Laserfiche WebLink
----------------------------------- <br />L-------------------- --------- <br />,-E-:ou <br />I SGHEDULE <br />NO. <br />I <br />OTY <br />DE56RIPTION <br />MAKE <br />MODEL NO. <br />6A5 FRYER, 5ATTERY <br />VALCAN <br />2\/K45A5 <br />2 <br />&AS OUNTERTOF &RIDDLE <br />VALOAN <br />3 <br />2 <br />HOOD <br />CAFTIVEAIRE <br />3650 So ®2 <br />4 <br />STAINLESS STEEL 5COMF SINK <br />�-f �itng6- <br />5 <br />1 <br />57'AINLES5 STEEL HAND SINK <br />EXISTIN <br />(b <br />I <br />STAINLES5 STEEL FOOD FREE 5INK <br />EXISTIN6 <br />-7 <br />1 <br />FIRE SYSTEM #1 <br />CAPTIVEAIRE <br />346&126 <br />- - - - - - - - - - - - - - - - - - - - - - -- - - - - -'� Nor, MBIN6 NOTES: <br />L— — — — — — — — — <br />— — — — — — — — — — <br />KITr-,,,HEN FLAN FLAN <br />SCALE: 1/4" = l'-O' <br />------------- <br />1. AN INDIRECT HASTE DRAIN IS REQUIRED FOR THE FOOD PREPARATION SINK, <br />3-COMP. SINK, AND ANY EQUIPMENT IN NHICH FOOD IS PLACED. <br />R /PICK- 2. ALL PLUMS IN6 MUST MEET STATE AND LOGAL CODES. <br />REA 3. A BAGKFLON PREVENTER SHALL BE INSTALLED ON ALL KITCHEN EQUIPMENT <br />CONNECTED TO DOMESTIC HATER SUPPLY. <br />4. HOT HATER HEATERS MUST BE OF SUFFICIENT SIZE TO PROVIDE HOT HATER TO <br />015HHA5HER/56ULLERY SINKS AND AT THE SAME TIME PROVIDE HOT HATER TO ALL <br />HANONA5H SINKS. <br />COMFARA64.-E FIXTURES AA RE ACCEPTBLE PROVIDED THEY HAVE THE COUNTY HEALTH <br />DEPARTMENT CERTIFICATION REQUIREMENTS. <br />iffi-ml Mimi ... 1,111 <br />< <br />1 <br />zz <br />mi <br />US <br />z <br />lu <br />z <br />lu <br />z <br />lu <br />z <br />lu <br />m <br />I-- <br />m: <br />x <br />x <br />W- <br />& <br />fy- <br />D- <br />Lu <br />ui <br />I <br />z <br />z <br />z <br />L: <br />0 <br />LL <br />0 <br />fa <br />ED <br />M <br />(D <br />OL <br />W <br />'S <br />Q) <br />Z <br />< <br />Oil <br />z <br />z <br />LL <br />Nr- <br />