**************************************************************************
Plumbing systems, including final connections, shall be in accordance with
Section 15400 PLUMBING, GENERAL PURPOSE. Electrical equipment, motors,
wiring, and final connections shall be in accordance with Section 16402
INTERIOR DISTRIBUTION SYSTEM. Gas piping and accessories, including final
connections, shall be in accordance with Section 15190A GAS PIPING SYSTEMS.
Steam piping and accessories, including final connections, shall be in
accordance with Section 15562A HEATING AND UTILITIES SYSTEMS, CENTRAL
STEAM. Duct work and accessories shall be in accordance with Section 15895
AIR SUPPLY, DISTRIBUTION, VENTILATION, AND EXHAUST SYSTEMS. Painting shall
be in accordance with Section 09900 PAINTS AND COATINGS. Air-conditioning
systems shall be in accordance with Section 15700A UNITARY HEATING AND
COOLING EQUIPMENT.
1.2.2
Kitchen Fire Protection Systems
**************************************************************************
NOTE: Designer will indicate the location of each
manual activation station. Refer to UFGS 13965A.
**************************************************************************
Each exhaust hood system that serves cooking equipment, associated exhaust
hood system ducts, and all cooking equipment served by the exhaust hood
system shall be protected with a wet chemical fire extinguishing system.
The wet chemical fire extinguishing systems shall be in accordance with
Section 13965A WET CHEMICAL FIRE EXTINGUISHING SYSTEM. Grease extracting
type hoods that have an internal hood fire protection system do not require
wet chemical fire extinguishing protection for those components of the
exhaust system, and for cooking equipment protected by a UL listed internal
hood fire protection system complying to NFPA 96.
1.2.3
National Sanitation Foundation Standards
Food service equipment shall meet the requirements set forth by the
National Sanitation Foundation (NSF). Acceptable evidence of meeting the
requirements of the applicable NSF standards shall be either the equipment
listed in NSF Product Listing displaying the NSF seal for the year the
equipment was manufactured, a certification issued for special or specific
food service equipment by NSF under their special one time contract
evaluation and certification, or a certified test report from an
independent testing laboratory, approved by the Office of the Surgeon
General, indicating that the specific food service equipment has been
tested and conforms to the applicable NSF standards.
1.2.4
Verification of Dimensions and Coordination of Project Data
The Contractor shall become familiar with all details of the work and shall
advise the Contracting Officer of any discrepancy before performing any
work. The Contractor shall perform the following:
a.
Horizontal and vertical dimensions shall be field verified.
b.
Contract drawings and submittal data shall be reviewed for
accuracy and completeness.
c.
The installed utility capacity and location shall be field checked.
d.
Critical systems/components shall be reviewed for application and
SECTION 11400A
Page 9
Previous Page
