Specifications

ACI/Frangkiser Hutchens Architects 4-07058
Liberty "North" Second High School
Liberty Public School District #53
Building Construction Bid Set
FOOD SERVICE EQUIPMENT 11400-8
C. When requested by Montgomery Hoffman Associates, bidding provider of food service equipment
and their sub-trades shall provide qualification information including a list of previous similar
projects, their location, monetary size of contract and a reference architect/food facility
consultant/owner contact.
1.5 Project Conditions
A. Delivery, Storage, Handling: Equipment shall be delivered in factory-fabricated containers
designed to protect equipment and finish until final approval. Coordinate size of access and route
to place of installation. Make arrangements to receive equipment at the project site. The provider
of food service equipment is responsible for, determining when construction activities are
sufficiently complete to begin installations without risking damage to the equipment, for protection
of the equipment until final approval.
B. Site Visits: Food service equipment provider shall visit site to; direct, check and verify location of
all rough-ins before floor slabs are poured; coordinate floor drain / sink locations and elevations; to
check framing; take all field measurements; make templates of field wall/floor conditions for
accurate fabrication of equipment; to supply and provide equipment to fit job conditions; to direct
coordinating trade, direct dimensions / location of through wall openings for pass through cabinets.
C. Equipment shall be consistent with these specifications and accompanying drawings.
D. All questions concerning this contract shall be directed to the Architect/Food Facilities Consultant.
E. Install work as shown on drawings. Examine job conditions and advise Architect/Food Facility
Consultant in writing, before starting work, if any changes are required because of discrepancies
between Specifications and Drawings and actual conditions.
F. All equipment shall fit space provided and job conditions. Conditions causing major or unusual
alteration to specified equipment, shall be brought to the Architects/Food Facilities Consultants
attention in writing, before equipment is constructed or installed. Minor adjustments of
equipment to fit field conditions, including added length, are the responsibility of the provider of
food service equipment and not grounds for an additional charge.
G. It is the purpose of these Drawings and Specifications to procure Food Service Equipment, both
special fabricated items and items of general manufacture that conform to the best operating
policies of the industry. These items have been selected as preferred items as a result of past
experiences in functional design, construction, material and in maintenance and repair.
H. The bidding food service equipment provider is responsible for providing a bid amount for each
piece of equipment shown or specified. If equipment specified has been discontinued, bidder shall
submit a comparable piece for approval at least 10 day prior to the bid date. Manufacturer
discontinuance does not relieve the bidder from providing a comparable piece of equipment.
I. Buy-out or equipment of standard manufacture shall be of latest model or succeeding model at time
of delivery and include all standard accessories as designated in the latest catalog.
J. All equipment, accessories and parts shall be new, without previous use and meet all conditions
required for this project.