Work in this Section includes the following: 1. Furnishing, delivery, un-crating, setting in place at locations indicated on Drawings. Installation to include mounting, leveling, adjusting, and cleaning all equipment specified herein. 2. Apply permanent foot/caster placement markings to building floor at all cooking equipment requiring coverage of fire suppression system in accordance with NFPA- 96 codes. 3. All components required for a complete assembly to serve the intended function when connected to mechanical and electrical services. 4. Coordination of all work required for a complete installation with other trades and subcontractors. 5. Field verification of plumbing and electrical rough-ins by Food Service Equipment Contractor to ensure requirements and locations are correct. Said verification shall include all electrical characteristics (amperage, voltage, and phase) for all Existing, Contractor-Furnished, and Owner-Furnished Equipment. Field verification shall commence prior to release of equipment order and pouring of concrete slab by General Contractor. 6. Sink faucets, strainers, vacuum breakers, duo drains, lever handle drains and tailpieces specified under heading entitled Fabrication Standards. 7. Furnishing and mounting of all electrical starting switches, controls, light fixtures, and receptacles included in Itemized Equipment Specifications or as required for operation of equipment specified herein. 8. Furnish and install all refrigeration lines and components for remote condensers in accordance with manufacturers’ requirements. 9. Cutting of all holes in equipment tops, shelves and bodies required for piping (gas, water and drains) and wiring. 10. Threaded hanger rods with brackets and turn buckles required to support walk-in cooler and/or freezer ceiling panels (where applicable). Related Work Specified Elsewhere: 1. Water/gas piping, line shut-off valves and final connections to equipment. 2. Drain piping, floor drains, floor sinks, “P” traps, grease traps and final connections to equipment. 3. Electrical wiring, overload protection devices, line-disconnect switches, and final connections to equipment. 4. Install cord/plug assemblies provided by Food Service Equipment Contractor. 5. Concrete pad for remote walk-in cooler/freezer condensing unit package located outside building. 6. Exhaust hood, hood fire suppression system, exhaust/supply fans (including magnetic starters/ductwork/roof curb), and welding exhaust ducts to exhaust duct collars of exhaust hoods to meet applicable fire codes. 7. Air balancing of exhaust/supply fans of Exhaust Hoods to meet project requirements. 8. Structural framing where required at hanger rod locations to support Exhaust Hoods and/or Walk-In Coolers and/or Freezers. 9. Wall blocking for support of wall-mounted equipment (where applicable).
