New Restaurant Guide

EQUIPMENT INSTALLATION GUIDE

KES/Refrigeration Contractor 1. Prior to installation, pull all necessary refrigeration permits 2. Arrange and coordinate local crane rental to lift remote condensers on building roof. 3. Install cooler and freezer evaporators.

4. Run refrigeration lines from condensing unit to evaporators, braze, evacuate, leak test and charge system 5. Run refrigeration lines from ice machine and beverage dispensing machine to the condensing unit,

per manufacturer specifications. (Final hook up to be completed by the FASA. 6. Check all electrical connections to be sure they conform to the I & O manual

7. Install drain lines, P traps, heat tape, insulation and apply heat tape per manufacturer specifications. Heat tape must run through freezer and wrap the p-trap between cooler and freezer if using one single drain connection that exits the cooler. 8. Calibrate all system parameters per manufacturer specifications 9. Arrange with electrical contractor and regional operations a start-up time to coordinate with power availability and initial product delivery. 10. Start up system, cooler first followed by freezer. Complete start up check sheet and run for 48 hours prior to initial product delivery 11. All sleeves must be sealed with specified P.I.G. foam.

Owner Operator 1. Cooler/Freezer should run 48 hours at operating temperatures prior to initial product delivery.

Cooler / Freezer Shelving

KES Installer 1. Uncrate and assemble in the appropriate box per McDonald’s plans.

Shake and Sundae Machine

KES Installer 1. Notify the FASC when they will be needed, based on site conditions upon arrival. 2. Unload and uncrate machine. 3. Place machine in appropriate location. 4. Direct electrical contractor on connection of electrical cord sets. 5. Direct plumbing contractor to make final connections of water and drain lines if water- cooled equipment is used. 6. Notify FASC to arrange start-up and conduct store training seminar.

Electrical Contractor 1. Connect electrical cord sets and verify power wiring of receptacle is correct.

Shake/Sundae FASC 1. Start-up and calibrate all shake / sundae machine, and verify motor is running in correct rotation. 2. Set up training sessions with restaurant management on proper operations and care of equipment. Owner Operator 1. Ensure that mix and syrup are in the restaurant for FASC start-up, calibration and training. 2. If final connection were not possible during installation week, arrange for start-up of machines with FASC.

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