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Jennifer Weis Restaurant Project Commercial Design I Fall 2023
J. Moorman
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Time Log Introduction to Project Design Concept Axonometric View
Plan
by Space 3 4-5 6 7 8 9-25
Table of Contents
Furnishings
Design Details
Time Log
Research
Concept Developement Space Program/Planning Sourcing Materials Modeling SketchUp/Revit
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Total 3 hrs 2 hrs 2 hrs 5
55 hrs 18 hrs 85 hrs
Documentation/Presentation
hrs
La Cuisine : Chef Incubator
Location: Chicago, IL
- Large urban environment, ideal for supporting budding businesses
Style: Chef Incubator
- Provide commercial kitchen space to aspiring restaurateurs
- Provide an attractive and welcoming dining space for developing chefs to cultivate their craft and build a customer base
- Provide office space and education on proper restaurant management
La Cuisine: Offers 3 types of spaces
- Grab & Go
- Casual Dining
- Fine Dining
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Appetizers
Fried Ravioli ...............................................................................$10
Spinach Artichoke Dip ..............................................................$13
Pretzel Bites..................................................................................$9
Soup & Salads
Simple Side Salad .....................................................................$7
Greek Dinner Salad ..............................................................$8 /$14
Creamy Tomato Soup ..........................................................$4 /$7
Potato & Kale Soup ..............................................................$4 /$7
Sandwiches
*All sandwiches come with choice of fries, chips, fresh friut, or vegetable.
Turkey Club Sandwich ...........................................................$15
Cheeseburger ............................................................................$13
Entrees
Chicken Alfredo .......................................................................$16
Pan Seared Salmon ...................................................................$24
Chicken Tenders ........................................................................$14
linguini’s Casual Dining Remy’s Fine Dining
Collete’s Wine & Cheese
House Wine Bottle Glass
Merlot ........................................... $50 ......................... $9
Cabernet Sauvignon .................... $65 ........................ $12
Chardonnay .................................. $45 ....................... $7
Sauvignon Blanc .......................... $50 ........................ $9
*See specialty wine list for additional bottles for purchase
Cheese
Fresh Mozzarella ........................ $5/oz
Shelburne Cheddar .................... $7/oz
Aged Blue Cheese ....................... $9/oz
Charcuterie Boards
Two Cheese/One Meat ............. $18
Three Cheeses/ Two Meat ........ $28
Six Cheese/ Four Meats .............$55
Amuse Bouche
Dried Apricot Blue Cheese Canape
Hors D’oeuvres
Pan Seared Foie Gras with Caramelized Onions .......................$40
Whipped Ricotta Toast with Roasted Tomatoes.........................$22
Soup & Salads
Roasted Beet Salad with Goat Cheese ....................................... $30
Squash Nicoise Salad .................................................................... $30
French Onion Soup .......................................................................$18
Lobster Bisque ............................................................................... $18
Entrees
Ratatouille .....................................................................................$34
Seared Scallops with Butternut Squash Puree ..........................$42
Filet Mignon with White Truffle Butter Sauce .........................$60
Dessert
Creme Brulee .................................................................................$22
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Design Concept
Client’s Inspiration Image
“Anyone
can cook!”
This tagline from the movie Ratatouille embodies the intent of La Cuisine as a Chef Incubator restaurant and serves as the inspiration for this design. This design strives to create three distinct, yet unified, spaces - each inspired by a different character from the film. It further strives to merge the warm and endearing aesthetic of the film with the more modern aesthetic of today to create a space perfect for showcasing up-and-coming restaurateurs.
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Axonometric View
7
N.I.C T1 T1 T1 T1 T1 T1 T1 T1 T1 T1 T1 T1 T1 T1 T2 T2 T2 T2 T2 T2 T5 T5 T4 T4 T3 T3 T3 T3 T3 T3 T3 T3 T3 T3 T3 T6 T6 T6 T6 T6 T6 T6 T6 T7 T8 T8 T8 T9 T9 T9 T9 T9 T9 T9 B1 B1 B1 B1 B1 B2 B2 B2 B2 B2 B2 B2 B3 B3 B3 B3 B4 B4 B4 B4 B4 B4 B4 B4 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 C3 C3 C3 C3 C3 C3 C3 C3 C3 C3 C3 C3 C3 C3 C3 C3 C3 C3 C3 C3 C3 C3 C3 C3 C3 C3 C4 C4 C4 C4 C4 C4 C4 C4 C4 C4 C4 C5 C5 C5 C5 C5 C5 C5 C5 C5 C5 C5 C5 C5 C5 C5 C5 C5 C5 C5 C5 C5 C5 C5 C5 C5 C5 C5 C5 C6 C6 C6 D1 D1 D1 48” x 30” Rect. Dining Table 36” Round Patio Table 42” Round Top Dining Table 60” Round Top Dining Table 24” Round Top Bar Table 30”x 30” Rect. Dining Table 24” x 24” Rect. Dining Table 56” x 30” Rect. Dining Table 80” x 30” Rect. Dining Table 48” Single SW Philly Booth in Cambridge Blue Vinyl 64” Single SW Philly Booth in Baltic Fabric 48” Single SW Philly Booth in Baltic Fabric 64” Double SW Philly Booth in Putty Vinyl SW Tufgrain Armchair in Putty Vinyl SW Tufgrain Carousel Side Chair in Putty Vinyl SW Tufgrain Carousel Side Chair in Cambridge Blue Vinyl Aceray Vista-5 Barstool in Vinyl 7250 Tolix Metal Chair Steelcase Elective Elements Desk Solutions Steelcase Jax Office Chair T1 T2 T4 T3 T5 T6 T7 T8 T9 B1 B2 B3 B4 C1 C2 C3 C4 C5 C6 D1
SW T-3314 Bench C7 C7 C7 C7 C7 MT-1 MT-2 LVP-1 BR-1
Furnishings Plan
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Grab-&-Go: Collette’s Wine & Cheese
Aceray Vista-5 Barstool
SW Carousel Side Chair SW B48 Series Dining Table
SW B28 Series Bar Table
Tolix Metal Patio Chair
Tides Splash Patio Table
Roll & Hill Endless
VC Chalmette Sconce
Collette’s Wine & Cheese: Perspectives
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Entrance View Facing Left
Collette’s Wine & Cheese: Perspectives
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View Facing Counter
Collette’s Wine & Cheese: Elevation
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Soffit Ceiling Height = 11’ 3”
Built-In
1
Light strips to line base of each shelf
Elevation
Casual Dining: Linguini’s
Slatpanel Acoustic Wall Panel
SW Philly Booth - Single & Double
SWB48 Series Dining Table
Rectangular & Round
SW Carousel Side Chair
VC Agnes 18” Pendant
VC Acadia Chandelier
VC Reed Sconce
Linguini’s Casual Dining: Perspectives
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Entrance to Casual Dining
Linguini’s Casual Dining: Perspectives
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View Facing Right of Entrance
Linguini’s Casual Dining: Perspectives
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View Facing Left of Entrance
Linguini’s Casual Dining: Ceiling Detail Rendering
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Linguini’s Casual Dining: Elevation
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Copper Sheeting
T3 T3 T3 B1 B1 B1 B1 B1 C3
Booth Wall Elevation
Remy’s Fine Dining
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Slatpanel Acoustic Wall Panel
SWB48 Series Dining Table
Rectangular & Round
SW Philly Booth - Single & Double
SW Tufgrain Armchair
VC Agnes 21” Pendant
VC Loddy Chandelier
VC Utopia Pendant
Remy’s Fine Dining: Perspectives
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View at Entrance
Remy’s Fine Dining: Perspectives
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View Facing Show Kitchen
Remy’s Fine Dining: Perspectives
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View Facing Booth Wall
Remy’s Fine Dining: Perspectives
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View Facing Banquette Wall
Remy’s Fine Dining: Elevation
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Soffit Ceiling Height 13’ Custom Mirror B2 B2 B2 B2 B2 B2 T3 T3 T3 Booth Wall Elevation
Remy’s Fine Dining: Elevation
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Soffit Ceiling Height 13’
B3 B3 B2 B3 B3 T2 T4 T2 T2 T2 T2 Banquette Wall Elevation
Copper Sheeting
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Thank You
Process & Construction Documents
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Space Program
Restaurant Project Space Program:
A. Setting
1. Building: Existing Structure- prior restaurant structure undergoing renovation
2. Areas: Kitchen (not in scope), Waiting Area, 3 separate restaurant zones – Grab & Go, Casual Dining, Formal Dining, Public Restrooms, Employee Restrooms, Communal/Flex Offices space,
3. Identity/ Description: Chef Incubator Restaurant. A restaurant space to be rented out by aspiring restaura teurs as they begin their business. The space should offer a commercial kitchen and the necessary structure for a start-up restaurant business, both front of house and back of house.
B. Users
1. Estimated Number of Users: will vary by each zone. Estimate the “grab and go” area to have a small staff of 2-4 people, but see higher numbers of customers in and out – estimate 400-500 people in and out per day. Estimate the “causal dining” area to have a larger staff of 6-10, estimate 300-400 customers per day. Estimate the “fine dining/gourmet” area to have a staff of 6-10, estimate 200 customers per day.
2. Roles of the Users: Dining Guests, Host/Hostess, Waitstaff, Owner/Restaurateur
3. Locations of Users: Back of house limited to staff members only – kitchen and office spaces. Customers to occupy the entry, dining areas, and restrooms.
C. Functions
1. Primary Functions of the Space: Food Service
2. Secondary Functions of the Space: Start-Up Development,
3. Support (General Aspects of the Space): Ability to be turned over and flexible for several different restaura teurs and provide a launching pad for future success.
D. Standard Objectives
1. Health & Safety: Meet all FDA Health and Safety Codes. Meet all ADA codes.
2. Physical & Psychological Issues: Surfaces must be easy to keep clean to maintain food safety. Seating must be supportive and comfortable, with a range of comfort levels based on the expected time a customer will remain there – many hours for fine dining, approx. 1 hour for casual dining, and 10-20 minutes for graband-go. The space needs to be easy to navigate and the environment needs to enhance the dining experience for customers.
3. Operational Issues: The larger space is subdivided, and each group will need adequate access to the kitchen, office, and both public and private restroom spaces. Navigating customers through the space will require wayfinding guidance without a main host to provide navigation.
4. Psychological Issues:
5. Contextual Issues: The space must remain consistent to the overall conceptual design, while still creating 3 separate areas with their own identity.
E. Relationships Among the Subdivisions
1. Spatial Adjacency: All three areas need access to kitchen, office, and both public and private restrooms. The Grab-and-Go area should be located nearest the main entrance for ease of access and maintaining a high turnover rate. This area can also double as a waiting area for the other two sit-down service dining areas. The Fine Dining area should be closest to the kitchen/provide and open kitchen.
2. Isolations: Kitchen, office, and employee restroom should be isolated from public spaces.
F. General Constraints
1. Codes & Standards: NFPA, IBC, ADA, local jurisdiction codes
2. Standard Practices: Health and Food safety practices must be considered
G. Anticipated Future
1. Projected Growth/ Change in the Space: Customer base growth is expected in all three spaces. The spaces must also be versatile enough to accommodate changing tenants as their business grows and they move into a more permanent location.
2. Changing Roles of Users: Business growth may lead to change in role of user and change in type of tenant.
3. Technological Change: POS services may change with time
4. Design Change: no immediately anticipated
H. Space Requirements:
1. Area Requirements: Approx 40% back of house, 60% front of house. Within front of house, estimate grab-and-go to occupy 20%, Casual Dining, 30-40%, Fine Dining 40-50%.
2. Branding Accommodations: Remain consistent to overall design concept,
3. Furniture Accommodations: Variety of table and seating options required. Tables – both dining and bar height of various capacities. Seating – both soft and hard seating options. Durable materials required for all surfaces. Fine dining seating to be more soft seating for prolonged dining experiences.
Casual and Grab and Go seating to include more hard seat options.
I. Subdivision Systems Requirements
1. Environment Support:
J. Conclusions
1. Specialized Design Characteristics:
2. Specialized Concepts: Design must be consistent with “Ratatouille” design inspiration.
3. Other Specialized Requirements:
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Initial Sketches & Space Planning
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Bubble Diagram & Initial Space Planning
Early Curtain Wall Sketches
Space Planning Progress
Notes:
- Do not scale drawings. Refer to written dimensions.
- All dimensions to centerline of wall unless otherwise noted.
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Entry Men's Restroom Women's Restroom Vestibule Restroom Hallway Employee Restroom Office N.I.C. Grab & Go Patio Casual Dining Back Hallway Show Kitchen Fine Dining Main Hallway 1 2 3 4 5 6 7 8 9 1011 12 13 1415 A B C D E F G H I J K L M N 104' - 2 1/8" 1' - 4 3/8" 1' - 2 1/2" 3' - 0 1/4"3' - 5 3/4" 2' - 5 1/4" 1' - 5" 2' - 5 3/4" 1' - 3 5/8" 4' - 7" 104'10" O 29' - 6" 0' - 0" 22' - 0" 12' - 2 1/4" 11' - 11 7/8" 22' - 0" 6' - 6" 10' 6" 7' - 0"7' - 0"5' - 0" 6' - 3 1/2" 9' - 5 7/8"7' - 7"6' - 0" 5' - 10" 5' - 10"8' - 0"9' - 11 3/4"11' 5 3/4" 4' - 2 1/4" 5'6 3/8" 20'0" 5'10" 14'7" 8'9" 18'2" 10'1 5/8" 6'6" 6'0" 9'3" 9'3" 6'0" 6'6" 8'1 5/8" 11'4 5/8" 8'5 3/4" 6'2 3/8" 5'7 1/8" 5'10 7/8" 5'11" 6'0 1/8" 11'4 3/8" 8'5 5/8" 5'6 3/8" 2'1 5/8" 6'7 1/4" 3'1 5/8" 2'0" 5'6" 5'11 1/4" 7'7 1/8" 5'11 5/8" 5'6" 4'0" 4'0" 6'0" 6'0" 4'0" 4' - 10 5/8" 3' - 0" 3' - 0" 3' - 0" 3' - 0" 3' - 0" 3' - 0" 3' - 0" 4' - 4 3/8" 4' 11" Scale Project number Date Drawn by Checked by W Jennifer Weis INTERIORS 3/64" = 1'-0" 9/26/2023 4:18:43 PM I-102 Dimensioned Floor Plan 001 La Cuisine Restaurant Remodel 09/27/2023 J. Weis TBD 3/64" = 1'-0" 1 Dimension Plan
2 hr Fire Rating Wall 4’ Half Wall
Floor Plan
Legend:
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Entry Men's Restroom Women's Restroom Vestibule Restroom Hallway Employee Restroom Office N.I.C. Grab & Go Patio Casual Dining Back Hallway Show Kitchen Fine Dining Main Hallway Ceiling Ht 10' Ceiling Ht 16' Ceiling Ht 11' Ceiling Ht 16' Ceiling Ht 16' Ceiling Ht 16' 20' Skylight R6 '6 " 8' - 1 7/8" 13' - 0" 7' - 6 3/8" 13'3 7/8" 13'0" 13'10 1/2" Ceiling Ht 13' 13' Soffit Waitstaff Waitstaff Waitstaff Waitstaff Bar Counter Serving Counter 29' - 6" 6' - 3 1/2" 15' - 8 1/2" 11' - 11 7/8" 22' - 0" 6' - 6" 91' 11 7/8" 20'0" 20'8" 8'6" 18'2" 2'0" 8'1 5/8" 12'6" 9'3" 99'2 5/8" Scale Project number Date Drawn by Checked by W Jennifer Weis INTERIORS 1/16" = 1'-0" 9/26/2023 8:50:39 PM I-103 Emergency Plan 001 La Cuisine Restaurant Remodel 09/28/2023 J.Weis TBD 1/16" = 1'-0" 1 Fire Safety Plan
Emergency Plan
Legend: 2 hr Fire Rating Wall Sprinkler
32 48” x 30” Rect. Dining Table 36” Round Patio Table 42” Round Top Dining Table 60” Round Top Dining Table 24” Round Top Bar Table 30”x 30” Rect. Dining Table 24” x 24” Rect. Dining Table 56” x 30” Rect. Dining Table 80” x 30” Rect. Dining Table 48” Single SW Philly Booth in Cambridge Blue Vinyl 64” Single SW Philly Booth in Baltic Fabric 48” Single SW Philly Booth in Baltic Fabric 64” Double SW Philly Booth in Putty Vinyl SW Tufgrain Armchair in Putty Vinyl SW Tufgrain Carousel Side Chair in Putty Vinyl SW Tufgrain Carousel Side Chair in Cambridge Blue Vinyl Aceray Vista-5 Barstool in Vinyl 7250 Tolix Metal Chair Steelcase Elective Elements Desk Solutions Steelcase Jax Office Chair T1 T2 T4 T3 T5 T6 T7 T8 T9 B1 B2 B3 B4 C1 C2 C3 C4 C5 C6 D1 N.I.C T1 T1 T1 T1 T1 T1 T1 T1 T1 T1 T1 T1 T1 T1 T2 T2 T2 T2 T2 T2 T5 T5 T4 T4 T3 T3 T3 T3 T3 T3 T3 T3 T3 T3 T3 T6 T6 T6 T6 T6 T6 T6 T6 T7 T8 T8 T8 T9 T9 T9 T9 T9 T9 T9 B1 B1 B1 B1 B1 B2 B2 B2 B2 B2 B2 B2 B3 B3 B3 B3 B4 B4 B4 B4 B4 B4 B4 B4 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C1 C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 C2 C3 C3 C3 C3 C3 C3 C3 C3 C3 C3 C3 C3 C3 C3 C3 C3 C3 C3 C3 C3 C3 C3 C3 C3 C3 C3 C4 C4 C4 C4 C4 C4 C4 C4 C4 C4 C4 C5 C5 C5 C5 C5 C5 C5 C5 C5 C5 C5 C5 C5 C5 C5 C5 C5 C5 C5 C5 C5 C5 C5 C5 C5 C5 C5 C5 C6 C6 C6 D1 D1 D1
SW T-3314 Bench C7 C7 C7 C7 C7
Furnishings Plan
Tearsheets: Furnishings
www.shelbywilliams.com | (423) 623-0031
9509-1 TUFGRAIN ARMCHAIR
Lightweight arm chair with aluminum frame in choice of powdercoat or Tufgrain faux wood grain finish
Features:
Open lower back area
High denisty molded foam seat
Choice of powdercoat or Tufgrain faux wood grain finish
Durable metal glides
Holds up to 350 lbs
Options:
Casters on front legs
Yardage: 2.25
Weight: 25.00Lbs.
www.shelbywilliams.com | (423) 623-0031
BR-1044 CAROUSEL STACKABLE SIDE CHAIR
Carousel is a modern, fun café chair and barstool designed by Studio Balutto Associati. Curved lines flow throughout the design from top to bottom. Carousel's side chair is one of the many stackable options available in the Bellarosa by Shelby Williams Collection. Features: Stacks 4 high
Weight:
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22.5"W x 25.5"D x 32.25"H, 18"SH, 19"SW, 25.5"AH
Dimensions
Options: Dimensions 31.4"H x 21.2"L x 21.2"W x 18.8"SH
0.4
Yardage:
6.40Lbs.
Tearsheets: Furnishings
www.shelbywilliams.com (423) 623-0031
PH PHILLY
Features:
Vertical channel upholstered seat and back
Smooth outside upholstered back is standard
Maple veneer wood trim around base
9" solid Maple wood tapered legs
No top caps or end panels
No sag spring seat
Available in 48" or 64" standard lengths
Options:
Smooth upholstered seat
Wall bench available by Special Quote
Dimensions
48" or 64"W, 26"D (single) or 48"D (double) x 36" or 42"H (single booth), 36" or 42"H. 18"SH, 19"SD
www.shelbywilliams.com | (423) 623-0031
T-3315 BENCH
Benches offer colorful and flexible seating options for casual spaces. Choose from standard shapes and sizes or create your own custom shape and size.
Features:
Hardwood frame
Tight seat
1.5" poly on top
.5" poly on sides
Brushed Nickel metal leg is standard
Options:
Wood Legs
Fabric underside available upon request order must specify requires additional COM
Custom shapes and sizes available
Combination Fabrics Available
Dimensions
18" W x 72"D Seat H 18"
Yardage: 4.5
Weight: 75.00Lbs.
Wood Highchair
Deluxe highchair, made from rubber wood, the most ecologically friendly lumber, will complement any room décor. The wide “A-frame” structure provides stability and structure for your smallest customers.
Produced from environmentally sustainable ¾” thick wood
Assembled with screws into threaded inserts for strength and durability
Extra wide, 1 ½” seat belt for extra safety Rubber stacking pads protect the lower stacked chairs from damage
Scalloped seating for leg comfort
Rounded edges and corners for safety and to avoid chipping
Backrest with handle for easy lifting and moving
Available assembled or unassembled
Dimensions: 27.5”H x 18 ½”W X 20”D
Catalog Number: 900
Colors: Light Dark Black Mahogany
Replacement Seat Belt for Wood Highchair
Catalog Number: 913SB
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Tearsheets: Furnishings
www.shelbywilliams.com | (423) 623-0031
B48 SERIES MULTIPURPOSE TABLE
Multipurpose hobnail design table appropriate for dining, meeting, collaboration. Wide variety of table tops available.
Features:
Steel Tubing
RCT2 - Metal Base Rubber Cushion Glides
Options:
Maple Species is Standard.
Oak is optional at the same price, Other species are available upon request.
Veneer Art Surface
Laminate Inlay
Veneer Inlay
W- Wheelchair Height (31.25")
C- Cocktail Height (19.25")
MPT1- Molded Plastic Glides
SLG4- Super Leveler ( add 5/8" to Height)
Dimensions
29.25" Overall Table Height
29.5" Overall Table Height, Group E Only
Weight: 71.00Lbs.
www.shelbywilliams.com | (423) 623-0031
B28 SERIES MULTIPURPOSE TABLE
Café tables include a wide variety of table top and table base combinations.
Features:
Steel Tubing
Cast Iron Base
RCT2- Glides
Options:
FTD3- Single Column Flip Top Mechanism
Maple Species is Standard.
Oak is optional at the same price. Other species are available upon request.
Veneer Art Surface
Laminate Inlay
Veneer Inlay
C- Cocktail Height (18" OAH w/1.25" top)
W - Wheelchair Height (31.25" OAH w/1.25" top)
CH - Counter Height (36" OAH w/1.25" top)
STU - Stand Up Height (42" OAH w/1.25" top)
SF - Footring on stand up base
MPT1- Molded Plastic Glides
SLG4- Super Leveler ( add 5/8" to Height)
Dimensions
30.5" OAH w/1.25" top
Weight: 56.00Lbs.
35
Tearsheets: Lighting
Acadia Large Chandelier
Item # JN 5072AGL
Designer: Julie Neill
Height: 46"
Width: 33"
Canopy: 5.5" Round
Finishes: AGL, BSL, PW
Socket: 30 - E12 Candelabra
Wattage: 30 - 40 G16.5
Weight: 39 Pounds
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PRODUCT FEATURES LAMPING nc udes 120-277 vo t un versa 39 5 watts 208 de vered umens 3000K LED modu es Dimmable w th most LED compatib e ELV d mmers Sh ps w th (4) 12 and 2 6" r gid stems n coord nat ng �n sh Can be nstal ed on a sloped ce l ng up to 35° Ma te B ack LODY 20-LIGHT CHANDELIER ORDERING INFORMATION 700LDY SHAPE OR S ZE F N SH LAMP 20-L GHT 20 R AGED BRASS B MATTE BLACK N POL SHED N CKEL -LED930 NTEGRATED LED 90 CR 3000K 20V-277V UNV T20 T24 From the brand ormer y known as Tech Light ng • Mid-Century Modern chandel e w th 20 orbed LED d f use s Avai ab e n modern �n shes Coord nate your design w th Lody chande ers (add t ona sizes ava ab e) and bath ight Can be nsta ed on a s oped cei ng up to 45° Lamp ng opt ons are compat b e w th most d mmers Ma te B ack Po shed N cke Aged B ass 700LDY JOB NAME NOTES © 2019 Tech L gh ng L L C A gh s re e ved The Te h L gh ng gr ph c s a reg tered adema k o ech L gh ng L L C Tech L gh ng e er es he ght o change pe �ca ons o p oduc mprovemen s w hou not �ca on 400 nde Avenue S ok e IL 6007 T 847 410 4400 F 847 4 0 4500 ech gh ng com
Tearsheets: Lighting
37
Width:
Wattage:
Designer: AERIN Item # ARN 5371G-SWG O/A Height: 59.5" Fixture Height: 22.75" Min. Custom Height: 31.5" Width: 18" Canopy: 4.5" Round Finishes: BSL, G, MBK, PW Glass Options: SWG Socket: Dedicated LED Wattage: 15w (1300lm) Weight: 9 Pounds
Custom Height Available
Agnes Large Pendant Designer: AERIN Item # ARN 5352G O/A Height: 50.25" Fixture Height: 13.5" Min. Custom Height: 21"
21" Canopy: 4.25" Round Finishes: BSL, G, MBK, PW Socket: E26 Keyless
75 A19 Weight: 5 Pounds Agnes 18" Pendant
Note:
Tearsheets: Lighting
Chalmette Medium Layered Sconce
Item # JN 2300AI
Designer: Julie Neill
Height: 14"
Width: 6"
Extension: 7"
Backplate: 4.25" X 6" Rectangle
Finishes: AI, G, PW, PW/G
Socket: 2 - E12 Candelabra
Wattage: 2 - 2.5 LED T6
Weight: 6 Pounds
Reed Single Sconce
Designer: Thomas O'Brien
Height: 13"
Width: 5"
Extension: 10.5"
Backplate: 4.5" Round
Finishes: AN, BZ, HAB, PN, PS
Shade Treatments: L, NP
Shade Details: 4" x 5" x 6"
Socket: E12 Candelabra
Wattage: 40 B11
Weight: 2 Pounds
38
Item # TOB 2125BZ-L
Tearsheets: Lighting
39
Updated 10NOV2022 T +1 718 387 6132 www.rollandhill.com 120V Illumination Integrated LED Wattage: 110 Watts Lumens: 5000 Lumens est. Color Temperature: 2700K CRI: 90+ LED Lifetime: 50,000 hours est. Dimming: Triac, ELV or 0-10V 240V Illumination Integrated LED Wattage: 110 Watts Lumens: 5000 Lumens est. Color Temperature: 2700K CRI: 90+ LED Lifetime: 50,000 hours est. Dimming: ELV or 0-10V Driver location Driver located inside the fixture. Fixture Mounting Designed to be mounted on standard 4in. Electrical Box. Two #8-32 screws included. Additional mounting hardware provided for 240V versions. Finishes Black, bronze, brushed brass Suspension 1/2-inch aluminum stem in matching metal finish. 35-inch length included with lamp. 72-inch length available for additional cost. Stem length can be adjusted on site. Canopy 2 x 5-inch canopy in matching metal finish Power Drop Single canopy power drop, fixture can be rotated to match the J-Box location Ceiling Slope 0˚mounting slope. Up to 90˚variable hang-straight available upon request. Certifications UL, cUL (120V) CE/CB (240V) Series Endless Product Straight - 3 units Dimensions L 58in/148cm x W 6in/16cm x H 7.5in/19cm Weight 20lb/9kg Materials Aluminum, acrylic Designed by Jason Miller, 2011 Straight - 3 units Endless 58in/148cm 7.5in/19cm 6in/16cm 18in/46cm 5in/12.7cm Max OAL Approx. 44in / 111.8cm Min OAL Approx. 10in / 25.4cm .5in/1.27cm Power drop
