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Kitchen areas

Protect kitchen areas and food from insects, pests, and other animals. [Pg.191]

The inside of the building is open, fourteen feet from floor to ceiling, and largely unfinished and in the process of further construction. By ordinary standards it is ambiguous as to function, except for the kitchen area, which is clearly defined and fairly conventional. [Pg.225]

Modelling of petroleum generation was performed using asphaltene kinetics determined on petroleum asphaltenes from Snorre oils. This approach was chosen in order to avoid problems associated with the kinetic variability encountered in the Draupne formation. The petroleum asphaltene kinetics was used to delineate the extent of the kitchen area, which reached the time/temperature conditions necessary for the generation of the analysed oil phase. The results thus differ from conventional oil window approximations as we utilize kinetic source rock parameters in the migrated oil for tracing out the generative basin. [Pg.133]

Three 2D lines crossing the main kitchen areas were modelled in this study. The models were calibrated to data from eight wells, consisting of measured vitrinite reflectance, corrected well temperatures and pore pressure. [Pg.133]

These results indicated that the Draupne formation in Kitchen 1 west and northwest of Snorre has not reached the level of transformation required by the asphaltene kinetic data from the Snorre field. Kitchen 1 was modelled to only have reached a transformation ratio of less than 5% (Fig. 6) at present. In addition the limited source rock volume in this area cannot account for the petroleum volumes in the Snorre field. Thus, we would suggest on the basis of our maturity modelling, that the proposed kitchen area west and northwest of the Snorre (Kitchen 1) is immature. Shows in the 33/6-2 well, classified as in situ generated, not representative of significant petroleum migration, support this hypothesis. Additionally the fact that the main intra-field maturity trend known in Snorre (Horstad et al. 1995) is the increase in biomarker and aromatic maturity parameters from south to north, suggests clearly that Kitchen 1 did not contribute to Snorre as any influx of lower maturity petroleum from... [Pg.145]

Fig. 7. Maturity development in the deepest are in the 34/5 kitchen area, indicating that the source rock is matching (and in the deepest part partly exceeded) the maturity required to match the asphaltene maturity in the reservoired Snorre oil. Fig. 7. Maturity development in the deepest are in the 34/5 kitchen area, indicating that the source rock is matching (and in the deepest part partly exceeded) the maturity required to match the asphaltene maturity in the reservoired Snorre oil.
The Snorre Field is located in the northern part of the Tampen Spur (Fig. 7). Major reservoir units are the Triassic Lunde Formation (northern part of the field) and the lower Jurassic Statljord Formation (southern part of the field). The reservoir contains an undersaturated black oil and has a generally low GOR (62-160 Sm /Sm ), typically increasing towards the north. The Snorre Field represents a rotated fault block cut by NNE-SSW and NE-SW faults during Upper Jurassic rifting (Horstad et al. 1995). The main source rock in the area is the Upper Jurassic Draupne Formation, a prolific Type II marine source rock. The underlying Heather Formation is also locally developed as a Type II, oil prone source rock. The main kitchen area of the oil encountered in the Snorre Field is situated in the basin directly east and south of the field (Horstad et al. 1995 Skeie et al. this volume). The Snorre... [Pg.164]

Fig. 8. Simulated extent of kerogcn transformation in the kitchen area of Snorre Field. The accumulation of undersaturated oil in the reservoir. Fig. 8. Simulated extent of kerogcn transformation in the kitchen area of Snorre Field. The accumulation of undersaturated oil in the reservoir.
The Nome trap with its thinner, partly eroded and imperfect caprock, currently buried ca. 1 km shallower than Alve with its much thicker caprock, is in our opinion a good example of a Sales type 3 trap, and the maturity of its oil, which clearly is of the same organic facies as found in Alve, suggests that it originated from a kitchen area buried ca. 1 km shallower than the kitchen that generated the condensate in Alve. With its thicker caprock, Alve, on the other hand, is a good example of a Sales type T trap (cf. Sales 1993, 1997). [Pg.323]

Select, install, inspect, and maintain portable fire extinguishers in accordance with NFPA 10, Standard for Portable Fire Extinguishers. Please note that special requirements do exist such as nonferrous components of extinguishers located in MRI rooms and the need for class K extinguishers in kitchen areas. Inspect, test, and maintain all water-based fire protection systems in accordance with NFPA 25, Standard for the Inspection, Testing, and Maintenance of Water-Based Fire Protection Systems. Facility owners retain responsibility for compliance... [Pg.234]

The food handling and kitchen areas consist of a fuU kitchen with extra working areas for trainees and a cafeteria with a total capacity of 150 persons. [Pg.129]

Heat detectors - these detectors operate by sensing heat in the environment. They operate in two distinct ways. Some are designed to operate at a given temperature whereas others detect the rapid rate of rise of temperature that is associated with a developing fire. They are often used in a kitchen area, where smoke detectors would continually actuate because of the normal processes in a kitchen area. [Pg.227]

The system has the effect of reducing the space required in the kitchen area, but the servery, dining and dishwashing areas are unaffected. [Pg.33]

In smaller kitchens the preparation areas are normally not defined and surround the production area to minimize walking distances. In larger kitchens, areas are designated and normally split into main dish, vegetable/salad and pastry areas. [Pg.38]

Restaurant layout shows the position of the self-service area in relation to seating and kitchen areas. [Pg.53]

This type of diner has a raised platform for seating and lowered kitchen area with large communal tables. [Pg.92]

Kitchen area is small - for storage of "sushi" and preparation. There is a small sink for washing dishes. The display counter is located at the entrance to enable customers to make their choice as they enter. [Pg.93]


See other pages where Kitchen areas is mentioned: [Pg.56]    [Pg.373]    [Pg.70]    [Pg.70]    [Pg.215]    [Pg.199]    [Pg.2061]    [Pg.134]    [Pg.228]    [Pg.129]    [Pg.133]    [Pg.133]    [Pg.134]    [Pg.137]    [Pg.147]    [Pg.147]    [Pg.154]    [Pg.171]    [Pg.251]    [Pg.30]    [Pg.43]    [Pg.76]    [Pg.77]    [Pg.325]    [Pg.140]   
See also in sourсe #XX -- [ Pg.129 ]




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