1 Scope
NOTE Foodservice equipment is one of the most coordination-intensive packages on any building with a kitchen, because a single cooking appliance may simultaneously demand a gas connection, a dedicated electrical circuit, a water supply, an indirect drain to a floor sink, and coverage under a ventilation hood with an interlocked fire-suppression system; the equipment schedule is therefore not a standalone catalog but the hub that drives the mechanical, plumbing, and electrical rough-ins serving the kitchen. (1.1)
1.2This standard covers the selection, specification, and field installation of commercial foodservice equipment, together with the coordination of its electrical, gas, water, drain, and ventilation rough-in connections.
NOTE A second approval authority governs this work: unlike most building equipment, foodservice installations are reviewed both by the building department (for structural, electrical, gas, and fire-safety compliance) and independently by the local health department, which typically approves the equipment layout before final occupancy of a food-service space; designers routinely underestimate this second review and the rework it can force. (1.3)
1.4The Contractor shall obtain health department approval of the equipment layout before final occupancy, in addition to building department approvals.
NOTE Cooking equipment, holding equipment, warewashing, powered food preparation, point-of-use refrigeration, ice and beverage equipment, and custom stainless-steel fabrications are within scope; this standard stays at the point of use, so remote refrigeration compressor and condenser racks and the refrigerant piping serving them are covered by
Refrigeration Equipment, and only self-contained refrigeration (reach-in, under-counter, prep tables, blast chillers) is specified here.
(1.5) 2 Referenced Standards
2.1Equipment, materials, and installation shall comply with the latest adopted edition of each of the following standards unless a specific edition is cited.
2.2Where referenced standards conflict, the more stringent requirement shall govern unless the Engineer of Record directs otherwise in writing.
| Standard |
Title |
| NSF/ANSI 2 |
Food Equipment |
| NSF/ANSI 3 |
Commercial Warewashing Equipment |
| NSF/ANSI 4 |
Commercial Cooking, Rethermalization, and Hot Food Holding and Transport Equipment |
| NSF/ANSI 7 |
Commercial Refrigerators and Freezers |
| NSF/ANSI 8 |
Commercial Powered Food Preparation Equipment |
| NSF/ANSI 18 |
Manual Food and Beverage Dispensing Equipment |
| NSF/ANSI 29 |
Dispensing Freezers |
| NSF/ANSI 51 |
Food Equipment Materials |
| UL 197 |
Commercial Electric Cooking Appliances |
| UL 471 |
Commercial Refrigerators and Freezers |
| UL 763 |
Motor-Operated Commercial Food Preparing Machines |
| NFPA 96 |
Ventilation Control and Fire Protection of Commercial Cooking Operations |
| ANSI Z83.11 / CSA 1.8 |
Gas Food Service Equipment |
| ASHRAE 90.1 |
Energy Standard for Sites and Buildings Except Low-Rise Residential Buildings |
| ASCE 7 |
Minimum Design Loads and Associated Criteria for Buildings and Other Structures (Chapter 13) |
| ENERGY STAR |
Commercial Refrigerators and Freezers Specification (current version) |
| ICC/ANSI A117.1 |
Accessible and Usable Buildings and Facilities |
| IBC |
International Building Code |
| IMC |
International Mechanical Code |
| FDA Food Code |
Model code for food-protection temperatures and sanitation |
3 Submittals
3.1 Action Submittals
3.1.1The Contractor shall submit the following action submittals for review before fabrication, procurement, or rough-in:
- Equipment schedule listing each item by tag, description, manufacturer, model, quantity, and furnish/install responsibility (CFCI, OFCI, or OFOI).
- Product data for each equipment item, including dimensions, weights, capacities, and all utility connection requirements (voltage, phase, amperage, gas pressure and BTU/h demand, water supply temperature and flow, and drain type).
- Shop drawings for all custom stainless-steel fabrications showing gauge, finish, dimensions, reinforcement, and field joints.
- A coordinated equipment rough-in (utility plan) drawing showing each connection point keyed to the equipment schedule and dimensioned from finished construction.
- Listing documentation evidencing the applicable NSF sanitation listing and the applicable UL, ETL, or CSA electrical or gas safety listing for each item.
- Seismic restraint details and calculations where required by the project Seismic Design Category.
☑ Equipment schedule (tag, model, furnish/install responsibility)
☑ Product data with utility connection requirements
☑ Stainless-steel fabrication shop drawings
☑ Coordinated equipment rough-in (utility) plan
☑ NSF/UL/ETL/CSA listing documentation
☐ Seismic restraint details and calculations
3.2 Closeout Submittals
3.2.1The Contractor shall submit the following closeout submittals before Substantial Completion:
- Operation and maintenance manuals for each powered equipment item.
- Manufacturer warranty certificates registered in the Owner's name.
- Field start-up and commissioning reports, including temperature-verification records for cooking, refrigeration, and warewashing equipment.
- Health department equipment-layout approval documentation, where issued.
☑ Operation and maintenance manuals
☑ Registered warranty certificates
☑ Start-up / commissioning reports with temperature records
☐ Health department layout approval documentation
4 Quality Assurance
4.1Every food-contact and splash-contact equipment item shall bear the applicable NSF (or equivalent third-party) sanitation listing.
4.2Every electrically powered equipment item shall bear a UL, ETL, or other NRTL electrical safety listing applicable to its class.
4.3Every gas-fired equipment item shall bear AGA/CSA certification to ANSI Z83.11 / CSA 1.8.
NOTE Sanitation listing is not the same as safety listing: NSF listings address food protection and cleanability while UL, ETL, and CSA listings address electrical and gas safety, so each item must carry both an applicable sanitation listing and an applicable safety listing -- confirming one does not confirm the other, and a gap in either is grounds for rejection by the corresponding authority having jurisdiction. (4.4)
NOTE Custom stainless-steel fabrications are the most common listing gap, because local fabrication shops frequently produce work tables, sinks, and shelving without an NSF 2 certification mark; the health department may accept a field inspection of materials, joints, and finish as equivalent, but only at its discretion and only when confirmed before the fabrication is approved for use. (4.5)
4.6Custom stainless-steel fabrications that do not carry an NSF 2 listing from the fabricator shall be subject to field sanitation inspection accepted by the health department as equivalent.
● NSF/ANSI listed (listing mark required)
○ NSF/ANSI listed or field sanitation inspection accepted as equivalent
○ Third-party (ETL Sanitation) listing accepted
○ ENERGY STAR certification required (refrigeration, dishwashers, ice machines, fryers, steamers, ovens)
● ENERGY STAR certification preferred where available
○ No efficiency requirement beyond code minimum
5 Furnish and Install Responsibility
NOTE Foodservice packages routinely mix three procurement models on one project -- contractor-furnished and contractor-installed (CFCI), owner-furnished and contractor-installed (OFCI), and owner-furnished and owner-installed (OFOI) -- each of which shifts coordination responsibility differently even though the rough-ins do not change with the procurement model; the responsibility must therefore be stated per item so that no equipment arrives on site with an unassigned installer. (5.1)
5.2Each equipment item shall be assigned a furnish/install responsibility in the equipment schedule.
NOTE Owner-furnished equipment frequently arrives with no coordination drawings, so the rough-in is then built to assumptions rather than to the equipment that will actually be installed; verifying against the real submittals before rough-in prevents the most common and most expensive class of field conflict in this package. (5.3)
5.4For owner-furnished equipment, the Contractor shall verify rough-in locations against the actual approved equipment submittals before roughing in.
● CFCI (Contractor-Furnished, Contractor-Installed)
○ OFCI (Owner-Furnished, Contractor-Installed)
○ OFOI (Owner-Furnished, Owner-Installed)
6 Cooking Equipment
NOTE Cooking equipment divides by duty (heavy-duty, medium-duty, light-duty) and by energy source (natural gas, LP gas, or electric), and that classification drives the rough-in type, the circuit or gas-line sizing, and whether the item falls under a Type I (grease-laden) or Type II (heat and moisture only) hood per NFPA 96; misclassifying an item is the most common cause of a hood or rough-in that does not match the equipment finally installed. (6.1)
6.2Each gas-fired cooking appliance shall be listed to ANSI Z83.11 / CSA 1.8 and installed with clearances per its listing.
6.3Each electric cooking appliance shall be listed to UL 197.
6.4Each gas-fired cooking appliance shall be provided with an individual manual gas shutoff valve within sight of the appliance.
6.5Each cooking appliance shall be provided with a disconnecting means within sight, or a lockable breaker where a local disconnect is not practical.
NOTE Changing the cooking line after the hood and suppression system are engineered forces re-engineering of both, because hood type, capture geometry, and nozzle placement all depend on the specific appliances beneath them; the cooking equipment selection and layout must therefore be locked before the suppression contractor designs the system (see
Kitchen Exhaust Systems and
Kitchen Hood Fire Suppression).
(6.6) 6.7 Energy Source
NOTE A single kitchen commonly mixes gas cooking with electric holding and refrigeration, and because the energy source determines the rough-in entirely, it is selected per appliance and recorded in the equipment schedule. (6.7.1)
● Natural gas
○ LP gas
○ Electric, 208V 3Φ
○ Electric, 240V 1Φ
○ Electric, 480V 3Φ
Range (open-burner, with oven base)
Convection oven (single or double deck)
Combi oven (convection/steam)
Deep fryer (floor or countertop)
Griddle
Charbroiler / underfired broiler
Connectionless (boilerless) steamer
Boiler-based steamer
Tilting steam kettle
Tilting braising pan / skillet
6.8 Gas Connection
NOTE The single most common gas error is summing connected BTU loads without a coincident-demand check; a commercial kitchen can fire most of its line at once, so the gas piping must be sized for coincident demand, not nameplate connected load with a residential diversity factor, or undersized manifolds will drop inlet pressure below the appliance minimum and produce nuisance flame-out and poor recovery. (6.8.1)
6.8.2Gas-fired appliances shall maintain the required inlet pressure with all burners on the kitchen line firing simultaneously.
6.8.3Natural-gas appliances shall be provided with a regulated inlet pressure of 7 in. WC, and LP appliances 11 in. WC, unless the appliance listing requires otherwise.
6.8.4Manifold pressure drop shall not exceed 0.5 in. WC at full-load demand.
● 7 in. WC (natural gas)
○ 11 in. WC (LP gas)
○ Per appliance listing
30000400000
Default: 90000 BTU/h
6.9 Electrical Connection
NOTE Specifying 240V equipment on a 208V system, or the reverse, is a chronic and costly error: the two are not interchangeable, and a 240V heating element on a 208V supply delivers roughly 75% of rated power, so the actual served voltage for each circuit must be confirmed against the electrical design before ordering. (6.9.1)
6.9.2The available voltage shall be verified from the electrical design, not from the nominal building voltage, before equipment is ordered.
6.9.3Each cooking appliance shall be connected to a dedicated branch circuit sized per the equipment schedule.
○ 120V 1Φ
○ 208V 1Φ
● 208V 3Φ
○ 240V 1Φ
○ 480V 3Φ
7 Holding and Warming Equipment
NOTE Hot-holding and warming equipment keeps prepared food above the FDA Food Code minimum hot-holding temperature to prevent bacterial growth, and it is distinct from cooking equipment in that it holds food already at temperature rather than heating it up; pass-through warmers, holding cabinets, and steam tables fall in this group. (7.1)
7.2Hot-holding equipment shall be listed to NSF/ANSI 4 and shall maintain food at 60°C (140°F) or above.
7.3Holding equipment with a water reservoir (steam tables, rethermalizers) shall be provided with a water supply and an indirect drain per the manufacturer's requirements.
Holding cabinet (insulated, full or half height)
Pass-through warmer (single or double section)
Drop-in steam table / hot food well
Heated shelf / overshelf
Cook-and-hold oven
8 Warewashing Equipment
NOTE Commercial dishwashers sanitize one of two ways -- high-temperature machines reach a final rinse hot enough to sanitize thermally, while low-temperature machines sanitize chemically at lower wash temperatures -- and the choice determines the electrical load, the water-heating demand, and the chemical-feed equipment, rarely interchangeable after rough-in. (8.1)
8.2Warewashing equipment shall be listed to NSF/ANSI 3 and shall sanitize by either high-temperature rinse or chemical injection.
NOTE Warewasher throughput scales from under-counter glasswashers, through single-rack door-type machines, to conveyor (rack and flight) machines for high-volume operations; selecting a machine that cannot keep pace with the dish room creates a permanent bottleneck, while oversizing wastes water, energy, and floor space. (8.3)
8.4High-temperature warewashers shall achieve a wash temperature of at least 66°C (150°F) and a final sanitizing rinse delivered at 82°C (180°F) at the manifold, producing at least 74°C (165°F) at the rack surface per NSF/ANSI 3.
8.5Low-temperature warewashers shall achieve a wash temperature of at least 49°C (120°F) and shall deliver chemical sanitizer at the concentration registered with the EPA for the product used.
NOTE The booster heater that raises a high-temperature machine's final rinse to sanitizing temperature adds 7.5 kW to 30 kW to the electrical load and is frequently omitted from the load schedule until late in design. (8.6)
8.7The high-temperature warewasher booster-heater load shall be included in the electrical load schedule as a distinct load from the machine itself.
8.8Each warewasher discharging to the drainage system shall discharge through an air gap to a floor sink, and its grease load shall be coordinated with the grease interceptor sizing in Grease Interceptors. Under-counter dishwasher / glasswasher
Door-type (single-rack)
Conveyor (rack), straight
Conveyor (rack), corner
Flight-type (high volume)
● High-temperature (82°C / 180°F final rinse)
○ Low-temperature (chemical sanitizing)
9 Powered Food Preparation Equipment
NOTE Motor-driven preparation equipment -- mixers, slicers, food processors, grinders, and choppers -- has both food-contact surfaces that must be cleaned and motor drives that must be electrically safe, so each item carries both a sanitation listing (NSF 8) and an electrical safety listing (UL 763). (9.1)
9.2Powered food-preparation equipment shall be listed to NSF/ANSI 8 for sanitation and to UL 763 for electrical safety.
9.3Countertop preparation equipment shall be set on a stainless-steel work surface or stand rated for the equipment weight and operating loads.
9.4Floor-model mixers shall be provided with the manufacturer's bowl, bowl dolly, and guard, and connected to a dedicated branch circuit.
Planetary mixer (countertop)
Planetary mixer (floor model)
Slicer
Food processor
Buffalo chopper / bowl cutter
Vegetable cutter / continuous feed
10 Point-of-Use Refrigeration
NOTE This standard covers self-contained reach-in and under-counter refrigerators and freezers, refrigerated prep tables, and blast chillers, while remote condensing units and the refrigerant piping serving walk-ins and multiplexed cases are covered by
Refrigeration Equipment; the dividing line is the condensing unit -- if it sits on or within the cabinet, it is point-of-use and belongs here.
(10.1) 10.2Point-of-use refrigeration shall be listed to NSF/ANSI 7 for sanitation and to UL 471 for safety.
NOTE The FDA Food Code requires cold-holding at or below 5°C (41°F), so reach-in refrigerators are commonly set near 3°C (37°F) to keep product safely below that limit and reach-in freezers near -23°C (-10°F); the set point is a selectable field, but it must always satisfy the cold-holding limit. (10.3)
10.4Reach-in refrigerators shall hold food at 5°C (41°F) or below, and reach-in freezers shall hold at their rated freezing set point.
NOTE Newer self-contained units increasingly use A2L mildly flammable refrigerants such as R-454A or R-290 (propane), which reduce global-warming impact but carry charge-size limits and may trigger ventilation or leak-detection requirements; AHJ acceptance and any associated requirements must be verified before specifying or accepting such a unit. (10.5)
10.6The refrigerant type of each self-contained unit shall be disclosed and confirmed acceptable to the authority having jurisdiction before the equipment is specified or accepted.
10.7Blast chillers shall complete a hard-chill cycle to 3°C (38°F) within 90 minutes and a blast-freeze cycle to -18°C (0°F) within 240 minutes, consistent with HACCP safe cool-down rates.
Reach-in refrigerator (solid door)
Reach-in refrigerator (glass door)
Reach-in freezer
Under-counter refrigerator / freezer
Sandwich / pizza prep table (refrigerated base)
Pass-through refrigerator
Blast chiller / freezer
○ A1 (non-flammable) only
○ A2L (R-454A / R-290) accepted with AHJ confirmation
● Per equipment submittal, subject to AHJ acceptance
11 Ice and Beverage Equipment
NOTE Ice machine production ratings are published at 21°C (70°F) ambient and 10°C (50°F) inlet water, but real kitchens are hotter and the water is warmer, so rated capacity must be derated for actual conditions; a common sizing rule for full-service dining is about 0.7 kg (1.5 lb) of ice per seat per meal, and undersizing an ice machine is a daily operational failure that is very hard to remedy after construction. (11.1)
11.2Ice machines shall be sized for peak daily ice demand at the project's ambient and water conditions, derated from the published rating.
11.3Ice machine condenser type shall be selected to suit the available utilities and ambient conditions.
11.4Manual beverage and condiment dispensing equipment shall be listed to NSF/ANSI 18, and soft-serve or batch dispensing freezers to NSF/ANSI 29.
11.5Self-service beverage and condiment stations in public facilities shall comply with the reach and approach requirements of ICC/ANSI A117.1.
Modular head on storage bin
Under-counter (self-contained)
Combination ice/water dispenser
● Air-cooled (self-contained)
○ Water-cooled
○ Remote air-cooled condenser
1002000
Default: 500 lb/24h
12 Custom Stainless-Steel Fabrications
NOTE Work tables, prep counters, shelving, hand sinks, mop sinks, and multi-compartment pot sinks are commonly fabricated as custom stainless work, and Type 304 stainless with a No. 4 finish is the standard for food-contact and splash-contact surfaces because it is corrosion-resistant, cleanable, and durable under daily sanitation. (12.1)
12.2Custom stainless-steel fabrications shall be Type 304 stainless steel with a No. 4 brushed finish on exposed surfaces.
NOTE Gauge is the practical trade-off between cost and deflection: 14-gauge is specified where the surface takes heavy point loads or hard use and resists oil-canning and denting, while 16-gauge is the standard elsewhere where the heavier gauge's added cost and weight are not justified. (12.3)
12.4Heavy work surfaces and sink tops shall be fabricated of 14-gauge stainless, and standard tables, counters, and shelving of 16-gauge stainless, unless the schedule requires otherwise.
12.5All welds on food-contact surfaces shall be ground smooth and polished flush to match the adjacent finish, with no crevices that can harbor soil.
12.6Sinks shall be provided with integral drainboards and coved interior corners as required by the health department.
● Type 304 stainless steel, No. 4 finish
○ Type 316 stainless steel, No. 4 finish (corrosive environments)
○ 14-gauge (heavy duty)
● 16-gauge (standard)
○ 18-gauge (light duty, non-loadbearing)
One-compartment
Two-compartment
Three-compartment (pot/utensil washing)
Drop-in / bar sink
13 Utility Rough-In Coordination
NOTE In design-bid-build delivery the equipment schedule is often still changing while the MEP rough-ins are being detailed, so every model change after the rough-ins are set generates an RFI to relocate a stub, and stubs cast in a slab cannot be moved cheaply; freezing the schedule before the MEP construction documents are issued is the single most effective way to prevent rework in this package. (13.1)
13.2The equipment schedule shall be frozen before the mechanical, plumbing, and electrical construction documents are issued.
NOTE A utility distribution system feeds several adjacent equipment items from a centralized raceway and plumbing chase, simplifying the slab rough-in and giving a single point of isolation for a cook line, whereas individual connections suit dispersed equipment; the choice affects the rough-in drawings and the isolation strategy. (13.3)
13.4Each major equipment item shall be served by individual utility connections, or by a utility distribution system where a centralized rough-in serves multiple items.
NOTE Steamers, kettles, dishwashers, and similar water-connected equipment must drain indirectly through an air gap to a floor sink rather than connect directly to the drainage system, and omitting the floor sink locations from the plumbing drawings forces last-minute field coordination and risks a code violation the health department will catch at inspection. (13.5)
13.6Cooking and water-connected equipment that requires indirect waste shall discharge through an air gap to a floor sink, and the floor sink locations shall appear on the plumbing drawings.
13.7Each major equipment item shall be provided with utility isolation within sight: a gas shutoff for gas equipment and a disconnect or lockable breaker for electrical equipment.
13.8Equipment rough-in locations shall match the actual approved equipment submittals, verified before rough-in is installed.
13.9Floor sink and indirect drain locations shall be coordinated as indicated on the plumbing drawings. kitchen floor sink plan NOTE Large kettles, tilt skillets, and conveyor warewashers may not fit through finished door openings, so confirming delivery and rigging access against actual equipment dimensions before framing is complete avoids the worst-case outcome of equipment that cannot be brought into the room it was specified for. (13.10)
13.11Large floor-model equipment delivery access shall be coordinated with the General Contractor before finished door openings are framed.
● Individual connections per equipment item
○ Utility distribution system (UDS) for cook line
● Indirect waste to floor sink (air gap)
○ Direct connection (where permitted by manufacturer and code)
☑ Cold water
☑ Hot water (60°C / 140°F minimum)
☐ Filtered water (ice/beverage)
14 Hood and Suppression Coordination
NOTE NFPA 96 distinguishes grease-laden cooking (fryers, griddles, ranges, broilers) requiring a Type I grease hood from heat-and-moisture cooking (dishwashers, some steamers and ovens) served by a Type II hood, and assigning an appliance to the wrong hood type is grounds for AHJ rejection, so every assignment is cross-checked with
Kitchen Exhaust Systems.
(14.1) 14.2Each cooking appliance producing grease-laden vapor shall be assigned to a Type I hood, and appliances producing only heat and moisture shall be assigned to a Type II hood.
14.3Minimum clearance between the top of cooking equipment and a combustible ceiling shall be 18 in. (460 mm); reduced clearances are permitted only where the equipment listing allows and to noncombustible construction.
NOTE The suppression system in
Kitchen Hood Fire Suppression is designed around the specific appliances and their positions, so any change to appliance type or location after the system is designed requires re-engineering the nozzle coverage -- the reason the cooking line must be locked before the suppression contractor begins design.
(14.4) 14.5Cooking equipment located under a Type I hood shall be coordinated with the wet-chemical fire-suppression nozzle layout.
● Type I (grease-laden vapor)
○ Type II (heat and moisture only)
○ No hood required
15 Seismic Restraint
NOTE Locking casters alone do not constitute seismic restraint: in higher Seismic Design Categories nonstructural components require a positive restraint that resists overturning and sliding, and this requirement is frequently omitted from the foodservice specification even when it applies, so the restraint must be engineered, not assumed. (15.1)
15.2Equipment mounted on casters shall be provided with locking casters in all jurisdictions.
15.3In Seismic Design Category C and above, equipment shall be provided with a positive restraint system (anchors or restraint cables) designed per ASCE 7 Chapter 13.
15.4Restraint connections shall not penetrate or compromise the integrity of food-contact surfaces or the sanitary base detail.
● Locking casters only (SDC A/B)
○ Locking casters plus positive restraint (SDC C and above)
○ Floor-anchored, no casters
16 Testing and Field Verification
NOTE A placement tolerance keeps the equipment, its connections, and the surrounding casework coordinated; deviation beyond the tolerance usually signals a rough-in conflict that must be corrected rather than forced, because forcing a connection stresses fittings and can void the equipment listing. (16.1)
16.2Each gas appliance shall be leak-tested at its connections and its thermostat verified for calibration before being placed in service.
16.3Each refrigeration unit shall complete a pull-down temperature test confirming it reaches and holds its set point, and its door gaskets shall be confirmed sealing.
16.4Each warewasher shall have its wash and final-rinse temperatures verified, and, for low-temperature machines, its sanitizer concentration verified.
16.5Equipment placement shall be confirmed to align with the installed rough-ins within ±25 mm (1 in.).
16.6Operational temperatures of cooking, holding, refrigeration, and warewashing equipment shall be verified with a calibrated thermometer within seven days of Substantial Completion.
☑ Gas leak test and thermostat calibration
☑ Refrigeration pull-down and gasket seal
☑ Warewasher temperature and sanitizer verification
☐ Rough-in alignment within ±25 mm
☑ Operational temperature verification (calibrated thermometer)
17 Installation
NOTE Open joints behind and between equipment harbor soil and pests, so the sanitary remedy is either a continuous sealed joint with an approved sealant or a deliberate cleanable gap; the worst outcome is an unsealed near-contact gap that cannot be reached for cleaning, and the health department inspects these details. (17.1)
17.2Equipment shall be installed level, plumb, and aligned with adjacent equipment and casework, with continuous sealed joints where required for sanitation.
17.3Equipment set against walls or in lines shall be sealed to adjacent surfaces with NSF-listed sealant, or set with a sanitary clearance permitting cleaning behind it.
NOTE The interface between equipment and floor is a frequent sanitation failure point, so the base detail must be cleanable and sealed against water ingress and pest harborage, coordinated with the coved base of the floor system where resinous flooring is used (see
Resinous Flooring).
(17.4) 17.5Floor-mounted equipment shall be set on a sanitary base detail (sealed masonry curb, integral legs with feet, or fully gasketed flange) appropriate to the floor finish.
17.6Connections to building utilities shall be made only after rough-in pressure and continuity tests have passed.
17.7Equipment shall be protected from damage during the remainder of construction and cleaned and sanitized before being turned over to the Owner.
18 Delivery, Storage, and Handling
NOTE Tilting a self-contained refrigeration unit can migrate compressor oil into the refrigerant lines, and energizing it before the oil drains back can damage the compressor, so the unit must stand upright for the manufacturer's specified period before start-up. (18.1)
18.2Equipment shall be delivered in the manufacturer's packaging and stored indoors, protected from weather, dust, and physical damage until installation.
18.3Refrigeration equipment shall be stored and transported upright, and shall stand upright for the manufacturer's specified settling period before being energized.
18.4Large equipment delivery and rigging shall be coordinated with available access routes before delivery, consistent with the access verified during rough-in coordination.
19 Warranty
NOTE Sealed refrigeration systems typically carry a longer compressor warranty (commonly five years) layered over the base one-year parts-and-labor coverage, and registering both in the Owner's name preserves the coverage and the service relationship. (19.1)
19.2The Contractor shall provide the manufacturer's standard warranty for each equipment item, registered in the Owner's name.
19.3Refrigeration and cooking equipment shall carry, at minimum, a one-year parts-and-labor warranty and the manufacturer's extended compressor warranty where offered.
● 1 year
○ 2 years
○ Manufacturer standard
20 Spare Parts
NOTE The highest-turnover wear items in a kitchen are refrigeration door gaskets, control fuses, and warewasher chemicals, so stocking a starter set of these avoids an early, disruptive service call before the Owner's own supply chain is established. (20.1)
20.2The Contractor shall furnish the manufacturer's recommended spare parts and the consumable items needed for the first period of operation.
20.3Spare parts shall include, at minimum, gaskets and seals for refrigeration doors, fuses and indicator components, and the chemical-feed consumables for warewashing equipment.
☑ Refrigeration door gaskets and seals
☐ Control fuses and indicator lamps
☑ Warewasher chemical consumables (starter supply)
☐ Manufacturer-recommended wear parts