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HomeMy WebLinkAboutFOOD SERVICE EQUIPMENT PLANA I B 0 E FOOD SERVICE GENERAL EQUIPMENT NOTES Of SignlSeal 5 3 2 11 ITEM 6 ITEM 13 ITEM 14 FOOD SERVICE EQUIPMENT ELEVATION - OVEN WALL ITEM 43 TEM 42 ITEM ao mIIN"oM counter by cereals, sea AmhltaCRR01 d o Inge for deblla and speclncatlons. ITEM 45 ITEM 45 j ITEM 44 FOOD SERVICE EQUIPMENT ELEVATION - FRONT COUNTER DEM 39 ITEM a I I clv, o FOOD SERVICE EQUIPMENT ELEVATION - PRETZEL COUNTER Il EM 2e millwork counter by ah" Sea Amhlteclurel drawings or dated and spa irroatbna. TEM 24 ITEM 23 ITEM 23 ow' ogo ,i W - IcxS A3 ITEM 16 - EXISTfNG O lUl r� ITEM 21 ITEM 48 IILM Id ITEM 22 (1 I FOOD SERVICE EQUIPMENT ELEVATION - ITEM 18 SCALE: ELEOTeOAL PANELS hand sink elec"1c soap & C9n rabbon towel Ova. on steel tliepetKer demote, proofer sbrege arJleuat hoed w/bs% entering shelving hand sink 5 cabinet -.satins 16 e my a exheuatqupply air 16A dla enser s4 ystems by MEP. P existing 1 3nk refdgerebr L] sink f 7 exl wait lhelf were 1B s5 reel. esO 26 a storage borer r 3><I�stlrp 1IT— ® ehelvirre �\ ercnars add on faucet 0 III adII SCALE: A a at g 3/8"= V-0" ^ Pnbeh=d hood SCALE: 3/8"= 11:011 B SCALE: 3/8'= 1'-0` ITEM 20 ITEM 16 - EXISTING ITEM 14 ITEM 36 - STING E3(I5 120 miliorb <counter by Others. See Archeectumtdrawings for de end speofcalli ITEM 59 127 hand sink seep & towel on wa counter )mllw count by of 35 ® 33 exhaust hood- 32 37 36 ass ing hot water mixer. electric pretzel ha serer 38A wtcloir dispenser 20 q1 Oven tliepenser esating exheussaupply sir ayarems by MEP. adiesed wren 37 1- Ixcaww a_rzn cast », IIAYr t/le( IXID lulx FRONT VIEW SIDE VIEW w basses ake ear is m-w-eulaa snort ndr stele I"NFIY[R FOOD SERVICE EQUIPMENT PLAN, FOOD SERVICE EQUIPMENT ELEVATION - ITEM 27 SCALE: 3/8"= il_011 D e0"dunnage rack below mlcro wave oven below display ease millwork fmrrt I counter by Others, mlc.w..can below POS ayetem by Others. 90"dunnage rook below PGa system by others. 36•dUnnaea hok below pretzel war ing display cabinet sbra0e one SCALE: 1 /4"= T-0" 1 1. General Contractor shall provide a smooth, non absorbent, easily cleanable surface, light In color for walls and ceilings for all food service areas and rest rooms, Surfaces shall have a 70 % reflective value. 2. General Contractor shall provide a smooth cove surface at the juncture of wall and floor in all food service, dressing and rest room areas, Base to be six (6; inches high and have a 3/8" radius cove. Use ceramic the base feathered at floor juncture with concrete floor. Architect and/or Interior Designer to provide paint and tile samples for health department review and approval prior to installation. 3. General Contract shall provide a smooth non absorbent washable walls behind and adjacent to all plumbing fixtures in rest rooms If a urinal is to be provided, tile will be used 24-Inches wide x 48-inches high with urinal centered. Splash guards must be provided. See architectural/Interior design drawings, provided by others, for details 4, General Contractor to consult with Owner if any special water treatment are to be used in this project. See architectural/echanical engineered drawings, by others, for details, sizing information and location for water softener, water filtering system and hot water heater. Hot water heater to be of adequate capacity but not less than 35 gallons. Furnish a continuous supply of 120 degree hot water to all lavatories, dish and utensil washing fixtures etc. Hot water heater to be mounted on six (6) inch high legs and clear of walls by a minimum of six (6) inches or per local code requirements, 5. General Contractor to verify with Architect/mechanica engineer for grease trap/interceptor requirements and location, HEALTH DEPARTMENT DOES NOT ALLOW SUCH DEVICES TO BE LOCATED IN ANY FOOD SERVICE AREA, INCLUDING DRY STORAGE AND DRESSING ROOMS. 6. General Contractor to provide self closure devices of all doors, 7. NOT USED. 8, General contractor will see that any openable windows shall be screened with permanently affixed screens. All food service pass through openings to the out side shall be limited to a maximum of 216 square inches. The minimum distance between openings may not be less than eighteen (18) inches, The counter surface of the pass through window must bi smooth, free of channels and crevices and be easily cleanable. 9. General Contractor shall provide at all bars, fountain glass washing sinks, dish washing areas, food/utensil storage,) food preparation areas dressing rooms and rest rooms with at least twenty (20) foot candles of light measured at thirty (30) inches above finished floor. Light fixtures In these areas shall be protected against breakage through the use of plastic shields,sleeves, shatter proof bulbs and/or other devices, 10. General Contractor and/or Owner shall notify local health department at least one (1) week in advance for preliminary and final health inspections. NO FOOD can be present on the premises until after final health department inspection and issuance of a health permit. FAILURE TO COMPLY WILL RESULT IN CANCELLATION OF HEALTH INSPECTION UNTILALL FOOD PRODUCTS ARE REMOVED FROM THE PREMISES. Food Service equipment indicated on these drawings shall be manufactured and fabricated to meet the following: N.S.F. National Sanitation Foundation, U.L. Underwriters Laboratory A.G.A. American Gas Association. A.S.M.E. American Society of Mechanical Engineers. N.F.P.A. National Fire Protection Association, SCANNED 5 1 01 3 1 Dili Identlpmdan Deelgner lde tlifla lain Designer ldenfiflor n Designer Identlticalon Designer ldentficamn: Project ldentifiation AUNTIE ANNE'S CINNABON RENOVTION AT THE FORT PIERCE SERVICE PLAZA FPID: 422418-5-52-01 Phase: RFC1 Ownerlbontitlatlpn Florida's Turnpike Enterprise The Less Stressway Ti rnplke Hea hjusrtere 2 Mllexert 21 l315316 Turkey Lake S.M. Plena Omen, PL U701 Melling Address' P.O. aox 013 cost FL M761 407.5a2.3M ww .,rdirst.rnjeles m Rev Description Date sheet Title FOOD SERVICE EQUIPMENT FLOOR PLAN & ELEVATIONS B C D AOF10aDWe E 10126/2018 11m12 AQF-100 SHEET OF Submittal: 01330-001-0 11bmitt [e 01 30-001m 1 0 Q C 9 E Page: 4 of SlgnlSeal 11 5 2 3 2 1 ear 9lecdic comactlon oven om �7 ORDER TO COMPLY WITH LOCAL CODE(% FOOD SERVICE EQUIPMENT WASTE LINES ROUGH -IN PLAN. .l Yc mn On oven on existing 3 COmp drk exleling .ordeal` hg FOOD SERVICE EQUIPMENT WASTE LINES ROUGH -IN PLAN. SCALE: 1/4n= V—Dn SCALE: 1/411= 1'-Od 1 FOOD SERVICE PLUMBING NOTES, 1 All plumbing requirements (rough -in and connection locations) shown on this drawing are for equipment to be supplied by F.S.E.C, or the Owner as indicated on the equipment plan and/or schedule. Refer to the architectural plan, the Owner and the G.C. for additional plumbing requirements. All work must comply with any and all applicable codes, Plumbing Contractor will be responsible to immediately notify ROBERT ROOZE of any code requirements not Indicated on these drawings. 2. Owner/Architect and/or General Contractor are responsible for submittal of engineered plumbing plans for approval by all local agencies. 3. All horizontal dimensions shown are from face of finished wall to center line of outlet; from center line of outlet to center line of outlet unless otherwise noted on plants). All plumbing symbols to stub out at heights as indicated on food service plumbing rough -in plants) and equipment schedule(s). All outlets notes as STUB UP" areto stub up a maximum of six (6) inches from finished floor or finished curb, Plumbing Contractor and Food Service Equipment Contractor to verify all dimensions and field conditions. Plumbing Contractor shall give Food Service Equipment Contractor a minimum of three (3) days notice to verify all rough -in locations before plumbing fixtures are to be covered up. 4All floor sinks indicated half -in and half -out of curbs to be at finished floor level and set flush with finished floor (unless a different height is required by local code). All floor sinks to be flush with finished floor unless other -wise dictated by local code(s), Plumbing Contractor to provide half, three-quarter or full grates where indicated on drawing. 5. Direct or indirect waste lines are not to be smaller than nipple of fixture itself. 6. Plumbing Contractor to provide insulated drainlines from all ice storage pans/bins and blower coils to prevent drain lines from sweating. Plumbing Contractor to run indirect waste line in wall with minimum fall from stub out location. 7. Plumbing Contractor to provide the following items: A. Dialectic couplers when connecting galvanized iron pipe to copper. B. Provide the necessary water and drain lines on roof for make up air units. 6. Plumbing Contractor to provide hard tubing for walk-in drainline(s) (SEE NOTE 5) 18-inches down from finished ceiling; 45 degree elbow from coil(s) at a minimum fall of two (2) Inches per foot to floor sink. Drainlines(s) for walk-in freezer must be wrapped with heater cable/tape to prevent freezing. "P" traps must be formed in drainline outside of unit as or near floor sink. Provide required air gap per local code(s). 9. Waste lines on some dish washers are as low as six (6) inches above finished floor. Plumbing Contractor to make adequate provisions for "P" trap. 10, All work shown on food service equipment plumbing rough -in plants) and outlined in the above notes, to be performed by the plumbing contractor. It is the plumbing contractor's responsibility to see that his phase of work meets and is installed in accordance with the standards required by all general federal, state and any and all codes peculiar to the municipality of area where job is being installed. 11. Plumbing contractor is to confirm clean -out locations with F.S,E.0 for accessibility with equipment in place. 12Plumbing Contractor shall provide chrome plated pipes and fittings for all exposed connecting runs as required by the Owner or Architect. FOOD SERVICE EQUIPMENT WASTE LINE SYMBOLS. a DIRECT WASTE CONNECTION. 0 FLOOR SINK - NO GRATE, 0 FLOOR SINK WITH HALF GRATE, FLOOR SINK WITH 3/4 GRATE. "7 1 INDIRECT WASTE LINE T® AREA FLOOR DRAIN F.D FLOORS MUST SLOPE 1/8" PER FOOT TO FLOOR DRAINS OR AS REQUIRED BY LOCAL CODE(S). PLUMBING CONSULTANT TO REFERENCE/CO-ORDINATE ALL INFORMATION SHOWN ON THE FOOD SERVICE DRAWINGS WITH PLUMBING ENGINEERING PLANS AND DOCUMENTS HEALTH DEPT. CODE REQUIREMENT: Grease traps/interceptors cannot be located in any food prep and food storage areas. See MEP plans for location, details and specifications. 5 4 3 D..IQner ld.MrdeWo Designer ldentificeboo D.e,gror ldenfl0cedon Designer ldanti(Icatlon Designer ldeminaavon. Pmj. Identfiead n AUNTIE ANNE'S CINNABON RENOVTION AT THE FORT PIERCE SERVICE PLAZA FPID: 422418-5-52-01 Phase: RFC 1 11/01/2018 Omer ldentlflcetlan Florida's Turnpike Enterprise The Less Stressway Turnpike Heedquertera 2 Wed=283, Bldg 5315 Turkey Lek. Se . Plena Ocoee. FL U781 Melling Address: P.O. Box 813089 Ocoee, FL U781 407.532.3998 w .0oride.turnpike,com 1 Rev Date FOOD SERVICE EQUIPME WASTE LINES ROUGH -IN PLAN. M 0 C D ADF-WO.DWG E 10f2812018 11:09s 7 AQF-300 SHEET OF Submittal: 01660-001-01 Submittal: 01 0-00 °1-01 0 0 C N SigN3ea1 E n 3 2 1 ELECTRICAL PANELS RE -USE electric c.nvaodon EXISTING wenm P..%, pi 0 mlpra wave wen balaw dl9plev case RE -USE EXISTING ,filar. wave Dean Calcw Pals syalem by RE -USE oth.. EXISTING Pose ,,by RE -USE Omele, EXISTING Pvl¢ warming RE -USE Claplay ceblmW EXISTING 61.,, lxmvlE wmm 37 �— EIEaxlxa mEe J, N« Iy N�o< rµN ElrµTA�1 1 iKMy \n iµrt MNt Ir10 T/X! FRONT VIEW SIDE VIEW B ® Nm MOT" M 1W[ ra.o vaTv Vr EX9YW awbMe Ora ropm TYKE w111CVLY IN-aNN Wft kuTu+r x.r w4aN wsvoxm FOOD SERVICE EQUIPMENT ELECTRICAL ROUGH -IN PLAN. reBigermor M1otweter dispenser RE -USE "Mc veclmn EXISTING oven on prooter proofer butter s20 fe +4S° ml r.weve.v. be 9 +18" 20 +4S" wager ertnere micro we4s wen below +48" 23 RE -USE 21 display teas 42 EXISTING +1weve reM9ereror below �r ewen +45�� 24 41 P.yalem w RE -USE EXISTING not water ete.trlc hall 009 20 9t prowl dl3pena« warmer wren MMIW YN1FP O #-- MaIYW YW9i Y xdT v�M« nert rux wm Tux FRONT VIEW SIDE VIEW IMIM I"101 TAKKT49(NaYlY M-ANN-MATM WSrMi HOI MNIFA O5PflI5rA Pals wv m by RE -USE ottm.m EXISTING pretzel warming RE -USE dlaplay cabinet EXISTING FOOD SERVICE EQUIPMENT ELECTRICAL ROUGH -IN PLAN. SCALE: 1/411= V-0" SCALE: 1 /4"= V-Oil 2 FOOD SERVICE ELECTRICAL NOTES. 1. The sole purpose of these food service plans are to indicate the rough -in locations and requirements for food service equipment as shown. Electrical Contractor is responsible to install all electrical work in accordance with all governing code requirements. Electrical Contractor is responsible to immediately notify ROBERT BOOZE of any code requirements not indicated on these drawings. 2. Electrical Contractor to provide magnetic starters, disconnects and thermal overload protection on all motors and/or equipment where required. Electrical Engineer to provide all wiring diagrams for magnetic starters, disconnects and thermo overload protections. 3. Electrical Contractor to connect all electrical food service equipment and fixtures and do any internal wiring where required. 4. Electrical Contractor to size all junctions boxes; provide all junction boxes, pull boxes, fixture mounted and wall mounted convenience outlets. Food Service Equipment Contractor to locate all convenience outlets and switches where part of fixture. Internal wiring of such boxes to be installed and supplied by Electrical contractor. Wherever access is not available for the Electrical contractor to run his lines from junction boxes to end usage in the fixture, the Food Service Equipment Contractor is to Install suitable conduit for the running of such lines. All convenience outlets In wall to be flush with finished wall, Electrical Contractor to locate and field mount all junction boxes in an accessible location. Food Service Equipment Contractor to coordinate locations of junction boxes and electrical panels with the Electrical Contractor. 5. Food Service Equipment Contractor will out access holes to convenience outlets in back splashes but Electrical Contractor to provide extension shields if required, 6. Electrical Contractor to provide and install refrigeration conduit lines from compressor area to pull boxes to stub -ups as indicated on the food service equipment refrigeration plan. Conduit to be round transite (or equal) with diameter as indicated with a minimum radius bends) of 24-inches. 7. Electrical Contractor to provide/install empty conduit lines for beer and soda lines as indicated on food service equipment electrical rough -in plan. Conduit to be round transite (or equal) with diameter as indicated with minimum radius of 24-inches. B. Electrical Contractor to provide and install empty conduits for computer, telephone, fax and point of sale systems. See Owner and supplier for necessary Information. Owner to provide this information before walls and ground are covered up and food service equipment is set in place, 9. Electrical Contractor to connect all compressors and blower coils complete with disconnects and magnetic. starters as required. 10. Electrical Contractor to provide hook ups and wiring to vapor proof lights in walk-in cooler/freezer complete with switch wiring located inside and outside. Provide power at compressor rack (see food service equipment refrigeration plan for location and requirements.) Provide a five (5) wire color coded auto defrost service from blower coil to remote compressor(s). 11. NOTUSED. 12. Electrical Contractor to provide/install stainless steel cover plates for any fully or partially exposed pull boxes and/or access boxes and to provide stainless steel cover plates for all convenience outlets, 13. The symbols on the food service equipment electrical rough -in plan are to indicate location and type of connection only. Electrical Contractor to provide circuits and conduit runs as required. Where the symbols are indicated for a solid/direct connection, Electrical Contractor to provide a forty-eight (48) inch long flex conduit stubbed out from the wall. Electrical Contractor to locate junction boxes in accessible locations; co-ordinate locations with Food Service Equipment Contractor. 14. Electrical Contractor shall install and provide lock -out devices on all breakers for clocks, refrigeration, control wiring, exhaust system controls and fire extinguishing systems. 15. Electrical Contractor to verify with Plumbing Contractor for location of gas solenoid valve. Electrical Contractor to supply power. 16. All convenience outlets to be set horizontally. Al outlets and connections shown on the food service equipment electrical rough -in plan are for food service equipment shown of food service equipment floor plan only. See Architect, Owner and/or Electrical engineer's plan for additional requirements. 17. All dimensions shown on electrical rough -in plan are from finished wall to center line of outlet. From centerline of outlet to centerline of outlet unless noted otherwise. All outlets noted +18" etc.to stub out of wall at given height. Outlet height is given from finished floor ( not top of finished curb) to center line of outlet. Outlets noted "stubbed up" of finished floor are to stub up six (6) inches above finished floor and/or finished curb. ELECTRICAL LEGEND tt=@ 120 10 CONVENIENCE OUTLET F Q FIRE SYSTEM PULL BOX ( MOUNT P +48" A.F.F. I 11 120 10 CONVENIENCE QUAD I— VAPOR PROOF INCANDESCENT F-0 120/208 10 CONVENIENCE OUTLET I LIGHT b`) SWITCH i r 208 10 CONVENIENCE OUTLET FL6'-)- SWITCH FOR HOOD LIGHTS 1--e 12010 DIRECT FLEX CONNECT F SWITCH FOR EXHAUST & 1 © 208 14 DIRECT FLEX CONNECT MAKE UP AIR FANS 44 PHONE CONNECTION 208/220 30 DIRECT FLEX CONNECT ® DATA CONNECTION ' U JUNCTION BOX ® DDROPFORD P R C D CEILING CHFOMITP,-BAR OEC. TO VERIFY ALL REO S OF POS STATIONS, PRINTERS, MONITORS, PHONES, FAX, ETC. i DATA COMMUNICATIONS CONSULTANT PRIOR TO ROUGH IN. 5 4 3 Deelgn« Wandflcatl.n Deigmer identification Desipw Idmffft Wn Designer identification Deelglrer ItlentlMeu.n: P,.. Id-0-tion AUNTIE ANNE'S CINNABON RENOVTION AT THE FORT PIERCE SERVICE PLAZA FPID: 422418-5-52-01 II Phase: RFC 1 11/01/2018 f Florida's Turnpike Enterprise The Less Stressway Turnpike Meedquiima 2 Mllepoet263, Bldg 5315 Turkey Lake Smim Rea Omee, FL U761 Melling Add..: P O. Boa 613069 Ocoee, FL 34181 407.532.39W ww.0ori4eeWmpike.WM 1 II Rev I Description I Date II FOOD SERVICE EQUIPMENT ELECTRICAL ROUGH -IN PLAN. 0 I. C n AOF400.DWG E 10MWI8 11:11:39 1 SHEET OF