You are on page 1of 25
2014 Proposal for Design of Foodservice Kitchen for Sunnyvale Junior High School Kelly Burke, Supatra Hanna,
2014
Proposal for Design of
Foodservice Kitchen for
Sunnyvale Junior High School
Kelly Burke, Supatra Hanna, Kari Oliver,
Monica Padlo, Sasha Sheftel, Janeth Torres
NTRS 414B – Planning a Foodservice
Kitchen
3/6/2014

TABLE OF CONTENTS

SECTION 1 – PRELIMINARY PLANNING

.............................................................

3-7

P RELIMINARY Q UESTIONS

3-6

PLANNING TEAM

7

SECTION 2 - RATIONALE

8-11

 

G OALS & O BJECTIVES

8

P OLICIES

& P ROCEDURES

9-11

SECTION 3 – PHYSICAL/OPERATIONAL CHARACTERISTICS

12-21

INTRODUCTION

12

P HYSICAL CHARACTERISTICS

13-18

19-21

SECTION 5 – REGULATORY INFORMATION

22-23

SECTION 4 - EQUIPMENT

24-25

SECTION 5 - MENU

26

27

28

SECTION 8 - PRESENTATION

29-30

Preliminary Planning

Proposal based on these questions:

  • 1. What type of foodservice is planned?

Assembly serve kitchen--heat and serve

Order everything prepared/packaged, heat and serve, refrigerated, or frozen

70% of students eligible for free or reduced lunch

  • 2. What is the foodservice to accomplish? What are its goals?

The foodservice would like to serve breakfast, lunch, and 1 snack in a low -income area.

Goals:

1. Provide 50% approxima tely 500 students and 75-faculty member’s access to nutritious breakfast. Providing nutritious breakfast to improve academic performance. To improve health status of students and faculty, limiting the amount of missed school days To incentivize punctuality and attendance of students and faculty

  • 2. Provide nutritious lunch food for 800 students and 100 faculty members. Contributes to academic performance throughout the day Ensuring every student has the opportunity (time, space, food) to eat lunch Introducing new foods, teaching proper proportion, educating healthy food choices

Meals should be safe, abundant in nutrients, varied

  • 3. Awareness that lunch may be the biggest or final meal for 700 students each day. Contributing to nutritional status Improving quality of life outside of school

  • 4. Consciousness about waste for environment. Use environmentally friendly and

reusable products. Teaching kids the importance of recycling Use recyclable material for packaging and serving

  • 3. Which major type of food production system will be used?

Assembly Serve. Develop partnership with a local food provider who will prepare and deliver balanced meal portions and pre made meals.

  • 4. How many people and what age groups? How many must be served at one time?

7 and 8th graders, 1000 students total

500 students served at one time. 7th graders lunch period separate from 8th

graders 70% will be free and reduced lunch. 150 faculty members total

All students present will eat in the cafeteria and 400 students from each lunch period will receive school food. 50 faculty members will be served lunch each lunch period

5. What will be the hours of service? What is the style of service?

School hours 8-3pm

Breakfast: 7-7:55am

Snack: 10-10:15am

***Lunch: overlapped 11:45 -12:45 (first lunch) 12:15-1:15pm (second lunch)

6. What is the menu and the menu pattern? The menu drives the layout.

  • 1. Breakfast

Cold Entrees:

Low fat yogurt, fresh berries, and whole grain granola

Whole grain high fiber cereal and milk Fresh muffins and reduced sugar pastries Hot Entrees:

Steel cut oatmeal

Healthy hearty veggie breakfast burrito

Breakfast lunch sandwich on whole grain bread

  • 2. Lunch

Cold Entrees:

Turkey pesto Panini

Cobb salad

French ham and swiss baguette

Fresh house salad

Hot Entrees:

Four cheese ravioli with marinara sauce and meatballs

Margherita pizza

Turkey burger with baked sweet potato fries

Enchiladas with rice and beans

3. Snacks

Hummus and carrots

Cheese and crackers

Celery and peanut butter

Apple and almond butter

Nilla wafers and Nutella

  • 7. In what form will food be purchased? How often?

Food purchased will be once a week and delivered Sunday through Thursday

Depending on the meal, food will be delivered fresh and frozen. Some will be prepackaged and some will be bulk

  • 8. What storage facilities will be needed? Amount of refrigerated and amount of

freezer storage?

Dry Storage - 15%

Freezer - 35%

Refrigerated - 35%

Heated storage - 15%

  • 9. What equipment and what capacity for each piece will be required to prepare and

serve the menu items?

Will only be using washable trays

All packaging and silverware will be recyclable

Will need small amount of dishware/serving utensils in kitchen in case they are necessary— not much storage space needed

10. What are desirable space relationships?

Equipment should be within reasonable size. All equipment used served a certain purpose.

11. How will safety precautions be incorporated in the plan? Sanitary measures?

Hand washing

Fruit and vegetable sink

Three compartment sink

Proper ais le ways (size depending on traffic flow)

Rounded corners (counters) Quarry tile Proper lighting HVAC

Thorough HACCAP plan

  • 12. What facilities must be planned for persons with disabilities? Counters Aisles Bathrooms Ramps

  • 13. What energy sources are most economical? Available? Sunlight

Ventilation system Gas booster heaters

Cooking/reheating equipment

U.S. Energy Information Administration: California State Energy Profile

Energy Source

Price

Period

Crude Oil

$ 94.26 /barrel

Nov-13

Natural Gas

$ 4.18 /thousand cu ft.

Nov-13

Coal

N/A

Nov-13

Nuclear Electricity

14.67 cents/kWh

Nov-13

http://www.eia.gov/state/print.cfm?sid=CA

  • 14. What activities will be computerized?

Ordering for food

Payment for meals

Planning Team

Kelly Burke - Design Consultant

Supatra Hanna - Architect

Kari Oliver - Equipment Rep/ Maintenance

Monica Padlo - District Food Director

Sasha Sheftel - Business Engineer

Janeth Torres - Builder/Contractor

Goals & Objectives

Goal #1: Provide 50% or approximately 500 students and 75 faculty members access to a

nutritious breakfast.

Objectives:

Provide nutritious breakfast to improve academic performance.

To improve health status of students and faculty, limiting the amount of missed

school days.

To incentivize punctuality and attendance of students and faculty.

Goal #2: Provide nutritious lunch food for 800 students and 100 faculty members.

Objectives:

Contributes to academic performance throughout the day.

Ensuring every student has the opportunity (time, space, food) to eat lunch.

Introducing new foods, teaching proper proportion, educating healthy food choices.

Meals should be safe, abundant in nutrients, varied.

Goal #3: Awareness that lunch may be the biggest or final meal for 700 students each day.

Objectives:

Contributing to nutritional status.

Improving quality of life outside of school.

Goal #4: Consciousness about waste for environment. Use environmentally friendly and

reusable products.

Objectives:

Teaching kids the importance of recycling.

Use recyclable material for packaging and serving.

Policies & Procedures

Food Safety and Storage:

Staff will have appropriate and regular training for food safety and hygiene

requirements.

All foods will be checked at the receiving dock for discrepancies. Foods that show

signs of discrepancies or spoilage will be turned away immediately.

Frozen foods will be received and stored between 0 -32 degrees Fahrenheit.

Refrigerated food will be received and stored at 41 degrees Fahrenheit or less.

All foods should be prepared, stored and served in a safe and healthful manner.

Pest control will be maintained bi-monthly by professional pest services.

Employees will be educated and expected to follow the preparation and safety

measures outlined in the Hazard Analysis and Critical Control Point (HACCP). While

the facility remains an assembly/serve style, the facility will still be sufficient in the

case that food preparation occurs.

Service:

Serving temperature should be between 41 F-135 F.

Warm food should only be hold for 4 hours.

Holding temperature should be 135 F or higher.

While food is being prepared, the ventilating systems should be operating and in full

working order.

Gloves should be worn while serving food.

Student Logistics:

Of the two meals served, the quality and quantity should meet the portion of

recommended dietary allowances of the food and nutrition board.

All students will have the opportunity to receive one breakfast meal, one lunch meal,

and one snack meal.

Students who do not qualify for the free meal program must pay for breakfast, lunch,

and snacks in cash or student id account only.

No soda, energy drinks, or high sugar drinks will be served during breakfast, lunch,

or snack meal.

All students are require d to eat lunch in the designated areas and will not be

permitted to leave campus.

Employee Policies:

Only foodservice employees are authorized to be in the cafeteria kitchen.

Sufficient personnel shall be employed, trained, and their working hours schedule d

to meet the needs of the students and faculty

In a foodservice facility licensed up to 49 employees, one person should appointed

and trained as responsible for food preparation, planning, and service.

Appropriate uniforms, hairnets, and non -slip shoes must be worn by all employees at

all times.

Employees will observe safe lifting techniques.

Employees are individually responsible for adhering to safety trainings and

procedures. Failure to abide is grounds for a performance improvement review and

plan

Em ployees working more than 3.5 hours per shift are entitled to a free meal.

The Foodservice Director shall remain certified as a ServSafe Manager and be

responsible for a perfection and accountability report for all employees.

All other employees shall obta in ServSafe handler accreditation.

Sanitation:

All employees will follow proper hand washing techniques.

All persons engaged in food preparation and service shall observe personal hygiene

and food service sanitation practices which protect the food from c ontamination.

Eating, drinking, smoking, chewing gum or tobacco are not allowed during food

preparation or service.

The aisles of food preparation equipment should be wide enough to provide enough

space to allow for easy flow of employees, mobile equipment and supplies.

Floors will be kept free of debris and spills will be cleaned up immediately.

Physical and Operational Characteristics

It is with careful consideration and great attention that all equipment, design choices,

and regulatory codes are selected with the greatest quality and efficiency in mind. By

upholding a high standard of features, we will be able to maintain a greater le vel of service,

quality, and safety. We also recognize the importance of longevity and justify the high

quality of materials selected with sustainability. In order to maximize our facility’s functional

potential, we will adhere to city and state codes as well as policies to limit human,

mechanical, and structural error. While the materials we will select are on the upper end of

the price spectrum, we know in future years we can avoid as many unforeseen problems

and expenses as possible. This special attention to regulations and policies will allow the

facility to be in the best working condition possible and will allow the school kitchen to

expand and serve a capacity of 2000 students in the near future. It is also a goal of our

facility to use as much environmentally friendly and efficient material as possible as we do

see the need and impact of being eco aware. Routine inspections and maintenance will be

a priority to ensure maximum working potential of this state of the art facility. Top of the line

flooring, wall coverings, lighting, ventilation system, plumbing, electricity, drains, storage,

equipment, safety and high level of detail will only put our kitchen the high class category

we strive for.

Physical Characteristics

Building Style & Materials:

Building style will be in compliance with the design and style of the rest of Sunnyvale Middle

School and will use the same wall, ceiling, and floor materials as the rest of the school. All

building components shall be in compliance with local and state building codes and

regulations.

Walls:

The walls will be made of durable, smooth, non -absorbent, sanitary, and washable

materials. All walls and refrigerator interior wall colors shall be light-colored in order to show

signs of cleanliness or la ck thereof, dirt, debris, stains and spills. All wall colors shall have a

light reflectance value of 70% or greater in all areas. Stainless steel wall coverings shall be

used only in high -use areas not requiring non -reflectance.

Ceilings:

Ceilings will be made of durable, smooth, non -absorbent, sanitary, and washable materials

of light color and minimum of 70% reflectance value. Ceilings will be an average of 14 -18

feet and treated with fire resistant coating.

Noise Reduction:

All walls and ceilings will be soundproofed to meet the facility needs.

Lighting:

All rooms where food is to be prepared shall be equipped with lighting that is no less than

20 footcandles at a height of at least 30 inches above the floor. A minimum of 10

footcandles of light shall be provided for restrooms, refrigeration units, storage units, and

dressing rooms. All light fixtures shall be constructed with shatter -proof materials and be

easily cleaned. Fume -, temperature-, and odor-resistant skylights shall be provided where

applicable only if they are tightly sealed and properly constructed.

Heating, Ventilation, and Air Conditioning:

Proper ventilation for kitchen, storage, refrigeration units, restrooms and dressing

rooms shall be provided which comply with all building regulations and codes and ensure

proper removal of toxic gases, fumes, odors, steam, heat, vapors, and smoke. All ventilation

systems will provide the conditions necessary for proper food preparation and storage as

well as meet the comfort needs of all employees.

Mechanical ventilation systems must be provided above all cooking equipment such

as ranges, hoods, salamanders, steam n’ holds, and ovens, and must be able to comply

with all building regulations and codes and ensure proper removal of toxic gases, fumes,

odors, steam, heat, vapors, and smoke. Ventilation plans must include front and side

elevation from the vent hoods, manufacturers spec sheets for exhaust fans, and make -up

air fan and hood filters complete with static pressure calculations. Restrooms and dress ing

rooms must be provided with a manually operated, screened window and air shaft in

compliance with local building codes.

Built-in Refrigeration:

A minimum of 10 footcandles of light shall be provided for refrigerated units. Refrigerator

walls will be made of durable, smooth, non -absorbent, washable materials, with a light

reflectance value of 70% or greater, and flooring made of quarry tile that is coved at the

walls at a minimum height of six inches. Slope is an inclined ground surface, the inclination

of which is expressed as a ratio of horizontal distance to vertical distance, therefore, floor

surfaces shall be sloped at 1:50 to allow for proper drainage.

Plumbing:

All plumbing and fixtures must be installed in compliance with local codes and regulati ons

and be properly maintained according to manufacturer’s standards in order to prevent loss

or damage. All liquid waste permissible by the system shall be disposed of in the plumbing

system which will then lead to the public sewage system. All equipment that requires liquid

drainage must have it conveyed by a sewer line and disposed of via a floor sink, funnel

drain, or similar device. All drain lines must be easily accessible for cleaning and inspection.

Drain lines must not cross areas of foot traffic or be of any type of hindrance to daily

operations. Floor surfaces shall be sloped at 1:50 to allow for proper drainage.

Electricity:

All outlets shall be installed and maintained according to local building codes and

regulations and shall be free from damage and/or exposed wires, and operate in kilowatts

per hour.

Floors and floor drains:

Flooring shall consist of quarry tile coved 6 inches high on walls. Floors shall be made of

slip-resistant materials, and foam safety mats will be provided wherever necessary. Floor

drains shall be installed according to equipment needs and be in areas that require water -

flushed cleaning and pressure spraying. All equipment that requires liquid drainage must

have it conveyed by a sewer line and disposed of via a floor sink, funnel drain , or similar

device. All drain lines must be easily accessible for cleaning and inspection. Drain lines

must not cross areas of foot traffic or be of any type of hindrance to daily operations. Floor

surfaces shall be sloped at 1:50 to allow for proper drai nage.

Vermin:

The kitchen and all food -containing areas shall be constructed, equipped, maintained and

operated in an effort to prevent entrance and inhabitation of any and all vermin, rodents and

insects.

Doors:

All delivery and entrance doors must be s elf-closing with overhead curtains. No large cargo

receiving area doors shall open directly into any food preparation area. No more than a ¼

space shall be present at the base of any door. All doors must comply with local building

codes and regulations.

G as:

Gas valves shall be of quality construction, heat and leak resistant, and must be expressed

in BTU units.

Garbage, recycling and trash:

The kitchen and all areas of food preparation and consumption shall be provided with

proper waste and recycling rece ptacles. Garbage containers and waste grease containers

should be placed in easily cleanable, durable, water-tight, rodent- and insect-free non-

absorbent containers. An area for storage of these containers and facilities for their cleaning

should also be p rovided in areas with walls and flooring that are easily cleaned and properly

maintained and located at a minimum of 100 feet away from the food preparation and

storage areas. Recycling receptacles shall be provided and removed on a bi -weekly basis

by the city in accordance to all local rules, regulations and codes. All packaged meals will

be purchased and served in 100% recyclable materials. Optional food item waste will be

encouraged to be recycled when possible. This includes glass, aluminum, paper, a nd some

plastic products. All recycling will comply with local community regulations.

Dressing rooms:

A properly lit and well ventilated room shall be provided for employees to change and store

valuables. Self-closing doors, automatic sinks, and toilets w ill be provided and all walls and

ceilings will consist of durable, washable, and easily -maintained materials. No employee

shall store clothing or personal items anywhere else on facility property.

Handwashing:

Handwashing sinks shall be provided in all restrooms in compliance with current standards

for hot and cold temperature and pressure control. Handwashing sinks shall also be

provided in pertinent areas of the kitchen, separate from one -, two- and three- com partment

utility sinks. Single use sanitary towels, antibacterial soap and sanitizers shall be provided

at each sink, and all sinks shall be installed so as not to contaminate any food or food

contact surfaces. All sinks in food preparation areas shall be provided with motion sensors

or foot-pedal operational control.

Equipment mounting:

All equipment shall be easily moveable by one person, installed on 6” or more metal

round legs, or mounted and sealed onto and minimum of four inch masonry islands with a

m inimum of ” radius around the base. If equipment is mounted on an island, the

equipment shall overhang the edge by no more than 2” from the base and no more than the

height of the island. Sealing equipment directly to the floor shall occur when no other p roper

means of mounting can be accomplished in a safe and functional manner. These items can

be refrigerators, freezers and ovens.

Gaps between equipment base and island tops shall be sealed with a non -hardening

silicone sealant. All equipment on floors an d tables shall be installed on four inch legs or

sealed directly to the surface. All equipment shall be provided with appropriate back

splashes sealed to the walls or sit at a minimum of 6 inches from the wall. A minimum of 30

inches shall be provided for aisles surrounding the working areas.

Water Supply:

Adequately protected, pressurized, portable, supply of hot water must be provided. Water

temperature cannot exceed 120 degrees Fahrenheit, and cold water shall also be provided

at all sink faucets. Water supply must comply with all local regulations and codes and must

not allow for backsplash or siphonage.

Operational Characteristics

Design:

Children will file into the serving area in two lines to pick up their food items.

They will proceed to a checkout area, utilizing pre -loaded cards that eliminate discrimination

for free versus purchased lunches.

Type of foodservice:

The kitchen will feature an assembly -serve style that provides sufficient space for heating

and serving prepared an d packaged, for both refrigerated and frozen. School will develop

partnership with local food providers who prepare and deliver balanced meal portions and

pre-made meals.

Menu Details:

The Sunnyvale Junior High will feature a cycle menu that meets recomme nded dietary

allowances averaged on a weekly basis. The school meals will be appealing to students

and meet the established USDA nutrient standards.

Hours of Service:

The foodservice establishment will serve breakfast from 7:00 -7:55 AM and lunch in two

overlapping services, the first from 11:45 AM -12:45 PM and the second from 12:15 -1:15

PM. An hour lunch allows for sufficient time for 500 students to receive lunch from the tray

line and appropriate time to sit and eat their food. Snack will be served during nutrition

break from 10-10:15 AM.

Profiles:

Students

We anticipate 70% to qualify for the free lunch program, and the remaining 30% will

purchase meals as desired.

Employees

All employees must be ServSafe Certified. The Foodservice Director and Kitc hen Manager

will be full-time employees, and all other employees will be part-time, and cannot exceed

more than 3.5 hours per day.

Number of occupants:

The junior high consists of 7 th and 8th graders with approximately 1000 students and 150

faculty members total. Each school day will consist of two lunch periods; one for 7th graders

and one for 8th graders. All students present will eat in the cafeteria and 400 students from

each lunch period will receive school served food. 50 faculty members will be serve d lunch

each lunch period. 500 students and 50 faculty members served at one time.

Food Prep Methods:

Food items will be ordered through an outside meal provider. Depending on meals, some

meals will come prepared as ordered and some will come in bulk in which the kitchen staff

will prepare meal trays.

Purchasing:

Food will be purchased frozen, refrigerated, and dry. Some meals will come fully prepared

and some will come in bulk, depending on the day and menu.

Storage:

Dry Storage - 15%

Freezer - 35%

Refrigerated - 35%

Heated storage - 15%

Wellness Policy:

Sunnyvale Middle School recognizes the importance of health and academic

understanding both individually and in conjunction with one another. Research continually

supports the correlation between h ealth and learning capabilities. Sunnyvale is committed

to providing a wellness program focused on education, healthy eating, and physical activity.

It is our goal to ensure a safe and educational place for our students to learn how to

maintain a healthy and active lifestyle they can continue throughout the rest of their lives.

Parents, faculty, administration, food service representatives, council members, and

community volunteers are encouraged to promote healthy living to the students through

various activities, services, lessons, and role modeling.

District administrators and community re presentatives have developed a wellness

policy with measurable goals in the following areas: health and wellness education, physical

activity education, recycling ed ucation, and implementation of these programs.

Workers Schedule:

Male and females can work in the cafeteria kitchen. The first shift of 5 people will work from

6am -10am. The second shift of 5 people will from 9:30am to 1:30pm. The third shift of 3

people will work from 11am -3pm.

Regulatory Information

The foodservice facility will act in accordance with all guidelines, standards and laws

set forth by the Americans with Disabilities Act (ADA), Occupational Sa fety and Health Act

(OSHA), California Retail Food Code, California Uniform Retail Food Facilities Law and

local fire codes.

All sanitation and ADA requirements shall include but are not limited to the following:

The kitchen will comply with ADA Standards for public and employee

accommodations.

All aisles will be a minimum of 42 inches in width, with main aisles a minimum of 60

inches. Ramps will be installed in cafeteria and dining areas. Doorways will be 32

inches wide.

Flooring will be made with non -slip material and employees will be provided with slip

resistant shoes.

Bathrooms will be handicap accessible, including one 60 -inch wide stall, grab bars,

raised toilet seats, lowered sink and paper towel dispenser.

Employee accommodations will allow for adju stments to modify equipment, prep

table and work bench for handicap accessibility.

Hazard Analysis Critical Control Points (HACCP) will be followed for sanitation and

food preparation. Even though plans for the kitchen do not include cooking from

scratch, it is proper standard practice. If menu items were to change, having HACCP

in place will ensure safe food preparation.

Handwashing sink will be made available throughout the kitchen and bathroom

facilities. Foot pedals, hot and cold running water (not over 120 degrees to prevent

burns) and single sheet paper towels will be available at every sink. Handwashing

sinks will be separate from food preparation sinks.

Employees will have a locker room to safely and securely store their personal

belongings. Gender specific locker rooms will allow privacy for employees to change

into the uniforms that are washed and provided by the management.

All major equipment will be purchased in accordance with the National Sanitation

Foundation International (NSFI) standards.

All employees will be trained in proper sanitation procedures prior to beginning

employment as a part of their mandatory orientation procedures. Brief trainings will

be conducted regulatory to ensure correct procedures are maintained.

Hazard and Communication Standards (HCS), also known as the “right to know,”

program will be communicated for all employees to be aware of present chemical

hazards, and the bloodborne pathogens standard.

A Material Safety Data Sheet (MSDS) will be available for employee viewin g

including chemical identity, hazard ingredients, physical and chemical

characteristics, fire and explosion hazard data, reactivity data, health hazards,

precautions for safe handling and control measures.

Accidents shall be prevented through a safe and w ell-designed workplace. The

National Safety Council recommendations will be implemented, with a tracking

system in the employee area to inform of severity and frequency rate of accidents.

Management will organize for safety and demonstrate regard for following safe

procedures among staff.

Local building, planning, mechanical and electrical codes will be strictly followed during

the planning and construction of the facility. As construction progresses, voluntary

inspections, along with mandatory inspections, will be performed in order to verify

compliance. All heating, ventilation and air conditioning (HVAC) systems and equipment will

meet or exceed all safety, load and energy efficiency codes.

Equipment List

Turbo Air (TSA-3-14-D1) - 90" Three-Compartment Sink - Green World Series

Dimensions: 44.5" x 90" x 24" (Qty:1)

Special Order Cooler_RT - 7'9" x 7'9" Indoor Walk -in Cooler; Dimensions: 7’9 x 7’9;

(Qty:1)

Polar-Pak Self-Contained Walk-In Freezer, 5 ft. 10"x7 ft. 9" Actual Size, With Floor;

(Qty:1)

Sandusky 4-Shelf 77 in. W x 72 in. H x 24 in. D Steel Commercial Shelving Unit;

Dimensions: 24in.x72in.x77in. (Qty: 5)

Intermetro (C539-HFC -4) - 27 5/8" C5 3 2 -WaySeries Armour Heated Holding

Cabinet w/Fixed Wire Slides Dimensions: 71" x 27.63" x 31.5"; Voltage: 120 and

2,000 watts; (Qty:2)

Fiberglass Trays, Black 14"x18" Rectangular Camtray (Qty: 550 each) Dimensions:

14in x 18in (Qty: 12 00)

Blodgett (SHO -E-Double) - 38" Electric Double Convection Oven (qty:5) Dimensions:

70.68" x 38.25" x 36.88"; Voltage: 208

Advance Tabco 7-PS-EC -X Economy Hand Sink with Splash Mount Faucet - 17 1/4"

x 15 1/4" (Qty:2) Dimensions: 17 1/4" Left to Right, 15 1/4" Front to Back, 13" High

(including backsplash)

Central Exclusive Stainless Work Table with Galvanized 35 ½ work heigh t.

96”Wx30”D (Qty:3)

Choice Black Three Shelf Utility Cart / Bus Cart; Dimensions: 32" x 16" x 38" (QTY:

5)

Continental (3200)-32 Gal Huskee Round Waste Container (case of 6) (Qty:1);

H27.375”xD22”

Salvador (S914)-¾ HP Scrap Basin Scrap Collector 1.5-11 A mps Horsepower ¾

Phase Voltage 115-460 (Qty:1)

Warewashing Electric Traywasher with Condensing Unit, Drying Zone - Right to Left,

1200t/h. 511060. Dimensions: External dimensions, Height: 1914 mm External

dimensions, Width: 2980 mm External dimensions, Depth: 824 mm; Voltage: 36, 4

kW. (Qty:1)

Advance Tabco 2 Compartment sink 18x18x14 deep w/ Right/Left Drainboard,

(Qty:1)

Manitowoc Indigo Series 1000 Ice Cube Machine (High Capacity) Space Saving

Design; Width: 30” Height: 261/2” Depth: 241/2” Wt: 149lbs (For water reliable

operation in challenging water conditions) 60Hz Self monitoring/diagnostic tests

every 24 hours for ultimate functioning . (Qty: 1)

Traulsen G11003P 1 Section Solid Half Door Pass Thru Refrigerator – Right/ Left

Hinged Doors (Qty:2)

Advance Tabco DC -186-X 72" Chef's Table Dish Cabinet - All Stainless - 72" Wide x

18" Deep (Qty:2)

*All major equipment purchased will meet National Sanitation Foundation International

(NSFI) standards

* Refer to pictures and specifications of equipment in the appendix