UL Elec Equip Dir
(2003) Electrical Appliance and
Utilization Equipment Directory
1.2
GENERAL REQUIREMENTS
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NOTE: Designer will indicate the configuration and
layout for all classes of equipment on the floor
plans and interior elevations and identify the
equipment by number. Equipment schedule will be
shown on the drawings using the same numbers as
indicated on the current US Army Quartermaster
Center and School equipment schedule. Designer will
assure that all Contractor built-to-order items, per
equipment schedule, are shown and coordinated with
the specifications.
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Food service equipment shall be of the sizes and types shown. Equipment,
materials, and fixtures required for use in conjunction with the items to
be furnished by the Government shall be furnished and installed by the
Contractor. Equipment, materials, and fixtures indicated on the drawings
and schedules shown as Contractor furnished and installed, shall be
furnished and installed by the Contractor.
1.2.1
Mechanical, Electrical, and Plumbing Work
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NOTE: Designer will designate the following
plumbing fixtures as "P" items on plumbing drawings
with specific requirements added to Section 15400
PLUMBING, GENERAL PURPOSE.
a. Hand sinks for kitchen food preparation, and
serving line areas will be provided with a rigid
gooseneck mixing faucet with aerator and a 100 mm (4
inch) long, wrist-action handle water supply valve
and equipped with soap and towel dispensers.
b. Drinking water dispensers will be wall mounted
conforming to Type I, Size 10, with a glass filler.
Designer will coordinate with other sections for
final connection of equipment.
Delete the last sentence if it is not applicable.
Designer will provide either spot or general
air-conditioning to all locations in a food service
area in order to preclude temperatures in the area
from exceeding 29 degrees C (85 degrees F).
Designer will indicate sufficient amount, location,
and sizing of floor drains, floor drainage sinks and
troughs. Designer will coordinate the location of
the drainage receptacles with food service and
refrigeration equipment. Drains will be located so
that drain lines from equipment are not located in
any portion of a walking surface or produce a
tripping hazard.
SECTION 11400A
Page 8
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