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A800551VENDINGEMPLOYEEBREAK ROOMK701116116118143042023023094114114052052041043123053061038115026111FOOD PREPCORRIDORBREAKFAST02302302311911911915515515515515511911914714014011903323EWS-014MOP-0122168093JJFLOOR DRAINHP552551LINEN CHUTEICE/VENDING1TitleSealProject NumberScaleIssueDateSteffian Bradley ArchitectsOne Corporate RoadSuite 102Enfield, CT 06082.6036T 860.627.1920www.steffian.comPlotted:© Steffian Bradley Architects17 EAST STREETEASTHAMPTON, MASSACHUSETTS413.587.4060TALA HOTELS HOLDING, LLCCONZ STREETNORTHAMPTON, MASSACHUSETTSENGINEERING DESIGNASSOCIATES11 Central StreetWest Springfield, MA 01089413.788.0182 1/4" = 1'-0"1/5/2014 12:57:03 PMA800FOOD SERVICE EQUIPMENTPLANS02455.000 1/4" = 1'-0"3GROUND FLOOR VENDING 1/4" = 1'-0"1FOOD SERVICE EQUIPMENT PLAN 1/4" = 1'-0"2TYPICAL FLOOR VENDING EQUIPMENT800 EQUIPMENT SCHEDULE - FOOD SERVICETypeMark QTY. DESCRIPTION COMMENTS REVIEW DATE023 5 SHELVING-DRY STORAGE026 2 SHELVING-BULK STORAGE DECKSVERIFY QUANTITY033 1 SPRAY RINSE038 1 DISHWASHER-UNDERCOUNTER041 1 POT RACK WITH WALL SHELF042 1 SHELVING-PAN AND CHINA043 1 POT SINK052 2 REFRIGERATOR - TWO-DOOR REACH-IN053 1 FREEZER - SINGLE-DOOR REACH-IN061 1 TABLE-VEGETABLE PREP093 2 BUFFET WARMERS AND CHAFING DISHES094 1 OATMEAL COOKEROPTION-NOT SHOWN111 1 MICROWAVE OVEN112 1 MICROWAVE OVEN SHELF114 2 WAFFLE IRONOPTION-NOT SHOWN115 1 COFFEE AIRPOT BREWERBY OPERATOR, NIKEC116 2 COFFEE AIRPOTSBY OPERATOR, NIKEC118 1 JUICE CHILLERBY VENDOR, NIKEC119 6 GARBAGE CANBY OPERATOR, NIKEC123 1 HAND LAVATORY124 3 CORNER GUARD140 2 BREAD DISPLAYBY OPERATOR, NIKEC143 1 COUNTER REFRIGERATOR147 1 SLOT TOASTERALTERNATE TO 148 (NOT SHOWN)155 5 BUFFET-WASTE CHUTEBY G.C.; NIKEC168 1 BUFFET - DISPLAY SHEILDSBY G.C.; NIKEC551 4 ICE MACHINE1 PER FLOOR552 3 VENDING MACHINE - BEVERAGEOPTIONAL AT UPPER FLOORSREFERENCE NOTESCRITERIA NOTESTHIS PLAN IS A PROTOTYPE AND ALL FACTORSMAY CHANGE. SITE CONDITIONS AND/ OR LOCALCODES MAY SUPERSEDE THE DESIGN.ARCHITECT SHOULD HAVE A COMPETENTKITCHEN CONSULTANT REVIEW THE PLAN FORCOMPLIANCE WITH ANY CHANGES REQUIREDREFER TO THE FOOD SERVICE AND LAUNDRYEQUIPEMENT PRODUCT MANUAL FOR EQUIPMENTINFORMATION (COORDINATED WITH DWG MARKNUMBER) AND SPECIFICATIONS, INCLUDINGDIMENSIONS AND UTILITY REQUIREMENTS.REFER TO PLUMBING CRITERIA PLANS FOR INFORMATION ONPLUMBING FIXTURESGAS AND ELECTRICAL EQUIPMENT IS SHOWN INTHE EQUIPMENT SCHEDULE - EQUIPMENTINSTALLER TO VERIFY UTILITY AVAILABILITY ANDPROVIDE PROPER EQUIPMENT.A.B.C.D.1PROVIDE FLOOR DRAINS UNDER ICE MACHINESAT ALL VENDING AREAS.PROVIDE CORNER GUARDS AND FLASH TRIM ATALL OUTSIDE CORNERS.MOP SINK. SEE PLUMBING CRITERIA PLANSEYEWASH STATION. SEE PLUMBING CRITERIAPLANS23ALL EXHAUST HOODS WILL BE CONSTRUCTED TO MEET N.S.F.,U.L., AND N.F.P.A. STANDARDS. IN ADDITION, ALL EXHAUSTHOODS ARE TO MEET ALL LOCAL GOVERNING CODES.ALL COOKING EQUIPMENT UNDER THE EXHAUST HOODS WILLBE ON EITHER CASTERS WITH FLEXIBLE QUICK DISCONNECTSAND RESTRAINTS OR ON ADJUSTABLE STAINLESS STEEL LEGSAND SEALED TO THE WALLS WITH CLEAR SILICONE SEALANT.ALL ICE MACHINES TO BE HELD OFF ADJACENT BUILDINGWALLS BY 6". IF A VACUUM BREAKER IS REQUIRED BY CODES,IT WILL BE FURNISHED AND INSTALLED BY THE PLUMBINGCONTRACTOR.DISHWASHERS, WHERE APPLIABLE, WILL BE DESIGNED TOHAVE HIGH TEMPERATURE 180 DEGREE F. FINAL RINSE ANDWASH TEMPERATURES OF 140 DEGREES F.THE EXHAUST HOODS AND THE DUCTS WILL BE PROVIDEDWITH A PIRANHA AUTOMATIC FIRE SUPPRESSION SYSTEM.ALL REFRIGERATORS WILL BE FURNISHED WITHTHERMOMETERS WHICH ARE EASILY READABLE, IN PROPERWORKING CONDITION AND ACCURATE WITHIN A RANGE OFPLUS OR MINUS 2 DEGREES.ALL COUNTER TOP EQUIPMENT NOT READILY MOVABLE,WEIGHING OVER 80 POUNDS, WILL BE PROVIDED WITH 4" LEGSWITH ADJUSTABLE FEET.ALL CHEMICAL SANITIZER KITS FOR THREE COMPARTMENTSINKS WILL BE FURNISHED BY THE CHEMICAL SUPPLIER.ALL CHEMICAL INJECTION SYSTEMS MUST BE INSTALLEDDOWNSTREAM FROM A VACUUM BREAKER OR AIR GAP TOPREVENT POSSIBLE BACK SIPHONAGE OF THE CHEMICALSINTO THE WATER LINE SYSTEM.ALL CUTTING BOARDS AND WORK SURFACES SHALL BE OFNON-WOOD CONSTRUCTION OR N.S.F. APPROVED.ALL FOOD SERVICE AND RELATED EQUIPMENT SHALL BEINSTALLED IN CONFORMITY WITH THE N.S.F. STANDARDS ANDSHALL BE N.S.F. APPROVED.AN AISLE SPACE OF A MINIMUM OF THIRTY (30) INCHES ORMORE SHALL BE PROVIDED WITHIN ALL WORK SPACES.BACKSPLASHES OF EQUIPMENT SHALL BE INSTALLED AMINIMUM OF THREE (3) INCHES OFF THE WALL OR SEALED TOTHE WALL WITH CLEAR SILICONE SEALANT.VACUUM BREAKERS, WHEN USED, TO BE A MINIMUM OF SIX (6)INCHES ABOVE THE FLOOD RIM WITH NO SHUT-OFF DEVICESBEYOND THE DISCHARGE OF THE VACUUM BREAKER.A MINIMUM OF 50 FOOT CANDLES OF LIGHT SHALL BEPROVIDED IN ALL FOOD PREPARATION AND SERVING AREAS.HANDWASHING FACILITIES ARE REQUIRED IN THE FOOD PREPR\ARATION, SERVING, AND UTENSIL WASHING AREAS AND WILLBE SHOWN ON THE FLOOR PLAN.SNEEZE GUARD PROTECTION, WHERE APPLICABLE, WILL BEPROVIDED FOR EXPOSED, UNWRAPPED FOOD SHOWN AT SUCHAREAS AS SALAD BARS, BUFFETS, AND CAFETERIA LINES.VERIFY WITH LOCAL HEALTH DEPARTMENT FOR REQUIREDLOCATIONS FOR SNEEZE GUARDS.HEALTH DEPARTMENT NOTES430 Sept 2013 PERMIT SET3 Jan 2014 For Construction