Specifications

ACI/Frangkiser Hutchens Architects 4-07058
Liberty "North" Second High School
Liberty Public School District #53
Building Construction Bid Set
FOOD SERVICE EQUIPMENT 11400-134
3.1 Installation
A. The provider of food service equipment must examine roughed-in
mechanical and electrical services, and installation of floors,
walls, columns, and ceilings, and other conditions under which
food service work is to be installed; verify dimensions of
services and substrates before fabricating work. Notify
coordinating trade of unsatisfactory locations and dimensions
of other work and of unsatisfactory conditions for proper
installation of food service equipment. Do not proceed with
fabrication and installation until unsatisfactory dimensions
and conditions have been corrected in manner satisfactory to
installer.
B. Set each item of non-movable, non-mobile and non-portable
equipment securely in place, leveled and adjusted to correct
height. Adjust counter tops and other work surfaces to a level
tolerance of 1/16" maximum offset, and maximum variation from
level or indicated slope of 1/16" per foot. Dish tables shall
slope to the dishmachine, disposal, or trough for positive
drainage.
C. Install equipment with access and maintenance clearances that
comply with manufacturer's written installation instructions
and requirements of authorities having jurisdiction.
D. Install cabinets and similar equipment on [concrete] [and]
[masonry] bases in a bed of sealant.
E. Install closure-trim strips and similar items requiring
fasteners in a bed of sealant.
F. Install joint sealant in joints between equipment and abutting
surfaces with continuous joint backing, unless otherwise
indicated. Produce airtight, watertight, vermin-proof,
sanitary joints.
G. Punch List Inspection Requirements; Food Service Equipment is
not ready for punch list inspection until the following have been
completed for ALL EQUIPMENT;
1. All set in place per plan (mobile & stationary).
2. All equipment unpacked & assembled with all protective