Specifications

ACI/Frangkiser Hutchens Architects 4-07058
Liberty "North" Second High School
Liberty Public School District #53
Building Construction Bid Set
FOOD SERVICE EQUIPMENT 11400-4
24. "Vendor" refers to an owner contracted supplier, outside the contractual obligations of this
project, who will provide the designated equipment at the direction of the owner.
1.3 Submittals
A. Rough-in Plans: Dimensioned rough-in plans, and diagrams, prepared for this project must be
submitted within thirty (30) days after receipt of Contract. At minimum, provide to the
Architect/Food Facility Consultant, One (1) set of non-original transparencies and Four (4)
blue line sets upon which approval and/or corrections will be noted. The Food Facility
Consultant will retain the blue line set for their records. The provider of food service equipment
shall provide minimum eight (8) copies as required from the final Architect/Food Facility
Consultants approved set for distribution. Submit dimensioned Electrical, Plumbing and
Mechanical rough-in plans FOR ALL UTILITIES SHOWN ON THE CONNECTION PLAN,
inclusive of rough-ins associated with utilities not directly associated with equipment provided by
the food service equipment provider (ie: convenience outlets, future / by owner equipment, etc.).
The utility rough-in plan shall be a "rough-in" plan and not a "point-of-connection" plan. It shall
include the following (for both new and existing):
1. A Food Service Equipment Plan which clearly shows equipment locations with dimensionally
correct equipment outlines and clearances. Architecturally related notes and dimensions, as
required for general building construction and equipment installation shall be included. Plan
equipment shall be designated with their item number. An equipment schedule with item
number, quantity, description and remarks / notes shall be provided.
2. Three (3) separate plans, one each for plumbing, mechanical and electrical, which clearly show
lateral and longitudinal dimensions of electrical receptacles / switches / junction boxes, water
lines, waste lines, floor sink/drains/troughs, and hood location and as required for rough-in of
utilities by other trades. Floor sinks/drains located to be accessible, allowing easy removal
of the grate, and located not to be in conflict with table legs, cabinet toe bases or other
non-mobile equipment.
3. Equipment identification on all equipment & rough-in plans, equipment & rough-in lists -
schedules and notes shall reference the same Item No. designated on the contract document FS
plans and as designated here-in.
4. Lateral, longitudinal and height dimensions, locating rough-in points for utility connections
from fixed points (i.e. wall, columns, etc.). Where walls are directly adjacent to equipment,
all Mechanical and Electrical rough-ins shall occur within those walls to minimize floor
obstructions. Floor penetrating rough-in locations at island equipment locations (ie: tables,
sinks, etc.) shall be under equipment adequately so it’s not exposed readily to abuse or presents
a hazard to the equipment user. Conduit stub ups at abacking tables shall occur between the
tables, centered on the back splashes and a minimum of 6" in from the table ends.
5. Utility connection sizes, loads, characteristics, etc., for equipment at its rough-in points.
Include additional notes, as necessary, to explain connection requirements to the trade(s)
responsible for making final connections. .
6. Utility sizing and locations shall be in accordance with exact equipment to be provided /
supplied and its installation.
7. Diagrams showing proper assemblage, installation, and inter-connection/connection of parts
provided / supplied by the food service equipment provider, and installed by other trades.