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Building Permit 11.748 Supporting Mechanical
' ; S CDMMERCIAL, INDUSTRIAL & RESIDENTIAL FIRE SPRINKLER CONTRACTING, SERVICE & INSPECTIONS FIRE PROTECTION, INC. August 26, 2011 CITY 1 PRIOR LAKE To: City of Prior Lake BUIL GIT ' N REVIEW 4646 Dakota Street INSPECTO --- Prior Lake, MN 55372 DATE PEHAIRT ❑ AC EPTED AS SUBMITTED Attn: Paul Baumgartner ja ACCEPTED WITH CORRECTIONS AS NO ❑ NOT ACCEPTED-CORREC T , 'E s ouM% r Project: Pizza Hut Delco Lite 6880 Boudin Street These Com►r are m e for your inforal of {III w■ . )4 shall be e in !u11 complanaae with aR applicable build 4() & zoning code Suite #140 Prior Lake, MN 55372 tulremetrts inducing items not f. sped env note(' in this rev KEEP THIS PLAN SET ON or - Regarding: Pizza Hut, Prior Lake MN — Fire Protection scope of work: 1. Install sprinklers per NFPA #13, 2002 and the City of Prior Lake, MN. 2. Add (6) extended coverage chrome plated pendent sprinklers to new ceiling. 3. Add (3) standard coverage chrome plated pendent sprinklers to new ceiling. 4. Add (2) standard coverage dry pendent sprinklers to new cooler and freezer. 5. 2 hour hydrostatic test not required per NFPA 13 2002, 16.2.1.4 (fewer then 20 sprinklers) 6. Sprinkler spacing to match original design: • Ordinary Hazard Group I Occupancy Sprinkler spacing: 18 x 18 (Extended Coverage) Sprinkler spacing: 10 x 13 (Standard Coverage) Light Hazard Occupancy Sprinkler spacing: 20 x 20 (Extended Coverage) Sprinkler spacing: 15 x 15 (Standard Coverage) If you have any questions please feel free to contact me. Kin regards, c1 -4.t,- IC � ocic F l r Skyline Fire Protection, Inc. r i-AkCi()( Jason Mack, Project Manager 612.408.4858 Jason@skylinefire.com 1 0900 73RD AVE. NORTH, SUITE 1 08 . MAPLE GROVE, MN 55369 • WWW.SKYLINEFIRE.COM TEL: 763.425.4441 • FAx: 763.425.7755 • l , . V � x;.) �inttz ,. ;stogy_- . 755,1 a■ P t* g °I ,t , 0 o Ado w im maciniaTion. Al r iri 4 z Ill Elia - - RION NEIN , - • E f mittir: ei t I 1 ii 1 ts1 0 flogris . .... minini 414 _ IN-- c) !i i XI 2 • . .iimin - • P , 0 t,,,, III a 111 , Lhl ■ • qb • ...9 N • % 1110 I L , . ,■ 0 i NNE ......... • ______ al al imminanirs .......... M I N N E S O T A Environmental Health Division - Environmental Health Services MDH Orville Freeman Building 625 North Robert Street PO Box 64975 St. Paul, Minnesota 55164 -0975 Phone 651- 201 -4501 DEPARTMENT oF HEALTH OPENING INSPECTION FORM Page I of ! ',/i: , i r� Business: v Address: r,. ' . _. , . i lA Plumbing Approved ❑ Building Approved — , ,, 3, ' -(:_ °,i El Electrical Approved -- Email: } County: �� Appro for opening ; '), t (i r Licensee: ❑ Re- inspection date L c.f fl X ; License No: , ❑ License Fee Received - 1y, , A No: Orders Correct B N '`; ( , „ , —, r —' ; . r r Received By , 'i e/ ,` -;:._, Title: , '. (_ Environmental Health Specialist: ' , ,1✓ I-r,k, t t �,, i \,,,_<7,1' Telephone: (C -) i _ ?,, ; '' - +'- .4= Plan Reviewer: Telephone: 1V1 ME 1-1.40.1%1 1 L. CC7►/VTF4ACTQrFt 3102 103rd Lane NE Blaine, MN 55449 (763) 786 -6500 Fax (763) 786 -6545 TEST AND BALANCE REPORT PROJECT: PIZZA HUT - PRIOR LAKE, MN. DATE: 9 -12 -2011 TECHNICIAN: KEVIN GRELL SYSTEM: ROOFTOPS WITH MAKEUP AIR AND KITCHEN EXHAUST r OUTLET ACTUAL CFM ROOM SIZE DESIGN CFM SUPPLY '� -_- '' EXHAUST !; i ORDERING 24X24 500 490 1 ORDERING 24X24 500 495 KITCHEN 24X24 425 430 KITCHEN 24X24 475 460 _- KITCHEN 24X24 650 645 PREP AREA 24X24 600 610 I BACK DOOR 650 650 BATHROOM 24X24 50 j 65 KITCHEN RETURN 24X24 1600 1555 PREP AREA 24X24 1600 1545 RETURN BATH FAN -70 -70 EXHAUST HOOD PRV -875 -870 EXHAUST RTU -1 OA OA HOOD 400 400 RTU -2 OA OA HOOD 400 400 TOTAL _. 3,850 3,845 3,100 j EXHAUST -945 -940 i O.A. +800 +800 8/19/11 City of Prior Lake Robert D. Hutchins Building Official Enclosed please find supporting data regarding the Two 5 Ton Rtu's that we are installing on the Pizza Hut space Located in the CrossRoads center at 6680 Boudin St. N.E. If there is anything else You need to make this project move Forward, Please give me a call @ 651 592 2514 Jerry Elert Construction Mechanical Services CONSTRUCTION MECHANICAL SERVICES 1806 BUERKLE ROAD WHITE BEAR LAKE, MN 55110 PHONE: 651-770-8995 FAX: 651 - 770 -8779 M 8(E ENGINEERING, Inc. 1300 Corporate Center Curve, Suite 101 , Minnesota 55121 Office: 651-405-0912 Eagan Fax 651-405-0929 Consulting Engineers E-mail. engineering@MandE-inc.com Memo To: Brian Davies Gary Gilpin Border Foods, Inc. Summit Food Equipment Servizes 12800 Industrial Park Boulevard 2916 Nevada Ave. N. Suite 210 Minneapolis, MN. 55427 Minneapolis, MN 55441 From: Dan Moulton CC: File Date: July 19, 2011 Comm 14: 06811 Store #: RE: Pizza Hut Cooling Requirements New Canyout Space with Wings Unit 6680 Bowdin St. NE Prior Lake, MN The scope of our work was to evaluate the existing cooling system to verify that the system is adequately sized to accommodate the remodel of the existing space to a Pizza Hut Deliver and Carryout including the new Wings Unit beat load. Testing was not performed and all loads for kitchen equipment listed below was provided by ArcVision memo dated August 11, 2008. Freezers and coolers information is from catalog data Cooling equipment is based on name plate data collected at the site or proposed to be installed. Proposed Conditions: 1. Cooling: 10 Ton RTU to be installed by the building owner. 2. Equipment Heat Gain: ITEM SENSIBLE (BTU/HR) 1 — Door Proofer 655 Cooler/freezer (cond. on roof) 0 Receipt Printer (2) 250 Computer Register System (2) 500 Computer with Monitor (2) 922 Dishwasher (Non-Hooded) 4500 Pizza Oven — (Hooded) 5,771 Pepsi 1 Door Cooler 435 Fountain Pop 780 Page 1 of 2 Pepsi Vending Machine 737 Pi77a Make Table — 120" 4,500 Pizza Warming Cabinet 8,800 Water Heater 1.,200 Wings Unit 20,500 Under Counter Refrigerator 450 Refrigerator 2,200 Ice Cube Maker 1,500 Lights 5626 TOTAL 61,123 BTUH x 75% Run Time= 45,842 BTU7-1 3. Heat gain for the building: ITEM HEAT GAIN Heat Loss Calculation 59,485 BTUH Roof, walls, glass, O.A. 4. Total of #2 and #3 105, 327 BTU /HR 8.7 TONS 5. Relative Humidity in the space 49.67% Recommendation Do not recommend any additional cooling for this space. The above calculation does not account for any future shading for the east glass that may be added. Ductless A.C. units can be added n the future if more equipment is added. Based upon my review of the information listed above, 1 Certify to the best of my knowledge, as a Licensed Professional Engineer in the State of Minnesota, the existing 5 tons of cooling is dequate for the additional load. This rnerno applies only to the specific store listed above. 7/19/2011 James P.E. Date Minnesota Registration No. 19922 Page 2 of 2 Metropolitan Council AA Environmental Services July 21, 2011 Bob Hutchins Building Official City of Prior Lake 4646 Dakota Street SE Prior Lake, MN 55372 Dear Mr. Hutchins: The Metropolitan Council Environmental Services (MCES) Division has determined SAC on behalf of the City for Pizza Hut to be located at Crossroads of Prior Lake — 6880 Boudin Street NE, Suite 140 within the City of Prior Lake. The City will be charged no additional SAC Units for this project, as determined below. SAC Units Charges: Restaurant (take out) — no seating 1044 sq. ft. @ 3000 sq. ft. /SAC Unit 0.35 Credits: Retail (10/09) 1044 sq. ft. @ 3000 sq. ft. /SAC Unit 0.35 Net Charge: 0 The business information was provided to MCES by the applicant at this time. It is the City's responsibility to substantiate the business use and size at the time of the final inspection. If there is a change in use or size, a redetermination will need to be made. If you have any questions, call me at 651 -602 -1118 or email karon.cappaert @metc.state.mn.us. Since ely, etn �n Cappaert SAC Technician Environmental Services Division KC:kb: 110721A7 Determination expiration: July 21, 2013 cc: J. Nye, MCES Gary Gilpin (email) j Ce www.metroeouncil.org 390 Robert Street North • St. Paul, MN 55101 -1805 • (651) 602 -1005 • Fax (651) 602 -1477 • TTY (651) 291 -0904 An Equal Opportunity Employer A ; e i ill igf 11 — — — i , ma !„..,,, .. 0 r I mkrawri , _ , I :: __ F III N -------, ■ e __ • a 111W i V III --. 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MINNESOTA DEPARTMENT OF (651) 284 -5005 St. Paul, Minnesota 55155 1 -800- DIAL -DLI www.dli.mn.gov lir)LABOR - & INDUSTRY TTY: (651) 297 -4198 Division of Construction Codes and Licensing REPORT ON PLANS Plans and specifications on plumbing: Pizza Hut Delco Lite, 6880 Boudin St., Prior Lake, Scott County, Minnesota, Plan No. PLB 1108 -00077 OWNERSHIP: PH Minnesota LLC, 965 Decatur Avenue N, Golden Valley, MN 55427 SUBMITTER(S): Summit Facility & Kitchen Service LLC, 2916 Nevada Avenue N, Golden Valley, MN 55427 Plans Dated: Date Received: August 3, 2011 Date Reviewed: August 18, 2011 SCOPE: This review is limited to the design of this particular project only insofar as the provisions of the Minnesota Plumbing Code, as amended, apply, and does not cover the water supply or sewerage system to which this plumbing system is connected. The review is based upon the supposition that the data on which the design is based are correct, and that necessary legal authority has been obtained to construct the project. The responsibility for the design of structural features and the efficiency of equipment must be taken by the project designer. Approval is contingent upon satisfactory disposition of any requirements included in this report. Special care should be taken to insure that the material and installation of the plumbing system are in accordance with the provisions of the Minnesota Plumbing Code. A copy of the approved plans, specifications, and this Report on Plans must be retained at the project location for future reference. INSPECTIONS: All plumbing installations must be tested and inspected in accordance with the requirements of the Minnesota Plumbing Code. As specified in Minnesota Rules, part 4715.2830, no plumbing work may be covered prior to completing the required tests and inspections. Provisions must be made for applying an air test at the time of the roughing -in inspection as outlined in Minnesota Rules, part 4715.2820, subpart 2, of the code. A manometer test, as specified in Minnesota Rules, part 4715.2820, subpart 3, is required at the time of the finished plumbing inspection. It is the responsibility of the contractor /installer to notify the Minnesota Department of Labor and Industry when an installation for a state contract job, Minnesota Department of Health licensed healthcare facility, or project in an area where there is no local administrative authority is ready for an inspection and test. To schedule inspections, contact the state plumbing standards representative for your region. For your regional inspector's contact information, visit our website at http: / /www.dli .mn.gov /CCLD /CCLDContactus.asp REQUIREMENT(S): 1. All plumbing shall be installed in accordance with the Minnesota Plumbing Code (see Minnesota Rules, part 4715.0320). 2. Verify that the existing water supply and waste systems are sized to accommodate the added fixtures (see Minnesota Rules, part 4715.3800 and part 4715.2310). 3. Verify that every sanitary building sewer is provided with a full -size vent stack (3 -inch minimum) that is continuous in size from its base to its terminal (see Minnesota Rules, part 4715.2520, subpart 1). This information can be provided to you in alternative formats (Braille, large print or audio). An Equal Opportunity Employer Pizza Hut Delco Lite Plumbing Plan No. PLB 1108 -00077 Page 2 August 18, 2011 4. The sanitary branch serving the two hand sinks, the two floor drains, and the prep sink must be at least 2- 1/2 inches in size (see Minnesota Rules, part 4715.2310). A maximum of six drainage fixture units can be served by a 2 -inch sanitary branch. 5. Grease interceptors should be installed only where required by the local jurisdiction. If a grease interceptor is required by the local jurisdiction, it must be constructed and installed in accordance with Minnesota Rules, part 4715.1110. The following items must be included in the construction of the grease interceptor: a. The vent piping serving the three- compartment sink trap, the flow control, and the interceptor discharge pipe must be taken off above the centerline of the pipe and must rise within 45 degrees from the vertical, to a point at least 6 inches above the flood level rim of the three- compartment sink, before offsetting horizontally or connecting to a branch vent (see Minnesota Rules, part 4715.2540, subpart 2). b. The interceptor installation shall be capable of passing the final manometer test. 6. Verify that the floor drains installed on the individual drainage branches serving the prep sink and the three - compartment sink are not equipped with backwater valves (see Minnesota Rules, part 4715.1390, subpart 2). 7. It is recommended that the sanitizing compartment of the three - compartment sink be individually trapped and vented, and connected to the sanitary drain system downstream of the grease interceptor and upstream of the tell -tale drain. 8. Pot or scullery sinks must be provided with waste outlets not less than 2 inches in diameter (see Minnesota Rules, part 4715.1390, subpart 1). 9. The following requirements pertain to the installation of the commercial dishwasher (see Minnesota Rules, part 4715.1250): a. The dishwasher may discharge directly to the sanitary drain if a floor drain without a backwater valve is installed on the individual dishwasher drainage branch. b. The water supply to any dishwasher in which the supply opening is located below the spill line of the machine must be protected with a vacuum breaker. 10. Cleanouts shall be of the same nominal size as the pipes they serve up to 4 inches in size (see Minnesota Rules, part 4715.1010). A cleanout must be installed where there is an increase in pipe size from 2 inches to 3 inches and from 3 inches to 4 inches. 11. A full -way valve must be provided on the cold water supply line to the water heater (see Minnesota Rules, part 4715.1800). 12. Verify that the hot and cold water supply branch lines serving the prep sink are at least 3/4- inches in size (see Minnesota Rules, part 4715.1730, subpart 2). 13. Shutoff valves shall be installed which permit the water supply to all equipment in each separate room or to each individual fixture to be shut off without interference with the water supply to any other room or portion of the building (see Minnesota Rules, part 4715.1800, subpart 6). Pizza Hut Delco Lite Plumbing Plan No. PLB 1108 -00077 Page 3 August 18, 2011 14. Tankless- and instantaneous -type water heaters require pressure relief valves only. Instantaneous electric water heaters that have Underwriters Laboratory approval for use without a relief valve, and that have space containing the heating element of less than 3 inches in diameter, may be installed without a pressure relief valve (see Minnesota Rules, part 4715.2230). 15. Faucets equipped with threaded hose connections must be provided with approved backflow preventers (see Minnesota Rules, part 4715.2110, DD). This includes the mop sink faucet. 16. Materials used for the plumbing system shall comply with the standards set forth in the Minnesota Plumbing Code (see Minnesota Rules, part 4715.0420). Verify that the following pipe material requirements are met: a. The installation of the ASTM Standard D2846 chlorinated polyvinyl chloride (CPVC) water distribution pipe must be in accordance with International Association of Plumbing and Mechanical Officials (IAPMO) Installation Standards 20 -98 (see Minnesota Rules, part 4715.0520). b. PVC plastic pipe used for the drain, waste, and vent system shall comply with ASTM Standard D2665, D2949 or F891 (see Minnesota Rules, part 4715.0570 through part 4715.0600). c. Plastic pipe must be installed in accordance with Minnesota Rules, part 4715.0580(F) and part 4715.0600. Above -grade horizontal runs of plastic waste and vent pipe cannot exceed 35 feet in total length. Above -grade vertical stacks constructed of plastic pipe may exceed 35 feet in total height only if an approved expansion joint is used. d. Solvent weld joints in PVC and CPVC pipe must include use of a primer which is of contrasting color to the pipe and cement. A one -step solvent cement complying with ASTM Standard F493 or D2846 may be used for CPVC joints (see Minnesota Rules, part 4715.0810, subpart 2). NOTES: 1. The scope of this project consists of a tenant space remodel. The plumbing includes a three - compartment sink, a prep sink, a mop sink, a dishwasher, two hand sinks, and four floor drains. The fixtures connect to the existing sanitary sewer and to the existing water distribution system. 2. This facility is served by existing municipal sewer and existing municipal water service connections. 3. This plan review is for the plumbing systems only and does not pertain to the licensing requirements for the facility. The licensing authority will report separately on any licensing requirements which must be met. Additional plans, information, and fees may be required by the licensing authority for their review. Please note that changes to the plumbing system may be required as a result of their review. Revised plumbing plans must be submitted showing any significant changes to the plumbing system. 4. The plans and specifications were prepared by a licensed plumber. Only the plumber who has prepared the plans may use the plans for construction. If another plumber is contracted to install the plumbing, they must submit their own plans and specifications for the project. Pizza Hut Delco Lite Plumbing Plan No. PLB 1108 -00077 Page 4 August 18, 2011 Authorization for construction in accordance with the approved plans may be withdrawn if construction is not undertaken within a period of two years. The fact that the plans have been approved does not necessarily mean that recommendations or requirements for change will not be made at some later time when changed conditions, additional information, or advanced knowledge make improvements necessary. Approved: MOIP Scott Sawy- , '.E. Public Health Engineer Plumbing Plan Review and Inspections Unit 651/284 -5803 cc: Summit Facility & Kitchen Service LLC PH Minnesota LLC City of Prior Lake Building Official ty g MDH Environmental Health Services File 2. I v • o . • ,..• . • Li .1 .. 3 . k CO d - .• <1 k . 1 0 • ■ ____ ...- 1 —..... A.. . " 1 )] N,1■.\1 - 42 " i • 4 ....... cv q - • 4 "... et. tr) .......... ......._ -■ -..... ""••••, \-..., ) °I 24 \ -I 0 j = q.... OD - .0 3). /1 )H k 11 W31\t VIA _I • r. , 39 01411 itM k A 1 • _,..,_.: _ pt 4.33 la 1.4 i 1 f3.4 0 CF. TM p0 'e.',A 03 • 30 `' al .1■111011.•■■•■■• f • I f.:A ; ' . e i n i r : . ) ; 4 $400 I if IW I T s i • ° -I I) 7 ial (I. 3T90 ' Ydag mil t * I , -- • 0 , .. A .1,,, .,„„,„ 1 , e. , , „,«,-.PR iamb - • 6 • -- I-4 /Ow Illo II i 7 "r . ; f 4 t)ttg otIC 1. ). 1#111 MO • , f 1 ‘ A . k 11 C232M= i . %,) ....) -, t..... . 11111 I CK) 4 k,.... • It . 'c: ---.• , •kk , v r N.1 C°"\ •••••••..._ ..._ ■ t j , . : . (.1 • 11110110/11101111g _ ........... ammr Juni th 4 • tt• b :-. — t ''.- f■.. . z li 0 d 00 *II 1 1 O • IZ Nj --I-- 4 . • -... C: . • N. sr. • ..... II i • 7,•■• •••••••,.... \ A. , ----t- in .S .1 • CITY OF PRIOR LAKE !WILDING - T PLAN REVIEW INSPECTOR tkMI -" PERteirr V ACCEPTED 4 . SUBMITTED ▪ ACCEPTED WITH CORRECTIONS AS NO 1 O NOT ACCEPTED-CORRECT it RESUBMIT Ilowasnynena web your informatioi 1 work shalt be do in ighlempllenos vat all applicable Puerto:10i Loring code • 1011111s de Weft items not specific" noted in this wok NEEPTHIS PLAN SET ON SITE A Ai ti l ij t+ .4 r r *� ,2 0 _( _ ! _ t �� _ 1 — - -= - - � r- ' ! i t o I oz m9 �a I ",`Zr:,,, , c. 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Suite 210 Minneapolis, MN. 55427 Minneapolis, MN 55441 From: Dan Moulton CC: File Date: July 19, 2011 Comm #: 06811 Store #: RE: Pizza Hut Cooling Requirements New Carryout Space with Wings Unit 6680 Bowdin St NE Prior Lake, MN The scope of our work was to evaluate the existing cooling system to verify that the system is adequately sized to accommodate the remodel of the existing space to a Pizza Hut Delivery and Carryout including the new Wings Unit heat load. Testing was not performed and all loads for kitchen equipment listed below was provided by ArcVision memo dated August 11, 2008. Freezers and coolers information is from catalog data. Cooling equipment is based on name plate data collected at the site or proposed to be installed. Proposed Conditions: 1. Cooling: 10 Ton RTU to be installed by the building owner. 2. Equipment Heat Gain: ITEM SENSIBLE (BTU/HR) 1— Door Proofer 655 Cooler /freezer (cond. on roof) 0 Receipt Printer (2) 250 Computer Register System (2) 500 Computer with Monitor (2) 922 Dishwasher (Non- Hooded) 4500 Pizza Oven — (Hooded) 5,771 Pepsi 1 Door Cooler 435 Fountain Pop 780 Page 1 of 2 Pepsi Vending Machine 737 Pizza Make Table — 120" 4,500 Pizza Warming Cabinet 8,800 Water Heater 1,200 Wings Unit 20,500 Under Counter Refrigerator 450 Refrigerator 2,200 Ice Cube Maker 1,500 Lights 5626 TOTAL 61,123 BTUH x 75% Run Time 45,842 BTU1-1 3. Heat gain for the building: ITEM HEAT GAIN Heat Loss Calculation 59,485 BTUH Roof, walls, glass, O.A. 4. Total of #2 and #3 105, 327 BTU/HR 8.7 TONS 5. Relative Humidity in the space 49.67% Recommendation Do not recommend any additional cooling for this space. The above calculation does not account for any future shading for the east glass that may be added. Ductless A.C. units can be added it the future if more equipment is added. Based upon my review of the information listed above, I Certify to the best of my knowledge, as a Licensed Professional Engineer in the State of Minnesota, the existing 5 tons of cooling is t.dequate for the additional load. This memo applies only to the specific store listed above. Y 7/19/2011 James- bunlevy, P.E. Date Minnesota Registration No. 19922 Page 2 of 2 1300 Corporate Center Curve, Suite 101 Office: 651 -405 -0912 M E ENGII� EERING, Inc. Eagan, Minnesota 55121 Fax; 651 - 405 -0929 Consulting Engineers E -mail: engineering @MandE - inc.com Memo To: Brian Davies Border Foods, Inc. 12800 Industrial Park Boulevard, Suite 210 Minneapolis, MN 55441 From: Dan Moulton CC: Gary Gilpin, File Date: July 19, 2011 Comm #: 04411 RE: Pizza Hut Ventilation Pizza Hut Delivery or Carryout Prior Lake • Comments: Prior Lake 6680 Bowdin St. NE The owner, as part of the tenant fitup, will provide a 10 ton RTU. The information on the hood indicates that the air flow requirement is 875 CFM. Add the 100 CFM exhaust from the toilet room and there is 975 total exhaust from the space. The 10 ton RTU, 4000 CFM, can accommodate 1000 CFM of outside air. If the outside air dampers are set to a minimum of 975 CFM , there will be no need to provide additional outside air to the space. The RTU will be interlocked to operate when the hood is operating. End of Memo 1 of 1 M I N N E S O T A MDH DEPARTMENToF HEALTH Protecting, maintaining and improving the health of all Minnesotans August 23, 2011 PH Minnesota LLC 965 Decatur Avenue North Golden Valley, Minnesota 55427 Ladies and Gentlemen: Subject: Food and Beverage Equipment at Pizza Hut, 6880 Boudin Street, Prior Lake, Scott County, Minnesota, Project No. 120011 Thank you for submitting plans to the Minnesota Department of Health (MDH). We are enclosing a copy of our report covering an examination of plans and specifications on the above designated project. The plans appear to be in general compliance with the standards of this department and have been approved with the following changes. Please see the enclosed report for the changes and/or comments. Ten working days prior to completion of the project, please contact me at the information below in order to arrange for a final opening inspection. A final opening inspection can not be conducted until a license application is submitted with the appropriate fees to MDH. Please submit application and fees to: Minnesota Department of Health Environmental Health Services Section 625 Robert Street North, P.O. Box 64495 St. Paul, Minnesota 55164 -0495 If you have any questions, please contact me at 651- 201 -5244 or at barbara.krech @state.mn.us. Sincerely, atalitiA 41 CA Barbara Krech, R.S. Environmental Health Services Section P.O. Box 64975 St. Paul, Minnesota 55164 -0975 barbara.krech@state.mn.us BJK:jlr Enclosures cc: Summit Facility & Kitchen Serv. Mr. Robert Hutchins, Building Official Mr. Al Frechette, Zoning Administrator Ms. Laura Huseby, Minnesota Department of Health General Information: 651 - 201 -5000 • Toll-free: 888-345-0823 • TTY: 651-201-5797 • www.health.state.mn.us An equal opportunity employer MINNESOTA DEPARTMENT OF HEALTH Division of Environmental Health REPORT ON PLANS Plans and specifications on food and beverage equipment: Pizza Hut, Project No. 120011 Location: 6880 Boudin Street, Prior Lake, MN 55372, ScottCounty Date Examined: August 23, 2011 Date Received: July 15, 2011 Submitted by: Summit Facility & Kitchen Serv., 9211 Plymouth Avenue, Golden Valley, MN 55427, (763)404 -6050 Ownership: PH Minnesota LLC, 965 Decatur Avenue North, Golden Valley, MN 55427, (763)559 -7338 The following are corrections or requests for additional information necessary before construction of your project: Scope of Project: Build a Pizza Hut in a strip mall. Plans include The Building Official evaluation and approval of the ventless dishmachine, and the recirculating hood over the fryer with a licensed engineer evaluation of the HVAC system. Licensed as a Medium Establishment. No food is permitted in the establishment until a food license is issued. 1. Equipment Standards — General Requirements: Food and beverage equipment shall meet the applicable standards for one of the following: • National Sanitation Foundation (NSF). • Edison Testing Laboratories (ETL) to NSF Standards. • Underwriters Laboratory (UL) to NSF standards. • Canadian Standards Association (CSA) to NSF Standards. Equipment shall bear the NSF or equivalent sticker and manufacturer information. All custom fabricated equipment shall meet NSF International or equivalent standards and bear a sticker indicating the equipment meets the standard. Custom Equipment Manufacturer Stainless steel sinks AERO Manf./ New Jersey 2. Food Service Equipment: Table- mounted equipment that is not easily movable shall be sealed to the table or elevated on four (4) inch NSF legs. All floor mounted equipment shall be elevated on six (6) inch NSF legs or casters. • POS station must be on 6 inch legs or concrete base. All display units may be less than six inches if a removable panel for cleaning the floor is part of the equipment and the floor under the unit is kept clean. • Bottled pop merchandiser is on wheels at front counter. 3. Food contact surfaces — General Requirements: • In order to protect the dishes from the mop sink, provide a stainless steel splash guard between the mop sink and the 3 compartment sink. Pizza Hut Food and Beverage Equipment Plan No. 120011 Page 2 August 23, 2011 Primary food contact surfaces (tables and counters) shall be of stainless steel construction in compliance with NSF Standard No. 2 or equivalent. Plastic laminate surfaces are not acceptable for food contact and food preparation surfaces. • Plastic laminate is proposed only at front POS counter. 4. Non -Food Contact Surfaces, Cabinetry: Non -food contact surfaces of equipment that are exposed to splash, spillage or frequent cleaning shall be constructed of a corrosion- resistant, nonabsorbent and smooth material. All service counters and other millwork surfaces shall be protected with stainless steel, NSF- plastic laminate to Standard No. 35 or equivalent. Cutouts in millwork shall be made and sealed by the fabricator. Enclosed hollow base cabinets are not allowed. Cabinets shall be on a solid raised masonry base (four inch) or six (6) inch NSF legs or heavy duty castors. Non -food contact surfaces shall be free of unnecessary ledges, projections and crevices and designed and constructed to allow easy cleaning and to facilitate maintenance. 5. Refrigeration — General Requirements: All refrigeration and freezers must meet NSF Standard 7 or equivalent. Cold preparation table must be able to maintain potentially hazardous foods at or below 41 °F. Raised cold rail refrigeration or top air cooled units are recommended. 6. Walk -in Cooler/Freezers — General Requirements: All walk in refrigerators and freezers must meet NSF Standard 7 or equivalent and be installed per manufacturer's specifications. Shelving inside walk in coolers and freezers must meet NSF International or equivalent standards and shall be approved for use in a cold environment. Effectively enclose the area above the walk -in cooler /freezer units with fixed or removable panel(s). The area above the walk in cooler /freezer may not be used for storage. Provide access and ventilation for equipment as recommended by manufacturer. Model walk in cooler /freezer approved: Norlake -NSF approved Floor & base cove: manufactured. Install a sufficient number of vapor proof light fixtures in the walk -in cooler and/or freezer to provide a minimum of 10 foot candles measured at 30 inches above the floor. Condensate from walk -in refrigeration equipment shall be drained to a floor drain located outside of the unit, or the unit shall be equipped with an evaporator pan. Pizza Hut Food and Beverage Equipment Plan No. 120011 Page 3 August 23, 2011 7. Ventilation System: Provide an NSF approved ventilation hood over cooking equipment. Type II hood provided over the pizza oven. Building Official, Bob Hutchins will evaluate the type II exhaust hood for the pizza oven. Stratovent Manufacturing, with fire suppression. The operations and maintenance manual for the recirculating hood must be located on site. Heating, ventilation and air conditioning (HVAC) system shall be installed according to chapter 1346 of Minnesota Mechanical and Fuel Gas Codes. All ventilation systems, furnaces and water heaters shall be designed, installed and operated according to chapter 1346 of the Minnesota Mechanical and Fuel Gas Codes, chapter 1305 of the International Building Code and chapter 7510 of the State Fire Code. All rooms shall have sufficient tempered make -up air and exhaust ventilation to keep them free of excessive steam, condensation, vapors, obnoxious or disagreeable odors, smoke and fumes. All open sides of a canopy hood shall overhang equipment by at least six (6) inches. Sufficient tempered make -up air (at least 55° F) shall be provided and interlocked with ventilation equipment. Custom fabricated hoods must be made to NSF International or equivalent standards and bear the sticker and name of the manufacturer. Galvanized hoods are not permitted. Ventilation hoods shall provide at 50 foot - candles of light at the working surfaces. Recirculating Hoods: The Building Official, Bob Hutchins will evaluate the installation of Giles Ventless Hood with Ansul Fire system Model FSH -2 -PH recirculating hood system over the deep fat fryer. The operations and maintenance manual for the recirculating hood must be located on site. The recirculating hood system must be installed and maintained in accordance to the instructions in the manufacturers' manual. The following is a partial list of minimum required maintenance criteria, as outline in National Fire Protection Association (NFPA) 96, Chapter 13 for recirculating systems: a. Inspection of the UL 300 listed fire suppression system by qualified service personnel every six months in accordance with the Minnesota Fire Code. b. Filters cleaned or replaced in accordance with the manufacturer's cleaning instructions. c. Electrostatic precipitators cleaned a minimum of once per week. Pizza Hut Food and Beverage Equipment Plan No. 120011 Page 4 August 23, 2011 d. Hood plenum and fan cleaned a minimum of once every three months. e. Inspection and testing of the total operation and all safety interlocks by qualified service personnel a minimum of every six months. f. Signed and dated log of this maintenance. The instructions listed in the manufacturer's manual must be followed if it requires more frequent cleaning and inspection outlined in NFPA 96, Chapter 13. 8. Three - Compartment Sink: Sink bowls shall be adequately sized for the largest utensil to be washed in the three- compartment sink. Provide approved racks, shelves or dish tables for storing soiled equipment and utensils; and air drying clean equipment and utensils. Soap and chemical dispensers attached to the faucet of a three- compartment sink must be installed according to Minnesota Plumbing Code Chapter 4715 and have appropriate backflow prevention. 9. Dish Machines: Ventless Dishmachines: Ventless warewashing machines must be evaluated and approved by the local building official. • Building Official Bob Hutchins will evaluate the Ecotemp ES- 2000 /ES -4000 vent less dishmachine for use. An Ecotemp ventless warewashing machine, meeting NSF Standard 3 was submitted. Maintenance logs, cleaning schedule and operations manual must be located on site for the ventless dishmachine. 10. Hand Sinks: Provide a separate hand washing sink for each food service, food preparation, utensil washing area and toilet room in the establishment. Install a splashguard at the hand sink. 11. Storage Areas: Provide approved (NSF or equivalent) shelving to maintain food items, single - service items and equipment six (6) inches above the floor surfaces. Designate an appropriate chemical storage space separate from food products, single - service items and food equipment. Pizza Hut Food and Beverage Equipment Plan No. 120011 Page 5 August 23, 2011 12. Walls — General Requirements: • Provide a stainless steel splash guard to separate the dish washing area from the mop sink. Wall surfaces in splash zones or high moisture areas such as warewashing, food preparation sinks, handsinks and janitorial sink areas shall be finished with smooth, light colored, durable, non- absorbent materials. Approved materials include: a. A fiberglass re- enforced panel (FRP), or b. Ceramic tile that is smooth and cleanable. c. Stainless steel or equivalent materials. Insulated stainless steel or equivalent shall be installed behind cook's line. (Appendix #1) Utility service lines and pipes shall not be unnecessarily exposed. Exposed utility service lines and pipes shall not be installed directly on the walls or floor, except: a. Quick disconnect gas hoses approved by the American Gas Association or NSF International (Appendix #7); b. Flexible cords and caps for commercial cooking equipment on casters, listed by Underwriter's Laboratory. 13. Floors — General Requirements: Floors in kitchens, bars, other rooms where food is stored, prepared or washed, employee dressing or locker rooms, toilet rooms and janitorial rooms shall be smooth, non - absorbent, durable and easily cleanable. Approved materials include: quarry tile, ceramic tile, and terrazzo or an epoxy flooring system installed on a concrete surface. Epoxy or polyurethane base grout shall be utilized. All flooring, tile and grout shall be sealed per manufacturers' recommendations A four inch integral base cove shall be installed at the floor /wall junctions. (Appendix #2) In exterior or attached refuse areas, concrete flooring shall be sealed. Non -slip quarry tile may not be located underneath equipment. 14. Ceilings — General Requirements: Ceilings in kitchens, bars and bar service areas, other rooms where food is stored, prepared, or washed, toilet rooms and janitorial rooms shall be smooth, non - absorbent, durable and easy to clean. Acceptable materials include: a. Vinyl coated acoustic ceiling panels; b. Semi -gloss painted gypsum board (washable); c. Non - absorbent; Pizza Hut Food and Beverage Equipment Plan No. 120011 Page 6 August 23, 2011 d. Smooth in texture; and e. No exposed rafters bar joists or trusses are permitted. 15. Janitorial Areas — General Requirements: Provide utility sink or curbed cleaning facility with a floor drain for cleaning mops and for the disposal of mop water or similar liquid wastes. Janitorial areas shall have FRP, ceramic tile or equivalent, stainless steel or cleanable block walls in the splash area. Unfinished gypsum wallboard is not acceptable in the janitorial area. Provide vacuum breakers at all threaded hose bibs. No wye adapters. Chemical or detergent dispensers shall provide appropriate backflow prevention devices. 16. Plumbing — General Requirements: • Plumbing plans reviewed by Minnesota Department of Labor & Industry on 8/18/11. A separate on -site inspection will be conducted by the Minnesota Department of Labor and Industry plumbing inspector or delegated agent to determine compliance with the Minnesota Plumbing Code. All plumbing equipment shall be installed in accordance with the Minnesota Plumbing Code for a commercial establishment. All pipe chases that pass through walls shall be tightly sealed and covered. All utility pipes shall be enclosed in walls or ceiling. All hot water generating equipment (water heaters) shall be of adequate capacity to meet the needs of the anticipated demand of the establishment. • 2 Rinnai R94LSi tankless water heaters installed in series on the wall, with a water softener. Provide legs to water softener. Provide a stand, 6 inch legs, or collar supplied by the manufacturer for the water heater, water softener, CO bulk tank, or other floor mounted equipment located in the food preparation or warewashing area. 17. Lighting — General Requirements: Food preparation areas in which food or beverages are prepared, utensils are washed shall provide a minimum of 50 foot - candles of light measured 30 inches above the floor. Food and utensil storage rooms, toilets, locker rooms, dressing rooms shall be provided with at least 30 foot candles measured at 30 inches above the floor. Pizza Hut Food and Beverage Equipment Plan No. 120011 Page 7 August 23, 2011 18. Employee Lockers, Restrooms and Break areas: Lockers or other suitable facilities shall be provided for the orderly storage of employee's clothing and other possessions. 19. Other Code Requirements: For information on the Minnesota Clean Indoor Air Act (MCIAA) contact 651- 201 -4601 or visit their website at http: / /www.health.state.mn.us /divs /eh/air. Contact MN Electrical Licensing & In §pection at 651- 284 -5026 or visit their website at http: / /www.dli.mn.gov /CCLD /Electrical.asp for information on electrical requirements and the name of the electrical inspector in your area. 20. Approved Finish Schedule: Finish Area 'Walls: Ceiling: Floor & Basecove: Kitchen: FRP VAC Porcelain/porcelain Sincerely, orarma 4,100).\ Barbara Krech, R.S. Environmental Health Services Section P.O. Box 64975 St. Paul, Minnesota 55164 -0975 barbara.krech @state.mn.us 443 Lafayette Road N. MINNESOTA DEPARTMENT OF (651) 284 -5005 St. Paul, Minnesota 55155 p p R Q, r 1- 800 - DIAL -DLI www.dli.mn.gov L., B INDUSTRY TTY: (651) 297-4198 Division of Construction Codes and Licensing REPORT ON PLANS Plans and specifications on plumbing: Pizza Hut, 14180 Commerce Avenue NE, Prior Lake, Scott County, Minnesota, Plan No. PLB 1108 -00044 OWNERSHIP: EFH Company, 2999 County Road 42 West, Burnsville, MN 55306 -5908 SUBMITTER(S): PTR Mechanical Inc., 2999 West County Road 42, Suite 200, Burnsville, MN 55306 Plans Dated: July 28, 2011 Date Received: August 1, 2011 Date Reviewed: September 1, 2011 SCOPE: This review is limited to the design of this particular project only insofar as the provisions of the Minnesota Plumbing Code, as amended, apply, and does not cover the water supply or sewerage system to which this plumbing system is connected. The review is based upon the supposition that the data on which the design is based are correct, and that necessary legal authority has been obtained to construct the project. The responsibility for the design of structural features and the efficiency of equipment must be taken by the project designer. Approval is contingent upon satisfactory disposition of any requirements included in this report. Special care should be taken to insure that the material and installation of the plumbing system are in accordance with the provisions of the Minnesota Plumbing Code. A copy of the approved plans, specifications, and this Report on Plans must be retained at the project location for future reference. INSPECTIONS: All plumbing installations must be tested and inspected in accordance with the requirements of the Minnesota Plumbing Code. As specified in Minnesota Rules, part 4715.2830, no plumbing work may be covered prior to completing the required tests and inspections. Provisions must be made for applying an air test at the time of the roughing -in inspection as outlined in Minnesota Rules, part 4715.2820, subpart 2, of the code. A manometer test, as specified in Minnesota Rules, part 4715.2820, subpart 3, is required at the time of the finished plumbing inspection. It is the responsibility of the contractor /installer to notify the Minnesota Department of Labor and Industry when an installation for a state contract job, Minnesota Department of Health licensed healthcare facility, or project in an area where there is no local administrative authority is ready for an inspection and test. To schedule inspections, contact the state plumbing standards representative for your region. For your regional inspector's contact information, visit our website at http: / /www.dli .mn.gov /CCLD /CCLDContactus.asp REQUIREMENT(S): 1. The plans and specifications were prepared by Jerrod Faber, a master plumber, of TNT Mechanical. Only TNT Mechanical may use the plans for construction. If another plumber is contracted to install the plumbing, they must submit their own plans and specifications for the project. 2. Verify that the existing water supply and waste systems are sized to accommodate the added fixtures (see Minnesota Rules, part 4715.3800 and part 4715.2310). 3. Pipe hanger and support spacing shall conform to the requirements specified in Minnesota Rules, part 4715.1430. This information can be provided to you in alternative formats (Braille, large print or audio). An Equal Opportunity Employer Pizza Hut Plumbing Plan No. PLB 1108 -00044 Page 2 September 1, 2011 4. Solvent weld joints in PVC pipe must include use of a primer which is of contrasting color to the pipe and cement (see Minnesota Rules, part 4715.0810, subpart 2). NOTE(S): 1. The scope of this project consists of the remodeling of an existing building. The plumbing installation includes a water closet, lavatory, and floor drain. 2. This facility is served by existing municipal water and sewer services. Authorization for construction in accordance with the approved plans may be withdrawn if construction is not undertaken within a period of two years. The fact that the plans have been approved does not necessarily mean that recommendations or requirements for change will not be made at some later time when changed conditions, additional information, or advanced knowledge make improvements necessary. Approved: t. olleen Erickson Public Health Engineer Plumbing Plan Review and Inspections Unit 651/284 -5881 cc: PTR Mechanical Inc. EFH Company City of Prior Lake Building Official MDH Environmental Health Services File Al le - PROJECT NAME: Pizza Hut/ Wing Street Cl, PROJECT ADDRESS: 6880 Boudin St NE, Prior Lake MN 55372 ZI. w .<1' I CU JOB SUP. INFO= Gary @ 612 - 290 -7136 J 'w N ,, _ �4 co 1 .—t ^ 7 ^.. r 0 d n tri 8 W � ' S 00 00 d (U C Z1: JW \ L N oo. ON l7 A N /(Z/ NE d -P = _13 ul in l' o O 0 in o o s o +• +' N o i u cu d z O) C E C (n d u o, O CI N N N S N {1.r L.L. O d ..:9„ � O { { O) i It d i 6 y O d d «x 4 d i £ UI ! a 1 � 3 pUj in � +a Ag W £ a�" ti t y Iii L +' §a x d d t >. \ 0 ... W E -Q Q O d S , T I W o Z r m L ry W J � N L H O 1 N Z s O a {,, LJ O M —I o, s �- D a o, . 2 U 41111 rn I . , >� ® �� g ate+ ai PAL H a ∎ O N C i 0 3 L as � .7; -0 0 d U U 00000 • m • " E v d 0° L. L In 3 1 u p 0) Ill 0) in ,, a .-4 r+ ° Q 6 (U a , .14 o � N + o, E O W A IA ri o L o a s Q ti 4 _,......„ PROJECT NAMES Pizza Hut Wing Street 0;, PROJECT ADDRESS: 6880 Boudin St, NE Prior Lake MN 55372 < Z! w L iL J N j JOB SUP, INF❑I Gary @ 612 -290 -7136 J ! W ti In in I. a Z l a PQ F Y x n . - w ❑ d O » QJ ❑ja a O s0 N C Z4 J W v N. L cu rn N W m ON l7 A N sa d d N i � TN,,' °'`g � d Z s 1 O ® ' N , Al 0 cu L 3 U N ce ul O O \ k 0 N N 0 Z 3 L N d O 3 N 6 � N a s a vim /� a v a 75 ¢ 088 0 E w p n O Li O III W Y L_ c� M W j., C 0 ¢ o J Or U +• J w D VI Cu £i cv c 1 o s O �a O 0) 0 ~ i I in -N E -, C i i V u_ W p L O lin o L o N 0 .--• N . - 1 o - 8 4F' U A � � rr S CU cu 4) In V I O W q . 3 , Q \ 14 E- ICU(r74- IAt0 E. 7 '1 � '- a r 13111-160 j�1Z , , Wf C � treet s,„. ., FO4®SERVICE EQUIPMENT .:"_ ,* ` f, Ventless Hood with Ansui Fire . t - ,V Extinguishing System A Made! FSir-[ 2PP (3 Way Diverted q - I • The compact and simple design of the ventless hood , . - eliminates the need for expensive roof modifications and the hassle of dealing with multiple vendors '' supplying separate hood and electrical systems. gy m # . • The Giles Ventless Hood is one -of -a -kind, type 1, stainless steel unit, which incorporates our patented Electrostatic Air Cleaner which helps provide vapor ,,., removal for specific equipment. 4 • The fire suppression system used in your Giles �' Ventless Hood is an Ansul R -102A fire suppression system. Final installation, charging and testing of the system is required to be performed by an authorized 4 , Ansul distributor. Our system contains piping, nozzles ii (appliance and plenum), and conduit for routing the r 11 i fusible link cable through the hood. Design features ... 3 Ventless Hood System V 1 This Ventless Hood consists of a built -in Fire Suppression I -" -- gY ' . „ ' System and aThree -stage Air Purification System. %q ? 2 1. Stainless Steel Baffle Filter traps large grease particles. 2. Precipitator Filter (EAC) consists of an ionizer that charges -- ---- particles of dirty air allowing them to be collected by an t.'=:. electrostatic force - 3. Disposable Charcoal Filter helps eliminate odor. Electric F,yerConstrains The FSH -2 -PH is designed specifically for electric fryers. The fryer being placed under this hood must meet the following specifications: • Maximum electrical input of 18.5kW (if using built -in interlock) or 20kw Of field interlocked) • 60 Amp NEMA 15 -60P Plug and Cord (3 Phase Only) • Maximum cooking surface area of 380 sq. in. [0.245 cu. meter] . • Maximum fry tank capacity of 110 Ibs [50 kg] • Fryer width (left side to right side) 20" [508 mm) t T £� + a fi r - �. 1 g + t ishngs ,: i �4 ��, n : ' ..� _ . S1tz . a 1 ,. . ., : .- �.� -- . - _ ,. . c ' VL us 0) Giles Foodservice Equipment An ISO 9001 Registered Company P.O. Box 210247 • 2750 Gunter Park Drive West • Montgomery, AL 36109 USA Phone 334.272.1457 • Fax 334.272.3561 • Phone Toll Free 1.800.554.4537 Web Site www.gilesent.com • Email: info @gilesent.com Printed in U.S.A. 5/01/08 Form 64565 -A • V entiess Hood • Model: {,� -- [sea /— B odel. FS [`2 `PH I 243/B I f — __ . — 31 7116 _ r (6193 --- [ 799] 1 M RF MR. _____Al I O -_ _ as i I J J - FIRE EXTING w MANUAL CTION { m l t � CONNECTION r I r-,N -- HOOD AND APPLIANCE �E:4 INTERLOCK CONNECTION - 4 - 1 APPLIANCE 3 `� 1 ( 1 PH ONLY) STANDOFF [767 F� POWER CONNECTION IN HOOD �- I (HOOD ONLY 1 PHASE) (HOOD AND APPLIANCE 3 PH) NE RECEPT. NEM 1560R • m I (SUPPLIED WITH ^ 3 PH ONLY) / . 1# I ' I I l i I - -_t , ,Ii. ,11 I.I_I_ i i 1'-- (t7;4�!II (4S° _1 �_ _ [661 16 --� I_ —. - -.�, ___^� - (7977 1 ' -- ( 613SB- _ Inches [millimeters] Front Side Back peerfroallens �.: ' We reserve the right to change specifications and product design without notice. Such revisions do not entitle the buyer to corresponding changes, improvements, additions, or replacements on previously purchased equipment. Construction: Built -In Appliance Interlock Specifications: (3 Phase Only) 20Ga to 16Ga Stainless Steel Voltages: 208 -240V Dimensions: Amps: 60A Width: 26 -7/8" [683 mm] Interlock Receptacle: NEMA 15-60R Depth 31- 7/16" (799 mm) (Requires NEMA 15-60P plug, Not Provided) Height: 88- 5/16" 12243 mm] Product Designation: Ventless Hood: FSH -2 -PH (SIDE VENT) Exhaust CFM: 510 - 680 Shipping Specifications: Approx. Decibel Level: 65 Crated Weight: 462 Ibs (146 kg) Crated Cube Size: 35" X 34" X 98" = 675 cu ft Electrical Specifications: [1067mm X 915mm X 2489mm = 2.4 cu meters] Available Voltages: 208 -240 . 3 phase - 208-240V - 8 AMPS 1 phase - 208/240V - 8 AMPS (No service cord provided) jl ccessories tnclude,d Unit is shipped with (1) Baffle Filter, (2) EAC Filters, (1) Charcoal Filter, (1) EAC SoakTank, and (1) Manual. HOW Yo Specify 1 Electrical Options Z • Accessories" ' Specify electrical option from the following: • Specify the part number and quantity of the following accessory items needed: Voltage Hz Phase ILS *" Part No. ❑ 208 -240 60 3 No 71353 Qty Description Part Number ❑ EAC Charcoal 20520 ❑ 208 -240 60 3 Yes 71354 ❑ Charcoal Filter 30248 ❑ ' 208 -240 60 1 No 71355 ❑ Baffle Filter 42300 ❑ 208 -240 60 1 Yes 71356 ❑ Bowl Ho 90010 • ❑ Bowl Holder 91219 "`" !LS Option (Interlocking Start) *Additional charges (Please check with your local officials for this Shipping requirement) Specify if your county requires the hood to shut -down if the fryer underneath is not operating. • Specify the shipping method Giles Foodservice Equipment 2750 Gunter Park Drive West • Montgomery, AL 36109 USA Phone 334.272 -1457 • Fax 334.272 -3561 • Phone Toll Free 1.800.554.4537 Web Site nww.gilesent.com • Email: info@gilesent.com Printed in U.S.A. 5/0-1/08 Form 64565 -A ICC EVALUATION ■_,S SERVICE Most Widely Accepted and Trusted ICC -ES PMG Listing PMG -1004 Reissued: August 1, 2010 This listing is subject to re- examination in one year. www.icc- es.org /pmg 1 (800) 423 -6587 1 (562) 699 -0543 A Subsidiary of the International Code Council' CSI: DIVISION: 23 00 00— HEATING, VENTILATING AND AIR CONDITIONING (HVAC) Section: 23 38 13— Commercial Kitchen Hoods Product: Giles Recirculating (Ventless) Hoods Listee: Giles Enterprises, Inc. Post Office Box 210247 2750 Gunter Park Drive West Montgomery, Alabama 36121 -0247 800 - 554 -4537 www.qilesent.com Compliance with the following codes: 2000 International Mechanical Code (2000 IMC) 2003 International Mechanical Code (2003 IMC) 2006 International Mechanical Code (2006 IMC) 2009 International Mechanical Code (IMC) 2009 International Fire Code (IFC) 2006 IAPMO Uniform Mechanical Code (2006 IAPMO UMC) 2009 IAPMO Uniform Mechanical Code (IAPMO UMC) 2007 California Mechanical Code (CMC) Compliance with the following standards: NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations UL 710B, Standard for Recirculating Systems UL 710, Standard for Safety Exhaust Hoods for commercial Cooking Equipment UL 1046, Standard for Safety Grease Filters for Exhaust Ducts UL 867, Standard for Safety Electrostatic Air Cleaners Identification: Each unit must be identified with a label bearing the Giles Enterprises name and address, model number, serial number, the ICC -ES PMG listing mark, and the name or logo of the third -party inspection agency [Underwriters Laboratories, Inc. (AA- 668)]. The ICC -ES PMG listing number (PMG -1004) is optional. Installation: Giles Recirculating (Ventless) Type I hoods are used with electrical powered commercial cooking equipment for the collection of smoke and grease -laden vapors. Filtered air is recirculated into the room after passing through a filtering system consisting of a baffle filter, an electrostatic precipitator, a charcoal filter and pre - filter. Pre - filters are only on the FSH -3.5 through FSH -6 models. Exhaust to the outdoors is not required for these units. Listings are not to be construed as representing aesthetics or any other attributes not specifically addressed, nor are they to be construed as an endorsement of the subject of the listing or a recommendation . far its arse. There is no warranty by ICC Evaluation Service, LLC, express or implied, as to C �, a» v.finding or other matter in this listing, or as to any product covered by the listing. r, w [OOFta, Copyright © 2010 Page 1 of 6 A Note on Ventless Hoods From the desk of Homero Ortegon l , a Director Pizza Hut Engineering �r As you know, we are moving forward with the application of ventless hoods on two of our WS Lite line options. Although the application of ventless hoods are NOT new in the industry or in the YUM! system (PH Express & Taco Bell), we feel it is important to highlight key insights to ensure success. Partnership Giles is considered the industry leader in ventless hood technology. Their innovation in filtration systems and equipment robustness has made them a key partner to not just YUM! Brands but other major food companies. In 2007, Giles completed a national ventless hood program with McDonalds (w 800 locations). Proper Maintenance In order to ensure proper equipment performance and odor /smell control, proper upkeep of the equipment is critical! The filtration system is a three stage process with the following maintenance requirements: 1) Baffles -- Daily. Remove the baffles from the hood and run them through your dishwasher. (Same process as our current exhaust hoods.) 2) Electronic Air Cleaner (EAC) — Daily. Remove the filter from the hood and place in the soak tank that is supplied with the hood for 30 minutes. (Use grease cleaner and follow process listed on the training materials.) 3) Charcoal Filter — Monthly. Just replace. No cleaning is required. Replacement filters cost — $33.00. This will be an on going maintenance cost. The filters can be purchased through your equipment/smallwares distributor. The hood is designed to shut itself off if the filters are significantly neglected (decreased airflow). The best way to minimize odors /smells is to keep your filters clean and replace the charcoal filter monthly. Important note: Ventless hoods can ONLY be used with electric fryers. Gas fryer applications REQUIRE the use of exhaust hoods due to combustion by products. Trouble Shooting & Environmental A. Daily cleaning of the baffles and EAC filters, B. Monthly replacement of the charcoal filter. C. Ensure the hood is installed away from air conditioning ducts (4.6 feet to avoid air blowing directly on the fryer which will disrupt air capture). D. If the hood is placed in a room with poor air circulation, consider adding a small exhaust fan to aid in air movement (similar to a bathroom exhaust fan or a screen in place of tile if dealing with a the ceiling). Permitting Materials & Assistance > There is a permitting packet on the "One Stop Shop" site designed to facilitate your discussions with the local municipality. If there are additional questions or need assistance relating to the approved use of the ventless fryer, please call Tim Kelly @ 334 - 221 -6904. Tim is the Technical Service Manager at Giles and will be happy to assist in speaking with your local officials. At this time, we have not approved any other ventless hood sizes or fryer combinations. Code requires each fryer /ventless hood package combination to be UL certified. No other alternatives are available at this time. If you have any questions, please contact me at 972 - 338 -7901. >, cti w c e, 0 0 c 0 - 0 CO - 5 .., .0 .= .. 3.,.. -a 0 En ,..‘ ,,/ • IT , : i i '''' 0 0 "0 ; 2 , ::."-.- •"'") 0 a) i b.0 ,.. f./.. .... _ , C2 a> JO c W ..,-, :6 cu '';' '''''''''1,4 lima 0) a) C 4 2) Cl) 4•10 rq% (r) r 41:,-;;-?! • il : g : ,■ „:_1,,H , :pli,t , ;; , ', ,-, _ 1 Z -- .'.,';':::',',' C § 16— 2 „...„ ....„„ ■ 11.1, , , (1). 0 14 ..., :''- 0 , - ; I 10;',:,,P f: U) Q) 4,ill• --a-4-SZ, t.:=„.....:, !,::,,„,„ ..) 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C c) E C a0 ,.. a QV C) "'3 G .. a L:- C . . 8 . r swr 0) ' ,_ (0 c E C ;5 m o t ia m Ll i Ii..). a ' CO O E N cq CA C ) DO O Q , (1 Q O Q' N c? .. is U 0 0 , N N 1 '�` in Co ' :"^ N N 2 aewi y a j, 0. 1 ..`"4 IL ,_•'" ....c.', p, � - S Y = r 4 ' p r} ' r � F: i ■ � C �� F o- � U) to 4� H h LL LL a U el ,:v A° 0 1.* r W W c o ' k.11 co � r ` r t1 c0 - � � c 1) O M• /t e t r r CI $ .� , Dig,- o J 0 S m L y� y c c a �g " q- ; • ` � m t : - ... 11 ru 0 0 '� � �e a S o, co r ti " ° v ° v o so ce) N 0 m co 00 Cil ��„ l i © o �„ N N ■ • • ice+ N ` ta) Z O4- �Z3 —:,...-3. . ` W m O `O a.+ ' 'd" .4. F— O N t0 co co i Z 'O N . W W Q O (6 (6 W 5 f = v c �. 3 m' a s Lt. PMG - 1004 I Most Widely Accepted and Trusted Page 2 of 6 Spaces in which such systems are located must be considered to be kitchens and must be ventilated in accordance with IMC Table 403.3 or IAPMO UMC Table 4 -1. For the purpose of determining the floor area required to be ventilated, each individual appliance must be considered as occupying not less than 100 square feet (9.3 m See Table 1 for dimensions and specific cooking equipment limitations for each hood model. Giles ventless hoods must be installed in accordance with the Giles published installation instructions and the applicable code. The instructions within this listing govern if there are any conflicts between it and the manufacturer's published installation instructions. Automatic Fire Suppression Systems: Approved automatic fire suppression systems are used on all Type I hoods covered by this listing in accordance with IMC Section 509 or IAPMO UMC Section 513, as applicable. Models FSH -3.5 through FSH -6; Models EH -5 and EH -6: These models are pre -piped for on -site installation of an Ansul R102, Piranha or equivalent fire suppression system with a minimum 3- gallon (11.4 L) tank. Fire suppression nozzles located in the hood filter and plenum areas are installed at the factory. Nozzles below the hood serving the appliance are selected based on equipment served for each particular installation, and thus are not included in Table 3. Installation must be performed by an authorized Ansul or licensed and qualified fire suppression agent/distributor in accordance with the system listing. All Other Type I Models: All other Type I hood models are shipped pre -piped with fire suppression nozzles installed in the following locations: 1. Above the cooking surface and pointed down to the cooking surface. 2. In the plenum behind the baffle filters. 3. Between the charcoal filter and the exhaust fan. See Table 3 for fire suppression equipment details. Final installation must be performed by an authorized Ansul or licensed and qualified fire suppression agent/distributor in accordance with the system listing. Activation of Fire Suppression System on All Type I Hoods: 1. Models FSH -3.5 through FSH -6: System is activated by any of the four fusible links located on the hood. The fusible links are located behind each baffle filter (two each) and before each exhaust blower (two each). 2. All other Type I models: System is activated by either of two fusible links placed after the charcoal filter and over the cooking surface. Manual Activation of Fire Suppression System: The fire suppression system on Models GEF, CF (MGF) and WOG can be manually activated at the front of the unit, or by a remote pull where required. Fire Damper: A listed fire damper, activated by a 285 °F (140 °C) fusible link, is positioned at the exhaust outlet. The following interlocks are provided: 1. Extinguisher interlock switch: Disconnects power either to appliance served on FSH and EH models or the element relay (all other Type I hood models), if the fire suppression system discharges or becomes inactive. The blower remains operational during this activation. 2. Alarm tie -in switch: If required by the applicable code, allows tie -in of the hood to the fire alarm and detection system. Portable fire extinguishers are not supplied by Giles, but are required to be installed in kitchen cooking areas in accordance with NFPA 10, Standard for Portable Fire Extinguishers, Table 3 -3.1 for Extra (high) Hazard. A fire extinguisher with a basic minimum extinguisher rating of 40 -B must be installed so that there is a maximum travel distance to the extinguisher of 30 feet (9.15 m). Additionally, an extinguisher with a basic minimum extinguisher rating of 80 -B must be installed so that there is a maximum travel distance of 50 feet (15.25 m). PMG -1004 I Most Widely Accepted and Trusted Page 3 of 6 Clearances to Combustible Materials: Models FSH -3.5 through FSH -6, EH -5, and EH -6 require a minimum clearance to combustibles of 24 inches (610 mm) on the sides and 10 inches (254 mm) on the top. FSH -3.5 through FSH -6 models must have a clearance from the hood exhaust to the ceiling of 14 inches (457 mm). Equipment used with these hoods must be held in place using an approved restraining device. Fryer vats are centered beneath the fire suppression nozzle with a minimum clearance of 15 inches (394 mm) from the front and 8 inches (210 mm) from the sides of the hood to the fry vat, and a clearance of 42 inches (1067 mm) maximum from the fryer cooking surface to the front lower edge of the hood. Electric ovens are centered beneath the hood with a minimum horizontal clearance of 0 inches (0 mm) from the front to the edge of the oven, 0 inches (0 mm) horizontally from the sides of the hood to the oven and a clearance of 42 inches (1067 mm) maximum vertical clearance from the top of the oven to the front lower edge of the hood. Griddle and range applications are centered beneath the fire - suppression nozzles with a minimum clearance of 15 inches (381 mm) from the front to the edge of the heat source on the griddle or range, 6 inches (152 mm) from the sides of the hood to the heat source on the griddle or range, and a clearance of 42 inches (1067 mm) maximum from the heat source on the griddle or range surface to the front lower edge of the hood. (There is a maximum of eight burners for the range application.) FSH -3.5 through FSH -6 hoods used with the optional hood stand have 0 inch (0 mm) clearance on each side for the appliance to be used. Type I hoods using the Piranha fire suppression system may be installed without the equipment centered beneath the nozzles when installed in accordance with the Giles Enterprises published installation instructions and Piranha Restaurant Fire Suppression Systems Data /Specifications. FSH -2 series, WOG series and GEF series have 0 inch (0 mm) clearance on all sides and top to combustibles. POVH and OVH -10 require a minimum clearance to combustibles of 18 inches (457 mm). Models: Hoods: Hood Assembly: Giles hoods are fabricated from minimum No. 18 gage [0.048 inch (1.22 mm)] stainless steel. For Type I hoods, all seams and joints subject to grease collection have a liquid - tight, continuous weld, or are sealed at the factory with listed fire caulk. All FSH and EH hoods operate on a 208/240 volt power supply, all integral units operate on a 208 -volt or 240 -volt power supply. Consult factory for international voltages. Filters: Baffle and charcoal filters complying with UL Standard 1046 and electrostatic precipitators complying with UL Standard 867 are used in the hoods. Interlocks: The following is a list of interlocks supplied with Giles recirculating hoods, and their functions (activation of interlocks will result in shutdown either of the appliance served or its heating element): 1. Filter door or access panel switch: ensures the door or access panel which encompasses the air flow section is in place and properly sealed. 2. Filter component placement switch: ensures each filter component is in place: baffle filter switch, charcoal filter switch and the prefilter switch (models FSH -3.5 through FSH -6, EH -5 and EH -6 only). 3. Electrostatic precipitator: ensures the electrostatic precipitator is properly placed and performing. 4. Filter clogged switch: ensures that the air flow does not fall 25 percent below the system's normal operating flow or 10 percent below the lower air flow limit, whichever is lower. Recirculating (Ventless) Type I Hoods: FSH -2 series: All Model FSH -2 hoods are Type I recirculating freestanding hoods for use over a single appliance in accordance with Table 1 of this listing. FSH -3.5 through FSH -6: All Model FSH -3.5 through FSH -6 are Type I recirculating (ventless) hoods for use over fryer vats, ovens, griddles, or ranges. PMG -1004 I Most Widely Accepted and Trusted Page 4 of 6 Models CF -200VH (MGF- 20VH), CF -400 VH (MGF- 40 -VH), CF -500 VH (MGF- 50 -VH), GEF- 400VH, GEF- 560VH, GEF- 720VH, WOG- MP -VH, and WOG- 20MP -VH. These models are Type I recirculating hoods combined with integral deep -fat fryers in accordance with Table 1 of this listing. Listed Recirculating (Ventless) Hoods: Giles models OVH -10, PO -VH, and PH -VH are factory- built, recirculating (ventless) hoods used over specific limited appliances in accordance with Table 1 of this listing. Filtered air is recirculated into the room after passing through a filtering system consisting of a baffle filter, an electrostatic precipitator and a charcoal filter. These recirculating (ventless) hoods are not equipped with a grease trough and cup. Table 1 details dimensions and limits for cooking equipment used with each hood model. Hoods in this category are not factory- provided with an integral fire extinguishing system. In order to be used in Type I applications, a fire suppression system must be installed in accordance with the applicable code. Giles recommended instructions for the addition of these systems are provided in the Operations and Service Manual. Conventional Type I: Models EH -5 and EH -6 are conventional Type I hoods which discharge exhaust outdoors through a grease hood duct system conforming to the applicable code. These models comply with UL 710, and are recognized for use over equipment using any fuel source. Except for components required for venting to the outdoors, Model EH -5 is identical to Model FSH -5 and Model EH -6 is identical to Model FSH -6. See Table 2 for limitations of use. Conditions of Listing: 1. The hoods are fabricated, identified, and installed in accordance with this listing, NFPA 96, and the applicable code. 2. Recirculating hoods are recognized for use with cooking equipment in accordance with Table 1. 3. Each Type I hood must operate with an approved fire suppression system. Where applicable, fire suppression nozzles are field - installed in accordance with Table 3. 4. Clearance must be as noted under the Installation section, above, and Tables 1 and 2. However, these stated clearances may be reduced in accordance with the applicable code. All hoods covered by this listing may be installed with a 0 -inch (0 mm) clearance to non- combustible construction. 5. Charcoal filters (and pre - filters for FSH -3.5 through FSH -6 only) must be changed periodically in accordance with the manufacturer's published installation instructions. Baffle filter and electronic air cleaner (EAC) must be cleaned daily. Maintenance must be provided by the owner in accordance with Chapter 13 of NFPA 96 (Re- circulating Systems). 6. The Giles Recirculating (Ventless) Hoods are manufactured by Giles Enterprises, Inc., in Montgomery, Alabama, under a quality control program with annual surveillance inspections by Underwriters Laboratories Inc. (AA -668). PMG -1004 I Most Widely Accepted and Trusted Page 5 of 6 • TABLE 1— RECIRCULATING HOODS HOOD HOOD UNIT COOKING EQUIPMENT MODEL TYPE OVERALL Equipment Maximum Shortening Maximum Cooking DIMENSIONS Model Power Capacity Area yy x D x H (inches) (") (pounds) CF 200 VH (MGF -20- Type I 18 x 287/8 x 81 Integral fryer 6200 26 Integral VH) CF 400 VH (MGF -VH, Type I 24 x 33 x 84 Integral fryer 10,400 40 Integral MGF- 40 -VH) CF 500 VH (MGF -50- Type I 24 x 34 x 84 Integral fryer 15,400 45 Integral VH) 29 x 31 x 83 FSH -2 Series Type I 29 x 31 x 101 Fryers 20,000 110 380 in 29 X 38 X 98'/2 FSH- 2A -99W Type I 37 X 38 X 98 Oven 8,000 NA 54" high X 30" wide X 25" deep 2 20,000 single 160 576 in single fryer Fryers 40,000 total (total) 760 in 2 any combination FSH -3.5 Type I 42 x 49 x 721/8 Ovens 55,000 N/A 42 "L x 42 "D Griddles, 25,000 N/A 30 "L x 26 "D ranges 2 20,000 single 160 576 in single fryer Fryers 40,000 total (total) 760 in 2 any FSH -4 Type I 48 x 49 x 721/8 combination Ovens 55,000 N/A 48"L x 42 "D Griddles, ranges 25,000 N/A 36 "L x 26"D in single fryer z 20,000 single 160 z Fryers 40,000 total (total) 760 in any combination FSH -5 Type I 60 x 49 x 72 Ovens 55,000 N/A 60 "L x 42 "D Griddles, ranges 25,000 N/A 48 "L x 26"D 20,000 single 160 380 in single fryer Fryers 40,000 total (total) 760 in 2 any combination FSH -6 Type I 72 x 495/8 x 72 Ovens 55,000 N/A 72 "L x 42 "D Griddles, 25,000 N/A 60 "L x 26 "D ranges 3 GEF -400VH Type I 24 x 37 x 84 Integral fryer 10,400 45 Integral GEF -560VH Type I 24 x 37 x 84 Integral fryer 15,400 60 Integral GEF -720VH Type I 24 x 37 x 84 Integral fryer 20,400 75 Integral Ovens 11,500 N/A 43" x 40 9 /16 " OVH -10 See Note 7 36 x 409/16 x 215/16 Rotisseries 6200 N/A 34" x 25" (nominal) PO -VH or Ovens 50,000 N/A N/A PH -VH See Note 7 60 x 415/8 x 2413/16 Rotisseries 6200 N/A N/A WOG -MPVH' Type I 24 x 33 x 84 Integral fryer 20,400 70 Integral VH1 G -20MP- Type I 18 x 29 x 81 Integral fryer 6,200 30 Integral WOG -VH -D' Type I 24 x 38518 x 80 integral fryer 11,900 65 Integral For SI: 1 inch = 25.4 mm, 1 pound = 0.454 kg, 1 dm = 0.589 m 1 Overall dimensions include hood and fryer; numbers in parentheses represent previous model numbers. 2 Maximums shown apply to any potential fryer. 3 Maximum of eight bumers. 4 Minimum clearance from the top of the exhaust outlet to any ceiling for units without the listed diverter stack is 12 inches (305 mm). Models FSH -3.5 through FSH -6 require 14 inches (356 mm) from the top of the exhaust outlet to any ceiling. A maximum clearance of 42 inches (1067 mm) is required, measured from the top of the heater surface of the appliance to the bottom edge of the hood skirt. pure k ° FOF(CE PA4 and PA-2 Dishmachines Leasing a dishmachine from PureForceTM allows you to focus an your business with the security of knowing your warewashing operation is properly managed. , fsi\it , , . , e 1 - ,.% i f---- i 0,),. -,,-, ■ I i t FEATURES BENEFITS • Low water usage ( Lower operating and energy costs PA-I -13 gallons per cycle PA-2 - 3.1 gallons per cycle • Safe, effective low-temp cleaning • No expensive booster heaters or high and sanitizing humidity needed • Self-flushing, removable stainless steel • Simplifies cleaning pump strainer . Prevents dogging • High pressure, interchangeable upper C Complete spray coverage and lower wash arms and rinse arms c Maximum soil removal • Safety door switch ft Machine operates only when all doors are fully closed and instantly shuts off when doors open - promotes safe operation • Heavy-duty stainless steel contruction C Holds up under tough operating and interchangeable parts conditions *Delimit switch ( Prevents accidental operation during deliming for added safety '4.\.0 E PA-1 and PA -2 Dishnachines pure F r�Rc PA -1 SPECIFICATIONS: PA -1 & PA -2 SPECIFICATIONS: OPERATING CAPACITY PA -1 PA-2 IEG ENR \\ Racks per hour 40 80 A- Drain connection-21AT C -B d ' NN Dee table) earail III r O.o ^� Racks per hour (option) 48 96 . All dimensions in Inches. �..dmsOiNen.F,a t Dishes per hour 1000 2000 N.e0.ad0eAt. Ate�-1/N�e I Glasses .er hour 1000 2000 OPERATING CYCLE (SECONDS) approalmaieTetal mdMye 4 Wash time 40 40 I Rinse time 15 15 5•MIN 81/4*. --N Load cycle time (optional parts) 72 72 T.t.l I- i - 90 90 OPERATING TEMPERATURES A Wash (minimum) 120° F 120° F 6. O Wash (recommended) 140° F 140° F 117 - 71e. Ip a 0 Sanitizing rinse (minimum) 120° F 120° F �S � • J o . o ; °-�� Sanitizin• rinse recommended 140° F 140° F SI li � I L Li . WATER PUMP CAPACITY Gallons •er minute 61 61 g / % TANK CAPACITY (GALLONS) A e d 1 ,... I 1 b W. a .A. a 11 s 1.7 .1 v v UTILITY REQUIREMENTS ELECTRICAL 'AIII,� A A �.: Wash pump motor horsepower 3/4 ®;— _, ` TM �� , ; 2 Wash pump motor horsepower 3/4 ;At' h _ �A� 5Z ■ �� Volts 115 115 ` fat= d ' ' NOTE DRAIN 15 Phase 1 1 ON FMSIDFOF ArCDMNUmn Amps 12.0 25.0 t -Il UT �� v ' 125/7 Ty•ical Electrical Circuit 15 amp 30 amp WATER REQUIREMENTS Inlet temperature (minimum) 120° F 120° F PA-2 SPECIFICATIONS: Inlet temperature (recommended) 140° F 140° F Gallons per hour 68 160 Gallons per hour (option) -- 192 Waterline size (minimum) 3/4" 3/4" &wee 4- 43/4• 117/r r0 Drainline size (minimum) 2" 2" e -Water Wet 3/e w •FNIT 0 A I- Drain nnMion -2MNPT yy Flow pressure (optimum) 20 20 [- elemiolmmMion. (See Attie/ ®� ®�J ' _S ,,, � , � _1' 41/rMK Mini m c I rin r uir d PPM 50 50 Al verkal&tmJn axe4-1/3 • F I rit /— . . ken floor due M•d7 66WlNFeet. it I 1' :gs/r nix Width 25 1/4" 44 1/8" ADVeodmeh 7°d load AMA I i , Height 661/4" 661/4" 115/60/1 R8 Depth 25 1/4" 25 13/16" Between Ta bles Standard table height 34" 34" • Maximum pCE 19" 19" fMi ! \ __,_ — /fi :3i. -1;' A 171R'Mu l�� i f i Clor4n5e 57 . j) ° 759/6' • 68' NSF �• 561/1' 81' J �ll� 11111I1■. 1 I�� Tehk J 1 Height "r.. ' 10 7/8' 0 .0 - )e^ 131/6' 'E - 153/4• Available through your PureForce Representative. (JUre F ©ICE VAPOR VENT Vapor vent is a patented, steam t . removal system for your PA 1 . °: dishmachine that elinninates hot water vapors from an upright , dishmachine, saving you 1 thousands of dollars in Y construction costs, by removing , the need for any overhead s ventilation system. ems ENERGY TAIR • C0us C FEATURES BENEFITS f Condenses dishmachine t, Energy savings by preventing loss of steam and drains it as water heat and air conditioning common with external duct work and fans Prevents steam condensation on ceiling and walls, a favorable environment for germ and bacteria growth S Self- contained unit C No need to install expensive overhead ventilation system or fans Takes up no additional space II Single hook -up 4 Only 1/2 inch cold water connection needed for hookup to Vapor Vent system i Adjustable timers ( Easy to operate and maintain Increases efficiency depending on cold water pressure 1 purek)FoRCE VAPOR VENT . n Vapor Removal Process ® Cold water is sprayed through two mi water nozzles into the rectangular vent 0 channel to create a low pressure zone. ® Dishmachine water vapors / are drawn into the channel through a port 00 "q,. ,( t inside the dishmachine. 6 d 6 ® Water vapors are simultaneously 6 0 6 6 condensed and forced through the vent channel towards the drain pan. PA-1 SPECIFICATIONS: VAPOR VENT SPECIFICATIONS: LEGEND \ B— Electrical emedon (See taMe) / OPERATING CAPACITY Racks per hour 28 111 t ! Ailv.,..id.m.mi.,”....., la • he. Roof due to mrpstabk bullet het 11 ., OPERATING CYCLE (SECONDS) --- Wash time 55 11S/60/1 11 4 \ I Rinse time 25 Fill / Dwell time 10 Vapor removal time 30 Total cycle time 120 A 1 WATER CONSUMPTION GALLONS) . o a bog 0 I ts i 0 Hot water consumption per rack 1.02 Cold water consumption per rack 1.1 . 'Ail w 1, i A u •,1 . y 1 CODE REQUIREMENTS ,/ 1 Meets International Mechanical Code 1 requirements (IMC) for an exception to Type II exhaust hood system: . . IMC Code Section 507.2.2 . 1' Pirakelan ' W17.14A,: I Imgm' .' :1 '1 —1Thi:1 DRAIN IS . M ..• C 0 US =UM fi ....... ON FAR SIDE OF AC 1 1116 , , — . CUTA7OR in , 11 1/2' Available through your U.S. Foodservice or PureForce Representative. Contact PureForce at: .4 nr■ /sin" /nnin 1 866 444 7450 Ci‘) • 4 It' WingStreet 0 0. ea p Mode[ PH- SEFi84 Electric Open Fryer with Filtration S e APPLICATION 1�3 Cf'1 The PH- SEF184 fryer design offers higher production 22 _ _ with increased efficiency and a space saving under t 1 the fryer filter system which is ideal for cooking 4:• i Bone -in wings, Boneless wings, Traditional wings, En_ 1 MHO BEM 1 P" SE 1I WO 1 Taters, Pies, Cheese sticks and other standard n YUM freezer to fryer products. F 0 3 'a SHORT FORM DESCRIPTION ` to On -it Fryer, Electric Open Fryer with Filtration PH- SEF184 ( voltage, phase), Line up SE184, filter below with WingStreet 4 Color cooking -rn computer, fixed heating elements, drain valve ;:w f interlock, mercury free heating contactors, SS sides k i , ' '' , i j-, , , & front, casters. Accessories includes: (1) clean a out rod, (1) brush, (1) crumb scoop, (1) filter shovel = scoop, (1) YUM 14" x 22" (35.4 x 55.9 cm) filter paper envelope starter pack, (1) element rack, (1) STANDARD FRYER FEATURES removable basket hanger, (4) triple baskets. • Fry pot constructed of stainless steel Startup performance check by a qualified service • Fixed heating elements representative. • 1 '/4" (3.2 cm) Full port drain valve • Cabinet- stainless steel sides, front, splash back • WingStreet 4 Color cooking computer STANDARD FILTER FEATURES • Mercury free heating contactors • Filter pump thermally and overload protected • High temperature limit switch • Rear oil return for bottom cleaning • Drain valve interlock • Extra Large 3" (7.6 cm) curved drain spout virtually Heavy duty 3/16" (.48 cm) door hinges eliminates splashing and swivels for oil disposal. • • Filter pan is stainless steel with rear wheels for easy • 10" (25.4 cm) fixed casters rear and front legs movement during cleaning. ACCESSORY ITEMS SHIPPED WITH UNIT • Connection to fryer is self aligning for hands free operation. Easy two step filtering. • 1 - Fry pot drain clean out rod • Filter pan lid. Self storing, out of the way. • 1 - Fry pot cleaning brush • 1 - Fry pot crumb scoop OPTIONS & ACCESSORIES (AT ADDITIONAL COST) • 1 - Filter shovel scoop ❑ 6' Power Cord (208V & 240V 3Phase only) • 1 - YUM 14" x 22" (35.4 x 55.9 cm) filter paper envelope starter pack • 1 - Element rack • 1 - Removable basket hanger • 4 - Triple size fry baskets UL NSF ( ( c ,is P ifco r a Fialtor, I nc P •. O. Box 501, Conc NH - 03302 -0501 • 509 Route 3A, Bow, NH 0330 � „. r � 4- 603- 225 -6684. FAX: 603 - 225 -8497 • w pitco.com '`.. L10 -300 Rev x1 10/07 Printed in the USA Model PK SEF184 Electric Open Fryer with Filtration • J — • 2432 [63.1] 52. [132.9] I' 198 [49.8] 31 [79.2] MINIMUM AISLE SPACE -__ X32 [87 REQUIRED TO REMOVE Q -6- PH WINGSTREET FILTER PAN B 4 ZONE COMPUTER I POWER - — - ■ SUPPLY - - -- k - HOOK UP ¢- .: 8 11.61 - -I j I 35 [89.6] I , [104.3] 6 4 1 26 [58 3] • ; J ! g 124 [32.4] Mir %_ _ ! L�1,- �: 10 [25.4] ' � - i ip 2816.7 --, .................................t 218 [55.6] 4 7 11 2X 10 INCH (25.4 CM) RIGID NON - LOCKING CASTERS REAR 16 [ • 3 ] 2X 10 INCH (25.4 CM) LEGS FRONT OPTIONAL POWER CORD NEMA 15 -60_P PLUG, 4/4 CORD INDIVIDUAL FRYER SPECIFICATIONS 18 x 14 in (45.7 x 35.6 cm) Cook Depth Oil Capacity • Pan Oil Ca . - FILTER SPECIFICATIONS 60 Lbs (18 - 23 kg) cit Filter Pum •Motor 93 Lbs ( Ca. kg) Filter Pump Rated Flow 1/3 HP 50/60 Hz 8 GPM (30.3 L Filter Media LPM) @ 50 Hz Paper 14x2 a p erE .4x55.9cm) ELECTRICAL aper Envelope REQUIREMENTS Single Phase (2 wire +ground Nominal Amps Per Line (50/60 HZ) Phase Y^ Model ) 3 Phase (3 wire + ground) 3 Ph " 208 220 230 240 480* 208 (4 wire + ground) ���� 220 240 480* 380/220 400/230 ® 36 n� 415/240 5E184 (each) * Each fryer requires it's own separate power cord. Supply Power for Filter is wired into �® 26 ®® except for 480V, which requires a separate supply cord hook up to the unit. Domestic models will require a separate single phase 115V (6.8 amp ) service and export models will require a single phase 22 0/230/240V ( 3.5 amp fryer's high voltage line terminal block, eq i FRYER SYSTEM SHIPPING INFORMATION (Approximate) service. pproximate) • 376 Lbs (170.5 kg) - - i" • 44 x23x59in (111.7 x 58.4 x 149.8 cm) Pitco Frialator, Inc • P.O. Box 501, Concord, NH 03302-0501 '� 603 - 225 -6684 FAX: 509 Route 3A, Bow, NH 03304 ■=; AX: 603 225 -8497 a WVek ,1Lit OM L10 -300 Rev x1 10/07 Printed in the USA