Specifications

ACI/Frangkiser Hutchens Architects 4-07058
Liberty "North" Second High School
Liberty Public School District #53
Building Construction Bid Set
FOOD SERVICE EQUIPMENT 11400-6
E. Maintenance Data: At minimum, furnish to the Owner Three (3) sets of bound maintenance and
parts manuals, for all items of standard manufacture. Assemble manuals in book form, arranged
by item number. Provide an index in the front listing Item No., Description as shown on Food
Service drawings and manufacturer. Manuals shall also include copies of warranties extending past
the manufacturers standard, operating and maintenance instructions, adjustment and testing
instructions; parts listing, and other applicable information necessary for proper maintenance and
care of equipment. When available, provide equipment manufacturers operation and maintenance
video tapes in the VHS, CD or DVD format. At least (1) one copy of the completed manual shall
be available at the owner demonstration for reference by the demonstrator and owner.
F. Authorized Service Agencies: At minimum, furnish to the Owner Three (3) lists of local and/or
nearby service agencies which have been authorized by previous agreement with the provider of
food service equipment, to make emergency service calls, for each piece of custom built or
buy-out food service equipment, having mechanical or electrical components provided / supplied
under this Contract. Provide a minimum of Two (2) service agencies, for each piece of
equipment, from which the owner may select. List shall include specific equipment name,
model no. and serial no. both authorized service agent's name, address and phone number.
G. Warranties; At minimum, provide to the owner Three (3) equipment warranty books. Provide at
the front of each book, a warranty listing in columnar form of all equipment used on the project. In
landscape format, using Microsoft Word, develop the warranty listing as follows;
1. Provide a header at the top of each page of the warranty listing, designating the Project Name,
food service equipment provider Company Name, Project Manager, Address and Phone
Number. Below this project information, in bold letters, designate the “Warranty Initiation
Date __________” (Refer to 1.10 Service and Warranties).
2. Below the header, designate across the top of each page, columns for Item No., Description,
Manufacturer, Model No., Serial No., Warranty Period and Comments. Comments column
used to designate specifics (where they apply) such as “1 year labor, 3 years materials”. For
items having multiple components with varying warranties, list each component and its
information, on a separate line below the specific item number. Fill in all columns for each
item.
3. Additionally, provide in each warranty book, a CD-R containing the warranty listing saved in a
ASCII DOS Text format. CD-R clearly labeled with project name and “KITCHEN
EQUIPMENT WARRANTIES”. CD-R in a protective sleeve secured to the inside of the
front leaf of the warranty book.
4. Behind the warranty listing, provide in order by item number, manufacturers standard warranty
certificates. Designate the item number on each certificate and fill in all appropriate
information as required by the equipment manufacturer. Food service equipment provider is
responsible of submitting to the manufacturer all appropriate information for initiating
warranties.
1.4 Quality Assurance
A. Mechanical, plumbing, and electrical custom fabricated and buy-out equipment, work, materials
and installation shall meet applicable Federal, State and Local Codes. Including but not limited to:
1. NSF Standards: Provide equipment that bears NSF Certification Mark or UL Classification
Mark certifying compliance with applicable NSF/ANSI standards.