Page 18 - PowerPoint Presentation

c

A
Rev.
Date
29.11.18
Equipment. Any variations must be brought to the
this company. A charge may be levied.
All dimensions shown on this drawing are the required
attention of Advance Catering Equipment immediately.
minimum finished wall dimensions by Advance Catering
whole or part without the prior written consent of
This drawing is the property of The Advance Group
and must not be copied or passed to a third party in
Description
4.01
4.02
Amended following meeting
GAS
REGISTER
TM
safe
point.
Electrical:
Mechanical:
Wiring Regulations.
on the day of installation.
Extraction/Ventilation:
PROPOSED LAYOUT
pipe and suitably bracketed to floor with gas cocks to each connection
6
Paragraph 6.2. Gas manifold within the cooking suite must be run in iron
to ensure that all electrical services comply with the I.E.E. 17th Edition Of
by the electrical contractor. It is the electrical contractors responsibility to
2.14
Advance Catering Equipment will only terminate to services above finished
floor level. Gas services to be in accordance with B.S. 6173:2009 Section 3,
All earthbonding & positioning of general purpose sockets to be undertaken
Electrical connections are NOT included (unless specified) although we have
included for a speed controller. An electrician would need to be in attendance
1
1
2
5
Gas:
4.06
3.06
GF
3.02
Water:
By
from freezing.
Hot Water Pressure:
Cold Water Pressure:
extract is switched on.
boosting set is supplied.
Hot Water Temperature:
Rev.
5
Minimum of 2.0 Bar and a Maximum of 4.0 Bar.
Minimum of 1.5 Bar and a Maximum of 4.0 Bar.
3.05
4
3.01
2.15
Date
4
3.04
3.07
Hot water is to be between 50° and 60°C and is to be protected
If the water pressure is below 1.5 Bar we recommend that a pressure
system to ensure that the gas supply can not be live unless the kitchen
3.04a
Mains cold water to be used on ALL appliances in kitchen and bar areas.
to the kitchen gas supply that is linked to the kitchen extract ventilation
It is recommended that an automatic isolation valve system shall be fitted
2.12
Description
General:
contractor).
Other Builders Notes.
3
1000mm clear door opening.
for the running of pipe runs for the cold rooms.
All access doors require a 1100mm structual opening with
Where applicable, a concrete plinth will be required for floor
wall through the sink upsatnd with mirrored domed head screws.
cocks, stop taps, ball A valves and isolators to be provided by main
mounted compressors to cold rooms. Duct routes will be required
catering equipment to be by catering contractor and to be made from
any equipment that is pushed flush against the wall. Final connection to
ALL sink units are to be mastic sealed to the wall and screw fixed to the
suitably isolated supplies as indicated on our service points drawing (Gas
A.F.F.L. Where this is unavoidable they should be routed to avoid fouling
All surface mounted pipe & conduit runs must be no higher than 750mm
3.03
4.08
3.08
2.13
2.16
4.07
By
Signed:.....................................
storage
Print:..................... Date:..........
NOT TO BE ISSUED
NON-APPROVED DESIGN
FOR DISCUSSION ONLY
Operation:
Scale:
Drawn By:
Consultant:
Project Manager:
1:20 @A3
FUSION
Stephanie Pettengell
the back bottle coolers
Client:
Project:
replenish any hot goods.
5 - Thermodyne under to
4 -Dumplings counter top
Drawing No:
3 - Wok station, ,2 options
1 - Till / Drink - replenish from
2 - Packaging storage/display
PD - 18301 - 03 A
Date:
Highbury Food Kiosks -Fusion
22.10.18
3.05
3.01
3.07
3.08
3.04
3.03
3.02
3.06
3.04a
Arsenal Emirates Stadium
Tills station
Dual Wok Station
Double Bin section
Front counter screen
700 Thermodyne dolly
Shopfitted front counter
Thermodyne Food Holding Unit
Stainless steel contact cooled chill well
Website: www.advancecatering.co.uk
Dry Chafer for Induction with transparent cover 2/3 GN
Tel: (01582) 813900 Fax: (01582) 813901 E-mail: design@advance-catering.co.uk
Delivering Innovation, Providing Peace of Mind
Dantom House, Blackburn Road, Houghton Regis, Dunstable. LU5 5BQ
By Others
By Others