New Restaurant Guide

EQUIPMENT INSTALLATION GUIDE

Table of Contents

Introductions................................................................................ 4.7

Toaster, Q-ing Ovens, UHC Cabinets, Heated Tables...4.20

Permits............................................................................................ 4.8

Undercounter & Reach-in Refrigeration..........................4.20

Building Conditions....................................................................4.9

Frozen Fry Dispenser.............................................................4.20

Uploading & Receiving.............................................................4.11

Small Parts Carton...................................................................4.20

Basic Equip. Installation & Connection Responsibilities.4.11

Stockroom Shelving..................................................................4.21

KES Fabricated Equipment Responsibilities...................4.12

Trash Removal.............................................................................4.21

Exhaust Hoods and Electrical / Mechanical Chase.......4.13

Beverage Systems.....................................................................4.21

Presenters Booth Electrical / Mechanical Chase..........4.14

Ice Machine..................................................................................4.23

Fire Protection System............................................................4.14

Coffee Makers............................................................................4.24

Front Counter..............................................................................4.15

Orange Juice Dispenser........................................................4.24

Portable Meat Freezers...........................................................4.15

Specialty Coffee Equipment................................................4.24

Filet/Chicken Freezers.............................................................4.15

Tea Brewers.................................................................................4.25

Chilled Rail....................................................................................4.15

Blended Ice Machine................................................................4.25

Fabricated Tables, Stands, & Racks....................................4.15

RO System...................................................................................4.25

Scullery Sink, Warewasher.....................................................4.16

Frozen Coke Beverages.........................................................4.26

Buy-Out Equipment Responsibilities.................................4.16

Combi Ovens.............................................................................4.26

Walk-in Combination Cooler / Freezer..............................4.16

Filet Steamers...........................................................................4.26

Cooler / Freezer Shelving.......................................................4.18

Ketchup Dispensers.................................................................4.27

Shake and Sundae Machine...................................................4.18

Bulk Syrup and CO2 Tanks....................................................4.27

Clamshell Grills............................................................................4.19

Energy Management System...............................................4.27

LOV Fryers....................................................................................4.19

Final Operator / Installer Meeting.....................................4.28

Digital Menu Board..................................................................4.20

New Restaurant Beverage Installation Roles................4.29

Set up guidelines for three KES deliveries:

First delivery - Walk-in box, week prior to second delivery Second delivery- Hood, walk-in box, dry storage, remote condensers, etc. Third delivery- Equipment balance, 1-2 weeks after second delivery

4.6