A. The Foodservice Equipment Contractor (FSEC) shall provide the labor, equipment, and materials specified in this Section in a timely manner consistent with the construction schedule. The FSEC shall procure, fabricate, store, deliver, unload, uncrate, assemble, set-inplace, level, and ready equipment for utility connections. 1. The work in this Section shall be under a separate sub-contract or a prime contract by a single qualified FSEC who shall report to the Prime Contractor and/or Owner’s Representative and coordinate with other subcontractors for this project. 2. The FSEC shall submit written notification of any manufacturer or construction-related issues that are causing a delay in the equipment delivery and/or installation. 3. All specified equipment shall be installed according to the Manufacturer’s written instructions, original design, and applicable codes. The FSEC shall remove all installation debris and protective coverings from all finished surfaces. Wash, clean and polish all equipment, glass, plastic, hardware, accessories, fixtures, and fittings prior to the inspection and acceptance of the work for this section. Remove all factory applied film and adhesive residue before start-up. 4. The FSEC shall provide a Project Manager as the primary point of contact to the Prime Contractor, Architect, and Owner’s Representative for coordination and responding to questions pertaining to the foodservice equipment Scope of Work. 5. Tests, permits, and inspections required by the Authority Having Jurisdiction (AHJs) and directly related to the construction and installation of the specified foodservice equipment shall be secured and paid for by the FSEC unless otherwise specified in this Section. 6. The FSEC shall provide start-ups and demonstrations for all new Fabricated Equipment and serialized equipment specified in this Section. 7. The FSEC shall provide warranties for all new foodservice equipment specified in this Section. 8. The FSEC shall perform all operations in connection with the execution of the Work as represented in the plans and specifications including that which is reasonably inferred. The foodservice equipment bid drawings and specifications complement each other. Therefore, neither is complete without the other. 9. The FSEC shall request written clarification when the drawings and specifications contain conflicting requirements. The FSEC shall provide the better quality or greater quantity of work or material. Costs incurred by failure to clarify conflicting requirements are the responsibility of the FSEC. a. Where model numbers, quantities, sizes, or gauges of material differ on plans and specifications, it shall be understood that the FSEC shall figure the larger quantities, larger size, and/or heavier gauge unless advised otherwise in writing. b. Where an item, accessory, or option is required for a piece of equipment that is shown on the plans or elevations it shall be deemed to be provided by the FSEC even if it is not listed in the item specifications. c. Where all or part of an item, accessory, or option is referred to in the singular number, it is intended that such reference shall apply to as many such items, accessories, or options as necessary to complete the installation. 10. The Owner reserves the right to accept the manufacturer's replacement or equipment from a manufacturer specified as equal when equipment specified is no longer available. The Owner reserves the right to reject equipment when a specified manufacturer is sold, when sale is pending, when filing for Chapter 7 or 11 status, and receive equipment from a specified equal manufacturer.
