MANGO'S

This page was last edited:

Wednesday, September 17, 2008

  COOK LINE ELEVATION  CHEF TABLE ELEVATION  MAIN FLOOR BACK BAR  SECOND FLOOR  THIRD FLOOR
 

ARCHITECTS REVISON (AUGUST)

 

 

Revised First Floor Plan 8-03-05

Changes: 7-31

  • Hood over dishwasher in kitchen.

  • 2 tub prep sink added.

  • 12 tap heads at each bar location.

Changes: 8-03


 

 

 

Note: Clearance between ice machine and the dish table in 3ft.

 

   
      



 

 

 
  • Up to 1,230 lbs. (558 kgs.) daily ice production
  • Only 30" (76.2 cm) wide
  • Stainless steel exterior with the fit and finish of an appliance
  • Food zone designed with soft, round, cove corners
  • Select components made with AlphaSan® anti-microbial
  • Patented cleaning and sanitizing technology

     

S-1200 Ice Cube
Machine on a B-570
Ice Storage Bin

-Both Items Sold Separately
 
 
 

 


 

 

Cook Line 7-31-05

Note: A partition between the fryers and the single door refrigerator is recommended.

 

 

 

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Chef Table and Waitress Pick Up

 

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Main Floor Back Bar

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Revised Second Floor Plan 7-28-05

 

 

 

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Revised Third Floor Plan 7-28-05

 

 

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ARCHITECTS REVISION AUGUST 2005

  • Walk-in cooler will not fit space.

  • All prep and cooking equipment will not fit as drawn.

  • Bar will not fit as drawn.

Please give me a call at the number below at your convenience.

 

916-417-8286 Art's cell

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