Room Service Kitchen Layout Plan.xlsx

This file is a room service kitchen layout plan and electrical specification document for a kitchen equipment and electrical relocation project at Salt Lake City VA Medical Center. The plan details the redesign of a scullery dish room and main kitchen workspace, indicating current equipment locations, equipment requiring relocation, and provisions for future additions. Key operational parameters include breakfast service 6:15-8:30 a.m., lunch 11:15 a.m.-1:00 p.m., and dinner 4:15-6:00 p.m.

The document specifies electrical requirements for both existing and new equipment installations. Existing equipment to be relocated includes two Burlodge B-Cool refrigeration units (120V/20A), a refrigerated slider table (120V/20A), a five-well hot table (208V/30A/3PH), and an Aladdin Activator Table (208V/3PH). New electrical connections are required for 11 additional pieces of equipment including two Rapid Cook Ovens (208-240V, 30-40 amps), four roll-in and reach-in refrigeration units (115V), dual-temperature stands, and three kitchen printer stations. Additional equipment requiring electrical access includes a microwave (120V/15A), proofer (120V), warmer (208-230V), auto bagger (115-220V), blast chiller (208V/12A), and plate warmer (208V/16.3A). The layout addresses concerns regarding cart staging, coffee station placement, and cook workflow efficiency while maintaining access to current kitchen operations.