Specifications
ACI/Frangkiser Hutchens Architects 4-07058
Liberty "North" Second High School
Liberty Public School District #53
Building Construction Bid Set
FOOD SERVICE EQUIPMENT 11400-5
a. Fire suppression / hood shop drawings shall include a schematic diagram illustrating the
following information specific to this project for each hood;
1) All discharge nozzle locations.
2) Suppressant agent tank(s), tank sizes and release mechanism location.
3) Fusible link locations.
4) Emergency pull station location.
5) Gas valve size and location (when applicable)
8. Wall, roof, floor and ceiling openings required for complete installation of equipment. Show
dimensions / location of through wall openings for pass through cabinets.
9. Notes explaining special or unusual conditions which affect work of other trades.
10. Schedules of symbols and abbreviations.
B. Fabrication Drawings: Before start of equipment fabrications, submit Fabrication Drawings on
custom built equipment including plans, elevations, and sections. 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. Fabrication drawings shall be at scale not less than 1" =
1'-0" and in full detail, complete with detail notes, materials listings with gauges, fixtures and
fittings, finishes. Drawings shall accurately represent the equipment as it is to be fabricated
including; dimensions for all sizes and locations; show all punched holes; all coves; edge,
backsplash and rim configurations; all underbracing, mounting brackets, support brackets; legs,
casters and crossrails; sink bowls; undershelves and elevated shelves; drawers and enclosures; dish
table configurations; exhaust ducts; chases, enclosure panels and fillers; cabinet bases;
undercounter receptacles; etc. as specified herein and as shown.
C. Product Data: At minimum, submit for preliminary approval, Four (4) Buy-out Equipment
Specification books containing manufacturers technical product data and installation instructions
on all non-custom, standard, manufactured equipment. Food facility consultant will correct or
make a list of corrections to the submittals. The provider of food service equipment shall provide
minimum eight (8) copies as required from the final Architect/Food Facility Consultants books for
distribution. Buy-out Equipment Specification books shall include the following for each
equipment item, arranged by item number in the book;
1. A cover sheet listing Item No., description, manufacturer, model number, electrical voltage /
phase / amperage / wattage, NEMA plug configuration, all quantities / options / accessories
as required by the contract documents - as necessary for proper operation - as necessary
for accurately procuring the equipment.
2. Manufacturers standard catalog specification sheets with specifications, features, utility
connection locations and requirements as necessary for the installing trade(s) to make final
connections.
3. Submit color samples or swatches, for buy-out equipment when selection is required.
D. Unintentional approval of submitted incorrect/incomplete Shop Drawings and Specification sheet
books shall not waive obligation of the food service equipment provider to provide / supply
equipment, materials and construction methods as shown and specified herein.