Page 14 - PowerPoint Presentation

Key
PROPOSED LAYOUT 2.01 Osborne Undercounter Bottle Cooler - Double sliding doors
Stainless steel rear back counter
2.02
2.03 Osborne Undercounter Bottle Cooler - Double sliding doors
2.04 Rear shopfitted counter By Others
2.05 Waste bin station
2.06 Tills station By Others
2.07 Stainless steel contact cooled chill well
2.08 Electric counter top carving station
2.09 Heat lamp counter top
CARVERY BAPS 2.10 Front counter screen
2.11 Tray
Operation:
1 - Till / Drink - replenish from 2.12 Country flyover
2.04 the back bottle coolers 2.13 Shopfitted front counter By Others
2 - Packaging storage/display
2.01 3 - Carvery unit with heat lamp 2.14 Refrigerator/Freezer multi temp
2.05 over - design TBC 2.15 Salad Display
4 - Bap making station, Football
wooden board and topping 2.16 Salad Display
pots. 3.01 Double Bin section Shop
1 5 - Chilled toppings unit
2.06 2.07 6 - Fridge to replenish chilled 3.02 Tills station By Others Section
toppings. 3.03 Stainless steel contact cooled chill well
2.09
3.04 Thermodyne Food Holding Unit
2.02 2.08
2 3 3.04a 700 Thermodyne dolly
3.05 Dual Wok Station
3.06 Shopfitted front counter By Others
2.10
2.11 3.07 Dry Chafer for Induction with transparent cover 2/3 GN
2.03 3.08 Front counter screen
4
2.12 4.01 Stainless steel rear counter
2.13 Osborne Undercounter Bottle Cooler - Double sliding doors
2.15 4.02
6
5 2.16 4.03 Osborne Undercounter Bottle Cooler - Double sliding doors
2.14 4.04 Osborne Undercounter Bottle Cooler - Double sliding doors CHIPS 6 5.12
7
4.05 Shopfitted Rear counter By Others 5.11
Operation:
4.06 Tills station By Others 5.08 5.10
1 - Till / Drink - replenish from
3.06 4 3.08 4.07 Shopfitted front counter By Others the back bottle coolers 4
3.07 2 - Packaging storage/display 5 5.09
4.08 Stainless steel contact cooled chill well
3.05 3 - Bespoke glass fronted chip 5.07 5.09a
4.09 Front counter screen dump, hot cupboard under for
FUSION 4.10 Crepe warmer topping replenishment.
3.04a 4 - Hot toppings display
3.04 4.11 Thermodyne Food Holding Unit
5 3 Operation: 5 - Thermodyne for chips 3 5.06
4.11a 700 Thermodyne dolly 6 - Chilled toppings / sauces
1 - Till / Drink - replenish from 7 - Chilled topping fridge for
the back bottle coolers 4.12 Under counetr-top incogneeto induction buffet replenishment. 5.05
2 2 - Packaging storage/display 4.13 Under counetr-top incogneeto induction buffet
3 - Wok station, ,2 options
4.14 Under counetr-top incogneeto induction buffet
4 -Dumplings counter top 5.04 1 5.02
4.01 1 3.03 storage 4.15 Heat lamp counter top 2
3.02 5 - Thermodyne under to 4.16 Heat lamp counter top 5.03
replenish any hot goods. 4.17 Heat lamp counter top
5.01
4.18 Refrigerator/Freezer Multi Temp Flex Drawer 6.02
3.01
4.02 4.19 Salad Display
Note:
4.20 Salad Display
Bun toaster location
5.01 Double Bin section 6.06 TBC, back of house or
4.07
1 5.02 Tills station By Others 1 6.08 front of house.
4.06 4.08 5.03 Front shopfitted counter By Others 6.09
5.04 Stainless steel contact cooled chill well 6.01 6.07
BURGER & CHIPS 6.10
5.05 Front counter screen
4 4.10
4.11a 3 4.09 5.06 Bespoke Heated Chip Dump Operation: 3 6.11 2 6.03
4.11 5.07 1-Light Heat Lamp 1 - Till / Drink - replenish from
4.03 4.12 the back bottle coolers 6.12
2 5.08 1-Light Heat Lamp 2 - Packaging storage
5.09 5 Shelf Counter Top Thermodyne 3 - Pre toasted bun display 6.19 5
4.15 BURRITO 4 - Induction "cooking" theatre
5.09a 300 Thermodyne dolly 6.15
4.13 / display of burgers. Lamps 6.13 6.15a 6.04
Operation:
5 1 - Till / Drink - replenish from 5.10 Refrigerator/Freezer multi temp over - design TBC. 6.20 4
4.04 4.16 the back bottle coolers 5.11 Multipoint induction warming plate 5 - Burger replenishment and
chip hot hold
4.14 2 - Packaging storage/display 5.12 Salad Display 6 - Chilled toppings / sauces 6.14
3 - Burrito press for warming 7 - Chilled topping fridge for 6.21
4 -Thermodyne to replenish 6.01 Stainless steel rear back counter
7 4.17 hot goods 6.02 Osborne Undercounter Bottle Cooler - Double sliding doors replenishment. 7
5 - Hot toppings with heat 6.03 Osborne Undercounter Bottle Cooler - Double sliding doors
6 lamps over - Design TBC 6 6.18
4.18 6 - Chilled toppings 6.04 Osborne Undercounter Bottle Cooler - Double sliding doors 6.05
4.05 7 - Fridge to replenish cold
4.19 4.20 6.05 Shopfitted side counter By Others 6.16 6.17
toppings
6.06 Front counter shopfitted By Others
6.07 Hatco TQ-800 Bun toaster
6.08 Tills station By Others
6.09 Stainless steel contact cooled chill well
6.10 Front counter screen
6.11 Bread Warming Unit
6.12 Under counetr-top incogneeto induction buffet
6.13 Under counetr-top incogneeto induction buffet
6.14 Under counetr-top incogneeto induction buffet
6.15 Thermodyne Food Holding Unit
6.15a 700 Thermodyne dolly
6.16 Salad Display
6.17 Salad Display
6.18 Refrigerator/Freezer Multi Temp Flex Drawer
6.19 1-Light Heat Lamp
6.20 1-Light Heat Lamp
6.21 1-Light Heat Lamp
Electrical: Water: General: Rev. Date Description By Rev. Date Description By
All dimensions shown on this drawing are the required All earthbonding & positioning of general purpose sockets to be undertaken Mains cold water to be used on ALL appliances in kitchen and bar areas. All surface mounted pipe & conduit runs must be no higher than 750mm NON-APPROVED DESIGN Scale: A0 @ 1/25 Client:
minimum finished wall dimensions by Advance Catering by the electrical contractor. It is the electrical contractors responsibility to Cold Water Pressure: A.F.F.L. Where this is unavoidable they should be routed to avoid fouling Arsenal Emirates FC
Minimum of 1.5 Bar and a Maximum of 4.0 Bar.
to ensure that all electrical services comply with the I.E.E. 17th Edition Of
any equipment that is pushed flush against the wall. Final connection to
Equipment. Any variations must be brought to the Wiring Regulations. If the water pressure is below 1.5 Bar we recommend that a pressure catering equipment to be by catering contractor and to be made from A 22.11.18 Amends following meeting 20.11.18 SP
attention of Advance Catering Equipment immediately. Mechanical: boosting set is supplied. suitably isolated supplies as indicated on our service points drawing (Gas B 28.11.18 Amended following meeting GF FOR DISCUSSION ONLY Drawn By: SP / GF
cocks, stop taps, ball A valves and isolators to be provided by main
Hot Water Temperature:
Advance Catering Equipment will only terminate to services above finished Hot water is to be between 50° and 60°C and is to be protected contractor).
floor level. Gas services to be in accordance with B.S. 6173:2009 Section 3,
from freezing.
ALL sink units are to be mastic sealed to the wall and screw fixed to the
c This drawing is the property of The Advance Group Paragraph 6.2. Gas manifold within the cooking suite must be run in iron Hot Water Pressure: wall through the sink upsatnd with mirrored domed head screws. NOT TO BE ISSUED Project:
Minimum of 2.0 Bar and a Maximum of 4.0 Bar.
pipe and suitably bracketed to floor with gas cocks to each connection
and must not be copied or passed to a third party in point. Other Builders Notes. Consultant: Highbury Food Kiosks Delivering Innovation, Providing Peace of Mind
whole or part without the prior written consent of Extraction/Ventilation: Gas: All access doors require a 1100mm structual opening with
1000mm clear door opening.
It is recommended that an automatic isolation valve system shall be fitted
this company. A charge may be levied. GAS TM Electrical connections are NOT included (unless specified) although we have to the kitchen gas supply that is linked to the kitchen extract ventilation Where applicable, a concrete plinth will be required for floor Signed:..................................... Dantom House, Blackburn Road, Houghton Regis, Dunstable. LU5 5BQ
system to ensure that the gas supply can not be live unless the kitchen
mounted compressors to cold rooms. Duct routes will be required
included for a speed controller. An electrician would need to be in attendance
safe on the day of installation. extract is switched on. for the running of pipe runs for the cold rooms. Project Manager: Drawing No: PD - 18301 - 01 B Date: 30.10.18 Tel: (01582) 813900 Fax: (01582) 813901 E-mail: design@advance-catering.co.uk
REGISTER Print:..................... Date:.......... Website: www.advancecatering.co.uk