Loading...
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