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HomeMy WebLinkAboutCO2018-0798 I City of Grapevine CERTIFICATE OF OCCUPANCY s City of Grapevine This Certificate Of Occupancy is hereby issued pursuant to Section 109 of the 2006 International Building Code And Chapter 64 of the City Of Grapevine Comprehensive Zoning Ordinance. At the time of inspection, this building or space was found to be in compliance with the applicable Building and Zoning Ordinances of the City of Grapevine. Any change in use, tenant and/or owner of this a. building/space shall first require a new Certificate of Occupancy. PERMIT ID#CO-18-0798 Tenant/ Business Property Owner BnB Donut (�D p Ahn & Osborne Properties Llc 2646 William D Tate Ave. Vltt1i V1 2801 Crystal Falls Dr Grapevine TX 76051 T e t i s Garland TX 75044-2859 t i Use Classification Retail Issue Occupancy Group B a Construction Type VB yP Don Dixson, Development Sery s A �s[ant re r "Qate Zoning District CC - Community Commercial A � I� Conditions. 1)DUKE OVEN FOR BAKING BREAD ONLY. NO MEAT IS TO BE COOKED. UNDER CONSTRUCTION CORRECTION LETTER_ PW OR LID NEEDED_ TD NO LETTER WAITING FIRE_ HOLD_ C/O CHECK LIST C/O PERMIT # P18 — < C 8 ADDRESS: W c I 1 i Q ry1 0 ,716e- Ave- BUSINESS NAME: P—)r-� P-) I r1 tit BUSINESS-I-euORTY J HANGE NAME / OWNER` _ NEW CONST/ADDITION PERMIT# WW TFNANT / _ __UPANT RFMODFI /AI TFRATION PERMIT# ISSUE DATE f \/ 1. APPLICATION FORM COMPLETED FINAL DATE 2. ZONING MAP COPIED &WORKORDER FORM COMPLETED 3. ZONING CHECKED &COMPLETED ON APPLICATION ) 4. BUILDING INSPECTION SCHEDULED DATE ( TIME 5. FIRE DEPT. INSPECTION SCHEDULED DATE _TIME !h FIRE INSPECTOR: Cna1 �6. CITY SECRETARY(ALCOHOL) NOTIFICATION DATE: 7. HEALTH INSPECTION NOTIFICATION DATE: ,:::f'8. PUBLIC WORKS INSPECTION E-MAIL DATE 9. LOT DRAINAGE INSPECTION E-MAIL DATE 10. CORRECTION LETTER SENT DATE MAR 12018 (�F 11. BUILDING INSPECTORS SIGN OFF LETTER: YES / NO 1/ 12. FIRE DEPARTMENTS SIGN OFF LETTER: YES / NO V 13. HEALTH DEPARTMENT SIGN OFF �4. CITY SECRETARY (Alcohol License Sign Off) X15 PUBLIC WORKS SIGN OFF 16. LOT DRAINAGE SIGN OFF 17. LANDSCAPING SIGN OFF 18. BUILDING OFFICIALS SIGNATURE o V/ 19, C/O ISSUED ELECTRIC RELEASED: APR 2 01B�r, SCANNED: A r K 11i CONDITIONS TO BE TYPED ON C/O? YE /M MAILED: a i ` 1 it) S�YiGo,rlO/llan/oNGO G`�Oi��d20e,� O\FORMSMSCOINFORMATIOMCKLIST 12/30/041 Re l M 1.1915 DATE OF ISSUANCE: , lot . 'T I., VIDE. t:�, =r E t a x PERMIT#: j O O� � 1 CERTIFICATE OF OCCUPANCY REOUEST FEE: $50.00 NO FEE REQUIRED IF CERTIFICATE OF OCCUPANCY IS ASSOCIATED WITH ANACTIVE CURRENT BUILDING PERMIT ADDRESS OF OCCUPANCY: 2646 William D. Tate Avenue SUITE# N/A LOT: ( BLOCK: SUBDIVISION: _7 m���pv Zr1� �c�'LZ_ C[ V_\ ****CERTIFICATE OF OCCUPANCY WILL NOT BE ISSUED WITHOUT LEGAL DESCRIPTION**** NAME OF BUSINESS: BnB Donut NEW OCCUPANT: YES_NO x NEW BUILDING/PROPERTY OWNER: YES NO x NEW BUILDING: YES NO x NEW BUSINESS NAME CHANGE: YES_tX NO NUMBER OF EMPLOYEES: 0 FREIGHT FORWARDING: YES NO x l NEW BUSINESS OWNER: YES x NO TYPE OF BUSINESS: -,Restaurant- / Donut SQUARE FOOTAGE: 1,100 (Example:Retail Clothing/Attorney's Office/ORce-Warehouse/Restaurant) NAME OF TENANT IIIERSON'S NAB]El: M & J Clark Inc. (Joseph Clark, Pres.) CURRENT MAILING ADDRESS: 306 Salsbury drive CITY/STATE/ZIP: Euless, Tx 76040 PHONE NUMBER: 972-467-5447 PROPERTY OWNER: Osborne Properties L.L.C. MAILING ADDRESS: P.O. Box 204 CITY/STATE/ZIP: Grapevine, Tx 76099 PHONENUMBER• 214-334-0715 ♦ IS YOUR BUSINESS SUBJECT TO SALES TAX LAW?(if yes,provide copy of Sales Tax Certificate)---- YES x NO_ ♦ WILL THERE BE ALCOHOLIC BEVERAGE SALES?(if yes,provide copy of Alcoholic Beverage Permit)-YES_NO x ♦ PERMITS ARE REQUIRED FOR SIGNS. WILL ANY SIGNS BE INSTALLED?-------------------YES_ NO x ♦ WILL BUSINESS GENERATE.,ANY INDUSTRIAL WASTE DISCHARGE TO SEWER SYSTEM?----- YES_NO x ♦ WILL OUTSIDE REFUSE/RECYCLING/COMPACTING CONTAINERS BE NECESSARY? (if yes,screening is required)-----------------------------------------------------------YES_ NO a ♦ WILL THERE BE ANY OUTSIDE STORAGE,DISPLAY,USE OR DINING:--------------------- YES_ NO x ♦ WILL ANY ALTERATIONS BE MADE TO THE SITE OR BUILDING?------------------------- YES NO x ♦ IS BUILDING SPRINKLERED?------------------------------------------------------- YES NO x ♦ WILL BUSINESS STORE OR HANDLE HAZARDOUS MATERIALS OR LIQUIDS? (if yes,provide list of types& quantities,along with material safety data sheets)----------------------YES_NO x 1 HEREBY CERTIFY THAT THE FOREGOING IS CORRECT TO THE BEST OF MY KNOWLEDGE AND THE SAID OCCUPANCY IS IN CONFORMANCE WITH THE INFORMATION HEREIN SET FORTH. (If access to the building/space is not provided at the time of the scheduled Inspection,a$42.00 re-inspection fee win be charged) FOR QUESTIONS EASE CALL 8 410-3 65. SIGNATURE: PRINT NAME: Joseph Clark, (Pres) PHONE#: 2-467-5447 EMAIL: Development Services Department The City of Grapevine*P.O.Box 95104*Grapevine,Texas 76099*(817)410-3165 Fax(817)410-3012 *www.grapevinetexas.gov 0TORMS\OSA PUCATIONMI 3=0911 Rev:W06,107,e109,7113,11MS,10116 TEXASSALESTAX Texas Sales Tax is charged and collected on sales within the State and City of Grapevine,Texas of"taxable items."Taxable items include both tangible personal property,specified services, if you are in a business that will be selling"taxable items" within the City of Grapevine,Texas you will be required to collect State and Local Sales Tax in the amount of 8.25%. A"Seller or Retailer"means a person engaged in the business of making sales of"taxable items",the receipts from which are included in the measure of sales or use tax. The term,"place of business"includes any location at which three or more orders are received by the"Seller or Retailer in a calendar year.If an order is received at the place of business of a retailer in Texas, but delivery or shipment is made from a location within the state other than the retailer's place of business. State and local sales tax is due and is allocated to the city where the order was received. I have read the above and I understand that I will be required to provide a copy of the Sales Tax Permit to the City of Grapevine,Texas if the circumstance applies to my business. Texas Sales Tax Number: 32033819163 Signature: \i'IICRE DO 1'OU NVAN"I POUR COMPLETED CERTIFICATE OF OCCUPANCY N1AILI:D? ADDRESS' 308 Salsbury drive CITY,STATE, ZIP• Euless, Tx 76040 OFFICE USE TYPE OF CONSTRUCTION: OCCUPANCY:1 DIVISION: ZONING DISTRICT: C� CONDITIONAL USE: PERMITTED USE: T` ' BUILDING DEPARTMENT: DATE: Z( fw ZoI.$ BUILDING INSPECTOR: DATE: ZONING APPROVAL: DATE: FIRE DEPARTMENT: �£ Q�J�r�i L'�t Gll' iLxr� DATE: J`, �l �S LOT DRAINAGE INSPECTION: r" DATE: PUBLIC WORKS DEPARTMENT: DATE: HEALTH DEPARTMENT: Q }�QC nP� 'sue DGY DATE: , 4LO/ gj CITY SECRETARY: DATE: LANDSCAPING APPROVAL: DATE: �g APPROVAL FOR ISSUANCE, DATE: O:FORMSMAPPUCATIONSWI 3ft]2001IR.v:WN,2MT,M09,VI3,11115,10118 CERTIFICATE OF OCCUPANCY Issue Date:April 27,2018 '7 11 l i 11 ,TZj PROJECT DESCRIPTION:C/O(Retail Donut Sales)'BnB Donut' PROJECT# (817)410-3010 www.mygov.us CO-18-0798 Inspections Permits City of Grapevine — ---- LOCATION TENANT LEGAL Grapevine,,T TX 76099 P P.O.Box 2646 William D Tate Ave. BnB Donut Timber point Addition Blk 1 X (817)410-3165 Voice Grapevine,TX 76051 Lot 1 (817)410-3012 Fax CONTRACTOR INFORMATION Joseph Clark *CONSTRUCTION TYPE VB 2616 William D.Tate Avenue *OCCUPANCY GROUP B Grapevine,TX 76051 "ZONING DISTRICT CC (972)467-5447 Phone ** NAME OF BUSINESS BnB Donut yoo_duk @hotmail.com TYPE OF BUSINESS Retail OWNER —APPLICANT NAME Joseph Clark Ahn&Osborne Properties Llc **APPLICANT PHONE NUMBER 972-467-5447 2801 Crystal Falls Dr **TENANT NAME Joseph Clark Garland,TX 75044-2859 **TENANT PHONE NUMBER 972-467-5447 AVAILABLE INSPECTIONS *Sales Tax YES Final Health Inspection(required) *Sales Tax Number 32033819163 Final Building C/O Inspection(required) Final Fire Dept Inspection(required) Alcoholic Beverage Sales NO Landscaping(required) Alterations NO C/O APPROVED FOR ISSUANCE Change of Business Name YES (required) Change of Business Owner YES County Tarrant Fire Sprinkler System? NO Freight Forwarding Business NO Hazardous Material NO Industrial Waste NO New Building/Addition NO New Building or Property Owner NO New Occupant/Tenant YES Number of Employees 1 Outside Refuse/Recycling NO Outside Storage NO Signs NO Square Footage 1100 Zoning CC-Community Commercial FEES TOTAL=$50.00 Certificate of Occupancy $50.00 PAYMENTS TOTAL=$50.00 MYGOV.US City of Grapevine I CERTIFICATE OF OCCUPANCY I CO-18-0798 I Printed 04/27/18 at 2:04 p.m. Page 1 of 3 GRAP. VINE T E A 8 UT*I February 28, 2018 Osborne Properties P. O. Box 204 Grapevine, TX 76099 SUBJECT: CERTIFICATE OF OCCUPANCY REQUEST P18-0798 Dear Property Owner: On February 28, 2018, this office reviewed a Certificate of Occupancy request for property located at 2646 William D. Tate Ave., and found the following violations. These violations must be corrected and re-inspected before a Certificate of Occupancy can be issued. 1. Provide a hood over the large oven in the kitchen in compliance with section 507, 2006 IMC or replace with an appliance that does not require the use of a hood per the same section (Separate Mechanical permit required). 2. Provide GFCI protection for all receptacles in the kitchen. 3. Relocate the refrigerator and the mixer to provide the 30" X 36" required clearance space in front of the electric panel. 4. Provide the required 3' air gap at the indirect waste disposal from the three compartment sink per 2006 IPC. 5. Remove the flush bolt from the rear exit. Obtain Fire Department approval. For questions regarding this request, please call this office at (817) 410-3165 and ask for a Plans Examiner or Inspector. To request a re-inspection, please ask for a Building Permit Clerk. Thank you, tDonald D. Dixson,Assistant Building I DDD/gm DEVELOPMENT SERVICES BUILDING INSPECTION DIVISION The City of Grapevine P.O. Box 95104 Grapevine,Texas 76099 (817) 410-3165 Fax(817) 410-3012 www.grapevinctexas.gov Connie Cook From: Renee L. Minnfee <RLMinnfee @TarrantCounty.com> Sent: Tuesday, March 20, 2018 5:05 PM To: Connie Cook Subject: Re: C/0 I am okay with them. I can come by tomorrow and sign off on it Sent using OWA for iPhone From: Connie Cook<ccook @grapevinetexas.gov> Sent: Tuesday, March 20, 2018 5:02:45 PM To: Renee L. Minnfee Subject: C/0 2646 William D. Tate Ave. BNB Donut. Need your sign off. It is on your health report from January, but not signed off on c/o. (C/0 has not been finaled) Thanks ***External email communication - Please use caution before clicking links and/or opening attachments *** i Vicki Hecko From: Renee L. Minnfee <RLMinnfee @TarrantCounty.com> Sent: Monday, February 26, 2018 2:15 PM To: Vicki Hecko Subject: Re: C/O Inspection Request Thanks Vicki! I did their change of ownership inspections last month. I'm okay with them. Sent using OWA for iPhone From:Vicki Hecko<vhecko @grapevinetexas.gov> Sent: Monday, February 26, 2018 2:09:21 PM To: Renee L. Minnfee Subject: C/O Inspection Request Hello, Renee. The following is ready for a C/O Inspection: BnB Donut 2646 William D.Tate Avenue Contact:Joseph Clark—972-467-5447 Thank you, Renee. Vicki Hecko Building Inspections City of Grapevine 817-410-3166 *** External email communication—Please use caution before clicking links and/or opening attachments *** 1 �Ja�n°_ UDR aK z Pc 4y� a.a® 2,.°t >> Q MWSTAN vjN?P o 5Of 2iR aaa� -tns Oi 10 4o'N` d z psAPG ���z� stns® Ti E D / M oRyV „oza® to 0 v to s Ppp 2 1 1 SOp�PE n k /� / \ /.,T � w Jb YLN\E 2t1 G GoN' e.zn,® >, �x X 424p2 19747 / °/ A EiC 3912' \ and \ /. � :s �'�'. PARK cc / 0,,r lR a° 1171 e�aArswpa� a o ti ?NR OS ,.� �s� L 3g69%c l` 12 `J • P� s / / e 47 � +e .e t l a 13 5100 40tt m 3 / titi .z , PID v a a z . F so RJANE /v :p '. 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" ` Sc�� es - 1�G i �1C -�� REASON FOR APPLYING: 1J.2UJ wS( n `_ SS O u-)fl e_- - CONTACT PERSON: J G S pa 0,h 1C �GlC' TELEPHONE NUMBER: (A--I a' Ll-("-q - COMMENTS/VIOLATIONS:A/oT- ApPRGyro. SEE' ,C/OTES /,y Aly&y. , ala$.18, Oyf,,i FAR a,41CIN6 AlLEAD /JQ ✓IOL,41-104J OC�SG2vE0. F/2E a6tkTM.Ca/ 7- 40PAOVfL 05 **TO BE FILLED OUT BY BUILDING OFFICIAL** ZONING DISTRICT OF INSPECTION LOCATION: &-- TYPE OF BUILDING: GROUP AND DIVISION: ZONING RESTRICTIONS: ate/Y, Aln) ,u /5 7v O'.FORMS DSMNFORM 110N WORKORDFA 1210 04 KUv.11'2006 Don Dixson From: Don Dixson Sent: Monday, April 23, 2018 11:35 AM To: Michelle Gambaro Subject: RE: Discrimination, BnB Donut I re-read Mr. Clark's email and I did not issue him a c/o, I stated he may install the Duke oven without the hood provided it is used for bread baking only. The c/o process will be continuing. He still needs Fire Department approval and three remaining items left from his DS inspection. I'll give him a call and corrections. Just fyi. Regards, Don Dixson, CBO Assistant Building Official Grapevine Development Services 200 S Main St Grapevine Texas 76051 817-410-3129 817-454-1966 GRA VIDE T }: Y A S From: Michelle Gambaro Sent: Monday, April 23, 2018 10:05 AM To:yoo_duk @hotmail.com Subject: RE: Discrimination, BnB Donut I really didn't do anything. Our Development Services department worked on it for you, especially Mr. Dixon. He's the one that deserves all the thanks. 111awk, Uou, miLelketle can-baro A0lvu.lw1strattve ft55%stavwt cirapevf&" cltd Mawager's office 817-410-3105 From:YooDuk Kim [mailto:yooduk2(a)gmail.com] Sent: Monday, April 23, 2018 9:53 AM To: Michelle Gambaro <mgambaro(@grapevinetexas.gov> Subject: Re: Discrimination, BnB Donut 1 e , After the call on Friday, very disappointing call from Mr Dixon. Monday morning I called him back to get specifics on what certification the bread oven Appliance need. He then started talking about my C/O has already been approved, they are in process to finalizing it. They approved my large double door Duke oven to be here without any ventilation, because my purpose for the oven was only to cook bread. Thank you so much for your time and trouble. Bnbdonut.com On Apr 20, 2018 6:44 PM, "yoo_duk" <voo duk@hotmail.com>wrote: Don Dixon reasoning behind a bread oven can causing smoke as he put it. what if your employee went to the restroom and burned all your bread then there be smoke. How ridiculous. That is the same lame reason Scott give me. your little oven needs a typel hood because it can potentially reach 500'which is the temperature to cook meat. ridiculous And Larry, I asked him if the little oven would be fine he said yes to me,but when confronted by scott, larry changed him mind. discrimination............. On Fri, Apr 20, 2018 at 5:10 PM, yoo_duk <voo duk@hotmail.com>wrote: The Whole permit department is who we have a problem with. Don Dixon is the head of the gange there. He is the one leading our trouble since the begining. His call was not productive.... We already knew his answer, Why did you ask him to call me to say the same old thing. his respondes for the other business that have no hood is," well, they need a hood." I Can you give us a contact that can help us? On Fri, Apr 20, 2018 at 1:26 PM, yoo_duk <voo duk(a hotmail.com>wrote: Please see attached. We want to use the Duke Oven here. not the Cadco (OV-023) yoo_duk <voo duk(�i-)hotmail.com> 7 to Scott This smaller one 113 the size of Duke oven...which is only cooking bread, requires a type I hood ..... Is that what you are saying??? On Thu,Apr 19, 2018 at 12:02 PM, yoo_duk<voo duk(ahotmail.com>wrote: This smaller one 1/3 the size...which is only cooking bread, requires a type I hood ..... 2 for gas models only (I have an electric oven) On Mon, Mar 12, 2018 at 1:31 PM, yoo_duk <yoo dukahotmail.com> wrote: Here are some document to support no Hood DCO2S.pdf No hood is required, just a flue (natural draft ventilation) Just cooking bread (cooking long enough to color the tops of bread) The meats are fully cooked from eckrich (sausage rolls), there are no uild up of grease on the pan. CWT' FF-'Au r-rr'ez> a tq-t 7t4 r5 Gc+GT�iGt ce P Just cooking muffins 'q'23'1T Just cooking Traditional Czech Kolaches (fruit kolaches) We are only cooking bread........ There is no need for a type 1 hood that has (fire suppression/grease catch) If we must put any kind of hood it should be a type 2. There are NO smoke or grease from this Oven when cooking pizza or bread..... Joseph Clark please reply back, soon. when you can... *** External email communication-Please use caution before clicking links and/or opening attachments *** 3 Don Dixson From: yooduk2 @gmail.com on behalf of yoo_duk <yoo_duk @hotmail.com> Sent: Friday, April 20, 2018 1:27 PM To: Michelle Gambaro;4rs MCSA Subject: Discrimination, BnB Donut Attachments: Cadco.pdf; Convection E101-E Oven hood exemption.pdf; DCO2S.PDF; E101-E Manual V-manual-controls.pdf; cooking-catalog.pdf; Inspection_Report-(bulding).pdf Please see attached. We want to use the Duke Oven here. not the Cadco(OV-023) yoo_duk <voo duk(@hotmail.com> 7:3f to Scott This smaller one 1/3 the size of Duke oven... which is only cooking bread, requires a type I hood ..... Is that what you are saying??? On Thu,Apr 19, 2018 at 12:02 PM, yoo_duk<voo duk(a)hotmail.com>wrote: This smaller one 1/3 the size... which is only cooking bread, requires a type I hood ..... On Thu,Apr 19, 2018 at 11:55 AM, Scott Leavelle<sleavelle(o)grapevinetexas.gov>wrote: Let me correct my original response, THIS REQUIES A TYPE I HOOD. NOT a TYPE II From:yooduk2 @gmail.com [mailto:yooduk2 @gmail.com] On Behalf Of yoo_duk Sent: Thursday,April 19, 2018 12:52 PM To: Scott Leavelle an <sleavelle grapevinetexas.gov> Subject: Re: 2646 William D Tate Ave. 76051 (Donut shop) Hood requirements you don't want to make one? On Thu, Apr 19, 2018 at 11:50 AM, Scott Leavelle <sleavelle @grapevinetexas.gov>wrote: That's for California, Not Grapevine. From:yooduk2 @gmail.com [mailto:yooduk2 @pmail.coml On Behalf Of yoo_duk Sent:Thursday,April 19, 2018 12:41 PM To:Scott Leavelle <sleavelle @grapevinetexas.gov> Subject: Re: 2646 William D Tate Ave. 76051 (Donut shop) Hood requirements We want the waiver to apply for the Duke Oven.... please... On Thu,Apr 19, 2018 at 11:39 AM, yoo_duk<voo dukCci)hotmail.com>wrote: Please send us this waiver for us to fill. we are only cooking bread. 1 On Thu, Apr 19, 2018 at 11:36 AM, Scott Leavelle <sleavelle(aDgrapevinetexas.gov>wrote: Joseph, This oven can reach temperatures up to 500 degrees, enough to cook meat. The Specs also state "IF"the local codes allow. The specs also mention California now requires a waiver form to only cook breads and pastries. This type oven Requires a Type II hood. From: yooduk2 @gmail.com [mailto:yooduk2 @gmail.com] On Behalf Of yoo_duk Sent:Tuesday, March 20, 2018 1:16 PM To: Scott Leavelle <sleavelle@grapevinetexas.gov> Subject: Re: 2646 William D Tate Ave. 76051 (Donut shop) Hood requirements Documents for the smaller oven On Mon, Mar 12, 2018 at 1:45 PM, yoo_duk <voo duk(a)hotmail.com> wrote: 1 area mention hood (page 6, rightside - middlepage) Ell 01-E Manual V-manual-controls.pdf • At the rear of the oven, install the flue connector by sliding it up through the flue vent opening the top of the oven and over the upper flue vent. Push it flush with the back of the oven then slide down over the lower flue vent. Attach with screws provided. • Install flue guard or draft hood adapter and draft hood and draft hood collar to upper section. cooking-catalog.pdf 2 area mention hood (page 8, rightside - middlepage) 7. Lower clearance required than most of the competition. Duke Ovens vent through the top and out the bottom rear portion of the oven, not on the sides like some others on the market. Depending on the individual oven and local safety codes, the oven may be prohibited from being placed within 6" of the wall, or another piece of equipment in the kitchen. This is wasted space in situations where the operator is trying to maximize their kitchen equipment under the ventilation hood. The Duke oven saves this valuable space. cooking-catalog.pdf 2 area mention hood (page 11, bottom) 2 On Thu,Apr 19, 2018 at 11:55 AM, Scott Leavelle<sleavelle @grapevinetexas.gov>wrote: Let me correct my original response, THIS REQUIES ATYPE I HOOD. NOT a TYPE II From: vooduk2 @amail.com [mailto:yooduk2 @amail.com] On Behalf Of yoo_duk Sent:Thursday, April 19,2018 12:52 PM To: Scott Leavelle <sleavelle cDgrapevinetexas.gov> Subject: Re: 2646 William D Tate Ave. 76051 (Donut shop)Hood requirements you don't want to make one? On Thu,Apr 19, 2018 at 11:50 AM, Scott Leavelle<sleavelle(a@grapevinetexas.gov>wrote: That's for California, Not Grapevine. From:yooduk2@email.com [mailto:yooduk2 @email.coml On Behalf Of yoo_duk Sent:Thursday,April 19, 2018 12:41 PM To:Scott Leavelle<sleavelle @erapevinetexas.gov> Subject: Re: 2646 William D Tate Ave. 76051(Donut shop) Hood requirements We want the waiver to apply for the Duke Oven.... please... On Thu, Apr 19, 2018 at 11:39 AM, yoo_duk<voo duk(a)hotmail.com>wrote: Please send us this waiver for us to fill. we are only cooking bread. On Thu, Apr 19, 2018 at 11:36 AM, Scott Leavelle<sleavelle&grapevinetexas.gov>wrote: Joseph, This oven can reach temperatures up to 500 degrees,enough to cook meat. The Specs also state "IF"the local codes allow. The specs also mention California now requires a waiver form to only cook breads and pastries. This type oven Requires a Type II hood. From: yooduk2@email.com [mailto:yooduk2 @email.com] On Behalf Of yoo_duk Sent:Tuesday, March 20, 2018 1:16 PM To:Scott Leavelle <sleavelle @Qrapeyinetexas.Qoy> Subject: Re: 2646 William D Tate Ave. 76051 (Donut shop) Hood requirements Documents for the smaller oven On Mon, Mar 12, 2018 at 1:45 PM, yoo_duk <yoo duk(a)hotmail.com> wrote: 1 area mention hood (page 6, rightside - middlepage) 3 E101-E Manual V-manual-controls.pdf • At the rear of the oven, install the flue connector by sliding it up through the flue vent opening the top of the oven and over the upper flue vent. Push it flush with the back of the oven then slide down over the lower flue vent. Attach with screws provided. • Install flue guard or draft hood adapter and draft hood and draft hood collar to upper section. cooking-catalog.pdf 2 area mention hood (page 8, rightside - middlepage) 7. Lower clearance required than most of the competition. Duke Ovens vent through the top and out the bottom rear portion of the oven, not on the sides like some others on the market. Depending on the individual oven and local safety codes, the oven may be prohibited from being placed within 6" of the wall, or another piece of equipment in the kitchen. This is wasted space in situations where the operator is trying to maximize their kitchen equipment under the ventilation hood. The Duke oven saves this valuable space. cooking-catalog.pdf 2 area mention hood (page 11 , bottom) for gas models only (I have an electric oven) On Mon, Mar 12, 2018 at 1:31 PM, yoo_duk <yoo duk(a)hotmail.com> wrote: Here are some document to support no Hood DCO2S.pdf No hood is required, just a flue (natural draft ventilation) Just cooking bread (cooking long enough to color the tops of bread) The meats are fully cooked from eckrich (sausage rolls), there are no build up of grease on the pan. Just cooking muffins Just cooking Traditional Czech Kolaches (fruit kolaches) We are only cooking bread........ 4 There is no need for a type 1 hood that has (fire suppression/grease catch) If we must put any kind of hood it should be a type 2. There are NO smoke or grease from this Oven when cooking pizza or bread..... Joseph Clark please reply back, soon. when you can... *** External email communication—Please use caution before clicking links and/or opening attachments *** 5 Qua T S A S February 28, 2018 Osborne Properties P. O. Box 204 Grapevine, TX 76099 SUBJECT: CERTIFICATE OF OCCUPANCY REQUEST P18-0798 Dear Property Owner: On February 28, 2018, this office reviewed a Certificate of Occupancy request for property located at 2646 William D. Tate Ave., and found the following violations. These violations must be corrected and re-inspected before a Certificate of Occupancy can be issued. 1. Provide a hood over the large oven in the kitchen in compliance with section 507, 2006 IMC or replace with an appliance that does not require the use of a hood per the same section (Separate Mechanical permit required). 2. Provide GFCI protection for all receptacles in the kitchen. 3. Relocate the refrigerator and the mixer to provide the 30" X 36" required clearance space in front of the electric panel. 4. Provide the required 3"air gap at the indirect waste disposal from the three compartment sink per 2006 ]PC. 5. Remove the flush bolt from the rear exit. Obtain Fire Department approval. For questions regarding this request, please call this office at (817) 410-3165 and ask for a Plans Examiner or Inspector. To request a re-inspection, please ask for a Building Permit Clerk. Thank; ou, Donald D. Dixsont Assistant Building I DDD/gm DEVELOPMENT SERVICES BUILDING INSPECTION DIVISION The Ciry of Grapevine P.O. Box 95104 Grapevine,Texas 76099 (817) 410-3165 Fax (817) 410-3012 www.grapevinetexas.gov DUKE MANUFACTURING CO. 2305 N. Broadway ST. LOUIS, MO 63102 800-735-3853• FAX 314-231-5074 www.dukemfg.com "Your Solutions Partner" January 29, 2015 PRODUCTS • Foodwarmers • worktables Hood Exemption for Duke 6/13,5/9 and E Series Convection Oven • Drop-Ins/Slide- Ins The Duke 6/13, 519 and E Series Electric Convection Ovens can in some situations • Buffet Units be used without a commercial kitchen exhaust hood. The final decision as to whether an • Salad Bars exhaust hood is required rests upon the local authority having jurisdiction(AHJ)(ie. The • Serving local building inspector). This letter is written to help the AHJ in making the decision on Counters whether a hood is required. • Specialty Fab Sinks Our experience has been that, when our electric ovens are used to only bake bread or • cookie-type products that AHJ's rarely require a hood. A good example here is that most • Dishtables Subway Stores do not have a hood above their bread baking ovens. • Counter Top Warmers The International Mechanical Code (IMC) is used by most cities and states to determine • Quick Serve when a hood is required. The code is not as clear as it once was but still allows for the use Systems of cooking appliances without hoods. See IMC section below: • Merchandising Kiosks& lnline V507.3 Type II hoods. Type II hoods shall be installed above dishwashers and appliances Systems that produce heat or moisture and do not produce grease or smoke as a result of the • Convection cooking process except where the heat and moisture loads./rom such appliances are Ovens incoi7�orated into the HVAC system design or into the design of a separate removal systeml • Display Baking Type II hoods shall be installed above all appliances that produce products of combustion JJ Ovens and do not produce grease or smoke as a result of the cooking process. Spaces containing cooking appliances that do not require Type Il hoods shall be provided with exhaust at a rate of 0.70 cfin per square foot (0.00033 m3/s). For the purpose of determining the floor area required to be exhausted, each individual BRANDS appliance that is not required to be installed under a type II hood shall be considered as occupying not less than 100 square feet(9.3 m2). Such additional square footage shall be Aerohot provided with exhaust at a rate of 0.70 cfri per square foot {.00356 in 3/(S x M2)) EconoMate Heritage QG A,5,/L AVAV17Te.�2 Thunnaduke SEnex Southern Relfleotfully Sincere, / Engineering Advantage Line Southern Express Wolfe Greg rEimeering son Proje Manager t Duke° . Cooking OVENS / BROILER t I � 3 - 8 Contents Contacts I Introduction 3 Cooking 6 Which one is best for you? 7 Energy Efficient 8 Controls I Warranty 8 Features 9-11 E-Series 12-14 613 Series 16-18 0 13Q Seres 5/9 Series 24-26 Baklna Center Flexible Batch Broiler ':,2 Electric -4 Gas 3r+8 2 COOKING Grdor Guide ` — — -- 0 �_. k a ho CANADA ®� EMEA ASIA-PACIFlC USA air• LATIN AMERICA, CARIBBEAN Author Adg 150 000 a k. 75,000 sq.k. 25,000 sq.k. ServiceA encies r q s k. Manufacturing,Global Headquarters Manufacturing,Global Distribution&Sales Manufacturuing, . Locations Engineering Excellence Center Consolidation&Distribution Prague,Czech Republic Sales&Distribution St.Louis,M0,USA Sedalia,M0,USA Shanghai,China YOUY SOCutions Pai-titer 10. 5 Cooking The heart of any foodservice operation is its cooking equipment and Duke offers a full range of ovens that can cook most menu items with greater ease and efficiency, with many Energy Star Qualified options. Like our entire product line, our ovens have been proven and perfected in thousands of foodservice industry environments around the world, from fast food and full-service restaurants to school and hospital cafeterias to convenience stores and other on the go environments. We can even help you with your menu development. Convection Ovens Duke offers the best, most durable Energy Star Qualified convection ovens in the industry, giving you better cooking performance while using less energy than our nearest competitors.What's more, our ovens offer larger cooking cavities than other brands, with the same exterior size. Duke's exclusive design features coved corners in the cavities and no seams on the bottom to make cleaning faster and easier. Plus Duke ovens are easier to install, maintain and service than the competition's. Choose from single and double stacks, in a variety of sizes and configurations. I i Z \� 6 CC CI N; r'IC: i Su.d.: THE TOP TEN REASONS TO BUY DUKE CONVECTION OVENS. 1. Extremely energy efficient. Duke's connection cc ens rs utilize a direct fire system, meaning that heat generated from the burners or elements are concentrated directly into the cooking cavity.This differs from an indirect fired system which heats a secondar\,ca\,ity and circulates the heated air intothe cooking chamber This,combined with a lessor amount of BTUs(40,000)than most other ovens,enables the Duke O,ien to reduce heat up times,vl rile pro-iding a gentle,even bake. 2. Standard size gas convection ovens are Energy Star Rated. Due to its energy efficient design,Duke standard size gas craiwechon o,.en is energy star rated,potentially allowing your customers to recoup rebate dollars on their Investment.Check Energy Stars webslte or local utility companies for further details or i qualification and rebate amounts. 3. Greater cooking capacity than most of the competition. Standard convection even capacity averages 20"top to bottom,sufficient for i i rack position.Because of our efficient design,the Duke Oven allows for extended space in the cooking cavity,24"top to bottom while still maintaining an o,eiall height of 70".This space in turn has been used to add to additional rack space fora total of 13,gr,ing the operator greater flexibility. 4. Porcelain coated inside and outside of 14 gauge steel cavity. Porcelain material makes clear ping the inside of the oven ca-ier In addition to layering the inside of the cooking chamber;Duke Ovens also have a coating on the outside portion of the cavity as well.This helps to prevent corrosion and rust build-up,protecting the cooking mechanism for the long haul. 5. Coved Corners in cavity. Also known as the"Bathtub Design'full size Duke Convection Ovens feature curves in all four corners of the cookinn cavity.This practical feature makes it much more difficult for grease and food debris to get trapped in the corners. 6. No seams in bottoms of cavity. Most con-ection oven ca-it ies are built from multiple pieces seamed together on the production line_With Duke Oven,care has been taken to ensure these seams are located on the sides of the cavity,ratherthan the bottom.This prevent,debris from getting caught in the seams.In rare instances,grease and debris can seep through the bottom of the cavity and affect the cooking mechanism. 7. Lower clearance required than most of the competition. Duke O ens vent through the top and out the bcttorn rear portion of the o-cn,not on the sides like sortie others on the market Depending on the individual oven and local safety codes,the oven may be prohibited from being placed within 6"of the wall,or another piece of equipment in the kitchen. I his is wasted space in situations where the operator is trying to maximize their kitchen equipment under the,.ventilation hood.The Duke oven saves this aluable space. 8. Easy to service and maintain. All components of the Duke oven,including the rear mounted motor can be serviced from the front Additionally, the control panel features enough slack to where a service agent can set the panel on the top of the oven while doing tests and makino repairs.In our bush kitchens today,this is important,as the agent does not need to pull the oven out Into an aisle. 9. One piece stainless rod in door assembly. Door integrity is paramount in the longevity and cooking efficiency of a convection oven.The Duke Oven door assembly utilizes a single piece,solid stainless steel rod that runs the length of the oven doors,rather than using smaller;2"to 4"hinge pins as found in most other brands The e%,ervdav wear and tear on oven door,can cause stress on the hinges,slightly misalioning the mechanisrn.This enables heat to escape from the cavity,creating unsatisfactory baking conditions. 10-Year limited door warranty. Duke Ovens include this as standard on our convection ovens.This demonstrates Duke's confidence in our design, and dedication to our customers'success. 8 COOKING Order Guide Gas Units owy WHICH ONE IS BEST FOR YOU? Not sure? We can help. Whether it's straight forward or involves complex planning. Duke can help you build a more profitable operation,specific to your needs Are you a large facility with high volume Are you an independent operation with demand around the clock? high yield and bugetary limits? ® © 0 Need a fully customizable oven with chain Need something that accommodates driven door,digital & programmable limited space or a countertop? controls and interior options? ® 0 Do a lot of bread baking? Is a proofer essential to your production line? m ENERGY EFFICIENT As an ENERGY STAR PARTNER, Duke ovens rank the highest in energy efficiency,year-after-year. Duke's ENERY STAR®listed convection ovens were proven to have a higher working efficiency than other gas convection oven brands. 24 40 550'0 states offering thousand BTU utilization, energy rebates input BTU the highest of any for gas models oven qualifying for ENERGY STAR your SoCutions Partner "1�'' 7 Approval Stamp(s): o M TO. o Z yoursaluuaa,Parnss. G Specifications 0 Z FO.B St.Louis,Missouri 63102 PRODUCT INFORMATION: �* PROJECT: N ITEM: QUANTITY: rn M MODEL: "- Duke Convection Ovens "E" Series- Single-Electric z ❑ E101-E Single section,standard depth STANDARD FEATURES: M a.. ■ 5racks rmi ■ Porcelain interior finish ■ Stainless front ■ 27"angular painted legs OVEN SECTION: ■ Painted sides and top ■ 50/50 independent stainless steel doors ■ Double pane glass both doors ■ 1-1/2"insulation on bottom,sides and back o E101-E ■ 3"insulation on top ■ Interior lights OVEN CONTROLS: El Power off/cook switch OPTIONS: ❑ Dial type thermostat-200a-500aF ❑ Casters ❑ 1-hour dial timer,electric buzzer • High Voltage(440/480) a • 2-speed fan z 0 v 0 m M r M n fA AGENCY LISTINGS: SHORT FORM SPECIFICATIONS: Duke Convection Ovens-"E"Series-Electric- Single Sec- tion. Unit shall have stainless steel exteriorfront,painted sides and top. D NSF ` \II 10 Bottom,back and sides,to be fully insulated with 1-1/2"thick board type insu- D tntertek Iation,top to have 3"thick insulation. Interior shall be porcelain enameled in- DUKE MANUFACTURING CO. terior,with 7/8"radius,coved corners. Each section to include five oven racks. z Each oven section shall be heated with 11 KW electric heating elements that o 2305 N.Broadway encircle the blower wheel for even heat distribution. Fuse protected against a St. Louis,MO 63102 overload. Unit to be completely front serviceable. Controls shall be: Power , off/cook switch,dial type thermostat to operate from 200"-500"F,and a m 800.735.3853 Toll Free 1-hour dial timer with electric buzzer. Doors shall be 50/50 independent stain- less steel,insulated,and hinged on 5/8"solid stainless steel shafts with oil 314-231-1130 In Missouri impregnated bronze bushings for each door. Double pane glass in both doors 314.231.5074 Fax standard. Door to have roller style latch and catch mechanism. Legs shall be www.dukemfg.com angular painted,27"high,with adjustable feet. Units shall have the following options: 2-speed fan&casters.Limited 1 year warranty on parts and labor. SS-DM-00097-CO-20 REV A DUKE CONVECTION OVENS c5 "E" SERIES- ELECTRIC- SINGLE Lh C] E101-E Single section,standard depth 0 d 388" LL Electrical Specifications-Per Section n.. d 216 208V Amps 240V Amps 480V Amps KW Q 4 1"ELEC.CONDUIT 1 Phase 52.8 45.8 n/a 10.0 CONNECTION 3 Phase 30.5 26.5 13.3 10.0 — A -Electronic connection point ry 29" V 144" .. 9 ° L4 W CAVITY W ° V O Z 180° p� inlV O R TOP VIEW O s O C ry LL O V — `CL 1"ELEC.CONDUIT w - CONNECTION w +I +I w � Iry mla G7 0 Z to N W W N W FRONT VIEW RIGHT SIDE VIEW N Z > DIMENSIONS: FREIGHT CLASS: 85 0 z Depth Height Cube ° Irontview Width top view ft, Weight Model crated > in cm in. cm in. cm Ibs kg o E101-E 39-1/2 100.3 38 96.5 60 152.4 59.6 505 229.6 v W Y DUKE MANUFACTURING CO. ° 2305 N.Broadway St.Louis,MO 63702 800.735.3853 Toll Free ® 314.231.1130 In Missouri 04/14 314.231.5074 Fax Printed in U.S.A www.dukemfg.com Specification subject to change ©2014,Duke Manufacturing Co. r - G _ i noN� ,w 1 � L I - f • - N s ® E-SERIES OVEN 1613 SERIES OVEN I 613Q SERIES 5-9 SERIES I BAKING CENTER I BROILER Broiler I Electric © 64.63 in O 44DO in 50.38 in il I 167.70 cm 111.90 cur, 128.00,;m Cubed ft,Crated 62.881 Crated Ship Weight 4821bs/2,1 i Electric Cube VICE Partd Gas Depth Width Neighs Crated Ft. Weight Volt Hz Amps/Phase FBB-EC-XXX Electric 441171.9 50.381128 fi4.63 167.7 62.88 4821219 208 1230 1240 60 160 160 68162160 Broiler Gas eh 64G3 in 44.00 in 50.38 in {Y 1b770srr, 111.90 cm 128.00 cut Cubed ft.Ciated 62.681 Crated Ship Weight 482lbs/219kg / / 4) [` (`. w Electric �— Cube Pan# Gas Depth Width Height Crated Ft. Weight Volt H2 Amps ETU/HR FEB-110i Gas Nat 441111.9 50.381128 64.631167.7 62.60 4821219 120 60 2 87,000-110,000 FHB-NC-%XX Gas Nat 441111.9 50.381128 64.6311673 62.88 4821219 120 60 2 87,000-110,000 FBB-PO-XXX Gas-Prop 441111.9 50.381128 64.6311673 62.88 4821219 120 60 2 87,000-110,000 FBB-PC-XXX Gas-Prop 441111.9 50.381128 64.63 1157.7 62.88 4821219 120 60 2 87,000-110,000 30 COOKING Order Guide ` r rMzw j 4 f� b Q i i i .oIu p I DUKE CORPORATE EUROPE,MIDDLE EAST, ASIA UNITED STATES,CANADA AFRICA,RUSSIA No.3 Building, 2305 N.Broadway Duke Manufacturing CR,s.r.o. Lane 28,Yu Lv Road, St.Louis,MO 63102 No Dlouhem 86 Malu Town,Jiading District Toll Free:800 735 3853 Jazlovice,Ricany Shanghai 201801,China Phone:314 231 1130 Building number DC 6 on the Phone:+86.21.59153525/59153526 Fax 3142315074 Prol-ogis Park Prague DI West Fax:+86.21.33600628 www.dukemfg.com Prague 25101 Czech Republic Phone:+420 323 608 193 Fax +420 323 608 144 service.emea0dukern g.com CONTACT US TODAY. loll Free- 800-735-3853 or Direct. 314-231-1130 1 Fax. 314-231-5074 ©2014 Duke Manufacturing Co. VISIT US ONLINE dukemfg.com I dke-fs bro-14-US F F s� s r s� E-SERIES OVEN 1613 SERIES OVEN 6130 SERIES 5-9 SERIES BAKING CENTER BROILER 613 Series •Available in full-size gas and electric ® • 65/35 dependent doors with interior lights (Chain Driven) • Full-size porcelain cavity with double stacked options n M4 0 U T 4 7-YPe, � s jp(Lg04t6k,-11F�0 R � �KPaPf. ��yZ-�'Sr Flexibility at it's best. S0 7 � yc Sid construction that is an investment for generatios to come.This top-of--the-line custom izable �7 u n series has an array offeatures and configurations guaranteed to increases your ernpioyee productivity , and product quality. UVMD 6W Ce, �ac, P %5 AL T 7j/Pi » Full-size Gas or Electric cavity &/dw » Choice of 3 Control Panel Options Stainless steel or porcelain cavity Stainless steel front,sides,and top » 65/35 Depentent doors » 50/50 Independent doors optional (b]3Q) » Interior lights » Full-sized cavity » Double stacked options 6 racks, 13 positions bakery depth cavities available » correctional packages available X 16 COOKING Order Guide ce.umuoiy WHICH ONE IS BEST FOR YOU? Not sure? We can help. Whether it's straight forward or involves complex planning. Duke can help you build a more profitable operation, specific to your needs Are you a large facility with high volume Are you an independent operation with demand around the clock? high yield and bugetary limits? ® © 0 Need a fully customizable oven with chain Need something that accommodates driven door, digital & programmable limited space or a countertop? controls and interior options? 0 0 Do a lot of bread baking? Is a proofer essential to your production line? m ENERGY EFFICIENT As an ENERGY STAR PARTNER, Duke ovens rank the highest in energy efficiency,year-after-year. Duke's ENERY STAR'listed convection ovens were proven to have a higher working efficiency than other gas convection oven brands. 24 40 states offering thousand BTU utilization, energy rebates input BTU the highest of any for gas models oven qualifying for ENERGY STAR Your SoCutions Partiter 7 THE TOP TEN REASONS TO BUY DUKE CONVECTION OVENS. 1. Extremely energy efficien . Duke's cor rrection o, ens utilize a B4 rect fire system, meaning that heatg(:,nerated frorn the burners or elements are concentrated directik into t �cooking ca, ity.This differs from an indirect fired system w lch heats a secondary cavity and circulates the heated air I to the cooking chamber This,combined viith a lessor mount of BTUs(40,000)than most other ovens,enables is Duke Oven to reduce heat up titres ia,hile pro:iding/ gentle,even bake. 2. Standard size gaslsonvection ovens are Energy Star Rated. / Due to its energv efficient d sign,Duke standard size gas correction oven is ever 1 v star rated,potentially allowing ,our customers to recoup rebate dollars on their Investment.Check Energy nl,' .,ebsite or local utility companies for further details onqualificatio and rebate amounts. 3. Greater cooking capacit than most of the competitio Sta ndard con ecrion oven capacity a erages 20"top to bottom,sufficient for 11 rack positions.Because of our efficient design,the Duke Oven allows fy r extended space in the cooking avity,24'top to bottom while still rnaintalning an overall height of 70".This space in turn has been used to ddto additional rack space fora total of 13,g'ring the operator greater flexibility- 4 4. Porcelain coated inside and outside of 14 gauge s. eel cavity. Porcelain material makes cleaning the inside Alye oven ea,rer In addition to lavering the inside of the cooking chamber,Duke Ovens also have a coating on the t tside portion J(the cavity ell.This h sto prevent corrosion and rust build-up,protecting the cookinghanisrthe long i 5. Coved Corners in cavity. \\t N// r;lso known as the"Bathtub Design'full size Duke Conve ion en:featu e c/ four corners of the cooking cavity.This practical feature makes it much more difficult fo r ease and foo es� get trapped in the corners. 6. No seams in bottoms of cavity. Most convection o•en cavities are built from multiple pi sse ed toper,eron the production line With Duke Ovens,care has been taken to ensure these seams are located on he sides of the cavity,rather than the bottom This pre-ents debris from getting caught in the seams.In ar instances,_tease and debris can seep through the bottom of the cavity and affect the cooking mechanism. 7. Lower clearance required than most q the competition. Duke Ovens vent through the top and out the bot ru fear portion of tf is den,not on the sides like sorne others on he market.Depending on the individual oven and local safe y codes,the oven mar,be prohibited from being placed within u'of the wall,or another piece of equipment In the kitchen.This is�,asted space in situation,v here the operator is trying to maximize their kitche equipment under the .entilationN nod The Duke oven saves this aluable space. 8. Easy to service and maintain. All components of the Duke oven,includi g the rear mounted motor can b iced .om the front.Add Tonally, he control panel features enough slackro where a ser.ice agent can set the panel on th\ds e o:en while doing tests and making repair.In our b sy kitchens today,this is important,as the agent need to pull the ov en out into an aisle. 9. One piece stainless rod in oor assembly.Door integrity is paramount in the ngevity and cooking efficienci,of a con ection ovee Oven door assembly utilizes a single piece,sell stainless steel rod that runs the length oil the even doors,ratherthan using smaller,2"to 4"hinge pins as found In most other brands.Tyre everyday wear and tear on oven doors c n cause stress on the hinges,slightly mrsa rgnu,g the mechanism.ThB enables heat tv escape from the cavity,o ating unsatisfactcI, baking condition 10-Year limited door war anty. Duke O ens Include this as st card on our convection o,.ens.Thir demonstrates Duke's confidence in our dest n, and dedication to our cwto ers'success. NSF. •�- f 8 COOKING Oruer Guide 6es ours on�y Listing Category Search Page I NSF Intemational http://info.nsf.org�Certified/Food/Listings.asp?TradeName=&Compa... The Public Health and Safety Organization NSF Product and Service Listings These NSF Official Listings are current as of Friday, April 20, 20i8 at 12:15 a.m. Eastern Time. Please contact NSF International to confirm the status of any Listing, report errors, or make suggestions. Alert: NSF is concerned about fraudulent downloading and manipulation of website text. Always confirm this information by clicking on the below link for the most accurate information: http://info.nsf.org/Certified/food/Listings asp?CompanyName=Duke& Standard=004 o2C+oo8& NSF/ANSI 4 Commercial Cooking, Rethermalization and Powered Hot Food Holding and Transport Equipment De Jong DUKE LLC 12680 Delta Street Taylor, MI 48180 United States 734-403-1708 Visit this company's website (http://www.dejongdulke.com) Facility : Taylor, MI Coffee Machine- 9CKA Series[i] [Pb] Nio (1)(2)•(3)•(4)(5)(6) 1 of 18 420,2018,3:10 PM Listing Category Search Page I NSF International http://info.nsf org/Certified/Food/Listings.asp?TradeName=&Compa... [1] (1) Number of bean canisters (1 or 2) (2) Number of ground coffee canisters (0 or 1) (3) Number of instant canisters (0-3) (4) Optional ' 1 ' suffix, indicating third coffee inlet (5) Optional ' FM' suffix, indicating Fresh Milk (6) Suffix indicating hardware and software variances (a, b, c, et( [Pb] Product also evaluated and determined to possess weighted average <=0 . 25o and complies with lead content requirements for "lead free by California, Vermont, Maryland, and Louisiana state laws and the Water Act. Duke Manufacturing Company 2305 North Broadway St. Louis, MO 63102 United States 800-735-3853 314-231-1130 Facility : # 1 Sedalia, MO Catalog Units: Duke Economate Beef Cart DPAH-2BC OPAH-2BC PAH-2BC TAH-2BC Thermotainer Electric Food Warmer 1101 11o1P 1102 1102P 1103 7 of 19 4/20/2018.3:10 PM Listing Category Search Page NSF International http://info.nsforg/Certified/Food/Listings.asp?TradeName=&Compa... 2353 2353P 2452 2452P 2453 2453P 2454 2454P 2456 2456P 2458 2458P 2464 2464P 2466 2466P 2468 2468P 2602 2602P 2603 2603P 2652 2652P z653 2653P Thurmaduke Carving Station Unit-Electric TCS-3oE Commercial Convection Ovens Economy Oven Eioi-E E1ol-G E102-E E102-G 7 of 18 4/20/2018,3:10 PM Listing Category Search Page I NSF International http://info.nsforg/Certified/Food/Listings.asp?TradeName=&Compa... Electrie[i] 59-E1(1) 59-E2(1) 59-E3(1) 59-E4(1) 613-El(i) 613-E2(1) 613-E3(1) 613-E4(1) 613Q-E1(1) 613Q-E2(1) 613Q-E3(1) 613Q-E4(1) [1] (1) Suffixes : d /�T7�/(a ��Ca� t/��A/� /-4ao62 C - Solid state control with countdown timer and five temperat P - Popeyes food chain V - Electro mechanical thermostat and the 60 minute timer X - Solid \state digital controls with countdown timer, cook az two-sped motor Z - Solid state digital controls, countdown timer, cook and he chained programs, and pulse cook with two-speed motor ZP - Solid state digital controls, five rack I .D. timers, manuE twenty programmable menu buttons, cook and hold, fan-dela; pulse, auxiliary back-up thermostat control, and two-speec ZX - Solid state digital controls, countdown timer, five rack - five programmable menu buttons, and pulse cook with two-sl ZZ - Solid state digital controls, five rack I .D. timers, manuz sixteen programmable menu buttons, cook and hold, fan-deli pulse, auxillary back-up thermostat control, and two-speec Prefixes : D - Doors are included with units O - Units have an open base Gas[i] 613-G1(1) R of 19 4/20/2018- 3:10 PM Listing Category Search Page I NSF International http://info.nsf org/Certified/Food/Listings.asp?TradeName=&Compa... 2314P 2316 2316P 2318 2318P 2352 2352P 2353 2353P 2452 2452P 2453 2453P 2454 2454P 2456 2456P 2458 2458P 2464 2464P 2466 2466P 2468 2468P 2602 2602P 2603 2603P 2652 2652P 2653 2653P Commercial Convection Ovens Economy Oven E1o1-E 14 of 18 4/20/2018.3:10 PM Listing Category Search Page I NSF International http://info.nsf org/Certified/Food/Listings.asp?TradeName=&Compa... 1603 16O3P 1651 1651P 1652 1652P 1652P 1653 1701 2101 2101P 2102 2102P 2103 2103P 2104 21O4P 2201 2201P 2202 22o2P 2203 22O3P 2204 22O4P 2302 23O2P 2303 23O3P 2304 23O4P 2306 23o6P 2308 23o8P 2309 23O9P 2314 13 of 18 4/20/2018,3:10 PM Listing Category Search Page NSF International http://info.nsf org/Certified/Food/Listings.asp?TradeNarne=&Compa... . Elo1-G E1O2-E E102-G Electric[i] 59-E1(1) 59-E2(1) 59-E3(1) 59-E40) 613-E1(1) 613-E2(1) 613-E3(1) 613-E4(1) 613Q-E1(1) 613Q-E2(1) 613Q-E3(1) 613Q-E4(1) [1] (1) Suffixes : C - Solid state control with countdown timer and five temperat P - Popeyes food chain V - Electro mechanical thermostat and the 60 minute timer X - Solid state digital controls with countdown timer, cook ai two-speed motor Z - Solid state digital controls, countdown timer, cook and he chained programs, and pulse cook with two-speed motor ZP - Solid state digital controls, five rack I .D. timers, manue twenty programmable menu buttons, cook and hold, fan-dele pulse, auxiliary back-up thermostat control, and two-spee ZX - Solid state digital controls, countdown timer, five rack five programmable menu buttons, and pulse cook with two-e ZZ - Solid state digital controls, five rack I .D. timers, manu< sixteen programmable menu buttons, cook and hold, fan-de= pulse, auxillary back-up thermostat control, and two-spee Prefixes : D - Doors are included with units O - Units have an open base 15 of 18 4/20/2018,3:10 PM Listing Category Search Page NSF International http://info.nsforg/Certified/Food/Listings.asp?TradeName=&Compa... Gas[i] 613-Gi(i) 613-G2(1) 613-G3(1) 613-G4(1) 613Q-G1(1) 613Q-G2(1) 613Q-G3(1) 613Q-G4(1) [1] (1) Suffixes : C - Solid state control with countdown timer and five temperat P - Popeyes food chain V - Electro mechanical thermostat and the Go minute timer X - Solid state digital controls with countdown timer, cook ai two-speed motor Z - Solid state digital controls, countdown timer, cook and he chained programs, and pulse cook with two-speed motor ZP - Solid state digital controls, five rack I .D. timers, manu� twenty programmable menu buttons, cook and hold, fan-del< pulse, auxiliary back-up thermostat control, and two-speE Zx - Solid state digital controls, countdown timer, five rack - five programmable menu buttons, and pulse cook with two-: ZZ - Solid state digital controls, five rack I .D. timers, manu< sixteen programmable menu buttons, cook and hold, fan-de= pulse, auxillary back-up thermostat control, and two-speE Prefixes : D - Doors are included with units O - Units have an open base COMPONENTS: Standard Aerohot Drawers Aerohot Buffet Shelf[21 636 4/20/2018,3:10 PM 16of18