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HomeMy WebLinkAbout51832-Z of souryo`o Town of Southold * * P.O. Box 1179 io 53095 Main Rd Couxn." Southold, New York 11971 CERTIFICATE OF OCCUPANCY No: 46630 Date: 10/28/2025 THIS CERTIFIES that the building FIRE SPRINKLER COMMERCIAL Location of Property: 46520 CR 48 Southold, NY 11971 Sec/Block/Lot: 55.-5-7 Conforms substantially to the Application for Building Permit heretofore, filed in this office dated: 01/10/2025 Pursuant to which Building Permit No. 51832 and dated: 04/16/2025 Was issued, and conforms to all of the requirements of the applicable provisions of the law. The occupancy for which this certificate is issued is: Fire sprinkler replacement for Cai Hong Restaurant as applied for. The certificate is issued to: Thomas Mccarthy Of the aforesaid building. SUFFOLK COUNTY DEPARTMENT OF HEALTH APPROVAL: ELECTRICAL CERTIFICATE: PLUMBERS CERTIFICATION: Authorized Signature ofso�ryo<o TOWN OF SOUTHOLD BUILDING DEPARTMENT 4 TOWN CLERK'S OFFICE �`.N�+o SOUTHOLD, NY BUILDING PERMIT (THIS PERMIT MUST BE KEPT ON THE PREMISES WITH ONE SET OF APPROVED PLANS AND SPECIFICATIONS UNTIL FULL COMPLETION OF THE WORK AUTHORIZED) Permit#: 51832 Date: 04/16/2025 Permission is hereby granted to: Thomas,J Mccarthy 46520 CR 48 Southold, NY 11971 To: replacement of an existing fire extinguishing system (Cai Hong Restaurant)as applied for Premises Located at: 46520 CR 48, Southold, NY 11971 SCTM#55.-5-7 Pursuant to application dated 01/10/2025 and approved by the Building Inspector. To expire.on 04/16/2027. Contractors: Required Inspections: Fees: Fire sprinkler-Commercial $300.00 CO Commercial $100.00 Total $400.00 f Building Irfirector pf SOUTyo� � We * # TOWN OF OUTHOLD BUILDING DEPT. co Hr+N�' 631-765-1802 5-5 ,S y-� INSPECTION [ ] FOUNDATION 1ST/ REBAR [ ] ROUGH PLBG. [ ] FOUNDATION 2ND [ ] INSULATION/CAULKING [ ] FRAMING /STRAPPING [y]"FINAL [ ] FIREPLACE & CHIMNEY [ ] FIRE SAFETY INSPECTION [ ] FIRE RESISTANT CONSTRUCTION [ ] FIRE RESISTANT PENETRATION [ ] ELECTRICAL (ROUGH) [ ] ELECTRICAL (FINAL) [ ] CODE VIOLATION [ ] PRE C/O [ ] RENTAL REMARKS: t3a � dwuovl � ��L R, 4 DATE INSPECTO � �o �t� �, ��a� . � '� : TQUI�N,C}FS©LITHO��D�J FIRE�INSPEC°4fJRs _ , [�'t�`obileHood,=A(arrn dire 0-MObile HaaoAtarm `� iq , Fire Safet Ins e+�ton ^y " � l�'pr°rSSt4n 5 .Stel7t`w' Business, Name Cai Hong Restaurant Date 10/28/2025 Owner, Name S/B/L 55.-5-7 Occ. Address 46520 CR 48 Class/Use A-2 Mailing Address Fire Department Southold City/Zip Southold 11971 Phone Number Permit Number 51832 Inspected by R Corwin Hood Fire Suppression System Matches Plans Matches Plans �s Installation Installation Date I Z07d' Make-up Air Link Acitvation Ale Fire alarm Pull Station Y� f Inspection Date Fuel Shut Off F.S.S. Interface Fans On Fire Exting Type K Lights On Fire Exting ABC Pass / Fail Insp Date Comments: FIELD INSPECTION REPORT DATE COMMENTS FOUNDATION (lSl') -------------------------------------- ---------- .......... FOUNDATION (ZND) ------ ROUGH FRAMING & PLUMBING ........... -------........ INSULATION PER N. Y. STATE ENERGY CODE —----- --------------------- .................. .... -------sue _--_L�.�.� _ _ ._ � FINAL ------------- ADDITIDNAlf COMMENTS 0 J6 c-A ............... ------ ............... ... ........ ro ............. ............ .............. ....... fr�a+a o�°S�FFOI��oG TOWN OF SOUTHOLD—FIRE MARSHAL y Town Hall Annex 54375 Main Road P. O. Box 1179 Southold,NY 11971-0959 oy • °� Telephone(631) 765-1802 Fax(631) 765-9502 https://www.southoldtownny.gov FIRE PROTECTION SYSTEM PERMIT Date Received APPLICATION -,y 11 R For Office Use Only PERMIT NO. �L- Building Inspector: Applications and forms must be filled out in their entire .Incomplete J A N 1 0 2025 applications will not be accepted.WORK IS.NOT TO BE STARTED prior to the approval of plans and issuance of a permit. Has a building permit been obtained for this project? ❑Yes Tlo If yes,building permit# Date: PROJECT O ATION: Project Address: LA S�a-0 SCTM# 1000- b �� City: Zip: ---- _-- __-_-- CONTACT PERSON INFORMATION: . Name: 1_i. �K+G•�-_ . _ 1.G�_..__..CO.��- __(_�OQ�.(�..__._---____..__..-_...-_ .__.__.__.__�___..______._._----_. _._.__- Mailing Address: Phone#: Cl Email: ✓e�� Preferred contact method(select one):Ahone ❑Email CONTRACTOR INFORMATION: Name: ntractor License#: Mailing Address: v_ Phone#: I Email: CZ SCOPE OF WORK: Occupancy Description: ❑Assembly Z Business ❑Education ❑Factory/Industrial ❑Institutional ❑Mercantile ❑Residential ❑Storage Description of Work: ONew ystem ❑ Existing System Modification Sprinkler/Standpipe/Water Supply Fire Alarm/CO Detection Systems Other Fire Protection Systems (Check all that apply) (Check all that apply) (Check all that apply) ❑NFPA 13,13D or 13R System ❑Manual ❑Automatic ❑ Smoke Control ❑Standpipe ❑ Fire Pump ❑Protected Premises (local) XWet or Dry Chemical/Clean El Supervising station Agent Number of sprinkler heads: ❑Central Station Kitchen hood/exhaust ❑ Other Floor Area(sq.ft.): 1 Check Box After Reading: I,the undersigned,understand that the issuance of a permit for the type which is herein applied for is based on the agreement to conform to all regulations and requirements.I further understand that non-compliance of said requirements,by myself or any officer or employee of the firm or individual listed as the applicant on this form,shall be cause for revocation of said permit.Upon revocation of said permit the applicant or any employee of the applicant shall be prohibited to conduct such work for which this permit was issued.The reissuance of a permit shall be based upon review of the circumstances leading to the revocation.Any false statement(s)made herein are punishable as a Class A misdemeanor pursuant to Section 210.45 of the Penal Law Application Submitted By(print name): ,authorized Agent ❑Owner Company(if applicable): ` Applicant Signature: Date: FIRE PR ECTION SYSTEM PERMIT APPLICATION SUBMITAL INSTRUCTIONS Submit application only after reviewing the requirements for the specific permit for which you are applying(click the applicable link below). • FIRE ALARM/CARBON MONOXIDE DETECTION SYSTEM SUBMITTAL GUIDELINES • FIRE SPRINKLER SYSTEM SUBMITTAL GUIDELINES • FIXED FIRE SUPPRESSION,HOOD&EXHAUST SYSTEMS SUBMITTAL GUIDELINES FEES A$300 permit fee is required for a non-residential permit.A$100 Certificate of Occupancy fee is required if the project is not part of an existing open building permit. All checks should be made payable to the Town of Southold. Permits,once issued,shall at all times be kept on the premises designated thereon with a copy of approved drawings and all related documentation required to obtain said permit.Installations subject to final testing,inspection and approval.Arrangements for testing/inspection shall be made by contacting the Town of Southold Building Department(631)765-1802. FOR OFFICE USE ONLY Amount Paid: q60, Check No.: 6 0 q y FM: Permit No.: 5` 8�,2 Date: `t _ I (0, Z C)Z,S Exp.Date: 4_1 2 BUCKEYE BFR-20 _ has a max flow points of 20 this system uses 19 points HOOD 24' DUCT OPENINGSs= 3 each 18"x18", 14"x16", 12"x14" To N.F.P.A. code#96, #17A and U.L. 300 all pipe new 1/2" black trunk line and 3/8" black drops all detection and actuation 1/2" EMT or factory supplied shielded cable all pipe penetrations sealed with UL listed seal tight 18"x18" 14"x16" 12"x14" HOOD to cover all equipment by 6"when required N-2w N-2w white white N-2w for gas appliances only white _FRYER TO HAVE HIGH LIMIT CONTROL TO SHUT OFF FUEL AT 425 DEG. _DECTECTOR SHALL BE LOCATED OVER EVER PIECE OF EQUIPMENT _THE SYSTEM INSTALLED AS PER MANUFACTURERS SPECS AND THE AHJ _THE SYSTEM HAS BEEN INSTALLED AS PER UL 300 ( lue blue blue _THE FOLLOWING FUNCTIONS TO OPERATE UPON SYSTEM DISCHARGE: *SUPPLY AIR DAMPER CLOSES *GAS FUEL SHUTS OFF IN KITCHEN *EXHAUST FAN REMAINS ON*ELECTRIC FUEL SHUTS OFF UNDER HOOD *ALL SYSTEMS TO ACTIVATE SIMULTANEOUSSLY IN SAME HAZARD AREA *FIRE ALARM SHALL ACTIVATE IF ONE IS INSTALLED IN BUILDING MANUAL PULL IS LOCATED 10-20'FROM HOOD AND 3-5'FROM FLOOR 40 ALL FUEL SOURCES ARE GAS UNLESS OTHERWISE NOTED N-2HP N-2HP N-1HP N-1HP N-1HP N-1HP N-1HP N-1HP green green blue blue blue blue blue blue N-1 LP Asco gas shut red 30" off NOZZLE PLACEMENT AND HEIGHTS EXISTING N-2W=150"MAX PERIMETER,CENTER OF DUCT smoke N-1 HP-PLENUM NOZZLE UP TO 12' house N-1 HP-WITH IN PERIMETER OF HAZARD,CENTER OF WOK, MAX HEIGHT 48"-MIN.HEIGHT 30"(WOK) 32 up pull N-2HP-WITH IN PERIMETER OF HAZARD, MAX HEIGHT 45"-MIN.HEIGHT 24"(FRYER) right 12' 2"wok system station NALP-TOP CORNER OF FRONT OPENING, CENTER OF COOKING GRATE(UPRIGHT BROILER) broiler 16"x24" 16"x24" 22" rice 12" Table--] fryer fryer cooker Pipe volume= 2684.9 ml APPROVED AS NOTED UL 300 SYSTEM DATE B.P.# 5��3� FRONT VIEW A's SHEET METAL & FIRE SAFETY INC. 1580 RAILROAD AVE E ___� BY. HOLBROOK, NY 11741 SUFFFOLK LIC# 101A _ _ - ...__., NOTIFY FIRE MARSHAL AT 6 -765-18M 631 696 6006 CONTACT AL DUSPIVA ALl:`,tiFRlJG1`EN�S1`IALI- FOR THE FOLLOWING INSPECTIONS: MEET QUfREMgft OF THE 1. ROUGH INSPECTION MARIA MESIMERIS, ARCHITECT �REDARC ;-CM OF,NEW YORKSTATE 2. COMPLIANCE TESTING 46 CROSS BOW LANE yj 3. FINAL INSPECTION �5 MsSig � COMMACK, NY 11725 � � 9' ALL WORK SHALL COMPLY OCCUPANCY OR CODES AND P cA13LENFPq"YS ` USE IS UNLAWFUL STANDARDS DATE YI CAI WENG DBA N>, Additional 12/16/24 CAI HONG RESTAURANT 9 °z aso 46520 COUNTY ROAD 48 ��aDFyS WITHOUT CERTIFICATE J . i , Certification 1/4"=1 SOUTHOLD, NY 11971-5040 OF OCCUPANCY May Be Required. L:. Buckeye KITCHEN MISTER Coverage Summary Sheet This summary sheet is provided as a quick reference,a complete understanding of the technical manual(BFR-TM) is required. The most current Buckeye Kitchen Mister Restaurant Cooking Area Fire Suppression System Technical Manual(Part Number:BFR-TM)supersedes this reference sheet. It is essential that this reference sheet be compared with the current technical manual before using. Dimensions given in inches(cm)unless otherwise noted. DUCT,SMALL[50"(127) MAXIMUM PERIMETER] DUCT,LARGE[150"(381)MAXIMUM PERIMETER] NOZZLE:N-1LP NOZZLE:N-2W FLOW PTS.:1 FLOW PTS.:2 COLOR BAND:RED COLOR BAND:WHITE 16'(41)D D MAX. 1/2'(121) DUCT NOZZLE TIP DUCT NOZZLE TIP 47-MAx NOZZLE TIP NOZZLE 1n W W NOZZLE TIP NOZZLE 1/2 W W TIP L TIP 1/2 L (+� L LONGEST SIDE: �16�3/4"(43) HOOD/PLENUM LONGEST SIDE:5� ( ) 0" 127 HOOD/PLENUM PLENUM,SINGLE& 4 FT W 1/3H "V"BANK /`(1.2M) 12W MAX. NOZ FLOPTS.: + H COLBAND:BLUE This Section V BANK Intentionally FT. 1/3H MAX. Blank H 2-(5)SINGLE BANK ILRANGE,TWO BURNER CAN BE USED WITH RANGE,FOUR BURNER, RANGE,FOUR BURNER, (LOW PROXIMITY) BACK SHELF,SHELF (HIGH PROXIMITY) (LOW PROXIMITY) MEFERE PLACEMENT: INTEFERE WITH NOZZLE:NALP NOZZLE DISCHARGE NOZZLE:N-1LP NOZZLE:N-2W CENTER OF RANGE FLOW PTS.:1 MAX.HEIGHT: PLACEMENT: FLOW PTS.:1 ( ) FLOW PTS.:2 — 40' 102 MAX.HEIGHT:30'(76) COLOR BAND: I WITHIN 3-(7.6) COLOR BAND: COLOR BAND:WHITE —MIN.HEIGHT:is (a1) RED AIM:6'(15)FROM OF CENTER RED MAX.HEIGHT: OPPOSITE EDGE, MIN.HEIGHT: AIM:CENTER 30'(76) ON LONG 30-(76) AIM: CAN BE USED WITH OF RANGE MIN.HEIGHT: CENTER BACK-SHELF,SHELF 16'(41) - LINE CENTER OF MUST NOT INTEFERE RANGE WITH NOZZLE 6-(15) DISCHARGE 3'(7.6) MAX.HAZARD S MAX. D B RNERTO BURNER TO BURNERNER LENGTH:12'(30.5) WIDTH:24'(61) BURNER URNE�TO LENGTH:24'(61) TO BURNER LENGTH: BURNER WIDTH: PLACEMENT:3'(7.6) 24'(61) 24-(61) IDTH:24• FROM FRONT OR BACK EDGE,ON LONG CENTER LINE (61) RANGE,SIX BURNER PLACEMENT: RANGE/GRIDDLE COMBINATION SHELF WIDTH:NOT TO RANGE,WITH BACKSHELF, CENTER OF RANGE NOZZLE:N-11-13 EXCEED 11•(28) (HIGH PROXIMITY) NOZZLE:N-21-13 MAX•HEIGHT: FLOW PTS.:1 MAX.HEIGHT: NOZZLE:N-2LP FLOW PTS.:2 —43" 109 MAX. 40•(102y— ( ) COLOR BAND: HEIGHT. 3" NOIIIEFUCEAIEHT FLOW PTS.:2 COLOR BAND: _MIN.HEIGHT: RED PLACEMENT: , COLOR BAND: YELLOW 35-(gg) 40"(102) WITHIN 3'(7.6) MN.HEIGHT.-- YELLOW AIM: MIN.HEIGHT: OF CENTER 00•ps) CENTER 30'(76) AIM:CENTER OF OF RANGE AIM:6•(15) MINIMUM GE-GRIDDLE FROM BACK SHELF HEIGHT O EDGE ON 16'(41). O MAX•12" CEMERLINE 6• O (30.5) UR ER (1s) BURNERTO 0 B' ) BTO BURNERS BURNER () BURNERTO MAX.WIDTH: L EDGE:24'(61) CAN BE MAX.LEN TH: 2q'(61) BURNF RNERE V(225) USED LENGTH:36'(91) BURNER 30"(76) ETOBURNE1) 6' WITHOUT WIDTH:24"(61) (15) BACK-SHELF DEEP FAT FRYER, LG.SINGLE VAT TILTING SKILLET HAZARD COVERAGE AREA: NOZZLE:N-2HP PLACEMENT: NOZZLE:N-2HP 20.25'(51)x 24"(61) FLOW PTS.:2 WITHIN THE FLOW PTS.:2 COLOR BAND: PERIMETER OF COLOR BAND: GREEN THE HAZARD GREEN COVER MUST NOTINTEFERE s: MAX.HEIGHT:45'(114) FOR MIN.&MAX. WITH NOZZLE This Section (. NOZZLE HEIGHTS, DISCHARGEI '( MIN.HEIGHT:24'(61)— POSITION AND AIM Intentionally POINT REFER Blank AIM:CENTER t FRYER NOZZLE OF HAZARD '( PARAMETERS AREA Note: —,- Total hazard ;1 area can not MAX.WIDTH: exceed 864 In2 MAX.LE N T 24'(61) I (5,574 cm'). 20.25-(51) BPN:PIS10374 REV.5;DATE:JANUARY 1,2013 Buckeye KITCHEN MISTER Coverage Summary Sheet This summary sheet is provided as a quick reference,a complete understanding of the technical manual(BFR-TM) is required. The most current Buckeye Kitchen Mister Restaurant Cooking Area Fire Suppression System Technical Manual(Part Number:BFR-TM)supersedes this reference sheet. It is essential that this reference sheet be compared with the current technical manual before using. Dimensions given in inches(cm)unless otherwise noted. GRIDDLE,STANDARD[42"(107)MAX.] GRIDDLE,LARGE[48"(122)MAX.] GRIDDLE,X-LARGE[60"(152)MAX.] NOZZLE:NALP NOZZLE:NA LID NOZZLE:N-2LP PLACEMENT:ON FLOW PTS.:1 FLOW PTS.:1 PLACEMENT:6' FLOW PTS.:2 THE PERIMETER COLOR BAND: COLOR BAND:RED (15)OFF GRIDDLE I COLOR BAND: OF THE HAZARD PLACEMENT:ON RED EDGE,ON LONG THE PERIMETER CENTER LINE YELLOW OF THE HAZARD MAX, _HEIGHT: AIM:6•(15) MAX.HEIGHT: MAX,HEIGHT: AIM:8'(20) 48'(122) OF HAZARNTED R -46'(122) 43-(109 AIM:ER IN NE FROM CENTER CENTER W DNE WRH OF HAZARD MIN. AREA,INLINE FAIN.HEIGHT: N0� AREA INLINE HEIGHT: WITH NOZZLE Y4•(61) MIN.HEIGHT: yy({H NOZZLE 24'(61) 30'(76) 3' 6'(15) MAX.LENGTH: MAX.LENGTH: MAX.WIDTH: 46'(122) M.M.LENGTH: 42'(107) MAX. �6WIDTH: 30"(76) 60'(1 22) 30' 6 IDTH: (7) MAXIMUMOF-) GRIDDLE, LOW GRIDDLE,EXTRA WOK 3'(7.6) MAXIMUM FROM EDGE PROXIMITY LOW PROXIMITY NOZZLE: HEIGHT: MAXIMUM N-1 HP 30'r76) NOOWPT-2W HeGHT NOZZLE: AIM:AT CENTER OF MAX FLOW PTS.:2 70 j25j FLOW PTS.:2 WOK BOTTOM -HEIGHT: bmE COLOR BAND:WHITE NOZZLE PLACEMENT COLOR BAND: FLOW 46'(122) PW°EMENT SHALL BE ABOVE ' MINIMUM ANY CORNER WHITE PTS.:1 MIN. HEIGHT _HEIGHT: HEIGHT:IMUM �(� 45' COLOR 30-(76) 10'(25) BAND: BLUE PLACEMENT: L yy WITHIN THE L=W PERIMETER OF THE MAXIMUM HAZARD �60'(152)• MAXIMUM MA%RAUM MAXIMUM HM LENGTH(L): WIDTH(N1: MAX.WOK DIA.:3D' WDTH(M30-(7) 4r 07) 3W(76) MIN.WOK DIA.:12'~ 30'(78) RADIANT CHARBROILER LAVA ROCK CHARBROILER BROILER AND UPRIGHT BROILER NOZZLE:N-1HP PLACEMENT:WITHIN NOZZLE:N-2HP NOZZLE:NALP FLOW PTS.:1 THE PERIMETER OF FLOW PTS.:2 FLOW PTS.:1 THE HAZARD PLACEMENT:WITHIN THE COLOR BAND:RED 0 COLOR BAND: COLOR BAND: AIM:CENTER BLUE MAX. GREEN �`PERIMETER OF THE HAZARD OF COOKING -HEIGHT MAX.HEIGHT GRATE 40'(102) AIM:CENTER MIN. -MIN.HEIGHT: OF HAZARD HEIGHT 24-(61) AREA 30-(76) AIM:CENTER OF PLACEMENT: HAZARD AREA TOP CORNER OF FRONT OPENING MAX, MAX. DTH:24'(61) MAX.LENGTH:36"(91) MAX. MAX.LENGT LENGTH: WIDTH: 24'(61) MAX.WIDTH:24"61) 36'(91) 24'(61) MAXIMUM PIPING PER CYLINDER SIZE Piping Limitations: Minimum Piping Requirements >3/8"(17.1 mm OD)or 112"(21.3 mm OD) (Wok,Range,&DFF only): CYLINDER MAX.FLOW MAX.PIPE VOLUME MAX.PIPE VOLMETWEEN T25 Sch.40 black pipe. >Min.#of elbows before closest SIZE POINTS ALLOWED(mQ ANY TWO NOZZLES(mQ >Pipe sized largest to smallest only. nozzle: 5. BFR-5 5 1500 1000 >No"traps'allowed. >Min.pipe volume before closest >.Max.number of elbows between any(2)nozzles:5. nozzle: 360 mL. BFR-10 10 2500 2000 >Max.vertical rise: 10 feet 3 m). BFR-15 15 2800` 2500 >Max.vertical rise from nozzle to supply line:2 feet >Total system pipe volume:points mL. pp y >Minimum number of flow points in BFR-20 20 2800" 2500 (0.6 m). system:3. Total volume of 3/8"piping allowed is 2500 mL. CONDUIT AND BUCKEYE SHIELDED CABLE(BSC)LIMITATIONS PIPE SIZE(SCH.40) PIPE VOLUME MAX. MAXIMUM MAX. MAXIMUM BSC TO MAXIMUM 3/8 in. 17.1 mm OD pipe 37.5 mLJfL 123mUm CONDUIT NUMBER LENGTH NUMBER OF CONDUIT NUMBER OF 1/2 in.(21.3 mm OD)pipe 59.8 mL./ft.(196mUm) FUNCTION LENGTH OF OF BSC BENDS IN TRANSITIONS FUSIBLE FT(M) CORNER FT(M) THE BSC (NUMBER OF LINKS AND REMOTE CYLINDER PULLEYS (MIN.BEND BSCI) HOLDERS ACTUATION LIMITATIONS RADIUS) ACTUATION NUMBER OF MAX. MAX. FUSIBLE LINK LINE;CONDUIT&BSC 25(7.6) 8 35(10.7) 6[9"(23)] 6 10 CARTRIDGE CYLINDER(S)LENGTH OF LENGTH GAS VALVE LINE;CONDUIT&BSC 25(7.6) 8 35(10.7) 6[9"(23)] 6 NA PART THAT CAN 1/4"(0.6)OD OF TUBING RPS-M LINE;CONDUIT&BSC 25(7.6) 8 35(10.7) 6[9"(23)] 6 Np NUMBER BE COPPER BETWEEN FUSIBLE LINK LINE;CONDUIT ONLY 150 45.7 35 NA NA NA 20 ACTUATED TUBING CYLINDERS GAS VALVE LINE;CONDUIT ONLY 150(45.7) 35 NA NA NA NA BFR-AC-S 1-3 15 FEET RPS-M LINE;CONDUIT ONLY 150(45.7) 35 NA NA NA NA FEET (4.6 m) 3 3 F m) FUSIBLE LINK LINE;BSC ONLY NA NA 35(10.7) 6[9"(23)] 6 10 BFR-AC-L 1-5 25 FEET 3 FEET GAS VALVE LINE;BSC ONLY NA NA 35(10.7) 6[9"(23)] 6 T NA (7.6 m)_ (0.9 m) RPS-M LINE;BSC ONLY NA NA 1 35(10.7) 6[9"(23)] 6 NA >BSC CAN NOT be coiled or looped when installed. BPN:PIS10374 REV.5 DATE:JANUARY 1,2013 Chapter 1 -General 0 Page 1 - 1 Revision 5 Chapter 1 General Information Introduction System Temperature Limitations The Buckeye Fire Equipment Kitchen Mister Fire The operating temperature range of the Kitchen Mister Suppression System is a pre-engineered wet chemical System is 320F (0°C.) minimum to 120OF (490C.) restaurant fire suppression system as defined by the maximum. NFPA-17A Standard for Wet Chemical Extinguishing Systems. It is designed to protect commercial restaurant Listings and Approvals cooking appliances, hoods, and ducts as described in this manual. The Kitchen Mister Fire Suppression System is Listed and Approved by the following agencies: Installation- and maintenance of the Kitchen Mister System must be in compliance with the parameters set . Underwriters Laboratories, Inc. (Listed to the forth in this manual and be performed by a factory requirements of UL-300/UL-1254)UL-EX 6885 trained,Authorized Buckeye Fire Equipment Distributor. • Underwriters Laboratories of Canada, ULC-EX 6885 CAUTION . Approved by the New York City Fire Department This technical manual can in no way be considered COA#5550 sufficient to completely understand the proper design, installation, and/or maintenance of the . ISO-9001 Registered Kitchen Mister System. Buckeye Certified Training is required to become Authorized to perform these Manufacturers Warranty procedures. Buckeye Fire Equipment will not be responsible for system(s) designed, installed, or maintained by individuals or companies not trained Buckeye Fire Equipment warrants the Kitchen Mister and Authorized by Buckeye Fire Equipment. System against defects in material and workmanship for a period of one year from date of shipment to the purchaser under normal use and service. Buckeye Fire Equipment is not responsible for the installation and How the Kitchen Mister Works maintenance of the system. All warranty claims must be filed with Buckeye Fire Equipment within 30 days of the The Kitchen Mister System utilizes a potassium based discovery of the defect to be valid. liquid fire extinguishing agent specifically designed for grease laden fires such as those associated with System Installation and Maintenance restaurant cooking areas. The Kitchen Mister agent Requirements works to suppress commercial kitchen fires in three ways: Any individual installing or performing maintenance on 1. The agent interrupts the chemical chain reaction the Kitchen Mister System MUST be; fully trained and causing combustion,thus extinguishing the fire. Authorized by Buckeye Fire Equipment, have a complete understanding of this manual in full, and have a complete 2. The agent is discharged in a very fine mist, cooling understanding of all local, state, and federal the fire to below its auto-ignition temperature. requirements that may apply. The Buckeye Kitchen 3. The agent reacts with grease to form afoam-like Mister System must be installed and maintained in accordance with the NFPA-17A Standard for Wet layer commonly called saponification that starves the fire of oxygen, stopping combustion and Chemical Extinguishing Systems. NFPA-96 Standard for Ventilation Control and Fire Protection of Commercial preventing re-ignition. Cooking Operations, this manual, and all applicable The system will automatically actuate upon detection of a local,state,and federal regulations. fire or can be manually actuated by using a remote manual pull station positioned at the point(s) of egress Buckeye Fire Equipment is not responsible for systems from the hazard area. When the system is actuated, a installed or maintained by personnel that are not factory pre-determined amount of fire extinguishing agent is trained and Authorized. discharged through the piping network and fixed nozzles to the duct, plenum, and cooking appliances. The agent. is discharged as a very fine mist that quickly acts to suppress grease laden fires. BPN: BFR-TM ULEX 6885 ULC-EX 6885 January 1,2013 Job: r Item# )22� 7� - - - "MIDDLEBY INFRARED BROILER ❑ P32N-171 (Modular Mount) WITH OVERHEAD WARMING OVEN AND ❑ P32C-171 (Cabinet Base) SECTIONAL BASE ❑ P32D-171 (Standard Oven Base) / ❑ P32A-171 (Convection Oven Base) 0Standarda&Q, �.,, Features ..t,��vt,�.�t/O/ -- ,�t.� 104,000 BTU(NAT or LP)infra-red burners • Stainless steel front,sides and back • 90 second preheat with no waiting between loads ::4 j`Y ,= j Rugged grid height adjustment mechanism with four positions Fully insulated lining and burner boxes • Broiler grid is 24-112"wide and 28"deep-easily rolls out 17-1/4" • 6"adjustable legs 1-1/4"font manifold and rear gas connection standard I - -" — (1)year limited parts and labor warranty(reference http://www.southbendnc.com/service.html for limited warranty details) r Standard Features of Oven Bases 45,000 BTU NAT(45,000 BTU LP)oven with electronic pilot ignition at Heavy duty,stainless steel door handle Porcelain enamel interior P a 2 oven racks with standard oven and 3 racks with convection oven "Insta-On"thermostat ranging from 1750F to 550OF - — Standard oven interior is large enough to fit 26"x 26"sheet pan either way • Convection oven models have 1/2hp,two speed blower • NEMA4 water resistant controls Warming Oven Model P32-171 has a warming oven that is heated by broiler flue gases (Mode/P32D-171) (25"wide x 25"deep). 3,000 watt electric heating element optional. OPTIONS&ACCESSORIES AT ADDITIONAL COST =Additional k ❑Open-frame base with casters to restrict movement when on casters) ❑3,000 watt heating element for warming oven casters lock STANDARD CONSTRUCTION SPECIFICATIONS Exterior Finish:Top,front,sides and back are 430 stainless steel#3 polish. Model 321): 45,000 BTU NAT (45,000 BTU LP) with electronic Broiler: Infrared broiler with overhead warming oven. 104,000 BTU ignition and thermostat range of 175°F to 550°F. Porcelain enamel (NAT or LP)broiler burners with separate controls. Fully insulated lining interior,measuring 14"high x 26"wide x 26-1/2"deep.Two racks with and burner box.Roll-out broiler grid is 24-1/2"wide and 28" deep(rolls 5-position side rails. out to 17-1/4'),with four height positions. Model 32A: 45,000 BTU NAT(45,000 BTU LP)convection oven with Battery: Position in battery-left,right or on end.If the item is at the end of electronic ignition and thermostat range of 1750F to 550°F. Porcelain a battery,the end side will be solid(rather than have a coverplate over the enamel interior,measuring 14"high x 26"wide x 24"deep.Three racks end of the front manifold). with 5-position side rails.Two-speed,1/2 hp blower motor. Legs: Stainless steel 6"adjustable legs standard. Model 32C: Stainless steel cabinet with removable doors that open from the center. Warming Oven: 25"wide and 25"deep oven,located on top of broiler,is Model 32N:No base,modular mount. heated by the broilerflue gases.3,000 waft electric heating element optional. Approval Notes: ® GO Form P32-171 Rev 8(October/2021) 1100 Old Honeycutt Road,Fuquay-Varina,NC 27526 Printed in USA Date: (919)762-1000 www.southbendnc.com Models: ❑ P32N-171 ❑ P32C-171 ❑ P32D-171 ❑ P32A-171 w � I Dlmensions shown in inches and(millimeters) N v s 41'(1041) rlsl) j �—3r(813) D(TERNALPIPING 37(940) 51-3/4'(1314) 81' ® (per 5M.(144)-I ® 78-1/4- (1988) 2-112-(64) 59-1/4' Elec4lwl Front Gas Manifold Rear Gas ® O ® (1505) Connec8on C.Oelon 45-7/r M.M.Oven (1156) M 333/4' (914) (859) \ l I-6(152)' 18' Motorfor 16• 2-112-(64)• Convecllon (406) (457) Oven Madel •(v/-1'mleanre) DIMENSIONS&WEIGHT SHIPPING CRATE DIMENSIONS&WEIGHT MODEL WIDTH HEIGHT DEPTH VOLUME WEIGHT MODEL WIDTH HEIGHT DEPTH VOLUME WEIGHT P32N-171 45.5" 51.75" 55" 74.8 cu ft 800 Ibs P32D 171 45.5" 83" 55" 120.2 cu ft 995 Ibs (1156) (1314) (1397) (2.12 cu m) (363 kg) (1156) (2108) (1397) (3.40 cu m) (447 kg) P32C-171 45.5" 83" 55" 120.2 cu ft 900 Ibs P32A 171 45.5" 83" 55" 120.2 cu ft 995 Ibs (1156) (2108) (1397) (3.40 cu m) (405 kg) (1156) (2108) (1397) (3.40 cu m) (447 kg) Dimensions shown in inches and(millimeters) UTILITY INFORMATION GAS: Each unit has a 1-1/4"front gas manifold that couples to the adjacent sectional unit(s), GAS(BTU/HR) ELECTRICITY(Amps) and a 1"rear gas connection with a male NPT connector.Minimum supply pressure is 7"W.C. MODEL for natural gas and 11"W.C.for propane.All sectional units require a regulated gas supply; NATURAL PROPANE 120V 208/240V pressure regulator to be,ordered separately.If using a flexible hose gas connection,the I.D.of 1.0 the hose must not be smaller than the connector on the unit and must comply with ANSIZ21.69, P32N-171 104,000 104,000 1.0 (see note) providing an adequate means of restraint to prevent undue strain on the gas connection. P32C-171 104,000 104,000 1.0 1.0 ELECTRICITY: Both standard and convection oven models require 50Hz or 60Hz single (see note) phase. 120V models have a 7ft.power cord with ground plug.2081240V models have a 1 0 terminal block for connection to a single phase 208/240V source. P32D-171 149,000 149.000 1.0 (see note) NOTE.An optionalelectricelementratedat3,000 watts,208/236V,is available in the warming P32A-171 1as,000 149,000 4.8 2.6 oven. A separate electric supply,208236V single phase,20AMP must be connected to the (see note) leads in a terminal box atthe fear,neartop olbroiler.Installation mustconform with local codes. MISCELLANEOUS • If casters are used with flex hose,a restraining device should be used NOTICE: to eliminate undue stain on the flex hose. Southbend has a policy of continuous product research and • Minimum clearance from noncombustible construction is zero(blower improvement. We reserve the right to change specifications and of convection oven model requires 2" rear clearance). Minimum product design without notice.Such revisions do not entitle the buyer clearance from combustible construction is 6"on sides and 6"on rear. to corresponding changes, improvements,additions or replacements • Install under vented hood. for previously purchased equipment. • Check local codes for fire and sanitary regulations. INTENDED FOR COMMERCIAL USE ONLY. NOT FOR HOUSEHOLD USE. addANDULEBY Form P32-171 Rev 8(October/2021) 1100 Old Honeycutt Road,Fuquay-Varina,NC 27526 Printed in USA Date: (919)762-1000 www.southbendnc.com Project 04 / iZM7) Item No. Quantity SOLSTICE Gas (SG) Series Single Cn Standalone SG14, 14R, 14T, 18 Fryer O I---— APPLICATION _q _ - For High Production Gas single standalone frying specify M Pitco Solstice Gas Models SG14, 14R, 14T or SG18 tube fryers with the patented Solstice Burner Technology. The D - I dependable blower free atmospheric heating system CO) provides fast recovery to cook a variety of food products. -The Solstice gas fryer comes standard with a millivolt thermostat with a thermo-safety pilot, high temperature �' -- --�-� 'b safety limit switch. The unique Solstice burner and baffle (/) J� SGTankwin sG,a design increases cooking production, lowers flue with optional temperature and improves working environment �• f SG4R casters with optional P compared to previous models. y stainless tank C/) ' I MODELS AVAILABLE �. ❑ SG14 (40-50 Ibs, 14 x14"fry area, 110 Kbtu/hr) SG14 ❑ SG14R(40-50 Ibs, 14 x14"fry area, 122 Kbtu/hr) Q STANDARD FRYER FEATURES &ACCESSORIES ❑ SG14T(20-25 Ibs,7x 14",50 Kbtu/hr per side for 7 this twin tank fryer, 100 Kbtu/hr total) CD ■ Tank-mild steel construction ❑ SG18 (70-90 Ibs, 18 x 18"fry area, 140Kbtu/hr) 00 ■ Cabinet-stainless front, door and sides G) ■ Solstice Burner Technology, No blower or ceramics ACCESSORIES (AT ADDITIONAL COST) ■ Millivolt Thermostat(T-Stat) � 200°F-400°F (190°C-93°C CE) ❑ Tank stainless steel ❑ Stainless Steel back ■ Themo-Safety pilot with built in regulator._ ,p ■ High Temperature safety limit switch ❑ 9"(22.9 cm)adjustable, non locking rear&front --I locking casters ■ Heavy duty 3/16" bottom door hinge ❑ Flexible gas hose with disconnect and restraining co ■ 1 W (3.2 cm) Full port drain valve for fast draining cable TI ■ Separate Manual gas shutoffs,for front servicing ❑ Tank cover ■ Integrated flue deflector ❑ 3-Triple Baskets(not available on 14T) ■ 9"(22.9cm) adjustable legs, easier access to clean ■ Tube rack, allows crumbs & debris into cool zone ■ Removable basket hanger, requires no tools ■ Drain Line Clean out rod ■ Drain extension ■ Fryer cleaner sample packet ■ Choice of basket options ❑ 2-Twin Baskets • NSF ❑ 1-Full Basket(not available on 14T) v The Australian Gas Association Pitco Frialator,Inc• P.O. Box 501, Concord, NH 03302-0501 •509 Route 3A, Bow, NH 03304 f� 603-225-6684• FAX: 603-225-8497•www.pitco.com L10-293 Rev 0 08/10 Printed in the USA SOLSTICE GAS (SG) Series Single Standalone SG14, 14R, 14T, 18 Fryer 3/4 INCH GAS CONNECTION / SG14(R) . LL ©(CE 3/4 INCH BSP ADAPTOR / SG14T SG18 ADDS 1 112[3.8]TO A 48 5116 rl22.8 52 5116 rl32.9 CONNECTION) B 15 518 r39.71 19 518 49.8 C 41/4 10.8 61/4 15.9 H r A _I IN[CM] 3432[87.6] 10 INTEGRAL FLUE DEFLECTOR B 16 [1.8] V) 8 8 4) O ca 'C 468 C [117.2] N d ® 34[86.3] y 122 9[22.9] 102[26.5] U) [31.7] NOW � NOW LIF C .- 2129 32[55.6] 13 132[3.6] 48[11.1] QINDIVIDUALSPECIFICATIONS < Model Frying Area Cook Depth Oil Capacity 0 SG14&14R 14 x 14 in 35.6 x 35.6 cm 3-1/4-5 in 8.3-12.7 cm 40-50 Lbs(18-23 kg) LLI V SG14T per side 7 x 14 in 17.7 x 35.6 cm 3-1/4-5 in 8.3-12.7 cm). 20-25 Lbs(9-11 kg) )"' SG18 18 x 18 in 45:7 x 45.7 cm 3-114-5 in 8.3-12.7 cm 70-90 Lbs 31-40 kaj FRYER SHIPPING •- • J Model Shipping Weight Shipping Crate Size H x W x L Shipping Cube Q SG14&14R 208 Lbs(95 kg) 45 x 19 x 36 in (114.3 x 48.2 x 91.4 cm) 17.8 W. 0.5m3 SG14T per side 230 Lbs 104 k 45 x 19 x 36 in (114.3 x 48.2 x 91.4 cm) 17.8 W. 0.5m3 SG18 275 Lbs(124.5 kg) 45 x 23 x 38 in (114.3 x 58.4 x 96.5 cm) 22.8 ft. 0.6m INSTALLATION •- • GAS SYSTEM REQUIREMENTS Gas Type Store Supply Pressure* Burner Manifold Pressure *Check plumbing/gas codes for proper gas supply Natural 7-10"w.c.(17.4 mbars/1.7 kPa) 1 4"w.c.(10 mbars/1 kPa) line sizing to sustain burner pressure when.all gas Propane 11 -13"w.c.(27.4 mbars/2.7 kPa) 1 10"w.c.(25mbars/2.4 kPa) appliances are full on. CLEARANCES D. Not Front min. I Floor min. I Combustible material Non-Combustible material I Fryer Flue Area 30" 1. 6" 1 Sides min..I Rear min. I Sides min. I Rear min. Do not block/restrict flue gases from flowing into hood (76.2 cm) (15.25 cm) 1 6"(15.2cm) 6"(15.2cm) 1 0" 0" or install vent hood drains over the flue. SHORT •RSPECIFICATION Provide Pitco Solstice Gas Model(SG)xx)tube fired high production gas floor fryer.Fryer shall be xx-xx Ibs oil capacity,xxx Kbtu/hr,W by xx"fry area,mild steel(or optional stainless)peened tank,stainless front,door,sides.Blower Free atmospheric burner system,with millivolt thermostat and thermo-safety pilot, separate gas shut off,3/4"npt rear gas connect,recessed cabinet back,1-1/4"Full port drain,3/16"bottom hinge. Provide options and accessories as follows: Pitco Frialator,Inc• P.O. Box 501, Concord, NH 03302-0501 0509 Route 3A, Bow, NH 03304 E 603-225-6684 • FAX: 603-225-8497•www.pitco.com L10-293 Rev 0 08/10 Printed in the USA We reserve the right to change specifications without notice and without incurring any obligation for equipment previously or subsequently sold. Item Number 6 Gyrjoe_ 0qk1 Project C.G / -i: 1qT0WN _ FOOD SERVICE EQUIPMENT CO., INC. ® � Quantity (SERTFjr 800/221.5032 718/388.5860 ® customerserviceCtownfood.com wwwtownfood.com CPM 718/388.5650 1Lr"1 ANL ® NSF Wok Ranges C us �19TE0 Models rho iSQU�TES' All styles feature cast iron wok rings- 13"Mandarin and 16",18", 20", 1 22"Cantonese hole sizes are standard.All models are available with or without flue risers. Rear gutters are standard. One chamber units have y FI i stainless steel perforated strainer in gutter. Front access sink available fori } this model as an option. 4; YORK 1-6 chambers,Max. 138" long/fully customizable layout. Fiber It Ceramic Insulation.MASTERRANGE 1-6 chambers Max. 138" long/fully customizable layout. Refractory brick insulation. General All Town ranges are built to order.This specification lists the standard features of the ranges and available options. Fully customizable designs and layouts are available. Contact our 3 chamber range Engineering department for assistance. 1 year limited warranty. Batteries longer or shorter than 138"are available Options Standard features • Heavy duty stainless steel range deck-12 gauge stainlessLsteel • Design certified by ETL to conform to ANSI Z83.1 1-2007. laminated to a steel sub-deck for warp resistance or to a stainless steel sub deck. "' J'eries • Design certified by NSF Intl. and/or ETL to conform to ANSI/NSF-4 P5,18 • Range Deck Top is 3/1s" steel, black, NSF listed epoxy coated. • Front gutter with waterfall backsplash-generally used for[ andarin style, single handle cooking. Keeps backsplash/deck cool;and • Heavy gauge steel chassis. clean. • Front panel, sidesplashes, backsplashes, and 3 pipe(1"diameter) . Rear gutter with waterfall backsplash-keeps backsplashrdeck,cool • Wok racks are stainless steel.Sides are epoxy coated, 15/a"stainless and clean for Mandarin and Cantonese style cooking. steel legs with height adjustment"bullet feet." • Each burner has individual main gas control valve-"L"handle for knee • 12"tall rear backsplash for custom/display ranges. operation. Backsplash mounted manual faucets J • All valves are solid brass and rated for high temperature operation. Low profile backsplash with top or deck mounted pedestal-faucets. • Front access Internal stainless steel sink(Y)with removable stainless • Custom size range-specify length and width �t steel strainer basket-2" NPT drain connection. • Butt ors lice fit field joints �___r� • Full length stainless steel water cooling line for the deck,with • Pilot gas safety system provides pilot flame failure proteetit on control valve. • Large 10"capacity sink/strainer. • Water pressure and flow regulator are standard. • Front access sink for 1 chamber units-36" minimum id:E�• 8"wide stainless steel work/plating shelf. . Chamber reducers-reduce larger chambers to 13" for uh • All units available with or without flue risers. 14"or 16"Mandarin woks. • Wide choice of high BTU input burners. Several burners are exclusive • 4"tall warming/blanching chambers for hot water,stock, oil,, Town designs.Jet and ring styles are available. available in unheated, flue heat or gas heated versions ll(rr9��0"or 12" diameter). • Custom, clog resistant standing pilots with individual control valves • Strainer holders {� • Chinese style"swing faucet"for each chamber that is easy to replace from the front of the range. 12" extra large warmer inset for use with 14"aluminum steamers • Faucets are pre-plumbed for ease of installation • Sectional wok racks 0 n • 1 Y4" NPT manifold complete with gas pressure regulator • Casters • Galvanized drip tray supplied for each chamber • Choice of spice shelves: rectangular,wrap around, between • York and MasteRRange custom designs are possible. chambers or mobile. • Contact Town's Engineering department to determine if unit can be • Choice of faucets: manual, double jointed, pedestal, bib faucets or remote valve. made to your parameters. • Snap in "ultralock"screwless backsplash makes removal of back • Range top stockpots for soup, blanching, or steaming and side splashes easy if necessary for installation. 0 Stainless steel drip trays 8.2014 STANDARD DIMENSIONS AND TECHNICAL DATA 137" 1 F---1 F===' f---1 r� i---I r--I 70„ With Flue i:��i 56" ®g �No Flue Typical units available with 1-6 chambers. 32^ Longer units can be manufactured as batteries 17" 19" Gas Water 11"Waste 13.5" 2"NPT Waste 1 1 ' Number length/th/ length/th/ Weight Weight 3e" 32" 9 9 9 9 Gas 1-1/4"NPT Water 1/2"NPT of depth depth no flue flue r ___....._�.�.._....._..�_______� Chambers no flue, with flue F===t F==l f===l F===l F=9 F===t r 1* 30"/41" 30"/47" 400 lbs. 500 lbs. 47"With Flue 2 60"/41" 60"/47" 1750 lbs. 800 lbs. C) O U 0ou 41" No Flue 3 86"/41" 86"/47" 1000 lbs. 1 150 lbs. a• 4 112"/41" 112"/47" 1400lbs. 1500lbs. 137"/41" 137"/47" 1600 lbs. 1800 lbs. 2.25• 6 137"/41" 137"/47 1900 lbs. 12100 lbs. BURNERS: BTU INPUTS *York/Master-sink in Gutter Rated at: 6"W.C. Natural 10"W.C. Propane NOTE 2-6 front access sink are standard with 2-6 chamber ranges Burner Type BTU, Natural BTU, Propane Burner Type BTU, Natural BTU, Propane Two Ring 75,000 58,000 18 Tip Angle Shield* 90,000 80,000 Three Ring* 137,000 120,000 16 Tip Volcano 75,000 53,000 23 Tip Jet 90,000 92,000 9 Tip No-Clog 62,000 44,000 32 Tip Jet* 116,000 103,000 12 Tip No-Clog 80,000 53,000 18 Tip Vertical Shield 97,000 62,000 Warming chamber 15,300 13,200 High Input/Blanch 50,000 50,000 *For chambers 16"and larger. Notify factory if altitude is 2000'or greater above sea level.Please note altitude. IMPORTANT Commercial gas range(s) must be installed in accordance with state and local codes, or in the absence of local code with the NATIONAL FUEL GAS CODE-ANSI Z223.1. COMPLIANCE WITH ALL CODES IS THE RESPONSIBILITY OF THE OWNER AND THE INSTALLER. COMMERCIAL GAS UNITS NEED ADEQUATE VENTILATION SYSTEMS. REFER TO National Fire Protection Association Standard No. 96-"Vapor Removal from Cooking Equipment' CERTIFIED BY ETL TO CONFORM TO ANSI Z83.1 1-"GAS FOODSERVICE EQUIPMENT." Not intended for household use. For use by professionally trained personnel only. CERTIFIED BY ETL/NSF TO NSF4/ANSI-4-COMMERCIAL COOKING, RETHERMALIZATION AND HOT FOOD EQUIPMENT-"SANITATION." MINIMUM CLEARANCES-COMBUSTIBLE AND NON COMBUSTIBLE: Back Wall-6" Left and Right Sides-6" For use on non combustible floors only. TOWN RESERVES THE RIGHT TO CHANGE DESIGN WITHOUT NOTIFICATION. TOWN FOOD SERVICE EQUIPMENT CO., INC. P880/131.58s1 .......rvi<e9lewn}ood.<om I_I www.lewnfead.com 18/588.z650 1•V—r 1 LgJ Item Number P � Project (�2G r /' FOOD SERVICE EQUIPMENT CO., INC. ® Quantity � a(ENT — 80 /22150320 0 718/388.5860 ® customerservice@towfood.com ��Ciiwwwtownfood.com 718/388. -- -'L - -_ E1� us NSF r�n����Quor�s�, RM-50N-R, RM-50-N-P, RM-55N-R, RM-55-N-P RiceMaster Gas Rice Cookers U Models _ LISTED BY ETL AND NSF: (n4 JRiceMaster A IRiceMaster RM-55N-R Natural Gas RM-55P-R Propane Gas 6 MONTH LIMITED WARRANTY `,1 , -< 4 � NOT LISTED BY ETL AND NSF: RM-50N-R for Natural Gas i sue' RM-55 RM-so RM-50P-R for Propane Gas _ j 6 MONTH LIMITED WARRANTY General ��J L •fir This specification lists the standard and optional features of Town Rice Master gas rice cookers. The units are extremely reliable; simple to F' maintain; automatic gas rice cookers. Town Rice Master cookers can be used to cook a variety of foods. A bimetallic temp erature-sensor mounted in the base of the rice pot provides optimum control and temperature accuracy. The rice is kept hot after cooking via tfe_intemal-" pilot burner.A thick wall,cast aluminum rice pot,with plated steel drop handles ensures even cooking and is extremely durable.rA sta-ndard rear gas feed on all units allows for easy connection and eliminates stress on the gas valve body. A regulator is supplied with the unit. Available in Natural and Propane gas models.Available in listed and unlisted designs. Features • RM-55 models are design certified by ETL to conform to ANSI Z83.1 1-2007 and ANSI/NSF4 ------- • RM-55 models are design certified by NSF Intl.to conform to ANSI/NSF4 • Rear gas connection allows for simple connection and relieves stress on the valve • Bimetallic temperature sensor mounted in base of rice pot-for accurate and reliable operation;easy to clean and replace without special tools • Heavy duty cast aluminum rice pot with steel drop handles-lifts out for cleaning or rice washing • Piezo ignition • Stainless Steel lid with durable high temperature themoset plastic handle i • 6 month limited warranty on all gas units - Pilot burner keeps rice hot for serving after cook cycle is completed f • Fool proof push button operation-two buttons control entire cook cycle • Rapid production times-22 minutes for Natural gas, 27 minutes for Propane gas 10.14 STANDARD DIMENSIONS AND TECHNICAL DATA model type weight . 8'/a"GAS CONNECTION RM-50N-R 55 cup, natural gas, rear connection 46 Ib. RM-50P-R 55 cup, propane gas,rear connection 15 lb. --- - 56853 55 cup replacement rice pot 2 lb. RM-50N-RC KIT 55 cup rear connection kit,natural gas 2116. RM-50P-RC KIT 55 cup rear connection kit,propane gas 2 Ib........•.. ilY model type weight RM-55N-R 55 cup NSF/ETL natural gas with rear connection 46 lb. RM-55P-R 55 cup NSF/ETL propane gas with rear connection 15 lb. 56853 55 cup replacement rice pot 2 lb. RM-55N-RC KIT 55 cup rear connection kit,natural gas 2 lb. 181/e" RM-55P-RC KIT 55 cup rear connection kit, propane gas 2 lb. 16°/a" 14]/,a 1 Q I 1 u 14]/e" 18]/e" TECHNICAL DATA APPROXIMATE COOKING CAPACITIES SIZES model description. gas BTU/HR cook time raw rice cooked rice diameter x height RM-50N-R 55 cup,economy natural 34,600 22 min. _ 18 lb.(55 cups) 43 lb(1 10 cups) 22"x 17" RM-50P-R 55 cup,economy propane 27,300 27 min. _ 18 Ib. (55 cups) 43 lb. (1 10 cups) 22"x 17" RM-55N-R 55 cup, NSF/ETL natural 34,600 22 min. _ 18 lb. (55 cups) 43 lb. (1 10 cups) 22"x 17" RM-55P-R 55 cup,NSF/ETL propane 27,300 27 min. _ 18 lb. (55 cups) 43 lb. (1 10 cups) 22"x 17" connection liquid capacity carton size cu.ft pack ship weight 114"NPTM 24 qts. 21"x 21"x 18" 4.4 1 46 lb. IMPORTANT Commercial gas unit(s) must be installed in accordance with state and local codes,or in the absence of local code with the NATIONAL FUEL GAS CODE-ANSI Z223.1. COMPLIANCE WITH ALL CODES IS THE RESPONSIBLTLY OF THE OWNER AND THE INSTALLER. COMMERICAL GAS UNITS NEED ADEQUATE VENTILATION SYSTEMS. Refer to National Fire Protection Association Standard No. 96-"Vapor Removal from Cooking Equipment" ONLY RM-55 MODELS ARE CERTIFED BY ETL TO CONFORM TO ANSI Z83.11-"GAS FOODSERVICE EQUIPMENT." RM-50 and RM-55 are NOT intended for household use. For use by professionally trained personnel only. ONLY RM-55 MODELS ARE CERTIFIED BY ETL/NSF TO NSF4/ANSI-4-COMMERCIAL COOKING, RETHERMALIZATION AND HOT FOOD EQUIP- MENT"SANITATION." MINIMUM CLEARANCES-COMBUSTIBLE AND NON COMBUSTIBLE: Back Wall-6" Left and Right Sides-6" For use on non combustible floors only. TOWN RESERVES THE RIGHT TO CHANGE DESIGN WITHOUT NOTIFICATION. J T OW =ot- No=n� .o FOOD SERVICE EQUIPMENT CO., INC. 69 II I ail 000/ii'•soaa ].epeaseso®.......rviaeow„feoa.rom ICI www.l=w„feod.com .VSZJ]18/JBe.5650 TOWN FOOD SERVICE EQUIPMENT CO., INC. 72 BEADEL STREET, BROOKLYN, NY 11222 1� Ph. (718) 388-5650 Fax (718) 388-5860 (800) 221-5032 www.townfood.com MASTERRANGE SMOKEHOUSES P P P ... c fT� us* C/&TEO I GENERAL The Town smokehouse blends Asian and Western cooking techniques to produce juicy, lean barbeque and smoked products. These gas fired units come equipped with a thermostatic temperature control and a pilot gas safety system.The units are self contained and do not require any external electric power to operate. A stainless steel drip pan filled with water promotes rapid cooking and prevents product shrinkage. Dripping fat creates smoke and flavor. These units can cook many products: smoked fish, meat, sausage, cheese and jerky as well as any type of barbec Unit has multiple accessories that allow for great cooking style flexibility. BAREBECUE/SMOKER MODELS 3 SIZES are AVAILABLE: SM-24-24"WIDE SM-30-30"WIDE SM-36-36"WIDE Units are available for use with either Natural or Propane fuel .Doors can be either hinged left or right. Outer body available in either Stainless steel front and sides or Galvanized Steel front or sides. All interiors are heavy duty heat resistant aluminized steel. Body is insulted with 1"thick fiberglass. Flush mounted double wall door is insulated and reinforced with a steel frame. The door is held by 3 Stainless steel hinges and held shut by two swivel latches. A perforated interior baffle plate distributes the heat and can be removed for cleaning without any tools. The main compartment has two levels of skewer rack rests that can be used with an optional rack guide. Stainless steel safety grate prevents product from falling into the stainless steel drip pan. Aluminized steel drip shield generates smoke and sends drippings into the water pan. Multiple, tubular gas burners are manufactured from aluminized steel for long life and excellent performance. Gas train is controlled by a Delta T rated solid brass gas valve with integral pilot safety system and gas pressure regulator. STANDARD FEATURES • Stainless steel drip and water pan/Stainless steel safety grate • Design certified by ETL to conform to ANSI Z83.11-200 • Aluminized drip shield to generate smoke and control drip • Design certifiably by NSF Intl. and/or ETL to flow • conform to ANSI/NSF-4 • Solid Brass, Heavy duty, Delta T rated control valve • Galvanized front, sides,top, and rear • Pilot gas safety system • Stainless Steel Control Panel enclosure Thermostatic temperate control • Adjustable stainless steel legs • Aluminized steel tubular burners • Double Wall Door is insulated and reinforced with steel frame • Pressure regulator is provided and pre-installed Doors are secured to body via 3 Stainless Steel NSF Style Hinges-left or right hinge available OPTIONS • Tubular Stainless Steel door Handle • Door is shut by two heavy duty cast iron swivel latches • Stainless Steel Exterior-Front and Sides • Aluminized steel interior/Double wall with 1"thick fiberglass • 9 Level Rack Guides: converts smokehouse to a vertical insulation barbecue oven/installs without tools • Easily Removable perforated top heat baffle for even heat 0 Stainless Steel Racks for Rack Guides Castors distribution. Woodchip boxes for smoking • Two levels of skewer rests. Slotted to hold a rack guide . Barbecue Utensils for hanging product-Many styles available • 6 Stainless Steel skewers are included. STANDARD DIMENSIONS & TECHNICAL DATA model "A"width depth height burners Btu SM-24-* 24" 31" 70" 3 45,000 SM-30-* 30" 31" 70" 4 60,000 SM-36-* 36" 31" 70" 5 75,000 3,1Z„ 24» * indicate -L or -R for left or right door hinging, STD 3 f) for standard galvanized or SS stainless steel front and sides, and N for natural or P for propane gas when ordering. A MS 1�ASTE _RAN GE 9 M10 EHOU E 3115 �„ 1 FJ 4 9 DOOR CAN BE HINGED ON LEFT OR RIGHT SIDE 703�4" 5 » 3 a95 V NPTM BULLET I LEGS 3'h"GAS(SM-24) —33/,"GAS(SM-30) 4"GAS(SM-36) IMPORTANT Commercial gas range(s) must be installed in accordance with state and local codes, or in the absence of local code with the NATIONAL FUEL GAS CODE- ANSI Z223.1. COMPLIANCE WITH ALL CODES IS THE RESPONSIBLTLY OF THE OWNER AND THE INSTALLER. COMMERICAL GAS UNITS NEED ADEQUATE VENTILATION SYSTEMS. REFER TO NATIONAL FIRE PROTECTION ASSOCIATION STANDARD NO 96- "VAPOR REMOVAL FROM COOKING EQUIPMENT" CERTI FED BY ETL TO CONFORM TO ANSI Z83.11- "GAS FOODSERVICE EQUIPMENT." NOT INTENDED FOR HOUSEHOLD USE. FOR USE BY PROFESSIONAL TRAINED PERSONNEL ONLY. CERTIFIED BY ETUNSF TO NSF4/ANSI-4-COMMERCIAL COOKING, RETHERMALIZATION AND HOT FOOD EQUIPMENT- "SANITATION." MINIMIUM CLEARANCES- COMBUSTIBLE AND NON COMBUSTIBLE: Back Wall-6" Left and Right Sides- 6" For use on non combustible floors only. Town reserves the right to change design without notification. Rev.0-5/08