New Restaurant Guide

EQUIPMENT INSTALLATION GUIDE

Anchoring and Tightening 1. All fixed equipment must be anchored in proper place to floors or walls. 2. All legs and casters must be secured to hold their leveled and adjusted position.

3. All hinges, shoulder bolts, latches, and locking devices must be secured to hold their adjusted position. 4. The owner operator will be responsible for completing the installation of equipment if the KES installer is unable to anchor or affix any equipment in the serving area because the serving counter is not installed. Fit-up Checklist 1. Are all shop fabricated field joints square and tight? 2. Does all portable equipment fit properly to adjacent or into surrounding fixed equipment? 3. Do all portable items (grills and fryers) move in and out freely? 4. Is all fixed equipment pulled up tight to walls and adjacent equipment to minimize sealing requirements? 5. Do all doors (hinged, sliding, reach-in, walk-in) operate properly? 6. Do all removable parts (grease can, gutters, panels, covers and capping pieces) fit properly and permit easy operation? 7. Are all joints and seams properly assembled and sealed on buyout equipment (i.e. sectional cooler, freezers, ice machines and soda systems, per the manufacturer’s instructions)? 8. Has the installer saved and assembled all manufacturers’ literature to be turned over to the owner operator? Sealing and Final Finish 1. All joints (horizontal and vertical) where fixed equipment abuts wall or adjacent fixtures must be neatly filled with an approved silicone sealer. 2. Special joints and trim: In some cases, either due to local code or extreme building conditions, joints or gaps may have to be closed with stainless steel or sheet metal trim. The installer is to take action to provide this trim in a workman-like manner. 3. The final finish must be inspected to ensure: • Burrs and sharp corners have been removed • All fasteners are in place or arrangements have been made to accomplish this after final hook-ups are complete. • All scratches and dents resulting from installation have been satisfactorily corrected or replacement parts ordered. • All switches, control devices, heat elements, etc. are properly installed and ready for final hook-up. • All sleeves must be sealed with specified P.I.G. foam. Refrigeration contractor responsibility.

Exhaust Hoods and Electrical / Mechanical Chase (Grills and Fryers)

General Contractor 1. All plywood wall sheathing and blocking must be complete prior to installation. 2. All wall finishes (ceramic tile or FRP) must be complete prior to installation.

3. All quarry tile base and floor must be complete prior to installation. 4. Acid wash should be completed on the floor prior to FAB being delivered. 5. Acoustical ceiling grid must be complete prior to installation. It is acceptable to leave cross tee sections uninstalled in the area of the hoods to facilitate ductwork welding. 6. Confirm exhaust fan installation and electrical hook ups are complete. 7. #5,6 applies to first delivery (Hoods) 8. Upon completion of exhaust ductwork installation and inspection, the GC and their subcontractors are responsible to supply and install fire wrap insulation to the exhaust ductwork. 9. Finalize installation of the exhaust ductwork by having the fire wrap insulation inspected and approved.

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