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10 3/4• GENERAL NOTES: <br />I EXISTING DEMISING WALL HOURLY RATING <br />OF WALL TO BE VERIFIED IN FIELD SIM. PROVIDE TWO <br />E3 LAYERS OF 5/8" PLYWOOD ...—:—:-.-�:�:�:.--- A. PROVIDE 1' AIR SPACE AT SIDE(S) OF OVEN/PROOFER dt COOLER/FREEZER (MIN. 3' <br />i __ __ <br />AT BACK OF OVEN). UAL NO <br />. . b x <br />FY ALL <br />MENSIONS & SPECS W/ <br />PMENT <br />1 4 1/2' •,,,•. •••.• I IOVEN/PaR00FER AND COOLER/FREEZERI (TME PRIIriE ONLY). <br />I I I 29'-3 1 2' PREP WALL FOR FINISHES 8'-0 1 4rNo <br />,L1 1/ . A --.--. <br />FINISH ON WALLS BEH ND <br />------ -----INSTALLEDSYSTEMS. <br />4 1 4' t f ; ' _-....---_..:............... ROUGH— NS FOR PHONENALARM, SOUNDD, & MICROS SE ELECTRICAL SHEETS; <br />/ d: <br />I H3F r. \---------- <br />4!2'—O"XCUSTOM LENGTH PLASTIC LAMINATE WHITE DESK TOP CLEATED TOW W/(2) 2' <br />t, .€..............................., <br />I • ; I L3 ■� ago .{ DIA. GROMMETS; 3 16• DEEP PLASTIC LAMINATE WHITE SHELVES MOUNTED ON <br />;� L3 ;� Wit} HEAVY—DUTY KV STANDARDS WITH ADJUSTABLE BRACKETS. <br />N <br />°' N C. G.C. TO PROVIDE BLOCKING FOR SUPPORT OF RESTROOM ACCESSORIES AS <br />RECOMMENDED BY MANUFACTURER. SEE INTERIOR ELEVATIONS. <br />I � 4 1/2 1)"', - • <br />;t • D. PROVIDE 5/8' CEMENT BACKING BOARD ON ALL KITCHEN & RESTROOM AND OFFICE <br />6'-3 1/2' i : •;: cn <br />22 —0 1/2 R ` "„ WALLS FLOOR TO 2'-0' A.F.F. <br />H3 1 r3 8 <br />I r 2,Nlmml, <br />-° E. REFERENCE THE FOLLOWING SHEETS: G—SL GENERAL CONDITIONS & PLAN SYMBOLS <br />;.� , 1 A 0.42 AND G—ADA ACCESSIBILITY GUIDELINES. <br />3'-4' 3'-1' 22'-2' 3'-6'1/4� ' <br />10 3/4' S' ■ ■� 10 4' 104 , F. ALL INTERIOR DIMENSIONS NOTED ARE FROM FACE OF DRYWALL TO FACE OF <br />N .f1 1 <br />DRYWALL do EXT. DIM. NOTED ARE FROM FACE OF BLOCK TO FACE OF BLOCK/MEIAL <br />a Go <br />STUD, UNLESS NOTED OTHERWISE <br />a t. <br />.. I 14'-9' 13'-4' <br />E' 5•t: <br />4 3-10 1 /2' 'M 4'-7 1 /2' 31-2 1 /4' 3'-2' 5'-1'; ; { <br />41 <br />I : • DRIVE THRU i 24 <br />b, <br />A 0.42 1 <br />20'-3 /2' 24'-6 1 /4' 26'-3' <br />1 •I <br />4'-6" AL <br />.F.F in � 1 1 !`r+-� �� v > � • <br />= M - K3----------------------------------------------- 1 <br />NO INSUL. I <br />µ M (SIM.) <br />1 K6 r K6 <br />l I c5. N 1 1 /4 , 1 1 •i f j ra <br />< I 4'-4 3/4" ; 4'_y 4'-3 1 /4" 1 1 <br />86 <br />f <br />121 11m:\ <br />:a.....n. I A3 A3 i 6 —5 1/4' 2'-0'CZ <br />COLD N `� <br />to _ 1 1 j <br />S1 0O BEVERAGES MEN <br />WOMEN � 1 <br />( i 14-5 1/2' 8, i <br />a SIM. NO DUROCK I v/ <br />A3 CORRIDOR 1 CORRIDOR SIDE SIM. NO DUROCK10 <br />f <br />' Cm N <br />a I I K3 CORRIDOR SIDE ■ v, <br />'q 2mmN <br />j' ` € • T-0" A.F.F R3 in \ K3 \} <br />R3 T-0" A.F.F <br />91'. F3 1 I <br />i i <br />r r 1 5'-01/2• 3'-4' 8'-41/4�' <br />5 —10 5 —9 11-11 10 —10 <br />.. I �... <br />�5' <br />5 i> <br />_ � 5, 5, � N r <br />/ <br />I cm 4'-4 3/4' I 5 1/2' 106 I i <br />f I N N 12 —3 J6 J6 SIM. NO DUROCK C RRIDOR SIDE J6 l <br />I N I I 1'-9 1/4' �• — ' I <br />on <br />4e A3 <br />23 c A3 P3 A3 P3 A3 8 F 1 <br />Cj101 a <br />3 <br />4zoo_ No <br />8 3/4 3 —0 2 —11 1/2 3 —0 7 2 1/4 2 —5 <br />} k • 1'-7 3/4' 1'-7 3/4" M 5' �V <br />.6 %4e <br />E�4. <br />DINING ROOM :� ,e,3 M <br />q C ` 0I N <br />— <br />W W r <br />l f f <br />N ap t' tf <br />. 6'-6r 13'-0 3/4' 26'-8 1/2'>It2 '-5' v, <br />5' 5' j <br />4 <br />Go <br />r <br />I <br />............................. <br />3 .. I 13, —2 1/40 <br />v/ v/ E .—c ° i i i`�i,-, Yl—i4--l-1—`r>-3 t • F`.•;` <br />d x <br />I i0 �c ■� <br />F3 I A3 F <br />t, `f x <br />H ..... ^ <br />o t <br />i <br />- ....................... � I t((( ' i .e <br />. ..... <br />i I 33 <br />tl <br />CDi G ............. < j \ <br />fE i <br />4' A - � �.... x. f i ! � , ! i j I Yf� .� � F <br />t; ti• \ Cx � ,%- .�''.� P � v' '+� r •'�' I i '',lr! e tf; r, fj. li!F�-BI !?! }._.. ,`.';',`.i <br />4 k <br />a \ ' <br />4 E'`.\p- c.> � - t: a ram' i3 � ,; ..: € iif'i':',!!s t i:frt,% t%�, } ; ',�.s'�• <br />. <br />cad \ N ." <br />s {_ i:•. <br />14 <br />_ <br />3 <br />... ............. ............. .............�................... <br />NER\ <br />..........-. <br />.... a...... .... .._............... ._....... _-.-....-......................................... ......._.............._......... --------......---..............._..._........_.:...........----------------...-.....n._.................. <br />441 � <br />'N' Nk 41 14o, Nk 4-1 %k %k 41 L %k SP Nil Nv <br />LQ <br />" BREAD <br />24 DIMENSIONED FLOOR PLAN 4 KEYPLAN <br />SCALE. 114 = 1-0 SCALE: NTS <br />BAKERY CAFE: <br />#1693 <br />SYSTEM: G3 (GLOW) <br />.PROTOTYPE UPDATE: 2012-01 <br />0" <br />w <br />LW <br />r <br />d- <br />M <br />m <br />C <br />W <br />J <br />-j <br />r <br />m <br />J <br />W <br />W <br />Z <br />N <br />Q <br />Q <br />a <br />C <br />U <br />tc-,-4 <br />N <br />t <br />am <br />ft <br />PERMIT/BID SET <br />ISSUED 10.17.12 <br />ISSUE DATE: 10.17.12 <br />PROJECT NUMBER: 120705 <br />DRAWN BY: Amel Fazlic <br />DPM: Jennifer A. Richter <br />DM: R. Lance Willis <br />CPM: Pete Ott <br />SHEET NO: <br />A-2.0 <br />FLOOR PLAN - <br />DIMENSIONS <br />FILE: 1665-A-2.0,dwg <br />