HomeMy WebLinkAboutFS00.pdfGENERAL CONTRACTOR NOTES:
1. The FS series drawings and related documents are an integral part of the
Construction Documents and shall be reviewed and coordinated by the General
Contractor and his sub-contractors.
2. The Food Service Equipment Specifications Book is an integral part of these
documents. Information may be provided in this document which is not noted on
these drawings. The General Contractor and his sub-contractors shall
reference both of these documents for information related to their scope of
work.
3. Food Service Equipment "shop drawings" shall be distributed to the General
Contractor for review and coordination with applicable sub-contractors. It is
the responsibility of the General Contractor and the related sub-contractors
to report any discrepancies, conflicts or concerns to the Architect and/or
Tundra Specialties, in a timely manner.
4. Food Service Equipment Specifications, Cut-Sheets and Shop Drawings shall
be distributed by the General Contractor to all applicable sub-contractors for
review. Any Discrepancies shall be reported through the General Contractor
prior to rough-in and final connection.
5. Millwork or specialty shop drawings for the bar, back bar, wait/service
stations, food counters, service counters, host station, etc. shall be provided
to the Food Service Equipment Supplier for review and comment prior to
commencement of fabrication.
6. General Contractor shall be responsible for providing all roof curbs and
structural supports for roof mounted and ceiling hung equipment.
7. All penetrations in roof, walls, floor and ceilings required for the proper
installation of the Food Service Equipment shall be made and patched by the
General Contractor. The Food Service Equipment Installer shall coordinate
these requirements with the General Contractor. The General Contractor shall
provide
chases, fire dampers, enclosures, seals and closures as required by code and
acceptable to the authorized health and building department inspectors.
8. General Contractor shall provide all wall blocking as noted on drawings.
9. Unless noted otherwise, the installation of all kitchen, bar and related
equipment and appliances shall be provided by others. The scope of this work
is as follows:
a. Coordinate installation date and on-site activities with General
Contractor.
b. Receive and unload equipment at job site.
D6ODSBUFBOESFNPWFEFCSJTUP(FOFSBM$POUSBDUPSÃTKPCTJUFUSBTI
receptacle.
d. Assemble all equipment and set equipment in place.
e. Distribute all plumbing fixtures and loose plumbing and electrical
components to appropriate
subcontractor for installation by others.
G8PSLXJUI(FOFSBM$POUSBDUPSÃTTVCDPOUSBDUPSTUPDPPSEJOBUF
installation of plumbing and
electrical components, drain line routing and equipment penetrations.
g. Provide cut-outs and penetrations in stainless steel equipment and
related stainless steel as required by other trades.
h. Level, wall clip and seal equipment to walls as required.
i. Remove all protective film and packing material.
j. Make changes and adjustments as required to satisfy local Health
Dept.
10. The General contractor and his sub-contractors shall be responsible for
providing the following scope of work related to the installation of all kitchen,
bar and related equipment:
a. Weekly updates on tentative installation schedule and seven (7)
days notice of required installation commencement date.
b. Site conditions ready for installation. This shall include:
1. All floors, bases and wall finishes must be complete and
ready to receive equipment.
2. Utilities rough-ins complete in required work areas. Gas
lines shall be stubbed out of walls per schedule. No caps, elbows or valves
shall be installed on gas lines until after Stainless Steel wall flashing is
installed.
3. Floor areas shall be clear of protective covering, debris,
tools and supplies.
4. Equipment installer shall have seniority with respect to
access and mobility within the installation area.
c. Adequate delivery access to site, unloading and staging area and
access to space.
d. Access to and use of job-site trash receptacle for all debris
generated from installation activities without back charges.
e. Use of jobsite electrical and water service without back charges.
f. Final connection from rough-in point to equipment of all plumbing
and electrical service.
11. Penetrations required in stainless steel equipment shall be made by the
Food Service Equipment Installer. Penetrations required in millwork shall be
made by the millwork installer. All penetrations must be made and sealed as
required by the local Health Department. Sealing of penetrations shall be made
by trade making penetration.
GENERAL PLUMBING NOTES:
1. Food Service Equipment Specifications, Cut-Sheets and Shop Drawings shall
be distributed by the General Contractor to all applicable sub-contractors for
review. Any Discrepancies shall be reported through the General Contractor
prior to rough-in and final connection.
2. Plumbing rough-ins related to Food Service Equipment shall be made
according to FS dimensioned drawings. All rough-in dimensions are from face of
finished surface to centerline of rough-in.
3. All rough-in piping shall be run within walls, above the ceiling or under the
slab. No exposed piping shall be permitted.
4. Plumbing Contractor shall install all faucets, drains, quick disconnect hoses,
gas pressure regulators and other plumbing accessories provided by others.
5. Gas piping, including gas pressure regulators and quick disconnect hoses
shall be installed so that equipment can be set tight to rear wall. Install/loop
quick disconnect hoses according to manufacturers instructions.
6. All plumbing supply and drain lines for final connection from rough-in point
to equipment shall be run so as to minimize obstruction to storage space and
interference with shelving or adjacent equipment. All piping shall be secured
with approved ''zip'' ties.
7. All water supply lines shall be braided, flexible lines with minimum of
ÆTMBDL#SBJEFEߝGMFYJCMFTVQQMZMJOFTUPFRVJQNFOUPODBTUFSTTIBMMIBWFB
minimum 48" slack.
8. Penetrations required in stainless steel equipment shall be made by the
Food Service Equipment Installer. Penetrations required in millwork shall be
made by the millwork installer. All penetrations must be made and sealed as
required by the local Health Department. Sealing of penetrations shall be made
by trade making penetration.
9. Plumbing Contractor shall provide and install all condensate and indirect
drain lines to appropriate floor drain. Coordinate routing of drain lines with
equipment lines to appropriate floor drain, and coordinate routing of drain
lines with Equipment Installer prior to installation.
10. Plumbing Contractor shall install an approved backflow preventer on the
water line upstream from the soda carbonator.
GENERAL ELECTRICAL NOTES:
1. Food Service Equipment Specifications, Cut-Sheets and Shop Drawings shall
be distributed by the General Contractor to all applicable sub-contractors for
review. Any Discrepancies shall be reported through the General Contractor
prior to rough-in and final connection.
2. Electrical rough-ins related to food service equipment shall be made
according to FS dimensioned drawings. All rough-in dimensions are from face of
finished surface to centerline of rough-in.
3. All rough-in conduit to be run within walls, above the ceiling or under the
floor. No exposed conduit shall be permitted.
4. All electrical panels and disconnect boxes are to be flush-mounted.
5. All loads indicated on schedule are actual and not breaker size unless
noted otherwise.
6. Electrical Contractor shall provide and install 6" PVC for beverage lines as
noted and per detail provided.
7. All direct electrical connections must use flexible, water tight conduit and
connections.
8. Electrical Contractor shall install and connect all electrical accessories -
starters, cord/plug sets, switches, disconnects, etc. supplied loose with
equipment.
9. Electrical Contractor to provide and install vapor proof, low temperature
CBMMBTUߝTVSGBDFNPVOUFEÆ
light fixtures in walk-in coolers and freezers.
10. Electrical Contractor to provide shunt trip breakers or other approved
shut down device for electrical receptacles and connections located under
kitchen exhaust hoods as required by code. Shut down device
to be interconnected to exhaust hood fire protection system by electrical
contractor. It is the responsibility of the electrical contractor to coordinate
this wiring with the exhaust hood fire protection sub-contractor. Wiring
diagrams and shop drawings shall be provided.
11. Electrical contractor to provide power and control wiring as required for
interlocking of exhaust hood and make-up air fan systems with exhaust hood
fire protection system as required by local codes. Where control panel is
provided, electrical contractor shall install panel and make all necessary wiring
connections.
12. All receptacles shall be mounted horizontally unless noted otherwise.
13. All cover plates shall be stainless steel unless otherwise noted.
GENERAL MECHANICAL NOTES:
1. Food Service Equipment Specifications, Cut-Sheets and Shop Drawings shall
be distributed by the General Contractor to all applicable sub-contractors for
review. Any Discrepancies shall be reported through the General Contractor
prior to rough-in and final connection.
2. Exhaust hood and make-up air cfm requirements are provided by hood
fabricator. Mechanical Engineer shall verify these requirements.
3. Unless specifically noted otherwise, the exhaust fan and make-up air
systems for the kitchen exhaust hoods shall be provided and installed by the
Mechanical Contractor.
4. Where the exhaust fan and make-up air units are provided with the
exhaust hoods, the Mechanical Contractor is responsible for complete
installation of these units.
5. Kitchen exhaust hoods are hung in place by the Mechanical Contractor
according to the locations and details shown on the FS drawings. The
Mechanical Contractor shall make all required field penetrations in the hoods
and provide and install ductwork as required.
6. Mechanical Contractor shall be responsible for properly balancing the
kitchen exhaust/make-up air system.
7. Hood control panels, when specified, shall be provided by Equipment
Supplier. The Mechanical Contractor shall coordinate the installation, wiring and
control wiring of these units with the Electrical Contractor.
8. Where the hood controls are provided by the Mechanical Contractor, the
Mechanical Contractor shall coordinate the installation, wiring and control
wiring of these units with the Electrical Contractor.
9. The Mechanical Contractor shall coordinate the control wiring of the kitchen
exhaust and make up air systems with the Electrical Contractor, including the
interlocking of these systems with the kitchen exhaust hood fire protection
system as required by code.
FOOD SERVICE
GENERAL NOTES
N/A
FS0.0
01 05-12-15 EQ PLAN & ROUGH-INS
SCALE:
06-05-2015
DATE:
AP
DRAWN BY:
SHEET NUMBER:
CRESPELLE
VAIL, CO
PROJECT NAME:
# DATE: ISSUE:
02 05-15-15 EQ ADJS
03 05-22-15 PERMIT
04 06-03-15 EQ & ROUGH-IN ADJS
05 06-05-15 EQ & ROUGH-IN ADJS
10/05/15