116 lines
8.9 KiB
Markdown
116 lines
8.9 KiB
Markdown
## The Daily Pour — Revised Build Requirements
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1. **Trailer:** 8.5' × 26', 7'6" interior height. This is the correct size going forward.
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2. **Drive-through only:** There will be no walk-up service area or customer-accessible interior.
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3. **Drive-through service window:** The serving window needs to be on the **opposite side of the trailer from the employee entry/exit door**. It should be positioned low enough for comfortable vehicle service.
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4. **Drive-through workstation:** Provide a clear area directly at the window with a **lower pass-through counter/shelf and space for a stool or seat**, allowing an employee to comfortably take orders and hand drinks to customers. Counters/equipment should not obstruct access to the window.
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5. **No pastry display case:** Please remove it. Customers will not enter or walk up to the trailer, so a customer-facing pastry display isn't necessary.
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6. **Employee entry/exit:** Preserve the trailer's side employee door and design the cabinetry/equipment around its actual factory location. Do not relocate it unless structurally necessary.
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7. **Restroom:** Add a compact, completely enclosed employee restroom with a permanent toilet and door.
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8. **Handwashing:** Include one dedicated commercial handwashing sink in an accessible location outside the restroom/workflow as required by the reviewing health authority.
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9. **Warewashing:** Include a commercial **3-compartment sink with appropriate drainboards**.
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10. **Espresso station:** Provide space and utilities for **two commercial 2-group espresso machines**.
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11. **Grinders:** Provide **two commercial espresso grinders** adjacent to the espresso workstations.
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12. **Coffee brewing:** Provide space for **two commercial coffee brewers**.
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13. **Tea station:** Provide an electric commercial hot-water dispenser/kettle for specialty tea service.
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14. **Microwave:** One commercial microwave for reheating prepared baked goods.
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15. **Air fryer:** One commercial countertop air fryer used **only for reheating prepared baked goods**.
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16. **No cooking line:** There will be **no grill, griddle, range, deep fryer, open-flame cooking equipment, or raw-food cooking operation**.
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17. **All-electric operation:** Cooking/heating, water heating, HVAC and beverage equipment will be electric. The old propane water-heater design should be removed.
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18. **Refrigeration:** Provide **one commercial undercounter refrigerator** at the beverage-preparation station.
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19. **Main refrigeration:** Provide **one full-size commercial refrigerator/freezer combination** for bulk refrigerated/frozen inventory.
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20. **Remove old refrigeration equipment:** Delete the separate mini-fridge, stand-up freezer and sandwich-prep refrigerator shown in the existing drawings.
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21. **Ice:** Include one commercial open-top ice machine/bin positioned near drink production.
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22. **Prep space:** Maximize usable counter space for drink preparation and baked-good reheating.
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23. **Dry storage:** Use the space saved by eliminating the second large refrigerator/freezer for **full-height storage/pantry cabinetry**.
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24. **Operational storage:** Provide organized storage for cups, lids, sleeves, straws, napkins, beans, specialty teas, syrups, flavorings, cleaning supplies and daily restock inventory.
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25. **Ingredient drawers:** Include drawers/bins specifically for coffee beans, teas and smaller beverage ingredients.
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26. **Freshwater:** Plan for approximately a **65-gallon onboard potable-water tank** if direct water service isn't available.
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27. **Freshwater tank location:** Do **not assume the large fresh tank will be mounted underneath the trailer**. Our preferred concept is a low-profile tank inside the conditioned trailer, potentially underneath the espresso/prep counter or inside an enclosed utility cabinet/partition.
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28. **Freshwater access:** Provide an exterior potable-water fill connection and service access to the tank, pump, filters, valves and plumbing.
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29. **Direct water:** Include provisions for a direct potable-water connection with appropriate backflow protection when a location provides water service.
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30. **Water filtration:** Include appropriate filtration/water treatment for the espresso and coffee equipment.
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31. **Electric water heater:** Install an appropriately sized electric water heater for the sinks and required hot-water demand.
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32. **Gray water:** Final gray-water tank size and location should be determined from actual water usage and applicable health requirements. Underfloor mounting should only be used if adequate frame space and ground clearance exist.
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33. **Black water:** Add a separate black-water holding tank for the restroom toilet, preferably positioned close to/below the restroom where structurally practical.
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34. **Tank access:** All tanks need accessible fill, drain/dump, venting and service points.
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35. **Indiana winter operation:** Water lines, tanks, pumps and vulnerable plumbing need protection against freezing because the trailer will operate in the South Bend area during cold weather.
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36. **Mini-split:** Install a **mini-split heat pump providing both air conditioning and heat**. Show the interior air handler, exterior condenser, condensate drain, refrigerant routing and electrical connection.
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37. **Electrical system:** The trailer needs a professionally designed electrical system based on the **actual nameplate loads of all final equipment**, not simply an extension-cord arrangement like the current drawing describes.
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38. **Electrical outlets:** Provide appropriately positioned outlets and dedicated circuits where required for espresso machines, coffee brewers, refrigerator/freezer, undercounter refrigerator, ice machine, microwave, air fryer, tea equipment, water heater, mini-split, water pump, POS and technology equipment.
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39. **Code compliance:** Electrical design and installation must meet the applicable **South Bend/St. Joseph County and Indiana electrical permitting/code requirements** in effect when the trailer is constructed.
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40. **Shore power:** Plan around an appropriately sized shore-power system. Our current concept is **50A 120/240V**, but final service size should come from the electrician's load calculation.
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41. **Generator:** The final generator needs to be sized from that same electrical load calculation rather than selecting one arbitrarily.
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42. **Battery/inverter system:** Provide for an exterior battery/inverter/charging system, with final capacity determined after the electrical loads are known.
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43. **Exterior utility equipment:** Generator, battery system, inverter/charger and associated electrical equipment should be in properly designed exterior/weather-protected locations rather than consuming interior galley space.
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44. **Mini-split condenser:** Exterior mounting must account for ventilation, service clearance and trailer weight distribution.
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45. **Wall-mounted screen:** Provide a dedicated interior wall location with electrical and network connections for an operational display.
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46. **Networking mini-rack:** Provide a compact wall-mounted network cabinet/rack.
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47. **Technology:** The rack should accommodate the router/cellular connection, managed PoE switch, NVR/security equipment and UPS.
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48. **Cameras:** Provide pathways/power/network cabling for exterior/interior PoE security cameras as required.
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49. **POS:** Provide a dedicated POS/order station adjacent to the drive-through window without blocking the pass-through area.
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50. **Fire extinguishers:** Provide clearly designated and easily accessible mounting locations for the required fire extinguishers.
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51. **Fire/ventilation review:** Because there is no grill, fryer, griddle or conventional cooking line, please have the final microwave/air-fryer configuration reviewed to determine the actual ventilation/fire-suppression requirements rather than automatically carrying over the generic Type I hood/ANSUL language currently in the drawings.
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52. **Commercial finishes:** Floors, walls, ceilings, counters and cabinetry need to use smooth, durable, easily cleanable materials acceptable to the reviewing health authority.
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53. **Lighting:** Include shielded commercial LED lighting with sufficient illumination over all work and cleaning areas.
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54. **Weight distribution:** Please account for the location of the freshwater tank, gray/black tanks, espresso machines, refrigeration, batteries, generator and other heavy equipment when determining axle and tongue loading.
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55. **Final electrical load calculation:** This needs to happen **before finalizing the electrical panel, shore-power capacity, generator, inverter, battery system or major appliance circuits.**
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56. **Final plumbing calculation:** Tank sizes and water-heating capacity should be based on the actual sinks, espresso machines, water demand and applicable health requirements.
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57. **Final objective:** The interior should prioritize a **clean two-person coffee-production workflow**: order → espresso/coffee/tea production → finishing → handoff through the drive-through window, with minimal unnecessary movement.
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