New Restaurant Guide

First page Table of contents Next page Last page
1 Introduction1.1
Table of Contents1.1
Introduction Letter1.2
2 Terms & Conditions2.1
Terms & Conditions2.1
Addendum C2.2
Warranty Agreement2.3
RMA Policy2.4
Total Solutions Management (TSM) + DocuSign2.5
360 Degree Survey2.6
3 US Key Equipment Supplier Directory3.1-3.2
Key Equipment Supplier Directory3.3-3.4
Non-KES Contacts3.11-3.12
4 Equipment Installation Guide4.1
Pre-Startup Checklist4.2
Equipment Installation Guide4.5
Introduction4.7
Permits4.8
Building Conditions4.8
Uploading & Receiving4.10
Basic Equipment Installation & Connection Responsibilities4.11
KES Fabricated Equipment Responsibilities4.12
Exhaust Hoods and Electrical/Mechanical Chase4.13
Presenters Booth Electrical/Mechanical Chase4.14
Fire Protection System4.14
Front Counter4.14
Portable Meat Freezers4.15
Filet/Chicken Freezers4.15
Chilled Rail4.15
Fabricated Tables, Stands, & Racks4.15
Scullery Sink, Warewasher, or Power Soak4.15
Buy-Out Equipment Responsibilites4.16
Walk-in Combination Cooler/Freezer4.16
Cooler/Freezer Shelving4.18
Shake & Sundae Machine4.18
Clamshell Grills4.18
LOV Fryers4.19
Digital Menu Board4.20
Toaster, Q-ing Ovens, UHC Cabinets, & Heated Tables4.20
Undercounter & Reach-in Refrigeration4.20
Frozen Fry Dispenser4.20
Small Parts Carton4.20
Stockroom Shelving4.20
Trash removal4.21
Beverage Systems4.21
Ice Machine4.22
Coffee Makers4.23
Orange Juice Dispenser4.23
RO System4.24
Specialty Coffee Equipment4.24
Tea Brewers4.24
Blended Ice Machine4.25
Combi Oven4.25
Filet Steamers4.26
Ketchup Dispensers4.26
Bulk Syrup & CO2 Tanks4.26
Energy Management System4.27
Final Operator/Installer Meeting4.28
New Restaurant Beverage Installation Roles4.29
5 Items Not Supplied by H+K5.1
Items Not Supplied by KES5.1
Installation Charges Not Included5.3
6 Be Well Served Book6.1
Center Island6.9
Order Assembly6.35
Front Counter6.53
Drive-Thru6.73
Self-Serveice Beverage Bar6.99
Production Cells6.109
COPL6.111
OPL6.121
MFY-2HD UHCs6.133
MFY-3 Standard UHCs6.141
Production Stations6.149
Smallwares Checklist6.175
Equipment QR Codes6.231
7 BDAP7.1
BDAP Layouts7.1
BDAP Manual7.5
8 OPL/COPL8.1
Optimized Prep Line (OPL) Layouts8.1
OPL Scope of Work8.6
OPL Restaurant Guide8.11
Order Assembly Table Manual8.66-8.67
COPL8.91
COPL Scope of Work8.93
OOAT8.99
ECU8.101
Prep Table8.103
UHC Table8.105
Breakfast Table8.107
9 Combi9.1
Combi Layout9.1
Combi Manual9.3
10 High Density Grill Wall10.1
11 Smallwares Kits11.1
HKN101-Q Maintenance11.1
HKN136-AC Grill Area Smallwares11.2
HKN137-V Fryer Area Smallwares11.4
HKN147-Y Prep Kit11.5
HKN197-G Scratch Biscuit Smallwares11.6
HKN252-D Lot Maintenance11.7
HKN297-E Steak11.8
HKN320-G Non BDAP Shake Machine Smallwares11.9
HKN341-A Decor Cleaning11.10
HKN523-I BDAP Smallwares11.11
HKN525-K Shake Machine Accessories11.12
HKN624-M Combi Oven11.13
HKN635-G COPL Smallwares11.14
HKN637 COPL Pans11.16
HKN638-B COPL UHC Tray Package11.17
HKN639-G Baked Goods11.18
HKN647-D COPL Remodel11.19
HKN653-B Qing KitOvens11.21
HKN684 Gravy Kit11.22
12 hkionline.com12.1-12.2

Made with FlippingBook flipbook maker