models only)are provided standard.An optional 20 year extended parts . Length-overall in. 29% 6.9 env 52'/e 132.4 cm) 76% 193.8 cm) and labor warranty is also available. , Depth-overall in. 35 68.8 cm 35 88.8 cm) 35(88.8 cm) Depth-over body in. 1 32(81.3 cm) 32 81.3 cm 32 81.3 cm) Depth-door open 900 in.' 57% 146.3 an) 57%(146.3 cm) 57% 146.3 cm) Clear door width in. 21'%(53.6 cm) 21''A 63.6 cm 21'%(53.6 cm) , Clear hall-door height in. 271A(69.9 cm) 27'h(69.9 cm) 27%(69.9 cm) Clear full-door height in. 57%(146.3 an) 57%(146.3 cm) 57%(146.3 cm Height-overall on 6-casters 83'/4(211.5 cm) 83'/4(211.5 cm) 83'%(211.5 cm) No.Standard Shelves 3 6 9 , Shelf area sq.iL' 13.5 1.3 sq m) 25.6(2.4 sq m) 39.2(3.6 sq m) ELECTRICAL DATA Elevation Elevation Elevation Voltage 115/60/1 115/60/1 208.230/115(60/1 One-Section Two-Section Three-Section Feed wires with Ground 3 3 4 Full load amperes 11.3 .14.9 10.8 REFRIGERATION DATA Refrigerant R-404A R-404A R-404A bsscmd BTU/HR H.P.= 2160 r'h HP) 3790 %HP 4710(1 HP) {asscm) SHIPPING DATA Length-crated In. 35 89 cm 63(160 cm) 91 231 cm) �_ 47,fl.kaaom,) Depth-crated In. 43(109 cm) 43(109 cm) 43(109 cm) a R Height-crated in. 83'%(212 cm) 831h(212 cm) 83'h 212 cm) Volume-crated cu.ft. 71 2011 cu 131(3711 cu 1) 189 5354 cu 1 Net Wt.lbs. 320(145 kg) 650(295 k ) 690 13 kg Gross WL lbs. 410(186 kg 700(318 kg) 870 95 kg zkd(MF,,a s m. NOTES NOTE:Flgures in parentheses reflect metric equivalents. Plan-One-Section Plan-TwoSectlon , I- Area of standard shelfcomp4merd any,does not Include storage area of additional shelves or available on cabinet bottom 2- Based on a 90 degree F ambient and-10 degree F evaporator. 1-Section Models e1. 3-Section Models 2-Section Models arfeee�e equipped with one 1 �' equipped with one NEMA ( '- equipped with one 'rf°'�`"' v NEMA 5-15P Plug "` L14-20P Plug ° NEMA 5-20P Plug � 9 g FT REQUIRED CLEARANCES 1 In order to assure opWnum performance,the condensing unit MUST have an adequate supply of tt�(ket.tem) q alr for cooling purposes. Therefore,the operating location must either have a minimum of 12' $ dearenoe overhead of the condensing unh or sHow for unrestdded air lbw al the bads of the unit pt (s3scm) a Clearance of at least 12-above Is required In order to perform certafn maintenance tasks. A s es m. �• r at NOTE:When ordering please specify:Voltage,Hinging,Door Size,Options and any 1 additional warranties. Continued product development may necessitate specification changes without notice. Part No.TR35788(revised 1105) Plan-Three-Section Section-All Models , TRAULSEN SECTION 4k-1 BLUE MOUND RD. FT WORTH. 4-2 • :rk r r e r Project Quantity ._4, Item# Model Specified: CSI Section 11400 G-Series Reach-In Refrigerators/ One,Two&Three Section Models,32"Deep Self-Contained Traulsen's G-Series product line includes one,two and three section reach-in refrigerator and freezer models,available with either full or easy ao usee en SERIES half length doors and the convenience of a variety of different door ` ey to u mlaoprocessar hingings to goose from. These products are designed to address smhd•ee sm•I conual several important issues concerning the foodservice operator of today. Such critical Issues of concern as: Food Safety,Energy Efficiency and Reliability are all important features of the G-Series overall design philosophy. Bulk with durable exteriors,reliable controls,balanced,efficient refrigeration systems and a variety of user-friendly features,these products are the right fit for nearly any application. They are designed and built to the highest standards, and epitomize the quality Traulsen Is known for. AVAILABLE MODELS Single Section Iwo section Three Section fmwlyModelGlITiVMM JFmn VA*lGHT232NUri (msdyMWWGHT3MNq Model 2R4i Hinging Medeld D= !;Raging fllodeli: RM Hinging G10000 Half Right G20000 Hail Left-Right G30000 Hal Left-Right-Right Model G20010 G10001 Hal Left G20001 Hal Right-Lett G30001 Hal Left-Left-Right G10010 Full Right G20002 Hal Right-Right G30062 Hal Blight Right-Right G10011 Full Left G20003 Hal Left-Left G30003 Hal Left4.eft4xft G20010 Full Left-Right G30010 Full Left-Right-Right G20011 Nil Right-Left G30011 con Left-Left-Right Model G30010 Model G10010 G20012 Full Right-Right G30012 Full Right-RIghtAght G20013 Full Left-Left G30013 Full Left-left-Left Standard Product Features Optional Accessory Kits • High Quality Stainless Steel Exterior Front and Door(s) • Set of Three(3)Additional Epoxy Coated Shelves With • Corrosion Resistant Anodized Aluminum One-Piece Sides Shelf Pins • Durable Anodized Aluminum Interior • TK1 Kit:Four(4)Pairs of No.1 Type Tray Slides To • Microprocessor Control With LED Temperature Readout Accommodate either.(1)18"x 26"or(2)14"x 18"Sheet • Top-Mounted,Balanced,Self-Contained Refrigeration System Pans,Adjustable To 2"O.C. • Large High Humidity Evaporator Coil Outside The Food Zone TK2 Kit:Two(2)Pairs of No.4 Type Tray Slides To • Full or Half Length Stainless Steel Doors With Locks Accommodate(1)18"x 26"Sheet Pans(equips one full Self-Closing Doors With Stay Open Feature At 120 Degrees section) • Guaranteed For Life Cam-Lift Hinges TK4 Kit:Four(4)Pairs of Universal Type Tray Slides To Guaranteed For Life Horizontal Work Flow Door Handle(s) Accommodate-Either(1)18"x 26"or(2)14"x 18"Sheet • Automatically Activated Incandescent Lights Pans,or(2)12"x 20"Steam Table Pans,Adjustable To • Damage Resistant Stainless Steel Breaker Caps 4"O.C. • Three(3)Adjustable Epoxy Coated Shelves Per Section, Set of Three(3)Chrome Plated Shelves With Shelf Pins Supported On Shelf Pins(installed at the factory) LK1 Kit:Set of Four(4)6"High Adjustable Legs • Energy Saving Automatic Non-Electric Condensate Evaporator Two Year Service/Labor Warranty Available • Magnetic Snap4n Door Gaskets • Gasket Protecting Anodized Aluminum Door Liner NOTE: All optional accessory kits are shipped separately for • Anti-Condensate Door Perimeter Heaters later installation by others at the jobsite. • Thermostatic Expansion Valve Metering Device Provides Quick Refrigeration Recovery Times • Stainless Steel One-Piece Louver Assembly All Traulsen solid door • 9'Cord&Plug Attached G-Series models are • Set of Four(4)6"High Casters With Locks • One Year Parts And Labor Warranty ENERGY STAR®listed! • Five Year Compressor Warranty _ Listed by Underwriters Laboratories Inc.,to &US U.S,and Canadian safety standards and Listed by NSF International. App mal: usieo PHONETRAULSEN 4401 BLUE MOUND RD. FT.WORTH,TX 76106 SECTION :0 l , Project Quantity Item# Model Specified: CSI Section 11400 , Specifications Construction,Hardware and Instrlatich Refrlperation System , Cabinet exterior front,louver assembly and doors are constructed of 20 gauge A top mounted, self-contained,balanced refrigeration system using R-134a stainless steel.Cabinet sides(including returns),Interior and door liners are refrigerant is.conveniently located behind the one piece louver assembly.It features constructed of anodized aluminum.The exterior cabinet top,back and bottom are an easy to clean front facing condenser,thermostatic expansion valve,elf-cooled constructed of heavy gauge aluminized steel.A set of four(4)6"high casters are heretic compressor,large,high humidity evaporator coil located outside the food , included. zone and a top mounted non-electric condensate evaporator.A V cord and plug is Doors are equipped with a gasket protecting metal door pan,removable plug provided. Standard operating temperature Is 34 to 38°F. cylinder locks and guaranteed for life cam-IK gravity action,self-closing metal,glide Controller hinges with stay open feature at 120 degrees.Hinges include a concealed switch to The easy to use water resistant microprocessor control system Is supplied standard. automatically activate the interior Incandescent fighting.Guaranteed for life,work It includes a 3-Digit LED Display,and a Fahrenheit or Celsius Temperature Scale , flow door handles are.mounted horizontally over recess in door which limits Display Capability. protrusion from door face Into alsleways. interior Easily removable for cleaning,vinyl magnetic door gasket assures tight door seal. Standard interior arrangements include three(3)epoxy coated wire shelves per Anti condensate.heaters are located behind each door opening. section,mounted on shelf pins,installed at the factory. Shelves are full-width,and. Both the cabinet and door(s)are Insulated with an average of 2'thick high density, do not have any large gaps between them requiring the use of"bridge"or Junlor� norl•CFC,foamed in place polyurethane. shelves." Recommended bad IimB per shelf should not exceed 225 lbs. Warranties - DIMENSiONAL DATA 1-Section Models 2-Section Models 3Secd0n Models Both a one year parts and laborwarranty and a five year compressor warranty(self Net capacity cu.it. 24.2(686 cu I) 46.0(1303 cu 1) 69.1(1958 cu contained models only)are provided standard.An optional 2ne year extended parts Length-overall In. 29'b 5.9 cm 521/e(132.4 cm) 76e/te 193.8 cm) and labor warranty is also available. , Depth-overall in. 35(88.8 cm) 35 88.8 cm) 35 88.6 cm) Depth-over body in. 32 81.3 cm) 32(81.3 cm) 32 81.3 cm) Depth-door open 90°in. 57'A 146.31lr1) 57% 146.3 cm 57% 146.3 cm Clear door width In. 21'A 53.6 cm 21'% 53.6 cm 21'h 53.6 cm) , Clear half-door height in. 27'%(69.9 cm) 27'f 69.9 cm) 27'% 69.9 cm Clear full-door height in. 57% 146.3 cm) 57% 146.3 cm) 57 146.3 cm Height-overall on 8"casters 83'/4(211.6 cm) 83%(211.5 cm) 83'/4 211.5 cm) No.Standard Shelves 3 6 9 1 KI 14 Shelf area sq.fL' 13.5(1.3 sq m) 25.6 2.4 sq m) .39.2 3.6 sq m) ELECTRICAL DATA Elevation Elevation Elevation Voltage 115/60/1 115/60/1 115/60/1 One-Section Two-Section Three-Section Feed wires with(around 3 3 3 , Full load amperes 7.0 8.5 10.9 REFRIGERATION DATA Refrigerant R-134a R-134a R-134a z t ,t STU/HR H.P.= 2400('%HP) 2400 CA HP) 4360('/a HP) 24.iU2M]. SHIPPING DATA Length-crated in. 35 89 cm) 63(160 cm) 91 231 cm) 'I �, 471 Ir re:7-1 Depth-crated In. 43(109 cm) 43(109 cm) 43(109 cm) h a Height-crated In. 831/a 212 an) 83'%(212 cm) 83'% 212 cm) , Volume-crated cu.f. 71(2011 cu 1) 131 3711 cu 1) 189(5354 cu 1) eta `t'li Net Wt.lbs. 305 138 kg 450(204 kg) 610 277 kg) Gross WL lbs. 395 179 kg 590 268 kg 790(358 k 2' NOTES 2 PtA .11PH , NOTEFigures inparentlreses reflect mebloequivalents. Plan-One-Section Plan-Two-Section 1- Area of standard shelfcompliment only,does not Include storage area of additional shelves or available on cabinet batten 2- eased on a 90 degree F amblerd and 20 degree F evaporator. (tlliaalid , rtel?c� . ni. Equipped With One NEMA 5.15 P PlugFT RFo111RFtt CLEARANCES ^ O 21'�i.97bem In order to assure opOmum performance,the condensing unit MUST have an adequate supply of air for cooling purposes.Therefore,the operating location must either have a minimum of 12" _ clearance warhead of the condensing unit or allow for umestrtdad'alr Raw at the back of the unit y Clearance of at least 12"above Is required in order to perform cedaln maintenance tasks. NOTE:When ordering please specify:Voltage,Hinging,Door Size,Options and any , additional warranties. Plan-Three-Section Continued product development may necessitate specification changes without notice. Part No.TR35787(revised 1/05) Section-All Models , TRAULSEN PHONESECTION 4401 BLUE MOUND RD. FT.WORTH,TX 76106 4-1 :ll t FAX-MKTG.1 (817)624-4302 F1 1. 0 111 LIJ iR , I Project Quantity;, Item# Model Specified: CSI Section 11400 100 lb. Capacity Reach-in Blast Chiller Model/Self-Contained P I a a T PRQTDCa T a o cal � RBC Model RBC100 SERIES The Blast Chill Refrigeration system is designed to quickly coal 100 lbs.of hot cooked food product,through the temperature danger zone (1400 to 40117),in approximately 90 minutes to assure flood safety.Rapid chilling also promotes Increased-product storage life and allows for greater labor productivity in the kitchen.This model Is built as a reach- in,with a cam pact footprint,for convenient location right near the food preparation area. Standard features include Traulsen's exclusive SmartChill•control,three food probes and an on-board printer. Model RBC100 Unit Interior is equipped with five pairs of tray slides In order to (sham with optionei casters) accommodate use of either 12"x 20"or 18"x 26"pans. Standard Product Features Specifications • Stainless Steel Exterior&interior Hardware,Insulation and Construction • NAFEMData.Protocol Compliant SmartChlll® Unaexterlorsides,front,door,top,rear and•Interior are constructed of stainiesssteel.Exterior Microprocessor Control bottom is constructed of heavy gauge aluminized steel. • Three Microprocessor Smart Probes$Onboard Printer Doors are equipped with guaranteed for life cam4iR,gravityaction,self-dosing glide hinges with stay open feature at 120•.Guaranteed for role work-flow,door handle Is mounted horizon- . Traulsen Exclusive Label Printer tally over recess in door which limits protrusion from door face into aisle ways.Door is scan; • Three(3)Chilling Functions dardwith cylinder lock. 1 Blast.Chill,2 Soft Chill&3 Freeze Chill Easily removable fordeaning,vinylmagneticgasketassuresIlghtdoorseal.Anti•condensate heater is located behind door opening.Door is hinged left as standard. Cabinet and door • Three(3)Chilling Modes For Each Of The Above contains high density,non•CFC foamed in place polyurethane Insulation. 1)By Temperature,2)By Product&3)By Time Refrigeration System • Automatic Refrigerated Hold Mode After Each Chill Cycle Two stage refrigeration system consisting of a separate self-contained)%.HP condensing omit • Magnetic Door Gaskets for chill operation and a self-contained'h HP condensing unit for product maintenance.Both • Horizontal Work Flow Door Handles Guaranteed for Life are mounted at the bottom of the cabinet and accessible behind a removable,one piece louver assembly. The evaporator coil and blower assembly Is mounted inside the cabinet • Rehingeable Door(Standard Hinged Left)With Lock behind a removable airdistribution dud.Air flow is designed in a push/pull pattern to ensure • Automatic Defrost With On-Demand Feature maximum heat removal. • Set Of Four(4)6"High Adjustable Stainless Steel Legs Interior • 'h HP Self-Contained Holding and 1'/a HP Blast Chill Five pairs of tray slides to accommodate twoeach 12"x2o•x2'h°pansforatotalcapadryof Compressor ten pans Is provided standard.These tray slides also have the ability to hold one each 18*x p 26'pans,for a total of five pans in place of the 17 x 20'x 2W pans. • Adjustable Product Chill Target 8r Holding Temperatures Blast Chill Operation • One Year Parts and Labor Warranty In the Blast Chill mode,two blowers,as well as secondary temperature controls are in opera- • Five Year Compressor Warranty Lion.Cabinet air temperature can be as low as 0•F.Close monitoring of temperature through the product probes assures rapid chilling without freezing the product. At the completion of a chill cycle(By Time),or when food product has reached the preset Options &Accessories target temperature(By Temperature),the unit will automatically start maintenance system • Correctional Facility Package for Blast Chill operation,at refrigerated temperatures,in order to maintain cabinet air temperature(adjust- • SmartChill®PC Communications Software Package able from 34•Fto41•F). Product temperature data Is accumulated during operation and can be downloaded through a • Bottom Mounted Electric Condensate Evaporator pdntout from the onboard printer. • Set Of Four(4)6"High Locking Casters Controller • One or Two Day On-Site Blast Chill Training SmartChilN microprocessor control system provides critical temperature monitoring.An on- • Optional Right Hand Hinging board printer is provided to print out batch datainformation Important for HACCP record keep- Available Ing. Data can also be downloaded to a PC using optional SmartChilF communications soft- • Two Year Service/Labor Warranty ware available from Traulsen or via optional NAFEM Data Protocol Compliant hardware and software.The control includes Three Different Chilling functions to choose from:Blast Chill, Soft Chill and Freeze Chit. SmartChiilm then allows you to proceed with any of these three modes BYTEMPERATURE,BYTIME or BY PRODUCT In addition,SmartChiile can beset. Approval: to assign individual Operator iD numbers,Important for later batch identification,and provides audiovisual Alarm Warnings to make you aware of several impoRttrd situations,such as:1) Hi•Temp,2)Lo-Temp,3)Clean Condenser and 4)Printer Failure. rumens Warranties Listed by Underwriters Laboratories Inc, The unit is standard with a one year parts&labor warranty,on all components and the cabinet. and cSA certified by Underwriters , , u U u Laboratories Inc.and classified by and an additional four year parts only warranty on the 1 h HP Chill Compressor and h HP ii D a` Maintenance Compressor.Additional warranties are available at extra eosL. Underwriters Laboratories In accor- growdance with ANSI/NSFT. evnen TRAULSEN 4401 BLUE MOUND -• WORTH, r PHONE :tr t r I Project Quantity Item# Model Specified: CSI Section 11400 , DIMENSIONAL DATA RBC100 n)ewm Net Capacity cu.f. 19.72(557.51) �r6fi1 R d �ar Prap•r All of Pans 12"x 20"x 2W 10 IoYY Max,Product Capacity lbs. 100(45.4 kg) � le �l le Length-Overall In. 34(86.4 cm) I I •_p"a . . Depth-Overall in. 41%(105.7 cm) I � .. � F�Vy�F r Depth-Cabinet only in.Over Body in. 36(91.4 cm) Tpth-with Door Open 90°In. 74(188.0 cm) I Clear Doti Width in. 22%(67.5 an) I I Clear Door Height in. 33'/4(84.5 cm) Elevation I 1 Height-Overall on 6"Legs 80'rb(203.5 cm) Mew I I ELECTRICAL DATA Voltage 208-23011IN60/1 Feed Wires with ground-without Plug 4 i I Full Load Amperes 15.1 CircuitAmpacity 20 amp I I Wattage 1'/4 HP Blast Chill Compressor 1690 , Wattage%HP Holding Compressor 1165 r REFRIGERATION DATA, Refrigerant R404A 74f8 BTU/HR 1'/4 HP Blast Chill Compressor 5460 D>taiti BTU)HR%HP Holding Compressor 2280 '14. P0tt I SHIPPING DATA f' I Length-Crated In. 42(106.7 cm) Plan I I E(ecMc i I Depth-Crated in. 46(116.8 cm) I i Chose I I Height-Crated in. 82(206.3 cm) View I I I I Volume-Crated cubic feet 73(2065.91) WEIGHT DATA Net Weight-Ibs.Uncrated 682(309.3 kg) i I Gross weight-Ibs.Crated 763(346.1 kg) ~ I I 32.519° ! Figures in parentheses reflect metric equivalents / / NOTE:Unit requires condensate removal via either a floor sink or optional electric condensate evaporator o' , kit. See spec sheet 6.4 for more Information. I L -�` 4M1>i" �n,r• hider ., 1 I I i Section 33" I View I °° NOTE:Freight charges are FOB destination for dock to dock delivery I _ - within the continental USA.Ll tgate delivery charges are additional,For m , Inside delivery charges,please consult factory. 518"O.D.. I Drain Port I r I eh NOTE:When ordering please specify:Voltage,Hinging,Options and any additional warranties. _ So Continued product development may necessitate specification changes without notice. Part No.TR35798(revised 6104) SECTIONTRAULSEN 11 BLUE MOUND •DWORTH, t PHONE6-2 :tt t ill //1 1 11 y r ► ► • ►v tit un n 1 1 V v 1 11 n►a 1 its 1 u I u u• ,v a l v v v v r., f6mr j)M-37 Glass Door Merchandiser -z. 6 1�v2- 3 7,,2 ffATURESIBENEFITS • ENERGY EFFICIENT " STAINLESS STEEL INTERIOR BOTTOM II models use a minimum of electricity due to superior Convenient clean-out drain,easy to maintain. ulotlon. No heater wires or electric condensate pans Wre required that offset reftigeratlon. • ADJUSTABLE VINYL COATED WIRE SHELVES • OVERSIZED.ENVIRONMENTALLY.FRIENDLY REFRIGERATION Durable,heavy-duty. Aluminum shelves are also ovoll- able as special order. vSTEM verslzed and balanced,l3dA refrigeration system, " SELF-CLOSING BOORS ctory sealed and prelubricated for long life. Fast pull- Effective counter-bolanced weight system for smooth. down to maintain middle thirty degree temperatures. even,positive closure. No springs to wear out. Quiet. tftTTOM MOUNT COMPRESSOR consistent closing yea(after year. olom shelf height higher than coolers with top mount • FLUORESCENT INTERIOR LIGHTING compressors. Designed for'no-stoop•easy removal of Safety shielded,assures longer,brighter.shadow-free Oold me(chondise. product illumination. TTRACTIVE THIN WALL CABINET DESIGN . SELF-CONTAINED SYSTEM ermits easier placement,saves aisle space. No plumbinij required. Simple installation. Equipped with ILNG-LASTING AND PERMANENT 10 MIL WALNUT 9 foot cord. ODGRAIN VINYL LAMINATE EXTERIOR • ILLUMINATED SIGN PANEL - clal finishes available including white,black and light.. oak:selections that will blend with even the most distinc- Your choice of sales stimulating signs. ve decor. Non-peel or chip. IPLE PANE THERMAL GLASS WARRANTY DISTRIBUTED BY tee panes of thermal glass provide two air spaces for (` -e the insulation value. Also absolutely minimizes One year warranty on all parts ondensation on grass and prevents condensation build- and an additional year warranty on comprr essor. (U.S.A.and Canada only) FOAMED-iN-PLACE POLYURETHANE HIGH DENSITY CELL 1SULATION(FaFC FREE) - nsurpassed insulation.extra dense.has highest R factor the market. Saves energy. '^'! IFETiME ACRYLIC WHITE ALUMINUM WALLS on-rust.peel or chip. Easy to clean. Bright sanitary ppec(ance. Meets all N$F standards. I Available In White Vinyl jj CHI TECT'S CORNER -37 14 43'An 37 Cubic Fee Capacity 'acr //) ZO'0ly o rwC tore Shelves Standard /-- /*v In Installations T. / Sher!Size: 19"x 21s/i" TOP VIEW Zg'A" ledor Dimension: d3'h"W x 291h"D x 78'/A"H age/Cycles: 115/60 76%0 Power Cord length: 4 Feet �ed Weight: 428 lbs. 'Q. Z Z F8iw-•- 1717 n MADI:IN U.S.A. It SPECIFICATIONS SUBJECT TO -•••'�" O CHANGE WiTHOUT N0710E _. Installation & Service Manual A*C,y-/,v CrP54-S g¢NON CROSS SECTION �-- 35-1/2"--� ToPWISUR ° 22" Shelves 67" 1 14"(Front) 6311(Rear) 82-11211 Overall Height ` 3/811 ° 2411 " eouomsnerrsra TrayDepth 15-11/16" - Front of Tray to Floor 3" �28-9/169 61 711 311 40 9/16" ,7Cente31of 611 Overall Depth Bumper to Floor OFL OR PLAN AT V'ACE belweenfiw hackof ft cale and to else wCA Is YA Me owe sbuctrre to mhWO you ble canderadm probbme 1"for FORMVENTMWN mcrbe neesum haareatkmda,s 2DR=61-V16° 3DR=92- 4 DR=122.5/8' b DR= 153.5116P 1.3/1t03 for�^ �of Case FdchEndS"xs-40.9/16°33.1611 1•�1 O.A. w onBelot Dw m 1-12"PVCpl�Opflon�uee 37-9/16- -—-—-—-—- and Floc waste Oullet —- Eleotr 11089 7-W8- Ihortt of Case 234 12- --3.118- N=op*md molar InitdW top ppna R Of L l'"" is avatoble in top dpht no comer of oaw. May, 2005 Page 11 Ice e-ed:00 ,09 Ap9itv. 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TOt31AW1EWRiMIR NOTICE Page a 1 May,2005 Page 10 May,2005 I �Qo ZN�^' 1 P PRELIMINARY 930 IC 1 N E T AT 12'-9 3/8' 5 DOOR W/O ENDS 10'-1 15/16- 4 DOOR W/O ENDS 7'-8 1/2' 3 DOOR W/O ENDS ALTERNATE 5'-2 1/16' 2 DOOR 2 1/2 REFRIGERATION W/O ENDS END EXIT OUT 5 3/8 WIDTH TOP BACK 83 3/4 \ \ \ \ \ $(82 3/4) TOTAL HEIGHT INCLUDING TRIM RMCC30 %.8 3/4 �— -- Front View is ELECTRICAL 5 - REFRIGERATION 5 3/8 ACCESS HOLES EGRESS FROM 2 7/8 BOTTOM BACK 1" DRAIN CAN BE 23 4 3/8 AND FROM INSTALLED OPPOSITE 37 1/8 ALTERNATE * NOTE: CASE DIMENSIONS SHOWN REFLECT STANDARD 4-1/2"HIGH BASES REFRIGERATION DIMENSIONS SHOWN IN(PARENTHESIS) REFLECT 3.1/2"BASES. 3 3/4 —«{ EXIT OUT TOP BACK REFRIGERATION EGRESS BOTTOM BACK 22 a 10 1/8 82 3/8 5 3/16 64 1/8 '(81 3/8) 32 1'/2 4 1/2" HIGH 64 3/4 INTERNAL CASE HIEGHTS 3 BASES SHOWN HEIGHT WITH TOP AND END TRIM REMOVED REFRIGERATIiN EGRESS BOTTOM FRONT TO FIT THROUGH DOORS 1 112 J ELECTRICAL ACCESS HOLE AND DRAIN Partial Side View 01 (Bottom) *�141/4) v Side View ' USES 3 1/2" BASES Zero Zone, Inc. . 110 N. Oakridge Dr. 7USES 21 3/4" orth Prairie, WI 53153-9792 ELECTRICAL BOX 0-800-247-4496 FAX: 1-262-392-6450 All specifications are subject to change without notice WWw.Zefo-zone.corn . PRELIMINARY RMCC30 SPECIFICATION SNEET . CASE SIZE EST. WEIGHT IN POUNDS* 2RMCC30 747 , 3RMCC30 1,037 4RMCC30 1,391 5RMCC30 1,775 V , *1NEIGHTBASED ON UNCRATED CASES WITHOUT ENDS,AND FULLY SHEL ED. SINGLE END WEIGHT:54 POUNDS , REFRIGERANT CONNECTIONS SIZES CAPACITY SPECIFICATIONS SUCTION USABLE VERTICAL LINE O.D. FOR MODEL C SURFACE NUMBER , FEET SQUARE MODEL SUCTION LIQUID REFRIGERATION _ NUMBER LINE O.D. LINE O.D. OUT TOP BACK FOOTAGE 2RMCC30 7/8 3/8 1/2 2RMCC30 51 28 3RMCC30 7/8 3/8 5/8 3RMCC30 41 , 4RMCC30 100 55 4RMCC30 '. 7/8 3/8 5/8 5RMCC30 125 68 5RMCC30 ' 7/8 1 3/8 5/8 ELECTRICAL SPECIFICATIONS , ANTHONY T 12 T 12 ANTHONY ANTHONY ARDCO ARDCO MODEL FANS T8 LIGHT LIGHT ELM STANDARD T8 STANDARD , AMPS AMPS ANTI-SWEAT NUMBER AMPS LIGHT ANTI-SWEAT LIGHT ANTI-SWEAT AMPS ONE BOTH HEATERS HEATERS AMPS HEATERS END* ENDS (PRELIMINARY) , 2RMCC30 0.68 1.45 1.65 2.40 0.55 2.10 1.89 1.16 3RMCC30 1.02 1.94 2.40 3.30 0.79 3.06 2.34 1.64 4RMCC30 1.36 2.42 3.30 4.05 1.03 3.91 3.06 2.13 , 5RMCC30 1.70 2.91 4.05 4.80 1.28 4.93 3.51 2.60 SUBTRACT 0.19 AMPS PER DOOR FOR PSC FAN MOTORS SUBTRACT0.36 AMPS PER DOOR FOR A NTHO NY FRAM ELESS DOORS , VOLTAGE: 115 VOLTS 1 PHASE 60 HZ, *STANDARD FOR CASE IN A LINE-UP BTU/HR ENERGY REQUIREMENTS:FOR PRODUCT TEMPERATURE , OF 33PF TO 41 OF WITH 25OF EVAPORATOR #OF BTU/HR @ BTU/HR RATING BASED ON T-8 LIGHTING AND PARALLEL RACK DOORS +25°F SYSTEM. , 2 2490 3 3,460 ADD 30 BTU/HR PER DOOR FOR T-12 LIGHTING 4 4,450 DEDUCT 57 BTU/HR PER DOOR FOR PSC FAN MOTORS 5 5-450 CASE DESIGNED TO OPERATE IN AN AMBIENT , RMCC30 FOR ELM AT+2YF OF 75DF OR LOWER AND RELATIVE W/OPTIONAL DEDUCT 32D HUMIDITY OF 55%OR LOWER ELM DOORS BTU/r-1NDOOR PRELIMINARY , Zero Zone, Inc. . 110 N. Oakridge Dr. North Prairie, WI 53153-9792 0 1-800-247-4496 . FAX: 1-262-392-6450 All specifications are subject to change without notice. , vvww zero-zone com RMC-P3'0 SPECIFICATION SHEET EURTRIM END TRIM A D (OPTIONAL) t ,404 83 3/4 •(82 3/4) \ \ \ \ \ TOTAL HEIGHT INCLUDING TRIM RMCP30 SHELF 28 5/8 X 26 r Front View C =_ 0 1 1/8" HL 8 ELECTRICAL DRAIN SAP IYp 1" PVC DRAIN MAY BE FLOOR EXIT FIELD INSLED FRONT ELEVATION IN TAL STALLED OPPOSITE *WITH 3 1/2" BASE 153 3/8 37 1/8 16 1/2' (2.3.5 DOOR) 5 DOOR W/O ENDS 15'(4 DOOR) 122 15 16 REFRIGERATION 4 DOOR W/O ENDS EXIT FROM CEILING REFIR 92 1/2 EURO TRIM EXIT'OPTIOTNON 3-DOOR W/0 ENDS I (OPTIONAL) 5 1/2 62 1/16 END WIDTH 2 DOOR W/O ENDS-'I r I 28 SHELF :,,SHELF26 64 3/4 72 3/4 82 3/8 -- FRAME INTERNAL CASE HEIGHT OPENING HEIGHT CASE HEIGHT WITH TOP AND 4 3/8 82 3/4 TO FIT THROUGH TRIM REMOVED 16 1" PVC DRAIN MAY BE E 1 ELEC1/8'TRICAL HL DRAIN TRAP TYP• INSTALLED OPPOSITE ELECTRICAL FIELD INSTALLED FLOOR EXIT C B .O 15 1/4 u Top View '(141/4) Shown in Section 34 CLASSIC STYLE 1 1/2 5RMCP30 BUMPER OPTIONAL CENTER UNE OF ELECTRICAL ACCESS HOLE d DRAIN EURO STYLE BUMPER *WITH 3 1/2" BASE Side View *NOTE: CASE DIMENSIONS SHOWN REFLECT STANDARD 4-1&'HIGH BASES DIMENSIONS SHOWN IN iPARENTHESIS)REFLECT 3-1/2"BASES. Rero Zone, Inc. . 110 N. Oakridge Dr. North Prairie, WI 53153-9792 800-247-4496 . FAX: 1-262-392-6450 .zero-zone.com All specifications are subject to change without notice. 4 RMCP30 SPECIFICATION SHEET ELECTRICAL CONNECTION (B)& DRAIN C LOCATION SCHEDULE RMCP30 CAPACITY MODEL NUMBER 8 C SPECIFICATIONS , 2RMCP30 48 5/8 31 SHELVING CUBIC FEET EST. 3RMCP30 79 1/16 46 1/4 CASE 29-5/8X26" CAPACITIES WEIGHT' , 4RMCP30 109 1/2 61 1/2 SIZE GROSS GROSS SRMCP30 139 15/16 76 11/16 SQ. FT. CUBIC FT. POUNDS REFRIGERATION LOCATION SCHEDULE 2 53'50 66.0 575 MODEL CONNECTIONS 3 80.25 98.3 0-34 107.00 130.6 1128 - NUMBER A D INLET ISUCTION 5 133.75 163.0 1440 2RMCP30 14 n/a 3/8OD 5/8 OD WEIGHT BASED ON UNCRATED CASES , 3RMCP30 29 n/a 3/8OD 5/8 OD WITHOUT ENDS, AND FULLY SHELVED. 4RMCP30 37 n/a 3/8 OD 5/8 OD SINGLE END WEIGHT: 54# 5RMCP30 26 67 3/8 OD 5/8 OD , ELECTRICAL SPECIFICATIONS BY DOOR MANUFACTURER T 12 T 12 TOTAL , LIGHT LIGHT FRAME MODEL FANS AMPS AMPS TB LIGHT STD. MULLION FRAME FRAMELESS MULLION NUMBER AMPS ONE BOTH AMPS DOOR DOOR STD. END' ENDS DOOR , ANTHONY DOORS 2RMCP30 2.4 1.65 2.4 1.45 0.72 0.43 0.95 0 2.10 3RMCP30 3.2 2.4 3.3 1.94 1.08 0.86 1.12 0 3.06 4RMCP30 4 3.3 4.05 2.42 1.44 1.29 1.18 0 3.91 , 5RMCP30 4.8 4.05 4.8 2.91 1.8 1.72 1.41 0 4.93 ARDCO DOORS 2RMCP30 2.4 1.65 2.4 1.89 0.26 0.54 0.36 0 1.16 , 3RM CP30 3.2 2.4 3.3 2.34 0.39 0.81 0.44 0 1.64 4RMCP30 4 3.3 4.05 3.06 0.52 1.08 0.53 0 2.13 5RMCP30 4.8 4.05 4.8 3.51 0.65 1.35 0.6 0 2.6 , 'STANDARD FOR CASE IN A LINE-UP VOLTAGE: 115 VOLTS 1 PHASE 60 HZ. BTU/HR ENERGY REQUIREMENTS: FOR PRODUCT TEMPERATURE , OF 370F TO 450F WITH 20OF EVAPORATOR # OF BTU/HR RATING BASED ON 800 MAT 12 LIGHTING AND DOORS BTU/HR PARALLEL 3 3735 CASE DESIGNED TO OPERATE IN AN AMBIENT OF 75OF OR , LOWER 4 46'50 5 5625 AND RELATIVE HUMIDITY OF 55% OR LOWER Zero Zone, Inc. - 110 N. Oakridge Dr. 10 , North Prairie, WI 53153-9792 U c U 1-800-247-4496 . FAX: 1-262-392-6450 All specifications are subject to change without notice. , www.zero-zone:com :: . c' 0 DOWN AIR DISCHARGE BOTTLE COOLER r*,OWLST COOLE ABOVER Z 340F 1% 0 0 A. 4-%s MOUNTING aHOLES CONNECTIONS LIQUID FN �_. �' • SUCTION--'h OD L INSTALL INTERNALLY EQUALIZED TEV • MOTORS MODEL •0 BC-90 t 900 160 8 0.64 131'i 13Y2 51A 109/1e foh 0.3 9 1C-120.. 1200 195 10 0.64 15 151/2 51/e 1111/e 81/2 0.4 10 BC-160 1600 325 10 0.61 16 201/e 7eh 9 9 0.6 16 BC-200 2000 345 10 1.00 16 201/s 7eh 9 9 0.8 19 LOW SILHOUETTE SLIM TOPPER COOLER MOUNTING ABOVE HOLES 34OF 0 L A e ------- 14Ya (� Al2 --► 4 A/2 f ---13Y2 •4t 1 -T 14 ,'• f w CONNECTIONS ""'"' '"' �"`_''�` H f NLIQUID-%FN SUCTION-%OD n INSTALL INTERNALLY EQUALIZED TEV WITHIN CABINET DRAIN%0 OD CAPACITY FAN OR iIMENSIONS MODEL • i .i INCHES WEIGHT i i i ST90 900 180 1-6 0.7 17 41h 13 0.3 8.8 ST 110 1100 165 1.6 0.7 17 02 13 0.4 9.0 ST-140 1400 185 16 0.7 22 4% 18 0.7 12.0 Sf180 1800 235 1.6 0.7 26 4114 22 0.8 13.0 ST 230 2300 340 2.6 1.4 34% 4Y2 301h 0.8 18.9 ST275 2750 360 2-6 1.4 341/2 41h 301h 1.1 20.0 ST-330 3300 430 2-6 1.4 341/2 51h 30+h 1.3 22.0 ST430 4300 500 3-6 2.1 431h 51h 391h 2.0 28.6 ` ;ST•530 5300 620 3-6 2.1 51% 51h 4716 2.4 33.0 SPECIFICATIONS AIR DEFROST "LOW HITE" UNIT COOLER BTUH FAN MTR 4 MODEL 10°TD # FANS CFM LENGTH INLET SUCTION 120V LH-14-36A 3600 1 683 32.8" 3/8 ODF 718 ODF 1.6A LH-16-47A 4700 1 650 32.8" 3/8 ODF 7/8 ODF 1.6A LH-24-73A 7300 2 4365 54.8" 3/8 ODF 7/8 ODF 3.2A LH-26-94A 9400 2 1300 54.8" 3/8 ODF 718 ODF 3.2A LH-34-109A 10900 3 2048 76.8" 318 ODF 718 ODF 4.8A LH-36-140A 14000 3 1950 76.8" 318 ODF 718 ODF 4.8A LH-44-145A 14500 4 2730 98.9" 318 ODF 11/8- ODF 6.4A LH-46-187A 18700 4 2600 98.9" 3/8 ODF 11/8 ODF 6.4A WALK-IN COOLERS +2WF AND ABOVE rELECTRIC DEFROST "LOW HITE" UNIT COOLER - STUH @ FAN MTR DEFROST MODEL 10°TD # FANS CFM LENGTH • INLET SUCTION 230V 23011 LH-14-33EDL 3300 1 683 32.8"' 3/8 ODF 718 ODF 0.8A 7.8A LH-16-43EDL 4300 1 650 32.8" 3/8 ODF 7/8 ODF 0.8A 7.8A LH-24-67EDL ` 6700 2 1365 54.8" 318 ODF 11/8 ODF 1.6A 13.OA LH-26-86EDL 8600 2 1300 54.8" 318 ODF 11/8 ODF 1.6A 13.OA LH-34-100EDL 101100 3 2048 76.8" 3/8 ODF 11/8 ODF 2.4A 18.3A LH-36-129EDL 12900 3 1950 76.8" 3/8 ODF 1118 ODF 2.4A 18.3A LH-46-171 EDL 17100' 4 2600 98.9" 3/8 ODF 11/8 ODF 3.2A 23.5A WALK-IN FREEZERS -20•F AND ABOVE DIMENSIONS 6.375 0 MOUNTING HOLES 26.063 4.000 'B' BC ` 'C' BC 4.000 0.438 25B187 0.438 CEILING ELL CEILING TO SUCT. HDR. 7.438 + 9.250 8.6251 -+ AIR FLOW I I� AIR FLOW 0.625 •A'� 1.]25 ' / / 12.188 12.188 ELECTRICAL J REFRIGERANT J 24.375 1.125 COMPARTMENT COMPARTMENT AIR FLOW 0.750 OD ALUM. DRAIN FITTING DIMENSIONS (in) Model Key LH-1 646A _ Model "A" •"B" "C" # Holes No. Fans 1 Fan 32.81 24 --- 4 FinsAnch 2 Fan 54.81 24 � 6 Btuh�10°TD(00) . Defrost 3 Fan 76.81 35 33 6 A Air Defrost 22 1p EDL -Electric Defrost 4 Fan 98.88 24 3 � w/electric drain pan KRA�� KRACK CORPORATION . MEMO 401 S.ROHLWING RD.(RTE.53),ADDISON,IL 60101 (708)629.7500 Fax(708)SM-0168 i Specifications W. 1 Medium Temperature- Low Temperature- ® Air Defrost ElecMc or Hot Gas Defrost MH MH 010°TD Model Key MK-14-68 A Model ®10°TD CFM Model -20°F +20°F CFM MK-26-152 EDL MK -420 KGE MK 14•68 A 6800 3245 MK 14-60 6000 6800 3245 No.Fans MK 14-94 A 9400 3060 MK 14-82 8200 9400 3Wl Fins/Inch oBTU took MK 14-121 A 12100 2960 MK 14-105 10500 12100 2960 Defrost 4 MK 24-120 12000 13600 6490 A Air F. MK 24-188 A 18800 6120 MK-24-164 164M 18" 6120 EDL -Electric Defrost P• KGE -2 Pipe Hot Gas Coll, 1. MK 24-242.A 24200 5920 MK 24-210 21000 24200 5920. Electrc Drain Pan MK-34-246 24600 28200 9180 HGE -3 Pipe Hot Gas Coll, Electric Drain Pan MK-34�363 A 36300 8880. MK-34�15 31500 36300 8880 KGG -2 Pipe Hot Gas Drain Pan MK•44-484'A 48400 11840 MK-44.420 42000 48400 11840 HGG -3 Pipe Hot Gas Drain Pan MK 16.86A 8600 2985 MK 16-76 7600 8600 2985 MK 16-118 A 11800 . 2815 MK 16-103 10300 11800 2815 MK 16-145 A 145M 2725 MK 16-127 12700 14500 2725 6 MK 26-172 A 17200 5+970 MK 26-152 15200 17200 5970 F. MK 26-236 A 23600 5630 MK 26-206 20600 23600 5630 P. I. MK 26-290 A 29000 5450 MK 26-254 25400 29000 5450 MK46,3a4 A 35400 8445 MK-3&" 30900 35400 8445 MK-36A35 A 43500 8175 MK-36-381 38100 43500 8175 MK-46-680 A 58000 10900 MKA6.608 W800 58000 10900 MK 18-98 A 9800 2860 MK 18-133 A 13300 2710 MK 18-160 A 16000 2625 8 MK 28-196 A 19600 572D F P. MK 28-266 A 26600 5420 1. MK 28.320A 32000 5250 Capacity Ratings are based on sensible heat removal MK-38.393A 39300 8130 with a TEV fed, medium frosted coil when: MK-38-480A 48000 .7875 . SST(saturated suction temp) is above-20°F. MK-48-640A 64000 10500 Derate 10% for-30OF SST. e TEV superheat does not exceed 10°F above SST. • Medium temp selection-use 10 to 15°F TD Low temp selection-use 8 to 120F TD . (TD Is the temp difference between room and SST) We reserve the right.to change or revise speciflca- • Fan motor heat is not included-in rating- lions and product design in connection with any add to room load-940 BTUH per fan. feature of our products.Such changes do not entitle the buyer to corresponding changes.Improvements, * Derate 12%for 50 Hertz (0.88 multiplier) or additions or replacements for equipment previously increase TD to compensate for lower fan RPM- sold or shipped. 10 to 11.4°TD or 12 fo 13.6°TD. 2 Dimensional Data --Air Flow 'A' 1+-18.500'� 2.313 I ' 1.250, 4.938 'B' BC 6.438 17.250 BC 2 ELECTRICAL K.O'S 'C' BC BUSAIR TER !N22.688 LET (OPTIONAL) NNECTION 5 375 r 0.500c�, 26.7`i0 h 4 MOUNTING i U HOLES � � � � I • ' ' I OUTLET. 0.625 - INSULATED 1.938 12.25000NNECTION DRAIN PAN (OPTIONAL) I I �4.188 5.250 4�-- -D' 0.750 F.P.T. DRAIN CONNECTION 88 6.250 �-19.000- In �• 15., - MK Model W 'D' •Air throw booster(s)produce 1 Fan 38.375 27.000 - 19.•188 60 ft. air throw 2 Fan, 63.375 54.000 - 32.688 , 3 Fan . 92. 375 81.000 54.000 46.188 Note: Unit should be located a 4 Fan 119.375 108.000 54.000 59.688 minumum of 24' from walls for best results. , Electrical Data - �}; r:y,' Wi-'r;u,�:f', .+�: ,r�'MW...".t 7b r',;•:;^'X^.a.:. EDL Heater Amps 'Total 4 'Total KGE-HGE Pan Amps Total , Heater Heater Heater Model Model •230/1 '230/3 -,W13 Watts Wafts 115/60/1 °230/1 Watts 4 F.P.1. 6 F.P.1. 230 V 460 V 230 V MK 14-60 MK-16-76 10.0 6.5 3.0 _2300 2000 4.3 2.2 sm , MK 14-82 MK 16-103 10.0 6.5 3.0 2300 2000 4.3 2.2 500 MK 14-105 MK 16-127 12.6 7.5 4.2 2900 2900 4.3 2.2 500 MK 24-120 MK 26-152 19.1 12.2 6.3 4400 3800 7.0 3.5 800 , MK 24-164 MK 26-206 19.1 12.2 5.3 4400 3800 7.0 3.5 800 MK 24-210 MK 26-264 24.3 14.3 7.6 5600 5600 7.0 3.5 800 MK-34-246 M106-309 28.7 18.3 7.9 6600 5700 10.4 5.2 1200 MK-W15 MK-36.381 36.5 21.5 11.3 8400 8400 10.4 5.2 1200 , MK-44-420 MK-46-508 47.8 27.9 14.4 11000 11000 12.2 6.1 1400 51 Number Power 240/480 208 220/440 ,1 1 230 1 230 3 460•1 460 3 of Fans 15 / / / 2• 0.9 1 Wattage 1.09 0.8 aftag 1 Fan 3.2 1.6 NA 0.9 NA Amperage 1.04 0.90 0 96 2 Fan 6A 3.2 2.8 1.8 1.6 3 Fan 9.6 4,8 2.8 2.7 1.6 4 Fan 12.8 6A 4.2 3.6 2.4 , 3 , SPECIFICATIONS High Silhouette Models Low Silhouette Models- CAPACITY DATA CAPACITY DATA S GAH-16-60 6000 9000 900 130 GAL-16-45' 4500 6750 600 100 GAH-26-130 13000 19500 1800 180 GAL-26-90 9000 13500 1200 140 GAH-36-200 20000 30000 2700 240 GAL-36-135 13500 20250 1800 190 GAH-46.270 .27000 40500 3600 320 GAL-46.180 18000 27000 2400 -250 GAH-56-340 340M 51000 4500 370 GAL-56-225 22500 33750 3000 290 GAH-66-410 41000 61500 5400 420 CALM-270 27000 40500 3600 340 GAH-14-50 5000 7500 940 120 GAL-1435' 3600 5250 630 90 GAH-24400 10000 15000 1880 170 GAL-24-70 7000 10500 1260 130 GAH-34450 15000 22500 2820 230 GAL-34-105 10500 15750 1890 180 GAH44-200 20000 30000 3760 310 GAL-44-140 14000 21000 2520 240 GAH-54-250 25000 37500 4700 360 GAL-54.175 17500 26250 3150 280 GAW"300 30000 45000 5640 410 GAL-64-210 21000 31500 3780 330 ELECTRICAL!DATA TOTAL AMPS ELECTRICAL DATA TOTAL AMPS IN - mallm GAH-1 1.6 0.8 7.0 4.6 3.5 1.7 GAL-1' 1.6 0.8 3.5 3.0 3.5 1.7 GAH-2. 3.2 1.6 .13.9.... . 9.2 5.2 2.6 GAL-2 3.2 1.6 7.0 6.1 5.2 2.6 GAH-3 4.8 2.4 20.9 13.8 7.0 3.5 GAL-3 4.8 2.4 10.4 9.2 7.0 3.5 GAH4 6.4 3.2 27.8 18.4 8.7 4.4 GAL-4 f.4 3.2 13.9 12.2 8.7 4.4 GAM-5 8.0 4.0 34.8 23.0 10.4 5.2 GAL-5 8.0 4.0 17.4 15.1 10.4 5.2 GAH-6 9.6 4.8 - 27.6 12.2 6.1 GAL-6 9.6 4.8 20.9 18.3 12.2 6.1 COIL DATA COIL DATA GAM R 0.16 3.6 V2 % V4 GAL-1' 1.9 0.11 2.4 3/4 GAH-2 6.8 0.32 7.0 V2 % 3/4 GAL-2 3.8 0.18 4.0 1/2 % 3/4 GAH-3 10.2 0.46 10.4 V2 1% 3/4 GAL-3 5.6 0.26 5.8 1/2 �/� 3/4 GAH4 13.4 0.62 13.6 1/2 11/0 3/4 GAL-4 7.5 0.34 7.6 1h 3/4 GAH-5 16.8 0.76 17.0 Sa 13/e 3A GAL-5 9.4 0.41 9.1 1/2 11/8 3/4 GAH-6 20.2 0.92 20.4 % 13/a 3/4 GAL-6 11.2 0.49 10.9 1/2 11/8 3/4 'USE INTERNALLY EQUALIZED TEV SPECIFICAIONS SUBJECT 70 CHANGE WITHOUT NOTICE DIMENSIONS PLAN VIEWS , 31% 49% 673E 5Ya 16 10Y Val 34' 1 10% 51 52 =10Y� --- 1 1' --G- ------------- ------------------•' , --- AL-2 i i i' 1 1M--------------------------------yl Ile 11 J' ' GAH t i' '1 GAH-2 I; I1_ --- GAH-3- ----- --� 1 85e/4 51h 36 34 10Y4 ------------------- ' J --------------------- 1 / I' GAL-4 - ;i----�_--------a_--�=------------- --il - GAH-4 - i ' ELECTRICAL CONTROL BOX END -____-- -----s-- ;' POSSIBLE FIELD CONDUIT LOCATIONS 1033✓ —{ 5 36 18 34 10Yi-{--- - -^---------- , ------- -------- �r*------- ----- i �� � �- GAL-5 •_�_��;--'-__��_�; 1,_%_-1;__�;-_; --;---_Imo_`_` i'------GAH-�--- ' __-__ —__-----� ______—_----__-___,I, REFRIGERANT CONNECTION END POSSIBLE FIELD SUCTION AND LIQUID LOCATIONS /4 ,5Y2 54 1213 52 10Y - r , �-- 1j------- GAL-s ---------- �e----------------�-� ---- -+i , 1 - . -r--;---��ems, ?------1' �- �`� � •`� �--•\ I� 1 � / 1 ------�-8---------------- �L------------ ------------ +' , 28:h NDUIT PIPING KKNNOCK UTS SIDE VIEWS KNOCKOUTS —24Ys—'I LOW SILHOUETTE t0 GA eACCESS.PANkUt , i- � �s4 Y4 I�T GAH HIGH SILHOUETTE ; 1661% EACACCESSPANEL173% ' BOTH ENDS DRAIN PAN PITCHED TO DRAIN i, ; :43% 11 • Dimensions Are Inches with f1/e' Tolerance I p • Slotted Hanger Holes Are 1/2 x 3/4 �•� • Drains Are 3/4 inch FPT • Use Certified;Drawings for Construction • Units May.Be Hung Flush to Ceiling Specifications/Physical Data MODELS TXV REFRIG CONNECTIONS OF DIMENSIONS(IN) swr AIR DEFROST ELECT.DEFROST NOT CAS DEFROST TYPE LIQUID SUCTION HG HANGER A B C (LBS) HWE-042 HC4*-042 EXT 1/2 ODS 518 ODS 1/2 ODS 4 18 29-1/8 45 HUE-068 HC4*-068 EXT 1/2 ODS 7/8 ODS 1/2 ODS 4 27 38-1/8 65 HUE-084 HC4*-084 EXT 112 ODS 7/8 ODS V2 ODS 4 36 47-1/8 75 HUE-099 HC4*-099 EXT 1/2 ODS 7/8 ODS 1/2 ODS 4 54 .65-1/8 105 ' HUE-126 HC4*-126 EXT 1/2 ODS 7/8 ODS 1/2 ODS 4 54 65.1/8 115 HUE-133 HC4*-133 EXT 1/2 ODS 1-1/8 ODS 12 ODS 6 36 72 83-1/8 135 HUE-168 HC4*-168 EXT 1/2 ODS 1-1/8 ODS 1/2 ODS 6 36 72 83-1/8 150 HUE-210 HC4*-210 EXT 1/2 ODS 1.1/8ODS 1/2 ODS 6 54 90 101-1/8 230 HUE-252 HC4*-252 EXT 5/8 ODS 1-1/8 ODS 1/2 ODS 6 54 108 119-1/8 245 HC6A-045 HC6E-039 HC6*-039 EXTt 1/2 ODS 5/8 ODS 1/2 ODS 4 18 29-1/8 50 HC6A-056 INT 1/2 ODS 5/8 ODS 4 18 29-1/8 55 HC6A-076 HC6E-063 HC6*-063 EXT 1/2 ODS 7/8 ODS 1/2 ODS 4 27 38-1/8 75 I HC6A-090 EXT 12 ODS 7/8 ODS 4 36 47-1/8 80 HC6A-111 HC6E-094 HC6*-094 EXT 12 ODS 7/8 ODS 12 ODS 4 ' 36 47-1/8 Q0 HC6A-135 HC6E-117 HC6*-117 EXT 12 ODS 7/8 ODS 12 ODS 4 54 65-1/8 115 HC6A-166 HC6E-140. HC6*-140 EXT 1/2 ODS 1-1/8 ODS 12 ODS 4 54 65-1/8 125 HC6A-180 HC6E-156 HC6*-156 EXT 12 ODS 1-1/8 ODS 12 ODS 6 36 72 83-1/8 145 HC6A-222 HC6E-187 HC6*-187 EXT 12 ODS 1-18 ODS 12 ODS 6 36 72 83-1/8 160 HCBA-278 EXT 12 ODS 1-1/8 ODS 6 54 90 101-1/8 250 HC6E-234 HC6*-234 EXT 5/8 ODS 1-1/8 ODS 12 ODS 6 54 90 101-1/8 250 HC6A-333 HUE-281 HC6jr-281 EXT 5/8 ODS 1-3/8 ODS 12 ODS 6 54, 108 119-1/8 270 HCBA-050 INT 12 ODS 5/8 ODS 4 18 29-1/8 50 HC8A 062 INT 1/2 ODS 5/8 ODS 4 18 29-1/8 55 HC8A-086 EXT 12 ODS 7/8 ODS 4 27 38-1/8 65 . HCBA 100 EXT 12 ODS 718 ODS 4 36 47-1/8 70- HC8A-124 EXT 12 ODS 7/8 ODS 4 36 47-1/8 80 HC8A-150 EXT 12 ODS 7/8 ODS 4 54 65-1/8 110 HC8A-186 EXT 12 ODS 1-1/8 ODS 4 54 65-1/8 125 HC8A-248 EXT 12 ODS 1-1/8 ODS 6 36 72 83-1/8 160 HCBA-310 EXT 12 ODS 1-1/8 ODS 6 54 90 101-1/8 930 HC8A-372 EXT 5/8 ODS 1-3/8 ODS 6 54 108 119-1/8 275 ,., tModel HC6A-045 may use internal equalized expansion valve. - IQNDCICDUTS FRONT WIRE FAN AND TOP OF UNIT GUARDS C STANDARD, B0 (OPTIONAL 13.. 0 4.750 �+----A 6 37S ADAPTOR)LONG THROW 13 750 ELECTRICAL IIo11 III I 1 0 r I CONNECTION CONNECTIONS I I11 I I I THIS END I I 15235 I I I I I I II I I I II11 II j 1 I k� II11 II L 1 ,° IIII II 1 11 ItO - I - ----------- ----------- - SUCTION REMOVABLE SERVICE ChNNECTION 750 FP.T. PANEL BOTH ENDS DRAIN CONNECTION 3 Unit Selection AIR DEFROST-CAPACITIES & ELECTRICAL DATA FAN MOTOR PERFORMANCE-AMPS,1 PHASE , CAP.- STANDARD MOTOR OPTIONAL PSC MOTOR BTUR WATTS WATTS MODEL NO. 167 TO CFM 116V 208430V 460V 115V 204230460V 115V 20806V 115V 208/230Y HC6A-045 4,500 820 2.1 1.1 0.6 140 100 0.7 0.4 50 HC6A-056 5,600 800 2.1 1.1 0.6 140 100 0.7 0.4 50 HC6A-076 7,600 1,530 4.2 2.2 1.2 280 200 1A 0.8 100 HC6A-090 9,000 1,640 4.2 2.2 12 280. 200 1A 0.8 100 HC6A-111 11,100 1,600 4.2 2.2 1.2 280 200 1.4 0.8 100 HC6A-135 13,500 2.460 6.3 3.3 1.8 420 300 2.1 1.2 150 H C6A-168 16,600 2,400 6.3 3.3 1.8 420 300 2.1 1.2 150 HC6A-180 18,000 3280 8.4 4.4 2.4 560 400 2.8 1.6 200 HC6A-222 22,200 3,200 8.4 4.4 2.4 560 400 2.8 1.6 200 , HC6A-278 27.800 '4,000 10.5 5.5 3.0 700 500 3.5 2.0 250- HC6A-333 33,300 4,800 12.6 6.6 3.6 840 600 4.2 2.4 300 HCM-050 5,000 790 2.1 1.1 0.6 140 100 0.7 0.4 50 , HC8A-062 6,200 760 2.1 1.1 0.6 140 100 0.7 0.4 50 HC8A-086 8.600 1,500 4.2 2.2 1.2 280 200 1.4 0.8 100 HC8A-100 10,000 1,580 4.2 22 1.2 280 200 1A 0.8 100 HCBA-124 12,400 1,520 42 22 1.2 280. 200 1.4 0.8 100 HC8A-150. 15,000 2,370 6.3 3.3 1.8 420 300 2.1 1.2 150 HC8A-186 18,600 2,280 6.3 3.3 1.8 420 300 2.1 1.2 150 HC8A-248 . 24,800 3,040 8.4 4.4 2.4 560 400 2.8 1.6 200 HC8A-310 31,000 3,800 10.5 5.5 3.0 700 500 3.5 2.0 250 HC8A-372 37,200 4,560 12.6 6.6 3.6 840 600 4.2 2.4 300 i ELECTRIC DEFROST-CAPACITIES & ELECTRICAL DATA , FAN MOTOR PERFORMANCE-AMPS,1 PHASE DEFROST HEATER PERFORMANCE CAP-BTUHO10°F TO STANDARD MOTOR OPTIONAL PSC ELECTRIC DEFROST AMPS MODEL No. WF 4207 CfM 29OW 460V WATTS 208/230V WATTS_ WATTS 230A 23013 46011 , HUE-042 ' 4,200 4,850 830 1.1 0.6 100 0.4 50 1,000 4.4 2.9 92 HWE-068 6,800 8,100 1,570 22 12 200 0.0 100 1,600 7.0 4.6 3.5 HUE-084 8,400 9,700 1,660 2.2 12 200 0.8 100 2,000 8.8 5.8 4.4 , HUE-099 9,900 11,700 2,559 3.3 1.8 300 1.2 150 3,000 13.2 8.7 6.6 HUE-126 12,600 14,550 2,490 3.3 1.8 300 1.2 150 3,000 13.2 8.7 6.6 HC4E-133 13,300 15,800 3,400 4.4 2.4 400 1.6 200 4,000 17.6 11.6 8.6 HUE-168 16,800 19,400 3,320 4.4 2.4 400 1.6 200 4,000 17.6 11.6 8.8 , HC4E-210 21,000 24,250 4,150 5.5 3.0' 500 2.0 250 5,000 22.0 14.5 11.0 HUE-252 25,200 29,100 4,980 6.6 3.6 600 2.4 300 6.000 26.4 17.4 13.2 HC6E-039 3,900 4,500 820 1.1 0.6 100 0.4 50 1,000 4.4 "2.9 2.2 , HC6E-063 6,300 7,600 1,550 2.2 1.2 200 0.8 100 1,600 7.0 4.6 3.5 H06E-094 9,400 11,100 1,600 2.2 1.2 200 0.8 100 2,000 8.8 5.8 4.4 HC6E-117 11,700 13,500 2,460 3.3 1.8 300 1.2 150 3,000 13.2 8.7 6.6 HC6E-140 14,000 16,600 2,400 3.3 1.8 300 1.2 150 3,000 13.2 8.7 6.6 , HC6E-156 15.600 18,500 3,280 4.4 2.4 400 1.6 200 . 4,000 17.6 11.6 8.8 HC6E-187 18,700 22,200 3,200 4.4 2.4 400 1.6 200 4,000 17.6 11.6 8.8 HC6E-234 23,400 27,800 4,000 5.5 3.0 500 2.0 250 5,000 22.0 14.6 11.0 , HC6E-281 28,100 33,300 4,800 6.6 3.6 600 2.4 300 6,000 26.4 17.4 13.2 A CAPACITY DATA - BTUMR 0.100 TD :• MODES. Evaporator Temperature-F +25612 +20°F +107 0°F, 40°F -20OF -30°F CSE-130 15000 14700 14200 13900 13600 13000 .12400 CSE-150 19100 18400 17000 16300 16600 15000 14300 CSE-185 24000 23000 21000 19660 49300 18500 17600 CSE-270- 30500 30100 29200 28600 28100 27000 26700 CSE-320 37100• 36600 36600 34500 33300 32000 30506 CSE S 000 47200 1 43600 41800 40100 38500 36700 CSE-460. •54400• '53600 1 52000 49900 47900 46000 43800 CSE-52q 62000' 60900 58800 66400 541� 52000 49500 1'.Based on R-404A.- PERFORMANCE DATA t:FM` Air Total Fan Defrost Heaters Motors :MOD1=L � throw Motor Amps 4 Wad Am s ft 3 CITY H.P. R.P.M. 230/1 460/1. 230/1 230/3 46011 46013 .CSE-130 3780 50 2 1/8 1060 1.8 a- 4685 20.3 11.7' 10.1 5.9 .CSE-150 .3470 50 2 1/8. 1050 1.8 0.9 461 20.3 11.7 10.1 5.9 CSE-485 55101 50 3 1/8' 1050 2.7. 1.4 6774 • 29.5 1.7.0 14.7 8.6 SE-270 5720 50 2 1!3 1075 6.4 2.6 6774 29.5 17. 14.7 8.5 CSE•320 5480 50 2. 1/3 1075 6.4 2.6 6774 29.5 .0 14.7 8.6 CS 9130. 60 3 1/3 1075 9.6 3.9 9747 42.4 24.5 21.2 122 CSE-460 9090: 60 •3 1/3 1075 9.6 3.9 . 9747 42.4 24.5 21.2 12.2 CSE-520 8190 60 •3 1/3 1075 9.6 3.9 9747 42.4 24.5 21.2 12.2 2.' Unrestricted flow. High throw fin guards are available as an option. Motors are high efficiency PS•C.with built-in thermal overload protection. CONNECTION DATA Connections n 5 MODEL Suction' Ext. Drain O.D. i-squid Equal. MPT • O.D. CSE-130 14/8 1/2 FN i 1/4 3/4 CSE-150 1-1/8 1/2 FN 1/4 3/4 - OSE-185 14/8 1/2 FN' 1/4 314 CBE-270 143/8 1/2 FN 1/4 3/4 CSE-320 1-318 7/8 OD 1/4 3/4 CSE-385 1-5/8 7/8 OD 1/4 314 CSE-460 1.5/8 7/8 OD 1/4' 3/4 E-520 1-5/8 718 OD 1/4 3/4 • L.Based on R404A. DIMENSIONAL DATA MODELDi enslons-an) R*lg. Approx. Charge Ship �0�® �®0 ���� �� - � 295 Cr ©®� 20 0���� 320 490 ©® ���® 2 ©® 20 93. 1 16 1 31 Baied on R-404A. • • IVITG SLOTS ® • SUCTION • IIIIII �I�1� i�1� I�1� IIIII • - - -'--DRAIN • IVITG • • • • • • i IIIIII IIIIII . (((l(�li;, alllllll /(lUli;, ,��lllllll (l(((G;. ��111111 IIIIII `1����` '�1111� �llll`�� '�1111� �1����! ''�Illl� IIIIII SUCTION DRAIN L- w •; � 1s A B C 574 12% I y2 -li—� I o O MTG SLOTS AIR '/2 x 1 O O f' @go FLOW 2/�I - DRAIN SUCTION I2� 11$ I/t ELECTRONICAL KNOCKOUTS "PT FRONT,BACK,AND TOP NOTES:-ALL DIMENSIONS ARE IN INCHES. -MINIMUM CLEARANCE FROM THE BACK - OF THE UNIT TO THE WALL IS 12" DIMENSIONAL DATA Connections in 1 Dimensions in Refrig. Approx. oty r9 p Suction Liquid E u Drain of Charge Ship MODEL O.D. FN Equal MPT Hangers A B C W (It>,s.) Weight O.D. 1 ibs. 1-13-40 1/2 1/2 114 314 2 19 — — 27-7/16 0.8 45 - LP-52 112 1/2 1/4 1 314 2 19 — — 27-7/16 1:2 47 LP-66 1/2 112 1/4 3/4 2 19 — — 41-7116 1.7 49 LP-80 1/2 1/2 114 3/4 2 33 — — 417/16 1.9 63 i LP-97 718 1/2 1/4 3/4 2 33 — — 41-7/16 2.1 65 LP-104 7/8 1/2 1/4 3/4 2 37 — — 45-7/16 2.3 69 •• LP-124 .7/8 1/2 1/4 3/4 2 33 — — 41-7/16 2.8 72 LP-136 7/8 1/2 1/4 3/4 2 37 — — 45-7/16 3.1 75 LP-156 1-1/8 1/2 1/4 3/4 ' .2 55 — = 63-7/16 3.4 . . 87 LP-190 1-1/8 1/2 1/4 314 2 55 63-7/16 4.5 105 LP-208 1-1/8 1/2 1/4 3/4 3 36-1/2 36-1/2 — 81-7/16 4.9 183 LP-250 1-1/8 1/2 1/4 314 3 36-1/2 36-1/2 — 81-7/16 5.9 191 LP-275 1-1/8 1/2 1/4 3/4 3 54-1/2 36-1/2 — 99-7116 6.1 212 LP-300 1-1/8 1/2 1/4 3/4 4 36-1/2 36 36-1/2 117-7/16 6.6 231 LP-380 1-1/8 1/2 1/4 314 4 36-1/2 36 36-112 117-7116 8.8 251 LP-39 1/2 1/2 1/4 3/4 2 19 — — 27-7/16 0.8 43 LP-49 1/2 1/2 1/4 314 2 19 — — 27-7/16 1.2 45 LP-59 1/2 1/2 114 314 2 19 — — 27-7/16 1.7 47 LP-69 7/8 1/2 1/4 3/4 2 33 — — 41-7/16 1.9 61 LP-89 7/8 1/2 114 3/4 2 33 41-7/16 2.3 62 LP-112 718 1/2 1/4 314 2 37 — — 45-7/16 3.1 67 LP-147 7/8 1/2 1/4 314 2 55 — — 63-7/16 -3.4 84 • LP-169 1-1/8 1/2 1/4 3/4 2 55 — 63-7/16 4.5 101 LP-193 1-1/8 1/2 1/4 3/4 3 36-1/2 36-1/2 — 81-3/8 4.9 179 LP-235 1-1/8 1/2 1/4 3/4 3 36-1/2 36-1/2 — 81-3/8 5.9 187 LP-245 1-1/8 1/2 1/4 3/4 3 54-1/2 36-1/2 — 99-3/7 6.1 207 LP-280 1-1/8 1/2 1/4 3/4 4 36-1/2 36 36-1/2 117-318 6.6 226 LP-350 1-1/8 1/2 1/4 314 4 54-1/2 36 36-1/2 117-3/8 8.8 245 �j Specifications and dimensions are subject to change without notice. PERFORMANCE DATA , Capacity Air , Total Fan Motor Amps(4) BTU/HR CFM Throw Motor MODEL 0 10 T.D. (3) (R) Aty. Standard PSC , (1) (2)(3) 115 23011 46011 115 23011 LP-40 4000 770 12 1 2.0 1.0 0.5 1.0 0.5 LP-52 5200 740 12 1 2.0 1.0 0.5 1.0 0.5 LP-66 6600 710 12 1 2.0 1.0 0.5 1.0 0.5 , LP-80 8000 1400 15 2 4.0 2.0 1.0 2.0 1.0 LP-97 9700 1360 15 2 4.0 2.0 1.0 2.0 1.0 • LP-104 10400 1470 15 2 4.0 2.0 1.0 2.0 1.0 .. LP-124 12400 1320 15 2 4.0 2.0 1.0 2.0 1.0 , LP-135 13500 1420 15 2 4.0 2.0 1.0 2.0 1.0 LP-156 15600 2200 20 3 6.0 30 1.5 3.0 1.5 LP-190 19000 2120 20 3 6.0 3.0 1.5 3.0 1.5 , LP-208 20800 2940 25 4 8.0 4.0 2.0 4.0 2.0 LP-250 25000 2820 25 4 8.0 4.0 2.0 4.0 2.0 LP-275 27500 3670 30 5 10.0 5.0 2.5 5.0 2.5 LP-300 30000 4400 30 6 12.0 6.0 3.0 6.0 3.0 LP-380 38000 4230 35 6 12.0 6.0 3.0 6.0 3.0 LP-39 3900 790 12 1 2.0 1.0 0.5 1.0 0.5 , LP-49 4900 760 12 1 2.0 1.0 0.5 1.0 0.5 LP-59 5900 740 12 1 2.0 1.0 0.5 1.0 0.5. LP-69 6900 1470 15 2 4.0 2.0 1.0 2.0 1.0 LP-89 8900 1430 15 2 4.0 2.0 1.0 2.0 1.0 , LP-1 12 11200 1490 15 2 4.0 2.0- 1.0 2.0 1.0 LP-147 14700 2280 20 3 6.0 3.0 1.5 3.0 1.5 • LP-169 16900 2230 20 3 6.0 3.0 1.5 3.0 1.5 , LP-193 19300 3050 25 4 8.0 4.0 2.0 4.0 2.0 -LP-235 23500 2970 25 4 8.0 4.0 2.0 4.0 2.0 LP-245 24500 3810 30 5 10.0 5.0 2.5 5.0 2.5 -LP-280 28000 4570 35 6 12.0 6.0 3.0 6.0 3.0 , LP-350 36000 4460 35 6 12.0 6.0 3.0 6.0 3.0 1. Based on R-22. 2. Unrestricted flow. , 3. High throw fan guards are available as an option. 4. All motors are 1120 HP 1550 RPM and are wired for a single phase power. Standard motors are shaded pole. High efficiency PSC(Permanent Split Capacitor)motors are optional. - , i � /tea rJt'Z=- L�'E =-re�c Oo�'t osT w 1s / A B C S,/- 12°h p O MTG SLOTS AIR 15'N O O �- 0 FLOW DRAIN SUCTION -ELECTRONICAL'KNOCKOUTS A MPT FRONT,BACK AND TOP NOTES:-ALL DIMENSIONS ARE IN INCHES. -MINIMUM CLEARANCE FROM THE BACK OF THE UNIT TO THE WALL IS 12". DIMENSIONAL DATA Connections in 1 Qty Dimensions in Refrig. Approx Suction Li uid Ext- Drain of Charge Ship MODEL. O.D. Equal MPT Hangers A B C W (Lbs) Weight FN O.D. 1 Lbs LPE-35. 112 1/2 1/4. 3/4 ' 2 19 — — 27-7/16 0.8 ,38 LPE-41 112 1/2 1/4 ' 3/4 2 19 — — 27-7/16 1.2 40 LPE-46 1/2 1/2 1/4 3/4 2 19 — — 27-7116 1.6 47' LPE-63 7/8 1/2 1/4 3/4 2 33 — — 41-7/16 1.8 55 LPE-71 '" 7/8 1/2 1/4 3/4 2 33 — — 41-7/16 2.0 67 LPE-92 - 7/8 1/2 1/4 314 2 37 — — 45-7/16 3.0 74 LPE-120 '7/8 1/2 1/4 3/4 2 55 — — 63-7/16 3.3 99 LPE-138 1.1/8 1/2 1/4 3/4 2 55 — — 63-7/16 4.4 A.15 LPE-162 14/8 1/2 1/4 3/4 3 36-1/2 36-1/2 81-3/8 4.9. 185 LPE-184 1-1/8- 1/2 1/4 3/4 3 36-1/2 36-1/2 — 81-3/8 . 5.8 - 190 LPE-220 1-1/8 1/2 1/4 3/4 3 54-1/2 36-1/2 — 99-3/8 6.0 225 LPE-240 1-1/8 1/2 1/4 3/4 4 36-1/2 36 36-1/2' 117-3/8 6.4. 252 LPE-265 1-1/8 1/2 1/4 3/4 4 36-1/2 36 36-1/2 117-3/8 8.5 270 LPE-38 Ae 1/2 1/4 314 2 19 — — 27-7/16 1.2 38 LPE-70 7/8 1/2 1/4 314 2 37 — — 45-1/2 2.2 ' 71 LPE-86 7/8. 1/2 1/4 3/4 2 37 — — 45-1/2 3.0 73 LPE-106 7/8 1/2 1/4 3/4 2 55 — — 63-7/16 3.3 102 LPE-142 7/8 1/2 1/4 3/4 3 36-1/2 36-1/2 — 81-3/8 4.3 179 LPE-182 1-1/8 112 1/4 3/4 3 54-1/2 1 36-1/2 99-3/8 5.4 204 LPE-214 1-1/8 1/2 1/4 3/4 4 36.1/2 36 . 36-1/2 1 117-3/8 1 6.4 1 245 1. Based on R-22. - 2. Unrestricted flow. 3. High throw fan guards are available as an option. 4. All motors are 1/20 HP 1550 RPM and are wired for a single phase power..Standard motors are shaded pole. High efficiency PSC(Permanent Split Capacitor)motors are optional. 5. For 208/230 Volt models,heaters are wired as standard for single phase on 1 thru 4 fan models. 5 and 6 fan models are wired for 3 phase. 460 Volt models are only available in single phase and are compatible with all 3 phase systems. Specifications and dimenslons are subject to change without notice. CAPACITY DATA- BTU/HR @ 100 TDI') EVAPORATOR TEMPERATURE-•F MODEL , +25• +200 +100 0° -10• -20• -300 LPE-35 4200 4100 4000 3900 3700 3500 3300 LPE-41 4800 4700 4600 4500 4300 4100 3900 LPE-46 5300 5200 5100 6000 4800 4600 4400 , LPE-63 7400 7200 7000 6800 6600 6300 5900 • LPE-71 8200 8000 7800 7600 7400 7100 6700 • "L'PE-92 _ 10600 10400 10200 9900 9600 9200 8800 LPE-120 13800 13500 13200 12900 12500 12000 11400 , LPE-138 15900 15600 15300 14900 14400 13800 13100 . LPE-162 18700 18300 17900 17500 16900 16200 15400 LPE-184 212M 20800 20400 19900 19200 18400 17500 , LPE-220 25300 25000 24600 23900 23000 22000 21000 _ LPE-240 27700 27200 26700 25900 25000 24000 22800 LPE-265 30500 30000 29500 28600 27600 26500 25200 , LPE-38 4500 4400 4300 4200 4000 3800 3600 LPE-70 8100 7900 7700 7500 7300 7000 6600 LPE-86 9800 9600 9400 9200 9000 8600 8100 , LPE-106 12100 11900 11700 11400 11100 10600 10100 LPE-142 16500 1 16100 16700 15300 14800 14200 1 13500 LPE-182 21000 20600 20200 19700 1 19000 -18200' 1 17300 , LPE-214 24600 24100 23600 23100 22300 21400 1 20300 PERFORMANCE DATA Air 'Dotal Fan Motor Amps(4) Defrost Heaters 5 CFm Throw Motor Amps , MODEL (2) (ft.) Standard PSC watts 3 23011 460/1 230/1 - 23011 23013 1 460/1 LPE-35 750 12 1 1.0 0.5 0.5 1000 4.4 2.6 2.2 LPE-41 720 12 1 1.0 0.5 0.5 1000 4.4 2.6 2.2 1 , L,PE-46 700 1.2 1 1.0 0.5 1 0.5 1000 4.4 2.6 . 2.2 LPE-63 1380 15 2 2.0 1.0 1.0 1600 7.0 6.0 3.5 • LPE-71 1350 15 2 2.0 1.0 1.0 1600 7.0 6.0 3.5 LPE-92 1390 15 2 2.0 1.0 1.0 2000 8.7 7.5 4.4 , LPE-120 2130 20 3 3.0 1.5 1.5 3000 13.0 11.3 6.4 LPE-138 2070 20 3 3.0 1.5 1.6 3000 13.0 11.3 : 6.4 LPE-162 2740 25 4 4.0. 2.0 2.0 4000 17.4 15.1 8.7 LPE-184 2650 25 4 4.0 2.0 2.0 4000 17.4 15.1 8.7 LPE-220 3410 30 .5 5.0 2.5 2.5 5000 - 18.8 10.9 , LPE-240 4110 35 6 6.0 3.0 3.0 6000 - 22.6 13.0 , LPE-265 3980 35 6 6.0 3.0 3.0 6000 - 22.6 13.0 LPE-38 760 12 1 1.0 0.5 0.5 1000 4.4 2.6 2.2 LPE-70 1480 15 2 2.0 1.0 1 1.0 2000 8.7 7.5 4.4 , • LPE-86 1440 15 2 2.0 1.0 1.0 2000 8.7 7.5 4.4 LPE-106 2220 20 3 .3.0 1.5 1.5 3000 13.0 11.3 6.4 LPE-142 3050 25 4 4.0 2.0 2.0 4000 17.4 15.1 8.7 , LPE-182 3550 . 30 5 5.0 2.5 2.5 5000 - 18.8 10.9 LPE-214 4290 36 6 6.0 3.0 3.0 6000 - 22.6 13.0 Submittal 1 Low Velocity Units October, 2002 ,ylo�z, L ✓ � �'�� . . , • Applications • Motors/fans Kramer low velocity evaporators are ideal for Fan motors and blades can be easily accessed by supermarket walk-in coolers,meat preparation and lowering the hinged drain pan.Motors are life cutting rooms.They are particularly we11 suited for lubricated. coolers where products requiring high relative humidity . Electrical are stored. Whisper quiet,they evenly distribute air in Available in 115V,208/230V or 460V/1. large areas with velocities not much greater than All components are factory wired to-terminal strips. gravity circulation. All units are UL,cUL,and UL Sanitation approved. • Housing The rust free, mill finish Aluminum housing Is • Defrost optionally available with white,enamel coating. All models are available In air,electric and hot gas • Coil defrost designs.Air defrost units are suitable for use Seamless copper tubes are staggered and mechani- in coolers down to 350E Electric and Hot Gas cally expanded into heavy gauge corrugated Reverse Cycle defrost coils are designed for use in Aluminum fins,assuring maximum heat transfer. rooms 28o F and above. Optionally available with copper fins,epoxy or phenolic coated coils. 14230 Lockridge Blvd.Covington GA MOM*Tel (770)700.5000•Fax(170)Tee-51120•www.knmorusa.net r r : r Low Velocity Units CAPACITY(Btu/hr) MOTOR DATA DEFROST HEATER DATA MODEL CFM 115/1/60 208-230/l/60 460/1/60 AMPS-60 HZ TOTAL INUMBERRIV 12aF 15OF TOTAL TOTAL TOTAL TOTAL TOTAL TOTAL 208230V 460V WATTS , TD TD TD AMPS WATTS AMPS WATTS AMPS WATTS 1 Ph 1 Ph LV-50 5000 6000 7500 580 1.6 108 0.9 108 0.5 139 4.3 . 2.2 .1060 LV-75 7500 9000 11250 800 3.2 216 1.8 216 1.0 278 4.3 2.2 1000 LV-100 10000 12000 15000 1110 3.2 216 1.8 216'. 1.0 278 4.3 2.2 1000 , LV-130 13000 15600 19500 1720 4.8 324 2.7 324 1.5 417 10.4 ' 5.2 2400 LV-160 16000 19200 24000 1720 4.8 324 2.7 324 1.5 417 10.4 5.2 2400 LV-190 19000 22800 28500 2330 6.4 432 3.6 432 2.0 556 10.4 5.2 2400. r 23M14M00151000 22000 26400 33000 2290 6.4 432 3.6 432 2.0 556 10.4 ' 5.2 2400 00 00 32400 40500 2860 8.0 540 4.5 540 2.5 695 17.4 8.7 4000 3420 9.6 60 5.4 60 3.0 834 21.7 10.9 5000 `Optional PSC motors.,115V-1.0 Amps,65 Watts per motor, 208/23OV1 -.5 Amps,55 Watts per motor, r ORDERING INFORMATION REQUIRED: MODEL NOMENCLATURE: L 1.Model number 2.Type of defrost 3.Electrical specifics' 4.Refrigemn[type Low Velocity Unit , 5.Suction temperature 6.Evaporator TD Defrost type• NOTE:Air defrost models are suitable for+35dF Capacity(BTUH In hundreds) room temperature and above:.Electric and Hot Gas Defrost defrost suitable for+28aF room temperature and *=No Indicator for Air Defrost models above.All units have 6 fin per inch coils. E=Electric Defrost Physical Data G=Hot Gas Reverse Cycle MODEL DIMENSIONS IN INCHES NUMBER SUCTION APPROX APPROX , NUMBER MOUNTING SLOT CENTERS OF CONN* R22 SHIPPING; A B C D E L FANS ODM CHARGE -WEIGHT LV-50 7 71/2 35 - - 48 1 7/8' 2.6 76 r LV-75 7 '7 3/4 54 - - 67 2 718 5.0 117 LV-100 1 7 7 314 54' - - 67 2 718 5.0 120 LV-130 8-1/2 9-3/8 - 36 - 85 3 11/8 6.1 149 LV-160 10 10-7/8 -- 36 - 85 3 1-1/8 9.8 171 LV-190 13 13-7/8 - 36 - 85 4 _ 11/8 9.8 182 LV-220 13 13-7/8 - 36 - 85 4 11/8 "13.0 . 201 LV 270 13 14 - - 41 1/2 - 96 5 1 3/8 14.9 . ::j LV-W 13 141/4 - - 3511/16 120 6 1318 17.7 , OTHER CONNECTIONS: Liquid Connection 1/20 ODM - Drain Connection 3147 FPT - Hot Gas Connection 1/2.ODM(H.G.Units only) All models require extemaW equarzed TXt/. External Equalizer connection 1140ODM. , 6 1/2 C 6 1/2 7/8 Opening For Liquid D D Line , E E E �25 7/16� v 2 1/4 7iB Electrical Knockouts r ine AIR FLOW (2 additional suction L In top panel) Connection L 23 1483o Laorw a®tW.0001911OR SA 30014•Te)(7M 7O3-5600•Fax(7 4)78&5420•wwwAlamervaa.Im r r i DIMENSIONAL DATA MODEL Dimemlone [in) Refrig. Approx. M M l MS MS ®®� 20 1��® 6.3 ® MS gov®m�■��©�■� • IIIIII ,��� ate" cam" (I((�/1r �a1111111 I((//lrr �;��1111111 �rrrr, 't�111111 6. Based on R-404A. IIIIII � �ll�\�`:�"Ill/ �llll�':�'�01I1� IIIIII �� �� CONN. - — W"---DRAIN • • MTG SLOTS-,,,., • • • i IIIIII uuu • CAPACITY DATA - BTU/HR 0100 TD. (1) MODEL Evaporator Temperature-OF , +25°F +20°F +10°F 0°F -10°F 20° -302 MSE-105 12600 12300 11700 11300 11000 10500 10000 MSE-140 1 16900 16600 15900 15300 14600 14000 13400 MSE-175 22400 21500 19800 19100 18200 17500 10700 MSE-230 28700 27900 26200 25200 24100 23000 21900 MSE-325 40100 39000 36800 35-46-677 33800 32500 1 31000 , MSE-390 46000 45400 44100 42400 140600 39000 37100 MSE-510 58500 58200 57700 55400 1 53100 1 51000 1 48600 1.Based on R-404A. PERFORMANCE DATA CFM Air Motors Total Fan Defrost Heaters , MODEL �� Throw Motor Am s 4 Watts Amps ft 3 OTY H.P. R.P.M. 230/1 46011 230/1 230/3 460/1 460/3 MSE-105 3940 50 2 1/8 1050 1.8 0.9 4685 20.3 11.7 10.1 5.9 , MSE-140 3620 50 2 1/8 1050 1.8 0.9 4685 20.3 11.7 10.1 5.9 MSE-176 5750 50 3 1/8 1050 2.7 1.4 6774 29.5 17.0 14.7 8.5 MSE-230 5930 50 2 1/3 1075 6.4 2.6 6774 29.5 17.0 14.7 .8.5 MSE-325 5430. 50 2 1/3 1075 6.4 2.6 6774 29.5 17.0 14.7 8.5 , MSE-390 88910 60 3 1/3 1075 9.6 3.9 9747 42.4 24.5 21.2 12.2 MSE-510 8150 60 .3 1/3 1075 9.6 3.9 9747 42.4 24.5 21.2 12.2 2. Unrestricted flow. , 3. High throw fan guards are avallable as an option. 4. Motors are high efficiency PSC with built-in thermal overload protection. CONNECTION DATA Connectlons in 5 , MODEL Suction UquW Equal* Drain O.D. FN O.D. MPT MSE-105 1-1/8 1/2 1/4 3/4 MSE-140 1-1/8 1/2 1/4 3/4 MSE-175 . 1-1/8 1/2 1/4 314 MSE-230 1-3/8 1/2 1/4 314 MSE-325 1-3/8 7/8 1/4 3/4 , MSE-390 1-5/8- 7/8 1/4 3/4 MSE-610 1.5/8 7/8 1/4 314 S. Based on R-404A. Slim -Temp HTP Reach-in C"ootZ S`�) Unit Air Defrost Pubiication No. H112.0 September, 2060 The"SLA"product line offers 7 air defrost models. Typical Installations include; . glass display and solid door upright coolers,walk-ins, salad cases,back bars and other tight spaced enclosures operating above+34°F. All models are very low in height. Built with heavy gauge,textured Aluminum, Vlo they are compact and mount flush to the ceiling. Quick removal of the drain pan CUS NS�a allows easy access to electrical and piping components. Capacity ratings are shown at+25 F evaporator temperature. Our specially formulated epoxy coil coating Is optionally available for all SLA models.This durable,baked on fin coating is highly resistant to many corrosive SPECIFICATIONS and can significantly extend the life of the cull. FLA FAN QTY CONNECTIONS(In) WT. MODEL CAPACITY CFM 10°TD 120TD 115V 230V DIA. MOTORS SUC. LIQ. DRAIN LBS SLA17-10 1000 1200 150 0.73 0.37 6 1 3/8 ODS 1/2 FN. 1/2 OD 15 SLA17-13 1300. 1560 180 0.73 0.37 6 1 3/8 ODS 1/2 FN. 1/2 OD 18 SLA27-17 1700 2040 300 1.5 0.75 6 2 3/8 ODS 1/2 FN. 1/2 OD 22 I SLA27-23 2300 2760 350 1.5 0.75 6 2 1/2 ODS 1/2 FN. 1/2 OD 29 SLA37-30 3.000 3600 500 2.2 1.1 6 3 1/2 ODS 1/2 FN., 1/2 OD 37, SLA47-40 4000 4800 600 2.9 1.5 6 4 1/2 ODS 1/2 FN. 1/2 OD 45 SLA57-50 5000 6000 750 1 311 6 1 5 1/2 ODS 1/2 FN. 1/2 OD 61 DIMENSIONS (inches)) MODEL W D I H B C E F G J K L M N SLA17-10 16-1/2 13-1/2 4-3/4 6-3/4 2-1/4. 13-3/4 14-3/4 7/8 7/8 1-1/16 2-3/4 3 4-3/4 SLA17-13 20-1/2 13-1/2 4-3/4 6-3/4 2-1/4 13-3/4 18-3/4 7/8 7/8 .1-1/16 3-3/4 3 4-3/4 SLA27-17 24 14-1/2 4-3/4 6-3/4 2-1/4 14-3/4 22-1/4 7/8 7/8 1-1/16 11-3/4 3 4-3/4 SLA27-23 31-1/2 14-1/2 4-3/4 6-3/4 2-1/4 14-3/4 29-3/4 7/8 7/8 1-1/16 11-3/4 3 4-3/4 SLA37-30 40 14-1/2 4-3/4 6-3/4 2-1/4 14-3/4 38-1/4 7/8 7/8 1-1/16 6-3/4 3 4-3/4 SLA47-40 53-1/2 14-1/2 4-3/4 6-3/4 2-1/4 14-3/4 1 51-3/4 7/8 7/8 1-1/16 8-1/2 J 3 4-3/4 SLA57-50 53-1/2 14-1/2 6-3/4 6-3/4 2-1/4 14-3/4 51-3/4 7/8 7/8 1-1/16 5-1/4 4 5-3/4 �B p� 518 E . K 1.112"K.O. i� AIR FLOW- L ^1F 710"K.C. F Z t po 718"KA. W N F P AIR FLOWF9 � K Due to continuing product development, specifications are subject to change without notice. i � ' � �, � i , � � I 6-kr le Ij o -S( a),- AL is - J Speclflcations MODULE LETTER CODE 30" Fans FAN SUR- FACE ONE FAN WIDE HP RPM DIAM FACE TUBES High Efficiency Models N X 576 30 %% 34 3 X 576 � X 28 't i TWO FANS WIDE R Ya 676 30 % 2 x 34 T % 575 30 % 2 x 28 HLCV=VERTICAL UP AIR DISCHARGE HLCH-HORIZONTAL AIR DISCHARGE TOTAL HEAT OF REJECTION CAPACITY-BTUH(000 OMITTED) MODEL RATING BASED ON 85-115'F ENTERING AIR TEMPERATURE WEIGHT MODULE TD IS SATURATED CONDENSINGTEMP MINUS ENTERING AIR TEMP MAX INCL "NO.FANS RZZTD A404TD FLOOD FLOOD a,R507 ROW DEPTH CHARGE CHARGE AVAILABLE FINSIINCH ' ' 10 15 10 LBS. LBS CIRCUITS ONE FAN WIDE N-2310 95.8 143.6 932 44 605 34 N-2312 101.2 151.9 98.4 44 645 34 N-2408 106.3 ' 159.4 103.4 60 710 34 N-2410 111.7 167.6 108.7 60 730 34 N-2412 116.3 174.6 113.2 60 770 34 N-3310 143.6 215.5 139.8 66 920 34 N-3312 152.0 228.1 147.9 66 920 34 N-3408 159.6 239.4 155.3 90 1020 34 N-3410 167.6 251.4 163.0 90 1050 34 N-3412 174.7 262.1 170.0 90 1080 34 N-4310 191.5 287.3 186.3 88 1190 34 N-4312 202.4 303.7 197.0 80 1220 34 N-4408 212.5 318.8 206.8 120 1360 34 N-4410 223A 335.2 217A 120 1400 34' N-4412 233.1 349.7 226.8 120 1440 34 S•6408 270.9 406.4 263.6 220 2170 28 S-6410 289.8 434.7 282.0 220 2270 28 S-5412 300.3 450.5 2922 - 220 2330 28 S-6408 325.1 487.6 316.3 226 2610 28 S-6410 347.8 521.6 338.4 226 2660 28 S-6412 360.4 540.5 350.6 226 2720 28 TWO FANS WIDE R-4310 191.5 287.3 186.3 88 1190 68 R-4312 202.4 303.7 197.0 88 1230 68 R4408. 212.5 31&8 206.8. 120 1360 68 R-4410 223.4 335.2 217.4 120 1400 68 R-4412 23Z7 349.0 226.4 120 1440 68 R-6310 287.3 430.9 279.6 132 1810 68 . R-6312 304.1 456.1 295.8 132 1640 68 R-6408 319.2 478.8 310.5 180 2040 68 R-6410 335.2 502.7 326.1 189 2100 68 R-6412 349.4 524.2 340.0 189 2160 68 R-8310 383.0 574.6 372.7 176 2350 68 R-8312 404.9 607.3 394.0 176 2460 68 S-8408 425.0 637.6 413.5 240 2670 68 R-8410 446.9 670.3 434.8 240 2800 68 R-8412 466.2 699.3 453.6 240 2800 68 T 10408 541.8 812.7 5272 440 4340 56 T 10410 579.6 869.4 564.0 440. 4540 56 T 10412 600.6 900.9 564.4 440 4700 56 T12408 6502 975.2 632.6 532 5240 66 T 12410 695.5 1043.3 676.7 532 5350 56 T12412 720.7 1081.1 7012 532 5470 55 3 i Physical Data 30" Fans HEADER END VIEW SIDE VIEWS t FAN WIDE 2 FANS LONG 3 FANS LONG • , ❑ ❑ ❑ C - ��� I------A —! — 4 FANS LONG 2 FANS WIDE , 4 H - — L• L—A A .. �C9==j 5 FANS LONG L W ❑ El ❑ I ❑ 1 a , 1 A—.--B A , L 6 FANS LONG . ❑ ❑ ❑ ❑ ❑ ❑ A A L — --A MODEL DIMENSIONAL DATA ELECTRICAL DATA CONNECTIONS , OVERALL %w LEG ANCHOR FAN MOTORS%HP 575 RPM 3PH 60Hx OD MODULE INCHES BOLT HOLE CENTERS TOTAL RATED FULL LOAD AMPS INCHES NO.FANS L w H A B C 20SA30 460 INLET-OUTLET , N2 112 48 55 108 — 44 6.8 3.4 1%-l% N3 166 48 55 162 — 44 10.2 5.1 29.-2% N4 220 48 55 108 — 44 13.6 6.6 2k-21/6 S5 274 48 58 108 54 44 17.0 - 8.5 2%-2% , S6 328 48 58 108 — 44 20.4 10.2 2'k-2% 'R4 112 96 55 108 — 92 13.6 6.8 (2)1%-l% Re 166 96 55 — 54 92* 20.4 10.2 (2)2%-2'/e R8 220 96 55 108 — 92 27.2 13.6 (2)2'k-2% , T10 274 96 58 108 54 92 34.0 17.0 (2)2%-2% T12 328 96 58 108 — 92 40.8 20.4 (2)2%-Z FOR KRACK COMMERCIAL Krack Corporation -401 S. Rohlwing Road (Route 53) •Addison, 1L 60101 Phone: (630) 629-7500 • FAX: (630) 629-0168 www.krack.com We reserve the ilght to change or revise specifications and product design in connection with any feature of our products.Such changes do not entitle the buyer to corresponding changes,Improvements,additions or replacements for equipment previously sold or shipped. Primed In U.S.A. , �,� Cam�..�-�• G,ao�r/s� KFA SERIES CONDENSER DIMENSIONS 1-112"DUL LIFTING HOLES CONTROL BOX ° 2 Fan Long Models 3 Fan Lon Models 4 Fen Lon Models 5 Fan g g Long Models B Fen Lang Modals 61 Singie wide Models 017,019,021. 028,032 037.043 049,063 056,001. 10" Double wide Models 034.030,044 056,065 076,006 099,104 117,125 MUM �4 :a AIRFLOW DIMENSION 1 FAN 60-1/4" 4 4W' 98-1/4" 146.1/4° lt 144" ! 194-1/4" x182" .242-1/4" X 240" FAN-290-1147 N K X K 288" A Note:InteeAnedPate I®g locations.designated by an X at leg position Height 46-1/4" Height 46-1I " 16 1/4" 18114" 45" 93" �-- 48" 96, -►�. HEADER END VIEW,SINGLE WIDE UNITS HEADER END VIEW,DOUBLE WIDE UNITS \. NES:MOUNTING LEGS ARE RETRACTED FOR SHIPPING PURPOSES AND MUST BE LOWERED INTO POSITION FOR UNIT INSTALLATION. CONTROL PANEL CAN BE MOUNTED AT OPPOSITE END IF REQUIRED. UNITS ARE AVAILABLE FOR HORIZONTAL DISCHARGE--CONTACT FACTORY FOR DETAILS, 4 M I �tl i r, #ELECTIONS , For the proper selection of an air-cooled condenser It is .Selection Example necessary to know the total heat rejection of the.condenser.The Altitude ....::................... ............:2008ft. Total Heat Rejection (THR) is equivalent to the sum of the Net Ambient Temperature........................................................95°F Refrigerating Effect(NRE) plus the heat of compression added Evaporator Temperature .10°F by the compressor. The amount of heat added to the refrigerant """"""""""" """"' '""" will depend on the style of compressor,open or suction cooled, Maximum Condensing Temperature...............................105°F and the operating conditions of the system. Refrigerant.........................................................................R 22 Whenever the THR values are available from the compressor Compressor Capacity(NRE).............:................185,000►3TUH Compressor Type..............................................Suction Cooled manufacturer they should be used in selecting a condenser. For those cases in which the THR data Is unavailable it can be Solution: , quickly estimated using the following equation and the 1. Calculate the system THR from Table 2, a suction cooled appropriate factorfrom'Tables 1 or 2. compressor, at 105°F condensing temperature and-10°F Eq.(1)THR=Compressor Capacity x Heat Rejection Factor evaporator temperature,will have a heat rejection factor of , 1..48. • In those cases where the refrigeration system is of a multiple or THR=Compressor Capacity x Heat Rejection Factor cascade style,the fgllowing equations should be used to estimate THR=273,800 the total heat rejection. THR=Corrected Altitude=THR x Altitude Corr.-Factor Open Compressor -THR=Corrected Altitude=288,000 BTUH , Eq.(2)THR=Compressor Capacity+(2545 x BHP) 2. Design TD=Condensing Temp.-Ambient Temp. Suctfon Cooled Compressor Design TD=1 o°F Eq.(3)THR=Compressor Capacity+(3413 x KW) 3. Select condenser size: , Altitude at which a condenser is to operate will also affect its From Table 4 at 10°TD select a condenser whose THR equals capacity. In order to 'correctly select a condenser at a specific or.exceeds that of which we calculated in Step 1, 288,000 altitude, use the following equation and the appropriate correction BTUH. factor from Table 3. A model KFA-058 with a THR of 319,000 BTUH will meet the , • required conditions. (4)THR Corr.=THR Design X Altitude Correction Factor 4. Eq.(5)Actual TD= Design TD x Desf4n Tom_ Actual Condenser Capacity at Design TD , Actual TD=9.02°F - 0 5. Eq.(6)Actual Condensing Temp.=Actual TD+Ambient Temp. Actual Condensing Temp.=104.02°F HEAT OF REJECTION FACTORS TABLE f-OPEN COMPRESSOR - TABLE 2•SUCTION COOLED COMPRESSOR , EVAP TEMP. CONDENSING 'TEMPERATURE EVAP TEMP. _ CONDENSING TEMPERATURE 90° 1000 1050 1100 115 120° 125° 1300 907 100° 105° 110° 115° 120° 125° 130° -400 .45 1.48 1.52 1.56 1.58 1.61 -40° 1.67 1.71 .1.75 1.79 .;1:84 1.90 , -350 .42 1 1A6 1 A7 1.51 1:54 1.57 -35° 1.63 1.67 1.70 1.73 1.78 1.83 -30° .39 1.41 1.44 1.47 1.50 1.53 -30° -1.68 1.62 1.65 1.68 1.72 1.77 25° .37 1.39 1.41 1 A4 1.46 1.49 1.52 25° 1.5-4 1.58 1.60 1 1.64 1.67 1.71 1 1.76 200 .34 1.37 1.39 1 Al .43 1.45 1.48• 1.51 .200 1 A9 1.53 1.66 1.58 1.63 1.66 1.70 1.75 , .15° .31 1.34 1.37 1.38 AO 1.42 1.45 1A7 -15° 1.46 1.50 1.52 1.64 1.58 1.62 1.65 1.69 -100 128 1.31 133 1.37 .38 1:40 1 1.42 1.45 -10° 1.42 1.46 1A8 1.50 1.53 1.57 1.62 1. 44 00 1.24 1.28 1.29 1.32 .33 1.35 1 1.38 1.41 00 1.36 1.40 1.42 1." 1A7 1.50 1.54 1.56 , 100 1.21 1.24 1.26 1.28 .30 1.31 1 1.34 1.36 10° 1.31 1.34 1.36 1.38 1.40 1.43 1A7 1.40 20° 1.18 1.21 123 1.2426 1.28 1.30 1.32 200 1.26 129 1.31 1.33 1.35 1.3-1 140 1.43 30° 1.16 1.18 1.20 121 123 1.24.. 1.26 1.28 40° 1.13 1.16 1.17 1.18 1.19 1.20 1-.22 124 30° 122 1.25 126 128 1.30 1.32 1.35 1.37 50° 1.11 1.13 1.14 1.15 1.16 1.17 1.18 1.20 400 1.18• 1.24 122 124 1.25 1.21 1.30 1.32 , 50° ,„. 1.14 1.17 1.18 1.20 121 .123 125 1.27 TABLE 3-ALTITUDE CORRECTION FACTOR 03 ALTITUDE I SEA LEVEL 1 1000 1 2000 1 3000 1 4000 1 5000 1 6000 7000 8000 1 9000 10000 , FAC R 1 1.0 1 1.029 1.052 1 1.078 1 1.101 1 1.125 1 1.151 1.177 1.204 1 1.231 1 1.260 KRAM ER 14230 Lochrldge Boulevard-' Covington, GA 30014 770-788-5800 Fax 770-788-5620 www.Kramerusa.net VA Physical Data 30" Fans HEADER END VIEW SIDE VIEWS 1 FAN WIDE 2 FANS LONG 3 FANS LONG Htw- A A 4 FANS LONG L 2 FANS WIDE X o ❑ El ❑ H(1) Lim �-A A 5 FANS LONG L ❑ ❑ ❑ ❑IE ❑ A B A L 6 FANS LONG aw'sa❑ -womw❑ -❑ ❑ El A A A MODEL DIMENSIONAL DATA ELECTRICAL DATA(3) CONNECTIONS(4) OVERALL Y4 LEG ANCHOR FAN MOTORS 1%HP 1140 RPM 3PH 60HHa • OD MODUEL INCHES BOLT HOLE CENTERS TOTAL RATED FULL LOAD AMPS INCHES :NO FANS L W H(1) A B C 20B1230 460 360/50 INLET-OUTLET J2 112 48 55 108 - 44 14.0 7.0 7.0 1%-1% J3(2) 166 48 55 162 - 44 21.0 10.5 10.5 21A-21/e J4 220 48 55 108 - 44 '20.0 14.0 14.0 2%-21A Y5 274 48 58 108 54 44 35.0 17.5 17.5 2%-25A Y6 328 48 58 108 - 44 42.0 21.0 21.0 21A-25A K4 112 96 55 108 92 28.0 14.0 14.0 (2)1%-1% K6(2) 166 96 55 - 54 92 42.0 21.0 21.0 (2)2%-21A K8 220 96 55 108 - 92 56.0 28.0 28.0 (2)21%-21/" Z10 274 96 58 108 54 92 70.0 35.0 35.0 (2)25A-25A Z12 328 96 58 108 92 84.0 42.0 42.0 2%-2% MODE, DIMENSIONAL DATA ELECTRICAL DATA(3) CONNECTIONS(4) OVERALL 94"LEG ANCHOR FAN MOTORS 1 HP$50 RPM 3PH 60W 00 MODUEL INCHES BOLT HOLE CENTERS TOTAL RATED FULL LOAD AMPS INCHES NOFANS L W H(1) A B C 200 230 460 SM 380/50 INLET-OUTLET F'2 112 48 55 108 - 44 8.8 . 8.0 4.0 3.6 4.6 1%-1% F3(2) 166 48 55 162 - 44 132 12.0 6.0 5.4 6.9 21A-21A F4 220 48 55 108 - 44 17.8 16.0 8.0 72 92 2%-21A GS 274 48 So.. 108 54 44 22.0 20.0 10.0 9.0 11.5 21/"-21A G6 320 48 58 108 44 26A 24.0 12.0 10.8 13.8 2%-26/b V4 112 96 55 108 - 92 17.6 16.0 8.0 72 9.2 (2)1%-1% 116(2) 166 96 55 - 54 92 26.4 24.0 12.0 102 13.8 (2,21A,21A V8 220 96 55 108 . - 92 352 32.0 1&0 14A 18A (2)2%=21/" W10 274 96 58 108 54 92 44.0 40.0 20:0 18.0 23.0 .(2)2"h-21/" W12 328 96 58 108 - 92 52-8 48,0 24.0 21.6 27.6 (2)2s/"-25/s (1)Hdimensionincludes22",fieldassembiedlegs.11"toropdonal42"legs. (2)Model 1 x 3 has 4 legs-2 x 6 has 8 legs. (3)Min unit circuitamps=1.26xFLAofone motor+FLA or remaining motors. (3)Min unit overload protect)on=2.25 x FHA of one motor+FLAof remaining motors. (3)Variable speed motors and control-contact factory. .4)Connections are approximate. Exact size Is determined by computerized circuiting program. " N (hodz.air disch.)dimensions,fantrol location,and unit support-contact factory. UXX Standard fantrol•location. MYY Optional fantrol location-must be specified. USE CERTIFIED DRAWINGS FOR CONSTRUCTION Specifications MODULE LETTER CODE 10// ��n� FAN SUR- FACE J ONE FAN VVIDE HP RPM DIM FACE TUBES High Efficiency Models a ; � 8 8 TWO FANS WIDE r �� V 1 850 30 % 2 X 34 W .1 $50 30 'h 2 R 28 LCV-VERTICAL UP AIR DISCHARGE , LCH-HORIZONTAL AIR DISCHARGE TOTAL HEAT OF REJECTION CAPACITY-BTUH(000 OMITTED) , MODEL RATING BASED ON 85-1150F ENTERING AIR TEMPERATURE WEIGHT MODULE TO IS SATURATED CONDENSING TEMP MINUS ENTERING AIR TEMP MAX INCL O FANS1-1 R22 TD R4048,P5078 TD AIR FLOOD FLOOD R , ROW DEPTH FLOW CHARGE CHARGE AVAILABLE FINSIINCH 0 15 20 25 10 15 20 25 CFM LBS. LBS. CIRCUITS ONE FAN WIDE F-2310 •114.0 171.0 228.0 285.0 110.9 166.4 221.8 277.3 21,938 44 605 34 F-2312 I&S 180.8 241.0 301.3 1172 175.9 234.5 293.1 21,600 44 645 34 F-2408 12Q.5 189.8 253.0 316.3 123.1 184.6 2462 307.7 20,925 60 710 34 F-2410 133.0 199.5 266.0 332.5 129A 194.1 258.8 323.5 20,250 60 730 34 F-2412 138.5 207.8 277.0 346.3 134.8 202.1 269.5 336.9 19,774 60 770 34 , F-3310 171.0 256.5 342.0 427.5 166.4 249.6 332.8 416.0 32,906 66 920 34 F3312 181.0 271.5 3620 462.5 176.1 2642 352.2 440.3 32,400 66 950 34 F3408 190.0 285.0 380.0 475.0 184.9 277.3 369.7 4622 31,388 90 1,020 34 F3410 199.5 299.3 399.0 498.8 194.1 2912 3882 465.3 30,375 90 1,050 34 , F3412 2D8.0 312.0 416.0 520.0 202A. 303.6 404.8 506.0 29,616 90 1,080 34 F-4310 228.0 342.0 456.0 570.0 221.8 332.8 443.7 554.6 43,875 88 1,190 34 F-4312 241.0 361.5 482.0 602.5 234.5 351.7 469.0 5862 43,200 80 1,220 34 F-4408 253.0 379.5 506.0 632.5 2462 369.3 492.3 615A 41,850 120 1,360 34 , F-4410 266.0 399.0 632.0 665.0 258.8 3682 517.6 647.0 40,500 120 1,400 34 F-4412 277.5 416.3 5550 693.8 270.0 405.0 540.0 675.0 39,488 120 1,440 34 G-5408 322.5 463.8 645.0 806.3 313.8 470.7 627.6 784.5 53,156 220 2,170 28 6-5410 345.0 517.5 690.0 •862.5 335.7 503.5 671.4 8392 52,734 220 2,270 28 G-5412 357.5 536.3 715.0 893.8 347.8 521.8 695.7 869.E 52,313 220 2,330 28 , G3408 387.0 580.6 774.0 967.5 376.6 584.8 753.1 941 A 63,788 266 2,610 28 G-6410 414.0 621.0 828,0 1,0350 402.8 6042 $05.6 1,0D7.1 63,281 266 2,660 28 G-6412 429.0 643.5 858.0 1,072.5 417.4 626.1 634.8 1.043.5 62,775 266 2,720 28 TWO FANS WIDE , V 4310 228.0 -342.0 45&0 570.0 221.8 332A 44&7 654.6 43,875 88 1,190 88 V-4312 241.0 361.5 482A 602.5 234.6 351.7 469.0 5882 43,200 88 1,230 68 V-4408 253.0 379.5 W6.0 632.5 2462 369.3 492.3 615A 41,8%) 120 1,360 68 , V-4410 266.0 399.0 532A 665.0 258.8 3892 517.6 647.0 40,500 120 1,400 68 V-44'12 277.0 415.5 554.0 692.5 269.5 404.3 539.0 673.8 39,488 120 1,440 68 V-6310 342.0 513.0 684.0 865.0 332.8 499.1 665.5 831.9 66,813 132 1,810 68 V-6312 362.0 543.0 724,0 9050 352.2 528.3 704.5 880.6 84,800 132 1,040 68 V-6408 300.0 570.0 760.0 950.0 369.7 554.6 739.5 924A 62,775 180 2,769 68 , V-6410 399.0 5985 798.0 997.5 3882 582.3 77&5 970.E 60,750 189 2,100 68 V-0412 416.0 624.0 832.0 1,040.0 404.8 6072 809.5 1.011.9 59,231 189 2,160 68 V-8310 456:0 684.0 912A 1,140.0 443.7 665.5 887A -1,1092 87,750 176 2,380 68 V-8312 482.0 723.0 964.0 .1205.0 469.0 7034 938.0 1,1725 86,400. 176 2,460 68 , V-8408 506.0 759.0 1,0120 1,265A 492.3 738.5 964.7 1,230.8 83,700 240 2,670 68 V-8410 5320 798.0 1,064.0 1.330.0 517.6 776.5 1,035.3 1,2%.1 81,000 240 2,600 68 V•8412 555.0 832.5' 1,110.0 1,387.6 540.0 $10.0 1,080.0 1,350.0 78,976 240 2,880 68 W-10408 645.0 967.5 1,290.0 1,6115 627.6 941.4 1,2552 1,569.0 106,313 440 4,340 56 , W-10410 690.0 1,035.0 1,380.0 1,726.0 671A 1,007.1 1,%Z7 1,678A 105,469 440 4,540 56 W-10412 715.0 1,07ZS 1,430.0 1.787.6 69&7 1,043.5 1,391A 1,7392 104,625 440 4,700 56 W 12408 774.0 1,161.0 1,548.0 1,9350 753.1 1,129.7 1,506.2 1JMS 127.575 532 5940 56 W-12410 828.0.'1,242.0 1,656.0 2,070.0 805.6 1,208.5 1,611.3 2,014.1 126,563 532 5,350 56 , W-12412 858,0 1.287.0 1,7116.0 2,145.0 834.8 1.252.3 1,669.7 2.087.11 125,550 532 5.470 56 i i 1 KCF/KEF AIR COOLED CONDENSERS SUBMITTAL U-859FT DIRECT DRIVE UNICON NEW October, 1998 IAI _ MEMNON FEATURES: OPTIONS: Direct Drive arrangement Fan cycling head pressure control. Vertical air flow Flooded head pressure control. Copper tube, Aluminum fin core with "non contact" Combination fan cycling and flooded head tube sheets and steel coil support rods. pressure control. Leak tested @ 450 PSI Sub doling circuit Custom circuited for optimum performance based Multi-circuiting upon actual application requirements. Heavy gauge galvanized steel construction for superior Copper Fins, Epoxy coated fins, Baked Phenolic corrosion resistance. coating KCF series uses 1140 RPM motors, for high Individual motor fusing performance Individual motor contactors KEF series uses 850 RPM motors, for quieter operation Flip top access All motors have inherent overload protection CONDENSER CAPACITIES - 1140 RPM MOTORS R-404A R-22 SINGLE W DE , MODEL 1°TD 10oTD 150TD 30OTD 1°TD 10°TD 150TD 30OTD KCF22 11,445 114,450 171,680 343,350 11,643 116,430 174,650 349,290 KCF25 12,257 122,570 183,860 367,710 12,474 124,740 187,110 374,220 , KCF29 13,286 132,860 199,290 398,580 13,524 135,240 202,860 405,720 KCF31 14,810 148,100 222,160 444,310 15,078 150,780 226,170 452,330 KCF35 17.365 173.650 260.470 520.940 17,681 176,810 265,220 530,440 , KCF42 19,919 199,190 298,780 597,560 20,275 202,750 304,130 608,260 KCF48 22,275 222,750 334,130 668,250 22,671 226,710 340,070 680,130 KCF55 24,720 247,200 370,810 741,610 25,166 251,660 377,490 754,970 KCF58 26,562 265,620 398,430 796,850 27,037 270,370 405,560 811,110 , KCF62 29,631 296,310 444,460 888,920 30,155 301,550 452,330 904,660 KCF67 31,908 319,080 478,620 957,230 33,482 334,820 502,230 1,004,450 KCF72 34.739 347.390 521.080 1,042,170 35,353 353,530 530,290 1,060,5901 , KCF79 37,065 370,650 555,980 1,111,970 37,689 376,890 5165,340 1,130,680 KCF84 41,144 411,440 617,170 1,234,330 41,828 418,280 627,410 1,254,830 KCF90 43.451 434,510 651,770 1,303,530 44184 441,840 662,760 1,325,510 KCF96 44,461 444,610 666,910 1,333,830 45,223 452,230 678,350 1,356,700 , KCF101 49,352 493,520 740,270 1,480,550 50,193 501,930 752,895 1,505,790 KCF108 52,143 521,430 782,150 1,564,300 53,024 530,240 795,370 1,590,730 DOUBLE WIDES , KCF59 26,561 265,620 398,430 796,850 27,037 270,370 405,550 811,110 KCF63 29,630 296,310 444,460 888,920 30,155 301,550 452,330 904,660 , KCF68 32,897 328,980 493,470 986,930 33,482 334,820 502,230 1,004,450 KCF73 34.739 347.390 521,090 1,042,170 35.353 353,530 530,290 1.060.590 KCF83 39,847 398,480 597,710 1,195,430 40,560 405,600 608,400 1,216,810 , KCF95 45,461 454,610 681,910 1,363,820 46,273 462,730 694,090 1,388,180 KCF102 49.351 493.520 740,270 1,480,550 50 222 502.230 753,340 1,506,680 KCF116 53,123 531,230 796,850 1,593,700 54,074 540,740 811,110 1,622,210 KCF127 59,261 592,610 888,920 1,777,840 60,311 603,110 904,660 1,809,320 , KCF134 65,795 657,950 986,930 1,973,860 66,974 669,740 1,004,600 2,009,210 KCF144 69.478 694,780 1.042.170 2.084.350 70.716 707.160 1,060,740 2.121.470 KCF158 74,131 741,310 1,111,970 2,223,940 75,369 753,690 1,130,530 2,261,060 , KCF168 82,278 822,790 1,234,180 2,468,370 83,655 836,550 1,254,830 2,509,650 KCF180 86,902 869,020 1,303,533 2,607,070 88,358 883,580 1,325,360 2,650,730 KCF190 88,931 889,310 1,333,980 2,667,950 1 90,446 904,460 1,356,700 2,713,390 KCF202 96,732 967,330 1,450,990 2,901,990 100,386 1,003,860 1,505,790 3,011,580 , KCF216 104,296 1,042,970 1,564,450 3,128,900 106,049 1,060,490 1,590,730 3,181,460 CONDENSER CAPACITIES - 850 RPM MOTORS R-404A R-22 SINGLE WIDES MODEL 1°TD 10°TD 150TD 20OTD 1°TD 10°TD 150TD 20OTD KEF21 9,999 99,990 149,990 299,970 10,188 101,880 152,820 305,640 KEF23 10,722 107,220 160,830 321,660 10,910 109,100 163,650 327,300 KEF24 11,623 116,230 174,350 348,690 11,831 118,310 117,470 354,930 KEF27 12,950 129,500 194,250 388,500 13,187 131,870 197,810 395,610 KEF32 15,187 151,870 227,810 455,610 15,474 154,740 232,110 464,220 KEF36 17,424 174,240 261,360 522,720 17,741 177,410 266,120 532,230 KEF40 19,474 194,740 292,110 584,220 19,830 198,300 297,450 594,900 KEF45 21,622 216 220 324,330 648,660 22,018 220,180 330,270 660,540 KEF49 23,226 232,260 348,390 696,780 23,652 236,520 354,780 709,560 KEF54 25,909 259,090 388,640 777,270 26,384 263,840 395,760 791,520 KEF60 28,770 287,700 431,550 863,100 29,295 292,950 439,430 878,850 KEF64 30,374 303,740 455,610 911,220 30,928 309,280 463,920 927,840 KEF69 32,383 323,830 485,750 971,490 32,977 329,770 494,660 989,310 KEF75 35,937 359,370 539,060 1,078,110 36,591 365,190 548,870 1,097,730 KEF80 37,957 379,570 569,360 1,138,710 38,660 386,600 579,900 1,159,800 KEF81 38,858 388,580 582,870 1,165,740 39,571 395,710 593,570 1,187,130 KEF89 43,125 432,250 646,880 1,293,750 43,917 439,170 658,760 1,317,510 KEF94 45,560 455,600 683,400 1,366,800 46,392 463,920 695,880 1,391,760 DOUBLE WIDES KEF50 23,226 232,260 348,390 696,780 23,652 236,520 354,780 709,560 KEF56 25,909 259,090 388,640 777,270 26,384 263,840 395,760 791,520 KEF61 28,770 287,700 431,550 863,100 29,295 292,950 439,390 878,850 KEF65 30,374 303,740 455,610 911,220 30,928 309,280 463,920 927,840 KEF74 34,848 348,480 522,720 1,045,440 35,842 354,820 532,230 1,064,470 KEF82 39,759 397,590 596,390 1,192,770 40,482 404,820 607,230 1,214,460 KEF91 43,145 431,450 647,180 1,294,350 43,937 439,370 659,060 1,318,110 KEF97 46,461 464,610 696,920 1,393,830 47,313 473,130 709,700 1,419,390 KEF107 51,817 518,170 777,260 1,554,510 52,767 527,670 791,510 1,583,010 KEF119 57,539 575,390 863,090 1,726,170 58,599 585,990 878,990 1,757,970 KEF126 60,757 607,570 911,360 1,822,710 61,866 618,660 927,990 1,855,980 KEF135 64,756 647,560 971,340 1,942,680 65,944 659,440 989,160 1,978,320 KEF149 71,874 718,740 1,078,110 2,156,220 73,191 731,910 1,097,870 2,195,730 KEF157 75,914 759,140 1,138,710 2,277,420 77,300 773,000 1,159,500 2,319,000 KEF161 77,706 777,060 1,165,590 2,331,180 79,131 791,310 1,186,970 2,373,930 KEF179 86,249 862,490 1,293,740 2,587,470 87,823 878,230 1,317,350 2,634,690 KEF189 91,100 911,100 1,366,650 2,733,300 92,783 927,830 1,391,750 2,783,490 Physical Data RETURN BEND , 1 1/2' DIA, LIFTING COVER CONTROL 6 HOLES (TYP.) BOX 10 INLET OUTLET fII II II Al FLOW I I I I I I II 11 II u u u 4 14 4 ►� 192 , 24 288 3 A , LEG POSITION LEG POSITION LEG POSITION FOR I X 4 6 2 X 4 UNITS LEG POSITION FOR I X 5 L 2 X 5 UNITS FOR I X 2 L 2 X 2 UNITS FOR 1 X 3 L 2 X 3 UNITS NOTES , ■ MOUNTING LEGS ARE RETRACTED 42 3/4 FOR SHIPPING PURPOSES, AND MUST F. 44 BE LOWERED IN POSITION FOR UNITINSTALLATION. 18 1/4 "K ALL DIMENSIONS ARE IN INCHES ■ ALL MOUNTING HOLES ARE 5/8' DIAM. ■ UNITS ARE AVAILABLE IN HORIZONTAL 1 1/2- 48 1 1/2 AIRFLOW ARRAINGEMENTS. 1 1/2 9396 1 1/2 HEADER END VIEW HEADER END VIEW SINGLE WIDTH UNITS DOUBLE WIDTH UNITS Single width models — 1140 RPM Double width models — 1140 RPM Model Dim. Connections Fan Data Approx. Dim. Connections Fan Data Approx , A IN OUT Oty Diam CFM Net Wt. Model A IN OUT Qty Diam CFM Net Wt KCF 22 98-1/4 1-5/8 1-1/8 2 30 22000 465 KCF 25 98-1/4 1-5/8 1-1/8 2 30 21500 495 KC F59 98-1/4 (2)1-5/8 (2)1-1/8 4 30 42000 1080 , KCF 29 98-1/4 1-5/8 1-1/8 2 30 21000 520 KCF63 98-1/4 (2)1-5/8 (2)1-1/8 4 30 41000 1140 KCF 31 98-1/4 1-5/8 1-1/8 2 30 20500 550 KC F68 98-1/4 (2)1-5/8 (2)1-1/8 4 30 40500 1190 KCF35 98-1/4 2-1/8 1-1/8 2 30 20000 600 KCF73 98-1/4 (2)1-5/8 (2)1-1/8 4 1 30 40000 1240 , KCF42 146-1/4 2-1/8 1-1/8 3 30 32000 800 KCF83 146-1/4 (2)2-1/8 (2)1-1/8 6 30 64000 1640 KCF48 146-1/4 2-1/8 1-1/8 3 30 31500 900 KCF95 146-1/4 (2)2-1/8 (2)1-1/8 6 30 63000 1840 KCF55 146-1/4 2-1/8 1-3/8 3 30 31000 1000 KCF102 146-1/4 (2)2-1/8 (2)1-1/8 6 30 62000 2050 , KCF58 194-1/4 2-1/8 1-3/8 4 30 42000 1050 KCF1 16 1 94-1/4 (2)2-1/8 (2)1-3/8 8 30 84000 2150 KCF 62 194-1/4 2-1/8 1-3/8 4 30 41000 1100 KCF127 194-1/4 (2)2-1/8 (2)1-3/8 8 30 82000 2250 KCF67 194-1/4 2-5/8 1-3/8 4 30 40500 1150 KCF134 194-1/4 (2)2-1/8 (2)1-3/8 8 30 81000 2350 , KCF72 194-1/4 2-5/8 1-3/8 4 30 40000 1200 KCF144 194-1/4 (2)2-5/8 (2)1-3/8 8 30 80000 2460 KCF79 242-1/4 2-5/8 1-3/8 5 30 51250 1370 KCF158 242-1/4 (2)2-5/8 (2)1-3/8 10 30 02500 2800 KCF84 242-1/4 2-5/8 1-3/8 5 30 50625 1430 KCF168 242-1/4 (2)2-5/8 (2)1-3/8 10 30 101250 2950 KCF90 242-1/4 2-5/8 1-3/8 5 30 50000 1490 KCF180 242-1/4 (2)2-5/8 (2)1-3/8 10 30 100000 3075 KCF 96. 290-1/4 2-5/8 1-3/8 6 30 61500 1690 KCF190 290-1/4 (2)2-5/8 (2)1-3/8 12 30 123000 3400 KCF101 290-1/4 2-5/8 1-3/8 6 30 60750 1750 KCF202 290-1/4 (2)2-5/8 (2)1-3/8 12 30 21500 3620 KCF108 290-1/ 2-5/8 1-3/8 6 30 60000 1830 KCF216 290-1/4 (2)2-5/8 (2)1-3/8 12 30 20000 3750 f Physical Data - continued Single width models - 850 RPM Double width models - 850 RPM Dim. Approx. Dim: Connections Fan Data Approx Model A IN OUT Diam CFM Net Wt. Model A IN `OUT City I Diam CFM Net Wt KEF 21 98-1/4 1-5/8 1-1/8 2 30 16400 465 KEF23 98-1/4 1-5/8 1-1/8 2 30 16000 495 KEF50 98-1/4 (2)1-5/8 (2)1.-1/8 4 30 31300 1080 KEF24 98-1/4 1-5/8 1-1/8 2 30 15700 520 KEF56 98-1/4 (2)1-5/8 (2)1.-.1/8 4 30 30600 1140 KEF27 98-1/4 1-5/8 1-1/8 2 30 15300 550 KEF61 98-1/4 (2)1-5/8 (2)1-1/8 4 30 30200 1190 KEF32 98-1/4 2-1/8 1-1/8 2 30 14900 600 KEF65 98-1/4 21-5/8 21-1/8 4 30 29800 1240 1 KEF36 146-1/4 2-1/8 1-1/8 3 30 23900 800 KEF74 146-1/4 (2)2=1/8 1(2)1-1/p 6 30 47700 1640 KEF40 146-1/4 2-1/8 1-1/8 3 30 23500 900 KEF82 146-1/4 (2)2-1/8 (2)1-1/8 6 30 47000 1840 KEF45 146-1/4 2-1/8 1-3/8 3 30 23100 1000 KEF91 146-1/4 (2)2-1/8 (2)1-1./8 6 30 46200 2050 KEF49 194-1/4 2-1/8 1-3/8 4 30 31300 1050 KEF97 194-1/4 (2)2-1/8. (2)1-3/8 8 30 62600 2150 KEF54 194-1/4 2-1/8 1-3/8 4 30 30600 1100 KEF107 194-1/4 (2)2=1/8 (2)1-3/8 8 30 61100 2250 KEF60 194-1/4 2-5/8 1-3/8 4 30 30200 1150 KEF119 194-1/4 (2)2-1/8 (2)1-3/8 8 30 60400 2350 KEF64 194-1/4 2-5/8 1-3/8 4 30 29800 1200 KEF126 194-1/4 (2)2-5/8 (2)1-3/8 8 30 159700 2460 KEF69 242-1/4 2-5/8 1-3/8 5 30 38200 1370 KEF135 242-1/4 (2)2-5/8 (2)1-3/8 10 30 76400 2800 KEF75 242-1/4 2-5/8 1-3/8 5 30 37800 1430 KEF149 242-1/4 (2)2-5/8 (2)1-3/8 10 30 75600 2950 KEF80 242-1/4 2-5/8 1-3/8 5 30 37300 1490 KEF157 242-1/4 (2)2=5/8 (2)1-3/8 .10 30 74600 3075 KEF81 2901/4 2-5/8 1-3/8 6 30 45890 1690 KEF161 290-1/4 (2)2-5/8 (2)1-3/8 12 30 91800 3400 KEF89 290-1/4 2-5/8 1-3/8 6 30 45300 1750 KEF179 290-1/4 (2)2-5/8 (2)1-3/8 12 30 90600 3620 KEF94 290-1/4 2-5/8 1-3/8 6 30 44800 1830 KEF189 290-1/4 (2)2-5/8 (2)173/8 12 30 89600 3750 Electrical Data Model Motor Total Amps Model Motor Total Amps OTY HP RPM 208/230/3 460/3 OTY HP RPM 208/230/3 460/3 KCF22 2 1-1/2 1140 12.8 6.4 KEF 21 2 1 850 10.6 5.3 KCF 25 2 1-1/2 1140 12.8 6.4 KEF 23 2 1 850 10.6 5.3 KCF 29 2 1-1/2 1140 12.8 6.4 KEF 24 2 1 850 10.6 5.3 KCF31 2 1-1/2 1140 12.8 6.4 KEF27 2 1 850 10.6 5.3 KCF 35 2 1-1/2 1140 12.8 6.4 KEF 32 2 1 850 10.6 5.3 KCF42 1 3 1-1/2 1140 19.2 9.6 KEF36 3 1 850 15.9 8.0 KCF48 1 3 1-1/2 1140 19.2 9.6 KEF40 3 1 850 15.9 8.0 KCF 55 3 1-1/2 1140 1 19.2 9.6 KEF 45 3 1 1 850 15.9 8.0 KCF 58 4 1-1/2 1140 25.6 12.8 KEF 49 4 1 850 21.2 10.6 KCF62 4 1-1/2 1140 25.6 12.8 KEF54 4 1 850 21.2 10.6 KCF67 4 1-1/2 1140 25.6 12.8 KEF60 4 1 850 21.2 10.6 KCF 72 4 1 1-1/2 1140 25.6 12.8 KEF 64 4 1 850 1 21.2 10.6 KCF79 5 1-1/2 1140 32.0 16.0 KEF69 5 1 850 26.5 13.3 KCF84 5 1-1/2 1140 32.0 16.0 KEF75 5 1 850 26.5 13.3 KCF90 1 5 1-1/2 1140 1 32.0 16.0 KEF80 5 1 1 850 26.5 13.3 KCF 96 6 1-1/2 1140 38.4 19.2 KEF 81 6 1 850 31.8 15.9 KCF 101 6 1-1/2 1140 38.4 19.2 KEF 89 6 1 850 31.8 15.9 KCF 108 6 1 1-1/2 1140 38.4 19.2 KEF 94 6 1 850 31.8 1 15.9 KCF59 4 1-1/2 1140 25.6 12.8 KEF 50 4 1 850 21.2 .10.6 KCF 63 4 1-1/2 1140 25.6 12.8 KEF 56 4 1 850 21.2 10.6 KCF68 4 1-1/2 1140 25.6 12.8 KEF61 4 1 850 21.2 10.6 KCF73 4 1-1/2 1140 25.6 12.8 KEF 65 4 1 850 21.2 10.6 KCF83 6 1-1/2 1140 38.4 19.2 KEF 74 6 1 850 31.8 15.9 KCF 95 6 1-1/2 1140 38.4 19.2 KEF 82 6 1 850 31.8 15.9 KCF 102 6 1-1/2 1140 1 38.4 19.2 KEF 91 6 1 850 31.8 15.9 KCF 116 8 1-1/2 1140 51.2 25.6 KEF 97 8 1 850 42.4 21.2 KCF 127 8 1-1/2 1140 51.2 25.6 KEF 107 8 1 850 42.4 21.2 KCF 134 8 1-1/2 1140 51.2 25.6 KEF 119 8 1 850 42.4 21.2 KCF 144 8 1-1/2 1140 51.2 25.6 KEF 126 8 1 850 42.4 21.2 KCF 158 10 1-1/2 1140 64.0 32.0 KEF 135 10 1 850 53.0 26.5 KCF 168 10 1-112 1140 64.0 32.0 KEF 149 10 1 850 53.0 26.5 KCF 180 10 1-1/2 1140 64.0 32.0 KEF 157 10 1 1 850 53.0, 26.5 KCF 190 12 1-1/2 1140 76.8 38.4 KEF 161 12 1 850 63.6 31.8 KCF202 12 1-1/2 1140 76.8 38.4 KEF 179 12 1 850 63.6 31.8 KCF216 12 1-1/2 1140 76.8 38.4 KEF 189 12 1 850 63.6 31.8 HEAD PRESSURE CONTROLS Low Ambient Head Pressure Controls , A decrease in ambient air temperature results in a capacity The control package consists of of a factory wired, increase in the air cooled condenser.This capacity increase is weathertight control box. Each fan is individually sec- directly proportional to the temperature difference of the ambi- tioned off to prevent air bypass. All control options are , ent air entering the condenser. Since most refrigerating and air UL approved and are included in the following: conditioning systems are designed for summer operation, it fol- —Ambient control consists of 1 to 5 thermostats. On lows that when the same system operates under low ambients, KCC and KEC models, all fans, except for the first , resulting from seasonal changes, there occurs an increase in fan(s) closest to the header, will cycle in response to the condenser capacity and a consequential reduction in the ambient temperature. system head pressure. If the head pressure drops below the — Pressure control consists of 1 to 5 thermostats , point where the expansion valve can properly feed the evapora- which cycle the fans in response to head pressure tor, inefficient system operation will result. changes. To maintain adequate head pressure in the condenser under —Ambient and pressure control consists of 1 to 5 low ambient conditions, Kramer offers two basic control meth- thermostats which cycle all but the closest fan(s) to the , ods: (1) fan cycling on multiple fan units; (2) flooding the con- header end in response to head pressure changes. denser with liquid refrigerant. —Control voltage is 208-230V as standard. Optional Fan Cycling Head Pressure Control 115V or 24V control voltages are available upon The fan cycling head pressure control option is available on all request. multiple fan condenser models.This option offers satisfactory — Additional motor protection can be supplied via head pressure control to minimum ambients as low as 180F fuses or circuit breakers. On double width fan units, on some models. See table 6 for specific details on minimum motors are protected in pairs, but individual motor , ambients and field thermostat settings. protection is also available. TABLE 6 , DESIGN MINIMUM OUTSIDE AIR TEMPERATURE AT PERCENT COMPRESSOR CAPACITY SHOWN TD 1 x2&2x2fanunits 1 x3&2x6fanunits 1 x4& 2x4fanunits 1 x5&2x5fanunits 1 x6&2x6fanunits 1001 75 1 50 25 100 75 1 50 25 100 75 50 25 100 75 1 50 1 25 1001 75 50 25 , 30 35 1 39 1 42 56 15 24 32 51 -2 11 24 47 17 0 1 16 43 -30 -10 10 40 25 45 46 49 58 27 33 38 54 13 22 31 51 1 13 25 48 -10 5 20 45 20 54 53 52 61 40 42 45 57 28 33 39 54 19 26 34 52 10 20 30 50 , 15 63 60 56 63 52 51 51 60 44 45 47 58 36 40 43 57 30 35 40 55 10 72 66 61 1651 62 61 57 64 59 57 54 62 54 53 52 1 61 50 50 50 60 REFRIGERANT CHARGE Charging of a system should be carried out using visual Use the following example for calculating the refrigerant reference to the refrigerant sight glass. Charging should charge for each compressor system or condenser. , be stopped when the sight glass becomes clear. Care must be taken when charging a system with a blended or Given KCF 67 (4 fans long) near azeotropic refrigerant. If you are unfamiliar with the Design TD: 20OF , proper charging procedures, contact your refrigerant sup- Flooded control, no fan cycling plier for assistance. R-22 Minimum design ambient: 40OF The summer design refrigerant charge necessary for effec- tive system operation is the sum of operating charge for Solution: the evaporator, refrigerant piping (suction, liquid and dis- 1. Select the total charge from table 7 for the KCF 67 charge lines), condenser and receiver. The pump-down condenser, using R-22 refrigerant.. , capacity of the receiver should be somewhat greater( 10 2. Select the appropriate correction factor from table 8 for to 15%) than the total refrigerant charge required. When the ambient temperature range at the time of charging. using a low ambient control system, additional refrigerant, 3. Use Equation (1) to calculate the total unit charge for , over and above the summer design system charge, must the condenser. be added to the system to allow for condenser flooding. The amount of this added charge is determined by the Eq. 1: ambient in which the condenser will operate.Tables 7 and System Cond. Chg. =total unit charge X correction factor , 7A list the total unit charge for all Kramer single systems. System Cond. Chg. =48.3 X 3.0 System Cond. Chg. = 144.9 lbs. TABLE 7- KCF MODELS (1140 RPM MOTORS) TABLE 7- KEF MODELS (850 RPM MOTORS) MAX. CAP. PER REFR. MAX. CAP. PER REFR. MODEL NO. OF PASS (R-22) CHARGE MODEL NO.OF PASS (R-22) CHARGE NUMBER PASSES BTUH @ 1 TD Ibs 1 NUMBER PASSES BTUH @ 1 TD Ibs 1 KCF 22 20 588 14.7 KEF 21 20 515 14.7 KCF 25 20 630 14.7 KEF 23 20 551 14.7 KCF 29 20 683 14.7 KEF 24 20 598 14.7 KCF 31 27 565 19.7 KEF 27 27 474 19.7 KCF 35 23 777 24.6 KCF 42 20 1024 21.9 KEF 36 20 896 21.9 KCF 48 27 849 29.1 KEF 40 27 742 29.1 KCF 55 23 1106 36.4 KEF 45 23 967 36.4 KCF 58 20 1366 29.0 KEF 49 20 1195 29.0 KCF 62 27 1129 38.6 KEF 54 27 988 38.6 KCF 67 23 1471 48.3 KEF 60 23 1287 48.3 KCF 72 23 1553 48.3 KEF 64 23 1359 48.3 79 27 1410 48.1 KEF 69 27 1234 48.1 KCF 84 23 1837 60.1 KEF 75 23 1173 60.1 KCF 90 23 1941 60.1 KEF 80 23 1689 60.1 KCF 96 27 1692 57.7 KEF 81 27 1454 57.7 KCF101 23 2205 72.1 KEF 89 23 1929 72.1 CF108 23 2329 72.1 KEF 94 23 1 2038 72.1 KCF 59 40 683 29.5 KEF 50 40 598 29.5 KCF 63 54 565 39.3 KEF 56 54 494 39.3 KCF 68 46 736 49.1 KEF 61 46 644 49.1 KCF 73 46 777 49.1 KEF 65 46 680 49.1 KCF 83 40 1025 43.7 KEF 74 40 896 43.7 KCF 95 54 866 58.3 KEF 82 54 758 58.3 KEF 91 46 1 965 72.8 KCF 116 40 1366 57.9 KEF 97 40 1195 57.9 KCF127 54 1129 77.2 KEF 107 54 988 77.2 KCF134 46 1471 96.5 KEF 119 46 1287 96.5 KCF144 46 1553 96.5 KEF126 46 1359 96.5 KCF158 54 1410 96.2 KEF135 54 1234 96.2 KCF168 46 1837 120.2 KEF 149 54 1608 96.2 KCF 180 1 46 1 1941 1 120.2 KEF 157 46 1 1698 1 120.2 KCF190 54 1692 115.4 KEF 161 46 1481 120.2 KCF202 46 2205 144.2 KEF 179 54 1921 115.4 KCF216 46 2329 144.2 KEF 189 46 2038 144.2 1. Operating charge is based upon R-22. TABLE 8-REFRIGERANT CHARGE CORRECTION FACTOR WITH FLOODED-TYPE HEAD PRESSURE CONTROL UNIT DESIGN MINIMUM ESIGN AMBIENT TEMPERATURE LENGTH TD 60° 50° 400 300 20° 100 0° -100 -20' WITHOUT FAN CYCLING 300 1.07 1.88 2.36 2.68 2.92 3.09 3.22 3.33 3.43 ALL 250 1.61 2.28 2.68 2.95 3.15 3,29 3.40 3.49 3.56 SIZES 20° 2.15 2.68 3.00 3.22 3.36 3.49 3.57 3.65 3.70 150 2.68 3.09 3.33 3.49 3.59 3.70 3.75 3.81 3.85 100 3.22 3.49 3.65 3.75 3.83 3.88 3.93 3.97 4.00 WITH FAN CYCLING TWO 300 1.03 1.05 1.07 1.60 1.99 2.28 2.50 2.68 2.83 FAN 250 1.05 1.07 1.60 2.06 2.37 2.60 2.80 2.95 3.09 CELLS 200 1.07 1.60 2.15 2.50 2.76 2.95 3.11 3.22 3.32 LONG 150 1.60 2.28 2.68 2.95 3.15 3.29 3.41 3.49 3.62 0 THREE 300 1.01 1.01 1.03 1.05 1.07 1.37 1.77 2.03 2.24 FAN 250 1.01 1.03 1.05 1.15 1.59 1.92 2.19 2.4 2.58 CELLS 200 1.04 1.06 1.27 1.77 2.04 2.40 2.62 2.78 2.92 LONG 150 1.06 1.37 2.03 2.40 2.68 2.88 3.05 3.17 3.28 FOUR 30° 1.01 1.01 1.01 1.02 1.04 1.06 1.23 1.54 1.79 FAN 250 1.01 1.01 1.03 1.05 1.07 1.43 1.74 2.01 2.21 CELLS 20° 1.02 1.04 1.07 1.23 1.67 2.01 2.33 2.46 2.62 LONG 150 1.05 1.07 1.54 2.01 2.33 2.58 2.75 2.92 3.05 FIVE 300 1.00 1.00 1.00 1.00 1.00 1.01 1.01 1.06 1.36 FAN 250 1.00 1.00 1.00 1.00 1.00 1.01 1.04 1.63 1.85 CELLS 200 1.00 1.00 1.00 1.01 1.20 1.63 2.04 2.19 2.36 LONG 150 1.01 1.01 1.12 1.63 2.03 2.32 2.52 2.72 2.87 SIX 300 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.06 1.09 FAN 250 1.00 1.00 1.00 1.00 1.00 1.01 1.08 1.25 1.51 CELLS 200 1.00 1.00 1.00 1.00 1.00 1.21 1.79 1.94 2.10 150 1.00 1.00 1.00 1.00 1.08 2.04 2.26 2.52 2.74 LONG 100 1.00 1.35 1.83 2.19 2.37 2.69 2.94 3.11 3.23 i i i i i A 3075 North Lanier Parkway, Decatur, GA, 30034. Tel: (404)244-8004 Fax: (404)244-1846 SUBMITTAL AIR-COOLEDKFA CONDENSERS U-859FTFB 0 April 2003 DIRECTDRIVE Preliminary �: II Description: In this catalog are the advances of more than half a century of pioneering by Kramer in air-cooled condensers.With the advent of environmentally friendlier refrigerants Kramer is again leading the industry in supplying equipment designed to operate at optimum performance.The large air-cooled condenser,now the accepted standard,is more than an assemblage of fans and coil. It is a highly engineered element of the refrigeration system.The reliability of the system depends as much on the performance of the condenser as on the performance of the compressor.Successful UNICON®installations totaling tens of thousands of tons are now giving waterless,economical year-around performance throughout the world. For the utmost in reliability,long life and maintenance-free performance under all conditions Kramer UNICON®stands unmatched. Features: Options: • Direct drive arrangement. • Fan cycling head pressure control. • Vertical air flow. • Flooded head pressure control. • KFA series uses 540(or 550)RPM motors. • Combination fan cycling and flooded head pressure control. • KFA series uses the patented Flying Bird fan assembly. • Solid state fan cycling head pressure control. • Reduced decibel ratings • Sub-cooling circuit. • All motors have inherent thermal overload protection. • Multi-circuiting. • Copper tube,Aluminum finned cores. • Copper fins. • Floating tube design with steel support rods • Epoxy coated fins. • Leak tested at 450 PSIG. • Baked Phenolic coatings. • Epoxy coated heavy gauge steel fan guards for minimum • Built-in disconnect switch. vibration and long life. • Individual motor fusing. • Heavy gauge galvanized steel construction for superior • Individual motor contactors corrosion resistance. • Splitting relay • Custom circuited for optimum performance based on actual application requirements. • Control board with transformer • UL and CUL Listed. • Side access panels KMMER 14230 Lochridge Boulevard — Covington, GA 30014 770-788-5800 Fax 770-788-5820 www.Kramerusa.net �I 05101/03 Kramer KFA Model 550 RPM Condenser Performance , Performance Data Motor Data Wei MBH 10 OF TD Total ITotal Motor Am s Min Circuit Amps APPr Model R 22 R 404A/507 Dia Sound Nom Motor 208-230 460 208-230 460 Net Wg Size 8 FPI 1 10 FPI 12 FPI 8 FPI 10 FPI 1 12 FPI Q In Level t HP Watts 30 3 0 3 0 3 0 /bs KFA 017 77.9 86.7 93.7 75.8 85.0 91.8 2 47.5 700 5.6 2.8 15.0 15.0 580 019 97.7 106.0 110.2 95.8 103.8 108.0 2 47.5 704 5.6 2.8 15.0 15.0 63 021 109.3 114.8 117.6 107.1 112.5 115.2 2 47.5 710 5.6 2.8 15.0 15.0 1 71 028 148.6 161.1 167.6 145.7 157.9 164.2 3 49.5 1056 8.4 4.2 15.0 15.0 90 032 164.7 173.1 177.2 161.4 169.6 173.7 3 49.5 1065 8.4 4.2 15.0 15.0 930 037 196.4 212.8 221.3 192.5 208.5 216.9 4 30 51.5 1/3 1408 11.2 5.6 15.0 15.0 113 043 218.0 229.1 234.8 213.7 224.5 230.1 4 51.5 1420 11.2 5.6 15.0 15.0 132 049 245.6 266.0 276.7 240.7 260.5 270.9 5 52.0 1760 14.0 7.0 15.0 15.0 155 053 J3247 2.6 286.5 293.5 267.1 280.5 287.6 5 52.0 1775 14.0 7.0 15.0 15.0 1640 058 .7 319.0 331.8 288.8 312.5 325.0 6 52.5 2112 16.8 8.4 17.5 15.0 1800 061 .1 343.8 352.2 320.5 336.E 345.1 6 52.5 2130 16.8 8.4 17.5 15.0 19` , KFA 034 155.9 173.5 187.4 151.7 170.0 183.6 4 51.5 1400 11.2 5.6 15.0 15.0 108 038 195.4 211.9 220.4 191.5 207.7 216.0 4 51.5 1408 11.2 5.6 15.0 15.0 113 044 218.6 229.6 235.1 214.3 225.0 230.4 4 51.5 1420 11.2 5.6 15.0 15.0 130 056 297.3 322.2 335.1 291.3 315.8 328.4 6 52.5 2112 16.8 8.4 17.5 15.0 1650 065 329.5 346.2 354.4 322.9 339.3 347.3 6 52.5 2130 16.8 8.4 17.5 15.0 187 075 392.9 425.6 442.6 385.0 417.0 433.7 8 30 53.0 1/3 2816 22.4 11.2 23.1 15.0 218 086 436.1 458.3 469.5 427.3 449.1 460.1 8 53.0 2840 22.4 11.2 23.1 15.0 253 099 491.1 532.0 553.3 481.3 521.0 541.8 10 53.5 3520 28.0 14.0 28.7 15.0 2900 104 545.1 573.0 586.9 534.2 561.0 575.1 10 53.5 3550 28.0 14.0 28.7 15.0 308 1 589.3 638.0 663.5 577.5 625.0 650.0 12 54.0 4224 33.6 16.8 34.3 17.2 340 125 654.1 687.6 704.3 641.0 673.2 690.2 12 54.0 4260 33.6 16.8 34.3 17.2 370 $ Sound pressure ratings in dBA 30 feet from condenser , Single wide Models are 48"wide,Double wide Models are 96"Wide,All Models are 47-1/2" KRAM E R 14230 Lochridge Boulevard-Covington,GA 30014 770-788-5800 Fax 770-788-5820 www.Kramerusa.net KFA SERIES CONDENSER DIMENSIONS MA 1.1/2"DIA.LIFTING HOLES CONTROL BOX 0 0 0 0 0 2 Fan Long Models 3 Fan Long Models 4 Fan Long Models 5 Fan Long Models 6 Fan Long Models 6" t Single wide Models 017,019,021 028,032 037,043 049,053 058,061 1U. Double wide Models 034,038,044 056,065 075,086 099,104 117,125 INLET----'- �UTLET—► t AIRFLOW A DIMENSION FAN 50-1/4" 4 48" FAN 98-1/4" 4 96" 3 FAN 146-1/4" 144" FAN 194-1/4" 4 x 192" FAN 242-1/4" 4 x x 240" FAN 290-1/4" X X 288" t A 11lote:Intermediate leg locations designated by an X at leg position o 0 Height 46-1/4" Height 46-1/4" 18-1l4" 18-1/4" I� 45" 93" I'-- 48" — 96" _ ,I HEADER END VIEW,SINGLE WIDE UNITS HEADER END VIEW,DOUBLE WIDE UNITS �OTES:MOUNTING LEGS ARE RETRACTED FOR SHIPPING PURPOSES AND MUST BE LOWERED INTO POSITION FOR UNIT INSTALLATION. CONTROL PANEL CAN BE MOUNTED AT OPPOSITE END IF REQUIRED. UNITS ARE AVAILABLE FOR HORIZONTAL DISCHARGE---CONTACT FACTORY FOR DETAILS. �I SELECTIONS For the proper selection of an air-cooled condenser it is Selection Example , necessary to know the total heat rejection of the condenser. The Altitude ..........................................................................2000ft. Total Heat Rejection (THR) is equivalent to the sum of the Net Ambient Temperature........................................................95°F Refrigerating Effect (NRE) plus the heat of compression added Evaporator Temperature ...................................................10°F , by the compressor. The amount of heat added to the refrigerant Maximum Condensing Temperature...............................105°F will depend on the style of compressor, open or suction cooled, and the operating conditions of the system. Refrigerant.........................................................................R-22 Compressor Capacity(NRE)..............................185,000 BTUH Whenever the THR values are available from the compressor Compressor Type..............................................Suction Cooled manufacturer they should be used in selecting a condenser. , For those cases in which the THR data is unavailable it can be Solution: quickly estimated using the following equation and the 1. Calculate the system THR from Table 2, a suction cooled appropriate factor from Tables 1 or 2. compressor, at 105°F condensing temperature and -10°F Eq. (1)THR=Compressor Capacity x Heat Rejection Factor evaporator temperature, will have a heat rejection factor of 1.48. In those cases where the refrigeration system is of a multiple or THR=Compressor Capacity x Heat Rejection Factor cascade style, the following equations should be used to estimate THR=273,800 the total heat rejection. THR=Corrected Altitude=THR x Altitude Corr. Factor Open Compressor THR=Corrected Altitude=288,000 BTUH Eq. (2)THR=Compressor Capacity+(2545 x BHP) 2. Design TD=Condensing Temp.-Ambient Temp. , Suction Cooled Compressor Design TD= 10°F Eq. (3)THR=Compressor Capacity+ (3413 x KW) 3. Select condenser size: Altitude at which a condenser is to operate will also affect its From Table 4 at 10°TD select a condenser whose THR equals capacity. In order to correctly select a condenser at a specific or exceeds that of which we calculated in Step 1, 288,000 r altitude, use the following equation and the appropriate correction BTUH. factor from Table 3. A model KFA-058 with a THR of 319,000 BTUH will meet the Eq. (4)THR Corr.=THR Design X Altitude Correction Factor required conditions. 4. Eq. (5)Actual TD=___Design TD x Design THR Actual Condenser Capacity at Design TD Actual TD=9.02°F , 5. Eq. (6)Actual Condensing Temp.=Actual TD+Ambient Temp. Actual Condensing Temp.=104.02°F HEAT OF REJECTION FACTORS , TABLE 1 - OPEN COMPRESSOR TABLE 2•SUCTION COOLED COMPRESSOR EVAP TEMP. CONDENSING TEMPERATURE EVAP TEMP. CONDENSING TEMPERATURE 90° 100° 105° 110° 115° 120° 125° 137 90° 100° 105° 110° 115° 120° 125° 1 130° -40° .45 1.48 1.52 1.56 1.58 1.61 -40° 1.67 1.71 1.75 1.79 1.84 1.90 -35° .42 1.45 1.47 1.51 1.54 1.57 -35° 1.63 1.67 1.70 1.73 1.78 1.83 -30° .39 1.41 1.44 1.47 1.50 1.53 -300 1.58 1.62 1.65 1.68 1.72 1.77 -25° .37 1.39 1.41 1.44 1.46 1 1.49 1.52 -25° 1.54 1.58 1.60 1.64 1.67 1 1.71 1 1.76 -20° .34 1.37 1.39 1.41 .43 1.45 1.48 1.51 -20° 1.49 1.53 1.56 1.58 1.63 1.66 1 1.70 1. -15° .31 1.34 , 1.37 1.38 .40 1.42 1.45 1.47 -15° 1.46 1.50 1.52 1.54 1.58 1.62 1 1.65 1. -10° 1.28 1.31 1.33 1.37 .38 1.40 1.42 1.45 -10° 1.42 1.46 1.48 1.50 1.53 1.57 1 1.62 1.64 0° 1.24 1.28 1.29 1.32 .33 1.35 1.38 1.41 0° 1.36 1.40 1.42 1.44 1.47 1.50 1.54 1. 10° 1.21 1.24 1.26 1.28 .30 1.31 1.34 1.36 20° 1.18 1.21 1.23 1.24 .26 1.28 1.30 1.32 10° 1.31 1.34 1.36 1.38 1.40 1.43 1.47 1. 30° 1.15 1.18 1.20 1.21 1.23 1.24 1.26 1.28 20° 1.26 1.29 1.31 1.33 1.35 1.37 1.40 1.43 40° 1.13 1.15 1.17 1.18 1.19 1.20 1.22 1.24 300 1.22 1.25 1.26 1.28 1.30 1.32 1.35 1. 50° 1.11 1.13 1.14 1.15 1.16 1.17 1.18 1.20 40° 1.18 1.24 1.22 1.24 1.25 1.27 1.30 1. 50° 1.14 1.17 1.18 1.20 1.21 1.23 1.25 1. TABLE 3-ALTITUDE CORRECTION FACTOR(FT) , ALTITUDE SEA LEVEL 1000 2000 3000 4000 5000 6000 7000 8000 9000 10000 FACTOR 1.0 1.029 1.052 1.076 1.101 1.125 1.151 1.177 1 1.204 1.231 1.2'-0 KRAMER 14230 Lochridge Boulevard - Covington, GA 30014 , 770-788-5800 Fax 770-788-5820 www.Kramerusa.net , � a 3 Preliminary----RVCP30 Specifications Medium Temp Reach-In Energy Data LINE-UP DATA INDIVIDUAL CASE DATA Refrigeration Evaporator Temperature(°F) +20 +20 +20 +20 +20 Baseline Evaporator Btuh'za.s 930 2,370 3, 220 31, 110 4,630 Discharge Air Temp.(°F) (with 8°F Superheat) 33 33 33 33 33 Anthony 101 NT Low-Energy Doors 140 280 420 560 700 Gemtron Tundra No-Energy Doors 120 240 360 480 600 Standard Solid End Panel See Example 50 50 50 50 Optional Glass-Windowed End Panel Below 410 410 410 410 Fan Motors '' Shaded Pole Motor FO..9 6 40 111!�,401 3.20 140 4.00 163 4.80 202 lighting System(1 15V T-8 Electronic 0.58 70 1.45 174 1.94 233 2.42 290 2.91 349 lAnti-Sweat 1• Anthony 101 NT Low-Energy Doors 2's 0.54 63 1.32 152 1.75 201 2.29 263 2.72 313 Anthony ELM No-Energy Door: S 2 0.42 49 1.08 124 1.39 160 1.81 208 2.12 244 Gemtron Tundra No-Energy Doors Z's 0.46 53 0.90 104 1.37 158 1.84 212 2.30 265 Notes. 1. Baseline Evaporator Btuh based on parallel rack system,T-8 lighting,-shaded pole fan motors,Anthony ELM-no-energy doors and no end panels. 2. Door Options: No-Energy=No-Heat Glass and No-Heat Rails:Low-Energy=No-Heat Glass and Heated Rails. 3. For condensing units(non-rack system),multiply total Btuh rating by 1.06. 4. Amps are based on electrical nameplate values,watts are based on laboratory observations of actual energy use. 5. Optional glass heat is available on Anthony 101 NT and Gemtron Tundra doors. ample Btuh Calculation. 1 door lin- • ••-• polefan hnotoisand'Anthony,101INT low -en- Baseline Evaporator Btuh+Anthony 101 NT Low-Energy Doors=Btuh/Dr Btuh/Dr X#of doors=Subtotal Subtotal+2 end panels=Total Btuh 930+140=1070 Btuh/Dr 1070 X 20 doors=21,400 Btuh 21,400+(2 x 50)=21,500 Total Btuh Physical Data . . o ... Doors. 1 Liquid Line O.D. 3/8 2-Dr 675 30.6 64 Suction Line O.D. 5/8 3-Dr 925 45.6 96 Note: There are 2 suction lines&2 liquid lines 4-Dr 1,235 60.6 127 on the 5 door model. 5-Dr 1,575 75.6 159 Solid End Panel 30 N/A N/A Case designed to operate in an ambient temperature of 75°F or lower and relative humidity of 55%or lower. Specifications are subiect to change without notice. 06/20/07 E OLUTION . THE NEXT STEP T OWARO PERFECTION Zero Zone, Inc. 110 N Oakridge Dr. North Prairie, WI 53153-9792 `•tub (800) 247-4496 fax(262)392-6450 C us www.zero-zone.com I Preliminary----RVCP30 Specifications Medium Temp Reach-In ,STANDARD TOP _ ,612'(2,3,AND 5 DOOR) . .REFRIGERATION - 15 4 DOOR) `CONNECTIONS 5 1/T i OPTIONAL REAR REFRIGERATION CONNECTIONS(TYP) 26' INTERIOR HEIGHT i 61 CASE HEIGHT � 2 5/6" j —--— ——7777t .( FLOOR TO tOF DRAIN 31/2" 13 15118- 30 3116' 5 3/6' 33 5/16" 2 1/4" 359118'--I 36 9I18' 37' ADD 21Ir FOR STANDARD END OR INSULATED DIVIDER ELECTRICAL BOX(TYP) poor, ' - 2-Dr 14" NA 3-Dr 29" NA 4-Dr . 37" NA Lt' 5-Dr 26" 67" 24• e.. o .11 -------- + 2-Dr 62 1/8" 31 1116" 3-Dr 92 1/2" 46 1/4" 4-Dr 123" 61 1/2" B I 5-Dr 153 3/8" 76 11/16" TOP REFRIGERATION DRAIN CONNECTIONS (A and B) I 1'PVC DRAIN TRAP (REVERSIBLE) IA ,� L STANDARD REFRIGERATION ACCESS Peg, gravity-feed&other shelving options available. (TYP) • Top refrigeration connections or top electrical connections increase case height by up to 4 inches. E0 L LJ T I 0 IV 41/"bases available; increases exterior height by 1". ---~- ----- THE NEXT STEP TOWARD PERFECTION • All dimensions are nominal. 06/20/07 Zero Zone, Inc. 110 N Oakridge Dr. North Prairie, WI 53153-9792 '"1��` HSF (800) 247-4496 fax(262)392.6450 e � u www.zero-zone.com DOI. coo l� RMCP30 S S EET EURO END A D TRIM (OPTIONAL) 83 \ 3/4\ \ \ \ '(82 3/4) \ \ \ \ \ TOTAL HEIGHT INCLUDING TRIM RMCP30 L;;��— UU L==J SHELF 29 5/8 X 26 Front View C 0 1 1/8" HL B ELECTRICAL 1/1 DRAIN TRAP TYP. 1" PVC DRAIN MAY BE FLOOR EXIT y FIELD INSTALLED FRONT ELEVATION INSTALLED OPPOSITE 'WITH 3 1/2" BASE j // 5 DOOR3W/0 ENDS 37 1/8 16 1/2' (2,3,5 DOOR) 15" (4 DOOR) 122 15/16 REFRIGERATION 4 DOOR W/O ENDS EXIT FROM CEILING 92 1/2 EURO TRIM REFRIGERATION 3 DOOR W/O ENDS EXIT OPTION 2 1/2" (OPTIONAL) 5 1/2 JJ:- 62 1/O END WIDTH 2 DOOR W/0 ENDS o 26 SHELF SHELF 29 5/8 X 26 64 3/4 72 3/4 62 3/8 FRAME INTERNAL '(81 3/8) OPENING HEIGHT CASE HEIGHT WITH TOP AND 4 3/8 62 3/4 7 ENO TRIM REMOVED ROUCH DOORS 16 1" PVC DRAIN MAY BE 0-1 1/8" HL DRAIN TRAP TYP. INSTALLED OPPOSITE ELECTRICAL FIELD INSTALLED FLOOR EXIT C B (5R:MCP30 View '(14 1/4) . wn in Section 34— -� CLASSIC STYLE BUMPER OPTIONAL CENTER LINE OF ELECTRICAL ACCESS HOLE & DRAIN EURO STYLE BUMPER *WITH 3 1/2" BASE Side View *NOTE: CASE DIMENSIONS SHOWN REFLECT STANDARD 4-1/2"HIGH BASES DIMENSIONS SHOWN IN(PARENTHESIS)REFLECT 3-1/2"BASES. Bro Zone, Inc. . 110 N. Oakridge Dr. Morth Prairie, WI 53153-9792 00-247-4496 . .FAX: 1-262-392-6450 NW.zero-zone.colYl All specifications are subject to change without notice. i RVZC30 & RVZC30BB Specifications �4. `��� Reach-In Freezer Case. ( . Energy Data LINE-UP DATA INDIVIDUAL CASE DATA Refrigeration Evaporator Temperature(°F) 7 -16 -7 -16 -7 -16 -7 -16 -7 -16 Baseline Evaporator Btuh''Z''° 1,100 1,170 2,400 2,550 3,440 3,660 4,490 4,780 5,550 5,920 Discharge Air Temp.(°F) (with 8°F Superheat) -3 -12 -3 -12 -3 -12 3 -12 -3 -12 DeductsBtuh Back-To-Back(Model BB) -75 -85 N/A N/A -215 -255 -300 -340 375 -425 Btuh Adders Shaded Pole Motor 80 80 160 160 240 240 320 320 400 400 Permanent Split Capacitor(PSC) 30 30 60 60 90 90 120 120 150 150 Standard Energy Doors 200 210 400 420 600 630 800 840 1,000 1,050 Standard Solid End See Example 90 100 90 100 90 100 90 100 Optional Glass-Windowed End Below 900 1,000 900 1,000 11 900 1,000 900 1,000 Fan Motors(1 15V)s MIN Shaded Pole Motor 0.53 46 1.06 92 1.59 138 2.12 184 2.65 230 Permanent Split Capacitor(PSC) 0.23 33 0.46 66 0.69 99- 0.92 132 1.15 165 High Efficiency Electronic 0.60 25 1.20 50 1.80 75 2.40 100 3.00 125 Lighting System(120V) IT.- IT. I T-8 Electronic 0.58 70 1.45 174 1.94 233 2.42 290 2.91 349 D.. Anthony 101 (Std.Energy Doors)Z'3 1.61 186 3.55 408 5.10 587 6.67 767 8.27 951 Gemtron Polar(Sid.Energy Doors)2'3 1.67 192 3.50 403 5.09 585 6.71 772 8.33 958 Anthony ELM(Low Energy Doors)2'' 0.90 104 2.13 245 2.97 342 3.83 440 4.72 543 Gemtron Polar LE(Low Energy Doors)2'3 1.25 143 2.66 319 3.83 460 5.03 604 6.23 748 D- Defrost Heater 4.04 840 8.08 1,680 12.16 2,530 16.15 3,360 20.19 4,200 Notes: l. Baseline Evaporator Btuh based on parallel rack system,T-8 lighting,high efficiency electronic fan motors,low energy doors and NO end panels. 2. Door Options:Standard Energy=Heated Glass and Rails;Low Energy=No-Heat Glass and Heated Rails. 3. Individual case data reflect connected right-end perimeter anti-sweat heaters. 4. For conventional condensing units(non-rack system),multiply total Btuh rating by 1,04. 5. Amps are based on electrical nameplate values,watts are based on laboratory observations of actual energy use. Sample Btuh Calculation: 20 door lil at F.F.temperature with-PSC-fan motorS-and standard-energy-doors Baseline Evaporator Btuh+PSC+Standard Energy Doors=Btuh/Dr Btul X#of doors=Subtotal Subtotal+2 end panels=Total Btuh 1,100+30+200=1,330 Btuh/Dr 1 1,330 X 20 doors=26,600 Btuh 26,600+(2 x 90)=26,760 Total Btuh For a Back-To-Back.the Btuh per door would include the BB deduct(-75). Example: (1,100+30+200)-75=1,255 Btuh/Dr Physical Data Outlet Size Number Weight(Il Case Capacity:. Refrigeration Piping (in.) of Doors RVZC30 RVZC30BB Facings(Ft2) Packout(Ft) Suction Line O.D.(Std.Refrig.Exit) 7/8 2-Dr 675 N/A 27.8 51.0 2 or 3 Door Suction Line O.D.(Top Refrig.) 5/8 3-Dr 925 1,850 41.4 76.0 4 or 5 Door Suction Line O.D.(Top Refrig.) 7/8 4-Dr 1,235 2,475 55.1 101.0 Liquid Line O.D.(Electric Defrost) 3/8 5-Dr 1,575 3,150 68.7 125.9 Liquid Line O.D.(Hot Gas Defrost) 1/2 11 End Panel 1 30 1 60 N/A N/A Case designed to operate in an ambient temperature of 75°F or lower and relative humidity of 557o or lower. Specifications are subiecttochanaewithoutnotice. E40LUTION Series... 4/07/2006 The next step toward perfection Zero Zone, Inc. 110 N Oakridge Dr. North Prairie, WI 53153-9792 c ��� us NSF (800)247-4496 fax(262) 392-6450 www.zero-zone.com I. PRI M/MURATA-SUB/fCTTOCNANOf81=8NAAWLANMANC Energy/Capacity Comparison (Packout) Ie ®IQne Zeo�ione 4 I��olone IeroInne Model RVZC30 RVZC30 RVZC30 RVZC30 Application Frozen Foods Frozen Foods Frozen Foods Frozen Foods Doors 2 3 4 5. Qg a rp f)im;en SIP ns :_ Dimensions Dimensions _R�mensions Ev, Average Interior Height 64 1/2 64 1/2 64 1/2 64 1/2 Number of Shelves 4 4 4 4 M1I rage Combined Shelf Depth(Inches) 22 22 22 22 Overall Interior Length(Inches) 62 1/16 92 1/2 12215/16 153 3/8 Total Lineup Length w/ends 67 1/16 97 1/2 127 15/16 158 3/8 ! i£ Shelf Cgpacrky Shelf Capacity Shelf Capacity 36elf Cdpacrty'. r YT 1 �.R I )e Combined Shelf Capacity(Sq.Ft.) 37.9 56.5 75.1 93.7 P[aduct Capacity Product Capacity. Product Capacity Product Cap0 ity. } Product Facings(Sq.Ft.) 27.80 41.43 55.07 68.70 ' .. Product Capacity(Cubic Ft.) 50.96 75.96 100.95 125.95 a 3 Case Depth(Inches) 37 1/8 37 1/8 37 1/8 37 1/8 Floor Space; Floor Space " Floor Space Floor Space Sq.Ft.of Floor Space 17.29 25.14 32.98 40.83 Cubic Ft.Capacity/Floor Sq.Ft. 2.95 3.02 3.06 3.08 Increased Product Capacity/Sq.Ft of Floor Space Energy Costs Energy Costs Energy Costs Energy Costs Total KWH Energy Cost Per Year $817.55 $1,182.63 $1,548.55 $1,886.23 Energy Cost Per Cubic Ft $16.04 $15.57 $15.34 $14.98 10/2E"2005 Pg—rout Page 2 i RVZC30 & RVZC30BB Specifications Reach-In Freezer Case o ADD 2 1/2"FOR STANDARD END OR INSULATED DIVIDER ELECTRICAL o ' BOX(TYP.) L L n 1 n 1 ... . . . 24" OPTIONAL �_� 2-Dr 62 1/8" 31 1/16" GL REFRIGERATION 3-Dr 921/2" 46 1/4" 4-Dr 123" 61 1/2" �� " EGRESS uu 1 PVC DRAIN (TYP.) 5-Dr 153 3/8" 76 11/16" R TRAP(TYP.) DRAIN (REVERSIBLE) = —1 (OPTION FOR DRAIN TO 3 3/4"(TYP.)J -� 4" 3 3/4"(TYP.) I 2" EITHER SIDE) OPTIONAL TOP REFRIGERATION CONNECTIONS so 22" 64 1/2" INTERIOR 813/8" o HEI i HT CASE HEI HT 1315/16" Li 35 9/16"_► �-68 5/8"(KICKPLATE)­� 36 9/16" 70 5/8"(BUMPER) 37" 71 1/2"(DOOR HANDLE) 2 1/8" C C� FLOOR - 8 1/2" TO rL OF rL " + >` DRAIN L . -...<:..•: .-..,,-_� ;.:N:: �=max �.;� %�-= 3 1/2" 30 3/16"--J 5 3/8" 4 1/2: I+— 59 5/8"(BASES) --�I 41/2" 33 5/16" 21/4" 2 1/4" 641/8"(DRAINS) 2 1/4" • Top refrigeration connections or top electrical E40LUT1ON Series... connections increase case height by up to 4 inches. • BB available in 3,4, and 5-door sizes. The next step toward perfection 4'/"bases available; increases exterior height by 1". • All dimensions are nominal. :0L4/O7/06]2 NSF Zero Zone a Dr. North Prairie WI 53153-9792 ® 9 c us� Inc. 110 N Oakrid(800) 247-4496 fax(262)392-6450 www.zero-zone.com i �- RMCP30 SPECIFICHION. SHEET' ELECTRICAL CONNECTION (B) & DRAIN C LOCATION SCHEDULE RMCP30 CAPACITY MODEL NUMBER B C SPECIFICATIONS 2RMCP30 48 5/8 31 SHELVING CUBIC FEET EST. 3RMCP30 79 1/16 46 1/4 CASE 29-5/8X 26" CAPACITIES WEIGHT* 4RMCP30 109 1/2 61 1/2 SIZE GROSS GROSS 5RMCP30 139 15/16 76 11/16 SQ. FT. CUBIC FT. POUNDS REFRIGERATION LOCATION SCHEDULE 2 53.50 66.0 575 3 80.25 98.3 873 MODEL CONNECTIONS 4 107.00 130.6 1128 NUMBER A D INLET SUCTION 5 133.75 163.0 1440 2RMCP30 14 n/a 3/8 OD 5/8 OD WEIGHT BASED ON UNCRATED CASES 3RMCP30 29 n/a 3/8 OD 5/8 OD WITHOUT ENDS, AND FULLY SHELVED. 4RMCP30 37 n/a 3/8 OD 5/8 OD SINGLE END WEIGHT: 54# SRMC�30 26 67 3/8 OD 5/8 OD ELECTRICAL SPECIFICATIONS BY DOOR MANUFACTURER T-12 T-12 TOTAL LIGHT LIGHT FRAME MODEL FANS AMPS AMPS T-AMPS STD. MULLION FRAME FRAMELESS MULLION NUMBER AMPS ONE BOA AMPS DOOR DOOR STD. END* ENDS DOOR ANTHONY DOORS 2RMCP30 2.4 1.65 2.4 1.45 0.72 0.43 0.95 0 2.10 3RMCP30 3.2 2.4 3.3 1.94 1.08 0.86 1.12 0 3.06 4RMCP30 4 3.3 4.05 2.42 1.44 1.29 1.18 0 3.91 5RMCP30 4.8 4.05 4.8 2.91 1.8 1.72 1.41 0 4.93 ARDCO DOORS 2RMCP30 2.4 1.65 2.4 1.89 0.26 0.54 0.36 0 1.16 3RMCP30 3.2 2.4 3.3 2.34 0.39 0.81 0.44 0 1.64 4RMCP30 4 3.3 4.05 3.06 0.52 1.08 0.53 0 2.13 5RMCP30 4.8 4.05 4.8 3.51 0.65 1.35 0.6 0 2.6 *STANDARD FOR CASE IN A LINE-UP VOLTAGE: 115 VOLTS 1 PHASE 60 HZ. BTU/HR ENERGY REQUIREMENTS: FOR PRODUCT TEMPERATURE OF 37OF TO 450F WITH 20OF EVAPORATOR # OF BTU/HR RATING BASED ON 800 MA T-12 LIGHTING AND DOORS BTU/HR PARALLEL 2 2735 CASE DESIGNED TO OPERATE IN AN AMBIENT OF 750F OR 3 3705 LOW ER 4 4650 AND RELATIVE HUMIDITY OF 55% OR LOWER 5 5625 Ilero Zone, Inc. . 110 N. Oakridge Dr. U lorth Prairie, WI 53153-9792 cO 800-247-4496 . FAX: 1-262-392-6450 All specifications are subject to change without notice. Mgvww.zero-zone.com 77 RVZC30 & RVZC30BB Specifications Reach-in Freezer Case ADD 2 1/2"FOR STANDARD ( END OR INSULATED DIVIDER j ELECTRICAL j._ f;�..._.........-.....................;,., BOX(TYP_) y I} •! 24" 3 i 31 OPTIONAL ! ' 2-Dr 62 1/8 31 1/16" I rs -:.:.r,l ........-s. t..... REFRIGERATION 1 3-Dr 92 1/2" 46 1/4" I 1 4 4-Dr 123" 61 1/2" i EGRESS } 1"PVC DRAIN (TYP.)" s 5-Dr 153 3/8" 76 11/16" TRAP(TYP.) DRAIN (REVERSIBLE) !.. 1, ` i .. (OPTION r.. _ t . .......... OR , .. - DIN TO 3 3/4"(TYP.) 4" 3 3/4 (TYP.) 2" EITHER SIDE) OPTIONAL TOP REFRIGERATION CONNECTIONS e#' _yy{ j, f li I 22 64 1/2" INTERIOR j HEIGHT CASE I HEIGHT 1 1315/16" ✓ } —35 9116 , 68 5/8"(KICKPLATE) 36 9/16" 70 5/8"(BUMPER) — 37" 71 1/2"(DOOR HANDLE)-•- _ - FLOORI{ 3 8 1/2" - t TO(L OF - 1 .. ` i 1 DRAIN 1\� r . - 30 3/16" — 5 3/8" 4 1/2" — 59 5/8"(BASES) - 41/2" 31/2" 335/16" -- 21/4" 21/4" 64 1/8"(DRAINS) -- — - 21/4" aF^Nlg µ d, •. Top refrigeration connections or top electrical connections increase case height by up to 4 inches. • BB available in 3, 4, and 5-door sizes.OLUTION 4'/z"bases available; increases exterior height by 1". _._...... ____.. THE h?cr STEP roraaRpgr Cara All dimensions are nominal. 3/22/2007 `M[ERTgY Zero Zone, Inc. 110 N Oakridge Dr. North Prairie, WI 53153-9792 c ��� us r (800) 247-4496 fax (262) 392-6450 www.zero-zone.com !!el�o 1 _ RVZC30 & RVZC30BB Specifications s Reach-In Freezer Case Energy Data LINE-UP DATA INDIVIDUAL CASE DATA Evaporator Temperature(°F) -7 -16 -7 -16 -7 -16 -7 -16 -7 -16 Baseline Evaporator Btuh' ""' 1,080 1,150 2,360 2,510 3,380 3,600 4,410 4,700 5,450 5,820 Discharge Air Temp. (°F) (with 8°F Superheat) -3 -12 -3 -12 -3 -12 -3 -12 -3 -12 n Back-To-Back(Model BB) -75 ' 85 =00 /A -215 255 -300 -340 F -425 Shaded Pole Motor 100 100 200 2 300 300 400 400 500Permanent Split Capacitor(PSC) 40 40 80 80 120 120 160 160 200 Standard Energy Doors 200 210 400 420 600 630 800 840 , 1,050 Standard Solid End See Example 90 100 90 100 90 100 90 100 Optional Glass-Windowed End Below 900 1 000 900 1,000 900 1,000 900 1,000 Shaded Pole Motor :0.30 Z20 1.06 92 1.59 138 2.12 184 2.65 230 Permanent Split Capacitor(PSC) 0.46 60 0.69 90 0.92 120 1.15 150 High Efficiency(Electronic) 0.60 40 0.90 60 1.20 80 1.50 100 T-8 Electronic 0.58 70 1.45 174 1.94 233 2.42 290 2.91 349 1 o Anthony 101 (Std.Energy Doors)2'3 1.61 n 186 3.55 408 5.10 587 6.67 767 8,27 951 Gemtron Polar(Std.Energy Doors)2.3 1.67 192 3.50 403 5.09 585 6.71 772 8.33 958 Anthony ELM(Low Energy Doors)2'3 0.90 104 2.13 245 2.97 342 3.83 440 4.72 543 Gemtron Polar LE(Low Energy Doors)' 1.25 143 2.66 319 3.83 460 5.03 604 6.23 748 Defrost Heater 4.04 840 8.08 1,680 12.16 2,530 16.15 3,360 20.19 4,200 Notes: 1. Baseline Evaporator Btuh based on parallel rack system,T-8 lighting,high efficiency electronic fan motors,low energy doors and NO end panels. 2. Door Options:Standard Energy=Heated Glass and Rails;Low Energy=No-Heat Glass and Heated Rails. 3. Individual case data reflect connected right-end perimeter anti-sweat heaters. 4. For condensing units(non-rack system),multiply total Btuh rating by 1.04. 5. Amps are based on electrical nameplate values,watts are based on laboratory observations of actual energy use. w s s ° $ �•®o - • o s ° > n as am - a °en Baseline Evaporator Btuh+PSC+Standard Energy Doors=Btuh/Dr Btuh/Dr X#of doors=Subtotal Subtotal+2 end panels=Total Biuh 1,080+40+200=1,320 Biuh/Dr 1,320 X 20 doors=26,400 Btuh 26,400+(2 x 90)=26,580 Total Btuh For a Back-To-Back,the Btuh per door would include the BB deduct(-75). Example: (1,080+40+200)-75=1,245 Btuh/Dr Physical Data row g s Suction Line O.D.(Std.Refrig.Exit) 7/8 2-Dr 675 N/A 27.8 51.0 2 or 3 Door Suction Line O.D.(Top Refrig.) 5/8 3-Dr 925 1,850 41.4 76.0 4 or 5 Door Suction Line O.D.(Top Refrig.) 7/8 4-Dr 1,235 2,475 55.1 101.0 Liquid Line O.D.(Electric Defrost) 3/8 5-Dr 1,575 1 3,150 68.7 125.9 Liquid Line O.D.(Hot Gas Defrost) 1/2 End Panel 30 1 60 N/A N/A Case designed to operate in an ambient temperature of 75°F or lower and relative humidity of 55%or lower. Soecifications are subiect to change without notice. 3/22/2007 �. .°, ��+rr Zero Zone, Inc. 110 N Oakridge Dr. North Prairie, WI 53153-9792 � � � �� Jr (800) 247-4496 fax (262) 392-6450 www.zero-zone.com ts« r Capacities �n� �•,; �_,-� z Length Facing Area Cubic Capacity Y ! £ 4 FT 18.7 ft2 48.3 ft' �a � �_ " �°+'�• �� 6 FT 28.1 ft2 71.6 ft3 t 8 FT 37.4 ft2 96.5 ft3 '° 5 CD 12 FT 56.2 ft2 143.2 ft3 (°i qii 4pii i,"d liYi�n,4n�{? q Refrigeration Data Standard Front Shown BTUH per FT of Case BTUH per FT of Case Add BTUH per FT Unlighted Shelves Unlighted Shelves per Row Add BTUH per FT One Row Canopy-LED Lights One Raw Canopy-T8 Lights Lighted Shelves Nose Lights Discharge Air Evaporator w Parallel Single Parallel Single LED T8 LED T8 Temp. Temp. Velocity 185 1155 1249 1166 1260 11 19 11 19 +28'F +33°F FPM `BTUH determined using ECM Fan Motors. Electrical Data Shelf Lights-Amps ECM Fan Data Per Lighted Shelf Nose Lights-Amps One Row Canopy-Amps Length #Fans Amps LED T8 LED T8 LED T8 f 4 FT 1 0.10 0.12 0.25 0.10 0.25 0.48 0.50 � j , r 6 FT 2 0.20 0.09 0.22 0.18 0.44 0.74 0.88 ' 8 FT 2 0.20 0.12 0.25 0.20 0.50 0.96 1.00 12 FT 4 0.40 0.12 0.25 0.36 0.75 1.48 1.50 Defrost Data Defrost Type Defrosts per Day Fail Safe Termination Off-Cycle 6 18 min. +47°F Type I refrigerator,intended for use.in an area where the environmental conditions are controlled and maintained such that conditions do not exceed 75°F and 55% relative humidity. Kysor//Warren®,whose policy is one of continuous improvement, reserves the right to change at anytime,specifications,design or prices without incurring obligation.Dual-Jet®and Air Defrost®are registered trademarks of Kysor//Warren®. CUS e w The above case model,has case GREENIIt. ` LISTED lengths that are UL and NSF approved. i. r i o g I Kysor/Warren Issue:7.8.2009 5201 Transport Blvd 800-866-5596 phone www.kysorwarren.com Columbus,GA 31907 706-568-8990 fax CIS'nitow0c I ` KYS@R //RUflRRF:n" Sym.,d�yus o - - - - -42 i I 1 I � � ----- ! 52 - 26 593 4 56 CD 804 I so ;_:_:_____ - — : DX6HN 6 2 t 1- 2 231 fi� o' -16 24 4 2 120 - J f — 18 1 I 29 — 7 — _ 43 DX6XN DX6LG POP 441, ' fi . ; ELECTRICAL ACCESS POINT REFRIGERATION PENETRATION uu i I j 51 I � � �a i 2 29 STUB 42 UP 1 29 � ' AREA IUP- 24 36 —24(36)- - ---— ( )--I 43 t' - .._ -- - 8 ..' 18 - I I DRAIN CONNECTION (WITH TRAP RIGHT OR LEFT) KICKPLATE LOCATION I----'--- — ----- -96-1/4 (144-1/2) ----- FRONT OF CASE DX6LN Canitowoc, 06RL3- Multi-Deck 29 Application: ---- CASE DATA 04 06 08 12 Anti-Sweat Amps NA NA NA NA j 20 #Of Fans/Amps'` 1/1.06 2/1.59 2/2.12 3/3.18 j Light Amps (Two rows canopy) .46 .92 .92 1.48 (LOAD LIMIT Defrost Load Amps None None None None j .._.._. #Defrosts Required 6 6 6 6 59 '3/4 sa 5/16 Evaporator Temperature OF +20 +20° +20° +20° 80 9/16 —za---- I I BTU Requirements 6000 9000 12000 18000 i NOTE: For sizing conventional/individual condensing units ADD 8%to BTU LOAD. 2a I _.. --- --- All electrical data based on 115V and unlighted shelves. For lighted shelves, 31 1 5/t 6--I—'1 1_3/4- f.. please add 98 BTU and .25 amps per shelf. Add 0.063 amps per foot for - 15 '5/8 l' 19 '3/8 Defrost Per Day Fail Safe Termination I --�5- '-T 40 Off Cycle 6 min 55° ( —� , 4 J L--- 22 Hot gas 6 20 min 55° 8 5/8_- Electric 6 30 min 55° - 39 5/8 Discharge Air Velocity 400—500 FPM Discharge Air Temp26-30°F __--'°42 r--- -- 73 -- .. - ' 15- 33'--- 15__�.._.__.-33'___. 73 _. Type I refrigerator, intended for use in an area where the environmental condi- I— Ir- 165- '34 T a 4 11 tions are controlled and maintained such that conditions do not exceed 75 deg F 7-►-6, - - ---- ► and 55% relative humidity. Kysor//Warren, whose policy is one of continuous 8 �Tz--�--- °~�--•- -1 I �- -`�__ - � improvement,reserves the right to change at any time,specifications,design or I 22 prices without incurring obligation. I 203SARBgUP 34 Dual-Jet and Air Defrost are registered trademarks of Kysor//Warren. 44 3843 41 — �l -_a - The above case model,has case lengths that I - are UL and NSF approved. �L ea s1 aen° 1 �— q -------► `.. - I- - -- i REFRIGERATION J 54 4�J 44� PLNLELECRIRAIAION LOCATIONL FRONT PENETRATION PENETRATION 7 r- Issue: Sept-2006 ON u�. �,—_ 72' __----. - 58 DRAIN(W/TRAPO RIGHT I OR LEFT) FRONT OF CASE r w r Capacities Length Facing Area(ft) Cubic Capacity(ft) 4' 16.5 34.48 F 6' 24.71 51.63 8' 32.96 68.87 0 12' 49.42 103.27 0 Refrigeration Data Add BTUH BTUH per FT of Case BTUH per FT of Case Add BTUH per FT per Row Unlighted Shelves Unlighted Shelves per FT per Row Nose Light or !f One Row Canopy- LED Lights One Row Canopy-T8 Lights Lighted Shelves - Additional T8 Canopy Light Discharge Air Evap. Parallel Single Parallel Single LED T8 LED T8 Temp. Temp. Velocity = 200 � II 1244 1344 1250 1350 11 19 11 19 +26°F +33°F FPM BTUH determined using ECM Fan Motors.Add 13 BTUH for additional LED canopy light. Electrical Data Shelf Lights-Amps ECM Fan Data Per Lighted Shelf Nose Lights-Amps Canopy-Amps Length #Fans Amps LED T8 LED T8 1 Row LED 2 Row T8 4' 1 0.10 0.12 0.25 0.10 0.25 0.24 0.50 6' 2 0.20 0.09 0.22 0.18 0.44 0.37 0.88 E'8 2 0.20 0.12 0.25 0.20 0.50 0.48 1.00 4 0.40 0.12 0.25 0.36 0.75 0.72 1.50 Defrost Data Defrost Type Defrosts per Day Fail Safe Termination Off Cycle 6 18 min +47°F Type I refrigerator,intended for use in an area where the environmental conditions are controlled and maintained such that con- ditions do not exceed 75°F and 55%relative humidity.Kysor//Warren®,whose policy is one of continuous improvement,reserves the right to change at anytime,specifications,design or prices without incurring obligation. Dual-Jet®and Air Defrost®are regis- tered trademarks of Kysor//Warren®. r t z GREE-H'HIL I e 11 r,OgaC. Kysor//Warren Issue:12.4.2009 5201 Transport Blvd 800-866-5596 phone www.kyso rwa rren.coin Columbus,GA 31907 706-568-8990 fax eanitowoc r � _a T �yr X Platinum Profile View j 35------- z ! 3 I w. a r� ! I IG I 22 — 483CD 4 0 82 52 .I 823 z 2 -� gnu) _12 �. � . -j29 i 1 j 254 Q 15 i I I _. ....._.. .._.. .35 . r 7. 42 _. _. 43 _ Add 3%"fora pair of ends - ELECTRICAL ACCESS POINT REFRIGERATION PENETRATION _ MINIMUM AIR SPACE 3 r r--- SKIDRAIL 1 7 �. .!- I I IW:iUj WI I 29211 1 i. I STUB UP ' j 29 2 AREA 29 35 I I - ' I..I ' 1 - --r24 (36)-- l .j - 24(36) --- �_. ! i 43 42 18_ ------l—r - - --- - 1—_ 3 ;. SKIDRAIL. 71 i DRAIN CONNECTION I- --48-1/8(72-1/4)-------! ER F TRAP RIGHT OR LEFT) -- LOWER FRONT PANEL I FRONT OF CASE STANDARD KICKPLATE LOCATION P� --- -�. .-.. �, F• �� .... �` �1 h .� � i.Ji"',. �'. ��l � �Y r Item#. Quantity C.S.I.Section 11400 • � HOBARTJ AM SELECT FRONT = 701 S Ridge Avenue,Troy,OH 45374 LOADING DISHWASHER p 1-888-4HOBART•www,hobartcorp.com a STANDARD FEATURES MODEL ■ .74 gallons per rack final rinse water ❑ AM15F ■ 41 racks per hour-hot water sanitizing ■ 45 racks per hour-chemical sanitizing OPTIONS AT EXTRA COST ■ NSF pot and pan listed for 2-, 4-&6- minute cycles ❑ Gas heat ■ Timed wash cycles for 1, 2, 4 or 6 minutes ❑ Sense-A-TempT' 70OF rise electric booster heater ■ 27" door opening for 18" x 26" sheet pans or ❑ Single point electrical connection for booster 60 quart mixing bowl equipped machines(3 phase only) ■ Front-loading drop down shelf ■ Solid state, integrated controls with digital ACCESSORIES status indicators ❑ 1/4" pressure regulator valve ■ Self-draining, high efficiency stainless steel ❑ Peg rack pump and stainless steel impeller ❑ Combination rack ■ Stainless steel drawn tank, tank shelf, chamber, ❑ Sheet pan rack trim panels, frame and feet ■ Spring counterbalanced chamber with ❑ Flanged and seismic feet • polyethylene guides ❑ End of cycle audible alarm (field activated) ■ Revolving, interchangeable upper and lower ❑ Delime notification (field activated) anti-clogging wash arms ❑ Drain water tempering kit m ■ Revolving, interchangeable upper and lower Specifications,Details and Dimensions on Inside and Back. r rinse arms n ■ Slanted, self-locating, one-piece scrap screen 0 and basket system r, ■ Automatic fill NSF C U�. us / ■ Door actuated start ®LISTED O E�0Ep M ■ Automatic drain closure Z ■ Vent fan control ■ External booster activation �— ■ Delime cycle i O ■ Service diagnostics �t ■ NAFEM Data Protocol capable 0 ■ Hot water or chemical sanitation Z ■ Sheet pan rack VOLTAGE (n ❑ 208-240/60/1 s ❑ 208-240/60/3 ❑ 480/60/3 - D • ❑ 200-240/50/3* , .. Ch ❑ 380-415/50/3* m *Not submitted for UUCUL Listing F-40080-AM Select Front Loading Dishwasher Page 1 of 8 AM SELECT FRONT LOADING, H O BA RT DISHWASHER - ELECTRIC 701 S Ridge Avenue,Troy,OH 45374 1-888-4HOBART•www.hobartcorp.com 32' 24-112• II P7 P6 PI / \ I: 2. I •.J 69' I 27' DOOR OPENING 66-1/2• MAX 21- HANDLE HEIGHT \ CHAMBER OPENING 40-I14' VA 14.1/4' 68-I14' • ii'Il2' P4 31-3/4' MIN HANDLE HEIGHT `ce -T II I 34' 1• \714' P2 P3 FLOOR Pfi 6-3/4' P7 WALL 6 4-Il2' MIN CLEARANCE TO WALL 12' °to -- AD 30' Page 2 of 8 F-40080—AM Select Front Loading Dishwasher kHOBARTJ AM SELECT FRONT LOADING 701 S Ridge Avenue,Troy,OH 45374 DISHWASHER - ELECTRIC 1-888-4HOBART•www.hobartcorp.com I 26' 2d-3/4' CHAMBER II OPENING 90' MAX DOOR HEIGHT 'I - :-: - PS E3 35-114' O E2 ES O 23-114' E1 O m 11-I/4' Q 10-3l4' E4 13-Ild' 22-112' 11-1l4' 9.1/2' MIN CLEARANCE 1-114' FOR CONTROL BO% LID 2-114' P2 o e ol0 5-112' 25-1/4' 1 7-1/4' I~ B• 12-112' 24-3/4' F=40080-AM Select Front Loading Dishwasher Page 3 of 8 AM SELECT FRONT LOADING H O BA RT DISHWASHER - ELECTRIC 701 S Ridge Avenue,Troy,OH 45374 1-888-4HOBART•www.hobartcorp.com PLUMBING NOTES: CONNECTION INFORMATION WATER HAMMER ARRESTOR (MEETING ASSE-1010 STANDARD (-AFF - A80VE FINISHED FLOOR) OR EOUIVALENT) TO BE SUPPLIED (BY OTHERS) IN LEGEND COMMON WATER SUPPLY LINE AT SERVICE CONNECTION. RECOMMENDED WATER HARDNESS TO BE 4-6 GRAINS FOR BEST RESULTS. El ELECTRICAL CONNECTION: MOTORS d CONTROLS (INCLUDING ELETRIC HEAT). I' OR 3/4'CONDUIT HOLE. RECOMMENDED BUILDING FLOWING WATER PRESSURE TO THE DISHWASHER IS IS-25 PSI. IF PRESSURES HIGHER THAN 25 PSI ARE PRESENT, A E2 ELECTRICAL CONNECTION: VENT FAN CONTROL, PRESSURE REGULATING VALVE WITH INTERNAL THERMAL EXPANSION BY 112'CONDUIT HOLE. (VFCI d VFC2) 1.5 AMPS O NAMEPLATE SUPPLY VOLTAGE, 'ON' PASS. MUST BE SUPPLIED (BY OTHERS) IN THE WATER LINE TO THE DISHWASHER. E3 ELECTRICAL CONNECTION: RINSE AGENT d SANITIZEA FEEDERS. I/2'CONDUIT HOLE. (DPSI d OPS2) 1.5 AMPS 0 NAMEPLATE SUPPLY VOLTAGE, FOR CONVENIENCE WHEN CLEANING, WATER TAP SHOULD BE IAP51 d APS2) 1.5 AMPS 0 NAMEPLATE SUPPLY VOLTAGE INSTALLED NEAR MACHINE WITH HEAVY DUTY ROSE AND SOLEE ZE VALVE. E4 ELECTRICAL CONNECTION: ELECTRIC BOOSTER, (NOT AVAILABLE WITH GAS HEAT MACHINE) 1'CONDUIT HOLE. MISCELLANEOUS NOTES: E5 ELECTRICAL CONNECTION: EXTERNAL BOOSTER CONTROL ALL DIMENSIONS TAKEN FROM FLOOR LINE MAY INCREASE 3/4'OR DECREASE 112' DEPENDING ON LEG ADJUSTMENT. 1l2'CONDUIT HOLE. 18STR1 d BSTR21 1.5 AMPS 0 240 VAC NET WEIGHT OF MACHINE: 327 LBS. W/O BOOSTER PI COMMON WATER CONNECTION: IW/O ELECTRIC BOOSTER) DOMESTIC SHIPPING WEIGHT: 416 CBS. W/0 BOOSTER I180°F COMMON WATER CONNECTION: tW/0 ELECTRIC BOOSTER) NET WEIGHT OF MACHINE: 35T LBS. W/BOOSTER t120°F WATER MIN. CHEMICAL SANITIZING) DOMESTIC SHIPPING WEIGHT: 446 LBS. W/BOOSTER 31d' FPT. SIZE OF RACKS - 19;3/4' X 19.3P4' P2 COMMON WATER CONNECTION: (W/ELECTRIC BOOSTER) DRAIN LEVER LOCATED INSIDE TANK. "Wr WATER MIN. HOT WATER SANITIZING); VENT HOOD(IF REOUI RED) TO PROVIDE A MINIMUM 450 CFM EXHAUST 3/4' FPT. (REF INSTALLATION INSTRUCT I ON I. P3 DRAIN: 1-112' MPT. DO NOT CONNECT EXHAUST DUCT TO VENT OPENING ON TOP OF MACHINE - SINGLE POINT ELECTRICAL CONNECTION AVAILABLE ON 3 PH MACHINES ONLY P4 DETERGENT PROBE SENSOR: REMOVE CAP AND STUD ASSEMBLY WITH INTEGRATED BOOSTER HEATER TO ACCESS 7/8' HOLE. P5 DETERGENT FEEDER: REMOVE CAP PLUG TO ACCESS 7/8' HOLE. AM-15F WITH ELECTRIC HEAT MACHINE P6 RINSE AGENT FEEDER: 1/8' NPT, REMOVE 118' NPT ELECTRICAL PIPE PLUG TO ACCESS TAPPED HOLE. MINIMUM MAXIMUM DVERC SPECIFICATIONS P7 SANITIZEA FEEDER: (LOW TEMP MODE) 1/8' NPT, REMOVE 1/8' NPT ELEC. RATED SUPPLY DRREN 208-240/6011 PIPE PLUG TO ACCESS TAPPED HOLE SPECS. AMPS CIRCUIT PROTECTIVE CONDUCTOR DEVICE 208 240/60/3 AMPACITY BOOSTER BOOSTER AMPACITY RATINGS 13KW 208-240/60/1 43.0 50 50 480/60/3 ELECTRICAL (NOT AVAILABLE WITH GAS HEAT) 208-240/60/3 24.6 30 30 . 200-240/50/3 SPECIFICATIONS MINIMUM MAXIMUM 480/60/3 11.6 15 15 SUPPLY 208-240/6011 ELEC. RATE VERCURRENT • -380.415/501 25.5 35 35 380 415/50/3 SPECS. MPS. CIRCUIT PROTECTIVE 4380 a15150/ 12.5 IS IS . THESE ELECTRICAL 480/60/208-240 360/3 CONDUCTOR DEVICE SPECIFICATIONS ARE NOT SUBMITTTED 4 200-24015013 208 240l60/I 54.2 10 10 FOR UL OR CUL LISTING 208.240/60/3 31.3 40 40 380.415/50/3 480/60/3 15.6 20 20 OPTIONAL AM SELECT SINGLE POINT ELECTRICAL THESE ELECTRICAL -200-240/50/ 54.2 70 70 SERVICE CONNECTION AS SHOWN BELOW SPECIFICATIONS 4380-4151 01 21.6 30 30 MINIMUM MAXIMUMARE NOT SUBMITTED ELEC. RATED SUPPLY PROTECTIVE FOR UL OR CUL LISTING SPECS AMPS CO ORCT DEVICE WARNING AMPACITY ELECTRICAL AND GROUNDING CONNECTIONS 208-240/60/3 55.9 70 70 MUST COMPLY WITH THE APPLICABLE 480/60/3 27.2 35 35 PORTIONS OF THE NATIONAL ELECTRICAL �2011-240/50/3 56.5 70 70 CODE AND/OR OTHER LOCAL ELECTRICAL CODES. 4380-415/50/3 34.1 45 45 PLUMBING CONNECTIONS MUST COMPLY AM Select Front Loading WITH APPLICABLE SANITARY,SAFETY, AND PLUMBING CODES. Hot Water Chemical Sanitizing Sanitizing Machine Ratings(Mechanical) 41 45 Racks per Hour(Max.) _ Dishes per Hour(Average 25 per rack) 1,025 1,125 Glasses per Hour(Average 45 per rack) 1,845 2,025 Table to Table-Inside Tank at Table Connection(Inches) 25'/4" 251/4 Overall Dimensions-(H x W x D)(Inches) 77.5"x 27"x 28.5" Wash Motor H.P. 2 2 Wash Tank Capacity-Gallons 14 14 Wash Pump Capacity-Gallons per Minute-Weir Test 160 160 Heating Equipment-(For keeping power wash water hot) 25,000 25,000 Gas Burner(Regulated)Natural/LP Gas BTU/Hr. Electric Heating Unit(Regulated) 5 kw 5 kw Rinse-Minutes operated during hour of capacity operation 6.83 7.5 +•: Seconds of rinse per rack 10 10 . Rate of Rinse Flow-Gallons per Minute-at 20 lbs.Flow Pressure 4.4 4.4 Rinse Consumption-Gallons per Hour-Maximum-at 20 lbs.Flow Pressure 30.3 33.3 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 water flowing 40 40 130°F entering water raised to 180°F min.(50°F rise)-Lbs.per Hour Peak Rate of Drain Flow-Gallons per Minute(Initial rate with full tank) 38 38 Exhaust Requirements 450 450 Shipping Weight Crated-Approx.lbs.-Unit only,with booster 416 w/o Booster 416 446 w/Booster Page 4 of 8 F-40080-AM Select Front Loading Dishwasher H O ART AM SELECT FRONT LOADING • 701 S Ridge Avenue,Troy,OH 45374 DISHWASHER - GAS 1-888-4HOBART•www.hobartcorp.com GAS HEATED DISHWASHERS CONNECTION INFORMATION FOR NATURAL GAS, PRESSURE TO THE BURNER (CUSTOMER I-AFF - ABOVE FINISHED FLOOR) CONNECTION) SHOULD NOT EXCEED 7- W.C. LEGEND FOR LIOUIFIED PETROLEUM GAS, PRESSURE TO THE BURNER EI ELECTRICAL CONNECTION: MOTORS 8 CONTROLS. I CUS TOMER CONNECTION) SHOULD NOT EXCEED II' W.C. I" OR 3/4" CONDUIT HOLE. IF GAS PRESSURE IS HIGHER THAN 7"(NATURAL GAS) OR I I"(L.P.I W.C.. A PRESSURE REGULATING VALVE MUST BE INS T ALLED(BY OTHERSI IN THE GAS LINE TO THE DISHWASHER. E2 ELECTRICAL CONNECTION: VENT FAN CONTROL, GAS HEAT BTU INPUT - 25,000 NATURAL 112" CONDUIT HOLE. (VFCI d VFC2) 1.5 AMPS 0 NAMEPLATE SUPPLY VOLTAGE, 25,000 PROPANE ON WHEN MACHINE IS ON. PLUMBING NOTES: E3 ELECTRICAL CONNECTION: RINSE AGENT A SANITIZER FEEDERS, WATER HAMMER ARRESTOR (MEETING ASSE-I010 STANDARD 112' CONDUIT HOLE. (DP$I L 0PS2I I.5 AMPS 0 NAMEPLATE SUPPLY VOLTAGE, OR EOUIVALENTI To BE SUPPLIED (BY OTHERS) IN (RPSI & RP52) 1.5 AMPS 0 NAMEPLATE SUPPLY VOLTAGE. COMMON WATER SUPPLY LINE AT SERVICE CONNECTION. - RECOMMENDED WATER HARDNESS TO BE 4-6 GRAINS FOR BEST RESULTS. E4 ELECTRICAL CONNECTION: EXTERNAL BOOSTER CONTROL, RECOMMENDED BUILDING FLOWING WATER PRESSURE TO THE DISHWASHER 112' CONDUIT HOLE. (BSTRI S BSTR2) 1.5 AMPS 0 240 VAC IS 1 5 A 5 PSI. IF PRESSURES HIGHER THAN 25 PSI ARE-PRESENT, A PRESSURE REGULATING VALVE WITH INTERNAL THERMAL EXPANSION BY PI COMMON WATER CONNECTION: PAS-S. MUST BE SUPPLIED (BY OTHERS) IN THE WATER LINE TO THE (180'F WATER MIN. HOT WATER SANITIZING) DISHWASHER. (I2eF WATER MIN. CHEMICAL SANITIZING) FOR CONVENIENCE WKEN CLEANING, WATER TAP SHOULD BE INSTALLED 3/4' FPT. .NEAR MACHINE WITH HEAVY DUTY HOSE AND SOU EEZE VALVE. MISCELLANEOUS NOTES: P2 GAS CONNECTION - NAT. OR L.P. (WHEN ORDERED): 112° FPT. ALL DIMENSIONS TAKEN FROM FLOOR LINE MAY INCREASE 3/4" OR DECREASE 112' DEPENDING ON LEG ADJUSTMENT. P3 DRAIN: 1-112' MPT. NET WEIGHT OF MACHINE: 359 LBS. DOMESTIC SNIPPING WEIGHT: 448 Las. P4 DETERGENT PROBE SENSOR: REMOVE CAP AND STUD ASSEMBLY SIZE OF RACKS - 19-3/4" X 19-3/4" TO ACCESS 7/8' HOLE. DRAIN LEVER LOCATED INSIDE TANK. VENT HOOD IIF REOUIREDI TO PROVIDE A MINIMUM 450 CFM EXHAUST P5 DETERGENT FEEDER: REMOVE CAP PLUG TO ACCESS _ (RET' INSTALLATION INSTRUCTIONS I. 7/8" HOLE. PIS RINSE AGENT FEEDER: 1/8" NPT, REMOVE 1/8" NPT PIPE PLUG TO ACCESS TAPPED HOLE. P7 SANITIZER FEEDER: I/8" NPT, REMOVE 1/8" NPT PIPE PLUG TO ACCESS TAPPED HOLE. • AM-ISF WITH GAS HEAT MACHINE ELECTRICAL MINIMUM MAXIMUM SPECIFICATIONS ELEC, RATED SUPPLY OVCRCURRENT SPECS. AMPS CIRCUIT PROTECTIVE 208-240/60/I CONDUCTOR DEVICE WARN I N AMPAC ITY 208-240/6013 208-24016011 15.5 20 t0 g80/60/3 ELECTRICAL AND GROUNDING CONNECTIONS 203.24016013 10 15 15 MUST COMPLY WITH THE APPLICABLE 480/60/3 6.3 IS IS PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL ELECTRICAL CODES. PLUMBING CONNECTIONS MUST COMPLY WITH APPLICABLE SANITARY,SAFETY, AND PLUMBING CODES. F=40080-AM Select Front Loading Dishwasher Page 5 of 8 AM SELECT FRONT LOADING HOBART DISHWASHER - GAS 701 S Ridge Avenue,Troy,OH 45374 1-888-4HOBART•www.hobartcorp.com 32' I•I 24-112' 76-3l4' MAX . 77-1/2' HANDLE HEIGHT / PI r 21• y CHANGER 27' OPENING 63.531 DOOR OPENING \ 90° MAX 40=1/4° 69' DOOR HEIGHT 14-114 68-Il4' • II I --- P4 61,111 �Q � I I I I I I 1 31-314' MIN I 34• HANDLE HEIGHT I I I Z—E—II—J 13' 6-I/2 P3 P2 FLOOR /7-1/4" WALL " 86 6-fi!E' P1 . 4-I12' MIN CLEARANCE TO WALL mL I 12' I of 1 • s 30' Page 6 of 8 F-40080—AM Select Front Loading Dishwasher kHOBARTJ AM SELECT FRONT LOADING 701 S Ridge Avenue,Troy,OH 45374 DISHWASHER - GAS 1-888-4HOBART•www.hobartcorp.com .I li26' 14-3/4' �CHANBER OPENING I' P5 I' MIN 35-114" CLEARANCE F ROM FLBE E2 O E4 E' 0 23-1/4° O i 24' 17-114" Q 13-I14' 10-i14° 22-I/2° I-1/4' P2 7• 1- 12' NIN CLEARANCE FOA CONTROL BOA LID 2-114° ° II.1/4' 0 1 ° r 25-1/4° a ®le I® P3 1-IId' O 8° 12-1/2' 24-314' F-40080—AM Select Front Loading Dishwasher Page 7 of 8 AM SELECT FRONT HOBART I/ I LOADING DISHWASHER 701 S Ridge Avenue,Troy,OH 45374 1-888-4HOBART•www.hobartcorp.com The microcomputer-based control system is built into the Manual wash cycle selector also provides selection of 2-,4-or AM Select dishwasher. It is available in standard electrical 6-minute wash cycles for heavier washing applications. specifications of 208-240/60/1,208-240/60/3,480/60/3, WASH:Hobart revolving stainless steel wash arms with 200-240/50/3,380-415/50/3 and is equipped with a reduced unrestricted openings above and below provide thorough voltage pilot circuit transformer. distribution of water jets to all dishware surfaces.Arms are easily *CAUTION:CERTAIN MATERIALS, INCLUDING SILVER, removable for cleaning and are interchangeable.Stainless steel ALUMINUM AND PEWTER ARE ATTACKED BY SODIUM tubing manifold connects upper and lower spray system. HYPOCHLORITE(LIQUID BLEACH)IN THE CHEMICAL RINSE:Rotating rinse arms,both upper and lower,feature SANITIZING DISHWASHER MODE OF OPERATION.WATER 14 rinse nozzles.The stainless steel u HARDNESS MUST BE CONTROLLED TO 4-6 GRAINS FOR upper and lower rinse arms BEST RESULTS. are easily removable without tools for inspection and are interchangeable.Diaphragm-type rinse control solenoid valve CONSTRUCTION:Drawn tank,tank shelf and feet constructed mounted outside machine. Machine is equipped with special hot of 16 gauge stainless steel.Wash chamber and front trim panel water vacuum breaker on downstream side of rinse valve— above motor compartment are polished,satin finish.Frame is mounted 6"above uppermost rinse opening.Easy open brass 12 gauge stainless steel,chamber is 18 gauge,and removable line strainer furnished. trim panels are 20 gauge. FILL:Microcomputer controlled fill valve installed on upstream CHAMBER:Stainless steel chamber with large 203/4"W x 27" H side of rinse.vacuum breaker.Ratio fill method is used giving the opening will accommodate 18" x 26"sheet pans or a 60-quart correct fill at any flowing water pressure.(20 PSIG minimum mixing bowl.Integrated,drop down stainless steel shelf. necessary for proper rinsing.) CHAMBER LIFT.Chamber coupled by stainless steel handle, DRAIN AND OVERFLOW:Large bell type automatic overflow spring counterbalanced.Chamber guided for ease of operation and drain valve controlled from inside of machine.Drain and long life. automatically closed by lowering chamber.Drain seal is large PUMP:With stainless steel pump and impeller,integral with diameter,high temperature"0"ring.Cover for overflow is integral motor assures alignment and quiet operation.Pump shaft seal part of the standpipe. o with stainless steel parts and a carbon ceramic sealing interface. STRAINER SYSTEM:Equipped with large,exclusive self- Easily removable impeller housing permits ease of inspection. flushing,easily removable perforated stainless steel,one-piece Capacity 160 GPM. Pump is completely self-draining. strainer and large capacity scrap basket.Submerged scrap MOTOR:Built for Hobart,2 H.P.,with inherent thermal basket minimizes frequent removal and cleaning. protection,grease-packed ball bearings,splash-proof design, HEATING EQUIPMENT.Standard tank heat is 5KW electric ventilated.Single-phase is capacitor-start,induction-run type. immersion heating element.Regulated power infrared gas Three-phase is squirrel-cage,induction type. immersion tube system is optional at extra cost.A solid-state MICROCOMPUTER CONTROL SYSTEM:Hobart micro- igniter board controls the gas valve and provides flame ignition. computer controls,assembled within water-resistant enclosure, A transformer steps the control circuit voltage down to 24 volts provide built-in performance and reliability. to power the igniter board and gas valves. The microcomputer control,relays and contactors are housed Gas Heated Dishwasher:For natural gas,gas pressure behind a stainless steel enclosure,hinged to provide easy (customer connection)not to exceed 7"W.C.For liquefied access for servicing.The line voltage electrical components are petroleum,gas pressure to burner(customer connection)not to completely wired with 105°C,600V thermoplastic insulated wire exceed 11"W.C.If gas pressure is higher than 7"W.C.natural or with stranded conductors and routed through listed electrical 11"W.C.LP,a pressure regulating valve must be supplied(by conduit.Electrical components are wired with type ST cord. others)in the gas line to the dishwasher.Water temperature Line disconnect switch NOT furnished. regulation is controlled by thermistor sensor in combination with microcomputer controls.The tank heat and positive low water CYCLE OPERATION:The microcomputer-timing program is protection microcomputer circuits are automatically activated started by closing the doors,which actuates the door cycle when the main power switch is turned"on".If tank is accidentally switch.The microcomputer energizes the wash pump motor drained,low water protection device automatically turns heat off. contactor during the wash portion of the program.After the wash, Gas immersion tube is additionally protected by a high limit a dwell permits the upper wash manifold to drain.At the end of device mounted on the surface of the tube.These features are the dwell,the final rinse solenoid valve is energized.After the standard with the Hobart Microcomputer Control System. final rinse valve closes,Sani-Dwell(Hot Water Mode only) permits sanitization to continue.The Rinse display remains on OPTIONAL EQUIPMENT AT EXTRA COST—ELECTRIC _ during this period,completing the program.If the microcomputer BOOSTER HEATER:Electric booster with Sense-A-TempT"' is interrupted during a cycle by the door-cycle switch,the technology adequately sized to raise 110°F inlet water to 180°F ' microcomputer is reset to the beginning of the program. (not available on gas heat machines). Hot Water Sanitizing(41 racks per hour)—57 seconds: ACCESSORIES:193/4"x 19%" peg and combination dish racks. 38 Second Wash,2 Second Dwell, 10 Second Rinse,7 Second Sheet pan rack.End of cycle audible alarm(field activated). • Sani-Dwell.Chemical Sanitizing(45 racks per hour)— Delime notification(field activated).Desirable functional 50 Seconds:38 Second Wash,2 Second Dwell,10 Second accessories can be furnished at added cost.See listed options Rinse.Other programs can be pre-selected by your Hobart and accessories on this specification sheet.Write to the factory service technician. for special requirements not listed above. As continued product improvement is a policy of Hobart,specifications are subject to change without notice. Page 8 of 8 F-40080 AM Select Front Loading Dishwasher F-40080(REV.10/07) LITHO IN U.S.A.(H-01) 4 N.,M0.Re�ramr,a, Project: Item# C.S.I.Section 11400 BA XTER OV50001 Rotating Single Rack Oven — Gas STANDARD FEATURES ■ Stainless steel construction ■ Heat exchanger with weldless construction for longer life ■ 180,000 BTU/Hr in-shot burner system ■ Patented self-contained spherical cast steam system rim ■ Programmable digital control - •Four stage baking •Auto on/off control •Auto vent •Cool-down mode •99programmable menus ■ Energy 9 savin idle mode ■ Hood with plenum and single point vent connection for Type II installations ■ Curved handle utilizes smooth action operation and protects viewing window t ■ Field reversible bake chamber door ■.Three pane viewing window provides safe to touch exterior • Dual panes of low-E glass on the interior of the window reduce the oven's energy use • Single exterior pane is hinged to allow cleaning access to both sides •Airwash gap within the door decreases exterior temperatures GAS-FIRED ■ Flush floor with patented adjustable construction provides easy access— no ramp required C U` " ■ Built-in rollers&levelers for easy installation ■ Oven body shipped whole(hood,steam system&floor are field installed) LISTED •Minimum intake: 55"x 105"x 56.3"(uncrated) ■ Holds 1 single oven rack OPTIONS &ACCESSORIES ❑ UL Listed,Type I hood with grease filters.Listed to UL 710 standard and meets requirements of NFPA-96. Manual back-up control ❑ Oven body shipped split Area Reserved For Consultant&Contractor Approvals • Minimum intake: 27.5 x 105"x 51"(uncrated) Floor extender kit ❑ Kosherpackage G Prison package 19220 State Route 162 East 1 Orting,WA 98360 Factory Customer Care Customer Care Fax www.baxterbakery.com (360)893-5554 (800)333-7447 (937) 332-2852 _ BX56046(06-10)—Printed In USA Page 1 of 2 C.S.I.Section 11400 OV500G1 Rotating Single Rack Oven - Gas 23.0" VENT GAS POWER 2.0" (59.4 cm) Is.l cm) -- ----------------DRAIN ' ----------��---------- 1 (1s.2cml O WATER WATER 7.0" 17.8" ©-POWER (45.2-1 O © O 51.0" 1129.5 cm) - 2.0" (5.1 cm) 5.5" 8-GAS DRAIN 99.5" (26.i-) 04D cml (252.7 cm) 20.3" o (51.6-) VENT 8 32.5" (82.5cm) DRAIN FITTING 7.0" _ 117.8 cm) DRAIN FITTING m7a 1` 34.0" jB6.4 -I I 32.5" 51.0" .0" 55.01. (erscm) n29.5cm1 1139.7c 1 (139.7 cm) • Highest Point on Oven:105.0"(264cm). • KO shipping weight:2,995 Ibs(1359 kg). • Swing diameter: 34.5" • Freight Class: 70 UTILITIES & NOTES or arches having no combustible material against the underside.Refer to NFPA 54 for O Water: 1/2"NPT connection.Cold water @ 30 psi minimum @ 3.0 GPM flow rate. further clarification. •Nate: Water supply must have the proper hardness,pH&Chloride concentration. Important: • Do not route utilities (wiring, plumbing, etc.) in or under the non- Consult your local water company and/or water conditioner dealer before combustible floor beneath the oven. installation. • 10'ceiling height required for tilt-up and service access. • Recommended water hardness range: 2-4 grains per gallon. The purchaser isresponsiblefor all installation costsandforproviding: Disposal • Recommended pH range: 7.0 to 8.0. of packing materials,labor to unload oven upon arrival,installation mechanics,and all • Acceptable range for chloride concentration: 0-30 ppm. local service connections including electricity,gas,water,vents and drain per local code. © Drain: Choose either rear or front drain and plug the connection not in use.Route A factory authorized installation technician must supervise and approve any installation. to air-gap drain.. In order to validate the warranty,start-up must be performed by an authorized service • Front drain: 1/2"NPTM company.All services must comply with federal,state,and local codes. • Rear drain: 1/2"NPTF Minimum clearances to combustible construction: © Power: 2 Supplies required. • 0 inches from sides and back • 120W60/1 15amp dedicated circuit.20amp max. • 18 inches from top • 220V/60/1 8.6amps 208-240V/60/3 4.2-4.4amps SHORT SPECIFICATION 440-480V/60/3 2.2-2.4amps O Gas: 1"NPT connection. The oven shall he of stainless steel construction,manufactured in the United States by Baxter Mfg.The footprint shall be.no larger than 55.0"W x 51.0"D x 105.0"H and • Natural gas(std): 180k BTU/hr @ 5-14"w.c. shall have an integral hood with a minimum of 31.0"overhang to ensure proper • Propane(opt): 180k BTU/hr @ 10-14"w.c. vapor capture.The Type I hood must be UL710 Listed and have a single point Note: Input rates will be reduced when oven is installed at elevations above exhaust.Oven shall have independent electrically interlocked air safety switches 3000'(915m).Consult factory for elevation correction. for the draft inducer and hood.Control panel shall have programmable settings with © Hood vent: 8"dia.connection collar.Min.690 cfm req.with 0.6"w.c.static pressure auto on/off feature and 4-step bake/roast setting. drop through hood.Customerto supply duct and ventilatorfan per local code.Airflow The oven shall include an in-shot burner system with a heat exchanger consisting proving switch is factory installed and integrated with burner system operation. of 18 independent high-temperature, stainless steel tubes. The in-shot burners Oven provided relay with max.10.0 amp 1/2 H.P.@ 120V output for fan operation. will have no moving parts.The oven shall also include a patented self-contained Ventilatorfan isrequired.Consult local authorities to determine whetherTVpe I(grease) spherical cast steam system which shall convert 1.0 gallon of water into steam or Type II(vapor)duct will be required.Hood connection suitable for connection to within 20 seconds at a temperature of 400°F or better.The field reversible oven Type B vent,except when products of baking are grease laden. door shall utilize three panes of glass in the viewing window to ensure a safe to the touch exterior.A patented adjustable flush floor shall be used for easy access INSTALLATION without a ramp.The oven shall be equipped with a diagnostic center with status Floor must be level within 1/9"per foot for proper installation.Slope must not exceed indicator lights and be equipped with built-in levelers. 3/4"in all directions under the unit.Floor anchors require minimum of 1".thick solid floor The oven will bear the following agency approvals: UL for safety, sanitation, substrate.Caution-To reduce the risk of fire,the appliance must be mounted on floors and gas for the U.S.&Canada,UL710 for the hood.The exhaust hood shall meet - of non-combustible construction with non-combustible flooring and surface finish and construction requirements of IMC section 507 and NFPA-96. with no combustible material against the underside thereof,or on non-combustible slabs - _ Manufacturer reserves the right to make changes in sizes and specifications. 19220 State Route 162 East Orting,WA 98360 Factory Customer Care Customer Care Fax www.baxterbakery.com (360)893-5554 (800)333-7447 (937) 332-2852 Page 2 of 2 BX56046(06-10)-Printed In USA Item# Quantity • C.S.I.Section 11400 kHOBART/ LEGACYTM = 701 S Ridge Avenue,Troy,OH 45s74 HL200 MIXER Q 1-888-4HOBART•www.hobartcorp.com a STANDARD FEATURES MODELS ■ Heavy-Duty'/z H.P. Motor ❑ HL200— 20-Quart All Purpose Mixer ❑ HL200C— 20-Quart All Purpose Mixer with ■ Gear Transmission Maximum Security Correctional ■ Three Fixed Speeds Plus Stir Speed Package ■ Shift-on-the-FlyTM Controls ■ Patented soft start Agitation Technology OPTIONS ■ 15-Minute SmartTimerTM ❑ SmartPlus2TM Programmable Recipe Timer ■ Automatic Time Recall Specifications,Details and Dimensions on Inside and Back. ■ 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 PACKAGES - featuring Hobart Quick Releaser'' Agitators , ❑ Deluxe Accessory Package Includes: - 20 Quart Stainless Steel Bowl - 20 Quart "B" Beater - 20 Quart "D" Wire Whip - 20 Quart Bowl Scraper .�. - 20 Quart Ingredient Chute r ❑ Standard Accessory Package Includes: - 20 Quart Stainless Steel Bowl - 20 Quart "B" Beater - 20 Quart "D" Wire Whip �-- I t. 0 IRM F-40089—Legacy'"HL200 Mixer Page 1 of 4 LEGACYTM H O B A R T HL200 MIXER 701 S Ridge Avenue,Troy,OH 45374 1-888-4HOBART•www.hobartcorp.com SOLUTIONS/BENEFITS HL200 MIXER CAPACITY CHART I 'h 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 AGITATORS operations PRODUCT SUITABLE FOR HL200 Gear Transmission OPERATION Durability, Reliability CAPACITY OF BOWL(QTS.LIQUID) 20 ■ Ensures consistent performance and minimum Egg Whites D 1 qt. downtime under heavy loads Mashed Potatoes B&C 15 lbs. Three Fixed Speeds plus Stir Speed Mayonnaise(Qts.of oil) B or C or D 10 qts. Flexibility, Reliability, Consistency Meringue(Qts.of Water) D 1'/z pts. ■ For incorporating, blending, mixing ingredients Waffle or Hot Cake Batter B 8 qts. ■ Supports consistent results and thorough mixing Whipped Cream D or C 4 qts. Shift-on-the-FlyTM Controls Cake,Angel Food Flexibility (8-10 oz.cake) C or I 15 ■ Allows operator to change speeds while mixer is Cake, Box or Slab B or C 20 lbs. running Cake,Cup B or C 20 lbs. Patented soft start Agitation Technology Cake, Layer B or C 20 lbs. Sanitation Cake, Pound B 21 lbs. ■ Each speed has a soft transition into a higher Cake,Short(Sponge) C or I 15 lbs. speed to reduce the chances of product Cake,Sponge C or[ 12 lbs. splash-out Cookies,Sugar B 15 lbs. • 15-Minute SmartTimerTM Dough,Bread or Roll Convenience, Ease of Use, Consistency (Lt.-Med.)60%AR § ED 25 Ibs° ■ Supports recipe mixing times Dough, Heavy Bread 55%AR § ED 15 Ibs° ■ Provides accurate results and eliminates Dough Pie B&P 18 lbs. overmixing Dough,Thin Pizza 40%AR Automatic Time Recall (max.mix time 5 min.) §t ED 9 Ibs: Productivity, Consistency Dough, Med.Pizza 50%AR §t ED 10 Ibs° ■ Remembers the last time set for each speed Dough,Thick Pizza 60%AR §t ED 20 Ibs° ■ Great for multiple batches Dough, Raised Donut 650/6 AR ED 9 lbs.* Ergonomic Swing-Out Bowl Dough,Whole Wheat 70%AR ED 20 Ibs° Ease of Use, Convenience Eggs&Sugar for Sponge Cake B&C or 1 8 lbs. ■ Easy loading and unloading of products Icing,Fondant B 12 lbs. ■ Single Point Bowl Installation allows for simple Icing, Marshmallow C or I 2 lbs. mounting and removal of bowl Shortening&Sugar,Creamed B 16 lbs. ® Bowl Interlock ensures mixer bowl is properly in Pasta, Basic Egg Noodle place for mixer to operate (max.mix time 5 min.) ED 5 lbs. Stainless Steel Bowl Guard NOTE: %AR(%Absorption Ratio)-Water weight divided by Protection flour weight.Capacity depends on moisture content of dough. ■ Safety interlock prevents operation when front Above capacities based on 12%flour moisture at 70oF water portion of guard is out of position temperature. Hobart Accessories L' 1 st Speed Durability, Flexibility, Simplicity * 2nd Speed ■ Hobart Quick ReleaseTm agitators allow for t 3rd Speed simple installation and removal from agitator § If high gluten flour is used, reduce above dough batch size shaft by 10%. ■ Hobart accessories are designed for long-term t 2nd Speed should never be used on 50%AR or lower • usage under heavy-duty conditions products. OF ICE REQUIRES A 10%REDUCTION IN BATCH SIZE: ■ Large array of accessories provide multiple uses 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 F-40089-Legacy- HL200 Mixer kHOBART/ LEGACYTM 701 S Ridge Avenue,Troy,OH 45374 H L200 MIXER 1-888-4HOBART•www.hobartcorp.com SPECIFICATIONS MOTOR: BOWL LIFT: '/2 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. 100-1'20/50/60/1, 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 Hobart #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: Optional SmartPlus2TM Programmable Recipe Stainless Steel Bowl Timer allows operators the ability to program up "B" Flat Beater to 4 recipes with 5 steps per recipe. SmartPlus2TM "C" Wing Whip automatically changes speeds and starts timer "D" Wire Whip count-down without operator intervention. "E" Dough Hook "ED" Dough Hook TRANSMISSION: "P" Pastry Knife Gear-driven. Gears are constant mesh heat-treated Bowl Splash Cover hardened alloy steel along with anti-friction ball Bowl Scraper bearings. Grease lubricants furnished to all gears Ingredient Chute and shafts. 12 Quart Accessories 9" Vegetable Slicer SPEEDS: Meat Chopper Attachment Agitator Attachment (RPM) (RPM) Stir 59 33 t r First(Low) 107 61 Second (Intermediate) 198 113 41Hobart Bowl Scraper Third (High) 1 365 207 t BOWL GUARD: Heavy-duty stainless steel wire front and solid rear 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 Hobart Ingredient Chute mixer will operate. Bowl support interlock provides =a further protection. , "1 Listed by Underwriters Laboratories Inc.and certified by NSF International. t F-40089—Legacy'"HL200 Mixer Page 3 of 4 LEGACYTM H O B A R Yj 10 H L200 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 22-7/8' 158) 1743 24-7/8" 1631 II-112" [291 15-I/8" [391 17-7/8" 16 I/2" 1451 [421 20 OUART STAINLESS BOWL 19-1/8' OUTSIDE DIAMETER: 13-1/2" [491 [341 INSIDE DIAMETER: 12-5/8" (321 6 FOOT POWER CORD 12 " STANDARD (301 BOLT DOWN HOLES 2 3/8-16 UNC THREAD [5] 4 PLACES 23-I/2" [601 14-5/8" I [37] R 15-3/8" �ouuiVl (391 SWING \ / 10-112" 1271 WARNING NOTE ELECTRICAL AND GROUNDING CONNECTIONS MUST MACHINE WEIGHT. (LESS BOWL)----- 189 LBS • COMPLY WITH THE APPLICABLE PORTIONS OF SHIPPING WEIGHT---------------- 204 LBS THE NATIONAL ELECTRICAL CODE AND/OR BOWL WEIGHT-------------------- 9 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 F-40089-LegacyT'HL200 Mixer F-40089(3/05) LITHO IN U.S.A.(H-01) -0 % dOnRe"ydedPaper Item# Quantity • C.S.I. Section 11400 kHOBARTJ HP2 SERIES = 701 S Ridge Avenue,Troy,OH 45374 TWO WIDE PROOF BOX 0 1-888-4HOBART•www.hobartcorp.com M a STANDARD FEATURES MODEL CONFIGURATIONS ■ Eye-level digital control panel mounted for easy ❑ 30" Interior Depth Two Door—Two Single access Side or End Load Racks or One Double Rack -Set heat/humidity system ❑ 50" Interior Depth Two Door—Three Single - Individual rack timers Side or End Load Racks or One Double Rack ■ 'Easy access heat and humidity system ❑ 63" Interior Depth Two Door— Four Single - Internally mounted End or Four Side Load Racks or Two Double -Energy efficient Racks ■ Modular panel construction ❑ 83" Interior Depth Two Door— Six Single End ■ Cam lock attachment or Five Side Load Racks or Two Double Racks ' ❑ 96" Interior Depth Two Door— Seven Single ■ Stainless steel interior and exterior End or Six Side Load Racks or Two Double ■ No flushing required — low maintenance Racks ■ Hydraulic door closure ❑ 116" Interior Depth Two Door— Nine Single End or Eight Side Load Racks or Three Double Racks OPTIONS Specifications,Details and Dimensions on Inside and Back. ❑ Side trim ❑ One side ❑ Both sides ❑ Rear trim _ ❑ Stainless steel floor ❑ Pass thru N rn '^ LISTED 0 � s -4 = v p - F-40027—HP2 Series Two Wide Proof Box Page 1 of 4 HP2 SERIES kHOBARTJ TWO WIDE PROOF BOX 701 S Ridge Avenue,Troy,OH 45374 1.888.4HOBART•www.hobartcorp.com FRONT VIEW SIDE VIEW PLAN VIEW so.a° 19.5" 3 " 33.0" 99.5" .p • O " 80.0" 7.0 O 28.6" fi0.0" INSIDE 51.5"W x 30.4"D 30" INTERIOR DEPTH 60.0" 2 5" 19.5" Q • 52.5" 99.5" 2 " 80.0" 110.0.. •Q �• 7. O 28.6" 3.0" � 52.5" � II / \ L� INSIDE 50" INTERIOR DEPTH 51.5"W x 50.0"D 1915" •O ® 66.0" 99.5" 80.0" 0. O O 7.0" O 28.6" • I 60.0" 3.01 66.0" �. I. / INSIDE \ -� 63" INTERIOR DEPTH 51.5"W x 63.4"D (I)Water AFF 87" 02 Electrical AFF 87" Drain AFF 5.5" Page 2 of 4 F-40027—HP2 Series Two Wide Proof Box � HOBARTJ HP2 SERIES I 701S Ridge Avenue,Troy,OH45374 TWO WIDE PROOF BOX 1-888-4HOBART•www.hobartcorp.com FRONT VIEW SIDE VIEW PLAN VIEW so.o° 19.5° 99.5" 85.5" 80.0" 6 0.0. •O O• 3 \ I 28.6" I. 60.0" n° 85 5" l_ INSIDE\ J 83" INTERIOR DEPTH 51.5°wx83.0°D 60.0" 19i 51, a a 99.5" 99.0" 80.0" 26.0" 1 0" • • + � k7(O" 28.6" I. 60.0" 3.0 99.0" L 51.5IW x 9E- J 96" INTERIOR DEPTH 19.5" ® 118.5" 99.5" 80.0" 10.0" .p Q. 7 „ O 6 `o „ff I 60.0" �, 3.0" 118.5" �- / INSIDE 51.5"W x 116.0"D 116" INTERIOR DEPTH 1�Water AFF 87" Electrical AFF 87" 03 Drain AFF 5.5" F-40027—HP2 Series Two Wide Proof Box Page 3 of 4 HP2 SERIES HOBART TWO WIDE PROOF BOX 701 S Ridge Avenue,Troy,OH 45374 1-8884HOBART•www.hobartcorp.com SPECIFICATIONS GENERAL: CONTROLS: Eye-level digital controls for precise 30" Interior Depth Two Door—Two Single Side or heat and humidity control. Temperature and humidity End Load Racks or One Double Rack can be set independently. Four individual count- 50" Interior Depth Two Door—Three Single Side down timers for products with different time or End Load Racks or One Double Rack requirements. 63" Interior Depth Two Door— Four Single End or CAPACITY: Door opening will accommodate Four Side Load Racks or Two Double Racks 75" high racks. 83" Interior Depth Two Door— Six Single End or HUMIDIFIER: Internally mounted, easy servicing. Five Side Load Racks or Two Double Racks No flush cleaning required. Low maintenance spray 96" Interior Depth Two Door— Seven Single End mist system. or Six Side Load Racks or Two Double Racks INSULATION: The proofer cabinet is rigid and 116" Interior Depth Two Door—Nine Single End or formed of stainless steel. panels with polyurethane Eight Side Load Racks or Three Double Racks foam insulation and sealed with gaskets to form a CONSTRUCTION: Stainless steel interior and strong, energy efficient, tight and sanitary enclosure. exterior is standard. The interior perimeter is HARDWARE AND FITTINGS: Heavy-duty, plastic- supplied with bumpers on all sides to protect the coated door handles positioned horizontally. Positive finish. action door closure. DETAILS AND DIMENSIONS NOTE: Water supply must have the proper hardness, pH and chloride concentration. The recommended water hardness range is 2-4 grains per gallon. The recommended pH range is 7.0 to 8.0. The acceptable range for chloride concentration is 0-30 ppm. Consult your local water company and/or water conditioner dealer before installing the Proof Box. PHYSICAL DATA 30"INTERIOR DEPTH 50"INTERIOR DEPTH 63"INTERIOR DEPTH Interior Dimensions 75"H x 30"D x 51"W 75"H x 50"D x 51"W 75"H x 63"D x 51"W Rack Capacity 2 single side or end load 3 single side or end load 4 single end or 4 side load or 1 double or 1 double or 2 double Net Door Opening Height 75" 75" 75" Net Door Opening Width 51" 51" 51" Number of Doors 2 2 2 Exterior Dimensions 99.5"H x 36"D x 60"W 99.5"H x 52.5"D x 60"W 99.5"H x 69"D x 60"W Power Input 208-240V/50-60Hz/1 16-20.4A 208-240V/50-60Hz/1 16-20.4A 208-240V/50-60Hz/1 36-40.8A Water /2"FNPT /z"FNPT %i'FNPT Drain %z"FNPT %'FNPT %i'FNPT PHYSICAL DATA 83"INTERIOR DEPTH 96"INTERIOR DEPTH 116"INTERIOR DEPTH Interior Dimensions 75"H x 83"D x 51"W 75"H x 96"D x 51"W 75"H x 116"D x 51"W Rack Capacity 6 single end or 5 side load 7 single end or 6 side load 9 single side or 8 end load or 2 double or 3 double or 3 double Net Door Opening Height 75" 75" 75" r ; Net Door Opening Width 51" 51" 51" Number of Doors 2 2 2 Exterior Dimensions 99.5"H x 85.5"D x 60"W 99.5"H x 102"D x 60"W 99.5"H x 118.5"D x 60"W • Power Input 208-240V/50-60Hz/1 36-40.8A 208-240V/50-60Hz/1 54-61.2A 208-240V/50-60Hz/1 54-61.2A Water /z"FNPT /z"FNPT %2'FNPT Drain Y?FNPT %i'FNPT %'FNPT As continued product improvement is a policy of Hobart,specifications are subject to change without notice. Page 4 of 4 F-40027—HP2 Series Two Wide Proof Box F-40027(REV.10/03) LITHO IN U.S.A.(H-01) 0 P—dOnF-yddPape, ,8" ,8" ,8" ,8» ,8" NSF. 294» /� 24" T�:��� 1 3/4" ROLLED EDGE FRONT & ENDS PLAN VIEW 291" 2" S/S BACKSPLASH 4" 3 SETS 1 1/8' HOLES FOR FAUCETS CB' OC) ;� 0 0 0 0 0 Till CL 1� -15" CRUMB CUP DRAIN TYP. (1 1/2" IPS) 34" 31" 1 5/8" S/S LEGS S/S ADJ. BULLET FEET CROSS RAIL FRONT ELEVATI❑N SECTION UNIT TO BE CONSTRUCTED WITH 16 GAUGE 304 S/S STOP—N—SHOP C-3-1824-18D BAKERY SINK DRN BY RAH AC O Industries, Inc. 1675 S. High Street Columbus, Ohio (614)228-6590 o Fax (614)443-4807 DATE 16.4.02 DWG MS.-1605-00-14 Manufacturers Of QUOIIt Products for the FoodMorketing Industry THIS DRAWING IS THE PROPERTY OF MnEKCO IND. INC.AND IS TO BE RETURNED IF REGUESfED. SCALE ® ITEM NO. ENCORE PROJECT: PRODUCT SPECIFICATIONS DATE: J'aoke p & Shop Self-Service Refrigerated ❑CDR2852A 74"L x 40"D x 49 1/4"H ry Merchandiser ❑CDR2852C 96"L x 40"D x 49 1/4"H ❑CDR2852D 112"L x 40"D x 49 1/4"H ❑CDR2852E 144"L x 40"D x 49 1/4"H STANDARD FEATURES ■ Light-T-8 top light(s) ■ Light-T-8 shelf light(s) ■ Temp-Integrated average product temperature of 41°F ■ Price tag moulding-Price tag moulding ■ Shelves-Shelving removable and adjustable on 1"centers ■ Shelves-Clear glass, lighted shelves ■ Base-Levelers ■ Base-Foam-in-place insulated tub ■ Upper front-3"H front glass shield MODEL SHOWN; CDR2852D STANDARD SPECIFICATION OPTION(s) INTERIOR COLOR ❑ White interior TRIM COLOR ❑ Gold trim REFRIGERATION ❑ Remote refrigeration SENSOR ❑ Comtrol discharge air sensor HERMOMETER ❑ Di ital fahrenheit thermometer LECTRICAL ACCESS ❑ Rear wirewa EXTERIOR FRONT PANEL ❑ Laminated exterior Wilsonart/Formica non-premium) END PANEL LEFT CI None ❑ Filler panel(laminated) ❑ Full w/mirror(laminated) ❑ Cutaway w/ lass laminated END PANEL RIGHT ❑ None ❑ Filler panel(laminated) ❑ Full w/mirror(laminated) ❑ Cutaway w/ lass laminated BUMPER ❑ 2"bumper on front(specify color r Structural Note:Information is subject to change at any time. {.1 uC�u1r+a� 888 E.Porter Rd.Muskegon,MI 49441 Phone:231.798.8888 Fax:231.798.4960 wwwstructuralconcepts.com JJ Concepts REV:E-21,4/2008 Printed:4/11/2008 1:50:58 PM ENCORE PRODUCT SPECIFICATIONS Intended Use of Display Area:Packaged/unpackaged refrigerated products egrated Product Temperature(I PT):41*F ended Environment:Designed to operate in ambient conditions of 75°F/55%relative humidity. PLAN VIEW SIDE VIEW L1(CDR2852D.HV112RSS) L1(CDR2852E.HV144RSS) L1 91/8' F(555/8'CDR2852A.HV74RSS) 1" TYP. (77 5/8'CDR2852C.HV96RSS) TYP 11. 15 3/4' 5, (37 5/8'CDR2852D.HV712RSS) (37 5/8-CDR2852D.HV712RSS) CASE (53 5/8"CDR2852E.HV144RSS) (53 5/8"CDR2852E.HV144RSS) FRONT y 2 3/4 ® __ _ _ __ 5 VZ �_19 3/4" 22 5/8' ii 6. i I I i—23" 49 1/4' 26' TYP. 27 7/8' 5 1/2" 29 1/2' 35 27 7/8"LL i II 40" 38" u 16 5/8" i 7 1/2" 191/4' n 1 ——— Clt--- — ----------- ADJ.LEVELERS ----------------- 381/4"TO TOE-KICK EXT.1 1/4' 5" L2 L2(CDR2852D.HV112RSS) 40" BELOW L2(CDR2852E.HV144RSS) BASE FRAME CASE FRONT (CDR2852A.HV74RSS)(CDR2852C.HV96RSS) - (CDR2852D.HV112RSS)(CDR2852E.HV144RSS) • NOTE: ALL DIMENSIONS APPROXIMATE ®ELECTRICAL JUNCTION BOX (SUPPLIED WITH 6'LEADS OR POWER CORD) LOCATION OF CONDENSATE DRAIN TUBE (SUPPLIED WITH 3/4-OR 1 1/2"PVC DRAIN TUBE) ®PREFERRED LOCATION FOR SERVICE ENTRY ED REFRIGERANT LINE CONNECTION " Self-Contained Refri eration/Dry Remote Refri eration w/Leads Model L1* L2* Volts++ Amps NEMA Plug Volts++ Amps.** BTUH Ship Wt Frt Cis CDR2852A 74 10.3/8 N/A 0 N/A 120/1/60 3.86 8010 0 110 CDR2852C 96 10 3/8 N/A 0 N/A 120/1/60 4.11 10119 0 110 CDR2852D 112 701/2 N/A 0 N/A 120/1/60 4.25 11911 0 110 CDR2852E 144 1051/2 N/A 0 N/A 120/1/60 6.8 15300 0 110 ++Operating range for 120 volt rating is 110-120 volts;operating range for 220 volt rating is 208-230 volts. **Requires 3 wires+ground ***Does not include electric defrost on freezer models REGULATORY APPROVALS Important Note: ■ETL Listed Certified to CAN/CSA 22.2 Product must be cooled before being displayed within the case. ■ETL Listed Conforms to UL 471 ■ETL Sanitation Conforms to NSF 7 ■UL Sanitation in Accordance w/NSF Std 7 ■UL/cUL Listed Note:Information is subject to change at any time. Structural 888 E.Porter Rd.Muskegon,MI 49441 Phone:231.798.8888 Fax:231.798.4960 www.structuralconcepts.com Concepts REV:E-2/4/2008 Printed:4/11/2008 1:50:58 PM 1 • REVISIONS REV DESCRIPRON APPROVED 44 7 9/3 2 3 513/32 3 /3 2 177/32 172%32 2 46%6 33/3 1713/32 193/4 15 GENERAL NOTES: uruEss onlERwrsE sPEclnm REM No. 378521 WELD SHALL BE CLEAN AND FREE ❑F VOIDS DIMENSIONS ARE 1N INCNES WIN—HOLT EQUIPMENT CORP. TOLERANCES ARE. 8Y OR APPROVED DATE ''�* ENGINEERING • THERE SHALL BE NO BURRS OR SHARP EDGES FRAfONAL*'/" OWN MPH 10/21/01 d9� PHONE: (516) 222-0335 FAX: (516) 222-0371 • CONSTRUCTI❑N SHALL CONFORM TO (NSF STD, 2) 3 PIA DECIMAL*.I,6 CHK ANGULAR:,• BREAK SHARP CORNERS ER/ STOP & SHOP ICING CART EXCEPT AS OTHERWISE AGREED TOOPRIETARYIN WRITING. THE INFORMATION AND DESIGN ALL SURFACES TO BE ENGRG 5 X 38 W 3 SHELVES DISCLOSED HEREIN ARE THE PROPERTY OF WIN—HOLT EQUIPMENT CORP. AND MATERIAL 304 SS CUSTOMER 512E I DW REV MUST NOT BE COPIED OR DISTRIBUTED OUTSIDE WIN—HOLT EQUIPMENT EXCEPT FINISH PROD A "°I8521 ICING CART1-7 TO AUTHORIZED PERSONS WITH A GENUINE NEED—TO—KNOW WHO BY THE USE GA HEREOF ACKNOWLEDGE WIN—HOLT EQUIPMENT OWNERSHIP AND AGREE TO DO NOT SCALE DRAWING MFG ScaE NTS SHEET of 8 MAINTAIN THIS INFORMATION AND DESIGN IN STRICT CONFIDENCE. PRINTER ❑UTLINE — 15' X 21' WIDE 25' 2 1/2' BLACK PLASTIC GROMMET 12 1/2' I 2 7' ---------- 1 1/2" FEATHERED EDGE 1 1/2" 90 TURNDOWN ON ENDS PLAN VIEW SCALE 1" = 1' 2T PRINTER OUTLINE 12 1/2' TURN UP ON BACK & SIDES —— ——— 2 1/2' BLACK PLASTIC GROMMET IN BACK 1L SCANNER OUTLINE ----------- 4' S/S PULL OUT SHELF ON ROLLER BEARING SLIDES 26' IS TO PULL OUT 14 TO 15') ENCLOSED SIDES & BACK — 34' 20' 1 1/2" SQUARE S/S LEGS -- --------- 10' S/S UNDER SHELF. (4) LOCKING CASTERS r-� FRONT ELEVATION END VIEW SCALE 1" = 1' SCALE 1" = 1' NSF S ?,K 3--K ioK STOP—N-SHOP SPECIAL FEWT — PHOTO IMAGING TABLE MODEL #F EWT a APPROVED FOR NOTED FABRICATION THIS DRAWING 11115E BE SIGNED AND RETURNED INC. WITH OEND70 APPROVED AS NOTED ALL SUBMITTAL NOTES TO ANIEICCO INDUSTRIES NC.PRgR ANSWERS70 BEING O REVISE&RESUB1Qf FOR APPROVAL RELEASED FOR FABRCATIDN.APPROVAL OF THIS DRAWING IMPLIES TINT DRN BY RAH AC PURCHASER WAS REVIEWED ALL ASPECTS OF DRAWINGS INCLUDING SIZE, DRW. NO. SHAP W66 T RATIO DATE CONFORMITY LOCAL COLORS, MMS.-1606-00-38 AM FOR FABRICATION EXCEPT AS NOTED. SCALE Industries, Inc. Al 1675 S. High Street Columbus, Ohio (614)228-6590 Faux (614)443-4807 S.O. Manufacturers of Quality Products for the Food Marketing Industry THIS DRAWING IS THE PROPERTY OF AWrEKCO IND. INC. AND IS TO BE RETURNED IF REQUESTED. Item # _ © - Model MB Countertop Bread Slicer �- Standard Features r > Compact design requires minimal counter space > Convenient operator lever starts motor and initiates " precise cutting action y - > Slicer is available in 3/8" (10 mm), 7/16" (11 mm), 112" (13 m), or 3/4" (19 mm), pre set slice thickness n ;, > Slicing is completed in approximately 8 seconds per - - loaf depending on size and bread type 1-speed, 1/3 HP, totally enclosed and permanently lubricated knife motor _ << > Furnished in 115/60/1, 6.2 amp,AC, ETL listed w > The unit handles loaves up to 15-1/2" (394 mm) Model MB long > Special heat-treated, alloy carbon steel blades are independently mounted and can be easily replaced AGO > Finish is Sky White, polyester powder coat and all • product contact areas are stainless steel Safety and Convenience Features > Easy access, removable front scrap pan . > Convenient front-mounted, stainless steel Berkel Model MB bread machine slices soft and hard bagging trough crusted loaves with consistent precision and handles loaves to 15-1/2" (394 mm). Models are available in a > Toggle type, on/off switch with safety guard 3/8" (10 mm), 7/16" (11 mm), 1/2" (13 mm), or 3/4" > Red light indicates the unit is plugged in (19 mm) pre-set slice thickness. Its compact design > Attached 6-foot,flexible, 3-wire cord and plug • saves on counter space and is simple to operate. for grounded receptacle Simply place a loaf in the MB and lift the operator lever. ' The motor starts and the blades begin to move back ' and forth, cutting gently and cleanly from the top. Accessories The unit features a convenient front-mounted,stainless .steel bagging trough and easy access, removable ❑ 4" Extension NSF legs(set of 4) scrap pan. The independently mounted blades are a special heat-treated, alloy carbon steel and are easily replaceable.The MB features a Sky White, polyester powder coat finish and all product contact areas are stainless steel for easy cleaning. Approved By: . Date Berkel Company • 4406 Technology Drive • South Bend, IN 46628-9700 574.232.8222 • 800.348.0251 • FAX 888.888-2838 • www.berkel.com Form#SPC12-0902N Model MB o - Countertop Bread Slicer Model No. Cutting Slice Speed/ Product Dimensions Capacity Thickness Loaf Width A Depth B Height C MB 15-1/2" 3/8" (10 mm) Approx. 8 seconds 24-1/2" 27" 18-9/16" (394 mm) 7/16" (11 mm) (622 mm) (686 mm) (471 mm) length 1/2" (13 mm) 3/4" (19 mm) Motor Electrical Weight Box Dimensions Width Depth Height 1-speed 115/60/1 Net 185 lbs. (84 kg) 32" 30" 27" 1/3 HP Ship 215 lbs. (98 kg) (813 mm) . (762 mm) (686 mm) • Specifications �A Motor: 1 speed, 1/3 HP,totally enclosed, perma- nently lubricated ball bearings,thermally protected. Electrical: Furnished in 115/60/1, 6.2 amp, AC, ETL listed. • Finish:Sky White, polyester power coat.All product C contact areas are stainless steel. Speed:Approximately 8 seconds per loaf depending on loaf size and bread type. Ll Cutting Capacity: Loaves up to 15-1/2" (394 mm) in length. Slice Thickness: Produces clean and consistent s cuts of hard or soft crusted breads. Available in • 3/8" (10 mm), 7/16" (11 mm), 112" (13 mm), or 3/4" (19 mm), pre-set slice thickness. ro Blades:Special heat-treated, alloy carbon steel blades are independently mounted and can be replaced easily. L Li 0 Bagging Device:Convenient front-mounted, stainless steel bagging trough. B Scrap Pan: Easy access, removable,front scrap pan. ® On/Off Switch:Toggle type, on/off switch with safety guard. A red light indicates the unit is plugged in. Cord and Plug:Attached 6-foot, flexible, 3-wire cord and plug for grounded receptacle. Warranty:All parts, service and travel coverage for one year, excluding wear items. As we continually strive to improve our products,specifications are necessarily subject to change without notice. •• Berkel Company • 4406 Technology Drive • South Bend, IN 46628.9700 574-232.8222 •Z00-348.0251 • FAX 888.888-2838 • www.berkel.com Form#SPC12-0902N Made in the U.S.A. ©2002 Berkel Company Litho in U.S.A. ENCOE® TECHNICAL INFORMATION SHEET Stop & Shop Service/Self-Service Refrigerated Bakery Merchandiser W/Lazy Susan TraQDR3641 A PLAN VIEW 74:' 1" 69 1/4" 4 1/2" 4" 39" 34 1/4" 51 1/4" 52 1/8" fl FRONT OF TOE KICK FRONT OF CASE r� 76" SIDE SECTION VIEW 15 7/8" 57 3/4" 10 1/4" NOTE: ALL DIMENSIONS APPROXIMATE ® ELECTRICAL JUNCTION BOX (SUPPLIED WITH 6"LEADS OR POWER CORD) LOCATION OF CONDENSATE DRAIN TUBE , (SUPPLIED WITH 3/4"OR 1 1/2"PVC DRAIN TUBE) 4 5/$„ 7 1/8 ® PREFERRED LOCATION FOR SERVICE ENTRY • - REFRIGERANT LINE CONNECTION 52 1/8" STRUCTURAL CONCEPTS® 888 Porter Rd.Muskegon,MI 49441 Phone:231.798.8888 Fax:231.798.4960 www.structuralconcepts.com REV:H NCORE® TECHNICAL INFORMATION SHEET • Model CDR3641 A 74"L* x 52 1/8"D x 57 3/4"H Shipping Weight: 0# 'Without 1"end panels. (Based on standard crated model) Intended Use of Display Area: Packaged/unpackaged refrigerated products Integrated Product Temperature (IPT): 41°F Intended Environment: Designed to operate in ambient conditions of 75°F/55% relative humidity. ELECTRICAL CIRCUIT INCOMING SUPPLY++ I MIN.CIR.AMP AMP MAX.WATT I HOOK-UP Remote 120/1/60 1 7.0 5.43 652 Leads ++Operating range for 120 volt rating is 110-120 volts;operating range for 220 volt rating is 208-230 volts. LIGHTING STANDARD/OPTIONS LAMP QTY LAMP TYPE Standard Lighting 4 F40 T8 REFRIGERATED SYSTEM SYSTEM REFRIGERANT DISPLAY VOL Ft3 BTUH SST Remote As Specified 43.25 9179 -20 CONTROL-MECHANICAL - REMOTE SUPERHEAT SETTING SETTING Superheat SH I 8-10°F DEFROST SETTING SETTING Defrost Interval time between defrost in hours ay Defrost Duration minutes dd 30 min CONTROL-THERMOSTAT - REMOTE • Differental Df 5 Set Point SP 25 STRUCTURAL CONCEPTS® 888 Porter Rd.Muskegon,MI 49441 Phone:231.798.8888 Fax:231.798.4960 www.structuralconcepts.com 9 p REV:H ENCOkE° PRODUCT FEATURE SHEET • Sto & Shop Service/Self-Service Model CDR3641A 74"L* x 52 1/8"D x 57 3/4"H Refrigerated Bakery Merchandiser W/Lazy Susan Tray Without I"end panels. • 11 3/4" �— 19 3/4" 9" 15 7/8" 57 3/4" � 23" ° 8 3/8" 20" 52 1/8" - ►r STRUCTURAL CONCEPTS 888 Porter Rd.Muskegon,MI 49441 Phone:231.798.8888 Fax:231.798.4960 www.structuralconcepts.com REV:411512004 NCORE° STANDARD SPECIFICATIONS AND OPTIONAL FEATURES Stop & Shop Service/Self-Service Model CDR3641A 74"L* x 52 1/8"D x 57 3/4"H • Refrigerated Bakery Merchandiser W/Lazy Susan Tray Without 1"end panels. STANDARD SPECIFICATIONS FINISHES: CONSTRUCTION: • White interior. Tempered front glass in service section. • Gold extrusion finish. 2"McCue bumper on front. • 3"H glass front shield in self service section. INTERIOR: Foam-in-place insulated tub fully accessible for • Lower display consisting of two clear glass shelves and refrigeration service and cleaning. bottom deck. Black front toe kick. • Gold shelf tag molding. • Reflective glass rear sliding doors. REFRIGERATION: • Refrigerated rear storage area with insulated doors. Remote refrigeration package with liquid line hand shut-off valve. LIGHTING: • Comtrol discharge air sensor. • Two 3500K T-8 shelf lights with protective coating in lower Digital thermometer(Fahrenheit). self-service display area. • One T-8 top light with protective coating in service& ELECTRICAL: self-service display areas. Electrical connections and ballast box located in base, accessible from rear of unit. INTENDED ENVIRONMENT: • Designed to operate in ambient conditions of 75°F/55% relative humidity. • OPTIONAL FEATURES Rotating Lazy Susan tray with motorized ON/OFF switch. Non-glare lift-up front glass. • Cutaway end panel with glass(laminated). STRUCTURAL CONCEPTS®888 Porter Rd.Muskegon,MI 49441 Phone:231.798.8888 Fax:231.798.4960 www.structuralconcepts.com REV:4/15/2004 • Ab :s • �b ' ¢ BIZERBA a ... closer to your business o ED Safety is out top-priority ... . . . SE 12 L series - manual safety slier... 41 o or y, . A . SE 12l 8 Widest product carriage for increased capacity C One piece anodized aluminum const7uctian ® Fast and easy to clean,fewer seams,large radii a Improved sealing againstwaterand debris . ., «x lam. O Largest and easiest to use remnanttholder in the industry Tfie circumference translates G Unique design allows for the smallest end pieces increased yield into an additional 4 of blade passing o Remote sharpener for improved safety and hygiene,t through the product perrevolutign Our standard' spring-loaded dial insures correct and consistent sharpening, blade.is the hardest,thinnest largest,straightest O The ergonomic design of the Bizerba SE 12 L series'sets: blade in the industry. e � the standard for safety,yield,hygiene,durability,and lowest' overall cost of ownership 0 13"diameter,chromium coated hard alloy — + ® Low profile-reduces operator fatigue 0 60-62 Rockwell hardness at the edge ® Largest thumb guard for maximum protection a Top quality gravity feed slicer with low-profile - 9 Zero blade exposure during the cleaning process carriage for heavy product." '. �. ad ® Patented carriage interlock system. optional accessories: t Best blade in the industry 0 SE 12 L PRO:aluminum thumb guard • The unique design of our blade produces clean and consistent ® SE 12 LZ:blade shut off in slice thickness knob slices.The hardness results in a long lasting sharp edge.The life of ® SE 12 LAZ:15 second blade shut off the blade is dramatically longer than the competition. 0 Lift device shown € 6 � • Project Name B I Z E R B A Model/s Number Quantity a ... closer to your business 1--phase AC current' - installation area ? - - _ - 0 120 V,specialised data available on request 0''(L x W)20.87`x 18.9"'(530x 480 min) _ - C 60 Hz - External dimensions(carriage inclined at 25) - - i6 Frequency of nominal current.3.5 A � Power consumption 0.420 kW O(LxWxH)24.6 x 21.9 x 17'(625 x 555-x 432 mm)- Blade diameter _ ' _ Operating area ��� . - 13 (L x W)32.68-x 37.01 (830 x 940 mm) �\ r CL 13"(330 mm) - _ �- _ s - - Protection type Blade speed - - 0 IP 33 O 266 r.p:m. Max.produce size - Weight of machine - - - "O 95.1 Ibs,43 kg - - E Round::8"(200 min) - - - - V Rectangular:11:6 x 6 4"(290 z-:160 mm) Additional equipment -- - ® Lifting device for.easy cleaning Slice thickness 0-0.94"(0-24 mm);infinitely variable O Vegetable hopper _ - q,Product fences _ £ ® PW scale 120_W60 Hz,540 W r r,. - m o -Carriage inclined at 250 _ Warranty I - The SE'12:L.Safety Slicer carries a one-year;on site parts and labor - 6;IL o warranty against any flaws m materials and workmanship This e_ 3 period begins with the date of purchase and,provided the unit'is used properly in accordance with our instructions,is in full effect ' for one year from that date.Any work to be performed under this warranty.must be performed between the hours of 8.00 a.m.-and - - 4:30 p.m:local time,Monday to Friday.Bizerba will not pay over _ - time.charges for work performed'other than during normal business hours.Accessories havea•30-day replacement or repair warranty for " W 1 18.90" (L1.1.633 . II - the period:beginning on:the date of purchase.Damages incurred _ W 1 24`02 in transit or from installation error,atadent,alteration or misuse L1 20.87" ®. - - are not°covered.Transit damages should be reported to the carrier ' - in L 28 54" W2 37.0:1 immediately.Bizerbashall not be liable for any consequential_com- pensatory;_incidental,or special damages.All warranty work must 0 12'32.68" be performed bya-factory authorized Bizerba Representative, N _£ - Members of the Bizerba Group Bizerba USA Inc. Bizerba Canada Inc. Bizerba de M2xico,S.A.de C.V. 31 Gordon Road 2810 Argentia Road#9 Av.Rio Mixcoac No.157 Bizerba GmbH& Piscataway Mississauga, Colonia Florida Wilhelm-Kraut-StraBaBe 65 72336 Balingen New Jersey 08854 Ontario L5N 81_2 01030 M6xico,D.F. I USA Canada MAxico Germany Tel.Office+1 732 565-6000 Tel.+1 905 816-0498 Tel.+52 55 5663-1397 Tel.+49 7433 12-0 Tel.Service+1 732 565-6001 Fax+1 905 816-0497 Fax+52 SS 5663-1296 Fax+49 7433 12-2696 Fax+1 732 819-0429 sales@bizerba.ca . eduardo.aburto®bizerba.com.mx marketing®bizerba.de us.info®bizerba.com www.bizerba.ca www.bizerba.com.mx www.bizerba.com www.bizerbausa.com \� A�. 1QY. ^� �< ,� :� •J �_ .j�;r i Item# Model 705 Tenderizer/Stir Fry Cutter ❑ 705 Tenderizer ❑ 705-S Stir Fry Cutter Standard Features > ❑ Model 705 Tenderizer consists of 86 blades on two rollers providing 1,118 cutting edges; t design cuts and knits the meat from both sides simultaneously for smooth meat flow and a 1h =_ uniform tenderizing pattern that tightly seals in - _ juices when cooked �t= _ -' > ❑ Model 705-S Stir Fry Cutter produces clean, uniform strips of meat to a pre-set thickness of either 1/2" (13 mm)or 3/8" (10 mm)thick; up to 14 stainless steel knives cleanly cut up to 13 strips at a time Model 705 > 1-speed, 1/2 HP,totally enclosed and permanently lubricated knife motor USDA > Furnished in 115/60/1, 7.6 amp, AC, ETL listed 0% NSE A Accepted > Finish is corrosion resistant and sanitary burnished aluminum with clear Lexan safety Safety and Convenience Features cover; unit disassembles quickly without tools • for easy cleaning Berkel Model 705 tenderizer produces a better > Model 705 Tenderizer Basket assembly product.The unit provides a smooth meat flow y and uniform tenderizing pattern that cuts and knits includes blades, rollers and strippers of heavy- the meat from both sides simultaneously. This duty stainless steel, with nylon spacers thorough tenderizing process produces an > ❑ Model 705-S Stir Fry Cutter Basket assembly appetizing product that seals in the juices when includes blades, spacers,traction drive and • cooked.The clear Lexan safety cover facilitates the stripper of heavy-duty stainless steel e feed process while keeping the operator's hands at a safe distance from the tenderizing blades, An > The unit handles product up to 1-1/4" electromagnetic interlock cuts power to the unit (32 mm)thick by 7-7/8" (200 mm)wide when the cover is raised. > Direct gear drive transmission, resiliently coupled Model 705-S Stir Fry Cutter produces clean, uniform and enclosed with permanently lubricated gear box 3/8" or 1/2" thick strips of meat.The unit's stainless > Safety cover electromagnetic interlock prevents steel knives with positive,product drive produce the tenderizer from running when cover is raised up to 13 consistently cut strips at a time. Both > On/off, rocker type switch models are easy to clean and disassemble quickly without tools. > Attached 6-foot,flexible, 3-wire cord and plug for grounded receptacle > Model SFC Stir Fry Cutter Basket Assembly converts 705 and earlier model Berkel tenderizers to optional stir fry cutters Accessories ❑ SFC Stir Fry Cutter Basket-3/8" (10 mm) Approved By: Date ❑ SFC Stir Fry Cutter Basket-112" (13 mm) ❑ Leg Runners Berkel Company • 4406 Technology Drive • South Bend, IN 46628.9700 574-232.8222 • 800-348.0251 • FAX 888.888-2838 • www.berkel.com Form#SPC17-0902N 4 , r Model 705 x - Tenderizer/Stir Fry Cutter m Model No. Product 705-S Slice Output Product Dimensions Capacity Thickness Speed Width A Depth B Height C 705 1-1/4"' (32 mm)thick 1/2", 3/8" 120 RPM 16-1/8" 13-5/8" 16-1/4" 7-7/8" (200 mm)wide (13, 10 mm) (410 mm) (346 mm) (413 mm) Motor Electrical Weight Box Dimensions Width Depth Height 1-speed 115/60/1 Net 62 lbs. (28 kg) 20-1/2" 19, 191, 1/2 HP Ship 70 lbs. (32 kg) (521 mm) (483 mm) .(483 mm) Specifications Models:❑ Model 705 Tenderizer consists of 86 en a blades on two rollers providing 1,118 cutting - - 3, edges;design cuts and knits the meat from both sides simultaneously for smooth meat flow and a uniform tenderizing pattern that tightly seals in juices when cooked. �5-vz _ (394 mm) (254 mm) _ ❑ Model 705-S Stir Fry Cutter produces clean, A- B uniform strips of meat to a pre-set thickness of ,= 112" 13 mm or 3/8" 10 mm thick. Stainless steel knives cleanly cut up to 13 strips at a time. Stir Fry Cutter Group: Model 705-S Stir Fry Cutter ❑ Model SFC Stir Fry Cutter Basket Assembly Basket assembly includes blades, spacers,traction converts 705 and earlier model Berkel tenderizers drive and stripper of heavy-duty stainless steel. to optional stir fry cutters. Safety Cover Interlock: Electromagnetic interlock _ Motor: 1-speed, 112 HP,totally enclosed, perma- deactivates the tenderizer/stir fry cutter when the nently lubricated ball bearings, thermally protected, safety cover is raised so the unit will not run. Electrical: Furnished in 115/60/1, 7.6 amp, AC, On/Off Switch: Highly reliable,on/off, manual, m ETL listed. rocker type switch. - Finish/construction: Finish is corrosion resistant Cord and Plug:Attached 6-foot, flexible, 3-wire cord _¢ and sanitary burnished aluminum with clear Lexan and plug for grounded receptacle. 4 safety cover.The unit disassembles quickly Warranty:All parts, service and travel coverage for without tools for easy cleaning. one year, excluding wear items. Transmission: Direct gear drive transmission, resiliently coupled and enclosed with permanently As we continually strive to improve our products,specifications lubricated gearbox. are necessarily subject to change without notice. Cutting Capacity:Model 705 and 705-S handle product up to 1-1/4" (32 mm)thick by 7-7/8" (200 mm)wide. Tenderizer Group: Model 705 Tenderizer Basket assembly includes blades, rollers and strippers of heavy-duty stainless steel with nylon spacers. .. Berkel Company • 4406 Technology Drive • South Bend, IN 46628.9700 574-232-8222 • 800.348-0251 • FAX 888-888.2838 • www.berkel.com Form#SPC17-0902N Made in the U.S.A. 0 2002 Berkel Company Litho in U.S.A. Item# Quantity C.S.I.-Section 11400 kHOBART/ UWS AUTOMATIC T. FOOD EQUIPMENT WRAPPING SYSTEM p NEW: ■ Smaller Compact Size: Requires less floor space than other automatic wrapping systems. ■ Packaging Rate: 28 packages per minute/1680 per hour. ■ Easier to Clean: Sealer belt can now be raised for easier access to gripper. Stainless Steel Panels along intake and elevator to prevent product from getting inside the wrapper. Longer cleanout tray to prevent product from falling to the floor. ■ Easy to Operate: The wrapper and scale system is controlled from the Ultima keyboard. All operational information as well as any error messages are displayed on one screen. Operator can change to the next PLU faster. STANDARD FEATURES: ■ Fully Automatic System: No operator adjustment when changing from C one package size to another. ■ Package Size Range: Small 1 S tray (5" x 5") up to 10"x 15" which - - includes the 7S tray and the 25S tray. ■ Film Savings: C Uses 30 to 50 percent less film than conventional handwrapping. O SPECIFICATIONS: Listed by Underwriters Laboratories Inc. w, ■ Dimensions: 65" Long x 35Yz" wide. ' n ■ Electrical: 120/208-240 (4 wire - 2 hot lines, neutral & g ground) 60 cycle, 1 phase, 15 amps. ■ Film Roll Dimensions: D Roll width range 14" - 15"for narrow and il - 18" - 19" for wide, maximum (OD) 9Yz", roll core diameter (ID) 3". Z ■ Shipping Weight: Approximately 1,600 lbs. Specifications,Details and Dimensions on Reverse Side. _ m 701 S Ridge Avenue, Troy, OH 45374 . 937-332-3000 UWS AUTOMATIC � HOBARTJ WRAPPING SYSTEM FOOD EQUIPMENT UWS w/Roller „ UWS 34" Discharge Door w/Rotary Bin Door Swing Swing i_ ......._... .......................... S...._-_ ... .. i I 77" 65" 1 77" 65" p,•I 0. i 1 Optional Snell Optional Shelt • NOTE: vo�rs.so NERTZ,I PHASFJIONAS2�IS 20&24R .4 50" 62.5" NOTE: I.ELECTRICAL SPECTICATIONS:IM08-240 - VOLTS.W HERTZ.I PHAM]5 AMPS 34* UWS Door r w/Roller Table Swing UWS t � � w/Roller Table 65" I . o• __ I 113' 65T, OptionalSnetl ..._............. _ __ =ii= r � • ' 13" 1 11111 1. 79" iI 50" II Noce, Y - 1.ELECTRICAL SPECOCATTONS:120R08-240 VOLTS,M HERTZ,1 PHASE/15 AMPS f 701 S Ridge Avenue, Troy, OH 45374 . 937-33M000 F-39729(998) LITHO IN U.S.A.(H-01) 10 Pruned OnRecyckdPaper Item# Quantity • C.S.I. Section 11400 kHOBARTJ 6614 SERIES = 701 S Ridge Avenue,Troy,OH 45374 MEAT SAW p 1-888.4HOBART•www.hobartcorp.com a STANDARD FEATURES MODEL M ■ Reduced Footprint ❑ 6614 Series —Vertical Meat Saw ■ 3 H.P. Motor Specifications, Details and Dimensions on Inside and Back. ■ Direct Gear Drive Transmission ■ Tri-Rail Carriage ■ Open Frame Stainless Steel Construction ■ Center Crown Pulley ■ Removable Double Flanged Pulleys ■ Split Rear Table ■ Direction Grain Stainless Steel ■ Pivoted Automatic Tension ■ Adjustable Legs c D NSF. LISTED LISTED F , m . , Cn F-39920-6614 Series Meat Saw Page 1 of 4 6614 SERIES HOBART MEAT SAW 701 S Ridge Avenue,Troy,OH 45374 1-888-4HOBART•www.hobartcorp.com MACHINE WILL PASS THROUGH A 33" OPENING. NET WEIGHT : 410 LBS. SHIPPING WEIGHT: APPROX. 550 LBS. _ LEGEND : E1—ELECTRICAL CONNECTION ; 34" 15 1 /4 12-1 /2" *68-13/. 16" PULLEYS *34-13/16" 10-1 /4' 15" F 27-1 /4" 34„ • * THESE DIMENSIONS MAY INCREASE AS MUCH AS 1 " DEPENDING ON LEG ADJUSTMENT. Page 2 of 4 F-39920—6614 Series Meat Saw kHOBART/ 6614 SERIES • 701 S Ridge Avenue,Troy,OH 4074 MEAT SAW 1-8884HOBART•www.hohartcorp.com WARNING ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL ELECTRICAL CODES. CONNECTION OF CONDUIT TO BASE MUST BE MADE USING A WATERPROOF FITTING OF PROPER SIZE AND DESIGN 7/8" DIA HOLE LOCATED 1 7 AS SHOWN ON BACK OF COLUMN FOR CABLE OUTLET O i EX[ wd 19-1 /4 12-3/4" 20-1 /4" 13-3/4" • 21 " F-39920-6614 Series Meat Saw Page 3 of 4 6614 SERIES HOBART MEAT SAW 701 S Ridge Avenue,Troy,OH 45374 1-888-4HOBART•www.hobartcorp.com SOLUTIONS / BENEFITS 3 H.P. Motor Integrated Pulley Design Durability and reliability Durability, reliability ■ Totally enclosed ■ Bright tinned cast iron upper and lower blade pulleys ■ Flange mounted with grease-packed ball bearings are easily removed ■ Water resistant ■ True-running of the blade is assured by precision pulley balance Direct Gear Drive Transmission ■ Blade retaining double flanges and center crown Performance give long life without loss of blade integrity ■ No belts to replace, slip, adjust or break ■ Helical gear reduction Movable Carriage Tray 0 Blade speed; 3500 fpm Convenience, labor savings ■ 14%2" D x 19'/4"W Safety Features ■ Stainless steel, turned down edges provide Safety reinforcements for rigidity ■ Upper and lower pulleys are completely enclosed ■ Stepped front edge makes movement of carriage ■ Accessible blade is guarded above and below the fast-and easy cutting zone ■ Six stainless steel ball bearings, mounted on ■ Pusher plate provided to eliminate handling items underside of carriage too close to blade ■ Tri-rail carriage support assures stability and easy travel, even when operator leans heavily on carriage Cleanability ■ Carriage lock is provided as standard equipment Labor savings, improved sanitation ■ Total open construction and complete hose down Rugged Gauge Plate • capabilities Durability, ease of operation ■ Lower"lift-out" guide assembly has stainless steel ■ Stainless steel plate on aluminum cast frame, blade guide 6Y4"x 16Y4' r" ■ Built-in tungsten carbide blade back-up block ■ Adjustment gives quick, positive regulation of cut assembly is removable thickness with precision ■ Enclosed bone dust system, with large lower scrap ■ Easily disengaged for adjustment pan, keeps dust where it belongs ■ Exclusive design of gauge plate end permits quick ■ No tools needed for removal of parts, including both removal of cuts for stacking pulleys, blade cleaners and guide assemblies Stationary Cutting Table ■ Exclusive two-piece table and open frame design Convenience, heavy duty make sink washing or high pressure hose-down a 0 Two piece, 181/4"x 34%', heavy stainless steel with cinch /, turned down edges for rigidity Pivoted Automatic Tension ■ Fully supported for heavy duty use Productivity, ease of use ■ Provides large stacking space and easy breakdown ■ Entire motor, transmission and lower pulley for cleaning assembly is pivot mounted ■ Blade tension control accessible just below right table SPECIFICATIONS ■ Simple adjustment allows for broad blade length tolerance Motor: 3 H.P. Electrical:Available in 200-230/60/3, 460/60/3.Also User Friendly Controls available in 220/50/3, 380-415/50/60/3, 208-240/60/3CA, Ease of use 200-240/50/60/1, not submitted for U L listing. ■ Single pull-to-start, push-to-stop switch Switch: Single pull-to-start, push-to-stop switch ■ Heater provided with each control to prevent Standard Leg Height: 2"(Std.) 1%4'to 2%4" moisture condensation on electrical components Optional Leg Height:4"3Y4"to 4%4" Saw Blade: W wide x 126" long Capacity: Cutting clearance is 12'/2" D x 15%4" H x 20" L • Weight: Net 410 lbs. Shipping: approximately 550 lbs. Machine will pass through a standard 33"door. As continued product improvement is a policy of Hobart,specifications are subject to change without notice. Page 4 of 4 F-39920—6614 Series Meat Saw F-39920(REV.8/03) LITHO IN U.S.A.(H-01) 4 Pmmd0.Re yd dP.M -53-1/8 13-I1/32 -II-3/8 13 II/32 -18-I/8 58' 51-29/32 -47-9/16 23 -22-1/4 II o 0 �o -3 �—-40-13/32 25-1/4 -I-I/16 3 FOAM DRAIN . 10 0 1-1/2 13-3/4 ELECT. CORD EXIT. SPECIFICATIONS : 2 ELECTRICAL: 120 VAC 15A 60 Hz . WATER CAPACITY: 75 GALLONS WEIGHT OF SYSTEM IRIS DRAWING AND SPECITI MARINELAND Commercial Aquariums LESS WATER CAT THE AOU ONS AR I ARAE THEGROUP AND PROPERSHALLTY OE A DIVISION OF THE AQUARIA GROUP NOT BE REPRODUCED OR USED v�scv vT my 2 5 O L B S UNLESS AUTHORIZED IN WRITING BY THE AOUARIA GROUP HILL PSGF/SNS CG25 BW1 E WEIGHT OF SYSTEM I N APPROVALS DAT oR«v« TORRES 10/20/06 ."7 7 PART NUIIB[R R[V IS IOv SHIPPING CRATE: 400 LBS. C1113- I N/A DO NOT SCALE DRAWING SCALE: I SHEET I Of ti r 1 CM E256 _ -  VOLUME PRODUCTION • 24 HOUR Certified&rated • • • • • • in accordance It with ARI stan- ARI ARI 19dard810-95 70°/50a 90°/70a 70o/50a 90e/70' Ibs./kg. Ibs./kg. lbs./kg. Ibs./kg. CME256-1 307/139 240/109 320/145 250/114 CME256-32 307 139 240 109 — — VALUE THE DIFFERENCE OF CM3 ICE MACHINES: - • CM'series offers the lowest lifetime operating costs based on lower water and - - - - ` electrical usage.Combine that with a competitive purchase price and the best - warranty in the industry and you have the lowest lifetime ownership cost.Period. • AutolQTM Control System.monitors and controls the ice machines'functions to ensure consistent ice production and reduce operating costs. • CM'Evaporator is a hot tin dipped,molecularly bonded plate that has been field tested and proven 99.4%reliable over 5 years. • Rust-free Polyethylene Base and Food Zone is insulated with 1-1/2"of - foam which keeps water and food zone cool to reduce operating costs and is backed by a Lifetime Rust-free Warranty. • Contemporary styling and stainless steel finish make the CM'a perfect • L 9s` addition to any operation. b. • Now protected with AquaArmorlm utilizing AgIONTM,a silver-based anti-microbial compound that reduces the growth of bacteria,microorganisms,algae,mold and slime on ice machine surfaces.AgION is a trademark of AgION Technologies and is registered with the EPA. - WARRANTY See your dealerfor complete warranty details. • Limited Lifetime Rust Free Warranty on Food Zone n • 3 years parts and labor on all components. BIN OPTIONS: • 5 years parts and labor on the CME evaporator. • 5 years parts on the compressor and condenser. 01 jW BIN: HTB250 BIN: HTB350 APPROX.CUBE SIZE: 11/8"x 11/8"x 5/8"THICK • • NW &rated in accordance - with ARI standard 820.95 Ship This product Qualifies for the following linings: r Model Dimensions ARI Bin Application Finish* Weight ® c I BS T , JIOI� Number W"xD"A" Capacity Capacity Ibs./kg. ............. Rated in accorder.with ARl standard glfl HT8250 30 x 31.5 x 22.5 190 CBS. 250 CBs. HTB 80 36 HTB350 30 x 31.5 x 29.5 270 cBs. 350 cBs. HTB 90/41 HTB555 130 x 34.5 x 44.5 1 420 CBS. 535 CBS. HTB 1 110/50 CERTIFIED BH550 30 x 31.5 x 44 1 410 LBs. 520 ces. SS 140/64 / *(HTB)Linear Low Density Polyethylene-Grey color. QD (SS)Stainless Steel with Polyethylene liner. 9001:2000 Scotsman" e T11ce Machine Specifications 6M IN MINIMUM FOR LmLRYF — 152CM CONNECTIONS 1 _ PLAN VIEW 2701N K FRONT 6"{ AIR COOLED I OPENING 27SOL VIEW saficM. A COOLED " R .-- =�� AIR INTAKE IR In Q (RIG HT&LEFT W M L HAND SIDE) SUCK 4' 152 M �7u m MINRAUM L I&MIN. 1AIR. MINK N SU M. FOR AIR 45.7 CM. 4.6 CM. FOR AIR VENTILATION ICE OPENING VENTILATION CONDENSER DRAIN A DIA KNOCKOUT 1/7FRT. ELFC78ICA LmLET INSTALLATION NOTE:Allow CONDENSER INLET 6"minimum space at back and 3AY F.P.T. ADLl KNOCKOUT WATIA INLET sides for ventilation and utility CONDENSER FINSELECTRICAL INLET , '® WI% connections. IF 23.041N. WATER INLET sum BACK I.. '� W FLARE VIEW 188a IN. uxn WATER 4a 0CAin zfD41K BACK COOLED ua 585CM. ffW CIL 1aB6 M. AIR 4a0CM. LED MPL 490 SUMP DRAW 4gn t0.)CIL 3r4'FP.1. t4apl Ln n t6�)pt 24.701N. E> ARST SUMP DRAIN uat 627CM. 34'FP.T- Lon 26A IN 2UM fiS2CM. All models: Dimensions:W x D x H Unit:30"x 24"x 27" Shipping Carton:33`b"x 28"x 32$" Power Water Usage Basic Max.Fuse Min. BTU's Shipping Consumption Gallons/100lbs. Model Condenser Electrical Size or HACR Camp. Circuit Circuit per Weight KWH/100lbs. Potable Condenser Number Unit Volts/Hz/Phase Circuit Breaker HP Wires Ampacity hour lbs./kg. 90°/70'F 90°/70°F 90°/70:F CME256AS-1F AIR 115/60/1 20 1/2 2 16 5,500 185/84 9.5 27.0 CME256AS-32F AIR 208.230/60/1 15 1/2 2 7.9 5,500 185/84 9.5 27.0 — CME256W5-IF WATER 115 60 1 20 1/2 2 16 5,500 195 88 7.7 25.0 190 All units with Stainless Steel finish. Refrigerant:R-µ 4A. OPTIONS: Stacking Kit:Number KSCME6-30(CME256,CME506,,oR CME806,CME656 ON CME256,CME506,CME656,OR CME806). Scotsman's ice machines are not designed for outdoor installations.Scotsman remote condensers are IMPORTANT OPERATING REQUIREMENTS: designed for outdoor installations. Minimum Maximum Machine requires voltage indicated on rating name plate.Failures caused by improper voltage are not considered Air Temperatures 50°F(10`0 100°F(37.7°C) factorydefects.Extended peflods of operation attemperatures exceeding limitations constitutes misuse underthe Water Temperatures 407(4.4°C) 1001(37.7°C) terms of Scotsman Manufacturer's Limited Warranty,resulting in a loss of warranty coverage.Specifications and design are subject to change without notice. Remote Cond.Temps -20°F(-28.9°C) 120°F(48.9°.C7 Water Pressures 20 PSIG 80 PSIG Consult Your Local SCOTSMAN Representative At: Electrical Voltage -5% +10% a - �7 Y 0 U ' L L V. A L U E T H E D I F F E R E N C E1. L� 775 Corporate Woods Parkway•Vernon Hills,IL 60061•1-800-SCOTSMAN•Fax: (847)913-9844 Scotsman Visit our website at: www.scotsman-ice.com•E-mail: customer.service@scotsman-ice.com SC-256-1 15M 9-04 OPECIFICATIONS UNIT TO BE CONSTRUCTED W/ TYPE 304 16 GA STAINLESS STEEL LEVER ACTION WASTES TO BE COMPONENT HARDWARE #D-50-7200 (2" IPS) 25j" 1 3/4"� y 1 - ' ]��---24" 24" E24"—[::::24"- 24=— 35 /4" 3 " ® ® 3 " 1 3/4' 1 3/4" ROLLED EDGE FRONT AND ENDS PLAN VIEW SCALE 1'= 1' S/S BACKSPLASH 351" 2" 1 1/8' HOLES FOR FAUCETS (8' OC) 1 3" 6� 0 0 0 0 0 0 1 1 " 40" C/ (HOLD) 44" LOCATE KEWANEE 3 "31" OCATE KEWANEE ON RIGHT POT WASHER HOLES EVER ACTION WASTES Ete 1 v 1 1 5/8' S/S LEGS f S/S CROSSRAILS S/S ADJ. BULLET FEET J SECTI❑N SCALE 1'= 1' FRONT ELEVATI❑N SCALE 1'= Y REVISED:11/3/97 ADDED FAUCET ROLE CENTERLINE DIM./SHORTENED SPLASH FROM 13'TO 10'RNM >w >w >w S B S T A �Hf >#Q >4r TOP AND SHOP USTOM 3 COME SINK APPROVED FOR FABRICATION THIS DRAWING MUST RE SIGNED AND RETURNED ALONG WITH ANSWERS TO APPROVED AS NOTED ALL SUBYTRAL NOTES TO AMTEKCO INDUSTRIES INC.PRIOR TO BEING R W B/A C REAM R RESUBMIT FOR APPROVAL RELEASED FOR FABRICATION.APPROVAL OF THIS DRAWING IMPLIES THAT DRN BY PURCHASER HAS REVIEWED ALL ASPECTS OF DRAWINGS INCL.UDINc STZE, DRW, N❑, CONE RMITY TOLOCAL HEALH COLORS,CON=UC N�AND IS APPROVEn DATE 4-23-97 MAPS-1 1 1-01-08 FOR FABRICATION EXCEPT AS NOTED. SCALE o dries,ust Inc. 1675 S. High Street Columbus, Ohio (614)228-6590 Fax (614)443-4807 M F O In MEAT Manufacturers Of Quality Products for the Food Marketing Industry THIS DRAWING IS THE PROPERTY OF AMTEKCO IND.INC.AND IS TO BE RETURNED IF REQUESTED. Project Quantity Item# Model Specified: CSI Section 11400 G-Series Reach-In Freezers/ One,Two&Three Section Models, 32" Deep Self-Contained Traulsen's G-Series product line includes one,two and three section Greach-in refrigerator and freezer models,available with either full or Equipped with an SERIES half length doors and the convenience of a variety of different door easy to use hin m s to choose from. These products are designed to address 0 0 0 microprocessor stainless steel g g p g control! From&Dooq several important issues concerning the foodservice operator of today. Such critical issues of concern as: Food Safety, Energy --- Efficiency and Reliability are all important features of the G-Series overall design philosophy. Built with durable exteriors, reliable r` s controls, balanced, efficient refrigeration systems and a variety of user-friendly features,these products are the right fit for nearly any application. They are designed and built to the highest standards, • and epitomize the quality Traulsen is known for. ` AVAILABLE MODELS } _ ' Single Section Two Section Three Section (Formerly Model GLT132WUT) (Formerly Model GLT232NUT) (Formerly Model GLT332NUT) Model# Door Hinging Model# Door Hinging Model# Door Hinging G12000 Half Right G22000 Half Left-Right G31300 Half Left-Right-Right Model G22010 G12001 Half Left G22001 Half Right-Left G31301 Half Left-Left-Right G12010 Full Right G22002 Half Right-Right G31302 Half Right-Right-Right -- G12011 Full Left G22003 Half Left-Left G31303 Half Left-Left-Left G22010 Full Left-Right G31310 Full Left-Right-Right G22011 Full Right-Left G31311 Full Left-Left-Right Model G31310 Model G12010 G22012 Full Right-Right G31312 Full Right-Right-Right G22013 Full Left-Left G31313 Full Left-Left-Left Standard Product Features Optional Accessory Kits • High Quality Stainless Steel Exterior Front and Door(s) Set of Three(3)Additional Epoxy Coated Shelves With • Corrosion Resistant Anodized Aluminum One-Piece Sides Shelf Pins • Durable Anodized Aluminum Interior TK1 Kit: Four(4)Pairs of No. 1 Type Tray Slides To • Microprocessor Control With LED Temperature Readout Accommodate either:(1) 18"x 26"or(2) 14"x 18"Sheet • Top-Mounted, Balanced, Self-Contained Refrigeration System Pans,Adjustable To 2"O.C. • Large High Humidity Evaporator Coil Outside The Food Zone TK2 Kit:Two(2)Pairs of No.4 Type Tray Slides To • Full or Half Length Stainless Steel Doors With Locks Accommodate(1) 18"x 26"Sheet Pans(equips one full • Self-Closing Doors With Stay Open Feature At 120 Degrees section) • Guaranteed For Life Cam-Lift Hinges TK4 Kit: Four(4)Pairs of Universal Type Tray Slides To • Guaranteed For Life Horizontal Work Flow Door Handle(s) Accommodate Either(1) 18"x 26"or(2) 14"x 18"Sheet • Automatically Activated Incandescent Lights Pans,or(2) 12"x 20"Steam Table Pans,Adjustable To • Damage Resistant Stainless Steel Breaker Caps 4"O.C. • Three(3)Adjustable Epoxy Coated Shelves Per Section, Set of Three(3)Chrome Plated Shelves With Shelf Pins Supported On Shelf Pins(installed at the factory) CK1 Kit: Set of Four(4)6"High Casters With Locks • Energy Saving Automatic Non-Electric Condensate Evaporator Two Year Service/Labor Warranty Available • Magnetic Snap-In Door Gaskets • Gasket Protecting Anodized Aluminum Door Liner NOTE: All optional accessory kits are shipped separately for • Anti-Condensate Door Perimeter Heaters later installation by others at the jobsite. • Thermostatic Expansion Valve Metering Device Provides Quick Refrigeration Recovery Times • Stainless Steel One-Piece Louver Assembly All Traulsen solid door • 9'Cord&Plug Attached G-Series models are l"Anow • Set of Four(4)6"High Adjustable Legs ENERGY STARS listed! • One Year Parts And Labor Warranty • Five Year Compressor Warranty i . C Listed by Underwriters Laboratories Inc.,to C U` US NJr U.S.and Canadian safety standards and Listed by NSF International. Approval:' us1Eo PHONETRAULSEN 4401 BLUE MOUND RD. FT WORTH,TX 76106 SECTION :rr r r Project Quantity Item# Model Specified: CSI Section 11400 Specifications Construction,Hardware and Insulation Refrigeration System Cabinet exteriorfront,louver assembly and doors are constructed of 20 gauge stain- A top mounted, self-contained, balanced refrigeration system using R-404A less steel. Cabinet sides (including returns), interior and door liners are refrigerant is conveniently located behind the one piece louver assembly. It features constructed of anodized aluminum.The exterior cabinet top,back and bottom are an easy to clean front facing condenser,thermostatic expansion valve,air-cooled constructed of heavy gauge aluminized steel.A set of four(4)adjustable 6"high legs hermetic compressor,large,high humidity evaporator coil located outside the food are included. zone and a top mounted non-electric condensate evaporator. A 9'cord and plug is Doors are equipped with a gasket protecting metal door pan, removable plug provided. Standard operating temperature is 0 to-5°F. cylinder locks and guaranteed for life cam-lift,gravity action,self-closing metal,glide Controller hinges with stay open feature at 120 degrees.Hinges include a concealed switch to The easy to use water resistant microprocessor control system is supplied standard. automatically activate the interior incandescent lighting.Guaranteed for life,work It includes a 3-Digit LED Display,and a Fahrenheit or Celsius Temperature Scale flow door handles are mounted horizontally over recess in door which limits Display Capability. protrusion from door face into aisleways. Interior Easily removable for cleaning,vinyl magnetic door gasket assures tight door seal. Standard interior arrangements include three(3)epoxy coated wire shelves per Anti condensate heaters are located behind each door opening. section,mounted on shelf pins,installed at the factory. Shelves are full-width,and Both the cabinet and door(s)are insulated with an average of 2"thick high density, do not have any large gaps between them requiring the use of"bridge"or"junior non-CFC,foamed in place polyurethane. shelves:' Recommended load limit per shelf should not exceed 225 lbs. Warranties DIMENSIONAL DATA 1-Section Models 2-Section Models 3-Section Models Both a one year parts and labor warranty and a five year compressor warranty(self- Net capacity cu.ft. 24.2(686 cu 1) 46.0(1303 cu 1) 69.1(1958 cu 1) contained models only)are provided standard.An optional 2n'year extended parts Length-overall in. 29'/6(75.9 cm) 52Y8(132.4 cm) 765/,6(193.8 cm) and labor warranty is also available. Depth-overall in. 35(88.8 cm) 35(88.8 cm) 35(88.8 cm) Depth-over body in. 32(81.3 cm) 32(81.3 cm) 32(81.3 cm) Depth-door open 90°in. 57%(146.3 cm) 57%(146.3 cm) 57%(146.3 cm) Clear door width in. 21%(53.6 cm) 21'/6(53.6 cm) 21 Ys(53.6 cm) Clear half-door height in. 271h(69.9 cm) 27'/2(69.9 cm) 271h(69.9 cm) Clear full-door height in. 57%(146.3 cm) 57%(146.3 cm) 57%(146.3 cm) Height-overall on 6"legs 83'/4(211.5 cm) 83Y<(211.5 cm) 83Y+(211.5 cm) No.Standard Shelves 3 6 9 Shelf area sq.ft.' 13.5(1.3 sq m) 25.6(2.4 sq m) 39.2(3.6 sq m) ELECTRICAL DATA Elevation Elevation Elevation Voltage 115/60/1 115/60/1 208-230/115/60/1 One-Section Two-Section Three-Section Feed wires with Ground 3 3 4 Full load amperes 11.3 14.9 10.8 REFRIGERATION DATA Refrigerant R404A R-404A R404A 29J,[759rm] BTU/HR H.P.2 2160 '/2 HP 3790 3/a HP 4710 1 HP 24 [s3 z�m] 52g[132.aim] ( ) ( ) ( ) li SHIPPING DATA { Length-crated in. 35(89 cm) 63(160 cm) 91(231 cm) Depth-crated in. 43(109 cm) 43(109 cm) 43(109 cm) a7�p la Ism] u. Height-crated in. 831/2(212 cm) 831h(212 cm) 831h(212 cm) - Volume-crated cu.ft. 71(2011 cu I) 131(3711 cu I) 189(5354 cu I) 21J 'd Net Wt.lbs. 320(145 kg) 650(295 kg) 690(313 kg) Gross Wt.lbs. 410(186 kg) 700(318 kg) 870(395 kg) sty [53scm] NOTES 2-Pecs.TYP' NOTE:Figures in parentheses reflect metric equivalents. Plan-One-Section Plan-Two-Section 1= Area of standard shelf compliment only,does not include storage area of additional shelves or available on cabinet bottom. 2= Based on a 90 degree F ambient and-10 degree F evaporator.o - 1-Section Models 3-Section Models [mil equipped with one 1 equipped with one NEMA r-32[at.xm) NEMA 5-15P Plug L14-20P Plug r 76J 1193.8-]�' ' 2-Section Models . equipped with one o NEMA 5-20P Plug 3 ,w: NOTE:Freight charges are FOB destination for dock to dock delivery 7171 , V within the continental USA.Liftgate delivery charges are additional.For inside delivery charges,please consult factory. NOTE:When ordering please specify:Voltage,Hinging,Door Size,Options and any additional warranties. Plan-Three-Section ontinued product development may necessitate specification changes without notice. ] art No.TR35788(revised 1/04) Section-All Models • :tt t Project Quantity Item# Model Specified: CSI Section 11400 Compact Undercounter Refrigerators/ 27",48"&60"Wide Models Self-Contained 27"Wide One Door Hinged Left Model UHT27-L N 27'Wide One Door Hinged Right Model UHT27-R 48"Wide Two Door Model Hinged Left/Right UHT48-LR 60"Wide Two Door Model Hinged Left/Right UHT60-LR Stainless Eale&. - Woad@80 .umlrwrn Interior Finallythere is a compact undercounter productworthyof theTraulsen name. Their rugged construction and high quality components make these units capable of standing up to the demanding environment of any foodservice kitchen. Each unit is built with a high quality stainless steel exterior and durable anodized aluminum interior. They are also designed for high performance, providing accurate temperature maintenance. Fresh, safe food is assured, even under the r` most demanding conditions. 4 Their front breathing design allows for"zero•clearance'installation. As a result they can be placed right up against the backwall and alongside other kitchen equipment, saving valuable floor space. Additionally,they offer a wide range of optional accessories to choose from,and are ideal for use with many different type applications. Left To Right Models UHT60-1.11,UHT48-LR&UHT27-R (shown with optlortat testers) Standard Product Features Options &Accessories • Stainless Steel Exterior Top,Sides&Door(s) • 22 Gauge Stainless Steel Worktop With 4'High Backsplash • Anodized Aluminum Interior a Stainless Steel Finished Back . • Front Breathing Self-Contained Refrigeration System • Additional Powder Coated Shelves • Environmentally Friendly R-134a Refrigerant • 6"Overall Height Casters(for use in lieu of legs) • Self-Closing Stainless Steel Door(s)With Stay Open Feature 4"Overall Height Casters(for use in lieu of legs) At 105 Degrees 3-1/2"Overall Height Casters(for use in lieu of legs) • Horizontal Work Flow Door Handle 2-1/2"Overall Height Casters(for use in lieu of legs,27" • Anodized Aluminum Interior Door Liner models only) • Interior Mounted Thermometer Two Year Service/Labor Warranty Available • Two(2)Powder Coated Shelves Per Door,Mounted On Pilasters • Automatic Non-Electric Condensate Evaporator • Magnetic Snap-In Door Gasket(s) • 8'Cord&Plug Attached • Set of Four(4)6"High Adjustable Legs(6 for model UHT60) • One Year Parts And Labor Warranty • Five Year Compressor Warranty Models UHT27 and UHT48 are listed by *;l, AL ENERGYSTARe for energy efficient operation! Listed by Underwriters Laboratorles Inc., to U.S.and Canadian safety standards c SUL us F and and NSF International In ac ordance with ANSI/NSF7. • t.IsrEs TRAULSEN 4401 BLUE MOUNDWORTH, 1. SECTION _ PHONE :11 1 1 • e 1 • Project Quantity Item# Model Specified: CSI Section 11400 7-114" 16-3/4"� 3" CORD 1-314" LOCATION 1-112" � 9' 6„ F— e N N a TN -_V� r !� M M N N -e 4 PL 4 PLC 3-314" - 4" 6" 3-1/2" 20 3.1I2" 25-718" � 27^ Elevation-UHT27 Plan-UHT27 l � N ch " L21-11411 Elevation-UHT48 CORD LOCATION 3.11211 41" 3-112" 1.314" �o N 4 PLC N 3-314" /4" 3-112" =41" 3-112" 48" • Plan-UHT48 FT,WORTH.TX 76106 TRAULSEN . Project Quantity Item# Model Specified: CSI Section 11400 54.5/8" 50" 30-718" -----_ �30-718" 1 I 1 I 1 I 1 1 1 I 1 I i 1 I Section-27"&60"Models Section-48"Models CV C4 17 ' N M 6" 25-718" Elevation-UHT60 CORD LOCATION 3-112" 53" 3-112' 1.3/4" 4" N 81-5l8" c�v 4 PLC . 3-314" 3-314" 3.112" 26-1/2" 26-1/2' 3-1/2" 601. Plan-UHT60 TRAULSEN 4401 PHONE- :11 1 1 ` • Project Quantity Item# Model Specified: CSI Section 11400 Specifications Construction,Hardware and Insulation Cabinet exterior front,one piece sides,and doors are constructed of 22 gauge stainless steel.Cabinet interior and door liners are constructed of anodized aluminum.The exterior cabinet back and bottom are constructed of galvanized steel. A stainless steel door with a recessed work-flaw handle and anodized aluminum liner is provided. The door self closes at less than 90 degrees and also includes a stay open feature at 105 degrees.Easily removable for cleaning,vinyl magnetic door gasket assures tight door seal. Both the cabinet and door(s)are Insulated with an average of 2'thick high density, non-CFC,foamed in place polyurethane. Refrigeration System A balanced,rear mounted,front breathing,self-contained refrigeration system using R-134a refrigerant Is provided.It features a capillary tube metering device,air-cooled hermetic compressor,a forced air evaporator coil and a non-electric condensate evaporator.An 9 Cord and plug is provided.Standard operating temperature is 34 to 38°F. Interior Standard interior arrangements include two(2)powder coated wire shelves per door, mounted on pilasters.These are adjustable In 112"Increments,allowing for a mini- mum of 1-112"spacing between shelves. Warranties Both a one year parts and labor warranty and a five year compressor warranty(self- contained models only)are provided standard. An optional 2n0 year extended parts and labor warranty is also available. DIMENSIONAL DATA UHT27 UHT48 UHT60 Net capacity cu.ft. 7.1 13.1 16.7 Length-overall in. 27 48 60 Depth-overall in. 307/a 307/a 30% • Depth-with door open 901 545/r 50 54% Clear door height in. 241k 24% 241/s Clear door width in. 222/4 18',14 223/4 Height-overall on 6"legs in. 35'/s 35%2 35'h Number of shelves-total 2 4 4 Shelf area sq.ft. 4.88 10.3 13.2 ELECTRICAL DATA Voltage 115/60/1 115/6011 115/60/1 Full Load Amperes 3.3 5.7 5.7 Wattage 225 480 480 REFRIGERATION DATA Refrigerant R-134a R-134a R-134a BTU/HR-H.P.' 889('/5 HP) 1869 '/4 HP) 1869('/4 HP) SHIPPING DATA Length-Crated in. 44 631/2 75/2 Depth-Crated in. 44'/4 44%4 44%a Height-Crated in. 461/4 46'/4 46% Volume-Crated cu.ft. 53 76 90 Net Wt.lbs. 250 265 355 Gross WL lbs. 275 290 380 NOTES 1= Based on a 90 degree F ambient and 20 degree F evaporator. Equipped With One NEMA 5.15 P Plug 0 NOTE:When ordering please specify:Voltage,Hinging,Optional Accessories and any additional won-Mies. Continued product development may necessitate specification changes without notice. • Part No.TR35519(revised 1/07) PHONETRAULSEN SECTION 4401 BLUE MOUND RD. FT.WORTH,TX 76106 9-1 80 t r I CIO o.. O �:i • i t� 1 1 PROJECT QUANTITY ITEM NO Pressure fryers MODEL PFE-500 Electric -- - General Information r71 Henny Penny first introduced The PFE-500 features choice of low commercial pressure frying to the or high wattage immersed heating foodservice industry 50 years ago. elements. Henny Penny's high- Today, Henny Penny pressure fryers efficiency heat exchange system continuer to lead the industry in produces among the lowest average performance, durability and exhaust gas temperatures in the innovation. industry, so you get fast recovery and 0 Frying under pressure enables energy savings.A narrow five square lower cooking temperatures and foot footprint also saves floor space _ faster cooking times. The additional and cookline frontage. pressure also helps seal in the food's Built-in filtration system filters and natural juices and reduce absorption returns hot oil in less than four of frying oil into product. Results of minutes with no extra pumps or pans pressure frying generally produce a and no handling of hot oil. product with less fat and more The COMPUTRON 8000 control r original flavor than other methods of provides fully automatic, frying. programmable operation, as well as Henny Penny pressure fryers energy-saving,filtration and cook = incorporate several beneficial design management features. features, including rectangular fry pot, The COMPUTROW 1000 control cold-zone, color-keyed locking offers programmability in a simple, Standard"4-head"electric pressure fryer, spindle, heavy duty lid hinge, raised easy to use digital control panel with model PFE-500 with COMPUTRON'8000 edge on fryer deck and more. LED display. control. Standard Features Accessories shipped with unit • Stainless steel cabinet for easy- • COMPUTROW 8000 control Max shortening filtration system with cleaning and long life. (additional charge.) choice of standard filtration media: • Heavy-duty stainless steel ■ 12 programmable cook cycles ❑2 Carbon filter pads rectangular fry pot with 7 year ■ Melt mode ❑ 2 Non-woven carbon filter guarantee. ■ Idle mode envelopes • Cast aluminum alloy lid is strong ■ Load compensation ❑ 2 PFT filter envelopes but light for easy handling. ■ Proportional control • Color-keyed locking spindle - Optional filter prompt and Accessories and options available engages pressure seal. customizable filter tracking separately • Patented lid-lock system keeps lid - Clean-out mode. ❑ Direct Connect shortening disposal 16-character digital display w locked until pressure reaches 1 psi. g p yith ❑4-tiered basket ❑ Locking basket handle • Built-in filtration (additional charge.) multiple language settings. ❑ Full-size basket and handle • Raised edge on deck reduces • COMPUTROW 1000 simple digital ❑ Crumb pan and handle spills. control. p ■ Pro Programmable ❑ Carbon pad envelope filter media • Channel under lid helps direct g ❑ Filter rinse hose attachment condensation away from pot when - LED Time/Temp display ❑ Filter pan dolly lid is open. ■ Simple UP/DOWN arrows • 4 heavy-duty casters, 2 locking. ❑APPROVED ❑APPROVED H IVY PENNY, O ED AS NOTED ❑RESUBMIT � C _ Foo&ervice Sdutiow Henny Penny Corporation AUTHORIZED SIGNATURE DATE PO Box 60 Eaton OH 45320 USA +1 937 456.8400 800 417.8417 +1 937 456.8434 Fax 8004, 7.8434 Fax www.hennvt)ennv.com ®2006 Henny Penny Corporabon,Eaton,OH 45320 USA Revised 09/10/08 I • PROJECT ITEM NO Pressure fryers MODEL PFE-500 Electric Electric power c 8 48 in. ®® (1219 mm) PLAN � FRONT t•19 1/8 in.(486 mm) 38 7/8 in.(968 mm) Dimensions Capacity Laboratory certifications Height: 48 in.(1219 mm) Product 14 lbs.(6.4 kg) Width: 19 1/8 in.(486 mm) Oil 48 lbs.(22.4 I) � V� USV(g C Depth: 38 7/8 in.(968 mm) Electrical • Required clearances Top: 16 in.(400 mm)for lid up Volts Phase Cycle/Hz Amps Wire Sides: 6 in.(152 mm)air flow 11250W 1350OW Back: 6 in.(152 mm)air flow 190-208 1 50 or 60 54.0 65.0 2+G Front: 30 in.(762 mm)filter pan removal 190-208 3 50 or 60 32.0 38.0 3+G Crated dimensions 208 1 60 54.0 65.0 2+G Length: 44%in.(1130 mm) 208 3 60 32.0 38.0 3+G Depth: 21%in.(550 mm) 220-240 1 50 or 60 52.0 58.0 2+G Height: 56 in.(1420 mm) 220-240 3 50 or 60 30.0 33.0 3+G Volume: 31.4 cu.ft.(0.88 ma) 2201380 3 50 or 60 17.1 20.5 4+G Net weight N/A 240/415 3 50 or 60 18.6 18.8 4+G Crated weight: 325 lbs.(148 kg) 380-415 3 50 17.1 18.8 3NG 480 3 60 14.0 16.0 3+G Pressure Optional power cord and plug can be supplied for 3 Plug Operating pressure: 12 psi. P P P 9 PP 9 type: •G - Safety valve setting:14.5 psi. phase 208V and 220-240V units,only. NEMA 15-50 P Heating (3)immersed elements ❑3750W each(11250W total) ❑450OW each(1350OW total) Bidding Specifications spindle,locking mechanism,filter drain pan the pot.This design produces a"cold zone"that • Provide Henny Penny Model PFE-500 and various fittings are stainless steel.Fry extends suitable oil life. electric pressure fryer,15 lbs.(6.4 kg) pot is heavy duty stainless steel.Lid is Unit's controller provides for programmable or capacity per load,and built-in filtration aluminum alloy. manual operation with press-key controls and system(additional charge.) • Color-keyed locking spindle and lid-lock LED digital display.COMPUTRON'8000 control • Units shall incorporate either mechanism engage pressure seal to create 9 offers idle and melt modes,load compensation, COMPUTRON 1000 simple digital controls psi pressure in cooking chamber. filtration tracking and 7-day history. or COMPUTRON'8000 control system . Three low-wattage electric elements encircle Units will include 4 heavy-duty casters,2 locking. (additional charge.) the inside of the fry pot part-way up the side, Units will be shipped with starter kit of choice of • Matedals---cabinet,deck,exhaust stack, and are not located on the(bottom or below filtering media. • Continuing product improvement may subject specifications to change without notice. C Y hENNY C croa�drvodr eSo&rid„s a uwvw.hennvi)enny.com 0 2008 Henny Penny Cory6ra8on,Eaton,OH 45320 USA Revised 09/17/08 NOTICE: EAGLE GROUP CLAIMS PROPRIETY RIGHTS IN THE MATERIAL DISCLOSED ON THIS DRAWING. IT IS ISSUED IN.CONFIDENCE FOR ENGINEERING INFORMATION D W G: Y T X 28480-01 ONLY AND MAY NOT BE REPRODUCED OR USED TO MANUFACTURE ANYTHING SHOWN HEREON WITHOUT DIRECT WRITTEN PERMISSION FROM EAGLE GROUP TO THE USER. 29.882 --j YBM-FW C 3030-001-00 30.086 OTE: THE DELFIELD 407-CA DOES FIT UNDER THE FRY WORKSTATION, W ITH ONLY A 3/16" TOTAL CLEARNANCE BETWEEN THE UNIT AND THE POSTS UNDER 74.425 PERFECT CONDITIONS. INSPECTORS 75.425 IN FIELD MUST ASSURE BEVERAGE-AIR UNITS ADJUSTMENT ARE CORRECT TO SPEC. 1---CHANNEL FRAME MUST 27.442 BE ASSEMBLED ON THE CLEARANCE FIRST GROOVE FOR BETWEEN POSTS CLEARANCE REVI DESCRIPTION DATE BY OWN: MATT B. DATE: 14-Ju[-05 FRY WORK STATION MATL: _ 30X30 BOSTON MARKET BLANK -EAGLE. DW G: YTX28480-01 SIZE SCALE= 0.040 PM tfiVm W ftbAdMmp SHEET 1 OF 2 DO NOT SCALE DRAWING DIMENSIONS ARE IN INCHES EXCEPT AS NOTED THIRD ANGLE PROJECTION TOL.f 0.031" UNLESS NOTED NOTICE: EAGLE GROUP CLAIMS PROPRIETY RIGHTS IN THE MATERIAL DISCLOSED ON THIS DRAWING. IT IS ISSUED IN CONFIDENCE FOR ENGINEERING INFORMATION DWG: Y T X 28480-01 ONLY AND MAY NOT BE REPRODUCED OR USED TO MANUFACTURE ANYTHING SHOWN HEREON WITHOUT DIRECT WRITTEN PERMISSION FROM EAGLE GROUP TO THE USER. IDX PART # DESCRIPTION OTY 1 607707 SS3030S 1 7 2 P74-S 74" POST 2 3 P35-S 35" POST 2 4 3CF3030-S CHANNEL FRAME 1 5 DA12-S DISPLAY ARM 12" 2 8 6 PW B14S POST WALL BRKT 4 10 7 SS1430S, OVERSHELF 2 8 LR30-S RAIL 30" 1 6 9 LH LARGE SNAP HOOK 3 10 SSD14-S SHELF DIVIDER 4 9 5 1 2 3 YBM-FW C 3030-001-00 4 REVI DESCRIPTION DATE BY OWN: MATT B. DATE: 14-Jul-05 FRY WORK STATION _ 30X30 BOSTON MARKET BLANK -MCLE• DWG: YTX28480-01 SIZE SCALE= 0.070 ft*Ovm the EVkAdlM&V SHEET 2 OF 2 DO NOT SCALE DRAWING DIMENSIONS ARE IN INCHES EXCEPT AS NOTED THIRD ANGLE PROJECTION TOL.f 0.031" UNLESS NOTED i PROJECT QUANTITY ITEM NO Fryer dump table MODEL DT-221 s_ General information Standard features _ JY• The Henny Periny DT-221 is a • Sturdy welded stainless steel heavy-duty, mobile dump table with a construction. specially designed dump pan for use • Stainless steel dumping pan adjacent to Henny Penny fryers. . features flared sides that help .. accumulate product with less waste and damage. • Dump pan holds one 18 x 26 in. (457 x 660 mm) sheet pan. M�_ • Dump pan detaches for easy cleaning. �` - • Removable pan rack inserts hold up e F to five full size sheet pans. • Four swivel casters,two locking. DT-221 fryer dump table,shown with standard sheet pans(available separately)in lower racks. 33 318 in. (848 mm) I t 24 in.(610 mm) 26%in.(826 mm) Dimensions(handle extended) Bidding Specifications Laboratory certifications Height: 33 3/8 in.(848 mm) Provide Henny Penny dump table model Width: 24 in.(610 mm) DT-221 for accumulating fried product from Depth: 26%in.(826 mm) Henny Penny fryers. U� US Crated weight:69 lbs.(31 kg) • Table frame,racks and dumping pan are of high quality welded stainless steel. Crated dimensions • Flared edges of dumping pan designed to Length: 30%in.(781 mm) height of Henny Penny fryer deck. Depth: 25 in.(635 mm) Dumping pan and lower racks accept Height:. 33 in.(838 mm) standard sheet pans,available separately. Volume: 14.7 cu.ft.(0.41 m3) Ships with(4)heavy-duty swivel casters, two locking. ❑APPROVED ❑APPROVED AS NOTED ❑RESUBMIT H Pd Y PENNY Ga6a1 Faa4miu&&aim • Henny Penny Corporation PO Box 60 Eaton OH 45320 USA AUTHORIZED SIGNATURE DATE +1 937 456.8400 800 417.8417 +1 937 456.8434 Fax 800 417.8434 Fax www.hennvoennv.com 0 2006 Henny Penny Corporation,Eaton,OH 45320 USA Revised 1229/07 IW4@ CUSTOMER SERVICE: 800.387.6847 Eliminates guesswork by using a patent- ed heating system that automatically maintains product temperature above the food safety danger zone. The computer controller constantly monitors surface temperature in 24 heat zones and adjusts instantly to assure stable product tem- �.,, perature, texture and quality for long,,, periods of time. 1 * " •24 tightly controlled heat zones-constantly monitor and adjust surface temperature to E` assure holding above the danger zone R ���,, �• � �- (140°F)without overcooking or operator intervention for up to 4 hours. ,,,,, *Automatic warm-up-display case warms up to holding temperature and notifies operator t= , when ready to safely accept product. •Easy to use controls and timers-operation is made easy with simple controls. The unit warms itself up to holding temperature and notifies the operator when ready to safely accept product.A timer counts down the holding time of 4 separate product batches and notifies the operator when each is held for its maximum user-defined limit. •Illuminated signs-high visibility and easy access allow customers to quickly choose product. Illuminated backlit signs attract customers from far away and promote prod- FEATURES ucts, prices or specials. Lights and mirrored •Large capacity easily accommodates up to 40 service doors display food beautifully while whole chickens in domes without stacking or piling. minimizing condensation on domes. *All stainless steel and glass construction of holding •Self-diagnostic controller-logs tempera- cavity for fast and easy clean-up. ture, operation and equipment fault data for •Base can be color-matched to existing and new greater control and fast troubleshooting. decorative themes. Alarm notifies operator in'event of potential •Electronic timer loss of safe holding temperature. 0 2-year parts and labor warranty •Fast and easy service-modular construc- tion makes servicing easy.The heating sys- tem components are less expensive than y other brands to repair and/or replace. Glass OPTIONS is removable for easy cleaning. •Stainless steel or painted base. C( us The Food Systems Resource Hardt Equipment Manufacturing k 2025 52 Avenue,Lachine,Montreal,QC,Canada H8T 3C3 HARDTTel.:(800)387-6847 (514)631-7271 r Fax:(514)631-7273 Web:http:1AAwm.hardt.ca • • • CUSTOMER SERVICE: 800.387.6847 74 71 1 112 SHELF 10 SHELF 52 12 37112 21 ELEVATION Oo 15 f- 65 -f 3112 4 f--31 --f Lx 72 38 Yj NOTE 1)Capacity:40 chicken domes 2)Shipping weight:Approx. 850 lbs. 3)Electrical connection: 208 VAC, 1 PH, 60 Hz,4300 W or 240 VAC, 1 PH, 60 Hz, 5000 W. 4) Lighting: 32 x 100 W incandescent, Type A, Clear, Teflon coated. ELECTRICAL CONNECTION X-Position 17" Y-Position 81, Elevation 4" ELECTRICAL OPENING IN BASE X-Position 20" Y-Position 2" Elevation 3" WARRANTY CONDITIONS: HARDT EQUIPMENT warrants its products to be free from defects in materials and workmanship under • normal use and service for a period of two(2)years,either from the date of original installation or 8 weeks after the display case is shipped,whichever comes first.This warranty is applicable to the original end user and is not transferable. HARDTHardt improves its products continuousty and reserves the right to change specifications without notice. ©HARDT 2000. • I 1 .06, 1 .10, 2.10 I BK1  G R _ COMBI-OVENS www.bkideas.com 4r! dAi Extendable . _ hose stores on { the right side of all combi-ovens i J ib � for convenient Ilk cleaning ip ar- e � W i I E 1 .06 2.10 n � y I More than 195 programmable P 9 processes allow for flexible and diverse menu options 1 .10 BKI's Combi-Ovens feature an integrated system of circulating hot air and injected steam, driven by a super-powered fan motor to ensure optimal cooking conditions across a broad spectrum. The result: perfectly prepared foods, ranging from beef and fish, to vegetables and rice and even baked goods. With memory storage of more than 195 programmable processes, BKI's combi-ovens can steam, bake, reheat and proof products within a single equipment 'footprint.' Xllifl COMBI-OVENS www.bkideas.com . 1 .06 TOP VIEW ELECTRICAL SPECIFICATIONS AIR OUTLET DRAIN o2 [50.8MM] (TOP SIDE) Voltage 208 DRAIN WATER OUTLET o2 [50.8MM] (UNDERSIDE) Phase 3 Wires 3 31/4 (82.6mm) AIR OUTLET OVEN COMPARTMENT o2 [50.8MM] Amps 22 71/2 (190.5mm) 103/4 WATER CONNECTION 1/2 NPT Breaker 30 (273.1mm) (UNDERSIDE) kW 9.0 1 ELECTRICAL 31 11/16 29 '/16 (5 8mm) CONNECTION (804.9mm) (� 738.2 ) KNOCKOUT DIMENSIONS (UNDERSIDE) TABLE MODEL 23 Height 33" (838.2 mm) (5a4.2mm) Width 35 7/16" 900.1 mm DOOR SWING Depth 31 11/16" (804.9 mm) FRONT VIEW SIDE VIEW Floor Space 7.8 sq.ft (.73 m2) Shipping Weight 285 lb. (129.2 kg) 357/16 1 3/4 41/2 Shipping Cube 42.2 cu.ft (1.2 m3) (900.1mm) (44.Smm) (114.3mm) 11/2 STAND MODEL (38.1mm) Height 58 7/8" (1495.4 mm) 33 PAN CAPACITY: (838.2mm) 587/a Steam Table Pan 0495.4mm) 46 1 5/s (6) full-size 2.50" (bcm) (1168.4mm) (41.3mm) gun P a n 31 11/16 HANDLE RECESSED DRAIN (804.9mm) TO AREA FOR OUTLET (6) half-size 13" (33cm) x 18"(46cm) FLOOR HOOKUPS 1 .10 • TOP VIEW ELECTRICAL SPECIFICATIONS AIR OUTLET DRAIN o2 [50.8MM] (TOP SIDE) DRAIN WATER OUTLET o2 [50.8MM] (UNDERSIDE) Voltage 208 3 1/4 (82.6mm) AIR OUTLET OVEN COMPARTMENT o2 [50.8MM] Phase 3 71/2 (190.5mm) 103/4 WATER CONNECTION 1/2 NPT Wires 3 (273.1mm) (UNDERSIDE) Amps 42 20 ELECTRICAL Breaker 60 31 3/4 (729 38L6 (508mm) CONNECTION kW 15 Smm . (806., ) KNOCKOUT f (UNDERSIDE) DIMENSIONS 7/72 23 TABLE MODEL DOOR SWING Height 37 3/8" (949.3 mm) Width 35 7/16" (900.1 mm) FRONT VIEW SIDE VIEW Depth 31 3/4" (806.5 mm) 35 7/16 1 3/4 41/2 Floor Space 7.8 s ft (.73 m2 (900.1mm) (44.5mm) (114.3mm) P q ) 11/2 Shipping Weight 350 Ib. (158.8 kg) (38.1mm) Shipping Cube 52.2 cu.ft (1.5 m3) o® ®o STAND MODEL 3/8 (949.3mm) 46 9® ®9 Height 58 7/8" (1495.4 mm) 49 58 7/8 (1168.4mm) PAN CAPACITY: (1495.4mm) �® ®� 1 s/a Steam Table Pan 211/2 (41.3mm) (10) full-size 2.50" (bcm) (546.1mm) DRAIN Bun Pan OUTLET HANDLE RECESSED (10) half-size 13" (33cm) x 18'(46cm) TO AREA FOR FLOOR HOOKUPS BKI Worldwide Headquarters • • P.O. Box 80400 Simpsonville, SC 29680-0400 USA•Tel:864-963-3471 •Toll Free: 1-800-927-6887 Sates Fax:509-352-5350 BKI Europe (U.K.) BKI Latin America Tel:(44) 8950 8222 Tel:954-442-0480 1 u$ L UL U ■/Stund2x Fax:(44)8956 0233 Fax:954-442-0480 C �- SANITATION Specifications subject to change without notice. 0 BKI L10077/12-01 COMBI-OVENS www.bkideas.com • 2.10 TOP VIEW ELECTRICAL SPECIFICATIONS AIR OUTLET DRAIN o2 [50.8MM] (TOP SIDE) DRAIN WATER OUTLET o2 [50.8MM] (UNDERSIDE) Voltage 208 3 1/4 (82.6mm)_�4� AIR OUTLET OVEN COMPARTMENT o2 [50.8MM] Phase 3 7 1/2 (190.5mm) 10 3/4 Wires 3 (273.1mm) WATER CONNECTION 1/2 NPT Amps 70 be J (UNDERSIDE) Breaker 90 20(508mm) ELECTRICAL kW 25 37 33 5/8 CONNECTION (939.8mm) (854'1� m KNOCKOUT (UNDERSIDE) DIMENSIONS TABLE MODEL .7 32 Height 37 3/8" (949.3 mm) (812.8mm) Width 44 1/4" (1123.9 mm) Depth 37 (939.8 mm) FRONT VIEW SIDE VIEW Floor Space 11.4 sq.ft (1.1 m2) 41/2 Shipping Weight 455 lb. (206.4 kg) 441/4 —� 1 3 (114.3mm) Shipping Cube 52.2 cu.ft 1.5 m3) (1123.9mm) y (44.Smm) 13 p g —�� 1 1/2 (38.1mm) STAND MODEL 373/8 B® Height 58 7/8" (1495.4 mm) (949.3mm) AA 58 7/8 46 PAN CAPACITY: (1495.4mm) 0168.4mm) 1 5/8 Steam Table Pan 00 88 (41.3mm) (20) full-size 2.50" (6cm) DRAIN 211/2 OUTLET Bun Pan (546.1mm) (20) half-size 13" (33cm) x 18"(46cm) HANDLE RECESSED TO AREA FOR Bun Pan FLOOR HOOKUPS (10) full-size 18" (46cm) x 26"(66cm) • COMBI-OVEN FEATURES Automatic Motor Brake Efficient Filter Hand Shower BKI takes extra measures to An easy-to-remove filter Integrated hand shower ensure operator safety with efficiently catches fat ensures quick and easy an automatic motor brake particles during the cooking cleaning with a flexible and that is activated to stop the operation for superior baking extendable hose. Stored on fan when the oven door is results. Made of stainless the outside of the oven, the opened during operation. steel and located in the flexible hose is conveniently ovens' filter housing system, located for simple cleaning. the filter is dishwasher safe. BKI Worldwide Headquarters Box P.O.• CM 80400 Simpsonville, SC 29680-0400 USA Tel: 864 963 3471 Toll Free: 1 800-927-6887 Sales Fax: 509-352-5350 BKI Europe (U.K.) BKI Latin America ., Tel:(44) 8950 8222 Tel:954-442-0480 ./ C uL US L Standex Fax:(44) 8956 0233 Fax: 954-442-0480 SANITATION Specifications subject to change without notice. ,. ©6KI L10077/12-01 i BKI1 .06, 1 .10, 2.10 COMBI-OVEN FEATURES "' ' www.bkideas.com Safety Handle BKI is serious about employee safety. With a two-step safety handle, the risk of scalding is reduced when oven door is opened. Temperature Probe The core temperature probe yields consistent readings t= for proper cooking results. To prevent unnecessary • heat from damaging the temperature probe, the probe is stored on the outside of the oven for accurate performance. Easy Cleaning BKI manufactures equipment with a keen attention to detail such as rounded corners in the oven compartment for - quick and efficient cleaning. - " With a polished stainless steel design, operators get the quality they come to expect from BKI. r�. BICI ►/orWWde adgj�e ,rl ism - 5aie x ;iqp52 IN Ii}gym _ r z rF BKrope :K.}- BKI WON TeF VQ,89S"222 - Fax� 4}845l233 Fax -442U ./index - = - - - .€ tom- i �-/ 01 r(i avl -t N-M l y r., CR-28 & CH-32 MODEL: ❑ CR-32 ROTISSERIE&HOLDING OVEN FLOOR MODEL -GAS FIRED Cleveland Standard Features ITEM NUMBER JOB NAME/NUMBER ■ Single Convection Rotisserie Oven has the capacity for 7 or 8 cocking skewers or 28 or 32 chickens per unit,cooked to perfection in about 90 minutes. ■ Reliable,easy to use Electric Controls with LED Indicators. ■ Automatic Oven Preheat controls ` -16 Programmable Recipe memory settings -Automatic Holding Cycle -Product Co-cook Feature -Oven Cavity Temperature"Set-Back"Feature -Rotisserie advance control for loading and removing skewers -Door Safety Switch -- ■ Powerful 60,000 BTU"High Stage"or"48,000 BTU"Low _ • Stage Ceramic Gas Burner System with Electronic Spark Ignition for easy start-up operation.Power switch automatically ignites burners and starts fans and preheat cycle. d ■ Unit comes with 1 set of Stainless Steel Skewers. ■ The Cleveland Rotisserie Oven comes standard with a heavy-duty stainless steel stand with two hinged doors and 444 bottom shelf.Mounted on four heavy-duty adjustable casters: 2 locking and 2 swivel. ■ External mounted Oven Light for enhanced visual appeal. ■ Standard Left Hand Door hinging and Large Glass Window. Fully insulated cooking compartment.Safety Switch stops fans,burners and rotisserie when door is open. ■ Standard 115 volt,60Hz.Single phase with cord&plug. Short Form Specifications ■ Oven Catch Pan with skimmer drain for safe,easy cleaning. CR-_Rotisserie Oven:Dual rate,high and low fire stage burner. Three ■ "Set-Back"control automatically lowers temperature to 200OF rotisserie speeds to dial in the right combination for perfect browning after 20 minutes of idle use. capabilities. 16 programmable menu buttons with auto hold feature. ■ Approvals:ETL,ETLC,ETL Sanitation. Options&Accessories ❑ TBW-32 Turkey Breast Basket Wrench,set of 2 ❑ Prep Table,42"x 32"(PRT4232) ❑ PB-7 Planetary Bearings,set of 7 ❑ CBS-32 Cabinet Base Stand ❑ PB-8 Planetary Bearings,set of 8 ❑ Small Skewers(under 3 Ibs),set of 7(SK-28S),set of 8(SK-32S) ❑ RI-32 Roller Tray Assembly for transporting Skewers ❑ Large Skewers(over 3 Ibs),set of 7(SK-28L),set of 8(SK-32L) Cl SKH-32 Skewer Handling Tools,set of 2 ❑ Skewer Rack(RSR) ❑ CSH-32 Skewer Adapter Holder for countertop ❑ TB-32 Turkey Breast Basket, leach • SECT.XV PAGE 3 0402 a �2 I Q 3.47 5.47 HOT AIR o NOTE: EXHAUST 14.13 e 2.00 THE UNIT MUST HAVE BETWEEN _ e 5 AND 14" OF NATURAL GAS PRESSURE WITH THE FACILITY OOOee� o IN FULL OPERATION. 41.00 3.00 16 00 30.25 D I " OHO } DRAIN 1 00.63 ES DO 3.00 31.250 25.000 150' 2.13 x 1.84 DRAIN OPENING 41.00� F 31.25� FRONT cwosa. o TOP VIEW OF ROTISSERIE SHOWING MOUNTING LOCATIONS 40.38 76.04 ❑D D 37.88 34.00 24.00 MODEL CAPACITY INPUT CHART SERVICE CONNECTIONS INSTALLATION NOTES CR-32 8 Skewers Natural Gas O Electrical Connection- Suitable for installation on Gas Input Ratings- or supplied with 8 ft.cord combustible Floors 8 Turkey 60,000 BTU per Ratings shown are for Natural and LP Gas installations Baskets hours max. -1 PH grounded outlet Min.clearance to combustible -9 AMP max. or non-combustible walls: Specify altitude of project if over 2000 ft.(610 meters) Sides-3",Back-6" - A Gas Connection- For other gases specify type,calorific value, tA7 3/4"NPT Gas Pressure Required: specific gravity and pressure at appliance ' Natural-5"-14"WC • - Drain- Propane-11"-14"WC Drain Kit supplied • with Rotisserie Normal Supply Pressures NOTE:When ordering specify type of gas to be used SECT.XV PAGE 4 0402 Cleveland Range reserves right of design improvement or modifications,as warranted. Litho in U.S.A. PIZZA OVEN vim i MODEL 412-5-NCT This oven was designed expressly for baking original crust frozen pizzas. This commercial quality countertop oven has dual position elements which are designed to cook quickly and consistently with no preheating required. Prepare anything you would normally cook in your toaster oven including garlic and cheese breads,egg rolls, bagels,and other food items of a non-greasy nature. The outer housing and grill front are made of 22 gauge brushed 430 stainless steel. The inner housing and other parts of the oven are made from aluminized steel for corrosion protection. FEATURES: ELECTRICAL DATA: -Opening:1-7/8" x 13" 120 volts,12 amps,1450 watts Removable clean out tray Best when operated on an individual branch circuit Preset Thermostat (approx.500 deg.) 6' power cord length Mechanical 15 minute timer Long life calrod heating elements. UL listed. Flip up handle design for easier storage DIMENSIONS: (may not reflect shipping dimensions) ** Bakes (1) 12" Original crust pizza 7-3/4"H x 18"W x 15"D in approx.8-12 min. Inside dimension 13" x 13" SHIPPING WEIGHT: (may not reflect shipping weight) Approx.20 lbs. c ail S USTO W/SCO //VO(/ST/r/BS® LIMITED WARRANTY: Q Wisco Industries,Inc.e>pressy wananls the product will be tree from defects in workmanship and materials for a period of • P.O.BOX#10 1 year from the date of shipment,WISCO DISCLAIMS AND EXCLUDES ANY AND ALL OTHER EXPRESS OR IMPLIED WARRANTIES,INCLUDING WITHOUT LIMITATION,ANY AND ALL WARRANTIES OF MERCHANTABILITY OR FITNESS OREGON,Wl53575 FOR A PARTICULAR PURPOSE. PHONE:608-835-3106 Buyer agrees that its SOLE AND EXCLUSIVE REMEDY against Wisco and Wisoo's SOLE AND EXCLUSIVE LIABILITY allsing FAX:608 835 8273 out of any defect or nonconformity in the product shall be replacementlexchange of such nonconforming countertop food service An ISO 9001 Company equipment at Wisoo's expense.No countedop food service equipment shall be rehimed without Wisco's consent.IT ISAGREED FP140005 www.thepizzaoven.biz THAT WI SCO'S MAXIMUM LIABILITY SHALL NOT IN ANY CASE EXCEED THE SALE PRICE FOR THE COUNTERTOP 02/10 EQUIPMENT CLAIMED TO BE DEFECTIVE OR NONCONFORMING. WISC O MODEL 412-5 NCT PIZZA OVEN 17 ow �$ H F r _ a A pnginall.This n�udel's design ha .pror+en if err over 20w years of v seer Ina of a ng a rnmera l focxt er p nrnents.'The 4'-2-5NGT pica relm4 se&ke end'd' ndable peeforriCance R after. �r l mr�tr abov And below vir�tai irt��n the — p .b ld€b for t ti �ctuSt' S t 1`l�8d1�' f S • preset 45VF tben� t -�matranical 15�rntnute`ti�er .' reruovab!e tleanwout tray . •22-gauge brushed sinless steal outer Musing T 3147 high- 1 S Mde,,15." deep Electrical`.='1�UY; 1 v+u, 't 2,1 amps UAR R C 1 L Sub Tr6d, -_ RICE COOKERS 61' '30�3iii Ad S 1f�1�Q . r ' FOt bi55,�IiSS,lit ti MY 616 051M lA 63SO59M rA'V 615309$i1S 1A 61530MY U BE 6153091219 %W 0=P W &rkf irEE r'AlOtld 191 E PABi fr#i PAtr it E PNf F P/E1 i11 i�AT S #rGt�S sszp Jnty P1F/0055/5'SO4 �R to Klsrree L6 NT 615 i15 43i319 IA IV. . 6153043416 • NSF APPROVED 1 rE;il�,PAt011+t PtRES3/44 aqr l9 A4.WP Ij I • a � y ' 2... 615 32 40'!i2 room mu k W 3SA5 r �H b15 05'91454 NSF APPROVED !A tR b15 32 912i0 LA 615 32 91253 Rif OAS W(ODItEi t U ONE WFOR 131M a✓ HEAT SBr 10t R1 u iE r;3Airrf50 u5+ USE Tok MA 5SW50 ap a t�500 to 6151 S MI T MR aPPRGV>Sf 1A Nt 615 20 9=. NSF APPtrOM to!t1 615 35 i9M { AM(OOM&VM ARWA OWCOMUM P�14Flt1Z #E080� . OYi/30 ap 5r1�2Hii13 mD 109 FUM Of,12}iZ/n CUP 615 is 4D901 PArt f�Awl# SPECIFICATIONS _ 1 Model No. Power Power supply consumed Capacity Dimensions(MxWxD) Weight Accessories SR-42HZP 120V 1 55OW 1.0-•4.4 qts 11'h'x 17'x 14'h 12.1 Ibs Measuring cup SR-42FZ AC (0.9-4.2 L) (30 x 43 x 37 cm) (5.5 kg) .(approx.6 fi.ozJ180 mq 2107- C Q n.,n.e:ct i a n. l e s s� � - St6a ~, - P �„ ,•,�r u .Y . u rfld r ` Powered by Microwave Technf&gy '"r w—. I y z _ a - <_-. ^.fir'�;- �� — a .•�' � sF - F^ � � f l:t:L•J a r• �,.1.I 1 / / 1 i - � a } I � Ei 1 ! y 1 1 1 • 1 Q . 1 1 111 : r �ecq f t � r UKAS ASE TSfl IdlMDI I J} .a+.i9 y '-flt[' :�/• - ' #:48G93 - A9-A . . _ hftp://www.panasonic.,Cotn/cmo a p asonic:com/cmo _ p rr a PO - NEm2180 rF, - 2100 Watt* NE-1021 "" Commercial - Microwave Oven NE-1051 ��; ► Technical Specifications Power source:208/230-240 V,60 Hz,Single phase Steaming Rack Receptacle required:30 Amp,NEMA 6-30R O " - • 2100 Watts* of power Available NE-1056 • 4 magnetrons Frequency:2,450MHz (heating elements) Required power:208V(20.0A)230-240V(18.OA) Output*:2100 watts grog • Top and bottom energy feed Outer dimensions:25%"w x 20'/<"d x 18 9A6"h • Large oven capacity: 1.6 ft3. / Cavity dimensions:21 '/I6"w x 13"d x 9'Yh -- • Holds two 4"tall, full-size steam Net weight:117 lbs. table pans with covers • Chef technical support Shipping weight:128 lbs. t°E Shipping box size:2914"w x 2614"d x 2214"h,9.9 ft' or • 8 programmable memory pads Timer:Maximum times for each stage of cooking NE-1257INE-1258 • 16 memory capability —Hi and Med.power=15 minutes • Shift key(AM-PM) —Low, Defrost and Hold power=60 minutes • Programmable or dial timer Memory capability:16 programs • 3-stage cooking _ To specify a Panasonic Connectionless Steamer: • 5 power levels The NE-2180 Commercial Microwave Oven meets or exceeds all safety performance and sanitation standards • Drop down counter style door set for commercial food service microwave ovens by: NE•1757 • Self diagnostics LIL,HHS,FCC and NSF. Plus,oven shall have output power 2100 Watts*, • Digital display equipped with four magnetrons,top and bottom energy • feed,able to accommodate two 4"tall full-size pans, Program list/Cycle counter drop down counter style door,Grab&Go door handle, -� • Removable center shelf removable center shelf,8 programmable pads,16 memory, shift key(AM-PM),3-stage cooking,5 power levels(HI, - — _' • Tone control MED.,LOW,DEF.,HOLD),programmable lock,cycle counter,tone control,self diagnostics,dial timer to select NE-2157 • Stainless steel cabinet&cavity cooking time, video training and Chef/Test kitchen • Easy to clean air filters technical Support. *I.E.C.705-88 Test Procedure.Specifications subject to change • See-through oven door without notice. • Easy to change interior oven light 20'V 25'he, 2'ti6" 1914" 33 14" � 0 NE-2180 tE ='11 H L t..1,VIU111111 V. 6/6"�1 24 13/V If T' 18%' p Panasonic Home and Commercial Products Company Commercial Foodservice Division One Panasonic Way,Panazip 4A-4,Secaucus,NJ 07094 [� TEL:(201)348-5377 FAX:(800)553-0384 NE-3280 http:/liwww.panasonic.com/cmo f �V l :� T • +. 'S� PURCHASED ITEMS KEY DESCRIPTION OTY. WM INV.CODE VENODR NAME RARTIMODEL NUMBER PART TYPE 1 Z-CLIP 2 FA BI sEE—S PART 2 CRUMB CUP BASKET GRAIN 1 EA BI BN RESDURLES BKOR3 ASSEMBLY 3 HANDSINK.NO HOLES,SIDESPLASH 2 SIDES 1 EA BI BK RESOURCES BKHSWNHSP25 PART 4 VALVE,KNEE.WS-1D•DOOSENELKSIMNGSPOUT 1 EA BI BK RESOURCES BKKVSGS ASSEMBLY 17-1/16 'HANDSINK: CONSTRUCTED OF 20 GA 304 S/S.MARINE EDGE ON ALL 3 SIDES 1-21/32 13-3/4 � 1-21/32 - AND SIDE SPLASH ON BOTH SIDES. BRACKET: CONTSRUCTED OF 16 GA.S/S.PLACED AS SHOWN. A 1-3/4 2 NOTES: ALL S/S TO BE TYPE 304 SERIES. ALL S/S TO BE POLISHED TO NO.3 FINISH ,2 ALL METAL EDGES TO BE FILED SMOOTH. � 15-1/4 1-7/8 T— � I II II _ o � 10I MARINE EDG ON 3 SIDES 1/4 -�- `J 45° \ z i DETAIL •�� ��. SSC Cf0.700 �� \ AIS - REVISIONS . 15-1/4 e 12 01 HOLE FOR FAUCET o 2 4 SIDE SPLASH BOTH LEFT&RIGHT SUBMITTAL 11111 rEsl ED N�.ss "Z"WALL BRACKET `L°Hnr v a OR E°xalcnrlorv.nPPe u J_ B-ire INDI IN 2 sERHAP'aEOIE Eo LTH } MEOiArvIUt PROPE0.TIE5.CONFUO EOISTRI—Ol ODDES AID IS APPROVED 2-7/B 10 z A AS ❑GnB0.ICnTION 0. ❑NO'rE0VED ❑WRnPPROVAL -'-I-J-----'----�--�-I 4 nUTHORIZEO s IGNnivaE 5-1/2 I —� 5-1/2 B DnTE o 3 DH-w'HANDSINK W/(2)SIDE SPLASHES IX CRUMB CUP DRAT - NE TIED E4VEL •VDH-19D 51 7o-D<c-o9 0 BRACKE MIXINGNG VALVE SECTION A-A amtekco WeaeBPstran comp If�l�lf O Amte kco industries C)DCS IV Group 0 N.Wesserstrom&Sons,Inc. 0 Gen III Group a F-1 8 1 8" 18" 11 NSF 2 » 24- 1 3/4" ROLLED EDGE FRONT & ENDS PLAN VIEW 29j„ 2" S/S BACKSPLASH 4» 3 SETS , 1/8' HOLES FOR FAUCETS CB' ❑C) LiN F 0 0 0 0 0 3" 10" 1� �15" CRUMB CUP DRAIN TYP. (1 1/2- IPS) 34" 31" 1 5/8- S/S LEGS 1� S/S ADJ. BULLET FEET CROSS RAIL FRONT ELEVATI❑N SECTI❑N UNIT TO BE CONSTRUCTED WITH 16 GAUGE 304 S/S STOP—N—SHOP C-3-1824-18D BAKERY SINK P BOWL & 3 SETS DF FAUCET HOLES DRN BY RAH AC o Q Industries, Inc. 1675 S. High Street Columbus, Ohio (614)228-6590 o Fax (614)443-4807 DATE 16.4.02 DWG MS.-1605-00-14 Manufacturers of Quality Products for the Food Marketing Industry THIS DRAWING IS THE PROPERTY OF MnEKCO IND. INC.AND IS TO BE RETURNED IF REQUESTED. SCALE i CM E 2 5 6 VOLUME PRODUCTION • 24 HOUR Certified&rated L 1 1 1 1 1 1 - in accordance ,. with ARI stan- ARI ARI 700 ay dard810-95 70'bs./kg. tbs500 ./kg. tbs./kg. tbs./kg. CME256-1 3071139 240/109 320/145 250/114 xis CME256-32 30713 2240 109 — — n VALUE THE DIFFERENCE OF CM3 ICE MACHINES: a CM1 series offers the lowest lifetime operating costs based on lower water and electrical usage.Combine that with a competitive purchase price and the best warranty in the industry and you have the lowest lifetime ownership cost.Period. ? : • AutoIQT11 Control System monitors and controls the ice machines'functions to ensure consistent ice production and reduce operating costs. • CM'Evaporator is a hot tin dipped,molecularly bonded plate that has been field tested and proven 99.4%reliable over 5 years. • Rust-free Polyethylene Base and Food Zone is insulated with 1-1/2"of foam which keeps water and food zone cool to reduce operating costs ` and is backed by a Lifetime Rust-free Warranty. • , s. • Contemporary styling and stainless steel finish make the CM3 a perfect addition to any operation, • Now protected with AquaArmorT"'utilizing AgIONTM,a silver-based anti-microbial ` compound that reduces the growth of bacteria,microorganisms,algae,mold and M'^I" and is slime on ice machine surfaces.A ION is a trademark of A ION Technologies g g #, registered with the EPA. WARRANTY See your dealer for complete warranty details. • Limited Lifetime Rust Free Warranty on Food Zone k • 3 years parts and labor on all components. • 5 years parts and labor on the CME evaporator. BIN OPTIONS: • 5 years parts on the compressor and condensor. BIN: HTB250 BIN: HTB350 APPROX.CUBE SIZE: 13/8u X 11/8"x 1/8"THICK a 1 L NW with &rated in accordance with ARI standard 820-95 Ship This Rmduct Quallaes for the following listings: Model Dimensions ARI Bin Application Finish* Weight ® g U� ea /NSE 0 JION • Number W"xD"xH" Capacity Capacity lbs./kg. - - Rated in azcordan[e with ARI standard 810-9g HTB250 30 x 31.5 x 22.5 190 Les. 250 Las. HTB 80 36 HTB350 30 x 31.5 x 29.5 270 Las. 350 Les. HTB 90/41 HTS555 130 x 34.5 x 44.5 1 420 LBs. 1 535 Las. I HTB 1 110/50 CERTIFIED �7 BH550 1 30 x 31.5 x 44 1 410 Les. 1 520 Les. SS 140/64 *(HTB)Unear Low Density Polyethylene—Grey color. (SS)Stainless Steel with Polyethylene liner. •9001:2000 Scotsman" it ® Ice Machine Specifications b — - • BmIN MINIMUM Poll untmr ------- 1S2CIL CONNECTIONS sm PLAN VIEW 2.70IIL ICE FRONT AIR COOLED I sscM OPENING nmRL VIEW r� 6LBCM. AIR .. -----------------------I--- COOLED AIR INTAKE iJ V L � IRIHAND SIDE)T M52 MN. It-5A C qOm IN 76.2 . Otto M. IINIMIM 1$OOIN 1801N MINIMUM 51.001. FOR AIR 47CM. t6CM. FORAM YEN IUTION ICE OPENING VENTILATION CONDENSER DRAIN gg DIA KNOCKOUT1/7F.P,T. ELEC7ACALMLET INSTALLATION NOTE:Allow CONDENSER INLET 6'minimum space at back and ' S18'F.P.T. .6501A.KNOCKOur WATERZ sides for von tilatlon and utility CONOENSERFINS ETFcrnICALINLET '® ye'FLARE connections. 23M IN. WATER 3/8'FLARE E85CM VAS. 118.80 IN. F° a ILLBI WATER 4fl I OAD{IN. BACK Oua1.Uv< COOLED tma . 55.5CM, VIEW la IN. - AIR 45.0CM. OLEQ nix 4Oa VCR. SUMP DRAW ago taiClL yrFRT. tuCIL 09L Icai0L 24.roIN niclL EXHAUST SUMP DRAM tua�t 52TCM. Yr F.P.T. LAM 26M IX iva 662CM. All models: Dimensions:W x D x H Unit:30'x 24"x 27" Shipping Carton:33'b"x 28"x 32'J°" Power Water Usage Basic Max.Fuse Min. BTU's Shipping Consumption Gallons/100lbs. Model Condenser Electrical Size or HACR Comp, Circuit Circuit per Weight KWH/100lbs. Potable Condenser Number Unit Volts/Hz/Phase Circuit Breaker HP Wires Ampacity hour Ibs./kg. 90`170'F 90°170°F 90°170'F CME256AS-IF AIR 115/60/1 20 1/2 2 16 5,500 185/84 9.5 27.0 - CME256AS-32F AIR 208.230/60/1 15 1/2 1 2 1 7.9 1 5,500 1 185/84 1 9.5 1 27.0 - CME256WS-1F WATER 115 60 1 20 1 2 16 1 5,500 1 195 88 7.7 25.0 190 All units with Stainless Steel Rnish. Refrigerant:R-4o4A. OPTIONS: Stacking Kit:Number KSCME6-30(CME256,CME506,OR CIAE806,CME656 ON CME256,CME506,CME656,OR CME806). Scotsman's ice machines are not designed for outdoor Installations.Scotsman remote condensers are IMPORTANT OPERATING REQUIREMENTS: designed for outdoor installations. Minimum Maximum Machine requires voltage indicated on rating name plate.Failures caused by improper voltage are not considered Air Temperatures 50°F(10°C) 100°F(37.7°C) Factorydefects.Extended periods ofoperation at temperatures exceeding limitations constitutes misuse undertFe Water Temperatures 407(4.4°C) 1001(37.7°0 terms of Scotsman Manufacturer's Limited Warranty,resulting in a loss of warranty coverage.Specifications and Remote Cond.Temps -20°F -28.9°C 120°F 48.° design are subject to change without notice. P ( ) ( 9 n Water Pressures 20 PSIG 80 PSIG Consult Your Local SCOTSMAN Representative At: Electrical Voltage -5% +10% I �7 YOU ' LL VALUE THE DIFFERENCEI: Scotsman® 775 Corporate Woods Parkway•Vernon Hills,IL 60061 •1-800-SCOTSMAN• Fax: (847)913-9844 Visit our website at: WWW.scotsman-ice.com•E-mail: customer.service@scotsman-ice.com SC-256-1 15M 9-04 Commonwealth of Massachusetts Ity/Town of Hyannis fdSop System Pumping Record Form 4 DEP has provided this form for use by local Boards of Health. Other forms may be used, but the information must be substantially the same as that provided here. Before using this form, check with your local Board of Health to determine the form they use. The System Pumping Record must be submitted to the local Board of Health or other approving authority within 14 days from the pumping date in accordance with 310 CMR 15.351. A. Facility Information Important:When filling out forms 1. System Location: on the computer, 425 Attucks Ln use only the tab key to move your Address cursor-do not Hyannis MA use the return City/Town State Zip Code key. 2. System Owner: tab Stop and Shop Name rerun Address(if different from location) City/Town State Zip Code Telephone Number B. Pumping Record 03/01/2022 2,000.00 1. Date of Pumping Date 2• Quantity Pumped: Gallons 3. Component: GreaseDPT(Grease Disposal, Pumping and Transportation Services) ❑ Other(describe): 4. Effluent Tee Filter present? ® Yes ❑ No If yes, was it cleaned? X❑ Yes ❑ No 5. Observed condition of component pumped: Good 6. System Pumped By: Bob Brenton Name Vehicle License Number Waste Water Services, Inc. /Heritage Pumping Company 7. Location where contents were disposed: 03/01/2022 Sign ture o H Date Signature of Receiving Facility(or attach facility receipt) Date t5form4.doc•11/12 System Pumping Record•Page 1 of 1 1 _^ 11 I i I 1 I ....-- - . 5 2 ,4.1: 14.6 .5' 7 t6i i 8 i8.2 i8.7? 4':...................................................... ..............-. _ I TOM .. r ' I FIEVATort !:1L IFT7IrAt a1mMAgLP cm1 _� }Y-d Aml ' mrs DOES ff MEAT a05t NOW r 55 ! SIrRr ` r I i t ,frAe�m�'r 1_y AE I I N. _..... ....._..:........----_......................... : -- — Wk -- -- —-— --- ' \ ...... .9 f .7.6.. 8 i8.2` 83. 1 ' 2 3 4.6i 5.5r 6 - 1 I W-r ]S r r1 1 MOVE III ' RO'r3e'R7RRRA I OIA•E I i. i I i g � i ICI I 7-EST � ~ SWCU MATOA c3"TE PAO -PR ..;.. ........-PROW -PAIX r'sL: ol ...t o m ld-r 1-m Elerm F p,�^•" ar rel mm g 0 0 R!L :; lwruw LfAw �y J. I nPREP AREA - allolm� �. !: I LaAT/sEAPooD PJ� ra uA;. Ya � • V m ' EHaosm � �. � �S•�' . .I RELnw+c o ' I3. ..-w r-r lm It r 191 � r=r rAi u rAt rm r r r:rr�rv//a�� qm !I tow rlPl aR Id-r SEIF-SERM DI-LIKE HMR ' — �. mrrVm Rai irEm ��♦ +� - /1•PI IDr1 'f�.i TIM Cr �♦♦ b , I�1.. I __n ®. ..o r'f._ r y,.. 1 rr a+... r...._.._.. yam......_ 3...,.....i... r i I m s M �.._. rm :. 9 y _._ _ a -- _1 � I IL ff r r-f Y-f N r-r 7 rEl ..._ rm ........... Irm .._........_.. ........_.. ...". p �t fi -.. I e YI®IBrtrR Ofl -11• Yam' ' p' _ _ .I, ... IT". DEEP - - .. _.... PAO TOP AT 3 _ - r mRn f?1. a .... .. y' — II >_ _:f � �,' I I IIII _....3 Fi ..,wrm tG mr1� `,$1 it 8 y . _ 14 PI�C qq - ... ............ .. ........... * k R I ri _.... _.� .......... .. t6'10'ESIAl1U P a g <L � � I o1e1 lu rml '!S� _ N � � Yq -s' 1,�� ti *'�C� ti ! ➢� _..._...__... P 99 d- ® - big 11 b •.�-_-,. �-__.__.-�itt 7� i I6'-10'LYAND PR00 CE � .I o _ - _ F I .._..... __.. Y ® g y j e'10'HARD PP >. .. _..._ _._.. .......... i- AOe..... .. .. A e Aft A e A e A o A e xx i Y ',. ._..... • � � Ym rm �•• rae rm .., Ifm .. mi Irm Irm - � � 1O°Y -r Rwur arASRRs I IE'YIY WRE 9 } DISPLAY AREA 1 v�•IP'1 FLORAL _u Mtla ILEA yy,pip. m VM M - PP.A F r'' r-r Rs pa w, a -d 1'-0• -0''!-d -0' '-0' -0 (d -e' (-d -0• 1'd d 1'd -o• !-0• -d !-d q 'q Y_ _p vw o plop v am Ab:. d• :.. I ._. �....yraua:� r.13 I pINANa Elea +i » 5101�r rlo•run -1 § 1:ESWILE HSTe711E _ - '•- \ y 1 -yy'•- -ylr- I. a SERVA - MT �•, 36 rueae r— C '_................... ................ 1 ........ROTnE.Roou.._._.._ I' Raou wn./wWwo eme r F eE .... r. . ....... .. I + I \ ....... _.... ............. .. .... - _ A _ ®CAf�TOP`r .....: �!..._.......�_...— ---.._---------.-------........ ----...................._..._................--..... ._................_:_..... .............. _._................ _............_._.__ i i 2 , 3 A ' 4.8 5 b 6.2! ,6.4 7 ; ;7.5.: 8 8 5 i CY' � 20'-0* CH ES 10 OL 10 � `o• CONSTRtJCTION LINE ,�. _,a cm cmoo ® 5" $1_6" S— Allo Fern ILH NEW 6'_9 �s'POTAMcc r Qt5?L�►S zo a. RELOC I�►IFY N cp , 1 ,c (2)-ta TdAm nT TAB a 4'x4',Is */am*Au WK PAIR _1 N _� " RELOC T-O' s'-$" oo 16-10 U-«=3 y NEW 0 t� e 16; 10''IS ' PRODU- �� f:i Q -b *� � NEW � T_g' 3'-5' $'-6" w .� " io Y a oElEC10 O ovcv- LL- o • V ELo ORGANIC 5�� 7'-9'`o = sTAFp 16'-$' BANANA TREE 7-2' ;t } L -�1- Ilse cn DElEC10 'gyp I, 'F zj PC tc lisl* I f • 0 26'-10' 9—0st N N 2610 I" SLA D PROD CE *00 cc 0--� I z PINES) 03 A®6 A 8 ' HILL OIPBBI2 MLL OIPBB A B FALL Om 19' REM o m m e ® sue � CASE #� o I I 12!-10"20-Er L RELOC 0 ® ca ® ® sf $'—p' nri (2 LOCALLY By sks RELOC GROIN H)MIKS BD AIE sfA�p 1 6f'7' 8 CE � -} x8' ASS � s \ ;n 12 DISPLAY AREA Bi \ L1�0N1 I kx 1 1 ' f ® ® m ® ® ® C= FLORAL OK AREA %'s \ I ruff OUT 13 8'-> CATV ICE LU 60 auoWAr. eluro 1 ® ENTRANCE , FA.(-l/ , 2' o = 'o RULE s'—s' o ' STORAGE ; VESTIBULE \ (1 2 C ) �N OUT 1 i 14'-3' 49'-6' 286'-3" FACILITY ANALYSIS +e'i sIe'.;NrtE RESSNANT PLWMD MOM FOR - STOP 8c SHOP G1 AN T FOOD STORES rELEFw E mwwff STORE # 406 m : fA fa � I 11 ' — r— _"'� rr — L)_1 PROPOSED ! o COMM trEs( `��^�/� ��?�� BUILDING AREA 55238 S.F. NUAE ua 'i 1' 01SOMECr ' 1( % SALES REA 44,5680.7% = I � 1 8J !:A,u,-'' GAS Gf.'£RA?%_F (I " - AT. 1p* 4-PALLET , UP 6'x6. CHUM *vJ FRONT MEZZANINE AREA - S.F. 16 I11 REAR MEZZANINE AREA - S.F. I - -- 1-0 , -,� �' ELEVATOR 11 I 10 _ ;._ 1: ADM-M '® '� OUT '' 7 ANGLE( ) TOTAL MEZZANINE AREA - S.F. . ' I -' t�utrx - -C f7 6 8' _ - TOTAL BASEMENT AREA> mANsaNesR - _-, - - _�. - -- 5 S !r: Ll Fl� � 6'wALL OUNTED L: I I _ - to Lx tYitT wALL um sNawlc -►Ear TRAY(S) _ HAAD t �64' PARE SHELVING ABOVE' 5'-6' W-0' 28' SH G 7' 0' UP j ' `_ I?, I cf is 3 ,,S�i(� OR 9u SUCER_- • I �¢ 7-6" f 3- _I HAieII,xErt 4'si owt (4)P STORAGE 6-0 " ,-,,k ,- -- - r - -i -- -r- - ;-- - -i - - -� I- - -T �- - -7 -- --i-- - -r -- -,- -- --t ;° G ELEVATOR TOTAL BUILDING AREA 66 389 S.F. ,b\ -- --- \ - ` f �. ° - 9'-0' G.M. MGR = ,� v_}� ! I 1• ... ,n_1 „_2 �® .o- ta'wAE sN ova EIAaaE i ELEVATOR `` " Cam: / - - - - - - - - - - - - - - - - - - OFFICE 5' 6'x8' 0• ;0 o MACHINE . m i ;_ I � � BANK STOCK JANITOR'S ROOM 7 6 L 1 OSTO 30'-0" 9 v R SEf�ICE SHELVING i 1 .-1 i � '=7 � MEAT CUTTING/PR ROOM ' 26'-0 MROOME MENS GONDOLA zv LADIES F I x _ HBC STOCK 6'-6- x ELEVATOR I =- a 4,_0■ (iD ac) I ( I I I I ( )PAL1T sratA( I I I ( I I I I GROCERY SHELVING (84" H) 2,260 LF. 8'-0' ; 1 1 c: .- ROOM ROOM _ U) 9'-O'X10'-0' I 5 ° I "'� - 4'-0" 5'Si As� � ") 3'-6'x7 r' * >` FROZEN FOODS FREEZER ;; �° SEASONAL DISPLAY WALL OF VALUES AREA SHELVING 60 LF. - , MEAT CHEST L_ _ � _ _1 _ � _ � _ � _ � _ _L_ _ � _ � _ � _ � _ � _ � _ _J_ _ � _ J `� w 3 '' R - a'-o' �.,� h (s's- (LG) K x (s's' DIG) - 13-9" - - - vAvEs f f 9 5'-0° HOBART 2 5 WMMWU C�rEr \b tY Imo a DEPRESS SLAB 5' M x DEPRESS SLAB 9' �A)GZIEiJ �' LINE �� TOTAL SHELVING 2,320 LF. WE ";\` ``L Dtaa a Rm oRN, In o rosAar 1` "11 o T 8'-6'x6'-6- 35-0 ' P R O D U C E w41) MEAT SUPPLY - rA� = co GROCERY STORAGE o I M �- 4-t t�2 tat u-2 _ Ina 300 \ OFFICE N --- -------------1 L - '`' PRODUCE ISLAND CASE 156 LF. �'11� 3 x7-6' i+) Z(I'RACKS NTH WALL MOUNTED SH. OVER �`J o PRODUCE S/D WALL CASE 42 LF. 00 ` ' 5 7 = - - - - - - - - - - - - - - - - - - - - - - - - - - s\s. M/DPRODUCE E M/D WALL CASE LF. I�ArION I o Me o T T T T T T T T T T T T T T T T -i x� POTATO SHELVING/ISLAND 16 LF. co I I I I I I I I I I I I 1 (54)PALLET�Aa I I I I I I I I I I I I I TOMATO TiLT TABLES 28 LF. DRY PRODUCE SHELVING 16 LF. I_ _T _ T _ T _ T _ T � _ T _ T - �-. _ --� - -� - -1- - ---� - -� - ---1- - -�- - -�- - - _ -1- - �- - �- - -r- - -r- - T - -l- - -� - -T- - -r - -r- - -� - � - -�- - -1- - T- - _.�._ - � - -�- - .�-- - -�- - -}-- - -�- - -�- - -� - --� - -�- - �-- - - - - - -+- - -}- - -� - -•-�- - -{- - � - �-- - �--• - -�- - -+- - � - --�- - T - -r- - -� - -1- - -I- - --i- - -i- - T -i- - T - -I- - •--�- - -i- - �- - -r- - �- - -i EURO TABLES - LF. ";p 18 ALLET - -- -_L- --- �- - �- - - - L-- - -1-- - --1- -- -�- - -1 - -I- - -I- - - L- - -1- -- - !- -- - I- - -J-- -- --(-- - J- -- --L- - -J- - -�- - -1 - -L- - -!- - -� -- --1- -- -1- - -j- - -- -� -- -I -- -I_ - - --I-- - I - -L- -- -I- - --L-- -- -j- --- -L_ -- --j-- -- -I- - -I-- --- -j- -- -L- - ----- - -1-- --- -I- -- I- -- --I- - -I- -- �-- - -- '-- -- --1--- -- -I- - -I - -1 - - i ( )P I - __ --I- --. -(-- -- _L_. - -j- - -I--- -- -1- - -J- --- --! ORCHARD BINS 18 LF. I-- - -I- - -�- - -I- - -1- - -1- - �- - -�- - - - - L-- - - - -L - - -- - - -- -1 ' SALAD BAR - LF. } i I ! - - ; , 3211 NRE SHaw+c ABOVs , I , , I ; ; I ; , ' , BANANA ISLAND/ENDCAP 18 LF. SLANT TABLES - LF. FARMERS TABLES - LF. 6'x6' ALUiJINUN 6 i6' ALUMINUM ANGLE( '•) 330'-2" ANGLE( ') JSI FIXTURE - LF. TOTAL PRODUCE CASES 334 LF. NATURAL FOODS NATURAL SHELVING 174 LF. NATURAL FROZEN 13 DRS M/D MAT. DAIRY/PRODUCE 8 LF. I I 30'-O' 63'-9" 74'-9' 34'-7' 176'-11' BAKERY x SELF-SERVE REFRIG. CASE 12 LF. SERVICE REFRIG. CASE - LF. 5'RW �o I 1 S.S. ROLLS/BAGELS/MUFFINS 9 LF. J6' G BREAD FIXTURE M966E DR _3'C011' DR -1 'x325 ON BREAD BAR - LF. StK 80 ISIWK iCE BIN = -1Ir w%L OAR - cI � PACKAGED WATERFALLS 6 LF. 20'-0° " I I 4-PALLET C" U�)'111`1 !) ' FROZENCOMMERICAL CAK SAKERY CASE/COPE NSHELVING 68 LF. = rye _ t.SaR RACK ,.Eta ELEVATOR � � � �� ` '� �,�� � � ��,� �`� � ,` I t-) 22-o' FLOOR FIXTURES 48 LF. i` '� I FE � PRODUCE CHEST �, `�"'�01� I on ILM L I M-=L- I PRODUCE PRE-PACK I TOTAL BAKERY CASES 147 LF. - - 1. 5' SLAB DEPRESSION tw]W sroR �.` 10'-8" 4-DR FREEZER - -. it ;!' I pEg( SELF-CONTAWED 8'-2' FISH COOLER DR Nwo DR In (9 6' CLG) '� (10' CLG)DN 5' SLAB DEPRESSION ce� 3 Mp- K BD -affha pa r I srOSACE FM SANK SMc 3 COMP s1NK_� eowTo 62'-3" -DECK SELF-SERVICE EAT 6,-O■ 32'-3" -DECK S.S. DELI (H.O.) sHEt1IN 20' Nc ON DELI - ---,._. _-- ZERO ZONE(RnC3o-4) _- ___11 tINOFAi 1RAIA 0 G31313 ZERO ZONE RVW30 TOP OP CASE ', O , FILL OHMH6 HILL OHNHB HILL OHNH12 HILL OHNH12 HILL OHNHt2 HILL OHNH12 HILL 05DM-NRG12 HILL 05DM-NRG12 HILL 05DM-NRGB _ SERVICE DELI CASE 28 L.F. 8'-7' o+�x � PREPARED i I _ o L�; '? FOODS r�.1,',,`,`2}�� o (-1' - F.D. (-1/2°) 1 ;'. (_,/2') M o COOLER ® -= 38'_8• I AUXILIARY FREEZER SEI�IICE S.S. DELI MEATS (H.O.) 32 LF. PREP AREA -- Y /' °° DEPRESS � s ELEVATOR � r"s'aENa( o 3 DELI BREAD DISPLAY L.F. B SHELVING 20 DUNNAGE R (X Srw.&z I1 0 I i (ir-e CLO 3C � , 7 CmLWER 1= s'sAeoE»ssa w o o rr GROG. NGR DELI CHEESE ISLAND 36 LF. �_ ` ', 1 GRS 4'_6• - �,^•T I c �, 6'TaaE w/ s Tax 5 TAEEE W/ �I w I 1 9 844 SQ. FT. RECVR 1 X :�� M/D CHEESE CASE - LF. 1A'""r 4'x s'ELECTRIC - _ z-8'i 3' - �— � �E , � ' 9EtF UI�Ex s1EE saE sE1i uloER �n� � 1 c • 5' 7 -.._ "--i�;,, + I 7-0'c 5 USE :. :�,1�f38.. �swfl I i _ � , ■ ■ • f • • , • ■ _PALLET JACK 3 NK I s 9av o o — 1 � DAIRY CHESTo . .- srATioN w/110v �, ' rre�W/sH -i - - �� o, a a, 69 OPNG I'N = 12-9 19'-2 9'-0 19-2 9'-0 19-2 12'-10 4z_" s�,SHELF 60 a,F.F. I svora,awEr DNDER 1 (9'6' CLG) DSDi { o o , tGLm FRY z�':s NWD z�:5 W/ DOORS oN _, �l' qac t.os wo>rssErsE I Wolaf rAaE w/sN SMc rAalE r/sN MEAT�SEAFOOD PREP i+� 5' SLAB DEPRESSION '" LINEn rn COIIDI I cETHi- uNOER IlfOER - - ---- --- - o (o. RAM II / `�� $CAE OVEN zxt zxz N N N fV r14 ,., _I ,I J ` SERVICE SEAFOOD CASE - L.F. 's ow"r CLEAR J ' 51•,a2_t/4• • SF;iw ST6x w 19'_DUAL TEMP DOUBLE.BAY � _ '� 19' DUAL TEMP DOUBLE BAY w ' W 19' DUAL TEMP_DOUBLE BAY 6'ENCLOSED RECEIVING - �° '�' o o �' o 0 0 — o 4'x s L1ECTRlc II�� �. � o .7 (-1/2') 1s-o`Noon O*R _ 5'_r FROZEN M,vaNELAND 12-2 SERVICE/S.S. FiSH 8'-2- SVC S.S. MEAT 6-2' 5-DECK �, � I MEAT DISPLAY COFFlN MEAT DISPLAY COFFIN ' MEAT DISPLAY COFFIN \ 41'-6 REAR LOAD REACH-IN DAIRY (16 DOORS) PALLET JACK _ S.S. SEAFOOD CASE (M/D) - LF. ` II�, ��l 5' 7 l Y 1 / I N SEAFOOD LOBSTER (OVER NDER •" (OVER/UNDER) S.S. MEAT Z�ic iD `� � `� ,; STa1U wTL p _ N ) sFRucE 7-6' x HILL OWIZ12__-_ = = HILL OWIZ12v = = HILL OWIZ12 = 'CLEARANCE OVER/UNDER SEAFOOD CASE 12 LF. DOCK LEVELER DOCK LEVELER � P� - �` �s•�E♦� �O TANK PMNUMi COUNTER HILL PMNUN8 HILL OHMH6 -- - ----- -- - -- --- - SHIIF AFJ. , - EVEIM sr s .�� A•� r-0' 3'-6■ a .PF mlo mE wLL 2 - --- - D CASE - ' FW ROLL w/F1D0R B'x 8'METAL ROLL ' �•� �t ew MBE sous " `�/� J ECK SEAF00 L.F T: ooa( ��+ Dow+DR w/Doa( 6'-7' ;--I� ❑❑❑ 6 HOT CASE 20-3 SELF-SERVICE IN-LINE HMR — �(ca RAas o o tB LOBSTER TANK 4 LF ERS SEAL&BUMBERS = ') - �' m REACH-IN SEAFOOD (5 DRS) 13 LF. I U 4 M SEAFOOD COFFIN CASE - LF. E� I 5 WELLS (HARDT ZONE) HILL03.5UMt2 HILL_03.5UN8 E2SP-4 _ ;,if m EdR t. 4 F.D. (-1/2"i ­ �y SERVICE io • DE( aHGE)ST d e � ya O6\ 13 SUSHI -I I 1 ; ENCLOSED --- CLEARANCE TOTAL SEAFOOD CASES 29 LF. Z ,� ,T, —.-a _11 ,� 5' SLAB 6 �GF, + RECEIVING MEAT DEPRESSION = Uwv� I __ �\V I z I t - - 5� ' ' 0`'�� co co 4'-5' 7'-O' 4'-5' T-0' 4'-5° T-0' 4'-5' 7'-0" 4'-5" T-0" 4'-5' 7'-0' 4'-5° 7'-0° 4'-5" 7'-O' 4'-5' 7'-0- 4'-5` 7'-0' 4'-5' T-0" 2'-11' 7'-0' 3'-5' 7'-0' 3'-11' 7'-0' 5'-5` 10'-4° 6'-0° 10'-4' 6'-0' 10'-4" ( ` j �n p S/D MEAT CASE - LF. I U I � w LEVEL `s �/ Q1� - 20'-0• S-1' 10'-0" ��Id v�� "� SERVICE MEAT CASE - L.F. is t;; I ; I I i, " I 11 -O° �r ,:��, oe 5- FROZEN 6'-3` 6'-3' ? YJ'T�''"' OVER ( ! � 1 ; I I �� I �� - - 25' CEB 25' CEB 25' CEB 25' CEB 25' (,EB 25'CEB 25'C® 25' CEB 25'CEB 25' C® 25' CEE 25' CEB 25' CEB 25' CEB F MULTI-DECK MULTI-DECK /UNDER MEAT CASE 8 L.F. ` , I I i 1 I 1 L � „ SF `, �- e�rra _. r. r, .. ._ .� ., �. o DOCK LEvvER DOCK LEWIS M/D MEAT CASE 78 L.F. L_ { i HUSS R( $ HUSS RGPB DE1tw9011 +d�' 'Ij �e �'' � g .� DAIRY DAIRY ElEwt41 -� C+! mur�1� n' O �,Q .C, / y/;\ ,9e .�, � -----�-,_` - ,yi �n �n �n �n in in in �n un in �n io 1n Ln in 1n ,n Ln iC) W) in i) io iv to N N N V 7 "LL OWN-NM '�° tOB sT�na1 3-DECK MEAT CASE L.F.! M = 8'x 8'METAL ROLL W/anaR ffDR OLL• • i I N N N N N N N v v N v .v v .N.. .N.v .Nv v v N N v N NI ° _ � ��' Q Oo ( 1 I 1 LLLLLLJJJLLL / MEAT COFFIN CASE 114 L.F. ! v / DowL nR w/Doac + ac_I - sEAL&BUMI3QtS Rs FROZEN MEAT M/D CASE - LF. p 6' I ! !m �o 'b �ti i� I {��} zo + Iw �� F,G / I I - i � yo. I ` c�9 * tuE A \� �,O i i z>7 USS GP-, USS;RGP$ - - �� �� / j n�' 9' 'Q p C �'� ,���- �,0 / , �� / - I f h ---- --- • 200 L.F. 1.- I ,,0 '��°���� �` \i TOTAL MEAT CASES / T • i ti \�� o FROZEN FOODS __ �0 ' I / R 1 N - Z I ' I I i I ' \ /- J �' I---- I ---j ' FROZEN FOOD REACH-IN CASE 125 DRS I I I . 1B. �; - 6 � m I I I_I I le€ cR€,era REACH-IN eas€ — DRS I i I �6 . GJPO �� 4'-2' T-0' 3'-11' 8'-D' 6'-2` T-0" 4'-5° T-0' /' o �� ~j j t PROMO REACH-IN CASE 8 DRS I ❑ ,,� pS ' 11 FROZEN FOOD COFFIN CASE DRS 1 I O� \J, &, NATURAL NATURAL NATURAL ' 4 -- d I I I �.V � �" . 25' CEB 25• CEB 25• CEB _ ; I I I I I , 4m& R� 0,0 s s s s / ` / CL j TOTAL FROZEN FOOD CASES 133 DRS I QQ.�" ,� 20' U° N N N N N in io in � d J -� 6 _y��• N N Y p �7 N N N N N N N r' / r' 'ir �. i iR n '/. ; i D AI R Y i I I (S' W O 2 / I I �`� BoxouT 0 1s' SH0.VING (22` - J ?� - j N I REAR FEED DAIRY CASE - LF. 1 < I i I I of CASE ,��,_~ "i) M. o I / / -- i M/D DAIRY CASE 96 L.F. I I --_- -_ o _ `: 4'x4' I �_ ( cii �- in Y v> in - ? I M DAIRY PROMO 12 L.F. I I -- ._. I -- ---- - _ PROD.SPOT ca co °O z = Of && && &g && I I ° z 16' POTATOES DtSF, S S I I p o F3 kH � O k7 F3 / ,n A (PROMO) ) 1 0 o r o 0 o REACH-IN DAIRY 21 DRS 54 LF. I 1 ° I,j �' _-- d d ' / I o o - o o j DAIRY COFFIN CASE - L.F. I _ . 1'C '.'ti iR o cia CQI Sri . 1 '�_, Uj JOZN " � �OZw , N N cw N = I I (1 f f H i s J I 7_ O Z _ — / i i c ° 13 :X �2 X 9 DEEP 10'-3" 9'-4" 8'-5' 9'-0" $ $ z a `� o z -¢ I TOTAL DAIRY CASES 162 L.F. I: CONCRETE PAD; TOP AT I� "' N W d v' �' N S2 0 / "' v' /` "' "' / BEER 1 , FINISHED GRADE f �, s=arX>'4_ ELECTRICAL _X o W a "w : , �� w o I ` LEVEL o --- a 1❑; �0❑ ; o Z = o Y! -11 Z L`'< o 6 / -" -¢ o o w Z�;<n o o / N I I M/D BEER CASE - LF. I 7 BEER SHELVING - L.F. / Z ¢� m J v J /•. W Z = l.�¢ /' /f'4 2 a . ° a BANANA STEPPED POD ❑ Q' 1�'. `� vZ w y}�� y}"�� y}yr I TOTAL BEER CASES - L.F. ¢ Z '-� S i3 Fi N =V �i---- — � - t I M w = I Y Z _-#Pm013__ o� a o Z Z w w Z Z '__ �—_-,; U __„ 4'x4' / S_j li ;' w W ! ! w o PROD.SPOT / o O O o co 0 0 0 0 o co c� c� c� c� co o c� c� co o c� o c� c� c� �T w o 0 0 w W •-c� d / w w / Ln g- o �, (6) 3'x3' DISP. �, _. z = z 2 Z z Z z = Z = z = = Z = Z = Z z Z Z = = - 91 X U, / C. - ____-- FLORAL I o - ORCHARD BINS s s s s s s s s s s s s s s s s s s s s s s s s ry w �1 o IV IV a ' j I I ¢O I _ J J J J J J J J J J J J J J J J J J J J �• 25' J J O -�> NV IV " Z ¢ i ° + 2 S 2 2 2 2 2 S = 2 2 2 2 2 2 2 2 ' !, �?'-�� w,] ` / Q W W W W W W W w W W W w W W w W w d W W W d W W (,) (�, 'I �----�" : � Z o o -- �¢ / o o _ ' ' " ` ° . .. STEP FLORAL DISPLAY AREA - LF. I !;� 1 I I ( 1- [D O -_.. r ' , O to N N fn V) V) (n V) V) N !/) to V) fn N to v) O I // O I .. O i 1 ' i 1 NOTE PROW)E a -co iD io -to ie io iD iD w i iD iD io ip io iD io iD iD is io iD io i0 = ,(L- /' Y �..I i i` I ;� ❑1 �` `D ¢ ( I I i FLORAL BOUQUET CASE 12 LF. I _ . r- II i 10'-3" 26'-10' �C 8'-0' Z NATURAL Q �, .4 o / , ROSE CASE 8 LF. - _` W tl w = tl w Uj �. 'i I' I `` /,I s 25' CEB �/ M _I _1 e a O ' a I i G 13'c L2' X 9" DEEP � ' l REFRIG. FLORAL REACH-IN CASE - LF. / I I `__ i -I ---- -- --------- ----- ----- - W d • '- r� v � d Of o mot- �- 'n I _ ¢ T-0" 3'-5" T-0' 2'-11' T-D' 1 ,/ a n n I i CONCRETE POI) TOP Al I i I , I 1 , I a k ;' , a I I I I r ' ' N \ 26'-10" ISLAND PROD CE `> _ / z s s s / 10 ° I I I �' �— -_— — _ --__—_ i � o � �,, d d d - ` ' w i i ° FINISHED1 GRADE TOTAL FLORAL CASES 20 L.F. I iI I I i a 4 o N N 2s• CEB 25• CEB / / LEVEL I G d C.O.C. PREP FOODS I i I J. HILL OIPB6 HILL OIPBBI2 HILL OIF'68 1 4'x4' T-0" 3-11" 8'-0° i && gg ? � N �- s I I I I a PROD. SPOT o ., � k3 F3 / o , � I -° HMR ISLAND 32 l F o `D Z N � "2 / � 9 � - I 'I _--- QUICK PICKS ISLAND L.F. I I = � o NATURAL / 2 —� ---- -- -� �- ----� NOTE aRowE 10 I 8'-5" 25" � ,,1) / // `� / o I ! i S.S. M/D HMR 20 L.F. S.S. M/D QUICK PICKS LF. I �r 10'-3° �� OUTLET 26'-10' � 8'-0' � N ,/ /_ \ / _ c I _ i I I �� 1 S.S. M/D PREPARED FOODS - LF. -- - — -. _--- - -- - --� I N ' Ii , ' # S.S. M/D GRAB do GO 8 LF. 9 i / ' --- I--------- ; /_ N -L-I�i i p� � 1� HARDT ZONE/CHICKEN CASE 6 L.F. �i N I 26-10 ISLAND PROD CE I / _ 3 1 I i 1 4 F ? I � � -�_ � � m � 1 � i 1 HOT BUFFET 6 LF. � I _ --"� I I o o � / / I I �� IN-LINE SOUP L . i i . • �— 1 co s s Z Z z z / / o + i CHINESE CASE - LF. HILL OIPB6 HILL OIPBBI2HILL O-F\ 4'x4' d d 5 5 s 5 ' I I DISP. (n (n = (n (n (n (n ! j I I I i I SUSHI CASE 4 L.F. N N -., OLIVE CART 7 LF. _ _ j } �i LLi - _:zI _ _-_ _--__-__-__- ----I----_ - PROD.SPOT � (��' LLj 2 x x x � � � � � �� / � � / x i O --t 5 • RECTIMAt OUR ET co ■ NDTE I w fr r ` 1 TOTAL C.O.C./PREP FOODS CASES 87 LF. ❑ I - F_ a 5- FROZEN 5- ZEN 5- FROZEN � ---- I 10'-3' 26'-10 8-O a ¢ g (a F000s 21 F000s © Foaos 23 CHECK OUTS w = z W A B ZERO ZONE A 0 IERO ZONE A B ZERO ZOlE A B I _ — ___ - N N < 2 2 2 Z5 !+ 26'-10" ISLAND PROD CE ¢ .,A MAINLINES REGISTERS 12 z �__� I I SELF-SCAN REGISTERS � I�- _� °1 ? .9 I U-SCAN REGISTERS 6 o - - I ao = o -i BANK SERVICE 637 S.F. v d i /�_- --___�\ o _ o 0 0 o 0 0 0 Ao 0 0 0 o rn = y' 9 S.F. o = /HILL OIPB6 HILL OIPBBt 2 HILL gpB8 �' 3 4 , 6 7 8 9 10 11 12 13 14 15 16 17 18 19 - � U ' __L --B6 -- - ---- -__ __-- wI---.. A B A B A B A B A B A B A B A B A B A B A B A , L B A B A B A B A B L� f PHARMACY 5 8 S.F.c.D 3' GROCERY NATURAL z DE NATURAL 25 CEB 25 CEB 25'CEB 25• CEB SERVICE 25 O<B 25 CEB 25' C® 25' ( B 25' CEB 25' CEB 25' CEB 25' CEB 25' CEB 25' CEB ! ` -- RELEASED TO ARgiITECT&ENGINEERING FOR AtrCs BY DARA A'APoNO ON D4,20.11 AND �EEHOUSE � EUECTRIM OUTLET END 25' CEB _ 2__ C® PODIUM - — �1€�II TO�11 O1kl€>T 0€l;�Tl�€�1;@�f�tl iT€11€'f ON oA.to.11. � __ " " _-- --__ WALL LEGEND: 5'-0 TUSCAN 5'-0 NSC'� 8'-0. N SENT TO DARA MARINO, MICHAEL MORIZIO, & BRIAN DALEY FOR 1�sTirlc NESTUIc � FIRST OFFICIAL RELEASE ON 04.20.11. EXISTING INTERIOR WALL 1 20-O 1 [:: TABLE TABLE TABLE Z5 NEW CHEST WALL CL k;� '-I�I = 24'-5" U-SCAN REGISTERS o PREPARED FOR THE EXECUTIVE 0.1. MEETING TO BE HELD ON NEW INTERIOR STUD WALL a I � EASYSW EASYSNOP i) � 04.27.11 - NOT FOR BUDGETING PURPOSES.= i /-�"RAW wm RCG .- __ 10'-0" : `I EXISTING WALL TO BE DEMOLISHED -- — _-- - .-. SENT TO STEVE LAMONTAGNE PETER CONKLIN WENDY MACLAY, - - - - (4)4'x4' TOMATO TiLT TABLES&(1)W/REFRH3. 12'-0° MERCHANDISE 101'-11" MAINLINE REGISTERS CHAND1�r watNESS RACK `D NEW SHELVING ' '' ' _ DISPLAY CASE W/SLOT WALL BACK PANEL W/SHlWS � U-SCAN - SAKM srm 26-3• STEVE BALURANO, TiNA DORMAN, TOM NAllARO, & PAT DWYER \Oe �, STAINLESS 5 NSA NSA �S� �(VS�. �S� S� rj\ S\ M BY S&S 3`SKiw:c UNDER FTAl EE7LNt ROLL NOTE PROWS ra+E ,- —,=-� FOR REVIEW ON 04.20.11. --- _ - •SEENOTEMOW _ OUT gad _ FOR30P.OS - _- _ ss'aASIRrr�Das ss6�msWpss 'WATERFALL• , " 5'_0• s-2 FROZEN BUDGET MEETING T.B.D. RED LINE MEETING T.B.D. 0 * \ �% � �� , `� , N �, CHECKOUT AREA - -- -- - - 4'rAIJ.LtNERS rtAu CAKES REVISION 3 BASED ON COMMENTS MADE PER PAT DWYER t'nB � '': t5 i8 - - 12-10 S.S. EFRIG. CASE # S 7 '\ _ - CDR4345A 74'L a. • L `, � � L `, � \ L. L.,, -- � ', C cABerEET ELDER- -- -- - -- - -- -- -- -- -- --- -- - - (wR3a74) (COR3e74) ZERO zaE vzc3n- ON 04.19.11. o __ - - , 1 __, � - - - - -- T� D -- .__. _ ; --; -- — - - c r I - ' _- . L:I ros 1 Was 2'-6'x8 7 7 ( ) I_ w __ �y 1_-- — -- -- - NTH REF.IGERATID DISPLAY CASE B7 x I i ( , I - . - , cT1 d > _ -- - ` 4•x TBL W c= 12eewetr 2 0 N - - x _ , I cn x x - -: - 2 cn I2 �;- r-_ Seim _: THE MIDDLE AS SHOW PER PAT DWO ON10419.11. / F ti 9 �s - i - 9, # . 2�i . �, I v . 1, :f - � - - - v 1 ¢ 0 : 12X10 MASS ELECTRICAL qr z-WAS-s'WOW COUM saws L SH UNf3ER — 3B.-WOREASED SINGLE-DECK PRODUCE CASES FROM 36'TO 4:' REDUCED GRAB & GO L1- �` v� 12 X 12 MASS s s " J s s w � s W s s o , 2 OUTLET ,E,c, 0 2rn32' EIS«mtr \�• lF3 G' CL8 �t Qp s 1 ¢ I I TEE of MULTI-DECK I)ROO.CE CASES UP ACCORDINGLY ¢ o < g ,. i 16 t9 DISPLAY AREA I MW Z CASES FROM 14' TO e. AND SHIFTED 40' C, �, �) 6 C) N o PHARMACY `� AS SHOWN PER PAT DWYER ON 04.19.11. DISPLAY AREA -- s �- f o - ;-' I - 8 — 20 3C.- ADDED a8 FLORAL FIXTURE IN FRONT OF FLORAL DEPARTIENT AS SHOWN PER PAT O 04 11 O +eye !! _ a=, J _ _ J _ _ ,� �o I .a. , CALL , 'v°' 46'X�, PREPARED BY W.B. DwYER ON w.19.11. 1 _4� I L < , ¢ 3'_7• _ 2-Gxt4'-o' -- 4'_6• _ (a VMS) IN-STORE BAKERY I SENT TO SIEVE LAMONTAGNE PETER CONKLIN WENDY MACLAY r: i `` _` - 8 .(roaor BAKERY , 0 ;: _ - I. : 1 O+ \ c-,_, it - i,. _ . ,--. __.__ _.rt I =,.M.-- i;.- -_._.( xieo R" FREEZER ASHLY MCELViE, ARMAND BARRETTE, STEVE BA-LIRANO, TINA ,O\ \ 1 2 3 4 �''�` 5 6 1 8 9 10 �'k 11 12 13 14 . PAY +TM ? swc A"°wE - I FLORAL �A�,o\ t7 20 " , �SUMF M - --- «ter :. - • o (W-s'ac) 1��� DORMAN, & TOM NAllARO FOR REVIEW AND COMMENT ON 03.30.11. i _ _ O J I' �P \ aRowlE ElECirMJJ OUTLET , - WORK AREA y� •S9 D�\\ . IN I z,sw(,1�4„1�c�• S 3x7 (.f DEPRESS SLAB 9' AND WATER SOURCE.PROWIE ti ! _ - (f e i•) A 7M R,'114 3i \ '°° `° � � �� PREPARED FOR THE EXECUTIVE 0.1. MEETING TO BE HELD ON f / -1 �O q\\ A 1/A s AL�."�' IN OUT 10At ,5 - 75 s [ 04.27.11 - NOT FOR BUDGETING PURPOSES. `1F - - - - ELECTRICAL 3'-0' [14'-O' 3'-0' 4'-0' 3'-O" 4'-O' 3'-O' 4'-O' 3'-O' 4'-O° 3'-O' 4'-0' 3'-O' 4'-O' 3'-0° 4'-0' 3'-0' 4'-0' 3'-0" 4'-0' 3'-0" 4'-O' 3'-O' 4'-O' 3'-O' 4'-O' 3'-0° 4'-0" 3'-O' 3'-0' 2'-8' 6'-O" '-0 6'-O' 2'-8- '-0 ❑ V r -_. 8'x9'' ' BOUQUET casE ANNIOUTIE ouTtET �_ - _ -- -1 _„ ll _ RETARDER o ��� REVISION #2 BASED ON COMMENTS MADE PER 0.1. MEETING 4 ' o g � } LAV. �M PROOF BOX (s-s'ac) 11'-3' 1ft� i ON 03.17.11. W T taLINrTER w Bxlna (90'HIGEI) gRMCE SCAk JOBS ExatEss loose STATION- __ sol, RE11W>illOOr 9NK ME FD 8 ifb s i eetr _ —1r Lw P m-PRO D Roou M o PRMIDE p �' 00 3'6'x7 fACE>a 3'-O' r, i ~' GAS GAS (2-RACK 8'-D. I 2AA- REMOVED 2-DOOR FROZEN FOOD ENDCAP AND REPLACED'NTH A SECOND V SENT TO STEVE LAMONTAGNE PETER CONKLIN WENDY MACLAY, r(=BRDI�O o ° , , . I > OUT"""`tY' >a OVEN 01/Qy CAPACITY) Ltf - °""�= MULTi-a£CK DAIRY ENDCAP AS SHOWN. '----T- ------- 9-2 T-0° 5-0' 21'-0' S'-0' 18'-2" 8'-0' 5-0" 21 -8' 14-4 37-6' tTE LR €s �f g,,,,�� ,E,,, ,,.,c_, ASHLY MCELVIE, ARMAND BARRETTE, SIEVE BAWRANO, TiNA 12' V1NG f STEEL RA - - - 2B.- REMOVED V OVER NDER BAKERY CASE AND REVISED REIJAINDER OF BAKERY FRONT IC:BIN 12-0 12-0 6-0 °H0' N DORMAN & TOM NAllARO FOR REVIEW AND COMMENT ON 03.04.11. 1d!12 ; i I ___ - - ,— 42•HO LEER so IOOSK - 3 0411' LINEUP CONSISTS CL DOOR FROZEN f AKES C 12'OF ' LINEUP AS SHOWN NEW 3- ASS,1 ' 1 STEEL RAIL Q EX ENTRANCE 2-I --:-- 0 PREPARED FOR THE 0.1. MEETING TO BE HELD ON 03.17.11 - NOT C3 -_ �' i i _ - iP FROZEN CAKES COFFIN 3x 3x X MANAGER'S 1' VESTIBULE VESTIBULE ± T= i i NTRAN E IT x 3x '" CAsESA D�AoDmA THIRD BAKERY NESTING TE AS Owip DRAWN BY: W8 FOR BUDGETING PURPOSES. 23'-0 x12'-O E C EX 15' SERVICE DESK 5' LOTTERY 1 m m m f>o _ _ _ _ _ STORAGE x I -` o , - i o o --- tY � ❑ ❑ OFFICE - - - - - - - -- -- - -- - _: _- _ . _-- -- -_- - _ - --- CI 81 —i $S j 2C.- RELOCATED DOT DOOR ON WEAL(SIDE VESTIBULE TO THE iDE AS SHOWN AND ADDED I i GARLt,GE pRE A -- --1 I- I NI VESTIBULE VESTIBULE -I ° EMI SEC �,� " OUT IN ;r, - -- _______i 4 crass ALONG FRONT of vESneutE WALL LOOKING INTO STORE. DATE REVISION I I I {132;CN2TS) �" 6'-9' (" FOIlKTAE4 6'-9' ;Q om \ 4 OFFICE 36'x6' 36'xs' b o �y - --- -- -26=D &'-D'' . ' - - - F?- _ 2D.- REMOVED FLORAL KIOSK AND FLORAL FLOOR FIXTURES FROM LOCATION NEXT TO I i I I__- - _-- ;\ CUSTOMER o TABLE TABLE o U 37'-O° -- - - - : I REGISTIIHS AND REPLACED NTH A 12 x12'MASS DISPLAY AREA U SO ADDED(2) ADDITIONAL �(' I -- II _ I - - 1 i ! - CLEAR rn = J i I MAINLINE I2EgSlERS. I I IN OUT SERVICE ,r, kT� O 414 f > 8 , LUNCH - I _;CARRIAGE�AREA _ ,�_ r _ �. fr ,- N - ---'- ---= ---- ---'--- rn - rn ' 3'x7 y 4 , . m fm � �- : (1�ITS) of _ 2E- REDUCED SIZE OF LUNCH ROOM AND RELOCATED SECURITY OFFICE FROM BEHIND z€ "rI- I I � _ i I I BIKE RACK i I BOTTLE ROOM >n ALONG FRONT of STORE AS SHOWN. N 23'-D i �, N DROa CAS+MAT' ROOM -_ -- J cou n+a —T '� ryw- ---` _ -�-- 3'z7 e - - �26' ()` - - 2F.-REMOVED SECURITY OFFICE AND EXPANDED SZE OF BOTTLE STORAGE ROOM AS SHOWN. -- - ------------- --- - SLOT aaEra+c 1O' BUILDOUis - -1 -- I I , -_7! ', - ALSO EI MtNATED SEATING AREA AT FRONT LEFT CORNER OF SALES FLOOR AND ADDED NEW `, 67 Ag i--�--�� LADIES N N MEWS i - x r -- o n ------- -- - --- -- __ -- , I FLORAL TMENT(ALA�624a-aLLFNroWN,PA)IN(T5 PLACE. ❑ L; i BANK SPACE J SAFE._ -- x ; S x x pA _ ^ -- -- -- -- - -- -- - - - - - - - --- - - ___- - - 2G- REDUCED MULTi-DECK PRODUCE CASES ALONG LEFT SALES WALL FROM 68' TO 40'AND STORE PLANNING ROOM ROOM M n I ® nF nF 2'_q■ 3'-0' �r ' - c" � i 2'-9 (637 SQ, FT.) i, ADDED 36'OF SINGLE-DECK PRODUCE CASES AS SHOWN, c 0) I 1 dd Q o 1 oEFP CN1TL OFF. � L 11 2H.-REMOVED EURO TABLES NTH SHELVING BETiIND AND ADDEL (6)3'x3 ORCHARD BINS Q C P BOTTLE ROOM N = ■C IN CASH MEWS LOCKER WOMEN'S s�we`o+�h I FILE MAINT./OPERATIONS ROOM I AND BANANA STEPPED POD IN ITS PLACE AS SHOWN. �+(A/ m 5-10 6-0 6-0 5-1D ' OFFICE GENERAL Roots LOCKER ROOM "'' € -j 2L-RELOCATED 16' OF POTATOES FROM WALL OF VALUES AISLE TO BEHIND ORCHARD BINS 9 TH FLOOR g' a, = HANDICAP HAM)ICAP 91� 0 OFFICE (�tDo�ts c=i (46 Ux M x AND BANANA STEPPED POD AND ADDED i6'OF PRODUCE SHELVNG ON BACK SIDE OF Q =3 DIAPER I TOILET ` LET Ln a� � o� -2 Iwo m -2 +) ELECTRIC ") 11 11 11 ri POS -4 i POTATOES AS SHOWN. EXIINED WALL OF VALUES SHELVING MOM 40' TO 56' AS SHOWN. Stop & Shop c� It- �, DECK ca DECK - ---KNM TSE 0° ROOM $ T 3x7 R0 I , I 2d- REDUCED MULTi-DECK HMR ISLAND FROM 20'TO 16' AND DPANDED CHEESE ISLAND anaa 3'x7 6'-6" -�_ __W --_� -- PNrTR -_ STOR _m CANOPY FROM 14'TO 20' AS SHOWN. ALSO SWAPPED LOCATIONS OF BOTH 6WL,i-DECK HMR ISLAND DROP AND CHEESE ISLAND NTH ONE AN01HER AS SHOWN. 14'(d]04EEfiEAO CA9'ETS 20- DEEP CNTR 33'OFF. -- - __ - FLORAL RECONFIGURED SIZE AND SHAPE OF DELI CHEST ACCORDINGLY AND RELOCATED 3-DOOR r/(2)ADJUSTABLE SQ14E3 FLORAL COOLER AND FLORAL SHELVING ADJACENT TO DEU CHEST AS SHOWN. 2L- ETA1lNAlED SERVICE ELEVATOR FROM REAR LEFT CORNER CF STORE(AS WELL AS I CANOPY BASEMENT) AND REVISED SIZE AND SHAPE OF PRODUCE CHEST;RID PRODUCE PRE-PACK AREA ACCORDINGLY. ALSO REMOVED SALAD PREP EQUIPMENT FR)J PRODUCE PRE-PACK PROPOSED FIXTURE PLAN _-. - - -- - -- --- - - --- - - -- - - - - - 1 f " -- - . -- -- -_. -- -- --- -- -- - -- - - - . - - - - -- ------ ------ ____ _ -- . ----------- ----- --------------- --- -------- ---------- OF STORE 0 , "-_--,_---- _ --- ---___-_- -__----__ -- AREA RELOCATED GROCERY MAN &RECEIVING OFFICE FROk STRONG SIDE __--- WEAK SIDE of STORE IN ENCLOSED ITECEIVING AREA 320 -0 X 149 -4 18'-9' 48'-0" --_---- 163'-6' 16'-9' I 75'-1' 2M.- EUIBNATED SMALL MEAT CUTTING ROOM AND MEAT HOLDING CHEST AND ADDED LARGE 4-PAL.ET ELEVATOR ADJACENT TO EXTERIOR STAIRCASE LEADING DOWN TO BASEMENT. ALSO - --____--- aUNATED 3-DECK MEAT CASES AND EXTENDED 5-DEC(MEAT LINEUP FROM 70' TO 78' AS SHOWN. ALSO REMOVED(2)27 DUAL TEMP DOUBLE BAY MEAT I)OFFTN DISPLAY CASES AND LOCATION _ `___- - REPLACED NTH(3)19' DUAL TEMP DOUBLE BAY MEAT COFFIN CISPLAY CASES. STOP & SHOP -- 2N.- REMOVED 16'MULii-DECK SEAFOOD COFFIN CASE AND EXiENDED SHELVING BY 16' --- --- ---- -_------- - - I -- AISLES 6B &8A AS SHOWN. 2O.-RELOCATED MEAT CUTTING RDOM/PREP ROOM AND MEAT CHEST IN BASEMENT NEXT TO MECHANICAL SPACE AND CLOSER TO LARGE 4-PALLET ELEVATOF. SHIFTED ALL CAGES TO H YAN N I S, MA 2 THE RIGHT ACCORDINGLY AND ADDED ADDITIONAL PALLET STORA(E ALONG BACK WALL AS ,,f-I,-`,; 03.30.11 2P.FaOVED 14'OF 5-DECK DAIRY CASES ALONG DAIRY CHEST WALL AND ADDED (5) PREPARED BY W.B. ADDITIONAL REAR LOAD REACH-IN DAIRY DOORS IN THEIR PLACE AS SHOWN. DRAWN BY SCALE DRAWING STORE NUMBER DATE REVISION 1/8"=1'-0" BILL B.. DATE 1 /B1406 �/ 02.04.11 b A (_ co �i __