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
PRELIMINARY QUESTIONS ........................................................................................ 3-6
PLANNING TEAM ......................................................................................................... 7
SECTION 2 - RATIONALE .................................................................................... 8-11
GOALS & OBJECTIVES ................................................................................................ 8
POLICIES & PROCEDURES ...................................................................................... 9-11
SECTION 3 PHYSICAL/OPERATIONAL CHARACTERISTICS ..................... 12-21
INTRODUCTION ......................................................................................................... 12
PHYSICAL CHARACTERISTICS ................................................................................ 13-18
OPERATIONAL CHARACTERISTICS .......................................................................... 19-21
SECTION 5 REGULATORY INFORMATION .................................................. 22-23
SECTION 4 - EQUIPMENT ................................................................................. 24-25
SECTION 5 - MENU ................................................................................................. 26
SECTION 6 FLOOR PLAN ................................................................................... 27
SECTION 7 FLOW DIAGRAM .............................................................................. 28
SECTION 8 - PRESENTATION .......................................................................... 29-30
SECTION 9 APPENDIXEND

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% approximately 500 students and 75-faculty members 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?
3

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

French ham and swiss baguette

Cobb salad

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

4

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
necessarynot 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 aisle ways (size depending on traffic flow)

5

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

6

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.
9

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 required 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 scheduled
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

Employees 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 obtain ServSafe handler accreditation.

10

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 contamination.

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.

11

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 level 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 facilitys 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.

12

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 lack 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
13

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 dressing
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.

14

Plumbing:
All plumbing and fixtures must be installed in compliance with local codes and regulations
and be properly maintained according to manufacturers 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 waterflushed 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 drainage.

15

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 self-closing with overhead curtains. No large cargo
receiving area doors shall open directly into any food preparation area. No more than a
space shall be present at the base of any door. All doors must comply with local building
codes and regulations.
Gas:
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 receptacles. Garbage containers and waste grease containers
should be placed in easily cleanable, durable, water-tight, rodent- and insect-free nonabsorbent containers. An area for storage of these containers and facilities for their cleaning
should also be provided 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, and some
plastic products. All recycling will comply with local community regulations.
16

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 will 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- compartment
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
minimum 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 proper
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 and tables shall be installed on four inch legs or
sealed directly to the surface. All equipment shall be provided with appropriate back
17

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.

18

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 and 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 recommended 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.

19

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 Kitchen 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 7th 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 served 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.

20

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 health 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 representatives have developed a wellness
policy with measurable goals in the following areas: health and wellness education, physical
activity education, recycling education, 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.

21

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 Safety 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 adjustments 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.
22

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 viewing
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 well-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.
23

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: 79 x 79;
(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: 1200)

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 work height.

96Wx30D (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);

H27.375xD22
24

Salvador (S914)- HP Scrap Basin Scrap Collector 1.5-11 Amps Horsepower

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

25