Division 11 - Food Service Facilities
Division 11 - Food Service Facilities
11.01 Introduction
The material contained on the pages that follow, represent the
experienced gained for creating new and renovating Food
Services Facilities. Specifically, it includes the following
material:
Food Service Equipment Specification
General Mechanical Requirements
These standards and guidelines apply to the Department of
Dining Services' Facilities as well as any kitchen or pantry
that is built to insure safe food handling.
In lieu of separating the above material into its respective
CSI section, for ease of access and use, it has been
incorporated in one section of this document. It is also
important to note that references have been made to other
sections of the DCFS.
GENERAL EQUIPMENT:
Equipment and furnishings required to support a project are
outlined in the space requirements for the facility program as
part of each space use sheet. In addition, the Interior
Design and Equipment unit of DAEC developes a consolidated
equipment and furnishings list with the user that is the basis
for State Funding. Separate reference documents with
University Standards for food services facilities and
classroom equipment are available.
Project designers shall ensure that the equipment/furnishings
location layout and provision of required services complies
with all requirements of the project program, applicable codes
and regulations, University Facility Design Standards and
manufacturer's recommendations.
Project specifications shall be sufficiently generic to permit
competitive bidding and procurement. State procurement
practices recognize the social value of purchasing State Use
Industries products and encourages their use wherever
possible.
11.02 Food Service Facilities
FOOD SERVICE EQUIPMENT
PART 1 - GENERAL
1.01 SUMMARY
A. Furnish all labor and materials, tools, equipment
and services necessary for and reasonably
incidental to complete the food service equipment
work as shown on the drawings or specified.
B. Install all specified equipment and equipment
furnished by Dining Services.
C. Provide utility hookups required for equipment
furnished by Dining Services.
D. Refer to equipment list on the drawings.
1.02 RELATED SECTIONS
A. Plumbing: Division 15
B. Electrical: Division 16
1.03 QUALITY ASSURANCE
A. Manufacturer's Qualifications: Firms regularly
engaged in manufacture of food service equipment of
types, capacities, and sizes required, whose
products have been in satisfactory use in similar
service for not less than 5 years.
B. Installers Qualifications: Firm with at least 3
years successful installation experience on
projects with food service equipment similar to
that required for project.
C. Fabricator's Qualifications: Where indicated, units
require custom fabrication, provide units
fabricated by shop which are skilled and with a
minimum of 5 years experience in similar work.
Fabricate all custom equipment items at same shop.
Where units cannot be fully shop-fabricated,
complete fabrication work at project site.
D. Codes and Standards
1. NSF Standards: Comply with applicable National
Sanitation Foundation (NSF) standards and
recommended criteria.
2. UL Labels: Where available, provide UL labels
on prime electrical components of food service
equipment. Provide JL "recognized marking" on
other items with electrical components,
signifying listing by UL, where available.
3. ANSI Standards: Comply with applicable ANSI
standards for electric powered and gas-burning
appliance, for piping to compressed gas
cylinders, and for plumbing fittings including
cylinders, and for plumbing fittings including
vacuum breakers and air gaps to prevent
siphonage in water piping.
4. NFPA Codes: Install food service equipment in
accordance with the following National Fire
Protection Codes (NFPA) Codes:
NFPA 54 - National Fuel Gas Code
NFPA 70 - National Electrical Code
NFPA 96 - Removal of Smoke and Grease-Laden
Vapors from Commercial Coding
Equipment.
5. Health Code: Install food service equipment
in accordance with Prince
George's County Health
Department applicable
regulations.
1.04 SUBMITTALS
A. Product Data: Submit manufacturer's technical
product data and installation instructions for each
item; include rough-in dimensions, service
connection requirements, performances, materials,
manufacturer's model numbers, furnished
accessories, power/fuel requirements,
water/drainage requirements, and other similar
information.
B. Shop Drawings: Submit dimensioned rough-in
drawings, at minimum of scale 1/2" = 1'-0", showing
mechanical and electrical requirements. Submit
dimensioned fabrication drawings from custom
fabricated equipment including plans, elevations,
and sections, at minimum scale of 3/4" = 1'-0",
showing materials and gages used.
1. Comply with Prince George's County Health
Department publication "Requirements and
Guidelines for Submitting Plans for Cooking
Exhaust Ventilation Systems".
2. Shop drawings for equipment with sneeze guards
shall indicate that the guards will provide
adequate protection of the food from customer
contamination.
C. Maintenance Data: Submit maintenance data and parts
lists for each item of food service equipment.
Include this data, product data, shop drawings, and
wiring diagrams in maintenance manual in accordance
with requirements of Division 1.
1.05 DELIVERY, STORAGE AND HANDLING
A. Deliver food service equipment in factory-fabricated
containers designed to protect equipment
and finish until final installation. Make
arrangements to receive equipment at project site,
or to hold in warehouse until delivery can be made
to job site.
B. Store food service equipment in original
containers, and in location to provide adequate
protection to equipment while not interfering with
other construction operations.
C. Handle food service equipment carefully to avoid
damage to components, enclosures, and finish. Do
not install damaged food service equipment; replace
and return damaged components to equipment
manufacturer.
1.06 PROJECT CONDITIONS
A. Take field measurements to assure accurate fit of
fabricated equipment.
B. Check electrical characteristics, and water and gas
pressure. Provide pressure regulating valves where
required for proper operation of equipment.
C. Electrical Requirements: Provide motors and heating
elements for the following electrical
characterisitcs, if not otherwise indicated:
1. Motors 1/2 HP and smaller: 120/1/60.
2. Motors 3/4 HP or larger: 208/3/60.
3. Heating Elements 1500 Watts and smaller:
120/3/60.
4. Heating Elements over 1500 Watts: 208/3/60.
5. Refer to equipment schedule and manufacturer's
standard electrical requirements.
1.07 SPECIAL PROJECT WARRANTY
Warranty on Refrigeration Compressors: Provide 3 year
written warranty, signed by manufacturer, agreeing to
replace/repair, within warranty period, compressors with
inadequate and defective materials and workmanship,
including leakage, breakage, improper assembly, or
failure to perform as required provided manufacturer's
instructions for handling, installing, protecting, and
maintaining units have been adhered to during warranty
period. Replacement is limited to component replacement
only, and does not include labor for removal and
reinstallation. Warranty shall start on date of
Substantial Completion.
PART 2 - PRODUCTS
2.01 MATERIALS
A. Stainless steel: AISI Type 304. Provide non-magnetic
sheets, free of buckles, waves, and
surface imperfections. Provide No. 4 polished
finish for any surfaces which will be exposed.
1. Provide self-adhesive protective paper
covering on polished surfaces of stainless
steel sheet work, and retain/maintain until
time of final testing, cleaning, start-up, and
substantial completion.
B. Galvanized Sheet Steel: ASTM A 526, except ASTM A
527 for extensive forming: ASTM A 525, G90 zinc
coating, chemical treatment.
C. Sheet Steel: ASTM A 569 hot-rolled carbon steel.
D. Stainless Steel Tube: ASTM A 554, Type 304 with No.
4 polished finish.
E. Aluminum: ASTM B 209 sheet and plate, ASTM B 221
extrusions, 0.40 mill clear anodized finish where
exposed, unless otherwise indicated.
F. Plastic Laminate: NEMA LD3, general purpose high-
pressure type 0.05" thick except 0.042" thick for
post-forming, smooth texture, and white unless
otherwise indicated. Comply with NSP 35.
G. Plastic Materials and Components: Except for
plastic laminate, provide plastic materials and
components which comply with NSF 51.
H. Hardwood: Red oak NHLA First Grade with knots,
holes, and other blemishes culled out, kiln dried
at 8% or less moisture, waterproof glue, machined,
sanded, and finished with NSF-approved oil sealer.
I. Solid Surface Product: Corian as manufactured by
DuPont Co.
J. Sound Deadening: Heavy-bodied resinous coating,
filled with granulated cork or other resilient
material, compounded for permanent, non-flaking
adhesion to metal in 1/8" thick coating.
K. Sealants: ASTM C 920, Type S Grade NS, Class 25,
Use NT. Provide sealant that when fully cured and
washed meets requirements of Food and Drug
Administration Regulation 21 CFR 177.2600 for use
in areas where it comes in contact with food.
1. Colors: As selected by Architect and approved
by the University from manufacturer's standard
colors.
2. Backer Rod: Closed-cell polyethylene rod
stock, larger than joint width.
L. Gaskets: Solid or hollow (not cellular) neoprene
or PVC; light gray, minimum 40 Shora A hardness,
self-adhesive or prepared for either adhesive
application or mechanical anchorage.
2.02 FABRICATION OR EQUIPMENT
A. Tops: Fabricate of "Corian" as manufactured by
DuPont. Where tops are adjacent to walls or
adjoining equipment, turn up 6" unless otherwise
indicated.
B. Framing: Mount tops on 1-1/2" x 1-1/2" x 1/8"
galvanized angle iron, or 4" wide x 12 gage
galvanized channels.
1. Run framework around entire perimeter of unit,
and cross brace on 30" centers. Fasten
framing to underside of top surfaces with 1/4"
studs welded at approximately 12' centers.
Provide each stud with suitable chrome-plated
lockwashers and cap nuts, and make stud
lengths such that cap nuts can be made up
tight bringing top down snugly to framing.
C. Legs and Cross Rails: Construct legs of 1-5/8" OD x
16-gage stainless steel tubing, with fully enclosed
stainless steel bullet shaped adjustable foot with
minimum adjustment of 1" up or down without any
threads showing. Fasten legs to NSF approved 6"
high stainless steel gusset with top completely
sealed by means of stainless steel plate. Weld
gusset continuously to bottom of unit framing.
1. All counter mounted food service equipment
weighing in excess of 80 pounds shall be
mounted of NSF approved 4" legs.
D. Cabinet Bodies: Construct of 20 gage stainless
steel, with end panels formed with round corners
for free standing units, and square corners for
fixtures which adjoin walls or other fixtures.
Provide 90 degree retentions on end panels at front
and rear, turned in toward body of cabinet and
welded for reinforcement. For cabinets with open
shelving, provide double wall inner panels. Weld
ends to horizontal angle or channel member to form
integral cabinet base. Provide backs of same
material as ends, with vertical edges turned in to
match edges of ends. Weld making flush joint.
E. Inserts: Where cold pans and other inserts are to
be installed in cabinet bases, provide apron full
depth of insert and of same material as bodies with
reinforced openings as required. Form in openings
as required. Form in openings on all sides.
F. Shelves: Construct of 14-gage stainless steel.
1. Bottom Shelves: Extend forward and turn down
at front so as to be flush with front facing
of cabinet.
2. Fixed Intermediate Shelves: Weld to front
stiles and to 14 gage stainless steel brackets
so that shelf is 1" away from back and ends of
cabinet.
3. Adjustable Shelves: Channel on all 4 sides,
weld corners and mount on removable stainless
steel standards.
G. Cold Pans: Fabricate from 14-gage stainless steel
lining and 20-gage stainless steel casing. Cove
interior horizontal and vertical corners. Insulate
sides, ends, and bottom with material thermally
equal to 2" thickness of fiberglass. Seat 1/2"
diameter copper cooling coils to underside of cold
pan, and seal in themosastic material. Turn down
counter top 1" into pan. Install completely
concealed 1" wide plastic breaker strip. Install
1" chrome plated drain with plug. Provide 1/2"
high false bottom of 14-gage perforated stainless
steel in removable sections.
H. All annular openings in unit construction shall be
sealed to within 1/32".
2.03 PLASTIC LAMINATE CASEWORK
A. General: Fabricate plastic laminate casework in
type and styles indicated, with hardware and
accessories. Provide exposed and semi-exposed
surfaces and edges (self-edged) with plastic
laminate covering on particle board cores. Semi-
exposed surfaces with exposures equivalent to no
more than underside of shelves may be surfaced with
plastic laminate backer sheet. Provide painted
plywood or hardboard for concealed panels.
2.04 PREFABRICATED KITCHEN EQUIPMENT
A. Provide custom prefabricated equipment as shown on
the drawings and attached to this section.
B. Equipment shall be manufactured by Yorkcraft or
approved equal.
2.05 FIRE SUPPRESSION SYSTEM
(Reference Section 13900 Fire Suppression & Protection
Systems)
A. Provide pre-engineered, liquid agent, UL listed,
cartridge-operated type with fixed nozzled agent
distribution piping.
B. System shall have automatic detection and actuation
from local or remote manual stations.
C. Release Mechanism
1. Shall contain actuator assembly, regulator,
expellent gas hose and one 3 gallon chrome
plated tank enclosure and cover.
D. Agent: Potassium Carbonate.
E. Fusible link rating shall be provided to conform to
operating temperature of hood.
F. Provide UL listed Mechanical gas line shut-off
valve.
G. Selection: Ansul Model 12-102 or approved equal.
PART 3 - EXECUTION
3.01 INSPECTION
A. Rough-In Work: Installer must examine roughed-in
mechanical and electrical services, and
installation of floors, walls, columns, and
ceilings, and other conditions under which food
service work is to be installed; verify dimensions
of services and substrates before fabricating work.
Notify Contractor of unsatisfactory locations and
dimensions of other work, and of unsatisfactory
conditions for proper installation of food service
equipment. Do not proceed with fabrication and
installation until unsatisfactory dimensions and
conditions have been corrected in manner
satisfactory to installer.
3.02 INSTALLATION
A. General: Set each item of non-mobile and non-
portable equipment securely in place, level, and
adjusted to correct height. Anchor to supporting
substrate where indicated and where required for
sustained operation and use without shifting or
dislocation. Conceal anchorages where possible.
Adjust counter tops and other work surfaces to
level tolerance of 1/16" maximum offset, and
maximum variation from level or indicated slope of
1/16" maximum offset, and maximum variation from
level or indicated slope of 1/16" per foot.
1 Where indicated, or required for safety of
equipment operator, anchor equipment to floor
or wall. Where equipment is indicated to be
anchored to floor, provide legs with
adjustable flanged foot. Install 2 anchors on
each foot.
B. Field Joints: Complete field-assembly joints in
work (joints which cannot be completed in shop) by
welding, bolting and gasketing, or similar methods
as indicated. Grind welds smooth and restore
finish. Set or trim gaskets flush, except for "T"
gaskets as indicated.
C. Enclosed Surfaces: Treat spaces that are
inaccessible after equipment installation, by
covering horizontal surfaces with powdered borax at
rate of 4-oz. per square foot.
D. Closure Plates and Strips: Install where required,
with joints coordinated with units of equipment.
E. Cut-Outs: Provide cut-outs in food service
equipment where required to run plumbing, electric,
gas, or steam lines through equipment items for
final connections.
F. Sealants and Gaskets: Install all around each unit
to make joints air-tight, watertight, vermin-proof,
and sanitary for cleaning purposes. In general,
make sealed joints not less than 1/8" wide, and
stuff backer rod to shape sealant bead properly, at
1/4" depth. Shape exposed surfaces of sealant
slightly concave, with edges flush with faces of
materials at joint. At internal-corner joints,
apply sealant or gaskets to form a sanitary cove,
or not less than 3/8" radius. Provide sealant-
filled or gasketed joints up to 3/4" joint width;
metal closure strips for wider joints, with sealant
application each side of strips. Anchor gaskets
mechanically or with adhesives to prevent
displacement.
G. Piping: Install necessary piping from relief
valves on kettles and steamers to exhaust in manner
to avoid steam coming in contact with operating
personnel, and in accordance with applicable codes.
Install required piping from indirect drain
connections to floor drains.
H. Prefabricated equipment shall be installed in
strict conformance to manufacturer's installation
instructions and approved submittals.
3.03 FIELD QUALITY CONTROL
A. TESTING: Delay start-up of food service equipment
until service lines have been tested, balanced, and
adjusted for pressure, voltage, and similar
considerations; and until water and steam lines
have been cleaned and treated for sanitation.
Before testing, lubricate each equipment item in
accordance with manufacturer's recommendations.
Test each item of operational equipment to
demonstrate that it is operating properly, and that
controls and safety devices are functioning.
Repair or replace equipment which is found to be
defective during operation, including units which
are below capacity or operating with excessive
noise or vibration.
3.04 CLEANING
A. After completion of installation, and completion of
other major work in food service areas, remove
protective coverings, if any, and clean food
service equipment, internally and externally.
Restore exposed and semi-exposed finishes to remove
abrasions and other damages; polish exposed-metal
surfaces and touch-up painted surfaces. Replace
work which cannot be successfully restored.
1. Prior to date of substantial completion on
food service equipment work, buff exposed
stainless steel finishes lightly, using power
buffer and polishing rouge or grit of No. 400
or finer.
B. Final Cleaning: After testing and start-up, and
before time of substantial completion, clean and
sanitize food service equipment, and leave in
condition ready for use in food service.
3.05 CLOSE-OUT PROCEDURES
A. Provide services of installers technical
representative, and manufacturer's technical
representative where required, to instruct Owner's
personnel in operation and maintenance of food
service equipment.
1. Schedule training with Owner, provide at least
7-day notice to Contractor and
Architect/Engineer of training date.
11.03 General Mechanical Requirements For Food Facilities
PART 1 - SCOPE
1.01 All work under this section shall be subject to the
GENERAL CONDITIONS for the entire work. Requirements
included under this section shall apply to all work under
Division 15. Check each section for detail requirements.
1.02 The work of all sections of Division 15 includes
furnishing and installing the material, equipment, and
systems completed as specified. The mechanical
installation when finished shall be completed and
coordinated, whole, ready for satisfactory service.
PART 2 - EXTENT
2.01 The Contractor shall examine the premises and observe the
conditions under which the work will be done or other
circumstances which will affect the contenplated work.
No allowance will be made subsequently in this connection
for any error or negligence on the Contractor's part.
2.02 The Contractor shall coordinate the work of the
mechanical trades with the work and equipment specified
elsewhere in order to assure a complete and satisfactory
installation.
2.03 Whenever the term "provide" is used, it shall mean
"furnish and install in place, complete in all details".
2.04 Manufacturer's catalog numbers or type of equipment,
where specified herein are used for reference only.
Similar products of approved equal equipment will be
acceptable. The Engineer will evaluate all proposals and
determine which, in his opinion, is acceptable.
2.05 All work shall be in accordance with the latest
applicable codes and regulations of the various
regulatory bodies of the State of Maryland, the National
Fire Prevention Association, and all other boards or
departments having jurisdiction. Any items or
requirements are permitted under the code and shall take
preference.
PART 3 - PERMITS
3.01 The Contractor shall procure all the necessary and usual
permits, certificates of inspection, etc., which are
required by the authorities having jurisdiction over this
work, pay for all fees and charges connected herewith,
including connection charges, and deliver same to the
University.
PART 4 - SHOP DRAWINGS AND MATERIAL
4.01 Complete shop drawings and materials lists shall be
submitted by the Contractor for the approval in
accordance with the requirements of the GENERAL
CONDITIONS. No work shall be fabricated or ordered by
the Contractor until approval has been given.
4.02 The Contractor shall submit for approval within 15 days
of signing of contract, a schedule showing make, type,
and manufacturer's name and trade designation, of all
pieces of material and equipment. This schedule shall be
accompanied by the Manufacturer's specifications and
shall give dimensions, kind of material, finish, etc.,
and such other detailed information as may be required.
When approved, such schedule shall be an addition to the
specifications herewith in that no variation will be
permitted except with the approval of the Engineer.
4.03 Complete shop drawings, showing dimensions, materials,
arrangements, and other pertinent data shall be
submitted; for materials and equipment readily identified
in standard publications of various manufacturers, full
descriptive catalog or other data shall be submitted.
PART 5 - MATERIALS
5.01 All materials shall be new, the best of their respective
kinds, suitable for the conditions and duties imposed on
them at the building and shall be of reputable
manufacturers. The description, characteristics, and
requirements of materials to be used shall be in
accordance with qualifying conditions established in the
following sections.
PART 6 - WORKMANSHIP
6.01 All materials and equipment shall be installed and
completed in a first class, workmanlike manner and in
accordance with the best modern methods and practice.
Any materials installed which shall not present an
orderly and reasonably neat and/or workmanlike appearance
shall be removed and replaced when so directed by the
University. The removal and replacement of this work
shall be done when directed in writing by the Contracting
Officer, at the Contractor's expense.
PART 7 - STANDARDS
7.01 Where the following standards, codes or specifications
are referred to in the MECHANICAL DIVISION, the reference
is to the particular standard, code, or specification,
together with all amendments and errata applicable at the
time bids are taken.
7.02 ABBREVIATIONS
ADC Air Diffusion Council
ASHRAE American Society of Heating Refrigerating and
Air Conditioning Engineers
ASTM American Society of Testing of Materials
BOCA Building Officials Code Association
NFPA National Fire Protection Association
U.L. Underwriters Laboratories
WSSC Washington Suburban Sanitary Commission
PART 8 - DRAWING IN GENERAL
8.01 The general arrangement of mechanical ductwork and new
dishwashing machine shall be as shown on the Contractor's
shop drawings. Detailed drawings of proposed departures
due to actual field conditions or other causes shall be
submitted for approval and such changes shall be
accomplished at no additional cost to the University.
The Contractor shall carefully examine all contract
drawings and shall be responsible for the proper fitting
of materials and equipment in each location as indicated
without substantial alteration. In as much as the
drawings are generally diagrammatic and because of the
small scale of the drawings, it is not possible to
indicate all offsets, fittings, and accessories which may
be required. The Contractor shall carefully investigate
the structural and finish conditions affecting his work
and shall arrange such work accordingly, furnishing such
fittings, valves, transitions, accessories, etc., as may
be required to meet such conditions, at no additional
cost to the University. The right to make any reasonable
change in location of sprinkler heads, routing of piping,
valves, up to the time of roughing-in, is reserved
without involving any additional expense to the
University.
PART 9 - ELECTRICAL WORK
9.01 All electrical work regardless of the Section of these
specifications under which it is performed or specified,
shall conform to the applicable requirements of DIVISION
16 - ELECTRICAL. Electric heaters requiring electrical
service shall be furnished complete with all internal
wiring, controls, etc., as a part of that equipment under
the section in which it is specified.
PART 10 - WORK SCHEDULE
10.01 The Contractor shall coordinate, plan, and schedule all
work to meet the work schedule as specified.
PART 11 - CUTTING AND PATCHING
11.01 Under this section, the Contractor shall be responsible
for cutting and patching necessary for the installation
of his work. Cutting shall be done in a neat and
workmanlike manner and no structural members shall be cut
before receiving prior approval of the Engineer.
Concrete walls and floors shall be core bored for piping.
Patching shall be done by mechanics of the trade
involved. All patch work finishes shall match the
existing adjacent surfaces in finish and texture.
11.02 During the floor and wall cutting operations, all
equipment in the immediate area and the area below shall
be covered with heavy gauge plastic sheets so as to
protect equipment from dust and water damage applicable
to work.
PART 12 - DEMOLITION
12.01 Unless indicated otherwise, all pipes, valves, fittings,
and equipment that are removed shall become the property
of the University. The University has the right to
examine the materials. Those not accepted shall be the
responsibility of the Contractor for disposal.
12.02 The Contractor shall at all times keep the premises free
from accumulation of waste materials and rubbish. At the
completion of work, the Contractor shall remove all
rubbish, tools, scaffolding, and surplus material from
and about building and leave the area completely clear
and clean.
PART 13 - OPERATING AND MAINTENANCE MANUALS
13.01 The Contractor shall furnish the University's Department
of Physical Plant with three (3) manuals containing
operating and maintenance instructions of the new
dishwashing machine installed under this contract
property indexed in a 3-ring binder.
13.02 At the conclusion of installation, the Contractor shall
train the University Operating Personnel in the
satisfactory operation and maintenance of all items of
the new dishwashing machine. Notify the Owner in writing
at least 7 working days in advance prior to
demonstration.
13.03 Operating and maintenance manual must include the
following:
1. Description of Machine
2. Operation/maintenance of machine
3. Shop drawing
4. Servicing, spare parts lists
5. Names and addresses of spare parts suppliers
6. Test reports
7. Certificates
8. Warranties
9. Narrative of System Operation
PART 14 - OUTAGES
14.01 The Contractor shall coordinate all outages affecting the
operation of the facility with the University's
Construction Project Manager. The Construction Project
Manager shall be notified at least (10) working days in
advance of any disruption in the existing sprinkler
system, fire alarm, water, electrical or other service
necessary for proper operation of the facility. Outages
for water service tie-in shall be scheduled three (3)
weeks in advance. Duration of the outage shall be kept
to a minimum and may require work in evenings or
weekends.
PART 15 - AS-BUILT DRAWINGS
15.01 Upon the completion of work - the Contractor shall
furnish to the DAEC's Construction Manager and Project
Engineer two (2) sets of blue line white prints of As-
Built Drawings showing the actual location of sprinkler
heads and related piping work.
PART 16 - TESTS
16.01 All tests required in DIVISION 15 shall be performed.
16.02 The Contractor shall demonstrate that all systems and
equipment are operating satisfactorily. The University
shall be notified at least seven (7) working days in
advance of all tests and the tests shall be conducted to
the University's entire satisfaction. Any imperfections
or leaks found during the tests shall be corrected by
repair or replacement and tests repeated until all
defective pieces of equipment have been replaced and all
systems and equipment operating in a satisfactory manner.
PART 17 - GUARANTEES
17.01 The Contractor shall guarantee all materials and
installation work for two (2) years from the date of
satisfactory completion.
PART 18 - PROTECTION
18.01 The Contractor shall be responsible to protect existing
installation from any damage caused by the Contractor's
equipment/machine and labor.
18.02 The Contractor shall be responsible to protect ductwork,
equipment and other materials in the premises against any
damage. Plastic covers and/or other suitable protective
shields to be used to keep all items clean and free from
debris or dirt.