Vulcan-Hart G36F Bedienungsanleitung PDF herunterladen (Seite 2)

UNIVERSITY OF MARY HARDIN-BAYLOR

FOOTBALL STADIUM AND STUDENT UNION BUILDING

POPULOUS 11-3335-30 MAY 8, 2012

FOOD SERVICE EQUIPMENT

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1.4 INFORMATIONAL SUBMITTALS

A. Coordination Drawings: For foodservice facilities.

1. Indicate locations of foodservice equipment and connections to utilities.

2. Key equipment using same designations as indicated on Drawings.

3. Include plans and elevations; clearance requirements for equipment access and

maintenance; details of equipment supports; and utility service characteristics.

4. Include details of seismic bracing for equipment.

B. Warranty: Samples of special warranty.

1.5 CLOSEOUT SUBMITTALS

A. Operation and Maintenance Data: For foodservice equipment to include in emergency,

operation, and maintenance manuals. In addition to items specified in Section 017700

"Closeout Procedures" and Section 017823 "Operation and Maintenance Data," include the

following:

1. Product Schedule: For each foodservice equipment item, include the following:

a. Designation indicated on Drawings.

b. Manufacturer's name and model number.

c. List of factory-authorized service agencies including addresses and telephone

numbers.

1.6 QUALITY ASSURANCE

A. NSF Standards: Provide equipment that bears NSF Certification Mark or UL Classification Mark

certifying compliance with applicable NSF standards.

B. BISSC Standards: Provide bakery equipment that complies with BISSC/Z50.2.

1. Provide BISSC-certified equipment, with certification verified by a third-party agency.

C. UL Certification: Provide electric and fuel-burning equipment and components that are

evaluated by UL for fire, electric shock, and casualty hazards according to applicable safety

standards, and that are UL certified for compliance and labeled for intended use.

D. Steam Equipment: Provide steam-generating and direct-steam heating equipment that is

fabricated and labeled to comply with ASME Boiler and Pressure Vessel Code.

E. Regulatory Requirements: Install equipment to comply with the following:

1. ASHRAE 15, "Safety Code for Mechanical Refrigeration."

2. NFPA 54, "National Fuel Gas Code."

3. NFPA 70, "National Electrical Code."

4. NFPA 96, "Ventilation Control and Fire Protection of Commercial Cooking Operations."

F. Seismic Restraints: Comply with SMACNA's "Kitchen Ventilation Systems and Food Service

Equipment Fabrication and Installation Guidelines," Appendix A, "Seismic Restraint Details,"

unless otherwise indicated.

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