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Permit 4778 - Costco - HVAC
CITY OF TUKWILA ( Building Division 6200 Southcenter Boulevard Tukwila, Washington 98188 (206) 433 -1845 .4 BUILDING PERMIT Work to be done HVAC Site Address 1160 Saxon.Dr. Suite # Tenant Building Use Warehouse /Retail Assessors Acc')unt # PERMIT # `/7 -7(Y) Control # 87 -1fi3 COSTCO N Property Owner Jeff Brotman, Ch of the Board - Costco Phone # .-5.1. Address 4401 Fourth Avenue S. Seattle Zip 98134 Contractor United _System Phone? 442 -9454 Address 3231._F1rst Avenue S _Sea le , Zip 98134 Ei Alv FOR BUILDING PERMIT ONLY Sq. Ft. Office t—FT. 2nd Fl. -3rd F1. Storage/ Warehouse Retail Other Occ. Load Total Fire Protection: J Sprinklers J Detectors Zoning Type of Construction Special Conditions Fees sq. ft. @ 1st F1. $ sq. ft. @ 2nd F1. $ sq. ft. @ other $ sq. ft. @ other $ Total Valuation of Construction $ 11,900 Bldg. Permit Fee Receipt # 7392- $ 28.5 Plan Check Fee Receipt # $ -7-0 Demolition Receipt # $ Surcharges Receipt # $ Other Receipt #V $ Other Receipt # $ —: TOTAL $ 35.5 FOR SIGN PERMIT ONLY [[ Permanent J Temporary 0 Single Face [l Double Face 0 Wall Mounted [J Free Standing J Other Building face Setbacks: Front Side Side Rear Square Footage of each sign face Total square footage of sign Special Conditions THIS PERM. BFCUMES NULL AND VOID IF WORK OR CONSTRUCTION AUTHORIZED IS NOT COMMENCED WITHIN 180 JAYS, OR IF CONSTRUCTION OR WORK IS SUSPENDED OR ABANDONED FOR A PERIOD OF 180 DAYS AT ANY TIME AFTER WORK IS COMMENCED. 1 HEREBY CERTIFY THAT 1 HAVE READ AND EXAMINED THIS APPLICATION AND KNOW THE SAME TO BE TRUE AND CORRECT. ALL PROVISIONS OF LAWS AND ;ORDINANCES GOVERNING THIS TYPE OF WORK WILL BE COMPLIED WITH WHETHER SPECIFIED HEREIN OR NOT. THE GRANTING or A PERMIT DOES NOT PRESUME TO GIVE #UTIIORITY TO VIOLATE OR NCEL THE PP.OVIS ONS OF ANY OTHER STATE OR LOCAL LAW REGULATING CONSTRUCTION OR THE PERFORMANCE OF CONSTRUCTION. S1gned_ LICENSED CONTRACTORS DECLARATION I hereby affirm that I am 1i nsed under provisions of t'+_ Business and Professions Code. and my license is in full force and effect. Contractor (signature) .��^�� Date Date _ — /7, 57 OWNER- BUILDER DECLARATION ( ) 1, as owner of the prcperty, or my employees, with wages as their sole compensation, will do the work, and the structure is net intended or offered for sale. ( ) 1, as owner of the property, am exclusively contracting with licensed contractor's to construct the project. Owner (signature) Date •NY• `,,{:,'1 ^.4•A'. -�� ....y. T< ��7" Plr,"7",r.s-"L d.e117. ;i7 ....: rl ^�;J:vifJ,.•,.�;._. y.,. 'Z"j. ;? f,;✓- r: pxr+ K: ct�' a' �; Jety'!'+ �i,a�;�arrt +��Er�? >•Ir'"` 7, +�.�'!°''R "'f"S'.'Rf'.s �•�' CITY' OF TUKWILA Building Division 6200 Southcenter Boulevard Tukwila, Washington 98188 (206) 433 -1845 Work to be done Site Address Building Use Property Owner Address Contractor Address BUILDING PERMIT T HVAC 1161 ;axon Dr. Suite # Tenant Warphnusa/ Retail Assessors Acc ;.unt # JaffJ3rotman. Ch of the Board - Costco Phone 4481 Fourth Avenue S. Seattle united Systems 17.11 F'.i t Av S PERMIT # Control # 87 -1E3 _ __ rs en ue FOR BUILDING PERMIT ONLY Sq. Ft. 3st FT. Office Warehouse Retail Other Occ. Load 2nd F1. 3rd Fl. Total Fire Protection: Sprinklers J Detectors Special Conditions COSTCO 5/b -9191 Zip 9 Phone # 442 -9454 Zip 98134 Fees sq. ft. @ 1st F1. $ sq. ft. @ _ 2nd Fl. $ sq. ft. @ other $ sq. ft. @ other $ Total Valuation of Construction $ 11,900 Bldg. Permit Fee Receipt # "W72- $ Plan Chock Fee Receipt # $ Demolition Receipt #_ $ Surcharges Receipt #/ $ :Other Receipt #\ $ ,Other Receipt # $ 2R.5 Z D) TOTAL $ 35.5)~ FOR SIGN PERMIT ONLY • 0 Permanent J Temporary [[ Single Face 0 Double Face ❑ Wall Mounted [] Free Standing J Other Building face Setbacks: Front Side Side Rear Square Footage of each sign face Total square footage of sign Special Conditions THIS PERMIT ISFCOMES NULL AND VOID IF WORK OR CONSTRUCTION AUTHORIZED IS NOT COMMENCED WITHIN 180 DAYS, OR IF CONSTRUCTION OR WORK 1S SUSPENDED OR AOANDONEOfKt,A PERIOD OF 100 DAYS AT ANY TIME AFTER WORK IS COMMENCED. ( r 1 HEREBY CERTIFY THAT I HAVE READ AND EXAMINED. THIS APPLICATION AND KNOW THE SAME TO BE TRUE AND CORRECT. ALL PROVISIONS OF LAWS AND ORDINANCES GOVERNlNNTHIS TYPE OF WORK WILL BE COMPLIED WITH WHETHER SPECIFIED HEREIN OR NOT. THE GRANTING or A PERMIT DOES NOT PRESUME TO GIVE AUTHORITY TO VIOLATE urC NNCEL THE PVISSIIONS OF ANY OTHER STATE OR LOCAL LAW REGULATING CONSTRUCTION OR THE PERFORMANCE OF CONSTRUCTION. Signed_ °:42 PROOi�ts� �„ • ;a°'...;,- 1,,_,r- -- Date `... /7 7 LICENSED CONTRACTORS DECLARATION 1 hereby affirm that I am lic nsed under provisions of t!,.-Business and Professions Code, and my license is in full force and effect. Contractor (signature) ) I, as owner of the prcperty, offered for sale. ) 1, as owner of the property, Owner (signature) ` . a'e !-- Date -22 - 19_7 OWNER- BUILDER DECLARATION or my employees, with wages as their 'sole compensation, will do the work, and the structure is not intended er am exclusively contracting with lice{med contractor's to construct the project. Date__,., klietlealiii:Mttwriol0.1.Solt.n............v.,.............,..........,•.......,.......,..4.v.,,,...•••..ww......,...4.1.....,...,..ntepm......werittamai....,•4■0,1,41.4.4.K.R.4114;4,14,01■411,41•0•44%,,I.kikkr..S1,Mtv4C11Wirkhin,W40,AgifrheaaVaiiretigt{teatiaajrZ;; • t'CITY OF TUKWILA 6200.Southcenter Boulevard Tukwila, Washington 98188 (206) 433-1849 INSPEC -144 RECORD PERMIT # '777,d, Date Type of Inspection 74/,441 _1724!WC:L___----) Date Wanted Site Address ilk) _ri.),/, Project c..itt„ Requestor Phone # Special Instructions 4/e e4,,,,t;.t /44,A014..c.02 (--(.1-11. p.m. Inspection Results/Comments: Inspector Er Date »t.i 4cJWK;.nV V...■ CITY OF.TUKWILA Building Division Tukwila,,tWashinvtonu198188 (206) 433 -1849 Type of Inspection 7t.:(,/ Site Address /�42 ...4 .....rnor ...,.. ww.• �n. c«..+ a. w«a.....«+. wrw, a,. m�rv�. u. �n +.a+uv.�.'u- �s�v�W+auucn.,;wn� rs�Wmta27sreu, Trxdxrs +'.v�;�:ar.trYk:KNi- i7f-�:�'�'i F.'�iet;:N.R^ <,.• INSPEc('IN RECORD Ito PERMIT # ‘7/777 Date S4Q% Date Wanted e,25- a.m. p.m. Project Cerc�, c> Requestor Phone # Special Instructions Inspection Results /Comments: e Inspector At,1-1-t Date CITY OF .TUKWILA "Building Oiv4sion 6200.Southcenter Boulevard Tukwila, Washington 98188 (206) 433 -1849 w..., Maur..,-.,«.. w,:.....,�,nq�..,..,w..r,.u..w. • y*,,..,,, nuyr.+ w.ww..e. +:trazuwa+w. «rAxeaY4 -.ny eta. �a -,11ius�sni�u*m�'nravr+ts;.a,. Type of Inspection 4-64 Site Address / //o 4 Special Instructions Requestor INSPEC i'' )N RECORD PERMIT # 471(7" (-3/ Date 67a `l Date Wanted (/2 �/ 7 a.m. p.m. Project CCU ( Phone # Inspection Results /Comments: al„, 77(z-i ,?if 7.4 4 " G e-' e Inspector 76,11 ,&te e` '" Date ( /y��� " CITY OF TUKWILA 'Building 0lvjsion 6200,Southcenter Boulevard Tukwila, Washington 98188 (206) 433 -1849 . r.....-. Ws" uwrav +.wt....t.SmvrMwas .e..r.7 <++1.1.wme44.4:Amrv.s0Ux411.11 txo ..,411,471,4 tr,,,t.T+,ffir!ttwoe J,KwrtlA'WWaNd.P. ;blr!'NASYA0Ais?I,K7.1kY/n',C: (7141.-- Type of Inspection Araramiami /7v ,96 Site Address / /o Sdxc j)fr- Requestor /6d cres3 Special Instructions INSPEC N RECORD PERMIT # V77f Date //V/g'7 Date Wanted (0 07 Project (o5Ze4"„ v Phone # a.m. p.m. Inspection Results /Comments: ('c% - .lie,/ C.rnvz 6 n",1 ,,. , Inspector Date 6/0/7 TO ENGINEERS NORTHWES r 6869 Woodlawn Avenue NE, SL 205 SEATTLE, WASHINGTON 98115 (206) 525.7560 r- — DATE ..•...! .:'..� :.. . SUBJECT • ' � a -t ... �i- •'�i�,J `., C • 1 l." �� � ±�(�\ .f' Cam„ .�(.r►_ . �.. }C:f�"- /��, y. i i .r•I •""—r`- .�"-�� r L....wrtT+`� l..w- ^'�1��'' i..f•�'.�...; ,,Lim -. �L •.. �-..,r I.. �^� • .�..i..�... \ v. 1� - ---.�1 1����"" . i • 1 • E,.. I C� r-- ;r•'_, _ �_ mss? ,fi• — '`� i' �1. i Cdr- �"1�.:_ 1.:�. !mac }.� ,i` ', j �• SIGN FED `�c.�t. c` �i • — —� ❑ PLEASE REPLY (k NO REPLY NECESSARY. RECEIViD CRY Of MICVAA JUN 16 1987 MONO 011Fr. CITY OF TUKWILA, JUN 161987 hoP rrurLU BUIL ©f 1)i ISt N • •• • • • ENGINCERS—NORTHWEST INC. P.S. 6869 WOODLAWN AVE. N.E. - SUITE 205 - SEATTLE, WA 98115 - (206)525-7560 Joe No JOB NAME • (7:. 7177— • 1=-- ; i frC. DATE SUBJECT ) SHEET 11 OF / ( I C BY F. -,... ; (..7 ----.-7 ) --,--- . 'F..) -137. ..I..- . I ./. •"" e:::-••--7.. -- ..- .4....-- '' • • .4-3-1 . C.-L. • I -;"' •-'1 C.' I / r 62 ( 1 r; /61 C1+t) • • ---Nt?. IT406") -Fr"-r- • 1_,--1-73 e... LE-7.1,c:p5.EL., • NI- .. -1.-1- I! ■* • n-X -3.1- 1! 0 4:F..._,04.! . G."--- 1 '7- r 4-1 L-1., 7 ? - 4, --=---- I c:7 6-t-6-"' P."... -Z- ..- +10 0 J, • 0 ■--) 23 June 1987 .N.EgIV11. JUN 23 1987 CITY OF TUKWILA PLANN(N(; DEPT: q Duane Griffin City of Tukwila Building Department 6200 Southcenter Boulevard Tukwila, Washington 98188 RE: Costco Wholesale, Inc. Tukwila, Washington DM /A# 86 -75.01 Dear Duane: Enclosed is an equipment list and bakery layout for the above referenced project. Item # 3: - # 4: - # 9: - #11: - #12: - #13: #14: #15: #17: #19: #20: #21: #27: #30: #31: #32: Steel Shelving Unit Pan Washer 80 Quart Mixer Water Meter Spiral Mixer - Proofer - Rack Oven - Deck Oven - Bread Slicer - Display Case - Refrigerated Display Case - 20 Quart Mixer - Sheeter - Multi - Moulder - Proofer - Divider If you have any questions, please don't hesitate to contact our office. Sincerely, DOUGLAS MULVANNY /Architects Bob.Kroese BK /tjl cc: Ed Maron - Costco Wholesale Bill Miller - Ferguson Construction Jerry Lee - Douglas Mulvanny /Architects f 1 SUPER ERECTA SHELF' WIRE SHELVING SUPER ERECTA SHELFF,' WIRE SHELVING • UNIQUE DESIGN: The open wire design of these heavy -gauge carbon -steel or stainless steel shelves minimizes dust accumulation and allows a free circulation of air, greater visibility of stored items and greater light penetration. • VERSATILE CONSTRUCTION: Super Erecta Shelf® wire shelving can change as quickly as your needs change. By using various accessories, hundreds of shelving configurations become possible. • FAST, SECURE ASSEMBLY: Post has rolled, circular grooves along its entire length at 1" intervals. A patented, tapered split sleeve (plastic or aluminum) snaps together around each post. Tapered openings in the shelf corners slide over the tapered split sleeves providing a positive lock. Shelf is assembled in minutes without the use of any special tools. • SHELF RIBS: Run front to back, allowing you to slide items on and off shelves smoothly. • SHELF ACCESSIBILITY: Shelves can be loaded /unloaded easily from all sides. This open construction allows use of maximum storage space of cube. • ADJUSTABILITY: Shelves can be adjusted at 1" intervals along the entire length of the post. • DURABLE: Super Erecta Shelf° wire shelving is available in four options: chrome - plated, zinc - plated, stainless steel and MetrosealTM. • ADJUSTABLE FEET: Bolt levelers compensate for surface irregularities. Copyright © 1979 Metropolitan Wire Corp. WHEW �3 JUN 23 1987 CITY - OF,.TUKWiLA PLANNING DEPT: THE U J KS COMPANY P. d. BOX 24266 SEATTLE, WA 981240266 388.20 ME RO InterMetro Industries Corporation Wilkes- Barre, PA 18705 CATALOG SHEET 10.01a SUPER ERECTA SHELF' WIRE SHELVING WIRE SHELVES SUPER ERECTA SHELF meets U.S. Government Specifications MIL-S-40144E. PLATED SHELVING has clear protective coating. For load capacity guidelines, ask your InterMetro representative for a copy of "Helpful Hints." "S "HOOKS Used to "add -on" shelving units with only two posts required. Cat. No. 9995Z Width (in.) (rnm) Approx. Length Pkd. Wt. Cat. No. (in.) (mm) (Ibs.) (kg) Zinc Cat. No. Chrome Cat. No. Stainless 14 355 24 610 6 2.7 1424NZ 1424NC 1424NS 14 355 30 760 7 3.2 1430NZ 1430NC 1430NS 14 355 36 910 8 3.6 1436NZ 1436NC 1436NS 14 355 42 1060 9'/k 4.3 1442NZ 1442NC 144 2NS 14 355 48 1220 10'/z 4.7 1448NZ 1448NC 1448NS 14 355 60 1525 14 6.3 1460NZ 1460NC 1460NS 14 355 72 1825 17 7.7 1472NZ 1472NC 1472NS 18 455 24 610 7 32 1824NZ 1824NC 1824NS 18 455 30 760 8 3.6 1830NZ 1830NC 1830NS 18 455 36 910 91k 4.3 1836NZ 1836NC 1836NS 18 455 42 1060 11 5.0 1842NZ 1842NC 1842NS 18 455 48 1220 12 5.4 1848NZ 1848NC 1848NS 18 455 60 1525 17 7.7 1860NZ 1860NC 1860NS 18 455 72 1825 20 9.1 1872NZ 1872NC 1872NS 21 530 24 610 8 3.6 2124NZ 2124NC 2124NS 21 530 30 760 9 4.1 2130NZ 2130NC 2130NS 21 530 36 910 11 5.0 2136NZ 2136NC 2136NS 21 530 42 1060 12 5.4 2142NZ 2142NC 2142NS 21 530 48 1220 14 6.4 2148NZ 2148NC 2148NS 21 530 60 1525 18 8.2 2160NZ 2160NC 2160NS 21 530 72 1825 24 10.9 2172NZ 2172NC. 2172NS 24 610 24 610 9 4.1 2424NZ 2424■C 2424NS 24 610 30 760 11 5.0 2430NZ 2430NC 2430NS 24 610 36. 910 13 5.9 2436NZ 2436NC; 2436NS 24 610 42 1060 15 6,8 2442NZ 2442NC 2442N5 24 610, 48 • 1220 16 7.3 2448NZ. 2448NC 2448NS 24 610;', 60'. 1525 21 9.5 2460NZ 2460NC 2460NS 24 610 72 1825 26 11.8 - 2472NZ. 2472NC 2472N5 NOTE: For Metroseal shelving Information see sheet No. 10.10a, POSTS Height' Approx. Pkd. Wt. ' Cat. No. Cat. No.' (in.) (mm) (Ibs.) . (kg) ' . Plated Stainless . 141 368 1 0.5 ' 13P 13PS " 341/z 851 2 0.9 33P 33PS 549/16 , 1386' 3 ' 1.4 54P 54PS 629/16 " 1589 31/2 .. ' 1.6 63P 63PS 746/6 1895 4 ' 1.8 74P 74PS 869/a • 2200 ' 5 ` 2.3 . '86P 86PS 'Height Includes leveling bolt and cap, ll 1 1 I1 Important: When ordering by components remember that stability decreases as the ratio of height to width increases. Units should be kept as wide and low as possible Witt) 14" shelving, footplates should be used and secured to the floor on free standing units: on mobile units. maximum post height is 54 ". InterMetro Industries Corporation Wilkes- Barre, PA 18705 1- P' . "PAN WASHER, Model FLA4 127 Powerful, Economii P ' High Capacity, Thorough Cleaning, Excellent Performance The LVO Model FL14 washer is the newest breakthrough in washing pots, pans, baking sheets and utensils normally used in your bak- ing or restaurant operations. The powerful pump recirculates the water through specially de- signed jets to reach every inch of washing space in the machine. It subjects the utensils to a high pressure wash which blasts away soil and then a sanitizing rinse for the greatest cleanliness pos- sible. The machine is fully automatic, economi- cal to operate and easy to install. FEATURES: • Saves $$$ in labor costs. • Washes & sanitizes 14 bun pans at one time. Washes & sanitizes bowls up to 140 quart. • Fully automatic equipped with low water cut -off and adjustable solid state wash, delay and rinse timers. • Wash cabinets are built completely of 12 and 14 gauge stainless steel construction. • Thorough rinse uses 3 gallons of water. • LVO washers are equipped with door safety switches which stop the machine when the door is opened. • Capable of washing approximately 210 pans per hour. • Available in gas, elec- tric and steam. THE LUCKS COMPANY P. 0 BOX 24266 SE AT1 L E. WA 98124.0266 LVO Manufacturing, Inc. 808 N. 2nd Ave. East Rock Rapids, la. 51246 Phone: (712) 472 - 2981 or (712) 472 - 2839 O MN WASHER I* LVO Manufacturing, Inc. Model FL14 171/2" 831/2" 83" Top View F' Front View Side View 71/2" 83/4" A. 3" Gas Vent (Gas. Model Only) B. 8" Steam Vent C. Fill Valve D. Electrical Supply Connection E. Grounding Lug F. Electrical Entrance 18" Rear View G. 1/2" Water Supply Connection H. 3/4" Gas Connection (Gas Model Only) I. 11/2" Drain J. 1/21 Steam Connection (Steam Model Only) SPECIFICATIONS - FL14 Wash Cap: 14 pans, utensils or 140 qt. bowl Pump: 10 H.P. — 208, 230, 460V, 60 cycle, 3 phase — recirculates app. 240 G.P.M. 50 - 60 PSI at the nozzles. Timers: Wash, delay, rinse — all adjustable. Electrical Components: U.L. approved. Wash Tank: 40 gal. cap. — electric, steam or gas Construction: 12 and 14 GA stainless steel. Dimensions: Electric or steam L - 50 ", W - 36 ", H - 83'/2" Height with door open - 1091/2" Door opening : W - 32 ", H - 30" Gas: L - 55", W - 36", H -831/" LVO Manufacturing, Inc. 808 N. 2nd Ave. East Rock Rapids, la. 51246 Phone: (71 2) 472 - 2981 or (71 2) 472 - 2839 ACCESSORY EQUIPMENT * Booster Heater for Rinse Water: Electrical booster heaters are available for premises that do not have 180° hot water. * Power Venting — 100 CFM Tjernlund Fan or 700 CFM American Fan * Racks — Bun Pan, Cake Pan on nylon glides or Utensil Basket * Automatic Fill f PAN WASHER x' bimetallic overload protection Internally mounted. "Start- Stop" buttons are protected by rubber caps. Reduced voltage pilot circuit transformer supplied for three phase machines over 250 volts. DD-80, DD -80T, DD -800, DD -80DT 9 Lubrication. Transmission and all gears lifetime protected with synthetic lubricant. Standard Equipment. Heavy tinned steel bowl, "B" batter beater, 'W' wire whip, "SH" spiral dough hook and accessory attachment hub provided as standard. Bowl automatically locks in up and down positions. Adjustment for proper clearance between bowl and agitators provided through access at front of column. Approx. Shipping Weights. Domestic crated 1100 lbs. (500 kg.) Export crated 1323 lbs. (600 kg.) Export boxed 1400 lbs. (635 kg.) Export cube 86.0 ft. (2.4 m3) L: 54" (137 cm.); W: 40" (101 cm.); H: 69" (175cm.) Finish. High quality lacquer finish over carefully applied undercoats. Stainless steel splash shield on front of column. Silver gray standard. Beige and deluxe stainless steel optional. M7A • 9" Vegetable Slicer. Has hopper front and includes adjustable slicer plate. Tubular front is available. Shredder, grater and french fry plates also available. • Meat Chopper. Equipped with one knife,Ye' plate, pusher and pan. Additional knives available. • Bowl Adapters. For use of smaller size bowls than standard supplied. Optional Equipment • Bowl Extension Ring and Splash Cover. Available for all bowl sizes. • Bowl Truck. For handling heavy loads. Swivel casters for greater mobility. • Adjustable Timers. For timed or continuous runs. 0 to 5; 0 to 15, 0 to 30 minute timing ranges. 0 to 15 timer furnished unless otherwise specified. • Power Bowl Lift. 1/3 hp. motor. Raises or lowers bowl with fingertip con- trol. Bowl locks into desired position. Available on all models with electrical specifications below 440 V. • Tall Column. Allows bowl removal without removing agitator. Additions to Model Designations. T indicates unit with Timer. D indicates Deluxe unit. DT indicates Deluxe with Timer. 1/2" 3 -WIRE DIRECT ELECTRICAL CONNECTION 20W —515mm BLAKESLEE 1844 South Laramie Avenue Chicago, Illinois 60650 Specifications subject to change without notice. BLAKESLEE FOOOSEFVICE EQUIPMENT INC. 66 Crockford Boulevard Scarborough, Ontario, Canada M1R 3C3 THE LUCKS COMPANY P. 0. BOX 24266 SEATTLE. WA q3R 1 9A_r17r_r_ Printed in U.S.A. 7.84- 10M-TR 1 AUTOMATIC WATER METERS HUNDREDS IN OPERATION IN U.S. & CANADA Gemini Bakery Equipment Co. 9990 Gantry Road Philadelphia, PA 19115 215 673 -3520 Telex No. 834 -527 GEMCO PHA 11 ALLOWS: • Distributing liquid quantities according to the so- called "industrial accuracy" t 1%. • Handling and transferring liquids with accuracy and under full safe conditions. • Sparing time and helping in the operation of adding liquids for industrial manufactures. • Removing the necessity to stay watching large tank filling or carrying buckets. TYPE AMM Digital HOT & COLD WATER TEMPERATURE CONTROLS MODEL AMM (with built in mixing valve) MODELS AVAILABLE 100 lbs. 200 lbs. 400 lbs. 25 gallons capacity 70 lbs. /minute MODEL A (cold water only) 100 lbs. 200 lbs. 400lbs. 25 pa I I ons capacity 100 lbs. /minute SINGLE USE The user works his STOPPIL by sighting the required • graduation. No accessory being necessary. CONTINUOUS CLEANING All devices can be provided with a continuous cleaning • process allowing fast cleaning on the inner parts contacting • the liquid by twin passage of the unit along a secondary cleaning circuit, antiseptic or dissolving liquid, even asepsis. • QUICK AND EASY INSTALLATION Through synchronizing a miniature switch with the opening of the valves, it is possible to connect or to disconnect a pump, just using the operation of the STOPPIL. Mounting brackets supplied to mount easily on any wall. Model AMM needs only a 1/2" hot and 1/2" cold water line. Model A requires only a 3/4" cold or mixed water line. GUARANTEE 1 YEAR PARTS WARRANTY AGAINST ALL MANUFACTURING DEFECTS DISTRIBUTORS THROUGHOUT U.S. & CANADA with quantity distribution becomes EASY, ACCURATE, SAFE C•••,...Z"'"ECISI=CGZSZSZ=M:=1221111;:=31•••11=zscazaramaxasmoesaa=1)(icfW(15-31 Because of their specialization in the mixer business for over 50 years, "erka" is recognized as a leader and innovator throughout' the world. "erka ". Mixers .have. some unique features that set them apart from their: competitors. Whether you want to mix small or large batches of dough, we have an "erka" mixer for you. Even with the larger models you can mix small doughs effectively. "erka" spiral mixers incorporate the latest in dough mixing technology combined with top quality craftsmanship. Faster, cooler but more intensive kneading are important features. Especially on roll, pizza and bread doughs you will get more volume, a smoother and more uniform texture. The complete line of "erka" Mixers is backed up by RONDO'S Parts and Service Organisation. Technical Data RoNo-erka Spiral Mixers with movable base • machines on casters / stop lock on casters • overload protection / maintenance free gears • smooth, silent running • automatic timer (in case of timer failure, machine can be run without timer — machine has special switch) • stainless steel spiral / mixing time 7 -10 minutes • slow and fast speed for higher efficiency • sturdy aluminum bowls are standard — stainless steel bowls are also available. "S "- Series • with one motor only / controls on side • special 1 -speed model available for tough doughs (Model S -35 -P) — used especially in pizza field "SR "- Series • with two motors (one to drive spiral, one to drive bowl) • special blending speed with bowl turning counter- clockwise (same feature is used for easier removal of doughs) • bowl can be turned by hand for easy cleaning • heavy duty gears and motors • controls in front • NEW: special safety guard with limit switch • special 1 -speed models available for extremely tough doughs (pizza, bagels etc.) — models SR -120 -B and SR -180 -B (stronger motors, thicker spirals) • Models with push button control available at extra cost lbs. of flour' liter Dimensions of Machines Depth Width Height inches inches inches net weight kg lbs shipping weight kg lbs. Depth cm crate dimensions Width Height inches I cni inches cm inches HP KW Amps." S 35 50 72 32 24 47 320 705 365 805 130 51 75 30 100 39 3,60 2,6 11,8 S 35 -P 50 72 32 24 47 320 705 365 805 130 51 75 30 100 39 4,35 3,2 14,0 SR 35 50 72 33 24 53 400 880 500 1100 146 58 75 30 113 45 4,08 3,0 14,0 SR 70 100 110 38 27 47 420 925 465 1025 105 41 75 30 135 53 5,40 3,94 18,8 SR 120 150 180 49 34 49 500 1100 545 1200 130 51 90 35 140 55 9,60 7,04 31,8 SR 120 -B 150 180 49 34 49 500 1100 545 1200 130 51 90 35 140 55 10,90 7,94 29,3 SR 180 200 260 51 SR 180 -8 200 260 51 38 50 530 1170 575 1270 135 53 100 39 150 59 11,50 8,44 37,8 38 50 530 1170 575 1270 135 53 100 39 150 59 10,90 7,94 29,3 ' Based on 55% water absorblion. " El. specifications are 220 volts, 3 phase, 60 cycles. Single phase converters available for all rnodels. Design f Dimensions subject to change without notice. RONDoJirka Spiral Mixers • with removable bowl • • same features as "SR "- Series but with removable bowl • additional bowls will fit even if bought later, "SA /SR "- Series • spiral to be tilted by hand • safety switches on guard and bowl mount "SRA " - Series • spiral lifts out automatically (push buttons) • 3 motors • wear -free bowl centering device • electrical interlocking of bowl to machine for safety • available with aluminum bowls only (not available with stainless steel bowls) • two timers -one for automatic changeover from reverse to forward speed and one for total mixing time Technical Data lbs. of flour' liter Dimensions of Machines Depth Width Height inches inches inches not woighl kg lbs. shipping weight kg lbs. crate dimensions Height Depth Width Hei P 9 crn inches cm inches cm inches HP KW Amps." SA /SR 120 150 180 49 36 47 560 1235 605 1330 135 53 100 39 150 59 9,60 7,04 31,8 SA /SR 180 200 260 50 37 47 580 1280 625 1380 135 53 100 39 150 59 11,50 8,44 37,8 SRA 120 150 180 51 36 51 660 1450 840 1850 145 57 110 43 157 62 8,60 6,30 30,0 SRA 180 200 260 54 43 51 740 1630 920 2030 150 59 115 45 157 62 11,60 8,54 33,8 SRA 250 300 375 59 48 51 820 1800 1010 2225 165 65 128 50 157 62 11,60 8,54 33,8 Based on 55% water absorblion. El. specifications aro 220 volts, 3 phase, 60 cycles, Single phase converters available for all models. Design + Dimensions subject to change without notice. l Rondo means a world of success in baking Seewer Rondo is an international company that has been doing business for over 30 years with bakeries and food services large and small in almost every corner of the world. We've built our success on our ability to deliver high performance ma- chines using the latest technologies that can improve productivity and profitability. The RONDO /ERKA Spiral Mixer is one such example. But, We're more than just machines We bring our knowledge and international experience to your doorstep. When you buy one of our machines you get more than just hardware. Our field service people are there with new, innovative ideas coupled with years of experience to help you make your good baking even better. With our nation -wide network of RONDO field people you can be assured that you will always receive the prompt and consistent attention to your needs. Additionally, we are your access to the best in baking in- dustry technology world -wide. We're at your service Our service people are just a phone call away and the warehouse isn't much far- ther. There are no unnecessary delays in getting any parts or material needed to keep your operation running smoothly and according to schedule. We have every- thing you may need close at hand, We're the most reliable Best of all, we offer the best in bakery and food service machines. RONDO /ERKA rnachines are quality built, which means , fewer repairs and more efficient operation. Our high standards of quality control mean that our products are reliable. You can expect trouble -free performance from any RONDO /ERKA machine you use. You may pay a little more for it initially, but you'll save a lot in repairs, time and aggravation be- cause you will be buying the hest the in- dustry has to offer. We know the baking business Our sales and service staff is made up of people just like you ... profesionally trained and experienced bakery people. They have the know -how to help you cut costs, im- prove product quality and increase profits. Our people can help you with any aspect of the baking business. Rondo can serve up everything to meet your needs Quality equipment can improve the ope- ration of any food service or restaurant, no matter the size. With RONDO /ERKA, you get not only the right equipment for your operation, you get Rondo's international expertise. We can be your connection to a world of new ideas that can make your operation the finest and most effecient. Besides the famous RONDO /ERKA Spiral Mixers, RONDO offers a complete line of quality baking equipment for retail and wholesale bakeries, the supermarket bakery, restaurants, hotels, diners, col- leges, pizza and tortilla operations, and many other food establishments and insti- tutions. Ask for our complete summary catalog. Name and Address of Dealer: 7I-IE Ll? :;r�':. +'; _. N ?',1NY P.O. SEATTLE, WA : 2.:,.02 8 ej. LUCKE/ PROOF BOXES DF� DR -S DR -S /P LUCKS PROOF BOXES WITH "AUTO FLUSH" GIVE RELIABLE PERFORMANCE REGARDLESS OF WATER HARDNESS! • TROUBLE -FREE HUMIDITY SYSTEMS! or CORROSIVE- RESISTANT DESIGN! • PRECISE CONTROL OF HEAT AND HUMIDITY! #I3 Double- bread -rack Model DR-E LUCKS ENGINEERS AND EXPERIENCED BAKERS WORKED TOGETHER TO DESIGN THESE PRECISE CONTROL, HIGH CAPACITY PROOF BOXES WITH THESE SPECIAL FEATURES: *Stainless steel perimeter channels are standard. A 16 gauge stainless steel floor is available as an optional extra. *Optional, removable, 21 -inch x 21 -inch service panel permits lubrication and servicing of adjacent oven bearing. A standard location is halfway back and 43- inches from the floor to the bottom of the panel. *Doors can be hinged on left or right. Specify at time of order. *Steam model also available as "pass -thru" box with doors at each end. This feature not available with electric model. *Accurate control thermostat with easy -to -read temperature indicator. *Automatic, high -limit temperature cut -offs to protect all elements • against overheating. *Reliable, easy -to -use humidity controls. • *Positive air rnovement over sensors which assures rapid response in controlling proofing environment. *Specially- controlled circulation moves conditioned air beneath the contents for even, crust -free proofing. IISProduction of humidity -free dry heat whenever required. *Rugged, individual breaker - switches for blower, interior light, dry heat, and humidity circuits. *Indicator lights for dry heat control, humidity control, fill and flush functions, *Sanitary rack bumpers prevent rack hangups. No hard -to -clean floor guides. *Outside bumper guards make the cabinet virtually immune to damage from ordinary bumps and knocks. *Convenient, self - closing doors remain stationary when opened 105 degrees. Doors are also simple to lift out for extra- thorough cleaning. THE FOLLOWING FEATURES ENSURE TROUBLE -FREE OPERATION UNDER ALL WATER CONDITIONS: *Available with electric humidity system featuring "AUTO- FLUSH" or combination electric / live steam. Electric system has exclusive (patent pending) humidity system with no mechanical float or expensive electronic probes. Water level is accurately controlled by using water level changes to actuate a pneumatic switch on the roof, thus eliminating moving parts in the humidifier. *Corrosive resistant thermostat. *Stainless steel dry heat elements. ' They're backed by our 5 -year element warranty against burnout. *Blower cannot rust through. It's made of corrosive resistant aluminum alloy. CONSTRUCTION Stainless steel front. Sides and back: .032 aluminum finished in baked white enamel. Self- closing doors are .032 aluminum interior, stainless steel exterior. Doors are completely insulated and mounted on chrome - plated, heavy duty hinges. Doors stay shut due to easy -glide ball -and socket latches. All hinge and latch mountings are reinforced, Interior walls and ceilings of .032 corrosive - resistant aluminum alloy. Ducts of .080 aluminum. Bumpers and wear strips are polyethylene. Cabinet insulation is foamed -in -place closed -cell poly- urethane foam, 1 /2 inches thick, which provides excellent strength in all panels. Will not settle or collect moisture. The Lucks Cornpany Manufactured Equipment Division 7837 South 196th Street Kent, Washington 98032 1t1 106•' L 17' 13• +— " 82' 100" 8P. Stub Outs 0 3/4" drain line Q' h" cold water line with water stop valve. (Run 3/e O.D. soft copper tubing on outside of proof box to final connection point.) Electrical junction box: Control: 120V 300 watts Heating: _..._. _._._....__.. V A Note: Arrow indicates final connection point. . J•. -1 11 �i�L. DR -S DR -S /P 1 Ius...... — r.... 103';•• 4 J CAPACITIES DR -E DR -S DR -S /P Standard 18" x 26" pan rack 22" x 27" base 8 8 8 Tall 18" x 26" pan rack 22" x 27" base 8 8 8 Tall 18" x 30" oven rack 22" x 31" base 8 8 8 Standard 24" x 24" donut screen rack 25" x 27" base 7 8 8 U.S.P. tree rack 24" x 42" base 4 4 4 U.S.P. Midget bread rack 19" x 57" base 2 2 2 U.S.P. Standard bread rack 29" x 70" base 2 2 2 DR DIMENSIONS Outside (overall) — 76" x 108" Interior (usable) (DR -E) — 2 compartments 343/4" x 881/4" and 343" x 103/2" (DR -S) — 2 compartments 343/4" x 103/2" each (DR -Si P) — 2 compartments 343/4" x 101" each Door Openings (clearance) — 311/2" x 751/2" SERVICE REQUIREMENTS ELECTRIC MODEL Water: '/2 -inch water line equipped with shut- off valve, 3/4 -inch drain line positioned on same wall as rear of proof box (floor -sink recommended.) Electrical: 120 volt, 60 Hz, 1- phase, 300 Watts for control circuit, circulating fan and light; 208 or 240 volt, 60 Hz, 3 -phase for humidifier and heating elements. 14,195 Watts /43.2A at 240 volts; 12,900 Watts /41.3A at 208 volts. Single -phase and 480 volt operation available if required. SERVICE REQUIREMENTS STEAM MODEL Steam: Low pressure steam (5 to 15 psi) must be supplied through a /2 -inch insulated line. Automatic steam trap required within 12- inches of the proof box solenoid valve. Electrical: 120 volt, 60 Hz, 3- phase, 325 Watts for control circuit, steam valve, circulating fan and light; 208 or 240 volt, 60 Hz, 3- phase for dry heat elements. 9000 Printed in U.S.A. Watts /25.0A at 240 volts; 9000 Watts/ 28.8A at 208 volts. Single -phase and 480 volt operation available if required. PLANNING NOTES Electrical and water connection locations shown on drawings are fixed, regardless of oven location. Indicated position of drain assumes oven is located to right of proof box; it oven is on left, drain should be moved to right side. Drain location is approximate. Location may vary provided a gravity run to drain is maintained. PVC piping to drain not provided. Electrical service dimensions indicate actual connection locations. For rough -ins, allow sufficient clearance to make connections. Water line dimensions indicate rough -in location from which % -inch copper tubing should be run to fill and flush system connection on proof box roof. Provides water shut -off valve at point accessible to operator. Shipping weight: Model DR -E 1300 Ib. Model DR -S 1300 Ib. Model DR -Si P 1300 Ib. All models shipped K -D. CUSTOMER MUST SPECIFY $Model: specify DR -E, DR -S, or DR- SIP (pass -thru) *Exact voltage, hertz, and phase. $Removable service panel, if required. Can be installed on either side. *Floor option: specify standard (perimeter channels) or full floor of stainless steel. $Doors hinged on left or right. To order, contact your LUCKS Representative, or call (206) 872 -2180. LUCK5'P Baking Excellence Takes Alot of Lucks THE LUCKS COMPANY Manufactured Equipment Division 7837 South 196th Street Kent. Washington 98032 Our policy of continuous product improvement may require that specifications change without notice. 213.3.84 DAHLN 11111111111111111111111111111111 Specialty Bakers • Supermarkets In-Store Bakeries • Restaurants • Dear Cost - Conscious Buyer, In today's economy, improving energy efficiency, saving on labor costs and making the most of your production space are three important factors for increasing profitability and maintaining a competitive edge. The DAHLEN oven line is designed with these needs in mind. Dahlen (formerly Elektro-Dahlen) manufactures a large variety of rack ovens, deck ovens, and tunnel ovens. Dahlen ovens are reliable, easy to use and extremely energy efficient. Whether your production needs are large or small, for all types of baking and cooking needs — there is a Dahlen oven designed to give you greater operating efficiency in your plant. Better productivity and reduced operating costs will mean increased profits for you. If you are contemplating purchasing equipment in the near future, or would like further information about any bakery equipment needs, kindly contact us at Gemini and we will have our local representative contact you. Yours truly, 7 Mark Rosenberg President Gemini Bakery Equipment Co. a 100% Stainless Steel Interior and Exterior Panels For Easy Maintenance and Greater Durability ® Models Available For Electric, Gas Or Oil Use Suspended Rotating Rack (Or Platform) No Need For A Loading Ramp Oven floor is flush with building floor • Built -In Automatic Steam System All ovens are supplied with self - generating steam system and timer Simple Installation Direct erection onto fire- resistant floor ® Compact Takes up little floor space le Low Operating Costs ® Available With Glass Back For Merchandising Models Available From 6 To 200 Pans ® Perfect Roasting of Meats — USDA Listed Also used for cooking ® Perfect Baking Of Bread, Rolls, Cakes, Pies And Cookies 41 Nationwide Service and Replacement Parts Network 1000 LT ELECTRIC RACK OVEN 0 Compact size with built -in steam system for all baked goods or cooking 0 Perfect for bakeries or restaurants 0 Single rack capacity to 20 pans Half•power device for energy efficiency ETL Approved SERIES 1000 2000 ELECTRIC RACK OVEN El Half power device for peak energy efficiency on all electric units ® Single rack capacity to 24 pans ETL Approved Iif Iliililllilll!!Il j SERIES 4000 Available in electric, gas and oil models SERIES 2000 Available in electric, gas and oil models 4002 GAS -FIRED RACK OVEN al Space and labor saver Built -in steam system eliminates the need for an outside steam boiler C Capacity to 48 pans ETL Approved 6002 GAS -FIRED RACK OVEN 0 Compact size Large capacity to 100 pans Q Platform model allows you to use 4 of your own single racks (Or 2 double racks) Q Energy saver Q Also available in a double model 2 /6000 series for twice the capacity Built-in automatic steam system o F_ DAH11�11 N 1111111 SERIES 6000 Available In electric, gas and oil models 2/4002 GAS -FIRED RACK OVEN ® Heavyweight oven with large capacity to 100 pans ® 2 individual units with a common control panel E2 SERIES 2/4000 Available In electric, gas and oli models Separate gas burners, temperature controls and steam systems allow different products to be baked simultaneously ® Energy efficient You can use only one side of the oven if desired BuIlt•In automatic steam system DAMEN RACK OVENS Rotary 1000 LT Electric M N 11 • 1 1) Cable Inlet 11/4" 36 KW 2) Water Inlet (Hot Water Line) %/e" 3) Connection of Baking Chamber Exhaust 51/4" x 5'/4" 4- 4.4..% ♦.4!... .�i *i.I • ■•.•i•.*".t..• t.1.•. %. N j' 1--15 39'/4 22 ALL DIMENSION ARE IN INCHES • rn 1 05 DAHLEN RACK OVENS Rotary 2000, 4000 Electric o-� v rn 1) Cable Inlet 2) Fan Motor .75 KW 4) Automatic Over Pressure Damper 5) Baking Chamber Exhaust 6) Rack Revolving Motor 7) Water Inlet — 3 /e" hot water 8) Canopy 9) Drain 10) Largest Section When Shipped Dismantled ALL DIMENSIONS ARE IN INCHES DATA DAHLEN OIL AND GAS OVENS Rotary 2001, 2002, 4001, 4002 6, 333E 1) Cable Inlet 2) Fan Motor .75 KW 3) Gas Chamber Exhaust 4) Automatic Over Pressure Damper 5) Baking Chamber Exhaust 6) Rack Revolving Motor 7) Water Inlet —3/8" hot water 8) Canopy 9) Drain 10) Gas Inlet 11) Largest Section When Shipped Dismantled 773/4 495/s 38 Ws 393/• 47/ 133 303 /Ms 29% 753/4 91 % 633/3 52T4s 531/ 61 20'/4 .373/is 43% 753Y• ALL DIMENSIONS ARE IN INCHES DAHLEN RACK OVENS Rotary 6000 Electric, 6001 Oil, 6002 Gas CIWIO ALL DIMENSIONS ARE IN INCHES il�u: 1 imi,, ►I J t, 97 124- 462t3, 1) Exhaust from the combustion chamber 2) Cable inlet 3) Canopy as an optional extra 4) Water inlet (2 connections) %" hot water 5) Baking chamber exhaust (2 connections) 6) Automatic overpressure damper 7) Gas inlet CONTROL PA IELS Rotary: Oil & Gas 2001, 2002 4001, 4002 6001, 6002 1 Thermostat 30 -750 °F 2 Timer 60 minutes, for baking time 3 Timer start knob, green 4 Timer stop knob, red 5 Steam timer, 100 seconds 6 Timer start knob, green 7 Timer stop knob, red 8 Operation switch, 0 -1 9 Pilot lamp, green 10 Burner switch, 0 -1 11 Pilot lamp, yellow 12 Pilot lamp, red Rotary: Electric 2000, 4000 6000 1 Thermostat 30 -750 °F 2 Timer 60 minutes, for baking time 3 Timer start knob, green 4 Timer stop knob, red 5 Steam timer, 100 seconds 6 Timer start knob, green 7 Timer stop knob, red 8 Operation switch, 0 -1 9 Pilot lamp, green 10 Heat switch, 0 -1 -2 (half /full) 11 Pilot lamp, yellow, half load 12 Pilot lamp, yellow, full toad As seen in — Fod Bakery Bakery students use five different ovens Training more than 240 students in the fine art of baking and pastry production requires a wide variety of bakery equipment. That is why in 1982, Johnson and Wales College, Providence, R.I., installed Dahlen ovens from Gemini Bakery Equipment Co. in each of its five bakeshops. Each bakeshop focuses on a different bakery application and has different equipment. "Each bakeshop has a different type of Dahlen oven so we can teach the students how to use different types of baking systems," says Robert Nograd, certified master chef, dean of Johnson and Wales' culinary faculty and direc- tor of curriculum Students enrolled in the college's two-year bakery and pastry arts program are trained in all facets of wholesale, retail and hotel /restau- rant bakery production. In addition to theory, they receive hands -on training by producing more than 23,000 units of bakery foods each day. Menus in the college's three dining rooms, three a la carte restaurants, student cafeterias and banquet facilities are determined by the culinary curriculum. The students produce everything that is served, Nograd says. "Provid- ing food for people is a by- product of their education," he says. Thirteen pastry chefs from six countries supervise bakeshop education and production. Three classes are held daily in each of the five bakeshops. The college uses five different Dahlen ovens to produce its many types of bakery foods. "All of the ovens can bake the same products, but the quantity is the deciding factor," Nograd says. "The mass production classes use the rack ovens, while the more advanced classes use the deck ovens." Johnson and Wales uses a model 1000 small, single rack electric oven and a model 2002 full -size, single rack gas oven. The students also bake products in a five -deck electric oven with steam injection and a four -deck electric oven with glass doors and steam injection. In addition, the college uses a combination three- deck oven with underneath proofer. A multi- purpose, large rotating rack oven, model 4000L, located in the banquet production area, is used for bakery products as well as for meats. A model 2000 single rack oven has been installed in Johnson and Wales' satellite facility in Norfolk, Va., and another will soon be installed in a Charlestown, S.C. facility. Ovens feature even heating All Dahlen ovens feature stainless steel exteriors and interiors. The steam - injected rack ovens have heavy -duty built -in steam systems that include a water pressure regulator as a standard feature. "You need to maintain a specific pressure so that you don't over steam or cause a breakdown in the system with too much water," says Jerry Gorchow, Gemini's midwest sales manager. A series of steel rods built into the rack oven's walls helps retain the oven's heat, even when the door is open. This results in better steaming, better heat retention, and faster heat recovery between loads, Gorchow says. In addition, the rack ovens are well insulated to ensure more even heat within the oven, less energy consumption, and a cool working en- vironment. "The heat is so evenly distributed that 1,680 rolls will all brown the same color," Nograd says. Most of Gemini's Dahlen rack ovens .are top - driven, meaning that there is no rack turntable or platform that would require an entrance ramp or a pit. Thus, the ovens require less expensive installation than ovens that require a ramp or pit, Gemini says. The Dahlen floor -level installation also reduces the chance of product being jostled or damaged during entry or exit, Gorchow says. A turn-drive arm at the oven's top engages the rack to turn it around during baking. "1n spite of the fact that they (the ovens) are used and abused by 60 different hands daily, they haven't required any major repairs. That is proof that I was right to choose these units," Nograd says. Dahlen Model 1000 LT electric rack oven features a built -in steam system and a single rack, 20 pan baking capacity. ECIFIC AT !GAS rii ltACKA 01,111C :6 A . .t, . i,,,,,,,..,,, 4''' J ; . •.'6 r r,.at.T, ,, .1 h ?AN 1:,,,:4• - ' .,, , ' /A?, ip` - .„, •J,: 0 : 04;4'42. 2.4 s' "- I "'4 ILI ti: f ' ..... • , , :,..z,5,milsoigeg„1,"=.4 - Ikf„u,A.;t-f,,,vt•,,j,i••,,, MOOT cotk:7 •;?•,;:r.:„!•,;:, '0*U/tin: 4,6*4:e.‘ ,,,iiiiii,oA6,.,„ ''sq'XIVIfi:-Ag k ;, - • ' ' ' ,- - • kt1 ' ''.'- 6 ' it. * >V 0 , ' ' i . , ,, ' . '''h ' 4,A. .,:' ,, 't '°, ,.,.? , , ',':?;iiAV'iT' ,,,2,-.,.. -., , 4. 1,,..1 ,, ....-, ti VIdti pi ' -0,41,11 " wd, . `.,;.4c.::!ffl .7-4'6'1. • ,:ft ■ . I.' 11EQ:t 521/4 471/2 891/4 281/4 1 18 x 26 N/A 5 SQ 10 119,420 3/60/220 36.5 95* N/A , , ,t,,,.,,A• ,;•'; 1* ..; , 49% 67%5 941/2 281/4 1 18 x 26 N/A 5 SQ 10 150,128 3/60/220 44* 117' N/A 49% 773/4 941/2 281/4 1 18 x 26 9 5 SQ 10 225,000 3/60/220 2 6 lh 4 , , ., ,, •1 49% 773/4 941/2 281/4 1 18 x26 9 5 SQ 10 225,000 3/60/220 2 6 1 4 r tr 63% 81% 94% 42% 2 1 18 x 26 26 x 36 N/A 5 SO 10 204,720 3/60/220 60' 159' N/A :.. iii i' .v e, 3.. 6 % 911/2 941/2 42% 2 18 x26 9 5 SQ 10 325,000 3/60/220 2 6 lh 0'6 1 26 x 36 <,.... 4' ',,.• ' 2 18x 26 63% 911/2 941/2 42% 1 26 x 36 9 5S0 10 325,000 3/60/220 2 6 1 ti3/4 1 4 18 x 26 63% 162% 941/2 42% 2 26 x 36 N/A 5 SO 10 409,440 3/60/220 120' 318' N/A 4 18 x 26 il tl, 63% 183 941/2 42% 2 26 x 36 9 5 SQ 10 650,000 3/60/220 4 12 % 4 18 x 26 63% 183 941/2 42% 2 26 x 36 9 5 SQ 10 850,000 3/60/220 4 12 1 4 18x 26 , ,•', 961/2 116% 100% 431/2 2 26 x 36 N/A 5 SO 10 409,440 3/60/220 123' 330' N/A 1 SPECIAL 4 18 x 26 961/2 116% 100% 431/2 2 26 x 36 9 5 SO 10 604,000 3/60/220 3 14 , 1 SPECIAL 4 18 x 26 961/2 116% 100% 431/2 2 26 x 36 9 5 SQ 10 604,000 3/60/220 3 14 ,c 1 SPECIAL I1' 8 18 x 26 961/2 2321/4 100% 431/2 4 26 x 36 N/A 5 SQ 10 818,880 3/60/220 246' 660' N/A 2 SPECIAL 8 18 x 26 ._ • 961/2 232% 100% 431/2 4 26 x 36 9 5 SQ 10 1,208,000 3/60/220 6 28 1/2 2 SPECIAL 8 18 x 26 • — , 961/2 232% 100% 431/2 4 26 x 36 9 5 SO 10 1,208,000 3/60/220 6 28 1 "•,'!i,:lt'; ;., .• ,,,,, 2 SPECIAL ALL APPLICABLE DIMENSIONS ARE IN INCHES, 'THE6E DIMENSIONS ARE AS ACCURATE AS POSSIBLE. PLEASE CONSULT GEMINI FOR ADDITIONAL PRINTS. 'N/A NOT APPLICABLE. SPL!CIFICATIONS DAHLE RACKL. OVEN:- MODEL Nb'r` nl�x`` Kt ; tiro �;��.# ;� F r h C C +to � . t� t� i ffli'Y ? r + .4 to i ` � .� F t ,, .rfl kk .h�"i.'ta'1.'1dYY t� tl t1 e J , 1'�!xP "� . , �3 ' � � . .er.TM$�y 3 t7".. .f t"t,�" 7.. 11+Y rit i ri. Ff . .aar 7 LL�� i3 i'a-Yi C '� .X �.° •n, +er•.�w x' 4'� Ii{ t t', l } w '%,�" � ,v�,,(( Y?i' 4�+u'yt,. t� 2 AtY ?' iL:4P pit .L vi�Y•;;t: fi �,-.f � �+ F L' d, �. L +y�, T. f` ! v ,� ,t..#( ��y 114 .�u" ii yT ryyr +a '� Sj� ,}�,74 hS °7+i ti`. 4f..a; yy( '' �', d•, t*.' z + ": fi'1'.y}, 1 j/, `t 1 4 3: a Mn t" � �,�GS, H' •7 i: gyp t]}' a.iiV Y -. nv ;tti7; `rflii } #� .v,'4✓. X`''S7 .1 7, t' j� tjtl 1 .t/ 4�yy,r'' Z 3 "C ,v .le +; 7 it '� 4 .� i c: t.i:3:4'i3"Y,. r ;:; }��5` y t '�„" �t ru1 � Lf � 4� h. t l; 5Tf r A• � c' +,a`� � f 1 "y i t,'+ t.a 1 120 -240 � ,, b, _ .'F.1�eLrF v ,��} f II 77y 7 t + ri }� f1•PL � ,,t 44 /1;. �. Syr y yp <4 7.�f k of v t-1Jri f�, A+fii Y. f C1rl►tr! w4rY4!s! t� y 7 i 1000LT 1 1940 56 55 102 47% 321/2 88 % N/A N/A E B 2 1954 2420 65% , 321 91% 101 45% 59% 49% 23'b 94'/2 % 1/2 N/A 120 -240 E ABC :, „•;_';:,` 2 1.. 2 1954 2640 653/2 32'1 91% 101 455/2 59% 49% 33% 94'/2 % '1 100 120 -240 FUEL ABC i 3; 1.2002 : -;: a` 2 1954 2640 64% 45% 91% 101 40 59% 49% 33% 941/6 % '1 115 120 -240 L ^ PG ABC r4000;.t. . �r =. s ',,, 2 1925 2750 33% 67% 101 911/2 73�e 471/2 63% 23'/. 94'/2 % '/2 N/A 120 -240 E ABCD : "i'r,•40 ' 2 2101 2640 45% 67% 101 911/2 751/2 471/2 63% 33% 941/2 % % 100 120 -240 FUEL ABCD .;fi1a 2 2101 2640 45% 67% 101 911/2 75'/4 45 63% 33% 941/2 % 'k 115 120 -240 Nor LPG ABCD 'itY + r4i 'A. yw ` yytt�� ' �'» l C7��J�� f3FJJJJµyy 4 2 2 2552 1804 61% 67% 101 87 75'14 47'1 49% 23'/. 941 % 2 RtauI tD % 2 RwuMto N/A 120-240 E ABCD Ib}� ' !" yy !'40 a 4 2 2 2101 2640 451 673 101 93 75'/4 471 83% 33% 94'/2 % 2 ocauuro 1/2 t Raouas° 100 morn 120 -240 t o #2 FUEL ABCD ti �+ 4 2 2101 2840 45'/2 873% 101 91 72'1 44'1 6336 33% 94'/2 t p o t 'I aul�lea t i o 120-240 NPG ABCD Is ; ;§I iX 4 1760 1760 1430 1760 60 60 85 591 101 101 101 101 441/4 44'/4 36'1 311 97 1 491 991 34 N/A N/A 120 -240 tlltalIRO E ABCD 11 ■ l: '.5 5,. ,' '• 4 1760 1760 1760 1760 60 60 85 }/x 59 101 101 101 101 441/4 44'/2 36�/2 311 97 , 491 4 991 36 N/A 150 1200 #2 FUEL ABCD ,t ft w ti0 a'. fir. 4 1760 1760 1430 1760 60 60 85 5914 101 101 101 101 441/4 441 97 311 491 991 % N/A 200 120 -240 tmmo LPG r ABCD " .'''.9'. 4 2 2 3300 3740 931 771/4 103 101 77% 54% 97 49% 99'% % 2I MJSMO N/A N/A 120-240 2RIMMED E ABCD x..'.;71 t,:r• I � ` R 2 4 2 2 3300 3740 931 771/4 103 101 77% 54% 97 49% 99% % 2 MUM= N/A 150 2 mom 120 -240 t o FUEL ABCD Fti '1,?/60d 4 2 2 3300 3740 93'/2 77'/2 103 101 77% 54% J 97 491 991 3 2mum N/A 200 :mum 120 -240 zitaurrn Nor LPG ABCD ALL APPLICABLE DIMENSIONS ARE IN INCHES. 'THESE DIMENSIONS ARE AS ACCURATE AS POSSIBLE. PLEASE CONSULT GEMINI FOR ADDIT ONAL PRINTS. POWER RATINGS SHOWN ARE STANDARD HOWEVER, THE OVEN IS AVAILABLE WITH HIGHER OR LOWER RATINGS ON REQUEST. OPTIONS: A. AUTOMATIC B. STAINLESS STEEL C. REAR GLASS PANEL D. PLATFORM RACK LIFT EVACUATION CANOPY 'WA NOT APPLICABLE. GEMINI MAAS NEWS As seen in - WS Rack ovens cut energy bills by 40% for conservative French bread baker Solnrtlullt ■,1 .l IC \,'1,111;•11 r. 0,..111 n the "ldi st Nit■ ( 11 1i.111, 1 tin, h hlra,l hakes .1 lis 01011011 In h.1kir ;' i.lull'n1rn1 apple :anon and a do :Lueuoll of indepr11 .dame twin high tort hill, I hi 1111:: du.li :tl.unhel stalled 1e,e11tlt ,I1 (I it I eldenhclnlel Bak mgt o expected 10 :111 Itte bake■ 's Curl hill h\ 111■1. e 111.111 411 ; At that late. p,o back ■■ Ili o, al 111 less 111,111 1S 111011111, Nu! nl,'Ie 11),111 11),• lull Ie,Iu:1i Its. a :, Old I 11 l' I.' 1 t•Idellhillller 1'iesldt•ilt ■oheit harm. 111 Is the superioi baking pertol nlamce. 1n.Inp.l■el -n,•ed redlli111n)s .Ind spa:: ',n u1g t; atures oI these ,n ens. \\ Inch tolall■ iepLlcc the plot's lour large. 1S -shell tr.ls glint[ 11.lt of ells Although r.t: k of ens has e had is Id - a: by Laurie (..-;ortcn. Ed for .ipt,tnci nl retell baking. applications. Lei denhennel Is .t Zeal pioneer In using rack otens It commerical vholesade production of 1 Tench breads Indeed. Mr \\haunt re- ports than mans of his Iellttt Ness Orleans Hensh bread bakers. ortgnntll■ skeptical about rack oterls• are rlotl looking at the posslhilit■ of Installing similar owns. Crust characteristics vital Long slender 35-in l00% es of crusty Nest t)rIeans Drench bread find their main market among the cit■ 's many restaurants and sitml- t1 tab shops And lust its the ••po -ho■ •' sand- v Kb :ooldll't exist Nlthout its characteristic long. thin crusty roll. neither would the mut•- t aletta sandu tc h have much identity without It, round, mall - shaped crusty roll. For Ness ( Weans wholesale bakers, the key ■■ord i. , rutty A flaky, tender crust — one that crinkles ,t, It cools into a distinctive "alligator skin" pattern - -is what the New Orleans market wants. To these crusty results requires oven steam and Tots of it. Such demands at Lei - denheuncr Baking Co, kept three gas -fired boilers -one It) -hp and two 40 -hp units — running constantly. Fuel hills had risen dramatically, Mr. \1'hann explained. In going over his costs, he discovered that the cast of gas during the single month of November 1482 exceeded Jill er ,Jf,u,-, 11tt "( /11'7 t,1, 1, ,,It n.‘ t,ltt l[J' .'l7Jt ,77r'-1I711';j the t' 01 the lour ),'1'- ,1111'Jf tit,:'t'I171•t,' 1!(11' 01'11/1,1 /he)* rep /aced at G.H. Jrc,ir' ;iiti /;,Ante ('o trt \,•■, 1)r/1.,111% J'hr btu J1rr,i olen.l 'itItt e their ,rltrl ,Oeuln anti rt'quirr Jess mlu1J77 tier. td the baking plant's entire gas bill for 1973. Concerned because such energy costs seemed to be accelerating much faster than other costs, Mr. Whann asked his area gas utility to check meters and usage at his bak- ery. Informed by the public service com- pany's representative that equipment then present in the plant was operating as effi- ciently as it could, he started looking at other alternatives, including new oven equipment. While the gas -fired Elektro Dahlen ovens did represent a dramatic departure in oper- ational methods from the revolving tray ovens then in use at Leidenheimer, the rack ovens were capable of supplying their own steam. Baking capacity of three double chamber rack ovens would match that of four I8 -tray ovens. Evaluated technology But because the technology would be new to New Orleans -style French bread produc- tion, Mr. Whann and Dennis Daugherty, Leidenheimer's quality control superinten- dent who supervises production, made sever- al plant visits. Mr. Whann even made a trip to Sweden to see the ovens being manufac- tured and in operation. (Swedish -based Elek- tro Dahlen is represented in the U.S. by Gemini Bakery Equipment, Philadelphia, and Gemini 's New Orleans dealer, John E. Koerner & Co., Inc.) "So, I went to Sweden, to see the ovens in a wholesale setting, with a total volume similar to my own," Bob Whann reported. One rack oven was put into operation in New Orleans in November 1982 as a test. The bakery was able to shut down one boiler completely, as well as take one traveling tray oven out of production and thus off the plant's energy demand. Today, after installation of the second two rack ovens, Leidenheimer Baking Co. has shut down its large boilers. A new 10 -hp unit replaces them all and supplies the proof box. He also noted that because the rack ovens As seen in – Baking Industry SUPERMARKET IN -STORE BAKING Small In -Store Makes Big Impact With A Limited Variety Of Products Can a 500 sq. ft. bakery, making a limited variety of products, make an impact in a 24,000 sq. ft. supermarket? Can it boost store sales and be a profit center? It can and is in a FOODTOWN store in Wharton, N.J. The Foodtown Bakery is doing this thanks to disciplined management which takes advantage of highly efficient baking equipment and a high quality frozen dough line. And the bakery is achieving a store penetration that matches the bakery's percent of store space used: Just under 2% for both. "The bakery had an immediate impact ... store sales went up right away ... " Oven Convenient, Efficient An electric -fired rotary rack oven is the centerpiece of the bakery's quality and efficiency. Only 47" by 43" the oven fits in perfectly with the bakery's demand for compactness. Says Crawn, "I can't imagine anything better —at least for our operation. The heat is distributed so evenly that quality in terms of color and crispiness is almost assured. And I'm in love with the steam Injection feature. Just a push of the button and I had no moving parts other than the small rack -lift device, electricity was also being saved. In contrast, the traveling tray ovens employed eight 5 -hp motors. The combined gas and electric bill for the bakery began showing savings immediately. Leidenheimer's utilities bill for October 1982 was $20,000 —of which $18,000 was for gas alone —and in November went to $22,000. After eliminating one boiler in Jan- uary, the.combined fuel bill dropped to $16,- 000. In March, with the lower steam needs, bills went down to $11,000. Current energy use is way down, Between May 1982 and June 1983, the bakery saved more than 1' million cu ft of gas — almost of the previous year's consumption. Bob Whann calculated monthly savings at more than $10,000. The bakery's June 1983 fuel bill was $5,900. Bob Whann calculated that his bill would have been $16,250 without the change in ovens. have steam! When steam is used, f have to make about a one minute adjustment in bake time, but that's all. If an adjustment is needed, the equipment people are there right away." Bread and Rolls -22 Types The Foodtown bakery could accurately be described as a bread and roll bakery-22 types of bread and rolls, so the bakery does present quite a variety ... It makes all 22 types each day. The bakery does make a limited quantity of muffins, cinnamon rings, bagels, cheese danish, cinnamon sticks and a new line of croissants. Store manager Richard Adams summarized the company's feeling about the bakery: "Yes, we're very pleased with this 500 sq. ft. of real estate, and what it Is doing for our store." '44,1 1 it fi The first deck oven to give a truly even bake, this 12-bun-pan unit is as simple to operate as your kitchen oven. No guessing, no fooling. SPECIAL FEATURES ❑ Mellow- baking, even- baking. Brick -like hearths for solid heat and nippled steel hearth plates for warp - resisting air circulation are among the unique combination of "412" features which add up to thorough, uniform baking results. Features which el iminate the need for continual heat adjustments and, at last, end the nuisance of having to turn pans to avoid overbaking and burning. ❑ No override between decks. Thorough engineering and insulation factors assure absolute operating Independence for every deck. No deck can influence the temperature of another. ❑ Super - simple controls. As simple as those on a kitchen oven. Accurate Lucks - calibrated thermostats control all elements and eliminate guesswork with just three basic heat settings — low, medium and high. Timer signals are both audible and visual. ❑ Inset control panel and bumper guard prevent accidental damage from moving racks and other traffic. ❑ Easy- access circuit breakers for all decks provided in inset side panel. ❑ Prewired, right down to its own main terminal, to simplify initial electrical hook -ups. ❑ Made in the U.S. to serve your production demands, your methods and electrical requirements. And made to last. SPECIFICATIONS Oven Walls: Exterior- 20-ga. stain- less steel front, 18 -ga. stainless sides, 18 -ga. aluminized steel back. Interior - 18-ga. aluminized steel. -fnsulation:8 -and 10-lb.-density, 1,000° mineral wool insulation block —at least 31/2" at sides, back and bottom, 4" at the top, and 2" between decks. Doors: 18-ga. stainless — gasketed and counter - balanced. Crown Heights: All compartments 8" at door. Control Circuits & Elements: 208- or 240 -volt, 60- cycle, 3- phase. 480 -volt also available if required, in which case a 120 -volt, single -phase control circuit is necessary. 12 Calrod elements per oven compartment. Total load 31.2 KW. Wheels: Heavy -duty, roller- bearing, 5" swivel casters. Locking screws provided on front casters. Please be sure to specify exact voltage required. -Our policy of continuous product irrrprovementmayrequire that speci- fications change without notice. LUCKS' COMPACT 412 DECK OVEN DIMENSIONS Electrical► at rear -21/2" from edge of right le;., panel and•727(i. ' f. • from floor. • • 41'/2" 383/4 " 21/2" —1'/2" 29" 29W'_.1 r -5;4 xhaust Vent *Exterioeilepth • with door knobs and bunlper guard removed SIDE VIEW FRONT VIEW LUci5IP Baking Excellence Takes Alot of Lucks THE LUCKS COMPANY Manufactured Equipment Division 7837 South 196th Street Kent, Washington 98032 CAT MAN. JUN 12 To order, contact your Lucks Representative, or call (800) 824.0896 412.8.8 Baking Excellence Takes Alot of Lucks Lucks' simple -to- operate Compact 412 for specialty bakers and bake -offs. Built like a brick, bakes like a brick! THE DECK OVEN THAT ENDS •-",m PAN .• ' � 17 797 Slicer Plus Belt Model ���� Gravity Feed �����^��� � �~�=� Power �����v� Option OLIVER bread slicers are espe- cially well suited to the volume slicing needs of small wholesale and arge retail bakeiles, as well as instore bakeries. The i feed 797 equipped with a Iast loaf pusher, can handle up to 600 loaves an hour. It can be selected in either a 16-inch or 21-inch width. There are 32-inch feed chutes for floor and counter models and the floor model also may be equipped with a 48-inch chute. A special option that is available only for the 48-inch chute is the power belt feed to increase loaf slicing speed. The power belt re | cesthc|nut loaf pusher to achieve positive control of the rate of feed, and it permits slicing up to 50% more per hour than the gravity feed. As with all OLIVER slicers, the 797 models are designed for safety as well as speed. Model 797 Floor Floor Counter Top Gravity Feed Bread Slicer Model Model Model 48" chute 32" chute 32" chute Height 67" 57" 358" Width 16" 26" 26" 341/2" Width 21" 29%4" Depth 48" 35" 35" Shipping Weight, net 16" 365|b. 320 lb. 265|b. Shipping Weight, net 21" 405|b. Shipping Weight, export box 16" 445|b. 400 lb. 335|b. Volume, export box 45 cu. ft. 4O cu. ft. 35 cu. ft. OLIVER Model 797 Gravity Feed Bread Slicer Description OLIVER 797 gravity -feed slicers have established high standards of trouble -free operation and built a reputation for long service life. In fact, more Oliver models, including those built 30 to 40 years ago, are still in use. Construction The.797 gravity -feed slicer offers completely rigid, all -steel welded construction. Enamel coating is "bonderized" to the metal to ding tightly and resist rust and corrosion. Connecting links attached to the top of the blade frames have a damping effect that minimize vibrations. Each slicing blade is independ- ently mounted under balanced tension, and blades can be replaced quickly and easily without the necessity of a service call. Grease- packed ball bearings con- tribute to smooth, quiet operation. Capacities Length: Loaves up to 16" or 21"; height 31/2" to 5 ". Slice Spacing (Thickness) Standard y21, Available (at extra cost) % ", % ", Vie", %6", % ", 1". Dealer: THE LUCKS COMPANY P.O. BOX 24266 SEATTLE, WA 98124 -0266 Motor Standard, 16" wide slicer: % H.P. 1/60/115 volts. Available (at slight extra cost) Y2 H.P. 1/60/230 volts; 1/2 H.P. 3/60/230 or 460 volts. Standard, 21" wide slicer: 1/2 H.P. 1/60/115 volts. Available (at slight extra cost) 1/2 H.P. 1/60/230 volts; 1/2 H.P. 3/60/230 or 460 volts. New Swing -Away Bagger A hinged mounting attaches the new Model 11 -79 Swing -Away Bagger to any 16 -inch OLIVER 797 gravity feed bread slicer. The bagger swings to the side, giving access to the slicer for cleaning, maintenance or blade change. No separate mounting tables, saving valuable floor space. The bagger is 13" wide, 41" long and has a shipping weight of 37 pounds (16.78 KGS). Oliver Products Company 445 Sixth St., N.W. Grand Rapids, MI 49504 616/456 -7711 (Michigan) 800/253 -3893 (Outside Michigan) Complements 797 Bread Slicer The compact BagStar 10 -79 Bagger perfectly complements OLIVER 797 chute -fed bread slicers. It is 13 inches wide, 36 inches long, handles wicketed bags from 2 to 13 inches wide and of any required length. Handles big and little jobs with ease. The information contained herein Is correct to the hest of our knowledge. The recommendations or suggestions are made without guarantee or representation as to results. Freedom hom any patent owned by Oliver Products Company or others Is not to be Inferred. Printed In U.S.A. • Trademark of Oliver Products Company OLIyER® PRODUCTS COMPANY Form 14: OBE-82-202 Cash in on the custom touch. itetSERIES BAKERYVFOODS MERCHANDISERS 0/7 ,OR CASES „POODS MERCHANDISERS The custom touch without extra costs. That's what The Unique De- signer Series is all about. Our new sub - assembly process allows you to choose from a variety of fea- tures. So you get the closest thing to custom merchandisers. And we won't cut corners on anything but cost. Unique Designer Series cases are built and shipped to meet your delivery requirements. From The Columbus Show Case Com- pany, innovators with experience. Now, couldn't you get accustomed to all this? In Floor Cases, The Unique Designer Series offers presenta- tion with pizzaz. Clean -up that's as easy as pie. Three different lengths, six capacities. For maxi- mum flexibility in planning your bakery. Choose from an exciting array of options. Then watch your customers opt to buy more bakery treats. Sliding rear doors are self - sealing and fea- ture a heavy -duty door shoe and rollers for easy operation. Architecturally extruded aluminum framed door with full- height door pull. In both High Capacity and Compact Ca- pacity Cases, fully adjustable glass or epoxy - coated wire shelves. Furniture finish back frame for better finish and durability. Supplemental lighting — full - length fluores- cent light fixture with protective shield, per- manently attached under each shelf, to heighten visual appeal of fresh baked goods. UL approved wired cabinet with control switch in circuit. A selection of wood -grain or solid laminate finishes to complement in -store decor. • Wire mesh vents cool by convection, removing warm air and reducing tem- peratures for longer shelf life. High Capacity Floor Cases feature E -Z Kleen'" fronts to simplify cleaning without dis- rupting sales. Bakery goods look taste - temptingly fresh behind the tempered glass front, which can be unlocked and tilted out, or completely removed for easy cleaning. Your cus- tomers have an unobstructed view of bakery Items, because there is no center mullion. Aircraft -style security fasteners are located on the aluminum frame, not on the glass panel, The display bottom is made of molded plastic for easier cleaning. Other exciting features include strong welded aluminum frames and self - sealing sliding rear doors. High Capacity Floor Cases are available in your choice of selected laminates, glass or epoxy- coated wire shelves, and glass or mirror ends and doors at no extra charge. Supplemental undershelf lighting is available too, whether shelving is glass or wire. Pan Capacity Boxed Weights* 'approximate 40"/4'11" 9 450 40 "/6'5" 12 555 48 "/4'11" 12 505 48''/6'5" 16 585 �!3 } FLOOR CASES BAKERY FOODS MERCHANDISERS To satisfy the most critical health officials, top has no crevices around edges. Exclusive slimline aluminum frame with corners fully welded for strength, durability and unbroken appearance. In High Capacity Cases, tempered glass front panel which can be tilted out (pro- tected by safety chain) or completely re- moved for cleaning without disrupting sales. ABS molded plastic display bottom pro- duced from FDA - approved materials. Standard Capacity Floor Cases feature full -view display, so your merchandise shows at its most mouth - watering. Sleek and contemporary, the solid slant front can also be ordered with a satin bronze frame, if desired. Shelving is tempered glass only. The easy - to -clean antique white display bottom consists of FDA approved materials. Pan Capacity Boxed Weights' 'approximate 40 "/4'11" 40 "/6'5" 48 "/4'11" 48 "/6'5" 3 4 3 4 430 435 485 565 FLOOR CASES BAKERY FOODS MERCHANDISERS An'i vA :2 !_ .?.. Compact Capacity Floor Cases are the big sales solutions for small spaces. Designed as a companion to the High Capacity Case, Compact Capacity has a solid front, with easy access for cleaning. Choose your preferred laminate, glass or epoxy- coated wire shelves, and glass or mirror ends and doors at no extra charge. Pan Capacity Boxed Weights' 'approximate 40 "/40" 48 "/40" 6 8 430 485 Knock 'em cold with the custom touch. THE LUCKS COMPANY P. 0. BOX 24266 SEAMS, WA 98124 -0266 REFRIGERATED CAS_. S BAKERY FOODS MERCHANDISERS The Unique Designer Series gives you Refrigerated Cases so stylish, so complementary to your in -store decor, they're the hottest merchan- disers on the market today. And because they're designed to match the dimensions of our High Capac- ity and Standard Capacity Floor Cases, you'll get the look you want. At a price you can afford. The cus- tom touch of The Unique Designer Series is ready and waiting for you, only from The Columbus Show Case Company. Remember, we won't cut corners on anything but the cost. Refrigerated Cases offer an as- sortment of you - design -it options, to match shelving, laminates and glass or mirrored ends at no extra charge. You even have a choice of solid or mirror sliding rear doors! The efficient, self - contained refrig- eration unit in the base is con- structed with a sturdy, welded aluminum frame and finished with satin stainless steel trim, Servicing is simpler, thanks to a copper loop tubing that allows full extension of the refrigerator tray. Show your merchandise in its best light, with special Columbus - engineered re- flectors and protective shields, along with anti - condensation heat- ing elements under the frame. Double thickness insulated glass tops and ends or in- sulated rnirrored ends. Satin finish stainless steel trim. In High Capacity Cases, re- Triple thickness insulating movable glass or epoxy- tempered glass front. coated wire shelves for easy cleaning. Solid or mirror insulating sliding doors with full length finger pulls. Available supplemental un- dershelf lighting to enhance displays.Full- ilength fluorescent light fixture with Columbus - engineered reflector and protective shield. UL ap- proved wired cabinet construction. Anti - condensation heating elements concealed under stainless steel trim. Self- contained refrigeration unit provides efficient tem- perature control. Durable steel base with baked enamel finish. Your choice of wood -grain or solid color laminate at- tached to front of base. Antique white interior dis- play bottom of porcelain- j finished steel. All parts are easily removable for cleaning. High Capacity Refrigerated Cases offer maximum space and easy - cleaning features. When you've got trays and trays of chilled food Items, warm up sales by displaying your vast array in the most appetizing way! High Capacity Refrigerated Cases are available in your choice of wood -grain or solid color laminate base fronts, removable glass or epoxy - coated wire shelves, and double- thickness insulated glass tops, and glass or mirrored ends. Easy - cleaning features include an interior display bottom of porcelain- finished steel, and the self - contained refrigeration unit provides efficient temperature control. Pan Capacity Boxed Weights' Voltage Amperage 'approximate 40 "/4'11" 9 830 115 12 40 "/6'5" 12 1000 115 12 48 "/4'11" 48''/6'5" 12 16 1000 1080 115 115 12 12 Standard Capacity Refrigeraged Cases offer many of the same high - performance fea- tures of the High Capacity Case, on a smaller scale. The contemporary slant front design matches Standard Capacity Floor Cases, for the kind of appearance that wins customer approval. Shelves are available in glass only. The bottom shelf is available with your choice of 3 or 4 pan capacity. Pan Capacity Boxed Weights' Voltage Amperage 'approximate 40 "/4'11" 3 810 115 12 40 "/6' 5" 48"/4'11" 48'76'5" 4 3 4 980 980 1060 115 115 115 12 12 12 C 0 )UART (19 LITERS) CAPACITY MIXER MODEL B20, B200 & B20T, B200T 144114 OW& Lacquer or Deluxe Polished Aluminum Finish vs SPEEDS BEATER SPEED AUX. DRIVE SPEED 1. LOW 2. MEDIUM 3. HIGH 102 RPM 180 RPM 354 RPM 57 RPM 101 RPM 197 RPM AUTOMATIC TIMER (B2OT & B2ODT) MIXER WILL BE FURNISHED WITH AUTOMATIC TIMER WHEN SPECIFIED. TIMER AUTOMATICALLY TURNS OFF MIXER AT ANY PRE -SET TIME UP TO 15 MINUTES. CAN BE USED OR NOT AS DESIRED. TIMER AVAILABLE SINGLE PHASE ONLY, EXCEPT 440 VOLTS. GENERAL Three - speed, gear- driven, bench 20 -qt. (19 liters) Mixer with planetary mixing action to insure uniform and complete mixing of all ingredients in the mixing bowl. Auxiliary drive furnished for operating various optional attachments. TRANSMISSION Gear driven with choice of 3 selected speeds. Automotive type gears with special wide faces. Gears constantly in mesh ... run in a special lubricant that fully seals in transmission. Heavy duty ball bearings and heavy duty clutch to assure trouble -free performance. MOTOR and SWITCH 1/2 H.P., ball bearing grease - packed, ventilated motor mount- ed in dripproof enclosure. Motor wired to flush mounted switch or optional timer. MIXING BOWL 20•gt. capacity bowl is raised and lowered by means of convenient hand lever on side of Mixer. Bowl automatically locks in up and down positions. Adjustment for proper clearance between bowl and beater is provided through access panel at rear of column. FINISH Blakeslee- quality lacquer finish over carefully applied under- coats. Deluxe model has a highly polished aluminum finish for handsome appearance and ease of cleaning. STANDARD EQUIPMENT 20 -qt. stainless steel bowl, 20 -qt. "1)" batter beater, 20 -qt. "W" wire whip. Flush mounted electrical switch and 6 foot (I.8m) cord and approved plug. APPROXIMATE SHIPPING WEIGHTS Domestic crated 170 lbs. (77 kg) S Export crated 201 lbs. (91 kg) Export boxed 213 lbs. (97 kg) Export cube 11.3 ft. (0.32m'1 (Length 25" (635mm), width 23" (SBSmm) height 34" (865mm) THE LUCKS COMPANY P. 0. BOX 24266 TATTLE, WA 98124.0266 BENCH MODELS Blakeslee Mixers combine good looks with ultra efficiency ... modern streamlined de- sign with superior craftsmanship and trouble - free operation. And their simpler construction means less work and better food preparation with highest sanitary standards and easy cleaning. A big plus for your kitchen! See back of this sheet for available beaters, whips and auxiliary attachments. M 3B "H"DOUGHHOOKS for (nixing bread and roll (loughs of stand and consist envy. Avail- able for use with 12, and 20 qt. howls. • v4' / I`I,1 r,• PI., M t4,2 Pled• Shredder piatesavail able In 4 sizes: ),tl " .- fine 116 " - medlun, 116 " •- coarse V2 " - extra coarse \feat t "PK" PASTRY KNIFE for cutting flour and shortening together (in pie loughs, patty shells, etc_.) Available for use with 12 and 20 qt. "B" BATTER BEAT- ER for mashing po- tatoes, cake batter's creaming shortening and sugar. Available for use with all sizes of howls. Included in standard equipment. "W" WIRE WHIP for whipping cream, beating eggs, mering- ues, mayonnaise, etc. and for whipping milk or cream into mashed Potatoes. Available for use with all sizes of bowls included in standard equipment. (Stainless wires optional at ex- tra cost.) BOWL EXTENSION RING AND SPLASH COVER. 9— VEGETABLE SLICER WITH HOP- PER FRONT. Stan dard slicer equipped with hopper front and adjustable slicer plate. All other at tachrnents are extra equipment. Optional tubular front with pusher is interchange able with hopper front. Front ishinged- for easy cleaning and quick changing of plates. COMBINATION PAN BRACKET AND OVER•SHELF for receiving materials from vegetable slicer or meal chopper attach- ments. When not in use swings up to make acon- venlent over shelf for bowl scrapers, ingredi- ents, recipes, etc. "SD" SWEET DOUGH BEATER for mixing sweet yeast, (loughs, mince meat, doughnulscon- fections, etc. "M" 4 -WING WHIP for marshmallow mayonnaise, heavy icings and for mash- ing potatoes. FOOD AND MEAT CHOPPER is a very popular and widely used attachment. Plates available with 1/8 ", 3/16 ", 1/4 ", 3/8" or 1/2 "3,5,6,9& 13 mm perforations. Comes equipped with one knife and one 1/8" 3 mm plate. COLANDER AND SIEVE WITH PUREE BEATER for creamed soups and sauces. Sieves available with 1/8 ", 1116 ", or 1/32 ", 3, 1.5 & 1 mm perfora- tions. ,& - 6 -foot 1.8 m cord and plug furnished as part of standard equipment on 110-volt models. If a permanent connection is preferred, a tapped outlet is furnished for 1/2" 13 mm conduit. Minimum wire size recommended...No. 14. A.W.G. 16• 455 14�x- 370 •16 -4 HOLES 0 FOOT CORD METRIC DIMENSIONS IN MILLIMETERS ARE SHOWN IN ITALICS, 115 115 Specification subject to change without notice. BLAKESLEE 1844 South Laramie Avenue Chicago, Illinois 60650 BLAKESLEE F000SERVICE EQUIPMENT INC, 66 Crockford Boulevard Scarborough, Ontario, Canada M1 R 3C3 Printed in U.S.A 3- 85 -10M TR QM' " • c:Ik4 • ••30),A.` . •:.•••:`,‘ • , ' • ONDO • • 3'. eade . • � „ Ya mt, st duct line. •';iiirty years ago, RONDO, the innovator in baking ,::ipment and systems, was the first to introduce a versible Sheeter on an international scale. In fact, ,>rne of our innovations are still under patent today. 'knd while others attempt to imitate our designs, only RONDO continues to provide the quality innovation and excellence important to your success. We built our reputation by designing, engineering, and manufacturing the world's most complete line of long - lasting, durable, reversible sheeters. So it comes as no surprise that customers who trade in their ten or twenty year old RONDO sheeters often get their full, original investment back! 2 Our Lull Line of Reversible Sheeters... This brochure presents RONDO's complete line of Reversible Sheeters. You'll find one that's ideally suited to your operation, and to your budget. And Multi -Head Straight Line Sheeters, too. RONDO also makes a full range of straight line Multi -head Sheeters, for large scale production of croissants, danish, puff pastry, doughnuts, pizza, baking powder biscuits, flat breads, flour tortillas, and specialty baked goods. Plus a full complement of matching make -• up tables and attachments. Please contact us for further details on these machines and production lines. • • MOTOREX AND MOTOSTAR Because Rondo is the leader in sheeting and make -up equipment, we make machines to meet almost every need, even those for larger operations. The Motorex and Motostar models fall into this cate- gory. These machines are among those presented on pp. 9 and 10. For com- plete details on the Motostar and Motorex models, please contact us for our full -color brochures. 6 0005 Pr ; r.� ri 3i* a Driw. System') } f 11 g iU malign it c sy. New Pistol Grip Roller Adjustment for operating ease The RONDO Economat head features a new style pistol grip, for convenient, one -hand roller gap adjustment. Running direction is reversed by simply ac- tivating the safety guards. The Economat has an idling infeed belt, which is manually advanced to position the dough between the rollers. The rollers, in turn, automatically transfer the dough to the outgoing belt (with positive drive). The Economat is extremely easy to operate. gx4i a tilA wit ;rye %:....',1J' "OMA.TI .., Models Feature new handwheel, operating lever, and RONDO's Exclusive Two - Speed - Synchron - Infeed- System The 503 and 603 Models incorporate newly designed handwheels for easier, infinitely adjustable roller gap setting, with built -in end stop. The larger operating lever provides extra convenience, by allowing easier control and reversal of running direction. All models are equipped with RONDO's world famous Two - Speed - Synchron - Infeed- System for sheeting the thinnest doughs without tearing or doubling. 604 and 6144 AUTO/ANT Models Automatic Roller Gap Adjustment and Two - Speed - Synchron - Infeed- System The 604 Models have the same quality features as the 503 and 603 Series. In addition, the 604 Models provide automatic roller gap adjustment —each time the machine is reversed, the roller gap is narrowed by one of three pre - selected programs (coarse, medium, or fine). Manual adjustment is also possible. 604S SPEEDOMAT Models The Fastest 24" Reversible Sheeter on the market RONDO SPEEDOMAT Models have the same features as all Automat Sheeters, but run 60% faster, for up to 30% more production. Due to this higher speed, all critical parts are specially reinforced, and a rigid stainless steel base is standard equipment. SPEEDOMAT Machines feature RONDO's exclusive Two - Speed - Synchron - Infeed- System for sheeting the thinnest doughs with no tearing or doubling. SPEEDOMAT Machines are the perfect com- bination with croissant machines. 605 RONDOSTAR Models Our newest, Fully Automatic Reversible The sheeter that does it all...without operator intervention. Automatically reverses and adjusts roller gap setting. The Two- Speed - Synchron - Infeed- System which can be preset, assures the best product uniformity, with a minimum of effort. (See page 5 for more details on the new RONDOSTAR) 3 1. Gentle dough handling and uniform dough Th c:kness are the result of RONDO's extra at- to details. You get higher yield and nrnduct uniformity. (All Models). 4. Final dough sheet thickness is presettable, for a consistently high quality dough sheet, time after time. (Models 503, 603, and 613; similar system on 604, 614, 604S, 605 and 605S Models). 4 2 & 3. RONDO's unique Two - Speed - Synchron 'Weed- System prevents doubling, shrinking, and tear- ing of the most delicate doughs —even when sheeting to very fine thickness. (Models 503, 603,613, 604,614,604S, 605, and 605S). 5. Fool -proof safety features prevent accidental re- starts, and eliminate the possibility of operator's hands getting caught in rollers. (Models 5011, 503, 603,613,604, 614, 604S, 605, and 605S). 6. An innovative, retractable swivel caster en- sures stability during operation, and allows easy mobility when machine must be moved. (503, 603, 604, 604S, 605 FOLD -A -WAY Models and CUTOMAT Models only). 7. All moving parts are lubricated by a low maintenance, hermetically - sealed oil bath. No greasing required! (Models 503, 603,613, 604, 614,604S, 605, and 605S). 8. Easily removable scrapers provide con - Inuous roller cleaning and allow sheeting of thin doughs, without tearing. Easy to , :an, too. (Models 5011, 503, 603,613,604, 14, 604S, 605, and 605S). 9. Top molder attachment, for long rolls and breads, is available for all FOLD -A -WAY and •CUTOMAT Models equipped with 60" con- veyor tables. (Models 503, 603, 604, and 605). RONDOSIAR: Closing the gap and reversing rannin� direction... automatically! Set it and it-the RCINnosT� increases prodactiviey, while freeigg ap,Yoar operator: The new, RONDOSTAR' is available in two different models; to , leaf your: specif is production needs ; j.) The RONDOSTAi2 Model /4:605 is:a 24" wide FOLDI'A1WAYSheeterwith stainless steel nd'60" long conveyors. 2) Tlie'RONDOSTAR` Model °8.605S',. has'th ime length tables, but 'additionally incorporates; the'SPEEDOMAT at u'e, with 60% faster sheeting,s The 8 6055 also has a rigid airless steel base` along iits. entire, eength,. offering storage cotivenien .r;� 7`Ch �fz) t' '� ai :�"1 ?Z7S, r> _ ..t #'� t !. i u sa-> e. Itli'extrat.stabihly ''� �k'�� �q S1i ei�n Jy !` ,= v.e . ;th ,41S0-0, 4 our Fully Auto�u ticYIO lekiihifes R, we' �'w' ri pfh 4. A,. ti z ,� , '��T AWL d•�a, Our newly expanded 4,000square -foot showroom and fully operational test bakery can produce every type of baked good our machinery handles. An experienced baker is available for demonstrations on all aspects of the production of pastries, rolls, croissants, breads, and specialty products. As one of the leading suppliers of baking equipment and systems throughout the U.S., Canada, Mexico and South America, we were not content to sit back on past achievements. That's why a total of 5,000 square feet has recently been added to our headquartered facilities in Hackensack. Four thousand of that comprises an extensive new combination show- room and fully operational test bakery capable of producing all the baked goods our complete line of machinery handles. As an added feature, an experienced baker is available for demonstrations in all areas of pastry and roll production, croissant and bread production as well as for assisting you with the production of many specialty products. Our newest test bakery represents a milestone in RONDO's long range commitment to pro- vide the best possible service to our customers in the baking industry. In addition to our showroom /test bakery, we have also recently expanded and upgraded our inventory and order processing operation. This also will benefit all RONDO customers. Please call RONDO or contact your local dealer for an appointment. 6 A well organized and reliable parts department guarantees proper attention to customer needs. 7 Sheeting Head Roller Gap Adjustment Legend: • Standard • Optonal Base t = On 803, 803R 1003 and 1003P Models only. - = Depends on work to = Models 803P and 1003P can be pre - programmed. = Models 800 and 1 .Of cr ..r; o 9:1*" • y �n � t °C/ 'iS .r F c� •''� G, N •Py 5`1 c r. N` �' i n.5 ▪ 6+ . i1� cab oar c� ti; 4 , • ;, ...... - . '�, • 's G °a y � o0 00 4 J tr oP 'v, `�y `n, `�y �y h Jvo �o d� 2n� �`EOC, 6n 9--1 co r.�� S c' 7 '0 6 o� I Pod y� oyp F o, 1f' N 11, ,O (7 1., ,'�' 7 ` / / / ',t' , W.'''. FA`'.7 d` O, SF*. dS+: k wit " TCG� ::.gz�EH-Tti:'?:.vs':w eY..::,'.•. ,v', a,rkIP vcr -, ''' 7/7r, .alitl 4. i 5 c4 '7Vy t' +'�1 i•ts* tVt. t,.A ^:. �4. 4 1 'i C. J it a :%a CO 0 • • • • • � • ��y{ ,+ w s •�, i1 4r. ' ��i.� d� ,n 1 i� � 1 fji>A'3! 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V "y 'S� L'r4 Ul °if'1r At +Yti�XS.. �'4, S�r��,1+ +,.11• '�`� L.,i c .S r' • • 1t r.� t �! > r �rwt 1` Motorex 5y 2;� b: '28 • • ,!, ; Motostar , �(y9 y;+���, � ; . �' 1rr ' +.. • r. '?'/ - / o trts,.. ,.3.11P • Roller Gap Adjustment Legend: • Standard • opt.nr,ii Base LP 4". en'r. . -% li S • c* 0, 1..• 4. ,- co , P- O' ,.. ' -s. 6S, '..q- 94 '??.., ',.. O., •••'` C".:;. o' 0 4; 1/ la.. ''b A 1,,,, '''' 0 , % ‘, , °0 .."?.,, 0 -...; 14,. c1.1 . , -, fp -e- -3 "0 '-', -°., ?, c.:, .e, ,s> % • ‹. ,J'• , , ,:. . • 5 • "ea * 4s° ,'.3,.. `1:., 'er 1. ' '''' TP l'' ''' ''')' t = On 803, 803P. 1003 and 1003P Models only = Models 803P and 1003P can be pre-programmed C�nveyor Tables • = Depends on work tab,e heiont " = canvas ben • = Modals 800 and 1000 only . Cutting Table cannn be folded up. 66' % 00. -$• 1, -or • • L. 1 e • • • • • • • • • • • • • • • • • • • • • • , * • • • 11,r • • • • • • •sheeters plete ra application. i♦ Economat Model (5011) 4: III Speedomat Models (604S, 605S) 2 .. Semi - automatic Models.(503, 603, 613) 5 Rondostar Models (605) 3 Iig Automatic Models'(604/614) ` • 6 U Motorex" and Motostar For details "on sheeting head and drive "system refer to page 3. Economy priced, with RONDO's quality features The new RONDO economy table top sheeter -Ideal for restaurants, pizza parlors, diners, small pastry shops, etc. Has many of the fine quality features of other RONDO sheeters. Runs on 110 volts, single phase, 60 cycles. Machine Working Resting Roller Table Position Position Overall Standard Model Length Length Length Length Width El. Eqt. HP Amps 5011 19" 29" 64" 12" 34" 110/1/60 .75 3.6 t(:kcotch ;lectjer: RONDO's most popular Pizza Sheeter The Model 3.503S is the most popular RONDO pizza sheeter. Equipped with longer tables (Model 3.503R shown here) it is used in smaller bakeries, pastry shops, restaurants, etc. T,%'ith Fall // Length Our Model 8 Sheeter Series comes with extra sturdy stainless steel base underneath entire length of machine, with built -in storage grid. Available as AUTOMAT, SPEEDOMAT and RONDOSTAR only (Read features on Pages 3 and 5). F Storage convenience with extra stability Machine Working Resting Roller Table Position Position Overall Standard Model Length Length Length Length Width El. Eqt. HP Amps 8605S 24" 60" 162" 118" 50" 220/3/60 2.25 6.8 8.604S 24" 60" 162" 118" 45" 220/3/60 1.5 5.4 8.604 24" 60" 162" 118" 45" 220/3/60 1 3.6 Combination Sheetclr/ Cutting Table: Model 3.503S 3.503R Roller Length 19" 19" Machine Working Resting Table Position Position Overall Standard Length Length Length Width El. Eqt. 24" 59" 32" 39" 220/3/60 42" 92" 32" 39" 220/3/60 Amps 3.6 3.6 Presheets and cuts without handling dough /=' Fold - A -Way Shecters: The Industry Standard The most widely used reversible sheeter for handling puff pastry, danish and doughnut doughs, croissant doughs, pie doughs, cookie doughs, cannoli dough, strudel, marzipan, and many other specialty doughs. Folds away in seconds to save space. Sturdy during operation, easy mobility for storing. Stainless steel base optional. USDA ap- proved model available. Available also as AUTOMAT, SPEEDOMAT, and RONDOSTAR (Read features on pages 3 and 5.) Roller Model Length 5/4.603 -2VC 24" 6/4.603 -2VC 24" 5/4.604 -2VC 24" 6/4.604-2VC 24" Machine Table Length 42/60" 60" 42/60" 60" The CUTOMAT presheets and cuts doughs for doughnuts, croissants, turnovers, bismarks, cannolis, long johns, pizza, etc., quickly and efficiently. No handling of dough between operations. Wide variety of cut- ters available. Cutters and cutter holder fork support are optional equipment. Working Resting Position Position Overall Standard Length Length Width El. Eqt. HP Amps 135" 80" 46" 220/1/60 1 8.6 160" 80" 46" 220/1/60 1 8.6 135" 80" 45" 220/1 /60 1 8.6 160" 80" 45" 220/1/60 1 8.6 Combination sheeter /Mo'k1er: More production in less space 7r Model 5/4.503 5/4.603 6/4.603 5/4.604 6/4.604 6/4.605 6/4.604S Roller Length 19" 24" 24" 24" 24" 24" 24" Machine Table Length 42" 42" 60" 42" 60" 60" 60" Working Position Length 117" 117" 152" 117" 152" 152" 152" Resting Position Length 32" 32" 32" 32" 32" 32" 32" Overall Width 41" 46" 46" 45" 45" 50" 45" Standard El. Eqt. 220/3/60 220/3/60 220/3/60 220/3/60 220/3/60 220/3/60 220/3/60 1 2.25 1.5 Amps 3.6 3.6 3.6 3.6 3.6 6.8 5,4 The COMBI is used where space is limited. One -man operation. Excellent molding results for rolls and breads: perfectly straight seam, no flour on dough surface. More production per square foot. Standard with left side pull -out table for larger surface when sheeting. Right hand pull -out table available as option. This Molder can be used as part of an Automatic Bread Plant. Machine Working Resting Roller Table Position Position Overall Standard Model Length Length Length Length Width El. Eqt. HP Amps 5.613 24" 30/45" 85" 66" 46" 220/3/60 1 3.6 5.614 24" 30/45" 85" 66" 45" 220/3/60 1 3.6 6/4.603 TM 24" 60" 152" 32" 46" 220/3/60 1 3.6 6/4.604 TM 24" 60" 152" 32" 45" 220/3/60 1 3.6 , 1. • Economat Model (5011) ; 4 III Speedomat Models (604S, 605S) 2 Semi-automatic Models (503, 603, 613) 5 IS Rondostar Models (605) re Ofe 3 E.1 Automatic Models (604, 614) 6 • Motor ex and Motostar • ;ion. ;onomy table for arlors, / shops, etc. le quality ONDO 110 volts, ,cles. HP Amps .75 3.6 For details on sheeting head and drive system refer to page 3. Our Model 8 Sheeter Series comes with extra sturdy stainless steel base underneath entire length of machine, with built-in storage grid. Available as AUTOMAT, SPEEDOMAT and RONDOSTAR only (Read features on Pages 3 and 5). Storage convenience with extra stability Machine Working Roller Table Position Model Length Length Length 8605S 24" 60" 162" 8.604S 24" 60" 162" 8.604 24" 60" 162" is the most !za sheeter. jer tables awn here) it bakeries, iurants, etc. HP Amps 1 3.6 1 3.6 Ised reversible ig puff pastry, nut doughs, pie doughs, nnoli dough, and many ughs. Folds 3 save space. ration, easy g. Stainless 1. USDA ap- lable. JUTOMAT, RONDOSTAR pages 3 HP Amps 1 3.6 1 3.6 1 3.6 1 3.6 1 3.6 2.25 6.8 1.5 5.4 Resting Position Overall Standard Length Width El. Eqt. HP Amps 118" 50" 220/3/60 2.25 6.8 118" 4 5 " 220/3/60 1.5 5.4 118" 45" 220/3/60 '1 3.6 The CUTOMAT presheets and cuts doughs for doughnuts, croissants, turnovers, bismarks, cannolis, long johns, pizza, etc., quickly and efficiently. No handling of dough between operations. Wide variety of cut- ters available. Cutters and cutter holder fork support are optional equipment. r.K." Combi Niat iorrt ffs'r VIA?, thc The most productivity per square foot 4-14. • in. 407 • 41. • - IP •±4,4 The UNIC SOLO CUTOMAT will presheet, cut and make-up doughs for doughnuts, turn- overs, cannolis, biscuits, cookies, croissants, and other pastries, and then change over in seconds for molding rolls and breads. One-man operation. Highest output per square foot. Cutters and cutter holder fork support are optional equipment. Can be used as a Molder as part of an Automatic Bread Plant. Model 5.603-2VC 5.604-2VC Machine Working Resting Roller Table Position Position Overall Standard Length Length Length Length Width El. Eqt. HP Amps 24" 42" 132" 132" 46" 220/1/60 24" 42" 132" 132" 45" 220/1/60 1 8.6 1 8.6 '11/ Zr.01.°1 ' Two sizes, to sheet any doughs I'resheets and cuts without handling dough Roller Model Length 5/4.603-2VC 24" 6/4.603-2VC 24" 5/4.604-2VC 24" 6/4.604-2VC 24" Machine Table Length 42/60" 60" 42/60" 60" Working Position Length 135" 160" 135" 160" Resting Position Overall Length Width 80" 46" 80" 46" 80" 45" 80" 45" Standard El. Eqt. 220/1/60 220/1/60 220/1/60 220/1/60 HP 1 1 1 1 Amps 8.6 8.6 8.6 8.6 (:4)githillilii(nt Skeeter/N(0' der. More production in less space Roller Model Length 5.613 24" 5.614 24" 6/4.603-TM 24" 6/4.604-TM 24" ,oP Machine Table Length 30/45" 30/45" 60" 60" Working Position Length Resting Position Length 85" 85" 152" 152" 66" 66" 32" 32" The COMBI is used where space is limited. One-man operation. Excellent molding results for rolls and breads: perfectly straight seam, no flour on dough surface. More production per square foot. Standard with left side pull-out table for larger surface when sheeting. Right hand pull-out table available as option. This Molder can be used as part of an Automatic Bread Plant. Can sheet doughs up to 100 lbs. Handles even the toughest doughs. Models available with 311/2" and 39" rollers and conveyor tables. Available with positive infeed conveyor drive (Model 800) or fully synchro- nized (Models 803 and 1003). Synchronized models are also available with program roller gap adjustment. (Models 803P and 1003P) Machine Working Resting Roller Table Position Position Overall Standard Model Length Length Length Length Width El. Eqt. HP Amps 800 311/2" 74" 190" 190" 66" 220/3/60 3 9.4 803 311/2" 74" 190" 190" 66" 220/3/60 3 9.4 803-P 311/2" 74" 190" 190" 66" 220/3/60 3 9.4 1003 39" 74" 190" 190" 73" 220/3/60 3 9.4 1003-P 39" 74" 190" 190" 73" 220/3/60 3 9.4 Motostar: Programmable, Reversible Sheeter Overall Width 46" 45" 46" 45" Standard El. Eqt. 220/3/60 220/3/60 220/3/60 220/3/60 HP 1 1 1 1 Amps 3.6 3.6 3.6 3.6 This new generation, micro- processor-controlled sheeter for large scale production will sheet out doughs automatically, with no operator intervention. The MOTOSTAR features selectable, automatic reduction programs to meet a variety of individual operating requirements. Avail- able options are an automatic flour sifter, and space-saving folding tables to increase the work area at the end of the con- veyor tables. Machine Working Resting Roller Table Position Position Overall Standard Model Length Length Length Length Width El. Eqt. HP Amps A869 311/2" 76" 233" 233" 56" 220/3/60 3 9.4 Tt At..14?•9;:ki.,.4.i, APPLICATION in me Selection of the p! machine, refer to the chart below, u Irirtnhfy the YIP of the operation (see designations at very top of chart) ht det';nnlnf• Ir.Y; apnlu;ahvn Isec the 1a1 left hand side of chart) ;on ;;'!I ei) the rat ye of machines you should consider Refer to pages 3. 4, 5, 9 and 10 try trnrr.i! "I ulel ('?Sr;rioli(!n; Paoes 7 and 8 highlight the technical details of each machine. i. �. •`d , `OAP r - x.,60, Od . : +J': O' O � .'• ,A X00 '. _`- 6 `. n/ ri r 01 v s s• ▪ cn 0 76-) 6) 3 0 • °� p0 6'O ” `s ,t^ d� � (5` 12 s 1 '6'] On O p `'r' �O cS` i' 6' cS` 6' 6' 6' b' k s' 6' cP c d �°c,� O¶ 2i �cS - z ? s d mac,? c p 37( P: cS' �9 3;%** •6,O cP z 6'� d, ?iC Pizza Donuts Cookies Danish ci) co Puff (Thin) Cannoli Croissants ------------------ - - - - -- - Pies _ -- Marzipan Strudel • • • • • • • • • • • • • • • • • • • • • • • -- • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • ' 1 .(.. ., (g t ( IPizza , .i ` .y7�.� yY� /¢Ir} #{[c J i °"n, .� "�, T'yfS) .. ,�j " 'M, �`. • i • {�?y'ft jr� 5r.f HJ,� M1'i l3• ! Yp :1r ,- e l ,1 7 f i.. ,,,) „,i7,' {� rl ii Y7 fh Donuts . ' , ° r • •, t ` . ` a s. . ,1 I Cookies Y '{ < ., p •.nTG i'0 1' f + t: t • ".. • ' ' x •4. ` f J' fir . � ”' 'r .1 Danish ' n .. i i t • !!: • !! . r ', Puff Pastry • �' • �: z - „ ; ,Y Cannoli t ry t �, rf' �, .Y • ' • °�..+p�f .4, M. • Y!ry'J :Croissants Milt , • ,t • bEA Piesr Hot Dogs rt C' "4( T ( .. 3.1 • i • {,: z; !',.. r � l r. r fY ,ca �a{ f Dinner Rolls ( �y..r'. QfY+44 tv'�4.4;' Hoagies t 7.. ?,r: r.r ' r h' � ,tom v .� i _� i' :1 N. "i • ('.�� �,L, :., f.::, £ '+7`q� '` rf teY n fis ... iiT,�K -, a _ J r r 2" Pan "Bread a Italian Bread �' ,,,:, ." ;, -r 4 ),0 ,',1, .A S • t r l Y 1 ,, : 5 y . , a� 5 t • • l l Tt, °v ? .,, ri , r;.,,s•' - = 4 r k ry f n i , f ? a% French Bread ,., y Rye Bread Pumpernickel Bread 41 +'*hi r' ,, 0 6, < q� Y� . '_ ".T tY 4 s r Specialty. Bread rq ,• r{Itt.:'}A7 YCt � 0 t • Y }: }r i'' kfit t hv. �.d ttt lf' Y4 -.Y ;Baguettes • � . F w 1 Y:} YS yI 4 Yy '� ..%i i X 7: , 2 3 „r t • 6••4 ?i+.. a ?,�, rd7 11 .INDO leads the way, Reliability...no one eke comes close. For over 30 years, RONDO has been designing and manufacturing the finest, most advanced sheeting equipment and systems. We've built our excellent reputation by deliver- ing durable, high performance machinery that enhances the pro- ductivity of bakers the world over. RON Ff you g people, tocp, It takes more than product alone to make you a success. That's why we maintain a na- tionwide network of field service people who pro- vide you with the prompt, consis- tent attention you deserve. We're always ready to offer our know- ledge, experience and innovative ideas, to help you get the most out of every RONDO product. Most importantly, RONDO machines are built to our high standards of quality, so you get a smoother, trouble -free operation. And because every RONDO machine is designed for many years of trouble -free performance, you'll also get the peace of mind that comes with owning the best equip- ment in the industry. You may pay a little more for our quality, but in the long run you'll save on main- tenance, repairs, and lost produc- tion time. Efficient office operations...a top - quality staff. Service excellence... our priority. If your RONDO equipment should ever require service, we have a fully- trained staff to assist you, plus a warehouse stocked with parts and materials. Everything you need to keep your operation running smoothly is just a phone call away. And with RONDO, there are no unnecessary delays to throw you off schedule. Our sales and ser- vice staff is made up of profession- ally trained, ex- perienced bakery people. We under- stand your special needs, and can help you cut costs and improve your products, to increase your profits. You're never too small for RONDO efficiency. Whether you run a bakery or food service operation, our wide selec- tion and excellent value put RONDO's world -class technology within the reach of even the smallest baking facilities. Our systems help you speed production with minimum manpower, and im- prove your product quality, to give you higher profits through more ef- ficient production. Let RONDO make your operation, regardless of size, the best it can be. Remember, at RONDO we make it better so you can bake it better...consistently. RONDO_ Rondo warehouse— accommodating a large volume of inventory. Highly trained and skilled assembly and repair technicians. Big ideas for big operations. If yours is a large wholesale or retail operation, RONDO can meet all your needs, with baking systems for pizza, flour tortilla, puff pastry, danish, croissants, baking powder biscuits, flat breads, pita bread and other dough products. We'll share our broad range of ex- periences from around the globe, to help give you the competitive edge — through reduced labor costs and in- creased productivity for increased profits. Before you get tempted to buy a cheaper machine, think of all the benefits— productivity, trouble -free performance, quality engineering and design features, and superior service — that you get when you invest in a RONDO machine. DEALER 75 Atlantic Street, Hackensack, NJ 07601 (201) 488.0121 Telex: 642 -154 r25:m) . tit ,5Y44 117.n iAegt41616.01r ono 12" IVIotikier M Mono 24" Moulder. DIMENSIONS 1211,1VIOULDER Length 040" --T.; AO 07cm. '.Width lalM19.SIONS)24•,' • tk;: fi* 4t4 '." AlVidtlil *13", 7.4 Each Unit can be purchased independently until full Automation is achieved. L. Easy to maintain and operate. '51 .40 MONO BREAD SET UP RIGHT HAND PLANT SCALER Q 7' -1„ 2160 mm. ------ 7 - - - - -- L - - - — i i L —L -- E E ih E r127 5" mm. D. Ayres Jones & Co. Ltd., Queensway, Fforestfach, N E 0 N PROVER 24" MULTI r_ MOULDER • n MINIMUM " .5 fOREQUIREMENTS 14E0 4.PL*ANT..1WITH MOUL "DFR , 41980 rnni xz865.mm ,,tt.F.OR QPLAN 1 7.WITH "..12'" 'r!.4MOULDFR ;'.46'-16" x 2' -1 ., + :980 niru.:xxC635::mm. Agents Stamp MONO BAKERY EQUIPMENT, INC. 89 GREAT VALLEY PARKWAY GREAT VALLEY CORP. CTR. MALVERN, PA. 19355 (215) 296.5020 MONO BAKERY EQUIPMENT INC. 6132 BOLSA AVE. SUITE 108 # 32 An entirely new and superior method of handling the dough pieces. 1(At ri3G „Id; O. G c,'Lf. �t,4FiY.i rated flj Ch ' eee8c�: o,I nd�tiiv istons. + tie Tilt .peratestoritthe s fon 'x ±? 4princple *ndthas:amplepiooket ,3: - a.lcapaGity ;toTcorrectriheresifs;ee; f "'•- ,•l. irregularifeeding°or :loss -ofesuction, ' ;. ktiustensuringtconsistent∎wi ghtr ;$accuracy. ;`s' +:,';, sr:r riveiis4viaca ,13h;ptimotorrandta„ kr pecialsafety 'feature;tslincli%ded 7 "' hichiprevents1afnag a to »vital; arts. snonId e 6morobject fall;= td .. he:ici�ra rr -4;4.I+��Js'�jj.:.?:i1; +N.l, v..L l,✓.,t r 1i tie :i 6.HU0bs. 5'•6" 1676 mm. PROVER 24" MULTI MOULDER 1 -J MONO BREAD SET UP LEFT HAND PLANT SCALER 1 N 0 N 3 3 61 127 mm. 7' -1 2160 mm. ---.----_-- =NM r-T- =MI r-1 1---, 1 1 1 1 1 1 1 1 1 1 1 1 1 rL_y' CITY OF TUKWILA Building Division 6200 Southcenter Boulevard Tukwila, Washington 98188 (206) 433 -1845 MECHANICAL PERMIT APPLICATION //(0() :56 N_eryA Site Address . NPdae,( -.P /e40./. '1Y4I P.R1VG Project Name /Tenant c ,- Valuation of work /7 /// "de) Property Owner Address Applicant Address CONTROL# Suite# Assessors Account #. 4/44 Phone Floor# [ /N /J/ :) / 4 Architect /Engineer Address i' 71./14 Phone `-"c/421// Phone Contractor zi,,t / /T /._ S),45; ;/'11.s Address ,y, /50. AV /: Describe work to be done ,/,.y!5,77,41• 2., h .04/1.? ei'14 /2 /7 /eW/XJ/ tW X11 7 We r.. ,4/►/r› t/ �L .c� k,� /, tl,�:.r mot;/. Zip '142 - q4 <,47 Zip 7f/34 Zip License# 2z; /,4/IjITF.4,1 Phone . /' ,Fl / ;' 2 /. LIVA` )769e-13 zip 4'12 s'qx9 r€! Indicate the type of equipment to be installed, rating /size of equipment, and number of each: TYPE ) ,/ RATING /SIZEE �yA NUMBER w� tT )1 PG�������� / 2 !.r' ��1 .✓F� / 5-yyy 77711W qov Cfl y OF 7UkwiLA ftPR J U iM7 BUILDING Two (2) sets of plans must be submitted meeting the application requirements of Section 302(b) and (c), 1985 Uniform Mechanical Code. Roof -top equipment work requires submission of building elevations. I HEREBY CERTIFY THAT I HAVE READ AND EXAMINED THIS APPLICATION AND KNOW THE SAME TO BE TRUE AND CORRECT AND THAT I HAVE THE PROPERTY OWNER'S AUTHORIZATION TO DO THIS WORK. Applicant /Authorized Agent (signature) (print nam> , .; .� »w. l /1-1 141 A ,,...,1. r A //5 Contact Person (please print) ,,.i 1,e. \. /./ Date Phone 414 174S FEES: •Basic Permit Fee Unit Fee Plan Check Fee Other TRACKING OFFICE USE ONLY (000/322.100) (000/322.100) (000/345.830) ( / TOTAL $ /5750 .,51 7� 110 Receipt# Receipt# Receipt# Receipt# 2 Date Date Date Date (OWES: $ 35..E Paid Paid Paid Paid 1 • 11 BLDG PLNG eU OM Approved for Issuance Approved (Initiafs) UN' T TC 6 SUPPOk rEE:= F/ ;M ,q oof /lc c x Of Nr. W Orr" r C.t PACE . T.NL; (//17 7 SIN COMFL.IAN(' V5/' iv /rn .477 /I 1/11 TA' )C:TORA_ N''NL£RS CAL CVLAT /O!V.i R:/) 7 rA/ C /2' - • 8 "m ri ,su .. -/) "0 U - - ---- VENT FOR PAN WASHER 8"0 : UP 4,W 42•181ININIMININIIIIRIEWINININIMIIIIIIIVIII11111111111111:0111111111111.11144~IIIIIIIP NOTE,_ /)A/C UNIT SPL CJFJCATII.m5' SIPE- ©ISCt /AKGE COG` /NG' /EL r C TR/c /,HEA T COoi. /r /l :!AcAa /Ty 46 GDc EtR = 86 , EEECTX /e. N&9T - 9 9i ,r w` fr)4/a C tV// 3 k� ► ec HZ (/N /T Wt /hHT =/�5 916 M4Wez /vv. '- eTGI0gf'liiA74cice'K: L- "XHMUST GAN: GRANOispv _'C. 36 -', 1 h.. / /5/ ' 3 v -/ 9 H P CFM C .25' SP J6' X' /6' „ DROP //ONC Br 4 i %z ” SHIT 7 Mt TA L ;,TRAP: FROM ROOF STRUCTURE HOPS BY " OWN /J/ 4N. PARTIAL ELOOR PLAN • OVE/V H..00P ONN CTION PIAGRA M NO. SCA r*:4. ow gee x G3' g ern i+'1,fr 6 "X 4„ — - CITY OF TUKWILA 20 APPROVED 1 JUN 1 6 1967 AS IVJIED o ('r4$.) CAoOPI POW A f (T$ E ?JI! DIN( LJIVISIO',I .o"® 5o°%tgi..,,..4. 30 t V4 I ,_0 Ve3UP1 4U.Dt nk»J1 I1)1"aw cm�r of TUKWILA JUN1 /2 -B7 81144AWAI ZEPC co.rco WAREROUSE - RE'IVio1,26c:. TCJK WIL. A , WA._ ue UNITED SYSTEMS INC 3231 1st AVE. SO. • SEATTLE, WASHINGTON 98134 • (206) 442.9454 Contractors License #223»02 UNTISSI 17588 • AIR CONDITIONING • CONTROLS • TEST, ADJUST, & BALANCE SCALE: Ye". / DATE: 6/1/2/67 APPROVE[? BY: DRAWN BY REVISED DRAWING NUMBER 24 X 36 PRINTW ON NO. 100O• CLEARPRINT • INCH- .', 11111,11101111.11111111111111161 _•IJfhii' CM .. 5 X8 9 10 11 12 13 14 15 Irlllrul nl'NIff�1 ttrlllu 11I�1111 Inl�nn nll�i�ll Irllhin Inllitninlillnl Ill�i( {il linllin nllhlll ,iillnnnillnii inllnll_i ... \e a ..P .. ...... . {., ,n... .. �.(�.